BAKED KASHA WITH CONFIT VEGETABLES
Kasha and I have a strange relationship, as a kid, it made a weekly appearance at the school cafeteria, those were the days that I wished my mom would have made me a sandwich, I just couldn’t tolerate the taste. Fast forward a few years and my friend Nechama Bluemenrich, said that cooked right they […]
TAHINI AND APPLE STUFFED CHALLAH
Makes 6 large challas 1.660g (3.66 lbs) strong white flour 180g (¾ cup + 2 tablespoons) light brown sugar 35g (¼ cup) active dry yeast 30g (3 tablespoons) salt 90ml (6 tablespoons) oil 2 large eggs, lightly beaten 750 -100ml (3-4 ½ cup) water For Tahini and Apple Stuffing: 115g (½ cup) butter or non-dairy […]
CLASSIC COLESLAW – ILANA STYLE
I have always wanted to love coleslaw, it can at its best be fresh and crunchy, a make-ahead salad that is the perfect balance to roasted and grilled proteins. And yet many are just swimming in mayonnaise and cloyingly sweet. The solution? Work out what I loved best in coleslaw, what I didn’t like, and […]
PISSALADIERE
Serves 8-10 This dish probably dates from ancient Roman times, when coastal people found a way to use decaying salted fish, by using it as a spread for bread and topping it with sweet onions to balance out the salt. Thankfully, we don’t have to use decaying fish anymore, and if you love briny flavors, […]
Baked Saffron Rice with Confit Leeks
Serves 8 as a side dish To confit is basically to poach in oil as opposed to poaching in water, the confiting of the leeks here, makes them meltingly tender and yet they retain their shape. They pair perfectly with the aromatic saffron rice, for a side dish so beautiful and so delicious it will […]
COLD ROAST BEEF
What is the appeal of making a massive cut of meat and then serving it cold? Oh so much is right about this. Firstly cold roast beef is served cold! No reheating anxiety to worry about. It takes several days of planning to get this done, but on the other hand, it needs to be […]
Yellow Pepper Soup
As someone who often has company Shabbat lunch, I feel the need to make the appetizer course a bit of a feature. There was my mother’s go-to; Gefilte fish – and though I’m a big fan, far too many of my guest’s aren’t. On the other hand my husband grew up on chopped liver and […]
Silky Smooth Carrot Soup and Ras El Hanout Pumpkin Seeds
Serves 10 generously This is one of those soups that is sophisticated because of its simplicity. You can use it as a backdrop for all kinds of flavors, think carrot and coriander soup, or curried carrot soup or perhaps cumin. Here I have left it bare and strained it through a wire mesh sieve to […]
Caprese Salad with Black Olive Topping
Do you really need a recipe for Caprese, probably not, it is the simplest of salads, combine sliced tomatoes with mozzarella and basil, drizzle with olive oil and sprinkle with salt and you are done? But to me, a Caprese is screaming out for some texture and the Black Olive Topping below does just that. […]
