Prime at the Bentley Hotel

Last Thursday Meyer Harroch (newyorkjewishguide.com) and I, went to the brand new Prime at the Bentley (500 East 62nd Street, New York 10065, 21st Floor – Tel: 212.933.9733).

Upstairs, downstairs (partial views)

The view of the East River, Queensboro Bridge and skyline is truly breathtaking! But… as amazing as the view is, the main reason one goes to a restaurant is the food. Having heard conflicting reports about the first few weeks, yet having been many a time to Prime Hospitality’s other superb venues I was not sure what to expect. Were the naysayers right? Were they spoiled brats? Was this new restaurant experiencing painful birth pangs as it first opened its doors?

Meyer started the meal with House Made Italian Sausage in a Blanket…

Italian Sausage in a Blanket

I went for their Ocean Parfait sashimi combination served in a martini glass. Taste and presentation were great; a nice beginning, but what lay ahead?

While Meyer segued with a large Bentley Burger, I went for their Organic Irish Salmon…

Organic Salmon

Tender, juicy and flavorful, perfect on all counts! The French fries that came with the burger were spiced just right!

Next we had Kobe Beef Sliders and Long Island Duck Sliders, cooked to perfections (at least to my taste – medium well), spiced just right and very juicy.

We followed with Steak and Frittes and a Flatiron Steak…

Steak and Frittes

With Chef David Kolotkin at its helm it’s no wonder Prime Grill has become the kosher steakhouse par excellence; Prime at the Bentley has inherited the same art of succulence in steaks. For side dishes we had Haricot Vert with Sundried Tomatoes…

Haricots Vert with Sundried Tomatoes

…and Kobacha Squash. This squash, a native of New Zealand, has a taste reminiscent of chestnuts with a hint of sweetness – perfect match for incredible steaks.

The service was good, whatever may have have caused complaints when it first opened, had obviously been remedied. Within an hour of opening for dinner, the restaurant had nary an empty seat, a fitting tribute to the upscale locale and the delicious food.

CS

Revisiting Sòlo

When you have a meeting, date or get together over food that needs to go flawlessly, Sòlo (550 Madison Avenue; New York, NY 10022; Telephone: 212.833.7800 – in the atrium of the SONY building) is the place to be. A swank counterpart to the high tech-upscale Sony building and atrium it’s located in, Sòlo is what contemporary high class chic tastes like. From its sleek artsy glass exterior wall – flanked through by oil with infused vegetables – down to its impeccably styled up-scale food presentation, Sòlo defines high quality cuisine; the fact that it’s under strict kosher supervision is sub-rosa fringe to its superb fare and service.

Chef-de-cuisine Guillermo Quiroz, trained by Chef David Kolotkin was just a delightful; the look of pride as he brought and explained each dish, knowing without a doubt we would be as pleased to eat as he was to present it, added to the experience.

We stated our feast with a Big Eye Tuna Tartar accompanied by avocado, citrus, mango and chips. It was very fresh, succulent, and not in the least bit fishy tasting (a great start to a great meal!).

We followed with another appetizer, Crispy Veal Sweetbreads, it came with celery root and Bosc pear puree, Swiss chard in a pomegranate reduction. Since I do not – on principle – eat veal, CS had it all to himself. Considering he cleaned the plate, I believed him when he described it as “superbly spiced, and absolutely delicious.”

Beef Carpaccio with spinach and grilled endive salad in a mustard and lemon vinaigrette came next. Well seasoned, beautifully presented, just perfect.

Next, came the pièce de résistance. We got the Roasted BBQ Short Ribs, sides were German potato salad and cauliflower puree. They reminded me of Mike’s Bistro‘s ribs. Sauce and flavors were excellent, the beef superbly tender, yet not overcooked.

Typical Uruguayan that he is, CS preferred the 8 oz Black Angus Steak au Poivre (available in 16 oz. as well), with caramelized onion puree, basil mash potatoes, and grilled asparagus in a red wine sauce. It was very flavorful, the crisp pepper top was just right, I just loved the wine sauce and onion puree combo. It’s hard to believe that in spite of its flavor, in spite of its tenderness, it was not aged meat.

The last main was a Pan Seared Black Angus Filet with turnip puree, mushroom ragout and fingerling potatoes in red wine sauce. Superb fare!

We washed it all down with a very good Binyamina Shiraz 2007, served to us by our favorite waiter, the multi-talented Eka Halim (he’s a professional photographer, as comfortable on a fashion shoot as on a bar mitzvah!). CS described the wine thus, “Deep garnet in color, medium bodied with soft tannins and a gentle wood influence. Smooth, round wine with blackberry and plum notes, with hints of tar and licorice.”

For dessert we shared two incredible creations by Pastry Chef Felencia Darius, now at Prime Butcher Baker. Warm Chocolate Cake with gingerbread ice cream and espresso sauce, the molten chocolate cake was superb and so was the sauce, but I expected more from the ice cream.

The evening’s crown, however, belongs to the Hazelnut Rocher, a hazelnut mousse with vanilla cream and a candied nut shell. Take my advise, folks, do not even think of leaving Sòlo without trying this one!

We had reservations for 6:00pm, by the time we finished at around 7:30pm there was not a single free table, not even in the private alcove we were in. People obviously know what’s good.

Though it was a superb dinner, and one that guarantees we’ll keep on revisiting again and again, we do have a minor criticism. We wish the presentations, as beautiful as they were, showed less repetitiveness.

SYR

Both Sòlo and its sister restaurant Prime Grill have a

Nine Day Menu.

Prime Grill, Revisited

It never ceases to amaze me how you think you know someone and then you get to experience them under a new set of circumstances, which amplify strengths, or identify weaknesses you had never seen before.  Last Tuesday evening, it applied to our restaurant experience. Chef David Kolotkin (check here, as well) of Prime Grill - a culinary virtuoso in taste and presentation - was refreshingly unpretentious and warm as he personally treated CS and I to a side of Prime Grill we had heretofore not experienced.

It’s through no fault of Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292) that we had such tunnel vision, in fact it is because their steaks are so consistently fabulous that we gravitate with Pavlovian/Flinstone salivation straight to the beef every time we are there. Last Tuesday was different;  we broke from the habitual to the unexpected and in some cases extraordinary dishes on the menu.

We started with a platter of sushi and sashimi which included lean tuna, yellowtail, organic Irish salmon and Prime Grill roll- grilled yuzo-miso glazed black cod, cucumber, sesame-teriyaki sauce, topped w/tuna & avocado.

The quality and freshness of the fish was so good, it needed nothing more than the traditional ginger wasabi and soy sauce for accompaniment.

When it came to taste enhancing sauces sushi Chef Wibi did not disappoint us with his Yellowtail “Carpaccio” with yuzu ponzu and jalapeno, with togarashi – a citrus based sauce that greatly enhanced the yellowtail.

Now if you’ve been regular readers of our blog, you know that we are not from the big fish lovers and I was hoping they’d roll out the big side of beef soon that would set our four stone wheeled skin covered jeep off  kilter, and we were thrown off balance, astonishingly so by the House Smoked Wild Organic King Salmon and by all things a Maryland Style Fish Cake

The salmon circumferenced the poached egg on a crunchy toasted bottom that burst with noble flavors worthy of a king’s fare.

And the Maryland Style Fish Cake a whole grain mustard veloute, black bean & corn salsa- was sapid perfection; delicate, perfectly done! I almost didn’t want to share… fake crab? What’s happening to me?

The Atlantic Salmon Tartar with avocado capers and yucca chips was very tasty, a lovely mingling of flavors, though I would have preferred it served on a toasted or crunchy base.

Salad came next,  Bresaola Carpaccio, thin parchment like rectangles of cured beef filet served with arugula, roasted pepper, toasted pine nuts, shitake chips, crispy onions and a reduced port-wine drizzle. Superb!!! Ahh, the drizzle! That drizzle was especially good

We followed with the beef slider assortment was a mouthful of perfection. Each slider a world onto itself Kobe Beef with Pickled Chips & Ketchup, Moroccan Lamb with Arugula & Mint Yogurt, Brisket with Whole Grain Mustard Aioli, Buffalo Chicken with Fresh Herbs & Spicy BBQ Sauce and Black Angus with Mushrooms and Porcini Aioli. Woooow.

We segued with a Delmonico Steak; it came with tobacco onion rigns and a marrow bone.  CS was aching to remove the tiny fork and suck the bone dry, but… ettiquette prevailed.

Finally we got to the desserts, we started with the Tropical Vacherin…

…with mango/coconut sorbet, pineapple compote and salty macadamias macarons - my friends I’ve had macarons and I have had macarons, but the macadamia macarons served were in a class by themselves. How can a macaron be as light as air and so densely flavoured, at the same time?!? Only Solo‘s Chef Felenciana knows how!

We followed with their heavenly…

…Chocolate Cake.

We finished this royal repast with a Honey and Rosemary Apple Galette…

…with rosemary infused honey, savory dough and “butter” pecan ice cream. Delicate tasting, beautiful to look at, the plethora of flavors emanating from this dessert can satisfy just about everyone’s palate.

The Cappuccino was among the best I’ve tasted, a worthy crown to this superb and satisfying meal!

As you can tell by the pictures every dish was artfully presented, engaging all the senses.

During the meal we each had 2 glasses of wine. I sipped a Binyamina Bin Cabernet Sauvignon 2010, while CS had a Goose Bay Pinot Noir 2010.

My Cabernet Sauvignon opened in the glass to reveal black berries, wild berries and blackcurrant. Not a complex wine, but very easy and pleasant to drink. CS described the Pinot Noir, thus: Incredible flavors of black cherry and strawberry with buttery overtones. While neither of the two wines proved to be an ideal pairing, they nevertheless nicely complemented this feast.

Although we didn’t get to taste it, it was already late and we both bursting from all the food, CS could not resist photographing the first ever kosher caviar ever served at a restaurant…

All in all a meal we will long remember!

SYR

Great Chefs – Great Passover Recipes

From Chef David Kolotkin – Corporate Chef for the Prime Hospitality Group

Almond Crusted Veal Chop

Non-gebrochs – serves 2

Ingredients

• 2 12oz bone in veal chops, ask your butcher for center cuts, or from the loin end
• 1 egg, beaten (eggwash)
• 1 cup finely ground almonds

Brine

• 2 qts water
• ½ cup kosher salt
• 1 cup granulated sugar
• 2 pc bay leaf
• 1 bunch fresh thyme
• 30 pc black peppercorn
• 1 star anise
• 8 pc clove

Directions

1. Preheat an oven to 350 degrees.
2. Combine ingredients 4-11 and bring to a simmer for 10 minutes.
3. Cool the brine by placing in an ice bath.
4. When the brine is cool, submerge the veal chops in the brine and refrigerate for 5 hours.
5. Remove the veal chops, pat dry.
6. On only 1 side (presentation side), brush with the egg wash, then dredge in the ground almonds.
7. Over medium heat, brown in a large skillet with enough oil to coat the pan, almond side first. When lightly brown, turn over and brown the other side.
8. Place in a 350 degree oven for approx 15-20 minutes. I prefer to cook this to medium

—–x)0(x—–

From Chef Jeff Nathan, Owner/Chef at Abigael’s

Chicken Milanese with Tomato
and Arugula Salad

Gebrochs – serves 2

Tomato Salad

• 2 tablespoons fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 4 ripe tomatoes, preferably 2 red and 2 yellow, cut into 1/2-inch dice
• 2 tablespoon fresh basil, cut in thin ribbons
• 1 tablespoon chopped fresh oregano
• 1 teaspoon chopped fresh rosemary
• Kosher salt and freshly ground black pepper, to taste
• 12 ounces arugula, washed and dried, torn into bite-sized pieces

Chicken

• 4 8-ounce skinless and boneless chicken cutlets
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup matzo flour (also called matzo cake flour)
• 2 cups Jeff Nathan Passover Panko flakes, or 1/2 cup matzo meal & 1/2 cup matzo farfale
• 3 large eggs, beaten with 2 teaspoons water
• 1/2 cup olive oil
• Lemon wedges, for serving

Directions

Position a rack in the center of the oven and preheat to 400°F.

1. To make the tomato salad, whisk the lemon juice and oil in a medium bowl. Add the tomatoes, basil, oregano, and rosemary and toss. Season with salt and pepper. Cover and let stand at room temperature, stirring occasionally, while preparing the chicken.
2. Place the chicken breasts between sheets of plastic wrap or waxed paper. Using a heavy mallet or rolling pin, pound the meaty part of each cutlet until about 1/2-inch thick.  Season the cutlets with salt and pepper
3. Place the matzo flour in a shallow dish, the egg mixture in a second shallow dish, and the Passover Panko or matzo meal mixed with the matzo farfale in a third shallow dish. Coat each cutlet with the matzo flour, then the egg wash, and then the Panko or matzo meal.
4. Heat the oil in a 12-inch skillet over medium heat until hot but not smoking. Add the cutlets and cook, turning once, until golden brown, about 5 minutes. Place the browned cutlets on a large baking sheet. Bake until they feel firm when pressed in the centers, 5 to 8 minutes.
5. Just before serving, add the arugula to the tomato salad and mix. For each serving, place a cutlet on a dinner plate, and heap the tomato salad on top. Serve immediately, with a wedge of lemon.

Enjoy, gentle reader,enjoy!

CS

Passover Recipes on The Kosher Scene

Since we started this blog, in November 2009, we posted some excellent Passover recipes. Here, to help you find them all, we bring you the links. To help you with more recipes that only require very short and easy preparations, we will post (tomorrow) a video of the incomparable Lévana preparing three easy dishes to be enjoyed anytime during the eight days of Pessach or any other time of the year. Our recipes feature both gebrochs and non-gebrochs recipes to fit every taste, every need.

Pamela Reiss‘ offers us her superb Turkey Pineapple Meatballs. Eran Elhalal, owner/Chef at the celebrated non-kosher Saro Bistro in Manhattan’s Lower East Side presents us a succulent Pesach Almond-Pistachio Cake, that serves 12.

Chef Laura Frankel, of legendary Shallots fame and now head of Wolfgang Puck‘s kosher division treats to her Chocolate Mousse with Extra Virgin Olive Oil, Poached Halibut in Olive Oil and Parsley Sauce with Extra Virgin Olive Oil.

Check out Chicken & Vegetable Croquettes and Stuffed Portabellini Mushrooms, you can’t help but love them!

Fish lovers… Chef David Kolotkin‘s Passover Chilean Sea Bass will completely seduce your palate!

For brisket recipes look at Passover Brisket Recipe or Chef Emeril Lagasse’s Passover Brisket.

If you want a twist on the traditional brisket, check out Lévana‘s award winning, oft reprinted Passover Brisket Recipe.

Chef Jeff Nathan, shares a recipe from his cookbook Adventures In Jewish Cooking, Veal Chops Milanese with Tomato Salad and Arugula.

My co-blogger SYR regales us with her mom’s superb Drum Cookies…

One of my daughter in law’s makes this Rolled Chicken…

Oyyy is this good!!!

And this year, so far we’ve posted Geila Hocherman‘s recipes (Cinnamon chicken tajine with prunes and apricots, Mina and Pignoli Cookies or her ) and her food and wine pairing videos with Costas Mouzouras from Gotham Wines and Liquors. Check them out, we know you’ll love them as much as we did! And don’t forget that you you can eat healthy, good food like Bonnie Gilger‘s Matzo Stuffed Chicken Cutlets.

Enjoy, gentle reader, enjoy!

CS

Prime Butcher Baker

Butcher shops have never been the type of store one cares to linger in any longer than necessary to do one’s shopping, but that has suddenly changed!  Having heard so much about Joey Allaham‘s brand new venture, I felt compelled to visit his Prime Butcher Baker (1572 2nd Ave, New York, NY 10028 – Tel: 212.616.1502) this past Thursday afternoon. Clean, very upscale looking, competitively priced, it offers everything you need for a take out or do it yourself meal, except for fruits and vegetables.

A partial view of the store...

This 3000 square ft. establishment combines a meat aging room (facing the street), a full butcher shop with fresh and aged meats, salads, prepared Ashkenazi and Sephardic dishes (cooked to perfection!), a bakery and freezer shelves laden with soups, sushi, sauces, salads and more! Above all, the staff is courteous, knowledgeable and very helpful with hints and full explanations on what and how to cook.

One of the shelves laden with meat cuts in the aging room...

Meat is tastefully presented, in fact, just looking at it makes your mouth water as you envision the possibilities…

Crown of lamb...

As for the bakery… let me warn you! If you are a cake lover, or an unrepentant chocoholic like I am, you are for a incredible feast for both your eyes and your palate…

I had to really restrain SYR and myself, else this mini chocolate cakes would never have lasted long enough to be photographed...

Prime Hospitality Group‘s Corporate Chef David Kolotkin repeats his stellar performance at Prime Grill, by preparing Ashkenazic cuisine favorites. Chef Souad Nigri, a Lebanese caterer prepares the Sephardi delicacies (her Lahmadjine is incredible!); Chef Makoto – from Prime Ko – makes the sushi and the Japanese dishes; Solo’s Pastry Chef Felenciana, makes the most decadent, tempting looking, succulent confections adorning the bakery showcase. If you want a butcher shop like you’ve never seen before, Prime Butcher Baker is the place to go to; if you want a bakery like you’ve never seen or tasted before Prime Butcher Baker is the place to go to!

What are you waiting for?!?

CS

This Week’s Events

Lévana Kirschenbaum’s Dinner and a Show

Monday, March 28th
MOROCCAN STREET FOODS
This is as plebeian as our glorious Moroccan food gets, and even then it’s a complete feast, as always! Gluten-free to boot!

• Chick pea soup
• Chakshuka on white beans
• Schwarma
• Carrot Swiss chard salad
• Toasted vermicelli with olive oil, almonds and honey

The Cooking Demo runs from 7:00 to 9:00 followed by dinner, classes cost $45.00 for one session, $120.00 for 3 sessions or $200.00 for 5 sessions and a signed cookbook. Make your reservations at: http://www.levanacooks.com/kosher-cooking-classes/weekly-classes/

Location: Levana’s home - 210 West 101st Street. #9L (Between Amsterdam Avenue and Broadway)

Chef David Kolotkin at De Gustibus

Tuesday, March 29, 2011 | 1 – 3:30 PM
Join The Prime Grill’s David Kolotkin as this charming chef guides us through kosher cooking. The Prime Grill, which serves New American cuisine with accents from Asia, the Mediterranean and beyond, is one of the most sophisticated kosher restaurants in the City. With David’s guidance, you will create an interesting and dynamic feast of contemporary kosher fare.

Location
Venue: De Gustibus Cooking School
Homepage:  
http://www.degustibusnyc.com
Street: 151 West 34th Street, 8th Floor
ZIP: 10001
City: New York

The cooking school is located on the 8th floor of Macy’s Herald Square on the 7th Avenue side of the building. You can enter the store at 151 West 34th Street and take the passenger elevators to the 8th floor, De Gustibus is located between the coat/bathing suit department and Human Resources in the employee section of the store.

Call 212-239-1652 or e-mail them at info@degustibusnyc.com for more information.

Both are great culinary experiences. We hope to see you at both events, gentle reader.

CS

Kosher Food & Wine Experience 2011 – Part 1

It was billed as bigger than its preceding shows… it was, it was billed as better than its preceding shows… it was! This was one of those rare occasions when hype and truth actually walked in locked step. The food, the wine, the liquors, all added up to a wonderful evening, an epicure’s dream come true.

SYR and I went in at 4:00pm, we saw and met many friends, magazine editors, fellow foodies and bloggers. We delighted in some products we’d already raved about on these pages, we discovered the new and revisited some great restaurants. As we spoke to favorite chefs, we  were happy to hear their craft was more than just a job, their passion for food, their creative juices continue unabated. Chef David Kolotkin of Solo and Prime Grill, Chef Jeff Nathan of Abigael’s and his wife Alison, Chef Mark Green of Glatt A La Carte, Jose Mireilles of Le Marais were among old friends showing off their creations.

Pomegranate had a large booth serving up some dishes that could have been made at any top restaurant.

Chef Emilio getting ready to hand out some delicacies.

Shana Wendel and staff presented Pardes‘ fares…

Lamb Meatballs with Turnip and Olive. Juicy, succulent, beautiful to look at... unmistakably Pardes!

Dr Alan Bronner and Chef Jack Silberstein of Jack’s Gourmet were serving  Chorizo Tacos, Pepper and Onion Soup with Sweet Italian Sausage and Bratwurst Sliders. We sampled all three and and loved them, here is an easy recipe they shared with us:

Bratwurst Sliders

Ingredients

• 1 package (4 links) Jack’s Gourmet Cured Bratwurst Sausage sliced 1/4″ thick on an angle
• 12 slider buns (4 burger buns can be substituted instead)
• 1/2 cup sauerkraut
• 1 tablespoon caraway seeds
• 4 tablespoons grain mustard
• 1 tablespoon chopped fresh tarragon leaves

Directions

1. Combine the sauerkraut and caraway seeds and reserve.
2. Combine the mustard and tarragon leaves and reserve.
3. Heat a saute pan over medium heat with 2 tablespoons oil. Add sausage and cook until golden brown, about 3 – 5 minutes.
4. To serve, slice the buns in half. Spead a small amount of mustard on the bottom half of each bun. Top with sausage and sauerkraut and place other half of bun on top. Secure with a toothpick if necessary.

Some other friends with a great product are Valerie and Robert Groper from My Brother Bobby’s Salsa. SYR finally got to taste their salsas, she fully agrees with me they are superb. Can’t wait until they are available in Brooklyn!

Shalom Bombay was there as well, I had a selection of their Chicken Pakoras, Chicken Biryany and the Chicken Tikka Masala liberally sprinkled with the Mint and Tamarind Chutney and loved the whole combo. Noi Due still makes the best Espresso I’ve ever tasted in the US.

A new discovery was got cholent? Inc. I had their Moroccan Dafina and the Polish Cholent (just like my mamma used to make!!!). They have 16 different types of cholent, wish I could taste them all… The same people folks also own Gemstone Catering and we were very impressed with their Eve’s Apple and Hickory Wood Smoked BBQ Pulled Brisket Sliders. Tammy Polatsek from Aristocratic Design Co. told us these guys make superbly delicious food, well… they do!

There were so many restaurants to choose from, so much looked, smelled and tasted great I could write a very long post extolling the virtues of each, suffice it to say that the choice of eateries and caterers represented was tops. We also talked to cookbook authors Chef Lévana Kirschenbaum, Chef Jeff Nathan, Chef Susie Fishbein, Chef Jamie Geller. All in all a delightful evening, amidst delightful people.

CS

Kosher Cooking Demos at De Gustibus

L’CHAIM SERIES

Event title: DAVID KOLOTKIN – The Prime Restaurant Group

Tuesday, October 12, 2010 | 1 – 3:30 PM $95 per class

All food will be strictly kosher

DAVID KOLOTKIN, executive chef of The Prime Grill, imparts his cooking ideas to present a vibrant and informative take on tantalizing New American cuisine for the kosher home chef.

–)oOo(–

Event title: JOAN NATHAN – Cookbook Author

Thursday, November 11, 2010 | 1 – 3:30 PM $95 per class

All food will be strictly kosher

JOAN NATHAN, doyenne of Jewish American cooking, is the recipient of multiple James Beard Awards, a TV personality, and the author of 10 cookbooks, including Quiches, Kugels and Couscous: My Search for Jewish Cooking in France. Joan brings simple yet refined European flavors to the table, seasoned with a hint of the Mediterranean that is always in sync with the needs of the kosher gourmande.

–)oOo(–

Event title: SETH WARSHAW & SHLOMO BLASHKA – etc steakhouse

Monday, November 29, 2010 | 5:30 – 8:00 PM $95 per class

All food will be strictly kosher

SETH WARSHAW, executive chef of etc steakhouse in Teaneck, New Jersey, demonstrates an elegant kosher menu focused on the highest quality meats and satisfying seasonal ingredients.  SHLOMO BLASHKA, of Royal Wine Corporation, will pair the delectable dishes with an array of world-class kosher wines that are sure to please the most discerning palate.

–)oOo(–

Location

Venue : De Gustibus Cooking School
Homepage:
http://www.degustibusnyc.com

Street: 151 West 34th Street, 8th Floor
ZIP: 10001
City: New York

Location description:

The cooking school is located on the 8th floor of Macy’s Herald Square on the 7th Avenue side of the building. You can enter the store at 151 West 34th Street and take the passenger elevators to the 8th floor and we are located between the coat / bathing suit department and human resources in the employee section of the store.

Please Click below to Register for this event:
REGISTER HERE

Yom Tov Recipes – From Prime Grill’s Chef David Kolotkin

[Chef David Kolotkin, Executive Chef at The Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292) has appeared before on these pages (here, here, here,  here, and here). Once again he graciously acceded to share three yom tov recipes with our readers. CS]

Rosh Hashana Duck Meatballs with Sweet Sauce

Ingredients

2 1/2 lbs ground duck meat
3/4 cup chicken or duck fat
2/3 cup soy milk
1 3/4 cup-2 cup bread crumbs
2 eggs
1/2 tsp ground black pepper
1 tsp kosher salt
1 tbsp dried parsley
2 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme

-Combine all ingredients.
-Roll into 1 1/2 oz meatballs
-bake in 350 degree oven 8-10 minutes or until cooked through

Sweet Sauce

3 cups Pineapple juice
1/4 cup Soy Sauce
1/5 cup white Vinegar
1/4 cup Dark brown sugar

3 tbsp cornstarch
6 tbsp cold water

-combine the first 4 ingredients and bring to a simmer.
-combine the last 2 ingredients and whisk in to the simmering 4 ingredients. Bring back to a simmer.
-toss the meatballs into the sauce and serve.

Dry Rubbed Double Cut Veal Chop for Two

Ingredients

½ Tblspn Black Pepper
2 Tblspn Sugar
2 Tblspn Salt
5 Tblspn Porcini Pepper (dried porcini ground in spice/coffee grinder)

Mix all of the Above

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

Ingredients

3 cups Sweet Potato Puree
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.

Enjoy, gentle reader, enjoy!

CS

Sweet Potato Soufflé