A frequent problem in cooking is what to do with a partially consumed avocado. Cut avocados are quickly oxidized by contact with the air into an unappealing brown color. I recently saw an article suggesting storing cut avocados in water, and it does work. Because avocados are high in fat, they do not mix much Read More …
Successfully grilling potatoes is really about technique vs. recipe. Here is how I did this batch of grilled potatoes for two persons last night, following some ideas in realsimple.com. 12 small Yukon Gold potatoes, washed and cut in half 2 cloves garlic, crushed 2 Tbs. olive oil ½ tsp. dried oregano Salt Bring the potatoes Read More …
The grilled peppers and onions are one of the best parts of fajitas, but they are a bit tricky to get just right. You want a nice (but not excessive) amount of char, and you also want everything to be cooked through and to be in suitable sized pieces. I have tried a number of Read More …
I was looking for a spice mix or garnish to go with grilled cauliflower, and saw a pistachio dukkah recipe on Cook’s Illustrated. Since I had almonds on hand, I substituted them for the pistachios. This made a nice accent to the grilled cauliflower. 1-1/2 Tbs. sesame seeds, toasted 1-1/2 tsp. coriander seeds, toasted ¾ Read More …
Grilled cauliflower is very popular these days, and if done well, it is very tasty. This version is based on an article by Cook’s Illustrated. To get the cauliflower to be both nicely grilled and cooked through, it is deep seasoned by dunking in a brine, microwaved until tender, and finished on the grill. The 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 …
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 …