Category: Recipes

Wilted Kale & Kabocha Squash Salad

Kabocha squash seems to have gained popularity in recent years. When I was growing up, no-one ever seemed to know what it was. Maybe that’s because my mom always called it kaboochie squash! She’s not usually ahead of the trend, but she’s been making it ever since I can remember.

Kabocha is a winter squash that’s grown primarily in Japan. It’s often referred to as Japanese pumpkin. It’s not the prettiest looking thing, and it’s one of the hardest squashes to cut, but it’s definitely worth the effort. Kabocha squash is sweeter than traditional pumpkin, with a creamy texture similar to sweet potato. My mom always roasted it with brown sugar, my favorite, but it’s also wonderful braised with savory Asian flavors like soy sauce and ginger.  To make kabocha squash easier to tackle, I like to look for small ones that I can break open with one swing of my chef’s knife. The best part about it is that it’s got an edible peel, so there’s no need to start fussing with the knobby skin.

For this winter kale salad, I decided to roast the kabocha squash with maple syrup and pair it with seasonal pears and pecans. I’m not a fan of raw kale, so I wilt it down a bit to make it easier to eat. If you don’t find raw kale to be tough, you can go ahead and skip this step.

Wilted Kale & Kabocha Squash Salad

1 small kabocha squash, seeds removed, diced small
2 tbsp olive oil
3 tbsp maple syrup
kosher salt, to taste
1 bunch kale
2 tbsp olive oil
splash of stock or water
salt and pepper, to taste
1 pear, seeds removed, thinly sliced
1 cup candied pecans
shaved parmesan, optional

dressing:

1/4 cup grapeseed oil
2 tbsp minced shallots
2 tbsp apple cider vinegar
1 Tablespoon maple syrup
1 teaspoon dijon mustard
salt and pepper, to taste

Method:

Preheat oven to 400 degrees. Spread the kabocha squash out on a baking sheet and mix with olive oil, maple syrup and salt. Roast until tender and starting to brown, stirring occasionally. In the meantime, heat the olive oil in a saute pan and add the kale. Saute until heated through and add a splash of water or stock. season with salt and pepper and cover the pan. Cook until kale is wilted.

In a small bowl, whisk all the dressing ingredients besides for the oil. Slowly drizzle in oil, whisking as you go, until dressing is thick and emulsified.

Place the wilted kale on a large platter and top with kabocha squash, pear slices and candied pecans. Garnish with shaved parmesan (optional) and drizzle with salad dressing.

VARIATION: I find raw kale to be rather tough, but if you like it, you can skip the wilting step and just the massage the dressing into the raw kale (it helps to remove some of the bitterness).

Related Recipes:

kale persimmon salad

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Cream of Chicken Soup in Bread Bowls

Winter has been good to us this year — so far. Besides for a few cold and blustery days, we haven’t had much snow. In fact, today is just about the first day of real powdered white fluff that didn’t melt when it hit the ground. Days like these call for hearty meals. The kind that involve fresh yeast and a creamy bowl of hot soup.

I’m really not one for baking doughs, but when I saw snow in the forecast, I decided to challenge myself to a comforting dinner of bread bowls filled with cream of chicken soup. It was so much easier than I had anticipated, mostly thanks to the new Bosch mixer that I bought myself for the New Year.

The Bosch makes dough-making so incredibly simple, I don’t know why I didn’t splurge on it 10 years ago! The only problem with baking up some yeasted breads and treats is that they are such a tease! I’m reserving my bread-making for special occasions, like snowy winter days like these.

The only thing better than these easy soup bowls, is the comforting cream of chicken soup that goes in it. It’s almost like a chicken pot pie, minus the puff pastry. I love to add potatoes for a hearty meal that kids and adults alike can enjoy.

Stay warm out there!

Cream of Chicken Soup:

1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
2 russet potatoes, peeled and diced
1/4 cup olive oil
1/2 cup flour
1 bay leaf
2 sprigs of thyme
salt and pepper, to taste
6 cups chicken stock
2 cups diced cooked chicken (see note)
1 cup coconut milk (I use Coconut Dream Original)

Method:

In a large stockpot, heat half of the olive oil and saute onion and garlic until translucent. Add remaining oil, carrots, celery and potatoes and continue to saute until fragrant and softened. Slowly add flour, sauteeing continuously until the flour turns into a blond paste, about 3 minutes. Slowly add the stock, stirring continuously and add the bay leaf, thyme, salt and pepper. Bring the soup up to a boil, stirring throughout, so flour incorporates into the soup without lumping. Reduce the heat to low, cover the pot and cook until vegetables are completely tender, about 20 minutes. Stir in the chicken and coconut milk and adjust seasoning, if necessary. Simmer until thick and creamy, about 5 minutes.

NOTE: To cook chicken, place 2 large bone-in chicken breasts (skin-on) in a pan and season with salt and pepper. Drizzle with olive oil and bake at 400 degrees for 1 hour.

Bread Bowls

2 packets rapid rise yeast
2  1/2 cups warm water
1 tbsp sugar
2 1/2 tsp salt
2 tbsp olive oil
6 1/2 – 7 cups flour

Method:

Place the yeast, water and sugar in a large bowl and stir to dissolve the yeast. Let stand until foamy. Mix in remaining ingredients, starting with 5 cups of flour, and add more, as needed. When the dough has pulled together, knead it for a few minutes, until smooth and elastic. Lightly oil the dough, cover, and place in a warm place to rise for 1 hour. Punch down the dough and divide it into 6 equal portions. Place on a parchment lined baking sheet and rise for another 30 minutes.

Preheat the oven to 400 degrees. Place an empty sheet pan on the 2nd shelf of the oven. Brush the dough with eggwash and put the tray of rolls onto the first shelf of the oven. Immediately pour a cup of hot water into the empty tray below it and close the oven door.

Bake for 25 minutes.

Slice off the top of the bread bowl and scoop out some of the bread. Fill with soup and serve immediately.

Related Recipes:

individual chicken pot pies
chicken pot pie croquettes
leftover turkey pot pie
pumpkin pot pie

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Secret Restaurant Recipes Review & Giveaway

I don’t think I’ve ever been so excited about a cookbook. Like ever. It probably has a lot to do with my affinity for eating out. And beautiful food photography. And superb design. And impeccable styling. In a word, this book is: PERFECTION.

And I’d expect nothing less from seasoned cookbook writers Leah Schapira and Victoria Dwek. Leah is the author of Fresh & Easy Kosher Cooking, while Victoria is the managing editor of Whisk magaizne. Together, they coauthored the Made Easy cookbook series including Starters & Sides Made Easy, Passover Made Easy, Dairy Made Easy and Kids Cooking Made Easy. When I heard they were working on a new cookbook, I wondered what they would be “making easy”, but I never imagined it would be restaurant recipes!

As a true foodie, I’ve eaten at many a kosher restaurant, and I was surprised to see just how many amazing kosher restaurants are covered in this book (over 70!). From Tierra Sur in Oxnard, California (one of the best restaurant meals I’ve ever had), to Rare in Miami Beach, FL (love their crab cakes) and Pizza Pita in Montreal (I always wondered how they make their poutine!). There’s also Carlos & Gabby’s in New Jersey (who doesn’t love their crispy chicken fingers?!) and New York favorites like Amsterdam Burger Co. (the breakfast burger is incredible!), Reserve Cut (I always orders the short rib tacos!) and my favorite local places like Basil Pizza & Wine Bar (they serve up their famous basil fries just up the street), Mason & Mug (I’ve been reinventing their deviled kale salad forever!), and Pardes (wish they would have included their smoked paprika popcorn recipe). Restaurants in England, Israel, Italy, Mexico and even Panama, are also included.

It’s so exciting to get a sneak peek behind some of the establishments that we regularly frequent. And Secret Restaurant Recipes is about more than just the recipes. It also includes tips and techniques from today’s top kosher chefs. I was surprised to see that some of the recipes are fairly easy, while others are more involved. When I first looked through the cookbook and had a craving for Reserve Cut’s short rib tacos, I just got up and went to the restaurant! On the other hand, Pizza Pita’s poutine was so ridiculously easy, I was able to make it quickly at home.

Thanks to the generosity of Artscroll/Mesorah Publications, I’m sharing 2 recipes from the book here. I recently did a demo at a chinese auction where Victoria Dwek also demonstrated the eggplant chicken from Segal’s Oasis Grill in Phoenix, Arizona. It smelled so incredible, I just knew I had to include it! I’m also sharing a dessert recipe from Bagels & Greens because if their donuts are any indication, these brownies are going to be a real treat!

Purchase Secret Restaurant Recipes on Amazon.

Read a review of Everyday Secret Restaurant Recipes.

GIVEAWAY DETAILS:

Of course, I’m also giving away a FREE COPY of Secret Restaurant Recipes! To enter, simply leave a comment below about your favorite kosher restaurant dish. For an extra entry, follow Busy In Brooklyn via any of the channels below. Just be sure to leave a note in the comment letting me know where you follow.

Facebook
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Giveaway is open to U.S. residents (for international entries, prize can only be shipped in the U.S.). Winner will be chosen at random at 10:00 AM EST on Tuesday, January 6th, 2015.

Eggplant Chicken in Garlic Sauce (Segal’s Oasis Grill, Phoenix, Arizona)
from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications http://www.artscroll.com/Books/srrh.html

1 lb. eggplant, cut into 1 1/2″ chunks
kosher salt, for sprinkling
1 lb. skinless boneless chicken breasts, cut into bite sized pieces
3 tbsp cornstarch, for dredging
3 tbsp chopped garlic
1/4 tsp chili pepper flakes
1/3 cup shredded carrots
canola or vegetable oil, for frying

Dark Sauce:
1/3 cup low sodium soy sauce
2 tbsp sugar
1 tsp toasted sesame oil
1 tsp ground black pepper
1 tsp cornstarch

1. Sprinkle eggplant chunks with salt; allow to rest for 20-30 minutes (this process will prevent eggplant from soaking up too much oil during frying). Rinse salt from eggplant and drain well.
2. Meanwhile, prepare the sauce: In a small bowl,whisk together soy sauce, sugar, sesame oil, black pepper and cornstarch. Set aside.
3. Prepare the chicken: Place cornstarch into a shallow dish; toss the chicken in cornstarch to coat very well.
4. Heat 3-inches of oil in a wok or 1-inch oil in a saute pan over medium heat. Add chicken to hot oil and pan-fry until golden, 2-3 minutes  per side. Remove from oil and set side.
5. Add the eggplant to the same pan and fry until light golden, 2-3 minutes. Remove from oil and set aside. Discard oil, leaving about 1 tablespoon in the wok or pan.
6. Add garlic and chili pepper flakes and stir-fry for about 30 seconds. Return chicken and eggplant to the pan. Add carrots and sauce and stir-fry for 2 minutes, coating all the ingredients well with the sauce.

Praline Brownies (Bagels & Greens, Brooklyn, NY)
from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications http://www.artscroll.com/Books/srrh.html

8 oz bittersweet chocolate
1 cup (2 sticks) butter
1 1⁄3 cups (11 oz) sugar
1 cup (5 oz) flour
1⁄2 cup (2 oz) cocoa
1⁄2 tsp kosher salt
1 tsp nut extract (optional)
2 tsp praline extract (optional)
7 oz white chocolate, coarsely chopped
chocolate frosting, (recipe follows)
chocolate and white chocolate curls, for garnish

Chocolate Frosting:
10 oz milk chocolate
4 Tbsp praline paste*
4 oz mixed crunchy nuts

1. Preheat oven to 350 degrees. Line a rimmed 9 x 13­inch baking sheet with parchment paper.
2. Melt chocolate with the butter.
3. In the bowl of an electric mixer, whip eggs and sugar at high speed for 5-­6 minutes.
4. Carefully pour in melted chocolate mixture. Sift in flour, cocoa, and salt. Mix until mixture is smooth and shiny, about 4 minutes. Add in extracts, if using. Fold in white chocolate.
5. Pour batter into prepared baking sheet. Bake for 25 minutes (the edges should be hard, top cracked,
6. Prepare the frosting: Melt chocolate over a double boiler. Add praline paste and mix until combined. Gently pour over the top of the cake. Tilt the pan sideways until entire cake is fully covered.
7. Sprinkle nuts or chocolate curls on top. Refrigerate for 15 minutes, until frosting is set. Let cool before slicing into bars.

*Praline paste is made from hazelnuts/filberts and sugar, ground into a paste.

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Hot Dog Eggrolls

I don’t know about you, but as we inch our way towards the end of Chanukah, I’m slowly getting bored of all the dairy dishes I’ve been having. I’ve had my fill of donuts and latkes and I need something a little different! We still have a few more days to indulge in fried foods and I’ve got you covered. These hot dog eggrolls are just the thing!

Now, I know what you’re thinking. 6 days of loading up on trash and she’s trying to get me to eat hot dogs now?!  YES! You see, I had a huge misconception about hot dogs until I stepped into the Abeles & Heymann factory. Seth Leavitt, the company’s owner, took me behind the scenes for some hot dog education.

Before I even stepped foot in the factory, I had to stand in a box of cleaning solution, to clean my shoes before heading in. This level of hygiene continued throughout my tour, with every step of the process being meticulously clean. I even had to wear a hairnet and labcoat! (check out my Instagram feed for pics!)

Abeles & Heymann hot dogs can be found in stadiums around the country. And for good reason. They start with a REAL cut of meat. I always thought that hot dogs were made from complete junk but I was shocked to see the quality of the meat that’s used in it’s production. It looked just like any large roast you’d purchase at the butcher. From there, Abeles & Heymann uses old world recipes with quality ingredients to produce premium hot dogs that are slow cooked to perfection. Their franks contain no fillers, and their new reduced fat and sodium line has no added nitrates or nitrites!

Abeles & Heymann is at the forefront of an innovative campaign to create healthier alternatives to chemical and artificial nitrates. They have pioneered the use of natural nitrates, celery and cherry, to create a fully-cooked uncured collection of no-nitrate-added hot dogs. When Seth gave me a few packages to try, I turned to my most opinionated taste testers – my kids! My pickiest daughter, who can barely finish a single hot dog in one seating, asked for seconds. And I didn’t have to feel guilty about giving it to her! I would call that a winner!

Now that we don’t have to feel guilty about eating hot dogs, we can go ahead with our hot dog eggrolls! These crispy, dippable appetizers make the perfect addition to your Chanukah party, Superbowl bash, or New Years event! You can even bake them for a reduced fat version.

I filled the hot dog eggrolls with traditional frank condiments like sauerkraut and pickle relish. You can feel free to get creative with fillings like sauteed onions, facon, coleslaw or even chili! The dipping sauce combines sweet apricot jam with Abeles & Heymann’s sweet and tangy mustard for the perfect bite!

If you’re wondering where to pick up some Abeles & Heymann bounty, their amazing collection of hot dogs and salami’s can be found in stores throughout the U.S. Alternatively, you can purchase them online at the Abeles & Heymann store. And for a limited time, enjoy 15% off your order, using coupon code BUSY!


Don’t forget to check out the Abeles & Heymann blog and follow them on Facebook, Instagram and Twitter!

Hot Dog Eggrolls

1 1lb. pkg. eggroll wrappers
1 12oz. pkg. Abeles & Heymann no-nitrate-added hot dogs, cut in half widthwise
1 14oz. can sauerkraut
1 10oz. jar sweet pickle relish
canola oil, for frying
3/4 cup apricot jam
1/4 cup Abeles & Heymann Sweet & Tangy mustard

Method:

Lay the egg roll wrappers flat on your work surface, with the corner pointed towards you. Working one at a time, place 2 heaping tbsp of sauerkraut in the center and top with a tbsp of pickle relish and a half of a hot dog. Using your fingers, spread a bit of water on the corner closest to you, and fold over the filling, pressing down to seal. Fold the sides in and spread some water around the top corner. Roll tightly and press to seal.

Heat oil in a skillet and fry eggrolls until crisp and golden, turning to brown all sides. Drain on paper towels.

Heat apricot jam in a microwave or pot until melted and stir in mustard. Serve alongside eggrolls.

VARIATON: To bake, brush the eggrolls with oil and bake at 400 degrees until browned and crisp, about 10 minutes.

OPTIONAL FILLINGS: sauteed onions, chili, coleslaw, facon, onion rings, jalapeno, avocado, salsa

FOR A LIMITED TIME, GET 15% OFF YOUR ABELES & HEYMANN ONLINE ORDER USING COUPON CODE “BUSY”!

This post was sponsored by Abeles & Heymann

Other hot dog recipes:

spiralized spud dogs
kid-friendly dirty rice
fire-roasted tomato rice stoup

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Gelt Hot Chocolate

I’m super excited for this Chanukah blog post because WE’RE HAVIN’ A PARTY! Albeit a virtual one, but we can still have fun, right?! And all parties have to have prizes, so there’s a great GIVEAWAY too!

I got together with a few other bloggers to create a virtual menu and I was assigned the drinks. Now when I think of Chanukah, I imagine sitting by the lights of the Menorah, snuggled up under a warm blanket, sipping hot chocolate and singing Chanukah songs. The kids are around me playing draidel (ok, fighting over draidel), and my husband is frying latkes in the kitchen. Yes, Chanukah is just about the only time I let him take over and make a mess! He learned to make perfect crispy fried latkes when he was in Yeshiva in Israel and I don’t mind getting a little break from cooking so the kitchen’s all his (for at least a night..or two).

While hubby hosts a fryfest, I like to mix up a warm drink – some mulled wine, spiced apple cider, or gelt hot chocolate, obviously. I came up with this fun Chanukah version of hot chocolate based on a drink that my friends and I used to order at a place called Cafe K, back in the old days. Cafe K is still around, and they might still serve it! It was called “Torino Hot Chocolate”, after the chocolate bar that was used to make it. They’d take a whole bar of this chocolate and pour hot milk over it, and that was it! It was a dreamy confection and we’d save up our calories to splurge on it in the winter. It would warm us up from the inside out and we’d relish each and every sip!

I thought it would be fun to do the same with some chocolate Chanukah gelt! It makes a great party drink – just put out a vase filled with chocolate gelt, an urn of hot milk, and an endless selection of toppings and you’ve got yourself an amazing hot chocolate bar that will be the talk of  your Chanukah party!

And now for the rest of our virtual party menu, check out the mouthwatering dishes from these talented bloggers:

Appetizer:  Turkish Lentil Soup by Samantha from The Little Ferraro Kitchen
Main: Roasted Jalapeno and Cheddar Strata by Melinda from Kitchen Tested
Side: Mac and Cheese Latkes by Miriam from OvertimeCook
Dessert: Deep Fried Rugelach by Amy from What Jew Wanna Eat

Gelt Hot Chocolate

3 bags (3 oz.) good quality chocolate coins (I use Belgian chocolate gelt)
1 cup whole milk (or half cream, half milk)
1 tsp sugar
1/2 tsp cinnamon
whipped cream, for topping
cinnamon stick, for serving
additional chocolate gelt, for serving

Method:

Unwrap the chocolate gelt and place on the bottom of a glass. Bring the milk up to a boil and pour over the chocolate. Add sugar and cinnamon and stir until chocolate is fully melted and incorporated. Top with whipped cream and serve with a cinnamon stick and chocolate gelt.

VARIATIONS:

For coffee hot chocolate, omit cinnamon and add 1 tsp coffee and an extra tsp of sugar
For vanilla hot chocolate, omit cinnamon and add 1 tsp vanilla extract or heat up milk with 1 vanilla pod, scraped

TOPPING IDEAS:

whipped cream, marshmallows, crushed cookies, crushed graham crackers, brownies, coconut, candied nuts, candied citrus rind, crushed peppermint candy, sprinkles, fresh mint.

And now for the exciting part – the prizes! We’re giving away 2 separate packages – a cookbook package sponsored by Artscroll and a Gourmet Kosher Foodie Package sponsored by Nomoo cookies and California Gourmet. Enter to win below. Happy Chanukah!

a Rafflecopter giveaway

Other Festive Hot Drinks: Mulled Wine
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