Tag: Gluten Free

Sunchoke and Fried Halloumi Salad

1 Comment

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” →

Kitchen Sink Lentil Soup

4 Comments

This recipe began because it was brought to my attention  that I have no lentil recipes on the blog. It’s true. It’s something I’ve noticed before, and was looking to mend the situation. I love lentils in everything from Indian daal to lentil soup, but all I could think of were the richest, most decadent lentils I’ve had. At Bouchon Bistro in Beverly Hills Chef Rory Herrmann braises du Puy lentils with sausage and a rich Bordelaise sauce and tops it with a decadent dollop of foie gras mousse and a soft-boiled egg. I can recall other times when lentils were slowly simmered with pancetta until flavorful and robust. Continue reading “Kitchen Sink Lentil Soup” →

A Middle Eastern Spread

17 Comments

Next to the massive, leisurely breakfasts so famous in Israel, mezze is the next best part of any meal. This array of little dips and spreads often clutter the table at restaurants that specialize in meat skewers, but they also show up in any number of places and are favorites to make at home. The dishes are an illustration of the diversity of Israeli cuisine, with roots in Morocco, Libya, Egypt, Lebanon, Syria, Jordan, and even Europe. Everyone has their own variations and ratio of spices. To read more about mezze check out my recent article on the subject for the Jewish Daily Forward’s food blog, The Jew and the Carrot. Continue reading “A Middle Eastern Spread” →

Nehru’s Masala and the Resourcefulness of Cooks

7 Comments

I’ve already talked about Tikka Masala, but Butter Masala is an entirely different beast. Yes, they may look alike, and even taste similar, but somehow they each have their own completely separate character. Also known as Murgh Makhani, Butter Masala – which is most often made with chicken – was actually an accidental invention of leftovers and thrifty cooks. According to Cilantro Online, the dish came about at a restaurant famous for its chicken tikka. The cooks, not wanting to waste anything, would make a sauce from the juices released from the cooked chicken and the marinade, which they mixed with tomatoes and butter. Continue reading “Nehru’s Masala and the Resourcefulness of Cooks” →

Spiced Pots de Créme with Candied Bacon and Maple Cream

5 Comments

The inspiration for this pots de créme actually came from the fondue challenge on Food52. I submitted a savory fondue, but couldn’t stop thinking about what I would make for a sweet one. As someone who typically prefers potato chips over chocolate, I knew it would need a salty element to satisfy my salty-sweet tooth. The following week’s challenge was a pudding recipe and, with the encouragement of a fellow Food52 member, I decided on the combo of chocolate, chile and bacon. Continue reading “Spiced Pots de Créme with Candied Bacon and Maple Cream” →