The Perfect Meal with Jewish Celebrity Chefs: Day 1

We celebrate five of the world's best Jewish chefs - Day 1: Jeffrey Nathan.

in Culture » Food

Jeffrey Nathan.
Nathans soup.

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 five 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.


First Course: Soup


Jeff Nathan, is executive chef and co-owner of Abigael’s on Broadway in New York City, the world’s largest kosher restaurant. Jeff is well known for his television series, New Jewish Cuisine, which is seen on public television stations nationwide, Israel and several other countries. He is an award-winning chef, restaurateur and cookbook author of two best-selling books, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. Jeff is a culinary consultant for the Hain Celestial Group and Royal Wines Corporation. Working directly within the research and development branch, Jeff is responsible for many of the new products on the market shelves today. 


His creative approach to cooking has been enthusiastically received, and Nathan has been profiled in articles in Time, Saveur, Chef’s, Art Culinaire and Food Arts. His Abigael’s acclaim has been noted in the New York Daily News, The Forward, The Jewish Press, The New York Jewish Herald, The Bergen Record, The New Jersey Jewish News and New Jersey Star Ledger. The Boston Globe and The Milwaukee Journal Sentinel, and several other publications have featured articles on him too. Chef Nathan has appeared on several television programs as a guest chef, including regular appearances on Live with Regis & Kelly, The Joan River’s Show, Late Night with Conan O’Brian, Roseanne, NBC and ABC News, TV Food Network’s The Best Of... Holidays and won the Throwdown with Bobby Flay challenge.


Find out more about Jeff and Abigael’s at or To make reservations, call 212-575-1407.




Jeffrey Nathan presents Brisket & Macaroni Soup  (Makes 6 to 8 servings)


3 tablespoons olive oil


2 pounds brisket or flanken, diced medium


3 onions, diced medium


2 celery stalks, diced medium


2 carrots, diced medium


6 cloves garlic, smashed


1 tablespoon chili powder


1 teaspoon cumin


1 28-ounce can crushed tomatoes


2 quarts water


2 bay leaves


1 tablespoon dry oregano


4 large potatoes, diced medium


Kosher salt and freshly ground black pepper


8 ounces ditalini pasta, cooked according to package directions




1. In a large soup pot heat the olive oil.  In batches, sear the cubes of meat on all sides. Transfer the seared meat to a plate and reserve, keeping warm. 


2. To the same soup pot place in the onions, celery, carrots and garlic. Cook over medium – high heat until the onions are wilted. Add in the chili powder and cumin.  Stir.  Add in the crushed tomatoes and water. Add the seared meat back to the pot, as well as any juices that remain.  Bring to a boil.  Lower to a simmer.  Skim any residue that rises to the surface and discard.


3. Add in the bay leaf and oregano. Add in the potatoes for the last 20 minutes of cooking and continue cooking until the potatoes are tender.  Season with the salt and pepper. Add in the cooked pasta and serve.

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