Edition: U.S. / Global

Puck's Seder At Spago: As Traditional As Gefilte Fish With Cayenne

Published: March 31, 1993
(Page 4 of 4)

1. For the sauce, combine all ingredients except salt and pepper in a small saucepan and cook over low heat until reduced to 1 cup, about 30 minutes. Remove cinnamon stick, pour sauce into blender and puree. Place in a small saucepan, season with salt and pepper and set aside.

2. Preheat oven to 400 degrees. Heat 1 tablespoon of the olive oil in a medium skillet. Add the onions and cook until golden brown. Cut the potatoes across into 1/8-inch thick slices, place in a bowl and toss with the remaining olive oil. Lightly grease a 10-inch nonstick or cast-iron baking pan or ovenproof skillet. Arrange half of the potatoes in the pan in a single layer and season with salt and pepper. Cover with the onions, top with the remaining potatoes and season with salt and pepper. Bake until potatoes are golden brown and crisp, about 30 minutes. If the underside of the potatoes are not browned when the potatoes are tender, finish over high heat on top of the stove. Loosen from the pan with a spatula.

3. Cut the foie gras into 1/2-inch-thick slices and season with salt and pepper. Heat the oil in a large saute pan over medium-high heat. When oil begins to smoke, add the foie gras and cook until seared on the outside and slightly pink in the center, about 1 minute a side. Remove from pan and pat dry with a towel. Meanwhile, warm the sauce.

4. To serve, cut the latke into 6 equal slices and place on each of 6 plates. Place foie gras over the latke and glaze each serving with a tablespoon of sauce. Serve immediatley, passing remaining sauce on the side.

Yield: 6 servings.

Approximate nutritional analysis per serving: 555 calories, 45 grams fat, 115 milligrams cholesterol, 1,135 milligrams sodium (before salting), 11 grams protein, 30 grams carbohydrate. Mushroom and Eggplant Ratatouille Total time: 35 minutes 1/2 teaspoon ground cumin 1/2 teaspoon curry powder 1/3 cup olive oil 1 clove garlic, peeled and chopped 1 medium onion, peeled and chopped 3 small Japanese eggplants, trimmed and cut into 1/2-inch cubes 15 button mushrooms, halved or quartered if large Salt to taste.

Place the cumin and curry powder in a small skillet over medium heat. Cook, stirring, just until toasted, about 30 seconds. Heat the olive oil in a large saucepan. Add spices and remaining ingredients and cook, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and serve.

Yield: 4 servings.

Approximate nutritional analysis per serving: 215 calories, 20 grams fat, 0 milligrams cholesterol, 6 milligrams sodium (before salting), 2 grams protein, 12 grams carbohydrate. Chocolate Cake Total time: 1 hour, 45 minutes 1/2 cup unsalted butter, cut into small pieces, plus additional for greasing pan 8 ounces bittersweet chocolate, cut into small pieces 5 large eggs, separated 1/8 teaspoon salt 2/3 cup sugar Powdered sugar, for garnish 1/2 cup unsweetened whipped cream.

1. Preheat oven to 325 degrees. Butter and flour a 10-inch-round cake pan with 3-inch sides. Place butter and chocolate in a double boiler over simmering water until melted, stirring occasionally. Whisk together the egg yolks, salt and all but 3 tablespoons of the sugar in a large bowl. Stir the melted chocolate mixture into the yolk mixture.

2. With an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar and beat until whites are stiff but not dry. Stir 1/4 of the whites into the chocolate mixture. Fold in the remaining whites. Pour into the prepared pan.

3. Bake until a toothpick inserted into cake's center comes out clean, about 1 hour, 15 minutes. Immediately turn the cake out onto a rack. As the cake cools, the center will sink and crack -- don't worry. Dust the cake with powdered sugar and serve with unsweetened whipped cream.

Yield: 8 servings

Approximate nutritional analysis per serving: 400 calories, 30 grams fat, 185 milligrams cholesterol, 80 milligrams sodium, 6 grams protein, 35 grams carbohydrate.

Photos: Judy Gethers and Wolfgang Puck discussing gefilte fish for the seder at Spago.; Matzohs topped with shallots, garlic, olive oil and chili flakes being taken out of the oven. (pg. C1); Barbara Lazaroff, right, prepared seder plates with lamb shank, arugula and haroseth with her mother, Ellie Lazaroff.; Wolfgang Puck preparing gefilte fish.; The Passover meal is served family style at long tables at Spago. (Photographs by Jim Wilson/The New York Times) (pg. C6)