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
Eggplants are one of my most favorite vegetables. They can be prepared in so many ways, and in each they demonstrate a new flavor and texture, as in the following recipe. Continue reading
After the fairly heavy meals of Thanksgiving weekend, I opted for a lighter, vegetarian dish. As I had some nice fresh leeks at hand, I recalled a simple and tasty dish from the Sephardic cuisine: “Prassa con Arroz”, i.e. “leeks with rice” – and was quickly set on making it.
The dish includes mostly leeks, with very few other ingredients and minimal seasoning, which let the unique fresh, oniony leeks flavor shine. Continue reading
Mac and Cheese, with its irresistible combination of pasta with a tasty cheese sauce, is one of the ultimate comfort food dishes. Continue reading
Whenever I find fresh beets with their greens, I immediately grab a bunch. Most often, I use the beets and the greens in separate recipes, but this time, however, I decided to use both in the same dish, and came up with the fritters you see here. Continue reading
The following recipe comes from the Sephardic cuisine*, of which I mentioned here quite a few times. Its name in Ladino (Judeo-Spanish) is “peshkado de tierra” i.e. “fish of the earth”, as the eggplants are cooked in the same manner as fried fish (as shown in THIS post). The dish was served as a vegetarian substitute when fresh fish was scarce, or as the main dish for Friday’s lunch, with the more elaborated Shabbat’s evening dinner in mind, which always included fish and meat dishes. Continue reading
Unlike last week’s time consuming recipe, the following recipe requires very little effort or ingredients.
The original bake, which is known in the Sephardic cuisine as “Makarron reynado”, is a simple mix of cooked spaghetti, Feta cheese, eggs and milk, baked until set and golden. Continue reading
The following tasty vegetable bake, was inspired by Mac n’ Cheese dish, with its cheese sauce and crispy topping. Here, instead of pasta, I used a mixture of steamed cauliflower and fresh, thinly sliced, Brussels Sprouts, for different textures and colors. Continue reading
Roasting sweet potatoes brings out their flavor to the fullest; the process concentrates their flavor, they caramelize at the edges and become a real treat. Continue reading
Both mushrooms and eggplants have unique texture and mild flavor, that blend beautifully with cheeses. In the dish here, I decided to combine both in one bake, and the result was just what I was hoping for: Continue reading