Archive for the 'kosher fish recipes' Category



28
Feb
11

Events for the Week of February 27 Through March 5


Once again we have some great events. It all started last evening with Lipa‘s free concert at Pomegranate,

Monday, February 28th

Meet and Greet Susie Fishbein

Meet, Greet and Join Celebrity Chef, award winning cookbook author Susie Fishbein for a Cooking Demonstration Series at Pomegranate (1507 Coney Island Avenue – corner of Avenue L – Brooklyn, New York 11230; Tel: 718.951.7112). She will be demonstrating fish cooking techniques:

Cod

  • Miso Glazed Cod
  • Cod, Potatoes and Sun dried Tomatoes

Snapper

  • Blackened Red Snapper
  • Snapper in Parchment

The demo will start at 11:30am

Lévana’s Dinner and a Show

This week it will be held in Lévana’s house at: 210 West 101st Street, Apartment 9L (in Manhattan, between Amsterdam Avenue and Broadway). The subject of tonight’s class will be: THE LEAN LATIN FEAST. She will demonstrate the following:

  • Tilapia with green tomato sauce
  • Spicy pumpkin corn soup
  • Chicken breasts with chipotle sauce
  • Cabbage, cucumber and jicama salad with “yogurt” cilantro sauce
  • Café con leche pots de crème
  • Sangria

The 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/

17
Oct
10

From the Heart of Dixie


Even when I lived outside of the US, whether in Uruguay, Israel, etc., I’d hear about Southern cooking. When I first came to the States in 1962 and moved to Richmond, VA (the capital of the Confederacy), I actually got to taste a few superb kosher variations on the Southern theme.

Recently, I came across Simply Southern – With a Dash of Kosher Soul, a cookbook published by the Margolin Hebrew Academy/Feinstone Yeshiva of the South of Memphis, TN. I couldn’t wait to try out some of the book’s delicacies, I wasn’t disappointed! The recipes are a easy to make, short-cutting more complex directions with readily available ingredients that make preparation a snap. This ain’t no diet cookbook, so if you’ve been watching your waist after yom tov feasting save this for the times when you want to cook quick tasty dishes with that special touch of true Americana.  The recipes are clear, the assortment fun, pretty to look at and absolutely delicious.

For the last week we made quite a few of them and each proved delectable. The recipes are divided into ten sections running from

  • Appetizers and Starters
  • Soups and Sandwiches
  • Salads
  • Brunch & Dairy
  • Pasta, grains & Rice
  • Meats
  • Poultry
  • Fish
  • Vegetables & Side Dishes
  • Desserts

As you can see, it covers the gamut of the most common cooking types. It is hard to chose just one recipe to share, in fact it’s hard to chose, two, three or even four favorites from those we tried. But here are two very Southern selections:

Real Fried Chicken

True Southerners make enough for leftovers. Nothing beats cold fried chicken for lunch the day after. Do not skip the salt! salt is an especially important ingredient to the authentic taste of this signature dish of Dixie!

MARINADE

1 quart water
2 tablespoons salt
2 tablespoons cayenne pepper
2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce

MARINADE

Whisk together water, salt, cayenne, garlic powder, white pepper, soy sauce, and Worcestershire sauce.

CHICKEN

4 cut up chickens
12 cups vegetable oil
Self rising flour
2 eggs, beaten
2 tablespoons water
3 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon white pepper

CHICKEN

Add chicken pieces to marinade. Toss to coat. Cover and refrigerate for 24 hours.

Heat oil in a deep fryer to 360-375 degrees. Drain marinade from chicken on paper towels and pat dry. Sprinkle chicken on both sides with self-rising flour. Blend eggs and water. Combine all-purpose flour, salt, garlic powder, cayenne and white pepper. Dip chicken in egg wash. Dredge in flour mixture. Place chicken on a large baking sheet. Let sand for 10 minutes. Fry chicken in hot oil turning a few times for 20-25 minutes or until golden browned. Drain on a rack over paper towels.

YIELD: 6 – 8 SERVINGS

For dessert I loved the Chess Pie, I also liked the humor in the intro to this dish.

Chocolate Chess Pie

Chess pie is one of the South’s great contributions to the culinary arts. One folk story asserts that it was originally called “just pie,” which was drawled as “jus’ pie,” eventually rolling off the tongue as “chess pie.” This is always a favorite!

1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
4 tablespoons margarine, melted
2 eggs
10 tablespoons soymilk
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1 (9-inch) pie shell, unbaked
1 (8-ounce) container frozen whipped topping, thawed
Chocolate syrup

Preheat oven to 350 degrees. Combine sugar, cocoa, and margarine in a bowl. Add eggs and beat until smooth. Blend in soymilk, vanilla and salt. Pour filling into pie shell. Bake at 350 degrees for 45 minutes until tester comes out clean. Cool top with whipped topping. Pie freezes well. Drizzle chocolate syrup across the top!

YIELDS: 8 SERVINGS

Each section starts out with a few short paragraphs detailing the transition of Southern cooking into Kosher cooking or an occasional anecdote to bring the Memphis community a little closer to wherever you are. Liberally sprinkled with humor and folksy story tellin’  Simply Southern – With a Dash of Kosher Soul is sure to change your view of classic American cooking.

Enjoy it, gentle reader, enjoy it in all its finger lickin’ goodness!

CS

13
Sep
10

Maple Roasted Pears and Sweet Potatoes and More


Susie Fishbein, best selling kosher cookbook author, graciously consented to share two of her recipes – from  her upcoming Kosher By Design – Teens and 20-Somethings – with our readers. I tried the first one last evening, after the fast, and loved it (and… I’m quite a few hours past my 20-somethings):

Maple Roasted Pears and Sweet Potatoes

DAIRY OR PARVE – YIELDS 6 SERVINGS

I adore these soft sweet pears and the way the sweet potatoes become sticky and sweet. You can try this with cubed butternut squash in addition to or in place of the sweet potatoes. While you have the maple syrup on hand, put the Pineapple Maple Glazed Salmon (page 134) on your menu for another night.

Ingredients

  • 8 mini pears, such as Seckel, or 4 ripe Anjou pears, peeled, halved, cored, quartered
  • 3 large sweet potatoes, (about 2 pounds) peeled, halved lengthwise, and cut into
    chunks the same size as the pears
  • 6 tablespoons butter or margarine
  • 1 cup pure maple syrup, NOT pancake syrup
  • 1⁄2 teaspoon coarse sea salt or kosher salt

Directions

  1. Preheat oven to 325˚F.
  2. For easy cleanup, completely cover a jelly roll pan with aluminum foil. Set aside.
  3. As you cut up the pears and sweet potato, place them into a large bowl. Set
    aside.
  4. In a medium pot, melt the butter or margarine over medium heat. Whisk in maple
    syrup and salt. Cook until it starts to bubble.
  5. Remove from heat. Pour over the pears and sweet potatoes. Toss to coat.
    Transfer to prepared pan
  6. Bake, uncovered, for 11⁄2 hours.
  7. Transfer to a serving bowl or platter.

…and one more, can’t wait to try it!

Pineapple Maple Glazed Salmon

PARVE – YIELDS 6 SERVINGS

Ingredients

  • 6 (6-ounce) salmon fillets, without skin, pin bones removed
  • 1⁄4 cup maple syrup (NOT pancake syrup)
  • 1⁄4 cup crushed pineapple, from a small can, squeezed dry
  • 3 tablespoons soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 cloves fresh garlic, minced

Directions

  1. Preheat oven to 375˚F.
  2. Rinse the salmon and place it on a parchment-lined jelly roll pan. Pat dry with
    paper towels.
  3. In a medium bowl, whisk the maple syrup, pineapple, soy sauce, mustard, olive
    oil, and garlic.
  4. Pour over the salmon and bake, uncovered, for 15 minutes.
  5. Transfer to serving platter. Drizzle with pan juices. Serve hot or at room
    temperature.

Enjoy, gentle reader, enjoy!!

CS

Maple Roasted Pears and Sweet Potatoes

29
Aug
10

Fish N’ Chips


[Eran Elhalal, regales us yet again with one of his delicious recipes. SYR tested it last night and loved it. CS]

Comfort food is what it’s all about! What is comfort food, you ask? It’s fun food, heart-warming food, food that brings memories of warmth, memories of times past. Interestingly enough most comfort food stems from poverty. Creations relying on inexpensive cuts of meat/fish, and the cheapest ingredients available. There are countless examples: American Soul food,Mac&Cheese, Meatloaf, Rice & Refried beans (also Latin Americas’ protein supplement), Hummus & Fava Beans (the North African protein supplement), Pasta,etc.

Every country has its own array of comfort food, Fish N’ Chips are The British Empires’ greatest contribution to the culinary world! Well… that may be debatable, but it’s definitely the food for which English cuisine is most famous. It became popular in South-East England and London in the early 1800’s. They were even referenced in Charles Dickens’, “Oliver Twist” (published 1838). The first recorded Fish N’ Chip shop was opened between 1860-1865 by one Joseph Malin in London. Selling for Nine Pence in the 1800’s, it soon became the quintessential poor man’s food.

Trawling (pulling nets through the water behind the ship), which became the main fishing method in 19th century England, made fish abundant and thus inexpensive. Along with the fact that potatoes could be farmed on almost any soil and could survive the British Isles’ harsh winter, fish and potatoes became the perfect choice for the hungry working class.

Fish N’ Chips shops and carts are still the main British working stiff’s lunch or traditional Friday night dinner.

Traditionally served wrapped in newspaper, the fish is beer battered and deep fried with the fries. It is then drizzled with malt vinegar or onion vinegar (the vinegar used for pickling onions). Classically a Cod family fish is used (Cod, Haddock, Pollock, Hake), these are lean white flesh fish that are found in great numbers in the Atlantic Ocean.

I developed this recipe while doing my very first stint as Chef, at UnWined, in Manhattan’s Upper West Side:

Photo from: SugarMama Baking Company blog

Fish N’ Chips

Makes 12 servings

Ingredients:

3 lbs Cod fillets cut to 2 oz pieces
salt & white pepper to taste
oil for frying (for best results use peanut oil – it has the highest smoking point)
2
lemons cut to wedges

Batter:

2 cups flour
1 tbsp active dry yeast
1 cup warm water
2 tsp oil
1 bottle (12 fl oz) beer – (I use toasted lager!)
2 egg whites whipped to soft peaks
1 tsp sugar
1 tsp salt

Chips:

3 lbs russet potatoes, peeled and cut to battonettes (1/2 inch wide finger shaped)
cold water to cover fries (keeps potatoes from oxidizing and maintains crispness)

Directions:

  1. Sprinkle yeast over the warm water and let stand until fully dissolved.
  2. Mix flour, salt and sugar and make a well in the center. Add the yeast mixture, oil and beer and stir to combine only. Gently fold in the egg whites.
  3. Let stand for 1/2 hour until the batter becomes frothy.
  4. Pat the fish fillets and season.
  5. Heat frying oil to 350 degrees F. Drain well and fry potatoes, only to cook through – no color! Fry in batches! Set aside.
  6. Reheat the oil to 400 degrees F (the cold batter will make the oil temp drop initially).
  7. Dip the fish in the batter and fry. Add the fries for the last 2 minutes to color and crisp up.
  8. Toss the fries in a mixing bowl with salt.
  9. Serve with malt vinegar and lemon wedges .

Enjoy it folks, enjoy!

Eran Elhalal

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




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,653 other followers

Calendar of Posts

November 2014
S M T W T F S
« Jul    
 1
2345678
9101112131415
16171819202122
23242526272829
30  

Archives

Visit our friends at the Kosher Wine Society

Noach: Stranded and Branded

Buy the book…

Category Cloud

18 Restaurant baking baking recipe baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Gotham Wines & Liquors Internet Radio Irving Schild Jack's Gourmet Jewish history kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Israeli wine kosher Italian cuisine kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

BlogTopSites


<a href="//www.blogtopsites.com/food-drink/" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//www.blogtopsites.com/v_158881.gif" alt="Food & Drink Blogs" />
<a target="_blank" href="//www.blogtopsites.com" style="font-size:10px;">blog sites


Follow

Get every new post delivered to your Inbox.

Join 7,653 other followers

%d bloggers like this: