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 …
I was looking for a good weeknight dinner to go with some baguettes and decided to adapt a basic shakshuka recipe from Joan Nathan’s The Foods of Israel Today. The original recipe came from the Tripolitana Doktor Shakshuka Restaurant in Jaffa. My main change was adding some feta. This recipe is intended to be 6 Read More …
This is a recipe adapted from the New York Times to fill the Bureka Dough in another posting. The whole recipe will fill one batch of the dough, or it can be easily halved and the other half of the dough used for a different filling. 1 medium eggplant (about 1 lb./455 grams) 2 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 …
Carol saw a big tub of basil at the supermarket yesterday and decided she wanted to make pesto. I consulted the recipe in Serious Eats, and then modified it for what I actually had on hand. I have noted below both what I actually did and what Serious Eats recommended. A batch made enough pesto Read More …
I heard about this corn salad from a recipe in the eatsiptrip website mentioned in an article in USA Today. The article raved about the anomaly that there is a very good restaurant in a Cenex service station in Walla Walla, Washington, and said that their best-selling dish is a grilled corn salad, modeled on Read More …
This was a good lunch, but is definitely something which needs more refining. The original idea was an article I saw which cited a recipe from Uri Scheft’s book Baking Breads: A New World of Israeli Baking. Then I noticed a similar idea in Michael Solomonov’s book Zahav: A World of Israeli Cooking. Combining these 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 …