yields 2 dozen 12 Medjool pitted dates 2/3 cup almond butter ½ cup almond flour 3 Tbsp cacao powder 1 ½ tsp almond extract or vanilla ½ cup tiny semi-sweet chocolate chips 1 cup chocolate chips(melted for coating) In a bowl, soak dates in hot water for 10 minutes (skip this step if dates are…
4 eggs1 cup sugar2/3 cup oil6-7 cups cake flour2 teaspoons baking powder2 teaspoons vanillaPinch of salt1/4 teaspoon baking soda Topping1/4 cup fine sugar2 teaspoons cinnamon Preheat oven to 350°F.In a stand mixer, combine all the ingredients until the dough comes together and forms a ball.Place dough on the counter and gently knead for about a…
One sheet frozen pie dough ¾ cup almond flour ¾ cup confectioners sugar ½ cup butter 2 eggs 1/2 tsp vanilla essence Splash of rum or ½ teaspoon almond extract, optional 2 cups sliced fruit (apricots, peaches, or plums) and whole berries 1 egg, beaten for egg wash 3-4 Tbsp turbinado or white sugar Defrost…
4-6 chicken thighs, deboned and skinless1 Tbsp extra virgin olive oil1 large lemon, juiced1/4 cup za’atarKosher salt, to taste (omit if spice mix has added salt) Place the chicken thighs in a Ziploc bag with the olive oil, lemon juice and spices. Rub the bag until thighs are completely coated. Allow to marinate for 10…
A Sephardic barbecue is different from the all-American version with hot dogs and hamburgers. This year the 14th of Sivan, which marks the one-year anniversary of my father’s passing, begins on the eve of June 16. It feels so right that the eve of Father’s Day just happens to be my father’s hazkara (yahrzeit, for you Yiddish…
1 large sheet frozen puff pastry, defrosted and cut into 12 equal squares1/2 cup full fat ricotta cheese1/2 cup sour cream1 cup organic date syrup Preheat oven to 400°F.Combine ricotta and sour cream in a fine strainer and allow to drain for 15 minutes.Line a baking tray with parchment paper.Place puff pastry on the tray,…
3 cups whole milk ricotta (drained in a cheesecloth or fine sieve for 1 hour)¾ cup sugar3 large eggs1 Tbsp cornstarch2 Tbsp vanilla2 Tbsp orange liqueur or rum1/3 cup golden raisins1 pinch of salt In a small bowl, combine the raisins and liquor and allow to soak for 1 hour.Preheat oven to 350°F degrees.Lightly grease…
This delicious recipe, called Cassola in Italian, has many variations. About ten years ago, my husband Neil, my daughter Rebekah and I enjoyed a very beautiful vacation in Italy where we visited Rome, Florence and Venice. On our trip, we ate many incredible meals in the kosher restaurants that line the shiny black cobblestone streets…
(Spinach Soufflé)4 tablespoons olive oil, divided1 medium onion, finely chopped1 pound fresh baby spinach1 cup shredded mozzarella cheese1 cup grated Parmesan cheese2 eggs, beaten2 tablespoons heavy cream1/4 cup matzah meal (optional) Preheat oven to 350°F.In a large pan, warm 2 tablespoons oil over medium heat. Add onions and saute until they are golden brown. Set…
1 1/2 cups water 2 tsp of active dry yeast 1 tsp sugar 8 cups of flour 1 cup of sugar 1 tap salt 1 cup milk 4 eggs ¼ cup honey 3/8 cup avocado oil 1 egg, divided, for egg wash 1. Combine dry yeast, warm water, and teaspoon of sugar in a bowl….
1 sheet frozen puff pastry, defrosted3 Tbsp olive oil1 large onion, thinly sliced1 lb asparagus, stems cut in 1 inch pieces, stalks left in 3 inch pieces, kept separate4 large eggs1 cup heavy whipping cream3 Tbsp pesto1/2 cup feta cheese1/2 cup mozzarella cheese1 cup cherry tomatoes, halved1 tsp salt1/2 tsp pepper1/2 cup freshly grated Parmesan…
On my recent visit to Israel, my cousin Mimi hosted a family reunion at her home on a tree-lined street, high on the hill in Haifa, above the Bahai Gardens. All my cousins came with their children and grandchildren and they each brought a dish. The table was bountiful with roasted salmon, Moroccan fish balls,…
Filling2 1/2 lbs. spinach, finely chopped1 cup crumbled feta cheese1/2 cup finely grated Romano or parmesan cheese3 tablespoons flour Combine all the ingredients. DOUGH1 cup warm water1 tsp yeast1 tsp sugar1 Tbsp vegetable or avocado oil1 tsp salt3-4 cups all-purpose flour1 egg, beaten, for egg wash Preheat oven to 400°F. In a large bowl, combine…
Boyos (sometimes called bulemas) are an incredibly delicious spinach and cheese pastry that originated with the Sephardic Jews of the Ottoman Empire. To say that being in Israel for Yom Ha’Zikaron and Yom Ha’atzmaut was incredibly emotional would be an understatement. Neil and I were there as part of the Sephardic Educational Center mission “Giving…
Iraqi Red Rice 2 cups Basmati rice3 1/2 cups boiling water2 Tbsp pareve chicken consommé powder3 Tbsp extra virgin olive oil1 tsp kosher salt1 tsp sweet paprika1 tsp turmeric4 Tbsp tomato paste6 medium garlic cloves, peeled Place rice in a bowl, cover with water and soak for 30 minutes.Add consommé powder to boiling water and…
This rice makes the perfect side dish for a Shabbat meal of fish, chicken or meat. But could also be perfect midweek with beans and a fresh Israeli salad. While Neil and I can trace our roots back to Spain, the different journeys that our ancestors took after the Expulsion in 1492 meant that we…
1 large salmon fillet, center cut2 Tbsp kosher saltFreshly ground black pepper, to taste3 Tbsp Dijon mustard4 green onions, finely chopped2 small bunches basil, roughly chopped1 small bunch Italian parsley, roughly chopped2 bunches dill1 large lemon, sliced into thin rings1/4 cup extra virgin olive oil Place salmon skin side down on a dish lined with…
The best thing about this recipe is the fresh herbs that are layered on top of the fish In the past, you may have read articles in which Sharon and I describe our friend group as The G-d Squad. While some of us have known each other since high school, our sisterhood solidified through our…
1 large fennel, cut into wedges2 medium turnips, lightly peeled, chopped into wedges2 medium heirloom carrots, cut into 1/2″ thick pieces1 large red onion, cut into wedges12 garlic cloves, peeled4 bay leaf2 tsp kosher salt1/2 tsp pepper1 1/2 cups extra virgin olive oil2 sprigs rosemary, for garnish Preheat oven to 400°F.In a medium ovenproof dish,…
10–12 cloves of garlic, peeled½ tsp salt¼ tsp pepper1–1 ½ cups olive oil (tomatoes should be covered at least half way)1 handful of fresh herbs, like basil, oregano, thyme or dill Preheat the oven to 425°F.Place the tomatoes, garlic, salt, pepper and olive oil to a small ovenproof baking dish.Gently stir until the tomatoes and garlic are evenly coated.Sprinkle the…
Confit, which derives from the French verb confire (to preserve), is a cooking method that originated in the Gascon region in the south of France. Friday night dinner is the quintessential Jewish experience. The ultimate reward for a long week of work and school. It’s the showcase for Jewish food, be it matzah ball soup…
