Author Aviva Kanoff takes her readers on a culinary journey from Italy to
Morocco, and places in between – including England, France, Croatia, Austria and
Hungary, as well as Jamaica and Israel – where she explores the tastes and
colors of cultures far and near, and puts a creative spin on exotic cuisines
just in time for Passover.
“Leave behind that starchy Passover staple,
the potato, turning to healthy and creative substitutes such as quinoa and
spaghetti squash.” she says. The recipes in The No-Potato Passover are delicious
enough to eat all year round, recipes are user-friendly, and quite easy to make.
There are many helpful hints and tips, and the photography is that of a travel
book more than a cookbook.
A painter, photographer and mixed-media artist,
Kanoff is a graduate of the French Culinary Institute and has a degree in studio
art from Hunter College.
In addition to working for years as a personal
chef, Kanoff became a visual artist.
Her artistic approach has led her to
creative experimentation with food. She has now combined these passions, as well
as her love of travel, to bring you the No- Potato Passover.CAJUN CARROT
✔ 8 to 10 large carrots, peeled and cut into thin slices, like “fries”
Tbsp. olive oil
✔ 1⁄4 tsp. cayenne pepper
✔ salt and black pepper, to taste
Preheat oven to 200º. Grease and/or line a large cookie sheet. Toss the sliced
carrots with olive oil, cayenne pepper, salt and black pepper. Arrange the fries
in a single layer on the baking sheet and bake for 15 minutes, then flip the
fries over and bake for another 10 to 15 minutes, until crisp.
warm.FRESH SEA BASS WITH GRAPEFRUIT RELISH
✔ 2 ruby or pink grapefruits
✔ 1 navel orange
✔ 1 Tbsp. fresh cilantro, chopped
✔ 1 Tbsp. fresh mint, chopped
✔ 2 kg. fresh sea bass, skin and pin bones removed
✔ salt and pepper to taste
1 Tbsp. olive oil, plus additional for drizzling
Peel, segment and dice the
grapefruits, letting the segments and any juices fall into a bowl. Add mint and
cilantro and stir gently.
Season the sea bass fillets with salt and
pepper. In a heavy frying pan over medium high heat, warm the olive oil. Add the
seasoned fish and cook until browned underneath, 3 to 4 minutes. Turn the fish
over and cook until opaque around the edges, about 3 minutes
Transfer the fish to individual plates.
grapefruit-mint mixture on top and drizzle with a little olive oil. Serve
immediately.PESTO CHICKEN “PASTA”
This dish can be served hot or cold,
if you like more of a “pasta salad” effect.
✔ 4 large chicken breasts,
cut into 2.5-cm.- thick strips
✔ 2 cups shredded spaghetti squash
✔ 1 cup walnut
pesto (for recipe, see below)
✔ 1⁄2 cup sun-dried tomatoes
✔ 1 bell pepper cut
into thin strips (optional)
✔ salt and pepper
Marinate chicken in pesto for
about 30 minutes. Sauté chicken strips in pan on medium flame until chicken is
cooked through (about 7 to 10 minutes). Add spaghetti squash, sun-dried tomatoes
and red bell pepper. Season with salt and pepper, mix and serve.WALNUT
This walnut pesto is perfect in the Pesto Chicken Pasta.
✔ 2 cups
fresh basil leaves, stems removed
✔ 2 cups walnuts
✔ 5 cloves garlic
✔ 1 cup
✔ salt and pepper to taste
✔ for dairy, add 1⁄2 cup
Blend all ingredients in blender or food processor until smooth.POMEGRANATE BRISKET
✔ 2 kg. brisket
✔ 1⁄2 cup red wine
✔ 1⁄2 cup pomegranate
✔ 3 Tbsp. honey
✔ 3 Tbsp. imitation mustard
✔ 5 Tbsp. olive oil
✔ 1 Tbsp.
✔ salt and pepper
✔ 1 large beet, diced
✔ 1⁄2 cup
pomegranate seeds (optional)
✔ 1 large onion, diced
Preheat oven to 200º. Place
roast in an extra-large roasting pan on top of diced onion, pomegranate seeds
and diced beet. Rub roast with olive oil, paprika, salt and pepper, and
Mix together red wine, pomegranate juice, honey, and mustard,
and pour over roast.
Cover and bake for 2 to 21⁄2 hours, depending on how
rare or well done you prefer.NO-BAKE CHOCOLATE MOUSSE PIE
✔ 1⁄4 cup
✔ 1⁄4 cup white sugar
✔ 2 eggs
✔ 1 can whipped cream
✔ 10 chocolate-chip
✔ 1 Tbsp. butter, melted
✔ 170 gr. semi-sweet chocolate chips
the macaroons in a mediumsize mixing bowl. Combine the macaroon crumbles with
the melted butter or margarine. Press mixture with your hands into a 23-cm. pie
Melt chocolate chips in a double boiler.
until smooth. Pour water into the chocolate and continue stirring until blended.
Remove the chocolate from the heat.
Whip the sugar and eggs until thick
and pale. Fold the chocolate mixture into the bowl with the sugar and
Fold 1⁄2 whipped cream into the mixture.
Pour mixture into
the pie crust. Decorate with remaining cream. The No Potato Passover (Brio
Books; Hardcover $29.95)