Category: Cookbook Reviews

Millennial Kosher: The Cookbook!!!

Ahhhh!!!! I cannot believe this day is really here, somebody pinch me!! My very own cookbook, Millennial Kosher, is scheduled for release on April 26th, and is available for presale! (see below for how to order!)

[Quick links: Amazon or Artscroll for a signed copy, using code BIB for free shipping.]

For years I’ve been posting reviews of other cookbooks on my blog, and I never imagined the day would actually come when I’d be able to post my own. Being a cookbook author has been a dream of mine for a long time, but as a mom of five, I just didn’t know how to make it work. I was waiting for the right time – when I had no babies at home, when my schedule would clear up, when I…when I…when I…. Last year, I finally decided that there’s no such thing as a good time to write a cookbook, and if I wanted to truly actualize my dream, I had to just bite the bullet and go for it! Here I am, just about 15 months later and I’m just two weeks away from holding that dream in my hands.

Busy In Brooklyn house salad

How it all started

A few years after starting my blog, I began to entertain the idea of writing a cookbook. I loved collecting and reading them, but the idea of writing one myself seemed too daunting and out of reach. I added “write a cookbook” to my bucket list of things I’d hope to achieve some day, and started a spreadsheet of ideas that I thought might work. As months turned into years, that list continued to grow. Last year, I decided it was finally time and I scheduled a meeting with my publisher, Artscroll Publications, in November 2016. They had a few books lined up, so I was given a tentative publication date of May 2018.

I quickly got to work consolidating the excel sheet and mapping out a concept for my book. Over the next few months, I changed my concept several times and structured and restructured that sheet more times than I can count! I started to write up all the recipes that had already been tested, and created a new list of recipes that had to be developed based on my ideas. I spent most of my summer developing those recipes in the kitchen of my summer home in Upstate New York, testing and retesting until they were perfect.

spanakopita-quinoa-patties

In October, I was finally ready to share the news of my cookbook on social media – and it all started to feel so real! I began to work with my editor on perfecting each written recipe, and when I traveled to Australia for my nephews Bar Mitzvah in December, I wrote all my intros and other introductory chapters on the plane.

As soon as I got back, I got to work turning my dining room into a photography studio. Over the years, I had amassed an impressive collection of props, and I set out to organize them by color so that I could style my photos more easily. I hired an assistant to help me cook the recipes for the shoots, and in a few short weeks, we cooked our way through Millennial Kosher, 5-8 recipes per day. I styled and photographed each dish amid pick-ups, snowstorms and diaper changes, and each night as I lay in bed looking through the photos of the day, I couldn’t believe what I had accomplished. My kids were super happy to have endless options for dinner each night, my cleaning help got a hefty goody bag by the end of the week, and we ate our Shabbos meals in the middle of my tiny kitchen until we wrapped up shooting ahead of schedule, on February 1st.

The last few months have been a blur of testing, editing, decision making, stressing, and very. little. sleep. Slowly the book started to come together as a tangible thing, and not just an excel sheet. My dreams are coming true and I am so grateful for it!

gefilte fish “pizza”

The Concept

Over the years, I’ve come to find my niche in the world of kosher food blogging – putting my own spin on traditional Jewish foods. There’s a plethora of great kosher cookbooks out there – but I always felt that they seemed to include a lot of the same recipes over and over again, with small tweaks and changes. I felt like the kosher food world needed something fresh and new – food influenced by international cultural cuisine, recipes using bold ingredients and spices, and dishes without the dreaded margarine and onion soup mix of our youth. I wanted to make cooking fun again, brighten dishes up with color and do away with the heavy, overly sweet Ashkenazi food I grew up with. I came up with the name Millennial Kosher – a title that embodies my passion for new food for the new generation.

broccoli burger with cashew “cheddar” sauce

What’s in the book?

When I thought about the dishes I wanted to include in the book, I realized that I had to appeal to a wide spectrum – people who love my healthy recipes, people all over the world who make my not-so-healthy hasselback salami, those who want holiday recipes, people who want quick and easy dinners, and those who want recipes that are more involved. Of course I also needed to appeal to those who wanted to introduce fresh and new ingredients into their dishes, and those who wanted to use basic pantry staples. I think I found a good balance, and there is truly something for everyone in this book!

marbled halva mousse

Here’s a breakdown of what you’ll find in Millennial Kosher:

How to Cook Millennial Kosher
explaining my outlook and philosophies on cooking kosher in today’s day and age.
The Millennial Kosher Kitchen: Tools & Equipment and Ingredients
how to stock your kitchen and pantry with Millennial equipment and ingredients.
Staples
some of the basics I always have on hand like pickled onions, bone broth and preserved lemons.
Breakfast & Brunch
fun recipes for everyday or Sunday splurges like marble cake pancakes, sweet and savory toast and overnight oats affogato.
Appetizers
bite-sized dishes that are great for parties or Shabbos and Yom Tov, like kofta stuffed dates, lachmagine flabreads and hasselback potato salad bites.
Salads & Spreads
some of my favorite salads for everyday and holidays like spiralized beet noodle salad, kale caesar salad and deli pasta salad.
Soups
seasonal soups for cold winter days and lighter summer recipes like curried coconut corn soup, ramen bowls and kale, ale and kielbasa soup.
Fish
fun twists on classic gefilte fish plus everyday recipes like everything bagel tuna patties and kani fried rice. 
Poultry
roasted, braised and stuffed – all types of chicken like olive chicken for a simple dinner, pineapple rotisserie chicken that will knock your socks off, and Ma’s amazing stuffed cornish hens that you can dress up or down.
Guide to Kosher Meat Cookery
demystifying the various cuts and cooking methods for kosher meat, to help you understand what to buy and how to cook it.
Meat
basics like pulled beef and hasselback salami (3 ways! + a fun way to serve it) and holiday worthy dishes like fall harvest roast and sticky silan short ribs.
Meatless Meals
Meatless Mondays are a huge passion of mine, so I dedicated a chapter to meat and dairy-free meals that are great for vegetarians and vegans alike. Recipes include basics like vegetarian chili, fully loaded stuffed eggplants, plus ethnic foods like quinoa pad thai and tempeh fajita lettuce cups.
Dairy
a delicious assortment of everyday and fancied up options like baklava blintz bundles, nish nosh mac ‘n cheese and roasted vegetable and goat cheese calzone buns.
Sides
colorful and flavorful side dishes like sugar free butternut squash pie, roasted tricolor beets with grapefruit gremolata, confetti cabbage and roasted sweet potatoes with gooey pecans.
Cakes, Pies & Tarts
showstopping desserts that will wow your family and guests like orange creamsicle cheesecake, red wine chocolate cake with poached pears and chocolate hazelnut ganache tart with a macaroon crust.
Sweets & Treats
a combination of healthy and indulgent snacks for the family or special holiday treats like pecan pie bites, cowboy biscotti, babka straws, date peanut chews and persimmon fritters.
Savory Snacks
I much prefer salty and savory snacks over sweet ones so I incorporated a whole chapter to crunchy, salty and spicy snacks that are great to have on hand, like honey za’atar granola clusters, roasted chickpeas three ways and smoky sumac almonds.

ramen bowls

How to Order

The cookbook is available on Amazon currently for $27.92. Free Shipping for Prime members only. Book ships a few days after the release date.
You can also order on Artscroll for $31.49 plus free shipping using coupon code BIB. All orders through Artscroll will receive a signed copy. Book will ship out immediately on the release date of April 26th.

overnight oats affogato

Frequently Asked Questions

Are there mostly new recipes in the book or are they from your blog?
Most of the recipes in the book are brand new, with a few blog favorites as well as recipes that have been featured at my cooking demos and classes over the years.

Do the recipes use hard to find ingredients?
Some of the recipes in the book (a small percentage) use ethnic ingredients like sriracha, tamarind paste, harissa or pomegranate molasses. The chapter on kitchen ingredients makes note of where you can find these products. Some of the recipes offer substitutions, where possible.

What can I expect to find with each recipe?
Many of the recipes include variations and notes on how to simplify the recipe or prepare it a different way. Recipes also include a note if they are freezer friendly (with instructions when necessary). Many recipes also include helpful tips.

Are you available for book signings and cooking demos?
Yes! I love to bring my passion for reinventing kosher foods to audiences worldwide. Email busyinbrooklyn@gmail.com for more information.

Will the book be available in stores?
Of course! The book will be sold in Judaica stores all over the world including Canada, Australia, South Africa, Israel and Europe. If you do not see the book in your local store, ask your book seller to bring it in.

What is the cover photo of and why did you pick that one? 
The cover photo includes shawarma fish laffos (laffa+taco) with pickled turnips, cabbage slaw, parsley and a Greek yogurt tahini crema. It was one of the first photos I took of the book and I knew it would be my cover shot from the second I took it! I felt this dish really embodied what Millennial Kosher is all about – fresh, colorful food that is reinvented and influenced by cultural cuisine.

beer marinated london broil with arugula chimichurri

Got more questions about the book? Leave a comment below or email me at busyinbrooklyn@gmail.com.

All photos from Millennial Kosher ©Chanie Apfelbaum and Artscroll Mesorah Publications.

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Perfect for Pesach Giveaway

It’s different when you see a new cookbook on the shelf that you’ve never heard of before, and when you’ve actually watch that baby grow from the very beginning. You see, Naomi Nachman is a good friend, and with her friendly and outgoing personality, anyone that meets her (or follows her on social media @naominachman!) feels the same. Naomi has been open about her cookbook journey from the very beginning, and I was lucky enough to spend a day getting a behind-the-scenes look at some of the recipe development and food photography for this book. I even tested some of the recipes in the book for Naomi so it’s hard to be biased! Instead, I’m just going to share about the book, rather than reviewing it, because honestly, do you all really need my critique here?

Perfect for Pesach is exactly what it sounds like – perfect. for. Pesach. Except the recipes really work for all year round – especially for those of us who eat mostly gluten free, and those who honor strict Pesach customs that don’t allow us to use any store bought processed ingredients. I love that the book has a range of healthy and indulgent recipes, from how to make zoodles and cauliflower fried rice, to pastrami meatballs (recipe below) and fudgy chocolate bundt cake. Looking at the beautiful photography (thanks to the talented Miriam Pascal of overtimecook) it’s hard to believe that these recipes are truly kosher for Passover (hello lemon curd trifles)!

If you’re going to want to buy a Pesach cookbook, it should probably be from someone who spent two decades catering Pesach meals for clients with individual needs and requirements. Naomi shares make-ahead tips and well as freezer suggestions that are super helpful as well as cooks tip and year-round notes on most of the recipes. The cookbook has a really nice range of flavors – from Syrian inspired cauliflower crust lachmagine (you know I’m making that!) to Hawaiian poke (recipe below) and tequila lime chicken to herb crusted lamb shops. Of course you’ll also find traditional favorites like matbucha, salad nicoise, gravlax, Pesach cholent, chocolate mousse and so much more.

As for me, I’ve got the quinoa hummus, chimichurri coleslaw, maple glazed rack of ribs and frozen red wine strawberry mousse bookmarked.

Of course I’m giving away a copy of Perfect for Passover, so see the details below to enter!

As part of this Pesach giveaway, I’m also giving away a copy of Duby’s Pesach Lists which includes:

• Tips on making Pesach for the first time
• Cleaning checklists
• Shopping Lists
• Budgeting Tips
• Menu and calendar templates
• Last minute reminders
• Printable labels for your Passover cabinets
• Games / Activities / Discussion ideas to make your Seder more fun

You can read more about it on dubyspesachlists.com.

GIVEAWAY DETAILS:

To enter the giveaway to win a copy of Perfect for Pesach + a copy of Dobys Pesach Lists:

1. Leave a comment below letting me know your favorite Pesach dish.
2. For an extra entry, leave a comment on the giveaway post on Facebook or Instagram sharing what you love most about Pesach.

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 Monday, April 3rd, 2017.

SAMPLE RECIPES:

Pastrami Meatballs

2 pounds ground beef
6 ounces pastrami, very finely chopped
2 eggs
3 Tablespoons ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano

Sauce
2 (32-ounce) jars marinara sauce
1 cup water
1 cup sugar
juice of 2 lemons (about ½ cup)
1 Tablespoon tomato paste
1 (14-ounces) can whole berry cranberry sauce

Prepare the meatballs: Mix together all meatball ingredients in a large bowl until combined. Set aside.

Prepare the sauce: In a large saucepan, stir together marinara sauce, water, sugar, lemon juice, tomato paste, and cranberry sauce. Bring to a boil over medium heat.

Roll the meat mixture into balls approximately the size of golf balls. Carefully drop balls into boiling sauce. Reduce heat to low; simmer for approximately 1 hour 30 minutes.

Cook Tips
• If there’s any leftover sauce, freeze it and use it to make meatballs a second time!
• You can also use this meat mixture to form patties and grill them as burgers.

Hawaiian Poke
Reprinted with permission from ArtScroll/Mesorah Publications

1½ pounds sushi grade salmon fillet, cubed
½ pound sushi grade tuna fillet, cubed
½ cup lemon juice
½ cup lime juice
1 jalapeño pepper, seeded and finely chopped
2 Tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ medium red onion, thinly sliced
2 avocados, peeled, pitted, and diced
1 mango, diced (optional)
¼ cup fresh cilantro, chopped (optional)

Combine salmon, tuna, lemon juice, lime juice, jalapeño, olive oil, salt, pepper, and onion in a medium bowl. Marinate, covered, in refrigerator for 2 hours.
Just before serving, add avocado and mango, if using, to the fish mixture; sprinkle with cilantro. Serve immediately.

Cook’s Tip
• Because the fish is served raw, be sure to use very fresh fish that was purchased that day.
• Prepare the marinade a day ahead of time. Marinate the fish the day you’re serving it.

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Kosher by Design Brings It Home Review & Giveaway

I couldn’t be more excited to be a part of the Kosher by Design Brings it Home VIRTUAL BOOK RELEASE PARTY! I’ve been a fan of Susie Fishbein since the early years, before there was a Busy In Brooklyn and the only things I knew how to cook came out of a cookbook. When I got married, her books were my go-to for Shabbos and Yom Tov meals and everything in between. In the early days of BIB, I posted some of her recipes like this, this and this and was honored to attend her book release party for KBD Cooking Coach where I met her in person for the first time.

I have a deep respect for Susie’s work because she was the go-to kosher recipe developer before there were hundreds of cookbooks to compete with, an endless supply of free recipes on the web to copycat and growing network of kosher foodies who share, connect and interact in the industry. Fishbein literally set the groundwork for all the kosher cookbooks to come with her solid cookbook collection filled with original and unique recipes as well as beautiful food photography. I’ve followed Susie’s journey through the years and I’m thrilled to see a culmination of her travels in her last of the KBD series, Bringing it Home.

As a foodie, I have learned that the only way to really expand your culinary horizons is to travel. Traveling opens your eyes to unique ingredients, food combinations and flavors that you never thought of or experienced. Not all of us have the luxury to host culinary tours throughout the world, so luckily Susie has done the work for us. In Kosher by Design Brings It Home, she fills us in on her travels throughout  Israel, France, Italy and Mexico, sharing food traditions and fiercely guarded recipes that are unique to those regions.  It’s an honor to have an inside look into restaurant and chef’s recipes throughout the kosher world and I can’t wait to start cooking more cultural cuisine!

Purchase Kosher by Design Brings it Home on Amazon. 

A book release party is nothing without a giveaway, and what a giveaway it is! Follow these instructions to enter.

a Rafflecopter giveaway

Ranchero Soup
Reproduced from Kosher by Design Brings it Home, by Susie Fishbein, with permission from the copyright holders, ArtScroll/Mesorah Publications.

When teaching a class on Passover cooking at the Ritz Carlton in Cancun one year, I wanted to create a Southwestern soup that did not contain beans. This keeper, with its egg-drop soup effect, is so simple and is brightened with a pop of chilies, lime juice, and silky avocado.

1 tablespoon vegetable oil
1 onion, peeled, cut into ¼-inch dice
4 cloves fresh garlic, finely chopped
1 (28-ounce) can diced tomatoes or whole peeled tomatoes, with their liquid
4 cups chicken stock or vegetable stock
2 large eggs
½ jalapeño, minced
1 avocado, peeled, pitted, cut into tiny cubes
2 scallions, green part only, thinly sliced on the diagonal ¼ cup loosely packed cilantro leaves, roughly chopped
juice of ½ lime
additional limes, cut into wedges, for garnish

In a large soup pot, heat the oil over medium heat. Add the onion; cook until translucent, 5-6 minutes; do not allow it to brown. If it begins to brown, lower the heat. Add the garlic; cook for additional 3-4 minutes, until garlic is shiny.

Add the tomatoes with their liquid. If they are whole, use your hand to squeeze and burst them. Add the stock. Simmer, uncovered, over low heat, for 30 minutes.

In a small bowl, whisk the eggs. Whisk the soup and while whisking, slowly drizzle in the eggs, whisking all the time. Simmer for 4 minutes. Ladle into bowls.

In a small bowl, stir together the jalapeño, avocado, scallions, cilantro, and lime juice. Top each bowl with a spoonful of this garnish. Serve a lime wedge with each bowl.

YIELDS 8 SERVINGS

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Everyday Secret Restaurant Recipes Review & Giveaway

In the spirit of my Blogoversary last week, I figured it was about time for a giveaway. And I’ve been itching to review the latest cookbook in the Secret Restaurant Recipes series, so it worked out just perfectly!

Like all of the cookbooks by seasoned cookbook writers Leah Schapira and Victoria Dwek, Everyday Secret Restaurant Recipes does not disappoint. It’s got the same beautiful graphics, breathtaking photos and clean-cut layout as it’s original, but the recipes are a bit less glitzy yet not one bit less mouthwatering.

For this round, the writers went to everyday establishments – grills like the famous Fish Grill in LA (where I’ve noshed on their famous fish and chips), local favorites like Bagels ‘n Greens (ever taste their insane donuts?!), Boeuf & Bun (loooove their bondi burger), Izzy’s BBQ Addiction (I’m legit addicted, it’s in my ‘hood after all), Mendelsohn’s (we love their breaded cauliflower) and Pizza Time (best kosher pizza outside of Israel IMHO). They’ve covered Miami hot spots like 26 Sushi & Tapas (lettuce wraps please!), China Bistro (love their spicy chicken and eggplant) and Zak the Baker (I’ll have everything on the menu) and National must-haves like C  & R Kitchen (I’m till dreaming of the prime rib I had there), Milt’s BBQ (I must get there soon!), And Nobo Wine & Grill (I’ve already booked my reservation). Of course we can’t forget all the International spots like Aussies Milk & Honey (I had a great lunch there!), Israel’s Rimon Cafe (great memories!), and eateries in Austria, Brazil, England, Panama and Uruguay.

When they say they’ve hit the little guys, they mean it. They’ve got supermarkets like Pomegranate and Breadberry in Brooklyn, heimishe bakeries like Zishes in Monsey and even stadium joints like Legends in Yankee stadium. My favorite though would have to be The Wandering Que, a BBQ trailer that hauls it’s Texas-style BBQ rig around town. Leah & Victoria have indeed covered their tracks.

Of course I’m partial because my ‘hood made it to the Kosher Food Trends list (we house the famous Basil Pizza & Wine Bar, Boeuf & Bun & Izzy’s BBQ Addiction after all) and having my name on the shout-out list was a nice surprise (I shared some of my favorite hot spots). But the truth is – we have to let the recipes do the talking. The fact that roasted chickpeas are the first recipe of the Starters & Sides should say something. They’re my absolute favorite nosh to date. But the kani poppers, beef fry apricots, buffalo cauliflower, tater poppers and smoked hot wings tickled my fancy as well. Soups & Salads are down to earth, with recipes like black bean soup, Asian nappa salad, harvest twist and peach glazed chicken salad. They’ve even covered basics like store coleslaw (haven’t you always wondered how to get it just right?) and potato salad. Sandwiches are possibly my favorite chapter, and thankfully they’ve included the Morning Scramble from Boeuf & Bun, so when I don’t feel like walking up the block to their hip joint, I can just make it at home! My husband is particularly excited about Essen’s Sino Steak Sandwich, a dish he grew up eating! Pretzel sticks, honey mustard pargiot, chicken Pad Thai and Gotham glazed ribs are favorites from Chicken & Meat while the grilled fish taco, bourbon salmon and sushi pizza stood out from the Fish. They’ve even got Brunch & Lunch covered with recipes like Israeli breakfast, creamy home fries, and veggie chili, but I’ll take the creme brulee freezer. They finish off with a bang with dessert goodies like Zak the Bakers chocolate rugelach, T Fusion’s churros and Lula’s halva parfait. Mmm mmm good.

So, should you buy this book? Well, if you live in a place that doesn’t have too many eateries or you don’t mind cooking up some restaurant fare that’s not too intimidating, then this is the book for you. While the cookbook includes “everyday recipes” don’t expect them all to be quick and easy. If they’re good enough to be on a menu in a cafe somewhere, they’re going to require some work. But it looks to me like it will be well worth the effort.

Purchase Everyday Secret Restaurant Recipes on Amazon.

Read a review of Secret Restaurant Recipes.

GIVEAWAY DETAILS:

So lets get down to business because I know you are waiting! To enter this fabulous giveaway, here’s what to do!

1. Leave a comment on my Blogoversary Post letting me know your favorite BIB recipes of the past 5 years and/or what you’d like to see on the blog this year.
2. Leave a comment here letting me know your favorite kosher restaurant worldwide.

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
Twitter
Instagram
Pinterest 

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 Wednesday, February 3rd, 2016.

SAMPLE RECIPES:

Gong Bao Chicken (Dini’s Kosher Restaurant, Beijing, China)
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/9781422616475.html

1 lb chicken breast, cubed
3 Tbsp cornstarch
2 Tbsp water
pinch coarse black pepper
oil, for frying
2 Chinese leeks or scallions
3 Tbsp salted peanuts

Sauce:
2 tsp soy sauce
2 Tbsp sugar
4 tsp vinegar
2 tsp hot sauce
4 tsp ketchup

Place chicken into a small bowl. Sprinkle with cornstarch; top with water and black pepper. Mix to coat the chicken. Let stand for 2 minutes.
Meanwhile, heat oil in a wok or sauté pan over high heat. When oil is very hot, add chicken cubes in batches; fry for 4-5 minutes. Remove from pan and drain on paper towels.
Drain oil from the pan. Add soy sauce, sugar, vinegar, hot sauce, and ketchup. Cook until sauce thickens slightly, 2-3 minutes. Add chicken and scallions; toss to coat. Top with peanuts.

NOTE: We’ve tested this with all different types of hot sauce and they’ve all been successful. Halve the quantity if serving this dish to children -L.

Cali Love Panini (Holy Schnitzel, 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/9781422616475.html

3/4 lb. boneless skinless chicken breast, thinly sliced
1 tbsp oil
salt, for sprinkling
pinch coarse black pepper

Roasted Eggplant:
1 eggplant, thinly sliced and quartered
salt, for sprinkling
2 tbsp oil

Pesto Sauce:
1/2 cup mayonnaise
2 tbsp chopped fresh basil (about 12 fresh leaves)
1 tbsp chopped fresh parsley (about 2 sprigs fresh leaves)
1 garlic clove
1 tsp lemon juice
1 oz. pine nuts, toasted

For Assembly:
1 avocado, sliced
8 sundried tomatoes
2 (10 inch) baguettes

1. Prepare the eggplant: Add eggplant slices to a colander; sprinkle generously with salt. Let sit for 30 minutes. Rinse and pat dry.
2. Preheat oven to 425 degrees. Add eggplant to a greased baking sheet; toss with oil. Bake for 20-30 minutes, until crispy and soft.
3. Prepare the pesto; In a food processor, combine mayonnaise, basil parsley, garlic lemon juice and pine nuts. Blend until smooth.
4. Prepare the chicken: Coat chicken slices in oil; season with salt and pepper. Heat a gril or grill pan and cook, about 2 minutes per side.
5. Assemble the sandwich: Cut open a baguette. Spread both open sides of the baguette with pesto. Add half the sliced avocado, eggplant, sundried tomatoes and chicken. Close sandwich; toast in a panini press. Repeat with second baguette and remaining pesto, chicken and vegetables.

NOTE: To have eggplant slices that fit nicely into a sandwich, first cut the eggplant into rounds. Then, slice the rounds further into quarters.

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The Silver Platter Review & Giveaway

My first impression of The Silver Platter cookbook was how big and beautiful it is, almost a coffee table book. Having formerly trained in graphic design, I always look at the layout first. And the pictures. Both are stellar. Beautiful, bright and colorful photos accompany each meticulously-written recipe. And the food doesn’t just look good, it looks inviting, and not intimidating in the least. I love the partnership of Daniella and Norene in this book. Daniella is a young mom looking to feed her kids easy and healthy dinners, while Norene brings her culinary expertise, offering sage advice for each recipe.

I think my favorite part about The Silver Platter is that all of the recipes can be made with basic pantry ingredients. Daniella managed to bring a variety of dishes that are packed with flavor using basic ingredients and no added junk. Her recipes are healthy, wholesome and family-friendly without being boring. Many are gluten free and allergy-friendly too. A nutritional index for each recipe is even included in the appendix.

The Silver Platter features recipes that are both basic enough for every day and innovative enough for the holidays. From appetizers, soups and salads, to fish, poultry, meat and dairy, as well as grain side dishes, vegetable side dishes, cookies, treats and cakes, they’ve got everything covered! I can’t wait to try the baby eggplant fans (genius!), crunchy corned beef strips, berry plum soup, snap pea salad with basil-mint dressing, broiled lemon fish, three-seeded schnitzel, basil chicken with sundried tomatoes, raspberry london broil, cheesy quinoa bites, panko-topped bok choy and edamame, fudgy pretzel brownies, white chocolate popcorn clusters, blueberry flan and heavenly halva cheesecake!

In honor of Thanksgiving, I’m sharing some festive recipes for apple cranberry couscous and sweet potato squash soup below, AND, I’m also giving away a copy of The Silver Platter! To enter, simply leave a comment below about your favorite Thanksgiving 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
Twitter
Instagram
Pinterest

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, November 24th, 2015.

Apple Cranberry Couscous
Recipe from The Silver Platter by Daniella Silver with Norene Gilletz
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications
http://www.artscroll.com/silver

1 1/2 cups (about 1 8.8 oz pkg) Israeli Couscous (see Norenes notes below)
1/2 green apple, julienned (do not peel)
1/2 red apple, julienned (do not peel)
1 tbsp lemon juice (preferably fresh)
3/4 cup dried cranberries
1/2 cup candied almonds or pecans, optional
Dressing:
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tbsp honey or pure maple syrup
1 tsp kosher salt
freshly ground black pepper

Instructions:
Cook couscous according to package directions. Fluff with a fork; let cool.
In a serving bowl, toss apples with lemon juice. Add couscous and cranberries.
Dressing: Combine ingredients for dressing in a glass jar; seal tightly, and shake well.
Add dressing to couscous mixture and mix well. Top with almonds, if using. Serve chilled or at room temperature.

Norene’s Notes:
To make this dish gluten-free, use brown rice couscous, quinoa, kasha, or a rice blend; cook according to package directions.
Israeli couscous is actually toasted pasta and originated in Israel. It is also known as pearl couscous or maftoul.

Sweet Potato & Squash Soup
Recipe from The Silver Platter by Daniella Silver with Norene Gilletz
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications
http://www.artscroll.com/silver

1 tbsp olive oil
1 large onion, diced
1 butternut squash (about 3 lb/1.4 kg), peeled and cut into chunks (see Norene’s Notes below)
3 large sweet potatoes, peeled and cut into chunks
3 tbsp honey
2 tsp kosher salt
freshly ground black pepper
6 cups water or vegetable broth
1 tsp minced fresh thyme leaves
additional thyme leaves, for garnish

Instructions:
Heat oil in a large soup pot over medium heat. Add onion, saute for 5 minutes, or until softened.
Stir in squash, sweet potatoes, honey, salt , pepper and water. Bring to a boil.
Reduce heat. Simmer, partially covered, for 45 minutes or until vegetables are tender. Stir occasionally.
Add thyme. Remove soup from heat. Cool slightly.
Using an immersion blender, process soup until smooth. If soup is too thick, add a little water or broth. Adjust seasoning to taste. Garnish with thyme.

Norenes Notes:
To cut squash into chunks easily, try this easy trick. Slash squash in several places with a sharp knife. Microwave for 5 minutes on high (or bake at 350 for 15-20 minutes) Cool slightly. Cut squash into two pieces at the neck. Cut the round bottom part in half. Using a large spoon, scoop out and discard seeds and stringy fiber. Peel squash with a vegetable peeler. Cut in chunks.

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