I almost forgot the super special bonus from yesterday’s cupcake recipe. It’s because all of the evidence is long gone. Should you end up with extra ganache after frosting those pillowy cupcakes, whatever you do, do not let it go to waste! Make the easiest ever truffles. Or whip up some ganache and make these truffles just because. They’re that good. Continue reading “Chocolate Ganache Truffles”
Monday evening marks the start of Pesach, or Passover, and with it comes a week without yeast or leavened bread. In New York it’s business as usual. But in Israel, the supermarket supplies of flour, bread, and chips began to dwindle the first week of April. Bars won’t serve beer. Take a moment to process that one. And observant individuals thoroughly clean their homes (sort of an imposed Spring cleaning) and rid the kitchen of any chametz, or items not deemed Kosher for Passover. Continue reading “Challah French Toast”
I know, it sounds fancy. It looks fancy too. But this elegant potato and goat cheese terrine is deceptively simple to prepare. And because it needs to be chilled for 24 hours and the final plating takes seconds, it’s the perfect make ahead appetizer for a dinner party. Continue reading “Potato and Goat Cheese Terrine”
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”
I was beginning to think they just didn’t have broccoli in Israel. It turns out that’s just my American mindset, so accustomed to getting whatever produce I want any time of year. Imagine the concept of seasonality. Here, it’s not just a concept, something farmers’ markets try to convince you of, it’s a complete and total reality. If something is not in season, for the most part we just don’t eat it. When forced to actually eat this way, it really is an entire shift in the way you think about food. The point is, for this post anyway, that broccoli is in season. It’s at the supermarket and the shuk, and as one of our favorite vegetables, you’ll be seeing a lot of it. Continue reading “The Seasonality of Broccoli”
Where do bananas go when they become overly ripe? To over-ripe banana heaven, aka banana bread. Everyone needs a good banana bread recipe. Inevitably, a few bananas in that bunch you just bought are going to turn brown. No matter how much you love bananas, it seems to be a fact of life. I actually bought two more specifically for making banana bread. Lucky for me my local grocery store specializes in over-ripe bananas. Continue reading “Over-Ripe Banana Heaven”
Depending on where you are in the world, it may be late winter, early spring, I suppose even fall if you’re in the other hemisphere. In Israel spring started in February and the weather has been glorious. During the day it hints at how hot it will become, but in the morning and evening it’s cool and slightly crisp. The orange and lemon trees are in full bloom around the neighborhood, and sometimes I’m lucky enough to collect one that has fallen onto the sidewalk. For me citrus is the perfect way to wish a farewell to winter and greet the warmer weather with open arms. Continue reading “A Bit of Lemony Sunshine for Spring”
I have always loved carrots. As a baby I turned orange from eating too much carrot baby food. As I grew older my love of carrots only grew. I always liked them best raw, and if they still had the green tops on all the better. That way I could do an impression of my favorite cartoon character, Bugs Bunny. Continue reading “Risotto with Carrots Four Ways”
I’ve resisted the urge over the years to get a fondue pot. Small apartment living has made me deny any one trick ponies into my kitchen, even if their one trick is really worthwhile. It’s the same reason I don’t have a tagine. Continue reading “Fondue, Without the Skewers”
I first tasted cilantro pesto a few years back at August restaurant in New York. It came spread on toasted baguette as an accompaniment to a shared starter of steamed mussels; it was a revelation. I have been craving and making it religiously since then. Continue reading “Cilantro Pesto”
