culinarygypsy

The spice of my life…a personal journey and philosophy

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  • Recipes
    • “Golden Oldies” iconic and classic recipes
      • Classic Fish and Chips
      • Ceviche
      • Chicken a la King!
      • CHOPPED FRIED “GEFILTE” FISH BALLS
      • Classic Table Side Caesar Salad
      • Moules marinières
      • Moussaka
      • Original Prawn Cocktail… A true golden oldie…
      • Perfect French Fries
      • Serious Ragù Bolognese
      • Shepherd’s pie or cottage pie
      • Sole Meuniere
      • Som Tam Green Papaya Salad
      • THE Best Spaghetti Bolognese
      • Traditional French Onion Soup
      • Welsh rarebit
      • Whole roast bream with potatoes
    • BEEF
      • BRAISED BRISKET JEWISH STYLE
      • Steak Tartare
      • Twice Cooked Beef Short ribs with Dijon-Horseradish Sour Cream
      • Hungarian Goulash
    • Chinese Favorites from the Eight Regional Cuisines
      • Chairman Mao’s Hunan Red-Braised Pork
      • Jinan Style Sweet and Sour Carp
      • Sichuan Kung Pao chicken (宫保鸡丁 gōng bǎo jī dīng)
      • Yangzhou Chao Fried Rice
    • New Nordic and Baltic Recipes
      • Baltic Seafood bisque
      • Pearl Barley Salad with fried sausages and yogurt and kefir Dressing
      • Pumpkin Soup with honey roasted pumpkin seeds and parsley oil
    • Noodles
      • Beef tendon noodle soup
      • Char Kway Teow Beef – Fried Rice Noodles with Beef
      • Pho Bo -Vietnamese beef noodle soup
      • Asian Egg Noodles- Handmade Version
      • Dan Dan Mien
      • Hong Kong-Style Wonton Noodle Soup
      • Pad Thai (Thai style rice stick noodles)
    • Offal
      • Beef cheeks braised in red wine with roasted marrow bone
      • Chopped Liver
      • Fegato alla Veneziana Calves Liver, Venetian Style
      • Oxtail Gyōza or Wontons
    • Recipes from the Spice Islands……..Indonesia, Malaysia and Singapore
      • Singapore Chili Crab
      • Ayam Bakar – BBQ chicken
      • Laksa Lemak
      • Nasi Goreng (Indonesian Fried Rice)
      • Padang Fish Curry
      • Rendang Daging Padang – Padang Style Beef Rendang
      • Bakwan Jagung – Indonesian Corn Fritter
    • Rice
      • Pistachio Basmati Rice Pilaf
      • Sushi Rice
      • Thai Khao pad goong sai khai, fried rice with prawns and egg
      • Lentils, Rice and Caramelized Onions (Mujadara)
      • Paella Valencia
      • Makloubeh (Upside down rice and lamb casserole)
      • Green tea Risotto with pancetta wrapped seared scallops,Adamame Puree and Ponzu sauce with Salmon Roe
      • Thai style Rice Congee with pork or chicken (Kao Tom Moo / Kao Tom Ghai)
    • Sandwiches
      • BLTC grilled cheese, tomato and bacon sandwich
      • Classic Grilled Cheese Sandwich
      • Mozzarella in carrozza
    • Soups
      • Asian Fish Ball Soup with Hand Made Noodles
      • Spiced Split Pea Soup with Garlic Pita Croutons
    • FISH & SEAFOOD
      • GINGER SOY FISH
      • Friday Night Fisherman’s Pie 
    • Poultry
      • Braised Chicken Thighs with Lentils and Tomato
      • Crispy Duck with mandarin pancakes, spring onions, cucumber and plum sauce
      • Bresse Chicken Thigh stuffed with Foie Gras and Braised in chicken and truffle Broth
      • Cornish Hen stuffed with Israeli couscous and tomato and pepper ragout
    • Recipes from the Shuk
      • Slow-Roasted Salmon with Harissa
      • ” Chraime” Sephardic Fish in Spicy Tomato Sauce
      • A Simple Hamin Recipe
      • Chopped Liver
      • Hanukah Potato Latkes Recipe
      • Hummus, the Original
      • Israeli Fish Cakes
      • Kubbeh / קובה
        • Fried Kubbeh
        • Kubbeh Khamoustah (Kubbeh In Sour Soup)
      • Lamb Koftahs
      • Mediterranean Fish Stew
      • PERFECT HUMMUS
      • Stewed Eggplant and Swiss Chard
      • Traditional bean soup recipe (Fasolada)
      • Yemeni Chicken Soup with Hawaij
      • Yemeni Chicken Soup with Hawaij
      • Zucchini, Bulgur and Feta Fritters
      • Israeli Meatballs (“Ketzitzot”)
      • Mahane Yahuda Vegetable Curry
      • Yemenite Beef Soup
      • Beetroot Soup with Black Cumin
      • Falafel
      • Sea Bass with tahini, eggplant and a chick pea ragout
      • Sea bass and beetroot carpaccio with mirin and miso vinaigrette
    • Foie Gras
      • Sautéed Duck Liver and Roasted Pumpkin on Rocket
      • Salt and spice cured foie gras
      • Foie Gras Figs
      • Foie Gras and apple “Tatin”
  • Travelogues
    • A Cebuano Feast
    • A fisherman’s Lunch, Huizhou
    • Potatoes, Sausages and Beer
    • Potatoes, Sausages and Beer – Eastern European Street Food
    • Shuk Mahane Yahuda Jerusalem
    • Shenzhen – A Chinese Cuisine Melting Pot
      • Hakka Lunch
      • Mao Jia Hunan Restaurant Shenzhen
  • Wine
    • Cooking with wine
    • Israel’s Wines of Celebration – by Adam Montefiore
    • New Wines from an Ancient Land – Adam S. Montefiore
    • The Red Revolution – Wine in China
  • About the Culinarygypsy
  • Cuisine Graphics
    • Bali and Indonesia The Spice Islands a melting pot of cuisines
    • Dim Sum Sunday at Victory Restaurant Shenzhen
    • Sichuan Cuisine
    • Xinjiang Tong Gu Te Uighur Restaurant
    • Spice cuisine (dishes from the legendary restaurant “Spice” Conrad Bali)
    • Cafe Marco a La Carte (Marco Polo Shenzhen)
  • Sustainable and Organic F&B
    • Green Jobs – a sustainable restaurant from the inside

Hummus…a recipe for peace?…

August 16, 2020 in Cuisines of the World, Culinary rants, Markets Leave a comment

It has been said that food is a great equalizer, but food has also been the catalyst for many a conflict and wars have even been fought over the origin of a national dish.  While some food conflicts were wacky and harmless, others actually were responsible for change. Sometimes, food wars were caused by misunderstandings; … Continue reading →

The Ambiguous Joys and Mysteries of Jewish Cuisine

August 11, 2020 in Culinary rants 1 Comment

Over the centuries the Jewish people have wandered the face of the globe, sometimes integrating into their host society and in too many instances being forced into separate ghettos but at the same time absorbing various traditions of their adopted surroundings and adapting them to the unique religious and social requirements of their own community. … Continue reading →

Ghost Kitchens……a Manifestation of the Future

Ghost Kitchens……a Manifestation of the Future

July 28, 2020 in Culinary rants 2 Comments

The renaissance of the food delivery industry and associated apps has boosted a “new normal” niche market of meals delivered straight to your door. Most of this has been as a result of established restaurants and fast food providers needing an alternative means of income with their sit-down and take away business being curtailed because … Continue reading →

FOOD FOR THOUGHT– THE GASTRONOMIC FUTURE ….MAYBE!

FOOD FOR THOUGHT– THE GASTRONOMIC FUTURE ….MAYBE!

July 4, 2020 in Culinary rants 1 Comment

“Farm to Table”, “Natural’ and “organic” are all buzz words that food production and marketing people love to use, but truth be told most of the foods in the form we eat them today have never existed in the natural world. The supermarkets and open markets are full of tantalizing fruit and vegetables that have … Continue reading →

DINING IN A CHANGED WORLD AND THE DAY AFTER

April 19, 2020 in Culinary rants Leave a comment

During this period of semi-isolation we have had the chance to indulge in activities that “BC” we wouldn’t have had the time or inclination to pursue. We have also been spending a lot of time being inundated with information on how to cope and change our lifestyle during these unprecedented days of confinement and lock … Continue reading →

CHOPPED FRIED “GEFILTE” FISH BALLS

CHOPPED FRIED “GEFILTE” FISH BALLS

March 28, 2020 in Cuisines of the World, Culinary rants, Recipes Leave a comment

Still in lock down and thinking ahead to pesach (Passover) in about 2 weeks and what we will be able to prepare for the table. Chopped and fried gefilte fish, was a frequent feature on our family menu. This version of fish balls is unique to the English Jewish tradition and seems to have evolved … Continue reading →

Asian Fish Ball Soup with Hand Made Noodles

Asian Fish Ball Soup with Hand Made Noodles

March 25, 2020 in Cuisines of the World 3 Comments

The art of transforming pounded fish flesh into those mysterious little balls of deliciousness deserves our attention even though they are a bit of a bitch to make. One can always buy the MSG laden frozen ones from the local Asian Store freezer section but homemade is always more satisfying and since we do have … Continue reading →

Spiced Split Pea Soup with Garlic Pita Croutons

Spiced Split Pea Soup with Garlic Pita Croutons

March 22, 2020 in Cuisines of the World, Recipes Leave a comment

While we are at home more than usual because of the covid-19 virus, it’s important to stock up on foods that will give us the right balance of  fiber, vitamins, minerals and antioxidants. It also means shopping for food that will last for a protracted period of time — Let’s hope we will not be … Continue reading →

HOME ALONE WITH A PANDEMIC PANTRY

March 19, 2020 in Culinary rants 3 Comments

As the coronavirus continues to spread and self-quarantine now a reality , we are facing the consequence of spending more than the usual time confined home alone or with family / partners etc. Planning a “pandemic pantry” for these trying days can be challenging for anyone, but on the positive side also a chance to … Continue reading →

Grey Mullet Piquanté

Grey Mullet Piquanté

March 14, 2020 in Cuisines of the World, Recipes Leave a comment

Grey Mullet or Buri as it is called here in Israel ( בורי )  is one of my all-time favorite fish for intensive cooking.  This robust fish suits a myriad of cooking methods, sauté, baked, grilled and especially fantastic when minced for fish cakes. Flavor wise grey mullet has herby and earthy flavor that invites … Continue reading →

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Past Posts

  • Hummus…a recipe for peace?… August 16, 2020
  • The Ambiguous Joys and Mysteries of Jewish Cuisine August 11, 2020
  • Ghost Kitchens……a Manifestation of the Future July 28, 2020
  • FOOD FOR THOUGHT– THE GASTRONOMIC FUTURE ….MAYBE! July 4, 2020
  • DINING IN A CHANGED WORLD AND THE DAY AFTER April 19, 2020
  • CHOPPED FRIED “GEFILTE” FISH BALLS March 28, 2020
  • Asian Fish Ball Soup with Hand Made Noodles March 25, 2020
  • Spiced Split Pea Soup with Garlic Pita Croutons March 22, 2020
  • HOME ALONE WITH A PANDEMIC PANTRY March 19, 2020
  • Grey Mullet Piquanté March 14, 2020
  • An Ode to a Meat Ball March 8, 2020
  • REDISCOVERING SHUK HATIKVA (MARKET) March 7, 2020
  • A raw deal… April 18, 2015
  • An Ode to a Meat Ball February 28, 2015
  • Goulash…A winter’s Tale December 2, 2014

Blogroll

  • The Rise of the Pheonix – Revival of Israel’s Traditional Wineries by Adam Montefiore
  • Hakerem – Israeli wines

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Stairway to Heaven….Jaffa Tel Aviv
Tel Aviv or Bangkok? Great noodles
Beating the heat with a cold one! In the Yemenite quarter of Carmel Market, Tel Aviv #carmelmarkettelaviv #telaviv #culinarygypsy #bluedoorscafeTLV #bluedoorscafe
Tel Aviv at days end.....calming
אוקיי... אז כולם כבר צילמו את החמין שלהם באינסטגרם... מניח שאעשה גם את שלי... יצא פגז! okay... so everyone has done their hamin instagram thing...so here’s mine.... I have to say it came out delicious!
December sunshine at the beach....who’s complaining

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