Exclusive Pesach Recipe:

Chicken Liver Pate with Honey & Brandy

From Executive Chef Moti Buchbut,

Inbal Jerusalem Hotel

Ingredients:

2 lbs chicken liver

1/2 cup Margarine

2 Tbsp. Honey

2 Egg Yolks

2.75 Tbsp. Brandy

3.5 Tbsp. Pareve Milk

Ground Pepper

Salt

2 Teaspoons of Gelatin

1/4 cup water (mix with the Gelatin)

3 cups finely chopped, roasted pistachios

 

Preparation:

1. Roast the liver at 350 degrees (Fahrenheit) for 12 minutes.
2. In a food processor, process the margarine with the egg yolks. Add the Pareve milk and liver and process until smooth, with no chunks. Add the honey and brandy, season with salt and pepper and process again. Taste and add more seasoning if necessary.
3. Mix the gelatin with cold water, until spongy. Heat it in the microwave, add it to the liver mixture and mix until uniform.
4. Transfer the liver to a greased bowl or into individual dishes and refrigerate overnight.
5. You can also wrap the liver in plastic wrap (like a candy) and cool overnight.
6. When serving, transfer the liver to serving plates.

 

Serving Recommendations:

*Remove the pate from the plastic wrap, roll it in the chopped pistachios and using a knife dipped in boiling water, cut into 2 slices. Pour a bit of orange juice and honey onto the center of the serving plate, place the 2 slices on the sauce and garnish with slices of pear cooked in sugar, cinnamon and red wine. I cut carrots into thin strips, placed them on tissue paper, sprinkle with powdered sugar and dry in the oven overnight at 160 degrees (Fahrenheit). Serve with the pate.

 

Enjoy!

Chag Sameach

Moti Buchbut

From the kitchen of Moti Bochbut,Executive Chef at the Inbal Laromme Hotel in Jerusalem

Ingredients: Yields 30 latkes

5 medium potatoes, peeled

3 stalks of scallions (green onions), chopped

Bunch of chives, chopped

5 stalks of dill, chopped

6 stalks of parsley, chopped

8 ounces cheddar cheese, grated

3 Tablespoons parmesan cheese, grated

2 ½ Tablespoons flour

Salt and pepper to taste

6 eggs

Oil for frying

Preparation:

Finely shred the potatoes and squeeze out the liquid. Add the remaining ingredients and mix until well blended.

Heat the oil in a frying pan. Form the mixture into small balls and place each one in the pan. Fry until golden, about 2 minutes on each side. Place the fried latkes on paper towels to absorb the excess oil.

Serving:

They should be served hot and with sour cream or apple sauce.

They can also be eaten with a mixture of cut-up fresh fruit, yogurt, granola and maple syrup.

Bon Appetit !!!

You don’t have to be a sophisticated wine connoisseur to enjoy a bottle of Gilgal Wine, but once uncorked, you’ll quickly discover how the agricultural wonders of Northern Israel and sophisticated winemaking craftsmanship provide the key ingredients for one of the best tasting wines in the marketplace.

The Gilgal collection which features, Gilgal Chardonnay 2009, Gilgal Merlot 2007, Gilgal Cabernet Sauvignon 2007 and Gilgal Brut, are also the product of an award-winning oenological pedigree. “Gilgal Wines are produced by the Golan Heights Winery, which was recently voted as ‘The Best Wine Producer of the Competition’ at the Gran Vinitaly International Wine Competition in Italy and has been responsible for some of the best wines produced in Israel during the past three decades, ” said Udi Kadim, the CEO of Yarden Inc., which imports Gilgal Wines into the USA. “The Gilgal product line consists of wines which have been found to be exceptionally well-suited to the American palate. They are of a high quality, yet not overly complex and excellent value for money.”

Kadim, unearthed the secrets to producing the superior grapes that yield the exquisite wines. He revealed, “While employing age-old techniques in the creation of the wines, Golan Heights Winery also utilizes cutting edge technologies, some developed by NASA, to have an ever better understanding of the vine’s environment (soil, climate, sunlight radiation and optimum angles etc.). To that end we utilize satellite imagery to learn about light radiation and reflection, advanced mathematical algorithms to analyze soil drainage, the vine’s stress levels and more. We have also installed our own weather stations throughout the Golan Heights to have online highly accurate readings of temperatures, humidity and so on. We are considered to be one of the most technologically advance wineries in the industry.”

So now that we know that Gilgal Wines are made from some of the most sophisticated grapes on the planet, how can an amateur wine drinker learn to relish a quality merlot or chardonnay? Kadim claims it’s a matter of cultivating your sense of taste. “To me, the first and most important aspect of wine appreciation is whether you actually enjoy drinking the wine you’ve chosen,” said Kadim. “If one is interested in developing a palate for wine, as you drink it, try and be aware of the sensations it creates in your mouth. Is the wine ‘full bodied’ or ‘light’, what underlying flavors can you taste? If you concentrate a bit, you’ll discover hints of different fruits such as currants or berries, or various flowers or herbs etc. The next level might be discussing the wine with friends and family. Often when you do so, people will suggest elements that they experienced when drinking the wine, some of which might have initially eluded you. What they tasted might ring a bell.”

So how does one match up each wine with a delectable dish?

Kadim offered, “The days of pairing wines with specific foods are pretty much over. Essentially people are leaning more towards drinking what works together for them. That being said, a light fresh wine for example, is unlikely to go well with a heavy meat dish, as it will just disappear in the palate.”

Bearing this in mind, Kadim, who also imports the Golan Heights Winery’s distinguished Yarden Wines suggested:

White Wines
*Gilgal Chardonnay is a medium-bodied wine with a refreshing finish.  It goes well with fish, ranging from spicy ceviche to cold poached salmon or grilled, and fresh sardines. It also works with cheese and egg-based dishes.

*Yarden Sauvignon Blanc is complex and medium bodied with a long fruit finish. It’s great with fresh fish, such as ceviche, tuna tartar or grilled sardines. It also works well with poultry, or with fresh or aged goat’s milk cheeses.

*Yarden Mount Hermon White is one of Yarden’s best sellers, highlighting a balanced combination of tropical fruits, melon and citrus notes along with light herb notes; medium bodied with a fresh finish. It’s a very versatile wine that goes well with a wide variety of foods, from Caesar salad to garlicky gazpacho or a rich cheese fondue.

Red Wines
*Yarden Mount Hermon Red is a popular favorite. Featuring a deep red-purple color and full fruit flavor, it matches up well with robustly flavored foods such as pastas, pizzas, meat dishes, as well as grilled hamburgers and steaks.

*Gilgal Cabernet Sauvignon highlights ripe cherry and cassis fruit notes, layered
with rich oak, vanilla and spice; medium bodied with a  velvety texture. The wine works well with full-flavored foods, such as roasted duck, beef steak or pasta in tomato sauce.

*Yarden Pinot Noir is a perfectly balanced wine. You can serve it with wild mushroom risotto or roasted pigeon in wine sauce.

*Yarden Syrah is a full bodied, spicy wine. It can be served with full-flavored foods such as cassoulet, smoked goose breast finished on the grill, or Beef Wellington. Bonus tip! Try Yarden Syrah with a rich chocolate cake. Other than the calories, you won’t be sorry.

Dessert Wine
*Yarden Heightswine is an intense, multi-layered and sweet wine, with a rich, long complex finish.  Excellent on its own as dessert treat, but can also be served with a variety of dessert dishes.

From the Kitchen of Inbal Jerusalem Hotel, Executive Chef, Moti Bochbut

Exclusive H

oliday Recipe:

 

Chocolate Ravioli with Seasonal Fruits & Ice Cream

in Orange Sauce

 

Ingredients for 6 portions of dough:

250 gr. (8.8 oz.) Durum flour

1 Tblsp. of olive oil

Pinch of salt

1 Teaspoon of sugar (heaped)

3 egg yolks

1/2  cup of cold water

Ingredients for the chocolate filling

100 gr. (3.5 oz.) melted cooking chocolate

50 gr. (1.75 oz.)warm cream/ or pareve warm cream

2 Tblspoons. of pomegranate seeds

Preparation

Whip the melted chocolate and the cream in a mixer for 3-4 minutes at medium speed until it is fluffed up and the color of the mixture is light brown.

 

 

 

 

 

 

The Orange Sauce

1 cup freshly squeezed orange juice

20 gr. (0.75 or 3/4 oz.) of sugar

1 Teaspoon corn flour diluted in 1/4 cup of cold water

Preparation

*Bring the orange juice and the sugar to a boil; add the corn flour mix and bring to a boil for the second time.

 

Preparation of the ravioli

*Mix all ingredients except the water in a mixing bowl

*Add the water gradually while the mixer is mixing the ingredients; the dough should be moist and flexible yet hard enough so it is ready to work. Place dough in refrigerator for at least one hour.  (You may replace some of the water with an egg yolk and the dough to make it yellow in color if you wish)

*When taking the dough out of the refrigerator roll it out thinly and cut out circles of 4 -5centimeters (about 1.75 inches) in diameter apiece.

*Place the chocolate sauce and sprinkle pomegranate seeds on top.

*Take another round piece of dough and smear its edges with beaten egg, place it on top and press down the edges together with a fork .  Cover the ravioli you have just created, with olive oil and place in a well oiled tray cover and keep cold till use.

 

 

 

Serving suggestions

Deep fry the ravioli, as close to serving time as possible, in enough oil just to cover them all. The ravioli can be served with fresh fruit such as thinly sliced red plums, cherries and raspberries. Place a scoop of ice cream or sorbet in the center of a plate (can secure in center by placing nuts or pistachio underneath). Then add the deep fried ravioli on top of the ice cream. Add the sliced fruit and then adorn with the orange sauce.

Chag Samayach!

 

 

Chicken liver mousse in puff pastry with glazed pears

From the kitchen of  Executive Chef Moti Buchbut, Inbal Jerusalem Hotel

Note: 100 grams =3.5 oz, 100 ml.=3.4 oz.

The ingredients – 10 portions

500 gr. roast chicken liver

5 hard boiled eggs (and one not boiled)

100 ml. sweet red wine  (for the liver)

2 onions sliced into half rings

Salt and pepper

100 gr. of butter flavored margarine

4 spoons of brandy (any kind will do)

4-6 Pears

100 ml. semi-sweet white wine

100 gr. of puff pastry

Handful of sliced almonds (for pastry)

Prepare pastry – cut into 10 by 5 centimeter strips covered in white sliced almonds and smeared with an egg. Bake in the oven at 180 degrees Celsius (about 360 degrees) for 20 minutes or until golden in color.

 

PREPARATION:

Roast the liver…

Sautee the margarine and onion rings in a skillet until golden.

Add the eggs, liver and red wine – season and let simmer for 4 minutes until liquids are reduced.

Chill mixture and grind in meat grinder (or a masher) till a delicate, smooth texture. Taste and season – add brandy

Place liver mixture in a pastry bag and squeeze out on to the pastry strips (prepared before) then cover with another pastry strip.

Garnishing 

4 or 6 pears cut into 6 slices each and cook in white wine and sugar for 15 minutes .

Melt 5 spoons of sugar in a skillet and add the cooked pears until they are well glazed on all sides.  When done, place several slices on each plate that contain the liver mousse .

Michal Ansky, the alluring food writer who has been transformed into a prime-time star on Israel’s version of “Master Chef” (as one of the judges), is also one of the brains behind the “Shuk Hanamal” (the port market) in Tel Aviv.
Each and every Friday, Hangar 12 at the trendy port is transformed into an outdoor farmer’s market and indoor gourmet festival. Honestly, there’s nothing like sampling a micro-brewed beer from the Galilee, while munching on a fabulous home-made herring and onion sandwich prepared by Michal’s mother at her busy stand, which is dubbed “Sherry Herring!”
Of course, you can also choose from othe delicacies such as home-made pastas, French cheeses, French delicatesseen…
As for the Farmer’s Market, the farmers (60 of them) bring fresh raspberries (in season), heart-shaped tomatoes, orange colored watermelons etc..
And if you are looking for some of the best bread in all of Israel, then head down to the port. Tourists who stay in Tel Aviv have easy access to the port, which is located on the northern side of town. It’s also a great place to hang-out, be seen, get a tan and watch the locals strut their stuff.
It’s a culinary nirvana! Just bring cash and an appetite!

 

EXCLUSIVE !

MOROCCAN CHICKEN AND PRUNE RECIPE

From the kitchen of Chef Charlie Fadida, Sheraton Tel Aviv Hotel

 

 

 

Ingredients:

4 diced onions

¼ cup of corn oil

5 tablespoons of sugar

1 ½ glasses of sweet red wine

10 pitted prunes cut in half

2 tablespoons of roasted almonds

1 chicken – cook in boiling water for 35 minutes

 

 

PREPARATION OF SAUCE

Heat oil in skillet. Add onions and sauté until brown. Add sugar and mix until the sugar dissolves. Mix with wooden spoons. Add the red wine and the prunes and stir. Simmer for 5 minutes.

PREPARATION OF THE CHICKEN

Transfer the chicken to plate and remove the skin and bones, and slice in wide stripes.

 

Return chicken to the skillet and add the prunes, onions and red wine sauce. Simmer 15 minutes.

 

Transfer chicken and sauce to platter, sprinkle roasted almonds over the chicken.

 

 

 

 

 

PENNE PASTA WITH ZUCCHINI, SAUTEED IN GARLIC AND GOAT CHEESE

From the kitchen of Executive Chef Moti Buchbut , Inbal Jerusalem Hotel

***FYI-Chef Bochbut also helms the hotel’s 5-star Italian accented “Sofia” restaurant, where premium pasta & fish dishes are served daily.

 

Ingredients

Note: 100 grams=3.52 ounces

350gr. Penne Pasta

4 tbl. Spoons of olive oil

350 gr. Sliced and halved zucchini

40 gr. moist tomatoes

3 finely chopped garlic cloves

220 gr.  Goat/Bulgarian and/or”Tzfatit” cheese

3 stems of fresh thyme leaves

Salt, pepper and oregano

Preparation

Boil 1 liter of water with a pinch of salt and 1 spoon of olive oil

Add the pasta when the water is boiling and cook until the pasta becomes “Al dente”

Place the three spoons of olive oil left in a skillet add the garlic cloves and the sliced zucchini and mix until the zucchini becomes golden in color.

Add the pasta and the moist tomatoes and continue stirring and sautéing all the ingredients together for a few moments.

Add seasoning if required.

Pour onto a serving dish & add decorate with cheese.

Serve hot.

 

Grilled “Baladi” Eggplant with Goats

Yogurt & Lime

From:

Chef John B. Donnelly, David Intercontinental Hotel-TEL AVIV

Course: Salad / First Course

Recipe serves 8

Why did the chef choose this recipe?

This recipe combines the special flavors of the Mediterranean & Middle Eastern regions, especially in Israel, where eggplant is a very popular vegetable and can be found in many variations.

For the grilled & marinated eggplant

8 medium sized “Baladi” eggplant (outside of Israel, organic eggplant)

Juice of 2 ripe lemons

6 small garlic cloves thinly sliced

½ cup coarsely chopped cilantro leaves

100 milliliters “Eger” Israeli extra virgin olive oil (any other olive oil should be crisp, peppery in taste)

4 teaspoons of sea salt

Black pepper to taste

 

For the yogurt

¾ Lt. Goat’s yogurt (or any other organic yogurt)

Juice & finely chopped peel of one fresh lime (green skin only)

50 milliliter  extra virgin olive oil

1 teaspoon of fresh chopped spare mint leaves

3 teaspoons of sea salt

Black pepper to taste

8 Pc Pita bread

For the grilled marinated eggplant

Poke the eggplant with a fork several times, grill on charcoal grill or open gas flame till soft, turn the eggplant every from time to time in order to grill & soften it. This will take around 10 minutes & will give the eggplant a smoky flavor. Dip the grilled eggplant for a few seconds in ice water; remove all skin leaving the stem & the eggplant whole. Put eggplant into a small bowl and marinate with Sea salt, black pepper (always use peppermill) garlic, lemon juice, cilantro & Olive oil

For the Yogurt

Poor yogurt into a small mixing bowl, add sea salt, pepper, lime juice & peel with a whisk incorporate the olive oil slowly till smooth, add chopped spare mint.

 

To serve

Put the yogurt in the center of the serving plate, place the marinated eggplant on top with the stem side up, and push the eggplant gently with a twist down. Poor some of the marinade on top, add some olive oil on top & around the plate. Serve with warm pita bread.

 

Kosher for Passover Brownie’s Recipe

From Executive Chef, Moti Bochbut-

Inbal Jerusalem Hotel

 

 

Ingredients

2.75 oz. Soft butter

7 oz.  Finely ground almonds

3/4 cup of sugar

3.5 oz.  Coarsely ground hazel nuts

5 eggs (separate whites from yolks)

A pinch of salt

7 oz. Dark chocolate (bittersweet)

 

Preparation

*Heat the oven to 350 degrees Fahrenheit.

*Mix the sugar with the butter until a rich soft and airy cream is achieved.

*Add the egg yolks and continue whipping for another 2 minutes.

*Melt the chocolate in a Bain Marie and add it to the whipped batter,

gently mixing it in.

*Add the hazel nuts and the ground almonds.

*Whip the egg whites with the pinch of salt until a stable froth is achieved-

make sure it is not over whipped.

*Mix the froth gently folding it into the batter

*Spread the batter in a square baking pan that was previously oiled and

bake in the oven for 25 minutes.

*Then, wait for it to chill , cut into cubes and your brownies are ready.

NOTE:

You can add grated white chocolate or chunks of walnuts to the batter.