As a fan of fresh okra dishes, I’m always delighted when they are in season again, and immediately start to use them in different dishes. One of my most favorites is the Sephardic dish of braised okra (click HERE for recipe), which I make often. This time, I’ve decided to prepare a version of it, with the addition of beef and fresh herbs.
After successfully using hard apple cider in a few dishes recently, I’ve found myself looking at a sparkling hard pear cider at the store, wondering if it will give a dish similar tasty results. Continue reading
When I saw this beautiful bunch of fresh Hakurei turnips at the store, I immediately grabbed it, as they are not always available. These turnips are quite different from the more known ones: they have finer texture, a delicate sweetish peppery-mustardy flavor and milder aroma. Continue reading
Zhoug is an aromatic Yemenite hot pepper and cilantro paste, which is known all over the Middle East and the Mediterranean. It is mostly used as a condiment, but it is also added to soups and other dishes. In the dish here, I’ve decided to use it to flavor a raw onion relish, along with sweet Harrisa, a spiced North African hot peppers paste, which was served with broiled beef kebabs. Continue reading
The following hearty dish, is perfect for a cold day. The Ossobuco steak (cross-cut beef shank, with the bone in the center), is one of the richest and tastiest cuts. Inspired by the traditional “ossobuco in bianco” (ossobuco in white sauce) dish, that originated around Milan, I’ve decided to cook it with smothered onions and mushrooms, beef stock, white wine, mustard, juniper berries and bay leaves. The result was a falling-of-the-bones tender meat and bone marrow, with rich and aromatic sauce. Continue reading
I am a big fan of tomatoes, in any shape or form, and I’m always looking for new varieties. With fresh summer tomatoes gone by now, the next option is to check which hothouse tomatoes are available at the store. When I saw the brownish-dark red Kumato tomatoes, I had to give them a try. Continue reading
Beef stew is one of the best dishes to have on a cold winter day. It’s hearty, filling and warming from the inside.
In the stew I have here, I’ve used light beer as the cooking liquid, which gave the stew a unique, deep flavor. Continue reading
Even though many people refer to Pesto as a paste/sauce made primarily from basil leaves and pine nuts, the term “pesto” can actually be used to describe any other similar types of paste. Continue reading
Meatballs cooked with cherries, are known in the Persian, Bukharin and Georgian cuisines. Stuffed onions are also known in these cuisines, and in the Turkish and Greek ones as well. In the following dish, I took the liberty of combining all the above into a free-style version, while using different seasoning and mixing the two dishes in the same pot. Continue reading