Mashed potatoes have always been one of my favorite foods. They are the ultimate comfort – creamy, hearty, warming. But, also, carb heavy, which not everyone is into. We’re not big on diets, but when we feel our pants getting tight we try to eat in a slightly more “slow carb” fashion which is, thankfully, very bean-friendly. And so the white bean obsession continues. This recipe is super easy, immensely healthy, and hits the spot when you’re craving mashed potatoes but want a little more nutrition than they offer. Continue reading “Cauliflower and White Bean Mash”
I know Labor Day signals the unofficial end of summer, but officially there’s still two weeks left and the weather is balmy. Stretch it out with this salad which, I kid you not, is one of the loveliest things I have ever eaten. The roasted beets (yellow if you got ’em) are earthy and sweet, the burrata is creamy and rich, and the orange blossom vinaigrette is just the slightest bit exotic and entirely elegant. I ate the whole plate for dinner and it kept me full through an entire hot yoga class, which is no easy feat. Continue reading “Beet and Burrata Salad with Orange Blossom Vinaigrette”
I’d heard tell of Andy’s amazing homemade pizzas, and knew firsthand just how passionate he is about food, and pizza in particular. But tasting is believing and the other night I had the good fortune to sit in on Andy’s new pizza making class based out of his home in Be’er Sheva, Israel. Andy, a friend and fellow Anglo in Israel, has spent a lot of time reading and experimenting, all in the name of making the ultimate, Italian pizzeria-quality pizza at home. And he’s succeeded. Using no special equipment and a standard stove and oven, Andy has figured out (with the help of Jim Lahey’s no-knead dough recipe) how to make the best Neopolitan-style homemade pizza I’ve had. And he makes it look so easy!
I look forward to my blog hops every Friday. I love selecting a theme – usually an ingredient or holiday – and seeing what everyone links up. The entries never fail to surprise and impress me, and I often return to the blog hops for inspiration. There’s a lovely community feel to boot, in the same way that a potluck has a sense of community. Today’s theme isn’t a specific ingredient, it’s much looser than usual. Today I just want to see your favorite recipe or recipes. What dish on your blog do you make all the time, or are you especially proud of?
As a freelance writer and photographer, I’m always juggling various projects and assignments of differing scopes. I’m very excited to announce one with which I have a great personal connection at this point, one that took up a lot of my time and creative energy in the past year, and one that I am very, very proud of. Cook in Israel: Home Cooking Inspiration with Orly Ziv is a collection of 100 recipes, each with a color photo and many with step-by-step photos. I edited the book and took all the photographs, working closely with Orly and our talented designer Idit Yatzkan (idityatzkan
Jerusalem artichoke season is coming to an end (they’re still at the market in Israel – what about the rest of the world?), so I knew I had to get this recipe up soon. This recipe for salmon with Jerusalem artichoke puree and herb sauce is an elegant, restaurant-quality meal that’s ready in under an hour – I swear! Salmon filets are brushed with a mixture of honey, Dijon mustard and curry powder and seared. Jerusalem artichokes (i.e. sunchokes) are simmered and pureed with butter and warm cream. And, for the finishing choice cilantro and mint are blended with olive oil for a sauce full of fresh flavor. Continue reading “Salmon with Jerusalem Artichoke Puree and Herb Sauce”
I don’t believe I have a drop of Irish blood in me, and I don’t feel Irish come St. Patrick’s Day. But I can appreciate having a day to celebrate Irish culture in whatever way you see fit. For me, of course, that’s with food. Lots of Irish recipes, especially by way of America, are quite heavy and meaty so I wanted to do something simple, vegetarian, and budget-friendly. Enter braised cabbage, sans bacon (I know, sacre bleu!). All it takes is a head of cabbage (one of the least expensive vegetables I know), a knob of butter, a bit of broth and salt and pepper.
Black garlic is one of those ingredients that inspires you to play around. The sweet, umami-rich flavor bares practically no resemblance to raw garlic, much in the same way that kimchi tastes very different than plain old cabbage. A Korean specialty, black garlic is simply regular garlic that has been fermented through heat. But unlike other fermented foods, the fermentation process mellows garlic instead of making it sharper, and it’s said to have twice as many antioxidants as regular garlic. The texture becomes like a firm jelly, and the flavor has hints of soy sauce, molasses, and honey. It’s so good I like to eat it raw, and it doesn’t leave you with garlic breath (not that I have anything against garlic breath).
There are lots of pros to volunteering at a community garden. You get to meet wonderful, passionate people who care about the earth and sustainable eating. You get to spend time outdoors in nature, even if you live in a city. You learn about gardening, and are introduced to new types of plants, fruits, and vegetables. And, the best part, sometimes you get to take the fruit of your labor home. I’ve been helping out here and there with an amazing local organization called Earth’s Promise (seriously – they’re awesome, check them out) and this week I came home with quite a haul: potatoes dug fresh from the earth; lettuce I planted months ago and was finally able to pick; and chubeza (חוביזה; aka mallow) a wild edible green that’s popular in Israel and across the Middle East.
I didn’t think I could love risotto more than I already did. But take leftover risotto, roll it into rice balls, stuff them with cheese, bread and deep fry and you’ve got an entirely new beast. Called arancini (which means little oranges in Italian), this Sicilian specialty is a vegetarian bar snack worth trying. They’re crispy on the outside with a melty, gooey surprise in the middle. And they’re way easier to make than you may think. They require cold risotto so it’s the perfect use for leftovers (and in fact I developed this recipe for an article on leftovers for the next issue of TreeFree Food). Continue reading “Arancini (Rice Balls) and a Rice Blog Hop”