Commenter

zahavah

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.

  • Website
  • Location: Cambridge, MA
  • Favorite foods: Salpicon. Baked brie. Lavender infused anything (except gelatto). Almond croissants -- how I judge bakeries.
  • Last bite on earth: Baguette. Saucisson sec in Paris. Moroccan food in Israel. Or something new (and kosher) somewhere new.

Latest Comments

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Baguette. A fresh one every morning. Love David Lebovitz!

Weekend Cook and Tell: Love For Legumes

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.

Your bestest Quinoa recipe

Cumin-scented quinoa with black rice and avocado - amazing with cumin and fresh herbs!
http://koshercamembert.wordpress.com/2012/09/05/fingers-crossed/

Weekend Cook and Tell: Breakfast For Dinner

@Alison Herzog - I also traveled through Spain with a stomach full of tortilla espanola. Hope yours came out well.

Weekend Cook and Tell: Breakfast For Dinner

Tortilla española - how can you go wrong with eggs plus sauteed potatoes morning, noon, or night?

http://koshercamembert.wordpress.com/2012/10/22/in-focus/

latkes for a crowd

Impressive - latkes AND sufganiyot!

Weekend Cook and Tell: Holiday Food Gifting

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.

http://koshercamembert.wordpress.com/2012/11/29/snowbird/

Weekend Cook and Tell: 'Tis the Season for Soup

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).

http://koshercamembert.wordpress.com/2012/11/12/fresh-in-my-memory-and-a-favor/

Mejadra from 'Jerusalem'

Very similar to the koshery that I tried in Egypt!

Cook the Book: 'Jerusalem: A Cookbook'

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/)

Weekend Cook and Tell: A Vegetarian Thanksgiving

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.

http://koshercamembert.wordpress.com/2012/11/16/the-rest/

Weekend Cook and Tell: Cooking Up a Storm

Thanks, Alison! Too bad...it's always so fun to see what others have made, especially the pictures!

Weekend Cook and Tell: Freezer Friendly Meals

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.

Weekend Cook and Tell: Cooking Up a Storm

Was the round-up ever published? I'd love to see what people made!

Share Your Sweets: Caramel And Butterscotch

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/

Weekend Cook and Tell: Cooking Up a Storm

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.

http://koshercamembert.wordpress.com/2012/10/29/weathering-the-storm/

Weekend Cook and Tell: The Savory Side of Pumpkin

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/

Weekend Cook and Tell: Keen on Quinoa

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.

http://koshercamembert.wordpress.com/2012/09/05/fingers-crossed/

Weekend Cook and Tell Round Up: Imperfections

Thanks for featuring my picture! I promise the recipe rocks if you stick to Granny Smith or your favorite (somewhat firm) pie apples.

Weekend Cook and Tell: Imperfections

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."

http://koshercamembert.wordpress.com/2012/10/16/shoulder-to-shoulder-and-hip-to-hip/