Chef Carol Dearth, owner of Sizzleworks in Bellevue, Washington, is an old friend and fabulous cook and teacher. Carol’s philosophy is that the art of cooking involves all of an individual’s senses: touch, hearing, sight, smell and taste. The cooking experience highlights our creativity, artistry and skills, providing great personal satisfaction and enjoyment, especially when you share this gift with friends and family. Carol’s book, “Cooking Class: A Chef’s Step-by-Step Guide to Stress-Free Dinner Parties That Are Simply Elegant!” was selected by the North American Bookdealers Exchange as the 2003 Cookbook of the Year.
Carol has lived and taught in numerous cities both within the United States and in Europe, gaining a wide spectrum of culinary experiences.
Carol Dearth’s Coconut Sake Glazed Shrimp
2 cups sake (I used 1 cup sake & 1 cup coconut lemon grass sake)
1 tablespoon brown sugar
1 teaspoon salt
1 cup heavy cream
1/2 teaspoon curry powder
salt & white pepper
For the shrimp & pineapple
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon cayenne pepper
8 large shrimp, peeled & deveined, tails on
8 fresh pineapple chunks
1 tablespoon coconut oil
1 tablespoon freshly snipped chives for garnish
In a large skillet, heat the sake, sugar, and salt over high heat; reduce to a syrupy stage, about 7 to 10 minutes. Remove from heat, keep warm.
In a small skillet, heat cream and curry powder to a boil, reduce to ½ cup. Season to taste with salt and white pepper. Keep warm.
In a small bowl, combine the salt, sugar and cayenne pepper. In a small pan over low heat, melt the coconut oil (which is solid at room temperature). Brush on pineapple and shrimp. Sprinkle with the sugar-salt-cayenne mixture.
Heat grill pan over medium-high heat. Grill off pineapple and shrimp. When shrimp is done, toss in sake glaze. Skewer a shrimp and stand it atop a pineapple chunk. Place two skewers on each of four plates. Drizzle remaining sake glaze over, then drizzle with curry cream. Garnish with chives.
Susie Fishbein is a world-famous kosher cookbook author, and “Kosher By Design Brings It Home” (Mesorah Publications/March 2016) is her final installment in the Kosher by Design cookbook series. For 15 years she has shared her sense of elegance and beauty in kosher cooking, created innovative recipes for holidays and everyday meals, and suggested unique table settings and floral arrangements. The book is peppered with entertaining anecdotes and recipes that she learned from her encounters with great chefs in Italy, France, Mexico, Israel and across North America. This recipe, with its addition of halvah to baklava, is another gem that Susie learned at Te’amim Cooking School in Jerusalem. The richness that the halvah adds to the baklava is outrageous.
Yields 10-12 servings.
15 sheets (from a 1-pound box) phyllo dough, defrosted overnight in the refrigerator
1/2 cup canola oil
1 cup roasted pistachios
1 cup roasted almonds
1 cup roasted pecans
1 pound halvah, chopped
2 teaspoons vanilla extract
1/2 cup sugar
1/2 cup honey
2 cups water
1 tablespoon lemon juice
Preheat the oven to 375°F. Line a jellyroll pan with parchment paper. Set aside.
Prepare the filling: Place the pistachios, almonds, pecans, halvah and vanilla into the bowl of a food processor fitted with the metal “S” blade. Pulse until ground but not a paste. Set aside.
Prepare the syrup: Place the sugar, honey, water and lemon juice into a medium pot. Over medium heat, bring to just a boil. Turn down to a simmer; cook for 10 minutes. Set aside.
Place a sheet of phyllo lengthwise on the work surface. Brush with canola oil. Top with another layer of phyllo. Brush with canola. Top with a third layer of phyllo and oil. Roll all four edges ½-inch inward to make a frame. Brush rolled edges with oil.
Spread a thick layer of the nut filling over the phyllo. Starting with a short end, roll up, jellyroll fashion; transfer to prepared sheet. Repeat, making 4 more rolled logs. Brush the logs with oil. Using a serrated knife, cut 4 diagonal slits across the top of each log.
Bake uncovered, for 12 minutes, or until golden. Remove from oven and immediately spoon the syrup over the logs. Slice each log into 4-5 slices. Serve 2 slices to a plate. Drizzle with more syrup around the plate.
Rosemary Lavender Chicken
The gorgeous flecks of purple lavender in this dish and its role in the herby French spice blend Herbs du Provence cause this dish to shine. Serve this chicken over an herbed rice pilaf.
Yields 4-6 servings.
1 chicken, cut into eighths
1 tablespoon canola oil
1/4 teaspoon kosher salt
1/2 cup wildflower or clover honey
4 teaspoons Herbs du Provence; select one that is heavy on the lavender (I like Morton and Basset brand)
1 teaspoon dried rosemary, chopped
1/4 teaspoon cayenne
1/4 cup red wine vinegar
fresh rosemary sprigs or other fresh herbs for garnish
Preheat the oven to 400°F.
Place the chicken into an oven-to-table casserole dish. Massage the canola oil into the chicken; sprinkle with salt.
In a small bowl, combine the honey, Herbs du Provence, rosemary, cayenne and vinegar. Set aside.
Bake the chicken for 35 minutes, uncovered. Then baste the chicken every 10 minutes with the honey-lavender mixture until cooked through and nicely browned. Total cooking time should be about 1 hour.
Garnish with fresh rosemary sprigs or other fresh herbs.
Editor’s Note: For more edible delights by Sheilah Kaufman, go to www. cookingwithsheilah.com.