Have you heard of the cronut, a donut-croissant hybrid that is all the rage currently in NYC? On any given morning I log in to Facebook and at least one of my friends has been standing on line (sometimes in the rain) since 6:00 am in order to procure one of Dominque Ansel’s much-coveted cronuts. Well, the cronut craze has officially landed in Israel! The Forward reported earlier this week that Lenchner bakery in Tel Aviv has made the first kosher version; and now other bakeries in Israel are coming up with their own versions. Will the cronut be the new cupcake? It doesn’t have my vote yet, but then again, I have yet to wait online at 6:00 am to actually taste one. Looks pretty tempting though, eh?
On Chosen Eats this week Mari Levine presents us with the results of a kosher hot dog taste test “throwdown.” Many of the hot dog brands are ones I haven’t even heard of including International Beef Frankfurters and the winner, Shor Harbor Beef Franks. My own favorite from the list? Abeles & Heyman! What’s your preferred kosher hot dog brand – we want to know!
Are you a fan of the Food TV show ‘Chopped’? If not then you might have missed Chef Katsuji Tanabe, the chef of kosher restaurant Mexikosher in Los Angeles, take the win last week! The Jewish Journal has a full write-up of the chef and his TV appearance, including his tips for winning – don’t drink the coffee!
In other kosher restaurant-related news, The Prime Grill Cookbook is coming out in mid-September. The new cookbook by Chefs David Kolotkin (a Nosher contributor!) and Joey Allaham, takes you inside Prime Grill and will include some of the restaurant’s signature dishes including Smoked BBQ Short Ribs, Texas Style Rib Eye, Chicken & Waffle Nuggets with Maple Syrup Dip, Quinoa Cake “Latkes,” among many more.
Last but certainly not least, did you hear about our Rosh Hashanah Ingredient Challenge?! Our own version of Top Chef, High Holiday Edition, we are asking our favorite contributors and YOU, our readers, to submit your best Rosh Hashanah recipe and photos. Your mission – use two of the following traditional New Year ingredients and send us the recipe by August 23rd: pomegranate, honey, apples, dates, gourds, beets, fenugreek and black eyed peas. More info here.
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.
1 lb Chilean Sea Bass Filet, cut into 1" cubes
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
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).