I love this Balsamic Vinaigrette because it has enough body to be a great dipping sauce for artichokes and is light enough to enhance every salad. It is also a terrific marinade for chicken or tofu. If you prefer a mustard flavor, click on the link for Mustard Vinaigrette. Prep […]
Starters & Sides
Purée of Pumpkin Soup
I never went pumpkin picking as a child; and I certainly never had Purée of Pumpkin Soup. By the time I had children, schools were taking whole classes to pumpkin patches. My grandchildren go with school and also with their parents. They always seem to pick the largest pumpkin they […]
Schmaltz and Gribenes
My first memory of Schmaltz and Gribenes is of Annie Mae stirring the fat and skin on top of the stove and then pouring it into a jar to keep for my Great Uncle Bob. He came for dinner every Friday night and exclaimed: “Gloria, bring me some Schmaltz.” I […]
Grandma Jeannie and Annie Mae’s Tzimmis
Grandma Jeannie and Annie Mae’s Tzimmis is the name of this recipe. I refer to it this way because my Grandma Jeannie taught Annie Mae, who cared for our family for 60 years, how to prepare it. I find it fascinating that a recipe that originated in Hataivich was handed […]
Simply Orange Sauce
Defrost a can of frozen orange juice, add water, sugar and herbs and voila- you have a basic orange sauce that gets caramelized when baked in the oven over whatever protein you choose. Use this sauce as is, or dress it up by adding a splash of orange liqueur and/or […]
Watermelon Pickles
I first tasted Watermelon Pickles at one of my Mother’s elegant dinner parties. I was a child fascinated by what the cook was creating. She placed a circle of watermelon rind on a round piece of bread and topped it with goat cheese. It was amazing! It was only as […]
Israeli Salad
This colorful, light salad that is seen in Israel on every breakfast, lunch and dinner buffet, has become so well known the world over; that is is simply called Israeli Salad. This salad goes with everything. From adding it to Falafel to spreading it over Schnitzel, Israeli Salad adds color […]
Saganaki (Fried Cheese)
Saganaki is actually the name of the traditional skillet in which you fry the cheese. Wikipedia tells us that fried cheese began in Cairo during the Middle Ages and was popular through the time of the Otttoman occupation. Since then, country after country has put their own spin on this […]
Mashed Potatoes
I love mashed potatoes. Actually, I love all potatoes; but I’m talking about mashed here. I find that I make mashed potatoes most often when I’m serving meat; consequently, I don’t add butter, milk or cream to the potatoes. Olive oil is my “go to” for a little healthy fat […]
Endive Salad
This Endive Salad is special because the endive is mixed with blood orange, avocado and chioggia beets. It is not just white but has both beautiful colors and contrasting textures.? When I saw the rainbow sweet Chioggia beets, I imagined them with juicy, mildly acidic blood red oranges, pale green […]