Simanim Fritto Misto
with Honey Roasted Garlic Aioli

Written by chanie on September 28th, 2016

I’m baaaaack!!!! After 2 months of maternity leave, some amazing bonding time with my delicious baby, and lets face it, plenty of adjusting to my new life with five kids (!!!), I’m so happy to tap back in to my creative energy and BRING IT!

Of course I must thank all my dear friends who filled in for me these past couple of weeks: Amy from WhatJewWannaEat, Sina from TheKosherSpoon,  Melissa from LilMissCakes, Miriam from OvertimeCook, Eitan from CookwithChefEitan, Melinda from KitchenTested and Whitney from Jewhungry! I hope you all enjoyed their recipes and guest posts as much as I did!

Now with Rosh Hashanah just a few days away, I really wanted to highlight the symbolic foods of the holiday, which include carrots, gourd (pumpkin), beets, leeks, green beans (or black eyed peas) and dates. It’s also customary to eat apple dipped in honey, a sheep or fish head, as well as pomegranate seeds. Many people of sephardic decent have a custom to hold a seder, where special blessings are recited over the simanim (symbolic foods) before they are eaten. It is not unusual for all or some of the ingredients to be cooked into separate appetizers, so I thought it would be fun to create one simple, yet sophisticated, dish that would incorporate most of these foods.

I was wracking my brain trying to think of something other than another boring “simanim salad” (you can watch me make an amazing one in this old post) when it came to me in the dead of night (while nursing my babes!); Fritto Misto! Fritto misto is Italian for “mixed fry” and is an assortment of lightly fried foods, often served as an appetizer. I know lots of people get scared off by the idea of frying, but if you do it right, this tempura batter is so light and elegant, and it’s not greasy at all.

The biggest trick to avoid having your food turn out greasy is to make sure it doesn’t soak up the oil. You MUST, MUST, MUST use a deep fry thermometer. It’s imperative to keep your oil at 350 degrees so that when the cold batter touches the hot oil, it immediately begins to fry and crisp up. If the oil isn’t hot enough, the thin tempura batter won’t hold on to the veggies.

Another trick to making perfectly crisp tempura fried veggies is to use seltzer in the batter. The air bubbles in the seltzer help to lighten up the batter. The cornstarch also contributes to a crispy coating.

The last, and equally important thing that contributes to a light, crispy tempura is to use ice cold seltzer and mix the batter in a cold bowl, set over a bowl of ice water. If you’re batter is nice and cold, it will work it’s magic when it hits the hot oil and you’ll get yourself a non-greasy addictive appetizer.

Of course I couldn’t just make a mix of fried simanim, it’s got to have a dip! So I indulged in some amazingly sweet and caramelized honey roasted garlic. How gorgeous??? I mix that all up with some mayo, meyer lemon zest and juice and voila – sweet, light and delicious aioli that pairs perfectly with the fritto misto.

But I couldn’t stop there. Because I had a vision. A vision of the most elegantly set holiday table, complete with individual boxes of Simanim Fritto Misto at each place setting! It’s been a while since I posted table setting ideas (these apple napkins were fun!), and I really wanted to indulge.

Since I left the apple and honey out of the fritto misto, I put out some beautiful farm-fresh apples with an assortment of honeys. I love to serve different flavored honeys, it makes things so exciting and fun! I also skipped the pomegranates in my fritto misto (because I can’t fry teeny tiny little seeds!) so I put out some Vintage pomegranate seltzer instead. We’ve pretty much got everything covered besides for the Sheep’s head. I’ll let you figure that one out ;)

To set your own tables like this, lay a long strip of burlap down the center of the table. Place a cake stand over a large matching platter. Fill the platter with apples and place an assortment of honeys on the stand. Use milk glass or mason jar cups and set out boxes of simanim over coordinating napkins. Tape some neutral colored gift tags onto the boxes, write the name of each guest on their corresponding box and finish with a twine bow. Don’t forget the Vintage seltzer!

I hope you’ve enjoyed my comeback post, there’s a little something for everyone. If you like to be try new things in the kitchen, go for the fritto misto. Hate frying? Make my honey roasted garlic aioli for dipping your Rosh Hashanah challah. Love to set a beautiful table? Take some inspiration from my tablescape. And most of all, have a healthy and happy SWEET NEW YEAR.

Shanah Tova!



This post was sponsored by Vintage seltzer. All opinions are my own. 

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apple stamp napkins
holiday salad with apple and honey vinaigrette
simanim roundup
angel hair simanim pasta salad

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Fall Farmer’s Market Salad

Written by chanie on September 21st, 2016

I can’t believe how time is flying and my little munchkin is already 2 months old. And you know what that means? It means that it’s back to life, back to reality. Time to wrap up these guest blog posts with a big finish from my pal Whitney Fisch from Jewhungry. Back when I actually had time to read blogs, Jewhungry was one that I actually READ. Whit has lots to say about food, parenting, and believe it or not, her husband is a real life marine biologist (I thought that only existed in a Seinfeld episode)! Whitney’s chocolate love muffins are a staple in my home, and if you make them, they will be in yours too. Welcome Whitney!

I am so honored to be on this beautiful website! I have been a fan of Chanie and her work for years! I’m doubly excited to be on here while she’s at home, loving on her new baby girl. Hurray!

The recipe I’ve got for ya’ll today is one of those that, once assembled and enjoyed, you think to yourself, “ahhhh, the secret is most definitely in the sauce!” I have been a fan of salads since I was a kid. Truly. My grandfather used to love to take my brother and I out for lunch when we would visit our grandparents in Louisville, KY. He would take us all over town and my go-to order as a spritely 7 year-old was salad. I’m not sure what calls to me in a salad. Maybe it’s the fact that the toppings can be endless. Maybe it’s the crisp freshness of the lettuce itself or the variations one can make on the same thing. I can’t really pinpoint what the one thing is that I truly love about salad other than the dressing. Good Lord, gimme all the dressing. I remember reading Michelle Bernstein’s cookbook, Cuisine a Latina, in which she unabashedly proclaims that she LOVES drenching her salads in dressing. That’s my kinda lady! And therefore, for you today, I have a simply beautiful Fall Farmer’s Market salad in which I actually did, in fact, get all the ingredients from the Hollywood Farmer’s Market. It’s a beautiful salad regardless of dressing but the pesto vinaigrette really takes it up a notch, if you ask me. I also like to use this dressing as a dip for french fries or polenta fries. That’s the great thing about salad dressing . . . it goes with everything!

Related Recipes:

roasted veggie quinoa salad
Israeli couscous with honey roasted root vegetables
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gluten free pesto zucchini fries

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Roasted Smashed Potatoes with Leeks

Written by chanie on September 15th, 2016

Food blogging has taken me to some truly amazing places (front cover of The Wall Street journal, anyone?), but none as priceless as some of the friendships I’ve made through the process. Melinda of Kitchen-Tested has become my “lets-pig-out-at-this-restaurant” buddy, my recipe idea sounding board, my support coach (“You can do this Chanie!”) but most of all, my friend (awwwww….can I grab you a tissue Mel?). So, aside from being an amazing chef (her desserts are so impressive, she should open a bakery), Melinda is totally fearless in the kitchen. She comes up with the craziest stuff you’ve ever seen [like bagel, lox and cream cheese hamantaschen! pecan pie bacon (kosher bacon) and falafel mozzarella sticks!] but she also knows how to keep it simple with down-home-delicious-recipes [like puff pastry potato roses, classic red velvet cake and Texas-style dry rub brisket). I’m honored to have Melinda guest post for me today, and I hope you enjoy her Rosh-Hashanah inspired recipe! Welcome Mel!

Today is a great day because I get to write a recipe for Busy in Brooklyn! Hi, I’m Melinda Strauss and my blog is Kitchen-Tested.com. Ever heard of me??? Basically, you all want to be me today! Chanie is one of the coolest people I know and her masterful recipes blow me away EVERY. SINGLE. TIME. Chanie loves tahini, cookie butter, marzipan and long walks on the beach. But really, Chanie loves her family and that’s why I’m here on her blog. She recently gave birth to the most beautiful baby girl and all I can say is “Mazal Tov…now move to Long Island!!!” Oh, did I say that out loud? Seriously, my dream is for Chanie to become Busy in The Five Towns so she can live closer to me and I can babysit while she takes naps and maybe goes out for those long walks on the beach.

So about this recipe…sure, you can eat mashed potatoes or you can eat roasted potatoes but why not get a bit of both in every bite? I love this recipe because it’s a one-pan-wonder packed with crazy amounts of flavor. The potatoes are steamed in the oven then smashed, drizzled with tons of olive oil and garlic and roasted with leeks. I love how the leeks get super crunchy in the oven and act as added texture for the potatoes, which are soft in the center and crispy around the edges. The fun thing about this recipe is that you can add any of your favorite spices to the potatoes and you can even throw some fresh whole garlic in the pan. Go nuts and make these roasted smashed potatoes your own!

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honey mustard roasted potatoes
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Apple & Honey Galette

Written by chanie on September 6th, 2016

Few things truly blow me away in the foodie world nowadays. After five years of blogging, I’ve come to see it (almost) all. But this guy right here? This guy is something to write home  blog about. I don’t remember when I met Eitan Bernath for the first time, but I do remember watching him on Chopped. This kid isn’t just impressive because he had the confidence to go on national TV as a kosher cook and compete against other kids his age. He’s impressive because he took that experience and turned it into a passionate career, all the while attending Yeshiva and doing all the things that kids do at his age. Besides for running a blog, making appearances and doing cooking demos, Eitan somehow managed to teach himself food photography, and I am blown away! I hope that my kids have even half of his passion, drive and determination someday. Eitan, it’s such a pleasure to have you guest post on my blog, welcome!

P.S. Check out Eitan’s interview with me here!

Hey Guys! My name is Eitan Bernath. I am a teen chef from Teaneck, New Jersey. I am so excited to be guest posting on Chanie’s blog while she’s enjoying time with her new baby. You may know me as the Jewish kid who appeared on “Chopped” on the Food Network, a little over 2 years ago. Now at 14 I have a full career as a recipe developer, food photographer, chef and foodie personality in the culinary world. Check out my food blog, CookWithChefEitan.com where I post new fun recipes every Sunday.

Chanie is a legend in the kosher food blogging world and was one of the people who inspired me to start my blog. I am a big fan of many of her recipes. One of my favorites is her Drunken Hasselback Salami. It is awesome! If you haven’t tried it yet, then you clearly are living under a rock! It’s so cool to be guest posting on her blog today! Thank you Chanie!

I am sharing with all of you my Apple Galette recipe. Pie dough has always intimidated me for some reason. As someone who tends to stick to the culinary side of the field, I don’t bake often. But after taking the pastry class at ICC this past summer, I have begun to experiment more in the kitchen with baking.

So a few weeks ago I randomly decided to attempt to make pie dough. After letting it chill in the fridge, I rolled out the dough and filled it with a filling of sliced apples, honey, brown sugar, cinnamon, and butter. I baked it off in the oven and waited for it to finished baking. (Now I’m a 14 year old in the 21st century. I don’t really know what patience is and the pie filled the entire house with with a warm, delicious smell. So that was like the longest hour of my life!)

I took it out of the oven, cut myself a slice, and tried it. It was the BEST pie I had ever had in my life! The dough was perfectly flaky. The filling perfectly sweet. It was perfect! My first attempt at pie dough was a success! I will definitely be making many more pies! Comment below and let me know about your first time making pie.

This Apple Galette recipe is perfect for Rosh Hashanah and even for the rest of the upcoming Chagim. It’s great for breakfast, warmed up with a cold scoop of vanilla ice cream or even anytime of the day. Also, I definitely suggest drizzling your slice with even more honey. Because, can you really ever have too much honey? Enjoy!

Related Recipes:

honey hasselback baked apples
apple and honey tart
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Spicy Roasted Carrot Fries

Written by chanie on September 1st, 2016

It’s been such a pleasure having some of my favorite peeps guest post on my blog the past few weeks! I think the part I appreciate the most is how they all put so much thought into making something that was so ME. Amy made shakshuka which is one of my favorite foods. Sina made Paleo cookies ‘cuz I’m a Paleo enthusiast who could eat cookies at every meal. Melissa made a deconstructed bakba (that went crazy viral!) ‘cuz I’m all about putting my fun twist on traditional foods. And Miriam whipped out her spiralizer because as many of you know, it’s my favorite kitchen gadget!

I’m sure most of you already know Miriam, the famous blogger from one of the most popular blogs out there – Overtime Cook. If you live in a far off country without internet, and you haven’t yet made it to her blog [in which case, why would you be reading this? But lets not get technical here ;)], you’ve probably seen her amazing cookbook, Something Sweet. Whenever I’m looking for a dessert on the weekend, or a treat for my guests, that’s the cookbook I go to – hands down. And whatever I make is always a winner! Besides being an awesome baker, Miriam likes to create simple healthy dishes and I’m so grateful that she’s sharing one of them with you today!

Welcome Miriam!

Hey Busy in Brooklyn readers! I’m so excited to be guest posting here while Chanie enjoys some special time with her gorgeous new baby! My name is Miriam Pascal, and you might know me from my blog, Overtime Cook, or from my cookbook, Something Sweet. And although my cookbook is all about desserts, I love to make simple and easy real food recipes as well, which brings me to these curly carrot fries.

When I was wracking my brains, trying to think of a good recipe to share here on Chanie’s blog, I immediately thought of a recipe using a spiralizer. I think we all know how much Chanie likes to use one – right?! Well one of the great benefits of a spiralizer, aside from the ability to make zoodles and other spaghetti shaped veggies, is the ability to make super-fun curly shapes out of potatoes or veggies.

Did you grow up on those frozen curly fries? I know I did. These Curly Carrot Fries are a perfect way to enjoy that nostalgic memory without all the extra calories. They’re baked, not fried, plus they’re made out of carrot instead of potatoes. Oh, and did I mention the blend of savory and sweet flavors thanks to the spice mix?

I should warn you that you might want to double this recipe….or else the whole tray might get noshed on before you even get to the table!

Pssst… I don’t mean to alarm anyone, but Rosh Hashanah is closer than you want to think, so put these carrots on your menu!

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gluten free zucchini fries
butternut squash fries
veal marsala with turnip noodles
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Chocolate Meltaway Cake

Written by chanie on August 24th, 2016

You know those insane 3-tier cakes that you see at fancy birthday parties or weddings (like these)? Well Melissa of Lil’ Miss Cakes is one of the bakers that makes those beautiful creations and I’m super stoked to have her guest post on my blog today! This whole guest blogging thing is so exciting for me because I get to introduce you to some of my all time favorite blogger friends and Melissa is one of them. I love how she posts accessible recipes for us non-professionals (like these stained glass cookies or these pumpkin chai hamantaschen). She’s really bringing it today with her twist on a yeasted babka or kokosh cake. I love me some babka, but the only time I ever make it is when I have leftover challah dough (and I don’t bake challah very often). Enter Melissa’s babka hack and you can be making a no-yeast chocolate meltaway anytime. I can’t wait to try it!

Welcome Melissa!

one of Melissa’s beautiful cakes

Hey hey! I’m Melissa of Lil’ Miss Cakes. Over on my site I kind of do it all. I share my creative cakes, share delicious and dairy-free dessert recipes, and I also design and sell custom cookie cutters. I love Chanie and her blog, she is super talented. Her food photography is stunning and her recipes are spot on, I can always find the perfect family friendly recipe to whip up for dinner. I’m so happy that the blogging world has brought us together and I’m so excited to share a recipe here with you! Thank you so much, Chanie for allowing me to guest post and congrats on your daughter, she is gorgeous! Sit back, relax, and enjoy her!

Since we all don’t always have lots of time to bake, I like to come up with impressive desserts that don’t take all day in the kitchen. I had been craving a chocolate babka/kokosh cake for a long time, but making a yeast dough is too time consuming, and doesn’t always turn out well. I needed a cake that I can mix up and bake quickly, as soon as the mood strikes. It had to be fudgy and super chocolatey, with easy to find ingredients. This cake does it all! It looks really impressive, but whips up in no time. There are a few dishes to wash, but you won’t be waiting for dough to rise all day long. There is no rolling out dough, twisting, shaping, second rising. None of that. Just mix, add to the pan, and bake. The cake is moist and tender, the chocolate is oozes everywhere, and the crumbs give the perfect amount of crunch. The best part of it all, this recipe is pareve, but I bet you won’t be able to tell!

Related Recipes:

Melissa’s cinnamon roll cake

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Hazelnut Chocolate Chip Almond Butter Cookies

Written by chanie on August 17th, 2016

I’m super excited to introduce Sina Mizrahi from The Kosher Spoon today! I’ve been a huge fan of Sina’s since she started her blog (give THESE MUFFINS a try, they’re a family favorite!) because I love that her recipes are healthy, Middle Eastern inspired, and her photography is just. so. beautiful. Sina’s not pretentious about blogging [lets face it, we all know how bloggers can be ;)], she just quietly flies under the radar, doing her thing. She blogs when she has time for it, but I’m always there following her amazing talent – stalking her blog, following her Instagram feed for her Erev Shabbat posts, and reading her columns in Binah Magazine.

When I asked Sina to guest post on my blog, she was more than happy to, even with a move and a baby of her own. I can’t thank her enough! And of course she made my favorite food of all time – COOKIES – and of course they involve almond butter because they’re great for nursing moms – and of course they are healthy and Paleo – because, like I said, this girls is AWESOME. And of course the photography is so simply stunning because THIS GIRL HAS TALENT. Welcome Sina!

I am certain a chocolate chip cookie must be every pregnant lady’s close companion. I know that when I’m expecting I can never turn one down; the craving is strong and the willpower low. Thankfully constant exhaustion keeps my habit at bay, being that baking turns into an afterthought not worth pursuing. I’d rather skip dirty dishes even when the sweet tooth beckons. And in all honesty only a homemade cookie has true merit. But then the sweeter, intoxicating smell of a newborn comes and I crave healthy foods again. With my own baby still being under one, I remember being elated when my friend Rina gushed over these Almond Butter Chocolate Chip Cookies. First, she’s a real foodie who can chatter on about pressure cookers and coconut oil, and second they don’t need a mixer and can be made in one bowl (the small bowl for the egg is minimal, k?)

These cookies turned out to be everything I needed come baby. Healthy, pleasantly sweet, and easy. I threw in some ground hazelnuts for a deeper flavor. You might be tempted to envision a Nutella-ish taste because chocolate plus hazelnuts, but they are not at all. The hazelnuts add a depth and nuttiness to the cookie that balances the sugar and chocolate. It’s not something I’d skip. If I were in Brooklyn, this is what I’d bring Chanie, the perfect treat for her and Rosie.

 

Thanks Chanie for having me on your blog! Follow along the kosher spoon as I’m off on a new adventure I’ll tell you all about soon.

 

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cowboy cookie dough bites
sesame cookies
oatmeal cookies
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Beet, Kale & Goat Cheese Shakshuka

Written by chanie on August 4th, 2016

I’m super excited to start off my guest posts with a recipe by the talented, creative and adorable Amy from WhatJewWannaEat! Amy and I met through the close-knit kosher blogging community and we share a love of creating fun twists on traditional Jewish foods. Amy is all about putting the JEW in everything, and her bagel posts on Insta always make me hungry! The girl knows the way to my heart (or should I say, my stomach?) ‘cuz she put her own spin on one of my all time favorite dishes, shakshuka! I can’t wait to cook up this dish, and with the Nine Days upon us, there’s no better time to Jew it. (see what I did there Amy?!)

For more great recipes for The Nine Days, check out my Nine Days category, browse my Pinterest board, or scan through the dairy and fish categories in the index!

If you want to win a copy of Amy’s soon-to-be-released cookbook, Sweet Noshings, plus a bonus gift from ModernTribe, don’t forget to enter my GUEST BLOGGER CONTEST! More details here.

Shalom, y’all! I’m Amy from What Jew Wanna Eat, and I’m pumped to share a recipe over on Busy in Brooklyn today. On WJWE, I blog about modern takes on classic Jewish recipes, like Sumac Roasted Salmon or Chocolate Cardamom Halvah, and my first cookbook Sweet Noshings comes out in just a few weeks! I am also the owner of ModernTribe, an online shop for fun Jewish gifts. So I’m busy, but not as busy as Chanie. I’m impressed how she cares for five children all while running her popular blog and doing numerous cooking demos. So I was thrilled to help out when she asked me to guest post on BIB.

I’ve loved following Chanie for years for creative, sophisticated kosher recipes (like Cauliflower Nachos with Harissa Cheddar Sauce or Drunken Hasselback Salami) and daily eats/impressive Shabbat prep on her Instagram. Because I live in Austin, TX, I was online friends with Chanie before finally meeting her when I was in NYC last year. Now we are Internet and real life friends!

Chanie is an expert at using ingredients in surprising ways (Corndog Hamantaschen anyone?), and I love how she incorporates healthy elements into so many of her recipes. With it being the Nine Days, I wanted to create a healthy, hearty and dairy dish to share with y’all. Chanie has made a few versions of shakshuka over the years, so I thought I would offer my own! I love taking classic favorites, and putting my own twist in them, so I added earthy beets, kale and tangy goat cheese for lots of added color and nutrients to your basic shakshuka (which I also love). If you try this recipe, I’d love to see it over on Instagram!

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zoodle shakshuka
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It’s a Girl!

Written by chanie on August 3rd, 2016

It’s a girl!!!!!! Pink bows and balloons and ribbons and all! It’s baby #5 for my family, but I’m still pinching myself every day, amazed at the miracle of life and so thankful for the blessings of a healthy new baby. I’m so grateful to my husband, who’s holding down the fort while I get some much needed rest. And to my mom, who’s spoiling me with fresh pastries in the morning, and bedside snacks of fresh figs and cookies. Thank you so much for all your mazal tov’s, messages and emails, they mean the world to me!

They say that “Man Plans and God Laughs” and that’s especially so with childbirth. We thought we had our summer all planned out, but my sweet little girl made her entrance five weeks early at a tiny 5 lbs. and 1 oz. Caring for a preemie is a full time job, and getting life figured out for our brood has been a challenge, but thanks to family and friends, we’re finding our new normal. Of course blogging is going to have to take a back seat for a while, so while I take some maternity leave, I’ve got some amazing blogger friends filling in with guest posts each week! I can’t wait to share amazing recipes from talented bloggers including Amy from WhatJewWannaEat, Sina from TheKosherSpoon,  Melissa from LilMissCakes, Miriam from OvertimeCook, Eitan from CookwithChefEitan, Melinda from KitchenTested and Whitney from Jewhungry!

I’ll be back in a couple of weeks. In the meantime, happy cooking! And don’t forget to follow #babiesfirstdays on Instagram!

 

Can you guess the babies name? The hint is in the photos!

Post your mazal tov wishes!

 

Egg-Free Banana Muffins

Written by chanie on July 20th, 2016

This one goes out to all the mom’s out there battling food allergies. I am with you. Boy am I with you.

My son suffers from an extensive list of food allergies, some severe (epipen-severe) and some, mild. The thing about food allergies is that just when you think your kid might be outgrowing an allergy, you find out you are wrong. So, so wrong.

Under the guidance of my son’s doctor, we’ve been slowly trying to reintroduce beef into his diet (yes, my kid is allergic to BEEF!) and all was going well until it wasn’t. A mere bite of cross-contaminated chicken (that was grilled together with meat) resulted in an allergy so severe, I had to call the paramedics. THIS is the kind of stuff mom’s of allergic kids have to deal with, and that’s why I’ve made us all cupcakes. Egg-free ones. (And if you’re kid is allergic to dairy, go ahead and skip the frosting, or use vegan cream cheese. Unless your kid is allergic to soy. And gluten. Then just sit down with a giant chocolate bar and have a good cry).

Lucky for us, we’re good on the dairy front and my son LOVES cream cheese, so I love to spoil him with these. The banana muffins are so incredibly moist, you’d never imagine their missing a key component of fluffy baking. No aquafaba required.

I hope you’re all having a fun and relaxing summer. Stay safe out there!


Related Recipes:

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