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Soup for a Soul Brother- Corn Chowder

Thursday 29 Dec 2011 | 1 Comment
Filed under: Soups Tags: bacon, cheddar, corn

By: Deanna Linder Twelve years ago I met Assaf, outside of the discotheque in Club Med in Eilat, while vacationing in Israel. It was one of those chance meetings that change your life in a drastic way. Incidentally though, along with meeting my soul mate, I also received a “soul-brother”. I just made up the term so I will elaborate. Yonatan was then 8 years old. I was 18. Exactly 10 years apart (to the day). I barely spoke Hebrew and he barely spoke English, but we understood each other. We bonded over our shared love for soccer, watching the same movies repeatedly, fresh squeezed juices, hanging by the pool, etc. We hung out for days on end (Assaf was in the army) simply enjoying each other’s company, and learning a different language (him English, me Hebrew). At that time I was still living in the states and would come visit often. Every time I would leave, he would prepare for me a “flight-package”- a collection of crossword puzzles (he made himself), drawings, old photos...
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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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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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Zucchini, Corn and Parmesan Patties (Levivot)

Thursday 10 Dec 2009 | 1 Comment
Filed under: Entrees, Holidays, Side Dishes Tags: corn, Parmesan, salsa, tomatoes, zucchini

When Hanukkah comes along it legitimizes frying foods and eating levivot (the Hebrew word for patties )- without the guilt. For a Hanukkah opener I chose this winning version of levivot which always come with praise - Zucchini, Corn and Parmesan Levivot , from my cookbook "Holidays". Make sure to use firm zucchini in this recipe- zucchini's contain a lot of water- the firmer the zucchini, the less liquid will come out. It is important to strain the zucchini, once it's grated, of all its liquid (even straining twice) and to strain the corn kernels as well. One last tip- before you fry all of the patties and only then figure out that salt is missing-make a small "sample" patty, fry in the pan, taste and then salt and pepper according to taste. These patties are served here with an easy tomato salsa, which is a refreshing match to the fried patties. Who said there's only fried fatty foods at our Hanukkah party? Next week- Sweet Pear, Almond and Cinnamon Patties- Happy Hanukkah! Ingredients...
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