Author Archives: David Kolotkin

Roasted Beet and Leek Risotto

Yield:
4 servings



beet risotto

Roasted Beet and Leek Risotto

Ingredients

1 cup arborio rice

2 Tbsp extra virgin olive oil

½ large Spanish onion peeled and minced

The white bottoms of 2 cleaned leeks, minced

1 medium red beet, skin off and diced

½ cup dry white wine

2 cup chicken or vegetable stock

½ cup beet juice

1 tsp herbs de provence

¼ cup pareve tofu cream cheese (optional)

1 Tbsp margarine (optional)

Directions

In a heavy skillet, heat the olive oil. Sautee the onions and leeks until soft and translucent. Add the beets and continue to stir.

Add your rice and coat evenly with the oil.

Over low heat, slowly toast the rice in the oil and vegetable mixture. Deglaze with the white stirring constantly. While stirring allow the wine to fully absorb into the rice mixture.

Continue to repeat with the stock, adding the liquid in at least 3 parts constantly stirring.  Add the beet juice stirring vigorously.

Take off the heat and stir in the tofutti cream cheese and margarine, add the herbs de province.

1 cup arborio rice

2 Tbsp extra virgin olive oil

½ large Spanish onion peeled and minced

The white bottoms of 2 cleaned leeks, minced

1 medium red beet, skin off and diced

½ cup dry white wine

2 cup chicken or vegetable stock

½ cup beet juice

1 tsp herbs de province

¼ cup pareve tofu cream cheese (optional)

1 Tbsp margarine (optional)

Posted on September 11, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover Recipes: Almond Crusted Veal Chop



Chef David Kolotkin is executive chef of The Prime Grill in New York City. His mother’s delicious home cooked meals and the bonding moments with his father in the kitchen are among his fondest childhood memories. Those years gave him the balance and deep respect for food. Chef David attended The Culinary Institute of America, graduating with the “Most Likely to Succeed” award. He began working for notable restaurants including 21 Club, Butterfield 81, Patroon, and Windows of the World.

Almond Crusted Veal Chop

Ingredients

2 12oz bone in veal chops (ask your butcher for center cuts, or from the loin end)
1 egg, beaten
1 cup finely ground almonds
For the brine:
2 quarts water
½ cup kosher salt
1 cup granulated sugar
2 bay leaves
1 bunch fresh thyme
30 black peppercorns
1 star anise
8 cloves

Directions

Preheat oven to 350 degrees. Combine all the brine ingredients in a large pot and bring to simmer on medium-high heat for 10 minutes. Cool the brine by placing in an ice bath.
When the brine is cool, submerge the veal chops in the brine and refrigerate for 5 hours.
Remove the veal chops, pat dry with paper towel. On only 1 side (presentation side), brush with the egg wash, then dredge in the ground almonds. Over medium heat, brown the veal in a large skillet with enough oil to coat the pan, almond side first. When lightly brown, turn over and brown the other side.

Place in a 350 degree oven for approximately 15-20 minutes for medium or to your taste.

Posted on April 3, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover Recipes: Sea Bass “Scallops”



Chef David Kolotkin is executive chef of The Prime Grill in New York City. His mother’s delicious home cooked meals and the bonding moments with his father in the kitchen are among his fondest childhood memories. Those years gave him the balance and deep respect for food. Chef David attended The Culinary Institute of America, graduating with the “Most Likely to Succeed” award. He began working for notable restaurants including 21 Club, Butterfield 81, Patroon, and Windows of the World.

Sea Bass "Scallops"

Ingredients

1 lb Chilean Sea Bass Filet, cut into 1" cubes
1 egg
1/4 cup matzah meal
Juice of 1 lemon
1/2 oz chopped black truffles (optional)
Salt and pepper to taste
1 1/2 Tablespoon vegetable oil

Directions

In a cuisinart with blade attachment, process bass until smooth and creamy. Add the egg and matzo meal. Process until combined.

Using hands, with the bass mixture, form into 16 I oz cakes, to resemble that of a scallop. Season with salt and pepper.

In a non-stick pan on a medium-high flame, add the vegetable oil and sear fish on both sides until brown, approximately 1 1/2 minutes on each side.

Remove the "scallops" from the sauté pan and place on a dry, clean paper towel t blot excess oil.

Put 4 -5 pieces on each plate (3 for an appetizer portion), drizzle with the lemon juice and sprinkle with the chopped black truffles (optional).

Posted on March 28, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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