Tag: Parve

Samosas with Loquat-Onion Chutney

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Samosas were probably the first Indian food I fell in love with. How could you not? Perfectly fried triangles of curried potato and peas in a crispy shell are the ideal snack, almost any time. In college I studied abroad in India and fell even deeper for Indian flavors, although what we in America think of as Indian food is a little different. I’ve been making samosas ever since I’ve had my own kitchen, over 10 years, and they are always crowd pleasers. Continue reading “Samosas with Loquat-Onion Chutney” →

A Middle Eastern Spread

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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” →

Pasta Meets Risotto

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I’ve had this recipe bookmarked for some time now. It was part of Mark Bittman’s Minimalist series in the New York Times, so I knew it would be reliable. It makes logical sense – why wouldn’t you be able to cook pasta in something other than water? And yet, pasta cooked like risotto just didn’t sound right. Finally, though, this week was the week. There were gorgeous mushrooms as the shuk and this was as good a use as any. Continue reading “Pasta Meets Risotto” →

Sweet Potato Soup with Attitude

I love sweet potatoes, and I love the idea of sweet potato soup but too often it ends up being bland or overly sweet. Sometimes its a little too much like baby food, or there’s too much cream to thicken it up. I was sick all last week and so of course I wanted soup. But I also didn’t want to make something that was overly involved or complicated; I was sick after all and it was a nasty virus. So I decided to make sweet potato soup, but with attitude. Continue reading “Sweet Potato Soup with Attitude” →

Fresh Pasta without the Gadgets

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It doesn’t get much simpler than fresh pasta: flour and eggs are combined to create a dough, which is then rolled out into any shape and any thickness you want. It’s quite magical really. And while I dearly miss the pasta maker attachment for my KitchenAid stand mixer, I’ve made pasta with nothing more than my own two hands and a wine bottle as a rolling pin. Continue reading “Fresh Pasta without the Gadgets” →

Fried Vegetable Fritters with Homemade Mayonnaise

I can’t explain it, but I suddenly had a craving for fried vegetable fritters with homemade mayonnaise as a dipping sauce. I was skipping Hebrew and I guess felt like making it worthwhile. It was an incredibly specific desire, and I could even taste the exact ratio of mellow creaminess to bright lemon in the mayonnaise. Lucky for me I had all the ingredients on hand – egg, oil, lemon, breadcrumbs, zucchini, leftover artichoke. Before breading the vegetables I whisked a little seltzer into the egg, which made the batter nice and light. Use any thinly sliced vegetables you have on hand and serve this as a starter or snack. Then use the leftover mayonnaise to slather on sandwiches or dip fries into. Continue reading “Fried Vegetable Fritters with Homemade Mayonnaise” →

A Hearty Hash for Breakfast, Lunch, or Dinner

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This recipe was born out of the desire to cook with what I had on hand. It required a bit of creativity, and I honestly didn’t expect all that much. A healthful supper, but not something memorable. But then the flavors came together. The natural affinity of black beans and sweet potatoes became apparent, and the aromatic seasoning brought the dish from plain Jane to something special. It turned out damn good. Continue reading “A Hearty Hash for Breakfast, Lunch, or Dinner” →