Tag: Recipe

Fig and Brie Stuffed Chicken

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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” →

The Israeli Summer, aka Sparkling Limonana

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Limonana – refreshing lemonade infused with mint (nana, in Hebrew) – is the national drink of Israel. It’s sold year round as soda and juice flavors and come summertime this is practically all anyone drinks. Considering how ubiquitous the beverage is in Israel, and how simple and delicious it is, I can’t believe it isn’t more popular worldwide. It is just sweetened lemonade with mint sprigs, and often it is blended with ice to make a frothy bright green drink. Continue reading “The Israeli Summer, aka Sparkling Limonana” →

At the Market: Fresh Chickpeas

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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

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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” →

Four Simple Syrup Recipes and a Grenadine to Kick Start Your Summer

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As it gets hot out we’re all reaching for cold beverages to cool us down. Here, four simple syrup recipes to sweeten any drink, from a sparkling non-alcoholic mint lemonade to a boozy Mojito. Plain simple syrup is a 1:1 ratio of sugar and water, simmered until the sugar dissolves. This is crucial for sweetening cold beverages since sugar crystals won’t dissolve easily in icy liquid. Simple syrup is a bar staple, used in ice coffees and cocktails alike. While I’m sure you can buy it bottled at Whole Foods and Trader Joe’s, it takes just minutes to make at home. Continue reading “Four Simple Syrup Recipes and a Grenadine to Kick Start Your Summer” →

How to Make Pickles: A Primer

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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” →

No Cook Herb Pasta Sauce

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It’s getting hot and that means lighter food, and using the stove as little as possible. This easy no cook herb pasta sauce is just what the weatherman ordered. Essentially a nut-free pesto, it can be made with whatever beautiful summertime herbs or greens you have on hand. I used cilantro and parsley (yes, I’ve already written about my obsession with cilantro pesto), but basil, sorrel, spinach, mint, dandelion greens, or even a pinch of dill would all be lovely. This is good warm, but is just as good as a cold pasta salad of sorts. Bring it to a bbq. Or eat the leftovers cold right out of the fridge. Continue reading “No Cook Herb Pasta Sauce” →

Turkey Meatballs with Dates, Lentils and Yogurt Sauce

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As an Italian-American, meatballs are in my blood. They are one of the many comfort foods of my people, gifted to the world in the form of polpette appetizers, spaghetti with meatballs, and meatball subs. I may, however, be able to concede that Italians are not the only people who can lay claim to the mighty meatball. These baked turkey meatballs, for example, are definitely not Italian. Mixed with dates, sesame seeds, and breadcrumbs and served with lentils and yogurt sauce it has a Mediterranean-meets-Middle East vibe. Continue reading “Turkey Meatballs with Dates, Lentils and Yogurt Sauce” →