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Archives May 2010

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Roast Beef

Thursday 27 May 2010 | 3 Comments
Filed under: Main course Tags: mustard, roast beef, rosemary, sirloin

I'm a meat girl. If I'm hungry I have absolutely no problem eating meat even in the morning (it's definitely happened before). It doesn’t matter in which form- steak, meatballs, Carpaccio or stewed- I'll eat it all, as long as it's tasty and done well. When of my winning recipes is my roast beef, and when I'm having guests over for dinner, it's usually what I serve- it's easy to make, tasty, filling and always gets the job done. If you follow the rules you can't go wrong: 1. Buy good quality aged meat 2. Take the meat out of the fridge ahead of time so that it reaches room temperature before roasting. 3. Preheat the oven on high heat (to sear the meat, keeping juices inside) and the most important 4. Don't dry out the meat- it doesn’t have to be medium rare, but just make sure it isn't well done (if it is- you'll basically be eating a piece of an old tire). For an alternative, I like to switch up the mustard with good quality jelly and the rosemary with thyme. If I really want to...
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Caramelized Onion and Goat Cheese Tartelettes

Tuesday 18 May 2010 | 1 Comment
Filed under: Holidays, Side Dishes Tags: caramelized onions, Goat cheese, Puff pastry

As published in our weekly "Food Corner" column in Israel's Maariv Style Magazine If I could marry caramelized onions and goat cheese, I would, because they is no doubt that they were meant to be together. These tartelettes are proof. They are perfect for Shavuot (Jewish holiday starting today) as a first course or as an appetizer for a cocktail party. The goat cheese can be replaced with feta or blue cheese, according to preference. The frozen (store-bought) puff pastry should be slowly thawed in the fridge for at least 6 hours before starting the recipe, and while making the recipe, you should work in a cold environment (might want to turn up the a/c) so that the fat in the dough doesn’t melt. If you want the dough to really puff up, place the tartelettes in the fridge for about 30 minutes before baking. Ingredients for 12 tartelettes: 10.5 oz. puff pastry, thawed overnight in the fridge 2 tablespoons olive oil ¼ cup dry red wine 2 tablespoons balsamic vinegar 2 tablespoons...
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Tiramisu

Thursday 13 May 2010 | 2 Comments
Filed under: Holidays, Sweets Tags: lady fingers, mascarpone, tiramisu

This coming week is the Jewish holiday Shavuot, in which it is tradition to serve dairy foods of all sorts. I have the craving to make Tiramisu this holiday, a very dairy dessert, albeit using a very Italian cheese (Mascarpone). This version doesn’t fit the standards of the traditional Italian form which is usually made and served in family sized portions. When made in one large baking dish this dessert has the tendency to "get messy"- after taking out piece by piece to serve to your guests the beautiful layers become blurred. Although beauty can be found in messy desserts, I have a weakness for desserts served in individual glasses. I've decided to share this individual size tiramisu recipe. The Mascarpone should be taken out of the fridge about 15 minutes before preparation, so that it can soften a bit. Ingredients for 6 servings: 3 egg yolks ½ cup sugar ½ pound mascarpone cheese 1 cup heavy cream 2 teaspoons instant coffee powder or espresso powder, mixed with a half a cup of warm...
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My Top Five LA Restaurants + Chickpea Pancakes with Honey and Goat Cheese Recipe

Thursday 6 May 2010 | 2 Comments
Filed under: Recommendations, Restaurant Reviews, Side Dishes Tags: chickpeas, Goat cheese, honey, pancakes

I visit Los Angeles at least twice a year to visit my family and friends. Sometimes my visits are nice and long (a month!!) and some are short (a week). When I'm doing the shorter version my time must be calculated and planned wisely. Restaurant wise this means that I generally don't have the luxury to try new places- I want what I know is good and is going to make me feel at home (or what was formerly home). Last time I was in LA-it was for a total of five days- and somehow I was able to squeeze in a new spot that I have been wanting to go to for a very long time, and was recommended by one of the best LA/NY foodies I know...Deanna So here's the list plus one inspired recipe. Restaurants are in no particular order. Brent's Deli- (818) 886-5679 This is the real deal when it comes to deli food. My flight from Tel Aviv to LA usually lands at 6:00 am and my dad and I have a ritual when it comes to this place. He picks me up from the airport, we head straight over to Brent's and order...
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