*You’ll just have to trust me that Jerusalem artichokes taste much better than they look. Ingredients 2 medium onions, chopped 2 tablespoons olive oil 1 clove garlic, minced 1 and 1/2 pounds Jerusalem Artichokes, scrubbed and quartered 4 cups chicken broth juice of 1/2 lemon salt, pepper to taste Directions 1) Slowly saute onion in…
Ingredients 5 cups flour, sifted 1 cup sugar 1 cup oil 4 eggs 2 teaspoons baking powder pinch of salt 1/4 cup orange juice Filling: any flavor pie filling, preserves, jam Directions 1) Mix all ingredients together in a bowl. 2) Refrigerate the dough for several hours. 3) Roll out the dough on floured pastry…
*Every Shabbat I buy too much challah, on purpose. The reason: leftover challah bread makes the best French toast you will ever put in your mouth! I Ingredients 6 large eggs 3/4 cup milk 3/4 cup heavy cream 1 teaspoon vanilla 1/4 teaspoon cinnamon 2 tablespoons butter, divided 8 (1-inch-thick) slices challah bread 3 cups…
*I realize that brownies are by no means a Middle Eastern or Mediterranean tradition. I’m not even going to feign a connection. However, I feel compelled to share with you this brownie recipe from my America’s Test Kitchen cookbook. Brownies and pecan pie are my go to desert for company and so I’m always looking…
Ingredients 2 16 ounces cans cooked chickpeas, drained 1 tablespoon olive oil salt and pepper 1 teaspoon cumin seeds 1/4 cup unsalted butter 2 garlic cloves, minced 1/2 cup onion, diced 1 tablespoon flour 1/2 teaspoon ground coriander 2 cups water 2 smoked chipotle peppers in adobo sauce from can, diced 1 (14.5 ounces) can…
*The hamantashen is the classic purim cookie, served in every classroom party across Israel. In theory, the idea of the cookie is a little gross. The cookie’s three-cornered shape represents Haman’s clipped ears. Move past the fact that a poppy-seed filling seems like the ear hair (YIKES) and these cookies are a wonderful treat and…
Ingredients 1 ½ cups all-purpose flour 1 ¼ cups quick cooking oats 1/3 cup sugar 1/3 cup light brown sugar ¼ teaspoon baking soda ¼ teaspoon salt ½ cup chopped pecans 1 and ½ sticks unsalted butter, softened 1 cup rasberry preserves Directions 1. Preheat the oven to 350 degrees. Grease a 9 inch square…
Ingredients 1 tablespoon olive oil 1 onion, chopped 3 garlic cloves, minced 1 teaspoon jalapeno, seeded and minced 2 red bell peppers, chopped 8 tomatoes, seeded and chopped 2 (28 ounce) cans diced tomatoes, drained 1/2 teaspoon hot paprika 2 teaspoons sweet paprika 1 teaspoon turmeric 1 and 1/2 teaspoon salt 1 teaspoon pepper 1…
With the close of Passover, I imagine by now you have restocked your pantry with flour, baking soda, and your other baking needs. I eat my fair share of chocolate covered matzah during Passover but I’m still ready for a nice baked desert once the season of unleavened bread is over. If you love bananas…
Welcome to B’tayavon by Shelley Neese View our expanding list of Israeli recipes In June 2000 I married my college sweetheart. We had a big wedding in Moss Bluff, Louisiana at the church my father pastored for thirty years. Three weeks later—barely getting the “just married” scribble off our car—we packed everything we could in…