Tag: artscroll cookbook

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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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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Secret Restaurant Recipes Review & Giveaway

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

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

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

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

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

Purchase Secret Restaurant Recipes on Amazon.

Read a review of Everyday Secret Restaurant Recipes.

GIVEAWAY DETAILS:

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

Facebook
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, January 6th, 2015.

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

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

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

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

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

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

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

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

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

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