Jul 162011
 

[Translate] When it is hot and steamy out, we don’t feel like having a big heavy meal. On Saturdays we usually have brunch consisting of bread, cheese, a frittata or omelet and a salad. This Saturday, I finally served two dishes I made from the Plenty cookbook, written by Israeli chef Yotam Ottolenghi, that Mr BT bought for me on our trip to the States and London last month. One of the dishes I made was butternut squash that I roasted with freshly ground cardamom and allspice and served with wedges of fresh lemon (couldn’t find any limes in the market) and a lemon, yogurt and tehina dressing that was light and refreshing and had Click here to continue reading this post

Jul 072010
 

[Translate] Pisto is the Spanish version of ratatouille. There are many versions of this dish, and this vegetable stew is sometimes used as a filling for empanadas. I am not usually a fan of ratatouille because I find that most restaurants or people cook the dish to death and the vegetables just end up a slimy mess. But when I found a recipe for pisto using pumpkin and butternut squash, I had to try it. I used a Delicata pumpkin that I bought at the Orbanics market, and a butternut squash for this recipe. The pumpkin had a yellow flesh, that is not as sweet as the orange fleshed pumpkin we can buy here to Click here to continue reading this post

May 142010
 

[Translate] Planning a dinner party can be quite daunting, but it helps if you are the “planning type” like I am. I was a meeting planner, by profession when I lived in the States and was responsible for planning meetings, conferences, and special events for anywhere from 10 to 10,000 attendees. My parents and grandparents also entertained a lot, so I learned everything I know about dinner party planning from my Dad and paternal grandmother who both loved to host grand gourmet dinner parties. So, planning this dinner for 11 was not a problem for me.  Here are a few good tips: Plan the menu before anything else and try to make sure that each Click here to continue reading this post

Dec 272008
 

[Translate] I am always looking for something new and different to make for each holiday, and Hannukah is no exception. Bon Appetit magazine has some interesting recipes in its December 2008 edition and the cauliflower latke recipe sparked my interest. I made cauliflower latkes last year, but I was not completely happy with the outcome. They tasted great, but they weren’t very crunchy. The Bon Appetit recipe is a little crunchier and I really like the spicy kick from the Allepo pepper. If you can’t find any where you live, then just use cayenne pepper. The zaatar aioli was a perfect match to these latkes. I used a very nice zaatar mixture that we received Click here to continue reading this post

Jan 262008
 

[Translate] Several weeks ago Raizy, the daughter of a good friend of mine taught me and her mother how to make couscous. Raizy married into a Tunisian/Moroccan family and learned how to make couscous from her mother-in-law. I have wanted to learn how to make couscous ever since I bought Paula Wolfert’s Couscous and Other Good Food from Morocco. I love North African food and have always used instant couscous and always felt like I was cheating. I thought it would be too complicated to make, but after my lesson, it really isn’t that hard. It is a bit time consuming, but you can make it in advance and keep it in the freezer. My Click here to continue reading this post

Aug 112007
 

[Translate] This was my Uncle Alfred’s slogan for his restaurant, The Annistonian. My 96-year-old beloved great-uncle died two weeks ago, two days after his birthday. Uncle Alfred was born in Berlin, Germany to a family of butchers. Instead of becoming a professional boxer (he was a junior champion semi-professional boxer in Berlin), he decided to follow in the family footsteps and became a Metzgermeister (master butcher) in 1928. In June of 1938, Uncle Alfred volunteered to report to the local police station, where he and other men were taken to Sachsenhausen. His family was worried when he did not come back that evening after reporting to the police station and his mother went to the 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

Apr 182007
 

[Translate] Neve Tzedek, which means Oasis of Justice built outside of Yafo’s walls. It was founded in 1887 by Aharon Chelouche, 22 years before Tel Aviv was founded. Many of the neighborhoods turn of the century houses can still be seen and it has retained much of its old charm thanks to a re-gentrification of the neighborhood in the 1980s. The Nobel prize winning author and poet S.Y. Agnon lived there, as did the famous artist Nahum Gutman. Neve Tzedek’s narrow winding lanes, colourful plaster walls and tile roofs have become one of Tel Aviv’s latest fashionable districts. If I could afford property there, I would move there immediately. They have some beautiful galleries and Click here to continue reading this post

Mar 132007
 

[Translate] Israelis love travelling to India. It is a rite of passage for most young adults after they finish their army service, although Thailand, Vietnam and Nepal are also high on the list. I would love to travel to India. My dream is to go on the Palace on Wheels. This is where my royal highnessness comes shining through. For me, the Palace on Wheels is the epitome of romance. Rajasthan is supposed to be an amazing place, full of bright colors; rich red and orange raw silk fabric. My wedding dress fabric was a gold duponi silk from India. I adore Indian textiles and sari fabric. The surprising thing is that Indian food is Click here to continue reading this post

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