Jul 252011
 

[Translate] There are about one and a quarter million Muslims in Israel, and most of them will observe the holy month of Ramadan, which this year begins on the evening of the 29th of July (Islam follows a lunar calendar, in which the months gradually move around the months of the Gregorian calendar). The fasting begins at sun up and lasts until sundown, when the evening’s feast begins. Israeli and Palestinian Muslim cuisine are similar to the cuisines of neighboring Lebanon, Syria, Jordan, and to a lesser extent, Egypt, although it has its own distinctive dishes and variations on regional delicacies. For example, the hummous tends to have a stronger lemon flavor instead of the Click here to continue reading this post

Mar 122011
 

[Translate] A couple of weeks ago, I attended a discussion at the annual Jerusalem International Book Fair entitled, The Changing Jewish Kitchen – Is Jewish food still Jewish food and what is it?. The panel consisted of cookbook author Joan Nathan, Israeli chef, TV personality and food writer Israel Aharoni, Israeli chef Ezra Kedem (Arcadia Restaurant in Jerusalem), and the moderator, baker, chef and restaurant consultant Mark Furstenberg. I have been a fan of Joan Nathan’s since my mother gave me one of her cookbooks, Jewish Holiday Kitchen, almost 25 years ago. The first two recipes I made from that cookbook were for Passover: Seven-Fruit Haroset From Surinam and Larry Bain’s Bubie’s Haroset. They were Click here to continue reading this post

Dec 052009
 

[Translate] Even though it is December and it should be raining in Israel, winter hasn’t really begun. On Friday, I was out in a short-sleeved shirt planting baby pansies, some unknown flowering purple and white plants, and burgundy and white petunias. I am preparing the “garden” for the winter. I am cutting down the basil and lemongrass. The rest of the herbs, such as thyme and rosemary, should endure the winter weather. Since it isn’t that cold, I haven’t felt like making the hearty winter soups that I usually make to keep us warm and cozy, but there was a sale on cauliflower and I saw an interesting recipe for cauliflower soup from Thomas Keller’s Click here to continue reading this post

Jan 242009
 

[Translate] “Only the pure of heart can make good soup” Beethoven Winter is a good excuse to make hearty soups, something that is true in my house. Mr BT is a world class soup maker. His repertoire includes: chicken soup, lentil soup, onion soup, vegetable soup and cauliflower soup. He always makes a big pot for us to enjoy throughout the week or he freezes some of it to enjoy whenever we want. As the lovely quote from Beethoven states, Mr BT puts his heart and soul in his soups. I am a lucky woman. Like most of Mr BT’s creations, the recipe for this soup can vary according to what vegetables are seasonally available. Click here to continue reading this post

Mar 232007
 

[Translate] I love chicken soup and I may be a bit bold to say this, but I think my chicken soup is very good. I have been tweaking this recipe for about twenty years and I think I have just right. This is not a clear broth soup; it is a rich broth. My husband says, “This broth is rich enough to be a hedge fund.” Forgive me, he has a one track mind because of his startup company. I won my husband’s heart with my soup and matza balls. I am going to be making a big pot for the seder next week. I always make the soup a day ahead so that the Click here to continue reading this post

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