Category: Recipes

Bitayavon Magazine Review + Sample Recipe + Subscription Giveaway!

Busy in Brooklyn is giving away a ONE YEAR SUBSCRIPTION to Bitayavon Magazine. For a chance to win, “like” our facebook fan page (click the “become a fan” button on the side of the blog or go to www.facebook.com/busyinbrooklyn to get to our fan page). A winner will be chosen on Sunday, April 17th.

If you love cookbooks as much as I do, you probably love cooking magazines too. Cooking magazines, to me, are like mini cookbooks, with a lot more advice and interesting food-for-thought (pun intended!). And so back in the day, when eBay used to offer magazine subscriptions for next to nothing, I subscribed to a LOT of them. Here’s the problem (besides for the fact that I had piles and piles of cooking magazines) – every page you turn to has another mouth-watering photo that you just have to make. Then you look at the recipe and either it has meat seared in butter, or it’s loaded with nonkosher unmentionables. And so, after admiring the food photography of loads of magazines, I let the subscriptions run their course and I didn’t renew a single one.

Imagine my excitement when I heard about the new kosher magazine, Bitayavon. I was first in line for their premiere issue back in February, and I couldn’t wait for their spring edition. The premiere issue was full of exciting recipes, articles and tips. The spring issue shines even more, with brighter pictures and even better recipes (yes, even, and especially, the Pesach ones). You’ll find a nice mix of simple fare for the on-the-go cook, and more advanced recipes for the gourmand.

The Pesach issue boasts over 70 recipes and tips. It starts off with protein-packed family dinners like Quinoa israeli salad and Bran Flake crusted turkey breasts. The “Going Gourmet” section is chock-full of original gourmet sandwich ideas such as Banh Mi, a Vietnamese recipe that uses leftover roast chicken as well as a Tiramisu sandwich using store-bought sponge cake. The recipes are paired with mouth-watering photos as well as additional winning recipes from the sandwich contest that was introduced in the previous issue.

The magazine continues with a twist on traditional recipes such as “gefilte fish crab cakes” and an “eggplant deli roll”. These deconstructed recipes are creative and simple enough for the novice cook. It’s Pesach section runs the gamut of fish, salads, meat/poultry, sides and desserts. Each recipe is clear with numbered instructions. You will find original preparations such as salt encrusted sea bass, as well as chicken noodles, all paired with an apropo wine.

Rounding out the issue are articles on kashrus, the kosher challenge abroad, seasonal recipes, an interview with a chef and a look at a cookbook, among others. The magazine is well thought out, with interesting topics and an all-encompassing menu (both in the articles and recipes) for the kosher consumer.

I guess I will be subscribing to a food magazine after all. This time, only one.

Bitayavon!

Chocolate Souffle
Servings: 8

12 ounces bittersweet chocolate
6 large egg yolks
12 egg whites
1 cup sugar

1. Preheat oven to 375 degrees.
2. Using pastry brush, brush sides of ramekin with oil and a sprinkle of sugar, put in fridge to keep cold.
3. Melt chocolate in a double broiler.
4. Mix egg yolks with melted chocolate.
5. Beat egg whites until foamy and slowly add sugar, mix until firm peaks form.
6. Incorporate 1/3 of egg whites into chocolate mix, mix well.
7. Gently fold in the remaining egg whites into chocolate mix.
8. Fill ramekins half way with souffle mix, gently bang ramekins on counter so batter will settle evenly.
9. Fill ramekins till the top. Smooth batter with a knife and run finger around edge of ramekin (helps souffle rise).
10. Place souffle in the oven and lower temperature to 350 degrees.
11. Bake for 12 minutes.

Thanks to Bitayavon Magazine for sponsoring the subscription.
Photos & Recipe courtesy of Bitayavon magazine.

{UPDATE added April 17th, 2011: Mashi Laufer of Brooklyn, NY has won the Busy in Brooklyn subscription giveaway! Congratulations Mashi and Chag Kasher Vesameach!}

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Sesame Linguini with Marinated Chicken Breast

After having a baby recently, I was lucky enough to have some friends and family send me over dinner for the first two weeks. Needless to say, I felt really pampered to have hot and delicious food delivered to my door each day! Making dinner for a kimpeturin is such a wonderful mitzvah, one which I enjoy doing myself, and I encourage others to do as well. My friend Dina sent over a variation of this dish and it was a huge hit. Here is my adaptation:

Sesame Linguini with Marinated Chicken Breast:

For the pasta:

1 box linguini
1 onion, cut into half circles
1 zucchini, cut into half circles
1 container mushrooms, sliced
1 head baby bok choy
1/2 cup dark soy sauce
1/2 cup toasted sesame oil
1/2 cup sugar
3 scallions, for garnish
sesame seeds, toasted, for garnish

Method:

Prepare linguini according to package directions. Saute onion until translucent and add zucchini, bok choy, and mushrooms. Continue to saute until zucchini is tender-crisp. Add vegetables to pasta. Combine the soy sauce, sesame oil and sugar and pour over pasta.

For the chicken:

1/4 cup soy sauce
1/4 cup teriyaki sauce
1/4 cup dark brown sugar
4-5 boneless chicken breast

Method:

Mix soy sauce, teriyaki sauce and sugar. Pour into a ziploc bag to which chicken has been added. Marinate for 2-3 hours (or minimum 1 hour). Remove from marinade (you can discard it) and pan-fry the chicken over medium heat, using sesame oil to coat the pan. Cool and slice over pasta.

Note: Feel free to grill the chicken breasts. I, of course, was too lazy to shlep down my George Foreman, but if you have yours handy, I would recommend grilling over pan-frying (for health and taste!)

Garnish with sesame seeds and scallions.

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Quick & Easy Shakshuka

I absolutely love shakshuka! I couldn’t think of a better breakfast on a Sunday morning, or any morning for that matter. The rich and spicy tomato sauce paired with a runny egg and some fresh hot bread or pita – could it get any better? Now Shakshuka can be a patchke to make, what with the chopping, sauteeing, and fresh tomatoes…I don’t know about you but after a long Shabbos, and an even longer Motzei Shabbos, the last thing I want to do is start cooking, AGAIN (hence the Sunday night meal of leftovers!). But I have simplified this recipe to the easiest 2-ingredient fix (for the most basic) you could think of! Even the tired and weary can whip up a plate of these in no time!

Note: If you are watching your carbs, this is actually a great recipe because it is a whole meal-in-one and it’s very filling! Skip the bread, of course!


Quick & Easy Shakshuka

1/2-1 jar of your favorite marinara sauce
eggs, amount of your choice

optional additions:
chopped vegetables
chillies
salt
freshly ground pepper
red pepper flakes
zaatar spice
cumin
turmeric
feta or other cheese
fresh parsley, for garnish
warm pita or crusty rolls, for serving

How to:

Prepare your marinara sauce (or you can even use salsa!). You can use one that already has chunky vegetables, as I did, otherwise, you can add some chopped vegetables to it. Taste the marinara sauce and add spices, as needed. If you’d like it spicy, add chillies and/or red pepper flakes and other spices of choice. Simmer sauce until it begins to bubble. Check eggs in a cup, taking care not to break the yolk. Gently slide into sauce and simmer until the yolks have set (if you cover the pot, this will take about 5 minutes). Sprinkle eggs with some freshly cracked pepper, and garnish with parsley, if you’d like. Serve with pita or crusty rolls.

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Breaded Gefilte Fish Patties

I think I have tried every possible cooking method for gefilte fish (many ideas to come in the future!)…boiled gefilte, baked gefilte, fish latkes, fish balls, gefilte loaf…Why? well for one, I like to change up the menu. I never make the same things for Shabbos, I’m always coming up with something different to try. Additionally, I love to entertain, and if you’re having a lot of guests, fish can be quite pricey. Eight pieces of salmon can run you upwards of $30. Gefilte fish, even if you are making two packages, will run you about $5-$6 each.

My kids absolutely adore fish latkes. I even make it for supper on occasion. It’s something about finger food, where they can just hold it in a napkin and bite into it, that makes them love it so much. I like to convince myself that it’s packed with protein, but really, I do wonder, how much fish is there really in gefilte fish!

Breaded Gefilte Fish Patties

1 loaf gefilte fish
flavored bread crumbs
oil for frying

How to:

Leave the gefilte fish out to thaw slightly, just enough so that you can cut through it with a knife (but not too much otherwise it will not maintain it’s shape and will turn to mush). Slice the loaf into 1/2″ pieces. Press pieces into flavored bread crumbs, coating all around. Heat oil in a skillet. Add fish to hot oil and fry until golden brown on both sides. Remove to paper towels to absorb excess oil.

For a healthier version, bake on a greased cookie sheet at 350 for 1 hour.

Variation: my friend, Rochel Leah, an avid follower of my blog (thanks Slaichy!), just called to tell me a little twist on this recipe. She lightly fries the patties, puts them in a dish, covers them with marinara sauce and bakes at 350.

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Perfect Pareve French Toast

If you oftentimes have leftover challah, as I do, I’m sure you couldn’t think of a better way to use it then for delicious french toast smothered in maple syrup (ok, maybe for some bread pudding with some raisins and rum!). Now since I’ve got a child who’s severely allergic to dairy, I have to come up with ways to substitute for the real thing. In this recipe, almond milk does a great job. It’s rich, sweet, and flavorful. And between the eggs and the almonds, it helps add some protein to what feels like a loaded carbohydrate meal (talk about deguiltifying comfort food!). So go ahead, whip up a batch for breakfast, brunch, or even dinner (as I did!)

Of course, if you’re able, go all out and use the real thing with whole milk and fry in good old butter!

Perfect Pareve French Toast

4 eggs
1 cup vanilla almond milk (or 1 cup almond milk + 1/4 tsp vanilla)
1 tsp sugar
pinch of salt
1 egg challa
canola oil, for frying
maple syrup or sugar, for serving
assorted berries, for serving

Method:

Slice your challah into 1/2 – 1 inch pieces (depending on how you like it). Whisk together eggs, milk, sugar and salt. Dip challah into egg mixture on both sides, making sure to fully saturate the challah (you can soak it in the mixture for a minute or so). Cook the challah in an oiled skillet on medium heat until golden on both sides (about 2 minutes per side). Serve with syrup or sugar and berries or fruit of your choice.

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