Author: chanie

Deviled Eggs

Deviled eggs are a great way to turn a basic food into a gourmet dish. They make for a fun and tasty hors d’oeuvre as well as a low-carb and filling treat. I often serve deviled eggs on Shabbos day instead of egg salad for a more substantial side dish. There are hundreds of recipes and even a few books dedicated to the art of making deviled eggs. But all you really need is a little creativity and perfectly hard-boiled eggs to create this delicious dish. Click here for my tutorial on how to make eggscellent hard-boiled eggs!

I have experimented with many different fillings including sundried tomatoes, horseradish and pickle relish, but my classic recipe below is our all time favorite.

Deviled eggs

7  hard-boiled eggs
1/3 cup mayo
1 heaping tbsp spicy mustard
1/2 tsp onion powder
1/8 tsp salt
pepper, to taste
paprika, for garnish
chives, for garnish

Method:

Follow my instruction in this tutorial to hard-boil your eggs. For easier peeling, use 1-2 week old eggs (fresh eggs do not peel well). Peeling them underwater also helps. Cut eggs in half and gently remove yolks. With a fork, mash yolks well and add all ingredients besides for paprika and chives. You can spoon the filling into the eggs, or for a prettier presentation, pipe them using a ziploc bag. To do this, insert a ziploc bag into a measuring cup (this makes them easier to fill), folding the top of the bag over the rim of the cup. Spoon all the filling into the bag and twist closed, pushing all the filling down towards the corner. Snip the tip of the bag with scissors and pipe into egg whites. Garnish with paprika (try smoked paprika for added flavor!) and chives.


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Chanale’s Salad


There are a lot of things I can’t remember about High School. Like which classroom I was in, where I sat, who most of my teachers were, and a lot of what I learnt! One of the clear memories I do have is associated with food. I imagine we all must have a special memory box that holds the tastes and smells of foods we have experienced. Why is it that those memories always seem to be poignantly embedded in our minds?

I never ate in the lunch room in high school. I always used lunch time to cram for the upcoming test, and noshed on rice cakes and carrots (maybe that’s why I can’t seem to swallow raw carrots anymore). There was one girl in my class who would eat in the classroom as well: Chana’le. Every day, she would come with the same carefully packed lunch – a bag of thinly sliced rommaine, a container of dressing, and a ziploc of thin chow mein noodles. Now you have to remember, those were the pre-shmorgasboard-of-shabbos-salad days, and I had never seen chow mein noodles put into a salad! By the time Chanale’s salad was mixed, she had a large audience around her. The stuff smelled so garlicky and yummy, everyone in the class would just drift over. She was always happy to share, and some were lucky enough to get a crunchy noodle from time to time.

I hadn’t thought of that salad in forever. Recently, something spiked the memory, and I decided to recreate it. It took a few tries, but I knew I had it right when one bite seemed to turn back time, and there I was in my high school uniform, getting a taste of Chanale’s salad!

This salad is so light and refreshing, it makes for a perfect summer meal with a side of protein. Or, if you like to serve lots of dips on Shabbos, you can serve a big bowl of this as your greens. If you are watching your diet, you can leave out the noodles (or just put a few), but it’s just not Chanale’s salad without it!

On a very serious note…It would be remiss of me not to make mention of the terrible tragedy that has befallen the Kletzky family. I think there are some forms of human suffering that are above and beyond all comprehension. There are no words, only tears. May the Kletzky family be comforted among the mourners of Zion and Yerushalayim. And may Hashem, the ultimate protector, watch over us and our dear children. I, for one, am holding them closer tonight.

Chanale’s Salad

Rommaine lettuce
thin chow mein noodles

Dressing:
1 garlic clove, crushed
4 tbsp fresh lemon juice
2 tbsp white wine vinegar
1/2 tsp freshly grated lemon zest
1 tsp salt
Freshly ground black pepper, to taste
1/2 cup extra light olive oil

Method:

Clean lettuce and pat dry. Slice thinly. For dressing, mix all ingredients except for the olive oil. Add olive oil slowly, whisking until emulsified. Pour dressing over salad right before serving and top with chow mein noodles.

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Easy Crochet Apple Trivet

When I imagine getting old, I like to think of myself sitting on a rocking chair on a porch somewhere, crocheting. It doesnt have to be for oldies though. In fact, I think crocheting keeps me young. There’s something about sitting down with a ball of yarn that I find so peaceful and relaxing. It really helps me unwind. When I have some free time, especially in the summer months, I love to whip up quick and easy crochet projects in the cool summer breeze.

I recently purchased these cork trivets at Ikea. Trivets really come in handy, especially when cooking for Shabbos. At $2.99 for a 3-pack, they were really a steal and I just couldn’t pass them up. They were not too exciting as far as looks go, so I decided to crochet some fun designs around them.

Since they are made of cork, you can use these for your hot pots, or as little bulletin boards in your kids room!

Front of Apple:

Using red yarn,

Rnd 1: Ch 4, 12 hdc in the 4th ch from hook (12 hdc)
Rnd 2: ch2, 2 hdc in each hdc around, sl st to ch-2 sp (24 hdc)
Rnd 3: ch2 [hdc in next st, 2 hdc in next st] around, sl st to ch-2 sp (36 hdc)
Rnd 4: ch2 [hdc in next 2 sts, 2 hdc in next st] around, sl st to ch-2 sp (48 hdc)
Rnd 5: ch2 [hdc in next 3 sts, 2 hdc in next st] around, sl st to ch-2 sp (60 hdc)
Rnd 6: ch2 [Hdc in next 4 sts, 2 hdc in next st] around, sl st to ch-2 sp (72 hdc)
Rnd 7: ch2 [Hdc in next 5 sts, 2 hdc in next st] around, sl st to ch-2 sp (84 hdc)
Rnd 8: ch2 [Hdc in next 6 sts, 2 hdc in next st] around, sl st to ch-2 sp (96 hdc)

Back of Apple:

Using white yarn,

Rnd 1: Ch 4, 12 hdc in the 4th ch from hook (12 hdc)
Rnd 2: ch2, 2 hdc in each hdc around, sl st to ch-2 sp (24 hdc)
Rnd 3: ch2 [hdc in next st, 2 hdc in next st] around, sl st to ch-2 sp (36 hdc)
Rnd 4: ch2 [hdc in next 2 sts, 2 hdc in next st] around, sl st to ch-2 sp (48 hdc)
Rnd 5: ch2 [hdc in next 3 sts, 2 hdc in next st] around, sl st to ch-2 sp (60 hdc)
Rnd 6: ch2 [Hdc in next 4 sts, 2 hdc in next st] around, sl st to ch-2 sp (72 hdc)

switch to red yarn,

Rnd 7: ch2 [Hdc in next 5 sts, 2 hdc in next st] around, sl st to ch-2 sp (84 hdc)
Rnd 8: ch2 [Hdc in next 6 sts, 2 hdc in next st] around, sl st to ch-2 sp (96 hdc)

Sew front and back of apple together around the trivet by sewing in and out of parallel stitches around.

For branch:

using brown yarn,

ch10, sc in each ch from hook.

For leaf:

using green yarn,
ch8, sc in 2nd ch from hook. hdc, dc, tr, dc, hdc, sc. ch3. working down the other side, sc, hdc, dc, tr, dc, hdc, sc. sl st all around leaf to finish.

sew or glue branch and leave to front of apple.

For seeds:

using black yarn, sew 3 loops around 2 hdc’s on each side of your circle.

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Blueberry Corn Pancakes


There’s nothing better on a Sunday morning than good old pancakes. OK maybe just one thing: corn cakes. If you like corn bread, like I do, you’ll love these. Blueberries add moisture, tartness and a burst of flavor.

If you want to make the most of summer’s bounty, feel free to add fresh corn into the batter and use the blueberries to make fresh blueberry syrup (easy recipe included below).

Blueberry Corn Pancakes

1/2 c cornmeal
1/2 c flour
1 tbsp baking powder
2 tbsp sugar
1/4 tsp salt
1 c milk
1 egg
2 tbsp melted butter or oil
1 heaping cup fresh blueberries
oil or butter, for frying
maple syrup, for serving

Method:

Combine cornmeal, flour, baking powder, sugar and salt. In a separate bowl, mix milk, egg and butter. Stir wet mixture into dry, mixing until just incorporated. Add blueberries. Do not overmix, batter should be slightly lumpy. Grease griddle or skillet and heat up. Spoon heaping tablespoons of batter onto the griddle. When browned, flip and crisp on other side. Continue with the rest of the batter. Serve with syrup.

Easy Blueberry Syrup

1 cup blueberries
1/2 c sugar
1/3 c water

Method:

Combine blueberries, sugar and water in a pot and bring to a boil. Crush blueberries with the back of a spoon and simmer until thickened, about 15 minutes.

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Sushi Salad II


Google Analytics is a fascinating tool. It allows you to track who visited your website, how they found it and what they looked at, among other things. When I have time, I like to research how people came to Busy in Brooklyn, and which recipes are the most popular. Ever since starting my blog in February, the all-time most popular post is this sushi salad. Being such a crowd-pleasing recipe, I figured it was about time to try another variation. Now I am beginning to understand why just about every kosher pizza shop, restaurant (be it meat or dairy) and supermarket is carrying sushi! I thought the fad might pass at some point, but I think I can rest assured that it is here to stay!

I love making sushi salad because it takes all the hassle out of hand rolling the sushi, but it offers the same taste and texture with minimal effort. It is also visually appealing. For a beautiful presentation, choose vegetables with vibrant colors. I recently made a similar recipe to this one, using shredded carrots in place of the edamame. The bright orange carrots with the green cucumbers and vibrant pink radishes looked picture-perfect. Feel free to try whatever vegetables suit your taste. You can also add mock crab, flaked salmon, lox and/or pickled ginger.

NOTE: Edamame are soybeans that come in a pod. They are commonly served in Japanese restaurants with a dusting of sea salt. Edamame are tasty, fun to eat, and good for you. When served in their pods, just squeeze the beans out and they’ll easily pop. I like to buy them already hulled. They can be found in the freezer section of most supermarkets.

Sushi Salad II

2 cups sushi rice
3 cups water
1 tsp salt
2 tbsp rice vinegar
2 sheets nori
1-2 cups frozen edamame, thawed
3 Persian cucumbers, peeled and diced into tiny pieces
4-6 radishes, diced into tiny pieces
2 scallions, thinly sliced
black sesame seeds

Dressing:

1/4 c extra light olive oil
1/4 c soy sauce
2 tbsp seasoned rice vinegar
1 heaping tbsp Gold’s wasabi sauce
1 tbsp sugar

Method:

Rinse the sushi rice until water runs clear. Soak rice in 3 cups of water for 30 minutes. Add 1 tsp salt. Bring to a boil. Stir once. Cover with lid. Reduce heat to simmer and cook 20 minutes. Remove from heat. Let stand in covered pot for 10 minutes. Pour 2 tablespoons rice vinegar over rice and mix. Put into a Ziploc bag and refrigerate, or use immediately (when it comes to room temperature).

For the nori, with tongs, hold a sheet of nori over a low flame, moving it slowly over the flame to toast it. Be careful not to hold it too close or it will burn. Tear the nori into bite size pieces.

To plate, spread the rice out on a large platter. Top with nori. Sprinkle edamame, cucumbers, radishes, and garnish with scallions and a sprinkle of black sesame seeds. Mix the dressing ingredients and pour over salad.

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