TU’BISHVAT FRUIT STUDDED CHALLAH
Challah: 1.660g (3.66 lbs) strong white flour 180 g (3/4 cups + 2 tablespoon) light brown sugar 35 g (1/4 cup) active dry yeast 30 g (3 tablespoons) salt 20 g (2 tablespoons) ground cinnamon 90 ml (6 tablespoons) oil 2 large eggs, lightly beaten 750 -1000 ml water 600g (4 cups) mixed dried fruit […]
CANDIED COLD BLOOD ORANGES
6 firm, small, blood oranges with thin skin 1.200 grams (6 cups) granulated sugar Bring a stainless-steel pot of water to a boil. (It should be large enough to hold the oranges submerged.) Wash and dry the blood oranges, and channel from stem to navel at 1/2-inch intervals, removing strips of peel while leaving the […]
GREEK ROAST POTATOES
120ml (½ cup) chicken broth 120 ml (½ cup) olive oil 120 ml (½ cup) freshly squeezed lemon juice (from 3 to 4 large lemons) ½ tablespoon sea salt 1.5 kilo roasting potatoes, peeled then halved lengthwise and if very large crosswise ½ tablespoon dried oregano Flaky salt and black pepper, for serving Heat the […]
BLOOD ORANGE AND ALMOND MUFFINS
Makes one large cake or 9 large muffins This is one of those old fashioned Mediterranean cakes that feels super modern – I guess really good recipes never go out of style! The combination of almonds, blood oranges, and spices along with a sugar syrup makes for a sophisticated dessert that is simple to make […]
BLACKENED EGGPLANT WITH FALAFEL CRUMBS
Don’t be intimidated by the number of ingredients or instructions below, it is all super easy and straightforward, and an amazing plated salad with protein-packed falafel crumbs that would also work as a great topping for loads of different salads. But you will need to think ahead as the chickpeas need to be soaked overnight. […]
SLOW COOKER COFFEE GLAZED BRISKET
1.5 kilo (3 pounds) beef brisket Coarse salt and ground pepper 2 tablespoons vegetable oil 120 ml (1/2 cup) freshly brewed black coffee 120 ml (1/2 cup) ketchup 120 ml (1/2 cup) sweet chili sauce 120 ml (1/2 cup) honey 120 ml (1/2 cup) Worcestershire sauce 1 garlic clove, minced 1 tablespoon soy sauce Start […]
SLOW COOKED HUNGARIAN GOULASH
2 kilo (4.4 pounds) boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch piece Salt and pepper 3 tablespoons vegetable oil 10 medium onions, peeled and thinly sliced 1 (540g) jar roasted red peppers, rinsed cut into strips 50g (⅓ cup) sweet paprika 2 tablespoons tomato paste 4 carrots, peeled and cut into 1-inch […]
CARDAMOM CINNAMON SNICKERDOODLES
Makes 3 dozen Snickerdoodles were my favorite cookie growing up, they have this ethereal texture combined with the homely yet exotic, sweet warm aroma of cinnamon. Here we have upped the spice profile of this cookie by adding slightly nutty, and aromatic cardamom. Cardamom’s vague hints of anise help cut through the richness of this […]
ARAYES
This past summer my older kids who live in Israel introduced me to amazing street food that has become super popular in Israel as of late. In fact, one of my sons spent a couple of weeks this past summer preparing hundreds of Arayes for the Jerusalem artist festival, where crowds descend on brichat ha […]
