Archive for September, 2013

Einat Admony’s Homemade Kit Kat Bars (and my dairy-free take on them)

September 25, 2013

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The recipe that really jumped out at me from Einat Admony’s Balaboosta was her Kit-Kat Bars. It is kind of a variation on the classic peanut butter bars, which have a peanut butter and cornflake crumb base and a chocolate layer on top. This “Kit Kat” recipe swaps out peanut butter for Nutella in the base and puts a rich ganache on top.

Admony is the chef behind Taim falafel bar and Balaboosta restaurant in New York City (and she is opening another restaurant, too) . She says that the recipe for  this dessert came from Israeli restaurant Keren (Haim Cohen’s restaurant which was big in the 90’s), where she had her first professional job as a line cook.

I loved the idea of a crunchy Nutella bar, but I wanted to make these pareve. I tried two different approaches: (1) I swapped out the Nutella for chocolate peanut butter and (2) I combined regular peanut butter and hazelnut truffle chocolate. Both work. although the version with the hazelnut chocolate is a little truer to the original flavor combination.

Bonus: If you would like to see Einat Admony making these bars, take a look at this video at Daily Candy.

Another Bonus: Recent interview with Einat Admony where she talks about Sukkot and gives her mom’s recipe for chicken with pomegranate syrup and walnuts.

Yet Another Bonus: Chef Michel Richard included a recipe for Le Kit Cat in his book Happy in the Kitchen. The recipe is similar to Einat’s recipe, but calls for peanut butter and milk chocolate instead of Nutella in the base and the topping is chocolate mousse instead of ganache. If you want to see yet another variation on this, plus some attractive plating, take a look at this recipe from New Jersey chef Jonathan Adams.

Okay, one more: Chocolate Hazelnut Crunch Bars, using homemade pailleté feuilletine instead of cornflakes.

These Kit Kat bars look elegant and have a sophisticated taste–you would never guess that they are basically easy cereal bars.

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Char-Grilled Broccoli with Red Pepper, Garlic and Almonds

September 25, 2013

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This broccoli salad/side dish is a signature dish at Ottolenghi. It comes to Ottolenghi from a Tel Aviv restaurant where Sami Tamimi used to work. The original recipe called for mild chili peppers, which I couldn’t find, so I used red bell peppers and sprinkled over a little hot sauce.

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Tarheel Pie

September 24, 2013

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This is a super easy dessert: brownie batter baked in a pie shell. It sounds like not much, but people love it served warm with ice cream.  Maybe you have had brownie pies before, but do try this especially good version.

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Wordless Wednesday: Ottolengi Mixed Bean Salad

September 4, 2013

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Another good salad for simanin (lubia), this comes from Jerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi. It also appeared in Ottolengi’s column in The Guardian. For American measurements and a lower calorie Weight Watcher’s version of the dish, go here.

It is typical Ottolenghi: vibrant melange of vegetables, exploding with flavor from creative use of spices and herbs: Green beans, roasted red pepper, cumin seeds, fried garlic, capers, lemon zest, parsley and scallions.

Other interesting choices from this book for Rosh Hashana:

Chraimeh (fish in spicy red sauce)
Roasted Butternut Squash and Red Onion with Tahini and Za’atar
Baby Spinach Salad with Date and Almonds (well, leave out the almonds)

Easy Honey Lime Black-Eyed Pea Salad

September 3, 2013

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Want a simple black-eyed pea salad recipe for Rosh Hashana?

Try this:

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