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The Perfect Schnitzel- Guest Post on Design Sponge

Friday 6 Jan 2012 | 4 Comments
Filed under: Entrees, Main course Tags: bread crumbs, egg, garlic, mustard

By: Deanna Linder Although its roots are in Austria, the schnitzel can officially be considered one of the national foods of Israel, right up there with hummus and falafel. On any given moment on a Friday night, I would guesstimate that at least 75% of Israeli mothers are serving their families with freshly fried schnitzel. (The other 25% serve schnitzel on weekdays, keeping the Friday night dinner clear of the fried delight). A few weeks ago, Danya and I were in the middle of a photo shoot when she turns to me and says, “I ran out of bread crumbs just before I was going to fry my schnitzel and so I left the chicken in the egg marinade overnight and fried it the next day. It turned out to be the best schnitzel I ever made”. I looked her. Really? This is something you just discovered, I asked. I have been marinating my schnitzel now for some time. We tried to figure out if the general population was more like Danya or more like me on this matter. Fast forward a few weeks. We...
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Bibimbop

Wednesday 2 Mar 2011 | 2 Comments
Filed under: Entrees, Main course Tags: carrots, garlic, ginger, Korean, mushrooms, sesame oil, spinach, sprouts, zucchini

It’s known that I’m a fan of all types of Asian food; we’ve posted several Asian recipes which are staples in my kitchen. This is a Korean recipe which I’ve wanted to share with my readers for a quite some time now- for several reasons- First, it’s just really good. Second, its Korean, and most people in Israel (I believe) have never been exposed to Korean food. Third, this dish reminds me of good times. This dish brings me back to my college days. At 17, I left home for what would become the “best years of my life”. Throughout those years, I lived with the same five roommates, all from different cultural backgrounds, all from which I learned so much, food included. Jenny, the Korean representative, was the first to expose me to the tasty cuisine, and Casey, was the one who really solidified my love for it. Bibimbop is Korean for “Mix it up”. It’s a rice and vegetable dish, where each vegetable is cooked separately. Topped with a fried egg and hot chili sauce- this...
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Chestnut Stuffing

Wednesday 24 Nov 2010 | 1 Comment
Filed under: Entrees, Holidays, Main course, Side Dishes Tags: carrots, celery, garlic, sage, stuffing, thanksgiving

By: Deanna Linder From the time you are in preschool in America, children are taught about the holiday of Thanksgiving. We were explained the story of the pilgrims, who came from England on their ships, who happened to meet the friendly "Indians" upon their arrival to America. The two foreign groups then decided to have a feast to celebrate the pilgrims’ arrival and the Indian's making of new friends. This large feast included the eating of turkey, yams, cranberries and other such native items to the East Coast. Ironically, as you get older, you find out that absolutely none of this is true. A. the Indians weren't in fact Indians, but the indigenous people to America, also known as Native Americans. B. The pilgrims did not make friends with the Indians, instead slaughtering them in an attempt to civilize and claim stake to the occupied land. C. One can easily concur that given A and B, that there was no such feast with turkey and the likes. So once you figure this out, you are left with...
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Crunchy Smashed Potatoes

Thursday 21 Jan 2010 | No Comments
Filed under: Side Dishes Tags: garlic, olive oil, potatoes

I know that the name of this recipe isn’t particularly appetizing, but you’ve got to give this potatoes a chance- they are one of the best side dishes! The concept of the recipe is to cook the potatoes first in boiling water until they soften, and then to mash them by hand (in order to expand their surface area) and then finally to broil in them in the oven- they will come out especially crispy and tasty. If you planning to serve these potatoes as a side dish to a main course then the amounts listed below should suffice for 6 people, but if you are serving this recipe to people who prefer the side dishes (over the meat or chicken), then this recipe should be enough for 4 people, and maybe even less. Danya talks about her mom's oven which somehow miraculously produces crispy on the outside-soft on the inside potatoes. Every Friday night dinner at the Weiner family household, these potatoes make their appearance, and every Friday night someone asks Danya's mom- "how did you make them?"...
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