First night: Steak, potatoes
First day: Fish, Israeli Salad
Second night: Steak, Israeli salad
Second day: Fish, potatoes
I thought it would be bad when I married into a family that doesn’t eat gebrokt (soaked matzah). Once I realized that non-gebrokt spared me from spending all my time in the kitchen cooking matzah balls, matzah stuffing, matzah rolls and all those other goodies I shut up pretty fast. After all, who needs more matzah, eggs, and oil? One type of meat or fish, potatoes, salad, and a cooked vegetable or two covers the menu quite nicely.
I still have a few quibbles about DB’s menu. Steak? First of all, halacha maintains that roasted lamb may not be eaten at the seder, and in our home we extend that to other meats. If it weren’t for that I would love an invitation to DB’s seder. We’re eight, and should we come I suggest he count ten steaks for us–we have two teenage boys. Double the potatoes too. There’s a reason that steak is not traditional Pesach fare.
Our seder menu consists of soup and a pot-roast with potatoes, carrots, onions and whatever else I feel like. And a salad, although I admit that one year we forgot to serve it and no one noticed. We abandoned the fish course early on, but haven’t yet let go of the soup. I make enough strawberry “ice cream” to last the whole week (and my kids vie over who gets to stand next to the mixer making it; it’s not even my job), but unless we have a lot of guests we skip it at the seder. Sometimes we pass around chocolate.
I’ll put more effort into lunch, because people will be pretty hungry then. Fish or soup for the appetizer, chicken, potatoes, and a couple of salads (probably beet, avocado, Israeli, and cole slaw). And some sweet potatoes. I’d rather people fill up on vegetables than on meat and potatoes, and whatever’s left will get eaten later. Depending on the kids’ level of cooperation and my energy level, I can cut back if necessary. I pretty much do the same thing every year. No obsessing here. Oh, and have I mentioned that we only have one seder? 🙂
My goal all year round is meals that are tasty, nutritionally balanced, reasonably priced, and simple to cook and serve. And they should reflect the traditions of the holidays.