The Jew-ban Seder

I know this post is VERY VERY late, but … better late than never. I just wanted to briefly share my experience cooking my very first Passover Seder dinner. That too was a little late, as it is supposed to take place on the first night of Passover, I had it on the 3rd or 4th night. I call it the Jew-ban Seder because I am Cuban and my boyfriend is Jewish, and amongst friends we are known as the Jewban couple. So being the Cuban I am, and the Jew-want-to-be I’ve always been, I was determined to cook my very own Seder.

It’s actually insane how much food I made for two tiny people – I did not skimp on anything. I even had to leave work 4 hours early so I could have the brisket cook in time. As you may have guessed, I had to start with the brisket first considering it takes 3.5 hours to cook. Brisket, by the way, is a cut of beef from the underside of the cow — it is pretty much a pot roast cut or I guess in Texas they like to BBQ it.

So, to start I had gefilte fish and matzah. Being that I’ve been through a few Jewish holidays with my boyfriend already, I had already been introduced to these two items. The matzah is the unleavened bread (pretty much a cracker), which is a huge part of the Passover tradition, and the gefilte fish is a jarred fish that both smells and tastes like cat food. It’s true, but it’s not that bad.

I also made latkes — oh so good. These are fried potatoe pancakes that are served hot with apple sauce and sourcream. They made my house reaked of fried foods for a week, but it was worth it.

After we enjoyed a warm bowl of matzo ball soup. This is pretty much a chicken broth soup with veggies, egg noodles and matzo balls, which are pretty much boiled bread balls (kind of). The matzo balls were actually not as tough to make as I thought they would be, and they were much better than the huge ones that we get from the Jewish deli we go to. I guess I just prefer the smaller balls! This dish was by far my fave.

And last, but definitely not the least effort, the brisket and garlic spinach. I actually got my brisket recipe from the Barefoot Contessa – love that weird lady. It pretty much consisted of hecka onions, garlic, carrots, celery and a whole lot of tomato juice. If I were to change anything about my next brisket recipe, I’d definitely add a whole lot of seasoning to the tomato juice! It didn’t turn out bad – the meat tasted just like a pot roast – but the tomato juice flavoring was too simple for my liking. David loved it and I actually loved it the day after. I think after the meat had a chance to sit in its juices over night it tasted wonderful over a bed of rice.


One other item that we had with our Seder was very untraditional and against the whole purpose of passover was Challah. Oh boy do I love me some challah bread and butta. It really put the cherry on my Seder sundae. In fact, I love it so much, I am about to have some challah french toast. Not so sure how that one is going to turn out, but I’ll be sure to let you know.

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2 Responses to “The Jew-ban Seder”

  1. kayoko Says:

    i tried making latkes in college myself– it was miserable. so much prep time!!!

    your brisket looks so tender and yummy. good work sash! you know i will come over next year for this!

  2. One Food Guy Says:

    How could you have challah at a passover seder, even if you aren’t Jewish! Blasphemy! Nice job on the brisket though.

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