Nov 122011
 

[Translate] Italians are passionate about just about everything, but when it comes to food, they have a passion for the ingredients that make up a dish as much as for the final result. I was recently speaking to a friend of mine from Firenze about garlic while he was making spaghetti con aglio, olio e peperoncino (spaghetti with garlic, olive oil and chili peppers). Although he was chopping up the Chinese garlic that is the most commonly available kind in Israel, he told me, “I only cook with Italian garlic or red garlic from France!” I explained to him that I only cook with local Israeli garlic that I buy fresh in season at the Click here to continue reading this post

Aug 282010
 

[Translate] We’re having a heatwave. A tropical heatwave. The temperature’s rising, It isn’t surprising, We’re having a heatwave. Okay, I changed the last line… It is really hard to be motivated to cook in this heat right now, but I am trying to make things that I can either make ahead of time or make something that doesn’t require me to be in the kitchen for too long. This pasta dish looks time consuming, but you can make the chicken stock ahead of time and freeze it. Hope everyone is staying cool and enjoying the last dog days of summer. It is time to start planning for the holidays and I will be posting some Click here to continue reading this post

Jul 242010
 

[Translate] The hot weather does not inspire me to stay in the kitchen very long, so I have been making light, quick meals for dinner, and Mr. BT has been making nice big salads that include the home-grown lettuce of which he is very proud. This past Shabbat, I made a lovely fish dinner with salmon in an Asian citrus sauce over soba noodles. I served it with steamed asparagus and sauteed mushrooms. Soba noodles are made from buckwheat flour, which is wheat-free and gluten free, and can be served hot or cold. The Bretons make crepes with the flour and the Russians make Blini. It is also a good honey plant that produces a Click here to continue reading this post

May 292010
 

[Translate] As the weather get warmer here, I like to start lightening up the dishes. My husband just returned from a two week trip where he only had fish, so I had to make a chicken dish before he started growing scales and gills. After the first successful attempt at making a hamin, I decided to try a summer recipe from Sherry Ansky’s Hamin cookbook. This recipe just calls for chicken legs, israeli couscous, onions, and water, which sounded too bland for our taste, so I kicked it up a notch and added garlic, slices of butternut squash, Hungarian paprika, and ras el hanut. The dish was delicious and the sweetness of the butternut squash Click here to continue reading this post

Apr 132010
 

[Translate] Well, not really, but fresh garlic on your front porch does! This past Friday I went to Mahane Yehuda Market in Jerusalem with two foodie girlfriends, Mimi from Israeli Kitchen and Sarah from Foodbridge. We had a great time exploring the market finding all sorts of goodies to try. I came home with fontina, mahleb, pear cider from Normandy, a loaf of currant and walnut bread, artichokes, and 6 kilos of braided fresh garlic. I thought Mr. BT was going to kill me for buying so much garlic, but his Hungarian side was pleased as a peasant in the countryside. I thought my car was going to smell like a Romanian kitchen, but it Click here to continue reading this post

Sep 212007
 

[Translate] Tonight, I making a simple two course meal consisting of a Moroccan Kdra called Djej Kdra Touimiya or Chicken Kdra with Almonds and Chick-Peas, green beans, and some fresh fruit for dessert. A Kdra is a tagine that is cooked with smen (I have to use olive oil), onions, saffron, cinnamon and sometimes ginger, depending on where you live. I am making a Fez version, which is made with a little dried ginger. I think I was Moroccan in a former life because I am in love with the food, the architecture, the music and the culture in general. My earliest introduction to Moroccan food was when I bought Paula Wolfert’s, Couscous and Other Click here to continue reading this post

May 172007
 

[Translate] Today is my mother’s 65th birthday and yesterday was my mother-in-law’s 90th birthday. Two great ladies celebrating two great milestones. Happy birthday Mom and Boldog születésnapot Anyós! My mother did not know how to boil water when she got married and someone was smart enough to give her the Elegant but Easy cookbook for a wedding gift. This cookbook helped my mother become the great cook she is today and one of her signature Shavuot recipes from this cookbook is Marion’s Noodle Pudding. I was never a fan of kugel, but this creamy and slightly tart noodle pudding is delicious, elegant and oh so easy to make. When I proposed making this dish to Click here to continue reading this post

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