Type to search

Nosh Passover Uncategorized

The Original Farmer’s Market Has All Your Seder Needs


There is no doubt that since the market opened in 1935, the local Jewish community has been going to 3rd and Fairfax to get their Passover ingredients. Today the market carries everything from fresh produce to kosher wine, and within the various stores you can find every ingredient you need to make your seder a success.

We recommend that you start your shopping at Monsieur Marcel. Owners Katy and Stephane Strouk have become a powerhouse in the south-east corner of the market. When the Jewish couple first began their venture in 1993 they ran their popular creperie. A few years later they expanded, opening up the upscale specialty market and giftware store. The store is a treasure for your seder needs including Passover gifts, cookbooks, olive oils and so much more! They have a kosher wine section as well as a wide assortment of kosher chocolates.

Katy prides herself on searching for kosher products that will satisfy her clients demands of quality. Over the past few years the couple have opened up a seafood market and Roxy and Jo’s, a fresh seafood restaurant named after their daughters.

For your seder Monsieur Marcel Executive Chef Christophe Breat has offered his recipe for a variation on the deviled egg with smoked salmon and topped with caviar! See recipe on page 70.

No seder is complete without some horseradish that will have your eyes watering, and in Los Angeles that means Magee’s. One of the original tenants of both the Grand Central Market (1917) and the Original Farm – er’s Market (1934), Magee’s is a Los Angeles icon. The family business has been selling horse radish from day one, when they sold their horseradish and peanut butter out of bar – rels out of 7×7 stand. Griding horseradish daily, Phyllis Ma – gee said, ”…we grind it fresh. Good, simple ingredients make good food. That’s been a tradi – tion for 100 years, and hopeful – ly 100 more.” She added that the horseradish has a “kick like a Missouri mule.” Pure dry grated, prepared or with beets, no seder is complete without a jar.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

She added that the horseradish has a “kick like a Missouri mule.”

Rick Dominguez from Rick’s Produce has his own story about crossing borders and creating new opportunities. As he told LA Taco (lataco. com), “I crossed the border by foot, and now I’m walking into my own store to fill a market with my produce. I’m working the fields here for something bigger.” Most of the produce sold at his stand is farmed at Rick’s farm that he purchased in 2013 in Fallbrook, California (San Diego County). Through finding great partners and inspiration, Rick has opened 2 locations including the The Farmer’s Market and in East Hollywood. At his stores, Rick sources exclusively from small family farms, looking to support communities and sustainability. Stop on by to pick up everything you need for his tasty Citrus Herb Salad. See recipe on page 70.

Food & Wine listed Huntington Meats as one of “The Best Butcher Shops and Meat Markets is America.” As they stated. “For every cook that overlooks the historic Farmers Market at Third & Fairfax, there are plenty more who wouldn’t set foot elsewhere, darting up and down the passageways, doing their weekly shop.” Opened in 1986, Huntington is an old-fashioned butcher shop that offers traditional roast, steaks, chops and more. But for Passover, you want to grab the brisket. Enjoy their brisket recipe, it will make everyone want to come back again next year! See recipe on page 70.

Braised Brisket with Carrots & Onions Serves 6-8


6 lbs. Whole Beef Brisket from Huntington Meats

Kosher Salt and freshly ground Black Pepper

2 Tablespoons Vegetable Oil

2 lbs. Yellow Onions, sliced 1/4 inch thick

1 lb. Carrots, diced

1/2 lb. Celery, diced

6 Garlic Cloves

1 Cup Dry Red Wine

1/3 Cup Ketchup

1 14-oz Can Whole Peeled Tomatoes,

crushed by hand, with their juices

4 sprigs fresh Thyme


2 Bay Leaves


Season brisket all over with salt and pepper. Set a large stainless steel roasting pan over two burners on medium-high heat, add oil, and heat until shimmering. Add brisket and brown on both sides, about six minutes per side. Transfer brisket to a work surface. Add onion, carrot, celery, and garlic to roasting pan and cook, stirring, until just starting to brown in spots, about six minutes; season with salt. Add wine and bring to a simmer while scraping up browned bits from bottom of pan. Stir in ketchup and tomatoes and return brisket to roasting pan, nestling it among vegetables.

Add thyme and bay leaves to roasting pan and cover well with foil. Set oven to 300°F and cook brisket on middle rack until fork-tender, 3 to 4 hours.

Transfer brisket to a work surface and let rest 30 minutes. Skim fat from surface of braising liquid and season liquid with salt and pepper; discard thyme sprigs and bay leaves. Slice brisket thinly against the grain, then transfer back to braising liquid, making sure to submerge slices well. Cover and let stand for 30 minutes in a warm place. Serve.

Brisket can be made up to 4 days ahead and refrigerated whole or sliced in its braising liquid. Reheat gently before serving.

Citrus Herb Salad Serves 8


4 medium carrots, peeled, very thinly sliced into rounds

1 red onion, very thinly sliced

6 cups mix mint and parsley

2 lemons

6 tablespoons extra-virgin olive oil Kosher salt, freshly ground pepper to taste


Toss carrots, onion, and herbs in a medium bowl. Finely zest lemon over salad, squeeze juice over.

Drizzle with oil and season with salt and pepper, and mix.

Eggs Recette Serves 6


6 eggs

2 tablespoons crème fraiche

1 tablespoon sliced chives

1 lemon cut in half

2 teaspoons Dijon mustard

2 ounces smoked salmon, diced

Cayenne pepper

Paprika to garnish

Fine sea salt and freshly ground pepper

Garnish black caviar or graded botarga


Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.

Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg white halves.

Add the mustard, crème fraiche, shallot, smoked salmon and chives to the egg yolks and stir to combine. Season to taste with cayenne, salt, pepper and freshly squeezed lemon juice.

Spoon the mixture back into the egg whites. Garnish black caviar or botarga with paprika.


You Might also Like

Leave a Comment

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