Category Archives: Restaurant

Winter Squash with Caramelized Onions

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By Chef Joan Nathan for GKC

Serves 8
2 pounds butternut squash, halved lengthwise and seeded
3 tablespoons vegetable oil
½ cup slivered almonds
2 pounds onions, peeled and sliced thinly in rounds
Salt to taste
1 bunch flat leaf parsley, finely chopped
2 teaspoons plus 1-tablespoon sugar
1-teaspoon cinnamon
½ cup raisins
Freshly ground pepper to taste
Preheat the oven to 350 degrees.

Place the squash, cut side down, on a rimmed baking sheet. Add ¼ cup water, cover with aluminum foil, and bake until the squash is very soft, about 30 minutes. Remove from the oven, and once it’s cool enough to handle, scoop out the pulp into a large bowl.

Heat the oil in a large skillet, toss in the almonds, and cook until golden. With a slotted spoon, remove to a plate, and set aside. Sauté the onions in the same pan over medium heat until translucent. Then add salt to taste, 2 tablespoons of the parsley, 2 teaspoons of the sugar, the cinnamon, and the raisins, and continue to cook, stirring occasionally for about 30 more minutes, or until the onions are caramelized.

Gently fold the onions into the squash. Season with pepper and more salt, if necessary, and sprinkle with the remaining parsley, the almonds, and if you wish, the extra tablespoon of sugar. Serve immediately, or make ahead and reheat.

Rosh Hashanah Chicken with Cinnamon and Apples

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By Joan Nathan

Serves 6
1 4-pound roasting chicken
Salt and pepper to taste
1-teaspoon cinnamon
1 onion, peeled and cut into chunks
1-cup chicken broth
1 1/3 cups white wine
3 apples, cored and cut horizontally into 4 pieces (Fuji apples and granny smith apples)
2 tablespoons sugar
Preheat the oven to 375 degrees.

Season the chicken with salt and freshly ground pepper to taste and ½ teaspoon of the cinnamon. Put in a roasting pan with the onion. Pour the chicken broth and wine over the chicken, and roast in the oven for 45 minutes.

After the chicken has been cooking for 45 minutes, surround it with apples sprinkled with the remaining cinnamon and the sugar. Baste with the wine and roast for about 45 more minutes or until the apples are very soft and the chicken is cooked.

Apple Cranberry Strudel

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By Pastry Chef Ehud Ezra, Basil Restaurant.

The New Year can be a very busy time of year, with a lot of cooking. This recipe doesn’t take long and doesn’t require a mixer! The outcome is a modern take on traditional strudel. The strudel will amaze your guests with its rustic look and delicious flavor.

Serves 10-12

Ingredients:
8-9 (5 ¼ lbs.) medium apples; a mix of gala, granny smith, and crispy pink; or any mix you can find
1 ½ cups frozen cranberries
1 cup white sugar
1/3 cup brown sugar
½ cup corn starch
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon ginger
2 tablespoons of lemon juice
½ stick of margarine
20 sheets of phyllo dough, 2 sheets for each serving. (Standard Phyllo dough sheets comes in about 24 sheets.)

Preheat the oven at 350 degrees.

Mix all the dry ingredients together. Peel and core apples, dice them into approximately ½” cubes. Mix cranberries and lemon juice with apples. Mix dry ingredients with apple mixture. Put this final mixture in a strainer to strain the juice out.

Melt the margarine in the microwave. Gently open and separate phyllo dough sheets, they can tear easily. Take 2 phyllo sheets out of the box and keep them one on top of the other. Place them on your counter or other large surface. Brush the sheet with margarine, don’t go to the edges, and use a thin layer of margarine or the dough will tear. Place 4 tablespoons of apple mixture in the center of the dough. Imagine the dough is in thirds and the mixture is in the center. Fold one side of the dough over the center, then fold the other side over the center. Brush edges of folds with margarine. Next flip the dough over to the other side, and then fold over one side over the center, and the other side over the center. When you are done you have a square package. Place on a sheet pan lined with parchment paper. Brush the top of the phyllo square. Bake at 350 degrees until it is crispy and golden, about 35-40 minutes.( Varies with every oven.)

Sprinkle with powdered sugar and serves well with vanilla ice cream and whip cream.

Note: You can freeze this and bake later. If you want to make it crispy again after refrigerating, put it back in oven.

Lamb Marseilles

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By Chef Jeff Nathan, Abigaels Restaurant

Yield: 6

SACHET:
6 whole black peppercorns
2 bay leaves
½ teaspoon dry thyme
1 piece star anise
½ bunch fresh parsley stems
3 pounds lamb stew meat, cut to 1” cubes
kosher salt and freshly ground black pepper
flour, for dredging
4 tablespoons olive oil + 3 tablespoons additional
1 cup onions, diced medium
¼ teaspoon hot red pepper flakes
1 cup eggplant, diced medium
1 cup carrots, diced medium
8 cloves garlic, chopped
3 tablespoons flour
1 teaspoon herbs de Provence
½ cup red wine
½ cup orange juice
2 cups beef stock
1 cup crushed tomatoes
½ cup pitted black olives
1 tablespoon fresh rosemary
2 tablespoons parsley, chopped

Prepare a double layer of cheesecloth 8” square, or use a sachet bag. Fill the cloth with the black peppercorns, bay leaves, thyme, star anise and parsley stems. Tie with butcher twine or the strings of the sachet bag. Set aside.

Season the lamb meat with salt and pepper. Dredge each piece in flour. Brown the cubes of lamb on all sides in a large skillet of hot olive oil. Sear in several batches and do not overcrowd the pan. Transfer the seared meat to an ovenproof casserole.

To the same skillet, add the remaining olive oil, onions, eggplant and carrots. Stir and cook 1 – 2 minutes. Add the garlic and cook until garlic is lightly golden. Whisk in the flour. Stir and cook 1 – 2 minutes more. Add the herbs de Provence and prepared Sachet. Add the red wine, orange juice, beef stock and crushed tomatoes. Stir and be sure to scrape up the particles stuck to the bottom of the pan. Bring to a simmer and pour over the seared lamb meat. Cover.

Place the casserole in a pre-heated 350˚ F. oven. Cook for approximately 1½ – 2 hours or until meat is tender, stirring occasionally. Remove from oven. Remove and discard the sachet. Add in the olives, fresh rosemary and parsley. Stir and adjust seasonings with salt and pepper.

Chocolate Streusel Bundt Cake

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By Doris Schechter, My Most Favorite Food

For the Streusel

¾ cup packed brown sugar
¼ cup all purpose flour
1-½ tablespoons unsweetened cocoa powder
¼ teaspoon cinnamon
4 tablespoons chilled unsalted butter, cut into pieces
1 cup semisweet chocolate
1 cup finely chopped pecans

For the Cake
1 ¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
8 tablespoons unsalted butter, softened
¾ cup packed light brown sugar
3 extra-large eggs
1-cup sour cream

Preheat the oven to 350 degrees. Generously grease a 9-inch Bundt pan and set aside.

Prepare the streusel: In a bowl, stir together the brown sugar, flour, cocoa powder, and ground spices. Add the butter and work it with your fingertips or two knives until it resembles pea-sized pieces. Add the chocolate and pecans.

Make the cake: in a large bowl, stir together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon. In a bowl with an electric mixer, cream the butter and brown sugar on medium speed until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl with a spatula, and stir in the sour cream and vanilla until incorporated.

Add the egg mixture to the dry ingredients, stirring to combine. Do not over mix.

Scatter 1-cup streusel mixture over the bottom of the prepared pan. Top with one third of the batter, and level the top, taking care not to disturb the layer of streusel beneath. Scatter half of the remaining streusel over the batter, and top with half of the remaining batter. Level this layer of batter carefully. Make one more layer of streusel and batter and level the top. (There should be no streusel left.)

Bake the cake 45 to 50 minutes, or until a cake tester inserted in the center comes out clean. Transfer the cake to a wire rack, let stand for 5 minutes, and invert onto the rack to cool.

To store, wrap the cake in plastic wrap and store it in the refrigerator for up to 5 days. For the best flavor, return the cake to room temperature before serving.

Tenderon De Veau Citron Confit

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by Chef Jose Meirelles, from Le Marais Restaurant

Serves 4

(Note: This is a special cut of meat from the veal breast, which has along its length a cartilaginous joint that separates the short ribs from the remaining meat. A good butcher can easily separate the short ribs from the remaining meat, which is the ‘tenderon.’)

INGREDIENTS:
3 ½ pounds veal ‘breast’, cut into 1 ½ inch cubes
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons margarine
2 tablespoons of Morrocan spices (ground cumin, fennel seeds, coriander, star anise, cayenne pepper)
Pinch of saffron
3 ounces fresh ginger sliced
3 tablespoons of honey
Peel of 1 orange
1 medium onion, finely chopped
2 small carrots, finely chopped
8 ounces canned whole tomatoes, drained
1 tablespoon flour
½ cup white wine
2 cups chicken stock or broth
4 cloves garlic, crushed
1 bouquet garni (fresh parsley, thyme, and bay leaf, tied with a string to use and then remove)
½ preserved lemon, cut into 8 wedges
4 sprigs parsley, finely chopped
1 sprigs mint

EQUIPMENT:
Dutch oven
Tongs
Wooden spoon
Pasta bowl, for serving

TO PREPARE THE VEAL:
Season the veal with salt and pepper and the spice mix. In a Dutch oven, heat the olive oil over high heat, and, when it is almost smoking, add 2 tablespoons margarine. Add the veal cubes, working in batches if necessary, and brown on all sides. Once the veal has been browned, remove from the pan and set aside.

TO PREPARE THE STEW:
Add the chopped onions and carrots to the pot and cook over medium-high heat until browned. Add the honey. Once the honey is reduced to a liquid add the tomatoes and cook for about 2 minutes, then use a wooden spoon to stir in the flour and cook for another 2 minutes. Add the wine and scrape the bottom of the pan with the wooden spoon to dislodge any browned bits. Let the wine reduce by half, then add the chicken stock or broth and bring to a boil. Add the veal, garlic and bouquet garni ginger, saffron, orange peel and reduce to a simmer. Let the mixture simmer for 90 minutes to 2 hours, or until the meat is fork tender. Discard the bouquet garni. Transfer the meat to a serving bowl and strain the sauce over the meat. Garnish with the chopped parsley and mint and serve .

Portobello Blue Cheese Napoleons

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by Chef Jeff Nathan, Abigael’s
Yield: 9

Grilled Portobellos and Vegetables:
18 large portobello mushrooms, stems removed
4 zucchini, cut lengthwise
4 yellow squash, cut lengthwise
1 cup olive oil
2 ounces balsamic vinegar
kosher salt and freshly ground black pepper
additional fresh herbs, optional
4 red bell peppers, roasted, skins and seeds removed
1 pound field greens

Place the portobellos, sliced zucchini and yellow squash in a large zip lock bag. Drizzle with olive oil and vinegar; season with salt, pepper and any remaining fresh herbs. Seal the bag and allow to marinate about 2 hours. Turn the bag occasionally.

Grill or broil the mushrooms and vegetables until softened. Allow to cool down to room temperature. The vegetables can be prepared up to two days ahead. Keep covered and refrigerated until needed.

Herbed Blue Cheese:
4 ounces blue cheese, softened
6 ounces mascarpone cheese, softened
1 teaspoon fresh rosemary, chopped (reserve the stems)
¼ teaspoon fresh thyme
freshly ground black pepper

In a medium sized bowl, using a hand mixer, combine the blue cheese with the mascarpone cheese. Add in the fresh herbs and black pepper. Beat until light and airy. Fill into a pastry bag with a plain tip. Keep at room temperature and set aside. This can be made up to one hour ahead of assembly.

Assembly:

Begin the assembly by placing nine of the grilled portobello mushrooms on a flat work surface. Pipe a dollop of the Herbed Blue Cheese mix onto each mushroom. The next layer will be the grilled yellow squash, topped with another dollop. Continue with the grilled zucchini and another dollop. The next layer is the roasted pepper with a final dollop. The last layer should be a second portobello mushroom. Skewer each napoleon with a rosemary stalk or 6” wooden skewer.

Using a metal spatula, transfer each Napoleon onto a platter, or individual plates of field greens. Drizzle with extra virgin olive oil and balsamic vinegar (optional).

Sesame Seared Tuna with Mango Jicama Salad

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by Chef Andy Blackman and Ari White, Gemstone Catering

Wow! GKC got it. This is the sesame seared tuna recipe that Chef Andy prepared at the Kosher Food and Wine Show that everyone raved about. They make it for over 100 people at a time but reworked it just for us. It is easy to prepare, can be done ahead of time, and is spring fresh. Great for Shavuot recipes – I’m making it as an appetizer for my Shavuot meal.

1 pound Ahi Tuna – sushi grade
1/4 cup white sesame seeds
Canola oil for searing
2 large ripe mangoes, peeled, seeded and diced
1 medium jicama, peeled and diced
1/2 lime juiced
Salt and pepper to taste

Combine the mango, jicama and lime juice in a bowl; season with salt & pepper to taste.

Pat your tuna dry and then cut the loin into 2-inch x 2-inch square segments the length of the loin (or shorter based on your pan size) for appetizer-size portions, or larger for entree portions. Season with salt and pepper and then roll the tuna in white sesame seeds coating as much of the loin as is possible.

Chef Andy’s note***Then wrap the tuna loins tightly in plastic wrap and freeze 3 hours – 3 weeks in advance*** When cooking only one loin this may not be entirely necessary, but when producing in mass as we do it regularly; this trick guarantees that every single loin stays perfectly pink and beautiful in the center while allowing for a flawless crust to develop on the outside… it’s idiot proof.

Heat your pan (we love cast iron skillets, but a non-stick will work as well) for a few minutes until scorching hot. Drizzle oil in the pan and sear each side for 30-45 seconds; then set aside. We like the center raw, not rare, raw which requires only the best sushi grade tuna available. (At this point you can either slice and serve your tuna, or wrap it up tightly where it will hold in a fridge for up to 36 hours. When ready to serve, slice the tuna against the grain and present over the mango & jicama salad.

Garnish with a smoked garlic aioli (or a spicy mayonnaise) and top with  cilantro.

Enjoyed this sesame seared tuna recipe? Try another of our delicious fish Shavuot recipes.

Grilled Salmon with Honey Scented Fruit Salsa

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by Chef Jeff Nathan, Abigaels

This grilled salmon recipe from Abigael’s Restaurant in NYC is a gourmet addition to any Shavuot recipe collection.

(Pareve)
Yield: 6 servings
Fruit Salsa
Yield: 2 cups

1 cup mango, diced small
1 cup pineapple, diced small
¼ cup strawberries, diced small
1/3 cup red bell pepper, diced small
1 tablespoon jalapeno, minced
2 tablespoons cilantro, chopped
1 tablespoon honey
¼ cup orange juice
2 tablespoons lime juice

In a medium bowl, combine the mango, pineapple, strawberries, red bell pepper. Add in the jalapeno and cilantro. Pour in the honey, orange and lime juices. Gently mix until evenly combined. Allow to sit for at least 20 minutes before serving. The Fruit Salsa can be made up to one day ahead.

Strawberry Vinaigrette
Yield: 1 ½ cups

½ cup strawberries, quartered
¼ cup pineapple, rough chopped
1 tablespoon honey
¼ cup orange juice
2 tablespoons lime juice
pinch of kosher salt
¾ cup vegetable oil
1 tablespoon cilantro, finely chopped

In a blender, combine the strawberries, pineapple and honey. Puree until smooth. Add in the orange and lime juices and a pinch of salt. With the blender turned on, slowly add in the oil. Taste and adjust the honey, lime juice or salt as necessary. Remove the vinaigrette from the blender and stir in the cilantro.

Assembly:
6 (6 – 8 ounce) skinless salmon filets
vegetable oil
sea salt
freshly ground black pepper

Coat the salmon filets with oil on both sides. Season each filet with sea salt and pepper. Place the filets on a preheated grill, or oiled grill pan for 10 – 12 minutes, and cook over medium heat until desired doneness is achieved.

Place the salmon on individual plates, top with 2 – 3 tablespoons each of the Fruit Salsa and drizzle with the Strawberry Vinaigrette. Serve the salmon hot or at room temperature.

Still hungry? Try this delicious kosher fish recipe from Gemstone Catering.

Sticky Chocolate Cake with Pina Colada Sauce

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By Pastry Chef Ehud Ezra, Basil Restaurant.

This chocolate cake recipe has three components; the cake the sauce and the garnishing. It is a delicious alternative to the typical Shavuot recipe. Your family and guests will appreciate the change. You will love how easy it is to make and how impressive the dessert looks and tastes.

10 servings

Ingredients for Chocolate Cake:
10 – 4 ounce individual foil cups or ramekins
1 cup sugar
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup cocoa powder
1/4 teaspoon salt
4 tablespoons butter, at room temperature
1/2 cup hot brewed coffee (instant can be used dissolved in hot water)
1/2 cup of buttermilk
2 eggs
2 teaspoons vanilla extract
Garnish: Toasted slivered almonds and toasted coconut

Preheat the oven temperature to 350.

In a mixer, cream the butter and the sugar until it is fluffy. Next add the eggs, mix until blended. Add the flour, baking soda, baking powder, cocoa powder, and salt, mix until blended. Then add the buttermilk and vanilla extract; blend it in and scrape the bowl to make sure everything is incorporated. Gradually add the hot coffee to the batter, until it is blended in. Make sure to scrape the bowl as you add ingredients to make sure everything is getting blended.

Spray the foil cups with non-stick canola spray, scoop the batter and place in the cups, more than 3/4 to the top of the cups.
Place cups on a baking tray and bake for about 15 minutes.
The cake should not be over baked; it should be cracked on the top and moist in the center.

Ingredients for Pina Colada Sauce:
1/4 cup of Coco Lopez (Cream of coconut)
1/4 cup of Pineapple juice
1/8 cup of white rum

Mix well and pour into individual small cups to serve along side the chocolate cakes.

Ingredients for Garnishing Chocolate Sauce:
2 semi-sweet chocolate bars, such as Schmerling’s
1/2 cup of heavy cream

Break the chocolate into small pieces in a bowl. In a small pot, boil the heavy cream. Add the hot cream to the chocolate, let it sit for a minute; this will melt the chocolate. Mix well with a whisk. Serve immediately or it will set. If you aren’t serving it immediately and it has to be warmed, simmer on low, or put in a bowl of hot water.

Garnish with toasted almond slivers and toasted coconut flakes. Toasting can be done in a dry frying pan or on a baking sheet at 350.

Here’s another great kosher cake recipe for Shavuot.

Bronzino with Burnt Cauliflower Purée, Berber Spice, Mango and Olives

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by Chef Moses Wendel, Pardes Restaurant

Berber Spice:
½ pound ginger, rough chopped
¼ cup whole coriander seed
1/8 cup whole cardamom
¼ cup whole fennel seed
1 tablespoon whole chilli flakes
¼ cup whole cumin
1 bunch washed cilantro leaves and stems
2 jalapeno peppers, stem removed (look for ones without white veins, they are less spicy)
1 quart canola or grape seed oil

Combine everything in a pot, bring to a simmer over low heat for 8 minutes, purée, strain through a chinois and reserve oil. There will be leftovers that you will use it up elsewhere; put some in your cholent to freak out the squares but do not attempt a smaller batch.

Cauliflower Purée:
¼ cup canola oil
2 heads checked cauliflower
Salt

Reserved Berber Spice

Break cauliflower into 2-inch chunks. Cook over high heat in a large sauté pan until blackened on the outside and soft inside;  add 1 cup water to complete the cooking process. Purée with 2/3 cup berber spice, salt a little water if necessary to make a smooth rich purée; strain through a chinois and reserve.

Mango:
1 ripe mango, ¼-inch diced
3 tablespoons kalamata olives,  diced
Zest and juice of 2 limes
2 sprigs each, cilantro, mint and dill, chopped
Tiny pinch of salt, and sugar as needed

Toss all ingredients together and reserve.

Bronzino:
4 (2.5 pound bronzino) skin on fileted & deboned, lightly scored 3 times across the width
Wondra flour
Kosher salt
Canola oil
Maldon salt

Heat canola oil to medium heat. Season bronzino lightly with kosher salt & dust the skin side lightly with wondra flour, shake the fillets over the sink to remove excess flour.

Sauté 2 filets at a time skin side down till golden brown, press the center of the filet while cooking to keep the skin from buckling. The flesh side will still be somewhat raw. Remove from heat, blot skin on paper towels and reserve skin side up (this keeps the skin crispy).

Warm cauliflower, top with mango salad, top with fish, sprinkle with a few flakes of maldon salt, and enjoy!

Old Fashioned Pound Cake

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Here is the pound cake recipe we would like to share with you complements of Chef Doris Schechter, My Most Favorite Food

Makes 1-10” pound cake

Ingredients:

2-3/4 cups all-purpose flour
1-1/4 teaspoons baking powder
6 extra-large eggs
1-1/2 teaspoons lemon juice
1-1/2 teaspoons pure vanilla extract
½ pound (2 sticks) unsalted butter, softened
½ pound cream cheese, at room temperature
2 cups sugar
Optional Garnish: Fresh berries and Schlag (whipped cream)

Preheat oven to 350° F. Grease and flour a 10” fluted tube pan and set aside.
In a medium bowl, whisk together the flour and baking powder. Into another bowl, break the eggs, then add the lemon juice and vanilla, without stirring.
In the bowl of a standing electric mixer fitted with the paddle attachment, cream the butter with the cream cheese and sugar on medium-low speed until light and fluffy. Slowly add the egg mixture, beating until well blended. Scrape down the sides of the bowl with a rubber spatula, then add the flour mixture and beat on low speed until all the flour is incorporated and the batter is smooth.
Scrape the batter into the prepared pan and smooth the top. Bake for about 1 hour, or until a cake tester inserted in the center comes out clean. Transfer the pan to a wire rack and let the cake cool for 10 minutes. Unmold the cake onto the rack and let cool completely before cutting into slices. Store the pound cake, wrapped tightly in plastic wrap, at room temperature.

It is wonderful with fresh berries and Schlag (fresh whipped cream)

Vegetable Samosas (The “New” Hamantashen)

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By Chef Vijay Jagtiani, Shalom Bombay, Glatt Kosher Indian Cuisine NYC and Teaneck

For 16 Samosas

For the filling:
6 potatoes with skin
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 inches peeled fresh ginger
2 chopped green chilies
½ chopped onion
1 cup frozen green peas
2 tablespoons chopped cilantro
½ tablespoon turmeric powder
¼ tablespoon coriander powder
½ tablespoon salt
¼ tablespoon chili powder

Boil potatoes, remove skin, mash and set aside.

In a non-stick pan heat oil. Add cumin seeds, ginger, green chilies and onion and brown. Add peas. Cook 2-3 minutes and add mashed potatoes.

Mix cilantro, turmeric, coriander and chili powder together. Mix into the potato mixture and let cool for 15 minutes in fridge

For the dough:
¼ cup of white flour
¼ cup of vegetable oil
½ tablespoon of salt

Mix all of the ingredients together until they form a hard dough. Make lemon size balls of dough. Place the balls on a flat surface and press with a rolling pin to get an average thickness. Cut to make a half circle. Take one of the half circles. Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone. Stuff it with about 1 tbsp of prepared filling and seal it firmly. Deep fry. Serve with sweet chutney and enjoy.

Sweet Chutney:
2 cups white vinegar
2 cups ketchup
1 pear, peeled
1 pound red seedless grapes
2 bananas
1 tablespoon cumin seeds
½ tablespoon chili powder
Pinch of orange/red food color powder

Grind vinegar, ketchup, pear, grapes and bananas together in food processer. Add salt according to taste; then cumin, chili and food color. Mix and enjoy.

Chicken Tikka

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5 tablespoons oil
2 medium onions, chopped
1 tomato, chopped
1 teaspoon salt
1 tablespoon coriander powder
1 tablespoon red chili powder
1 tablespoon paprika
1 tablespoon fresh ginger and garlic, ground into a combined paste
1 tablespoon of egg shade or orange food coloring
3 boneless chicken breasts, cubed
3 tablespoons nondairy creamer
1 cup water

Heat oil in large skillet and brown onions. Add tomato and simmer for 5 minutes. Add salt, coriander powder, red chile powder, paprika and garlic/ginger paste. Simmer for 5 minutes. Add 1 cup of water and food coloring. Add chicken pieces and cook for 10 minutes. Add nondairy dreamer and cook for 2-3 minutes.

Serve with Basmati rice.
Serves 4.

Grilled Peach Cobbler with Vanilla Ice Cream from Le Marais Restaurant

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from Le Marais Restaurant

Serves 8
12 ripe peaches, halved, pitted
Peanut oil as needed
Salt as needed
½ pound of margarine, melted, divided in ½
1 cup of light brown sugar, divided in ½
2 teaspoons of ground cinnamon, divided in ½
1 cup of granola
Parve vanilla ice cream or peach sorbet

Lightly oil the peach halves, season with salt and then place flesh down on to a hot grill until browned and with good grill marks.
Remove the peaches from the grill and then cut them into quarters and place them into a mixing bowl. Toss them with half of the margarine, brown sugar and cinnamon. Place into a baking dish.
In a separate bowl, toss together the margarine, brown sugar, cinnamon, and granola. Sprinkle the topping over the peaches and then bake in a 375 degree oven for 15 minutes.
Scoop into individual bowls and top with the ice cream or sorbet.

Grilled Yellowfin Tuna with Cold Soba Noodles in Peanut Sauce from Le Marais Restaurant

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from Le Marais Restaurant

Serves 8 servings
2 ½ lbs of Sushi Grade Yellowfin Tuna, cut into 1” steaks
Oil for grilling
Salt and black pepper
1 ½ cups of peanut butter
½ cup of coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon hot sauce or 1 tablespoon of red pepper flakes
3 cloves grated fresh garlic
1 ½ tablespoons grated fresh ginger
½ cup of rough chopped cilantro
2 packages of soba noodles
¼ cup of snow peas, julienned
¼ cup of peeled carrots, julienned
¼ cup of celery, julienned
¼ cup of scallions, chopped
½ cup of chopped cilantro or basil
½ cup of cherry tomatoes cut in half
White sesame seeds for garnishing

Not only can this be prepared in advance, I encourage it. Cook the noodles as per the manufacturer’s instructions. When they are cooked, drain them and then shock them with cold water. You need to stop the cooking process by removing all of the heat. Place the noodles in a bowl and put them on the side.
For the sauce, place into a large bowl the peanut butter, coconut milk, water, lime juice, soy sauce, hot sauce, garlic and ginger. Whisk together until the sauce forms and is smooth. Add the cilantro.
Into the noodles, add all of the cut vegetables and then enough sauce to generously coat them. Reserve any extra sauce to be used as a sauce for the tuna.
Place into the refrigerator and allow to chill while preparing the tuna.
Have your grill well seasoned and hot before placing the tuna on to the grill.
Lightly oil the fish on both sides and then season with the salt and pepper.
Place the fish on to your grill and let it sit for about 1 to 1 ½ minutes. Then rotate the fish 180 degrees and let it sit for another minute. This will create the desired diamond pattern. Flip over and repeat the process. The fish should be on the grill no longer than 5-6 minutes maximum. If you like your tuna well done, than turn around and leave my class now for I am not very happy with you and you shouldn’t be eating tuna anyway.
Put the tuna on to a cutting board and slice it. Serve the warn tuna with the chilled noodle salad. Drizzle the remaining sauce over the tuna.

Charred Vidalia Onion Salad from Le Marais Restaurant

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from Le Marais Restaurant

Serves 8
6 Vidalia onions, peeled and sliced into ½ inch slices
2 cups of mixed colored cherry tomatoes, sliced in half
Salt and black pepper
¾ cups of extra virgin olive oil, plus extra for grilling
¼ of Balsamic vinegar, plus extra for grilling
2 tablespoons of Dijon mustard
1 tablespoon of chopped mint
1 tablespoon of chopped basil
2 cups of arugula leaves

In a mixing bowl, whisk together the Dijon mustard and the vinegar. Slowly drizzle in the olive oil while whisking, this will form an emulsion. Instead of a whisk, a blender will do the job equally as well (just be sure to rinse out the margaritas). Season with the salt and pepper and place on the side for later use.
Season the onion slices with salt and black pepper. Drizzle the slices liberally with olive oil and balsamic vinegar.
Onto your hot and seasoned grill, place the onions in a single layer on the grill. The onions should begin to caramelize and be ready for flipping in about 3 minutes. Don’t fiddle with the onions, let them be. Once they have caramelized, use a spatula and flip them over. Grill for another 3-4 minutes. They should be well caramelized on both sides and softened. Put the cooked onions aside, and repeat the process until they are all grilled.
While still warm from the grill, toss the onions with the herbs, arugula and the dressing. Serve immediately.

Dry Rubbed Double Cut Veal Chop for Two from The Prime Grill

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from: The Prime Grill

Dry Rub
½ tablespoon black pepper
2 tablespoons sugar
2 tablespoons salt
5 tablespoons porcini pepper (dried porcini ground in spice/coffee grinder)

Mix all of the Above

Veal Chop
1 double cut veal chop
1 tablespoon canola oil

Sprinkle the dry rub generously on the veal chop before searing.
In a hot sauté pan, using the oil, sear the veal chop on all sides. Put onto an oven-ready tray. Roast in a 350 degrees oven for approximately 10-15 minutes. Medium is my preferred temperature.

Red Pepper Jam
2 red bell peppers—seeded, ribs out, julienned
¼ cup sugar
1/3 cup rice vinegar (white vinegar can be substituted)

Combine all ingredients in a small pot. Bring to a simmer. Slowly cook down until a jam like consistency (almost dry).

Sweet Potato Soufflé
3 cups sweet potato purée
1/3 cup sugar
pinch of salt
3 eggs
1 vanilla bean
½ cup pineapple juice
½ cup flour

Combine the first 6 ingredients. Fold in the flour. Pour into a greased pyrex baking dish. Cover with aluminum foil. Bake at 325 degrees for approximately 40-45 minutes.

Braised Moroccan Spiced Lamb Shank with Celeriac Puree from Le Marais Restaurant

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by Chef Jose Meirelles, Le Marais

Serves 8
8 lamb shanks, cleaned and tied
Vegetable oil as needed
2 onions, peeled and diced
1 celery stalk, chopped
1 large carrot, peeled and chopped
½ cup of tomato paste
1 cup of potato starch
1 bottle of dry red wine
1 cheesecloth bag with the following spices: 1 kaffir lime leaf, ½ teaspoon cumin seed, 1 teaspoon fresh ginger root, ½ teaspoon black peppercorns, ¼ teaspoon coriander seeds, ½ of a cinnamon stick, ¼ teaspoon whole all spice, 3 whole cloves
1 cup of dried apricots
1 cup of dried figs, halved lengthwise
2 large pieces of celery root (celeriac)
1 lemon, halved
¼ pound of margarine
½ cup of clean flat leaf parsley leaves

To start the lamb shanks, season the shanks with salt and pepper. Heat a large braising pan with a medium high flame and coat the bottom of the pan with vegetable oil.

Start browning the lamb shanks in the oil, turning each after attaining a rich brown color on each side of the shank. Once this is accomplished, remove the shank and put them aside.

In same pan with the leftover fat, add the onions, carrot and celery. Sauté the vegetables until softened and browned. Add the tomato paste to the vegetables and cook for about 3-4 minutes. This will remove the raw tomato paste flavor, and also increase its thickening power in the sauce.

At this point, you will then sprinkle the potato starch over the vegetable mixture. Let this cook into the mixture for another 2 minutes. Add the wine and mix in. The mixture should begin thicken immediately. Add the lamb shanks to the mix and then cover with water. Bring the entire vessel to a boil and then lower to a simmer.

You can then leave it on the stove top, covered, on a very low flame for about 3 hours. Or, you can put the entire pot into a 325 degree oven for 3 hours. Either way, it is done when the meat is very tender and can easily be pulled off the bone with a fork.

After they are cooked, remove the shanks and then reduce the sauce to your desired consistency. Strain the sauce, add the shanks back to the sauce. At this point, either serve or cool in the refrigerator for later use. Once properly cooled, they will last for up to 5 days in the refrigerator.

Place the figs and apricots into a dish and then cover them with boiling water. This will rehydrate them and will be our garnish on the lamb.

For the celery root, have a pot of salted water at the ready. Using a large knife, peel the celery root of all of the rough skin. Place the clean vegetable into cold water while cleaning the rest.

Cut the celery root into large cubes and then toss into the boiling water with the lemon. Cook until the celery root is soft, about 15 minutes. Remove the celery root from the boiling water. Purée in a food processor with the margarine, salt and white pepper until very smooth and silky.

Roasted Jerusalem Artichoke Soup from Le Marais

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by Chef Jose Meirelles, Le Marais

Serves 8
2-½ lbs of Jerusalem Artichokes (also called Sunchokes)
3 tablespoons extra virgin olive oil
8 ounces of smoked beef or smoked veal, diced
2 tablespoons extra virgin olive oil
1 leek, white part only, sliced
2 celery stalks, rough chop
1 cup button mushrooms
1 bottle of dry white wine
1 bay leaf
1 bunch of thyme
6 black peppercorns
4 quarts of chicken stock, vegetable stock or water
Salt and white pepper

Wash the sunchokes in cold water to remove all excess dirt. Place them on a sheet pan, coat with the olive oil, season with salt and pepper, and then place into a 375 degree oven.

Remove the sunchokes when they are very tender and begin to caramelize. The caramelizing is important to the flavor of the soup. This should take about 25-30 minutes.

In your soup pot, add the diced smoked meat and the 2 T of olive oil. Render out the meat until it is crispy. Remove the meat with a slotted spoon and drain on to a paper towel. Reserve the meat for garnishing later. Save all of the fat in the pot.

Add into the fat the leeks, celery and mushrooms. Sauté over medium high heat until the vegetables soften, yet, don’t have any color.

Add the bottle of wine, increase the heat to high, and reduce the wine by ¾.

Place the thyme, peppercorns and bay leaf into cheesecloth and tie with butchers twine. Toss the bag into the pot.

Add the roasted sunchokes to the pot and cover with the stock or water. Bring to a boil and then let cook for about 45 minutes. This will allow for the stock to reduce some and for all of the flavors to develop. Season with salt and white pepper. Remove the herb sachet before puréeing.

In small batches, purée the soup in a blender until smooth and creamy. Adjust the consistency with the stock or water as needed. If the soup is to thin, put it back into a pot and bring to a boil. Reduce to your desired consistency.

When serving, garnish the soup with the crispy smoked beef and some chiffonade of parsley.

Roast Duck with Wild Rice and Scallions Pancakes and Braised Belgian Endives from Nobo Wine and Grill

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Chef Chase Sanders
Nobo Wine and Grill, New Jersey

Roast Duckling

2 ducklings (4 1/2-5lb each )

Make a mirepoix consisting of the following:
1 large onion (chopped)
1 large carrot (chopped)
3 celery ribs (chopped)
1 orange (chopped)
1 green apple (cored and chopped)
6 cloves of garlic (finely chopped)
12 juniper berries
3 sprigs of fresh thyme
2 bay leaf
2 ounces oil or margarine

Sauté the mirepoix in oil or margarine and set aside. Season the duckling cavity with pepper. Fill with the mirepoix. Truss, tie and rub the duckling with olive oil. Carefully pierce the skin – but not the breast meat. Preheat the oven with the roasting pan inside to 550. Add approximately 2 ounces of oil to pot and place the duckling in for 45 minutes Remove and drain fat (keep liquids, fats, and juices). Place back in oven for 20 min. at 375. Remove, drain, save liquids. Return duckling to oven for 15 min at 550. Juices will now run clear. This is done to obtain crispness and rid bird of as much fat as possible. Remove from oven. Take out of roasting pan and set aside. Again save all fat and juices.

For the Sauce: Duckling Drippings

16 ounces duckling stock or chicken stock
16 ounces brown veal stock
2 ounces red wine
2 ounces vinegar
2 ounces sugar
2 ounces water
Juice of 1 lemon
Juice of 1 orange
10 sprigs of fresh sage

Brown the sugar and water in roasting pan on top of stove. Add wine, vinegar, mirepoix (pulled out from roasted duckling cavity), and duck carcass (optional). Stir for few minutes. Add the stocks and reduced by half. Add sage and cook for 1 minute more. Strain and set aside.

Served with wild rice and scallion pancakes and braised endives – see recipe below

Wild Rice and Scallion Pancakes
½ burnt onion (grilled to black)
4 ounces scallions (chopped)
1 ounce green pepper (chopped)
1 ounce red pepper (chopped)
1 ounce yellow pepper (chopped)
1 ounce duckling fat
16 ounces chicken stock
2 sprigs fresh thyme
salt and pepper to taste
1 ounce flour (all purpose or bread)
1 ounce matza meal
2 eggs (1 whole and 1 yolk only)
8 ounces wild rice

Saute the scallions and pepper mixtures in duckling fat until translucent. Add wild rice, onion and seasoning. Cover with chicken stock and bring to boil. Once boiled place in 375 oven for 45 – 50 minutes until done. Take out and cool. Add eggs and flour-matza meal mixture. Salt and pepper to taste. Form into silver dollar pancakes and saute off in the duckling fat.

Braised Belgian Endives
6 Belgian endives

Poaching Liquid made from the following:
Water (enough to cover endives for poaching)
1 ounce sugar
1 ounce salt
1 lemon (cut in ½)
20 garlic cloves
4 sprigs of thyme

Blanch endives in for 10 minutes in poaching liquid. Drain and set aside some liquid.

Saute endives in duckling fat on one side until golden brown. Add garlic – turn over- deglaze with a touch of the poaching liquid. Cook in 350 oven for 10 minutes or until done. Set aside.

Baby Arugula, Roasted Candy Cane Beet and Goat Cheese Bruschetta Salad from Above and Beyond Cateres and Eventeurs

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by Chef Thomas Dugal
Above and Beyond Cateres and Eventeurs

Serves 4

2 medium beets
Fresh thyme sprigs
Fresh rosemary
Extra virgin olive oil
Dash of honey
½ red onion
¼ cup walnuts
Sprinkle of sugar
Sprinkle of Chinese 5 spice
1 egg white
Approximately 1 cup water
1/3 cup sugar
2 tablespoons white vinegar
2 tablespoons red wine vinegar
Dash of apple cider vinegar
4 ounces goat cheese
½ ficelle, very thin bread, like a baguette (which is fine to use too)
Dash of chopped garlic
8 cups Arugula

Clean arugula and dry thoroughly
Roast beets in oven with extra virgin olive oil (xvoo about 3 Tablespoons), sprigs of thyme and rosemary, covered with aluminum foil, until fork tender — approximately 1.5 hours.
Peel and cut into bite sized chunks and toss with 2 more Tablespoons xvoo, salt, pepper, dash of honey, dash of cider vinegar until sweet with just a bite of the vinegar.
Bring to a boil a small pot of water.
Add half as much sugar as water and flavor with white or red vinegar until sweet and winey. Do this slowly with the vinegar. Then add the sliced onions, and bring back to a boil then remove from heat and let cool in the liquid.
Slice a ficelle on the bias about 3 inches long. Toss with xvoo, salt, pepper, dash of chopped garlic, sprig of thyme and place on lined sheet tray and bake until golden about 7 minutes. (Oven temperature at 400 degrees).
In a small bowl, mix the goat cheese, little cracked pepper, dash of sea salt, sprinkle of fresh thyme, and touch of xvoo. Set aside.
Use walnut halves and toss with an egg white that has been whipped a little. Add a sprinkle of sugar and Chinese 5 spice and toast in oven for about 5 minutes at 350 or until golden brown. (Be sure the nuts are on a lined sheet tray and spread apart. Do not over toast and stir the pan frequently.)
To assemble: spread the beets around the plate or at the bottom of the bowl.
Toss the arugula (maybe a few sprigs of frisee’ would be nice also) in the beet marinade and place on top of the beets.
Sprinkle with some of the pickled onions and top with the walnuts.
Spread some of the goat cheese mix on the bruschetta, toast in oven for 30 seconds or so and place along side of the salad.

Banana Cream Cheesecake from The Cheesecake Factory

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THE CHEESECAKE FACTORY

Crust
20 vanilla sandwich cookies
1/4 cup ( ½ stick ) margarine, melted

Filling
Three 8-ounces packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas (about 2)
1/2 cup heavy cream
2 teaspoons vanilla extract
1 cup whipped cream
2 ripe bananas, sliced

To make the crust, place a cookies in a blender, pulse until finely crushed.
Add the margarine, process with pulse until combined. Press the mixture onto the bottom of a 10-inch springform pan; refrigerate.
Preheat the oven to 350F.
To make the filling, beat the cream cheese in a large bowl with an electric mixer at medium speed until creamy. Add the sugar and cornstarch; beat until blended. Add the eggs, one at a time, and continue beating. Mix in the bananas, heavy cream, and vanilla until incorporated.
Pour the cream cheese mixture into the chilled crust.
Place the pan on a cookie sheet and bake for 15 minutes. Reduce the oven temperature to 200F and continue baking for 1 hour and 15 minutes or until the center is almost set.
Loosen the edges of the cheesecake; let cool completely on a wire rack before removing the rim of the pan. Refrigerate, uncovered, for 6 hours. Allow the cheesecake to stand at the room temperature for 15 minutes before serving.
Top with dollops of whipped cream and the sliced bananas.

Chocolate Fudge Squares with Mocha Glaze from Starbucks

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Recipe from Starbucks

Chocolate, coffee, nuts – delicious

Fudge Squares
8 tablespoons ( 1 stick ) butter, softened
1 cup granulated sugar
1 egg
1 cup all-purpose flavour
¼ teaspoon baking powder
2 ounces unsweetened chocolate, melted
½ cup milk
1 teaspoon vanilla extract
½ cup chopped walnuts

Glaze
1 heaped cup confectioners’ sugar
1 tablespoon butter, softened
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
½ cup brewed double-strength coffee, preferably made from dark-roasted beans

1. Preheat the oven to 350F. Butter an 8-inch square baking pan.
2. To make the fudge squares, in a large bowl, cream the butter with granulated sugar and egg.
3. In a small bowl, sift together the flour and baking powder. Add to the butter mixture, then add the melted chocolate. Do not over beat. Stir in the milk, vanilla, and walnuts, just to blend.
4. Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan, about 30 minutes. Transfer the cake to a rack and let cool completely.
5. To make the glaze, in a medium bowl, combine the confectioners’ sugar, butter, chocolate, and vanilla with a wire whisk. Stir in the coffee and whisk until smooth.
6. Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.

Heaven-On-Earth Cocoa Tarte Tatin from Max Brenner Chocolate

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From Chef Max Brenner, Max Brenner Chocolate

Dough
½ cups all-purpose flour
1 tablespoons unsweetened cocoa powder
½ teaspoon salt
1 tablespoon granulated sugar
1 stick cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
3 tablespoons ice water

Filling
¾ stick unsalted butter
1 cup sugar
4 to 5 Golden Delicious apples, peeled, quartered, cored, and tossed with fresh lemon juice

Topping
½ heavy cream
1 teaspoon confectioners’ sugar, sifted
½ teaspoon amaretto
½ cup thick Greek-style yogurt

Crushed walnuts, for sprinkling

Make the crust. Sift the flour, cocoa powder, and salt together. Mix in the granulated sugar. Add the cold butter cubes and using your thumb and forefinger or two knives, “cut” the butter into the flour mixture until you achieve a sandy texture.

Make a well in the center of the flour mixture. Pour the egg into the well and incorporate the surrounding flour, adding ice water 1 Tablespoon at a time until you achieve smooth dough. Form the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and chill at lest 2 hours and up to 1 day.
Preheat the oven to 400 degrees.

Make the filling. Melt the butter in a 12-inch oven safe skillet over medium heat. Add the sugar and let caramelize until golden brown. Add the apples in a single layer, cored side up, and cook until tender, 8 -10 minutes.

Roll the dough into a 12-inch round and about ¾ inch thick. Lay the dough over the softened apples, covering the fruit. Place the pan, apples, dough, and all, in the oven and bake until the pastry is golden brown, about 20 minutes. Lower the heat to 350 degrees and bake about 15 minutes longer. Let cool about 5 minutes, then carefully invert over a serving platter.

Make the topping. Whip the cream, confectioner’s sugar, and amaretto into firm peaks. Gently fold the whipped cream into the yogurt. Serve the tarte tatin immediately with generous dollops of the yogurt topping and sprinkles and crushed walnuts.