Archive for the 'Basmati rice' Category

26
Sep
10

Some of the Restaurants with Sukkahs


18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400) Sukkah on Wheels, parked in front of the restaurant.

etc steakhouse (1409 Palisade Avenue; Teaneck, NJ 07666; Telephone: 201.357.5677).

Le Marais (150 West 46th Street – Between 6th and 7th Ave – New York, NY 10036; Tel: 212.869.0900) Sukkah seats 25, no reservations taken.

Olympic Pita (58 West 38th Street; New York, NY 10018; Telephone: 212.869.7482) Sukkah for up to 15 people.

Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292) Giant sukkah, seats up to 90 people.

Smokey Joe’s (494 Cedar Lane; Teaneck, NJ. 07666; Telephone: 201.836.7427). They will be making their special Mediterranean Lamb Stew with Cauliflower and White Beans for Sukkot. It is made with their own smokey, lamb merguez sausage. It is the perfect dish for the sukkah because you can make it very hot and keep it covered in a dutch oven while sitting in your sukkah. You and the stew will stay warm! $13.99 a lb. And with yom tov being 2 days at a time, so Smokey Joe’s is also presenting a two-fer, order any of this items and the second is on the house:

BBQ Chicken
Quart of Beef Chili
BBQ Meatloaf – 1lb

Limit of only one to a party

Shalom Bombay’s Sukkot Take-out Special

Photo by: Koshertopia

Shalom Bombay, has no Sukkah at either the newly opened Manhattan or at the original Teaneck locations. They do offer a choice of two succulent take out menus, however:

Menu #1

Service for 8 people: $150 / Service for 12 people $210

Choice of soup
Tandoori Chicken
Beef Korma
Vegetable Curry
Basmati Rice
Naan Bread

Menu #2

Service for 8 people: $200 / Service for 12 people $290

Choice of soup
Vegetable Samosa
Chicken Tikka Masala
Tandoori Beef
Vegetable Kofta Curry
Basmati Rice
Naan Bread
Rice Pudding

Great additions to enhance your holiday meal

Lollypop Chicken Platter: $50 small tray / $95 large tray
Vegetable Appetizer Platter:
$50 small tray / $95 large tray
Dum Aloo Kasmiri:
$50 small tray / $95 large tray
(Potatoes stuffed with dry fruits, mildly spiced and cooked in a tomato sauce)

Shalom Special Naan (Stuffed bread with dried fruit): $4/order
Carrot Pudding:
$4/order

CS

12
Jul
10

Nine Days’ Specials – Part 1


Considering we do not eat meat during the Nine Day (which started last evening and runs through the 20th, the day of Tisha B’Av  – 9th of Av, when the Romans burned down the Second Temple. It continued smoldering until noon the next day.) meat restaurants either close down during this period or readjust to a special menu.

Though at very opposite ends of the price spectrum, these two restaurants – among others – offer special menus for the Nine Days. While one is a high end eatery, outstanding in its delicious and very imaginative gourmet dishes, Mike’s Bistro, the other is a more down to earth establishment with superb sushi, great appetizers and tasty, wholesome, fish dishes 18 Restaurant, very moderately priced.

Mike’s Bistro: Nine Days’ Menu

Cold Appetizers

  • Baby Spinach Salad red wine vinaigrette, boiled egg, tomatoes, red onions, chives
  • Garden Vegetable Salad tomatoes, carrots, cucumbers, peppers, avocado, snow pea shoots, parsley & lemon vinaigrette
  • Portobello Mushroom and Arugula Salad balsamic reduction, red onions, enoki mushroom, crushed croutons, caesars style mushroom dressing
  • Fresh Legume Salad mixed legumes, marinated tomato, sprouts, white wine vinaigrette
  • *Roasted & Marinated Beet Salad candied walnuts, fresh citrus segments, orange beet vinaigrette, shaved endive, haricot vert

Roasted and Marinated Beet Salad

Hot Appetizers

  • Hand Shucked Corn Chowder cajun mirepoix, diced fish, chili oil, fresh herbs
  • Chipotle Spiced Bean Soup black rice, avocado, crispy corn tortilla, cilantro
  • *Porcini & Wild Mushroom Consomme acini di pepe, shitake mushrooms, sliced portobello, fresh herbs
  • Braised Royal Trumpet Mushrooms english pea puree, white asparagus, marinated tomato, mushroom glace, fresh herbs
  • Fresh Cod Fritters frisee, house-made remoulade sauce

Main Courses

  • Wild Striped Bass acini di pepe, fresh summer succotash, smoked vidalia onion vinaigrette
  • Mushroom Scented Rice Noodles edamame, sprouts, carrot puree, exotic mushrooms, toasted sunflower seeds
  • *Handmade Gnocchi “Ala Vodka” smoked salmon, fresh peas, fresh herbs
  • Chinese Style Steamed Market Fish pan charred napa cabbage,  ginger, scallions, garlic, sesame oil
  • Summer Squash Cannelloni spicy marinara sauce, breaded zucchini, fresh mint, extra virgin olive oil
  • Grilled Hawaiian “Walu” Fish marinated artichokes, peppers, beans, capers, lemon vinaigrette, olive tapenade

*denotes signature item

18 restaurant: Nine Days’ Menu

Sushi

Eighteen Fresh Crisp Salads

  • Eighteen Salad cucumbers, carrots, avocado, cherry tomatoes on top of mesclun, romaine lettuce
  • Salad Nicoise white tuna salad, capers, olives, avocado, egg, cherry tomatoes on top of mesclun, romaine lettuce
  • Grilled Fresh Salmon Salad grilled salmon steak on top of mesclun, romaine lettuce with assorted vegetables
  • Tuna Salad Platter

All salads come dressed with a choice of balsamic vinaigrette, red wine vinaigrette, Thousand Island dressing or dill dressing

  • Eighteen Tricolor Pasta Primavera

Eighteen Fresh Fish Selection

  • Fish N Chips
  • Pan Fried Filet of Sole
  • Broiled Filet of Sole
  • Salmon
  • Chilean Sea Bass

All fish served with grilled vegetables and choice of French Fries, mashed potatoes or basmati rice

Eighteen Tasty Side Dishes

  • Grilled Vegetables
  • Mashed Potatoes
  • Basmati Rice
  • Homemade French Fries
  • Potato Salad
  • Coleslaw
  • Sweet Red Pepper

Just because we can’t eat meat doesn’t we can’t eat well!

CS

25
Feb
10

Purim Recipes


Although today is a Ta’anit Esther – The Fast of Esther and observant Jews around the world are fasting, we also prepare for Sunday’s Purim feast. While looking for inspiration around the web, I came across the following (superb!) holy day recipes on famed Chef Laura Frankel‘s  blog:

I like hamantashen and certainly have eaten my fill of the tender cakey treats. Don’t get me wrong. They are delicious and fun to make. But, they are safe and not at all sexy. So, this year-I want some excitement on Purim. I think I am just tired of winter, the economy and bad news. Time for FUN! Get out your martini shakers, groggers and whatever else you need to put on a splashy and delicious Purim Feast. For dessert-I recommend you pull out those nice hamantashen or do like the Persians and serve dried fruit, nuts and fresh citrus.

All of the recipes can be prepped ahead of time, leaving you lots of time to get your Esther or Mordechai on. Have a Freylich Purim!

Blood Orange Martini

It is scary how tasty these martinis are-like you could easily get into trouble with a pitcher of these scary! Oh well, Haman-Mordechai…whatever! just have fun

1 ½ ounces vodka
2 ounces blood orange juice
½ ounce simple syrup
Squeeze of fresh lime juice
1. Shake together and serve. Garnish with blood oranges slices and pomegranate seeds

Persian Meatballs (Kufteh)

This is a great dish for the end of winter. Serve this for Purim as a first course or as part of a Purim feast! Traditionally, the meatballs would not be browned before being poached. As a chef, I think the caramelized crust on the meatballs is essential and gives a great texture and more pronounced flavor. You can opt to do it either way.

2 cups cooked basmati rice
1 cup cooked yellow split peas
1 pound ground chicken, turkey or beef
½ cup finely chopped fresh dill
½ cup chopped fresh flat leaf parsley
1 cup chopped scallions
2 cloves garlic-chopped
2 large red onions-peeled and chopped
2 eggs-lightly beaten
2 teaspoons ground coriander
1 teaspoon ground cumin seed
2 teaspoons ground cinnamon
½ teaspoon ground cardamom

1. Place all the ingredients in a large bowl. Using your hands, mix the ingredients together until well combined. Do not over mix as the mixture will be too tight and tough. Salt and pepper the mixture (I like to take a small amount and fry it to taste if the seasoning is correct).
2. Lightly, shape the meat balls with your hands.(I find that wetting my hands with cold water and using a rolling motion keeps them from getting too packed and tight.) You can store the meatballs at this point covered in the refrigerator for 2 days or freeze them for 1 month.
3. Place a large sauté pan over medium heat. Lightly coat the pan with olive oil. Brown the meatballs in batches. Remove form the pan and drain on paper towels.

For the poaching liquid

1 16-oz can of canned tomatoes with their juices
2 cups of chicken stock
1 teaspoon saffron threads
Juice and zest of 1 orange
Juice and zest 1 lemon
Salt and pepper

Bring the poaching liquid ingredients to simmer in a large saucepan. Place the meatballs in the pan. Gently poach them until cooked through. Do not stir the pan as the meatballs will break apart.

Basmati Rice
This is a show stopper for any buffet or dinner. The crispy crust on the rice tastes a little bit like popcorn. It is easy to make ahead and can be reheated in the pan in a low oven.

2 quarts water
2 tablespoons salt
1 1/2 cups Basmati rice
3 tablespoons olive oil

1. In a large saucepan bring water with salt to a boil. Add rice and boil 10 minutes. In a colander drain rice and rinse under warm water.
2. Place a 3 quart sauce pan over medium heat. Coat the bottom with olive oil. Spoon rice into the pan, cover pan with a kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over moderately low heat until a golden brown crust forms, about 30 to 35 minutes. Invert the pan onto a serving platter. Garnish with pomegranate seeds and blood orange sections.

According to The Jew And The Carrot website, Chef Laura is currently Executive Chef and head of food services at the Wolfgang Puck Kosher Catering and café at the Spertus Institute for Jewish studies in Chicago. She is the former chef and founder of the Shallots restaurants. Mrs. Frankel has training and extensive experience in both savory and pastry kitchens. Before committing herself to her culinary passion, she played both alto and baritone saxophones. She taught and played professionally. She is the author of Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes.

Chef Laura will be giving a Kosher Food Demo at De Gustibus (on the 8th floor of Macy’s) on the upcoming 16th of March.

I’ve eaten many times at Shallots when it used to be located in Manhattan at the atrium of the SONY building’s where Solo is now situated. I definitely can vouch for her succulent creations!!!

CS




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