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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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(Matzah) Lasagna- Two Ways

Friday 6 Apr 2012 | No Comments
Filed under: Holidays, Main course Tags: fresh garlic, ragu, ricotta, spinach

By: Danya Weiner A week of having to eat only unleavened bread (matzah) poses a challenge to all home cooks. Every year I discover though, that there actually is something to do with the stuff, besides the good old matzah brie (an egg and matzah scramble). A few years ago I shot a promotional Passover magazine sponsored by the Israeli meat company,“Adom-Adom”. The chef of the company, Avi Shteinitz, created a surprisingly tasty ragu matzah lasagna. Since then, it’s been in my Passover repertoire and I always get major compliments, the most prominent being the revelation of how similar matzah becomes to lasagna noodles in texture once baked. For this holiday I decided to create a dairy version of the matzah lasagna using the wonderful seasonal greens available during this spring season. Spinach leaves, fresh garlic and leeks found their way into the lasagna, along with fresh ricotta and mozerrella. It was obvious that the veg lasagna version would be just as delicious as the meat...
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Ricotta Stuffed Shells with Pesto

Wednesday 2 Feb 2011 | 3 Comments
Filed under: Entrees, Main course Tags: basil, mozzarella, Parmesan, pesto, pine nuts, ricotta

By: Deanna Linder When I first moved to Israel I really wasn’t much of a cook. I had just finished four years of college, where I lived in a house with six girls, none of whom was much into eating anything other than take-out (including myself). Then I move here, and spend much of my time at my then-boyfriends’ house (now husband) and discover a home full of home cooked meals. Breakfast, lunch and dinner were all eaten at home, and there was always a plate of food, covered in plastic wrap, waiting by the microwave to be heated up for the younger kids as they got home from school. After four years of junk, I really appreciated this way of eating. I started cooking myself and my mother-in-law took notice and bought me my first Hebrew cookbook “Fast and Fabulous” by Israeli cookbook guru, Benny Saida. I started preparing dishes from the book, and I took a major liking to his recipe for pesto. Fast forward about seven years, when starting out as a food stylist, I get a call from Danya...
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Fresh Tarts

Wednesday 10 Nov 2010 | No Comments
Filed under: Entrees, Salads, Side Dishes Tags: balsamic vinegar, beets, blue cheese, feta, mint, pumpkin, ricotta, sage, tart, zucchini

By: Deanna Linder For an American, Israel to me appears to be a tribal society. Tribal not in any violent sense, but meaning "societies organized largely on the basis of kinship" as defined by many anthropologists. It was this kinship, mostly between friends, of no familial relation, that ignited my initial love for the country and its culture. For me, this has translated for a fabulous group of friends who have come as close as possible to the family I miss so dearly. In practical terms, this has translated in many group gatherings-our group rolls 18 deep-where undoubtedly food, and lots of it, is served. When it comes the time to divide the culinary duties, somehow, each time, I am asked to make a "peshtida", the Hebrew term for quiche. In the beginning I found it a bit offensive- the only girl in the group with professional culinary training- is being asked to throw a bunch of ingredients together and throw them in the oven. Then I simply realized that at these group gatherings, peshtida's...
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