New this week

June 28, 2012

Risotto Cakes with Roasted Red Pepper Sauce

Risotto cakes are a great way to use leftover risotto although I often make the risotto especially for making these cakes. The cooked risotto is already sticky and does not require egg to bind the cakes. If you have leftover risotto simply shape it into cakes, roll in bread crumbs and fry in a little oil until golden on both sides. You can also bake them in a 400 degrees oven, turning once to brown... View Article

June 28, 2012

Spinach and Feta Pancakes with Creme Fraiche and Lemon Butter

The long weekend is here. Time for a leisurely brunch or dinner on the patio, weather permitting. Here is a recipe for quick spinach pancakes to make when you have fresh spinach on hand. These are good for brunch, lunch or dinner. For brunch try topping them with a poached egg and quick hollandaise. For lunch or dinner serve them with a dollop of crème fraiche or sour cream and serve with a green salad.... View Article

June 27, 2012

Tomato and cucumber Salad (Israeli Salad)

Here is a simple to make salad that creates its own dressing and is delicious on its own or alongside other foods. It’s a typical salad in Israel and each family has its special way of cutting the vegetables and adding this or that to personalize the outcome. Many take pride in cutting the vegetables into very small cubes that blend together into a lovely fine salad that you could almost eat with a spoon.... View Article

June 26, 2012

Thyme Lemonade

Iced drinks are a bit of a specialty of mine. I am not talking about alcoholic drinks. I just like to make a variety of beautiful iced drinks to serve on a summer day on the patio (not that there were too many days to sit outside with all the rain that we have been getting). I make breakfast drinks, iced tea, iced coffee, sangria, fruit essence and all kinds of lemonade. Lemonade is really... View Article

June 25, 2012

Pairing Wine and Cheese

My interest in wine developed along with my interest in food but it was not until the last few years that I started devoting some time to the formal study of wine. Wine is an intellectual pursuit and a fascinating field of study. It is not an isolated discipline as it encompasses history, culture, religion, economics, geography, science, medicine, languages and finally, travel and cuisine. I have taken pre-requisite courses in the International Sommelier Guild program,... View Article

June 24, 2012

Pizza Day: Apple-Apricot Pizza, Pizza with Za’atar, Nettle Pizza, Roasted Pepper Pizza

So, today is pizza day. This morning I woke up in the mood for making a few little pizzas to enjoy throughout the day. It’s raining and gray, the perfect kind of day to work with dough and let the aroma of cooked pizza, sweet and savoury, float throughout the house.  I often make my own dough because it is so easy but I prefer to make it a day or two in advance to let... View Article

June 21, 2012

Two-Chocolate Chocolate Chip Cookies

I have to confess that I have been on a cookie baking binge lately. I wonder what got me started? Probably my outing with my friend Anne who celebrates her wedding anniversary every year by donning her original wedding gown and going out in a “chauffeur” driven luxury car, dressed as a bride, delivering cookies (aha) to un-expecting and bewildered friends . I went with her dressed as the “bride’s maid” but more on that... View Article

June 20, 2012

Fried Ravioli Appetizers with Dip

When I have company over I like to have a few appetizers set out usually on one end of the long kitchen counter (island) as my kitchen is large and central and people like to gather here. This way I don’t feel left out of the early conversation. I don’t mind if my guests watch me put together the last few touches on the upcoming dinner, although I don’t often let (or make) anyone help... View Article

June 19, 2012

Fresh Spring Peas with Butter-Lettuce and Dill

Peas are considered “common”  because they are so easily available frozen but really, fresh peas in the spring is a special treat that shouldn’t be overlooked. If you go to the market, pick up fresh peas in their pods and shell them yourself. You will be rewarded with a special spring culinary experience. I anticipate their arrival at the market and shell them happily all through spring and summer until the last of the peas... View Article

June 17, 2012

Macaroni and Cheese

I am going to post a few recipes for baked pasta and might as well start with the most popular baked pasta, Mac and Cheese. I like my mac and cheese not too wet with a crisp top layer. Sometimes I layer a few slices of tomatoes in the middle and always sprinkle bread crumbs on top before baking for an extra crispy topping. The sauce is a basic béchamel with butter, flour and milk... View Article

June 16, 2012

White Chocolate Macadamia Cookies

Cookie lovers come in two camps: those who love their cookies crisp and those who love them chewy and soft (I belong to the latter), but the melt-in-you-mouth cookies are universally liked.  These is what these cookies are about and I think they may please both camps. They are meltingly soft yet have some crispness to the texture. Who said you cannot please EVERYONE? These cookies hold their shape and don’t spread much during baking... View Article

June 16, 2012

Chickpea Dip (Hummus) and Olives Crostinis

A Mediterranean staple, hummus makes a lovey appetizer, snack or part of a salad selction anytime. You can make it from scratch by soaking dried chickpeas and then cooking them until soft, or you can use this quick version using canned organic chickpeas. If you cook the chickpeas from scratch be sure to add a teaspoon of baking soda to the soaking liquid. The chickpeas have a tough outer layer and the soda helps soften... View Article