Pacific cod and caper kebabs

January 17, 2013

This is another great recipe from Ottolenghi’s Jerusalem. It uses capers! Hurrah!!! How can you go wrong with capers? Salted or brined, these tiny flower buds are alright with me. Yotam writes that caper bushes grow wild around the city of Jerusalem. They’re hardy and you can even find them growing out of cracks in […]

Read the full article →

simple Israeli couscous finished with Maldon salt

January 14, 2013

To me Israeli couscous looks like and almost has the same texture as fish eggs. Obviously this is a pasta variety but somehow it seems so different compared to spaghetti and her friends. I love it. This recipe is a snap as an elegant side dish. We had it with salt cod brandade. Mmmmm! The […]

Read the full article →

authentic Napa cabbage kimchi

January 11, 2013

This Napa cabbage kimchi turned out as authentic as the ones I eat at Korean restaurants here in San Francisco. It was fun to make and it took just 3 days before it was ready. (Three days might sound like a long time to some, but I’ve seen recipes where the kimchi had to ferment […]

Read the full article →

Yotam’s baharat-seasoned tabbouleh

January 8, 2013

Our old friend David went to Seattle last year and brought us a little tin filled with the aromatic Turkish powder, baharat, from that city’s famous Public Market. I have been shy about using it. Frankly, I thought the spice mix was for meat dishes only. So I’d sort of side-lined it to the back […]

Read the full article →

“Brazilian” salt cod brandade

January 7, 2013

I like the taste of the French/Italian/Spanish dish brandade. Usually made with salt cod, potatoes, dairy and spices, everything gets whipped together then baked in the oven till golden and delicious. Here’s a traditional brandade recipe from the New York Times. Steven’s been after me about making this for a while. I won’t say how […]

Read the full article →

blueberry Greek yogurt pancakes

January 4, 2013

I know I should have bought a smaller container of Greek yogurt in the first place… We don’t normally eat yogurt by itself. In fact, we usually only have it at home when a recipe calls for it. Like Ottolenghi’s Greek yogurt baba ghanoush. But that scrumptious dish only required two tablespoons. What to do […]

Read the full article →

Ottolenghi-inspired baba ghanoush

December 31, 2012

Steven gave me Yotham Ottolenghi’s new cookbook, Jerusalem as a sort of date-night surprise gift. I’m psyched about it since his previous book, Plenty, was a total success at home. We cooked most of the recipes from the first with hardly any failures. I’m just starting in on Jerusalem but have high hopes. In both […]

Read the full article →

nut and seed granola with date and pomegranate molasses

December 27, 2012

Steven’s been complaining about my cooking lately. Well, maybe not complaining exactly but pointing out a bit clearly that we’ve been in a breakfast rut for a while—bread and coffee, bread and coffee, bread and coffee. Perhaps we’ve both been a little bored with this monotonous refrain. We do eat whole wheat, which is very […]

Read the full article →

halibut in horseradish panko crust

December 25, 2012

This recipe was adapted from health. Old fashioned but I think making a come-back: after all you make it with horseradish and panko breadcrumbs. That’s real style. Straightforward to make, and really tasty, I’ve already served it a couple of times at home. This is perfect for the holidays. I made it over Thanksgiving with […]

Read the full article →

roasted white sweet potato in garlic and ginger

October 22, 2012

Sweet potato’s great! Don’t you love it? I do. I’ve made it seasoned with shoyu and toasted sesame oil, which is amazing. They’re lovely simply oven baked, too. Somehow, I’m disappointed to see so few stories on our blog about this humble tuber. Perhaps this is the beginning of a new culinary trend for us […]

Related Posts with Thumbnails

Read the full article →