Duck with Cranberries and Orange Sauce

With plenty of leftover cranberries and oranges, I’ve decided to put some into good use, in the form of a sauce for a duck dish.
Cranberries and oranges go so well together, and the acidity and mild sweetness is just perfect for a duck dish. The result was wonderful.

Caramel and Apple Upside-down Cake

The Jewish New Year is celebrated today, and this brings back memories of traditional foods even to an agnostic such as me. One of these culinary traditions is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Many other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year.

Spicy Chicken Tenders with Salsa Verde

This fresh and tasty dish is quick and easy to prepare, making it perfect for a hot summer day lunch.

Fried Fish with Agristada – Sephardic Lemon and Egg Sauce

Agristada, a velvety lemon and egg sauce, is one of the most loved sauces in Sephardic* cuisine, and one of my personal favorites. The sauce can be served warm or cold, and it is traditionally paired with fried fish, though also served with cooked fish, meatballs or steamed vegetables, especially artichoke.

Pan Seared Scallops with Roasted Red Peppers Cream Sauce

Scallops are one of my favorite seafood, for  their fresh, sweet flavor and wonderful texture. However, it’s not always easy to find really fresh ones. So, when I do, I immediately buy some and then cook them the very same day, and as close to serving time as possible, as fresh scallops need very short cooking time, otherwise their texture will quickly turn rubbery.

Lamb Sliders with Tahini-Yogurt Dip

The term “sliders” in food originally described small hamburgers, served in a mini-hamburger bun. But later on, other types of small patties served in mini-breads, were happily sitting under the same definition.

Shrimps with Peppers and Herbs, on Basmati Rice

After the fairly time consuming stuffed cabbage recipe of last week, it’s time for a quick and easy “all in one pan” kind of dish, that you can fix in almost no time.

Tuna Tartare with Asian Vinaigrette

When I get my hands on such a beautiful fresh piece of Ahi Tuna as shown here, the last thing that I want is to cook it. It is so wonderful and succulent as is, that cooking will only ruin it.

So, I’ve decided to honor this tuna steak with a vinaigrette based on Asian ingredients from different cuisines, that compliments its flavor and texture.

Baked/Steamed Chilean Sea Bass with Cilantro, Lime and Jalapenos

Chilean Seabbass is actually a commercial name for the Patagonian Toothfish, which is a type of Cod. The fish has a wonderful firm, yet smooth texture. A short cooking will turn the opaque flesh into a beautiful deep white color fillet and enhance its natural sweetness.

Berries and Orange Coulis and Popsicles

When I see nice fresh berries at the store, I usually end up buying more than needed, and as they don’t keep fresh for long, I always try to find ways to use the extra amount.

Crispy Spelt and Semolina Pizza with Cherry Tomatoes Sauce

I’m always looking for the ultimate pizza dough – one that will produce crispy pizza without having to use pizza stone or other professional gadgets. I’ve tried a few good and tasty recipes, but still thought they lacked in crispiness and texture. So I’ve decided to experiment a bit with other types of flour and came up with this tasty and crisp version for thin crust pizza. Try it and enjoy.