Archive for December 11th, 2013

11
Dec
13

The Prime Grill Cookbook


David Kolotkin, one of our favorite Chefs, has authored a new cookbook together with Prime Hospitality Co.’s CEO Joey Allaham. Some of Prime Grill‘s tastiest recipes are in this book, many of which SYR and I have tasted over the years, now everyone can make and enjoy them anytime they want!

PrmCookBk

The book starts out with a history of Prime Grill, photos of the original location and some of the kitchen crew. Then it has a section on Chef David, menus and a listing of potables. The recipe section is organized as follows:

  • Hors d’Oeuvres
  • Appetrizers
  • Soups
  • Salads
  • Fish
  • Meat
  • Side Dishes
  • Dessert
  • Cooking Foundations
  • Dressings and Sauces
  • Rubs

It was hard to find just one favorite recipe to feature here, but after reviewing the book a few times I opted for this one:

Porcini Mushroom Soup

Serves 4 to 6

Ingredients

  • 1/2 cup extra-light olive oil
  • 2 cups onion, small dice
  • 1/2 cup celery, small dice
  • 2 garlic cloves, minced
  • 2 1/2 cups defrosted frozen porcini mushrooms, rough chopped (reserve defrosted liquids)
  • 1/4 cup all purpose flour
  • 6 cups liquid (defrosted liquid + chicken stock to equal 6 cups)
  • 2 cups pareve cream cheese
  • 2 tbsp. salt
  • 2 cups pareve cream cheese
  • Caramelized onions (optional)

In a heavy gauge soup pot, heat extra-light olive oil and sweat the onions and celery until soft and translucent. Add the garlic and cook until aromatic. Add the porcini mushrooms and stir in the flour and cook for another three to four minutes. Add the liquid slowly, working out any lumps from the flour and add salt. Once the liquid is combined bring to  a boil and immediately lower to a simmer in on low heat for a half hour, stirring constantly to prevent burning. Add the pareve cream cheese and combine till smooth. Remove from the heat and let the mixture cool. Puree in a blender until smooth. Serve with croutons or a toasted piece of bread and garnish with caramelized onions.

Chef’s tip: Because you are working with roux, you want to add the water slowly, So that there are no lumps, use a whisk to ensure proper incorporation. In addition, because it is a thick soup, it should be stirred very frequently.

We’ve had this soup quite often as we ate both at Prime Grill and at Solo, we just can’t get enough of it!

Whether you want a recipe to impress the in-laws or your boss, whether you need something fast or you are looking for that special dish for a festive occasion, this is the cookbook for you!

Enjoy, gentle reader, enjoy!

CS




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