Category: Recipe

Shrimp and Andouille Sausage Jambalaya

23 Comments

I had Jambalaya on the brain for weeks before I made it. The idea was stewing, marinating. It began with the andouille chicken sausages that Evan’s parents brought us from the States. Not exactly something that is readily available in Israel (why oh why haven’t kosher chicken sausages caught on here?). I hoarded them, doling them out slowly, a few to go with pasta for a quick meal here, a few for a barbecue there. But the whole time I knew what I was really saving them for: gumbo or jambalaya, those two staples of Cajun cuisine, hearty, filling, flavorful one pot meals that could satiate the most epic hunger. Continue reading “Shrimp and Andouille Sausage Jambalaya” →

Stone Fruit Tea Cake

20 Comments

Is there anything better than stone fruit season? Peaches, nectarines, cherries, plums, apricots – what beautiful abundance! Their appearance signals the start of summer, the onset of warm weather and all the carefree fun that comes with it. Barbecues, beaches, picnics, and pools. Outdoor concerts, muggy nights, ice pops, and laying in the grass. Long, sunny days. A welcome rainfall. No school. Watermelon and fried chicken. Stone fruit. Biting into the ripe, sweet fruit, the juice dripping down your arm, sucking on the pit. Summer. Continue reading “Stone Fruit Tea Cake” →

Individual Chicken Pot Pies

19 Comments

Chicken pot pie? In this weather? I know I complain about how hot it is, cry for no cook dishes that won’t heat up the house, and then keep giving you baking recipes. And here, after cauliflower mac and cheese, lemon poppy seed muffins, and fig and brie-stuffed chicken I’m giving you the fourth recipe in a row that requires turning on an oven. I do apologize. But if you’re thinking of the heavy, cream-filled chicken pot pies of your childhood (or Paula Dean’s restaurants), this is not it. Comfort food, yes, but a lighter, more sophisticated rendition. Continue reading “Individual Chicken Pot Pies” →

Baked Mac and Cheese with Cauliflower and Creme Fraiche

26 Comments

Everyone has their favorite mac and cheese recipe. Whether you love Velveeta or sharp Cheddar, Kraft in the box or  the homemade, baked variety, there are few who can resist the homey temptations of ooey, gooey, comforting mac and cheese. I am probably one of the few Americans who didn’t eat it, or even like it, growing up. I discovered it near adulthood, and it was a near revelation. Since then it has become a staple in my diet and repertoire, my favorite thing to make after a late night out, a wonderful, hearty dish for cold nights or after a long day. Continue reading “Baked Mac and Cheese with Cauliflower and Creme Fraiche” →

Lemon Poppy Seed Muffins

41 Comments

Who doesn’t love lemon poppy seed muffins? I do, but I’ve never thought to make them. The inspiration for these came from a new place. This is my first month participating in something called the Secret Recipe Club. It’s organized by Amanda over at Amanda’s Cookin’, and each month participants are assigned another member’s blog to make a recipe from. It’s a fun chance to check out new blogs and make new recipes. I was assigned to Connor’s Cooking (be sure to visit her great site!) and allowed to pick any recipe I wanted to make. Although there are lots of great recipes, this one called out to me. Continue reading “Lemon Poppy Seed Muffins” →

Fig and Brie Stuffed Chicken

10 Comments

Figs are starting to show up at the market. Green Kadota figs that look unripe but whose skin yields when poked. Bright pink insides. These are not the Black Mission (dark purple), Calimyrna (yellowish) or Brown Turkey (brown and pink) varieties that I am accustomed to. (For more info on figs I find this site to be helpful.) But I’m not one to be picky about my figs. I love them all equally. And I can’t begin to say how excited I am that it’s the beginning of fig season, knowing that it will last, at least in Israel, well into October. Continue reading “Fig and Brie Stuffed Chicken” →

Mulberry and Sour Cherry Pie

19 Comments

Sour cherry pie is one of my all time favorites. Growing up there was a bakery across the street called Taylor’s that always had sour cherry pie with a crumble topping in the window. I still remember the taste, how revelatory it was, and how I never wanted to stop eating it. I’m not a big baker, but I’ve gotten pretty good at mixed berry pie that I make a few times each summer, usually in the Berkshires. Then last July I saw sour cherries at the farmer’s market and ventured into new territory, with the help of this recipe that our friend Rhonda cut out for me from the New York Times. I skipped most of the steps (no thank you to instant tapioca) but it came out insanely good. Continue reading “Mulberry and Sour Cherry Pie” →

At the Market: Fresh Chickpeas

47 Comments

When Beth called to tell me she’d spotted fresh chickpeas in Jerusalem’s Mahane Yehuda market, I could barely contain my excitement. She emailed me a photo as further proof. Then Liz of Cafe Liz confirmed this discovery, confirmed how special it was. You see, fresh chickpeas (also called green chickpeas and fresh garbanzo beans) are only available in Jerusalem. Not in Tel Aviv at the Carmel Market. Certainly not in Be’er Sheva’s shuk. But there they are in Jerusalem, at both the Mahane Yehuda market and the smaller market just inside Damascus Gate, in the Arab section of the Old City. Continue reading “At the Market: Fresh Chickpeas” →

Homemade Maraschino Cherries

24 Comments

As a follow-up to my post on flavored simple syrups, today we’ll be making homemade maraschino cherries. You’ve had maraschino cherries before. Those candy apple red, overly sweet, gummy drops sitting in neon syrup, found at the bottom of Shirley Temples and atop ice cream sundaes. Nostalgic, yes. Also full of corn syrup and artificial flavors. I wanted to make my own. When I told a friend I was attempting homemade maraschino cherries, she replied, shocked: “You can do that?!” Yes, you can do that. I know, it’s hard to imagine a homemade version compared to what we’ve come to know as maraschino cherries. I warn you, they taste nothing of the sundae toppers of your childhood. Homemade maraschino cherries are boozy. Grown-up. I like them. Continue reading “Homemade Maraschino Cherries” →