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Pecan Knafe
Recipe Miel Arabe (Arabic Honey Syrup)1/2 cup water1 cup sugar½ lemon, juiced1 teaspoon ground cinnamon (optional)1 tablespoon orange blossom water (or rosewater) In a small saucepan, bring water to a boil over medium heat. Add sugar and stir until sugar has melted. Add lemon juice, cinnamon and orange blossom water and stir well. Set aside…
SHARON’S RATATOUILLE
1 large eggplant, cut into 2-inch squares5 Mexican squash, cut into ringsOlive oil, for drizzling1 red pepper, cut into 1-inch strips1 orange pepper, cut into 1-inch strips6 Campari tomatoes, cut into quarters1 purple onion, sliced3/4 cup oil1 1/2 cups tomato sauce4 cloves garlic, crushed1 teaspoon oregano1 teaspoon smoked paprika1 teaspoon salt1/2 teaspoon white pepperFresh lemon…
Delicata Quinoa Salad Recipe
Dressing:1/4 cup extra virgin oil1/4 cup red wine vinegar1 tsp Aleppo pepper1 tsp sumac1 tsp garlic powder1 tsp salt Whisk together all the ingredients in a small jar and set aside. Salad1 cup quinoa1/2 cup extra virgin olive oil, divided1 lb delicata squash, washed and cut into thin strips1 tsp brown sugar1/2 lb shaved Brussels…
onion Pissaladiere
onion Pissaladiere 1/4 cup olive oil 3 medium onions, thinly sliced in food processor 1 tablespoon thyme leaves 1 teaspoon salt 1/2 teaspoon pepper 1 garlic clove 1 tablespoon balsamic vinegar 1 sheet puff pastry 1 can good quality anchovies (preferably Spanish) 1/2 cup oil-cured black olives, pitted and halved Capers, for garnish 1 egg…
Solda/Sorda Recipe
6 cups chicken broth2 big pinches of saffron½ cup extra virgin olive oilSalt and pepper, to taste4 cups matzah, broken into silver dollar size pieces In a large pot, bring broth to a boil over medium heat, then lower heat. Add saffron, olive oil, salt and pepper, then cover and simmer for 10 minutes. Remove…
Vegetable Confit
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,…