“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
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
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
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
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
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 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
Originally posted on culinarygypsy:
OK so it isn’t the sexiest food in the world but who doesn’t love a meatball? Or for that matter any kind of ground meat, fish, poultry etc spiced up, flavored, fried, casseroled, stewed or grilled? Satisfyingly delicious and probably one of the most enjoyable things you can eat. Truth be…
Tel Aviv’s Hatikva Market is a culinary gem waiting to be discovered. One of the last authentic markets in Tel Aviv and the best places to sample incredible products and delicious ethnic dishes. Unlike the trendy Carmel Market in Central Tel Aviv or the equally ubiquitous Shuk Mahane Yehuda in Jerusalem, Hatikvah Market is still … Continue reading
Raw-meat dishes can be found in most ethnic and national cuisines — the Vietnamese bo tai chanh , a mix between beef tartare and ceviche with lightly grilled, almost raw beef doused in citrus and served with slices of red onions, fresh herbs, chopped peanuts and crispy rice chips. Ethiopian kifto and gored gored, Lebanese kibbeh … Continue reading
