Sep 242010
 

[Translate] Today, with a heavy heart Sarah, Miriam, and I shut down Flavors of Israel. It was a project that we were all very excited about, but work and other things interfered with us devoting as much time as we needed to devote on the website. I haven’t talked about my professional life on the blog, but I do have a demanding full time job in the software industry. This really only leaves me with the weekend to find exciting and interesting food-related adventures to write about and photograph. In my case, maintaining two websites was more than I could handle. But don’t worry, we are all still great friends and plan to continue collaboration 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

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

Mar 052010
 

[Translate] I have been abroad with Mr BT for the past several weeks visiting our family and old friends. It was a bittersweet trip home because I had to deal with the grim reality of a parent with Alzheimer’s. It is hard to watch my father, still in the prime of his life, who taught me about the world, cooking, art, music, and computers, slip away. The good news is that he is happy every day and I can’t ask for anymore. We also went to visit my 92-year-old mother-in-law in London and went to the beautiful Bevis Marks synagogue, the oldest synagogue in Great Britain, for Shabbat and Purim services. This is the synagogue Click here to continue reading this post

Jan 192010
 

[Translate] Two Fridays ago Mr BT and I went on a lovely nature walk near Uriah (from the sordid tale of King David, Uriah the Hittite and his wife Bathsheva) with Sarah from Foodbridge and Mimi from Israeli Kitchen. I learned that you can stuff cyclamen leaves just like grape leaves. I saw wild asparagus, zaatar, fennel, borage, a mastic bush, which is used to make chewing gum and is also used in ice cream, and navel wort, which Mimi uses as an ingredient in the amazing moisturizer that she makes. We did not pick any of these plants because most of them are protected by law, but it was fun learning about them. I Click here to continue reading this post

Dec 312009
 

[Translate] I haven’t really talked about my life before Mr BT, meaning my single girl days, because it is not really a subject that is relevant to this food blog. However, when I decided to make a dish from my single girl past, it brought back memories of living in the quaint German town of Schwaebisch Hall. It is a time where I expanded my cooking repertoire: I learned how to make Kaesespaetzle from a local friend, and Zimtsterne from my landlady. I also learned about Turkish cuisine thanks to my Turkish boyfriend at the time. He took me to his aunt and uncle’s house for an authentic meal. I remember every dish his aunt Click here to continue reading this post

Dec 212009
 

[Translate] I used to be quite active in several food forums like eGullet, but I started having problems when I posted a recipe or a link to a blog post where I had changed the recipe slightly due to kashrut issues. People started arguing with me about how the recipe was no longer authentic, such as my mother-in-law’s chicken paprikàs recipe. She is 100% Hungarian and the recipe doesn’t contain sour cream, so I was very annoyed when someone who claimed to be half-Hungarian told me not once, but three times that the recipe was not chicken paprikàs, that is was pörkölt and that I couldn’t call the dish paprikàs because it didn’t have sour Click here to continue reading this post

Jul 062009
 

[Translate] Mr BT and I have been busy in the garden planting artichokes, sugar snap peas, lavender, and sunflowers. I hope to show you the fruits of our labour in about six weeks. We also have a nice array of herbs growing: lemon thyme, rosemary, oregano, regular thyme, basil, purple basil, and zaatar. I really love cooking with herbs and we cook with them several times a week. Fresh herbs really add a special flavour to food that you can’t always get with dried herbs. I decided to try another Georgian recipe for Shabbat. This time one of their famous chicken with walnut sauces. Since, Mr BT is half  Hungarian and can’t live without a Click here to continue reading this post

Jun 142009
 

[Translate] Georgian food is not widely known, but it has a mixture of Eastern European, Central Asian, and Middle Eastern influences. They make dumplings like you find in Poland and Russian and  Khachapuri, which is similar to Turkish pide with kashkaval cheese. One of their famous dishes is chicken with walnut sauce and you will find numerous different recipes for walnut sauce. Some of them contain garlic and herbs, such as Satsivi,  and others contain red wine vinegar or pomegranate molasses, such as Bazhe. I decided to make a delicious and easy Georgian kebab or meatball recipe. It contains dried sour cherries and walnuts. You can add pinenuts instead of walnuts, but I like the Click here to continue reading this post

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