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Ricotta and Honey Tortellini

Wednesday 4 Jul 2012 | 4 Comments
Filed under: Sweets Tags: eggs, honey, pasta, ricotta

By: Deanna Linder This post has been a long time coming. Religiously, about every six months, since we started the blog, I’ve wanted to post a recipe for fresh pasta, and somehow haven’t gotten around to doing it. The culprit is usually not enough time at the end of a day’s shoot. This time we got it right and scheduled the pasta to be the first dish shot. Knowing how to make fresh pasta is a very liberating experience. With the help of a machine and some very basic ingredients, you are able to create pasta which is worlds away from the stuff you buy at the supermarket. There are two major components which go into making really good homemade pasta. The first is the type of flour you use. Some fresh pasta recipes call for regular all-purpose flour. In our opinion it’s like trying to a make a cake with cornstarch. Just don’t do it. The best types of flours to use are Italian typo ‘00’ or Semolina flour. We made this recipe with both, and the Semolina flour (DeCecco)...
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Toad in the Hole for Grown-Ups

Wednesday 13 Oct 2010 | 8 Comments
Filed under: Breakfast Tags: brioche, eggs

By: Deanna Linder When I was about eight years old, I decided to open a restaurant. It was called "Harrold's", and I have no idea where I got that name. The restaurant was located in my parents' kitchen and it consisted of one item on the non-existent menu: French toast with my "famous" secret sauce which was a very simple concoction of sugar, cinnamon and maple syrup. I had two clients who frequented the restaurant, my mom and my dad, and I must say they were very loyal. Funny how my older "too cool" brother decided he didn't want to dine at my restaurant now begs me to cook when I'm home visiting. One day I got very upset at one of my loyal clients, my dad, after he asked if he could give me a kiss following his delicious meal. I angrily stated that restaurant goers typically don’t kiss the waitress/cooks, and being so distraught that I wasn't being taken seriously, "Harrold's" decided to close its doors for good. There is something about breakfasts that to this day remind me of my...
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Shakshuka

Wednesday 29 Sep 2010 | 1 Comment
Filed under: Breakfast, Entrees Tags: eggs, tomatoes

By:Danya Weiner "Disclaimer for Non-Middle Easterners"- Shakshuka is a very popular dish here in Israel, typically made from eggs poached in a tomato sauce, and served for breakfast. In Israel everyone has their "own" Shakushuka recipe. There are those who like it with red bell peppers, those who add feta cheese; there are so many versions for this dish that I'm offering my version as a base for you to jump off of and add your favorite toppings. Every time I go an eat breakfast at a restaurant and order Shakshuka, I'm always disappointed from the dish, but somehow redeemed knowing that my recipe is much better (according to me, of course). This recipe is a combination of knowledge and experience of two proud descendents of Tripoli (the believed origin of the dish). The first, my ex's father, he taught me the base with the number one rule that "without a half a cup of oil and a half a loaf of bread, there is no meal". I stuck with the half a loaf of bread, but made slight changes...
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