Category: Brunch

Fall Farmer’s Market Salad

I can’t believe how time is flying and my little munchkin is already 2 months old. And you know what that means? It means that it’s back to life, back to reality. Time to wrap up these guest blog posts with a big finish from my pal Whitney Fisch from Jewhungry. Back when I actually had time to read blogs, Jewhungry was one that I actually READ. Whit has lots to say about food, parenting, and believe it or not, her husband is a real life marine biologist (I thought that only existed in a Seinfeld episode)! Whitney’s chocolate love muffins are a staple in my home, and if you make them, they will be in yours too. Welcome Whitney!

I am so honored to be on this beautiful website! I have been a fan of Chanie and her work for years! I’m doubly excited to be on here while she’s at home, loving on her new baby girl. Hurray!

The recipe I’ve got for ya’ll today is one of those that, once assembled and enjoyed, you think to yourself, “ahhhh, the secret is most definitely in the sauce!” I have been a fan of salads since I was a kid. Truly. My grandfather used to love to take my brother and I out for lunch when we would visit our grandparents in Louisville, KY. He would take us all over town and my go-to order as a spritely 7 year-old was salad. I’m not sure what calls to me in a salad. Maybe it’s the fact that the toppings can be endless. Maybe it’s the crisp freshness of the lettuce itself or the variations one can make on the same thing. I can’t really pinpoint what the one thing is that I truly love about salad other than the dressing. Good Lord, gimme all the dressing. I remember reading Michelle Bernstein’s cookbook, Cuisine a Latina, in which she unabashedly proclaims that she LOVES drenching her salads in dressing. That’s my kinda lady! And therefore, for you today, I have a simply beautiful Fall Farmer’s Market salad in which I actually did, in fact, get all the ingredients from the Hollywood Farmer’s Market. It’s a beautiful salad regardless of dressing but the pesto vinaigrette really takes it up a notch, if you ask me. I also like to use this dressing as a dip for french fries or polenta fries. That’s the great thing about salad dressing . . . it goes with everything!

Fall Farmer’s Market Salad

4 carrots, sliced in half, length-wise
1 small head of broccoli, cut into florets
4 cloves of roasted garlic, (directions for this below)
1 1/2 cup of mixed green lettuce
1/4 cup pomegranate seeds
1/8 cup plus 2 tbsp olive oil, divided
1 tbsp kosher salt
1/2 tbsp garlic powder
1/2 tbsp ground black pepper
pesto vinaigrette (recipe follows)

Method:

Preheat oven to 400 degrees. Place carrots and broccoli in a large bowl and toss with 1/8 cup olive oil, salt, pepper and garlic powder. Place on roasting pan, making sure not to overlap, and roast for roughly 20 – 30 minutes. I like my veggies to be blackened so keep an eye on yours if you like yours a little less roasty and toasty.
Directions for Roasting Garlic Cloves:

To roast the garlic cloves, place garlic cloves on tin foil. Drizzle with 2 tbsp olive oil. Wrap the tin foil tightly around the garlic and the oil so it does not drip out. Place on your veggie roasting pan and place in the over for 20 minutes or until the cloves feel soft when pressed.

To assemble the salad, artfully place your mixed greens on a large plate. Top with your roasted vegetables and garlic. Drizzles on dressing and top with pomegranate seeds. Enjoy!

Pesto Vinaigrette:

1/2 cup basil
1/4 cup curly kale, de-stemmed
1 garlic clove
(optional) 1/4 cup grated Parmesan cheese
2 tbsp lemon juice
1/4 walnuts or 3 tbsp pine nuts
1/8 cup honey
1 tsp kosher salt
1/2 tsp ground black pepper
3 tbsp red wine vinegar
1/4 cup olive oil

Method:

Place all ingredients, up to the olive oil, into a blender. Turn blender on and gradually add the olive oil in an continuous stream until it is smooth and full incorporated into the dressing. Taste and adjust seasoning to your preference. For best flavor, use immediately or store in the refrigerator in a tightly-closed container for up to 3 days.

Related Recipes:

roasted veggie quinoa salad
Israeli couscous with honey roasted root vegetables
spicy roasted carrot fries
gluten free pesto zucchini fries

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Apple & Honey Galette

Few things truly blow me away in the foodie world nowadays. After five years of blogging, I’ve come to see it (almost) all. But this guy right here? This guy is something to write home  blog about. I don’t remember when I met Eitan Bernath for the first time, but I do remember watching him on Chopped. This kid isn’t just impressive because he had the confidence to go on national TV as a kosher cook and compete against other kids his age. He’s impressive because he took that experience and turned it into a passionate career, all the while attending Yeshiva and doing all the things that kids do at his age. Besides for running a blog, making appearances and doing cooking demos, Eitan somehow managed to teach himself food photography, and I am blown away! I hope that my kids have even half of his passion, drive and determination someday. Eitan, it’s such a pleasure to have you guest post on my blog, welcome!

P.S. Check out Eitan’s interview with me here!

Hey Guys! My name is Eitan Bernath. I am a teen chef from Teaneck, New Jersey. I am so excited to be guest posting on Chanie’s blog while she’s enjoying time with her new baby. You may know me as the Jewish kid who appeared on “Chopped” on the Food Network, a little over 2 years ago. Now at 14 I have a full career as a recipe developer, food photographer, chef and foodie personality in the culinary world. Check out my food blog, CookWithChefEitan.com where I post new fun recipes every Sunday.

Chanie is a legend in the kosher food blogging world and was one of the people who inspired me to start my blog. I am a big fan of many of her recipes. One of my favorites is her Drunken Hasselback Salami. It is awesome! If you haven’t tried it yet, then you clearly are living under a rock! It’s so cool to be guest posting on her blog today! Thank you Chanie!

I am sharing with all of you my Apple Galette recipe. Pie dough has always intimidated me for some reason. As someone who tends to stick to the culinary side of the field, I don’t bake often. But after taking the pastry class at ICC this past summer, I have begun to experiment more in the kitchen with baking.

So a few weeks ago I randomly decided to attempt to make pie dough. After letting it chill in the fridge, I rolled out the dough and filled it with a filling of sliced apples, honey, brown sugar, cinnamon, and butter. I baked it off in the oven and waited for it to finished baking. (Now I’m a 14 year old in the 21st century. I don’t really know what patience is and the pie filled the entire house with with a warm, delicious smell. So that was like the longest hour of my life!)

I took it out of the oven, cut myself a slice, and tried it. It was the BEST pie I had ever had in my life! The dough was perfectly flaky. The filling perfectly sweet. It was perfect! My first attempt at pie dough was a success! I will definitely be making many more pies! Comment below and let me know about your first time making pie.

This Apple Galette recipe is perfect for Rosh Hashanah and even for the rest of the upcoming Chagim. It’s great for breakfast, warmed up with a cold scoop of vanilla ice cream or even anytime of the day. Also, I definitely suggest drizzling your slice with even more honey. Because, can you really ever have too much honey? Enjoy!

Apple & Honey Galette

5 apples, peeled and sliced ⅛ inch thick
½ cup brown sugar, plus more for sprinkling
2 tbsp honey, plus more for drizzling
2 tbsp butter, melted
1 tsp cinnamon
1 recipe pie dough (recipe follows)
1 egg, lightly beaten

Method:

Preheat the oven to 400. In a large bowl combine the apples, brown sugar, honey, butter, and cinnamon and set aside. Roll out one of the disks of dough into a circle until it’s about 1/8th of an inch thick. Place on a greased or parchment paper lined baking sheet.

Transfer half of the apple filling in the center of the dough, leaving about 2 inches on the edges. Fold the edges of the dough over the filling, but leave a center of exposed filling. Brush the dough with the egg wash then sprinkle with some more cinnamon sugar. Using a piece of tin foil, cover the open middle part of filling so that only the dough is exposed. Bake covered at 400 for 30 minutes.

After 30 minutes, lower the temperature to 350 and continue baking for another 10 minutes. Remove the tin foil and continue baking for 20 minutes and then remove from the oven. Repeat with the other disk of pie dough to create a second galette.

Serve warm with ice cream and an extra drizzle of honey (optional).

Pie Dough

3 cups all-purpose flour
1 tsp salt
1 tablespoon sugar
2 sticks of cold butter, cut into ½ inch cubes
1 egg
⅓ cup ice cold water

Method:

In a large bowl combine the flour, sugar, and salt. Cut the butter into the flour with your hands. You want the butter to be the size of peas.

In a small bowl combine the water and egg. Pour the the mixture into the flour and mix until it just comes together.

Split the dough into 2 equal pieces and wrap in plastic wrap. Place them in the fridge for at least an hour before using.

Related Recipes:

honey hasselback baked apples
apple and honey tart
honey cake with caramelized apples

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Spicy Roasted Carrot Fries

It’s been such a pleasure having some of my favorite peeps guest post on my blog the past few weeks! I think the part I appreciate the most is how they all put so much thought into making something that was so ME. Amy made shakshuka which is one of my favorite foods. Sina made Paleo cookies ‘cuz I’m a Paleo enthusiast who could eat cookies at every meal. Melissa made a deconstructed bakba (that went crazy viral!) ‘cuz I’m all about putting my fun twist on traditional foods. And Miriam whipped out her spiralizer because as many of you know, it’s my favorite kitchen gadget!

I’m sure most of you already know Miriam, the famous blogger from one of the most popular blogs out there – Overtime Cook. If you live in a far off country without internet, and you haven’t yet made it to her blog [in which case, why would you be reading this? But lets not get technical here ;)], you’ve probably seen her amazing cookbook, Something Sweet. Whenever I’m looking for a dessert on the weekend, or a treat for my guests, that’s the cookbook I go to – hands down. And whatever I make is always a winner! Besides being an awesome baker, Miriam likes to create simple healthy dishes and I’m so grateful that she’s sharing one of them with you today!

Welcome Miriam!

Hey Busy in Brooklyn readers! I’m so excited to be guest posting here while Chanie enjoys some special time with her gorgeous new baby! My name is Miriam Pascal, and you might know me from my blog, Overtime Cook, or from my cookbook, Something Sweet. And although my cookbook is all about desserts, I love to make simple and easy real food recipes as well, which brings me to these curly carrot fries.

When I was wracking my brains, trying to think of a good recipe to share here on Chanie’s blog, I immediately thought of a recipe using a spiralizer. I think we all know how much Chanie likes to use one – right?! Well one of the great benefits of a spiralizer, aside from the ability to make zoodles and other spaghetti shaped veggies, is the ability to make super-fun curly shapes out of potatoes or veggies.

Did you grow up on those frozen curly fries? I know I did. These Curly Carrot Fries are a perfect way to enjoy that nostalgic memory without all the extra calories. They’re baked, not fried, plus they’re made out of carrot instead of potatoes. Oh, and did I mention the blend of savory and sweet flavors thanks to the spice mix?

I should warn you that you might want to double this recipe….or else the whole tray might get noshed on before you even get to the table!

Pssst… I don’t mean to alarm anyone, but Rosh Hashanah is closer than you want to think, so put these carrots on your menu!

Spicy Roasted Carrot Fries

6 medium carrots, peeled
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon cinnamon
Prepared tahini sauce, optional, for dipping

Method:

Preheat oven to 425. Line a baking sheet with parchment paper and set aside.

Use a spiralizer to cut carrots into curly “spaghetti” shapes and place into a bowl. Cut the leftover cores into thin strips and add to bowl. Add oil, salt, garlic, cumin, chili and cinnamon to the bowl. Toss until all carrots are fully coated.

Spread carrots over the prepared baking sheet and bake at 425 for 35-45 minutes, until the carrots are starting to brown and turn crispy. Serve hot, with tahini, if using.

Plan Ahead: These are best straight from the oven, but can be reheated just like they cooked – flat on a cookie sheet, uncovered. They’re also really good served at room temperature.

Related Recipes:

gluten free zucchini fries
butternut squash fries
veal marsala with turnip noodles
cheesy zoodle marinara

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Beet, Kale & Goat Cheese Shakshuka

I’m super excited to start off my guest posts with a recipe by the talented, creative and adorable Amy from WhatJewWannaEat! Amy and I met through the close-knit kosher blogging community and we share a love of creating fun twists on traditional Jewish foods. Amy is all about putting the JEW in everything, and her bagel posts on Insta always make me hungry! The girl knows the way to my heart (or should I say, my stomach?) ‘cuz she put her own spin on one of my all time favorite dishes, shakshuka! I can’t wait to cook up this dish, and with the Nine Days upon us, there’s no better time to Jew it. (see what I did there Amy?!)

For more great recipes for The Nine Days, check out my Nine Days category, browse my Pinterest board, or scan through the dairy and fish categories in the index!

If you want to win a copy of Amy’s soon-to-be-released cookbook, Sweet Noshings, plus a bonus gift from ModernTribe, don’t forget to enter my GUEST BLOGGER CONTEST! More details here.

Shalom, y’all! I’m Amy from What Jew Wanna Eat, and I’m pumped to share a recipe over on Busy in Brooklyn today. On WJWE, I blog about modern takes on classic Jewish recipes, like Sumac Roasted Salmon or Chocolate Cardamom Halvah, and my first cookbook Sweet Noshings comes out in just a few weeks! I am also the owner of ModernTribe, an online shop for fun Jewish gifts. So I’m busy, but not as busy as Chanie. I’m impressed how she cares for five children all while running her popular blog and doing numerous cooking demos. So I was thrilled to help out when she asked me to guest post on BIB.

I’ve loved following Chanie for years for creative, sophisticated kosher recipes (like Cauliflower Nachos with Harissa Cheddar Sauce or Drunken Hasselback Salami) and daily eats/impressive Shabbat prep on her Instagram. Because I live in Austin, TX, I was online friends with Chanie before finally meeting her when I was in NYC last year. Now we are Internet and real life friends!

Chanie is an expert at using ingredients in surprising ways (Corndog Hamantaschen anyone?), and I love how she incorporates healthy elements into so many of her recipes. With it being the Nine Days, I wanted to create a healthy, hearty and dairy dish to share with y’all. Chanie has made a few versions of shakshuka over the years, so I thought I would offer my own! I love taking classic favorites, and putting my own twist in them, so I added earthy beets, kale and tangy goat cheese for lots of added color and nutrients to your basic shakshuka (which I also love). If you try this recipe, I’d love to see it over on Instagram!

Beet, Kale and Goat Cheese Shakshuka

2 tablespoons extra virgin olive oil
1 ½ cups beets (can be a mix of yellow and red), peeled and diced
¼ cup white onion, diced
½ teaspoon kosher salt, plus more to taste
2 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon red pepper flakes
1 ½ pound fresh tomatoes, peeled and diced (or 1 ½ 14.5 ounce cans of diced tomatoes)
1 cup kale leaves, packed
¼ cup goat cheese
3-6 eggs (up to you!)
Cilantro for garnish
Crusty bread or pita for dipping

Method:

In a large sauté or cast iron pan, heat 2 tablespoons olive oil over medium heat. Add in beets and onion with ½ teaspoon of salt and sauté for 5-6 minutes until slightly soft. Then add in garlic and sauté for one more minute.
Add in cumin and red pepper flakes and stir. Then add in tomatoes and simmer uncovered until sauce is thick and beets are tender, about 10-15 minutes. Add more salt if desired. Then add in kale and stir to wilt.
Crack eggs one at a time into a ramekin and then gently pour each one into an egg-sized hole you make in the shakshuka, evenly spaced around the pan. This method helps the eggs keep their shape. Simmer eggs for about 5 minutes until the whites are just set. They will continue to cook from the heat of the pan.
Dollop with goat cheese, garnish with cilantro, and serve with crusty bread right out of the pan!

Related Recipes:

zoodle shakshuka
garbanzo bean shakshuka
spaghetti squash shakshuka
portobello shakshuka
quick and easy shakshuka

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Caramelized Peach & Gouda Quesadillas

When I told you guys that I hate cooking in the summer, I meant it. I don’t know if it’s the heat or the long days, but I just can’t stand to be in the kitchen. Or, at the very least, turn on the oven.

Case in point: this was our menu this week:

Sunday: 4th of July BBQ at friends
Monday: pulled chicken sammies with leftover chicken
Tuesday: burgers and grilled veggies on the BBQ
Wednesday: grilled cheese sandwiches
Thursday (tonight):  I’m thinkin’ pesto zoodles with tomato feta salad

So – quick and easy stove-top dinners or no-mess outdoor grilling is where it’s at. And the oven? I’ll save that for holiday cooking in a couple of months!

Stove-top cooking can get repetitive. I mean I love grilled cheese and all, but how much of it can I eat? (I plead the fifth)! I definitely try to think outside the box for some satisfying seasonal dishes that make the most of summer bounty. There’s only one thing better than juicy summer peaches and that’s caramelizing them in butter and brown sugar. And when you add the spicy, crunchy jalapenos + the bitter arugula and cheesy gouda, it’s like a quesadilla made in heaven!

Gouda is actually one of my favorite cheeses. It’s so gooey (is that why they call it goo-da? ;) jk!) with great meltability (yeah, that’s now a word). I love it with fruit so it works wonders in this cheesy quesadilla.

Gouda is also great cut into chunks so if you’re going for no-carb meals this summer, try my salad variation! And if carbs are your thing year-round (why you looking at me?!), try this as a pizza, flatbread or grilled cheese with artisan bread!

OK this post has me seriously craving this combo, so I’m off to the store to pick up some more peaches and gouda! Have a “goud” day!!

Caramelized Peach & Gouda Quesadillas

2 flour tortillas
1 cup grated Natural & Kosher cheese gouda
1 large peach, sliced
1 tbsp butter + more for greasing the pan
1 tbsp brown sugar
1 jalapeno
handful of arugula

Method:

In a skillet, melt the butter and add peach slices. Sprinkle with brown sugar and saute until the peaches are soft and caramelized. Remove the peaches from the pan and wipe clean.

Add a bit more butter to the pan and place the tortilla in it. Sprinkle with gouda. When the cheese begins to melt, add the peach slices, jalapeno and arugula to half of the quesadilla and fold closed. Cut the quesadilla into quarters and serve immediately.

NO-CARB VARIATION: Make a salad with arugula, sliced peaches (caramelizing optional), chunks of gouda and thinly sliced jalapeno. Make a dressing with olive oil, balsamic vinegar, honey, salt and pepper and drizzle over the salad.

YIELD: 2 quesadillas



This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

quesadillas 5 ways
spinach peach salad

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