Tag: Recipe

Samosas with Loquat-Onion Chutney

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Samosas were probably the first Indian food I fell in love with. How could you not? Perfectly fried triangles of curried potato and peas in a crispy shell are the ideal snack, almost any time. In college I studied abroad in India and fell even deeper for Indian flavors, although what we in America think of as Indian food is a little different. I’ve been making samosas ever since I’ve had my own kitchen, over 10 years, and they are always crowd pleasers. Continue reading “Samosas with Loquat-Onion Chutney” →

Curry Puffs: A Take Out Mainstay, At Home

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At home in New York, I was accustomed to ordering Thai food on any given night when I was too tired to cook, rainy evenings, lazy Saturday afternoons, you name it. Curry Puffs and Pad See Ew have developed into serious comfort food for my husband and I. Now, living in Israel, Thai food is hard to come by. In Be’er Sheva there isn’t a single Thai restaurant, and I’ve been known to lug home Thai take-out from a reputable restaurant in Tel Aviv (which is an hour and a half away). Continue reading “Curry Puffs: A Take Out Mainstay, At Home” →

Sunchoke and Fried Halloumi Salad

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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” →

The Seasonality of Broccoli

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I was beginning to think they just didn’t have broccoli in Israel. It turns out that’s just my American mindset, so accustomed to getting whatever produce I want any time of year. Imagine the concept of seasonality. Here, it’s not just a concept, something farmers’ markets try to convince you of, it’s a complete and total reality. If something is not in season, for the most part we just don’t eat it. When forced to actually eat this way, it really is an entire shift in the way you think about food. The point is, for this post anyway, that broccoli is in season. It’s at the supermarket and the shuk, and as one of our favorite vegetables, you’ll be seeing a lot of it. Continue reading “The Seasonality of Broccoli” →

Over-Ripe Banana Heaven

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Where do bananas go when they become overly ripe? To over-ripe banana heaven, aka banana bread. Everyone needs a good banana bread recipe. Inevitably, a few bananas in that bunch you just bought are going to turn brown. No matter how much you love bananas, it seems to be a fact of life. I actually bought two more specifically for making banana bread. Lucky for me my local grocery store specializes in over-ripe bananas. Continue reading “Over-Ripe Banana Heaven” →

Kitchen Sink Lentil Soup

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This recipe began because it was brought to my attention  that I have no lentil recipes on the blog. It’s true. It’s something I’ve noticed before, and was looking to mend the situation. I love lentils in everything from Indian daal to lentil soup, but all I could think of were the richest, most decadent lentils I’ve had. At Bouchon Bistro in Beverly Hills Chef Rory Herrmann braises du Puy lentils with sausage and a rich Bordelaise sauce and tops it with a decadent dollop of foie gras mousse and a soft-boiled egg. I can recall other times when lentils were slowly simmered with pancetta until flavorful and robust. Continue reading “Kitchen Sink Lentil Soup” →

A Middle Eastern Spread

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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” →

A Bit of Lemony Sunshine for Spring

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Depending on where you are in the world, it may be late winter, early spring, I suppose even fall if you’re in the other hemisphere. In Israel spring started in February and the weather has been glorious. During the day it hints at how hot it will become, but in the morning and evening it’s cool and slightly crisp. The orange and lemon trees are in full bloom around the neighborhood, and sometimes I’m lucky enough to collect one that has fallen onto the sidewalk. For me citrus is the perfect way to wish a farewell to winter and greet the warmer weather with open arms. Continue reading “A Bit of Lemony Sunshine for Spring” →