Category: Appetizer

Blogoversary BBQ Brisket

I honestly can’t believe that two years have already passed and the Busy In Brooklyn blog is still going strong. Like many people, I have a tendency to take up new hobbies only to drop them several months later. So when I started my blog back in January 2011, I never imagined it would grow to become so much a part of my life. Cooking is no longer a chore, it has become a full-blown passion. And blogging about it has given me the opportunity to find my voice and express myself. I have truly found my niche, and I am ever so grateful for it.

One of my very first posts on BIB was also for a pulled BBQ brisket. Except it wasn’t mine. Back then, I had no idea how to make pulled BBQ beef from scratch. So I did what any novice cook would do. I followed a recipe. That called for store-bought BBQ sauce.

Fast forward two years and I decided to try my hand at my very own pulled BBQ beef. I put a little of this and a little of that, but I wasn’t quite sure how it was going to come out. When the meat was finally ready (they don’t call it a slow cooker for nothing!), I served it to my finicky kids and they couldn’t put their forks down. I’m telling you people – this recipe is that good. And you know why I’ve been holding onto it for so long?  Because I wanted to save it as a gift to you; my readers. Blogoversary Brisket. It’s the least I can do to say THANK YOU for being such an awesome group of fans.

This mouth-watering shredded BBQ beef recipe epitomizes just how far I’ve come as a cook since I started BIB. Over the past two years I’ve been able to hone my skills in the kitchen, practicing and learning new techniques and flavors. And I would have never made it here if not for you guys. Your constant support, enthusiasm and interest in my recipes have encouraged me to push my limits to create fun and exciting new dishes.


Over the past year, BIB recipes have been featured on sites like Yahoo, Yummly, Dash and countless kosher websites. Numerous recipes have been printed in the Binah Magazine and the The Jewish Press. I’ve even been interviewed on the radio! It’s been a great journey, thanks for coming along for the ride.

Here are some stats for the BEST OF 2012:

Most popular category: dessert recipes
Most popular recipe: roasted eggplant parmesan with feta
2nd most popular recipe: s’mores chocolate toffee bark
Most popular craft: mustache straws
Most popular how to: make sorbet
Most commented (not including giveaways): shlishkes
Most pinned: roasted eggplant parmesan with feta

What have been some of YOUR favorite recipes and crafts over the past year? Share them with me in the comments below!

Keep following, keep commenting and most importantly, keep cooking!

<3 Chanie

Wanna give BIB a Blogoversary gift? Vote for the BIB Blog as the Best Kosher Food Blog in the Joy of Kosher Best of Kosher 2012 Awards!

You can always follow BIB on facebook, twitter, instagram, or pinterest! Sharing the love is always appreciated, so let your friends know about the Busy In Brooklyn Blog by sharing today’s post on your facebook wall!


BIB Blogoversary BBQ Brisket

3 lbs. brisket
1 large onion, sliced into half rings
4 garlic cloves, minced
1 cup ketchup
1 cup apple cider vinegar
1 cup packed brown sugar
1 tbsp smoked paprika
1 tbsp Hungarian paprika
2 cups chicken stock
salt and pepper, to taste

Sprinkle the brisket on both sides with salt and pepper. Heat a pan over medium-high heat and brown the brisket on all sides to seal in the juices. Place the brisket in the crock pot.

In the same pan, saute the sliced onions until translucent, add the garlic and saute for one minute. Add the ketchup, vinegar, brown sugar, paprika and chicken stock. Bring the mixture to a boil and reduce for 20 minutes. Pour the sauce over the brisket and turn the crock pot on to high. Slow cook for approximately 4-5 hours.

Remove the brisket from the crock pot and using 2 forks, pull the meat apart into shreds. Pour the sauce back into the pan and reduce until thick (it should coat the back of a spoon) about 20-30 minutes. Return the shredded beef to the crock pot and pour the sauce over it. Set the crock pot to warm or serve immediately.


1 year ago: It’s our blogoversary! Celebrate with {Mulled Wine}
2 years ago: Hello World!

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Dried Fruit Brie Bites

I was so excited when the Kosher Connection team challenged us to come up with mini foods for the month of January. With the holiday of Tu B’shvat* coming up, I had the perfect thing in mind – these rich and decadent melt-in-your-mouth little brie bites.

Brie en-croute, or puff-pastry wrapped brie is a classic appetizer which includes a wheel of brie topped with jam (onion and fig jam are popular) and wrapped in puff pastry. It’s usually served on a large platter with crackers, fruit and occasionally nuts. I decided to reinvent the classic appetizer in mini, using an assortment of dried fruits in the spirit of Tu B’shvat.

*Tu B’Shevat, the 15th of Shevat on the Jewish calendar, is the day that marks the beginning of a “New Year” for trees. We mark the day by eating fruit, particularly from the kinds that are singled out by the Torah in its praise of the bounty of the Holy Land: grapes, figs, pomegranates, olives and dates.

What’s so great about these puff pastry brie bites is that you can customize them to your liking. Use your favorite combination of dried fruit and jam’s or choose from one of these ideas:

Dried apricots + apricot jam
Medjool dates + silan
Dried figs + fig jam
Dried apples + apple butter
Craisins + cranberry sauce
Dried mango + mango chutney
Sundried tomatoes + tomato jam

You can also try some of my other Tu B’shvat dried fruit recipes:

Tu B’shvat truffles (sugarplums)
Mustard Roasted dried fruits

For more exciting mini food recipes, check out the Kosher Connection link-up below!

Dried Fruit Brie Bites

1 wheel brie, cut into 8 wedges
8 puff pastry squares*
dried fruit of choice
complementary jam of choice
1 egg + 1 tbsp water, beaten

Method:

Preheat oven to 400 degrees. Grease a muffin tray with nonstick spray. Working one at a time, place puff pastry squares into the tin letting the corners hang over the sides. Place a piece of dried fruit at the bottom, add a wedge of brie and top with a spoonful of jam. Fold the corners of the puff pastry over and twist them at the top. Brush the puff pastry with egg wash and bake until golden, approximately 20-25 minutes.

*If you cannot find puff pastry squares, simply roll our a sheet of puff pastry and cut into 4″ x 4″ squares.


Other brie recipes: brie marsala pizza

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{BIB Fast Food} Pico de Gallo

In case you don’t follow my facebook page, you may have missed out on the exciting news that I started the Culinary Arts program at The Center for Kosher Culinary Arts. It was a great surprise from my husband, who signed me up for the program as a gift for our 10 year anniversary. Best. gift. of. all. time. Do I need to even tell you that?

Having to get three kids ready for school and be out the door by 8AM is not an easy feat. I come home exhausted beyond words, yet, I wouldn’t trade it for the world. I’ve never been happier to go to school in my entire life. Or to do homework (lots of reading!) I feel so blessed to be able to do what I’m so passionate about, each and every day.

Over the past week, we’ve been doing a lot of work on our knife skills, so our instructor, Chef Avram Wiseman, had us make some pico de gallo. Pico de gallo is a raw Mexican salsa that is a great condiment for dishes like tacos and fajitas. It’s also great on good old tortilla chips!

I can’t wait to share more of what I’m learning, in the meantime, enjoy this recipe!  You can also follow my kosher culinary school journey on Instagram, via BusyInBrooklyn :)

CKCA Pico de Gallo

4 plum tomatoes, seeds removed, diced
1 scallion, cut in half lengthwise, diced
2 large cloves garlic, finely minced
1 small red onion, diced
1 jalapeno, diced (use some of the seeds and membrane for more heat)
2 tsp minced cilantro (I have an aversion to cilantro so I use parsley)
juice of 1 lime
1 tsp ground cumin
2 tbsp extra virgin olive oil
4 oz. tomato juice
salt and pepper, to taste

Method:

Combine all other ingredients, mix well and season to taste. You can adjust the consistency by adding more or less tomato juice.

1 year ago: cornbread scones
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Roasted Eggplant Parmesan with Feta

I always wondered about the name for the dish eggplant parmesan. Parmesan isn’t exactly the prominent ingredient, it’s not even called for in some recipes. Most eggplant parmesan recipes consist of breaded slices of eggplant that have been fried, smothered in tomato sauce and covered in melted cheese. Parmesan or not, it’s definitely one of my favorite dairy dishes, but having just finished the Chanukah fry-fest, I decided to come up with a healthier version.

Last year, I posted this recipe for roasted eggplants stuffed with Israeli salad, roasted chickpeas and techina. It’s one of my favorite ways to enjoy eggplants! I eat it pretty often though, so I decided to invent a new roasted eggplant dish. That’s how this Middle Eastern twist on eggplant parmesan came about. I broil the eggplants for delicious smokey flavor and stuff them with marinara, tomatoes, a little breadcrumbs and finish it off with light feta cheese. Although it tastes nothing like the original, it’s a delicious light and healthy lunch that’s a perfect start for the New Year!

Looking for more healthy recipes? Check out the Shine Supper Club. They’re sharing healthy recipes to get your New Year off to a fresh start!

Roasted Eggplant Parmesan with Feta

1 eggplant, sliced in half vertically
olive oil
salt
1/3 cup marinara sauce
1 plum tomato, sliced
flavored bread crumbs
parmesan cheese, optional
feta cheese
parsley, for garnish

Method:

Sprinkle the eggplants with salt and place flesh side down on a baking sheet. Drizzle with olive oil and broil on high for 20 minutes. Remove from oven and spread some marinara sauce over eggplants. Place tomato slices over sauce and sprinkle on some bread crumbs and parmesan cheese, if desired. Drizzle with olive oil and top with feta cheese crumbles. Bake at 400 degrees until bread crumbs are toasted and feta cheese has melted (it will still hold it’s form and will only melt slightly). Garnish with chopped parsley.

VARIATION: For a more traditional roasted eggplant parmesan, top the eggplants with marinara and sprinkle with shredded mozzarella. Bake until cheese is melted and browned.

1 year ago: green guacamole
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Spicy Roasted Edamame

I am so excited about this post. And not because of the recipe (even though it is incredibly delicious!). It’s because I finally cracked the code to the mystery of food photography. OK it’s not exactly a mystery, but it was to me. If you’ve been following my blog for a while, you  may have noticed how my photography has been slowly evolving. First, I ordered this book. And then this ebook. Then I took a photography class. And then I listened intently to the talented food photographer Noah Fecks at the Kosher Food Blogger Conference. And finally, finally, I pulled out my tripod from the basement. As if 2 books and a class in photography didn’t stress it enough! I was just too lazy to set up a whole mini “studio” to photograph my dishes. But slowly I’ve been pulling out little things here and there (like my son’s old portacrib mattress that serves as my lightboard!) to form my little space in the corner of my kids playroom. Here’s a peak at my “studio”!

So, now for the food! I absolutely love those spicy wasabi roasted peas that they sell with the nuts in all the drug stores. You know what I’m talking about right? Well I wanted to recreate them at home, so I started playing around with some recipes. And here’s what I learned: wasabi loses it’s potency when heated. That’s right. Once you put wasabi-anything in the oven, it loses it’s flavor and it’s like you added nothing! So, to get that spicy kick, I added Asian hot sauce (sriracha) and sprinkled on wasabi powder once the edamame were browned and toasty. The resulting healthy snack is incredibly addicting. I like the medium spice level but you can adjust the sriracha to make it more or less hot. Roasted edamame beans are best eaten fresh, straight out of the oven!

For more Chinese recipes, check out the kosher connection link-up below!

Spicy Roasted Edamame

1 bag frozen shelled edamame, thawed
1 tbsp canola oil
1 tbsp soy sauce
1 tbsp sriracha sauce
1 tbsp wasabi powder, for sprinkling

Method:

Preheat oven to 450 degrees. In a bowl, combine the edamame, oil, soy sauce and sriracha. Spread out on a parchment-lined baking sheet and bake for 25-30 minutes, tossing occasionally.

Remove roasted wasabi beans from the oven and sprinkle with wasabi powder. Eat immediately.

1 year ago: crunchy shriveled green beans
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