Add smoked paprika and toast for another 30 seconds, until fragrant. Add the pepper and cook over medium-low heat for about 15 minutes, until the vegetables are soft. Finely chop the onion and bell pepper, and thinly slice the garlic cloves.Ĭook the onion and garlic in a couple of tablespoons of canola oil with a pinch of kosher salt until soft for about 5 minutes. While in Israel, it’s practically the whole ball game… Beginning meals with salatim is the concept we’ve brought to Laser Wolf.” To that end, we’re featuring his zesty spin on a heavenly Libyan salad cum condiment – kabocha squash tershi – with which to kick-off this year’s holiday feast. And one that will sit beautifully on a family-style menu with Solomonov’s kale, apple, walnut and sumac-onion tabbouleh – while also making a stellar standalone supper, or starter.Īs its originator explains, “In the US, salad is viewed as an add-on, or a sad at-your-desk lunch. Now, while we’d never suggest replacing a treasured family staple, Oren proposes a different cut – beef cheeks – as a joyful and indulgent menu addition, because “the strip of fat laced through that tender meat keeps it juicy once cooked”.Īfter receiving rave reviews for a beef cheek and silken hummus pita dish many years ago, this sumptuous combination has become a classic at Oren restaurant. My mum doesn’t remember why she added coffee to her mother’s recipe, but it’s brilliant, as those deep, roasted flavours work really well with beef.” As Solomonov says, “An ever-evolving recipe passed down through the generations is pretty common. And it’s their recipe for a sophisticated whisky and orange curd-filled variety that we’re sharing below, for you to gorge on at home.īeyond fried fare, holiday tables traditionally centre upon roast chicken or beef brisket. Mr Itamar Srulovich and Ms Sarit Packer – the husband-and-wife team behind London’s exceptional Honey & Smoke, Honey & Co and Honey & Spice – are adamant that doughnuts of any ilk shouldn’t be too sweet nor cloying and should be gobbled immediately. Mr Oded Oren, chef and owner of London’s Oren, a genuine gem of an Eastern Mediterranean restaurant, fondly recalls eating his grandmother’s sufganiyot, which were filled with his grandad’s homemade strawberry jam, while growing up in Tel Aviv. “Last year, our CookNSolo pastry chef, Katreena Kanney, created sweet potato and marshmallow sufganiyot as Hanukkah overlapped with Thanksgiving – our guests went crazy for them.” “My favourite way of making sufganiyot is to use butter and sugar-enriched eggy challah dough that’s then formed and dispensed into oil with an ice cream scoop,” says Mr Michael Solomonov, the famed US-Israeli chef and co-owner of several lauded, packed-out dining spots, including Philadephia’s Zahav, and the scorching hot Laser Wolf.
In Israel, many bakeries become doughnut factories over Hanukkah, turning out thousands of sufganiyot - airy jam-packed cousins to the prolific, dense US-style coffee-dunkers. Ergo – a lengthy holiday where scoffing oil-fried delights, such as latkes and doughnuts, is out-and-out divine. The annual Festival of Lights is a celebration of the Maccabees’ punchy revolt against the Greek Seleucid Empire and rededication of Jerusalem’s desecrated temple, where a menorah was miraculously kept aflame for eight days with 24 hour’s oil supply. Let dry and regrind for use in cocktails, on pastries or in coffee drinks.Come sundown on 18 December, Jews the world over will light their first menorah candle to mark the start of Hanukkah. Add used tea leaves, coffee grounds, citrus rinds, etc., and toss with sugar. House-infused sugars are easy to make and become even more special when incorporating items that can be upcycled from the kitchen or bar, relaying a message of sustainability to your guests. ROB CORLISS, Chef/Founder, ATE (All Things Epicurean) Beverages, by nature, afford operators good latitude to push the envelope in flavor, texture and experience.
LASER WOLF LIQUID DRIVER
In the beverage world, a judicious touch of a high-quality sweetener as a flavor driver can provide maximum impact. Operators can successfully navigate this opportunity by conveying the uniqueness of the sweetener they have specifically chosen in a menu item’s recipe development. Sweeteners will need to match the quality and food narrative of savory ingredients. CHARLIE BAGGS, President/Executive Chef, Charlie Baggs Culinary InnovationsĪs savory flavors increase in popularity, sweetness will play a critical counterpart. sweeteners offer a perfect opportunity to drive unique global flavor experiences in a trusted format.
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