Pasta – Page 2 – Busy in Brooklyn

It all started with Zahav, the fabulous book on Israeli cooking by Michael Solomonov. Reading Michael’s descriptions of traditional Yemenite soup made me want to charter a flight to Israel, but I did the next best thing: I purchased some Hawaij (and practiced the pronunciation more times than I’d like to admit….CHA-WAYIJ). I was hooked.

There’s just something about the warm golden spices that transports me – and I don’t even know where. I’m 5th generation American on my Mom’s side, and while my Dad is Israeli, his Ashkenazi mother was cooking up shlishkes when he was a kid. I’ve got no Sephardic blood, although I later married into a Syrian family where they cook up their couscous with allspice. This, then, is the power of hawaij, I decided. It has the ability to carry you to a place you never even knew – but it feels like home. Perhaps it’s my souls yearning for Jerusalem, the city of gold, the color of this truly intoxicating blend: Zahav.

Of course the first thing I cooked up with Hawaij for soup wasn’t soup. Because I never go the traditional route (you should know that by now). Instead, I made Jerusalem Hummus in Jars, followed by Hawaij Garlic Confit (you can find that life-changing recipe in my cookbook, Millennial Kosher), some roasted chicken and potatoes, and, yes, finally the soup (where I mixed the meat and chicken in one pot). I also explored the sweet side of Hawaij, with Hawaij for coffee – although of course not in coffee – with my Hawaij Honey Cake.

If you’re confused – let me explain. Hawaij is so good – the Yemenites decided to make two blends – one sweet and one savory. The savory one is used for classic Yemenite soup and the sweet one, for coffee. But the magic spice deserves more and I’m all over it.

So this summer I was putting up a last minute pot of Israeli couscous when I realized I was out of chicken and vegetable stock. I prefer not to cook my couscous in water, since it’s kind of bland, so I looked through my spice cabinet to see how I could improvise. The hawaij for soup looked at me and I realized that if I didn’t have soup – then I could just let the hawaij for soup take it’s place, and then THIS happened! It’s everything you never knew you wanted in Israeli couscous and it’s about to become your go-to recipe.

And since I know by your messages that y’all have hawaij in your cabinets by now, no need to go searching. Just make sure you use the savory blend otherwise this will be a couscous to remember for other reasons (insert facepalm here!).

Hawaij Couscous

1/4 cup olive oil, divided
1 large onion, diced small
8 oz. button mushrooms, sliced
2 heaping tbsp hawaij for soup
1 17.7oz. pkg Israeli couscous (or 2 8.8oz. bags)
1 15oz. can chickpeas, rinsed and drained, optional
kosher salt, to taste

Method:

Heat 2 tbsp olive oil in a deep skillet and saute the onion until deeply golden. Add the mushrooms and continue to saute until the liquid evaporates and the mushrooms caramelize. Add remaining 2 tbsp olive oil and hawaij seasoning and continue to saute until the spices are toasted and fragrant. Add the couscous and saute until lightly toasted. Add chickpeas, if desired, 5 cups of water and salt and bring the mixture to a boil over high heat. Cover, reduce to a simmer and cook for 15 minutes, or until cooked through. Stir and serve.

VARIATION: I’ve tried this recipe with just onions, onions and mushrooms, and onions, mushrooms and chickpeas. I ended up liking the one with just onions the most but you can also try with peppers, eggplant and/or other vegetables.

NOTE: If you prepare the couscous in advance, add a bit of water, cover and steam for a few minutes, mixing with a spoon to loosen up the couscous before serving.

SERVING SUGGESTION: serve with lemon sumac pargiot with silan.

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Lasagna Roll-Up Blintzes

On May 18, 2017May 25, 2017

by chanie

in Appetizer, Brunch, Dairy, Pasta, Recipes, Shavuous

15 Comments

I don’t know about you, but the only thing that keeps me from making blintzes on Shavuot is the crepe-making. The rest of the process is fairly easy, and I don’t even mind the light frying. But those crepes, man they are hard to nail down.

My mom so hates the crepe-making process that she’s been ordering her crepes ready-made from a caterer for years. Instead, she puts her attention on delicious homemade fillings – creamy potato with deeply caramelized onions and sweet cheese with an apricot sauce for dipping. I’m getting hungry just thinking about it!

I’m all for finding the easier way around dishes and this lasagna roll-up blintz hack is no exception! I love me some savory lasagna roll-ups, filled with spinach-flecked creamy ricotta and oozing with cheesy mozzarella, so why not go sweet, amIright? Dredging the sweet-filled pasta sheets in Corn Flake crumbs and frying them really takes it over the top, and I’m one happy crepe-free Momma.

What I really love about these decadent Shavuot treats is that they truly resemble blintzes, and if you want to stay away from the fryer, just go ahead and serve them up without the breading. You can add some chopped nuts for texture, and of course the requisite sour cream and strawberry sauce. Cuz blintzes without sour cream are a sad, sad thing.

Those of you that have been following my diet journey over on Instagram know that I’ve been staying away from delicious carby treats like these for the past couple of weeks, so I had to send them straight out of the house as soon as I was done making them. I don’t have the willpower to say no to a piping hot plate of sweet, crunchy, cheesy pasta rolls, do you? If your answer is yes, please tell me your secret ‘cuz I’m gonna need it come the cheesecake holiday.

We’re pretty low key when it comes to dairy in my house – I only serve it once a week, and it’s usually pizza, mac ‘n cheese or baked ziti. But Shavuot? Shavuot is the time for cheesy French onion soup, 4-cheese lasagna, a cheese board of your dreams, and of course plenty of cheesecake and blintzes. And lets not forget the dairy ice cream either. G-d help me survive this decadent holiday!

I’m thinking I’ll have to have some healthy options at the table too. Like these cheesy stuffed mini peppers, this three-cheese rollatini rose pie, the most amazing kid-friendly broccoli poppers, plus these cutesy roasted eggplant parmesan starters.

Now if we’re talking the decadent part of the meal, obv we have these insane roll-ups, which will be an amazing side to my caramelized peach and gouda quesadillas and 3-cheese broccoli pull-apart buns for the kids. I’m thinking goat cheese ice cream for dessert, and definitely my Torah cannoli, ‘cuz that’s what the holiday is all about – stuffing our face with cheese and the giving of the Torah.

I’m pretty stoked to be hosting my mom for the first time this year – she’s usually the one who hosts, so I better get my menu planned. Stay tuned, I’ll share it with you soon. In the meantime, have a look at the Index for some inspiration!

Lets get rollin’!

Lasagna Roll-Up Blintzes

1 package lasagna noodles
16oz. ricotta cheese
8 oz. cream cheese, softened
1 egg yolk
1/3 cup sugar
1 tsp vanilla
1 tsp lemon juice
pinch of salt
3 eggs
3 tbsp heavy cream or whole milk
3 cup Corn Flake crumbs
canola oil, for frying
powder sugar, for dusting

Method:

Cook the lasagna noodles according to the package directions. Drain and spread the noodles on a light greased surface. In a large bowl, mix the ricotta cheese, cream cheese, egg yolk, sugar, vanilla, lemon juice and salt.

Spread a heaping spoonful of the cheese mixture over each lasagna noodle and roll the noodles up. Place seam side down on a baking sheet and freeze for 30 minutes.

In a shallow bowl, beat the eggs and heavy cream. In a second shallow bowl, add the Corn Flake crumbs and season with a pinch of salt.

Remove the roll-ups from the freezer and dip each roll in eggs and then cornflake crumbs, shaking off the excess each time. Work with a few at a time so that the rolls don’t start to defrost and lose their shape. Return the rolls to the freezer until you are ready to fry.

Heat a few inches of oil in a skillet and fry the rollups, turning so that all the sides are browned. Drain on paper towels.

Dust the rolls generously with powdered sugar and serve with strawberry sauce.

VARIATIONS:

– If you desire a smooth cheese filling, blend the cheese mixture in a food processor or blender (you may not need all the lasagna noodles as the volume of the cheese will decrease).
– Use equal parts graham cracker crumbs and Corn Flake crumbs for a sweeter breading.
– Serve with your favorite warmed jam or pie filling.

Strawberry Sauce

16oz frozen strawberries
2 tbsp sugar, or, to taste
1 tsp lemon juice

Add the ingredients to a small saucepan and cook until the strawberries are soft. Mash the berries with a fork to break them up and cook over low heat until thickened. If desired, blend with an immersion blender or serve chunky. Adjust sweetness according to your taste and the sweetness of the fruit.

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Stuffed Cabbage Bolognese

On October 22, 2016October 2, 2019

by chanie

in Dinner, Main Dish, Meat & Poultry, Pasta, Recipes

24 Comments

A couple of months ago, the kosher culinary school that I attended sadly closed down. I remember bumping into another alumni and we shared our disappointment in the school’s closing. “Do you realize,” she said, “that our diplomas aren’t going to be worth anything anymore? Don’t you care?” I thought for a minute and realized, that no, I didn’t care, because it wasn’t really worth anything to me to begin with.

Being a Chef isn’t something you learn and file away in a drawer. It’s something you become, irregardless of schooling. A true chef never stops learning. They are constantly honing their skills, reading, watching and improving. I don’t need a piece of paper to show that I went to culinary school. The love that I put into my dishes, the effort that I put into my technique and the taste of the finished product is all a testament to my knowledge and understanding of food.

And still, I have a hard time calling myself a Chef. I have so much more to learn. I’ve never worked a restaurant kitchen. Never smoked a piece of meat. Never butchered anything. OK – never butchered anything correctly. Forgot how to break down a fish. Have yet to make a Thanksgiving turkey. Chef? I think not.

I so strongly believe this, that in the hundreds of cooking classes I’ve given around the country, I refuse to wear a Chef’s jacket and wear an apron instead. I feel like I’m a cook, just like my audience, and we’re learning together.

It’s this attitude that has allowed me to learn about interesting dishes and techniques, not necessarily from other Chef’s, but from average cooks. I’m always open to chatting about food and recipes, and hearing what’s cooking in other people’s kitchens. I’ve come home with amazing recipes from people I bump into in the supermarket, or on the train. I belong to lots of Facebook cooking groups and I love to browse through the Pages and see what’s cookin’ in other peoples kitchens.

Alas, and getting back on track here… that’s precisely how this recipe happened. I saw a recipe for an unstuffed cabbage with noodles made by Danielle Cooper Lader on the What’s for Supper Facebook page and it looked so amazing that I had to try my own version! I used my Bubby’s amazing cabbage & flanken soup recipe as my starting point and just went from there! It’s kind of a cross between lokshin and cabbage and stuffed cabbage, both popular Hungarian dishes that I grew up eating. And you know me and mashup recipes. This one is a winner!

In five years of blogging, this is my first time posting on a Saturday night, I just really wanted to get this up for you in time for the seconds days of the Chag! Soooo much easier than stuffed cabbage, and dare I say even more delicious. Chag Sameach!

Stuffed Cabbage Bolognese

2 tbsp olive oil
1 lg onion, peeled and sliced thinly into half rings
3 cloves garlic, minced
2 heaping tbsp tomato paste
2 lbs ground beef
salt and pepper, to taste
small head of cabbage, shredded
1 15oz. can tomato sauce
1 14.5oz. can diced tomatoes
1/2 cup water
Juice of 2 lemons
1/2 cup brown sugar (packed)
1/4 cup golden raisins, optional
1 pkg papardelle noodles, or other wide noodles

Method:

In a 5 qt pot, heat the olive oil over medium heat. Add the onions and garlic and saute until golden. Add the tomato paste and continue to saute for 2 minutes. Add the ground beef, season with salt and pepper, and cook until crumbly and no longer pink, breaking up the meat as it cooks. Add the cabbage, tomato sauce, diced tomatoes, water, lemon juice, brown sugar and raisins and bring the mixture to a boil. (Don’t worry if it seems there is too little liquid, the cabbage will break down as it cooks). Season with salt and pepper, reduce the heat to a simmer and cook for 30 minutes. If the sauce seems too thick, and not saucy enough (this will depend on how big your cabbage is), you may add a bit more water to desired consistency. If it’s not thick enough, simmer until thickened. Taste, and adjust seasoning to your liking (adding more brown sugar if you like it sweeter, or more lemon juice or a splash of apple cider vinegar if you like it more sour).

Cook the papardelle noodles according to package directions. If serving immediately, toss the noodles with the bolognese. If serving in advance, toss the pasta with a bit of oil right after draining so it doesn’t stick together. (Never rinse the pasta with water, and this removes the surface starch that helps it hold onto the sauce).

VARIATION: to make stuffed cabbage meatballs, prepare the sauce as follows: dice the onion and saute with the garlic, add the tomato paste and saute, then add 2 15oz. cans tomato sauce, 2 14.5oz cans diced tomatoes, 1 cup water, juice of 2 lemons, and 1 cup brown sugar. Add 1/2 head of cabbage and bring to a simmer . In a separate bowl, combine the beef with 2 extra-large eggs, 1 grated small onion, 1/3 cup breadcrumbs, 1/2 cup uncooked white rice, 1/4 cup ketchup, salt and pepper. Roll the mixture into balls and add to the sauce. Simmer for 1 hour.

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Spinach Pappardelle with Feta
& a Fried Poached Egg

On February 18, 2016May 25, 2016

by chanie

in Brunch, Dairy, Dinner, Lunch, Pasta, Recipes, Shavuous, The Nine Days

9 Comments

I’m pretty proud of myself. You see, usually when I make lists, it’s just to get stuff off my head and onto a piece of paper. But every since I made my 2016 Foodie Resolution List, I’ve actually been making my through it!

Case in point: fried poached eggs. Well lookie here! Amazingly crisp and perfectly runny eggs dripping their way down some silky pappardelle pasta with bright green spinach. Perfection on a plate.

I’ve also mastered soft pretzels, fresh pita, caramel and I’ve got kataifi waiting in my freezer. That’s almost 5 out of a 9 and it’s only February! This is going to be one productive year in the BIB kitchen. Are you excited?

Now a foodie confession. It’s hard to admit but I was never one for feta cheese. Just something about the texture was off to me, so Greek salad was never on the menu.

But then Natural & Kosher cheese sent me their new brined feta and lo and behold, I loved the stuff! I also realized that if you grate it, the texture is so light and appealing, and when you add it to hot pasta, it’s salty goodness melts into the sauce. So there! I kinda like feta now!

It’s hard not like to cheese when it’s coated in egg yolk, crispy breadcrumbs and delicious sauteed spinach. This recipe really brings together all of my favorite things. Papardelle pasta being one of them.

I’m really not one for heavy pasta dishes like spaghetti bolognese or even baked ziti. Give me some linguini with olive oil and a poached egg and I’m set. With pasta being so heavy, it really keeps things light, instead of the thick tomato sauces that are commonly used. And can you imagine this with zoodles? OMG delish. I’m definitely going to give it a try.

Speaking of zoodles, my dieting hasn’t been going too well these days. I think it’s the winter blues. With all the freezing weather and snow, I’ve been craving comfort food. Like pasta. And carbs. Lots and lots of carbs.

The funny thing is I met someone in the store yesterday who looked at me with her mouth hanging open, saying I had lost so much weight. I wondered when was the last time she saw me because I’ve more or less been the same weight for a while now (which is very far from skinny). I guess it was the awesome coat I was wearing, that always seems to make me look skinnier than I am. Don’t you just love those wardrobe pieces? I took the compliment happily and then went on to the bakery aisle where I snatched up a crusty baguette. Oh carbs how I love thee.

But now, NOW that I sorta like feta, I’ve got to order me some Greek salad. Summer is just a couple of months away. And no matter how skinny said coat makes me look, it’s going to be making it’s way the back of my closet come June. I think it’s time to chuck the pappardelle and bring out my spiralizer.

But wait, first Purim. Some hamantaschen. And then. OK??

Spinach Pappardelle with Feta & Fried Poached Egg

8 oz. pappardelle pasta (or pasta of your choice)
5 oz. bag baby spinach
2 cloves garlic, minced
1 tbsp olive oil
salt and pepper, to taste
1 cup reserved pasta water
1 pkg Natural & Kosher feta cheese in brine, grated
4 poached eggs (how to poach eggs)
1/3 cup flour
2 eggs, beaten
1/2 cup panko breadcrumbs
canola oil, for frying

Method:

Add pasta and a pinch of salt to boiling water and cook for 8 minutes, or until al dente, reserving 1 cup of pasta water. While the pasta is cooking, saute the garlic in oil until fragrant and add spinach. Saute until wilted and season with salt and pepper. Add the hot pasta to the pan and mix into the spinach, adding small amounts of pasta water until the pasta is loose and creamy (you won’t need all the water). Add grated feta and continue to cook until melted into the sauce (if desired) or serve as-is.

For the fried poached eggs, poach the eggs and immediately place in a bowl with ice water to stop cooking. Drain on paper towels. Arrange a breading station with bowls of flour, egg and breadcrumbs (you may season each with salt and pepper, if desired). Carefully dredge the poached egg in flour, then egg, and then panko, shaking off excess from each. Heat canola oil in a frying pan over medium heat and fry the egg until golden brown on both sides. Serve immediately, with freshly ground pepper over the top.

VARIATION: for a spicy kick, drizzle some sriracha over the top.

LIGHTED IT UP: Use zoodles instead of pappardelle for a low-carb alternative.

Serves 4.

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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Parmesan Lasagna Chips with Pizza Hummus

On December 9, 2015May 25, 2016

by chanie

in Appetizer, Brunch, Chanukah, Dairy, Dips, Pasta, Recipes, Snacks

5 Comments

I can’t believe I’m about to say this but I’m gonna say it. I CAN’T LOOK AT ANOTHER DONUT.

Everywhere I turn there seems to be another donut flavor, each outdoing the next, and while they all look appealing, they all start to taste the same at some point.

It’s only Light #3 but I’m D.O.N.E. I’ve tasted crazy flavors like creme brulee, pistacho, banana nut, Irish cream and Oreo, thanks to my local coffee shop, Chocolatte. Then, my foodie buddy Sarah Chana sent me her homemade cronuts in flavors like lemon curd, cheesecake & fig, dulce de leche and chocolate bourbon. Of course there were the classic jelly and custard donuts from my local supermarket, and who can forget my JELLY RING donuts, which I tested in three batches! Are you getting my DONUT HANGOVER NOW?!

Ok, to be honest, I did not exactly EAT all of those donuts, but I definitely tasted each and every flavor and that itself is enough to make the scale point it’s finger at me in rebuke. Has your scale ever pointed it’s finger at you? I’m hallucinating from all the donuts!

Now while I may be over the donut trend, we’ve still got plenty days left to Chanukah, and I’ve got to get frying! Savory is the only way to go from here, so I came up with a fun and exciting pizza-inspired dish that’s the perfect appetizer for your Chanukah party!

Now I know the thought of frying pasta in oil with parmesan cheese has my scale freaking out, but it’s my birthday, and calories don’t count on my birthday, right? RIGHT?

I mean, common, we’ve got only a few days left to the holidays, and we can diet after that. Purim is not for a few months, so I’ll be hopping on the Paleo train as soon as I finish this batch of chips *GULP*

If you’re feeling the donut overload too, I’ve got plenty of savory fried goodness on the blog for your to enjoy! Parmesan zucchini chips are a must-have, and the zucchini help deguiltify the whole breaded and fried thing. If you want to go full-on Israeli, try my baked eggplant chips with harissa whipped feta. And if you really want to go healthy, my cauliflower chip nachos with harissa cheddar sauce are to die for! Told you I got you covered.

Speaking of healthy, lets talk about this pizza hummus for a sec, k? You can’t have drool worthy lasagna chips without having something to dip it into, can you? I decided to put a pizza spin on classic hummus, by adding some tomato paste, herbs, garlic and of course, parmesan. The fusion is simply delicious – creamy garbanzo beans that are reminiscent of classic hummus, with the flavor of pizza. Win win.

So get your frying pans ready and whip up a batch of this deliciousness. You can thank me later. And hate me next week. Just don’t tell your scale that I put you up to it!

Parmesan Lasagna Chips

5 sheets lasagna noodles, cooked al dente
1/2 cup flour
2 eggs, beaten
1/2 cup plain breadcrumbs
1/2 cup Natural & Kosher Cheese grated parmesan
1/2 tsp oregano
1/2 tsp garlic powder

Method:

Slice the lasagna noodles into strips. In a bowl, combine the breadcrumbs, parmesan, oregano and garlic powder. Prepare a dredging station with the flour, eggs and flavored breadcrumbs each in a separate bowl. Dredge the lasagna strips in flour and shake off to remove excess. Repeat with egg and then breadcrumbs. Heat 2-3 inches of oil in a saucepan to 350 degrees*. Place a few lasagna strips into the hot oil. When the lasagna 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 with marinara or pizza hummus.

*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: for a lighter chip, fry the lasagna without breading and sprinkle with parmesan and spices as soon as it comes out of the oil.

NOTE: If you prefer to bake these, place the breaded lasagna on a greased cookie sheet, spray with cooking spray and bake at 450 degrees, flipping over once, until browned and crisped.

Pizza Hummus

1 15oz. can garbanzo beans, drained and rinsed
1/4 cup tahini paste
3 tbsp extra virgin olive oil
3 tbsp tomato paste
1 1/2 tbsp fresh squeezed lemon juice
1 clove garlic
1 1/2 tsp oregano
1 tsp dried basil
kosher salt, to taste
2 tbsp Natural & Kosher grated parmesan

Method:

Add all the ingredients, besides for the cheese, to a blender and puree until smooth. If the hummus is thick, add a bit of water at a time until smooth and creamy. Add the cheese and pulse until incorporated.

To serve, place the hummus into a bowl, sprinkle with parmesan and drizzle with olive oil.

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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Category: Pasta

Hawaij Couscous

Lasagna Roll-Up Blintzes

Stuffed Cabbage Bolognese

Spinach Pappardelle with Feta& a Fried Poached Egg

Parmesan Lasagna Chips with Pizza Hummus

Spinach Pappardelle with Feta
& a Fried Poached Egg