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

Category Archives: Cuisines of the World

Guilty Pleasures

July 22, 2012 in Cuisines of the World 1 Comment

I am so sick and tired of feeling guilty when I get a little peckish between meals and even more tired of hearing that old refrain “if you want to lose weight you must eat your last meal before 6 pm”. I mean what the hell I am supposed to do if I get hungry? … Continue reading →

Foie Gras – The controversy, the history and the tradition

June 23, 2012 in Cuisines of the World 1 Comment

According to popular legend it was the ancient Egyptians who discovered the delights of fattened goose Liver around 2500 B-C. They noticed that the liver of the geese in an around the Nile during the migratory season were bigger, paler and much tastier during this period than the rest of the year. They realized that … Continue reading →

In Search of the Holy Grain….Rice

January 24, 2012 in Cuisines of the World, Travel Leave a comment

For as long as I can remember I have been fascinated by rice. The Holy Grain…Rice The first memories are connected to my mother’s chicken soup. Many times instead of the usual vermicelli in the soup it would be served with rice.  I would heap mounds of the fluffy fragrant grain into the soup and … Continue reading →

Using your noodle: The real Chinese diet

October 22, 2011 in Cuisines of the World 1 Comment

I must apologize to all my readers that have not had the pleasure yet of living in or visiting China because this blog is dedicated to those of us expatriates who have had the enlightening experience of seeing our Chinese friends (especially girl friends) wolfing down enormous  amounts of food at least 3 times a … Continue reading →

A Noodlephile’s Journey we

February 18, 2011 in Cuisines of the World 1 Comment

One of the major influences on my culinary psyche was my mother’s menu repertoire Not that it was very large or even by any stretch of the imagination particularly interesting but it did contain certain basic items that every Jewish mother is indoctrinated to force-feed their families. Culinary historians generally agree that the origins of … Continue reading →

In defense of all things fowl

February 6, 2011 in Cuisines of the World Leave a comment

Why do chefs and cooks love poultry? To answer this I quote the patron saint of all chefs, Brillat-Savarin: “Poultry is for cookery what a canvas is for painting. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success.” Jean-Anthelme Brillat-Savarin  (1755-1826) … Continue reading →

Shuk HaCarmel and the Yemenite Quarter

January 19, 2011 in Cuisines of the World, Travel Leave a comment

        Kerem Hatemani To enjoy the tastes, smells and experiences of old Tel Aviv you need to roam the quaint Yemenite Quarter and walk around the little streets and alleys, try the home style cooking that is offered in the local cafes and restaurants. Erez Restaurant is definitely recommended. They offer the usual … Continue reading →

Shuk Mahane Yahuda Jerusalem

January 15, 2011 in Cuisines of the World, Travel Leave a comment

Mahane Yehuda is also known as The Shuk, because it’s the largest shuk in Jerusalem. It takes up a whole small neighbourhood, between Yafo and Aggripas, and is at the heart of a much large shopping complex which stretches up Yafo towards the Old City or up Aggripas, over King George and into the Ben … 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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