Braise your way to comfort this winter using tips and recipes from highly acclaimed chefs Laura Frankel, Seth Warshaw and Jeff Nathan.
Bring a healthy but tasty meal to your family in minutes and celebrate the holiday of Purim like you never imagined. Bitayavon’s late winter issue doesn’t disappoint. Pages of beautiful photography, creative but relatable recipes and tips and trends grace the pages of the latest issue. The articles are current, informative and entertaining. Gourmet gifts and gadgets, The lost art of Nikkur will amaze you and Keeping Kosher in South Africa will introduce you to new foods and exciting kosher experiences from lands afar.
Finish off the magazine with the perfect finish to any meal; desserts that you can make in a snap but will amaze you in looks and taste. In addition, cooking with kids, ask the rav and eating in season.
Roasted Garlic Rib Eye Crostini
Serves: 6 appetizers
Crunchy bread, roasted garlic, seared rib steak and balsamic glaze combine to form an elegant substantial bite.
2 heads of garlic
1 large baguette
2 rib eye steaks (about 1-1 ½ pounds)
2 cups of baby arugula
1/3rd cup balsamic glaze (purchase or make your own, recipe follows)
Dash of salt and pepper
Preheat oven to 450 degrees.
Slice top off garlic head and place garlic in silver foil. Drizzle a bit of olive oil on top garlic, cover and seal with silver foil and roast for about 30 minutes, until center of garlic becomes soft and garlic pops out easily. Pop out garlic cloves and smash to form roasted garlic paste.
Slice baguette diagonally into two inch slices and toast in oven for five minutes.
Meanwhile, sprinkle salt and pepper on rib eye, heat a nonstick pan on medium/high heat until the pan gets hot. Drizzle a tablespoon of oil in the pan and sear meat for 3-4 minutes on each side. Set aside to rest.
Spread roasted garlic on toasted baguette slices.
Top with arugula, rib eye and then drizzle with balsamic glaze.
Can be served warm or cold.
Balsamic Glaze/Reduction
A great addition to any dish. Bartenura makes a great balsamic glaze that is widely available. If you choose to make your own balsamic glaze, open your windows as the vinegar releases a strong aroma when simmering.
1 cup balsamic vinegar
4 tablespoons sugar or honey
In a small saucepan over medium heat, simmer balsamic vinegar and sugar until the mixture resembles syrup.
is this the purim isse? i could use some good ideas
This is my fave magazine! I litteraly wait for it every month!
Subscriptions are available worldwide – check out http://www.bitayavon.com for more details
Can my family n I subscribe in Israel and South America?
Always lookin good.
btw i will definitely try this!
heard its amazing
I really enjoyed the last bitayavon magazine. Thank you for bringing us kosher and elegant food presented in such a beautiful way. I plan to try many of the new recipes!
looks like great appetizer/starter!
Nice pic nice recipe and this award sounds interesting too
Wow what an award, out of 800 up n coming mags, and classy crostini is just delish!!!
looks simple and delicious!