Prime at the Bentley Hotel

Last Thursday Meyer Harroch (newyorkjewishguide.com) and I, went to the brand new Prime at the Bentley (500 East 62nd Street, New York 10065, 21st Floor – Tel: 212.933.9733).

Upstairs, downstairs (partial views)

The view of the East River, Queensboro Bridge and skyline is truly breathtaking! But… as amazing as the view is, the main reason one goes to a restaurant is the food. Having heard conflicting reports about the first few weeks, yet having been many a time to Prime Hospitality’s other superb venues I was not sure what to expect. Were the naysayers right? Were they spoiled brats? Was this new restaurant experiencing painful birth pangs as it first opened its doors?

Meyer started the meal with House Made Italian Sausage in a Blanket…

Italian Sausage in a Blanket

I went for their Ocean Parfait sashimi combination served in a martini glass. Taste and presentation were great; a nice beginning, but what lay ahead?

While Meyer segued with a large Bentley Burger, I went for their Organic Irish Salmon…

Organic Salmon

Tender, juicy and flavorful, perfect on all counts! The French fries that came with the burger were spiced just right!

Next we had Kobe Beef Sliders and Long Island Duck Sliders, cooked to perfections (at least to my taste – medium well), spiced just right and very juicy.

We followed with Steak and Frittes and a Flatiron Steak…

Steak and Frittes

With Chef David Kolotkin at its helm it’s no wonder Prime Grill has become the kosher steakhouse par excellence; Prime at the Bentley has inherited the same art of succulence in steaks. For side dishes we had Haricot Vert with Sundried Tomatoes…

Haricots Vert with Sundried Tomatoes

…and Kobacha Squash. This squash, a native of New Zealand, has a taste reminiscent of chestnuts with a hint of sweetness – perfect match for incredible steaks.

The service was good, whatever may have have caused complaints when it first opened, had obviously been remedied. Within an hour of opening for dinner, the restaurant had nary an empty seat, a fitting tribute to the upscale locale and the delicious food.

CS

Jayne Cohen’s Jewish Holiday Cooking

The Jewish calendar is filled with celebrations, each has its unique foods and traditions. What better way to celebrate than with columnist, blogger, cook author Jayne Cohen‘s Jewish Holiday Cooking? Ms. Cohen covers the spectrum of Jewish cooking around the world. Her dishes – though often traditional – include many a delightful surprise, an update in taste.

The recipes are peppered with quotes from the vast world of Jewish writing ranging from the Talmud to Nathan Englander, from Chaim Grade to Sholem Aleichem, from the Zohar to Shmuel Hanagid and more. It is obvious this is not just a cookbook, it is a paean to Judaism, its timeless spiritual and cultural values, with the recipes representing a way to celebrate it all.

As I browse through the pages, it is obvious the author loves many genres of books, her quotes, her references, her intros to the individual recipes, her writing in general becomes “unputdownable.” As you leaf through, as you read through, not only do you see yourself as the very locals she’s traveled but you can smell and taste as well. Written in the best tradition of M.F.K Fischer, Joseph Wechsberg, Hillaire du Berrier and Ruth Reichl, Ms. Cohen leaves you begging for more…

With Chanuka coming up in less than a month, what could be better than an interesting latke recipe to whet one’s appetite?

Garlic-Rosemary Potato Latkes

Pareve
Yield: About 4 servings

These exceptionally fragrant potato pancakes require no topping or sauce as adornment. They are perfect as is, ready to accompany any roasted or grilled chicken or meat.

Ingredients:

• About 1 1/2 pounds Yukon gold or 3 large russet (baking) potatoes, peeled
• 2 tablespoons coarsely chopped garlic
• 1 tablespoon fresh rosemary leaves
• 1 large egg, beaten
• 1 tablespoon matzoh meal or unbleached all-purpose flour
• About 3/4 teaspoon salt
• About 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon baking powder
• Olive oil, for frying
• Sea salt (optional)

Directions

1. Shred the potatoes, using the shredding disk in a food processor. (Don’t wash out the food processor–you’ll be using it again right away.) Transfer the potatoes to a colander or strainer and use your hands or a wooden spoon to press out as much moisture as possible.
2. Remove the shredding disk from the processor and replace with the steel blade. Return about one third of the shredded potatoes to the food processor. Add the garlic and rosemary and process, using the pulse motion, until roughly pureed. Transfer the mixture to a large bowl. Add the remaining potatoes, the egg, matzoh meal or flour, salt and pepper to taste, and the baking powder to the bowl. Mix until thoroughly combined. Let stand for 10 minutes to mingle the flavors.
3. In a 10- to 12-inch heavy skillet (cast-iron is ideal), heat about 1/4 inch of oil over high heat until hot but not smoking. Drop 1/4 cup of the potato latke batter into the pan and flatten with a spatula. Repeat with more batter, cooking no more than 4 or 5 latkes at a time; crowding the pan will give you soggy latkes.
4. Regulate the heat carefully, reducing it to medium as the latkes fry until golden and crisp on the bottom, about 4 minutes. To prevent oil from splattering, use two spatulas (or a spatula and a large spoon) to turn the latkes carefully. Fry until crisp and golden on the other side.
5. It’s best to flip the latkes only once, so that they don’t absorb too much oil. So, before turning, lift the latkes slightly with the spatula to make sure the underside is crisp and brown.
6. As the latkes are done, transfer them to paper towels or untreated brown paper bags to drain.
7. Continue making latkes in the same manner until all the batter is used. If necessary, add more oil to the pan, but always allow the oil to get hot before frying a new batch.
8. Serve straightaway, sprinkled with a little coarse salt, if you’d like. Or if necessary, keep the latkes warm in a 200 degree F oven (arrange them in a single layer on a rack placed over an oven-proof platter or baking sheet) and serve when they are all ready to be brought to the table.

From Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations
by Jayne Cohen (print edition: Wiley 2008; e-book: 2012).
Visit jewishholidaycooking.com

Enjoy, gentle reader, enjoy! And… don’t forget to tune in this coming Wednesday at 10:00pm (Eastern Time) when we will be talking with Jayne Cohen; we’ll be waiting!

CS

Ratatouille Hash

From our friend Geila Hocherman (here and here)’s blog, Geila’s Kosher Revolution:

Photo by Antonis Achilleous

I was in a restaurant in beautiful St. Maarten when a waiter presented the table with a beautiful ratatouille served in timbales. It was delicious-and set me to thinking about adapting the usual ratatouille, a vegetable stew, to make it less stew-y. Here’s the result, a vibrant, fragrant, hash-every vegetable retains its distinctive texture as well as flavor-that makes a perfect meal served with chicken, fish or meat. You can serve it hot or at room temperature.

Serves 10 to 12
Convert It– To make this a dairy main dish, add a 10-ounce can of drained and rinsed chick peas and crumbled feta. Or, for a quick moussaka-like dish, toss the hash with ground, sauteed lamb.

Geila’s Tips – Check the bottom of the eggplants you buy. If the pip there is round, the plant is female, if long, male. Male eggplants have fewer seeds.

• 3 pounds (about 2 medium) eggplant, cut into 1/2 inch cubes.
• 4 tablespoons kosher salt, plus more
• 6 tablespoons extra-virgin olive oil
• 2 pound zucchini, cut into 1/2 inch cubes
• 2 tablespoons grapeseed or canola oil
• 2 large onions, sliced thin
• 2 tablespoons tomato paste
• 4 garlic cloves, put through a garlic press
• 2 roasted red bell peppers * cut into 1/4 inch dice
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 1/4 teaspoon red pepper flakes (optional)
• One 12-ounce can plum tomatoes with their juice
• 3 tablespoons chopped basil

1. Preheat the oven to 350 F. Cover 2 medium cookie sheets with foil.
2. Place the eggplant in a colander in the sink and roast with 2 tablespoons salt. Top with a plate and a weight, such as as a large can or wine bottle. Let the eggplant drain for 30 minutes rinse and dry it, and transfer to a cookie sheet. Drizzle over 3 tablespoons olive oil.
3. Place the zucchini on the second cookie sheet, toss with 2 tablespoons salt and 3 tablespoons olive oil. Bake the zucchini and the eggplant until cooked through, about 20 minutes, stirring both after 10 minutes to prevent sticking. Set both aside.
4. In a large skillet, heat the grapeseed oil over medium-high heat. Add the onions, sprinkle with salt and saute, stirring, until translucent, 8 to 10 minutes. Push the onions to the side of the pan, add the tomato paste to the center, and cook until the the paste begins to bubble, about 4 minutes. Add the garlic and saute the mixture until garlic is fragrant, about 1 minute. Add the bell peppers, stir, and add the vinegar, sugar, red pepper flakes, if using, and tomatoes with half their juice. and simmer until most of the liquid has evaporated, about 4 minutes. Add the eggplant, zucchini and basil, reduce the heat to medium-low, and simmer, stirring often, until the flavors have blended about 10 minutes. If the mixture seems too dry, add more of the tomato juice and simmer 4 to 5 minutes more. Adjest the seasoning, if necessary, transfer to plates, and serve.

–0o0o0–

* 2 roasted bell peppers

On a burner or under the broiler, roast the peppers until the skin is uniformly charred. Transfer to to a paper bag or a bowl. Close the bag or cover the bowl with foil, a dish towel or plastic wrap. Let the peppers steam until they become cool enough to handle. Remove the stems, peel, remove seeds and cut the peppers into 1 to 1 1/2 inch dice. Reserve any juice.

Enjoy, gentle reader, enjoy!

CS

Rabbi Yaakov Spivak’s Shiur at Talia’s

Last Sunday, October 28th, Talia’s [668 Amsterdam Avenue (between 92nd & 93rd Streets) New York; NY 10025; Telephone: 212.580.3770] hosted a brunch with Rabbi Yaakov Spivak who in his unique analytical style gave an insightful shiur on Avraham Avinu, The Man of Seeming Contradictions.

He spoke of how courageously, armed merely with his faith in Hakadosh Baruch Hu, he withstood all outside pressures and created a new faith, showing the real truth, the real meaning of our life on this lowly plane of existence.

Chef Oren and his sous chef

The food was quite good; I had a Pasta Bolognaise, prepared by Chef Oren. It consisted of rigatoni, ground beef and a nice subtle tomato sauce.

I hope there will be many more such Brunch and Limmud occasions at Talia’s

CS

Kosher By Design Cooking Coach

Mark van Doren once said: “A good teacher is one who makes himself progressively unnecessary.” Susie Fishbein – that quintessential teacher – is looking to wean devoted Kosher by Design cooks, off the book and onto self-actualization in the kitchen with her new cookbook “Kosher by Design Cooking Coach.”

Cover Used by permission: ArtScroll Shaar Press

With over 400 full-color pictures by the talented John Uher, 10 pictorial coaching sections and a cross referenced index of 120 new recipes, this 8th title in ArtScroll‘s Kosher by Design series, imparts essential skills, techniques, tips and tools to help us excel in the kitchen. Cooking Coach includes sections on essential kitchen equipment, why 3 culinary knives will do the trick, key tips on buying and preparing fish, meat, chicken and side dishes, and my favorite, an easy to follow playbook of recipe variations that help stretch the budget without being mealtime boring or left-over repetitive.

The lay out is so picture laden and easy on the eye it could pass for an idiot’s guide to the kitchen were it not for its elegant descriptive content. I think what we all love about Susie most and what’s made her series such an enormous success, is her ability to deliver fool-proof recipes that are delicious and make us look like culinary heroes to our family and friends. In this latest cookbook, Susie wants to up the ante and move her loyal audience beyond the written recipe, teaching us essential skills to help us develop, discover and explore our own creative cooking abilities beyond the text and within our own selves; the ultimate gift of a true teacher.

From the book, page 184:

Bulgogi

Used by permission: ArtScroll Shaar Press

Photo by: John Uher, on page 185

Yield: 4 – 6 servings

Bulgogi is Korea’s most famous street food. It is also served in homes and restaurants, prepared on tabletop hibachi-style grills.

The key to this dish is slicing the meat paperr thin so it absorbs all the flavors of the marinade and cooks quickly. If you freeze the meat for 30-45 minutes out of it packaging in a piece of foil or parchment, it will be much easier to slice nicely.

• 8 cloves fresh garlic, sliced
• 2 tablespoons soy sauce
• 2 tablespoons dark brown sugar
• 2 teaspoons rice vinegar
• 1 teaspoon Worcestershire sauce **
• 1/4 teaspoon cayenne
• 1 1/2 pounds filet split, cut into paper thin 1/16 inch slices
• 1 head Bibb or Boston lettuce, separated into leaves.

Dipping Sauce

• 1 cup soy sauce
• 2 teaspoons honey
• 2 tablespoons fresh ginger, peeled and minced
• 1/2 teaspoon roasted or toasted sesame oil
• 1/4 teaspoon red pepper flakes

1. In a medium bowl mix the garlic, soy sauce, brown sugar, vinegar, Worcestershire sauce, and cayenne. Add the sliced steak. Toss and stir to separate the slices and make sure they are well coated. Allow to marinate at room temperature for 15-20 minutes.
2. Heat 1 tablespoon canola oil in a large in a large skillet over medium heat. Remove the meat from the marinade and discard any remaining marinade. Sear the meat, in a single layer, allowing room between slices, you may need to do this in batches. If so, wipe out the pan between each batch and heat a bit more. oil. Don’t move the meat around. Get some good caramelization and then, using tongs, turn each slice over and repeat on the second side, 3-5 minutes in total cooking time.
3. Roll 1/2 cup meat in a Bibb lettuce leaf. Repeat until all the meat is rolled. Transfer to a plate or a platter.
4. In a small bowl, prepare the the clipping sauce. Whisk together the soy sauce, honey , ginger, sesame oil, and red pepper flakes.

** True Worcestershire sauce contains anchovies. If the kosher certification mark stands alone, then the percentage of anchovies is less than 1.6% of the whole product. Many rabbinical authorities say that this is okay to use with meat. If the kosher certification is on the label has a fish notation next to it, the level exceeds 1.6%; do not use it in meat dishes.

Page 27,  in the Playbook section, lists what you can do with the leftovers of the above recipe:

Make a tasty ASIAN BEEF SOUP with your leftovers: In a soup pot, heat 1 tablespoon canola oil. Add 1 sliced onion, 10 sliced shiitake mushrooms, and 2 teaspoons fresh grated ginger. Sauté until the mushrooms and onion sare wilted. Add 6 cups chicken stock.  1/4 cup shredded carrots, a handful of pea pods, and 1 thinly sliced stalk bok choy. Bring to a simmer; cook for 10 minutes. Mix in 1 tablespoon soy sauce, 1/2 teaspoon roasted sesame oil, and 1 teaspoon sriracha chilli sauce. Chop the leftover bulgogi and add to the pot along with 2 scallions thinly sliced on the diagonal.

Enjoy, enjoy!

SYR

Miso, Shiitake and Swiss Chard Soup

With winter fast approaching, with a predicted hurricane – a “frankenstorm” as the media refers to it – about to hit New York this very evening, it’s time to start thinking about comfort food. What better than a nice hot, hearty soup?

From Levana’s Table, by Lévana Kirschenbaum (page 48):

Photo by: Ann Stratton, page 49

Makes 8 – 10 servings

Although the flavors are rich and complex, rthis soupis ready in about 15 minutes. Miso adds its intriguing fermented flavor and a bulky but not starchy texture to the broth. It is important to add the Swiss chard aat the very end of the cooking process., so that it retains its brilliant color. The corn adds a wonderful flavor.

2 quarts (8 cups) water
1 pound shiitake mushrooms, caps, thinly sliced
One 2-inch piece of fresh ginger, peeled and minced
1/2 cup dark or light miso paste
2 ears of corn, cobs cut into 1-inch rounds
3 – 4 tablespoons soy sauce
3 tablespoons toasted sesame oil
1 tablespoon bottled hot sauce
1 pound firm or extra_firm tofu, cut into sticks
1 bunch (1 pound) Swiss chard, leaves only, cut into ribbons
4 scallions, thinly sliced

Combine the water, mushrooms ginger, miso, and corn in a heavy pot  and bring to a boil. Reduce the heat to medium and add the soy sauce, toasted sesame oil, hot sauce, and tofu. Bring to a boil again. Add the Swiss chard and scallions and cook for one more minute, until the Swiss chard is wilted. Serve hot.

The elements may be raging outside, but this soup is certain to keep you warm.

Enjoy, gentle reader, enjoy!

CS

Kosher by Design Cooking Coach Book Signing

It’s always interesting to see how fame re-frames a person.  This past Tuesday eve – on the tenth anniversary of Susie Fishbein’s first book of her wildly successful Kosher by Design (published by ARTSCROLL) – the launching of her 8th cookbook (Cooking Coach) took place at Pomegranate Supermarket.

Photos by: Photos by Tibor Tóth

Gavriel Sanders introducing Susie Fishbein..

Susie, fresh from a summer cooking tour of Tuscany, is as gracious, unpretentious and down to earth as ever.  Amazingly, she still has that warm, approachable ‘everywoman’ in the kitchen, poised well within a comfort zone honed by years of test and taste experimentation and exploration of ingredients prepping meals for family and friends. Her early training as a teacher who inspired fourth graders to harness the essential techniques and tools beyond the blackboard factoids through cementing experiences, was very much in evidence now as chef extraordinaire. Susie seeks to achieve similar goals for her avid fans in cooking coach; “My true job is to free people from cookbooks and the written word to become more intuitive cooks”

Susie, in action!

As Albert Einstein once said: “I never teach my pupils; I only attempt to provide the conditions in which they can learn.”   Susie ‘s latest features easy to follow step by step pictorial Game Plan covering essential equipment, stocking one’s kitchen and key essentials for prep and cooking of meat & poultry, fish, salads & soups from appetizers through desserts. Cooking Coach has a well-organized Playbook detailing creative makeovers for yesterday’s leftovers to new alternate dishes bearing but a dash of resemblance.

Fellow bloggers and members of the press sampled Playbook in action as Susie demoed onstage; ground turkey sautéed with frozen spinach transformed into three wonderful fresh dishes: Turkey Taco Eggrolls, Turkey Stuffed Mushrooms and a terrific pasta penne dish using Pomegranate’s own Marinara Sauce.

Turkey Taco Eggrolls

Gavriel Sanders, Artscrtoll‘s publicist for the Kosher by Design series, mc’d and fielded questions from the audience, delivering a seamless media event. Pomegranate was the perfect host and venue for this private media reception.

Susie Fishbein and her dad, at the book signing

Susie signed copies of the complimentary Kosher by Design Cooking Coach that the evening’s participants received in their swag bag along with complementary products from Pomegranate.  A full review of Susie’s new cookbook will be featured here next week along with a recipe. Thanks to Susie Fishbein and Pomegranate for a most delightful evening and an exciting new cookbook to reach for, until we intuitively ‘get it’ and need but reach within.

SYR

Food and Learning

Talia’s Steakhouse, [668 Amsterdam Avenue (between 92nd & 93rd Streets) New York; NY 10025; Telephone: 212.580.3770] not only serves moderately priced, wholesome food, but also feeds the soul.

A partial view of Talia’s steakhouse

Every Wednesday they feature a Chabad evening nourishing the neshomo without forgetting the physical being. But… starting again this coming Sunday, at 1:00 pm, Rabbi Yaakov Spivak will present Brunch and Limmud.

A view of the audience (of all ages) listening raptly to Rabbi Yaakov Spivak. Effie Nagar – Talia’s owner, in blue shirt – sits against the back wall.

Rabbi Spivak will speak on Avraham Avinu, The Man of Seeming Contradictions. Reb Yaakov will analyze how and why the father of our Patriarchs was told to do exactly what he so vforcefully preached against, how and why he lived where a Jew is commanded to stay away from and yet, somehow never wavered in his faith, while successfully making converts.

As usual this brunch also promises to be interesting, and inspiring. Plan on coming – this coming Sunday (October 28th) at 1:00 pm – to Talia’s Steakhouse, [668 Amsterdam Avenue (between 92nd & 93rd Streets) New York; NY 10025; Telephone: 212.580.3770]. Come on over and say hello, don’t be shy!

CS

UPDATE

The time for this brunch has been moved to 11:00am instead of 1:00pm

Attend and feed body and soul!!

Chocolate Meringue Tart

Whenever I need a chocolate fix, I either turn to a fine chocolatier’s products (here and here) or to Jacqueline Bellefontaine‘s What’s Cooking Chocolate (here, here and here), or François Payard‘s Chocolate Epiphany (here and here) and others, for an incredible recipe featuring that delicacy as a main ingredient.

Last evening I made another of Pâtissier Payard‘s recipes, from his Chocolate Epiphany and, as expected,  it was superb… From page 136

Photo by: Rogerio Voltan – Chocolate Epiphany

Makes one 9-inch tart; serves 8-10

I created this tart with one of my childhood favorites in mind: lemon meringue tart. They obviously share technique rather than flavor; both are made with a buttery dough and a thick , fluffy meringue. The filling is simple, to allow the dark chocolate flavor to come through. In addition to the two methods for covering the filling with meringue described below, you can pipe it in nickel-size mounds, pulling the pastry bag straight up to form small peaks, as pictured.

Chocolate Filling

• 10 ounces 60% chocolate, chopped
• 1 1/2 cups heavy cream
• 3 tablespoons (1 1/2 ounces), unsalted butter, cut into small pieces

Swiss Meringue

• 1 1/4 cups sugar
• 4 large egg whites

Tart Shell

• One 9-inch tart shell made from Sweet Tart Dough***, fully baked and cooled

Make the filling: Put the chocolate in a medium bowl. Bring the heavy cream to a boil in a small saucepan over medium-high heat. Pourr the hot cream over the chocolater, and mix until smooth. Add the butter and stir until it has completely incorporated.

Make the meringue: Fill a medium pot one-third full of water and bring it to a gentle simmer over medium heat.
Whisk together the sugar and egg whites in the bowl of an electric mixer. Reduce the heat to low and place the bowl over the pot, making sure that it is not touching the water. Whisk continuously until the mixture is hot and the sugar has dissolved. Remove from the heat, place the bowl in the mixer, and fit it with the whisk attachment. Whisk on medium-high speed until the whites hold stiff peaks and are cool.

Assemble the tart: Pour the warm chocolate filling into the tart shell, stopping about 1/8 inch from the top. Refrigerate the tart until the chocolate is set, 15 to 30 30 minutes.
With a spatula, spread the meringue over the ganache , creating a slight mound. For a fancier finish, fill a pastry bag or a resealable plastic bag with the meringue. Cut a 1/2-inch opening in the tip or corner, and pipe the meringue in a spiral over the top of the filling.
Brown the top of the meringue with a small blowtorch, or by placing the tart in a preheated 500 F oven for 1 to 2 minutes.

–OoOX0XOoO–

***Sweet Tart Dough

This dough is also known as pâte sucree. It works with most tarts, since there are few things thatcan’t be complemented by its rich, buttery taste. Freeze it, tightly wrapped in plastic wrap., for up to one month, and thaw it out in the refrigerator. You can also place it in a tart shell, wrap it and freeze it in the tart shell. Make individual tarts by using small fluted tart pans (four-inch molds are perfect).

• 4 sticks (1 pound), unsalted butter (or unsalted margarine, for a parve version), at room temperature
• 1 cup, and 2 tablespoons sugar
• 3 large egg yolks
• 1 large egg
• 6 1/2 cups all purpose flour

Make the dough: Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until they are fully combined.
With the motor running, incorporate the egg yolks and the egg one at a time. Do not add an egg until the previous one is completely incorporated. Add the flou, and mix until everything is incorporated and the dough is smooth.
Remove the dough from the bowl, wrap it in plastic wrap, and refrigerate until it is completely chilled, at least 1 to 2 hours, preferably overnight.

Prepare a tart shell: Brush the sides and bottom of a fluted 9-inch tart pan with  removable bottom, with butter.
On a lightly floured surface, roll out the dough in all directions until it forms a circle about 1/4 inch thick and 12 inches in diameter. Drape the dough over the rolling pan, and unroll it over the the pan. Gently press the dough into the pan, making sure it fits snugly. Roll the the pin over the top of the pan to remove the excess dough. Dock (prick)_ the dough with a fork. Place the pan in the refrigerator for 30 minutes, to let the dough rest.

Partially bake the tart shell: Place a rack in the center of the oven, and preheat the oven to 375 F.
Place a circle of parchment paper over the dough and fill with pie weights or dried beans. Bake the for 12 minutes, until the tart turns slightly golden and is about three quarters of the way done. Let it cool in the pan in a wire cooling rack.

Fully bake the tart shell: Place a rack in the center of the oven, and preheat the oven to 375 F.
Place a circle of parchment paper over the dough and fill with pie weights or dried beans.
Bake for 13 to 15 minutes, remove the paper and the weights and continue baking for another 8 to 10 minutes, until golden brown. Let it cool in the pan on a wire cooling rack.

Enjoy, gentle reader, enjoy!

CS

Flounder With a Crunch

Anyone who’s been following this blog over the last couple of years, knows that until three years ago I never tasted fish during the first 6 decades of my life, however, when I finally was trapped into tasting them… I found it a great culinary experience.  It showed me what I’ve been, unnecessarily, depriving myself of!

The following easy to make recipe appeared in a book published in 2004 by the Arie Crown Hebrew Day School in Skokie, IL. From Crowning Elegance, a cookbook that combines superb recipes with an elegant flair:

Photo from: Crowning Elegance, page 210

Dairy or Parve — Serves 4

Crushed prestzels are a welcoming change from the basic breadcrumb topping. They add a nice cruch and a salty flvor, balancing the simplistic flavor of flounder.

Ingredients

• 1 pound flounder fillets
• 1 egg beaten
• 3 tablespoons Dijon Mustard
• 1 tablespoon milk or non-dairy creamer
• 1/4 tablespoon black pepper
• 1/4 cup flour
• 1 cup coarsely crushed prestzels
• 2 tablespoons canola oil
• 1 lemon sliced, optional garnish

Directions

1. In a shallow bowl, using a fork, combine egg, mustard, milk and pepper.
2. on a large piece of plastic wrap separately place flour and pretzels .
3. Coat fish with flour, dip fish into mustard mixture. Dredge fish in crushed pretzels to coat both sides well.
4. In a large skillet, over medium high flame, heat oi. Cook fish in batches for 3 to 4 minuteson each side or until golden brownand fish flakes easily with a fork.
5. Serve hot and garnish with lemon slices.

Preparation time: 15 minutes
Cook time: 15 minutes

Enjoy, gentle reader, enjoy!

CS