Posts Tagged ‘Chicken’

Interview with the Authors of Secret Restaurant Recipes (plus recipe for Eggplant Tofu)

December 2, 2014

Secret Restaurant Recipes Cover - HI RES.jpgDisclosure: Artscroll supplied me with a review copy of Secret Restaurant Recipes and gave me access to the authors for an interview. Opinions expressed are my own.

The recently released Secret Restaurant Recipes is an especially attractive cookbook: large 9”x9” format, nicely designed layout and lots of photos of beautifully plated food. Add to this the intriguing theme of recipes “from the World’s Top Kosher Restaurants,” and you have my full attention.

Authors Leah Schapira and Victoria Dwek spent a year getting recipes from popular kosher restaurants and then testing them and adapting them for the home cook. In the book, they reveal that “not everyone believed that we’d be able to complete a book like this, and our publisher agreed that if we could, it would be a great accomplishment.”

I asked Victoria and Leah how the challenge of creating this cookbook compared to their work on their earlier cookbooks. Leah explained that the “most difficult part was getting the chefs to give over the recipes. When we wrote our own cookbooks, we could easily go into the kitchen and create a dish. Here, we had to wait to get each recipe. Once it finally came in, we had to test it. If it didn’t test well, we’d have to get back in touch with the chef to perfect it. We couldn’t just make changes on our own, because it had to be authentic.” “Believe it or not,” added Victoria, “tracking down and testing other people’s recipes is way, way more time-consuming that simply writing our own in our kitchens.”



Sephardic Shake and Bake Chicken or Tofu

November 22, 2011

My sister got this fantastic chicken recipe from her mother-in-law (who, in turn, got it from someone she knows). On the advice of my brother, I also tried it with tofu with excellent results.

It replicates supermarket chicken breading, but it is quite a bit spicier. It is so intensely flavorful that it makes even bland tofu taste like a little like chicken (flavor, not texture).


Rosh Hashana Orange Chicken

September 27, 2011

My mother has been making this for a really, really long time. It is easy, freezes well, and never fails to please. Simple enough for a family dinner, but special enough for any occasion. When my mom wants to make this more special, she uses cornish hens and adds orange slices or mandarin oranges as a garnish.

The idea is that you roast the chicken a little, to give the chicken skin a chance to crisp and brown just a little bit, and then you add the orange glaze. The chicken juices mix with the orange glaze to make a thick gravy that is excellent over rice.

(And I have also used this as a sauce for fried tofu, in case you want the vegetarian version.)