Tag: Kosher Dairy

Stovetop Mac n’ Cheese

Anyone who knows me well will attest to the fact that I love to make macaroni and cheese. When I’m feeling serious I go all out on the baked variety. But when laziness strikes – primarily at the end of a late night, the afternoon after a late night, or lunch – I go with this quick stove top version. Controversial as it may be, lunch is my least favorite meal of the day. I’m not big on cold cuts and I can only eat eggs, grilled cheese sandwiches, and hummus so many days in a row. This week the inspiration struck to get out of my lunch rut. And what do you know, I had a big hunka cheddar in my fridge and a box of mini shells in my pantry. Continue reading “Stovetop Mac n’ Cheese” →

Fettuccine with Lemon and Crème Fraîche

My friend Beth and I recently spent the day in Tel Aviv in search of amazing soups for a freelance article I was working on. In between steamy bowls of black bean, matzoh bowl, and ramen we also stopped for sushi and found an incredible cheese shop. With aged gouda, walnut brie, fresh ricotta, tangy goat cheese. The labels were in English and Hebrew and the cheese-monger, an old Tel Avivan, insisted we try everything before we buy it. It was here that I got the crème fraîche. How could I resist? It’s not exactly something I can pick up at the shuq here in Be’er Sheva. Continue reading “Fettuccine with Lemon and Crème Fraîche” →

Banana Chocolate Chip Pancakes

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It’s doesn’t get much simpler than this. Pancakes. Fun to make, even more fun to eat. They’re not particularly time consuming yet still evoke images of lazy mornings. The best of both worlds. I made these one weekday when Evan started class a little later than normal. And honestly they’re not any more work than adding eggs to a box mix. Once you get the basic batter down – just a mixture of flour, baking powder, eggs, and milk – you can add pretty much anything else you want. This time I went with a combination of banana and chocolate chip, but go wild. Any mixture of fruit, nuts, and/or chocolate is bound to be a success. Continue reading “Banana Chocolate Chip Pancakes” →

Butternut Squash and Sage Cannelloni

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Butternut squash and sage are about as classic a fall combination as you can get. And ever since I got a wonderful little sage plant I’ve been itching to put the leaves to good culinary use. I knew what I wanted to make but after consulting the magical world wide web couldn’t find a recipe that was just right. So I made one up. The result was a filling vegetarian main fit for company. I served it with an arugula salad and grilled eggplant medallions, but anything goes. Continue reading “Butternut Squash and Sage Cannelloni” →

Baingan Bharta: A Tale of Pantry Desperation and Innovation

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It did begin with me alone in the kitchen with an eggplant, but this wasn’t some lame attempt to recreate a Laurie Colwin essay. I was trying to come up with a quick meal using only the ingredients I had on hand that could be easily reheated. And considering I hadn’t been shopping all week, this was a particular challenge. That’s when I remembered the eggplant. Two of them. Trapped in my crisper for a week, or was it two? They couldn’t still be good. But against all odds they looked fine. They smelled innocuous. I cut into them, surprised to find completely typical, fresh eggplants. Now I just needed a plan. Continue reading “Baingan Bharta: A Tale of Pantry Desperation and Innovation” →

Fennel Baked in Stock

Fennel is clearly in season in Be’er Sheva; it’s in abundance at the supermarkets and the shuq. High in vitamin C, potassium, fiber, and calcium, this anise-flavored vegetable is incredibly versatile. A member of the parsley family the whole fennel can be eaten, from the bulb to the feathery fronds (which are great to season soups and stocks). Thinly sliced fennel adds a crisp component to any salad and goes particularly well with oranges. When cooked, fennel softens and the flavor mellows and sweetens. Continue reading “Fennel Baked in Stock” →