Restaurant quality meals, at home

Top US chefs pass on their simple and delicious kosher specialties.

By GOURMETKOSHERCOOKING.COM
September 15, 2010 18:34
Restaurant quality meals, at home

Souffle. (photo credit: )

It is real treat to have the chefs of popular restaurants give you their recipes.  It is even better if they are ones you can easily make at home – that don’t require multiple ingredients and a sous-chef to handle all the preparation.  At www.gourmetkoshercooking.com we are fortunate to have kosher restaurants throughout the states share some of the signature items with us.

Visit our site for more – and ask your favorite chefs in Israel to pass their specialties along…

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Dry Rubbed Double Cut Veal Chop for Two
The Prime Grill, New York

Ingredients:
Dry Rub
½ tablespoon black pepper
2 tablespoons sugar
2 tablespoons salt
5 tablespoons porcini pepper (dried porcini ground in spice/coffee grinder)
Mix all of the Above

Veal Chop
1 double cut veal chop
1 tablespoon canola oil

Preparation:
1.Sprinkle the dry rub generously on the veal chop before searing.
2.In a hot sauté pan, using the oil, sear the veal chop on all sides.
3.Put onto an oven-ready tray.
4.Roast in a 350 degrees oven for approximately 10-15 minutes. Medium is my preferred temperature.


Red Pepper Jam

Ingredients:
2 red bell peppers—seeded, ribs out, julienned
¼ cup sugar
1/3 cup rice vinegar (white vinegar can be substituted)

Preparation:
1.Combine all ingredients in a small pot.
2.Bring to a simmer. Slowly cook down until a jam like consistency (almost dry).

Sweet Potato Soufflé

Ingredients:
3 cups sweet potato purée
1/3 cup sugar
pinch of salt
3 eggs
1 vanilla bean
½ cup pineapple juice
½ cup flour

Preparation:
1.Combine the first 6 ingredients.
2.Fold in the flour.
3.Pour into a greased pyrex baking dish. Cover with aluminum foil.
4.Bake at 325 degrees for approximately 40-45 minutes.


Roast Duck with Wild Rice and Scallions Pancakes and Braised Belgian Endives
Chef Chase Sanders
Nobo Wine and Grill
New Jersey

Ingredients:
Roast Duckling
2 ducklings (4 1/2-5lb each )

Make a mirepoix consisting of the following:
1 large onion (chopped)
1 large carrot (chopped)
3 celery ribs (chopped)
1 orange (chopped)
1 green apple (cored and chopped)
6 cloves of garlic (finely chopped)
12 juniper berries
3 sprigs of fresh thyme
2 bay leaf
2 ounces oil or margarine

Preparation:
1.Sauté the mirepoix in oil or margarine and set aside.
2.Season the duckling cavity with pepper. Fill with the mirepoix.
3.Truss, tie and rub the duckling with olive oil.
4.Carefully pierce the skin – but not the breast meat.
5.Preheat the oven with the roasting pan inside to 550.
6.Add approximately 2 ounces of oil to pot and place the duckling in for 45 minutes 7.Remove and drain fat (keep liquids, fats, and juices).
8.Place back in oven for 20 min. at 375. Remove, drain, save liquids.
9.Return duckling to oven for 15 min at 550. Juices will now run clear. This is done to obtain crispness and rid bird of as much fat as possible.
10.Remove from oven.
11.Take out of roasting pan and set aside. Again save all fat and juices.

For the Sauce: Duckling Drippings

Ingredients:
16 ounces duckling stock or chicken stock
16 ounces brown veal stock
2 ounces red wine
2 ounces vinegar
2 ounces sugar
2 ounces water
Juice of 1 lemon
Juice of 1 orange
10 sprigs of fresh sage

Preparation:
1.Brown the sugar and water in roasting pan on top of stove.
2.Add wine, vinegar, mirepoix (pulled out from roasted duckling cavity), and duck carcass (optional).
3.Stir for few minutes. Add the stocks and reduced by half.
4.Add sage and cook for 1 minute more.
5.Strain and set aside.

Served with wild rice and scallion pancakes and braised endives – see recipe below.

Wild Rice and Scallion Pancakes

Ingredients:
½ burnt onion (grilled to black)
4 ounces scallions (chopped)
1 ounce green pepper (chopped)
1 ounce red pepper (chopped)
1 ounce yellow pepper (chopped)
1 ounce duckling fat
16 ounces chicken stock
2 sprigs fresh thyme
salt and pepper to taste
1 ounce flour (all purpose or bread)
1 ounce matza meal
2 eggs (1 whole and 1 yolk only)
8 ounces wild rice

Preparation:
1.Saute the scallions and pepper mixtures in duckling fat until translucent.
2.Add wild rice, onion and seasoning.
3.Cover with chicken stock and bring to boil.
4.Once boiled place in 375 oven for 45 – 50 minutes until done.
5.Take out and cool.
6.Add eggs and flour-matza meal mixture.
7.Salt and pepper to taste.
8.Form into silver dollar pancakes and saute off in the duckling fat.

Braised Belgian Endives

6 Belgian endives
Poaching Liquid made from the following:
Water (enough to cover endives for poaching)
1 ounce sugar
1 ounce salt
1 lemon (cut in ½)
20 garlic cloves
4 sprigs of thyme
Blanch endives in for 10 minutes in poaching liquid. Drain and set aside some liquid.
Sauté endives in duckling fat on one side until golden brown. Add garlic – turn over- deglaze with a touch of the poaching liquid. Cook in 350 oven for 10 minutes or until done. Set aside.

Braised Moroccan Spiced Lamb Shank with Celeriac Puree
Chef Jose Meirelles, Le Marais
New York

Ingredients:
Serves 8
8 lamb shanks, cleaned and tied
Vegetable oil as needed
2 onions, peeled and diced
1 celery stalk, chopped
1 large carrot, peeled and chopped
½ cup of tomato paste
1 cup of potato starch
1 bottle of dry red wine
1 cheesecloth bag with the following spices: 1 kaffir lime leaf, ½ teaspoon cumin seed, 1 teaspoon fresh ginger root, ½ teaspoon black peppercorns, ¼ teaspoon coriander seeds, ½ of a cinnamon stick, ¼ teaspoon whole all spice, 3 whole cloves
1 cup of dried apricots
1 cup of dried figs, halved lengthwise
2 large pieces of celery root (celeriac)
1 lemon, halved
¼ pound of margarine
½ cup of clean flat leaf parsley leaves


Preparation:
1.To start the lamb shanks, season the shanks with salt and pepper.
2.Heat a large braising pan with a medium high flame and coat the bottom of the pan with vegetable oil.
3.Start browning the lamb shanks in the oil, turning each after attaining a rich brown color on each side of the shank. Once this is accomplished, remove the shank and put them aside.
4.In same pan with the leftover fat, add the onions, carrot and celery.
Sauté the vegetables until softened and browned. Add the tomato paste to the vegetables and cook for about 3-4 minutes. This will remove the raw tomato paste flavor, and also increase its thickening power in the sauce.
5.At this point, you will then sprinkle the potato starch over the vegetable mixture. Let this cook into the mixture for another 2 minutes. Add the wine and mix in. The mixture should begin thicken immediately.
6.Add the lamb shanks to the mix and then cover with water. Bring the entire vessel to a boil and then lower to a simmer.
7.You can then leave it on the stove top, covered, on a very low flame for about 3 hours. Or, you can put the entire pot into a 325 degree oven for 3 hours. Either way, it is done when the meat is very tender and can easily be pulled off the bone with a fork.
After they are cooked, remove the shanks and then reduce the sauce to your desired consistency.
8.Strain the sauce; add the shanks back to the sauce. At this point, either serve or cool in the refrigerator for later use. Once properly cooled, they will last for up to 5 days in the refrigerator.
9.Place the figs and apricots into a dish and then cover them with boiling water. This will rehydrate them and will be our garnish on the lamb.
10.For the celery root, have a pot of salted water at the ready. Using a large knife, peel the celery root of all of the rough skin. Place the clean vegetable into cold water while cleaning the rest.
11.Cut the celery root into large cubes and then toss into the boiling water with the lemon. Cook until the celery root is soft, about 15 minutes. Remove the celery root from the boiling water.
12.Purée in a food processor with the margarine, salt and white pepper until very smooth and silky.


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