Long Beach Jewish Life April 2016 | Page 30

Chef Paula Shoyer

Shares Recipes for Passover

Traix Mix Remix

By JNS.org

Chef and best-selling author Paula Shoyer graduated from the Ritz Escoffier pastry program in Paris, and now teaches French and Jewish baking classes across the country and around the world. Paula is the author of the best-selling The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy, The Holiday Kosher Baker, and The New Passover Menu. To learn more about Paula and her ongoing book tour, visit her website at www.thekosherbaker.com.

Just in time for your seder, Chef Shoyer shares two recipes from her book, The New Passover Menu.

Seared tuna with olives and capers

Servings: 4–6

Prep time: 10 minutes

Cook time: 6–8 minutes

Advance prep: may be made 1 day in advance

Paula’s family consumes a lot of sushi, so everyone is thrilled when she has seared tuna on the menu at her house. It is the quickest main dish to prepare if you, like her children, enjoy fresh tuna pretty raw; it cooks in minutes. The olive and caper relish has strong flavors, so she often serves it on the side. Several companies certify capers for Passover, but if you cannot find them, substitute green olives.

Chef Paula Shoyer. Photo: Courtesy Paula Shoyer