By GourmetKosherCooking.com for Matzav.com
Last week we posted some simple and fun recipes to make with kids. This week, we’re going professional with restaurant recipes. Many people enjoy eating out with the family every now and then. While home cooking is delicious and familiar, it’s still fun to experiment once in a while with recipes created by professional chefs in the kosher restaurants we know and love. Restaurant recipes may be more challenging, but who knows, maybe one of these will become one of your very own home-cooked favorites! A tip: these are not for the faint of heart, so set aside some extra time if you have it for these stimulating cooking experiences. Remember: practice makes perfect.
As a celebration of kosher restaurant cooking, Gourmet Kosher Cooking has just released its brand new online kosher restaurant guide. For even more restaurant recipes, as well as complete restaurant information, including certification, hours, websites, and more for several states across the country, go to www.GourmetKosherCooking.com.
By Chef Jeff Nathan, Abigaels
1 large head radicchio
4 boneless smoked trout fillet
1 red onion, thinly sliced into half moons
4 oranges, peeled & sectioned, (reserve juice)
1/3 cup orange juice
1 tablespoon honey
1 lime, juiced
3 tablespoons cilantro, chopped
sea salt, or kosher salt
freshly ground black pepper
¾ cup extra virgin olive oil
Separate the leaves of radicchio to make individual cups. Set aside.
Remove skin from trout and flake into a medium sized bowl. Add red onion and orange sections. Lightly toss to evenly combine.
In a small bowl, combine all the orange juice, honey, lime juice, cilantro, salt and pepper. Whisk to combine. Slowly add oil while whisking vigorously. Pour vinaigrette over the prepared salad and gently toss.
Place each portion of salad into the individual radicchio cups. Serve chilled.
By: Chef Jose Meirelles, Le Marais Restaurant
2 ½ lbs of Sushi Grade Yellowfin Tuna, cut into 1″ steaks
Oil for grilling
Salt and black pepper
1 ½ cups of peanut butter
½ cup of coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon hot sauce or 1 tablespoon of red pepper flakes
3 cloves grated fresh garlic
1 ½ tablespoons grated fresh ginger
½ cup of rough chopped cilantro
2 packages of soba noodles
¼ cup of snow peas, julienned
¼ cup of peeled carrots, julienned
¼ cup of celery, julienned
¼ cup of scallions, chopped
½ cup of chopped cilantro or basil
½ cup of cherry tomatoes cut in half
White sesame seeds for garnishing
1. Not only can this be prepared in advance, I encourage it. Cook the noodles as per the manufacturer’s instructions. When they are cooked, drain them and then shock them with cold water. You need to stop the cooking process by removing all of the heat. Place the noodles in a bowl and put them on the side.
2. For the sauce, place into a large bowl the peanut butter, coconut milk, water, lime juice, soy sauce, hot sauce, garlic and ginger. Whisk together until the sauce forms and is smooth. Add the cilantro.
3. Into the noodles, add all of the cut vegetables and then enough sauce to generously coat them. Reserve any extra sauce to be used as a sauce for the tuna.
4. Place into the refrigerator and allow to chill while preparing the tuna.
5. Have your grill well seasoned and hot before placing the tuna on to the grill.
6. Lightly oil the fish on both sides and then season with the salt and pepper.
7. Place the fish on to your grill and let it sit for about 1 to 1 ½ minutes. Then rotate the fish 180 degrees and let it sit for another minute. This will create the desired diamond pattern. Flip over and repeat the process. The fish should be on the grill no longer than 5-6 minutes, maximum.
8. Put the tuna on to a cutting board and slice it. Serve the warn tuna with the chilled noodle salad. Drizzle the remaining sauce over the tuna.
By: Chef Angel Ramirez, Le Carne Grill
2 center cut veal chop
1 pound red seedless grapes
1 bunch of leeks, julienned
1 zucchini squash, julienned
2 cups beef stock
2 cups Cabernet red wine
1 shallot, minced
Preheat the grill to medium.
Season the veal chops generously with salt and pepper. Rub the chops with oil on both sides and arrange on the preheat grill on a very hot spot.
Cook about 3-4 min on both sides (till the chop has lovely marks)
Pour Cabernet and shallots into a medium pot. Bring to a boil and reduce almost in half. Add beef stock, margarine and salt and pepper.
Sautéed zucchini and leeks together with garlic. Add salt & pepper. Garnish with red grapes.
By: Chef Doris Schechter, My Most Favorite Food
2 cups hulled strawberries, sliced
2 cups chopped frozen but unthawed rhubarb or fresh rhubarb
2/3 cup sugar
3 tablespoons cornstarch
½ cup raspberry preserves, with or without soda
Juice of ½ lemon
Egg wash of 1 whole egg, lightly beaten
Sugar, for sprinkling on the lattice strips
Sugar Pie Crust Ingredients & Preparation:
12 tablespoons cold unsalted margarine, or butter
1/3 cup sugar
1 extra-large egg
½ teaspoon pure vanilla extract
2 cups all purpose flour
In a bowl of a standing mixer fitted with a paddle attachment, cream the margarine with the sugar on medium speed until fluffy.
In a small bowl, beat the egg together lightly with the vanilla. With the mixer running, add the egg mixture to the margarine mixture and beat until they are incorporated.
Reduce the mixer speed to low and add the flour, a cup at a time, beating until a ball of dough forms around the paddle.
With your hands, gather the dough into a ball, and pat it into a large, flat round. Divide the round in half, shape each half into a disk, and wrap each disk in plastic wrap. Chill the disks in the refrigerator for at least hours, preferable 3 to 4 hours, or until firm.
1. Preheat the oven to 350 degree F. remove the dough from the refrigerator and let it stand at room temperature to soften before rolling out. Line a baking sheet with parchment paper to catch any juice that may spill over the crust.
2. Working with one disk of dough at a time, roll it out into around about 11 inches in diameter on a lightly floured surface. Gently roll the dough over the rolling pin, center it over a 10-inches pie plate or pie tin, and unroll the dough over the pan. Press the dough over the bottom and up the sides of the pan. With a dough scraper, trim the over-hang, leaving just enough dough to cover the full rim of the pan. Gather up the trimmings and reserve for cookies.
3. Make the filling: in a medium bowl, combine the strawberries rhubarb, sugar, cornstarch, raspberry preserves and lemon juice, and toss gently to combine and coat the fruit. Spoon the filling into the pie shell.
4. Shape the remaining disk of dough into a cylinder, then roll it into a 10 x 12-inch rectangle on a lightly floured surface. Using a fluted pizza or pie dough cutter and a ruler, cut the rectangle crosswise into 8 one-inch-wide strips.
5. Brush the edge of the crust all the way around with egg wash. Brush the 8 strips with egg wash, then sprinkle them generously with sugar (you should be able to see a thin layer of sugar on the strips ).
6. Lay 4 of the strips, 1 at a time, over the top of the pie, spacing them evenly; press the strips on the bottom crust to adhere to the egg wash on the edge. Turn the pie a quarter turn and arrange the remaining strips on the pie, at an angle to the first strips, making lattice top; firmly press each strip onto the bottom crust. Trim the overhangs with a dough scraper, reserving them for baking into cookies.
7. Place the pie on the lined baking sheet. Bake for about 45 minutes or until the lattice strips are golden and the juices have bubbled around the edges completely before serving.