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Israeli Noms: Shakshuka

2014 June 25

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Wow. It’s been three months since I last posted, and I have to say–there’s simply no excuse for the lack of posts. I’m aiming to actually a post per week, and it’s something I definitely intend on following through with.

ANYWAYS, here’s what’s happened since March:

  • Took a month off from work
  • Traveled to Peru
  • Started kickboxing
  • Got a CAT!

Yes, that’s right…I officially took the first steps to becoming a crazy cat lady and got a young, pretty rambunctious (but totally adorable) feline. His name is Milo, and you can catch his picture (and this week’s recipe for shakshuka) after the break!

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Pilpelchuma Recipe

2014 June 23
by Dylan

This is Ottolenghi’s recipe from Jerusalem. I use this paste in a lot of my recipes–it’s versatile, and lasts a really, really long time.

Ingredients:

  • 1 large ancho or pasilla chile, or other dried chile with a little heat
  • 4½ tbsp cayenne pepper
  • 3½ tbsp g sweet paprika
  • 2½ tsp ground cumin
  • 1½ tsp caraway seeds, ground
  • 20 cloves garlic, peeled
  • ¾ tsp salt
  • 5 tbsp sunflower oil, plus a little extra

Directions

  1. 1. Place the chile in a small bowl, cover with hot water, and allow it to soak for 30 minutes. Drain and seed the chile and cut into large chunks.
  2. 2. Spread the ground spices out in a frying pan. Place over medium-low heat and dry-roast them for about 2 minutes.
  3. Put the spices in a small food processor, along with the chile, garlic, and salt. Process a little, then, with the machine still running, pour in the oil and process until you get a sticky paste.
  4. Spoon the mixture into a jar. Seal and store in the fridge, where it will last for up to 1 month.
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The Amazing Allure of Russ & Daughters

2014 March 25

 

Most friends who know me are fully aware that I am not a remotely religious person. I don’t eat on Yom Kippur, I light the candles during Chanukah, and I usually buy a box of Matzo (or, in this year’s case, 5 lbs of it) for Passover. Occasionally, I’ll even bake a loaf of challah for Rosh Hashanah. Honestly, I can’t even remember the last time I was in a synagogue, and no, the tours of ones in Israel don’t count.

I think this is the path most Jews (well, the ones in America, at least) find themselves going down. Back in December, Pew Research published a pretty lengthy study about how Jews in the US view themselves. 30% of US Jews identify as non-denominational! That’s a huge number, and it’s one I am proud to be part of.

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Kitchen experiments: Chocolate Chip Beet Ice Cream

2014 February 28

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It’s 10pm on a Wednesday night, and there’s nothing to do.  Football is over, the Badgers aren’t playing, and I’d rather hang myself than watch the Knicks game. Well, boredom = food, so my roommate and I start rummaging through the frig.

Brussel sprouts, asparagus, Greek yogurt, beets…is there anything we can be creative with? A rush to the computer and some quick Googling turns up a recipe from a guy you may have heard of…Thomas Keller. Yeah, you know, the guy that owns world-renowned The French Laundry (CA) and Per Se (NY)? Well, turns out he likes ice cream. Actually, it turns out he likes beet ice cream. Looks like our “what should we make?” dilemma is solved. Check post-break for the recipe!

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