Category: Appetizer

Falafeltaschen Board


I can’t honestly believe that Purim is just a couple of days away! Which means Pesach is just a month away. And then Shavuos is just a couple of weeks after that. And do you know what happens then? By that time I should be holding my own. actual. cookbook. in. my. hands. Ahhhhh!!!!!


Cookbook, cookbook, cookbook. It is the air that I breathe these days! It is my breakfast, lunch and supper. The thing I think of when I get up in the morning and when I go to bed at night (and all the hours in between). It’s what has me crying from stress and happiness at the same time. It. is. real. and it. is. happening.

I have a newfound appreciation for cookbook authors the world over. I think they all deserve a gold medal for the tedious process of developing, testing, retesting and retesting recipe after recipe until they all start to look the same. I think they deserve the biggest honor for the amount of hours poured over every word and the amount of thought that goes into every page.

I have the greatest respect for food stylists and photographers and photo editors who make the perfect crease in a napkin, get the lighting and shadows just so, and finish the photos with the perfect finesse. And as I wind down to the finish line and wrap up my recipes, my photos, my very heart and soul that I put into this book….I’m forced to stop. Take a deep breath. Because life around me is still living, and the kids need costumes, and shalach manos and….PURIM. I celebrate you with honor and this fabulous FALAFELTASCHEN BOARD that doesn’t need much introduction. I’ll let the photos do the talking.

Happy Purim!

Falafeltaschen Board

1 package store-bought falafel mix (or make your own)
1/3 cup flour
canola oil, for frying

accompaniments:
fresh pita
pickled turnips
preserved lemons
hardboiled eggs
fried eggplant
Israeli pickles
Israeli salad
hummus
tahini
harissa
sumac onions
sauerkraut
parsley

Method:

Prepare falafel according to package directions. If mixture is loose, add flour until the consistency holds it shape. Form into triangular shape by hand, or using a triangular cookie cutter. Freeze until solid.

Heat canola oil over medium heat. Fry the falafel until golden brown. Serve with tahini and accompaniments of choice. 

Related Recipes:

corndog hamantaschen
sushi hamantaschen
baklava hamantaschen
date and almond hamantaschen
healthy thumbprint hamantaschen

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Poke Bowls

Move over sushi salad, poke bowls are in the house! The Hawaiian raw fish dish has become a popular food trend and poke’ bars are popping over all over the place! I recently had a delicious make-your-own-bowl at Bravo Kosher Pizza in New York City and I’ve been wanting to recreate it ever since.

There’s nothing not to love about this light, fresh, quick and easy bowl of goodness, unless of course you don’t like raw fish! In that case, go ahead and use some mock crab (kani), or add some flaked cooked salmon. The possibilities are endless, so make it your own.

Poke Bowls

1/2 cup short grain brown rice, cooked according to package directions
1/2 lb sushi grade tuna or salmon (or a mix), diced
2 tsp soy sauce
1 tsp rice vinegar
1/2 tsp sesame oil
squirt of sriracha
1/2 tsp toasted sesame seeds
1/2 avocado, thinly sliced
1/4 cup edamame, thawed
1 radish, thinly sliced
1/2 cucumber, thinly sliced
1 jalapeno, thinly sliced
1 scallion, chopped
spicy mayonnaise, for serving
sweet sauce or teriyaki sauce, for serving

Method:

In a small bowl, combine the fish, soy sauce, rice vinegar, sesame oil, sriracha and sesame seeds. Divide the sushi rice between two bowls. Top with marinated fish, avocado, edamame, radish, cucumber, jalapeno, and scallions. Garnish with spicy mayo and sweet sauce, to taste.

VARIATION: You may also use quinoa, sushi rice, or go grain-free. Feel free to add any toppings of your choice.

Related Recipes:

sushi burrito
sushi salad
tuna sashimi with herbed crema
kani salad

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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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Salmon En Croute with Creamed Leeks

Salmon en croute is one of my favorite dishes to serve for the holidays. It plates up beautifully, it’s so festive and it’s a winning dish all around! I mean who doesn’t love anything wrapped in buttery, flaky dough, amiright?

I usually go with a simple mustard and brown sugar mixture over the salmon, but I decided to take things up a notch using some of the traditional symbolic foods of the holiday, like honey and leeks. I love that you can incorporate more of those foods into the plated dish as well, and I went with pomegranate seeds and chioggia beets, ‘cuz could you just look at them?

Just call this Simanim Salmon En Croute ‘cuz it’s not only tasty, but so fitting in every way. And if you need a recap on the symoblic foods of the holiday, read this. I’ve also got a handy simanim recipe roundup from a couple of years back and then of course there are my other great simanim dishes like this couscous, this angel hair pasta, this beautiful appetizer and this holiday salad.

Growing up, Rosh Hashanah was a serious holiday and we always kept things intimate with just the family and a simple, traditional holiday meal. It’s that one time of the year to really focus on self introspection and prayer and I like to follow suite without complicating my menu. I don’t go all out with a bunch of different salads and desserts – I just keep my meal well-rounded with an appetizer (round challah with honey, fish and salad), entree (meat or chicken, tzimmes and roasted vegetables, beautifully plated) and a slice of honey cake with caramelized apples to finish the meal. Then I wrap things up and open my tehillim, because there is oh so much to pray for.

I find that there’s no need to overdo your menu when you learn to serve composed dishes that complement each other. Sometimes, when you make too much food, the beauty and flavor gets lost because there is just too much to go around. When I was in culinary school, my teacher gave the example of a woman wearing a simple pearl necklace versus someone who in dripping in lots of (too much) jewelry. Which one makes a better statement? Sometimes clean and simple is the better way to go.

Salmon En Croute with Creamed Leeks

4 slices center-cut salmon fillet, skin off
2 tbsp honey
salt and pepper, to taste
1 large leek, or two medium, sliced into half rings
2 tbsp refined coconut oil*
1/4 cup coconut milk*
4 puff pastry squares, or 1 sheet cut into 4 squares
1 egg + 1 tbsp water, beaten
sesame seeds

Method:

Preheat oven to 400 degrees. Heat the coconut oil over medium heat and add the leeks. Saute until wilted and starting to brown and caramelize. Add the coconut milk and season, to taste, with salt and pepper. Simmer until creamy.

Season the salmon with salt and pepper and drizzle with honey. Spread leeks over the salmon and wrap in puff pastry, seam-side down. Brush the puff pastry with eggwash and sprinkle with sesame seeds. Cut a few diagonal slits in the pastry, taking care not to slice through the salmon. Bake for 20 minutes.

Serve warm over mixed greens with pomegranate seeds, shaved beets (chioggia beets pictured) and a light dressing of oil, lemon (or orange) juice, salt and pepper (or use this dressing).

NOTES:
* if you are sensitive to the flavor of coconut, you may use olive oil or trans fat free margarine in place of the oil and almond milk (or nondairy milk of your choice) in place of the coconut milk. Alternatively, you may leave out the milk for a less creamy texture.

** Feel free to add carrots, apples or any other simanim of your choice to the salad.

Related Recipes:

smashed potatoes with leeks
simanim fritto misto
honey fig roasted salmon
honey mustard salmon

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