Dinner at Lévana’s

Last week Monday the 11th, early evening, the incomparable Lévana hosted Chef Sara Black (see here and here), Irving Schild (see here and here and many more), and yours truly, at her home for a dinner consisting of two superb dishes.

We had a Herb Cauliflower Salad and a Lamb Soup with Mushroom and Tomato.

One of my food phobias has always been cauliflower, had I known this dish contained cauliflower I might never have tasted it… BUT… this isn’t the first time Lévana has gotten me to eat and love stuff I would never have touched normally!

Lévana  has graciously allowed us to re-post both recipes from her blog:

Herb Cauliflower Salad Recipe

Herb Cauliflower Salad

Ingredients

• 1 small head cauliflower, hard cores removed, cut in chunks
• 1/2 cup mint leaves, packed,
• 1 bunch flat parsley
• 6-8 cilantro, tough stems removed (skip if you don’t like cilantro, or use dill)
• Optional: a handful shredded carrots, sliced radishes, shredded cabbage, shredded kale leaves
• 6 scallions, sliced thin
• juice of 2 lemons
• 1/2 cup olive oil
• salt and pepper to taste
• 1 tablespoon cumin

Instructions

In a food processor, using the pulse button, coarsely grind the cauliflower with the metal S blade. Transfer to a bowl.

With the same S blade, grind the mint, parsley and cilantro medium-fine. Transfer to the same bowl.

Add all remaining ingredients, and mix thoroughly.

Makes about 6 cups. Keep refrigerated. Keeps well in the refrigerator several days.

One of my food phobias has always been cauliflower, had I known this dish contained cauliflower I might never have tasted it… BUT… this isn’t the first time Lévana has gotten me to eat and love stuff I would never have touched normally!

Lamb Soup with Mushroom and Tomato

Lamb Soup with Mushroom and Tomato

Ingredients

• 4-5 lamb shanks
• 3 dozen tiny baby potatoes
• 2 red onions, sliced
• a dozen plum tomatoes, diced
• 2 pounds portobello mushrooms, diced
• 1 dozen dried apricots, diced
• 1/3 cup olive oil
• 1 bottle dry red wine
• 2 good pinches saffron
• 1 tablespoon turmeric
• 3 tablespoons Herbes de Provence
• 1 tablespoon sea salt
• 2 good pinches black pepper

Instructions

Mix all ingredients in a large crockpot (mine is 8 quarts). Plug the pot, and leave it on low for 8-10 hours. So, if you plug it in the morning, a delicious dinner is waiting for you at home, with heavenly aromas wafting all over the house.

Taste the lamb soup before serving. Adjust consistency and seasonings

This soup is a full meal in a bowl, deliciously filling, just spicy enough for the ashkenazy palate without overdoing it (thanks to the Herbes de Provence), with the subtle hay-like notes of saffron. We washed all down with down with a 2016 Golan Heights Winery Mount Hermon Red. With fruit notes of berries and cherries, along with nuances of Mediterranean herbs, chocolate and orange zest, it was a perfect pairing for a superb meal, but… I expected nothing less from Lévana!

A great meal, with great company and great conversation.

CS

Facon Wrapped Fingerling Potatoes

The crockpot isn’t only for cholent anymore! There is something about a slow cooked dish, there is something about its taste, that is scrumptiously unequaled! The following recipe and photo was sent us by reader Esti Bernstein, from Oak Park, MI. I tried it, not only was it easy to prepare, it was really delicious.

Serves 4

INGREDIENTS

• 1 lb Fingerling potatoes
• 2 tbsp olive oil
• 1 tbsp minced fresh thyme
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1/2 lb Jack’s Gourmet Facon slices, cut crosswise into halves
• 1/4 cup chicken stock *

DIRECTIONS

1. Toss potatoes with oil, thyme, pepper and paprika in a large bowl. Wrap the facon halves tightly around each potato
2. In a large skillet heated up over a medium fire, add the potatoes and reduce heat to medium-low. Once browned and the facon becomes tight around the potatoes, put in the crockpot, add the broth and set on HIGH for three hours. Once finished, serve immediately.

—)0(—

* chicken stock

Yield: 16 cups

INGREDIENTS

• 1 small bunch (about 1/2 oz) Italian (flat-leaf) parsley
• 1/2 teaspoon black pepper
• 4 pound hen, cleaned and cut into four pieces
• 1 medium yellow onion
• 3 celery stalks
• 1 large carrot
• 4 bay leaves
• 12 black peppercorns
• 4 cloves
• 1 teaspoon salt

DIRECTIONS

1. Place the celery and peppercorns on a piece of cheesecloth, then using kitchen string, tie the ends of the cheesecloth together to make a bag.
2. Place 16 cups water in a large pot. Add all other ingredients. Bring to a boil over medium high heat.
3. Reduce the heat to medium-low and simmer for 4 hours, skimming the surface occasionally to catch and discard the residue and foam. Add extra water to the broth, making sure the original level of broth is maintained throughout.
4. Drain the stock through a strainer discarding the vegetables and reserving the flesh for further use in other recipes.

The chicken stock can be refrigerated for up to 4 days or frozen up to 30 days.

Enjoy, gentle reader, enjoy!

CS

 

 

Maple Glazed Roasted Root Vegetables

I was invited for dinner to some old friends last eve, the whole repast was memorable but the vegetables were specially delicious. After the meal the hostess gave me her recipe and emailed me a photo…

Ingredients

• 1 pound carrots, peeled and cut into 1″ chunks
• 3 turnips, peeled and cut into 1″ chunks
• 3 parsnips, peeled and cut into 1″ chunks
• 3 tablespoons unsalted margarine, melted, plus some more for greasing.
• Salt and pepper to taste
• 1/3 cup maple syrup

Directions

1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and grease lightly with margarine.
2. Spread the carrots, turnips and parsnips on the baking sheet. Drizzle with the melted margarine and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the vegetables to coat evenly with the melted margarine and spread them out on the baking sheet.
3. Bake, stirring occasionally, until the vegetables are lightly browned and just tender, about 40 minutes. Drizzle the maple syrup over the vegetables and mix gently. Continue baking until the maple syrup glazes the vegetables, another 15 minutes. Serve hot.

Enjoy, gentle reader, enjoy!

CS

Raspberry – Rosė Sorbet

David Liebowitz is not only one of the greatest food bloggers, but as a Pastry Chef in LA few were his equals, now that he lives in Paris he writes cookbooks, following is one of his easy to make recipes from The Perfect Scoop – Ice Creams, Sorbets, Granitas, And Sweet Accompaniments. The following recipe appears on page 130:

Photo by: Lara Hata, page 131

Makes about 1 Quart

Creating a whole book with lots of recipes for sorbets means that you run the risk of using the word “refreshing” too often. But this sorbet is truly the most refreshing of them all, so I saved that word to describe it. Each bite is pure, frosty bliss.

I use a rosė wine that’s not too sweet, with a touch of fruitiness. You could use almost any blush wine that leans toward the dry side as well, though in saying so I risk losing cred in the eyes of wine lovers and oenophiles. Because of the quantity of wine in this sorbet, it will not freeze very firmly in your ice cream machine and will be somewhat soft when you scrape it ou. But don’t worry . When you go to serve it a few hours later, you’ll find it’s the perfect texture, and yes, very refreshing.

• 2 cups rosė wine
• 2/3 cups sugar
• 3 cups raspberries, fresh or frozen

In a medium nonreactive saucepan, bring the rosėand sugar to a boil. Remove from the heat, add the raspberries, and let cool to room temperature. Press the mixture through a food mill fitted with a fine disk, or puree in a blender or food processor and the press the puree through a strainer to remove the seeds.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

VARIATION: To make Strawberry -Rosė Sorbet, substitute 1 pound fresh strawberries, rinsed, hulled, and sliced, for the raspberries. Press the mixture though a strainer to remove the seeds.

PERFECT PAIRING: Raspberry – Rosė Sorbet is so perfect on its own that you should resist serving it with anything except a handful of luscious raspberries.

Enjoy, gentle reader, enjoy!

CS

Avgolemono

[I’ve posted already my version of Greek Lemon Egg Drop Soup, but reader Dovid R. – from Baltimore – sent us his recipe and the accompanying photo. I found it a delicious variation! CS]

Avgolemono – Greek Lemon Egg Drop Soup

Serves 4

Ingredients

• 6 cups chicken broth *
• 1/2 cup long grain white rice
• 4 egg yolks, lightly beaten
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest, finely chopped
• Salt and ground white pepper
• 2 tablespoons flat-leaf parsley, finely chopped

Directions

1. Bring the broth to a boil over medium heat in a large pot. Add rice and cook uncovered, until tender, about 15 minutes.
2. In a bowl, whisk the eggs together with egg yolks, lemon juice and lemon zest. Constantly whisking, slowly pour 1 cup of the hot broth into the egg mixture. Reduce heat under broth to medium-low and slowly stir in the egg mixture into the pot. Cook, stirring, until the soup is slightly thickened, 3-4 minutes. Do not let it boil.
3. Season with salt and pepper. Garnish with the parsley and serve immediately.

0o-x-m-x-o0

* Chicken Broth

Yield: 16 cups

Ingredients

• 1 small bunch (about 1/2 oz) Italian (flat-leaf) parsley
• 1/2 teaspoon black pepper
• 4 pound hen, cleaned and cut into four pieces
• 1 medium yellow onion
• 3 celery stalks
• 1 large carrot
• 4 bay leaves
• 12 black peppercorns
• 4 cloves
• 1 teaspoon salt

Directions

1. Place the celery and peppercorns on a piece of cheesecloth, then using kitchen string, tie the ends of the cheesecloth together to make a bag.
2. Place 16 cups water in a large pot. Add all other ingredients. Bring to a boil over medium high heat.
3. Reduce the heat to medium-low and simmer for 4 hours, skimming the surface occasionally to catch and discard the residue and foam. Add extra water to the broth, making sure the original level of broth is maintained throughout.
4. Drain the stock through a strainer discarding the vegetables and reserving the flesh for further use in other recipes.

The chicken stock can be refrigerated for up to 4 days or frozen up to 30 days.

Enjoy, gentle reader, enjoy! I tried it last night and found delicious.

CS

Levana’s Pasta with Roasted Cauliflower and Bread Crumbs Topping Recipe. Gluten-Free Variation

A couple of weeks ago, Chef Sara Black and I had the pleasure of dining with the famed Lévana Kirschenbaum at her apartment. She graciously agreed to let me post the recipe of my favorite dish of the the evening.

Pasta with Roasted Cauliflower and Bread Crumbs
Gluten-Free Variation

I love the robust flavor of  cauliflower, and the roasting intensifies it even further.  I use frozen cauliflower, as it is already cut, cleaned, and every bit as delicious and nutritious! Attention Gluten-Free readers: This is for you too!

Although this dish needs no help from the usual pasta suspects to be fantastic, feel free to jazz up this recipe some more with one of the following: Minced anchovies or sardines, capers, grated parmesan, toasted nuts. In this case make absolutely sure to include no salt in your recipes, as one of these additions will be amply enough to salt the whole dish.

Ingredients

• 2 pounds frozen cauliflower florets, larger pieces cut smaller
• 6 slices bread, any kind including GF
• ¼ cup olive oil
• 8 cloves garlic
• ½ cup basil leaves, packed
• 1 bunch flat parsley
• Salt and pepper to taste
• 2 good pinches nutmeg
• 1 pound pasta, boiled and drained (rice noodles or other GF pasta OK), 1/2 cup cooking liquid reserved
• ¼ cup more olive oil
• Pine nuts, for topping

Directions

1. Preheat the oven to 475 degrees. Line a cookie sheet with foil or parchment and spray with vegetable spray. Spread the cauliflower florets in one layer on the cookie sheet, and spray again generously with vegetable spray.
2. Line another cookie sheet with foil or parchment. In a food processor, using the pulse button, process the bread, olive oil, garlic, basil, parsley, salt, pepper and nutmeg, until you get coarse crumbs. Place them on the second cookie sheet. Place both sheets in the oven, using upper third rack for the crumbs, and lower third rack for the cauliflower. Bake about 25 minutes, check a couple times on the sheets. The crumbs might be ready first. The cauliflower should be nice and dark.
3. In a platter, toss the pasta with the cauliflower, the reserved liquid, the crumbs and the added oil, and serve hot. Top with pine nuts.

Together with the Branzino fish entree we had next, we washed it all down with a delightful bottle of red – Ramon Cardova Rioja. Just like every time I ate Lévana‘s home, it was a meal to remember!

Enjoy, gentle reader, enjoy!

CS

Cooking with Dr. Alan Broner – Fast & Easy Chili

[My good friend and dentist, Dr. Alan Broner, has graciously agreed to let me tape him and share his easy to prepare Chili dish. CS]

Fast and Easy Chili

Ingredients

• 1 box Jack’s Gourmet Chorizo patties
• 1 large onion diced
• 1 Bell pepper diced
• 1 can of Kidney beans (or beans of your choice)
• 1 can of diced tomatoes
• 1 can of tomato sauce
• canola oil for sauteing

Directions

1. Sweat the onions then the peppers in the canola oil until translucent, remove to another dish.
2. Saute the chorizo patties as you break them apart in the pan until cooked through.
3. Return the sauteed veggies to the pan with the chorizo.
4. Add the diced tomatoes, beans and and tomato sauce and bring up to temperature.
5. Serve with taco chips.

One of the advantages of doing food demonstration videos is that I get to taste the results… Though there were no rare, exotic, ingredients, though everything in this recipe is a common item you’d find in almost every home, the result was a truly delicious chili!

Enjoy, gentle reader enjoy!

CS

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!

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

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

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