Recipes – Page 42 – Busy in Brooklyn

Grilled chicken salad is my dish of choice for summer. There always seems to be some leftover chicken in the fridge and I love the challenge of coming up with new ways to eat it – depending on what I have on hand. I typically go with Middle Eastern-inspired recipes when I use pargiot, or dark meat cutlets, and I go Asian or Indian with chicken breasts.

The iceberg salad with carrot ginger dressing is my favorite starter at Asian restaurants – it’s just so light and fresh and really the perfect way to start a meal of heavy Chinese food. I’m always picking out the big chunks of iceberg that are wedged into each other, so I decided to make a salad that is all about the wedge!

Traditional wedge salad is smothered in bacon and blue cheese dressing – and aside from the fact that it’s not kosher, I’m not even tempted, because, well….blue cheese. I prefer not to eat food that tastes like stinky socks, you know? But this right here? This is I can get behind. With creamy avocado, peppery radishes and crisp cucumber, you don’t even miss croutons and the dish will leave you feeling light and refreshed – just how I love my summer salads.

Grilled Chicken Wedge Salad

1 head iceberg lettuce, cut into wedges
1 cucumber, spiralized (or thinly sliced)
1 avocado, peeled into ribbons (or cut into chunks)
2 pieces grilled chicken, diced
3 radishes, thinly sliced
carrot ginger dressing (recipe follows)

Method:

Arrange all the ingredients on a platter and drizzle with dressing, to taste.

VARIATION: for a vegan salad, grill tofu using the same method as the chicken.

Carrot Ginger Dressing

1/4 c light olive oil
2 tbsp white miso paste (may substitute with tahini paste)
2 tbsp water
2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp honey
1” piece ginger
1 tsp sesame oil
1 tsp sriracha
1 carrot, peeled and roughly chopped
salt and pepper, to taste

Method:

Add all the ingredients to a food processor or blender and process until smooth.

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Tahini Scones

On July 31, 2018July 31, 2018

by chanie

in Breakfast, Brunch, Cookies, Dairy, Dessert, Recipes, Snacks

8 Comments

I’m fond of calling myself a #bakernonbaker but the truth is, sometimes I surprise myself. These scones were next-level. The crunchiest exterior, pillow-soft interior and crazy flaky – almost like halva! How my little of this and little of that achieved scone-perfection is a mystery even I cannot solve, but I think it has a lot to do with the magic ingredient – tahini.

I’m pretty open about the fact that I’m not into the science of food. I’ve never been a very technical person. Technicalities give me a headache. I don’t find gastronomy intriguing, but one thing I can tell you is that tahini has special powers. Something about it’s fat content makes it bind with other ingredients in a completely different way. Fold it into whipped cream and you’ll get the thickest emulsion that will not deflate – and it will freeze up so smooth and creamy with the texture of ice cream! Mix it with water and you’ve got the silkiest, creamiest dip or stir in some silan and you’ve got a thick fudge. What is it about this magic ingredient that can be used in both sweet or savory applications, mixed into doughs and salad dressings, fudge and candy?

Tahini so fascinates me, I almost want to explore the science of emulsification. Almost. It does something so special to these flaky scones, you’ll never believe they don’t have butter!

Buttery pastries intimidate me. The way you have to get the butter into the perfect pea-size, and you can’t melt it with the heat of your hands. How you have to be careful to handle the dough just-so and not overmix it. How you have to perfect the process to allow for pillows of flakiness in every bite. Too painstaking for this impatient cook.

But cream-based scones? I got this. And so can you. Because it’s just as simple as mixing some ingredients into a bowl and forming them into a disc. And you can thank the magic ingredient, tahini, for doing the work of butter – minus the technicalities.

I thought about glazing the scones (and even posted a poll on my Instagram!), but I decided not to mess with perfection. Sometimes you get something just right and you don’t need to over-complicate things. So I left the scones as-is, allowing the subtle tahini flavor to shine, and served them with a side of dairy whipped cream and fresh berries, ‘cuz really, does it get any better than that?

OK, maybe with a side of a steaming hot cafe hafuch and some fresh figs. (on a porch somewhere in Israel. I’m pushing it now, aren’t I?) The breakfast of my dreams.

Tahini Scones

1 1/2 c flour
1/4 c sugar
2 tsp baking powder
1/4 tsp salt
1/2 c tahini paste
3/4 c heavy cream, plus more for brushing
1 tsp vanilla extract
3 tbsp sesame seeds
1 tbsp Demerara sugar
whipped cream and berries, for serving, optional

Method:

Preheat oven to 375 F. Line a baking sheet with parchment paper.

In a large bowl, stir together the flour, sugar, baking powder, salt and sesame seeds. Make a well in the center and pour in the tahini, heavy cream and vanilla extract. Stir until the ingredients are incorporated. Don’t overmix.

Place the dough onto the baking sheet, flatten into a 7″ disk and slice into 8 triangles. Spread the triangles out on the baking sheet and brush the tops lightly with heavy cream. Sprinkle with demerara sugar.

Bake scones for 20-25 minutes, until golden brown.

VARIATION: You can add chocolate chips, diced dried fruit such as figs, dates or apricots or nuts such as almonds or pistachios, if desired.

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Kalbi Korean BBQ Ribs

On July 24, 2018July 25, 2018

by chanie

in Appetizer, Dinner, Meat & Poultry, Recipes

13 Comments

Before we get started on this summer-must-have recipe, I have a small favor to ask of y’all! Saveur is hosting their yearly blog awards and it would mean so much to me if you would nominate me for “best food culture blog“. It’s super easy to do and takes less than 2 minutes – you can nominate busyinbrooklyn as many times as you’d like until tomorrow evening. Thank you so much for your continued love and support!

I don’t grill – meat – enough. Maybe it’s because my husband is vegetarian. Or because kosher cuts are so darn expensive, and my kids don’t really care either way. I’m the only one who’s really going to appreciate it, so I can’t justify the splurge that often. Of course burgers, hot dogs, pargiot and veggies make a regular appearance on the grill, but steak – not so much.

I’m far from a vegetarian but I’m also not that enthusiastic about animal protein. It feels so heavy and hard to digest, so we’re down to having it just once a week (OK twice if you count those days when I just want to crash and feed my kids hot dogs – the no nitrate, reduced fat, better for you version because even though I’m tired, I’m not about to feed my kids complete and total junk!). Don’t tell my husband but I have to admit that I feel better when I don’t eat that much meat, but it’s summer, and the grill is calling for some sizzling steak!

I used to get this dish at Sushi Mestuyan in Queens – a kosher Japanese steak house that was, when it first opened, a pretty good restaurant. It was around for years, opened up a few other branches, and gradually declined into obscurity. I don’t think it’s around anymore, but I dream about their Metsuyan Kalbi, because it had the most tender pieces of grilled meat in a rich Korean BBQ sauce that I can practically still taste. They served it in a cast iron skillet with a side of coconut rice and it was enough to make a vegetarian want to splurge. I forgot about that dish until I made these ribs, and the sweet and spicy umami-rich marinade just brought me back to their dining room with the giant fish tank along the wall. When food can transport you like that – you know you’ve got yourself a winning recipe! Also when your anti-animal-protein husband breaks his diet for a piece (or two, or three) you can bet you’ve nailed it.

What makes the marinade truly shine is my (not so new) favorite kosher ingredient – gochujang! Tzipporah Rothkopf, a Korean convert to Judaism decided to bring some of her native condiments to the kosher market and I thank G-d every day that she decided to become Jewish! Her kosher-certified brand, KOKO Kosher Korean features authentic Korean condiments like gochujang (fermented red chili paste), gochugaru (chili powder), kimchi (fermented cabbage), doenjang (fermented soybean paste aka miso), and ganjang (fermented soy sauce). What makes these products so unique is that the fermentation process deepens the flavors, creating umami-rich savory notes that are so complex and delicious. I can’t get enough of her gochujang – it’s sticky, sweet, salty and spicy all at once – I can eat it with a spoon!

Kalbi Korean BBQ Ribs

2 lbs Korean ribs aka Miami ribs
3 cloves garlic, minced
1” knob ginger, grated
3 tbsp soy sauce
2 tsp sesame oil
1/4 c brown sugar
1/3 c fresh squeezed orange juice
Juice of 1 lime
Zest of 1/2 lime
1 heaping tbsp gochujang
scallions and sesame seeds, optional, for garnish

Method:

In a bowl, combine all the ingredients besides for the ribs. Place the ribs in a Ziploc bag and add the marinade. Marinate for a few hours, or overnight. Remove from the marinade and grill for 3-5 minutes per side.

Garnish with scallions and sesame seeds, if desired.

NOTE: Miami ribs, also known as Korean short ribs or Kalbi are thin strips of steak that are cut from the flanken ribs. The thin slices make it ideal for grilling.

VARIATION: I use this kosher gochujang, but if you cannot get it, you can use sriracha (to taste) instead.

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Roasted Eggplant Shakshuka

On July 17, 2018July 17, 2018

by chanie

in Breakfast, Brunch, Diet, Paleo, Recipes, The Nine Days, Whole30

8 Comments

If you’ve been following me for a while, you know I’ve got a thing for stuffing roasted eggplant halves. I’ve made it a bunch of different ways – in fact – I had so many variations that I wanted to put into my cookbook, Millennial Kosher, that I almost wanted to do a stuffed eggplant chapter! Alas, we had to nix this shakshuka recipe because I already had 2 other stuffed recipes in the book (fully loaded stuffed eggplants and lamb moussaka eggplant boats).

It was a hard decision because this recipe is just THAT good. But the great part about being a food blogger is that I knew I could eventually just post it on the blog, and this seems like the perfect week! With the Nine Days upon us (a period of mourning in which observant Jews abstain from eating meat), we’re all looking for light and healthy vegetarian fare, and this fits the bill.

If you’re a fan of shakshuka, I’ve got lots of other variations available on the blog too, like this Mexican Quinoa Shakshuka, the beet, kale and goat cheese version that WhatJewWannaEat guest posted for me when I was on maternity leave, this fun zoodle version, one with garbanzo beans and labneh, another one with spaghetti squash and spinach, and even a stuffed portobello one. Can you tell I have a thing for runny eggs in spicy tomato sauce??

All the above versions are kinda great – but I’m partial to the ramen shakshuka in my cookbook, and this incredible variation. The silky fire roasted eggplant with the runny egg and the spicy tomato sauce marry so well together, it’s a wonder no one came up with this before!

If you’re a fan of stuffed roasted eggplants, you can also try these other ideas: roasted eggplant parmesan, roasted eggplant parmesan with feta, stuffed roasted eggplant, and sous vide stuffed eggplant with dukkah and pomegranate. I wasn’t kidding. I heart stuffed eggplant. Almost as much as shakshuka. Ok as much as shakshuka.

Roasted Eggplant Shakshuka

2 eggplants
salt, to taste
pepper, to taste
2 Tbsp extra virgin olive oil
1 onion, thinly sliced into half moons
2 cloves garlic, minced
1 red pepper, thinly sliced into half moons
2 tsp cumin
1 tsp smoked paprika
1 (15-oz.) can diced tomatoes
1 (8-oz.) can tomato sauce
1 tsp harissa
1 tsp fresh squeezed lemon juice
pinch sugar, or to taste
4 eggs
fresh parsley, for garnish

Method:

Cut the eggplants in half lengthwise and place flesh-side down on a greased baking sheet. Drizzle with olive oil, sprinkle with salt and broil on high on the top rack of the oven for 20-25 minutes, until skin is charred and the flesh is soft. Lightly break up the eggplant flesh and season with salt and lemon juice (if desired), to taste.

Prepare the shakshuka sauce: Heat olive oil in a large skillet; add onion. Sauté until translucent. Add garlic and red pepper; sauté until tender, about 5 minutes. Add cumin and smoked paprika; sauté until fragrant. Stir in tomatoes with their liquid, tomato sauce, harissa, sugar, salt and pepper; cook over medium heat for 10 minutes.

Preheat oven to 400°F. Place prepared eggplants boats on a baking sheet. Lightly break up the eggplant flesh to make room for the shakshuka filling. Divide the shakshuka sauce between the eggplant boats; make a well in the center of the sauce on each. Crack an egg into a small bowl; gently slide it into the sauce on an eggplant boat. Repeat with remaining eggs and boats. Bake until eggs are set, about 10 minutes. Garnish with fresh parsley.

NOTE: If you don’t have harissa, you can add some diced jalapeno and saute along with the red pepper and garlic.
VARIATION: For quick and easy shakshuka sauce, use marinara mixed with a little harissa and cumin or use store-bought matbucha.
TOPPINGS: If desired, top the eggplant with labneh, crumbled feta, za’atar, or roasted chickpeas.

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Chunky Monkey Marzipan Nice Cream

On July 12, 2018July 12, 2018

by chanie

in Dessert, Recipes

12 Comments

Baby I’m back and it feels SO GOOD!! I finally found my blogging groove again and I’ve been cooking and shooting so much – not because I felt pressured, just for the sheer joy of it. It reminds me why I started the blog in the first place, and made me realize just how much I’ve missed it.

This recipe came to me one night this week, and I literally couldn’t sleep thinking about it! How it would taste, what dish I could use for it and how I would shoot it. It was inspired by one of my first smoothie experiences – back in the days when smoothies weren’t that popular. It was the banana, date, milk and honey smoothie from Bissaleh, the Israeli restaurant that gave me my first taste of Israeli cuisine when I was just a teenager. I’d order the drink – ice cold – whenever I would go, and it was just. so. freakin. good. Come to think of it, it’s the place that got me hooked on dates too. And sachlav. And malawach. And everything in between.

Call it the Middle Eastern take on chunky monkey – a classic banana ice cream filled with chocolate fudge and walnuts. Truth be told I’ve never actually HAD chunky monkey ice cream, and banana flavor wouldn’t normally be my thing. But nice cream is another story. If you’ve never made it, it’s basically the best ice cream hack of all time – blending frozen banana chunks until it’s the consistency of smooth-as-butter soft serve. And it’s pretty darn good too. Add some dates, almonds, marzipan and silan and you’ve got yourself a marriage of flavors that is pretty addictive. The fact that it’s good for you? that’s just a cherry on the top.

Now I know marzipan is one of those love it or hate it ingredients. Personally, I used to hate it growing up, but when I married a rainbow-cookie-lover, it slowly grew on me. My kids are huge fans of rainbow cookies too, so I had to come around.

Normally when I think of marzipan desserts, I imagine using almond extract for that intense flavor, but when Molly Yeh put chunks of store-bought marzipan into her biscotti in her cookbook, Molly on the Range, I started looking at marzipan in a new way. She also got me hooked on using the stuff instead of fondant for easy cake decorating (like in this cake!). Basically the stuff is magic.

Marzipan, like rosewater, is an acquired taste, so if you’re not a fan, no worries, you can just sub chocolate chunks in this recipe. You can also do a lot of other substitutions like candied almonds instead of roasted ones, other nuts of you choice, or figs instead of dates. Basically you can customize this however you like and it’ll still be delicious.

And you know what? If you don’t like bananas, just go ahead and fold the ingredients into some softened vanilla ice cream. How good would that be? Or just stuff some marzipan into a pitted date. Or into your mouth. You can’t really go wrong with that.

Are you a fan of marzipan? What are some of your favorite nice cream flavors? Share them with me in the comments below!

Chunky Monkey Marzipan Nice Cream

4 ripe bananas
4 oz. marzipan, chopped
4 medjool dates, pitted and chopped
1/3 cup salted roasted almonds, chopped
silan

Method:

Slice the bananas and place in the freezer overnight or until frozen solid. Place the banana slices in a food processor and blend until creamy. Spread half of the banana mixture into a baking dish and top with marzipan chunks, chopped dates and chopped almonds. Drizzle with silan. Top with remaining banana mixture and drizzle with additional silan. Freeze until solid.

VARIATION: If you don’t like marzipan, use chocolate chunks instead. You may also use candied almonds instead of roasted almonds or figs instead of dates.

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Busy in Brooklyn

Category: Recipes