Friday, July 29, 2011

Crave the Bright, Clean Flavors of the Cuisine of Mexico

Tuesday, August 11th, 7:30pm-10:30pm

The cuisine of Mexico is defined by the kind of bright, clean flavors that are perfect for summer. We will explore these flavors and delve deeper in to Mexican food than the standard Americanized tacos and burritos that people are used to. We’ll be using a variety of spices, dried chilies, fresh herbs and vegetables to create a menu that will have you talking the rest of the summer and into next year!

$75 – CALL TO REGISTER – 718.758.1339

Wednesday, July 27, 2011

Smoked Salmon and Spud Spring Rolls

During the three weeks and shortly before the Nine Days (where people traditionally avoid meat dishes), Chef Avram Wiseman shares a delicious recipe for meatless spring rolls that is sure to elevate whatever meal you choose to serve them with.

3 lbs Potatoes, Yukon gold
2 oz, Butter
3 Egg yolks
Salt and pepper to taste

12 oz. Smoked salmon, julienne
1 bunch Chives, finely cut
1 package Spring roll wrappers
2 Eggs


Peel and cut the potatoes into 11/2 inch cubes. Place in a large saucepan and cover with cold water. Add a pinch of salt and place over high heat. Bring the potatoes to a boil. Boil until tender. Drain well.

Add the butter, salt, pepper and slowly add the egg yolks, one at a time to make sure you don't scramble the eggs. Pass the mixture through a food mill or mash finely. Let cool to room temperature.

Add the salmon julienne and the cut chives to the potato mixture.

Place a teaspoon of mix on a spring roll wrapper. Roll into a spring roll shape and seal with egg wash. Refrigerate on parchment paper.

Deep fry in oil that has been heated to 325°. Fry to a crispy golden brown. Drain on a wire rack and garnish with chopped chives. Serve immediately.