Leaving Your Oven On 250 Degrees Over Yom Tov? Here's What You Can Make
There’s so much to do in preparation for Passover. Sometimes we just can’t get all the cooking done before Yom Tov starts, so we continue to cook over the holiday using our ovens. We’ve been there ourselves- we get it.
But what can you make over Yom Tov with your oven set to low? PLENTY!
From fish and garlic confit, to stuffed chicken and flanken. Don’t let 250 degrees make you feel limited!
Please note that the following recipes can only be made over Yom Tov, not Shabbat. Your ovens must also be turned on before Yom Tov starts, and kept on until the first days are over.
- Slow-Roasted Herb-Crusted Brick Roast by Chanie Nayman
When I’m standing at the butcher counter deciding what kind of roast I want, brick roast is what my hand reaches for time and time again. It’s packed with flavor from all the marbling, and the herbs give it another dimension of flavor. You get the best results when you serve this medium rare.
- Roasted Tomatoes in Olive Oil and Thyme by Zeta Olive Oil
Oven-roasted tomatoes with olive oil and thyme are a flavorful addition to your dips course.
- Whole Roasted Lemon Garlic Chicken by Chayie Schlisselfeld
Sometimes the easiest suppers are the tastiest ones. This chicken takes minutes to prepare, you can put it your oven and forget about it for five hours, and come home to a delicious, moist, flavorful roasted chicken.
- Herb Crusted Brick Roast by Victoria Dwek
So, if covering a roast is the wrong way, what’s the right way? Here you go. All you really need is salt and pepper, but I’ve tried this with cumin and garlic powder too and loved the results. This version is more friendly to a wide variety of palates.
If you are not leaving on a flame on your stovetop, the roast should be seared just before Yom Tov begins and cooked right away for safe food handling. This would work well for the second days this year, which begin on Thursday, April 21.
- Garlic Confit by Rorie Weisberg
- Three-Ingredient Spare Ribs by Michal Frischman
Okay, fine, plus salt, but no one counts salt! These spare ribs are easy and delicious.
- Overnight Vegetable-Stuffed Chicken Capons by Chavi Feldman
I know what you’re thinking: Overnight chicken? It must be so dry! Well, surprise! Even though this dish cooks for eight hours, it really stays moist and juicy.
For easiest prep on Yom Tov, prepare the filling in advance.
- Slow Roasted Halibut with Burst Tomatoes and Gremolata by Jess Smith
We love serving slow roasted fish to guests - the oven does all the work and it's forgiving enough that the fish will still be great even if you pull it out of the oven late. Sweet cherry tomatoes and a three-ingredient gremolata make this whole thing a guest-worthy meal that couldn't be simpler to pull together.
If you are not leaving on a flame on your stovetop, the roast should be seared just before Yom Tov begins and cooked right away for safe food handling. This would work well for your fish course for the second days this year, which begin on Thursday, April 21.
- Tuscan Onion Confit by Sina Mizrahi
These mini onions melt into themselves and are delicious heaped with pine nuts. Use fresh oregano if you can. To quickly peel the onions, blanch them in boiling water– the peel slides right off. Of course, for Passover serve with matzo or mashed potatoes instead of good bread!
- Savory Flanken from the Dining In Cookbook
This delicious, easy main dish is wonderful for Yom Tov or any special occasion.
Cook on 250 degrees Fahrenheit for at least five hours, or until meat is very tender.
- Soft-Baked Italian Tilapia from the Dining In Cookbook
A light and healthy starter or Chol Hamoed supper.
Cook covered at 250 degrees Fahrenheit for three hours. (Start checking for doneness at 2 hours.)