May 302009
 

[Translate] The Hebrew word for apricot is mishmish. I think it is such a cute word and makes such a nice endearment. Okay, I know it sounds a bit silly, but I do love apricots and it is the beginning of the season here. I decided not to make a cheesecake this year for Shavout and made a apricot flognarde instead. I also carried the apricot theme for Shabbat and made a spicy apricot chicken tagine with chili, ginger, and rosemary. Dried sour apricots are the key to this tagine, so try to find them at your local store. They are called “California” dried apricots in the States. Although I didn’t make a cheesecake for Click here to continue reading this post

Jan 312009
 

[Translate] My father used to sing the Little Lamzy Divey song to us when we went on long driving trips to Florida. I used to love singing that song and it was always one of my requests. The lamb dish I made for Shabbat reminded me of the song. Mr BT surprised me with dried sour apricots that he bought in a spice shop on Levinsky street in Tel Aviv. Levinsky street is filled with spice shops and delicatessens with delights from Turkey, Greece, Romania, etc. I love cooking sweet and savory dishes with sour apricots because they have a much stronger apricot flavour than Mediterranean apricots. I grew up using sour apricots and was Click here to continue reading this post

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