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http://www.jewishworldreview.com --
"I CAN'T BELIEVE THIS IS KOSHER," exclaimed my religiously observant cousin
Lisa as she looked at the haute cuisine menu served at New York's Plaza
hotel. "Even the cappuccino?" To which Israeli chef Abraham Steinits,
assured her "Absolutely!"
Abraham Steinits, who answers to Avi, is the executive chef at Jerusalem's
prestigious King David hotel, the first of eight celebrated international
hotels invited to launch the Plaza's gourmet food festival. He and his
staff created a week of kosher lunch and dinner menus and Friday night
Shabbat feast. New Yorkers ( as well as my London cousin) were thrilled and
the gourmet Israeli dishes drew rave reviews. The event runs through
September and includes Russian cuisine from St. Petersburg's Grand Hotel, and
the cuisine of Austria from the Hotel Sacher, Vienna.
Avi flew into New York, on a chilly January day, along with six chefs, half
a dozen dancers and musicians (students at the Hebrew University), and
crates of table linens and accessories. In preparation, the Plaza's kitchens
had been kashered, new silverware and china were purchased, as well as
kitchen utensils and small appliances. On arrival, Avi and staff, were
ready to roll up their sleeves and get to work. Brilliant red and gold table
runners, placemats with the King David crest, and pottery condiment dishes
for sea salt, ground peppers and olive oil reminiscent of ancient kitchen
utensils set the tone. Add to that, potted palms, marble pillars, gold-etched
freizes and sparkling crystal chandeliers and the legendary Palm Court was
transformed into an oasis of Middle Eastern splendor.
Israeli cuisine is now firmly recognized as world class with Israeli wines
repeatedly receiving Gold and Silver awards at international competitions.
Chef Avi Steinits' enticing all-kosher menu combined ingredients mentioned in
the Bible with the latest innovations in global cuisine. He firmly believes
that locally produced ingredients make for the best in any cuisine -
"...because they are transported within hours from farm to table." His
recipes are all delicately flavored with fresh herbs and spices and he
insists "…in our country, (Israel) we have everything any chef could possibly
need to create the finest dishes." To confirm this, just check the fresh
produce aisles in your supermarket. Among the Israeli imports are aromatic
fresh herbs, exotic fruits such as sharon fruits (similar in appearance to
persimmons without the acidity), Galia melons and flowers all packed to
arrive in the freshest condition. And if you want the true taste of tomatoes
in winter - opt for those with the Carmel (Israeli) label.
Chefs are notorious for a lack of information when relaying recipes.
However, chef Steinits did take the time to discuss ingredients and cooking
methods. The dishes below have been adapted to be easily prepared in your
home kitchen with tastes and textures intact.
RECIPES
LAMB SOUP WITH CHICKPEAS (MEAT)
SERVES 4-6
Toss the lamb chunks in the flour. Heat the oil in a medium saucepan over
medium heat. Add the lamb. Cook to brown on all sides, about 5 minutes. Add
the onion, 4 cups chicken broth, 2 tablespoons coriander and mushrooms.
Cover and bring to the boil. Reduce heat to simmer. Cook 1 ¼ hours or until
lamb is tender. Stir in the chickpeas. Heat through adding more broth if
desired. Season to taste with salt and pepper. Sprinkle with remaining
coriander and serve.
GREEN TABOULEH (PAREVE)
*may substitute cooked rice or bulgur soaked 10 minutes in hot water and
drained.
In a large bowl, mix the parsley, dill, onion, tomato and couscous. Stir in
the olive oil, lemon juice, garlic and salt and pepper to taste. Best served
at room temperature
BARLEY SALAD WITH LEMON AND MINT (PAREVE)
Stir the barley into the boiling water. Reduce heat to simmer. Cover and cook
45 minutes until barley is tender but chewy. Drain off any remaining water.
Stir in the mint, onion, bell pepper, olive oil, lemon juice and grated rind.
Season to taste with cumin, salt and pepper. Stir to mix.
Best served at room temperature
HERB-ROASTED POUSSIN ON ONION PITA BREAD (MEAT)
Poussin is the French term for a very young chicken, 4-6 weeks old and
weighing no more than 1 ½ pounds. Rock Cornish hens may be substituted. If
large, cut in half. Za'atar is a blend of herbs but it also refers to thyme.
Preheat oven to 400F. In a cup, mix the olive oil, rosemary and thyme. Set
aside.
Tuck a lemon slice inside the cavity of each poussin or each hen. Sprinkle
with salt and pepper. Place on a rack. Brush with the olive oil mixture.
Roast in preheated oven for 50 minutes or until juices run clear when pierced
at thickest part. During cooking, baste several times with pan juices and any
remaining olive oil mixture. Serve on a warm pita bread.
MAHALBY (DAIRY)
There are many versions of this silky milk pudding flavored with orange or
rose-water. May be prepared with low fat milk if preferred or a mixture of
milk and water.
In a small bowl or cup, blend the cornstarch with ½ cup milk until smooth.
Pour remaining milk into a medium saucepan. Whisk in the cornstarch mixture.
Heat over medium heat until beginning to boil, stirring constantly to avoid
lumping. Cook for 2 minutes stirring constantly.. Remove from heat and stir
in the orange or rose water, and sugar to taste. Pour into serving dishes.
Sprinkle lightly with cinnamon and chopped pistachios. Serve
King David Hotel Chef brings
Israeli haute cuisine to New York's Plaza
By Ethel G. Hofman
SERVES 4-6
SERVES 4-6
SERVES 4
SERVES 4
JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. She is the author, most recently, of Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes.
