The chef sifts together matzo meal and crushed almonds; Einat likes the flavor and the crunch of the almonds better than matzo meal alone.
Start with rice flour...
Since wheat flour wouldn't be kosher for Passover, Einat uses rice flour for the first layer of breading. Conveniently, rice flour also makes for a crispier fried product.
Roll them up
Then an egg wash...
To help the matzo meal stick.
Then a final roll in the matzo meal
Breaded Quail Eggs
Ready for the fryer!
The first fry
Einat tests an egg solo to make sure that the oil is up to temp.
Fry 'em up!
Once the first egg passes her test, Einat fries up the rest of the quail eggs for a golden crunchy exterior.
For this trial run the chef used scallions, but she's hoping to have ramps in time for the Seder dinner.
The scallions are cut on the bias and thrown into a pot of simmering vinegar, sugar, and spices for a quick pickle. "I wanted something that will cut through the richness of the aioli and egg, and I wanted to use a seasonal ingredient, which is why I will use pickled ramps," says Einat.
All Pickled Up
Einat squeezes a good amount of aioli into the bottom of each Asian-style soup spoon, the creamy bed that will soon nestle golden quail eggs.
Fried Quail Eggs with Garlic Aioli and Pickled Scallions
Eggs reference the Passover seder plate, but in a more seasonally minded execution than simple hard boiling. Einat wanted a single bite dish that could be served to a large group, and this works out quite well.
Ingredients for green sauce
Chef David also prepares a dish for the Seder dinner; here he gathers the ingredients he will need for his sauce: cilantro, parsley, jalapeños, garlic, cumin, and olive oil.
Chef David gives the ingredients a whirl in the Vitamix.
On the back burner, Chef David also simmered carrots in honey and butter.
Once the carrots are done cooking, they're finished with a dollop of harissa. "It's European-style cooking, but we still want it to have those Middle Eastern flavors."
The chef readies lamb that had been braising with aromatics and spices, including onions, carrots, and other aromatics, along with cumin, coriander, paprika, and cayenne. "Lamb is traditional in spring celebration, and it is also sacrificial."
Chef David carefully arranges deboned pieces of lamb and the harissa-honey carrots onto a plate, and finishes with a drizzle of the green sauce.
Braised Lamb Shanks with Carrots and Chickpeas
This is an individually portioned dish, but for the real dinner, the chefs said that the majority of the food would be served...