food

Clássicos Judaicos: Schnitzel e Latke

Jonah Freedman e o chef Ryan preparam as suas novas e saborosas versões dos clássicos Schnitzel de frango e Latke de batata. Essa definitivamente não é a receita da sua avó!

food

Clássicos Judaicos: Schnitzel e Latke

Jonah Freedman e o chef Ryan preparam as suas novas e saborosas versões dos clássicos Schnitzel de frango e Latke de batata. Essa definitivamente não é a receita da sua avó!

Supplies

  • ¼ pound beef bacon, diced
  • 1 tablespoon honey
  • ¼ cup sherry vinegar
  • 1 tablespoon dijon mustard
  • 1 ½ cups olive oil and canola blended oil
  • 1 sprig thyme
  • 2 heads of endive, cleaned and leaves separated

Passo a passo

  1. Render the bacon in a large saute pan over medium-high heat.
  2. Add the thyme and cook.
  3. Once the bacon is crispy remove it from the pan and set aside.
  4. Add the sherry vinegar and deglaze the pan.
  5. Add honey and mustard and whisk to combine.
  6. Slowly add in the oil while whisking and emulsify.
  7. Add the bacon back in and fold into the vinaigrette.
  8. Add the endive to a bowl, toss with the vinaigrette to coat.
  9. Season with salt.

Supplies

  • 1600 grams potatoes, baked, peeled and shredded
  • ½ cup potato starch
  • 2 tablespoons salt
  • 1 tablespoon MSG
  • 1 tablespoon onion powder
  • 1 tablespoon white pepper

Passo a passo

  1. Combine the shredded potatoes with onion powder, salt, msg, and potato starch.
  2. Put the mixture into a waffle iron on a high setting.
  3. Cook the waffles until the outside is crisp but the inside is still slightly cool.
  4. Remove and allow to cool completely.
  5. Deep fry in oil set at 350 degrees Fahrenheit for about 2 minutes per side or until crispy and golden brown on the outside.
  6. Season with salt.

Supplies

  • 1 cups of mixed wild mushrooms
  • 2 cloves garlic, sliced
  • ¼ cup mushroom stock
  • ¼ cup chicken stock
  • ½ tablespoon chopped parsley
  • ½ tablespoon chopped dill
  • ½ pound butter

Passo a passo

  1. In a large saute pan over medium-high heat saute the mushrooms in olive oil.
  2. Add the garlic and cook.
  3. Once the mushrooms are seared add in the chicken stock, mushroom stock, parsley, and dill.
  4. Stir to combine.
  5. Add the butter and mount to make a pan gravy.
  6. Reserve warm.

Supplies

  • 4 chicken thighs, pounded thin
  • 1-quart b&b pickle brine
  • 450 grams panko breadcrumbs
  • 85 grams sesame seeds
  • 4 grams Maldon
  • ½ tablespoon ground Aleppo
  • 5 whole eggs, beaten
  • 2 tablespoons dijon mustard

Passo a passo

  1. Combine the chicken thighs in a large container with the pickle brine. Allow marinating overnight.
  2. In a large bowl combine the panko, sesame seeds, Maldon and Aleppo. Mix well to combine.
  3. In a separate bowl combine the eggs and the mustard.
  4. Remove the chicken from the brine and let drip dry.
  5. Coat the chicken in the egg mixture and then in the breadcrumbs.
  6. Transfer the chicken to a pot of oil filled with canola oil at 350 degrees Fahrenheit.
  7. Fry until golden brown and the internal temperature has reached 165 degrees Fahrenheit.
  8. Remove to drain and season with more Maldon salt.