Sep 292011
 

[Translate] I love researching the history of food, and one of the foremost experts on the history of Jewish Food is Gil Marks. I am going to have the immense honor of dining with him and hopefully picking his brain a bit. His entry about Challah in his book, Encyclopedia of Jewish Food, explains the different traditions of the Ashkenazi and Sephardi communities for eating bread on Shabbat: whereas Ashkenazi communities had little access to white wheat flour, and so reserved it for the challah on Shabbat, the Sephardi world had easier access to white flour, and so the difference between weekday and Shabbat bread was not so much in the type of flour used, Click here to continue reading this post

Jun 062011
 

[Translate] Cheesecake and blintzes are probably the two most popular dishes that are served on the Shavuot table, but being me, I like to find at least one new dish to put on my table. One of the first recipes that caught my eye in Joan Nathan‘s new cookbook, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, was a quick bread that had goat cheese, dried apricot and mint. The combination of the creamy goat cheese and apricots really appealed to me, and it was a simple recipe that could be made without much effort. I used sour apricots because I think that they give a stronger apricot flavor than the Mediterranean Click here to continue reading this post

Dec 302008
 

[Translate] I love the smell of oranges. They smell so fresh, sweet and crisp; they remind me of sunshine and happiness. Something that is a bit lacking here right now. For the past several years, I have made a panettone for Hannukah, but this year I decided I wanted to make something that would feature my favourite winter fruit, the orange. We are surrounded by so many orange trees, the smell is intoxicating and I guess I have been hypnotized by their fragrance. I had some low fat ricotta cheese begging me to do something with it, so I decided to make a yeast coffee cake with the rest of the candied orange I made the week before. Click here to continue reading this post

Dec 062008
 

[Translate] I have to admit that I haven’t been really inspired to blog lately. I have been very busy at work, I am worried about the economy, and the horrific terrorist attack in Mumbai took the wind out of my sails for over a week. I made this flatbread as I was watching the news that announced the shootings at the train station in Mumbai. Somehow making this bread wasn’t so important anymore. This is a very quick and easy recipe and the dough produces a nice chewy dough. I sprinkled the bread with a zaatar mix on one, and rosemary & sesame seeds on another. PrintMiddle Eastern Flatbread Yield: 4 individual round flatbreads or Click here to continue reading this post

Oct 152008
 

[Translate] My wonderful husband built our first Sukkah. We got the poles and part of the Sukkah covering for free. The rest of the covering was from some canvas cloth that we had never used. And, we collected reeds, bougainvillea and tree branches for the rooftop. It is so beautiful, it reminds me of a chuppah (wedding canopy). It really brought me to tears when I saw the finished product because I have wanted to have a Sukkah ever since I moved to Israel. I missed decorating the Sukkah that my great-grandfather built. We used to hang fruit from the walls. I have such wonderful memories of that. Now we have started our own tradition. Click here to continue reading this post

Oct 012008
 

[Translate] I love weekend breakfasts. It is our time to talk about something interesting or just look at each other lovingly without saying anything at all for a couple of minutes. It is our time to read an interesting story or listen to early music. It has become our weekend ritual. So, in preparing for Rosh Hashana last week, my husband decided to make a lovely herb-potato frittata to go with the Whole Wheat Apple-Walnut Batard I made for the weekend. My mother is a addicted to cookbooks and every time I go back to the States for a visit, I usually find one or two new ones on her cookbook shelves. She had the Click here to continue reading this post

Jun 272008
 

[Translate] I have always wanted to make a hearty multi-grain bread, but never found a recipe that inspired me to make it until a few days ago. I finally found a recipe that incorporated all of the things I wanted in my bread: flax seeds, rolled oats, sunflower seeds and pumpkin seeds. I used pomegranate molasses instead of sugar in this recipe. It turned out beautifully. It is a hearty bread, full of seeds and has a very nice moist crumb. I will definitely make this again.   PrintWhole Wheat Seed Bread Yield: 1 large loaf 2 1/4 cups whole wheat flour 2 1/4 cups dark whole wheat flour 50g fresh yeast 1 teaspoon salt Click here to continue reading this post

Jun 212008
 

[Translate] Being away for most of May didn’t give me a lot of time to decide what to make for Shavuot this year. I decided to keep it simple and not over do it. My menu was: Salad of baby mixed greens with nectarines Trout stuffed with dried apricots and pistachios Mashed potatoes with basil Steamed broccoli All of the dishes were delicious. I have to admit the trout dish really caught my eye because of the unusual stuffing. I would have never have thought that apricot and pistachios should be stuffed inside of any fish, but it really married well with the trout. The sour apricots and the crunch of the pistachios lent such Click here to continue reading this post

Sep 082007
 

[Translate] At sundown on the 12th of September is the beginning of the Days of Awe which last ten days including the Jewish New Year, Rosh Hashana and ending with the 25-hour fast of Yom Kippur. During these ten days, we are suppose to meditate on the subject of the holidays and ask for forgiveness from anyone we have wronged. During this month and the beginning of October, I will be blogging on holiday dishes for Rosh Hashana, Yom Kippur and Sukkot. I would like to wish my family and friends a Joyous and Healthy New Year. May yours be a sweet year and may your names be inscribed in the book of life. To Click here to continue reading this post

Jun 172007
 

[Translate]     Rosa at Rosa’s Yummy Yums tagged me for the Sunday Brunch Meme. I will have to call this a Saturday Brunch because our workday begins on Sunday in Israel. First I want to thank Rosa for tagging me. This photo is for Rosa, it is my favorite coffee mug which my husband bought for me in Zurich: My husband and I love having a leisurely brunch on Saturday mornings. We always have a herbed omelette, fresh squeezed orange juice from oranges that grow three minutes walk from our home, fresh brewed coffee, various Israeli soft and semi-soft cheeses, jam and homemade bread or scones. This morning I made whole wheat scones. See Click here to continue reading this post

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