Tag: Cheese

Gougères

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I first made gougères years ago and was enchanted by their (seemingly) effortless elegance, their lightness, and their grace. They are cheese puffs as only the French can do cheese puffs, both dainty and dignified. I suppose that is to be expected when their base is a delightful pâte à choux (think cream puffs and profiteroles) spiked with generous amounts of cheese. I decided to revisit them recently (ok, I confess, I made these months ago now) when I spotted Dorie Greenspan’s recipe in her simply stunning cookbook Around My French Table. Of course, while cookbooks are great pastry school would be a good option for those who want to improve their skills. Continue reading “Gougères” →

Baked Mac and Cheese with Cauliflower and Creme Fraiche

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Everyone has their favorite mac and cheese recipe. Whether you love Velveeta or sharp Cheddar, Kraft in the box or  the homemade, baked variety, there are few who can resist the homey temptations of ooey, gooey, comforting mac and cheese. I am probably one of the few Americans who didn’t eat it, or even like it, growing up. I discovered it near adulthood, and it was a near revelation. Since then it has become a staple in my diet and repertoire, my favorite thing to make after a late night out, a wonderful, hearty dish for cold nights or after a long day. Continue reading “Baked Mac and Cheese with Cauliflower and Creme Fraiche” →

At the Market: Fresh Chickpeas

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When Beth called to tell me she’d spotted fresh chickpeas in Jerusalem’s Mahane Yehuda market, I could barely contain my excitement. She emailed me a photo as further proof. Then Liz of Cafe Liz confirmed this discovery, confirmed how special it was. You see, fresh chickpeas (also called green chickpeas and fresh garbanzo beans) are only available in Jerusalem. Not in Tel Aviv at the Carmel Market. Certainly not in Be’er Sheva’s shuk. But there they are in Jerusalem, at both the Mahane Yehuda market and the smaller market just inside Damascus Gate, in the Arab section of the Old City. Continue reading “At the Market: Fresh Chickpeas” →

Sunchoke and Fried Halloumi Salad

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This recipe may have begun with the sunchokes, but it’s all about the halloumi. Sunchokes, also known as Jerusalem artichokes, are everywhere right now. And while we might  be in Israel, those nobby little roots that look like ginger or turmeric have nothing to do with Jerusalem. I bought a pound without a plan and while I’ve most often had them in the form of creamy soup, I got it into my head that I wanted to roast them and put them in a salad. I thinly sliced some so they’d get crispy and serve as a sunchoke chip garnish. Continue reading “Sunchoke and Fried Halloumi Salad” →