Too often, we find at the store beets or radishes, with their fresh greens cut off. This is a real shame, as the greens are highly nutritious and flavorful. Continue reading
Tres leches (i.e. three types of milk) cake, is one of my favorite desserts to order, whenever I go to a Mexican restaurant. The spongy cake is oozing with a tasty milk syrup, and topped with whipped vanilla cream. Granted, it is sweeter than most cakes I’m usually making, but it is also very delicious and irresistible. So far, I was happy enough with only ordering it when at the restaurant, and didn’t make it at home. But with limited restaurant experiences lately, things changed, and I was looking for an authentic recipe, in order to make it at home. When I saw the detailed recipe for it on a blog I follow, Irene’s “My slice of Mexico”, I knew it was the one to try first. Continue reading
“Hamin” is a dish that came to be in order to solve a religious practice. The Jewish laws of observing the Sabbath, the day of rest, forbid cooking during this day. In order to still have a warm meal during Shabbat, the solution was simple: place the food in the oven on Friday evening, and let it cook slowly overnight on very low heat, until needed. Continue reading
Dandelion is known mostly as a seasonal plant, of which all its parts have been used in cooking and traditional medicine from ancient times. To many who are unfamiliar with the plant, the greens are many times considered an invasive weed in fields and gardens, but they are in fact edible and highly nutritious. As I’m not a gardener myself, nor a forager of wild greens, I’ve never tried them, until I recently found them at the store, and decided to buy a bunch. Continue reading
Leisurely eaten weekend brunch is something to look forward to all week. Here is a quick and easy to make dish, that doesn’t require any preparations in advance.
The Swiss Chard frittata can be served as is, but the addition of poached eggs and Hollandaise sauce, elevate it to another level. Continue reading
Chouquettes are the humble, no fuss, relatives of the more stylish Profiteroles, (or as they are known in the US, Cream Puffs); as they are made from the very same dough – Pâte à Choux. Éclair pastries are also made from this dough. Unlike both, Chouquettes are not filled with any cream and are meant to be eaten as a simple snack, soon after baking, or at least on the same day. Continue reading
I often make starch-free breakfast egg muffins, as an easy way to serve eggs for breakfast. My usual go-to recipe is my roasted vegetables version (recipe can be found HERE). However, this time I didn’t have prepared roasted vegetables at hand, so I decided to make do with fresh vegetables. I ended up with the following colorful, flavorful and nutritious breakfast egg-muffins. Continue reading
Caesar salad became an American classic salad almost one hundred years ago, though it was actually created in Tijuana Mexico by Caesar Cardini, an Italian-American restaurateur. The combination of fresh Romaine lettuce leaves with a dressing made of coddled egg, garlic, Worcester sauce, Parmesan cheese and olive oil, was original and fresh, and the salad became known world wide. Continue reading
This tasty and easy to make dish I have for you here, is perfect for a quick lunch or light dinner. Once you gather the ingredients it takes minutes to assemble and serve the dish. Continue reading
Continuing with the meringue theme, here is another easy and tasty recipe that is just perfect for festive entertaining. This impressive dessert can be made ahead and assembled just before serving. It is light, flourless, and wonderful when served after a heavy meal.
Eggs cooked with tomato sauce are known in many cuisines. In most recipes, the tomato sauce is heavily spiced and cooked for 15-20 minutes before the eggs are added. While very tasty, the dish can be quite heavy, especially if served for breakfast.
Here is a quicker, and in my humble opinion, fresher and tastier, version.