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Hearty Lentil Soup
One of the greatest treasures I possessed as a child was a brightly colored book called Bible Stories for Jewish children. It faithfully recounted every Parsha of the five Books of Moses. And I faithfully read each story from the Torah over and over. The illustrations by Laszlo Matulay were captivating and distilled the essence…
MeatBalls
Meatballs1 pound ground beef1/2 cup Panko breadcrumbs1 egg1 teaspoon cumin1 teaspoon corianderSalt and pepper Combine all the ingredients and form into meatballs Stew1 pinch of saffron1 cup water1 large onion, chopped2 tablespoons extra virgin olive oil5 small potatoes, peeled and dicedSalt & pepper1 cup cilantro, for garnish Soak saffron in waterCaramelize onions in olive oil….
Moroccan Chickpea Stew
3 teaspoons saffron3 cups boiling water¼ cup extra virgin olive oil6 garlic cloves, finely chopped1-2 Mexican dried chiles, such as Guajillo1 tablespoon sweet paprika1 teaspoon smoked paprika2 teaspoons salt1 teaspoon pepper3 15 ounce cans chickpeas, drained and rinsed1 14 ounce can chopped tomatoes2 tablespoons tomato paste1 cup roughly chopped cilantro In a medium bowl, using…
Chocolate and Pistachio Dipped Meringues
6 egg whites1 1/2 cups sugar1/4 teaspoon himalayan pink salt4 teaspoons corn starch or potato starch2 teaspoons white or apple cider vinegar8 oz dark chocolate1 cup shelled pistachios, roughly crushed Preheat oven to 400°F. Line two baking sheets with parchment paper. In clean bowl of a stand mixer, use the whisk attachment to beat egg…
Preserved Lemons
18 lemons, washed and dried1 cup kosher salt Remove the stem of the lemon. Quarter the lemon lengthwise, with two cuts three-quarters of the way. Make sure that the lemon stays intact.Stuff all sides of the lemon with a generous amount of salt and squeeze lemon closed.Place lemon inside a 1-liter glass jar with an…
