Overtime Cook

The Home of Real Life Kosher Cooking

Red Wine London Broil Salad + A Taste of Pesach Review and Giveaway

by 184 Comments

Red Wine London Broil Salad makes an elegant appetizer, a delightful side, or a lighter main – making it perfect for Passover or year-round. Adapted from the hottest new cookbook, A Taste of Pesach.

London Broil Salad on OvertimeCook.jpg

The hottest new Passover cookbook is the newly released A Taste of Pesach, and I’m super excited to review it today. Plus, I’m sharing an awesome steak salad from the book, and one lucky person will win a copy!

 

A Taste of Pesach started as a fundraising campaign for a local Yeshivah. A bunch of women gathered their favorite Passover recipes together and mailed them out in the form of a pamphlet. Six years and tens of thousands of fans later, they’ve compiled the best of their yearly recipe series into a beautiful book.

Scroll all the way down for the giveaway!

At a first glance:

Wow. The cover is dramatic. The book is big, colorful and dramatic. This would be a perfect gift! The recipes look exciting and I totally want to make most of them.

Some Features I liked:

Every recipe in this cookbook comes along with a full color picture – which is pretty much a “must” in my book.

The book was compiled based on years of recipe pamphlets that had been mailed out (plus a bunch of new recipes), so the authors got feedback over the years. They incorporated this into the book by putting handwritten notes about the recipes onto the corresponding page. It makes the book feel very real – and the recipes feel very doable.

Another thing that’s great about this book is that aside from one small section of gebrokts recipes, these are recipes that are non-gebrokts, and gluten-free.

This book is full of traditional favorites. It uses ingredients you know and recognize, flavors you enjoy. It isn’t full of weird ingredients you don’t know, but reliable favorites.

I think my favorite thing about this book is that the recipes aren’t specifically “pesach recipes.” Rather, they’re good recipes that you might want to make all year round, and they happen to work for Passover too. If you’re sick of stereotypically pesachdik foods, you’re going to love this book!

Some Recipe I Can’t Wait to Try: 

Potato Kugel Crusted Schnitzel – sounds a lot better than the typical potato starch breading!

Cabbage and Beef Soup – who can resist this classic? Perfect for a comforting dinner.

Onion Topped French Roast – Nice and simple is the best way to cook meat! This looks right up my alley!

Cabbage Kugel – nice change from the usual potatoes, potatoes and more potatoes sides!

Caramel Cake – I’m not into Passover desserts, but this one looks divine!

Who This Cookbook is For:

If you’re cooking for Passover, you’re gonna want this book!

The recipes in the book are quite varied, making it a great choice for people who are cooking for kids, adults, fancy meals, simple meals, etc.

The vast majority of the recipes in the book are gluten-free, making this an excellent choice for anyone who doesn’t eat gluten.

Who This Cookbook Isn’t For:

Firstly, obviously, it’s a Pesach cookbook, so if you aren’t cooking for Pesach, you won’t find it quite as exciting. I will mention that a lot of the recipes look like ones I would try for year round use, so you might still want to consider it!

Many of the recipes in this book rely on processed ingredients, which means that people with stricter restrictions on what they eat on Passover will find that they can’t use many of these recipes.

What I Didn’t Like About This Cookbook:

As I mentioned above, this book uses a lot of processed ingredients – ones that my family doesn’t use on Pesach, which means I can’t make quite a few of the recipes.

The book contains a lot of familiar recipes and ingredients. I mentioned this as something I liked, but it’s also something I don’t like. Basically, it’s not full of culinary innovations, rather, tried and true favorites. I guess that’s good and bad!

While lots of the pictures are beautiful and well styled, some of them aren’t quite up to my standards – this is probably just me though – I’m pretty picky!

Conclusion:

This is a great all-around Passover cookbook. The recipes are approachable and doable, and don’t seem to hard. With loads of non-gebrokts and gluten-free recipes, this is a great buy for yourself – or as a gift!

London Broil Salad 1

Here’s a beautiful and delicious salad from A Taste of Pesach that works as either an appetizer, a salad, or even a light main!

4.5 from 2 reviews
Print
Red Wine London Broil Salad
Author: 
Recipe type: Salad
Serves: 8
 
Red Wine London Broil Salad is a beautiful and delicious salad that works as an elegant appetizer, a lovely side dish, or a light main.
Ingredients
  • 2 lb London Broil
  • for the marinade:
  • ½ cup dry red wine
  • ½ cup vegetable oil
  • 2 cloves of garlic
  • 3 Tablespoons lemon juice
  • pinch pepper
  • for the salad:
  • 8-12 oz romaine lettuce, torn into pieces
  • ½ pint cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup toasted slivered almonds
  • for the dressing:
  • ⅓ cup vinegar (I used red wine vinegar)
  • ½ cup sugar or sugar sub
  • ¾ cup oil
  • 1 teaspoon salt
Instructions
  1. Combine all marinade ingredients in a ziplock bag. Add london broil. Place in fridge and let it marinate for 3 hours up to overnight.
  2. Turn on oven to high broil.
  3. Discard marinade and place steak in a large pan. Broil for 8-12 minutes per side, then set aside to cool.
  4. Slice the steak thinly against the grain. Place in fridge until ready to serve.
  5. Prepare the dressing: combine all ingredients in a small container and shake thoroughly until combined.
  6. Assemble salad:
  7. Toss all ingredients except for steak in a large bowl. Portion out the salad and arrange the steak on top of it. (You can also toss the steak with the salad for a simpler presentation.)
  8. Serve immediately.

Recipe notes: The original recipe calls for another 1/4 cup of sugar plus a teaspoon of imitation mustard in the dressing. I felt it was fine without them. If you don’t use garlic on pesach, just skip it in the marinade.

Click here for 4 more sample recipes, courtesy of the publisher, ArtScroll.

London Broil Salad 3

Giveaway is over!

Giveaway Details!

For your chance to win a copy of A Taste of Pesach:

Please note: Each entry requires its own comment! Multiple entries in one comment will only be counted once!

Entry #1 – Leave a comment on this post telling me what is your favorite passover dish!

Entry #2 – Follow @OvertimeCook on twitter and leave a comment on this post telling me that you did.

Entry # 3- Like Tales of an Overtime Cook on Facebook and leave a comment on this post telling me that you did.

Entry # 4 – Follow @OvertimeCook on Pinterest and leave a comment on this post telling me that you did.

Entry # 5 – Subscribe to OvertimeCook via email (link is on the right sidebar of the blog). and leave a comment on this post telling me that you did.

Entry # 6 – Like ArtScroll on Facebook and leave a comment on this post telling me that you did.

Note: if you already like/follow etc, that’s fine. Just leave a comment letting me know that!

Giveaway Details:

Giveaway ends at 11:59 PM on Monday, April 7th. A valid email address or twitter profile must be provided. Winner will be randomly selected via random.org and notified via email. Winner has 48 hours to respond or another winner will be chosen.

Prize can be shipped within the US. Giveaway is sponsored by ArtScroll.

Disclaimer: I received a free review copy of this book from the publisher, and they are sponsoring the giveaway. This post contains affiliate links, which means that if you purchase this – or anything else – through my links, a tiny portion of the sale helps support this blog.

Thanks for stopping by friends! Hope you all had a great weekend! Good luck with the giveaway – and make sure to come back soon! I’ve got more passover recipes plus an announcement coming up soon!


Comments

  1. dkny says

    My favorite Pesach recipe is my sponge cake in a tube pan (non gebrokst.) It is so delicious and as soon as one is finished I wash out the pan and make another one. It rises beautifully and is light and airy.

    Reply

  21. Frumij says

    My favorite pesach recipe is meringue cookies.
    Im a facebook and instagram fan, and am subscribed to ur emails 🙂

    Reply

  32. Are says

    One of my favorite Pesach dishes is knaidlach! I grew up not eating gebrokts, and married someone who does, and happily discovered that shmura matza knaidlach are really good!

    Reply

  33. Are says

    I already subscribe, follow you on twitter, facebook and pinterest, and like Artscroll 🙂 but I’ll do a comment for each.

    Twitter!

    Reply

  40. deb says

    My favorite Pesach recipe is probably the (gebrocts) citrusy cake I make from the My Favorite Dessert Company cookbook. It has NO processed ingredients (we make our own Matza Meal) so we can make it even with all of our Pesach chumras and it is so good that if there are any leftovers (because I hid it well) everyone will gladly eat them the Shabbos after Pesach.

    Reply

  43. Betty says

    I have some of their booklets, and some recipes are very good. Don’t know of it is in the book, but we like the pastrami eggrolls

    Reply

  45. Rochel says

    I like you on FB, subscribe to your emails, and liked Artscroll.
    My favorite Pesach dish is good ol’ matza pizza!

    Reply

  67. Nechama says

    My favorite recipe is their chocolate cake with vinegar. i got a frosting to put on the cake and my kids said dont make any other cakes only that one. it doesnt taste pesachdig.

    Reply

  73. Sarah says

    Favorite thing on pesach is my mothers homemade granola. So yummy but once I went off of wheat, there that went!

    Reply

  97. Suzi says

    I simply love to cook for my friends and family.. Doesn’t matter what it is! I am a faithful fb, blog and Pinterest follower but I don’t tweet! And I cannot wait to try that steak salad!

    Reply

  158. Vered says

    I love my charoset, I make a lot and use it for stuffing apples, make a cake, mix it with carrots, and of course it it plain.

    Reply

  163. susan rubin says

    roasted garlic and horseradish crusted standing rib roast, a recipe from gourmet magazine has been a long standing hit at my house. would love to have a new pesach cookbook. love new recipes!

    Reply

  182. rebecca says

    this salad looks yum! can i prepare the steak ahead of time & freeze then just combine the salad on yom tov?

    Reply

  183. Cyn says

    Thanks for featuring this new book on your blog. I’ve only received two of the booklets (and I wish I had received more the recipes were a bonus, the tzedakah a worthy cause). I have gotten so many great recipes out of these two books.

    My FAVORITE recipe for Pesach was given to me by my mother-in-law, A”H. It is a cake called Boheme Torte, and take a good part of day to make. It is GLORIOUS! And her sponge cakes were incredible as well – it was the love in her hands that made everything taste so wonderful.

    From the 2 booklets I’ve received, I’d have to say my favorite recipes (there can’t be just one!) are the Portobello Mushroom Salad and the Crumb Cake.

    I liked you and Artscroll on Facebook, subscribed to your newsletter and sauntered over to your Pinterest page.

    Thanks and have a wonderful Yom Tov!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.