By Chef Eli Kirshtein of Solo

15 tarragon leaves
15 parsley leaves
15 cilantro leaves
15 mint leaves
15 basil leaves

Combine all

By Chef Eli Kirshtein of Solo

1 bottle red wine
¼ cup sried figs, cut in a small Dice
¼ cup Apples, cut in a small Dice
¼ cup Sates, cut in a small Dice
¼ cup Marcona Almonds
1 stick cinnamon
1 star anise
1 bay leaf
¼ cup sugar

Heat wine in a saucepan over medium heat. Add cinnamon, star anise, bay leaf, and sugar. Lower to simmer and reduce wine by half.
Strain out the spices.
Add the figs, apples, dates, and almonds and reduce by half again.

By Chef Eli Kirshtein of Solo

1 brisket
1 cup brown sugar
1 cup horseradish
1 cup kosher for passover mustard

Take the brisket and salt well.
Smoke for 1 hour or cook slowly on a charcoal/wood grill.
Combine the other ingredients and rub all over the brisket evenly.
Wrap in foil and cook fat side up at 200 degrees for 11 hours.

by Chef Jeff Nathan, Abigaels

TOMATO HERB SALAD
Yield: 2 cups

2 cups assorted tomatoes, diced medium (plum, yellow, cherry, heirloom, pear, etc.)
¼ cup fresh basil, chiffonade
2 tablespoons fresh oregano
1 teaspoon fresh rosemary, rough chopped
juice of ½ lemon
4 ounces extra virgin olive oil
1 pound arugula

In a medium sized bowl combine the assorted tomatoes with the fresh herbs. Pour in the fresh lemon juice and extra virgin olive oil. Season with salt and pepper. Mix well. Cover and refrigerate for at least 20 minutes. Mix occasionally.

CUTLETS MILANESE
Yield: 4

½ cup matza meal
½ cup matza flour + more, as needed
½ cup matza farfale
½ cup assorted fresh herbs (fresh basil, parsley, thyme, etc.)
4 8-ounce skinless and boneless chicken cutlets
kosher salt and freshly ground black pepper
3 eggs, beaten with 2 tablespoons water
extra virgin olive oil, as needed

Combine the matza meal, flour, farfale and fresh herbs in a flat, shallow pan suitable for dredging. Mix well and set aside.

Loosely enclose the chicken cutlets in plastic wrap. Using a mallet, pound each cutlet thin.

Season lightly with salt and pepper. Dredge each cutlet on both sides in the matza cake meal; dip in egg wash. Dredge in the combined breading mixture.

Heat oil in a large sauté pan. Pan-fry each cutlet until golden brown on both sides. Place cutlets on a baking sheet and continue cooking in a 350˚ preheated oven for 8 – 10 minutes, or until cooked through, if needed.

Place arugula on plates and top with hot chicken cutlets. Divide the macerated tomatoes evenly over the cutlets and arugula. Provide lemon wedges, if desired, and serve immediately.

By Chef Jeff Nathan, Abigaels

Yield: 8

1 large head radicchio
4 boneless smoked trout fillet
1 red onion, thinly sliced into half moons
4 oranges, peeled & sectioned, (reserve juice)
1/3 cup orange juice
1 tablespoon honey
1 lime, juiced
3 tablespoons cilantro, chopped
sea salt, or kosher salt
freshly ground black pepper
¾ cup extra virgin olive oil

Separate the leaves of radicchio to make individual cups. Set aside.

Remove skin from trout and flake into a medium sized bowl. Add red onion and orange sections. Lightly toss to evenly combine.

In a small bowl, combine all the orange juice, honey, lime juice, cilantro, salt and pepper. Whisk to combine. Slowly add oil while whisking vigorously. Pour vinaigrette over the prepared salad and gently toss.

Place each portion of salad into the individual radicchio cups. Serve chilled.

By Chef Yochanan Lambiase, Jerusalem Culinary Institute

Ingredients
Gnocchi
3 ¼ cups potatoes, starchy type, like idaho
1/3 cup plus 2 tablespoons potato starch, plus extra for rolling
1 egg yolk, beaten
Salt and black pepper to taste

To Serve
2 tablespoons extra virgin olive oil
4 tablespoons Basil Pesto or sauce of your choice
3 tablespoons parmesan shavings
3 tablespoons walnuts, roasted and roughly chopped

Method
1. Potatoes: Place the potatoes with their skin on in a saucepan with cold water, bring the water to the boil and boil the potatoes for 20-30 minutes, until they are tender. Alternatively microwave them for 8-10 minutes. Remove the potatoes from the saucepan or microwave and allow them to cool so that you can handle them. While the potatoes are still warm peel them and put them through a mouli or potato ricer into a bowl.

2. Gnocchi Dough: Lightly beat the egg into the potatoes then gradually beat in the potato starch until you have slightly sticky dough (you may not need all the potato starch as the potatoes will vary in moisture) season the dough with a little salt and pepper.

3. Gnocchi: Turn the dough out onto a container dusted with potato starch and knead it lightly. Divide the dough into 4 pieces and roll each quarter into sausages around ¼ inch thick. Cut the sausages into pieces ½ inch long. Place each piece on your thumb and with a fork. Lightly mark over the top so that you have ridges on one side. Place the gnocchi on a floured container in a single layer as you prepare them. Refrigerate until ready to cook.

4. To Cook: Bring a large saucepan of boiling water to the boil, reduce done to a strong simmer. Cook the gnocchi in the water in batches until they just rise to the surface then remove with a slotted spoon and place in a bowl while you cook the remaining gnocchi (if partially cooking in advance to reheat in a hot sauce, plunge them in a bowl of iced water).

5. To Serve: Add the olive oil and Pesto sauce to the bowl and gently coat the gnocchi with it. Serve the gnocchi with parmesan shavings and sprinkled with walnuts (optional).

By Chef Moses Wendel of Basil Restaurant

Feeds 8-12

One 4lb side of salmon, skinned and cut into 1 1/2″ cubes
3 red onions, peeled and sliced
3 jalapenos, peeled, and sliced into rounds (or for a less spicy version, remove seeds and membranes, then slice)
4 red bell peppers, peeled and julliened
3 cloves garlic, chopped
10 tomatoes, peeled, diced and cut into large dice
12 medium red potatoes, peeled and sliced into 1/8″ rounds and blanched in saltwater til al dente
1/2 cup extra virgin olive oil
¼ cup cilantro

Heat a medium saucepan over medium heat. Add the olive oil and the onions, jalapenos, and peppers.
Saute the onions, Jalapenos, and peppers for a few minutes and then add the garlic.
Add the tomatoes and potatoes, bring to a simmer let the potatoes cook til tender about 10 minutes.
Season the salmon with salt.
Add salmon, cook til medium (about 6 minutes)
Taste and season with salt and serve.
This can be made a day or two in advance and served cold.

by Chef Jose Meirelles, Le Marais

Serves 6
For the Poached Pears:
6 cups Port
3/4 cup sugar
1 cinnamon stick
2 cloves
1 strip of orange zest
Juice of 1 orange
8 firm pears

Method:
Place all of the ingredients, except for the pears, in a wide pot and bring to a boil. While this is heating, peel the pears leaving the stem intact. Also, leave some of the skin on at the top to give the pear a more rustic look. Lower the heat to a simmer, place the pears in the port liquid and then cover.
This will take about 15-20 minutes. Turn the pears every 5 minutes or so to ensure even color and cooking. The pears should be cooked through yet still firm. Remove the pears and place on the side. Reduce the port liquid by about 3/4 or until the liquid becomes syrupy.
Serve the pears warm, drizzle both the pears and the ice cream with the warm sauce.

by Chef Jose Meirelles, Le Marais

Serves 8
1 6 pound ribeye roast
Salt and black pepper to taste
3 carrots, peeled and then cut into large chunks
2 yellow onions, peeled and quartered
2 cups water
3/4 cups red wine
2 cups beef stock
Extra virgin olive oil
2 lbs fingerling potatoes, cleaned
4 sprigs rosemary, leaves only, finely chopped

Method:
Preheat the oven to 450 degrees.
Make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add water, if necessary. You will need this liquid to make an au jus. Place the roast on top of the vegetables and place into the hot oven. Roast at 450 degrees for 25 minutes.
After the 25 minutes, reduce the heat to 275 degrees and continue to roast for about another 45 minutes or until internal temperature reaches 130 degrees. Remove from the oven, remove from the pan, and allow to rest before slicing while making the au jus.
Strain the drippings from the pan, and then skim the fat from the drippings. Place the roasting pan over 2 burners, heat on medium high and add in the drippings. Stir to deglaze, add in the wine and the beef stock and reduce by 1/3, about 5 minutes on a steady boil, stirring occasionally.
Turn off the heat, season to taste, with salt and pepper. Strain once more into your serving vessel.
For the fingerlings, place a sheet pan into a 400 degree oven to preheat. Cut the potatoes to the size of your liking. I usually will either cut then in halves or thirds depending on how big they are. Season well with salt and black pepper and then toss with extra virgin olive oil and the chopped rosemary. Place the potatoes on the hot pan and roast until golden brown, about 20 minutes.

by Chef Jose Meirelles, Le Marais

8 chicken legs, thighs, and wings
4 garlic cloves
2 tablespoons thyme leaves
Zest of 1 lemon
Oil for browning
Salt and black pepper
1 pound of button mushrooms, cleaned
1 yellow onion, sliced
4 thyme sprigs
3 tablespoons of potato starch
2/3 bottle riesling (white wine)
2 cups of chicken stock
Freshly chopped parsley
1 pound of cleaned and cut root vegetables
2 tablespoons margarine
4 tablespoons sugar
Water to cover

Method:
Using a spice mill, grind the anise, garlic, thyme leaves, and lemon zest until a puree is made.
Rub the chicken with the marinade and leave for 1 hour.
Discard the marinade and season the chicken with salt and pepper. Heat a braising pan on the stove top to medium high heat and add about one quarter inch of oil. Sear each piece chicken in the oil until a rich golden brown is achieved on both sides. Remove the chicken and reserve on the side. Add the onion and mushrooms and sauté in the oil. The vegetables will release some liquid, use this to deglaze the pan. Scrape the bottom of the pan to release any bits and pieces stuck on the bottom.
Add the potato starch to the pan and mix well with the vegetable mixture. Once thickened, add the riesling and stir until thickened and smooth. Add the chicken stock and thyme. Bring to a boil.
Add the chicken, reduce the heat to a simmer and cook on the stove top on low heat for about 35 minutes.
For the glazed root vegetables, add the vegetables, margarine and sugar to a pan. Add just enough water to cover the vegetables and then boil. Let the liquid reduce until a glaze forms in the bottom of the pan, about 15 minutes. Check the vegetables during the boiling process. If they are done cooking before the water becomes a glaze, remove them. Put the vegetables back into the pan and then toss with the glaze. If they are not finished cooking when the glaze forms, just add more water and continue cooking.