I came across this brilliant recipe while I was flipping through a beautiful cookbook in Barnes & Noble. Unfortunately I didn’t write down the title of the book so I can’t credit the author. I made this salad because I needed to do something with all the radishes and carrots I had in my fridge. I normally make a similar root salad but I felt like trying something new. Thank you, anonymous author, your salad recipe was a big successes. Continue Reading…
I think my purpose in life is to make chocolate bars. I would love to make honest good dark chocolate bars for living. Just like those crafty bars Dick Taylor or Dandelion make. I’m salivating just thinking about pure, rich, slightly bitter and mildly sweet chocolate. I prefer chocolate that is made with two or three ingredients, cocoa and sugar and without emulsifiers or artificial flavors. A high quality dark chocolate could easily convert you from being a milk-chocolate person to a dark-chocolate person. Continue Reading…
Who the hell makes a lentil soup when it’s eighty-something degrees out?……………… I do
I was craving something warm and earthy. Luckily or lucky my guests, the temperature in Los Angeles in the evenings gets cooler.
I adapted this recipe from Green Kitchen Stories blog. Their recipe call for Chanterelle mushrooms but (a) I didn’t have any and (b) the price here for one pound (half a kilo) chanterelles is $42. I’m sure it tastes divine but the the humble crimini mushrooms make a good job as well. Continue Reading…
Chermoula is a marinade that North Africans use in their cooking. It is usually used to flavor fish or seafood, but it can be used with legume and vegetables. Very healthy.
It’s strange, for someone who grew up in a Moroccan home, I only discovered chermoula in my early twenties. I discovered it in Mogador, not the Moroccan city, where my grandmother was born but the Moroccan cafe/restaurant in the East Village in New York.
Café Mogador is where I started to embrace my Moroccan roots. I was amazed by how our friends were fascinated by the north African cuisine that for me was trivial and barbaric.
My mother did cook and braise many dishes with the chermoula ingredients but she didn’t grind them into a paste. Grinding the herbs and spices together creates a pesto like sauce that has a strong and rich flavor. Continue Reading…
Really, Shelly? Avocado? Come on.
Why not? Avocado is a fruit. In South America they eat avocado with sugar, so why can’t it be good with chocolate?
The first time I had this salad was at a Thanksgiving dinner with our beautiful – literally beautiful – friends, Isabelle & Serge.
The food that night was delicious but I was mostly attracted to this salad. I was charmed by the combination of sweet potatoes, their tenderness and the spicy, crunchy onion and, the nutty flavor tahini. I made sure that it stays on my side of the table.
Since Serge gave me this recipe I’ve made it at least five times (at some point we started to get sick of sweet potatoes in general; We have been eating them almost every day for a month to improve some digestion problems that I had.) Continue Reading…
There’s a traditional Moroccan fish recipe that my mother, and the rest of the Moroccan Jews around the world, without exception, make every Friday for Shabat dinner. It’s called cooked fish. Basically, it’s a fish (such as Branzino or Sea bass) cut into pieces and braised with whole garlic cloves, red or green hot peppers, lots of cilantro, and paprika that was mixed with oil. Sometimes they would add carp roe to the dish, which I loved as a kid because they were crunchy. I’ve never met anyone, who grew up in a Moroccan home that doesn’t get nostalgic about this dish. If you ask them who makes it the best, they will all say my mother or grandmother.
“No iPad today.”
“But why not?”
“Because you don’t use your brain anymore.”
“Yes I do.”
“Okay, so can I use the computer?”
“No, Daddy said no electronics today.”
“What if I clean my room or take the garbage out, can I use it then?”
“No.” Continue Reading…
Before I say anything about this rice bowl/salad, I want to get something out of my system.
Hi, my name is Shelly and I am addicted to TED talks.
It started after I turned forty a few months ago. I didn’t mind turning forty, not at all, but my mind did. It felt foggy and confused. It asked a lot of questions and was worried about the future, more than usual. To cope with the overwhelming thoughts and doubts, every evening I turned on the Roku, clicked on the Ted icon and watched people talk about their powerful inventions, journeys, researches & discoveries; the universities and schools that they founded; how their art projects made a difference in the world; their education revolutions, and more. Continue Reading…
The first time I visited Playa Del Carmen was fifteen years ago (f&#$ I’m getting old!). After spending six months in America on tourist visa, I had to leave in order to extend my stay. In New York I met an Israeli girl who had just gotten back from a month in Playa. She described it as an inexpensive heaven and mentioned that her friend Natalie is still there if I’m interested. How do I find Natalie? I asked. It would be easy, Playa is small. She said. The next day, I walked into an STA travel agency (remember travel agents?) and booked a roundtrip ticket to Cancun (which is about a one-hour drive from Playa). Continue Reading…
Would it be terrible idea to send you dates stuffed with walnuts in your lunchbox?
Beyond terrible! Embarrassing! Dates look like cockroaches.
No they don’t! They look like dried fruits. Wait… but what if they are covered with chocolate?
No, they’re still dates. Continue Reading…
Yes, I am alive, and today, after six hectic months, I can finally say, “alive and well.” I survived the move from our two-bedroom-one bathroom townhouse to a three-bedroom- three bathrooms townhouse!. Two-and-a-half bath, technically. Now we each have our own bathroom, almost.
I survived middle school madness. If you live in Los Angeles, you know what I am talking about. Here (like most major cities around the world), if you don’t live in a good school zone you are screwed, unless you get lucky and win a school lottery. Thank God or the universe or both, Leo got accepted to the SAS (School for Advanced Studies) program at our local middle school, which is considered as a good option, and also won two lotteries for two good charter schools. We chose to go with the smaller charter school between the two.
I also survived the long flight to Mallorca and back. I always swear that I will never fly again then a couple months later I find myself squished in economy, cursing my inability to remember how much I hate long flights. It’s the fucking air turbulence, they make me so edgy.
My stomach survived the food in Mallorca. As much as I love Mallorca, I wish it would have been easier to find cafes that have healthier food on the menu. They all serve the same type of Bocadillos (sandwiches); jamon (ham), queso (cheese), atun (tuna) and the famous tortilla Española. I love the Spanish frittata but the problem is that they fry the potatoes before and so does the tortilla. If you eat it once in a blue moon it won’t kill you but every other day is another story.
This recipe is much healthier. You can make a large one or if the batter contains a few vegetables, and is heavier, you can make several small ones, so the frittata doesn’t fall apart. Continue Reading…
The inspiration for these beautiful chocolate palettes (rounds) came from a very chi-chi restaurant cookbook called Eleven Madison Park: The Cookbook. I’ve never eaten at the restaurant, but I heard from the friend who gave me this book as a present that Eleven Madison Park is one of the most extraordinary, upscale restaurants in NYC. The cookbook itself is elegant and inspiring but the recipes are neither typical nor practical, they are extremely sophisticated and fancy. I have never followed a recipe from this book but I’ve concocted many dishes influenced by the brilliant food combinations, unique flavors, and professional techniques.
Leo: Mommy, I feel bad to say that my french toast is delicious.
It’s been a long time…
Two days ago I arrived back from a marvelous week in Paris. It was a trip that my mother, older sister and I have been dreaming to do together for years. (Aunt Shuli tagged along.) For my mother and sister, it was the first time so you can imagine how exciting it was for them and how fun it was for me to see their reactions. We had the best time of our life… until the sixth day of the trip. Continue Reading…
I know, it’s oxymoron to call it shakshuka because shakshuka is always made with eggs but it does taste like shakshuka. The tahini is what gives it the shakshuka flavor. We, Israelis, often eat our shakshuka with tahini.
You can make plain tahini sauce or green tahini with herb such basil and parsley.
Be’te’avon! (Bon appetite in Hebrew)
It’s funny how Moroccan jews are so strict about the distinction between Shabat or holiday food and everyday food – my mother never eat Shabat food on a yom chol , a weekday – and vice versa. In my family I’m considered to be a rule breaker. I make this salad/mezze and other Shabat dishes whenever I feel like or whenever I have in hand some leafy greens that I don’t know what to do with.
You can eat this salad over a bowl of quinoa with some avocado or over a slice of a good bread.
Harissa with a twist – or as Z calls it “Mexican Harissa.” It’s my mother’s recipe but I decided to experiment so I added two chipotle peppers (I bought a bag at the supermarket in Playa Del Carmen, Mexico but you can find them at any Latino supermarket or online. If you can’t find the peppers, you can add a teaspoon of ground chipotle instead). The cheeky chipotle add a magnificent smoky flavor to this North African condiment.
We love it in sandwiches (avocado toast or any style of egg sandwich), rice bowls, couscous, tagines, tacos and sometimes to pasta dishes.
You can’t write a post about matbucha (Moroccan cooked salad) without writing about Yeruham. The cooked salad and the small town in the Negev Desert of Israel go together. The aroma of tomatoes cooking with garlic and peppers being charred over an open flame is the aroma of my hometown – on a late morning on every Friday every house and building you walk into would have that smell. Continue Reading…