Author: chanie

{Falatkes} Falafel Latkes with Harissa Tahini

There really is no outdoing my poutine latkes from last year. The latkes went so viral, that I cooked them up for the Wall Street Journal and did a latke segment for The Meredith Vieira Show. HuffPost Canada went gaga over them and the rest is history.

I’m not one to rest on my laurels so I had to really blow it out of the water this year. It’s a good thing I had an entire year to think about it! I knew I wanted to go in the Israeli direction, because my food has been really influenced by the amazing flavors and spices of Israeli culture and cuisine. And what’s more quintessentially Israeli than falafel?

When falafel latkes, or as I coined them, FALATKES, came to me, I was beyond excited at the prospect of creating a beanless falafel dish! I prepared my batter, scooped it in the sizzling oil and my brain went crazy. Was I smelling latkes or was I smelling falafel?! I was smelling both!!

And then I took a bite of their crispy goodness and Oh. Em. Gee. I was eating potato latkes. And I was eating falafel. {MINDBLOWN} Poutine latkes – outdone.

If Chanukah wasn’t my favorite holiday before, it is now! Not only was I born on the fifth night, but I got married on my birthday and as I celebrate my 35th birthday, along with my 13th wedding Anniversary, I will be munching on this deeelicious fried goodness. It’s going to be a very happy birthday indeed!

Now, when you create the ultimate Chanukah latke, you have to top it with the ultimate sauce. Tahini is my jam so I made it my favorite way – with delicious spicy harissa mixed in for a deep, rich and spicy flavor. I am legit obsessed with Mina harissa that I tasted at Kosherfest just a couple of weeks ago. It’s spicy, but it’s also kind of sweet, which is never something I expected to find in a harissa. It’s got such a homey small-batch flavor, I just want to slather it on everything! And don’t even get me started on their shakshuka sauce. I can’t wait to create some amazing recipes with it!

If you’re a fan of harissa, don’t forget to try my harissa whipped feta with za’atar eggplant chips. They’re perfect for Chanukah, when it’s traditional to eat dairy foods. You can even fry up the za’atar chips to really get into the Chanukah mood. My confetti latkes with harissa sour cream are another favorite and if you want to go healthy, definitely go for my cauliflower nachos with harissa cheddar sauce. Told you I love harissa. Of course, if you’re looking for other fun Chanukah recipes, don’t forget to check out my Chanukah category, as well as the Chanukah section in my new RECIPE INDEX!  You’ll find amazing appetizers and desserts that are perfect for you Chanukah party.

In the meantime, here are some great tips for making the ultimate crispy latkes!

1- Make sure to squeeze out as much liquid as possible out of your potatoes and onions using a cheesecloth or kitchen towel.
2- Use little-to-no flour to bind the mixture. The potatoes natural starch is usually enough to keep it together.
2- When the batter sits, it tends to get liquidy, so make sure to squeeze out as much moisture as possible before frying.
3- Use a 1/4 cup measuring cup to scoop out your batter. Pack the batter into the cup and place in the hot oil. Use the bottom of the cup to press down on the latkes, creating crisy, lacy edges.
4- Remove your latkes from the oil with a slotted spoon and place on paper towels to drain, but immediately remove to a rack so the latkes stay nice and crisp.

Happy Frying!

Falafel Latkes

2 lb yukon gold potatoes
1 medium white onion, quartered
2 eggs
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
2 cloves garlic
1 tsp coriander
2 tsp cumin
1 1/2 tsp kosher salt
1/4 tsp black pepper
2 tablespoons garbanzo bean flour
canola oil, for frying

Method:

Peel potatoes and immediately place in a bowl of water to prevent browning. In a large bowl, combine eggs, spices, herbs, flour or matza meal and salt and pepper; stir to combine. Drain the potatoes and grate it, alternating between the potatoes and onion, either by hand or with a shredding disc in your food processor. Place the grated potato and onion mixture into a large piece of cheesecloth or a kitchen towel. Wrap it tightly and squeeze out as much juice as possible into a 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 the starch, grated potatoes and onions to the herb mixture and stir to incorporate. Heat oil in a skillet and fry 1/4 cup of batter at a time until golden brown on both sides. Drain on paper towels.

NOTE: If you don’t have garbanzo flour, you can use matza meal or regular flour. If you don’t like cilantro, you can just double up on the parsley.

Harissa Tahini

1/2 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate)
1/2 cup water
1 tbsp fresh parsley, chopped
1 clove garlic, minced
juice of 1/2 lemon
1/4 tsp cumin
kosher salt, to taste
2 tsp Mina spicy harissa, or to taste

Method:

In a bowl, mix the tahini, water, parsley, garlic, lemon juice, cumin, salt and harissa. Whisk until emulsified.


This post was sponsored by Mina. All opinions are my own. View Mina’s amazing assortment of harissa and shakshuka sauce here or follow on Facebook, Twitter or Instagram. 

Related Recipes:

confetti latkes with harissa sour cream
harissa whipped feta with za’atar eggplant chips
cauliflower nachos with harissa cheddar sauce
falafel burgers

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Mexican Hot Chocolate Pecan Pie

It’s amazing how I’m becoming less and less into sweets. I mean, don’t get me wrong, I love a good dessert. But sometimes I find the sugar so overly cloying. Like in pecan pie.

But with pecan pie being so traditional and all, I didn’t want to just cut it out of my life without at least trying. So try I did. And succeed, oh yes, I did!

Enter Mexican Hot Chocolate – the sweet and spicy rich chocolate drink with just the right amount of kick. I love how the bittersweet chocolate and chili balances out the sweetness in this pie. It totally works.

I’ve done this before with brownies, and it has become one of my most favorite recipes. My guests always ooh and ahh over my Duncan Hines fix, thinking I spent hours perfecting the best brownie recipe.

With pecan pie, it’s just the same. The filling is really fairly simple, and if you use a frozen pie crust like I did (insert-surprised-emoji-face-here), it’s as easy as 1-2-3.

This beauty is being gifted to Melinda of kitchen-tested for her pie bar tomorrow, which I will be lucky enough to be sampling from, after her crazy Thanksgiving feast! Sorry that I had to slice it open Mel!

Don’t forget to follow me on Instagram for a play by play of Melinda’s incredible meal! Happy Thanksgiving!

Oh, and happy pie eating too :)


Mexican Hot Chocolate Pecan Pie

3 large eggs
1 cup dark corn syrup
1/3 cup sugar
1 tsp vanilla extract
1/2 tsp kosher salt
3.5 oz. dark chocolate (I used 72% cocoa)
1/2 tsp cinnamon
1/8 tsp cayenne pepper
2 tbsp cocoa nibs, optional (I use these)
1 pie crust (thaw if frozen)
1 cup pecan halves

Method:

Preheat oven to 350 degrees. Melt the chocolate over a double boiler and set aside.

In a bowl, lightly whisk the eggs. Add the corn syrup, sugar, vanilla and salt and stir to combine. Slowly add in the chocolate, mixing as you go, until completely incorporated. Stir in the cinnamon, cayenne and cocoa nibs.

Pour the filling into the pie crust and top with pecan halves (they will float). Bake for 50-60 minutes, until pie is set and jiggles just a little in the center. Cool completely, at least 4 hours, before serving.

Related Recipes:

Mexican hot chocolate brownies
pecan pie lace cookies

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The Silver Platter Review & Giveaway

My first impression of The Silver Platter cookbook was how big and beautiful it is, almost a coffee table book. Having formerly trained in graphic design, I always look at the layout first. And the pictures. Both are stellar. Beautiful, bright and colorful photos accompany each meticulously-written recipe. And the food doesn’t just look good, it looks inviting, and not intimidating in the least. I love the partnership of Daniella and Norene in this book. Daniella is a young mom looking to feed her kids easy and healthy dinners, while Norene brings her culinary expertise, offering sage advice for each recipe.

I think my favorite part about The Silver Platter is that all of the recipes can be made with basic pantry ingredients. Daniella managed to bring a variety of dishes that are packed with flavor using basic ingredients and no added junk. Her recipes are healthy, wholesome and family-friendly without being boring. Many are gluten free and allergy-friendly too. A nutritional index for each recipe is even included in the appendix.

The Silver Platter features recipes that are both basic enough for every day and innovative enough for the holidays. From appetizers, soups and salads, to fish, poultry, meat and dairy, as well as grain side dishes, vegetable side dishes, cookies, treats and cakes, they’ve got everything covered! I can’t wait to try the baby eggplant fans (genius!), crunchy corned beef strips, berry plum soup, snap pea salad with basil-mint dressing, broiled lemon fish, three-seeded schnitzel, basil chicken with sundried tomatoes, raspberry london broil, cheesy quinoa bites, panko-topped bok choy and edamame, fudgy pretzel brownies, white chocolate popcorn clusters, blueberry flan and heavenly halva cheesecake!

In honor of Thanksgiving, I’m sharing some festive recipes for apple cranberry couscous and sweet potato squash soup below, AND, I’m also giving away a copy of The Silver Platter! To enter, simply leave a comment below about your favorite Thanksgiving dish. For an extra entry, follow Busy In Brooklyn via any of the channels below. Just be sure to leave a note in the comment letting me know where you follow.

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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 Tuesday, November 24th, 2015.

Apple Cranberry Couscous
Recipe from The Silver Platter by Daniella Silver with Norene Gilletz
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications
http://www.artscroll.com/silver

1 1/2 cups (about 1 8.8 oz pkg) Israeli Couscous (see Norenes notes below)
1/2 green apple, julienned (do not peel)
1/2 red apple, julienned (do not peel)
1 tbsp lemon juice (preferably fresh)
3/4 cup dried cranberries
1/2 cup candied almonds or pecans, optional
Dressing:
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tbsp honey or pure maple syrup
1 tsp kosher salt
freshly ground black pepper

Instructions:
Cook couscous according to package directions. Fluff with a fork; let cool.
In a serving bowl, toss apples with lemon juice. Add couscous and cranberries.
Dressing: Combine ingredients for dressing in a glass jar; seal tightly, and shake well.
Add dressing to couscous mixture and mix well. Top with almonds, if using. Serve chilled or at room temperature.

Norene’s Notes:
To make this dish gluten-free, use brown rice couscous, quinoa, kasha, or a rice blend; cook according to package directions.
Israeli couscous is actually toasted pasta and originated in Israel. It is also known as pearl couscous or maftoul.

Sweet Potato & Squash Soup
Recipe from The Silver Platter by Daniella Silver with Norene Gilletz
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications
http://www.artscroll.com/silver

1 tbsp olive oil
1 large onion, diced
1 butternut squash (about 3 lb/1.4 kg), peeled and cut into chunks (see Norene’s Notes below)
3 large sweet potatoes, peeled and cut into chunks
3 tbsp honey
2 tsp kosher salt
freshly ground black pepper
6 cups water or vegetable broth
1 tsp minced fresh thyme leaves
additional thyme leaves, for garnish

Instructions:
Heat oil in a large soup pot over medium heat. Add onion, saute for 5 minutes, or until softened.
Stir in squash, sweet potatoes, honey, salt , pepper and water. Bring to a boil.
Reduce heat. Simmer, partially covered, for 45 minutes or until vegetables are tender. Stir occasionally.
Add thyme. Remove soup from heat. Cool slightly.
Using an immersion blender, process soup until smooth. If soup is too thick, add a little water or broth. Adjust seasoning to taste. Garnish with thyme.

Norenes Notes:
To cut squash into chunks easily, try this easy trick. Slash squash in several places with a sharp knife. Microwave for 5 minutes on high (or bake at 350 for 15-20 minutes) Cool slightly. Cut squash into two pieces at the neck. Cut the round bottom part in half. Using a large spoon, scoop out and discard seeds and stringy fiber. Peel squash with a vegetable peeler. Cut in chunks.

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Unstuffed Mushrooms

Thanksgiving is coming up and all I can think about is stuffing. Particularly cornbread stuffing. It’s my absolute favorite! Make that chorizo cornbread stuffing and Ill take two portions please :)

Believe it or not, I did not grow up celebrating Thanksgiving. My mom used to make us turkey sandwiches, just for kicks. And sometimes she’d make some Thanksgiving dishes for Shabbat the week of Thanksgiving. I always wanted to experience the whole turkey-gravy-stuffing-pumpkin pie-cranberry sauce-green bean casserole smorgasbord, but I’m kind of too lazy to make it all! Lucky for me, my friend Melinda from kitchen-tested is doing the whole shebang, and I kind of invited myself over! Melinda is an amazing cook and I cannot wait to see what she has up her chef”s sleeve. Make sure to follow me on Instagram, because I will definitely be posting pics from that sure-to-be-epic meal!

Speaking of lazy, this unstuffed mushroom recipe can also be called lazy stuffed mushrooms, because that is, in fact, what it is. I was digging through my fridge for a side dish the other week, and I found all the ingredients I would need to make stuffed mushrooms. Except I was too lazy to make stuffed mushrooms, so I made unstuffed ones! I added some roasted chestnuts and Chardonnay for a truly festive dish, perfect for your Thanksgiving meal!

Unstuffed Mushrooms

10oz. baby bella mushrooms
1 tbsp olive oil
salt and pepper, to taste
4 sprigs thyme
2 cloves garlic, minced
3.5 oz. roasted chestnuts, roughly chopped
1/4 cup Casa Del Cielo Chardonnay
5 oz. baby spinach

Method:

Heat the olive oil in a large skillet and add the mushrooms and thyme. Season, to taste, with salt and pepper. Saute the mushrooms over medium-high heat until the mushrooms are caramelized and the liquid has evaporated, about 6-8 minutes. Add the garlic and chestnuts and saute until fragrant. Add the chardonnay and cook until most of the liquid is absorbed. Remove the sprigs of thyme and add the baby spinach, cooking until just wilted. Season with salt and pepper and serve.

NOTE: this recipe calls for roasted chestnuts that are sold in a bag, not canned water chestnuts. You can also roast your own chestnuts, here’s how.

This post is sponsored by kosherwine.com. All opinions are my own. 

Related Recipes:

teriyaki mushrooms
spinach stuffed mushrooms
spaghetti squash with spinach, mushrooms and white wine
Tuscan white beans with spinach and white wine

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Za’atar Roasted Kabocha Squash with Silan

{Funny Story} So, when I was growing up, my mom always used to make roasted kabocha squash for Shabbat, except she always called it kaboochie squash. She would send me to the store with a list, and whenever I would ask the guy in the produce department for kaboochie squash, he had no idea what I was talking about! And neither did anyone else in the store. Go figure.

Well this right here ^^^ is what “kaboochie” squash looks like. And once I made my mom show it to me the knobby weird shaped pumpkin, I never had to ask it for again. {Phew.}

Fast forward a number of years (I don’t want to date myself or anything), I was newly married and cooking for Shabbat. I wanted to make the delicious squash my mom had always made growing up, so I googled it, and found that it was actually called kabocha squash. Sorry mom.

It turns out that kabocha squash is actually a Japanese pumpkin, and the stuff is goooood. It’s literally my most favorite squash of all the knobby little things out there. Lucky for me, it’s also the hardest to cut.

Its’ so hard to cut, in fact, that Levana Kirschenbaum, Wholefoods chef par excellence, actually has a picture of herself cutting one open with a hammer in her cookbook! I don’t use a hammer in my kitchen, but here is what I do: First I remove the stem at the top and then I cut it in half vertically. I scoop out the seeds and place it flesh-side-down on my cutting board. Then, following the curve of the squash, I cut it into wedges. Voila!

Now my mom used to cook the kabocha up with a drizzle of oil and lots of brown sugar, and it was deeelish. But I wanted to bring out the savoriness of this squash, so I roasted it up with my favorite spice – za’atar. I coated it all with some sweet sticky silan, for a hint of sweetness, and finished it with an extra sprinkling of sesame seeds. You can garnish it as I did with pomegranate seeds and parsley, or just serve it up as-is for a sweet and savory bite!

Once you familiarize yourself with this awesome squash, feel free to use it in roasted pumpkin soup, my kale and kabocha salad with pears and pecans, or in recipes that call for boring old butternut squash. The flavor and texture of kabocha is by far superior, you’ll never turn back!

Za’atar Roasted Kabocha Squash with Silan Glaze

1 medium kabocha squash, washed well and cut into wedges
2 tbsp olive oil
2 tbsp za’atar
kosher salt, to taste
1/4 cup silan or honey
1 tsp sesame seeds
pomegranate seeds for garnish, optional

Method:

Preheat oven to 400 degrees. Spread the squash out on one or two baking sheets and sprinkle generously with za’atar. Season with kosher salt and drizzle with olive oil. Bake for 20 minutes, or until tender (may take longer for thicker wedges), and brush with silan. Bake an additional 5 minutes.

Garnish with sesame seeds and pomegranate and serve.

Related Recipes:

wilted kale & kabocha squash salad
savory butternut squash fries
za’atar roasted chickpeas
silan roasted figs

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