Passover (Alison's Version) | Home Movies with Alison Roman
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- เผยแพร่เมื่อ 30 มิ.ย. 2024
- It’s a Home Movies Passover! A top-two holiday for Alison. While this isn’t an uber-traditional Seder, you’ll definitely see some classics-looking at you, brisket and matzo ball soup. Will toasted rice pudding become your new favorite Passover dessert? Who will find the afikomen (aka Alison’s AirPods)? Watch and see!
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RECIPE URL
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CHAPTERS
00:00 Passover (Alison’s Version)
03:38 Not my Grandmother’s brisket (aka Braised Brisket with Horseradish and Shallots)
13:19 Toasted Rice Pudding
18:41 Crispy Potatoes with Onions and Chicken Fat
25:30 Peppered Carrots and Dill
29:48 Celery Salad with Sour Apple and Walnuts
32:37 OK, I’m hungry. Let’s wrap up these recipes.
36:45 Time for the festive meal! Harbinger of spring, antidote to wintertime.
#passover #sweetenough #alisonroman
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VIDEO CREDITS
DP: Dennis Robert Thomas (@dennisorthomas)
B Cam: Sean Ryan
Sound: Yves Albaret (@yvesarmand)
Editor: Grace Palmer
My first wife was Jewish, I am Catholic. (Yeah... my parents had a stroke..!) I lost her too long ago but I wanted to tell you that this Fabulous Video brought back many great memories for me. Carolyn made a fantastic Sweet Potato side dish for Passover that I've not seen since. She baked them until soft, sliced them thick and lengthwise after they cooled. Rolled them in Sugar and fried them in a little butter and oil until nicely browned. They were nothing short of Fabulous..! Burnt crispy edges and still ooie gooie inside. 😮😋
Wow! Sounds Delicious!
I’m just so thrilled and pleased to see that your enameled pot looks like the work horse that it is and not like a museum piece!!
And the fridge is a holy hodgepodge of chaos and goodies! The true sign of a cookie! 👨🍳 ❤
@@bkbjorn3487 ❤
I know! Properly used and not cleaned and scrubbed to an inch of its life
A book AND a 40-min video in time for Passover?? We're getting FED!
🙄💀
All of your holiday menu videos are like comfort watches to me now- I put them on in the background sometimes even while I cook. Love them so much! Thanks for another!
Same!
I listened to your podcast episode on TASTE and I am so glad you are sticking to your guts and staying true to your voice by doing long format videos, I love that you take the time to explain, give tips, share insights and past mistakes. Never change!!
Which podcast is this? I would love to hear!
i love alison so much, home movies not just “cooking videos”, they are cinematic masterpieces
I like the 'sweet enough' videos but THIS is everything! I was desperately waiting for a 'holiday' inspired video Alison - thank you!!
We really need to get you that Better Than Bouillon sponsorship.
Use a finger guard with the mandolin!!!! It's super easy. They come with them.
This is an Alison Roman Masterclass
I’m Greek Orthodox but I’m totally going to make this meal on “American Easter” before we do our big lamb blowout the following weekend for Greek Easter! You had me at “dilly carrots.” ❤
Antiochian Orthodox here, this seems like the perfect way to break the fast. I’m planning to make this for orthodox Easter! 🥰
@@CodeBlue7777 I just said I’m Greek Orthodox and celebrating Easter, so…
@codeblue2058 That only applies to Ashkenazic Jews/Eastern European heritage. Sephardic/Arab heritage Jews do eat lamb on Passover, the dish is called Msoki, very popular among French Jews.
I had completely forgotten Passover was around the corner until I went to Costco and they had the pallets of Matzo for sale.
Yay! Back to the savory dishes!
Also, saw you on Stephen Colbert show. It was such a fun segment, lol. You had the audience (and us at home) wrapped around your finger. You and Stephen were a great pair and played really well off eachother, lol. I’m still chuckling!
It's here! The NYT Passover video was my introduction to Alison so this feels very full circle 🥲
Same!! I could watch 45 minutes of Alison making Passover food any day
@@rachelrodgers1604 Just watch this one though
@@davidcho0828 of course 😎 home movies forever
Alison and Passover = literally my fave duo
Star anise and orange peel in the rice pudding is amazing
Tip for working with a mandoline: a pair of cut resistant gloves cost less than the ER co-pay.
We should have free healthcare
this brisket was AMAZING. A new family staple for us.
This was so good, Alison! I always find inspiration in your holiday meals.
"Yum, delish" has fully worked itself into my vernacular. And this fully encapsulates the sentiment.
I wish I had a dollar for every time my Mother-in-Law hovered over the table fishing for compliments by asking if the brisket was too salty. One time I said “it’s a little salty.” (It was.)
And OI VEY, what a shonda. She’s 91 and it was 35 years ago and she still brings it up 😂
My excuse is I’m only 1/2 Jewish and I was 21 years old and not at all familiar yet with how Jewish Guilt works. 😊
I tried Matzo Ball soup for the first time while in Rome...I was expecting mozzarella. Over the years I've learned that only in Rome do they make the soup broth with tomato water. The Kosher Strip is located in a very old part of the city, the south eastern border is at the Theater Marcellus.
Mozzarella and chicken soup ? Meat and cheese is a NO NO
so happy to be back in cooking and out of baking. smile.
Your spoiling us, I am not complaining. Hope your Passover is Amazing 🥂
It is truly peak Alison Roman
I was running on fumes and it shows lol
I love these dishes! ❤🤤😋 You CRUSHED IT on Colbert! Best cooking segment I've watched on a late night show since I can remember!👍😁
Alison my favourite chef, brisket my favourite meat, potatoes my favourite side dish, rice pudding my favourite dessert. Today I got lucky!
I am so thrilled for this home movies episode because your first Passover video truly brought me so much comfort, joy and excitement during the first few months of lockdown those few short years ago. (Wow, what is time?!! LOL) What a thrill to see it 3 years later again just in time for the holidays!!!
And we get your amazing cook book (feat. Ebon Moss-Bachrach from THE BEAR?!! Crossover of my dreams??!) all in the same damn week?!! Is there anything she and the team can’t do to bring us true joy??!!! HOORAY!!!
You found your 1/3 cup, Dayeinu!
Such a mouth watering meal!
Needed to prepare a quick salad for our festive lunch and thought I'd try this one. It was absolutely delicious! So grateful for your recipes and videos. Thanks, Alison!
Better Than Bouillon is made in my hometown (Rome, Ga) and I use it in just about everything. The mushroom buillon is sooo good. Feeling very validated that Alison agrees with its superiority 😊
Finally! Finally! A comment that i have made years ago has finally came thru! I seriously thought since she was done making the Home Movies for the Sweet Enough cookbook we gotta wait for another two weeks for a new video to come up but to upload a new video on the same week? The lord has finally blessed us all! I always have loved the first rendition (rendition? Lol a cooking video is always like a song just like how a cookbook is like an album. You see what i did there?) but the Alison’s version is even better. Will make all of this? You bet your behind i would!
Omfg this has been my favourite video for years - I am so glad to see a new and improved version! Kick ass babe xxxxxxx
Ty Grim Tide
Happy Passover and thanks for the recipes
loooove these holiday meal videos!
Yum on fresh bay leaves. I once sent the cooks in the family bay leaf wreaths for Christmas, they were amazing!
Love these typre of videos!! Gives me Thanksgiving video vibes!
Im so happy
Love this menu!!!! Unfortunately my family: "...And by tradition, Ashkenazi Jews don't eat legumes, rice, seeds and corn on Passover. As Rabbi Amy Levin tells NPR's Scott Simon, the custom banning my beloved rice and beans - as well as foods like lentils, edamame and popcorn - dates back to the 13th century." BUMMER! Especially as rice pudding is one of my all time favorite desserts - especially served with a rich caramel sauce on the side.
I'm not much of a meat eater but, man oh man, that Brisket was singing a love song to me.
Nicely done ⭐
This is the best meal ever!! Full of freshness and simplicity ❤❤❤❤❤Just so good
This is the Best meal ever, so wholesome and reminiscent of springtime, it’s delicious!! Just perfect!!
This meal is a knockout 😍😍
You are an icon and a gift to us. Thank you for making me laugh every episode and remind me of why I love to cook. And also having gone to cooking school and worked in kitchens, you've made home cooking for me less stressful and pedantic. It's so hard to break the fine dining super specific mentality and since watching you I've learned it's ok to cut corners, not always go 120% and that simple is ok.
I made this last week for Sunday lunch, the beef, the potatoes and the salad and everyone loved it. X
Congrats STAR.....FAB photo in the New Yorker.....Hope to see pics of the new store up and running soon....
I made this brisket for my in laws and they LOVED it!!!!!!
I love Rice Pudding. My BFF used to make it when we shared dorms at uni. 30 years later-still obsessed. I bake mine and OMG with that caramelised brown skin? Absolutely delicious
Spring carrots are actually sweeter than winter carrots. Leaving carrots in ground over the winter, especially if exposed to snow, makes them sweeter.
We made your brisket, potatoes, & carrots for our Passover Sedar, but not soup as our grown son is not a fan of matzo balls. Everyone LOVED your receipes, thank yo so much!!
GREAT recipes/dishes! LOVE watching your channel! Agree…. Wash that starchy pot NOW! 😂
I love that you serve the roasted onions/shallots along side…..makes me feel good that I do it too and have not gone to culinary school.
That is a yummy meal ! Thanks.
My grandmother made her brisket the day before, sliced it cold the next day and then put it back in the oven to reheat!! So good! No tomatoes either!!
I've made your Honey and Soy Braised Brisket from Nothing Fancy so many times. It is unbelievably good and I've wanted to make another brisket recently... This made my mouth water and it is very clear that I need to go buy a brisket this weekend. Thank you!!!
It's really good
I hope you have a wonderful Passsover
Rubber tipped tongs are the best for tossing salads, they don't bruise the leaves like metal ones do.
Love your food, your fun vibe (can we still say vibe?) and I was thrilled to see you on Colbert. Congrats on your new book!
We can say anything we want bc we love Alison. Also you can because your last name is Dill she will vibe with whatever you say 😅
What a dill-ightful reply!
And it's CELERY (!) for the win! Guests couldn't stop raving about the use of celery in both the Matzo Ball Soup and salad. The salad beautifully rounded out the meal.
Honestly BTB should be paying you blat this point, I've got three of them in my fridge because of you. #noregrets❤
I saw your interview with Steven Colbert and you were AMAZING!!!
Looks amazingly delicious, will definitely use scallions this time 😋😋. Happy Passover everybody !✡️✝️☪️
Beautiful brisket
Girl Colbert and you. ICONOCLAST!
I really enjoyed watching you on Steven Colbert's show! You seemed a little nervous but you were funny and entertaining. Loved it, good job!
I'm not feeling the turkey this year, so I'm making this exact meal for Thanksgiving. It's just beautiful. Thank you for the version of brisket I've been dying to find.
OMG how luck are we!? So many videos lately 😍
This was not as emotionally satisfying as the Passover she did for the NYT, which still remains my favorite meal/video of hers and I’m Puerto Rican!
Yummmmm
a 40min homemovie.... what a gift
A "mitzvah"?
Those carrots are absolute carrot perfection! They are so beautiful to look at as well as delicious!! They are a literal carrot 🥕 🥕 feast for the eyes!
Just need your recipe for “charoset” and I’d be all set!
I did not think this would work - adding vinegar and horseradish - but it does, beautifully. I made this for Easter and it was a big hit. I have since used this same recipe for pot roast. Works just as well. Really cuts down on the heaviness of a pot roast.
No matter how big a jar I buy “Better Than Bouillon” never lasts too long since I use it constantly (all the flavors)…..the best product Ever in my estimation…. I am so happy somebody else likes the skin on puddings!
I use rubber-tipped tongs when I have to mix bihon or another thin pasta in my nonstick pan :). If I know I'll only need an occasional turn, or if I'm using cast iron/a cheap pot, I'll go with my aluminum tongs
rubber tipped tongs are good in non-stick cookware
If something is bitter or sour, Alison loves it. With that in mind, adjust her recipes to your taste accordingly. Lol
Love this! Love you! Pls tell me what lipstick you're wearing! x
Alison & David: THANK YOUUUUUU for this! I was worried you forgot about me and my desperate plea. I love you both :)
lol never
Love you girl
Happy Passover! Happy Easter! Happy Ramadan!
Your salads are an inspiration and I began following you a while ago... after seeing you cook with Stephen Colbert recently, I started praying that your finally becoming a rock-star of Cheffery! (Is that a word? I'm a lifelong displaced NYer and make up words to deal...).
Anywho... For Easter, I made a pork shoulder for pull pork sandwiches and needed a tart salad to go with it. So I riffed on your Celery & Sour Apple recipe... I love celery, too! But an auto-immune disorder (untreatable thyroid that messes with my gut and immune system) and too much of a good thing... I followed your recommendation to try fennel (I immensely dislike the taste of licorice, but fennel and star anise are ok somehow?), shredded a few carrots, (iced-bathed my) thinly sliced onion (I already chose a Sudanese Onion salad, so wanted to go easy), and lemon rind, lemon juice & apple cider vinegar (amounting to 1/4 cup), and salt and crushed pepper to taste... This is going to be one festival menu no one will forget!
THANK YOU for sharing these delicious recipes and reminding me what it used to feel like in college when we'd all get together and cook at the holidays for those who couldn't or wouldn't go home!
I too want to live in Alison’s Brisket World
"A plague!" had me dying.
THANK YOU ALISON! I made the brisket, the potatoes, and the celery salad 🎉every body loved it, especially me! You're the best!❤
Everything about this is awesome. I am not a fan of rice pudding (especially on Passover, when rice is basically non-kosher for passover) but I liked and learned a lot from the preparation. And I definitely prefer shallots over onions and use the same Benriner mandoline that Alison uses in this video (mine's off-white, not pale green) to make a Japanese shallot-based mirin/vinegar salad among many other things. And the pomme anna (the potato cake/pie) is awesome as well. Even if I never make these dishes I learn a lot and enjoy her easy-going vibe, full well knowing as easy and relaxed she is on camera, she expertly hides the fact she works hard to make the end result so great for we the viewers, even if we have to endure collitis toilet-bowl-car-seat medical ads between celery salad and brisket preparations. And I will from this point forward keep fresh horseradish and a Microplane ginger paddle on the table. Awesome as per usual :-)
It's only non-Kosher for Passover if you are Ashkenazi. Sephardic Jews eat rice on Passover. :)
My group prefers a 1st cut brisket which is not as fatty but I would never turn down that delectable brisket you cooked!
Love color of lipstick and nails! Fancy
hoo that construction tho. this looks amazing--must try
Lol try living there 😵💫
If making ahead, do you just warm it back up after removing the fat? At what point in the process do you stick in the fridge? Pre oven or post?
Hi Alison, do you have a favorite brand of oatmilk, almond or substitute that's best for cooking?
Bay leaf adds a sweet note to the dish when u r brazing it and to check any spices flavor cook the spice with some rice just the rice , spice and water no salt nothing 😮 u will get the exact flavor n the role of it 😊
“Undeniable allium”should be on a shirt.
Do you have any substitution suggestions for the vinegar to make this less acidic? My dad has acid reflux and all good brisket recipes have vinegar or tomato. Would apple juice or wine be good subs?
Unicorn pepper mill changed my life 👏🏼
Better than Bouillon is the BEST. Been using it forever.
You go Alison.
I have three pair of rubber tipped tongs and I LOVE them. So there.
Pudding skin is the best!!!
It's the cookbook shirt!!! 😂
Looks great! Oats are complete Chametz though.
I’m seeing my future - making meals for my friends ugh