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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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Farmers Market Summer Meal

Sunday 10 Jul 2011 | 8 Comments
Filed under: Main course, Salads, Side Dishes Tags: artichokes, corn, mozzarella, prosciutto, spinach, tomatoes

This week’s post is a guest post by Shir Halpern, food writer and founder of the Tel Aviv Farmers Market. One evening at an event in the Farmers Market, Danya and Deanna invited me to do a guest post on their blog, and I immediately said “Yes”! I met Danya some years ago while working at the Israeli culinary magazine, “Al Hashulchan”. I was cooking and she was photographing, and we found many common passions for food, styling, design, dishes, knives (cooking of course) and food magazines. Any chance I get to have the food I make photographed professionally I jump at; it brings out the visual, creative side in me and allows me to “play with the food”- to think not only about the flavors of the food but also the colors, texture and feeling. Doing this with Danya and Deanna is about as good as it gets- it was an honor for me to cook and for them to do their thing. Even better was that when I got to the studio, they had just finished shooting the cinnamon pull apart bread- and...
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Banitsa- Bulgarian Feta Pastry

Wednesday 1 Jun 2011 | 4 Comments
Filed under: General, Holidays, Main course Tags: feta, filo dough, spinach

By: Danya Weiner A year and a half ago, when I started researching blogs before creating this one, I would find one blog which would lead me to the next, and that one would lead me to another one, and it would go on like this until I had seen/read/researched too many to remember. Almost every blog has a links section, with links to other blogs, which really surprised me at first. Since I come from a very competitive line of work, I was delighted to see that in the blogosphere, the rules were quite different. In light of this camaraderie and the upcoming Jewish holiday, Shavout (the celebration of the harvest) we decided to join forces with two other popular Israeli bloggers, Maya Marom from Bezek Alim and Roni de Leede from Home in Style (both blogs are only in Hebrew). We met at Roni’s beautiful, pastoral house, where we cooked and photographed three recipes, one from each blog. On Shavuot it is customary to prepare dairy-oriented dishes, so I decided to make Banitsa, a Bulgarian filo...
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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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Pasta with Tomatoes and Spinach

Thursday 5 Aug 2010 | No Comments
Filed under: Main course Tags: pasta, spinach, tomatoes

My husband works in Berlin a lot. There are many disadvantages being that he works so far away, but also some advantages (hopefully he's not reading this). Every two months I join him for a weekend of shopping, restaurants and culture, and then come back to my kids on Sunday. Besides the many shoes and clothes I come back with, and the trinkets that he sometimes brings me, I have come to know one of the most amazing cities, which happens to be also a culinary capital that could give a fight to Paris and NYC. This recipe happens to be from the popular restaurant chain "Vapiano", an Italian, serve yourself restaurant with an unpretentious menu consisting of salads, pizzas and pastas only. In the entrance to the restaurant you are handed an electronic card which you bring with you to the food stands. Each dish has a separate stand, so that if you are craving salad and pasta, you have to stand in both lines. The electronic card is charged at the food stands and you pay when you finish according...
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