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By GOURMETKOSHERCOOKING.COM
04/11/2012
Ever wondered how they do it? Some of Israel's top chefs give away their secret recipes.
 
Some of the chefs from the top kosher restaurants around the world have shared their recipes with gourmetkoshercooking.com. Here are just a few to whet your appetite.

Roasted Baby Beets with Truffle Chive Vinaigrette
Serves 4-6 as appetizer
By: Chef Todd Aarons, Tierra Sur Restaurant

1 kg raw baby red, gold, Chiogga (candy stripe) beets
Stems and tops removed and saved for another preparation
Cold water
1 tablespoon kosher salt

Roasting The Beets:


Preheat oven to 200 º C. Wash outside of beets well with cold water. If using beets of different colors separate the red beets from the other varieties.

Place inside a roasting pan or a sauté pan with a lid that has a handle, which is oven safe. Fill the bottom of the pan with 1/8 of an inch of cold water and sprinkle salt over the beets. I find that the tiny bit of water prevents the beets from burning on the bottom and keeps the skin moist enough to peel later.

If using the roasting pan cover it tightly with aluminum foil or use the self-fitting lid. Place in the preheated oven. Baby beets are small in circumference and should be checked for doneness with a paring knife after 30 minutes. Insert knife into the biggest beet in the pan. The knife should have little to no resistance.

Remove beets and let them cool to touch. While still warm use a kitchen towel (one you do not care about staining) and gently rub the skins of the beets until they slide off. You may thinly slice the beets or as I like very much leave them in large bite size pieces.

Making the Vinaigrette:

2 shallots minced
1 tablespoon Dijon mustard
¼ cup Champagne vinegar or white wine vinegar
1 cup olive oil
¼ ounce Fresh black truffle shavings, or 2 tablespoons truffle oil
Sea salt
Freshly ground black pepper
¼ cup plus 2 tablespoons chives, minced
2 hard boiled eggs, sieved

In a blender or food processor place the shallots, mustard and vinegar and blend. Slowly add the olive oil in order to emulsify the dressing.

After the mixture has become smooth, add the truffle shavings and blend once more. Season with sea salt and black pepper to taste. Transfer vinaigrette to a mixing bowl and mix in ¼ cup of chives and half the sieved eggs. Taste and adjust seasoning again. This vinaigrette will be at its peak of truffle infusion if you make it an hour in advance.

To Finish:

Arrange beets on plate and drizzle with vinaigrette. Garnish with the remaining 2 tablespoons of chives and the other half of the sieved hard boiled eggs.

Chicken & Fruit Fricassee from Abigael’s
Serves 4 – 6
By Chef Jeff Nathan




¾ cup dry figs
¾ cup dry apricots, diced
¾ cup golden raisins
2 cups water, warm
¼ cup brandy
Pinch saffron
¼ teaspoon cinnamon
¼ cup olive oil
Flour
1 - 1.5 kgs chickens, cut into eighths
2 onions, diced medium
2 tablespoons garlic, chopped
3.5 kg can crushed tomatoes
Kosher salt
Freshly ground black pepper

In a small bowl combine the dry fruits with the water. Set aside and plump at least 30 minutes. Drain and reserve the fruit water.

In a separate small bowl, combine the brandy with the saffron & cinnamon. Allow to steep 20-30 minutes. Stir well.

Dredge the chicken pieces in flour. In a large sauté pan of hot olive oil, brown the chicken on both sides. Transfer chicken to an ovenproof casserole. Pour off most of the remaining oil. Add the onions and garlic. Stir occasionally and cook until translucent. Add the dried fruits, tomato, brandy mix and reserved fruit water. Using a whisk, scrape the bottom of the pan for the pan drippings. Pour the sauce over the chicken.

Bake, uncovered at 170˚ C for approximately 1 hour; or until the chicken is cooked through and sauce has thickened slightly.
Serve with couscous, or rice pilaf.

Chocolate Streusel Bundt Cake
By Doris Schechter, My Most Favorite Food



For the Streusel
:

¾ cup packed brown sugar
¼ cup all purpose flour
1-½ tablespoons unsweetened cocoa powder
¼ teaspoon cinnamon
4 tablespoons chilled unsalted butter, cut into pieces
1 cup semisweet chocolate
1 cup finely chopped pecans

For the Cake:

1 ¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
8 tablespoons unsalted butter, softened
¾ cup packed light brown sugar
3 extra-large eggs
1-cup sour cream

Preheat the oven to 170 degrees. Generously grease a 22 cm Bundt pan and set aside.

Prepare the streusel:

In a bowl, stir together the brown sugar, flour, cocoa powder, and ground spices. Add the butter and work it with your fingertips or two knives until it resembles pea-sized pieces. Add the chocolate and pecans.

Make the cake:
In a large bowl, stir together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon. In a bowl with an electric mixer, cream the butter and brown sugar on medium speed until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl with a spatula, and stir in the sour cream and vanilla until incorporated.
Add the egg mixture to the dry ingredients, stirring to combine. Do not over mix.

Scatter 1-cup streusel mixture over the bottom of the prepared pan. Top with one third of the batter, and level the top, taking care not to disturb the layer of streusel beneath. Scatter half of the remaining streusel over the batter, and top with half of the remaining batter. Level this layer of batter carefully. Make one more layer of streusel and batter and level the top. (There should be no streusel left.)

Bake the cake 45 to 50 minutes, or until a cake tester inserted in the center comes out clean. Transfer the cake to a wire rack, let stand for five minutes, and invert onto the rack to cool.

To store, wrap the cake in plastic wrap and store it in the refrigerator for up to five days. For the best flavor, return the cake to room temperature before serving.

These recipes were brought to you by www.gourmetkoshercooking.com


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