Now with an updated picture! Don’t hesitate to make this delicious meal for Shabbat.
Kibbe cherry is a traditional Friday night dish. Usually we serve it in a pretty bowl, but we couldn’t take the picture on Shabbat, so this is the picture you’re stuck with! Don’t worry, it tastes a lot better than it looks in this picture, we promise! Continue reading
And here’s another installment of our recipes-with-wine-pairings! Previously: Middle Eastern Lamb Pasta.
I bookmarked a recipe for salmon sashimi in Food & Wine, because I eat raw fish at restaurants all the time, why not at home? So I went out and bought some super fresh salmon, excited about pairing my sashimi with some Sauvignon Blanc that Gary from Royal Wine sent me specifically for the dish…and I chickened out and cooked the fish!
I don’t remember the last time I ate an Oreo. (I really don’t remember the last time I ate a Hydrox, either. Remember when Oreos weren’t kosher and we had to eat the fake ones?) Well, the thing is, Oreos are really good. How can you go wrong with chocolate waferish cookies and a delicious cream filling?! And I happened to be craving them. While a normal person would go out and buy Newman-Os, Stephanie and I decided to bake our own! Continue reading
What do you do with summer fruit that’s going to be bad tomorrow? You make pie, of course! Honestly, I can’t decide if I like most fruits raw or cooked (baked, barbecued, you know). So when both Dad and I came home from the supermarket with giant bags of summer peaches, there was no way they were all getting eaten. At the end of the week there were exactly six left to make this amazing pie! I also had a few raspberries, so I threw them in here. The recipe called for nectarines and blackberries, but hey, this substitution worked just fine.
Mm, artichokes! This week, Meatless Monday goes vegan with this easy and flavorful dinner. Lemon and shallots bring out the flavor of these frozen hearts, so you can enjoy the flavor all year ’round.
It’s really amazing how so few ingredients that all already have a permanent space in my kitchen can come together in such different and delicious ways! This fried rice is different than what you’d get at a Chinese restaurant, because rather than the egg being mixed in, it tops off the rice. It’s better this way (because you know how I feel about runny egg yolks)!
Before Passover, Pom Wonderful contacted us with the news that they were now certified kosher for Passover! I was excited about this, because I love pomegranate juice and pomegranates. I have been known to horde them at the Rosh Hashana table and I always have a variation of Pom in my fridge. (The Pom Blueberry is the best, after 100% Pomegranate.) So, you can imagine how excited I was to get a box of cute little Pom bottles from the wonderful folks at Pom Wonderful: very!
I could have just drank them all up as soon as possible, but that wouldn’t be so much fun for you guys, now would it? And what do I like almost as much as pomegranates? Ice cream, of course!
I (obviously) love ice cream…more than most people, if you couldn’t tell ! And I really love ice cream sandwiches. But sometimes, the cookies that come with them are just too hard. So I decided to make some of my own cookies to pair with some homemade ice cream and make my own ice cream sandwiches. I wanted chocolate because I like the idea of the cookies being chocolate in ice cream sandwiches. Plus, they go better with a lot of ice cream flavors than traditional chocolate chip cookies. Like caramel and mint, the two flavors I happen to have in my freezer now. Continue reading
The thing about this mint ice cream is that it’s not flavored with extract. Instead, I steeped some mint leaves in the milk and let that flavor the custard. Delicious! Then, I added some chopped up thin mints to the batter during the last few minutes of freezing. Wow! What a great minty combination! You get that bright fresh mint flavor from the ice cream, and then the chewy and pepperminty thin mint bite a little while afterwards. This is a great refreshing summer ice cream. Continue reading
Turkey is something that we usually only ate when we had a lot of company for Shabbat dinner. And in that case, we’d roast a whole turkey with celery, carrots, onions, and spices. It was good, and really the only way I knew how to eat turkey. Stephanie and I used to baste it every so often, and then when it was hot, but cool enough to handle, carve it. I never actually ate turkey at the dinner table because I’d pick at it while carving. Oh, we also had turkey on Thanksgiving. But this was not made in our house, so I had no idea how it was made. Continue reading