Author: chanie

Pepper Crusted Tuna with Pineapple Guacamole & Herbed Crema

I used to hate raw fish. It make me all squeamish. Raw meat too. I mean why would you want to eat raw food, possibly swimming with parasites, if you could eat it cooked, am I right? I was fine with a runny egg or two. Or three. But not the real proteins. Put a fancy plate of beef tartare with a raw egg in the center in front of me and I was out the door.

But then sometime about a year or two ago, I decided I was done being afraid of food and I wanted to try everything. I’m still not a fan of beef tartare but I’ve come to love raw sushi. It’s so much fun to be able to order off the entire sushi menu now, and not just the cooked rolls! You’ll be surprised just how easy it is to prepare pepper-crusted tuna sashimi at home. Just make sure you get the freshest, best quality tuna out there for this dish.

Pepper Crusted Tuna 

2 sushi-grade fresh tuna steaks
coarsely ground black pepper
kosher salt
1 tsp olive oil
1/2 tsp sesame oil

Coat the tuna steaks evenly on all sides with a generous amount of freshly-ground black pepper and a pinch of kosher salt. In a frying pan, heat the olive and sesame oil over high heat. Sear the tuna steak for a few seconds on each side, just enough to form a crust, but not to cook the fish through.

For a medium-rare steak, cook for 1 minute per side.

NOTE: to make even rectangular or square slices, first cut your tuna steak into strips and sear each one individually. Slice thinly against the grain.

Pineapple Guacamole

2 avocados
1 clove garlic, minced
1 small or ½ large jalapeno, seeds and veins removed, minced
½ small red onion, diced small
⅓ cup finely diced fresh pineapple
juice of 1 lime
1 tbsp olive oil
kosher salt, to taste
cilantro, optional

Peel and dice 1 avocado. Add to a bowl and mash. Peel and dice the second avocado and add it to the bowl without mashing. Add remaining ingredients and gently mix to combine. Adjust seasoning, as necessary.

Herbed Crema

1 cup sour cream
handful of fresh parsley or cilantro, or a mix
1 clove garlic
1 tsp fresh squeezed lime juice
kosher salt, to taste

Add all ingredients to a food processor and blend until smooth.

Related Recipes:

pan seared tuna steak
persimmon guacamole
jalapeno crema

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Everyday Secret Restaurant Recipes Review & Giveaway

In the spirit of my Blogoversary last week, I figured it was about time for a giveaway. And I’ve been itching to review the latest cookbook in the Secret Restaurant Recipes series, so it worked out just perfectly!

Like all of the cookbooks by seasoned cookbook writers Leah Schapira and Victoria Dwek, Everyday Secret Restaurant Recipes does not disappoint. It’s got the same beautiful graphics, breathtaking photos and clean-cut layout as it’s original, but the recipes are a bit less glitzy yet not one bit less mouthwatering.

For this round, the writers went to everyday establishments – grills like the famous Fish Grill in LA (where I’ve noshed on their famous fish and chips), local favorites like Bagels ‘n Greens (ever taste their insane donuts?!), Boeuf & Bun (loooove their bondi burger), Izzy’s BBQ Addiction (I’m legit addicted, it’s in my ‘hood after all), Mendelsohn’s (we love their breaded cauliflower) and Pizza Time (best kosher pizza outside of Israel IMHO). They’ve covered Miami hot spots like 26 Sushi & Tapas (lettuce wraps please!), China Bistro (love their spicy chicken and eggplant) and Zak the Baker (I’ll have everything on the menu) and National must-haves like C  & R Kitchen (I’m till dreaming of the prime rib I had there), Milt’s BBQ (I must get there soon!), And Nobo Wine & Grill (I’ve already booked my reservation). Of course we can’t forget all the International spots like Aussies Milk & Honey (I had a great lunch there!), Israel’s Rimon Cafe (great memories!), and eateries in Austria, Brazil, England, Panama and Uruguay.

When they say they’ve hit the little guys, they mean it. They’ve got supermarkets like Pomegranate and Breadberry in Brooklyn, heimishe bakeries like Zishes in Monsey and even stadium joints like Legends in Yankee stadium. My favorite though would have to be The Wandering Que, a BBQ trailer that hauls it’s Texas-style BBQ rig around town. Leah & Victoria have indeed covered their tracks.

Of course I’m partial because my ‘hood made it to the Kosher Food Trends list (we house the famous Basil Pizza & Wine Bar, Boeuf & Bun & Izzy’s BBQ Addiction after all) and having my name on the shout-out list was a nice surprise (I shared some of my favorite hot spots). But the truth is – we have to let the recipes do the talking. The fact that roasted chickpeas are the first recipe of the Starters & Sides should say something. They’re my absolute favorite nosh to date. But the kani poppers, beef fry apricots, buffalo cauliflower, tater poppers and smoked hot wings tickled my fancy as well. Soups & Salads are down to earth, with recipes like black bean soup, Asian nappa salad, harvest twist and peach glazed chicken salad. They’ve even covered basics like store coleslaw (haven’t you always wondered how to get it just right?) and potato salad. Sandwiches are possibly my favorite chapter, and thankfully they’ve included the Morning Scramble from Boeuf & Bun, so when I don’t feel like walking up the block to their hip joint, I can just make it at home! My husband is particularly excited about Essen’s Sino Steak Sandwich, a dish he grew up eating! Pretzel sticks, honey mustard pargiot, chicken Pad Thai and Gotham glazed ribs are favorites from Chicken & Meat while the grilled fish taco, bourbon salmon and sushi pizza stood out from the Fish. They’ve even got Brunch & Lunch covered with recipes like Israeli breakfast, creamy home fries, and veggie chili, but I’ll take the creme brulee freezer. They finish off with a bang with dessert goodies like Zak the Bakers chocolate rugelach, T Fusion’s churros and Lula’s halva parfait. Mmm mmm good.

So, should you buy this book? Well, if you live in a place that doesn’t have too many eateries or you don’t mind cooking up some restaurant fare that’s not too intimidating, then this is the book for you. While the cookbook includes “everyday recipes” don’t expect them all to be quick and easy. If they’re good enough to be on a menu in a cafe somewhere, they’re going to require some work. But it looks to me like it will be well worth the effort.

Purchase Everyday Secret Restaurant Recipes on Amazon.

Read a review of Secret Restaurant Recipes.

GIVEAWAY DETAILS:

So lets get down to business because I know you are waiting! To enter this fabulous giveaway, here’s what to do!

1. Leave a comment on my Blogoversary Post letting me know your favorite BIB recipes of the past 5 years and/or what you’d like to see on the blog this year.
2. Leave a comment here letting me know your favorite kosher restaurant worldwide.

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.

Facebook
Twitter
Instagram
Pinterest 

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 Wednesday, February 3rd, 2016.

SAMPLE RECIPES:

Gong Bao Chicken (Dini’s Kosher Restaurant, Beijing, China)
from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications http://www.artscroll.com/Books/9781422616475.html

1 lb chicken breast, cubed
3 Tbsp cornstarch
2 Tbsp water
pinch coarse black pepper
oil, for frying
2 Chinese leeks or scallions
3 Tbsp salted peanuts

Sauce:
2 tsp soy sauce
2 Tbsp sugar
4 tsp vinegar
2 tsp hot sauce
4 tsp ketchup

Place chicken into a small bowl. Sprinkle with cornstarch; top with water and black pepper. Mix to coat the chicken. Let stand for 2 minutes.
Meanwhile, heat oil in a wok or sauté pan over high heat. When oil is very hot, add chicken cubes in batches; fry for 4-5 minutes. Remove from pan and drain on paper towels.
Drain oil from the pan. Add soy sauce, sugar, vinegar, hot sauce, and ketchup. Cook until sauce thickens slightly, 2-3 minutes. Add chicken and scallions; toss to coat. Top with peanuts.

NOTE: We’ve tested this with all different types of hot sauce and they’ve all been successful. Halve the quantity if serving this dish to children -L.

Cali Love Panini (Holy Schnitzel, NY)

from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications http://www.artscroll.com/Books/9781422616475.html

3/4 lb. boneless skinless chicken breast, thinly sliced
1 tbsp oil
salt, for sprinkling
pinch coarse black pepper

Roasted Eggplant:
1 eggplant, thinly sliced and quartered
salt, for sprinkling
2 tbsp oil

Pesto Sauce:
1/2 cup mayonnaise
2 tbsp chopped fresh basil (about 12 fresh leaves)
1 tbsp chopped fresh parsley (about 2 sprigs fresh leaves)
1 garlic clove
1 tsp lemon juice
1 oz. pine nuts, toasted

For Assembly:
1 avocado, sliced
8 sundried tomatoes
2 (10 inch) baguettes

1. Prepare the eggplant: Add eggplant slices to a colander; sprinkle generously with salt. Let sit for 30 minutes. Rinse and pat dry.
2. Preheat oven to 425 degrees. Add eggplant to a greased baking sheet; toss with oil. Bake for 20-30 minutes, until crispy and soft.
3. Prepare the pesto; In a food processor, combine mayonnaise, basil parsley, garlic lemon juice and pine nuts. Blend until smooth.
4. Prepare the chicken: Coat chicken slices in oil; season with salt and pepper. Heat a gril or grill pan and cook, about 2 minutes per side.
5. Assemble the sandwich: Cut open a baguette. Spread both open sides of the baguette with pesto. Add half the sliced avocado, eggplant, sundried tomatoes and chicken. Close sandwich; toast in a panini press. Repeat with second baguette and remaining pesto, chicken and vegetables.

NOTE: To have eggplant slices that fit nicely into a sandwich, first cut the eggplant into rounds. Then, slice the rounds further into quarters.

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Blogoversary Funfetti Pecan Turtles

Happy 5th Blogoversary!!!! Will somebody pinch me?! I honestly cannot believe that I have been blogging since my first post back on January 19th, 2011. That is FIVE WHOLE YEARS of posting consistently 1-2 times a week. 260 weeks, 1,825 days of committing myself to this foodie journey. A journey that has taken me to places I never dreamed.

I never imagined this blogging thing would become a life’s passion and so much more than just a hobby. I’m so proud of the progress I have made as a chef (I had some embarrassing moments like these and these) and the strides I have taken as a food photographer (with hands-over-eyes emoji moments like this and this). I’ve thought about updating old recipes with better photos, or removing some posts that didn’t go over well, but the truth is, my blog is not just about the recipes and the photos, it’s about my journey.

I love when I meet up and coming foodies who are thinking about starting a blog. I always tell them to go back to the old days of BIB, and they’re always wowed by my progress. I think it’s such an important lesson for all of us, in whatever stage we find ourselves – as mothers, daughters, teachers, musicians, you name it – we can all get better at what we do, we just have to practice!

This is so true of photography, my photos are constantly evolving as I’m learning to find my photography voice. But as a foodie too – I’ve learned never to say no to anything, and my willingness to try new things has really opened up my palate. I’ve learned to love foods and spices I used to hate (like fresh ginger and brie) and not to be afraid of making my own bread or learning new cooking techniques. I have become quite fearless in the kitchen and for that I am thankful.

I’m so grateful to you, my loyal readers, who encourage me to challenge myself and wow you with fun and original twists on traditional foods, healthy spins on comfort food, and delicious baked creations which I used to detest. It’s all you. {Insert emoji kisses here}

To show my appreciation, I decided to ride the funfetti wave, because you all seemed to love last year’s funfetti cake which was so popular, it went viral! I love the idea of using the same theme for my Blogoversary each year (I wish I had thought of it sooner), so I’m going to stick with the funfetti thing for many more Blogoversaries to come!

These cute little funfetti pecan clusters are made with 5 pecans, to celebrate my 5th year of blogging! They’ve got the most incredible artisan caramel and I hope you give them a try!

In the meantime, as we head into my SIXTH YEAR (ahhhhh!), I’d love to hear from you. What would you like to see on the blog this year? What are some of your favorites from years past? Have there been any BIB kitchen fails? Please share in the comments below!

Happy Blogoversary! Cheers to many more, and hopefully a cookbook too, very soon!

Blogoversary Funfetti Pecan Turtles

2 cups pecan halves
1 recipe caramel 
12 oz. good quality white chocolate
colored sprinkles

Method:

Preheat oven to 375 degrees. Spread the pecans in a single layer on a baking sheet and bake until warm and fragrant, about 5 minutes. Cool and set aside.

Prepare the caramel as per instructions and allow to cool for 20-30 minutes until caramel has thickened and is no longer runny.

Melt the white chocolate over a double boiler.

Line a baking sheet with parchment paper and spoon small dollops of white chocolate onto the baking sheet, using the back of the spoon to smooth it into a small circle. Arrange 5 pecan halves onto each chocolate circle, as pictured. Continue making circles of chocolate, then adding pecans until you have used up your pecans. Place the baking sheet in the fridge for a few minutes, until the chocolate has set up.

Remove the pecans from the fridge and top each cluster with caramel. Refrigerate again until caramel sets.

Place a spoonful of white chocolate over the caramel and top with colored sprinkles. Return to the fridge or set aside until chocolate is firm.

VARIATION: If you don’t want to make caramel from scratch, you may use store-bought caramels. Melt the caramels over a double boiler with a splash of heavy cream or milk and stir until smooth.

NOTE: If you make the caramel from scratch, you will have some left over. Pour the leftover caramel into a parchment lined pan and make caramel chews as per instructions.

Related Posts:

1st Blogoversary Mulled Wine
2nd Blogoversary BBQ Brisket
4th Blogoversary Funfetti Cake

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Artisan Caramels (NO CORN SYRUP)

New Years may have come and gone, but I’ve still got a lot of foodie resolutions to accomplish. Besides for the typical “I’m finally going to lose those stubborn 20 lbs. I’ve been struggling with” promises, I decided to tackle some things in the kitchen this year, and I don’t just mean cooking diet food.

I meet people all the time and one of the questions I’m often asked is, “Are you a chef?”, and I never quite know what to say. Sure I’m a recipe developer who develops custom recipes for companies, writes for food magazines and teaches cooking classes, but am I a CHEF? To me, being a chef is not about the certificate (although I did go to culinary school) or which restaurant you work in. Being a chef means food is your passion, and you are constantly striving to keep with the times and get better at what you do.

Being a chef, to me, means you watch cooking shows and read food magazines in your free time. It means you experiment with cooking techniques and ingredients and you’re never satisfied with the status quo. It means you must try the latest sous vide machine and keep up with the ever-changing food trends. It means you don’t say “I don’t do pastry” or “Smoking is not my thing”.

So when I thought about my foodie resolutions this year, I decided that I have to try everything at least once. There’s no more “I don’t bake” or “I don’t do dough”. If food is my passion (it is!), then I want to be well versed in all things food. Over the past few months, I’ve been taking this commitment to heart, and I’m happy to say I’ve mastered these things in 2015:

✔️ made my own sourdough bread
✔️ learned to cook sous vide
✔️ made a variety of pickled vegetables
✔️ Used fondant for the first time
✔️ Created my own blend of dukkah
✔️ Cooked with plantains
✔️ Made homemade krembos
✔️ Made bread bowls for soup
✔️ Spiralized everything!
✔️ Learned to tolerate cilantro (this is a real victory for me!)
✔️ Made cauliflower everything (rice, couscous, buns, pizza crust, nachos chips)

Now for 2016, some of my foodie resolutions included:

✔️ Learn to smoke meats
✔️ Make kimchi
✔️ Make homemade soft pretzels
✔️ Make my own laffa and pita
✔️ Experiment with flavored sugars and salts
✔️ Deep fry a poached egg
✔️ Make egg yolk ravioli
✔️ Make caramel
✔️ Bake with kataifi

I’m happy to say that as of this writing, I’ve already made homemade pita, and obviously I’ve mastered the art of homemade caramel!

I have to hand it all to my dear foodie friend Melinda Strauss of kitchen-tested, the caramel queen! ‘Mels are even part of Melinda’s name, that’s just how much caramel runs through her veins. She used to sell the most incredible nondairy caramels, aptly named caraMELS, and when I decided to take on the caramel challenge, I knew just who to turn to!

The truth is, this dedicated caramel post was never supposed to happen. Instead, I was working on a special PECAN TURTLE recipe for next week’s blogoversary post, and when I posted pics of the caramel making process, everyone went gaga with requests. And since the caramel making process was a journey in itself (it took three tries to get it right), I decided it deserved a dedicated post.

Melinda gave me a basic recipe to work with, and she really held my hand through the process. Mel and I both have a passion for health-minded recipes, and we both decided that pulling off a corn-syrup-free caramel would be an amazing feat. Most homemade caramel recipes call for corn syrup, and they are a lot easier to make, but I was up for the challenge. After my second batch burnt though, I was feel frustrated and almost ready to give up. But I persevered and boy was it worth it!

The best part about working on three batches of these babies was being able to play around with the ratios to make the perfect combination of chewiness and buttery flavor. Mel was kind of worried when I wanted to add more cream and butter but the proportions worked out perfectly in the end. #thirdtimesacharm.

Stay tuned for a special blogoversary post next week featuring this caramel!

Homemade No-Corn-Syrup Artisan Caramel
adapted from kitchen-tested

YEILD: 30 small caramels

2 cups sugar
½ tsp cream of tartar
1 cup water
1/3 cup heavy cream, room temperature
3 tbsp unsalted butter, room temperature
1 tsp vanilla
1/2 tsp fine sea salt
fleur de sel, for finishing (I prefer this brand)

Special Equipment: candy thermometer

Line an 8×8 baking dish with parchment paper so that the excess hangs over the edges. Spray the parchment and the sides of the dish with nonstick spray.

In a large pot, combine the sugar, cream of tartar and water and set over low heat to caramelize. Whisk continuously until the sugar dissolves completely and the syrup is clear, around 5-8 minutes. To prevent crystallization, do not rush this step! If sugar crystals appear above the surface of the syrup, wipe down the sides of the pot with a damp pastry brush.

When the sugar dissolves, clip an instant-read thermometer to the side of the pan so that the heat sensor is immersed in the sugar (it must be immersed or it will not read the temperature correctly!). Raise the heat to medium-high and bring the syrup to a boil, whisking until bubbles begin to form, then stop stirring. Continue cooking the sugar without stirring, brushing down the sides of pot if crystals form. Because this is a no-corn-syrup recipe, this process can take 10-15 minutes, do not attempt to rush it by raising the heat!

Once the sugar starts to caramelize, it will quickly darken. Watch it carefully to make sure the caramel does not burn, and if it starts to darken more around the edges, lower your heat a bit, and swirl it with the thermometer to keep the color even throughout. When the syrup reaches 350 degrees F and is a medium-dark amber color, remove it immediately from the heat and add in the heavy cream and butter. Be careful because the mixture will sputter and foam at this point.

When the mixture settles, stir with a silicon spatula until smooth. The caramel will begin cooling down so return the pot to the stove and boil until the mixture reaches 248 degrees F, around 1 minute. Remove the pan from the heat, add the salt and vanilla and stir.

Pour the caramel into the parchment-lined dish and knock the pan against the counter to remove air bubbles. Let the caramels set for 2 hours – overnight in a cool, dry place.

Lift the caramels out of the dish using the parchment paper and sprinkle with fleur de sel. Cut into desired shape with a sharp knife. If the caramels stick to your knife, spray your knife with a little nonstick spray.

Cut squares of wax or parchment paper a little larger than the size of your caramels and wrap each caramel, twisting the edges closed.

Caramels will keep at room temperature for up to 2 weeks.

NOTE: If you store the caramel in an airtight container to use later (for turtles, cookies etc), you will need to place it in a bowl of boiling water to warm before pouring.


Related Recipes:

s’mores toffee bark
speculoos toffee party mix

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Banana Nut Greek Yogurt Bowl

Bowls are all the rage right now, at least that’s what everyone’s calling them! They’ve got grain bowls, smoothie bowls, salad bowls and soup bowls. Of course these are foods that have gone into bowls before, but now instead of mixing stuff together, the food is neatly organized on a base of smoothie batter, grains, greens or broth. It’s prettier and we all love seeing so many different options on our plates, right?

I’m not a big fan of smoothies, and the idea of topping off a fruit soup with more fruit just doesn’t do it for me, but yogurt I can take. I love to start with a base of plain tangy Greek yogurt. I almost feel like I’m indulging in soft serve (if I dream a little, ok?) and topping it off with some of my favorite toppings makes it feel like a treat. And since muffins or pancakes or scones are not happening around here, I’ll take it!

OK I may have just said that I don’t like smoothies, but the truth is, there is one smoothie that I love and that’s what inspired this yogurt bowl. So if you are into smoothies, give it a try too!

Banana Nut Greek Yogurt Bowl

1 container plain Greek yogurt
1 banana, sliced
2 medjool dates, chopped
toasted oats or granola
heaping spoonful of almond butter
drizzle of silan (date honey) or honey
pinch of cinnamon
fresh figs, optional

Method:

Add the Greek yogurt to a medium sized bowl and top with sliced bananas, dates, oats, almond butter, silan and cinnamon. Enjoy!

Related Recipes:

banana, date, almond milk & honey smoothie
blueberry sweet potato granola salad with strawberry yogurt dressing
banana oat pancakes
strawberry banana yogurt parfait with homemade granola

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