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Sweet and Savory Crumbles

Wednesday 15 Dec 2010 | No Comments
Filed under: Main course, Sweets Tags: apples, cherry tomatoes, crumble, Goat cheese, red currants, sage

By: Danya Weiner A few weeks ago I met a woman who cooks according to the Chinese doctrine and she told me that in China there are five seasons. The fifth season is the late summer. I think that’s what we’ve been experiencing here for the last few months. This past weekend I felt that finally, all signs of summer disappeared. Even now that the rain has ceased, its actually cold enough to wear the sweaters that thought they really weren’t going to get any use this year. So after posting a soup recipe last week, this week I decided to share a winter dessert recipe. It amazes me that you can take a well-known cooking technique and tweak it just a bit to make it something totally different. A sweet crumble is a classic winter dish, and I love the contrasting characteristics of the dish- sweet and tart, hot out of the oven, served with cold ice cream. You can make a sweet crumble out of almost any type of fruit. In the winter try apples, pears, strawberries, rhubard, or a combination....
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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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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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Sage and Apple Browned Chicken

Thursday 18 Feb 2010 | 1 Comment
Filed under: Main course Tags: apple, chicken, sage

I know it's not so foodie-like to love chicken-it's much cooler to like steak tartar or a marbled steak, but if I had to choose my favorite dish- I would go back on forth between lots of things-as long as the products are high-quality (we'll get back to this) and the preparation is done properly (well also get to this). When I mention chicken, I'm talking about the fresh, not frozen, pinkish in hue, with shiny firm skin type- and I recommended making chicken the day it's purchased, taking it out of the fridge about an hour (whole chicken) to a half hour (parts) before cooking, washing it with cold tap water and patting dry with kitchen towels. I don't recommend removing the skin of the chicken before grilling or broiling because the skin is an important factor in making chicken juicy (you can remove it before it eating). Chicken goes great with fresh herbs such as rosemary, thyme and/or sage, strong flavors such as onion and garlic, sweet rubs such as honey, silan (date honey), or maple...
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