THE EXPERT

CHEF GABE GOES FAMILYSTYLE F R O M O X N A R D W I T H L O V E .

BY SHIFRA KLEIN

On a recent trip to Los Angeles, we attended the Kosher Food & Wine Experience by Royal Wine Corp. at the Hollywood Palladium. It was a wonderful event that showcased over 300 varieties of wine and food from various California-based food establishments. The highlight of the night was the food served by Tierra Sur’s executive chef, Gabe Garcia, a true legend in the world of kosher dining.

Chef Gabe served a ranch-style buffalo cauliflower dish, lamb barbacoa tostadas and saffron grilled chicken with lemon herb potatoes. As we ventured over to compliment the chef, we had Pesach on our minds and began discussing recipe ideas and kitchen tips. While on the topic, Gabe told us that a lot of his famous recipes are featured on Kosher.com and many of them are Pesach-friendly. This intrigued us and we quickly searched the site for Chef Gabe Garcia. Beyond catching a quick glimpse of his recent show entitled Skillet, we stumbled upon some really great restaurant-quality recipes. We were instantly inspired to share versions for our Pesach issue, which was only a few short weeks away from going to print. While serving individual plates of food works in a restaurant setting, our ideal recipe format is familystyle, so we worked to present Gabe’s recipes in this way so that you get to have the best of both worlds: restaurant-level food that can be served in a homestyle way. You can watch Chef Gabe make these dishes on kosher.com.

F I F T Y S H A D E S O F R E D .

CIDER-BRAISED SHORT RIBS

Serves: 8

RECIPE BY GABE GARCIA Adapted from www.kosher.com

If you can’t find dry cider or don’t have any on hand, simply use regular apple cider or sparkling apple cider and reduce the brown sugar to ½ cup.

4 pounds short ribs or flanken 1½ tablespoons kosher salt 2 teaspoons freshly ground black pepper 2 tablespoons olive oil 2 cups diced onions 2 cups diced celery 2 cups diced carrots 1 sprig rosemary 1 bay leaf 2 tablespoons chopped garlic 2 tablespoons chopped ginger 2 cups brown sugar 2 (12-ounce) bottles dry hard cider (such as Appleation brand) 4 cups beef stock

Preheat oven to 475°F. Place meat in a roasting pan and season generously with salt and pepper.

Roast for 8-10 minutes. Add oil to a sauté pan over medium-high heat. Add onions, celery, carrots, rosemary, bay leaf, garlic and ginger and sauté until translucent, about 4-5 minutes. Add brown sugar and stir until sugar starts to melt.

Add cider and beef stock and bring to a boil.

Once boiling, pour over the meat and cover loosely with a piece of parchment paper to keep moisture inside. Cover tightly with a lid or aluminum foil. Lower heat to 400°F and cook for 1 hour, then decrease temperature to 325°F and braise for another hour until meat is fork tender. Let rest before slicing. Strain braising liquid and return to flame to reduce until slightly thickened. Serve short ribs with sauce, Cauliflower Purée (pg. 42) and Caramelized Onion Relish (pg. 42).

RUBY RED RIBEYE STEAK DINNER

Serves: 8

RECIPE BY GABE GARCIA Adapted from: www.kosher.com

If you are looking for something dramatic to serve, this is the dish. It’s all about contrasting shades of red (steak + beets + radicchio + ruby red cherry wine sauce) and a combination of sweet, savory and sour flavors that make this dish a truly memorable experience.

Note: Use red cabbage in place of radicchio if you don’t like its bitterness.

Rib Steaks:

4 (1-inch thick) rib steaks 3 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 tablespoons oil

Season steaks with salt and pepper. Set aside at room temperature for about 30 minutes. Heat a large, heavy-bottomed sauté pan or cast iron skillet over medium-high heat, then add oil.

Sear steak for 6 minutes per side. Set aside to rest for 15 minutes before slicing. Repeat with remaining steaks. Serve rib steaks with Dressed Beets, Roasted Radicchio and Cherry Wine Sauce.

Dressed Beets:

3 medium red beets 1 tablespoon red wine vinegar 1 tablespoon olive oil ½ teaspoon kosher salt

Preheat oven to 400°F. Wrap each beet in two layers of foil and place on a baking sheet. Cook until a knife easily slides through the beets, about 40-50 minutes. Unwrap and set aside to cool. While warm, peel and cut

S H O RT R I B S T H AT WO N ’ T C O M E U P S H O RT.

Familystyle plating:

Spread cauliflower purée (pg. 42) on a platter and top with short ribs. Drizzle some of the sauce on top and garnish with caramelized onion relish (pg. 42). Serve with extra sauce and relish on the side.

the beets (use gloves and peel with your hands; peels should slide off easily). Dress with red wine vinegar, oil and salt.

Roasted Radicchio:

2 heads radicchio, halved 2 tablespoons olive oil 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper

Preheat oven to 400°F. Toss radicchio with olive oil, salt and pepper and place on a baking sheet.

Roast for 20 minutes.

Cherry Wine Sauce:

1 tablespoon olive oil ½ cup diced shallots Kosher salt, to taste 1 cup pitted, sliced cherries (frozen is fine) 1 tablespoon minced garlic 1 tablespoon chopped rosemary 2 cups Cabernet Sauvignon or other dry red wine 2 cups beef stock Freshly ground black pepper, to taste

Add oil to a sauté pan over medium heat. Add shallots and season with salt; sauté until translucent, about 4-5 minutes. Add cherries and sauté for 1-2 minutes more. Add garlic and rosemary and sauté for 30 seconds. Add red wine and reduce by half. Add beef stock and once again, reduce by half. Finish with salt and pepper to taste. Keep warm until serving.

Cinnamon Coffee Streusel Crumb Cake

Serves: 12

RECIPE BY RORIE WEISBERG

This is one of my favorite cake recipes for Pesach and year-round. Not only is it a great dessert that comes together quickly, it’s the perfect cake to keep on hand for breakfast with a cup of coffee.

3 eggs ½ cup almond milk ¼ cup maple syrup ¼ cup coconut oil 2 teaspoons vanilla extract 2 cups Rorie's Grain-Free All-Purpose Flour Blend 1½ teaspoons cinnamon 1 teaspoon baking powder ½ teaspoon kosher salt ⅓ cup coconut sugar

Streusel Topping: ½ cup Rorie's Grain-Free

All-Purpose Flour Blend ½ cup coconut sugar ¼ cup coconut oil 2 teaspoons cinnamon 1 tablespoon maple syrup 1 teaspoon coffee dissolved in ½ tablespoon hot water, optional

Preheat oven to 325°F. Whisk eggs, almond milk, maple syrup, coconut oil and vanilla until combined. In a separate bowl, combine flour, cinnamon, baking powder, kosher salt and coconut sugar. Fold wet mixture into dry mixture to combine.

In a small bowl, combine streusel ingredients and mix by hand until coarse crumbs form.

Pour half the cake batter into a lightly greased 8-inch bundt or cake pan. Sprinkle half the streusel, followed by the rest of the batter. Sprinkle the rest of the streusel on top.

Bake until a toothpick inserted in the center comes out clean, about 1 hour.

Rorie Weisberg Q&A

BY ELISHEVA TAITZ

HOW DID YOU GET STARTED ON THIS JOURNEY? I grew up in Cleveland in a family of creative cooks and bakers. By age 32, after my fourth child, I had developed a thyroid condition that affects many women postpartum. Many doctors immediately resort to medicinal remedies, but I wanted to use a different approach to try to get to the root of the problem and heal myself from within. I began researching integrative nutrition and functional medicine and discovered a holistic approach to self-care and respecting the human body.

HOW DID YOUR BUSINESS DEVELOP FROM A PERSONAL EXPERIENCE TO THE BUSINESS IT IS TODAY? I started to see personal results and it motivated me to learn more. I became a certified health coach through the Institute for Integrative Nutrition, interned under brilliant doctors and focused on women’s health. I put together a blueprint, which included honoring our bodies with sleep, hydration, nutrition, stressmanagement and healthy habits — things that so many people struggle with. Going gluten-free also led me to create various flour blends for my own baking, which grew into four blends that can be purchased in supermarkets and on Amazon.

CAN YOU TELL US A BIT MORE ABOUT THESE FLOUR BLENDS? Adopting a wheat-free or gluten-free diet is recommended for many struggling with auto-immune disorders. That’s how I originally came to develop my first mix, Spelt Egg-Free Dough Mix. Spelt is not gluten-free, but it’s the easiest transition for someone who wants to begin eliminating wheat from their diet. I knew I wanted my next blend to be gluten-free, so I created the original Gluten-Free Dough Mix. It’s perfect for those with celiac disease or non-celiac gluten sensitivities, though I’ve gotten so much excellent feedback from those with neither. Next came the Low Carb Gluten-Free Dough Mix, after a respected endocrinologist (with whom I regularly consult) suggested that my original gluten-free mix was still too high in carbohydrates for diabetics and those with insulin resistance. There was much trial and error and I worked with Rabbi Chaim Schabes to ensure that the mix would still maintain its hamotzi status. I was shocked when it came back from the lab at 9 grams of net carbs per serving, lower than expected. Most recently, I decided to remove oats from the original glutenfree blend and created a completely Grain-Free All Purpose Flour Blend, which came out last year in time for Pesach — a great option for Pesach and year-round baking. I teamed up with Naomi Elberg (@Naomi_TGIS) to develop over 40 kosher for Pesach recipes using this mix and all the recipes are available on my website, www.fullnfree.com. Since it was such a hit last year, we made 10 times as much this year and are hoping for an amazing season!

HOW DO BAKED GOODS WITH YOUR BLENDS DIFFER FROM TRADITIONAL BAKING? Baked goods made with my blends are extremely satisfying. People are shocked how full they feel after two slices of bread, a few pancakes or a muffin, as opposed to baked goods made with processed ingredients, which spike your blood sugar and leave you wanting more. I love that my mixes are still high in healthy fats and protein.

WHAT HAS BEEN YOUR BIGGEST HURDLE IN BUILDING YOUR BRAND AND BUSINESS? I started this business to get my health under control. The combination of running my business, creating new recipes and content and seeing clients really left me wiped out, which was counterproductive to my original goal of taking care of myself. I’m all about “practice what you preach,” which includes slowing down and reevaluating when necessary. Once I made the choice to slow down, I felt so much better. It wasn’t easy, but it was very liberating.

WHAT HAS BEEN SOME OF YOUR BEST FEEDBACK? I love when people tell me how much my tips, mixes and recipes have enhanced their lives. Someone recently told me that my tips on hydration have helped her energy levels. One of my most popular initiatives I do is called a “Sleep Reset,” where I encourage followers to go to sleep between 10:00 and 11:30 PM for 10 days straight and see the different effects it has. Small changes can go really far.

WHAT IS THE BIGGEST TAKEAWAY THAT YOU WOULD LIKE TO SHARE? Through my social media outlets and platforms, I focus on promoting healthy habits in an attainable way, with a positive and encouraging voice; to make the foods you love with ingredients that love your body back. Sometimes that’s as easy as swapping out certain processed ingredients for more natural alternatives. Ultimately, I believe in the message of eating mindfully, with respect and pleasure. I’m so grateful to have been able to turn my own challenges into a way to reach others. With Hashem’s help, I hope to continue on this journey of self-care and helping others with my mixes and recipes.

TIRAMISU CRÊPE STACK

Yields: 6 crêpes

RECIPE BY NAOMI NACHMAN

Crêpes are synonymous with Pesach — so easy to make and extremely versatile. This is a sweet version reminiscent of tiramisu, one of my favorite desserts. It has all the components you would find in a classic tiramisu with my own Pesach twist.

1 teaspoon instant coffee 3 eggs 3 tablespoons potato starch ½ cup almond flour ½ teaspoon oil 1 tablespoon sugar ½ teaspoon kosher salt ½ teaspoon vanilla extract 10 lady fingers, finely crumbled, optional Cocoa powder, for dusting

Cream:

2 (8-ounce) containers sweetened non-dairy whipping cream ⅛-¼ cup sugar, to taste ¼ cup Marsala wine

Dissolve coffee in 1 cup boiling water and set aside to cool. Combine eggs, potato starch, almond flour, oil, sugar, salt and vanilla. Add cooled coffee and mix to combine.

Heat a 9-inch nonstick sauté pan or crêpe pan over medium heat. Coat pan well with nonstick cooking spray or oil.

Pour enough batter into the pan to just cover the surface, about ⅓ cup. Gently swirl the pan to coat the entire bottom with batter. Cook until the top is just set and the crêpe is cooked through. Set aside to cool. Repeat with remaining batter. Whip cream until stiff peaks form. Add sugar to taste and beat until just combined.

Add wine and gently fold until incorporated.

Layer crêpes with cream and crushed lady fingers, if using. Dust with cocoa powder.

PINEAPPLE CARPACCIO

Serves: 8

RECIPE BY SHIFRA KLEIN

On a recent trip to Paris (which has over 200 kosher restaurants!), we had an incredible meal at a tiny, hole-in-the-wall bistro called Rodchenko. For dessert we ordered the pineapple carpaccio and I immediately knew I had to recreate it for Pesach. I love how the fresh ingredients come together to create a light — yet satisfying — ending to some heavy meals.

Notes: 1. If you do not use processed ingredients on Pesach, simply skip the coconut cream and replace with finely crumbled meringues.

2. It’s extremely important to use full-fat coconut milk and not the light version.

3. If the coconut milk is too stiff to whip, you can add some of the reserved coconut water from the can to help it along.

¼ cup sugar Zest and juice of 2 limes, divided 1 pineapple 1 (13.5-ounce) can full-fat coconut milk, refrigerated 4 passion fruits, halved ½ cup pomegranate arils Fresh mint, optional, for garnish

Add sugar and lime juice to a saucepan and cook over medium heat until sugar dissolves. Allow to cool. Stir in ½ teaspoon zest, reserving remaining zest for the coconut cream.

Peel and slice pineapple as thinly as possible; arrange on a platter.

Drizzle lime syrup over sliced pineapple. To make the coconut cream, add the solidified portion of the can to the bowl of a stand mixer fitted with a whisk attachment. Reserve the watery portion for another use or for thinning the cream, if needed. Whisk until stiff peaks form and fold in reserved lime zest. Alternatively, you can use a hand mixer. When ready to serve, top pineapple with passion fruit pulp, pomegranate seeds and coconut cream.

Garnish with mint leaves.

PALATE CLEANSER, GAME CHANGER.

HAZELNUT SOUFFLÉ

Serves: 6

RECIPE BY SHIFRA KLEIN

While you can prepare the batter in advance, refrigerate it and bake before serving, this recipe truly shines when it’s baked immediately. A refrigerated batter won’t yield that high rise that soufflés are known for. When making soufflé batter, it’s important not to overmix, as that will cause the soufflés to deflate as well.

⅓ cup + 1 tablespoon extra-virgin olive oil, divided 4 eggs, separated ½ cup sugar, divided ¾ cup hazelnut butter (see pg. 20 for a homemade version) ½ teaspoon kosher salt 12 squares bittersweet chocolate or hazelnut chocolate (like Schmerling’s Rosemarie), optional

FULL OF HOT (DELICIOUS) AIR.

Preheat oven to 350°F. Grease 6 (6-ounce) ramekins with olive oil (1 tablespoon total) and set aside.

Using a stand mixer or hand mixer, whip egg whites just until peaks form.

Add ¼ cup sugar and continue beating until peaks are stiff, about 3-4 more minutes.

In a separate bowl, beat egg yolks, remaining ¼ cup sugar, hazelnut butter, salt and remaining ⅓ cup olive oil until incorporated.

Scoop out one-third of the egg white mixture and gently fold into hazelnut mixture. Continue folding in the rest of the egg whites very gently. It’s better to leave a bit of white than to overmix the batter, so don’t worry if some white streaks remain.

Place 2 squares of chocolate in each ramekin, if using. Fill ramekins two-thirds of the way up with batter. Place on a baking tray and bake for 15-20 minutes, until risen. Serve immediately.

MAKE IT A BROWNIE:

Do not separate eggs. Simply whisk eggs with sugar and proceed with the rest of the recipe. Add 3/4 cup potato starch or almond flour to batter and fold in as the last step before baking. Add chocolate and bake as directed in an 8x8-inch greased pan.