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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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Granola Two Ways

Wednesday 16 Mar 2011 | 4 Comments
Filed under: Breakfast, Sweets Tags: almonds, Coconut, granola, honey, Nuts, pistachio, poppy seeds, silan, tehini

By Danya Weiner What is there to update when it comes to granola? I’m sure everyone has their own special recipe for homemade granola. Sometimes, when I’m on a healthy kick, I make a large batch of homemade granola, and it’s almost always finished within a few days. The first time I made granola I totally burnt it. The second time I totally burnt the raisins, and I learning that they should be added only after baking. The third time I got it just right, after learning that you have to be on oven-watch, because it has the tendency to burn in an instant. During the Sugat competition I did some hefty online research on Arab cuisine. I came upon a blog, “Taste of Beirut”, which has tons of authentic Lebanese recipes, and some recipes which bring together the Arab cuisine with that of the West. A Lebanese granola recipe caught my attention and I decided to try it. The combination of tahini and silan (date honey) is definitely not new, but to use it as the “sauce” on oats, mixed...
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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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Chicken in Lemon, Honey and Capers

Thursday 15 Apr 2010 | 4 Comments
Filed under: Entrees, Main course Tags: capers, chicken, honey, lemon, thyme

Chicken in Lemon, Honey and Capers A lot of people are scared of making chicken in a sauté pan for fear that the chicken will come out "washed-out", but the truth is that the 'saute-steam' technique is ideal. This technique promises a juicy and tasty outcome. The idea is to sauté the chicken for a few minutes until it's seared and brown, and only then to add the tasty juices, then cover and cook several minutes while the liquids start steaming. The cooking time for this chicken is surprisingly short (20 minutes max vs. at least an hour in the oven for baked chicken). I like to mix sweet (honey) and tangy (lemon and capers) flavors that go well together- and also go well with chicken. I like to use the large capers for this dish, which can be found at specialty food stores and are usually sold as "caper berries". Regular capers may be used as well if you can't find the caper berries, and will do the job just fine. One more thing before we get to the recipe - This Monday we'll be posting...
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