Spring is here! And spring means asparagus is in season. No more boring roasted or grilled asparagus, we’re going gourmet here. Now, gourmet doesn’t mean hard. Actually, while there are a few steps in this recipe (you should read it over once before actually attempting it – you’ll need to do a bit of juggling), it’s quite easy! and impressive looking. Feel free to use store-bought pie crust or even puff pastry, as in the original recipe. Continue reading
Adele’s back to finish off her Friday night meal with some dressed-up rice, because what’s a Shabbat dinner without rice in a Syrian household? Did you miss her chicken and braised carrots from earlier this week? Catch up!
I copied this recipe so long ago out of I-cant-remember-which cookbook, and have been meaning to make it ever since (ed note: we always do that! Do you?). So simple, so delicious. Continue reading
Remember Adele? She made something to serve on the side of the ginger chicken. Check it out:
I thought I was making mechshi cusa (stuffed zucchini), but when I went to get it from my freezer, I realized that I had only had dairy meschi, not meat. I decided to braise baby carrots in the mechshi sauce I already made. They turned out so good!
Please welcome Adele, our favorite brother’s wife, who knows we’re busy so is helping us out on the blog this week with three recipes that make up a great Shabbat dinner!
Hosting Friday night dinner is not as easy as my mother makes it look; especially when you have a baby who loves to climb all over the place. To make it easier, I decided that my recipes needed to have five ingredients or less—and no fussy stuff!
Okay, so have you ever had kibbe? No, not the meat stuffed meatballs that we made a little while back. The kind with a bulgur shell that you fry and eat with lemon or tahine. Well, they’re hard to make. But they’re amazing. I’ve made them before, but never blogged them for you (aren’t I mean? One day I will). Well this has the flavors of kibbe, but is much easier to make.
Why hello there!
This is such a simple dessert, and definitely look harder than they were to make. And they’re amazingly delicious.
I actually baked these for a shabbat dessert, but I can imagine them for a breakfast or brunch party. Of course, because I made them pareve, they weren’t as good as they would be with real butter. But everyone still loved them, they were a hit, and I would make them pareve again! They really are a cross between a breakfast and a dessert, especially with the granola crumble on top. Use good granola (homemade, if possible). It really makes a difference in the final flavor! Also, use good jam. I didn’t use homemade jam on this, only because I didn’t want to think about wasting more than a jar of it! Continue reading
How are you enjoying your chag? Do you miss bread yet? I think we can all hold out for just a little bit longer. I miss my chametz kitchen-supplies most of all, the rest of it doesn’t bother me. Did you eat breakfast yet? Here’s what I had for breakfast: Matzah (or matzo) brei.
Matzah brei is really ugly, or at least mine is. But it’s a Passover staple, so I have to share it with you anyway.
It’s basically scrambled eggs with matzah in it. You can make it sweet, savory, meat, dairy, whatever.
Matzah and cream cheese is THE quintessential Passover dish. Yes, anyone can spend hours making delicious meals (meat or dairy), but sometimes all you want is some matzah and cream cheese! Continue reading
You’re probably not doing much relaxing this Sunday, it’s Passover prep season! That’s right, since tomorrow’s the first seder, you’re probably busy in your hametz-free kitchen, cooking away. Is your local grocery store all out of charoset? Or are you feeling extra eager this holiday season? Maybe you want to make your own.