Doctored Gefilte Fish

In memory of Shelly Rosenblum.

I assisted in the cooking for Passover this year, 2018. I would like to note that, being a Catholic, I have only attended Passover a few times. But I loved Shelly. I would have loved to have had her recipe to work from but instead I had the website of Sadie Salome. Adjusted below to serve the 28 people attending the Rosenblum/Guagliardo passover.

4 jars of Manischewitz gefilte fish in water or gel or a mix in my case
8 cups of sliced onions (sliced in the food processor)
8 super large carrots
A small bunch of Dill (do yourself a favor and tie up the bunch or mince it finely)
1 sweet potato peeled and sliced
Keep the onion skins

For this quantity I used a canning pot.

Place the pot over medium-high heat. Add a couple tablespoons of acceptable vegetable oil. Add about half the onion, carrots and sweet potato. Pour on the gefilte fish and it’s liquid. Add the remaining carrots, onions & sweet potato, the dill and the onion skins. Add enough water to barely cover.

Raise the heat to bring to bring to a simmer and cook about 2 hours.

Remove the gefilte fish and place in a large container (or two). Strain the broth and pour over. At this point you are supposed to save the carrots. Are you kidding me?! What a mess. So I strained off the solids and used the broth to cook another 5 or 6 carrots to serve with the fish.

Chill and serve with generous amounts of horseradish. (The Polish side of me can get behind the horseradish).

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Roast Broccoli

Another list of ingredients.

Broccoli
Lemon Zest
Crushed garlic cloves
Extra virgin olive oil
salt & pepper
lemon juice
grated Parmesan or Romano cheese

Toss the broccoli with the lemon zest, crushed garlic and olive oil. Sprinkle with salt and pepper.

Place on baking sheet and bake until done. Toss with lemon juice to taste and sprinkle with grated cheese.

I usually make this at Christmas so the oven temperature has to accommodate whatever else is cooking.

A great choice would be 425℉ for about 20 minutes.

This year we had 20 people for dinner. I made 3 pounds of broccoli, used the zest of one lemon and the juice of two large lemons and about 1/2 cup olive oil.