I have made this for hummus and for shawarma sandwiches, and it is quick and easy. This recipe is adapted from Israeli Soul by Michael Solomonov and Steven Cook. ¼ garlic clove (i.e. very little) Juice of 1 lemon 16 oz. jar tehina 1 Tbs. kosher salt 1 tsp. ground cumin 1 to 1-1/2 cups Read More …
Everyday Schug is an easy version of a chili paste which is popular in Israel. This version is taken from Israeli Soul by Michael Solomonov and Steven Cook. Use with discretion since it is both very spicy and salty. I used it for the first time in shawarma sandwiches. ½ lb. serrano chilies, stems removed Read More …
We are having a Tex-Mex themed dinner tonight for Amanda’s birthday, featuring this salsa, Chile con Queso , Carne Asada , Tex-Mex Flour Tortillas , guacamole, charro beans, and (not really Texan but very Southern) Hummingbird Cake This salsa is adapted from a recipe in Serious Eats and is very simple 1-1/2 lbs. tomatillos Read More …
Matbucha is a kind of tomato jam of Moroccan origin which is popular in Israel. I made a batch as an ingredient for a shakshuka focaccia, which I made for lunch yesterday. Everyone’s initial reaction was that it was delicious, and their second reaction was that it was too salty. Accordingly, below I have reduced Read More …
This Korean-style salad is adapted from Bon Appetit. I served it with pork bulgogi and rice. It needs to be made with thin-skinned cucumbers which can be eaten unpeeled. 1 lb. Persian cucumbers (or English hothouse cucumbers) 1 tsp. kosher salt (plus more to taste) 3 scallions, sliced 3 Tbs. unseasoned rice vinegar 1 tsp. Read More …
This classic appetizer is a French take on a Greek way of fixing mushrooms. This recipe is adapted from Craig Claiborne’s Gourmet Diet, which was published in 1980 after Craig Claiborne, then the food editor of the New York Times, was advised that his blood pressure was way too high and he needed to do Read More …
This old-school Italian-American red sauce is what I used to make Sunday Gravy . It is very straight-forward and fairly quick to make. This recipe is an adaptation from Henry Hill’s The Wise Guy Cookbook: My Favorite Recipes from My Life as a Goodfella to Cooking on the Run. ¼ cup olive oil ½ cup Read More …
These dolmas are exceptionally good because of the high ratio of onions, scallions, and herbs to rice in the filling. Commercial dolmas are usually the opposite. This posting is adapted from a recipe in what I think is the greatest community cookbook of all time “The Complete Book of Greek Cooking” by The Recipe Club Read More …
Today we tried out a pilaf recipe for our night at Family Beach Week, and it was quite a success. We took a recipe from Faye Levy’s “Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible” and adapted it slightly to finish it in our rice cooker, which is almost a Read More …
If you have an ice cream machine, fruit sorbets make an easy and excellent dessert. For the adults, they are definitely taken to another level when served with a bit of fruit brandy. This batch of nectarine sorbet began with a quest to find good uses for the 20 odd pounds of peaches and Read More …