Kugels

[Pam R]

In the April issue of Bon Appétit is a recipe for "Cauliflower-Leek Kugel with Almond Herb Crust".  No dairy and no flour (uses matzo meal).

Of course, now I'm wondering if roasted cauliflower    could somehow be transformed into a nice kugel.

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“An Elegant Passover” by Rozanne Gold with more great photos by Pornchai Mittongtare

Bring the traditional seder dinner up-to-date  with these new takes on old favorites.

Recipes:  “Saffron Chicken Broth with Spinach Matzo Balls”, “Halibut with Carrots, Fennel, Lemon and Garlic”, “Sweet-and-Sour Brisket with Shallots and New Potatoes”, “Cauliflower-Leek Kugel with Almond-Herb Crust”, “Maple-Walnut Espresso Torte”.

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To me this is very interesting. We're all trying to come up with new and interesting ideas. This months Canadian Living Magazine has 7 of my Passover recipes in it - all trying to bring Passover "up-to-date".

It has me thinking - are we trying to come up with new things because there is something wrong with the traditional - or are we just bored of the same old same old. Or is it neither? Maybe I'm reading too much into it

[Gifted Gourmet]

It has me thinking - are we trying to come up with new things because there is something wrong with the traditional - or are we just bored of the same old same old.  Or is it neither?  Maybe I'm reading too much into it

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Yes bored with the same old things .. but also yes because we know so much more about food and have learned about trying new things ... foodies one and all!

Better options in ingredients, Food Television on many channels, websites with cool ideas, more willing to take a risk and try different things, you name it .. plus the biggie: we are more creative than other previous generations ... all of the above ...

Bubbe didn't make her matzo balls with chipotles and her chopped liver was never anything like seared foie gras with truffles ...

[Pam R]

Bubbe didn't make her matzo balls with chipotles

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hmmm...doesn't sound like such a bad idea