Restaurant quality meals, at home

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

By GOURMETKOSHERCOOKING.COM
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…
Dry Rubbed Double Cut Veal Chop for TwoThe Prime Grill, New York
Ingredients:Dry Rub½ tablespoon black pepper2 tablespoons sugar2 tablespoons salt5 tablespoons porcini pepper (dried porcini ground in spice/coffee grinder)Mix all of the Above
Veal Chop1 double cut veal chop1 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, julienned¼ cup sugar1/3 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 purée1/3 cup sugarpinch of salt3 eggs1 vanilla bean½ cup pineapple juice½ 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 EndivesChef Chase SandersNobo Wine and GrillNew Jersey
Ingredients:Roast Duckling2 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 berries3 sprigs of fresh thyme2 bay leaf2 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 stock16 ounces brown veal stock2 ounces red wine2 ounces vinegar2 ounces sugar2 ounces waterJuice of 1 lemonJuice of 1 orange10 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 fat16 ounces chicken stock2 sprigs fresh thymesalt and pepper to taste1 ounce flour (all purpose or bread)1 ounce matza meal2 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 sugar1 ounce salt1 lemon (cut in ½)20 garlic cloves4 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 PureeChef Jose Meirelles, New York
Ingredients:Serves 88 lamb shanks, cleaned and tiedVegetable oil as needed2 onions, peeled and diced1 celery stalk, chopped1 large carrot, peeled and chopped½ cup of tomato paste1 cup of potato starch1 bottle of dry red wine1 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 cloves1 cup of dried apricots1 cup of dried figs, halved lengthwise2 large pieces of celery root (celeriac)1 lemon, halved¼ pound of margarine½ 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.