Author: chanie

Bitayavon Magazine Review + Sample Recipe + Subscription Giveaway!

Busy in Brooklyn is giving away a ONE YEAR SUBSCRIPTION to Bitayavon Magazine. For a chance to win, “like” our facebook fan page (click the “become a fan” button on the side of the blog or go to www.facebook.com/busyinbrooklyn to get to our fan page). A winner will be chosen on Sunday, April 17th.

If you love cookbooks as much as I do, you probably love cooking magazines too. Cooking magazines, to me, are like mini cookbooks, with a lot more advice and interesting food-for-thought (pun intended!). And so back in the day, when eBay used to offer magazine subscriptions for next to nothing, I subscribed to a LOT of them. Here’s the problem (besides for the fact that I had piles and piles of cooking magazines) – every page you turn to has another mouth-watering photo that you just have to make. Then you look at the recipe and either it has meat seared in butter, or it’s loaded with nonkosher unmentionables. And so, after admiring the food photography of loads of magazines, I let the subscriptions run their course and I didn’t renew a single one.

Imagine my excitement when I heard about the new kosher magazine, Bitayavon. I was first in line for their premiere issue back in February, and I couldn’t wait for their spring edition. The premiere issue was full of exciting recipes, articles and tips. The spring issue shines even more, with brighter pictures and even better recipes (yes, even, and especially, the Pesach ones). You’ll find a nice mix of simple fare for the on-the-go cook, and more advanced recipes for the gourmand.

The Pesach issue boasts over 70 recipes and tips. It starts off with protein-packed family dinners like Quinoa israeli salad and Bran Flake crusted turkey breasts. The “Going Gourmet” section is chock-full of original gourmet sandwich ideas such as Banh Mi, a Vietnamese recipe that uses leftover roast chicken as well as a Tiramisu sandwich using store-bought sponge cake. The recipes are paired with mouth-watering photos as well as additional winning recipes from the sandwich contest that was introduced in the previous issue.

The magazine continues with a twist on traditional recipes such as “gefilte fish crab cakes” and an “eggplant deli roll”. These deconstructed recipes are creative and simple enough for the novice cook. It’s Pesach section runs the gamut of fish, salads, meat/poultry, sides and desserts. Each recipe is clear with numbered instructions. You will find original preparations such as salt encrusted sea bass, as well as chicken noodles, all paired with an apropo wine.

Rounding out the issue are articles on kashrus, the kosher challenge abroad, seasonal recipes, an interview with a chef and a look at a cookbook, among others. The magazine is well thought out, with interesting topics and an all-encompassing menu (both in the articles and recipes) for the kosher consumer.

I guess I will be subscribing to a food magazine after all. This time, only one.

Bitayavon!

Thanks to Bitayavon Magazine for sponsoring the subscription.
Photos & Recipe courtesy of Bitayavon magazine.

{UPDATE added April 17th, 2011: Mashi Laufer of Brooklyn, NY has won the Busy in Brooklyn subscription giveaway! Congratulations Mashi and Chag Kasher Vesameach!}

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Sesame Linguini with Marinated Chicken Breast

After having a baby recently, I was lucky enough to have some friends and family send me over dinner for the first two weeks. Needless to say, I felt really pampered to have hot and delicious food delivered to my door each day! Making dinner for a kimpeturin is such a wonderful mitzvah, one which I enjoy doing myself, and I encourage others to do as well. My friend Dina sent over a variation of this dish and it was a huge hit. Here is my adaptation:

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Quick & Easy Shakshuka

I absolutely love shakshuka! I couldn’t think of a better breakfast on a Sunday morning, or any morning for that matter. The rich and spicy tomato sauce paired with a runny egg and some fresh hot bread or pita – could it get any better? Now Shakshuka can be a patchke to make, what with the chopping, sauteeing, and fresh tomatoes…I don’t know about you but after a long Shabbos, and an even longer Motzei Shabbos, the last thing I want to do is start cooking, AGAIN (hence the Sunday night meal of leftovers!). But I have simplified this recipe to the easiest 2-ingredient fix (for the most basic) you could think of! Even the tired and weary can whip up a plate of these in no time!

Note: If you are watching your carbs, this is actually a great recipe because it is a whole meal-in-one and it’s very filling! Skip the bread, of course!


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Breaded Gefilte Fish Patties

I think I have tried every possible cooking method for gefilte fish (many ideas to come in the future!)…boiled gefilte, baked gefilte, fish latkes, fish balls, gefilte loaf…Why? well for one, I like to change up the menu. I never make the same things for Shabbos, I’m always coming up with something different to try. Additionally, I love to entertain, and if you’re having a lot of guests, fish can be quite pricey. Eight pieces of salmon can run you upwards of $30. Gefilte fish, even if you are making two packages, will run you about $5-$6 each.

My kids absolutely adore fish latkes. I even make it for supper on occasion. It’s something about finger food, where they can just hold it in a napkin and bite into it, that makes them love it so much. I like to convince myself that it’s packed with protein, but really, I do wonder, how much fish is there really in gefilte fish!

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Perfect Pareve French Toast

If you oftentimes have leftover challah, as I do, I’m sure you couldn’t think of a better way to use it then for delicious french toast smothered in maple syrup (ok, maybe for some bread pudding with some raisins and rum!). Now since I’ve got a child who’s severely allergic to dairy, I have to come up with ways to substitute for the real thing. In this recipe, almond milk does a great job. It’s rich, sweet, and flavorful. And between the eggs and the almonds, it helps add some protein to what feels like a loaded carbohydrate meal (talk about deguiltifying comfort food!). So go ahead, whip up a batch for breakfast, brunch, or even dinner (as I did!)

Of course, if you’re able, go all out and use the real thing with whole milk and fry in good old butter!

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