Archive Page 4

15
Dec
13

Our Radio Show this Evening


This evening at 10:30pm (Eastern Time) on BlogTalkRadio.com we will broadcast a conversation we pre-taped on Friday morning at Sotheby’s offices in Manhattan. We spoke to Jennifer Roth (Senior Vice President, Sotheby’s New York) and David Wachtel (Consultant on Books and Manuscripts).

kosher-scene-copyright-copy22

David Wachtel

David Wachtel

First we spoke with Mr. Wachtel on the fascinating topic of old and rare Judaica books and scrolls from the Important Judaica exhibit. Jennifer Roth, joined us next as we discussed the paintings, sculpture and DVDs offered in both Important Judaica and Israeli and International Art.

Both auctions will be held this coming Tuesday the 17th of December, at Sotheby’s (1334 York Avenue; NY, NY 10021; Tel:212.606.7000)

Please join us at 10:30pm (Eastern Time) on BlogTalkRadio.com for fascinating insights into the world of rare Judaica and the place of Israeli and international Jewish artists in the context of modern art movements.

Meanwhile, in case you missed it, please listen in to our conversation with Rabbi Asher Girshberg. Don’t forget to tune us in this evening at 10:30pm (Eastern Time) on BlogTalkRadio.com. We’ll be waiting for ya!

CS

11
Dec
13

The Prime Grill Cookbook


David Kolotkin, one of our favorite Chefs, has authored a new cookbook together with Prime Hospitality Co.’s CEO Joey Allaham. Some of Prime Grill‘s tastiest recipes are in this book, many of which SYR and I have tasted over the years, now everyone can make and enjoy them anytime they want!

PrmCookBk

The book starts out with a history of Prime Grill, photos of the original location and some of the kitchen crew. Then it has a section on Chef David, menus and a listing of potables. The recipe section is organized as follows:

  • Hors d’Oeuvres
  • Appetrizers
  • Soups
  • Salads
  • Fish
  • Meat
  • Side Dishes
  • Dessert
  • Cooking Foundations
  • Dressings and Sauces
  • Rubs

It was hard to find just one favorite recipe to feature here, but after reviewing the book a few times I opted for this one:

Porcini Mushroom Soup

Serves 4 to 6

Ingredients

  • 1/2 cup extra-light olive oil
  • 2 cups onion, small dice
  • 1/2 cup celery, small dice
  • 2 garlic cloves, minced
  • 2 1/2 cups defrosted frozen porcini mushrooms, rough chopped (reserve defrosted liquids)
  • 1/4 cup all purpose flour
  • 6 cups liquid (defrosted liquid + chicken stock to equal 6 cups)
  • 2 cups pareve cream cheese
  • 2 tbsp. salt
  • 2 cups pareve cream cheese
  • Caramelized onions (optional)

In a heavy gauge soup pot, heat extra-light olive oil and sweat the onions and celery until soft and translucent. Add the garlic and cook until aromatic. Add the porcini mushrooms and stir in the flour and cook for another three to four minutes. Add the liquid slowly, working out any lumps from the flour and add salt. Once the liquid is combined bring to  a boil and immediately lower to a simmer in on low heat for a half hour, stirring constantly to prevent burning. Add the pareve cream cheese and combine till smooth. Remove from the heat and let the mixture cool. Puree in a blender until smooth. Serve with croutons or a toasted piece of bread and garnish with caramelized onions.

Chef’s tip: Because you are working with roux, you want to add the water slowly, So that there are no lumps, use a whisk to ensure proper incorporation. In addition, because it is a thick soup, it should be stirred very frequently.

We’ve had this soup quite often as we ate both at Prime Grill and at Solo, we just can’t get enough of it!

Whether you want a recipe to impress the in-laws or your boss, whether you need something fast or you are looking for that special dish for a festive occasion, this is the cookbook for you!

Enjoy, gentle reader, enjoy!

CS

10
Dec
13

La Brochette Steakhouse and Sushi Bar


Last evening, SYR and I attended La Brochette‘s (340 Lexington Ave; New York, NY 10016; Tel: 212.972.2200Grand Opening Event. It is located on the premises of the late La Carne GrillUnder the direction of its owners Avi and Reuven Cohen, it acquired a more sedate and contemporary look to give it the distinctive atmosphere that would do full justice to its fare.

kosher-scene-copyright-copy22

The main floor...

The main floor…

Chef Angel Rodriguez cooked up a memorable menu for the occasion. We started out with the Petit Omakase, a selection of sushi rolls…

White tuna with avocado crunch, tuna/salmon roll and more in a sweet and sour sauce...

White tuna with avocado crunch, tuna/salmon roll and more in a sweet and sour sauce…

For a meat appetizer we had the La Brochette Sampler; it soon became very obvious we were about to be treated to a virtuoso performance of food and heavenly aromas…

Spring roll, wagyu beef brochette and Peking duck

Spring roll, wagyu beef brochette and Peking duck

SYR followed with La Brochette Salad, which came with Boston lettuce, baby corn, haricot vert, Kalamata olives and Ranch-Lemon dressing and she liked it!. I, intrigued, opted for the French Onion Soup. This soup is traditionally covered with bread and melted cheese, since we were at a steakhouse, I just had to see what Chef Angel would come up with and I was pleasantly surprised at the riches, the nuances of flavors.

We both segued with the Roasted Prime Rib, which came with a side of of potatoes Lyonnaise and the house beef glaze, SYR ordered hers medium rare, while I opted for a medium well. Both were excellent choices…

....ample portions, deliciously juicy and tender. Who can ask for more?

….big portions, deliciously juicy and tender. Who can ask for more?

We washed it all down with 2 glasses each of Borgo Reale Pinot Grigio 2012, from grapes grown in the the Friuli Venezia Giulia region. It was pale straw in color, medium bodied, with a fruity aroma and a clean refreshing taste. We should have found a more adequate wine pairing for the robustly flavored roasted rib, though the wine went delightfully well with everything up to the entrée.

SYR finished her repast with a Mascarpone Tiramisu..,

it truly mimicked the dairy original!

…it truly mimicked the dairy original!

while I – an unrepentant chocoholic – opted for a Chocolate Lava with a scoop of vanilla ice cream. We left the restaurant enchanted by the atmosphere, and the succulent dinner. 

...the taste of paradise!

…the taste of paradise!

We run into quite a few old friends, most notably Rabbi Shmuley Boteach, Elan Kornblum from Great Kosher Restaurants Magazine, and Meyer Harroch from New York Kosher Guide, among others. The waiter, a gentleman of the old European schhol (though he was only middle aged), was very attentive and made everyone feel very special. As SYR and I discussed the evening, we both agreed that we’ll have to go back again an again.

CS

19
Nov
13

Thanksgiving Cooking with Gloria Kobrin, Part 2– Root Vegetable Casserole with Caramelized Onions


Here’s Gloria Kobrin again, demonstrating another vegetarian delight:

Root Vegetable Casserole with Caramelized Onions

Serves 10 to 12
Prep time
: Root vegetables-60 minutes, Onions-40 minutes, Baking: 0 min
Equipment: 10 cup pot, large skillet, large mixing bowl, 10 cup casserole, large colander

Ingredients

  •  3 pounds russet potatoes
  • 1 pound turnips
  • 2 pounds parsnips large
  • 5 large onions 10 cup casserole
  • 7 cloves garlic- peeled
  • 1 bay leaf
  • 1 medium bunch fresh thyme leaves
  • 7 cups fresh/boxed vegetable broth
  • 2 sticks non-dairy margarine-softened
  • Olive oil

Directions

  1. Spray casserole with olive oil.
  2. Peel potatoes and parsnips. Cut them into 1½ inch pieces. Peel and cut turnips into ½ inch pieces. Put vegetables in pot with garlic. Tie thyme and bay leaf together and add to vegetables with stock. Bring to a boil. Cover pot and simmer about 40 minutes until vegetables are very soft. Cool slightly. Remove thyme-bay leaf bundle. Drain vegetables in a colander or lift vegetables out with a spider.. Transfer into large bowl. Mash vegetables with 1 stick margarine until blended yet chunky. Spoon into casserole. Set aside.
  3. Peel and core onions. Slice thinly.
  4. Melt remaining margarine in skillet over high heat. Add onions to skillet and sauté until onions are soft and golden brown- about 25 minutes. Spread onions evenly over smashed vegetables. Bake in 375 F oven until vegetables are very hot and onions have crisped.

Note: Completed casserole may be prepared one day in advance and refrigerated. Bring to room temperature before baking. To prepare for freezer: Spoon mashed vegetables into oven to table ware serving dish. Cool completely. Cover with waxed paper and foil and freeze. Defrost casserole the night before serving. Sauté onions and smother vegetable casserole with them on serving day. Serve hot!

Enjoy, gentle reader, enjoy!

CS

18
Nov
13

Thanksgiving Cooking with Gloria Kobrin, Part 1– Sweet Potato Casserole


Gloria Kobrin, author of Kosher Cookbook, an iphone/ipod app with over 300 step-by-step recipes, a shopping list generator and 52-week meal plans. She’s also a food blooger and is about launch a website (kosherbygloria.com) with more recipes, cooking tips and more. This past week I had the pleasure of taping her as she prepared easy yet delicious dishes for Thanksgiving. Here we present the first one of three:

Sweet Potato Casserole

Serves 18
Prep time: Boiling potatoes- 20-30 min. Mixing- 15 min. Baking- 45 min.
Equipment: Large pot, 6 quart oven to table casserole

Ingredients

  • 6 pounds sweet potatoes
  • 1 cup (tightly packed) + 6
  • tablespoons dark brown sugar
  • ¾ cup non-dairy margarine- melted
  • 1 tablespoon vanilla extract*
  • 3 cans mandarin oranges – drained
  • 1 cup chopped pecans

Directions

  1. Boil potatoes until very soft. Drain, cool slightly and peel. Place potatoes in large mixing bowl. Add 6 tablespoons margarine, 12 tablespoons brown sugar, and vanilla to potatoes. Whip ingredients together well by hand or in electric mixer. Fold in oranges. Spoon mixture into casserole and smooth over the top.
  2. Preheat oven to: 375 F.
  3. Mix together remaining margarine and brown sugar. Scatter chopped pecans over the top of casserole. Dribble sugar and margarine mixture over nuts. Bake 45 minutes or until piping hot.

* Cognac can be used in place of vanilla.

Note: Marshmallows can be used instead of nuts and brown sugar. Decorate the top of casserole with them during the last 15 minutes of baking.

Enjoy, gentle reader, enjoy!

CS

13
Nov
13

This Evening’s Radio Show – A conversation with Rabbi Asher Girshberg


After an all too long hiatus, we are restarting our BlogTalkRadio show, we will be on twice a week, every Wednesday and Thursday at 10:00pm (Eastern Time). Our guest this evening is:

RabAshGirsh

Rabbi Asher Girshberg, owner of De La Rosa Real Foods, a company that scours the globe to find top quality oils (and introducing a new line of artisanal oils from Morocco), the world’s first kosher organic wines from Austria and more…

RabAshGirsh2

Rabbi Girshberg‘s wide variety of interests, including a movie script and movie project in progress are mere details in his incredible life’s journey. Please listen in this evening at 10:00pm (Eastern Time) at  BlogTalkRadio/kosherscene for an interesting talk with a fascinating personality. We’ll be waiting for you! 

CS

11
Nov
13

Solo – A Chinese Variation on a Theme


Solo has always been a very classy act. Perhaps it was the red interior, accenting Solo’s newest Chinese themed cuisine, that caused a mind-melding color association with a movie I once saw called The Red Violin. A master violin maker, Nicolo Bussotti, creates a magnificent red colored violin of impeccable sound and quality; the story fans out as the violin passes among its talented owners, spanning many countries and the breadth of four centuries. Solo in many ways resembles the exquisite violin in the story. Throughout its variations from meat to dairy and back to meat in oriental presentation, Solo has – since it opened its doors – provided masterful fair, exemplary high end quality dishes, service, artful presentation, with creative recipe variations yielding delightful results. Valentino, Solo‘s manager – a mother hen, in a good way – is there from early morning until midnight, day in and day out, making sure that Solo‘s standards remain at the top of its class.

At the request of its many loyal habitués, Solo has kept some of its most popular items like cowboy steak, and beef sliders. It’s a good thing too; CS and I started off our meal with Solo‘s Yellowfin Tuna Tartar, topped with avocado mash served with kimchi and mango salsa – some variations since last we sampled it, but still perfection. Their Salmon Carpaccio…

kosher-scene-copyright-copy22

SoloCh1

was the ultimate example of high quality fare Solo is so famous for. You must must try the Porcini Mushroom Soup. It was just fabulous; you could wean babies on this creamy caramel colored delight. I don’t know how, but I just gotta that recipe. I could have eaten three bowls full. Maybe we’ll kidnap Eka, our trusty waiter, whom we’ve just adored for years, and torment him with heavy Jewish recipes ’til he gives up some kitchen secrets. The Hot and Sour Soup

SoloCh3

was almost as good to our palate as the mushroom soup that preceded it, though the first one remains an undisputed favorite.

We sampled two more fabulous fish dishes, check that, we devoured them! The Pan Seared Chilean Sea Bass…

SoloCh4

with bok choy was outstanding, subtly sweet with just the right kick of pungent; the Salmon Teriyaki, cut triangles from the choicest part of top quality organic salmon, had the finest veil of spiced rice powdered crispness – again, superbly flavored! I have never enjoyed fish more.

Hagafen‘s Sauvignon Blanc 2011 accompanied our fish dishes – it showed very little personality except for its nice fruity bouquet. We switched to Hagafen‘s Pinot Noir 2011, a bit more flavorful for the meat courses that followed. Interesting Crispy Chinese Beef Balls – lemon flavored meatballs – they were uniquely lemony, moist and delicious.

Pan Seared Beef Dumplings…

SoloCh5

followed and they were light and delicious. Our final entree was the Mongolian Style Beef Filet, brought sizzling to the table, very Chinese, spicy savory, quite good. I don’t know if Chinese is the last cuisine variation that Solo will ever introduce, perhaps they will offer a fusion of just superbly crafted dishes. What I do know is that however they may vary their menu, Solo remains one of the finest orchestrations of fine dining in New York City.

SYR

03
Nov
13

Upcoming Event at the Igal Fedida Gallery


IgFed1

The Igal Fedida Gallery is celebrating its One year anniversary in New York City (we posted about their events before here and here). Once again, this will be an inspiring evening of conversation, delicious cheeses and a a selection of great wines from Moldova.

Hoping to see you there!

CS

31
Oct
13

Pre-Kosherfest Kosher Feast 2013


This past Monday, October 28th, my co-blogger SYR and I attended the Pre-Kosherfest Kosher Feast 2013. It was held at J Soho -formerly Jezzebel (323 West Broadway, off Canal Street, New York, NY 10013 – Tel: 646,410.0717) – and was organized by Roberta Scher (Koshereye) and Esti Berkowitz (Primetime Parenting). The beautiful, contemporary, decor would have made it a perfect venue for the event. kosher-scene-copyright-copy22

I seem to remember different faces in Leonardo Da Vinci's original, I'll have to check it out next time in  Milano... I'm sure neither Woody Allen, nor Albert Einstein, nor Daniel Radcliffe and the others were there. Maybe my memory is playing tricks on me?..

I seem to remember different faces in Leonardo Da Vinci’s original, I’m sure neither Woody Allen, nor Albert Einstein, nor Daniel Radcliffe and the others were there. Hmmnn… maybe my memory is just playing tricks on me?

The evening started at 5:00 pm with networking and a wine tasting presented by the Royal Wine Corporation under the able guidance of Shlomo Blashka. Throughout the evening, both for SYR and I, the undisputed favorite wine was Pacifica‘s Cabernet-Merlot 2011. It shows blackberry, dark chocolate, toast and a hint of vanilla, on the palate it offers a soft structure with firm tannins, silky smooth and a long finish. The awardees were called out during the meal… Soho2 Old friends, familiar faces and the faces behind famous names were just some ingredients contributing to the evening’s success.

Lévana, SYR, Shifra Klein (Joy of Kosher Magazine), Alessandra Rovati (Dinner in Venice) and Gil Marks (Encyclopedia of Jewish Food)

Lévana, SYR, Shifra Klein (Joy of Kosher Magazine), Alessandra Rovati (Dinner in Venice) and Gil Marks (Encyclopedia of Jewish Food)

Awards were given to some of the pioneers in the kosher industry such as: Susie Fishbein, Laura Frankel, Norene Gilletz, David Herzog, Gil Marks, Lévana Kirschenbaum, Menachem Lubinsky, Joan Nathan and more.

Executive Chef at the Spertus Kosher Catering Featuring Cuisine by Wolfgang Puck at the Spertus Institute of Jewish Studies in Chicago

Lara Frankel (Shallots – Chicago and New York) currently Executive Chef at Spertus Kosher Catering Featuring Cuisine by Wolfgang Puck at the Spertus Institute of Jewish Studies in Chicago

Susie Fishbein

Susie Fishbein

Old and new friends, good conversation, superb wines a perfect recipe for a meal and a memorable evening.

CS

12
Sep
13

Grill 212


Recently, I had the pleasure of having lunch with Lévana (of the late, lamented, Lévana’s Restaurant fame) at Grill 212 (212 W. 80th Street; New York, NY 47455 – Tel: 212.724.7455) - a quaint little restaurant, with only 14 seats – in the Upper West Side. We started the meal with my favorite soup… Yemenite Beef Soup

kosher-scene-copyright-copy22

G212-1

It came with Kubana bread and Hilba Schug. The soup was flavorful, with lots of beef, the Kubana bread – straight from the oven – moist and buttery in taste, the Schug was the perfect spicy complement to it all. We followed it with a juicy, all around perfect, Hamburger and Fries

G212-2

We segued into a Falafel, Moroccan Cigars and Fries…

G212-3

Again, a complex amalgam of flavors came trough making this platter truly unforgettable. The fries were just crispy enough, the cigars and falafel balls revealed subtle nuances I had never experienced in American eateries. But the pièce de résistance was about to come…

g212-8-(1)

Molten Chocolate Coke, oozing with all the goodness and sweetness of that superb, melting, burnt amber substance. There were more desserts ranging from chocolate cake to baklava and more; each unforgettable, each a tribute to a king’s palate!

I went back for lunch, this past Tuesday. I ordered their Lamb Shish Kebob and the Kubana, while Lévana ordered Pargiot;  the portions were large enough not only to fill me up, but I took home enough leftovers to feel filled up at dinnertime. And the Elephant cookies – that I took home – were undescribable delicious, of course!

The place is small and unpretentious, the presentation could use a few pointers, but the taste…  ahhh, the taste… more than makes up for those perceived shortcomings.

I guess I’ll just have to keep going back again and again…

CS




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

Join 7,682 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 7,682 other followers

%d bloggers like this: