Archive for the 'Kosher food' Category



22
Nov
10

Turkey Recipes – Part 2


Since yesterday, we brought you Chef Lévana’s Spice-Rub Roasted Turkey, we felt we should continue with another recipe that also calls for a rub. From the Kosher Delight website:

Herbed Turkey With Roasted Garlic Gravy

INGREDIENTS

Garlic-Herb Rub

  • 1 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh sage leaves
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup fresh thyme leaves
  • 12 garlic cloves

Turkey

  • 1 whole garlic head
  • 1 (15-pound) fresh or frozen turkey, thawed
  • Cooking spray

Roasted Garlic Gravy

  • 2 (14½-ounce) cans kosher fat-free, less-sodium chicken broth
  • 1/4 cup all-purpose flour

DIRECTIONS

  1. Preheat oven to 325 degrees F.
  2. To prepare garlic-herb rub, place first 5 ingredients in a food processor; process until finely minced. (Note: Make the garlic-herb rub up to one day ahead and rub under the skin of the turkey, then let the turkey chill.)
  3. To prepare turkey, remove white papery skin from garlic head ( do not peel or separate the cloves). Wrap garlic head in foil. Set aside.
  4. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread garlic-herb rub under loosened skin and rub over breast and drumsticks. Gently press skin to secure. Lift wing tips up and over back; tuck under turkey.
  5. Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 325 degrees F for 1 hour. Add garlic head to pan; bake an additional 2 hours or until thermometer registers 180 degrees F. Place Turkey on a platter, reserving pan drippings; let stand 20 minutes. Discard skin.
  6. To prepare gravy, place a zip-top plastic bag inside a 4-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into glass measure, stopping before fat layer reaches opening (you should have about 2/3 cup). Reserve 1 tablespoon fat; discard remaining fat. Add enough broth to drippings to measure 3 cups; reserve remaining broth for another use.
  7. Separate roasted garlic cloves; squeeze to extract garlic pulp. Discard skins. Heat reserved fat in a medium saucepan over medium heat. Add garlic pulp and flour; cook 30 seconds or until lightly browned, whisking constantly. Gradually add broth mixture, stirring with a whisk until blended. Bring to a boil over high heat, stirring constantly. Remove from heat.
  8. Yield: 15 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy).

Enjoy, gentle reader, enjoy!

CS

RELATED POSTS

Turkey Recipes – Part 1

15
Nov
10

Pardes Restaurant


Pardes Restaurant‘s Chef/Owner, Moshe Wendel, opened this new eatery on October the 24th (497 Atlantic Avenue, Brooklyn, NY, 11217; Tel: 718.797.3880), barely three weeks ago. Chef Moshe’s culinary talents and passion for food, along with the friendly enthusiasm of his tight-knit staff result in a successful venture. Through the years, he carefully and methodically honed his skills. Starting out as a dishwasher at age 16, he climbed through the ranks through various prestigious establishments such as Philadelphia’s celebrated Django restaurant. Moshe and his wife Shana became ba’alei tshuvah, and rushed back east to cook for Mosaica and Mike’s Bistro. He opened Basil as Executive Chef, stayed there for a short while, and is now fulfilling his own dream of owning a top kosher restaurant.

Small, warm, very welcoming

Moshe had a clear vision for Pardes. Located in an area filled with art galleries, bookstores, fashion shops and assorted eateries featuring every kind of cuisine, Pardes became an extension of the chic, upscale, urban cool mix. My companion (SYR could not make it this time) and I got there at around 3:00pm,  Lunch to Dinner transition time…

I ordered the Home Made Bouquerones [house cured white anchovies], with Red Pepper, Caper Berries, Arugula, Lemon Dressing.

Home Made Bouquerones with Arugula

With a hint of spiciness and ample richness of flavor, the well appointed dish was a perfect intro to the rest of the meal.

My companion chose the Tuna Crudo, with Porcini Popcorn,  Arugula and Corn Coulis. She found it beautiful to look at and extremely flavorful.

Nile Perch, Poached in Hazelnut Garlic Broth, “Risotto” of White Asparagus, Granny Smith Salad was my next choice. Again… the unusual mix of seasonal flavors were refreshing & delightful! My companion opted for the Saffron Linguine, Mojama, Almonds & Chiles. A spicey delectable mix of flavors, nicely presented.

Next we both had their Spicey-Smokey Chicken “Wings”, Red Pepper Saffron Vinaigrette, Tomato salad with Herbs, Preserved Lemon, Green olive and Jalapeno…

Close-up of one of the Spicy-Smoked Chicken "Wings" With red Pepper-Saffron Vinaigrette

Check this out!  A real treat for the taste buds!  We were instructed to place the meat into our mouths and then press the spice filled pipette releasing the wonderful burst of flavours… Pretty outrageous!

For the mains we shared both the Pizza of Beef Tongue Confi, With 24 Hour Roasted Tomato and Fresh Basil….

Pizza Beef Tongue Confi

…and the Short Ribs & Broccoli Rabe Lasagne.  The meat Pizza tasted sinfully delicious; the thin crust and beef tongue confi made the cheese topped pizzas, I’m used to, almost irrelevant. The Short Ribs Lasagne, was unusually tasty but had a rather limp presentation compared to the other dishes we sampled.

For dessert, we had the (“Manna” Bee Pollen Dusted Angel Food, Quince, Honey Ice Cream, Sugared Almonds and Olive Oil Cake, Chocolate Flan, Espresso Flavored Marron Glaces) all quite tasty – even gifted – although presentation was lack-luster. All in all, we were treated to an outstanding meal and each of us gave it two big thumbs up! In a lesser restaurant we might even have praised the minor negatives we encountered here.

Next time I’ll order from their ample beer selection, as well.

I was very gratified to see our favorite Chef, Lévana, shares our overall view after going to Pardes the evening after we did.

CS
Pardes Restaurant on Urbanspoon

09
Nov
10

Chicken Pot Pie


Chicken Pot Pie… Chicken Pot Pie… one of my all time favorite foods. It may not look fancy, needs no exotic ingredients, but when it comes to winter comfort food few other compare!

From: chow.com

In the hope that others appreciate it as well, I offer this recipe adapted (to make it kosher) from Aida Mollenkamp‘s recipes as they appear on the pages of chow.com.

For the pie’s filling we must first make Creamed Chicken, this can be made from any chicken leftovers:

Creamed Chicken Recipe

Total: 20 mins
Active: 20 mins
Makes: 4 to 6 servings

Ingredients

  • 4 tablespoons unsalted margarine (1/2 stick)
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup unflavored soy milk
  • 3 cups cooked chicken, medium dice
  • 1 tablespoon apple cider vinegar

Instructions

  1. Melt margarine over medium-low heat in a large saucepan or frying pan until foaming. Sprinkle in flour while constantly whisking, and cook until raw flavor is gone, about 1 to 2 minutes.
  2. Slowly add broth, whisking constantly until mixture is smooth. Add soy milk and again whisk until smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes.
  3. Remove from heat, add chicken and vinegar, and stir to coat. Season well with salt and freshly ground black pepper.

Chicken Pot Pie

Total: 1 hr 10 mins
Active:
35 mins
Makes:
12 servings

Ingredients

  • 2 tablespoons unsalted margarine (1/4 stick), plus more for coating the dish
  • 2 cups pearl onions, peeled
  • 1 tablespoon fresh sage, finely chopped
  • 1 cuppotato, coarsely chopped
  • 2/3 cupcelery (leaves too), coarsely chopped
  • 2/3 cupcarrots, peeled and coarsely chopped
  • 3/4 cup frozen peas
  • 3 tablespoons fresh Italian parsley, coarsely chopped
  • Creamed Chicken (recipe above)
  • 1 large egg
  • 14 ounces store-bought puff pastry dough, defrosted if frozen

Instructions

  1. Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with margarine and set aside.
  2. Melt 2 tablespoons margarine over medium heat in a large frying pan until foaming. Add onions and sage and cook until sage aroma is released, about 2 minutes.
  3. Add potato, celery, and carrots and season well with salt and freshly ground black pepper. Cook until carrots and onions are just beginning to soften, about 6 minutes.
  4. Remove mixture from heat, stir in peas, parsley, and creamed chicken, and season with salt and pepper.
  5. Turn filling into the prepared baking dish. Whisk egg together with 1 tablespoon water and a pinch of salt until evenly mixed. Set aside.
  6. With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish.
  7. Brush dough with reserved egg wash and cut 10 evenly distributed slits in the top to vent. Cook until crust is golden brown and mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.

I made this dish last night. to say it was just delicious would be a serious understatement. Coming home from the cold, this one truly hit the spot! Enjoy, gentle reader, enjoy!

CS

26
Oct
10

Kosherfest: Day 1


Today was the opening day for Kosherfest at the Meadowlands Exposition Center, in Seacaucus (NJ). Not only was the number of exhibitors bigger than ever, but so was the attendance. There is no question that the kosher consumer is more and more demanding, both in the number of items as well as in their quality. I only stayed for a few hours, as I had prior obligations so I decided to go for some unusual or otherwise interesting items.

First, however, we decided to meet some of the cookbook authors we reviewed recently and had interviewed over the phone and on radio.

Paula Shoyer, Pastry Chef par excellence, cookbook author

Paula Shoyer, recently had her The Kosher Baker published by Brandeis University. It is one of the most beautiful kosher cookbooks both SYR or I have ever seen.

Susie Fishbein, the top kosher cookbook author and whose Kosher by Design series sold globally in numbers comparable to the world’s top cookbook authors was there too…

Susie Fishbein being interviewed, at the Kolatin gelatin booth by TJC TV

We reviewed a pre-publication copy of her newest – Kosher by Design Teens and 20 Somethings (due to hit the stores on October the 27th!) – yesterday.

Quite a few exhibitors used the occasion to launch new lines, among them we were happy to see that Lévana Kirschenbaum finally and officially put her new bakery products on the market. At the beginning of the summer SYR and I were among the exclusive few who got to taste these delicacies…

Lévana demostrating her new products

As I searched for unusual products, I spotted these unusual bottles of Tequila…

Kah Tequila... guaranteed to get your attention!

I then tasted the middle bottle of the Agave 99 line…

Smooth and flavorful

Next I did a tasting of the Secreto line of wines from Argentina.

Secreto - Vinos kasher de Argentina

I first tried their Malbec (80% Malbec – Argentina’s most famous wine grape – and 20% Cabernet Sauvignon); I followed it with their Cabernet Sauvignon (80% Cabernet Sauvignon and 20% Malbec); next I tried their Trivarietal (50% Bonarda, 25% Malbec and 25% Cabernet Sauvignon). I found all three to be excellent selections, especially in their price range ($10-$12).

I then saw a line of medicinal teas from Spain, Helps by Pharmadus.

A nice line of special teas for children, women's needs, and a whole lot more.

Next we saw Tammy Polatskek‘s new line of superbly designed dishes under the Carmona label.

Beautiful, unusual, contemporary

Beautiful, contemporary shapes that will greatly enhance the pleasure of any meal, the beauty of any table.

Before we left we passed by the booth of Happy Hearts Wine

Some great wines from some of Israel's smaller wineries...

They distribute Israeli wines from from small boutique wine producers like, Odem Mountain Winery, Or Haganuz Winery, the Mony Estate Vineyards, Dovev Winery, Hameshubach Winery, and the Efrat Winery. Their selections were quite good, I was familiar with some of their labels already.

We didn’t cover as much as we would have liked, especially after some very interesting products we sa, but I’m going back tomorrow and I expect to cover far more ground.

CS

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

08
Sep
10

Yom Tov Recipes – Personal Honeyed Chocolate Lava Cake


Pastry Chef Ehud Ezra, gave us this delicious recipe for yom tov. SYR and I got to taste it yesterday, thus, we can attest to it being  truly scrumptious without being overly sweet. One of the joys of this type of post is being in the company of such gifted chefs and bakers. Udi, as his friends and coworkers lovingly nicknamed him, is a warm hearted chemist and chocolate alchemist.  He’s got such a mastery of ingredients and technique mixed with a sensitive spirituality that reflects his soul in everything he bakes. His Rosh HaShana recipe for Honeyed Chocolate Lava Cake certainly demonstrates his unique talents as a master pastry chef.

Honeyed Chocolate Lava Cake

Yields 10 mini 5 ozs. portions made in 4″ muffin molds

Ingredients

  • 1/2 lbs. butter/margarine/Earth Balance
  • 1 1/2 lbs. semi sweet chocolate
  • 2 tspns. vanilla extract
  • 1/3 cup honey
  • 7 whole eggs
  • 3/4 cup flour
  • Confectioners sugar

Directions

  1. Melt butter, 1 1/2 minutes in microwave, add chopped chocolate, mix until incorporated but not too hot add vanilla extract and honey.
  2. In mixer whip eggs until they form high peaks, about 3-4 minutes.
  3. Fold with chocolate mix.
  4. Spray pans with canola oil. Scoop in batter until the top of pans (batter rises and then deflates).
  5. Put in oven at 400 F, for 12 to 15 minutes, until top is crusted.
  6. Sprinkle tops with confectioners sugar. Serve with 4 scoops of Rich’s whipped cream or vanilla ice cream w/honey on top.

Easy to make and fast to bake, if you make you’ll shine whether with your guests or even with your family.

Enjoy it, gentle reader, we certainly did!

CS

Honeyed Chocolate Lava Cake

x———)o0O0o(———x

KTIVAH VECHATIMA TOVAH!!!
SHANA TOVAH UMETUKA!!!
A GUT GEBENTSHT YOHR!!!

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

05
Jul
10

Saddle-up for Some Fine Fixins’ at Smokey Joe’s!


You don’t have to be a Texas long-horn to enjoy this round-up of superbly smoked and southern rustic Tex Mex cuisine at Smokey Joe’s (494 Cedar Lane; Teaneck, NJ. 07666; Telephone: 201.836.7427).  Décor is sun-burnt orange against ranch-rawhide woodsy panels; Marlboro manly man and stallion photos adorning the walls. Brown butcher block paper covers tables set with colorful southwestern china (don’t forget to ask Joe for doodling crayons).

A partial view of the dining area

Joe, the owner, looked for a unique niche in the market and not only found one, but honed it like an art form till it yielded a product that fills the house on a regular basis. Joe, or Yossi to his chevra, told us “Food is life; food is kodesh.” “It’s about craft and high quality. You’ve got to give it the time and attention it takes to develop.” And indeed Joe has done so. His 74” smoker (which he lovingly dubbed Dimona-2) is the nucleus of his operation, but just as important is his approach to food and business. “You’re not producing a widget or stereo; my personal commitment to making great food is a life-time journey!” “It’s also about having a good sense of hospitality when Jews come calling at your restaurant. It’s a little different than the hachnassas orchim (welcoming guests) we do at home.” Joe certainly shared that hospitality with us.

...it was hard to keep myself from reaching into that smoker... I confess...

Joe served up vittles Stephen J. Austin or Sam Houston would raise armies to fight for! The table started to fill up with outstanding home made cornbread with onion jam spread (you got to taste ‘em together to understand how awesome those flavors are together), refreshing iced tea and fresh squeezed lemon-ade and home made. Still warm tortilla chip (seriously, dangerously, addictive!) with freshly made guacamole for starters.

We were then treated to an assortment of Smokey Joe’s favorites. The Joe Dawg, the lamb merguez sausages, were marvelous; superbly smoked and flavored.

Lamb Merguez Joe Dawg

They’ve got six types to choose from, it wasn’t easy deciding which to try…

We then demolished their Beef Brisket (well… really… CS did, he kindly let me have one forkful before it was gone!) – smoked for up to 14 hours. The smoked taste did not overpower the brisket taste which was rich, marvelous. In a very uncharacteristic (well you saw the pictures of those ribs, how can you blame me?) uninhibited Flinstonian way, I dug into their long ribs which had been basted in a secret BBQ rub and smoked for around 5 hours in Dimona-2. (Surely, not first date action, unless you want to provide an instant inhibitions dissolver, right from the get-go) They were meaty, packed with flavor and delicious. I literally felt the spices coming through my pores. Quite unexpectedly, my favorite smoked entrée was the chicken.

Brisket, Grilled Chicken and Sweet Potato... mmm, mmm!

I just loved the way the subtle smokey flavor worked its way into the soft flesh of the chicken resulting in a fabulous taste. We had no room for their burgers and chocolate mole sauce, which we heard are outstanding. We’ll have to come back and try those as well as some of their other popular dishes.

A great homey place to come with family and friends to chill an’ enjoy southern smokin’ Jewish hospitality.

SYR

Smokey Joe's on Urbanspoon

09
Jun
10

Tiberias


Comfortable, relaxed, upscale, delicious… Those words barely describe this brand new eatery in Midtown Manhattan. Tiberias (45 East 34th Street; NY, NY 10016; Tel: 212.481.4222). is under OK supervision, its fare is cholov Yisroel dairy. SYR and I went there yesterday at mid afternoon, less than a week after it opened. It may be brand new but, the two Steinhart brothers have been working in and managing restaurants for the last five years, in spite of their very young ages. This is the realization of their dream, a dream of having a unique restaurant with something different than the standard offerings. If this is how they started, it will not just be a dream!

A partial view of Tiberias Restaurant

SYR started the meal with the Stuffed Mushrooms, stuffed  with fresh vegetables topped with mozzarella and doused in cream sauce.

5 button mushrooms, stuffed with vegetables, topped with mozarella, doused in cream sauce.

She found it very flavorful, each ingredient combined for a delicious, perfect, appetizer.

I had the Gravalax. Homemade smoked salmon with potato crustini and cucumber salad with dill and mustard,  subtly flavored and very good to the palate.

We then shared the Special of the Day, Pasta del Sol. It consisted of penne with cream sauce and cherry tomato culis, topped with a nicely sized grilled Atlantic salmon.

Considering it was a hot, humid day SYR accompanied the meal with a Lime & Srawberry Smoothie, made from freshly squeezed lime juice, a bit of lemon zest,  fresh strawberries and crushed ice. It looked great and tasted even better. I had the Coffee Slim Shake (it’s sugar free, but you wouldn’t believe it from that great taste!), it came with ice cream, skim milk and was topped with cocoa powder. On the table next to us, a young lady was feasting on an interesting looking Affogato de Gelato, her expression told us it must have tasted heavenly. She explained to us that she’s enjoyed it here before, it consists of a large scoop of sugar free vanilla ice cream, in a boiling shot of espresso served in a martini glass…

We ended the meal with their Jack Daniels Cheese Cake, this is a Mozart type cheese cake with 2% percent of Jack Daniels whiskey. It tasted superb  and looked great, served with three ice cream scoops, some whipped cream and fresh strawberries.

Jack Daniels Cheese Cake

SYR had a Torino Hot Chocolate, gourmet hot chocolate with a partially submerged milk chocolate bar… buonissimo, ottimo!!! I had their Cappuccino, an espresso with steamed milk topped with foam, made from Italy’s famed Danesi Gold Beans…. subtly sweet with a pinch of brown sugar, artistically presented.

Tiberias Cappuccino

A great experience in a brand new eatery with a nice ambiance; as SYR puts it, NO-GUILT DELISH! This definitely calls for an encore…

CS

21
May
10

Pizza, Pizza!


Since I was a kid, pizza has always been a favorite. Laura Frankel, has been one of my favorite Chefs since I discovered Shallots, years ago here in New York, on the very location that is currently Solo. Now I found an interesting recipe by Laura Frankel, a perfect summer dish, could anything be better?!?

GET YOUR DAIRY ON

Pizza Rustica is a traditional Italian savory pie. The name means “rustic pie”. Traditionally served cold-this delicious pie is perfect for Shavuot or any time you want a light lunch or dinner. Plan to make the pie one day ahead to allow plenty of time to chill the pie completely.

4 large egg yolks and 2 whole eggs, lightly beaten
2 pounds whole milk ricotta (look for deli style-hand packed. It is rich, dense and slightly sweet)
8 ounces shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
½ cup chopped sundried tomatoes
½ cup chopped pitted kalamata olives
½ cup chopped flat leaf parsley
¼ cup chopped fresh basil
1 recipe pastry dough (recipe follows)
Egg wash: 1 egg lightly beaten with 2 tablespoons water

Directions

1. Position a rack on the bottom third of the oven, and preheat to 375 F.
2. In a large mixing bowl, combine the eggs, ricotta and Parmesan cheese, mixing well. Add the mozzarella cubes
3. Remove the pastry dough from the fridge. If it is too hard to roll, let it rest for about 5-10 minutes. Roll out the larger piece of dough on a lightly floured surface into a 16-17 inch round. Transfer the dough to a 9 or 10-inch spring form pan. Gently press the dough to fit the inside of the pan and the sides. Trim the overhanging dough to about 1-inch. Save the scraps for patching up any holes.
4. Spoon the filling into the dough-lined spring form pan.
5. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges together to seal, and fold the edges of the dough inward and crimp with your fingers or the tines of a fork. Brush the egg wash over the entire pastry top, and cut several slits in the top to let the steam escape.
6. Bake until a toothpick inserted in the pie comes out clean and the crust is golden brown, about 60-75 minutes.
7. Remove from the oven and set on a cooling rack. Let pie cool for at least 20-30 minutes before refrigerating until chilled all the way through.
8. Release the pan sides and transfer pie to a platter. Cut into wedges and serve.

Dough for Pizza Rustica

4 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 tablespoon fresh lemon zest
2 sticks (1 cup) very cold unsalted butter, cut into small cubes
4 large eggs, beaten lightly

Directions:

1. Whisk the flour, sugar, salt, pepper and zest together in the bowl of a food processor and pulse a few times.
2. Add the cold pieces of butter into the flour mixture and pulse until the butter is broken down and the mixture resembles a coarse, sandy meal.
3. Drizzle in about half of the beaten eggs and pulse several times until the dough holds together when pinched. Process a few more seconds, until the dough forms into one big clump. The dough should be smooth and soft, but not sticky. If it looks crumbly or dry, add a few drops of water or cream. If it’s sticky, add a tablespoon or two more flour.
4. Transfer the dough onto a lightly floured surface and form into two disks, one about 1/3 larger than the other. Wrap in plastic wrap and refrigerate for at least one hour.

I don’t know about the rest of you, but my mouth is already watering…

CS




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