Tag: Gluten Free

Chicken Tagine, Minus the Tagine

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A tagine is both the name of a type of slow cooked North African dish and the pot it is supposed to be cooked in. Large and conical in shape, I have long wanted a tagine but have yet to justify such a single-purpose space hog. I’ve promised myself that when I finally get to Morocco I’ll get one. Fortunately, you can obtain the flavors of a tagine dish without the specialty cookware (not exactly, but close). In fact, I don’t even have a lid for the large pan I used, but tin foil proved to be a worthy substitute. Continue reading “Chicken Tagine, Minus the Tagine” →

Curry and Spice and Everything Nice

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I have been making a lot of soup lately. Way more than usual. It’s just so good, so easy, and it’s usually even better the next day. I often make soup on Sunday and Tuesday afternoons, before Hebrew class from 5-8pm. That way I have something warm and tasty to come home to. I’ve made chicken, mushroom, cauliflower, tortilla, you name it. This time I wanted something a little different. Continue reading “Curry and Spice and Everything Nice” →

Steakhouse Dinner Redux

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Evan and I enjoy a nice steak. Years ago we went to a cooking class for Evan’s birthday called “The Great American Steakhouse.” Evan proposed to me in a steakhouse. After he took the Bar Exam we went to Peter Luger’s and, stuffed, walked home across the Wiliamsburg Bridge. Every Christmas Eve we look forward to my father’s filet mignon roast. Steak equals celebration. So when Evan told me he wanted Chicken Parmesan for his birthday dinner, I smiled and started plotting a steakhouse meal for the night before. Continue reading “Steakhouse Dinner Redux” →

Free Form Coconut Curry

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When you need a quick weeknight meal with a little spice (literally) consider a coconut curry in place of your old stir fry or pasta standby. Ideal for a weeknight supper, curries can be made using whatever vegetables and protein you have on hand. Although your pantry might not be stocked with coconut milk and curry paste (mine are, no surprise there) they’re easy enough to purchase and are worth having on hand (I think it’s easier to find coconut milk in Be’er Sheva than in NY!). Continue reading “Free Form Coconut Curry” →

The Roast Chicken That Keeps on Giving

You don’t need me to tell you about the simple pleasures of roast chicken, or how economical it is to buy the whole chicken and cut up the parts yourself. But I just made what was perhaps the best roast chicken of my roast chicken-making career, and I need to share. The secret is in the butter. Put strategically placed pats of butter under the skin, then rub the whole chicken in butter. Get some garlic and herbs in there too, and roast alongside potatoes for a one pan meal that takes about an hour to make (depending on the size of the bird and the idiosyncrasies of then oven). Continue reading “The Roast Chicken That Keeps on Giving” →

India, by Way of London

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I’ll admit it. Chicken Tikka Masala is one of my favorite dishes to order in Indian restaurants. The truth is, I feel a tad guilty about it. I know it’s not an authentic Indian recipe, and I am aware that it’s the ever-popular choice of the unknowing masses. But I can’t help it. It tastes good. The creamy, savory-sweet sauce (at its best when it has a hint of heat) and the tender medallions of  yogurt-marinated chicken tikka make for a divine combination. Continue reading “India, by Way of London” →

The Trials and Tribulations of Making Brisket in Israel

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Up until now, finding familiar ingredients in Israel hasn’t been a problem. But for Thanksgiving, the most singularly American of all holidays, the ante was upped. While it would be interesting, a possible improvement even, to try to merge our new culture with our old, there is something about Thanksgiving that makes that difficult. I can see it happening over years, couscous replacing stuffing, borekas replacing rolls. But for this, our first Thanksgiving in Israel, we tried like mad to make it taste just like home. Continue reading “The Trials and Tribulations of Making Brisket in Israel” →

Braised Beet Greens

When I saw beet greens at the shuq I knew I had to have them. Even though at first I thought they were chard. Either way, I’ve been craving me some leafy greens. One of my favorite ways to cook hearty leaves like this is to quickly braise them (I know, a bit of an oxymoron) in broth and some balsamic vinegar. With lots of garlic. Decide for yourself where on the scale of raw to creamed greens you like, and stop cooking at that point. This is an easy side dish for any meal. And while other greens like chard can be substituted, beet greens are particularly flavorful. Continue reading “Braised Beet Greens” →

Sesame-Crusted Tuna with Avocado

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I love tuna, but I don’t cook it often. And being in the desert fresh fish isn’t, well, as fresh as it could be. But one of the local supermarkets has a nice selection of frozen seafood that is about as fresh as we’re going to get in Be’er Sheva (Union Square fish market, how I miss you). I wanted to flavor the tuna without turning it into a ceviche so I quickly marinated it in a mixture of soy sauce, lemon juice, garlic, and parsley. A coating of sesame seeds and a quick sear over high heat finished the dish. Any number of sides would round out the meal but I went for a healthy quinoa salad and slices of avocado. Continue reading “Sesame-Crusted Tuna with Avocado” →

Cumin-Scented Eggplant with Pomegranate

Warning: this dish is addictive. The super savory cumin contrasts with the sweet pomegranate syrup and meaty eggplant for a killer vegetable side dish with bold Middle Eastern flavors. Since most of the cooking is done in the oven and the eggplant can be served at room temperature this is an easy side to make ahead for company. I served it with Butternut Squash and Sage Cannelloni, but it would be an equally good accompaniment for braised meat, roast chicken, herbed couscous, or a light salad. A dollop of labneh on top of each eggplant (a la this recipe) is also really good. Continue reading “Cumin-Scented Eggplant with Pomegranate” →