Archive for the 'fine dining' Category



07
May
10

Mother’s Day Special!


Mother’s Day is this coming Sunday, the 9nth. Why don’t you treat Mom to a nice dinner, a memorable meal, at a great restaurant?

T-Fusion Steakhouse

Make Mother’s Day a special day!

Offering a Special mother’s Day Three-Course Pre-Fixe Menu.

Complimentary mimosa’s along with a red rose for all the mom’s.

Make your Reservation today to avoid the wait!

Mother’s Day Menu

First Course

Creamy Asparagus Soup
Homemade Fresh Asparagus Soup

Minestrone Soup
Clear Broth vegetable soup with chicken & noodles

Second Course
Orange & Fennel Salad
Arugula, orange, fennel, black olives, citrus dressing

House Salad
Mesculin, tomatoes, cucumber, mushroom, red onion, balsamic vinaigrette

Third Course

Fillet Mignon
Served over sautéed spinach& garlic mashed potatoes

Chicken Francaise
Breaded, cooked with lemon & wine sauce served over rice and sautéed broccoli

Baked Salmon
Cooked with maple & glaze served over sautéed carrots and haricot verts

Dessert

Apple Struddle
Freshly baked in premises served with vanilla ice cream

Chocolate Soufflé
Baked and served hot with vanilla ice cream

Chocolate Soufflé

Fruit Plate
Assorted fresh fruit

*$55 Per Person * Tax & Gratuity not included * No Substitutions *

T Fusion Steakhouse (3223 Quentin Road, Brooklyn, NY 11234 — Telephone: 718.998.0002).

Why not treat Mom to T Fusion Steakhouse, hasn’t she more than earned it?

CS

29
Apr
10

Cooking with Lévana – Part 4 – Recipes!


Lévana has again allowed us to share 2 recipes with our readers.

Zucchini and Fennel Soup

Hot, creamy, delicious!

1/3 cup olive oil
4 large leeks, sliced
8 cloves garlic
6 ribs celery, peeled
Heads and leaves of 3 large fennel bulbs (save some leaves for garnish)
3 large yellow zucchini, cut in large chunks
2 teaspoons turmeric
1 tablespoon anise or fennel seeds
2 quarts water
2 cups dry white wine
Salt to taste
4 cups milk or non-dairy milk
Pepper to taste

Heat the oil in a wide heavy pot. In a food processor, coarsely grind the leeks, garlic and celery. Add to the skillet and sauté until translucent. Add all but the last 2 ingredients, and bring to a boil. Reduce to medium and cook, covered 30 minutes. Add the milk and pepper and bring to just below boiling point. Cream the soup with an immersion blender. Adjust the texture and seasonings. Serve hot or chilled, topped with fennel leaves or you may sprinkle some celery over the soup.

Chicken Breasts with Artichokes and Carrots

Butterfly thinning the chicken cutlets

First the layer of chicken...

1/3 cup olive oil
1 large onion, choped
8 chicken cutlets, pounded medium thin, thoroughly dry
Flour
2 good pinches saffron
1 teaspoon turmeric
1 1/2 cups water
Ground pepper to taste
2 tablespoons grated lemon peel
1/2 cup good quality sliced pitted olives
6 very thin carrots, cut into inch sections
1 pound artichoke hearts (whole) or bottoms (quartered)
1/3 cup lemon juice

...and then all the ingredients.

Heat the oil in a very large skillet. Add the onion and sauté 2-3 minutes. Roll the cutlets in flour, shaking out excess. Add to the skillet and sauté 2-3 minutes on each side. Add all but last ingredient and bring to a boil. Reduce the heat to medium and cook covered 10 minutes. Add lemon juice and cook another 2 minutes. Serve hot. Room temperature OK.

Enjoy!!

CS

RELATED POSTS

Cooking with Lévana – Part 3 – The Rush of the Rustic

Cooking with Lévana – Part 2 – Recipes!

Cooking with Lévana – Part 1

Lévana’s Recipe

28
Mar
10

Passover Chilean Sea Bass


Chef David Kolotkin, from Prime Grill, has appeared on this pages before ( here, here, here, and here); now he’s back to give us one his superb recipes. As you already know, Chef David doesn’t do things the traditional heimische way but… the result are incredibly delicious!

Chilean Sea Bass Mousse, Wrapped with Smoked Salmon,
Sweet and Sour Beet and Basil Salad, Horseradish Lemon Aioli

Feeds 6-8 people

Chilean Sea Bass Mousse:

[Non-gebroks]
-1 small onion peeled and quartered
-2 small carrots peeled and cut into 1″ pcs
-1 celery stalk cut into 1″ pcs
-1/2 cup flat leaf parsley, chopped fine
-1/2 cup basil, chiffonade
-1 1/2 # chilean sea bass cut into 1-2″ pcs
-2 whole eggs
– sugar to taste (approx 1 1/2 tbsp)
– kosher salt to taste( approx 2 tsp)
-1/2# sliced smoked salmon
Preheat oven to 325

1. In a food processor with the blade attatchment, process onions until fine and minced. Place in a large mixing bowl.
2. Place carrots and celery in the food processor and repeat step #1. Place with onions in the bowl.
3. Add herbs to the vegetables.
4. Process Sea Bass until fine. Add the eggs, sugar, salt and pepper and mix until combined. Add this to the bowl with the vegetables and herbs. Mix well with a spoon.
5. Using a spoon, make 2-3oz quenelles and place on a cookie sheet lined with wax paper.
6. Bake for 12-15 minutes until tender and firm. Cool and reserve. We will use the smoked salmon during the assembly of this dish so keep it refrigerated for later.

Sweet and Sour Beets with Basil

-1 cup sugar
-1 1/2 cup red wine vinegar
-1 1/2 cup water
-3 red beets peeled and cut into batons( or matchstick pcs 1/4″ thick)
-8 basil leaves chiffonade.

1. Combine sugar, vinegar and water in a deep pot.
2. Add the beets to the pot and bring to a simmer uncovered until beets are tender. Approx 45 minutes and until only a little liquid is left. The remaining liquid should be a syrup.
3. Cool and when cool, add the basil chiffonade. Reserve

Horseradish and Lemon Aioli

-3 egg yolks
-2 tbsp prepared white horseradish, liquid squeezed out.
-1 Lemon, zested and juiced
-1/4 tsp kosher salt
-1 cup vegetable oil

1. Place all ingredients except the oil into a mixing bowl.
2. Combine using a flexible whisk.
3. Slowly start to drizzle the oil in while whisking vigorously in a slow steady stream. Whisk until all the oil has been emulsified. This entire aioli can also be done in a food processor.
4. Set asside.

To assemble:

1. Place a small dollop of the aioli on a pc of the chilean sea bass mousse.
2. Depending on the size of the smoked salmon slices you may need 1-2 pcs per mousse. Lays the salmon flat on a cutting board. Place the Chilean bass mousse ontop, and roll so the smoked salmon wraps evenly around. Repeat this process until done.
3. Place 1 -2 pcs of the Chilean Sea Bass Mousse, Wrapped with Smoked Salmon, on a plate with the sweet and sour beets next to them. It is nice to drizzle some of the natural beet syrup on the plate. Extra horseradish lemon aioli can be placed on the plate as well.

Enjoy!!

David Kolotkin
Executive Chef
The Prime Grill

25
Mar
10

Brisket Recipes


Brisket is traditional Jewish American fare, but it need not be prepared from a “traditional” recipe. In fact, some “non-traditional” recipes enhance the culinary experience! Here are some of my favorites.

For a nice variation on the traditional:

Passover Brisket Recipe

[non-gebroks]
Like most holidays Passover has lots of traditional foods, such as matzo ball soup, hard-boiled eggs and matzah, a type of flat bread. The holiday kicks off with two dinners in a row, where the story of Passover, the exodus from Egypt, is told. The main dish of the dinner is often brisket, a delicious and succulent type of pot roast perfect for larger groups. Here’s a recipe adapted from Chicago caterer, City Provisions that uses red wine, mushrooms and dried cranberries. Serve it with plenty of mashed potatoes.

Ingredients

1 cup Cabernet Sauvignon
1 cup organic beef broth
1/2 cup cranberry juice
3 Tablespoons potato starch
1 large yellow onion, sliced
3 to 4 garlic cloves, chopped
2 tablespoons chopped fresh rosemary

1 4-5 pound
brisket, trimmed
6 ounces large Portobello mushrooms, dark gills scraped away, caps thinly sliced
6 ounces of cremini or button mushrooms, chopped
1 cup dried cranberries
Kosher salt and cracked pepper

Preheat oven to 300°F.

In a medium sized bowl, whisk wine, broth, cranberry juice and potato starch. Pour into large roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with Kosher salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some wine mixture over the brisket. Cover pan tightly with heavy-duty foil.

Bake brisket until very tender, basting every hour, for about 3 hours. Remove from oven, transfer brisket to plate; cool 1 hour at room temperature.

Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices a bit. (Cover and refrigerate. To save time on the day of, the brisket can be made a day or two ahead of time)

Preheat oven to 350°F. Surround the brisket with the mushrooms and cranberries in the sauce. Cover pan with foil. Bake about 30 minutes or so, until the mushrooms are tender and brisket is heated through

Transfer sliced brisket and sauce to platter and serve. Garnish with a few more of the cranberries.

—–Amy Sherman.

For a very different taste:

Chef Emeril Lagasse’s Passover Brisket

[non-gebroks]
Ingredients

8 to 10 pound brisket
Garlic cloves
1 quart beef stock (unsalted or low salt)
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Emeril’s Original Essence, (recipe follows)
1 teaspoon freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar

Directions

Preheat oven to 500 degrees F.

Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.

While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.

Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)

Brisket is better if made a day in advance.

Essence (Emeril’s Creole Seasoning):

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

If you’d rather make a very traditional brisket, here is a delicious recipe:

Baker’s Best Passover Brisket

[non-gebroks]
Baker’s Best chef Geoff Skillman trims his own brisket, but butchers will do it for you. Don’t eliminate all the fat (or you may not have any flavor left). You can make the brisket, chill and skim the liquid, and reheat the dish the following day.

1 whole brisket (6 to 7 pounds)
9 carrots, cut into 3-inch pieces
6 stalks celery, strings removed, cut into 3-inch pieces
8 medium onions, roots intact, cut into quarters
3 bay leaves
2 cloves garlic, crushed
2 cups Concord grape wine
1 quart beef stock
1 cup honey
Kosher salt and freshly ground black pepper, to taste
1 pint cherry tomatoes, stems removed

Set the oven at 350 degrees.

Trim excess fat from the brisket and place it in a large flameproof casserole. You can also use a deep roasting pan.

Place the carrots, celery, and onions around and on the meat. Add the bay leaves, garlic, wine, stock, honey, and plenty of salt and pepper.

Cover the pan with a double thickness of foil and transfer it to the oven. Bake the brisket for 3 to 4 hours or until it is very tender. Remove it from the oven.

Turn the oven temperature up to 450 degrees. Have on hand a rimmed baking sheet.

Remove the vegetables from the pan with a slotted spoon and set them on the baking sheet. Transfer to the oven and roast the vegetables for 40 minutes or until they caramelize at the edges.

Set the brisket on a cutting board and slice it diagonally against the
grain.

Reheat the meat by setting the flameproof casserole or roasting pan directly onto a burner. When it is hot, taste for seasoning and add more salt and pepper, if you like.

Arrange the meat on a large platter and garnish with the caramelized vegetables, cherry tomatoes, and roasted potatoes. Serve at once.

Any of the above, is absolutely delicious!!

SYR

17
Mar
10

T-Fusion and “Dine in Brooklyn Week”


Always striving to provide great food at great prices, T-Fusion celebrates “Dine in Brooklyn Week.” Below is their new prix fixe menu:

“DINE IN BROOKLYN MENU”

(Please select one of each course)

Starter

House Salad
Mixed greens, tomatoes, Julienne cucumber, carrots, onions with balsamic vinaigrette.

Minestrone Soup
Clear chicken broth with fresh garden vegetables, chicken, and homemade pasta

Entrée

Roasted Boneless Prime Rib (10oz)
Boneless prime rib cut, steak seasoning, oven roasted with whipped Yukon

Oven Roasted Half Chicken
Bone-In roasted half chicken served with homemade yellow rice

Baked Tilapia
Baked filet with wine and herbs served with sautéed mix garden vegetables

Pasta Primavera
Pasta served with mixed veggies in a garlic & olive oil.

Dessert

Chocolate Banana Loaf Cake
Homemade chocolate chip & banana pound cake

Fruit Martini
Freshly cut fruit served in a cocktail glass

Sorbet
Mango/ Rainbow

$25 Per Person/ Plus Tax & Gratuity/ Cash Only/ Parties up to 8
March 15th –March 25th

T Fusion Steakhouse (3223 Quentin Road, Brooklyn, NY 11234 — Telephone 718 998 0002)

As we’ve already said on these pages, this is not only one of Brooklyn’s top restaurants, but it compares well with any Manhattan eatery. At this menu’s prices you are getting a real bargain!

CS

26
Feb
10

Purim Special and Beyond


*$35 Three Course Plus Tax & Gratuity*
*Expires March 25th 2010*
*Not Valid With Other Discounts*

*******************

NEW PRESTIGE MENU

(Please select one of each course)

Starter

House Salad
Mixed greens, tomatoes, Julienne cucumber, carrots, onions topped with balsamic vinaigrette.

Minestrone Soup
Clear chicken broth with fresh garden vegetables, chicken, and homemade pasta

Chicken Lollipops
Corn flake crumb crusted chicken drumsticks served with sweet & sour sauce

Entrée

Roasted Boneless Prime Rib
Boneless prime rib cut, oven roasted with steak seasoning served with whipped Yukon12oz. Steak; 16oz Steak (+$7)

Mushroom Chicken
Boneless chicken breast, mushroom gravy sauce, homemade fries

Pan Seared Salmon
Served with fresh lemon & homemade yellow rice

Spaghetti Bolognese
Served with a classic beef marinara sauce

Dessert

Chocolate Soufflé
Freshly baked in premises, served with ice cream

Banana Cream Pie
Homemade Sliced banana crumb pie, vanilla-cream topping

Sorbet
Mango/ Rainbow

*Valid ONLY for the following times:*Sunday through Thursday 5-7pm & Sat. All night*
*Parties Up to 6 Guests*

T Fusion Steakhouse (3223 Quentin Road, Brooklyn, NY 11234 — Telephone 718 998 0002)

****UPDATE****

This menu has now been superseded by the new and cheaper “Dine in Brooklyn Menu

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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