The following tasty eggplant-tomato relish, or side dish – called “alburnia” in Ladino – comes from the Sephardic cuisine, which I’ve mentioned here quite a few times. Continue reading “Sephardic Eggplant and Tomato Relish”
With fresh corn season about to end, I chose the next best thing, frozen corn, to make the following tasty mini bakes. Continue reading “Corn and Cheese Mini Bakes”
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 “Radish and Beet Greens Frittata”
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 “Eggplant Preserved in Olive Oil, with Oregano and Garlic”
The following tofu snacks will no doubt delight even hard core carnivores. Continue reading “Sweet and Spicy Baked Sesame Tofu”
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 “Leeks with Rice”
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 “Beet and Beet Greens Fritters”
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 “Sephardic Fried Eggplant with Vinegar Parsley Sauce”
The following savory muffins will delight anyone who loves sautéed onions, as they contain a hefty amount of them. This time, I aimed at sautéing the onions only until they were soft, not caramelized, as I wanted to retain a less sweetish onion flavor, that will pair well with the yogurt. Continue reading “Onions, Yogurt and Parmesan Cheese Savory Muffins”
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 “Sephardic Spaghetti and Cheese Bake”
Stir-fry dishes are very versatile and fairly quick to prepare, and I often make them for lunch or a light dinner. I don’t tend to follow any specific authentic recipe , but rather, use whatever ingredients and flavoring I have around while cooking. Continue reading “Stir-Fry Tofu and Rice Noodles”