Guest Post: Scallops with Carrot Ambrosia and Winter Pesto

Seared Scallops with Carrot and Pesto from Shut Up and Cook

With Christmas already over (how did that happen?!) and new years fast approaching, it’s a busy time of year for all of us. Now add into the mix the fact that four of my best friends are visiting from the States (!!!!!!!) and we’ve got me in pure roadrunner mode. Fortunately, I have great friends to step in and give me a hand – like Erina from Shut up and Cook! The Attainable Gourmet. (You may recall that I did a guest post over there not too long ago.) It’s perfect since the friends visiting went to college with Erina and I – it all feels very full circle. Anyway, Erina has brought us some amazing looking scallops to ring in the new year, which is perfect since scallops are one of the foods I miss most from home! Without further ado, I give you Erina:

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Blogiversary Giveaway: Magimix by Robot-Coupe Food Processor & Juicer Attachment

Can you believe it’s been two years? I started this blog on September 30, 2010 soon after moving to Israel. I wanted a fun and creative outlet to complement my professional writer website, and that’s exactly what I’ve gotten. 318 posts later I’ve grown as a writer, photographer, and recipe developer, and been introduced to an incredible community of passionate and talented bloggers. If you follow me you know that I rarely host giveaways (in fact, there’s only been one, this time last year), but I wanted to do something to thank you for reading my blog, sharing your tips, and bringing me joy. So I’ve got something exciting for you.

Magimix by Robot-Coupe Food Processor and Juicer Attachment Giveaway

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American Rice Salad for World on a Plate + Vintage Cookbook Love

I adore cookbooks and have a particular affinity for vintage editions. I love the insight that you get into a time and place from its recipes, the similarities and differences between now and then, the foods and ingredients that were in vogue. I recently discovered an absolute treasure trove: the Library of Congress digital collection of American Church, Club and Community Cookbooks from the late 19th and early 20th century. Dozens of cookbooks from organizations around the country are available in full and online for your reading pleasure – you can even download them for free onto your tablet!

Vintage Cookbook Collection and American Rice Salad

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Japanese Chicken Curry

I’ve had this one saved up for you for some time. It’s another one of those recipes that I knew I had to make as soon as I saw it. This tempting Japanese Curry comes by way of Biren from the inspiring food blog Roti n Rice. Her recipes are always mouth-watering but this particular one sang a siren song that simply captured me. I couldn’t resist. As Biren points out, many don’t think curry when they think Japanese food. But it’s not all sushi and tempura in Japan, and curry is another delicious staple. Continue reading “Japanese Chicken Curry”

Butternut Squash, Sweet Potato, and Chickpea Tagine

As Sukkot (and my vacation) draws to a close (ok, there’s a few more days left) I’d like to leave you with a recipe I developed for a meat-free Sukkot menu for the Jew and the Carrot. Sukkot is one of those rare Jewish holidays that doesn’t have prescribed dishes and while it’s all about the harvest, many still include meat on their table. I propose a vegetarian Sukkot to truly celebrate the harvest. This comforting, Moroccan-inspired tagine is so hearty it will satisfy even the most carnivorous guest or family member. Continue reading “Butternut Squash, Sweet Potato, and Chickpea Tagine”

Individual Chicken Pot Pies

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”

How to Make Pickles: A Primer

Ever wondered how to make pickles? It’s easy. Making homemade pickles has been on my to do list for some time now. I’m a little behind the times; pickling everything has been a trend that’s come and probably gone and I’ve eaten more pickled foods than I have time to list here. From pickled watermelon rind (my favorite) to pickled fiddlehead ferns, chefs have found that a little bit of something pickled adds nice acidity to almost any dish. I decided for my first home pickling project, I should start with traditional pickled cucumbers. Continue reading “How to Make Pickles: A Primer”

Sunchoke and Fried Halloumi Salad

This recipe may have begun with the sunchokes, but it’s all about the halloumi. Sunchokes, also known as Jerusalem artichokes, are everywhere right now. And while we might  be in Israel, those nobby little roots that look like ginger or turmeric have nothing to do with Jerusalem. I bought a pound without a plan and while I’ve most often had them in the form of creamy soup, I got it into my head that I wanted to roast them and put them in a salad. I thinly sliced some so they’d get crispy and serve as a sunchoke chip garnish. Continue reading “Sunchoke and Fried Halloumi Salad”

A Middle Eastern Spread

Next to the massive, leisurely breakfasts so famous in Israel, mezze is the next best part of any meal. This array of little dips and spreads often clutter the table at restaurants that specialize in meat skewers, but they also show up in any number of places and are favorites to make at home. The dishes are an illustration of the diversity of Israeli cuisine, with roots in Morocco, Libya, Egypt, Lebanon, Syria, Jordan, and even Europe. Everyone has their own variations and ratio of spices. To read more about mezze check out my recent article on the subject for the Jewish Daily Forward’s food blog, The Jew and the Carrot. Continue reading “A Middle Eastern Spread”