A want-to-be cook who reads cookbooks like novels. Usually dancing. Hard to stop when talking about healthcare. Think I'm French. I'm Zahavah and it's nice to meet you.
Baguette. A fresh one every morning. Love David Lebovitz!
Whoops - recipe: http://koshercamembert.wordpress.com/2011/11/13/but-first/
I've invited friends over for a big bowl of black bean soup with cumin and a swirl of labne (Middle Eastern sour cream). Fabulous, filling, and easy to make.
Cumin-scented quinoa with black rice and avocado - amazing with cumin and fresh herbs!
@Alison Herzog - I also traveled through Spain with a stomach full of tortilla espanola. Hope yours came out well.
Tortilla española - how can you go wrong with eggs plus sauteed potatoes morning, noon, or night?
Caramel when making a balsamic caramel sauce (for olive oil ice cream)!
This year I skipped the frying. Instead - olive oil Cointreau cake!
Impressive - latkes AND sufganiyot!
Graham crackers! I used to visit my grandmother every year around this time and she'd always bribe me to drink my milk by giving me chocolate covered graham crackers. This year, I made them myself. They travel well and last a few weeks in an airtight container.
It's so hard to pick a favorite soup as the temperature starts to dip. As a recent convert to the ancient grains religion, I made a mushroom soup with wheat berries earlier this month. It has a fragrant light broth, large chunks of mushrooms, and nutty wheat berries. Sprinkle with fresh parsley and dill to brighten everything up(always a good strategy with any soup).
Very similar to the koshery that I tried in Egypt!
I love Middle Eastern street food, especially falafel with french fries in laffa (large flat bread, sort of like a yeast tortilla). I'm also a bit obsessed with tahina these days and I actually just made the roasted butternut squash and red onion with tahina and za’atar from Jerussalem: The Cookbook (http://koshercamembert.wordpress.com/2012/11/17/close-to-their-origins/)
I asked a vegetarian friend what her family at at Thanksgiving and she responded, "the same as you, just no turkey."
Just today I made a skillet cornbread. I was aiming for a non-dairy recipe and discovered a great trick: make a "milk" out of corn. It gives the bread a deep corn-y flavor, what with two types of cornmeal and this liquid gold.
Thanks, Alison! Too bad...it's always so fun to see what others have made, especially the pictures!
Hmmm....here are the links and hopefully they'll work this time:
I just looked in my freezer and I found some salpicon meat (http://koshercamembert.wordpress.com/2012/09/23/a-slam-dunk/) -- just defrost, chop up some lettuce and tomatoes and fill a tortilla -- and already-scooped almond butter chocolate chunk cookie dough (http://koshercamembert.wordpress.com/2009/05/17/not-so-traditional/). Great discoveries and I have two cookies in the oven right now.
Was the round-up ever published? I'd love to see what people made!
Whoops - I forgot to provide a link to the tarte tatin aux poires et vin / pear tarte tatin with red wine caramel! Here it is: http://koshercamembert.wordpress.com/2011/10/16/the-chase/
I was visiting NYC this past weekend where there were lines around the block to just enter grocery stores. I was lucky to get the last train out and to not lose power in my home in Boston. I did, however, come home to a nearly empty fridge. With a little extra time to read and some scrounging around, I pulled together a stew and managed to write about it.
Also, don't forget to toast your pumpkin/squash seeds and season with salt and spice: http://koshercamembert.wordpress.com/2009/02/19/warm-crunchy-bites/
I've actually never liked sweet pumpkin dishes, and always opt for the savory and/or spicy. Assuming you consider butternut squash a pumpkin (which I believe it officially is), try these two soups.
1) The first one I call quite simply spicy butternut squash soup and its heat comes from red pepper flakes. http://koshercamembert.wordpress.com/2009/12/09/the-first-snow/
2) The second one is butternut squash and cannellini soup with chermoula. This is really hearty and the spice comes from Chermula, a Moroccan spice paste. http://koshercamembert.wordpress.com/2012/01/19/the-weekend-end/
I agree - quinoa's texture can be, well, difficult to get used to. I like mixing it with grains, like in this cumin-scented quinoa with black rice and avocado. It's a winner.
Thanks for featuring my picture! I promise the recipe rocks if you stick to Granny Smith or your favorite (somewhat firm) pie apples.
This weekend I made an pomegranate apple tarte tatin with a half-dozen varieties of apples. At least on of those varieties (I suspect Honeycrisp) doesn't hold up well in pie and I ended up with a whole lot of mush. It wasn't very pretty to look at, but inspired by a recent Melissa Clark NYT article (http://www.nytimes.com/2012/10/10/dining/renaming-a-dish-gone-awry-a-good-appetite.html), I decided to serve "pomegranate applesauce tart tatin."