Dairy – Page 19 – Busy in Brooklyn

in Appetizer, Breakfast, Brunch, Cakes, Cookies, Dairy, Dessert, Dinner, Dips, Fish, Fruit, Lunch, Main Dish, Meat & Poultry, Muffins, Pasta, Pies, Recipes, Salad, Side Dish, Snacks

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This Thursday, Jews around the world will celebrate Tu B’shvat, the New Year for the trees. Traditionally, we celebrate by eating The Sheva Minim, or, Seven Species. They include the following fruits and grains that are native to the land of Israel: wheat, barley, grapes, figs, pomegranates, olives and dates.

In honor of Tu B’shvat, I’ve put together a roundup of recipes for each of the Seven Species from all around the web. Enjoy!

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Spinach Lasagna Roll-Ups

On December 25, 2013May 25, 2016

by chanie

in Appetizer, Dairy, Dinner, Lunch, Recipes, Shavuous, The Nine Days

18 Comments

I remember the first time I got my hands on some REAL parmesan cheese. Growing up, that triangle of salty, nutty goodness wasn’t available on the kosher market. If you wanted parmesan, you had to buy a jar of mass produced parmesan sprinkles that lasts for a year in your fridge. The only kosher “cholov yisroel” options available were the standard American cheese, mozzarella, cheddar and some pepper jack, if you were lucky.

Enter Natural & Kosher cheese; kosher cheese revolutionaries. Natural & Kosher introduced the finest artisanal cheeses to the kosher market, including parmesan (wedges or grated), brie, fresh mozzarella, gouda and an array of goat cheese flavors (cranberry pecan, anyone?). Pair that with their classics like American cheese, mozzarella, cheddar, pepper jack, and meunster and you’ve got a company made in cheesy heaven!

When I was presented the opportunity to work with Natural & Kosher cheese, I grabbed their cheese and ran with it! Nothing makes me happier than working with fine quality ingredients that bring amazing flavor to my dishes- and cheesy goodness to my meals!

While I’m a big fan of cheesy dishes like lasagna, I’m not very fond of the presentation factor. Let’s face it – lasagna ain’t pretty! Or at least it wasn’t…until now. Individual lasagna roll-ups make the classic dish simple to serve and eat! Single servings also make it easier to keep track of how much you’re actually eating. ‘Cuz when you’re eating lasagna, we all lose track of our calorie count.

If lasagna noodles are a no-show for your carb-free lifestyle, I’ve got plenty of lighter alternatives! You can try my pasta-free spinach manicotti, go for some cheesy stuffed mini peppers or simply use zucchini or eggplant (cut lengthwise) in place of the lasagna sheets!

Spinach Lasagna Roll-Ups

lasagna noodles (about 10)
1 jar marinara sauce
8 oz. Natural & Kosher shredded mozzarella, divided

Filling:

1 15oz. container ricotta or reduced fat cottage cheese
1 large egg, lightly beaten
1/2 teaspoon dried oregano
1/2 tsp garlic powder
1/2 cup Natural & Kosher shredded mozzarella
1/2 cup Natural & Kosher shredded Parmesan
1/2 tsp lemon zest, optional
salt and pepper, to taste
1 10oz. pkg frozen chopped spinach, thawed and squeezed to remove water
fresh basil, for garnish

Method:

Cook lasagna noodles according to package directions. Drain and lay the noodles onto parchment paper or aluminum foil (so that they don’t stick together). In a bowl, mix all the filling ingredients until incorporated. Spread the filling onto the lasagna noodles and roll them up. Pour some marinara sauce into the bottom of a 9×13 pan and top it with the roll ups. Pour additional marinara over the roll-ups and sprinkle with mozzarella cheese. Bake, covered, at 425 degrees until heated through (about 20 minutes). Uncover and bake until the cheese is bubbly and slightly browned around the edges. Garnish with basil.

YIELD: approximately 10 lasagna roll-ups

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

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Zucchini Parmesan Chips

On December 1, 2013July 12, 2015

by chanie

in Appetizer, Chanukah, Dairy, Recipes, Side Dish, Snacks, The Nine Days

26 Comments

A couple of months ago, a bunch of kosher bloggers and I went out to celebrate the anniversary of The Kosher Connection (a group that we formed that presents monthly challenges to kosher food bloggers). We all met at Siena’s, a dairy Brooklyn restaurant on Kings Highway to have some fun and enjoy good food. And that we did. One of the first things they served us were crispy tempura-fried zucchini chips with marinara sauce for dipping. Those chips were completely addictive and being pregnant at the time, I repeatedly craved them throughout my pregnancy!

Fast forward a couple of months later and I’m craving those chips again. With Chanukah in mind, I decided to try a breaded version, with some parmesan mixed in. Eating fried foods on Chanukah is a well known custom (to commemorate the miracle of the oil), but eating dairy is as well. We do so to remember the bravery of Yehudit, a young widower who lived in Bethulia in the land of Judea. To save Jerusalem from a paralyzing siege and approaching enemy troops, Yehudit seduced a Greek general into a drunken slumber by feeding him salty cheese and quenching his thirst with strong wine. As the general slept, she beheaded him with a sword. After finding that their general had been killed, the Greek army fled in disarray.

So not only do we gorge ourselves on fried doughnuts and chocolate gelt – we also add dairy to the mix to really tip the scales! Thanks to the zucchini in this recipe, you get to deguiltify the whole deep-fried thing altogether! Which reminds me…

I made these zucchini chips on a Wednesday morning. I remember because right after they came out of the fryer, I went out to pick up the New York Times. You see, I’m not much of a newspaper-reading gal, but on Wednesdays, the paper includes a fantastic Dining supplement and I just have to have it. To my amusement, the front page of the Dining Section was dedicated to the art of deep frying. It read, “Deep Fried and Good for You.” Talk about deguiltifying.

In the article, Mark Bittman reasons that deep frying is not all that bad for you, since fat is actually good for you. He concedes that not all fats are created equal and continues on to reject the notion that olive oil is inappropriate for frying. Since most deep-frying is done at around 350 degrees, and olive oil smokes at 375, it’s a fine option, he says.

I turned the page to continue the article and found that Mark had included a recipe for fried zucchini sticks, similar to the chips I had just made. “Mark says they’re good for you,” I told myself as I continued to eat the whole pan (did I mention I was pregnant?!).

Zucchini Parmesan Chips

1-2 large zucchini
1/2 c flour
1-2 eggs, whisked
1/2 c Panko breadcrumbs
1/2 c grated parmesan
salt & pepper, to taste
canola oil (or any neutral flavored oil), for frying
Marinara sauce, for dipping

Method:

Using a mandolin or knife, slice the zucchini into approximately 1/4″ rounds. Prepare your breading station by placing separate bowls of flour, egg and panko mixed with parmesan. Season each bowl with salt and pepper. Dredge the zucchini in flour and shake off to remove excess. Repeat with egg and then panko-parmesan mixture. Heat 2-3 inches of oil in a saucepan to 350 degrees*. Place a few pieces of zucchini into the hot oil. When the zucchini begins to brown on one side, flip it over to brown the other side. Remove with a slotted spoon or spider and drain on paper towels.

Serve immediately, with marinara sauce for dipping.

*If you don’t have a deep fry thermometer, you can test the temperature by adding a pinch of flour to the oil. If it sizzles immediately, the oil is ready.

VARIATION: try this recipe with eggplant, asparagus, green beans, or any veggie of your choice.

NOTE: If you prefer to bake these, place the breaded zucchini rounds on a greased cookie sheet, spray with cooking spray and bake at 450 degrees, for 15 minutes per side, until browned and crisped.

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Starters & Sides Made Easy Review & Giveaway

On November 28, 2013December 1, 2013

by chanie

in Appetizer, Brunch, Cookbook Reviews, Dairy, Recipes, Reviews, Side Dish

72 Comments

Leah Schapira and Victoria Dwek know a thing or two about food. Leah is the author of Fresh & Easy Kosher Cooking and co-founder of CookKosher.com, and Victoria is the managing editor of Whisk Magazine. The pair are always surrounded by good food, so they decided to join forces and write a cookbook together. Passover Made Easy was their first collection of favorite triple-tested recipes, and now, the two have done it again. They have moved on to create a series of “Made Easy” cookbooks including Starters & Sides as well as Kids Cooking (review coming soon).

There’s something nice about a cookbook series. It’s familiar and you know what you’re gonna get. In the case of the “Made Easy” series, that’s great graphics, building block recipes, plating ideas and great kitchen tips. I especially love the friendly “conversations” that Leah & Victoria have throughout the book. They are set out in speech bubbles, making you feel as if you’re standing in the kitchen with two friends.

Starters & Sides Made Easy starts out with an elaborate spice guide to help guide you through the different herbs, spices and blends. It continues with building block recipes and chapters on vegetables, grains, meat & chicken, fish, dairy and sweet. The book finishes with ideas on how to convert some of the dishes from starters to mains. Each recipe is accompanied by a beautifully composed photo of the dish.

Some of the recipes I look forward to trying, include broccoli stuffed artichokes, sticky red potatoes, Yemenite yellow orzo rice, crispy beef, falafel cigars, silan chicken salad, tangy tilapia nuggets, parmesan sticks, and whiskey sweet potatoes.

My only issue with this book is the size. I know it sounds weird but it sticks out of my cookbook shelf because it’s wider than most cookbooks.

GIVEAWAY DETAILS:

Busy In Brooklyn is giving a copy of Starters & Sides Made Easy! To enter the giveaway, you must:

1. Share you favorite Chanukah dish in the comments below.
2. Follow Busy In Brooklyn on Facebook, Twitter. Pinterest, and/or Instagram (one entry per media channel you follow – please specify which ones you follow in the comments).

Winner will be chosen at random on Wednesday, December 4th, 8:00 PM.

BONUS RECIPES FROM STARTERS & SIDES MADE EASY:

Coelslaw Balls with Jalapeno Dip
reprinted with permission from Starters & Sides Made Easy, Artscroll Shaar Press

Ingredients:
16 oz. coleslaw mix
1 1/2 teaspoons salt
3 garlic cloves, minced
1/2 tsp course black pepper
1/4 cup flour
3 tablespoons cornstarch
oil for frying

Jalapeno Dip:
3/4 cup mayonnaise
2 scallions, chopped
1 jalapeño pepper, seeded, ribs removed, chopped
2 tbsp water
1 tbsp lemon juice
1/2 teaspoon salt
pinch coarse black pepper
pinch sugar

Instructions:
1. Place the cabbage in a large strainer and sprinkle with the salt. Let stand for 15 minutes. Using both hands, squeeze cabbage very well to remove the excess water (it wont look watery to the eye, but plenty of liquid will come out when you squeeze).
2. In a large bowl, combine cabbage, garlic, pepper, flour and cornstarch. Mix until mixture becomes dough-like. Using a tablespoon and damp hands, form into falafel-sized balls.
3. Heat 2-3 inches oil in a saucepan over medium-high heat. Fry balls in hot oil until golden on all sides, 4-5 minutes total.
4. Prepare the jalapeno dip: in a small bowl, combine mayonnaise, scallions, jalapeno pepper, water, lemon juice, salt, pepper and sugar. Using an immersion blender, blend until smooth. Serve alongside coleslaw balls.

YIELD: 20-30 balls
AHEAD: You can freeze these balls, even after they are already fried. To reheat, spread them on a baking sheet and heat, uncovered in a preheated oven for about 10 minutes.

Cheesy Onion Rolls
reprinted with permission from Starters & Sides Made Easy, Artscroll Shaar Press

Ingredients:

2 cups flour
1 tsp salt
1 tsp sugar
1/2 tsp active dry yeast
1 tbsp butter
1 cup water

Filling:

3 tbsp butter, melted
1 onion, diced
1/2 cup mozzarella cheese
1 egg. lightly beaten

Instructions:

1. In the bowl of an electric mixer, combine flour, salt, sugar, yeast, butter, and water. Knead until dough is smooth. Remove to a greased bowl. Cover with a clean dish towel and let rise for 1 hour.
2. Prepare the filling: combine butter and onions.
3. Divide dough into 8 balls. Flatten each ball into a circle or square. Place a spoonful onion mixture and 2 spoons cheese in the center and fold two ends over the filing. Place an additional spoon onion mixture on top and fold over two remaining ends.
4. Brush with beaten egg and bake for 24 minutes.

AHEAD: These rolls with freeze nicely. Cover and rewarm when ready to serve.

RELATED POSTS: Passover Made Easy Cookbook Review

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Confetti Latkes with Harissa Sour Cream

On November 12, 2013September 9, 2014

by chanie

in Appetizer, Brunch, Chanukah, Dairy, Paleo, Recipes, Side Dish, Whole30

15 Comments

True story. I’m somewhere late into my 9th month of pregnancy and a little something called Braxton Hicks comes to pay me a visit. If you’re not familiar, Braxton Hicks are false labor pains that feel almost like the real thing. They play with your head, make your think you’re going into labor, and sometimes even have you rushing to the hospital. Which is exactly what happened.

It’s amazing how no matter how many kids you have, you completely forget how it all goes down at the end. I suppose that memory lapse is natures way of protecting procreation. I mean, what woman in their right mind would want to go through labor ever again?

So there I was, pulling up to Mount Sinai Hospital when I caught site of a farmer’s market at the corner. Now let me explain what it’s like for a farm-fresh-veggie-loving-foodie like me to stumble upon a farmer’s market. It’s enough to stop me dead in my tracks and have me all but forget about my contractions. “I think they’re going away,” I muster to my husband as I eye the rainbow carrots in the corner crate. “Oh no you’re not!” he counters. “I promise I’ll take you to every farmer’s market in town once you have this baby!”

A couple of hours and plenty of false labor pains later, I’m back at the same corner picking farm-fresh produce.I score the most amazing purple kohlrabi, beets, carrots, baby turnips, breakfast radishes and little sugar pumpkins. The Braxton Hicks are behind me and I’m dreaming up all types of recipes as I head home on the FDR.

With farm fresh bounty in hand, this recipe practically wrote itself. I combined the kohlrabi (which is white inside, by the way), carrots and beets with some fresh beet greens to create beautiful jewel-toned latkes, that are even tastier than they are colorful. In fact, my husband brought a pan of the crispy-fried latkes to a business meeting and they were gone in seconds. He came home with rave reviews and a generous offer to take me back to the farmers market!

Confetti Latkes (Kohlrabi, carrot & beet)

1 large kohlrabi, peeled and grated (approximately 2 cups)
3 medium beets, peeled and grated (approximately 2 cups)
2 large carrots, peeled and grated (approximately 2 cups)
1 handful beet greens, shredded (approximately 2 cups)
1 medium onion, grated
4 eggs
1/2 c Panko breadcrumbs
salt and pepper, to taste
oil, for frying

Method:

Grate the kohlrabi, beets, carrots and onion in a food processor using the shredding disc. Wash the beet greens to remove dirt and finely shred with a knife. Place the grated veggies and beet greens into a large colander and press down to remove excess moisture. Add to a large bowl and mix in eggs, panko, salt and pepper. Heat oil in a frying pan and fry until golden and crispy on both sides.

NOTE: If the mixture starts to get soggy, form patties and squeeze out excess moisture before frying.

Harissa Sour Cream

1 c sour cream
1 tbsp Harissa
Juice of 1 lemon
1/2 tsp lemon zest

Method:

Add all ingredients to a bowl and mix to combine. Serve with confetti latkes.

Other latke recipes:

pumpkin ricotta cheese latkes with cranberry maple syrup
gluten free butternut squash latkes
cheese latkes with raspberry sauce
gefilte fish latkes
snacker-crusted salmon cakes

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Busy in Brooklyn

Category: Dairy

Roundup: The Seven Species

Spinach Lasagna Roll-Ups

Zucchini Parmesan Chips

Starters & Sides Made Easy Review & Giveaway

Confetti Latkes with Harissa Sour Cream