Tag: kosher cookbook

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.

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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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Something Sweet Review & Giveaway

I can’t remember the last time I was this excited about a cookbook. OK maybe I do. It was Ottolenghi’s Plenty More. But other than Ottolenghi books, I don’t usually count the days until a cookbook comes out. It’s different when that cookbook is written by a friend and fellow kosher blogger, and when it’s jam-packed with mouthwatering desserts. Only desserts. 

The talented Miriam Pascal of OvertimeCook has been giving me (and all her readers!) sneak peeks into her cookbook for months now. As a foodie friend and fellow food photographer, I got a behind-the-scenes look at Miriam’s amazing photography, and I couldn’t wait to see it in print. Miriam and I started our blogs around the same time, back in 2011. We both had little experience with photography, but as our blogs grew, our photography improved and so did our traffic. As a food blogger, Miriam takes the cake (literally) for the most amazing desserts that she posts on her blog, as well as in her food column for Ami Magazine. I’m not much of a baker, but when I actually feel like shlepping out my kitchenaid, I turn to Miriam for delicious, no-fail recipes every time. I’m so proud of her achievement, that I even filled in for her, guest posting on her blog while she was busy putting the finishing touches on this book.

Leave it to Miriam, I just knew there would be no stone left unturned in her cookbook. She has literally covered all the bases, from a baking guide, to ingredient substitutions, kitchen equipment, baking tips and a holiday guide. I love the range of desserts she covers, including cookies and bars, cakes and cupcakes, muffins and pastries, pies and tarts, desserts and party treats, candy and chocolate, drinks and frozen treats and finally, frosting and toppings. That last one seriously has me drooling. I am a frosting addict.

Now not only did Miriam cover pretty much every dessert you can think of, she also listened closely to her reader’s requests, and developed recipes like no-margarine chocolate chip cookies, no-margarine sugar cookies, healthy muffins, egg-free chocolate mousse and even a coconut oil pie crust (I truly appreciate this one!). The best part about the recipes in Something Sweet is that they are truly accessible. Nothing is over-the-top fancy and all the recipes use basic ingredients that we can all find in our pantry.

Many of my followers know that I’m not a big baker, so I truly appreciate the clearly written recipes, thoughtful variations and plan ahead options. I don’t think there’s a single recipe in Something Sweet that overwhelms me, and that says a lot! Some of the recipes I’ve got my eye on include the bourbon pecan snowball cookies, gingerbread biscotti, oatmeal cookie wedges, honey sour cream pound cake and cinnamon cheese buns.

It doesn’t get more perfect than gorgeous photos, great recipes and an all-around well-written book. Congrats to Miriam on this tremendous achievement!

I’m excited to be giving away a copy of SOMETHING SWEET just in time for the holidays! To enter:

  1. Comment on this post and share your favorite “something sweet” (it can be food or dessert).
  2. For an extra entry, follow Busy In Brooklyn via Facebook, Twitter, Instagram or Pinterest. Just be sure to leave a note in the comment letting me know where you follow.

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, September 21st, 2015.

Pomegranate Cupcake
from Something Sweet by Miriam Pascal
Reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications
http://artscroll.com/Products/SSWH.html

Pareve | Yield 1 dozen

½ cup oil
¾ cup sugar
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
2 eggs
1½ cups flour
½ cup pomegranate juice

POMEGRANATE GLAZE
1½ cups powdered sugar
2-3 Tablespoons pomegranate juice, divided
Pomegranate seeds, for garnish, optional

1. Preheat oven to 350°F. Line a standard (12-cup) cupcake pan with paper liners; set aside.
2. In the bowl of an electric mixer, on medium speed, beat together oil and sugar until smooth and creamy.
3. Add vanilla, salt, baking soda, baking powder, and eggs. Beat until combined.
4. Alternately add half the flour and half the pomegranate juice, beating after each addition until incorporated.
5. Spoon batter into prepared pan, filling each cup about three-quarters full.
6. Bake for 16-18 minutes, until the tops are set. Remove from oven; cool completely before glazing.
7. Prepare the glaze: In a small bowl, combine powdered sugar with 2 tablespoons pomegranate juice; mix until smooth. Gradually add an additional 1-3 teaspoons juice if needed to form a thick but spreadable glaze.
8. Dip the tops of the cooled cupcakes into the glaze, allowing excess to drip back into the bowl. Garnish with pomegranate seeds, if desired.

Variation: The flavors of pomegranate and chocolate go really well together, so you can frost these with Chocolate Fudge Frosting (page 188).

Plan Ahead: These cupcakes freeze well in an airtight container. For best results, freeze them without the glaze and add it just before serving, but you can glaze them before freezing if necessary. Be sure to let the glaze set before you cover the cupcakes.

Purchase Something Sweet on Amazon

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Dairy Made Easy Cookbook Review & Giveaway

Leah Schapira & Victoria Dwek turn out new cookbooks faster than I develop recipes. Their latest addition to the Made Easy series is a fantastic collection of dairy recipes, just in time for Shavuot!

Like Starters & Sides Made Easy, Passover Made Easy, and Kids Cooking Made Easy, the Dairy edition is layed out in the same attractive, easy-to-read style. Even their cookbook-making skills seem made easy. They’ve mastered a template that provides a small soft-cover book that’s beautifully styled, easy to flip through, and filled with tips and tidbits, all without seeming overwhelming. The beautiful pictures draw you in and the down-to-earth recipes make you want to open your pantry right then-and-there to whip up one of their quick and easy dishes.

Besides for 60 easy-to-make recipes, you’ll also find a comprehensive cheese guide, a Make It Light section, a Make it Pareve Guide, and bonus serving ideas. Leah and Victoria fill each page with great tips, like how to measure frozen fruit, how to soften butter quickly or how to bake pizza without a pizza stone. They also share their thought processes and family anecdotes in a fun and friendly way.

What do I not want to make from this cookbook? It’s filled with mouthwatering recipes for breakfast, great starters & sides, soups, salads & sandwiches, and of course pizza, pasta and dessert (hello 180 calorie cheesecake!).

Some of the recipes I look forward to trying are the granola thins, arancini, sweet chili home fries, stuffed sole, French mushroom soup, hasselback baguette, honey pomodoro pizza, cajun creamy penne, cheese buns, peanut butter creme brulee and strawberry cheesecake ice cream.

In honor of the upcoming holiday of Shavuot, I’m giving away a free copy of the Dairy Made Easy cookbook! To enter, simply leave a comment below with your favorite Shavuot dish. You can also follow Busy In Brooklyn via any of the channels below for an extra entry. Just be sure to leave a note in the comment letting me know where you follow.

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Giveaway is open to U.S. residents only. Winner will be chosen at random at 10:00 AM EST on Monday, May 26th, 2014.

 

 

 

 

 

 

 

 

 

 

 

 

 

Baked Roasted Veggie Pasta

from Dairy Made Easy by Leah Schapira and Victoria Dwek
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications
http://www.artscroll.com/Products/DMEP.html

8 servings

INGREDIENTS

1 lb fusilli or penne pasta
2 pints cherry tomatoes, halved
2 red onions, cut into wedges
1 zucchini, cut into half moons
¼ cup olive oil
½ tsp garlic powder
kosher salt, to taste
coarse black pepper, to taste
6 oz feta cheese, crumbled
1 Tbsp chopped fresh or frozen basil

INSTRUCTIONS

1. Prepare pasta according to package directions.
2. Preheat oven to 400°F. In a 9 x 13-inch pan, combine cherry tomatoes, red onions, and zucchini. Toss with olive oil and garlic powder. Bake for 30 minutes, stirring occasionally.
3. Add pasta to vegetables and mix well. Season with salt and pepper.
4. Preheat oven to broil and broil for 10 minutes, stirring after 5 minutes.
5. Add feta cheese and basil; stir to combine (the heat will melt the cheese). Serve hot or at room temperature.

Tips:

-You can add more veggies to the mix. We also love this pasta with red peppers instead of tomatoes.
-We made the pasta in this photo using broken lasagna sheets.

Sour Cream Chocolate Chip Cake

from Dairy Made Easy by Leah Schapira and Victoria Dwek
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications
http://www.artscroll.com/Products/DMEP.html

12 servings

Batter:

1 cup sour cream
1 tsp baking soda
½ cup (1 stick) butter
1 cup sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
2 cups flour
1 tsp baking powder

Chocolate Nut Mixture:

1 (10­oz) bag chocolate chips
2 cups coarsely chopped walnuts
1 tsp cinnamon
¼ cup sugar

1. Preheat oven to 350°F. Grease a 10­inch tube pan.
2. In a medium bowl, combine sour cream and baking soda.
Sour cream should bubble and expand. Set aside.
3. In the bowl of an electric mixer, combine butter and sugar.
Beat until light and creamy. Add eggs and extracts.
4. Add half the flour and baking powder. Add sour cream mixture,
then remaining flour. Beat until just combined. Do not overmix.
5. In a medium bowl, combine chocolate chips, walnuts,
cinnamon, and sugar. Sprinkle some of the chocolate nut mixture into the  pan. Add half the batter over it, then half of the remaining chocolate ­nut mixture. Add remaining batter and top cake with remaining chocolate­ nut mixture. Bake for 50­-60 minutes, until top is firm and crispy. Let cool for 10 minutes before removing from pan.

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Joy of Kosher Cookbook Review & Giveaway

When Jamie Geller coined herself “the bride who knew nothing” I believed her. In her Quick & Kosher cookbooks series, Jamie shared recipes that were exactly as titled – simple, easy and quick dishes that the most novice of cooks could whip out of their kitchen. Some recipes were as simple as pairing store-bought barbeque sauce with shredded store-bought rotisserie chicken – now who can’t do that?

Being a fan of Jamie’s spunky personality and can-do attitude, I owned both of her cookbooks and was familiar with all the recipes from the bride who knew nothing. Which is precisely why the Joy of Kosher cookbook swept me right off my feet. That clueless young bride that could not make a pot of chicken soup evolved into a sophisticated cook with innovative recipes that are as pleasing to the eye as they are on the palate.

I know that because I was lucky enough to attend Jamie’s cookbook launch party where I sampled many of the dishes in the book including ktzizot (Israeli mini burgers), Meditteranean lamb skewers, cilantro corn cakes, mini slow cooker turkey spinach meatloaf, BBQ short rib sliders, fudge brownies, caramel apples with crushed candy and kiddie candy bark.  I was literally blown away by the amazing flavor in each and every dish. The cocktail meatballs with sweet and sour sauce were some of the most tender meatballs I’d ever had, and the carrot honey cake was an eye-opening experience for a honey-cake-purist like myself.

Recipes from the bride who knew nothing? Not anymore.

Browsing through Jamie’s book, you’ll find that she shares a lot more than just stellar recipes. She shares of piece of herself. With each chapter, Ms. Geller opens another door to her life and home, drawing you in like you’re part of the family. An adorable one, I might add. As a food photographer, I don’t know which I like more – the expertly styled food photos that jump off the page, or the out-of-this-world moments captured of her precious clan of five.

Aside from beautiful photos and mouthwatering recipes, Joy of Kosher packs it all in by offering a dressed up an dressed down version of each recipe. That means you can whip it up real fast for family, or polish it up for Shabbat or holiday meals. A handy holiday menu guide and Passover conversion table complete the book, making it perfect for year-round use.

In honor of the upcoming holiday of Passover, I’m giving away a free copy of the Joy of Kosher cookbook! To enter, simply leave a comment below with your favorite Passover dish. You can also follow Busy In Brooklyn via any of the channels below for an extra entry. Just be sure to leave a note in the comment letting me know where you follow.

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SAMPLE PASSOVER RECIPES FROM THE JOY OF KOSHER COOKBOOK:

Sweet Potato Casserole
reprinted with permission from Joy of Kosher by Jamie Geller, William Morrow/Harper Collins Publishers

Cooking spray
2 1/2 pounds sweet potatoes (4 medium), peeled and cubed
4 tablespoons margarine
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup coarsely chopped pecans
1 (10-ounce) bag marshmallows

Directions:

Preheat oven to 350 F. Cover potatoes with water in a medium pot and bring to a boil over high heat. Simmer until tender, about 15 minutes. Drain well and return to the pot. Add margarine, egg, vanilla and salt and mash with a fork or potato masher until slightly chunky. Stir in pecans.

Transfer to a greased 9-inch square baking dish and smooth top. Cover with marshmallows and bake for 12 to 15 minutes or until golden brown. Serve immediately.

Sorbet Cups with Strawberry Kiwi Salsa
reprinted with permission from Joy of Kosher by Jamie Geller, William Morrow/Harper Collins Publishers

4 medium oranges, such as navel, tangelo or Cara Cara, rinsed
1/4 cup plus 2 tbsp granulated sugar
1 pint sorbet, your favorite flavor
1 cup hulled, diced strawberries
1/2 cup peeled, diced kiwi (about 2)
Grated zest and juice of 1 lime
1/2 tsp coconut extract (optional)
1 cup nondairy whipped cream

Sliced 1/2 inch off the top of each orange and reserve for garnish, if desired. Cut a thin slice off the bottom of each orange just so that the oranges can stand steady and upright. Carefully cut around the flesh and scoop out the insides of the oranges with a small sharp knife or grapefruit spoon (sace the orange segments for fruit salad or smoothies). Moisten the inside of the orange shell swith a little water and roll them in 1/2 cup sugar to lightly coat. Fill the shells with the sorbet and level of the tops so that you have a flat surface. Freeze until solid, 2 to 3 hours.

Make the salsa: Combine the remaining 2 tbsp sugar with the strawberries in a small bowl and let sit until juicy, about 15 minutes. Add the kiwi and lime juice and stir well.

Gently fold the lime zest and coconut extract, if using the whipped cream in a large bowl.

Jamie Geller and I at the Joy of Kosher Cookbook Launch Party

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Starters & Sides Made Easy Review & Giveaway

Leah Schapira and Victoria Dwek know a thing or two about food. Leah is the author of Fresh & Easy Kosher Cooking and co-founder of CookKosher.com, and Victoria is the managing editor of Whisk Magazine. The pair are always surrounded by good food, so they decided to join forces and write a cookbook together. Passover Made Easy was their first collection of favorite triple-tested recipes, and now, the two have done it again. They have moved on to create a series of “Made Easy” cookbooks including Starters & Sides as well as Kids Cooking (review coming soon).

There’s something nice about a cookbook series. It’s familiar and you know what you’re gonna get. In the case of the “Made Easy” series, that’s great graphics, building block recipes, plating ideas and great kitchen tips. I especially love the friendly “conversations” that Leah & Victoria have throughout the book. They are set out in speech bubbles, making you feel as if you’re standing in the kitchen with two friends.

Starters & Sides Made Easy starts out with an elaborate spice guide to help guide you through the different herbs, spices and blends. It continues with building block recipes and chapters on vegetables, grains, meat & chicken, fish, dairy and sweet. The book finishes with ideas on how to convert some of the dishes from starters to mains. Each recipe is accompanied by a beautifully composed photo of the dish.

Some of the recipes I look forward to trying, include broccoli stuffed artichokes, sticky red potatoes, Yemenite yellow orzo rice, crispy beef, falafel cigars,  silan chicken salad, tangy tilapia nuggets, parmesan sticks, and whiskey sweet potatoes.

My only issue with this book is the size. I know it sounds weird but it sticks out of my cookbook shelf because it’s wider than most cookbooks.

GIVEAWAY DETAILS:

Busy In Brooklyn is giving a copy of Starters & Sides Made Easy! To enter the giveaway, you must:

1. Share you favorite Chanukah dish in the comments below.
2. Follow Busy In Brooklyn on Facebook, Twitter. Pinterest, and/or Instagram (one entry per media channel you follow – please specify which ones you follow in the comments).

Winner will be chosen at random on Wednesday, December 4th, 8:00 PM.

BONUS RECIPES FROM STARTERS & SIDES MADE EASY:

Coelslaw Balls with Jalapeno Dip
reprinted with permission from Starters & Sides Made Easy, Artscroll Shaar Press

Ingredients:
16 oz. coleslaw mix
1 1/2 teaspoons salt
3 garlic cloves, minced
1/2 tsp course black pepper
1/4 cup flour
3 tablespoons cornstarch
oil for frying

Jalapeno Dip:
3/4 cup mayonnaise
2 scallions, chopped
1 jalapeño pepper, seeded, ribs removed, chopped
2 tbsp water
1 tbsp lemon juice
1/2 teaspoon salt
pinch coarse black pepper
pinch sugar

Instructions:
1. Place the cabbage in a large strainer and sprinkle with the salt. Let stand for 15 minutes. Using both hands, squeeze cabbage very well to remove the excess water (it wont look watery to the eye, but plenty of liquid will come out when you squeeze).
2. In a large bowl, combine cabbage, garlic, pepper, flour and cornstarch. Mix until mixture becomes dough-like. Using a tablespoon and damp hands, form into falafel-sized balls.
3. Heat 2-3 inches oil in a saucepan over medium-high heat. Fry balls in hot oil until golden on all sides, 4-5 minutes total.
4. Prepare the jalapeno dip: in a small bowl, combine mayonnaise, scallions, jalapeno pepper, water, lemon juice, salt, pepper and sugar. Using an immersion blender, blend until smooth. Serve alongside coleslaw balls.

YIELD: 20-30 balls
AHEAD: You can freeze these balls, even after they are already fried. To reheat, spread them on a baking sheet and heat, uncovered in a preheated oven for about 10 minutes.

Cheesy Onion Rolls
reprinted with permission from Starters & Sides Made Easy, Artscroll Shaar Press

Ingredients:

2 cups flour
1 tsp salt
1 tsp sugar
1/2 tsp active dry yeast
1 tbsp butter
1 cup water

Filling:

3 tbsp butter, melted
1 onion, diced
1/2 cup mozzarella cheese
1 egg. lightly beaten

Instructions:

1. In the bowl of an electric mixer, combine flour, salt, sugar, yeast, butter, and water. Knead until dough is smooth. Remove to a greased bowl. Cover with a clean dish towel and let rise for 1 hour.
2. Prepare the filling: combine butter and onions.
3. Divide dough into 8 balls. Flatten each ball into a circle or square. Place a spoonful onion mixture and 2 spoons cheese in the center and fold two ends over the filing. Place an additional spoon onion mixture on top and fold over two remaining ends.
4. Brush with beaten egg and bake for 24 minutes.

AHEAD: These rolls with freeze nicely. Cover and rewarm when ready to serve.

RELATED POSTS: Passover Made Easy Cookbook Review

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