Category: Chanukah

Beef Nigiri

If you’re into sushi (most kosher-observant Jews are – that’s why they have a sushi stand in every kosher pizza store!), chances are you’ve had nigiri – a mound of sweet sushi rice topped with a slice of raw fish.

Omakase is all the rage these days – a form of Japanese dining where an experienced sushi chef serves a curated menu of sushi – ranging from nigiri, to sashimi and hand rolls. Onigiri is always my favorite – the sweet rice and fresh fish simply melt on your tongue.

So, I decided to make a meat-lovers version, using Denver steak that I could slice thinly to resemble raw fish. And to take it over the top, I made a simple Korean glaze in the pan drippings that I brush over the meat for an added touch.

These little nuggets of deliciousness are easy to put together and just perfect for holiday parties and get-togethers.

To view the reel on Instagram click here.

Beef Nigiri

2 cups sushi rice
3 cups water
2 tbsp rice vinegar
1 1/2 tbsp sugar
1 tsp salt
2 strips Denver steak
Salt and pepper, to taste
1 1/2 tbsp grapeseed oil
1 clove garlic, minced
1 heaping tbsp gochujang
Juice of 1 lime
2 tsp soy sauce
2 tbsp honey
Optional toppings: Sliced jalapeño, toasted sesame seeds, spicy mayo, sweet sauce, micro greens

Method:

Rinse the sushi rice in a fine mesh sieve until the water runs clear. Add the rice and water to a sauce pan, cover and simmer for 20 minutes. Keep covered and steam for 10 minutes.

In a small bowl combine the rice vinegar, sugar and salt. For the mixture over the rice and stir to incorporate.

Using wet hands, or hands that are moisten with a bit of sesame oil, divided sushi right into small torpedo shaped mounds.

Are heat oil in a cast iron or heavy bottom skillet until shimmering. Season to Denver steak with salt and pepper and Sierra over high heat for 2-3 minutes per side. Rest for 10 minutes and slice thinly.

In the same pan that you seared the meat, With the heat turned off, add the garlic, gochujang, lime juice, soy sauce and honey. Whisk over medium heat until thickened.

Spread the sliced meat over the mountains of sushi rice and brush with the pan sauce. Top with your garnishes of choice.

Related Recipes:

More Appetizers

Post a Comment

Sheet Pan Lasagna

Well hello there old friend!! I’ve been busier than ever in Brooklyn – well, everywhere really! It’s been a whirlwind tour ever since the book came out in March and time just got away from me – but here I am, HOME FOR THE HOLIDAYS. (Well I’m not actually home, but home is where the heart is, and it all started right. here.)

I always come back for the holidays because they have a special place in my heart, especially ones where we celebrate over dairy delights like Shavuot. Gimme all the cheese!!!! This sheet pan lasagna is going to change the game for you – from a layered patchke dish, to a simple on-pan main! I used cottage cheese because the creamy curds are having a trendy moment all over our social feeds (it stops at cottage cheese ice cream for me!!), but feel free to use ricotta as well.

Happy Holidays!

Sheet Pan Lasagna

16oz lasagna sheets, broken into pieces
16oz whipped cottage cheese (or ricotta cheese)
1 clove of garlic, minced
Zest of half a lemon
2 frozen basil cubes
1/2 tsp dried oregano
1/4 tsp Freshly ground pepper or pinch red pepper flakes
1 egg yolk
1 26oz jar marinara sauce
12oz shredded cheese, divided
3 cups kale or spinach
2 tbsp extra virgin olive oil
1/2 cup Freshly grated Parmesan cheese

Method:

Bring a pot of salted water to a boil. Add the lasagna and cook until al dente, 8-10 minutes, stirring so it doesn’t stick together.

While the pasta is cooking, combine the cottage cheese, garlic, lemon zest, basil, oregano, pepper and egg yolk in a bowl. Preheat oven to 425 degrees.

Drain the pasta and spread it out on a parchment lined baking sheet. Add the marinara sauce, kale, and 12oz. of cheese and stir to combine. Spread the noodles out on the baking sheet and drizzle with olive oil. Top with dollops of cottage cheese, the remaining shredded cheese and parmesan.

Bake the pasta until the edges of the kale and pasta are crisp and the cheese is bubbly, about 18-20 minutes.

Related Recipes:

lasagna roll up blintzes
parmesan lasagna chips with pizza hummus
spinach lasagna roll ups
linguini lasagna

Post a comment

All Purpose Deep-Fried-Anything Batter


We’re halfway through Chanukah and I don’t know about you but I am all donuted-out! We love making fried Oreos in my house, But you can literally use this batter to deep fry anything! We tried dates, Peanut butter cups, even grapes and rice crispy treats! What’s the craziest thing you have deep fried?!

Click here to view the reel on Instagram.

All-Purpose Deep-Fried-Anything Batter:

1 1/2 cups flour
1/4 cup sugar
1 tsp baking powder
pinch of salt
1 egg
1 1/4 cups milk

Mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Add the wet to the dry and stir until smooth. Dip (almost) anything in the batter, shake off excess, and deep fry!

Related Recipes:

Chanukah Recipes

Post a Comment

Chanukah Treats that Aren’t Donuts!

We’re halfway through Chanukah and the donut fatigue has set in! But don’t you worry – I gotchyu!!

First on the list, is definitely my pizza dough zeppole. It’s so easy, you don’t even need a recipe! I rolled out some pizza dough (Trader Joes!), then cut it into roughly square shapes, then deep fried until golden. I dusted half in powdered sugar and served with raspberry jam, and rolled the other half in cinnamon sugar and served with caramel. You’re welcome!

These cheese pancakes can also be called latkes, so you get your latke and “jelly donut” in one fix! Recipe here!

Fritters are always a winner, and this all-purpose batter can be used for anything from apples to persimmon (pictured), or Oreos to candy bars!

All-Purpose Deep-Fried-Anything Batter:

1 1/2 cups flour
1/4 cup sugar
1 tsp baking powder
pinch of salt
1 egg
1 1/4 cups milk

Mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Add the wet to the dry and stir until smooth. Dip (almost) anything in the batter, shake off excess, and deep fry!

Yes! You are looking at JELLY DONUT NACHOS and they are a REVELATION!! So. So. Good. Fry up some wonton wrappers and dust in powdered sugar. Drizzle with jam. You’re welcome!

These jelly donut linzer cookies are SO. SO. GOOD. Get the recipe here!

These beer battered pumpkin rings are so fun! Get the recipe here!

HAPPY FRYING!

What’s your favorite non-donut Chanukah treat? Share it with me! Post a Comment

Lacy Latkes Tips & Tricks!

I’ll admit that I’m the first one to trash up latkes and have fun with them, but really, nothing competes with the classic perfect latke – if you get them right! There’s an art to the perfect potato latke, and I like to call them LACY LATKES for the shards of potato that crunch up between your teeth like crispy potato sticks! So how do you make these little bites of heaven? Read on!

• Use russet potatoes, they’re perfectly starchy!
• Place your potatoes in water until ready to grate so they don’t brown.
• Prep all your ingredients so that you can work fast!
• Alternate your potato and onion when you grate them, it keeps the mixture white!
• Grate your potatoes from top to bottom (or sideways in the food processor) for longer strands of potato = lacy edges!
• Squeeze your potato/onion mixture as dry as you can! Squeeze into a bowl so you can reserve the starch.
• Once the starch settles to the bottom of the bowl, discard the remaining liquid, and add the starch back in to the latke mixture for extra crispiness!
• Use a heavy bottomed skillet or cast iron pan.
• Add a carrot to your oil, it will keep it clean!
• Use plenty of oil, and get it nice and hot before adding the batter.
• Use a 1/4 cup measuring cup to scoop out the batter and flatten it out with the bottom of the measuring cup, so the edges spread out.
• Don’t overcrowd your pan, give the latkes plenty of room so they don’t steam.
• Leave the latkes alone! Don’t touch and let them develop a good crust! Flip and give the other side some time too!
• If the latke mixture starts to get soggy, give it a squeeze before adding it to the pan.
• Place the latkes on a rack set over a baking sheet to keep them crispy.

So you’ve made the perfect latke, now how do you top them? I put a Questions box on Instagram and here are some of the fun toppings that came in!

Sweet Chili Sauce
Sugar! (who knew?!)
Applesauce MIXED with sour cream!
Sour cream mixed with horseradish
Ketchup (!!!!!)
Tuna & melted cheese a la tuna melt!
Spicy tuna and spicy mayo
Truffle aioli
Sour Cream, pickled onions, capers
Poached egg (yes please!)
Cheddar cheese sauce
Beef fry and coleslaw
Labneh with garlic, dried mint, olive oil, Aleppo pepper
Garlic Mayo and shredded BBQ chicken or pulled beef
Cranberry Sauce
Greek Yogurt, Lox, Dill
Pastrami and sautéed onion
Sriracha
Guacamole
Tzatziki
Ranch Dip
Caviar and creme fraiche

Perfect Potato Latkes
YIELD: approximately 18 latkes

4 large russet potatoes
1 small white onion
2 large eggs, lightly beaten
2 tbsp matzo meal
2 tsp kosher salt
freshly ground black pepper, to taste
canola oil, for frying

Method:

Prepare the latkes: Peel potatoes and immediately place in a bowl of water to prevent browning. Drain the potatoes and grate, 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 large 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 eggs, matzah meal, salt, and pepper to the starch; stir to combine. Add the grated potatoes and onions to the bowl 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.

TIP: Use ¼-cup measuring cup to portion out the latkes. This makes the latkes the same size. When you scoop 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.

Other Latke Recipes:

crispy rice latkes
salami potato latkes
sabich latkes
falatkes (falafel latkes)
poutine latkes
confetti latkes
butternut squash latkes
cheese latkes

Post a Comment