Archive for the 'Chef Laura' Category

30
Jan
11

Horseradish Crusted Standing Beef Roast


When I first moved to the US, as a teenager in 1962, I discovered that American Jews – except for Passover – only ate horseradish with gefilte fish. Back in Uruguay, where I lived prior to immigrating to these shores, we would have horseradish with meat at almost any time we ate meat (daily!). In America that suddenly wasn’t cool… Arguing with Americans on this was futile… ahh, the American Jewish palate seemed so uneducated at that time. Fast forward 49 years… and we caught up with the rest of the world, we adapted all their seemingly strange foods and often improved them. When I came across this recipe, by Laura Frankel, it brought back some great memories and I knew i’d have to try it tonight.

Detail of photo from: theheritagecook.com

Horseradish Crusted Standing Beef Roast

Serves 6-8

Something wonderful happens to horseradish when it is cooked. The pungent root vegetable so tearfully familiar during Pesach becomes sweet and savory once cooked and slathered all over gorgeous beef. The king of all meat cuts is a perfect celebratory gorgeous hunk of meat. It looks intimidating-but is actually really easy and can be done ahead of time and kept warm.

Ingredients

  • 1 4-rib roast (about 9 pounds), cut from the small end or first cut with the chine bone cut off (ask your butcher to tie the bones on to the roast)
  • 2 onions, coarsely chopped
  • 2 red peppers, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 plum tomatoes, cut in half
  • 4 tablespoons fresh cracked black pepper
  • 6 tablespoons kosher salt
  • 1 cup prepared white horseradish
  • 2 bulbs of garlic, roasted and the soft garlic squeezed out
  • 1 750 ml bottle dry red wine (I prefer Cabernet Sauvignon)

Directions

Preheat oven to 450 degrees

  1. Lay the rib roast, bone side down, in a large heavy duty roasting pan. Scatter the vegetables around the roast. These will be the base for wine sauce later.
  2. Season the roast with salt and fresh cracked pepper. Mix the horseradish and roasted garlic together.
  3. Generously smear the mixture over the rib roast. Place the prepared roast in the pre-heated oven and roast for 20 minutes. Lower the temperature of the oven to 325 and roast for an additional 60 minutes.
  4. Insert a meat thermometer into the the thickest part of the roast and when the temperature registers 115 (for rare-medium rare)-remove the roast. Loosely tent the meat with foil and allow to rest for 20 minutes. This will allow the final temperature to be around 125-130. The internal temperature will continue to rise in a process called carry-over cooking.
  5. Remove the meat and place the roasting pan over a burner at medium heat. Add the wine and gently scrape up any brown bits with a wooden spoon. Continue cooking until the wine has reduced by ½. Strain out the vegetables and discard. Adjust seasoning with salt and fresh cracked pepper.
  6. Remove the bones and slice the meat. Serve on a platter with wine sauce and sautéed mushrooms if desired.
  7. To hold the meat for Shabbat-once the meat has reached the desired temperature, turn off the oven and remove the meat as in step 4. After the meat has rested and any carry over cooking is finished-return the meat back to the warm oven-allow the door to stand slightly open and the meat will stay warm for another 30 minutes or more.

Enjoy, gentle reader, enjoy!

CS

06
Jan
11

Olive Oil


Ever since this past Kosherfest, we are getting quite a few questions about olive oil. There were a few olive oil producers at the show and apparently people got very interested in their products. Just as we finally thought we’d better blog, explain and demystify olive oil, we came across this superb post by Chef Laura Frankel – who explains it far better than we could – on her blog:

From lauraskosher.com, Chef Laura Frankel's blog

OLIVE OIL 101

Olive oil is the fruit oil obtained from the olive. Commonly used in cooking, cosmetics, soaps and fuel for lamps, olive oil is grown and used throughout the world but especially in the Mediterranean.

Olive oil is produced by grinding or crushing and extracting the oil. A green olive produces bitter oil and an overripe olive produces rancid oil. For great extra virgin olive oil it is essential to have olives that are perfectly ripened.

Purchasing olive oil and knowing how to use it can be confusing. Add to that, the kashrut factor and it is no wonder that consumers and home cooks are bewildered by the array of products on supermarket and specialty market shelves.

Here is a summary of olive oils and their uses:
• Extra-virgin olive oil (EVOO) comes from virgin oil production only, contains no more than 0.8% acidity. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. The superior fruity flavor makes this oil best used for vinaigrettes, drizzling on soups, pastas for added richness and a fruity taste and for dipping breads and vegetables. Extra virgin olive oil does not require hashgacha (even for Pesach) as it is cold pressed.
• Virgin olive oil comes from virgin oil production only, has an acidity less than 2%. This oil is best used for sautéing and for making vinaigrettes. It is generally not as expensive as the extra virgin olive oil but has a good taste. Does require hashgacha.
• Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil. This oil is perfect for sautéing. It does not have a strong flavor and can be used for making aiolis and cooking. Does require hasgacha.

Extra virgin olive oil is the highest quality olive oil. It is typically more expensive than other olive oils. Extra virgin olive oil is typically not recommended for high heat cooking. Every oil has a smoke point. A smoke point refers to the heat temperature at which the oil begins to break down and degrade. An oil that is above its smoke point not only has nutritional and flavor degradation but can also reach a flash point where combustion can occur. You can observe this when you have a very hot pan and hot oil and food is added to the pan and it produces a bluish and acrid smelling smoke or worse yet, catches fire.

Extra virgin olive oil has a very low smoke point of 375. I use my best extra virgin olive oil for making vinaigrettes, adding luxurious fruity flavor to pasta dishes, garnishing foods, baking and dipping breads.
Extra virgin olive oil has a long list of health benefits from reducing coronary artery disease and cholesterol regulation.

My favorite extra virgin olive oil is an unfiltered oil from Spain. It is rich, luscious and smells like artichokes and tomatoes. I recently tasted an oil from France that was rich and buttery. Olive oils like wines have a distinct taste or terroir depending upon where they are grown. I urge home cooks to shop the specialty and gourmet shops for their olive oil. The supermarket oils are often lacking in flavor and are frequently misleading in the origin of the olives. The bottle may say that the oil was bottled in Italy but not mention where the olives were grown. The olives could have come from many different countries and in different stages of ripeness which yields an off tasting oil.
Estate grown oils are picked at the perfect stage of ripeness and pressed right after harvest. This ensures a balanced oil that is luscious.

Baking with olive oil is easy and yields a moist delicious cake. I use Meyer lemons in this recipe. Meyer Lemons are a cross between a tangerine and a lemon. They are sweet and very juicy. They are in season now and can be found at most markets around the country.

MEYER LEMON-OLIVE OIL POUND CAKE

  • 1 cup olive oil
  • 2 cups sugar
  • 5 eggs
  • 1 tablespoon Meyer Lemon zest
  • ¼ cup Meyer Lemon juice
  • ¾ cup
  • 3 cups flour
  • ½ teaspoon salt
  • 1 tablespoon baking powder

Preheat oven to 350 degrees F. Grease a tube pan and set aside.

  1. Whisk together olive oil, sugar, eggs and milk.
  2. Gently stir in flour, salt and baking powder until a thick batter forms.
  3. Pour batter into prepared pan and bake 50-70 minutes, or until a toothpick inserted into the center comes out clean.

Lemon Glaze

  • 3 cups confectioner’s sugar
  • ¼ cup water
  • ¼ cup Meyer lemon juice
  • 2 tablespoons light corn syrup or brown rice syrup
  • ½ teaspoon vanilla bean, scraped
  1. Simply combine all ingredients together in a large and heavy saucepan. Stir constantly over low heat until the mixture reaches 110 degrees F on a candy thermometer.
  2. Pour evenly over cooled cake and allow to harden before serving.

Enjoy the cake recipe and your use of olive oil whether in your salads or anything else.

CS

RELATED POST

Olive Oil Orange Cake

11
Oct
10

It Isn’t Just for Kids Anymore


As a kid I used to love macaroni & cheese, my kids loved/love it, so do my grandkids AND… I still like it! Looking at one my favorite Chef’s blog (Chef Laura Frankel), Laura’s Kosher Kitchen, I came across her adult version of a lifelong favorite:

Macaroni and Cheese

Let me have it, let me have it! (Photo by: Elle239 on BlissfullyDomestic.com)

Macaroni and Cheese Casserole

Serves 6 generously

Ingredients

  • 1 pound macaroni or favorite pasta shape
  • 3 tablespoon butter
  • 3 tablespoons flour
  • 1 shallot, minced finely
  • 2 cloves garlic minced finely
  • 2 cups of milk (I use whole milk for this)
  • 2 teaspoons hot sauce
  • 2 cups sharp cheddar cheese-grated (I use White Sharp Cheddar)
  • 1 cup Emmentaler or Swiss cheese-grated
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup of sour cream
  • ½ cup bread crumbs-Panko* is perfect for this
  • 2 tablespoons melted butter
  • Salt and pepper to taste

Preparation

  1. Pre-heat oven to 350. Bring a large saucepan with water to boil. Cook the pasta until al dente (about 10 minutes depending upon size of pasta). Drain and set aside.
  2. Place a large sauté over medium low heat. Melt 3 tablespoons of butter. Add chopped shallot and garlic and sweat the vegetables until they are very soft (about 2 minutes). Add flour and stir together. Cook the mixture for several minutes to remove the raw flour flavor.
  3. In a separate pan heat the milk until simmering. Add all at once to flour mixture. Whisk to prevent lumps. Add the hot sauce and cook until thickened (about 3-5 minutes). Remove from heat. Add grated cheese and stir until melted and incorporated.
  4. Stir sour cream with cooked pasta. Add cheese mixture and stir to combine. Place in a lightly greased casserole.
  5. Stir bread crumbs with melted butter and sprinkle on top of casserole. Bake at 350 until bubbly and golden (about 30 minutes).

As Chef Laura explains in her intro to this dish:

Use the best quality cheese you can find-do not skimp and by all means, have some fun with it and try your favorite cheeses. I have made this dish with a sprinkling of Blue cheese for an adult version. I also have substituted whole wheat pasta instead of the traditional semolina pasta and no one complained. Attention all comfort food cravers-Skip the box and go for the good stuff-we are after all adults even if we need a bit of comfort now and then.

After a hard, tiring day at work, on any cold day, I find that macaroni and cheese just warms one up as it recharges the batteries…

Enjoy!

CS




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