Archive for the 'kosher recipes' Category

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

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

08
Aug
13

Spinach and Gorgonzola Salad


When I was growing up in Uruguay, my mother a”h must have been a fan of Popeye for she truly believed that having lots of spinach would make me stronger. In fact, almost every day, spinach would make its appearance on our table – in some incarnation – as a main ingredient (cooked or otherwise) in at least one dish at lunch or dinner, or at both! For many years, after leaving my parents’ home I refused to touch spinach until… the kids came along. After all these years, and with kids of their own, they still haven’t forgiven me for all the spinach I made them eat! As I get older, however, I appreciate more and more what fresh spinach leaves can do for a salad.

Yesterday an out of town friend came to visit, and knowing how much I like almost every cheese, brought me a Gorgonzola, which he picked up at CityMarket in Philly’s Center City. We used it in the following, easy, and fast to make dish.

Spinach and Gorgonzola Salad

SpinGorgon

Serves 4

Ingredients

  • 1 tablespoon honey
  • 4 ounces walnut haves
  • 8 ounces young green beans, trimmed
  • 7 ounces baby spinach leaves
  • 5 ounces Gorgonzola cheese, crumbled

For the Dressing

  • 4 tablespoons walnut oil
  • 2 tablespoons extra virgin olive oil
  • 1 3/4 tablespoons sherry wine (I used Tio Pepe Kosher Sherry)
  • 1/4 tablespoon apple cider vinegar
  • salt and pepper

Directions

  1. Heat the honey in a small frying pan, add the walnuts and stir-fry over medium heat for 3 minutes,or until the nuts are glazed. Drop them on a plate and let cool.
  2. Meanwhile, cook the beans in a saucepan of lightly salted boiling water for 3 minutes. Drain, refresh under cold waterand shake dry. Put in a large bowl with spinach leaves.
  3. Mix the sherry and vinegar well. Whisk all the dressing ingredients together (including the sherry/vinegar combo) and season with salt and pepper. Pour over the salad and toss well. Arrange the salad in serving bowls, scatter over the Gorgonzola and glazed walnuts and serve immediately.

Enjoy, gentle reader, enjoy!

CS

09
Jul
13

Briami – Vegetable Casserole


This is a Greek dish, a prime example of healthy, natural, Mediterranean cuisine:

Briami – Vegetable Casserole

Briami

Serves 6
Ingredients

  • 2 pounds zucchini
  • 1 pound potatoes
  • 2 sweet green peppers
  • 2 cloves garlic, crushed
  • 2 cups chopped peeled tomatoes
  • 1/2 teaspoon sugar
  • 2 onions, sliced
  • salt
  • freshly ground black pepper
  • 2 tablespoons chopped parsley
  • 2 teaspoons fennel
  • 1/2 cup olive oil
  • fennel, for garnishing

Directions

  1. Cut zucchini and potatoes into 1/2 inch slices. Remove seeds and white membranes from peppers and slice. Mix together crushed garlic, tomatoes and sugar.
  2. Oil an oven dish and arrange some sliced onion on the bottom. Add a layer of zucchini, potatoes and peppers combined and top with part of the tomato mixture. Season with salt and pepper to taste, sprinkle on some of the herbs and oil. Repeat until all ingredients are used, about 3 to 4 layers depending on the size of the dish, finish with herbs and oil.
  3. Cover and put in a preheated 350 F. oven for 90 minutes, until vegetables become tender. Remove cover for the last 15 minutes.
  4. Garnish with additional chopped herbs and serve immediately.

Enjoy, gentle reader, enjoy!

CS

07
Jul
13

Potato, Mushrooms and Sour Cream Pie


Another 9 Days dish that can easily be made parve:

Potato, Mushrooms and Sour Cream Pie

PotMushPie

Serves 4

Ingredients

  • 2 tablespoons butter (or margarine, if you prefer to keep it pareve)
  • 1 pound potatoes, thinly sliced and parboiled
  • 2 cups sliced mixed mushrooms
  • 1 tablespoon chopped rosemary
  • 1 tablespoon snipped chives, plus extra for garnishing
  • 2 garlic cloves, crushed
  • 1/2 cup sour cream (for a pareve dish, substitute with this pareve sour cream recipe, or with Tofutti Sour Cream)
  • salt and pepper

Directions

  1. Grease a shallow round ovenproof dish with butter. Layer a quarter of the potatoes on the bottom of the dish. Arrange a quarter of the of the mushrooms on top of the potatoes and sprinkle with a quarter of the rosemary, chives and garlic. Continue making layers in the same order, finishing with a layer of potatoes on top. Pour the sour cream over the top of the potatoes. Season to to taste with salt and pepper.
  2. Cook in a preheated oven at 375 F., for about 45 minutes or until the top potatoes are golden brown and piping hot.
  3. Garnish with snipped chives and serve immediately

Enjoy, gentle reader, enjoy!

CS

01
Jul
13

Hamburgers with Beets – Variation on a Theme


I always liked hamburgers, what carnivore doesn’t? I’m always on a quest to find new ways of making them, I was – therefore – pleasantly surprised with this delightful recipe (and photo) sent in by Ziva A. from Lakewood, NJ:

Hamburgers with Beets

hambger

Serves 4

Ingredients

  • 3 teaspoons canola oil
  • 1 onion, finely chopped
  • 1 pound 7 ounces ground beef
  • 1 medium egg, slightly beaten
  • 2 tablespoons wine vinegar
  • 1/2 teaspoon paprika
  • 1 tablespoon finely chopped capers
  • 1 tablespoon finely chopped cooked beets
  • 2 tablespoons pareve sour cream (I use Tofutti brand)
  • 4 tablespoons margarine
  • 4 eggs
  • salt and pepper

Directions

  1. Heat 1 teaspoon of the oil in a skillet. Add the onion and cook over low hea, stirring occasionally, for 5 minutes, until softened
  2. Transfer the onion to a large bowl and add the ground beef, egg, wine vinegar, paprika and capers. Mix well with your hands. Add the beet and parve sour cream, season to taste with salt and pepper, mix well again. Shape the mixture into 4 patties.
  3. Melt 2 tablespoons margarine with the remaining oil in the skillet. Add the hamburgers and cook over medium heat for 6 minutes on each side, or until well browned. Remove with a spatula and drain on paper towels.
  4. Melt the remaining margarine in a skillet. Break 2 eggs into separate cups and slide them into the skillet. Immediately collect the whites around the yolks with a spatula to keep them neat and separated. Cook until the whites have set but the yolks are still runny. Cook the remaining eggs the same way in the remaining margarine. Transfer the burgers to a warmed serving plate, top with the fried eggs and serve immediately.

Enjoy, gentle reader, enjoy!

CS

30
Jun
13

Sautéed Lamb with Eggplant


I always liked cooking in a wok and anyone who’s been following this blog knows we like lamb. Here’s an easy recipe that adds a fresh and unusual flavor to lamb:

Sautéed Lamb with Eggplant

Photo from web, by: Max Falkowitz (not exactly this recipe)

Photo from web, by: Max Falkowitz (not exactly this recipe)

Serves 4

Ingredients

  • 4 tablespoons olive oil
  • 1 pound ground lamb
  • 2 large eggplants thickly sliced
  • 2 garlic cloves minced
  • 6 large tomatoes, blanched, skinned and thickly sliced
  • 1 lemon sliced to garnish

Ingredients for the sauce

  • 2 tablespoons fresh mint, chopped, plus extra to garnish
  • 2/3 cup pareve sour cream (I used Tofutti brand Better than Sour Cream)
  • black pepper to taste

Directions

  1. Heat 2 tablespoons oil in a wok over high heat until almost smoking. Add the minced lamb and fry until thoroughly browned. Remove from wok and keep warm.
  2. Add the remaining oil to the wok and fry the eggplant with the garlic for 10 to 15 minutes until lightly browned on both sides. Add the tomato slices and stir fry for 1 minute. Season with salt and pepper, then transfer to a serving dish. Top with the ground lamb and garnish with lemon slices and mint.
  3. Sauce. Mix together the mint and pareve sour cream, season with black pepper, serve with the lamb and vegetables.

Enjoy, gentle reader, enjoy! I plan to make this for tonight’s dinner.

CS

10
Jun
13

White Chocolate Ice Cream in a Cookie Cup


I still haven’t been able to kick my chocolate habit, therefore I just had to try this one from Jacqueline Bellfontaine‘s What’s Cooking Chocolate:

White Chocolate Ice Cream in a Cookie Cup

Photo by: St John Asprey, page 195

Photo by: St John Asprey, page 195

Serves 6

Ingredients

Ice Cream

    • 1 egg
    • 1 egg yolk
    • 3 tbsp superfine sugar
    • 5 1/2 oz white chocolate
    • 1 1/4 cups milk

2/3 cup

      heavy cream

**Cookie Cup

  • 1 egg white
  • 4 tbsp superfine sugar
  • 2 tbsp all-pupose flour, sifted
  • 2 tbsp unsweetened cocoa, sifted
  • 1 tbsp butter, melted

Directions

  1. Place baking parchment on 2 cookie sheets. To make the ice cream, beat the egg, egg yolks, and sugar. Break the chocolate into pieces and melt in a double boiler with 3 tablespoons of the milk. Heat the milk until almost boiling and pour into the  the eggs beating. Place over a pan simmering water and cook, stirring, until the mixture thickens enough to coat the back of a wooden spoon. Beat in the chocolate. Cover with dampened  baking parchment and cool.
  2. Whip the cream until just holding its shape and fold into the custard. Transfer to a freezer container and freeze the mixture for 1-2 hours until frozen 1 inch from the sides. Scrap into a bowl and beat until smooth. Refreeze until smooth. Refreeze until firm.
  3. To make the cups, beat the egg white and sugar together. Beat in the the flour and cocoa, then the butter. Place 1 tbsp of mixture on one sheet and spread out to a 5″ round. Bake in a preheated oven at 400 F for 5 minutes. Remove and mold over an upturned cup. Let set, then cool on a wire rack. Repeat to make 6 cups. Serve the ice cream in the cookie cup.

** Heavy Cream Substitute

  • 3/4 cup MimiCreme
  • 1 1/2 tbsp unflavored powdered gelatin
  1. Stir together until fully blended
  2. Use in place of one cup of heavy cream.

Enjoy, gentle reader, enjoy! I certainly did.

CS

28
May
13

Sunshine Chicken


One-pot meals are quick and easy to cook, perfect for when time is short. The common concept shared by this type of cooking is that as one puts all the ingredients together in one vessel, there no need to worry about getting the timing just right for each particular ingredients. Particular nice, is the fact that there is only one pot to clean afterwards!

Sunshine Chicken

SunChick

Serves 4

Ingredients

  • 1 lb boneless chicken
  • 1 1/2 tsp all-purpose flour
  • 1 tbsp olive oil
  • 1 onion, cut in wedges
  • 2 celery stalks, sliced
  • 2/3 cup orange juice
  • 1 1/4 cup chicken stock
  • 1 tbsp light soy sauce
  • 2 tsp honey
  • 1 tbsp grated orange rind
  • 1 orange bell pepper, seeded and chopped
  • 8 oz zucchini sliced into half moons
  • 2 small corn cobs, halved
  • 1 orange, peeled and segmented
  • salt and pepper
  • 1 tbsp chopped fresh parsley, for garnishing

Directions

  1. lightly rinse the chicken and pat dry with paper towels. Cut into bite size pieces. Season the flour well with salt and pepper. Toss the chicken in the seasoned flour until well coated and reserve remaining seasoned coating.
  2. Heat the oil  in a large, heavy-bottom skilletand cook the chicken over high heat, stirring frequently for 5 minutes, or until golden on all sides and seared. Use a slotted spoon to transfer to a plate.
  3. Add the onion and celery to the skillet and cook over medium heat, stirring frequently, for 5 minutes, or until softened. Sprinkle in the resrved flour and cook, stirring constantly, for 2 minutes. Remove from the heat. Gradually stir in the orange juice, stock, soy sauce and honey, followed by the orange rind. Return to the heat and bring to a boil stirring.
  4. Return the chicken to the skillet. Reduce the heat, cover and simmer – stirring occasionally – for 15 minutes. Add the orange bell pepperwith the zuchiniand corn cobs, simmer for an additional 10 minutes, or until the chicken and vegetables are tender. Stir well and heat through for 1 minute. Serve garnished with the parsley.

Enjoy, gentle reader, enjoy!

CS




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

Join 7,607 other followers

Calendar of Posts

April 2014
S M T W T F S
« Mar    
 12345
6789101112
13141516171819
20212223242526
27282930  

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 7,607 other followers

%d bloggers like this: