The Perfect Meal with Jewish Celebrity Chefs- Day 4

Five of the world’s most celebrated Jewish chefs have joined Shalom Life in creating “The Perfect Meal”. Each chef has supplied one of their original recipes: Jeffrey Nathan (soup), Jamie Geller (Salad), Steven Raichlen (Appetizer), Susie Fishbein (Entrée), and Joan Nathan (Dessert).

Join us over the next 5 days and watch this wonderful five-course meal unfold. Use these recipes individually or together in an attempt to create “The Perfect Meal” to share with friends and family.

Fourth Course: Entree

Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook, Kosher by Design, published in 2003 by ArtScroll Shaar Press. Since then, Fishbein has debuted Kosher by Design Entertains, Kosher by Design: Kids in the Kitchen Kosher by Design: Short on Time, Passover by Design, Kosher by Design Lightens Up, and the newly published Kosher by Design Teens & 20-Somethings. Unit sales in the series have exceeded 400,000 copies.

As a teen, Fishbein loved to carve floral centerpieces from vegetables. In her dorm days, she cooked up gourmet meals on a one-burner hot plate. Having earned an MA in science education, Susie decided to combine her love for cooking and teaching and thus was born the bestselling Kosher by Design cookbook series. Today, Susie travels the country sharing culinary techniques through book signings and cooking demonstrations. She has appeared on national television shows such as The Today Show and Sheila Bridges Designer Living, as well as on Martha Stewart Radio. She presented her cooking talents at the International Festival of Food and Wine at Epcot Center in Orlando in October, 2006. She has also taught at the prestigious De Gustibus Cooking School in New York as well as onboard Chosen Voyage kosher cruise lines. In May 2010, she marked Jewish American Heritage Month at the White House with the President and other dignitaries.

Visit her website at http://artscroll.com/kosherbydesign/

Susie Fishbein presents Glazed Chicken Breasts with Strawberry Salsa (4 servings)

Glazed Chicken Breasts:

4 boneless skinless, chicken breasts, tenders removed

salt

freshly ground black pepper

2 tablespoons olive oil

1 shallot, minced

1⁄2 cup chicken stock

1 teaspoon potato starch

3 tablespoons strawberry jelly

11⁄2 tablespoons balsamic vinegar

Strawberry Salsa:

2 cups fresh strawberries, chopped

2 tablespoons chopped red onion

11⁄2 tablespoons balsamic vinegar

1⁄4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh mint

juice of 1 lime

1. Season the chicken with salt and pepper on both sides.

2. Heat the oil in a medium skillet or grill pan over medium heat. Add the chicken and sear on both sides, 4-5 minutes per side, until browned. You can also grill the chicken on a barbecue grill. Remove the chicken to a plate.

3. To the same pan, add the shallots and sauté on low heat until soft, about 4 minutes. (If you grilled the chicken on a barbecue, heat 2 tablespoons olive oil in a pan and sauté the shallots in it and continue). In a small bowl, dissolve the potato starch in the chicken stock. Add it to the pan. Add in the jelly and balsamic vinegar. Cook until thickened, about 1-2 minutes. Return the chicken to the pan and coat both sides with the glaze. Remove from heat.

4. Prepare the salsa. Place the chopped strawberries into a small bowl. Toss with the red onion, balsamic vinegar, pepper, mint, and lime juice. Allow flavors to mix for 10 minutes.

5. Serve chicken with the salsa warm or at room temperature.