"Passover Made Easy" is imaginative, attractive and frequently gluten-free

"Passover Made Easy: Favorite Triple-Tested Recipes" takes potato starch to a new -- and delicious -- level. The bonus? Most of the recipes in the book are gluten-free, so even if you don't observe Passover, this book is worth a look.

(Potato starch is just what it sounds like -- a pure white powder made from potatoes. It's often used as a thickener, but the authors of this book frequently employ it as a flour. You can find potato starch in the spring at supermarkets that carry Passover foods, and Amazon sells several brands.)

Leah Schapria, author of cookkosher.com, and Victoria Dwek, managing editor of the kosher food magazine Whisk (published weekly by Ami Magazine), have compiled 60 interesting recipes in this attractive new book ($15.99 Mesorah Publications, Ltd.). The dishes that rely on potato starch include crepes (which double as egg-roll wrappers and lo mein noodles), crackers, chicken nuggets with apricot dipping sauce, banana french toast,  frozen lemon wafer cake, and chocolate-nut biscotti.

The book is beautifully photographed, and each chapter begins with step-by-step explanations of how to plate one of the dishes, which is a nice touch.

My only quibble is that the book seems geared toward experienced cooks; the ingredient lists and directions can be inexact. If you need details -- what type of chocolate to use in a cake, how much oil to pour into the pan when deep-frying, the size of a squash best-suited for a specific recipe --  this book probably isn't for you. If you're an experienced cook who's looking for something new and unusual, however, I think you'll find a lot to like.

These nuggets are a family-favorite meal that can be enjoyed year-round. The authors suggest also using the batter to make fried fish or onion rings.

(To see a recipe for Spaghetti Squash Kugel from "Passover Made Easy," click here.)

SCHNITZEL NUGGETS WITH APRICOT DIPPING SAUCE
Yield: 4 servings

For sauce:
1/2 cup apricot jam
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon lemon juice or vinegar
1 garlic clove, crushed (see tester's note)
1 pinch salt
1 pinch coarse black pepper

For chicken:
1 cup potato starch
1 teaspoon salt
1 tablespoon paprika
1 teaspoon baking powder
1/2 cup water
2 teaspoons oil, plus more for deep-frying
2 eggs, lightly beaten
1 1/2 pounds chicken cutlets, cut into nuggets

Prepare the sauce: In a small saucepan, combine jam, sugar, ketchup, lemon juice, garlic, salt and pepper. Cook over medium heat, stirring occasionally, until sugar is dissolved. Set aside while you prepare the chicken.

Prepare the chicken: In a medium bowl, stir together potato starch, salt, paprika and baking powder. In a small bowl, stir together water, 2 teaspoons oil and eggs. Add to dry ingredients and mix well. Stir in chicken.

Heat about 2 inches of oil in a medium saucepan. Place over medium-high heat. When oil begins shimmering, add chicken nuggets a few at a time, letting excess batter drip back into the bowl. Fry nuggets in batches if necessary, taking care not to crowd the pan. Fry until golden, about 5 to 6 minutes; drain on paper towels.

Remove crushed garlic from sauce. Serve nuggets with dipping sauce or toss sauce and nuggets together in a hot skillet.

Tester's note: The recipe suggests preparing the sauce while the nuggets are frying. I made it in advance, which gave the flavors time to meld. In addition, I put the garlic through a press rather than crushing it.

Recipe adapted from "Passover Made Easy" and photo from "Passover Made Easy" used by permission of the publisher.

Savory Spaghetti Squash Kugel is gluten-free, dairy-free, kosher for Passover

Recipes that swap spaghetti squash for spaghetti are often unsuccessful. Despite their similar appearances, the two ingredients taste nothing alike.

This recipe, however, is an exception. The flavor of spaghetti squash blends perfectly with an abundance of onions and a touch of garlic in a satisfying, savory side dish.

Kugels are a Jewish dish that can be sweet or savory and usually feature egg noodles or potatoes. Some are made with dairy ingredients, while others, meant to be served with meat, contain no milk. I've seen dozens of variations -- I've even judged a kugel contest -- but this version was new to me.

It's one of 60 recipes in a new book, "Passover Made Easy," by Leah Scapira and Victoria Dwek. (For my review of the book and their recipe for Schnitzel Nuggets With Apricot Dipping Sauce, click here.)

The authors give two methods of precooking the squash: baking it for an hour or microwaving it for 10 minutes. I went with the microwave. As I was getting ready to scoop out the seeds, my eye fell upon a dipper-type ice cream scoop. I gave it a try and was happy to discover that it removed the seeds easily and quickly.

SPAGHETTI SQUASH KUGEL
Yield: 6 servings

1 large spaghetti squash (see tester's note)
1 tablespoon oil
2 onions, finely diced
1 garlic clove, minced
4 eggs, lightly beaten
1/2 teaspoon salt
1 teaspoon coarse black pepper or less to taste

To precook squash in the oven: Preheat the oven to 350 degrees. Wash squash and place in a loaf pan. Bake for 1 hour. Remove from oven and let cool. Slice squash in half and remove seeds. Raise oven temperature to 400 degrees.

To precook squash in the microwave: Cook for 1 minute to soften. Cut in half and remove seeds. Place cut-side down in a dish with 1/2 inch of water. Microwave for 8 to 10 minutes. Let cool.

Meanwhile, heat oil in a saute pan over medium heat. Add onions and garlic. Saute onions until soft, 5 to 7 minutes.

Using a fork, scrape the strands of squash into a large bowl. Add onions; mix well. Add eggs, salt and pepper; stir to combine. Pour into a greased 9-by-13-inch baking pan. Bake until kugel is crispy on top, about 1 hour.

Tester's note: The original recipe didn't specify the size of spaghetti squash. I used a small squash and baked the kugel in an 8-by-10-inch dish. If you use a small squash, you might want to reduce the number of eggs to 3 or use small eggs and reduce the amount of black pepper to 3/4 teaspoon.

Recipe adapted from "Passover Made Easy" and photo from "Passover Made Easy" used with permission of the publisher.