Oct 062008
 

[Translate] I am still trying to finalize my menu for the pre-fast meal on Wednesday afternoon. I don’t want to over do it. For erev Yom Kippur: Roasted chicken quarters with Hashu filling (Syrian ground beef, rice and pine nuts) Steamed green beans Fruit salad For break-the-fast: Crackers Cheese Smoked Salmon Baba Ganoush About 1 hour later, we will have: Chicken soup with matza balls Pomegranate Curd Tart Mr. Baroness Tapuzina and I hope that you have an easy fast. Gmar Chatimah Tova (May you be sealed in the book of life).

Oct 032008
 

[Translate] We had a lovely time with my family in Jerusalem for Rosh Hashana. When we came back, I decided to continue the New Year’s celebration and make another special dinner for just the two of us. I know that I have blogged a lot about beef here, but we are really not big beef eaters: we eat a lot more fish and chicken. However, I found a nice reasonably priced piece of beef shoulder, which believe it or not, I have never cooked before. I started looking at recipes and none of them really turned me on. I didn’t want to do the standard carrot, potato, and onion pot roast. Finally, I found a Click here to continue reading this post

Sep 262008
 

[Translate] We didn’t have a Rosh Hashana tradition of making honey cakes in my house. I didn’t even know there was a tradition to serve honey cake during this holiday. We made Honigkuchen, which were basically lebkuchen, a type of spice cookie that we always made for Hannukah. My grandmother always made Noodle Schalet (Noodle Pudding, not Kugel, with eggs, lemon zest and raisins) with lemon sauce for dessert. We had Suesse Apfel (carmelised apple slices in honey) as a side dish with roast beef. So when I moved to Israel, people started asking me what does your mother put in her honey cake? Does she put nuts in, coffee or tea, schnapps, only cinnamon? Click here to continue reading this post

Sep 242008
 

[Translate] Chag Sameach everyone! We have been invited to family for the holiday and I will be bringing dessert. I am still trying to decide which cake I am going to make, but I wanted to share some of my ideas with you before the holiday begins. I will post which one I make as soon as I decide. Here are my choices: Greek Pistachio Honey Cake Ka’ikeh b’Ah’sal (Honey Cake With Sesame Glaze) Nigella Lawson’s Chocolate Honey Cake Beekeeper’s Honey Cake (I made this last year) I have also found some interesting recipes for the rest of the meal: Rubuh’ (roast veal stuffed with spiced ground meat and rice) Ejjeh b’kerrateh (leek fritters) Georgian Meatballs Click here to continue reading this post

Sep 122008
 

[Translate] Yesterday, I woke up and was another year older. My grandmother, may she rest in peace,  always said we should celebrate our birthday because if we don’t, it means that we aren’t here anymore. I like to subscribe to that philosophy. Birthdays should be celebrated. I woke up to my husband serenading me with Happy Birthday and I arrived at work to my office which was decorated with gold streamers, paper tulips, clusters of paper flower bouquets, and a Happy Birthday banner. It is nice to be loved. Every Thursday my team gets together for “Kabbalat Shabbat”. It is not really Kabbalat Shabbat, because that is really the welcoming of the Sabbath which is Click here to continue reading this post

Aug 292008
 

[Translate] There are lots of beautiful places in Israel to have a picnic. You can choose to drive North and have a picnic near the Sea of Galilee: Or to the Hula Valley: Or drive south to the ancient desert of the Negev and the moon-like landscape of Mitzpe Ramon: Wherever you choose to have a picnic, you should always bring lots to drink, a blanket on which to sit and beautiful food to eat. My husband and I were invited to a picnic with friends that we haven’t seen in a while at Park Yarkon in North Tel Aviv. We were so excited to see our friends, we forgot to take a picture of Click here to continue reading this post

Jun 222008
 

[Translate] L to R: Roasted Apricot-Almond Ice Cream and Tehina-Pistachio Ice Cream It is quite hot here now and I thought it was time to pull the ice cream maker out again. I took a look at my long list of ice cream recipes and really didn’t see anything that tickled my fancy, so I started thinking about what ingredients are available right now and one of them was fresh apricots. As most of you know by now, I love to experiment with different ingredients and I didn’t want to make some ordinary apricot ice cream, so I thought about what spices would go well with apricots…. ras al hanout. I got the idea for 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

May 042008
 

[Translate] The flowers we planted at the new house are doing well as are our herbs. The round pot in the background of the picture above contains rosemary and lavender, which remind me of our trip to Provence. We also planted za’atar. I can’t wait to put some on roasted chicken and in my homemade bread. Does anyone know what these are called? I know the purple one is a petunia, but I am not sure about the others. I fell in love with them at the nursery. They picture does not show the amazing colors. They are a vibrant orange, vibrant red and vibrant fuchsia. I just happened to have some sour cherries that Click here to continue reading this post

Apr 202008
 

[Translate] We had a small, but lovely seder last night. All of the new dishes I made were delicious. We started the meal with my husband’s salmon in a tarragon sauce. The sauce was made with dijon mustard, fresh tarragon, white wine and garlic. I could have done a better job of decorating the plate with herbs or something. I will try to remember that for next year. The next course was my matza ball soup which I have already blogged about. It was enjoyed by all. The main course, Chicken Tagine with Apricots and Spiced Pinenuts was outstanding. I will definitely make this again. The sauce is a beautiful blend of apricots, saffron and Click here to continue reading this post

Related Posts with Thumbnails