It is hard to get a chef to part with a special recipe and when you finally get the recipe out of them, they may leave out key ingredients so that when you try to make it at home, it doesn’t taste like you had at their restaurant. I can understand why they don’t want […]
The most iconic food of Pesach, the Jewish festival celebrating the Children of Israel’s Exodus from Egypt, is usually thought of as matza, the flat crispy unleavened bread that Jews eat for the entire week of the festival instead of normal bread and which its consumers either love or hate. But in reality, the most […]
Passover is the time where you can find better deals on lamb here in Israel. Lamb is very expensive here, but for me Passover just isn’t Passover without at least one lamb dish. I found a good deal on lamb neck at a local supermarket and had the butcher cut it into slices. The neck […]
Spring arrived here about two weeks ago and the country is in full bloom. The photos in this post were taken around my moshav. As we do every year, we are going to a relative’s house for the seder. Mr BT is bringing his world famous haroset and I am going to bring a tray […]
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 […]
Well, not really, but fresh garlic on your front porch does! This past Friday I went to Mahane Yehuda Market in Jerusalem with two foodie girlfriends, Mimi from Israeli Kitchen and Sarah from Foodbridge. We had a great time exploring the market finding all sorts of goodies to try. I came home with fontina, mahleb, […]
I hope everyone that had or went to a seder last night enjoyed themselves. My macaroons and Mr. BT’s haroset were a hit at our family seder. Tonight I made matza balls and a Sephardic meat pie that is found in Egyptian, Turkish, Balkan, and Italian Jewish homes. One of my colleagues suggested that I […]
Mr. BT and I would like to wish you and your family a very happy Passover. I made a Portuguese Almond Torte from a recipe by David Leite. I had to make a few adjustments to it to make it kosher for Passover, such as unfortunately having to use margarine instead of butter and I […]
Chreime is a North African dish made from a firm white fish, such as grouper, amberjack, sea bass, grey mullet, carp or even the dreaded rat of the lake, Nile perch. Here in Israel it is typically served for one of the major Jewish holidays such as Rosh Hashana or Passover, but it can really […]
I am still trying to finalize my menu for the pre-fast meal on Wednesday afternoon. I don’t want to over do it. For erev Yom Kippur: Roasted chicken quarters with Hashu filling (Syrian ground beef, rice and pine nuts) Steamed green beans Fruit salad For break-the-fast: Crackers Cheese Smoked Salmon Baba Ganoush About 1 hour later, […]