Chocolate Bark

Chocolate Bark

1lb bittersweet chocolate chips 1 tablespoon avocado oil or vegetable oil 1/2 cup raw almonds, roughly chopped 1/2 cup pumpkin seeds 1/2 cup dried cranberries 1/4 teaspoon Himalayan pink salt Place chocolate in microwave-safe bowl. Pour oil on top and microwave for 1 minute, then another minute. Stir chocolate with spatula to make sure it…

Best Passover Brisket

Best Passover Brisket

14lb brisket or shoulder roast 2 large purple onions, cut into wedges 2 cups chicken consommé or water 8 large cloves garlic, crushed 1/4 cup brown sugar 3 tsp sweet paprika 3 tsp kosher salt 1 tsp ground black pepper 1/3 cup extra virgin olive oil 1/4 cup organic Silan (date syrup) 1/4 cup tomato…

Ratatouille

Ratatouille

3 grafitti eggplant or one large purple eggplant, chopped into 1 inch dice 4 tsp kosher salt, divided 2/3 cup extra-virgin olive oil, divided 2 large onions, finely diced 10 garlic cloves, finely diced 1 tsp black pepper 1 tbsp garlic powder 2 tbsp sweet paprika 1 tbsp dried thyme or oregano 4 Roma tomatoes,…

Lamb Shank Tagine

Lamb Shank Tagine

Marinade: ½ cup olive oil 2 tsp salt 2 Tbsp sweet paprika 2 Tbsp turmeric 1 tsp cumin 1 Tbsp fresh ginger, grated or ginger powder 8 cloves garlic, grated 1 cup chopped cilantro Tagine: 3-4 lamb shanks ¼ cup olive oil 1 large onion, grated ½ cup golden raisins, divided ½ cup whole pitted…

Torte Chocolate

Torte Chocolate

6 large eggs 3/4 cup sugar, divided 1/2 tsp kosher salt 2 tsp vanilla extract 1/3 cup avocado oil 2 Tbsp coffee, cooled 12 oz. bittersweet chocolate chips, melted Avocado oil, for greasing Preheat the oven to 335°F. Line the bottom of a springform pan with parchment paper, then grease the sides with oil. To…

Almond Croquant

Almond Croquant

3 cups raw almonds 2 cups granulated sugar Zest of 1 large orange Olive oil, to brush on parchment paper Roast almonds at 350°F for 10 to 12 minutes, shaking them halfway through. In a heavy saucepan, heat the sugar over medium heat. When the sugar has completely melted and is a light amber color,…

Spicy Salmon

Spicy Salmon

1 2-3 lb fillet of salmon, cut into 2” squares 1/3 cup extra-virgin olive oil 8 large garlic cloves, finely chopped 2 large yellow onions, finely sliced 3 tsp sea salt 1 tsp ground black pepper 2 Tbsp sweet paprika 1 Tbsp turmeric 2 tsp garlic powder 4 Roma or plum tomatoes, sliced into thin…

Maman’s Moroccan Fish

Maman’s Moroccan Fish

3 lbs of branzino, filleted and cut into pieces 1/4 tsp kosher salt, for salting fish 1/4 cup olive oil 6 garlic cloves, finely sliced 1 Tbsp cumin 2 Tbsp sweet paprika 1 tsp kosher salt 1 tsp white pepper 1 large yellow onion, thinly sliced 1 red pepper, sliced in thin strips 1 yellow…

The rustic Mushrooms Tart

The rustic Mushrooms Tart

Ingredients 1 sheet frozen Israeli savory dough or puff pastry, thawed 2 large yellow onions, thinly sliced 1 lb cremini mushrooms, sliced 1 lb shiitake mushrooms, sliced 4 tbsp olive oil, divided 1 sprig rosemary 1 large egg + 1 tbsp water, beaten (for egg wash) Salt and black pepper to taste Instructions Preheat oven…

Biscochos Recipe

Biscochos Recipe

4 eggs 1 cup sugar 2/3 cup oil 1 teaspoon vanilla 5 cups cake flour 2 tsp baking powder 2 tsp vanilla essence Pinch of salt 1/4 tsp baking soda Toppings 1/4 cup fine sugar 2 teaspoon cinnamon Or Color sprinkles 1 egg, beaten with 1/2 tsp water Preheat oven to 350°F. In a stand…

Favorite, Festive Purim Cookies

Favorite, Festive Purim Cookies

A favorite of the Ladino kitchen, the recipe for this traditional cookie dates all the way back to medieval Spain Our friend (Queen) Esther bakes the most amazing ma’amul cookies. Ma’amul are a traditional shortbread semolina cookie filled with dates, nuts and spices that originated in the Levant. They are very popular for every family…