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
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
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
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 known there are few … Continue reading
The autumn has passed and the first heavy rains have arrived. The leaves start to fall and the temperatures begin to drop and the winter chill and shorter days set in. This is when my thoughts turn to slow braised, hearty meat stews and the absolute prince of stews is goulash. I first became familiar … Continue reading
Most every budding chef’s or home cook’s first attempts with meat cooking usually involves some sort of minced or ground beef dish. Whether it’s a first attempt at “spag bog”, chili con carne or meat loaf minced beef is, after chicken, the preferred protein for beginners but strangely enough still seems to get a bad … Continue reading
Heart, Liver, sweet breads, brains, pig’s ears and tongue, oh and we can’t forget the testicals. Yummy!!! So what is it about the innards of animals that send us foodies flying off into deliriums of culinary ecstasy? I like to write about and cook with offal because I love to eat it but let’s face it … Continue reading
