Tag: Kosher Dairy

Secret Recipe Club: Rava Uttapam

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Yes, another month has flown by and it’s time for the Secret Recipe Club once again! Those of you who follow this blog already know the deal (and many of you also participate in SRC!) but for those who don’t know, it’s a simple, fun concept: All participating blogs are assigned another blog. We get to choose any recipe we like from that blog and make any changes we want. Then we all post our recipes on the same day and time! It’s a wonderful way to meet other bloggers and try recipes you might not otherwise. Continue reading “Secret Recipe Club: Rava Uttapam” →

Garlicky Roasted Chickpeas with Feta and Mint

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This is my new favorite recipe. I would seriously eat it every day if I could. In fact, I would be eating it right now if I had remembered to pick up more chickpeas at the supermarket. The garlicky roasted chickpeas with feta and mint come together in under half an hour and besides being quick, vegetarian, and fairly healthy this is an amazingly delicious dish. So good that I’m skipping a Shout-Out Friday to share it with you. Continue reading “Garlicky Roasted Chickpeas with Feta and Mint” →

Chocolate-Cherry Babka

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When my editor at the Jew and the Carrot (the food blog of the Jewish Daily Forward) asked me if I’d be interested in writing an article about babka, there was only one answer – YES. Babka, for those who have been sadly deprived, is a yeasty bread that is rolled around a filling (typically cinnamon or chocolate), stuffed in a loaf pan, and baked. It’s decadent and yet as appropriate for breakfast as for dessert. Yet somehow it seemed beyond my reach to make it at home. And in New York, when you have Zabar’s why bother? I was thrilled to learn it’s incredibly easy to prepare. Even better, most recipes make two to three loaves, which you can freeze and enjoy later. Continue reading “Chocolate-Cherry Babka” →

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” →

Classic Sole Meunière

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Sole Meunière has long been a classic, a staple of French cuisine, proof to the elegance that can be found in the simplicity of a few fine ingredients. And although she in no way invented or discovered it, Sole Meunière was undoubtedly immortalized by Julia Child who fondly recalled it as her first meal in France, and a life changing moment. This single, simple meal introduced to her by her husband Paul Child seemed to awaken in her a culinary grumbling, bringing to life her palate and gastronomic imagination. And with good reason. Those of you who aspire to be like Child may enjoy online cooking schools. Continue reading “Classic Sole Meunière” →

Guest Post: The Secret of the Hungarian “Surprise” Cake

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When Jayne from the lovely food blog Chocolate and Figs approached me about doing a guest post, I didn’t need much time to consider. Her blog is stunning, her recipes mouth-watering, and her photos simply sensational (seriously, go check it out right now!). Since I tend to lean towards the savory, a guest dessert post was an enticing option. And we have a lot in common: she spent a number of years living in Israel and is originally from Hungary. Having recently been to Budapest to reconnect with my own Hungarian roots, I was particularly thrilled when Jayne said she wanted to do a special dessert from there. And so, for so many reasons I am honored to have Jayne leading the way with my very first guest post! I learned a lot from reading her post on Rakott Palacsinta and I hope you enjoy as much as I did.
 Continue reading “Guest Post: The Secret of the Hungarian “Surprise” Cake” →

Mujadara with Garlic-Lemon Yogurt

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I was making the turkey and date meatballs again and wanted to try something different on the side besides cinnamon-garlic lentils (besides, I was running low on lentils). But I didn’t want to go to the market, so I needed a pantry side. And then I remembered Mujadara. A dish I’ve become acquainted with in Israel, it’s often translated as “rice, lentil, and caramelized onion pilaf.” Also spelled moujadara, mejadara, mujaddara and megadarra, it’s a delicious, homey recipe common throughout the Middle East (it pops up in Lebanon, Syria, Jordan, Saudi Arabia, and, of course, Israel). If you share a love for healthy food and cooking then an online nutrition degree might be a great choice. The more we learn about health, the more we can make delicious things like this that are also good for us. Continue reading “Mujadara with Garlic-Lemon Yogurt” →

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” →

No Cook Herb Pasta Sauce

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It’s getting hot and that means lighter food, and using the stove as little as possible. This easy no cook herb pasta sauce is just what the weatherman ordered. Essentially a nut-free pesto, it can be made with whatever beautiful summertime herbs or greens you have on hand. I used cilantro and parsley (yes, I’ve already written about my obsession with cilantro pesto), but basil, sorrel, spinach, mint, dandelion greens, or even a pinch of dill would all be lovely. This is good warm, but is just as good as a cold pasta salad of sorts. Bring it to a bbq. Or eat the leftovers cold right out of the fridge. Continue reading “No Cook Herb Pasta Sauce” →