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

Apr 292010
 

[Translate] I have had people ask me if there is any type of food that I really miss having here in Israel, and I usually say real Chinese and Indian restaurants. But, last week I saw a big container of frozen blackberries on sale and it reminded me of the beautiful container of large, sweet blackberries my sister bought when I was visiting her in the States a few months ago. I really miss fresh berries of all kinds, especially raspberries, blueberries, and blackberries. There were blackberry bushes at the end of the street where I grew up, and every summer I would go and pick some to eat on the spot, or gather some 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

Aug 082009
 

[Translate] Last Friday we were invited by a dear old friend of ours to a wine tasting in Har Adar, near Abu Gosh. It is a beautiful drive up to the Jerusalem Hills that always reminds me of Provence. Yossi and his lovely wife Dina, who makes lovely biscuits,  were our gracious hosts. Yossi, who writes a blog called Yossi’s Wine Page, invites vintners from boutique wineries around the country to do wine tastings about once a month at his home . This month’s event was a tasting of wines from Ben-Shoshan winery at Kibbutz Bror Hayil in the South. The award-winning winery makes approximately 12,000 bottles a year which are sold mostly in wine boutiques. Yuval Ben-Shoshan Click here to continue reading this post

Jan 052008
 

[Translate] The previous year was a whirlwind for me. It was a year of a couple of firsts, one was celebrating the first anniversary of my first and hopefully only marriage. Second, was writing my first blog. I have really enjoyed sharing new cooking and travelling adventures with all of you and don’t worry, there is much more to come. I wish all of you a happy and healthy 2008. May all of your wishes come true. New Year’s Eve is not widely celebrated here in Israel because in Judaism, the new year is Rosh Hashana, which normally falls in September or the beginning of October, depending on the Jewish Calendar. We went to a Click here to continue reading this post

Aug 262007
 

[Translate] Last night I made a nice light fish dish for a hot August night. PrintLemon Sole Serving Size: 2 6 fillets of sole Zest of 1 lemon Juice of 3 lemons 1 cup dry white wine 1 tablespoon fresh thyme, chopped 2 cloves garlic, minced 2 tablespoons single cream (half and half), creme fraiche or thick yogurt Put approximately two tablespoons of olive oil in pan on a medium flame. Add the garlic and then the fish, lemon juice, white wine and the thyme. Cook covered for about five minutes or until the fish is done. Remove the fish and reduce the sauce to about a third, add the cream and stir until thickened. Click here to continue reading this post

Jun 162007
 

[Translate] I know I misspelled the word “Plaice”, but I did it on purpose. We had Plaice for dinner last night. I like this delicate fish because you can season it just about anyway you like and is a great entree for a hot summer night. I served this fish with corn on the cob and sauteed zucchini with thyme and yogurt. To close, my husband made a lovely fruit salad to which he added minced fresh ginger and topped if off with a small scoop of the remaining cardamom ice cream. PrintLemon-Ginger Plaice Serving Size: 3 6-9 small plaice, depending on the size 2 tablespoons lemon zest 1 cup lemon juice 1 tablespoon ginger, Click here to continue reading this post

May 202007
 

[Translate] Before I begin, I must tell you that I am happy that this is the last holiday for a while. I am really over preparing all the holiday food. As I explained in my first entry about Shavuot, traditionally we serve dairy dishes because the Torah which we received on this day is white, pure, and sweet like milk. Among the most famous Shavuot dishes are blintzes, cheesecakes, cheese kreplach, cheese platters, sambousak and more. Most Ashkenazis have a meat meal on the night of Shavuot and a dairy meal on the day of Shavuot. The dairy meal consists of a fish dish, salads and most likely cheesecake for dessert. During Shavuot it is Click here to continue reading this post

Apr 142007
 

[Translate] Since I was too ill to cook the last night of Pesach, I made the meal for Shabbat. Luckily, I still had some matza for my dessert. Dinner this evening was: Carn Estofada amb Prunes i Patates (Catalan-Style Veal Stew with Prunes and Potatoes) I used osso bucco instead of the recommended veal shoulder. As the dish was simmering away, my husband sneaked a taste of the sauce and moaned blissfully, “this dish should be in a museum.” Need I say more? This dish is outstanding. The flavors of chocolate, prunes, chili, cinnamon and orange zest marry into an amazingly complex sauce that just bursts on the palate. The crispy potatoes add the perfect Click here to continue reading this post

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