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Gingit's Chopped Liver and Some Herring

Tuesday 4 Oct 2011 | 1 Comment
Filed under: Holidays, Salads, Side Dishes Tags: green onion, herring, livers

By: Deanna Linder Growing up in the states, to be defined as Jewish, you had to fulfill certain criteria. As in all places and religions, there were different levels of observing and in our community it goes as follows; there are the orthodox, who generally stick to their own, there are the conservatives who send their kids to Jewish school, go to synagogue on the high holidays and sometimes on Fridays and there are the reform who go to synagogue only the high holidays. Then there are those who call themselves Jewish, and practice their Judaism only through food- having dinner on the holidays and visiting the Jewish deli. I grew up somewhere in between the last three categories. I went to Jewish school, but only to synagogue on high holidays (if that), and ate a lot at the Jewish deli. For this high holy day, Yom Kippur, I decided to share with our readers some very “Jewish” food. Chopped liver is one of those foods which took me some time to like. I may have tasted it a few times...
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Polenta

Sunday 7 Aug 2011 | 3 Comments
Filed under: Entrees, Main course, Side Dishes Tags: Parmesan, polenta, tomatoes

By: Danya Weiner When it comes to food, there are those things that I have always had an aversion to, things that I recently discovered that I am not a fan of, and those things that I never liked and have recently realized I like. I never quite understood the deal with polenta- a sort of rich, creamy, tasteless corn porridge (or so I thought). Recently, polenta made from fresh corn has become the hottest trend in the Tel Aviv restaurant scene, and every respectable chef has the stuff on their menu. The fresh made version, which differs from the classic store bought kind, is very different from the tasteless porridge I had thought it was and is usually served with heavy cream and a good amount of parmesan. A recent outing to the Tel Aviv hotspot North Abraxas gave me the inspiration to make polenta at home to try to understand this recent craze. I found a way to combine the fresh polenta taste, using the store-bought classic kind: I stopped by the local organic farmers market and picked...
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Farmers Market Summer Meal

Sunday 10 Jul 2011 | 8 Comments
Filed under: Main course, Salads, Side Dishes Tags: artichokes, corn, mozzarella, prosciutto, spinach, tomatoes

This week’s post is a guest post by Shir Halpern, food writer and founder of the Tel Aviv Farmers Market. One evening at an event in the Farmers Market, Danya and Deanna invited me to do a guest post on their blog, and I immediately said “Yes”! I met Danya some years ago while working at the Israeli culinary magazine, “Al Hashulchan”. I was cooking and she was photographing, and we found many common passions for food, styling, design, dishes, knives (cooking of course) and food magazines. Any chance I get to have the food I make photographed professionally I jump at; it brings out the visual, creative side in me and allows me to “play with the food”- to think not only about the flavors of the food but also the colors, texture and feeling. Doing this with Danya and Deanna is about as good as it gets- it was an honor for me to cook and for them to do their thing. Even better was that when I got to the studio, they had just finished shooting the cinnamon pull apart bread- and...
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An Anchovy Phase

Wednesday 5 Jan 2011 | No Comments
Filed under: Entrees, Main course, Side Dishes Tags: anchovies, focaccia, potatoes

By: Danya Weiner Recently I’ve been in an anchovy phase. Every so often I get into a different phase of some ingredient that I just want to use in everything I cook. I had a preserved lemon phase- where I put preserved lemons in every meatball, sandwich, and pasta I prepared. I had a harissa phase, a parmesan phase, a lemon zest phase, and even a sage phase. Now I’m all about anchovies. Unfortunate for me, my husband hates anchovies. His hate for anchovies developed long before I could introduce him to the real quality-type of anchovies, and now he’s completely uninterested in tasting them. At home I can’t even try to cook with anchovies; the second I put them into pasta sauce, he knows they are there. So the blog was a perfect opportunity for me to create recipes with anchovies and enjoy them with Deanna (who is also a huge fan). My anchovy phase began while I was doing photography for a company called “Ristretto”, which imports (to Israel) high quality ingredients from Italy...
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Cornbread Two Ways

Wednesday 22 Dec 2010 | No Comments
Filed under: Entrees, Side Dishes, Sweets Tags: cheddar, corn, jalenpenos

By: Deanna Linder Something major is happening on the Israeli culinary scene. If about five years ago, the scene was blooming with fancy, gourmet restaurants, big named chefs and extraordinary ingredients (truffles, foiegras…), today it’s taken a turn. It’s been a slow process, but I believe that we are truly seeing a return to “basic” localized cuisine. Arriving a little late- farmers markets have now taken over every big city in the center of the country. Different from the age-old shuks (Carmel in Tel Aviv and Machne Yehuda in Jerusalem), these markets focus on what I call “specialty produce”. All locally grown, this type of produce is the type that’s hard to find elsewhere- varieties of potatoes and carrots, limes, fresh sweet corn, just to name a few. With the opening of the new indoor farmers market (a must visit for tourists and locals alike), which is open Monday-Saturday, you no longer have to hunt down the closest farmers market open on that particular day. I’m...
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