Archive for the 'Chef Jeff Nathan' Category



12
Mar
10

Jeff Nathan Creations


Logic would have suggested I do this post, after Passover, but I’m excited about these products, I couldn’t wait. From Abigael’s on Broadway’s website I ordered a set of all three flavors of Jeff Nathan Creations All Natural Gourmet Panko Bread Flakes.

Gourmet Panko's three flavors: Plain, Fine Herbs and Italian Blend

I couldn’t wait to taste these bread flakes and considering that it’s almost Peissach and all chametz must go, I wasted no time in following Chef Jeff’s Panko Crusted Chicken recipe, printed on the back of each box. I used the Fine Herbs Panko. Strongly aromatic and what a difference over regular breadcrumbs it made!

8  ounces Panko – Plain, Italian blend or Fine Herbs
1/2 cup all purpose flour
3 large eggs
2 tablespoons water
4 seven-ounce boneless, skinless chicken breasts, lightly pounded (or use filet or sole or thinly sliced vegetables)
1/2 cup olive oil
Lemon wedges, for serving

1. Place the panko in a shallow dish. Place the flour in another shallow dish. Beat 2 eggs and 2 tablespoons water in a third shallow dish.
2. One at a time, dip the chicken breasts (sole or vegetable), in the flour and shake off the excess. Dip in the egg mixture, then in the panko to coat, gently pressing the panko to adhere.
3. Position a rack in the center of the oven and preheat to 375F. Heat the oil in a large skillet over medium high until hot but not smoking. Add the chicken breasts to the skillet. Cook turning once, until the crust is golden brown, about 4 minutes. Transfer the breasts to a baking sheet. Bake until the chicken feels firm when pressed in the center, 10-12 minutes.
4. Transfer the chicken to paper towels to drain briefly. Serve hot with lemon wedges, or sauce of your choice.

My results of Chef Jeff's Panko Crusted Chicken

Instead of lemon wedges, we added some breaded zucchini… The breaded chicken was delicately spiced, full of flavor, loved it! Try it and enjoy.

CS

23
Feb
10

Abigael’s on Broadway


Abigael’s (1407 Broadway – at 39th Street, New York, NY; Tel: 212.575.1407) calls to mind the posh elegance of the bygone era where films like My Man Godfrey, with William Powell and Carole Lombard, were set. It is a classy, sedate and uniquely appointed restaurant. Yet… the simple but rich atmosphere and decor, are not all that attract the eye and whet the palate at Abigael’s… The dishes are inspired and delicious!

Partial view of Abigael's main dining room

I met Chef Jeff Nathan in the small private library (one of various party rooms at Abigael’s). There, amidst the Soncino Talmud and the Encyclopedia Britannica we discussed what precipitated his becoming a Chef. As a member of a generation where every Jewish parent dreamed of “my son the doctor” or “my son the lawyer,” Jeff Nathan journeyed against the grain and, after a stint in the US Navy, attended the Culinary Institute of America. Driven to transcend and surpass, as in all else he ever attempted, chef Nathan dominated the competition and graduated at the top of his class in 1980.

Since 1998 he has been the chef/host of PBS’ “New Jewish Cuisine, the only international gourmet Kosher cooking series, which is seen in four countries and translated into three languages.” He is also a kosher and restaurant consultant to various food and wine producers.

I started the meal with with Abigael’s Ultimate Sushi Platter which consisted of three sushi rolls.

Ultimate Sushi Platter presented with a soothing, drip fountain

The three rolls are: Tempura Trio (salmon, tuna, and fluke, tempura fried, with avocado, masago and scallions), Broadway (seaweed roll with tuna, yellow-tail and salmon, cucumber, avocado, Japanese dressing and masago), and Green Tea (yellowtail and avocado, topped with salmon, spicy tuna tartar and sweet wasabi soy sauce). Though fish and sushi are but a recently acquired tastes of mine, I did find the platter beautifully presented and deliciously toothsome to eat.

I then tried their Smoked Brisket Eggroll (Texas style, with barbecue vinaigrette and a chipotle potato salad). This dish fully demonstrates the creativity of Jeff Nathan as he metamorphoses the quintessentially traditional Brisket with a saucy bold new flavor and crispy exterior. Flavorful, as my mother used to say, ta’am fun ganeiden!

I followed that full flavored brisket with the Crispy Asian Chicken (crisp fried and tossed with spicy chile sauce, served with sweet and sour sesame-cucumber slaw).

Crispy Asian Chicken

Presentation was again an eyeful and the taste was quite savory.

A Latin American bred carnivore to the core, I loved the Argentine Smoked Short Ribs (house smoked rib tossed tossed with BBQ vinaigrette and chimi churri with scallion whipped potatoes).

Argentine Smoked Short Ribs

The ribs were succulent, heavenly smoked and spiced, cooked to tender perfection. The scallion whipped potatoes… just right!

Great dinner, in a great atmosphere, though missing Carole Lombard or Myrna Loy by my side, but life… isn’t perfect, could I really ask for more?

CS

Abigael's on Broadway on Urbanspoon

03
Feb
10

Practical but Delicious!


Chef Jeff Nathan is a celebrity in his own right. Yet… like his first, this second cookbook is not only easy to follow, unpretentious in tone, but above all, the results are delicious!

Cooking for the family, even on a normal weekday, is fun again. Yes, the recipes are kosher but they have that international flair that only someone of Chef Jeff Nathan’s caliber, imagination, mastery of the mysteries of food preparation and understanding of the delicate flavor nuances of the various ingredients, could produce.

I’ve tried many of these book’s recipes and liked them, to pick one as an example here is not easy. I’ll find something that illustrates how well the New Jewish Cuisine has become a superb blend of the old traditions and the newest trends.

The recipes in this book have a relatively short cooking time, yet their tastes are not compromised. Everything we’ve tried was delicious!

So… what to choose to feature on this pages? I’ve tried the soup recipes like the Tuscan Vegetable Soup, the Chilled sweet Pepper and Pineapple Soup, the Sherried Cream of Mushroom Soup, any of these easily attests to the author’s passion for food.  But… I am basically a carnivore to the core, I will therefore give you one of the many mouthwatering meat recipes here.

Since hardly anything is more heimisch than a good brisket, I chose the following… heimisch yes, but with a twist. As I always liked cooking with wine or liqueur, this one’s is my newest favorite:

Brisket with Port Wine and Mushrooms Sauce

Makes 7 to 10 Servings

Tender melt-in-your-mouth brisket is one of my favorite dishes to serve to friends and family. Every time I make it home I make it differently. My latest version simmers the meat in rich port wine with lots of mushrooms, so much the better for a deep, dark sauce that is made for pouring over noodles. It’s a waste of time to make only a three pound brisket, so this recipe makes enough for precious leftovers. If you have the time, make the brisket the day ahead, which makes it easier to to slice thinly.

3 tablespoons canola oil
Two 3-pond first-cut beef briskets, trimmed
2 medium onions, halved lengthwise and thinly sliced into half-moons
8 garlic cloves, halved
13/4 cups tawny or ruby port
2 pounds assorted fresh mushrooms, sliced or quartered, depending on size
3 bay leaves
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper to taste

1. Position a rack in the center of the oven and preheat at 325° F

2. Heat the oil in a very large, deep Dutch oven over medium-high heat.One at a time, add the briskets and cook. turning once, until browned on both sides, about 10 minutes. Transfer the brisket to a platter.

3. Add the onions and garlic to the pot and cook, stirring occasionally, until the onions are lightly browned, about 10 minutes. Add the port, mushrooms, and bay leaves and bring to a simmer, scraping up any browned bits in a pot with a wooden spoon. Simmer for 5 minutes. Return the briskets and any pieces on the platter to the pot. Add enough cold water to barely cover the briskets and bring to a simmer over high heat. Cover tightly. Place in the oven and bake until the briskets are fork-tender, about 2 hours and 15 minutes. Remove the bay leaves.

4. Uncover and let the brisket cool in the pot. Cover and refrigerate until the next day.

5. Scrape off and discard any hardened fat on the on the surface of the cooking liquid’ Transfer the briskets to a carving board and slice thinly across the grain.

6. Meanwhile bring the cooking liquid to a boil over high heat. Taste, and if the flavor needs concentrating, boil for a few minutes to evaporate excess liquid.

7. Whisk the flower and water together in a medium bowl to dissolve the flour. Whisk in about 2 cups of the cooking liquid. Whisk this liquid into the pot.. Reduce the heat to medium-low and simmer until the the sauce thickens and has no raw flour taste, about 5 minutes. Season with salt and pepper. Return the sliced briskets to the sauce, and simmer until heated through, 5 to 10 minutes. Serve hot with the sauce.

Enjoy, we certainly did!

CS

27
Jan
10

Kosher Cooking Demos


De Gustibus is celebrating its 30th anniversary this year and the Spring 2010 season has some stellar Kosher classes to offer. Chef Laura Frankel will delight us with her healthy and delicious Kosher cooking & Chef Jeff Nathan is back to share his contemporary, and always yummy Kosher fare. Having attended a class there myself, recently, I can attest to the high quality of teaching and the delectable food. And back by popular demand- we are also offering a Knife Skills class with Jeffrey Elliot, where only Kosher food will be served. Whether you are new to cooking, or if you are an experienced cook looking to hone your knife skills or learn some new tricks, we highly recommend your taking this class! As usual, these classes are filling up quickly, so please call or visit the De Gustibus website to make your reservations soon (De Gustibus Cooking School; 151 West 34th Street, 8th Floor; NY NY 10001; Telephone: 212.239.1652; Fax: 212.494.4741)

INSPIRED KOSHER COOKING

Chef Demonstration Classes
Series of 2 $180 or $95 per class if available

Tuesday, March 16, 2010 | 1 – 3:30 PM
LAURA FRANKEL, executive chef for Wolfgang Puck Kosher Catering in Chicago, formerly of Shallots, and author of two cookbooks, most recently Jewish Cooking for All Seasons, returns to demonstrate healthy and delicious kosher fare inspired by greenmarkets.

Tuesday, June 1, 2010 | 1 – 3:30 PM
JEFF NATHAN, executive chef of Abigael’s on Broadway, author of Jeff Nathan’s Family Suppers, and chef-host of public television’s New Jewish Cuisine, brings globally influenced, contemporary kosher fare that is always sophisticated and beautifully presented.

Hands-On Knife Skills
Single class $140, limited enrollment

Tuesday, April 27, 2010 | 1 – 4 PM
JEFFREY ELLIOT is the National Manager of Culinary Relations for Zwilling J.A. Henckels.Jeffrey returns to teach the essential techniques of knife skills necessary for the home cook. Kosher food will be served and knives will be provided by Zwilling J.A. Henckels.

We’d be grateful if you mentioned where you saw it!

CS

25
Jan
10

2010 Kosher Restaurant & Wine Experience


Over 200 wines from all over the world and including an extensive French collection. Seventeen of Greater New York’s top restaurants will be represented and feature their top dishes.

Wine seminars will be given by Jay Buchsbaum (Director of Wine Education at Royal Wine Corporation) and Pierre Miodownick, renowned French winemaker. Celebrity Chef Jeff Nathan from Abigael’s will present a cooking demonstration.

Some the featured restaurants include: Abigael’s, Carlos & Gabby, China Glatt, Cho-Sen, ClubHouse Cafe, Colbeh, Dougie’s, El Gaucho Steakhouse, etc steakhouse, Fumio, Glatt A La Carte, Le Marais, Noah’s Ark, Nesher, Noi Due, Tevere.

Some of the wines represented include: Alfasi, Baron Edmond de Rothschild, Barkan, CAPÇANES, Domaine de Castel, Flegman, Gamla, Goose Bay, Herzog Reserve Wines, Laurent-Perrier, Louis Royer, Porto Cordovero, Segal’s Selection Bokoska, Teal Lake, Tzubah, Yatir and many, many more!

Tickets are $100.00 each, two for $175 – - Tickets available by calling 888.710.2439 or visiting www.royalwines.com

Shuttle bus to pier 60 from 8th Avenue and 23rd Street A, C, E, Subway Station.

If You love food, if you love wine, this is an event you don’t want to miss!!!




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