Shabbos – Page 11 – Busy in Brooklyn

I…I…I…don’t even know what to say…. but BREAKING THE INTERNET comes to mind!! Move over Kim Kardashian because I’ve got Salami Babka in the house!!

I don’t know how I’ve held it in for this long – this gorgeous savory babka has been eating away at me (or have I been eating away at it?) ever since I conceived of it months ago… I wanted to shout it from the rooftops the second this baby came out of the oven, but it was not to be, because, as you know, I save all my SALAMI revelations for Purim! Yes, Purim. The holiday of booze, dress-up, and here at Busy In Brooklyn, SALAMI.

My salami hacks have been making their mark each year for the holiday, and I think I might have finally outdone my drunken hasselback salami, because, lets face it – ain’t nothin better than bread – and when you fill that bread with the sweet and savory fillings of apricot jam, mustard, brown sugar and salami – well…. you basically BREAK. THE. INTERNET.

Babka has been all the rage this year, from the famous Bread’s bakery babka (who’s recipe was recently made public in the Baking Breads cookbook) to the spreads in The New York Times, Bon Appetit Magazine, and all that other stuff. I have to admit that I have never made true, authentic babka (with buttery brioche dough), although I often fill my leftover challah with gooey chocolate spread, twist it up and call it a day.

I’ve had savory babka on my mind for a while now, and I was kind of surprised that I haven’t seen too many savory variations on the net. Especially since turning traditional sweets into savory adaptations is kind of a thing right now. My biggest obstacle with a salami babka was the brioche dough. The good stuff is loaded with butter and I just couldn’t stand the thought of using all that margarine (the rules of kosher forbid me from eating milk with meat, so no butter and salami together). And yes I realize that’s ironic since this thing is loaded with salami (insert facepalm emoji here!)

I considered going with a challah dough, but I finally decided I would make this super easy for everyone and just use pizza dough. Of course you can use any dough you choose, and even go crazy with the deli you stuff it with. Don’t worry about all of the mess – the little bits of salami that poke out of the bread and get all crispy and caramelized are my favorite part of this recipe!

Now if you’ve missed my whole salami situation – the reason for my yearly Purim salami postings are due to a little nugget of information that I read a couple of years back. I don’t know if it was true, or it was all a Purim joke – but it made mention of the fact that some people have a tradition to eat salami on Purim since it is hung, like Haman. I thought it was the coolest food custom I had ever read, so I adopted it. The part that you don’t know though, is that that was a huge deal for me! Why? read on.

So growing up, my mom would make salami sandwiches every Friday afternoon for lunch for my siblings and I. She’d send us outside to the courtyard of our building to eat them, so we wouldn’t make a mess inside the house before Shabbat. Little did she know, we all hated those little hard white pieces inside the salami (I’m pretty sure they were solid fat!), so one by one, we all chucked our salami sandwiches down the incinerator chute – every. single. week. My poor mom thought we were eating lunch and little did she know!

From thereon out, I never looked at salami again. For years. Until I got married and the only thing my husband knew how to cook from his Yeshiva days was salami and eggs. I always swore I’d never try it, until one day, he convinced me, and the rest is history! I learned that cooking out the salami fat leaves you with a super crispy, tasty bits of heaven that are so perfect for trashing up in fun ways!

Just. Like. This. Lets get hangin’!

Salami Babka

1 lb. pizza*, challah or brioche dough
1/3 cup apricot jam
2 tbsp deli mustard
2 tbsp brown sugar
7 oz. Abeles & Heymann salami, thinly sliced
2 tbsp everything bagel spice

Method:

Preheat oven to 350 degrees. Flour your work surface and roll the dough out to about 11″ x 16″. Melt your apricot jam in the microwave or in a small saucepan and brush over the dough. Squeeze some mustard over the jam and sprinkle with brown sugar. Spread the salami slices out in one layer and starting from the long end, roll up jelly-roll-style. Slice the roll in half down the center, and gently twist the two strips around each other. Don’t worry if some of the salami falls out, or if pieces stick out of the dough, just try to keep the layers from falling apart. Place the salami babka into a greased loaf pan and sprinkle with everything bagel spice. If any of the salami fell out, just tuck it into the sides of the pan.

Bake the babka until golden, about 35-45 minutes. Remove from the loaf pan and slice. Serve warm, with mustard for dipping.

NOTE: I know this recipe seems messy but the idea is to have some of the salami piece sticking out of the dough so that they get crispy and caramelized, while other pieces stay moist on the inside. The thinner you slice the salami, the more your babka will hold together, so try to slice as thinly as you can.

VARIATION: Try this recipe with kosher bacon, or other deli meats like turkey and/or pastrami.

*of course I used store-bought pizza dough because I’m about the 1-2-3!

This post is sponsored by Abeles & Heymann. Follow them on Facebook, Instagram or Twitter!

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Jerusalem Hummus In Jars

On February 23, 2017February 23, 2017

by chanie

in Appetizer, Dips, Lunch, Meat & Poultry, Purim, Recipes, Shabbos

13 Comments

I’ve got to hand this one to a favorite person and a favorite cookbook: Naomi Nachman, and “Zahav“, respectively. Naomi is a foodie friend who’s not quite at my stage in life. She just married off her first child and her youngest is about the age of my oldest. Naomi might be older but she’s got more energy than my five kids put together! She’s always the life of the party and her foodie calendar puts me to shame. She just wrapped her first cookbook, Perfect for Pesach, which I was lucky enough to get some sneak peeks behind the scenes (and test some of the amazing recipes!). She runs a Pesach catering business, a “Chopped” themed party service, writes for various publications and even has her own radio show, Table for Two on the Nachum Segal Network. I love Naomi’s positive energy and I’m proud to call her a friend.

Recently, Naomi managed to squeeze in a trip to Israel amid her crazy hectic schedule, and she brought me back some Hawaj from the shuk. I’d never tried hawaj before, but I knew that there were two types of the Yemenite spice blend – one for soup and one for coffee. The spice was so potent (everything from the shuk always is!) that my whole kitchen smelled of it, even through the Ziploc bag! I wanted to make the most of the spice so I thought about how I could use it to really let it shine. And it hit me – hummus basar!

I had never made meat hummus before, or any REAL hummus from scratch and I was excited to try! I went to the holy grail of Israeli cookbooks, “Zahav” to find the perfect recipe and of course Michael Solomonov’s did not disappoint. What I love so much about Zahav is that every recipe is approachable, and unlike some of the other cookbooks on Middle Eastern cuisine, Zahav is the least bit pretentious. The hummus I made from the book was by the far the best one I had ever tasted and I don’t think I’ll ever be able to go back to store-bought. It is just a whole ‘nother ballgame.

What I learned from Solomonov is that hummus is so much more about the quality of the tahini than it is about the chickpeas. I always thought of hummus as a chickpea spread, but no. It’s a silky-smooth-sesame chickpea spread that will knock your socks off. You start by preparing silky smooth tahini that involves a brilliant garlic hack that I won’t share (buy the cookbook to find out what it is!). Then you take that tahini perfection and add loads of it to butter-soft chickpeas. Oh. My. God. is it good.

Zahav’s hummus recipe is a two step process, but I’ve simplified it here into one. I would definitely encourage you to try the original recipe at least once, but this makes a pretty good substitute. And please do me a favor and don’t put the amazingly pungent and flavorful hawaj-spiced beef over store-bought hummus because that’s like serving homemade shortcakes with canned whipped cream. Just no. And if you’re feeling up to the task, try Zahav’s pita recipe and bake ’em up in mini to go along with these Jerusalem hummus jars. There’s really nothing quite like homemade pita to go along with homemade hummus. I’ve made the recipe a few times already and it is super simple and incredibly delicious!

If this post hasn’t already compelled you to buy the cookbook, here’s an excerpt of a review I wrote after I got it:

“Michael brings the beauty of Israeli culture and cuisine to the forefront without the bells and whistles. He lets the food stand on it’s own, humble and beautiful, with clear, easy to fllow recipes that dont require millions of ingredients. And he’s not cheffy about it either….This guy isn’t cooking Israeli food because it’s trendy, he’s just doing what he loves and it comes through on every page. Even though he himself is not kosher….he acknowledges that the rules of kosher define the boundaries of Israeli cuisine and keeps all the recipe in the book (and in his restaurant) free of shellfish, pork and mixing milk and meat. In a culture that thinks that you have to be “treif” to be cool (especially so if you are Jewish), this man has my total respect). ”

Of course this Hummus Basar was made in jars in the spirit of Purim, but feel free to make this recipe and serve Israeli style, in a big bowl with lots of fresh pita for dipping! You can also make the hawaj beef and serve it over rice, it makes for a delicious side dish!

Jerusalem Hummus in Jars

Hummus

1 cup dried chickpeas
2 tsp baking soda, divided
2 cloves garlic
1/4 cup + 1 tbsp fresh squeezed lemon juice
2 tsp kosher salt
1/2 tsp cumin
1 cup good quality tahini paste (stir thoroughly before using, as oil and solids tend to separate)
3/4 cup ice water

Add the chickpeas and 1 tsp baking soda to a large bowl and cover with a few inches of water. Soak overnight.

Drain the chickpeas and rinse. Add chickpeas and remaining teaspoon of baking soda to a pot and cover with a few inches of water. Bring to a boil and skim any scum that rises to the surface of the water. Reduce to a simmer and cook, covered, for one hour, until soft and tender. Drain well.

Add the garlic, lemon juice, salt, cumin and tahini to the bowl of a food processor with the S blade attached. Puree the mixture, and while the machine is running, pour the ice water through the feeding tube. Blend until the mixture is very smooth.

Add the drained chickpeas and continue to blend until creamy. Adjust seasoning,, adding more salt, cumin or lemon, if desired.

Hawaj Spiced Beef

2 tbsp extra virgin olive oil
1 onion, diced small
2 cloves garlic, minced
8 oz. button mushrooms, sliced
1 1/2 lb. ground beef
1 tsp hawaj for soup
kosher salt, to taste
1/4 cup pine nuts
handful of fresh parsley, chopped
pita chips or homemade pita, for serving

Heat olive oil in a skillet and add the onions. Saute until translucent. Add the garlic and mushrooms and continue to saute until all the moisture from the mushrooms evaporates and they begin to brown. Add the hawaj and stir until incorporated and the mixture is fragrant. Add the beef and salt and cook until crumbly and no longer pink.

Toast the pine nuts in a dry pan over medium heat, or in the oven at 375 degrees, until browned.

To assemble the jars, fill a piping bag with hummus and fill about 1/3 of the jar. Top with beef, pine nuts and parsley. Alternatively, you may spread the hummus out in a large bowl and top with spiced beef, pine nuts and parsley.

NOTE: Hawaj is a yemenite spice blend. There are two types of hawaj – for soup and for coffee. Make sure to use only hawaj for soup. You can make your own with this recipe.

VARIATION: If you don’t have hawaj for soup, you may use shawarma spice, Jerusalem spice, or baharat.

YIELD: 8-10 8oz. jars. (I used these jars)

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Nish Nosh Salmon

On January 26, 2017February 20, 2017

by chanie

in Appetizer, Brunch, Dinner, Fish, Recipes, Shabbos, Shavuous, The Nine Days

15 Comments

If you’re familiar with Nish Nosh salad, you’re probably doing the happy dance right now. Nish Noshim are these buttery sour cream and onion crackers that are made in Israel and the dish gets it’s name because it’s smothered in these addictive crackers. The salad is as popular for it’s crackers as it is for it’s dressing, which includes soy sauce, mustard and garlic for a rich savory flavor. The dressing is so delicious in it’s own right that it’s been packaged and sold in stories under the name Nish Nosh dressing.

Of course Nish Nosh salad has made an appearance on my Shabbat table, and it always gets finished to the last drop. The salad itself includes romaine lettuce, red cabbage and grape tomatoes, along with the crackers and salad dressing. Being the blogger that I am, I decided to turn the dish into an entree using salmon! I even roasted the cabbage and tomatoes for a full baking sheet dinner that is light, simple and pretty healthy if you don’t eat the whole bag of crackers while you’re prepping ;)

Roasted cabbage has become a healthy staple for me thanks to my friend Mel who makes it regularly. I love that you can dress it up with different spices (most recently I used Montreal Steak Seasoning) and it’s super quick and easy. The cabbage takes on a great texture, and if you cook it long enough, it starts to brown and caramelize. My only caveat: don’t use the prepackaged shredded cabbage. You’ll definitely want to use a fresh head and slice it yourself (no need to use a machine for this, just your trusty old kitchen knife).

We’re not that big into fish in my house since my kids don’t like it, but I’m definitely trying to work it in to the weekly rotation. Baked salmon is really the easiest way to go, and throwing it on a sheet pan with all the other ingredients make it a super quick dinner. You can serve this with some quinoa if you want to bulk up the dish, or treat yourself to a healthy and delicious lunch. Of course it works great for Shabbat too!

If you want to serve it up buffet style for a party, here’s a great idea: Roast the cabbage and tomatoes on their own sheet tray. Cut the salmon into cubes and coat them fully in the mayo and crumbs. Bake the salmon until opaque (about 10 minutes, depending on the size of your cubes) and roast the cabbage and tomatoes until they start to caramelize. Spread the cabbage out onto a platter and top with the salmon cubes. Then stand back and enjoy the compliments!

Nish Nosh Salmon

4 slices salmon fillet
1/4 cup mayonnaise
1 clove garlic
1 tsp soy sauce
1 tsp lemon juice
1 tsp dijon mustard
1 cup Nishnosh sour cream and onion crackers, crushed
1/4 cabbage, shredded
1 pkg grape tomatoes
olive oil
salt and pepper, to taste

Method:

Preheat oven to 400 degrees. In a small bowl, mix the mayonnaise, garlic, soy sauce, lemon juice, mustard and a pinch of black pepper.

Place the salmon slices on a parchment lined baking sheet. Spread the cabbage and tomatoes around the salmon. Brush the salmon with the mayonnaise mixture and top with crushed Nishnosh crackers. Drizzle the cabbage with olive oil and season with salt and pepper. Bake for 15-18 minutes, until fish is opaque and flakes easily with a fork.

NOTE: If you’d like to roast the cabbage and tomatoes for longer, remove the salmon and continue cooking until desired doneness is reached.

VARIATION: If you don’t have Nish Nosh crackers, you may use flavored panko crumbs or French fried onions instead.

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Acorn Squash with Wild Rice Stuffing

On December 1, 2016December 1, 2016

by chanie

in Appetizer, Dinner, Meat & Poultry, Recipes, Shabbos, Side Dish

7 Comments

I’ve been loving playing around with Instagram stories these days. It lets me post a step by step cooking tutorial and it’s just. so. fun! Last night I made Asian soup bowls with a richly flavored broth and a variety of vegetables for a make-you-own bowl dinner. I posted a play by play on my stories and the feedback was amazing!

I made these stuffed acorn squashes last Friday, using some of my leftover bacon-wrapped turkey from Thanksgiving. I posted a story as I made them and I got lots of requests for a formal written recipe. I managed a quick photoshoot, even though it was a hectic Friday and do I even need an explanation? I mean just look at these?!

I really love the idea of making this after Thanksgiving with some leftover turkey, but if you don’t have any, just leave it out and keep it vegan. With or without the turkey, this is a beautiful side dish that’s perfect for the fall, winter, holidays or just a weeknight cozy dinner. I put a poached egg over some leftover rice and lemme tell you….sooooo good!

Acorn Squash with Wild Rice Stuffing

3 acorn squashes
2 tbsp brown sugar
3 tbsp olive oil, divided
kosher salt and freshly ground pepper, to taste
1 medium red onion, peeled and diced small
2 stalks celery, diced small
10oz. cremini mushrooms, stems trimmed and sliced
1 box Near East long grain and wild rice pilaf, cooked according to package directions
1 3.5oz bag roasted chestnuts, roughly chopped
1 cup leftover diced turkey (optional)
1/2 cup vegetable stock (increase to 1 cup if using turkey)
1/3 cup dried cranberries

Method:

Heat the oven to 425 degrees. Cut the acorn squash in half lengthwise and remove the seeds. Place cut-side up on a baking sheet and drizzle with 2 tbsp of olive oil. Sprinkle brown sugar over the squash halves and season with salt and pepper. Roast until tender and caramelized around the edges, about 40 minutes.

Add the remaining olive oil to a saute pan and saute the onion and celery until deeply caramelized, about 10 minutes. Add the mushrooms, salt and pepper, and continue to saute until all the water evaporates and mushrooms caramelize. Add the rice, roasted chestnuts and diced turkey (if using) and stir to combine. Add the stock and cook the mixture until all the liquid is absorbed, stirring every few minutes. Add the dried cranberries.

Divide the rice stuffing among the roasted squash halves and serve.

VARIATION: I made this using some of my leftover kosher beef bacon-wrapped turkey, and I added some of the bacon to the dish as well. If you wish to do do so (it adds a nice smoky and crispy element), just crisp up your favorite variety and stir in the stuffing before serving (don’t add it during cooking or it will get soggy).

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Curried Carrot & Sweet Potato Soup
with Cilantro Matzo Balls

On October 10, 2016December 5, 2016

by chanie

in Recipes, Rosh Hashanah, Shabbos, Soup

4 Comments

It’s that time of year again. The season is (finally) changing, the leaves are starting to color, and Pumpkin Spice Latte is back on the Starbuck’s menu. It’s when all the blogs start to dish out their sweet pumpkin creations and I betchya thought I was one of them.

Pumpkin is alright. I even made my usual mini pumpkin pies for Rosh Hashanah last week. What I didn’t make was tzimmes. Lets just say that that cloyingly sweet dish of honey-sweetened carrots and sweet potatoes (sometimes with added prunes) is not one of my favorites. My mom always makes a big pot (tradition!) with the addition of marrow bones and flanken, but somehow it always manages to make it’s rounds around the table, barely making a dent in the heaping pile of sweetness. That’s just it – the stuff is just. too. sweet. And the more I discuss holiday menu’s with people, the more I hear that tzimmes is on the out (I guess my tzimmes roast is going to get buried real deep in the archives!)

Most people keep tzimmes on their menus because it’s traditional to eat carrots over the holidays. Besides for the obvious symbolism for a sweet New Year, the Yiddish word for carrots is meren, to multiply, which is a blessing we hope for in the coming year. Not being a big fan of tzimmes, I try to incorporate my carrots elsewhere, such as in a raw slaw, or roasting them with some maple and harissa.

It occurred to me that with Yom Kippur upon us, and Sukkot not too far away, a savory play on tzimmes ingredients might we a welcome change. I decided to do that in the form of a soup, and to incorporate some of my favorite Thai flavors – curry (for some heat), honey (for some sweet) and coconut milk (for some creaminess). To make it festive and holiday worthy, I added cilantro matzo balls to round out the flavors and keep things exciting!

Truth be told, I’m not a big fan of cilantro but I am coming around. I used to find it completely intolerable but I am slowly sneaking in small amounts and it’s growing on me. Honey + curry though are one of my favorite combinations and I use it in curries, chicken recipes, fish dishes, roasted chickpeas and even popcorn. There’s something about the sweet and spicy that I absolutely love.

I can’t tell you how many posts I’ve seen on Facebook recently lamenting the lack of savory recipes in kosher cookbooks. Every roast is smothered in a sweet concoction, chicken is doused in apricot jam and don’t even get me started on the ridiculous amount of sugar in salad dressings. I mean, I get it. I grew up that way too. But the only way out of the sugar coma is to slowly reduce the amount of sweetness you add to recipes and to introduce more savory (and if you’re open to it, spicy) food. It’s all about conditioning your palette. If you go back to the old recipes on my blog, you can see for yourself how I’ve slowly transitioned to more savory foods. Now, when I taste a salad that’s been doused in sweet dressing, I can’t even swallow it.

There’s a place in food for all that sugar – it’s called dessert, and that’s why we all love it so much! And finishing a meal off with something sweet is precisely why you should start it with something savory. So, now that Rosh Hashanah is behind us, and we don’t *have* to douse everything in apples and honey, lets welcome the New Year with a newer savory approach to food. This curried carrot and sweet potato soup is a great place to start because it’s both sweet and savory with a nice amount of heat from the ginger and curry.

Wishing you a sweet New Year as sweet as honey and as spicy as curry. Shanah Tova Umetuka!

Curried Carrot & Sweet Potato Soup

1 large Spanish onion, peeled and diced
1 tbsp coconut oil
3 cloves garlic, minced
2 tsp minced fresh ginger
1 tbsp curry powder
4 large carrots (about 2 lbs), peeled and roughly chopped
3 medium sweet potatoes (about 1 1/2 lbs), peeled and roughly chopped
4 cups vegetable broth
1 14oz. can coconut milk
2-3 tbsp honey, or, to taste
salt and pepper, to taste
cilantro, for garnish

Method:

In a soup pot, saute the onion in coconut oil until translucent. Add the garlic and ginger and saute until softened. Add the curry powder and continue to saute until fragrant. Add the carrots, sweet potatoes, broth, salt and pepper and bring to a boil. Reduce the heat and simmer until the vegetables are soft, about 20 minutes. Puree with an immersion blender and add the coconut milk and honey. Taste and adjust seasoning, if necessary. Simmer over low heat for 10 minutes. If desired, you may adjust the consistency by adding more coconut milk, stock or water.

Cilantro Matzo Balls

1 packet Lipton matzo ball mix
2 eggs
1 tbsp canola oil
3 tbsp finely chopped cilantro

While the soup is cooking, prepare the matzo balls. Mix 2 eggs with 1 tbsp of oil and cilantro in a bowl. Add the matzo ball mix and stir with a fork until evenly combined. Refrigerate for 10 minutes.

Bring a pot of salted water to a boil. With wet hands, form matzo ball batter into small balls and place in the water. Simmer for 15 minutes.

To serve, ladle soup into bowls and garnish with coconut milk and cilantro. Add matzo balls.

NOTE: If you’d like a deeper cilantro flavor, you may increase to 1/4 cup or more. If you don’t like cilantro, you can use parsley instead.

YIELD: approximately 8 cups.

This post was sponsored by Lipton Kosher. All opinions are my own.

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Category: Shabbos

Salami Babka

Jerusalem Hummus In Jars

Nish Nosh Salmon

Acorn Squash with Wild Rice Stuffing

Curried Carrot & Sweet Potato Soup with Cilantro Matzo Balls

Curried Carrot & Sweet Potato Soup
with Cilantro Matzo Balls