CREAMY TOMATO SOUP
adapted from cooks illustrated Tomato soup is one of those American comfort food classics, it looms large in the imagination sitting next to a grilled cheese sandwich. Nothing could be more comforting than soup and cheese! But the creamy tomato soup of my imagination – was just that – imagination. I didn’t actually want cream […]
CORN MUFFINS
One of my fondest memories of summers in America was going to camp, and while people railed and mocked camp food, I loved it! And nothing to me was more exciting than the mornings we had cornbread, I had experienced nothing like it in my home. The idea of someone baking for breakfast was beyond […]
PECAN PIE BARS
adapted from cooks illustrated Growing up, we moved around a lot, but when we were in America for Thanksgiving, my mom would do her best, to try to adapt her very European and Israeli cooking style to the American classics. One year she attempted pecan pie – but went for the walnuts because they were […]
TURMERIC ROASTED CAULIFLOWER WITH DATES AND PINE NUTS
When the bible speaks of the Land of milk and honey, many believe that the honey the bible is referring to is date honey, called silan in Hebrew. Silan is an intense type of honey, not any sweeter than traditional honey but definitely more assertive. It will elevate most simple dishes, like granola and yogurt, […]
RESTAURANT STYLE CRISPY SKINNED SALMON
This is definitely a method as opposed to a recipe. Use this salmon as a blank canvas, for different spices, salsas, and salads to serve along with. 1. Prepare the salmon filets; if you are starting with a side of salmon, start by removing all the scales, then carefully (I tend to do this with […]
STICKY TOFFEE PUDDING
Makes 12 -16 When moving to the UK for a while I didn’t think I was speaking the same language as everyone around me. The small words that didn’t line up. Words like nappie, bin, vest, tube, underground, all meant something different, but nothing in my brain was able to line up Pudding. Pudding in […]
GREEN BEANS ALMONDINE
Green beans are so versatile, as are almonds, and surprisingly so are capers! Put them all together and you have a winning dish. This recipe is riffed from one of my favorite cookbooks, Ottolenghi’s SIMPLE. Where he combines almonds and capers with roasted asparagus. Here I use the same garnishes but for one of my […]
Roasted Aubergine (Eggplant) Spread
adapted from Ina Garten’s barefoot contessa cookbook 2 medium aubergine (eggplant), peeled and cut into 2cm (1 inch) cubes 3 red peppers, seeded and cut into 2cm (1inch) cubes 2 red onion, peeled and cut into 2cm (1inch) chunks 2 large tomatoes, cut into 2cm (1inch) chunks 4 garlic cloves, minced 60ml (¼ cup) olive […]
SAFFRON RICE PILAF WITH MEATBALLS AND DATES
My grandparents immigrated to New York from Israel in 1959, my Grandmother – Zahava was all about schlepping things back and forth, everyone in her mind needed to use their full weight allowance when flying between Israel and America. But mainly it was us in America bringing things to our cousins in Israel. And the […]
