This recipe is the culmination of several small recipes in the blog. Once you have the components, it would be easy to make a set of 8 sandwiches – the marginal time per sandwich is very low. This whole process was adapted from Israeli Soul by Michael Solomonov and Steven Cook. Amounts shown below are Read More …
This is a modification of a recipe in Israeli Soul by Michael Solomonov and Steven Cook. Since I had some turkey thighs in the freezer, I actually used them instead of chicken thighs. Originally, I followed the recipe by poaching the wrapped thighs in simmering water for 15 minutes. When I cut the thigh cylinders Read More …
This recipe is based on the excellent Time-Life International Cookbook. It was one of the first cookbooks we ever received, and our copy is now literally falling apart from heavy use. As the book points out in its introduction to its version of the recipe, in the US the name beef stroganoff is sometimes used Read More …
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 …
This bread is like a larger pocket-less pita bread. It is traditionally made by the Druze on a hemispherical pan placed upside down over a propane burner. A wok turned upside down over a gas burner would be similar. Since I have an electric stove, I set a baking steel over two of the burners 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 …
This recipe originated in the long defunct Houston Home and Garden magazine in 1982. We have served it for Christmas several times over the years. This recipe makes a large cheesecake which can generously serve 12 people. Most recently I actually made it with pecans vs. walnuts because that is what I had on hand. Read More …
We clipped this recipe out of some cooking magazine 30 or 40 years ago. It is an unusual combination of marinated mushrooms, salami, olives, cheese, capers, and a vinaigrette. In other words, it is all of the flavors of an antipasto platter, mixed together. We served it with a home-made sourdough baguette as part of Read More …
Steak Diane is a pan-fried steak served with a pan sauce, which was very popular in the 1960s and 1970s. Why it went out of fashion is mysterious, since it is fairly easy to make and is extremely tasty. It is a great Friday night dinner – a bit special but not time-consuming, other than Read More …
Years ago, one of our standard Christmas desserts was a walnut pumpkin cheesecake from a recipe in the long gone Houston Home &Gardens magazine. It was a bit of a production, but very good, and someday I will make a post on it. In the meantime, we had left over pumpkin puree from roasting two Read More …