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Jeweled Rice
Saffron strands1/2 cup hot water3 cups Basmati rice4 tablespoons olive oil3 teaspoons kosher salt2 cups shredded carrotsAvocado or vegetable oil for frying1 onion, finely diced1/3 cup sliced almonds1/3 cup raw pistachios1/3 cup barberries1/3 cup golden raisins1/3 cup candied orange peel Place a pinch of saffron strands in a bowl and cover with hot water., then…
Mushroom Miso Soup
6 cups water1/4 cup soy sauce1/4 cup sesame oil2 tablespoons consommé powder1 teaspoon salt4 tablespoons miso paste6 large garlic cloves, chopped1 large onion, thinly sliced1 lb shiitake mushrooms, sliced1 lb cremini mushrooms, sliced1 pack beech mushrooms1 package soft tofu, drained and diced into small squares4 stalks chopped green onion, for garnish In a large pot,…
Rachel’s Orange Blossom Cake
2 small oranges, washed6 eggs, separated1 1/4 cup sugar1 1/4 cup ground almonds2 teaspoons orange blossom water or almond extract Preheat oven to 350 F. Line nonstick springform cake pan with removable bottom with parchment paper. Place unpeeled oranges in just enough water to cover them and boil for 1 1/2 hours or until they…
Tomato Cuajado
4 Tbsp extra virgin olive oil, divided5 medium tomatoes, diced3 14oz cans diced tomatoes, strained1 tsp sugar9 large eggs1 tsp salt½ tsp black pepper4 thick slices of challah (cut into bite size pieces)1 8oz container feta cheese1 cup grated Parmesan cheese½ cup grated Romano cheese (optional)I cup chopped Italian parsleyI egg, whisked for egg wash…
Fresh Basil and Tomato Chicken
In a large skillet, warm extra virgin olive oil over medium heat. Add the chicken pieces skin side down and sauté for about five minutes until golden, then flip the chicken and season with 2 teaspoons of kosher salt and freshly ground black pepper. Transfer the cooked chicken to a dish, then set asideWarm another…
Rachel’s Nutty Kabocha Squash Recipe
1 kabocha squash, about 2 1/2-3 pounds ¼ cup olive oil 1 teaspoon kosher salt ¼ cup avocado or expeller pressed safflower oil ¼ cup currants 1/3 cup pistachios or slivered almonds ½ cup chopped Italian parsley Pinch of saltPreheat oven to 400°F. Wash the exterior of the squash thoroughly, then place on a microwave-safe…
