I have rarely made Israeli food, but I got a cookbook written by a James Beard award-winning chef whose restaurant I visited this summer that was amazing. While the dish i made is not a traditional kebab, it has a lot of the same elements. Instead of using a kebab sword, this dish uses a […]

This dish is one of my father’s favorite dishes. It takes a LOT of fresh garlic, which is the most time-consuming part of making this dish. You make a lot more of the garlic oil than you need for this dish so you can use it in other dishes later. (That’s what I did.). I […]

I found another great recipe from Mastering Simplicity by Christian Delouvrier (page 246). This salmon dish did not take that long and was pretty easy to make. I started by heating oil and then I added the salmon. I served the salmon over arugula and then poured balsamic vinegar over both the fish and the salad. […]

This Sunday’s entry is Duck L’Orange from page 86 of Mastering Simplicity by Christian Delouvrier. The duck had a strong orange flavor but the tartness of the citrus was balanced by the sour from the vinegar and the sweetness from the Grand Marnier, orange marmalade, honey and sugar. I served the dish with rice cooked […]

Today’s entry comes from Julia Child’s Mastering the Art of French Cooking at page 208. I marinated the swordfish for a few hours with rosemary and thyme, then poached it in white wine.  I served artichokes as a side dish using a recipe from Gordon Hammersley’s Bistro Cooking at Home at page 256 for a […]