Feeds:
Posts
Comments

Archive for the ‘Recipes’ Category

Two years ago I published a recipe for a Jerusalem and chestnut gratin, it is one of my favorite recipes and a go to whenever Jerusalem artichokes are in season. This year I had a new challenge, as my friend became vegan I decided to make a different version of this fabulous gratin.
I used purple potatoes, for their beautiful color, Jerusalem artichokes (also known as Sunchokes), shallots and pre cooked and packaged chestnuts. To replace the milk, cream and cream fraiche I used my new favorite creamer: Cashews!
For the best cashew cream I soak them over night in water, and then puree to a smooth “milk”, but if you are pressed for time place a handful (about 1/2 a cup) of raw cashews in a bowl of hot water, replace the water as they cool down, or keep on a low simmer for an hour – two. The nuts are ready when they are soft and juicy, then you can puree them in a blender. start with a little water and add more if needed, you want it to be thick, not runny.

ingredients:potatoes, Jerusalem artichoke, chestnuts (cooked and peeled), shallots, thyme, cashew cream, paprika, salt, pepper, juice of half a lemon and bread crumbs 

 

pre heat the oven to 375
start by slicing all vegetable as thin as you can, then mix all ingredients but bread crumbs  in a large bowl.adjust seasoning and layer in the dish you intend on using for baking.  if you want to make distinct layers, you can mix the cashew cream in as you layer the vegetable, make sure it gets all the way in between the pieces and layers.sprinkle crumbs on top, cover and bake for 35 min, remove cover and bake about 15 min more or until golden in color.let the gratin cool down a little before digging in. 

enjoy!

 

 

Read Full Post »

Its Spring (!!!) and with it comes a lovely selection of fresh fruit, vegetable and herbs. Just like these beautiful ramps.

Ramps are wild leeks, they look a lot like a scallion with a strong garlic flavor and have a very short season, about 3-4 weeks a year. I had to get some, not really knowing what to make with it.
kumquats are delicious tiny citrus, that has a tangy and sweet flavor.
I have just bought both, without a plan on how to use them, along with a beautiful rack of lamb…
Perhaps a chimichurri style sauce to accompany the lamb?

I Started by coring the Kumquats and dicing them small, then chopping up the ramps the same way, including the white bottoms.

Add garlic, lemon and orange zest and a little of their juice, salt, pepper, chilli flakes and olive oil.

I then made a critical mistake, trying to get the mixture to be finely chopped, I put it in the blender, that wouldn’t be so bad if I was holding back on the olive oil but I didn’t, and once I turned on the blender the oil emulsified, resulting in a creamy sauce rather than a chimichurri… it was still delicious, but had a completely different look and texture from what I was going for.

It looked a lot like Guacamole.. but had a wonderful taste of a the green garlicky ramps, with a nice side kick from the kumquats.

Read Full Post »

Last week I was requested to make a Cholent at work, a Cholent (if you are not familiar with the term) is a slowly cooked mixture of beans, potatoes, meat, barley and sometimes whole eggs. The beans need to be soaked in water for a few hours prior to cooking, and so the first thing I did that morning, was to soak 1lb of mixed beans. 6 hours later, just as I was about to start cooking the Cholent, a man walked into the kitchen, carrying two large aluminum pans with, guess what?, Cholent.
Now I have a pound of soaked beans, and clearly no need for Cholent…

I called South Africa immediately and I asked my second dad for his famous bean soup recipe, growing up I remember this soup as a special treat, it’s perfect for cold weather, to eat while snuggling next to the fire watching the winter out of the window. Funny how subjective life is, today I know that those cold winters back home, weren’t really cold, and that 40 degrees is a nice day if you are wintering in NYC…

Back to the soup now:
500 gr of pre soaked beans (preferably over night)
250 gr of beef or lamb meat, cubed
120 gr of tomato paste
350 gr fresh peeled tomatoes, cubed
15 garlic cloves, sliced
2 tbsp sweet paprika
1 tsp hot paprika
1/2 tsp nutmeg
1/2 tsp tumric
8 tbsp olive oil
2 tbsp salt
1.5 liter water

If you have a pressure cooker now will be the time to pull it out and use it, I don’t have one, which is why this soup was cooking for about a week (at least that’s what it felt like, in real life it was about 8 hours).

Heat the oil in the pot you are intending on using for the soup, add the meat and sear it, add all ingredients BUT the beans along with 2 cups of water and stir well.
Add beans and remaining of water and bring to a boil.
Reduce heat to simmer, if using a pressure cooker you will have your soup ready in an hour. if not… oh well, good things are worth waiting for.

Served best with fresh bread.

Read Full Post »

It’s been months that I have been planing on making these cookies. It all started after I had Thini cookies at Sugar-Daddy in Tel Aviv earlier this year. I was talking about making these cookies for so long that it seemed like it wasn’t going to happen.
After looking up recipes online and in my cookbook collection and not coming up with anything that seemed promising, I tried to improvise… The first batch of cookies was too hard, so I added some butter and replaced a 1/3 of the spelt flour with almond meal. And here you go, a winner recipe, the cookies came out tasty and crumbly, perfect served with tea or on their own. So good!
Thini is basically ground up sesame seeds and Silan is a date syrup, the combination of these two flavors is unreal.
First thing is making sure you are using high quality Thini paste, I prefer Thini that comes from the middle east, it just seems to be better than any local brand I tried. The Silan should be as natural as possible, and without preservatives.

1/2 cup raw Thini paste
1/2 cup date syrup
8 tablespoon of butter (1 stick)
1 1/2 cup flour, I used spelt and almond meal, 1 cup spelt and 1/2 almond.
1/4 cup chopped pistachio
cinnamon, cardamon, vanilla and a pinch of salt

Pre-heat the oven to 355 (180 Celsius)
Start by placing the thini and butter in a sauce pan over low heat, mix until well combined.
In a large bowl mix the thini-butter paste with the silan, chopped pistachios, 1 teaspoon cinnamon, a few drops of vanilla extract, 1/2-1 teaspoon of ground cardamon and the salt.
Slowly add the flour and mix by hand until a soft dough is formed.
Using your hands, form small balls and place on a baking pan, since the dough is soft the cookies will spread, so make sure they are spread out.


Bake for 10-12 minutes, just until slightly brown and take out. Let cool before trying to move the cookies or they will fall apart.
The cookies are extremely soft at first but they will harden as they cool down.

Read Full Post »

Its bone marrow time!
About a year and a half ago, just a few days before I started working at The Breslin, I had dinner there with my father. Both of us ordered the bone marrow onion soup. neither of us was overly impressed and then he made a promise, that in due time he will teach me how to make what he was calling “real bone marrow”. The time has finally arrived, and for my farewell meal he shared with me his bone marrow roasting recipe.
Bone marrow is something I was avoiding for years, for obvious reasons, I like to Believe. It’s fatty content always seemed unappealing to me. Then when I finally had some, I wished I have done so years earlier.
When roasted correctly, bone marrow is the perfect companion for a nice slice of bread, scooped out and spread on a toast. finger licking worthy.

Starting by pre-heating your oven to a medium-high heat, place the bones in a baking dish, marrow part up, and sprinkle some sea salt, freshly ground black pepper and paprika.

place them in the oven for about 20 minutes, watching closely to ensure they aren’t going over and melting into oil.
You know they are ready when the bone is nicely colored and the marrow looks like it starting to char.

Read Full Post »

My father is an amazing cook, he’s been a culinary inspiration to me for years. His cooking skills always amazed me, he taught me some tricks that are the direct result of him being an inventor and is the only person who I allow alluring me into eating foods I wouldn’t dare considering.
One of my favorite food games is asking him for one of his recipes. The ritual, is, with slight circumstantial changes, the same every time. It usually takes place over the dinner table, as I am wolfing on one of his delicious creations, I then, with a mouth full of food, ask him for the ingredients and he refuses to tell me what it is that was happening in his pots. then I ask again, and he, once more, says no. Then I give it a few minutes, just staring at him with anticipation. I can tell I’m getting close to breaking him down and so I ask once more. Usually that’s where he tells me what he did and how, unfortunately I can rarely duplicate it.
Last weekend was a whole different story though. I came home to spend the weekend with my family and had the extreme pleasure of watching him in action. We are so far away from each other, that those moments are truly rare and fill me up with joy.
He was slicing beef fillet to about a 1/4 inch thick slices, then in a mortar he made a paste from Rosemary, sea salt, pepper and olive oil. The meat was then rubbed with the paste and set aside.

A heavy grilling pan was then wrapped in foil to avoid a ridiculously dirty stove top and the searing began. The meat goes in for a quick minute or two, on both sides and then comes out. Once all the meat is done he starts the sauce.


Now you might ask yourself why am I about to give out a recipe of a man who so strictly protects them, here’s why:
3 months ago, just as I returned home, my father made this very same dish, he asked that I’ll go get Moscato, and I did, only I got the bubbly version… He made it anyways, using the bubbly wine instead and that would have been it if it wasn’t for the next time he decided to make it, this time using the wine he initially planned on using, the sauce came out different, something was missing, those bubbles did something to the flavor that didn’t come through using the flat wine. Ha, what an incredible turn out to my little mistake!
And so now I claim this recipe to be partially mine, and therefor can share it with the world.
(also, i asked and he said it’s fine…)

Back to the sauce now, on the same cast iron pan he used to sear the meat he now pours the wine, let it release all the flavors and adds butter, cream and lots of black pepper, if salt is needed it will be added a well. The meat goes back in for a quick second and then served.



Read Full Post »

Its Shavuot, the holiday that commemorates God giving the Torah to the Israelites, and we celebrate it by wearing all white and eating dairy. That might seem odd, but somewhere, someone, had an argument good enough to make others agree, and therefore I wear white (actually I wore purple) and eat cheese. And I can’t complain, as I LOVE dairy in most of its edible forms.

Earlier this week I visited Liat and was handed a bag full of passion-fruit, different from most fruit, the best passion-fruit are the dark and wrinkly looking ones. I love Passion fruit, and it’s Shavuot, what else was I to do?

Short side story, while visiting Hawaii last year I was introduced to the local version of Passion-fruit, Jamaican Lilikoi, a yellow-orange colored fruit, that looks very much like the familiar passion-fruit, but is much sweeter. During that trip I became slightly obsessed with the idea of topping a cheese cake with this wonderful, delicious, tropical fruit, but that never happened. With the combination of the fruit in my bag and the arriving holiday the outcome was inevitable.

Passion-Cheese cake it is.

The recipe is easy as can be, but it is made with an Israeli soft cheese that doesn’t have an American equivalent… You can buy it in Israeli/Jewish supermarkets if you really wanna give it a go or use kwark or fromage blanc instead.

For the dough base:
1/2 cup (100g) sugar
2 cups (280g) AP flour
3 egg yolks
200g cold butter, diced

mix all ingredients together until a uniform dough is formed, placed in a buttered baking dish and shape to make an even base.

Bake on medium heat (180°c, 350°f) for 30 minutes.
once the dough is baked scrape it with a fork to make crumbs, cool down and place in an air-tight box.

For the cheese cake, mix 500 ml heavy cream and 1/3 cup (70g) sugar whip to form a thick cream, then mix in 500g white cheese (Israeli soft, white cheese, should be drained in a cheese cloth over a bowl, in the fridge, for at least two hours prior to mixing in the cake), and some lemon zest.

once the base is completely cool, pour the cheese mixture over the dough and place in the fridge for at least 4 hours to set.

Before serving let stand in room temp for 15 minutes, then, either sprinkle with the crumbs or top with passion fruit, or berries.

Read Full Post »

Tuesday was Israel’s independence day, a day of joy and celebrations, one that comes immediately after the saddest day of the year, memorial day.
Independence day was always close to my heart, as a child it involved putting flags up on our house and car, performing on the main stage, watching the fireworks, folk dancing and partying into the night. it is also THE day for BBQ, every corner, every tiny piece of grass turns into a spot to place your burning coals and barbecue. it’s a huge meat-fest, all over the place. Since I am not much of a steak eater I made a quick stop in Yafo the day before and bought some veggies, walking through the small market I spotted these beauties. Score!!

To fill the need for some meat on this glorious day of beef eating I stuffed them with rice and beef, some pine nuts and parsley, and spices (salt, pepper, paprika, cumin, cinnamon).
To avoid undercooked rice make sure you cook it beforehand.
the ratio of meat and rice depends on your liking, I used 1lb of ground meat to about 2 cups of cooked rice, 1/2 cup of toasted pine nuts, fried onion and garlic.

Empty the inside of the zucchini with a small sharp knife and a teaspoon, make sure not to cut too deep into the skin, try to leave at least 1/4 – 1/2 an inch of meat on the inside, then stuff them but don’t press it in too much, so it remains airy.

Then place them all in a pot with tomato sauce, start with garlic and onions, add tomatoes, a bay leaf or two, salt, pepper, paprika, cumin, spicy paprika, tomato juice and a little parsley.
bring to a boil, them simmer for about an hour and a half, I sometimes finish it all in the oven for an hour.

Served with some sour cream, Israeli style, thick and full of flavor, and some tasty bread.


There is nothing I like cooking better than stuffed 8 balls. Nothing. Enjoy.

Read Full Post »

Amy B was here this weekend for a very short minute, and that was a great reason to cook and celebrate. On Sunday as a part of our way to convince Roi to come and help us with an ongoing bathroom renovation, and since Amy was in town, I cooked an elaborate brunch featuring these little cheesy puffs, called gougères, savory cheesy pastry puffs. oh my, they are so delicious.
Being the gruyere lover that I am its sorta hard to be objective about any food that has this fantastic swiss work of art in it, but pairing these little yummies with some poached eggs was simply delightful, and it didn’t require too much work either (it is rare for me to go for recipes that do…).
It doesn’t require using a mixer, nor it won’t break your hand mixing it.


makes 8-10 servings


1/3 cup (3 oz/90 g) unsalted butter
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
pinch of cayenne pepper
1 cup (5 oz/155 g) all-purpose flour
4 large eggs 3 + 1 for brushing
1 1/2 cups (6 oz/185 g) shredded Gruyere cheese

pre-heat oven to 425°F (220° C), line 2 baking sheets with parchment paper.
in a saucepan over medium-high heat, combine the butter, salt, white pepper, cayenne, and 1 cup (8 fl oz/250 ml) water and bring to a boil. cook, stirring, until the butter melts, 3-4 minutes. Add the flour and, using a wooden spoon, mix vigorously until a thick paste forms and pulls away from the sides of the pan, about 3 minutes.
remove from heat. break 1 egg into the pan, using the wooden spoon, beat it into the batter until combined. repeat with additional 2 eggs. whisk in 1 cup (4 oz/125 g) of the cheese.

dip a teaspoon into a glass of cold water, then scoop up a generous teaspoonful of the batter and push it onto the prepares baking sheet with a fingertip. repeat with the remaining batter, spacing them 2 inches (5 cm) apart and dipping the spoon each time to prevent sticking. brush the tops off with an egg and sprinkle with the remaining of the cheese.

bake for 10 minutes, reduce oven temp to 350°F (180° C) and bake until golden and crisp, about 15 minutes. remove from the oven, pierce each one with a wooden skewer, and then return to the oven. turn off oven and leave the gougères in the oven for 10 minutes. serve at room temperature

Bon Appetit!

Read Full Post »

A few days ago as we were eating some cherry pie, Tacuma asked: “when are you gonna make some cherry pie?”
when cherries are in season, I said, thinking it won’t be before summer, two days later while walking through Chinatown I saw a women selling cherries, and though I usually prefer using produce in its peak season I couldn’t resist and bought 2lbs of tart cherries.

Looking for a good cherry pie recipe I learned about Clafoutis. Clafoutis is a custard that is made from cream, flour, eggs, spices and cherries. Being the custard lover that I am and with Nitzan alongside me salivating over the pictures in the book, we decided to go for it. since I had already thawed some crust dough I had saved from my last pie, I decided to add it to the mix. Could have done just fine without it, and most likely will next time, but it was still delicious.
You start with pitting the cherries, a task that is a bit tedious, but in my opinion has to be done.
According to this french cook book, traditionally you leave the pits in, that’s fine as long as you make sure you warn your guests before they start eating.
Since we ate many of them in the process of cleaning we ended up with one pound of  pitted cherries. Just enough. place the cherries in a baking dish, including any juice that is left after cleaning them.
pre-heat oven to 375°F (180°C)
In a bowl whisk together 2 eggs and 2 egg yolks and 1/2 cup sugar until well mixed and slightly stiff. add 3.5 oz (100 gr) of almond meal, 2 tablespoons of AP flour, 2 cups of cream or half and half, cinnamon and vanilla extract to taste and mix well.
Pour mixture over the cherries,  and into the oven it goes…


After about 40-45 minutes poke the center and check if the custard is set, continue cooking until nicely golden on top, if the center is still a little soft don’t worry, it will set as it cools down.

Dust with some powdered sugar before serving. Enjoy !

Read Full Post »

Older Posts »