Author: chanie

Honey Sriracha Salmon

Ah, you guys!! It feels like forever. I feel like I’m on an alternate universe these days – a cookbook universe to be exact. I’ve been photographing 5-8 recipes a day for my book every day, and social media + blogging has taken a bit of a back seat. I miss blogging and interacting but it will SO be worth it in a couple of months when we all get to hold a beautiful BIB cookbook in our hands, and cook from it!

I’m thankful for this delicious salmon recipe that I have archived from the summer, so I can share something delicious with you all while I get back to the studio. I’ve got 95 photos down and about 50 more to go and I am so PSYCHED! My cookbook assistant, Marnie, tells me that I do the HAPPY DANCE every time I get “the” shot and I’ve been doing a lot of them these days. This is all getting so real and so exciting, mark your calendars for May 2018!

Honey Sriracha Salmon

3 slices salmon filet or 1/3 side of salmon
2 cloves garlic
2 tbsp honey
2 tbsp lime juice
1 tsp sriracha
2 tsp soy sauce
1 tsp sesame seeds
chopped chives or scallions, for garnish

Method:

Preheat oven to 400 degrees. In a small bowl, combine all the ingredients besides for the salmon. Place salmon in a baking dish and pour sauce over it. Sprinkle with sesame seeds. Bake for 15 minutes, basting once. Garnish with chives or scallions.

Related Recipes:

sweet chili salmon
teriyaki salmon
honey fig roasted salmon

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Ice Cream Sandwich Birthday Cake

A couple of weeks ago, we celebrated my son’s 4th birthday. He suffers from life threatening food allergies, and most of his life he’s been told what he CAN’T have. At every birthday party, family get-together and holiday, you’ll find him sitting at a separate table, with a small plate of allergy-free food that we’ve managed to salvage for him. And he never complains. He’s such a champ, always so understanding and mature about it.

Ice cream is one of his favorite things and each day on his way home from school, he asks me to take him to the ice cream store. I really wanted to get him an ice cream cake for his birthday, but it’s impossible to find an allergy-free one, so I decided to make it. This cake was super easy to put together, but you’d never know from looking at it. Needless to say, he was so ecstatic, and a few minutes into devouring his slice, he unassumingly leaned over and gave me a hug. It was everything.


Ice Cream Sandwich Birthday Cake

7 vanilla ice cream sandwiches, cut in half lengthwise
7 chocolate ice cream sandwiches, cut in half lengthwise
2 quarts cookies and cream ice cream, softened
4 sugar cones, crushed
1 cup rainbow sprinkles
special equipment: 9″ springform pan

Method:

Working quickly (so your ice cream doesn’t melt), line the wall of the springform pan with the ice cream sandwiches, alternating between chocolate and vanilla. Freeze until solid.

Spread 1 quart of the ice cream in the center of the cake, top with crushed sugar cones and then the second quart of ice cream. Spread the sprinkles on the top of the ice cream and freeze the cake until solid.

VARIATION: You may use 1 quart chocolate and 1 quart vanilla instead of cookies and cream, or any ice cream of your choice. You can also use crushed oreos instead of sugar cones.

NOTE: Feel free to decorate the cake with fun lolly pops (not the sad little ones I used!) or other candy!

Related Recipes:

funfetti birthday cake
funfetti rose cake smash
ice cream sundae cookies
3-layer rainbow cookie cake

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Salami Potato Latkes

If there’s anything my blog is known for, it’s probably my drunken hasselback salami. Clearly people like the stuff. They like to hang it, they like to dry it, and man do they like to eat it!


If I’m ever in need of a fun recipe idea, I can just stick salami in there somewhere and chances are, it will go viral. My salami babka from last year was such a hit that Abeles & Heymann decided to print it on their actual packaging and, come on, how many of you have NOT tried the hasselback version, even the stores are selling it now! What is it with Jews and salami?


Well, I don’t know, but I’ll tell you this – I’m knee deep in cookbook editing and when I realized that Chanukah was just a few days away, I knew I had to come up with a latke recipe, and pronto. I’ve always got A&H salami in the fridge, and when I opened the door for some inspiration, it hit me. Why not add it to my potato latkes for some seriously salty delicious flavor? I decided to try grating it in my food processor so I could incorporate the salami in fully, and it processed really well! The result is a super fun take on a traditional latke that you will truly enjoy.

Unlike other traditional Jewish foods, I find that people are really purists about their latkes. They don’t want to sub sweet potatoes for potatoes, they’re not interested in the healthier baked versions, no. They want crispy, fried potato latkes that leave your fingers all greasy and your house and clothes smelling like Chanukah.

So here’s the thing: these latkes are a fun twist on the traditional, but they still respect the humble potato latke and they taste pretty classic too, except for some hints of salami.

And if you’re wondering why there’s a carrot in my frying pan, it’s the most brilliant frying hack ever! Somehow the carrot soaks up all the gunk in the oil and it keeps your oil clean throughout frying. You must give it a try!

Happy Chanukah and of course, happy frying!

Salami Potato Latkes:

4 large russet potatoes, peeled
1 small white onion, grated
7oz. Abeles & Heymann salami (see note)
3 eggs, lightly beaten
2 tablespoons matza meal
2 tsp kosher salt
Freshly ground black pepper
Vegetable oil, for frying
spicy honey mustard aioli, for serving (recipe follows)
pickled onions, optional

Method:

Using the shredding blade of your food processor, grate the potatoes and onion and place in a bowl of water to prevent browning. Cut the salami into chunks and grate in the food processor.

Drain the potatoes and place into a large piece of cheesecloth. Wrap it tightly and squeeze out as much juice as possible into a large mixing bowl. Let the juice sit for a bit so the potato starch settles to the bottom. Slowly pour the liquid out of the bowl (into the sink), leaving the potato starch in the bowl. Add grated salami, eggs, matza meal, salt and pepper to the starch and stir to combine. Mix in the grated potatoes and onions. Heat oil in a skillet and fry until golden brown on both sides. Drain on paper towels.

TIP: Use 1/4 cup measuring cup to portion out the latkes. This makes the latkes the same size. When you scoop out the batter into the pan, use the flat underside of the measuring cup to press down on the latke and spread it out. This creates super crispy edges.

NOTE: 7oz. yields a very mild salami flavor, for a more pronounced salami taste, use the entire 14oz. package.

Yield: approximately 15 medium latkes.

Spicy Honey Mustard Aioli:

1/2 cup mayonnaise
2 tbsp yellow mustard
2 tbsp honey
1/4 tsp cayenne pepper, or, to taste

Mix all the ingredients in a bowl until smooth.

This post is sponsored by Abeles & Heymann.
Follow them on Facebook, Instagram or Twitter! 

Other Latke Recipes:

sabich latkes
falafel latkes
poutine latkes
confetti latkes with harissa sour cream
butternut squash latkes
cheese latkes with raspberry sauce

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Greek Salad with Feta Croutons

Well hello there everyone! It seems like forever since I’ve actually blogged a new recipe here on BIB! I’ve been in full on cookbook mode these passed few weeks and I couldn’t be more excited about how things are moving along! I was so nervous about how I’d be able to juggle the cookbook, social media posting, messages and blogging but somehow it’s been working. Blogging has definitely taken a back seat, and for the first time in six years of blogging, I’ve starting skipping a week or two here and there. There was a time I thought everything would come crashing down if I didn’t post every. single. week. but lo and behold, the blog is still here and everyone is alive and well.

The truth is, it was hard getting back into it but I couldn’t let Chanukah go by without a few special recipes. I mean, it really is my favorite holiday and as many of you now, it’s both my birthday and Anniversary as well! Chanukah is my favorite time to fry up something crazy, make something Greek and go all out in the dairy department, and I’ve combined all three in this awesome salad!

Most of you have eaten Greek salad about a million times in your life, but you’ve probably never tried tried frying the feta into croutons. Yes! I said FRYING THE FETA INTO CROUTONS! How awesome, right?? At first I wasn’t even sure if it would work but a Chanukah miracle happened (early) and the feta fried up beautifully! It was also my first time using Trader Joes cholov yisroel feta which apparently has been a hidden treasure for the past several years, and OMG is it decadent. It’s crazy salty (which I kinda love), but oh so smooth and it also slices so, so nicely without crumbling. The breadcrumbs really help cut through all that saltiness, and with a forkful of veggies, it’s the perfect little bite.

It’s funny because I was never really much of a feta person, probably because I never had really good feta, so Greek salad wasn’t really on my list of faves. It might also have to do with the fact that I’m not a fan of goat or sheep milk products, and most feta is made with sheep milk. I’m so crazy sensitive to the taste, that I can tell if my butcher used the meat grinder to grind lamb before he grinds the beef, because I can taste even the slightest hint of it. And it’s so, so sheepy. I mean, I’m no picky eater but I just. can’t. swallow it.

What’s crazy is, I decided to give the Trader Joe’s sheep’s milk feta a try because so many people told me it was the best feta they ever ate (it’s imported from Israel after all), and even though it had the absolute, most slightest hint of sheep, I was able to tolerate – and even enjoy – it.

So, if you can find Trader Joes best kept secret, go grab a package for this awesome recipe, or use your favorite brand. This post is not sponsored by TJ’s, although how amazing would that be, right?

Greek Salad with Feta Croutons

2 heads romaine lettuce
1 pint grape tomates, cut in half
1 English cucumber, sliced
1 red onion, thinly sliced into half rings
1 cup black olives, sliced
lemons, for serving

Spread all the ingredients out on a platter and top with feta croutons. Drizzle with lemon dressing.

Lemon Dressing:
1/3 cup extra virgin olive oil (use light if you don’t like the flavor)
1/4 cup freshly squeezed lemon juice
1 tsp oregano
1 tbsp honey
salt and pepper to taste

Add all the ingredients to a container and shake vigorously before serving.

Feta Croutons

1 package feta cheese, cut into cubes
1 cup panko crumbs
1/2 tsp dried basil
1/4 tsp lemon zest
salt and pepper, to taste
1/3 cup flour
2 eggs, beaten
1 cup canola oil, for frying

Prepare three bowls for dredging. Place the flour in one bowl and season with salt and pepper. Place the eggs in a second bowl and season with salt and pepper. In a third bowl, combine the panko crumbs, basil, lemon zest, salt and pepper.

Heat the oil in a saucepan (I prefer to use a small saucepan so I can use less oil, a wider pan will require more oil to make it deep enough for frying).  Dip the feta cubes in flour, then egg, and then panko crumbs. Fry in oil until golden brown and drain on paper towels. You may make the croutons a few hours in advance and warm in the oven to crisp up before serving (if necessary).

Related Recipes:

spinach pappardelle with feta and fried poached egg
harissa whipped feta with za’atar eggplant chips
summer tomato feta salad
roasted eggplant parmesan with feta

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Food Files Cookbook + Giveaway!

I was recently lucky enough to receive a copy of the beautiful new cookbook, Food Files, benefiting Yeshiva of Flatbush. The book is a compilation of beautiful, healthy, seasonal and original recipes from home cooks in Flatbush, Brooklyn. As a food blogger, I’m honored to receive review copies of cookbooks all the time. Sometimes the books are nothing to write home about, and they end up in the growing “give away” pile in the basement. Other times, the books are so beautiful that they’re worthy of your coffee table, and this, my friends, is one of them.

I was pleasantly surprised at the simple yet sophisticated style of this book, the stunning photos and the original recipes. All too often cookbooks are filled with recipes and adaptations of recipes that we’ve all seen before, but Food Files is filled with truly original dishes that capture the inventive cook.

Some of the recipes that caught my eye include homemade burrata, cauflower tabbouleh with raw falafel balls (yes!!), porcini mushroom latkes with truffle infused chive cream, farro leek soup, date hazelnut and feta salad, lemon poppy seed pancakes, green chili mac ‘n cheese, spiked sweet potatoes (recipe below), Chilean sea bass kanafe, mushroom stuffed ribeyes, no bake chocolate hazelnut cheesecake, peanut butter honeycomb pie, and tartufo martinis.

With Thanksgiving just a week away, please enjoy sample recipes for Asian Glazed Turkey Breast and Spiked Sweet Potatoes from the book, below!

Food Files makes a great Chanukah gift and is available for purchase here, but I’m so excited to be giving away a copy of their cookbook as well!

GIVEAWAY DETAILS:

To enter the giveaway to win a copy of Food Files:

1. Leave a comment below letting me know your favorite cookbook.
2. For an extra entry, follow Busy In Brooklyn via Facebook, Twitter, Instagram or Pinterest. Just be sure to leave a note in the comment letting me know where you follow.

Giveaway is open to U.S. residents (for international entries, prize can only be shipped in the U.S.). Winner will be chosen at random at 10:00 AM EST on Thursday, November 23rd, 2017.

Asian Glazed Turkey Breast
Recipe by Julie Ebani, reprinted with permission from Flatbush Food Files

FOR THE MARINADE:
1 cup orange juice
1/4 cup soy sauce
1/4 cup mirin
1/2 cup sake or dry white wine
5 tablespoons honey
2 tablespoons Dijon mustard
6 cloves garlic, minced
1 (14- to 15-pound) turkey breast,
on the bone
1 1/2 teaspoons curry powder
2 teaspoons paprika
1 teaspoon garlic powder
Salt and pepper, to taste
8 to 10 sprigs thyme
1 tablespoon cornstarch, diluted
in 1/4 cup cold water

Preheat the oven to 350°F. Make the marinade: In a bowl, combine all the marinade ingredients. Mix well and set aside.
Place the turkey breast in a large roaster. Sprinkle the curry powder, paprika, garlic powder, salt, and pepper evenly over the turkey breast. Put the thyme sprigs inside the cavity of the turkey, between the breast and the bone. Spoon the marinade over the turkey and roast it, uncovered, for 2 hours, basting about every 15 minutes so that the flavors are well
absorbed. If you see that the skin is getting too dark, cover it lightly with foil. Remove the turkey from the oven and let it rest for 30 minutes before slicing.
To make the gravy, transfer the juices of the turkey to a small saucepan and bring to a boil. When the liquid is boiling, lower the heat and allow the liquid to simmer, uncovered, for 10 to 15 minutes, until it has reduced by half. Add the cornstarch mixture to the liquid and let it simmer until it thickens to a gravy-like consistency, about 2 minutes.
The turkey can be served whole and carved at the table, or it can be served already sliced, with the gravy drizzled on top. Reserve the rest of the gravy to be served on the side.

Spiked Sweet Potatoes
Recipe by Micki Horovits, reprinted with permission from Flatbush Food Files

1/3 cup orange juice
1/3 cup apple cider
1/3 cup whiskey
1/3 cup maple-flavored agave
Cinnamon, to taste
4 to 6 sweet potatoes, peeled
and cubed
Oil, to coat the baking pan
1/4 cup brown sugar, for topping
1 bag marshmallows

Preheat the oven to 375°F. In a bowl, mix the orange juice, apple cider, whiskey, agave, and cinnamon together. Add in the sweet potatoes and stir to coat.
Place the potatoes in a large, lightly oiled oven-to-table baking dish. Crumble the brown sugar on top. Bake for about 1 hour, until the sweet potatoes are glazed and soft.
When the sweet potatoes have come out of the oven, top them with marshmallows. Be generous; they should almost be packed in, and you shouldn’t be able to see the sweet potatoes underneath.
Raise the oven temperature to broil. Broil for a few minutes, until the marshmallows are toasted and golden brown.

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