Secret Restaurant Recipes from the world’s Top Kosher Restaurants is the lasted in a whole series of books by Leah Schapira and Victoria Dwek. For me it was the best one to date and I have loved everyone that I have read. The others in the series are Passover Made Easy, Starters and Sides, Kids Cooking and Dairy Made Easy. Each one offers truly delicious Kosher recipes to please any palate.
This book is different in that the recipes are from Kosher restaurants all over the world. This duo’s other books have recipes that were written by home cooks and for home cooks. The recipes in this new release are written by over 70 professional chefs. The type of recipes that make me want to eat the page with photos to match. The recipes are simple enough for a home cook to execute easily and perhaps the less experienced will learn along the way.
Chicken Fingers with Dipping Sauce, Shallots’ Beer-Battered Onion Rings, Sesame Chicken, Eggplant Chicken with Garlic Sauce and Mongolian Beef. Those are just a tiny sampling of the fabulous meals you can make at home. These dishes are delicious whether you keep Kosher or not. It is not too late to pick up a copy for someone special for Chanukah. I have included a couple of my favorite recipes for you to enjoy and make you want more of the amazing new cookbook Secret Restaurant Recipes from the World’s Top Kosher Restaurants by Lean Schapira and Victoria Dwek.
Sea Bass Spring Roll
Eggplant Chicken with Garlic Sauce
Sea Bass Spring Rolls
2014-12-18 15:55:07
Yields 14
Parve
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Ingredients
½ lb Chilean sea bass, cut into ¼-inch cubes
1 lb kani (imitation crab), shredded
3 Tbsp mayonnaise
1 Tbsp sesame oil
½ tsp mirin
½ tsp kosher salt
14 sheets feuille de brick or spring roll wrappers
oil, for frying
Instructions
In a medium bowl, combine sea bass, kani, mayonnaise, sesame oil, mirin, and salt.
Spread filling over the bottom-center of each wrapper. Fold in sides; roll up tightly.
Heat oil in a saucepan or deep fryer. Add spring rolls, a few at a time, and fry until golden brown, about 3-4 minutes.
Notes
Mirin is a Japanese rice wine, a staple in Japanese cuisine. It’s the ingredient that’s traditionally used to flavor sushi rice. It has a very low alcohol content and a strong, sweet flavor, so you only need a little bit.
At Mocha Bleu, these spring rolls are served alongside sweet ginger sauce for dipping. To make your own, whisk together: 6 tablespoons sweet chili sauce, 2 teaspoons soy sauce, 2 teaspoons rice wine vinegar, 2 teaspoons sugar, 1 teaspoon fresh minced ginger, and 1 minced garlic clove.
By Mocha Bleu · Owner Naftali Abenaim ·Teaneck, NJ
foodandfondmemories.com http://www.foodandfondmemories.com/
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Eggplant Chicken
in Garlic Sauce
2014-12-18 16:09:49
Serves 2
Meat
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Ingredients
1 lb eggplant, cut into 1½-inch chunks
· kosher salt, for sprinkling
1 lb skinless boneless chicken breasts, cut into bite-sized pieces
3 Tbsp cornstarch, for dredging
3 Tbsp chopped garlic
¼ tsp chili pepper flakes
⅓ cup shredded carrots
· canola or vegetable oil,
for frying
Dark Sauce
⅓ cup low-sodium soy sauce
2 Tbsp sugar
1 tsp toasted sesame oil
1 tsp ground black pepper
1 tsp cornstarch
Instructions
1. Sprinkle eggplant chunks with salt; allow to rest for 20-30 minutes (this process will prevent eggplant from soaking up too much oil during frying). Rinse salt from eggplant and drain well.
2. Meanwhile, prepare the sauce: In a small bowl, whisk together soy sauce, sugar, sesame oil, black pepper, and cornstarch. Set aside.
3. Prepare the chicken: Place cornstarch into a shallow dish; toss the chicken in cornstarch to coat very well.
4. Heat 3-inches oil in a wok or 1-inch oil in a sauté pan over medium heat. Add chicken to hot oil and pan-fry until golden, 2-3 minutes per side. Remove from oil and set aside.
5. Add the eggplant to the same pan and fry until light golden, 2-3 minutes. Remove from oil and set aside. Discard oil, leaving about 1 tablespoon in the wok or pan.
6. Add garlic and chili pepper flakes and stir-fry for about 30 seconds. Return chicken and eggplant to the pan. Add carrots and sauce and stir-fry for 2 minutes, coating all the ingredients well with the sauce.
Notes
"Of all the rules of the kitchen that I have learned and followed over the years, I feel the most important one is if you enjoy cooking, then you do it right. Try not to cook if in a foul mood. And just have fun."
-Daniel Gilkarov, Segal’s Oasis Grill
By Segal’s Oasis Grill · Owner Daniel Gilkarov · Phoenix, Arizona
foodandfondmemories.com http://www.foodandfondmemories.com/
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