The James Beard Award–winning chef and co-owner of Philadelphia's Zahav eating place reinterprets the wonderful delicacies of Israel for American domestic kitchens.
Ever when you consider that he opened Zahav in 2008, chef Michael Solomonov has been turning heads along with his unique interpretations of contemporary Israeli delicacies, attracting become aware of from the ny Times, Bon Appétit, ("an utter and overall revelation"), and Eater ("Zahav defines Israeli cooking in America").
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Additional resources for Zahav: A World of Israeli Cooking
Cook until slightly reduced, about 8 minutes. Set the relish apart. ● Spread the cheese in an even layer on the bottom of a 12-inch ovenproof skillet. Spoon the relish into 4 circles placed evenly around the pan and make an indentation at the center of each with a spoon to hold the egg yolks. Bake until the cheese is melted and browning, about 15 minutes. Add the egg yolks to the relish circles and bake for another minute. Serve immediately with crusty bread. FRIED POTATOES AND OKRA WITH KASHKAVAL–ANCHOVY DRESSING Serves 4 to 6 CRISPY POTATOES TRUMP ALL THINGS. those potatoes are boiled, smashed, then fried. I start them in cold oil, which takes longer than hot but gives me more control over the finished product. A riff on a classic Caesar dressing—one of my guilty pleasures —brings together the crispy potatoes and fried okra. This dish is a great introduction to okra, that oftenmaligned vegetable, as fried okra tastes sweet and grassy, not gooey and weird. Marinated white anchovies (boquerones) from Spain are great for the dressing if you can find them. If not, use good saltor oil-packed anchovies. ¼ four 2 1½ 12 cup finely grated kashkaval cheese anchovy fillets, minced Generous ¼ cup olive oil tablespoons red wine vinegar pounds small Yukon Gold potatoes (about 22) Kosher salt Canola oil, for frying small okra pods (about 6 ounces) ● Combine the kashkaval, anchovies, olive oil, and vinegar in a small bowl. Whisk well to blend. Set the dressing aside. ● Cover the potatoes with water (about 2 quarts) in a saucepan and season liberally with salt (about 2 tablespoons). Bring to a boil and cook until the potatoes are fork-tender, about 12 minutes. Drain and let cool slightly. Gently press each potato with the palm of your hand to flatten it, being careful to keep it intact. ● Pour about 2 inches canola oil into a heavy-bottomed pot. Add the potatoes to the cold oil and place over medium-low heat. Fry until the exteriors are golden and crisp, 30 to 45 minutes. Drain briefly on paper towels and salt well. ● Fry the okra in the same pot of hot oil until golden and crisp, about 3 minutes. Drain briefly on paper towels and salt well. ● Combine the hot potatoes, okra, and dressing in a large bowl. Mix to evenly coat the potatoes and okra with the dressing, and serve immediately. A SPICY CHAT WITH LIOR LIOR LEV SERCARZ is a friend, and the owner of La Boîte, the spice shop in New York City that makes Zahav’s spice blends. Lior was born in Israel, studied at Institut Paul Bocuse in France, and was a sous chef at Daniel in Manhattan before leaving in 2002 to start La Boîte. To get your hands on his spices, see assets. MIKE: We met right after we opened Zahav in 2008, or no? LIOR: That was my basement era. The first three years, La Boîte was in my basement apartment. Didn’t talk about that much, but today it sounds awesome: Every cool business started in a basement. MIKE: Go back even further. You were born in Israel. LIOR: I started cooking in Israel. I had hair down to MIKE “Well, to me this is super Persian smelling, right?