Heirloom Tomato Salad
Dressing1/4 cup extra-virgin olive oil1/8 of a cup balsamic vinegar1 Tbsp SilanSalt and pepper3 medium heirloom tomatoes, sliced6 oz fresh arugula Arrange arugula and tomato on a large plate. Add dressing.
Cucumber Salad
Dressing1/4 cup extra-virgin olive oil1/4 cup white wine vinegarSalt and pepper1/4 tsp of Aleppo pepper3 medium cucumbers, sliced 1/8 inch8 radishes, thinly sliced1/2 cup finely chopped chives2 Tbsp black sesame seeds Arrange radishes in a single layer on a serving plate. Pile the cucumbers on top of the radishes. Sprinkle the chives in the center…
The Simple Art of Summer Salads
With tomatoes and cucumbers at the peak of freshness, Rachel and I wanted to share some enticing and bright summer salad recipes. I’m writing this from New York City. I’m here with my daughters Gabriella and Alexandra, “helping” them move into their respective dorm rooms at Yeshiva University. We’re having a great time dining, shopping…
Tomato And Green Pepper Salad
Dressing2 limes, juiced3 tablespoons olive oil1/2 teaspoon salt 4 medium tomatoes, quartered3 roasted green peppers, diced(canned) Place tomatoes and peppers into a bowl and add dressing.
Decadent Chocolate Lava Cakes
6oz bittersweet chocolate4 oz butter or avocado oil3 large eggs1/4 cup sugar¼ cup flour or two tablespoons potato starch1 tsp vanilla extract½ tsp cinnamon½ tsp Instant coffee or espresso powder optional Preheat oven to 400°F. Generously butter and dust 6 (4 oz) ramekins with cocoa powder or sugar; set aside. In a medium microwave-safe bowl,…
All You Need Is Love and Chocolate
In honor of Tu B’Av, we are presenting you with two fabulous, very easy chocolate recipes. When I was a little girl, my mother worked as a sales lady at David’s World of Fashion, a chain of fashion boutiques in the western and southern suburbs of Sydney, owned by her younger brothers. She worked at…
Chocolate Kanafe Cups
1 cup kataifi pastry1/4 cup tahini2 tbsp maple syrup12 ounces semisweet chocolate chips2 tablespoons avocado oil Line a cupcake sheet with paper cupcake holders.Toast shredded kataifi in a dry pan over low heat.In a small bowl, blend the tahini with the maple syrup, then add the toasted kataifi. Set aside.In a glass bowl, melt the…
Lentil Soup Recipe
1/4 cup extra virgin olive oil 2 medium onions, chopped to a fine dice6 stalks celery, chopped to a fine dice2 medium carrots, peeled and chopped to a fine dice2 medium yellow carrots, peeled and chopped to a fine dice1 medium parsnip, peeled and chopped to a fine dice2 medium Yukon gold potatoes, peeled and…
A Lovely Lentil Soup
For Sephardic Jews, it is customary to eat lentils during the nine days before Tisha B’Av as lentils are a mourner’s food. When we came from Casablanca to Los Angeles, my uncle Albert insisted that my parents rent an apartment in Beverly Hills. So, my parents rented a small apartment on the corner of Charleville…
Poisson en papillote
This recipe is for one portion of fish. Multiply the amount needed for each portion. 1 12”x16” piece of parchment paper1 6oz seabass filet1 large gold potato, thinly sliced on a mandolin6 thin asparagus spears1 roma tomato, cut into wedges1 garlic clove, minced2 tsp of olive oil, dividedSalt and pepper, to taste6 Kalamata olives, pittedA…
Summer Corn Salad
Dressing: 1/2 cup mayonnaise1 Tbsp honey1 Tbsp sriracha or hot sauce1 tsp granulated garlic powder1 tsp salt2 limes, juiced In a small bowl, add mayonnaise, honey, sriracha, garlic powder and salt. Mix to combine well. Add lime juice and mix well. Set aside. Salad: 2 ears of fresh corn or 1 can of corn1 can of black…
Summer Reminiscing— A Fresh Salad for Hot Days
With a recipe for fish “en papillote” This summer, my daughter Gabriella is spending her summer in Jerusalem on a Yeshiva University internship, writing for an Israeli online publication. In every phone call, she tells us about her interviews and of her exploits traveling around Israel visiting the Nova Festival site, Sderot, the Gaza envelope,…
Mini Moroccan Meatballs with Olives
Meatball Mixture:1 pound ground beef1 onion, finely chopped2 large garlic cloves, crushed2 Tbsp potato starch1 large egg2 tsp avocado or vegetable oil½ tsp salt½ tsp mace or cumin½ tsp pepper1 cup finely chopped Italian parsley In a large bowl, add ground beef, onion, garlic, potato starch, egg, oil, spices and Italian parsley and mix until…
Mini Moroccan Meatballs and Olives
My absolute favorite from the Moroccan kitchen—meatballs and olives. In the early 90’s, many of our friends were married in quick succession. We had all become a tight social circle through our involvement in the Sephardic Educational Center, which hosted weekly Classes for the Masses at the Kahal Joseph Congregation in Westwood. (Kahal is the…
Leek and Potato soup
3 Tbsp extra virgin olive oil4 large leeks6 cups chicken consommé, or vegetable broth2 pounds Yukon gold potatoes, peeled and diced into 1-inch pieces2 medium zucchini, diced1 tsp saffron threads1 tsp sea salt, to taste2 sprigs fresh thyme or 1/2 tsp dried thyme1 bay leafPepper, to taste1 cup white wine Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. Place the…
Aegean Blue Seas and Creamy Potato Leek Soup
Most Friday nights, you will find soup as the first course at my home. It was the late eighties. My friend Sheila and I flew from Los Angeles to Athens. From there we took a ferry to the island of Evia. Some of the passengers on the ferry were tourists, but there were also some…
Roasted Eggplant & Pepper Salad
4 medium eggplants3 bell peppers, red, orange and yellow1 large yellow onion, chopped1/4 cup olive oil2 cloves garlic, finely minced3 tablespoons tomato paste½ cup pitted kalamata olives2 tablespoons red wine vinegar2 tablespoons fresh parsley, chopped2 tablespoons fresh mint, chopped2 teaspoons saltblack pepper to taste Heat the barbecue grill (or grill on the stovetop or in an oven…
Ingriye – A Favorite Iraqi Eggplant Casserole
In the early 1970s, the pale blue aerogrammes would arrive every month. The thin, almost translucent paper was folded origami style, into an envelope, with the front addressed to my mother in English. But after my mother would carefully open the aerogramme, the contents revealed a missive written in a tight Hebrew script. I remember…
Ingriye—Roasted Eggplant and Ground Beef Casserole
Tomato Sauce4 tablespoons extra virgin olive oil2 onions, thinly sliced2 garlic cloves, grated or finely chopped1 14 ounce can of chopped tomatoes1 teaspoon salt1/2 teaspoon pepper1/2 cup waterJuice of large lemon Warm olive oil in a skillet over medium heat. Add the onion and sauté until tender.Add the garlic, chopped tomatoes, salt and pepper.Lower heat…
Summer Blush— Sweet Fruit Galettes
One of our favorite desserts to bake in the summer is an easy fresh fruit galette After struggling and complaining about May gray and June gloom, glorious summertime has finally arrived in Los Angeles. And I’m so happy about all the wonderful fresh seasonal fruits available. Nowadays, we have become used to having fruits available…
French Onion Soup
2 pounds yellow onion, thinly sliced4 garlic cloves, chopped4 cups vegetable stock1 1/2 cups white wineChallah, sliced1/2 cup mozzarella, grated1/4 cup Parmesan, grated Heat oil in a large saucepan over medium heat.Add onions and garlic, then partially cover with a lid.Stir often, until onions are golden brown and soft.Add vegetable stock and white wine and…
