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Hanukkah Latkes
Parsnip and Carrot Latkes 6 medium heirloom carrots 2 large parsnips 1 large russet potato 1 large yellow onion 1/2 cup flour 1 teaspoon turmeric 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Oil and carrot for frying Peel and grate carrots and parsnips. Wash any traces of dirt from the potatoes. Grate…
Tortitas
Moroccan Tortitas 6 eggs 1 cup sugar 1 cup oil 2 teaspoons anise extract or 2 tablespoons arak liquor (optional) 1-2 tablespoons anise/fennel seed, to taste 2 tablespoons toasted sesame seeds 2 teaspoons baking powder 4 cups flour In large bowl on stand-up mixer, mix eggs, sugar and oil until well blended. Add the anise…
BOTTARGA SPAGHETTI
BOTTARGA SPAGHETTI 4 garlic cloves, shaved or thinly sliced½ cup extra virgin olive oil, plus 2 moretablespoonsPinch of red chili flakes or Calabrian Chile1 teaspoon fresh lemon zest1 finger of bottarga1/2 bunch of parsley, finely chopped In a small sauce pan, warm olive oil over low heat. Add garlic and sauté until golden, about 2…
Saffron Meatballs
1 pound ground beef1 small yellow onion, grated and drained of liquid2 garlic cloves, grated4 tablespoons potato starch1 egg1 teaspoon cumin1 teaspoon coriander2 teaspoon salt1/2 teaspoon pepper Place all the ingredients in a large bowl, then mix to combine well.Line a baking sheet with parchment paper.Form mixture into small meatballs, then set aside. Stew1 pinch…
Burrata Caprese Salad
1 lb tricolor cherry tomatoes, halved lengthwise1 small red onion, thinly sliced1 bunch basil, torn1 ball burrata cheese1/4 cup olive oil1 lemon, juicedSalt and pepper, to tasteGenerous drizzle of balsamic glaze Arrange cherry tomatoes, purple onion and basil around the edges of a shallow bowl. Dress the salad with olive oil, lemon juice, salt and…
