Archive for the 'chocolate mousse' Category

25
Feb
14

Chagall Bistro


This past Sunday, a Belgian couple we just met at the Museum of the Jewish Heritage concert, SYR and I, went to Chagall Bistro in Brooklyn’s Park Slope section (330 5th Avenue – on the corner of 5th Street – Brooklyn, NY 11215; Tel: 718.832.9777) for dinner. Walking into Chagall immediately took us to another time, another world, from Brooklyn’s Park Slope straight to old Paris. The ambiance was truly très authentique - a nice surprise – and the first of many more the evening had in store for us.

kosher-scene-copyright-copy22

Chag1

We started our repast with the Duck Pastilla

Chag2

It came with crispy duck cigars with saffron, almond and date coulis. Full of flavor and seasoned just right!

We segued with Chef’s Terrines and Pâté, a rich assortment of duck rillette, chicken liver mousse, veal country pâté, cornichon jelly and basket of greens. The rich taste of these delights brought back memories of my travels through France, memories long forgotten.

But we were not done with the surprises… we followed with two orders of Chagall Duck, for the ladies, and two Specials for the men…

Chag3

The Special consisted roasted rack of lamb, grilled basil focccaccia, parsnip mousseline, artickokes, tomato confit, thyme, sauteed natural jus. The lamb was tender, juicy and full of flavor, the foccaccia still warm from the oven – full of aroma and taste – the jus was better than any I ever tasted. The ladies couldn’t stop talking about the Chagall Duck, it became obvious we would have to taste it… Frankly, duck had never been a favorite of mine, but I’ll confess the Chagall Duck just became one.

We washed it down with a delicious 2013 Rashbi Malbec, from Argentina’s Mendoza region. Artgentina, it seems, is almost incapable of producing a bad Malbec, even in the case of an inexpensive one like this bottle. With plum and black currant on the palate, a hint of smokiness it left with a long finish, this young wine proved a perfect pairing for an exceptional dinner.

Chag4

We crowned the meal with a Chocolate Mousse for my friend, two Capuccinos for the ladies, and a Crème Brûlée for me. My Belgian friend pronounced his mousse the best he ever had, my Crème Brûlée (I’m addicted to them!) certainly was the best I’ve ever had.

As the Belgian said when we were leaving, “After eating in great kosher restaurants all over France, who would have thought I’d get my best French meal in Brooklyn?” A great evening to be sure, nonetheless there was something that marred it for me… looking around the nearby tables and seeing other diners’ choices, made me wish I could have eaten more. Chef Jean Claude Teulade and his stuff have developed the art of French kosher cuisine to heretofore unparalleled levels, which leaves us with little choice but to go back again and again and again.

CS

24
Mar
10

Delicious Passover Recipes


Chef Laura Frankel’s blog features a few simply delicious, healthy recipes for Passover and the rest of the year:

Chef Laura at the Green Market

Chocolate Mousse with Extra Virgin Olive Oil

[non-gebroks]
Passover used to mean a hiatus from good chocolate. Recently there have been several new companies that have introduced kosher for Passover high end chocolate.

7 ounces bittersweet chocolate (must be at least 70% cacao)
½ cup extra virgin olive oil
1/3 cup brewed coffee
4 eggs separated
2/3 cup powdered sugar (kosher for Passover)
1/3 cup brewed coffee
1 vanilla bean scraped

1. Melt the chocolate and cool to room temperature. Mix in the olive oil and coffee and set aside.
2. Combine the yolks and powdered sugar and whisk until foamy, add the chocolate mixture.
3. Beat the whites to stiff peaks; fold the whites into the chocolate.
4. Pour into a 9-ich cake pan or loaf pan lined with plastic wrap and chill 8 hours or freeze for 3 hours. Unmold onto a serving plate and slice.

For a variation I like to sprinkle coarse sea salt onto the top of the mousse. The sea salt brings out the fruitiness of the olive oil and the chocolate.

Poached Halibut in Olive Oil

[non-gebroks]
I remember the first time I watched a chef/friend poach fish in olive oil. It was one of those moments when the light bulb goes off! The fish cooks through with a gentle heat transfer and gains the delicate olive oil flavor. The fish is moist and really luscious! Enjoy the fish hot or cold.

4 cups olive oil
4 6-ounce halibut filets-skinned and boned
1 whole head of garlic cut in half
6 thyme sprigs
1 rosemary sprig

Preheat oven to 275.
1. Place the olive oil into a large oven proof dish. Cover the fish with olive oil ¾ of the way. Add the garlic and herbs. Cover the fish directly with a piece of parchment paper.
2. Poach the fish until firm and completely translucent (about 15 minutes). Gently remove the fish and discard the garlic and herbs. Strain the oil and refrigerate covered. The oil can be used to poach fish again and will keep for up to 2 weeks.

Parsley sauce with Extra Virgin Olive Oil

[non-gebroks]
2 large bunches of flat leaf parsley, leaves trimmed off (reserve the stems for stock making)
½ cup extra virgin olive oil
Salt and pepper to taste
1. Place a large sauté pan over medium high heat. Lightly coat the bottom of the pan with olive oil. Sear the parsley for about 2 minutes until it is bright green and slightly wilted.
2. Place the parsley and extra virgin olive oil in a blender and process until the sauce has a smooth consistency. Salt and pepper to taste

Chef Laura, who authored Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes, is known for the health consciousness reflected in her recipes. As she puts it, in her blog:

When cooking for Passover and for every meal, I recommend whole, natural ingredients. I never go to the dark side of cooking with products that are loaded with laboratory made ingredients and faux flavors or colors. For this holiday and everyday-let’s keep it real.

I’ve tasted some of the recipes in Chef Laura’s books, I’ve eaten at Shallots when it was open in New York; I can assure you they are all excellent!

CS

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