December 25, 2010

Spinach pasta with sundried tomatoes, leek and arugula

You know how sometimes you’re planning to make just a simple pasta dinner and then you wind up spending three hours in the kitchen? No? Well maybe it’s just me.

All I wanted was to fill my carb craving. A nice homemade pasta, with a simple olive-oil based sauce with sundried tomatoes, leek and arugula. Simple ingredients, lots of flavor, not too much work.

But then I decided to make spinach pasta. And then Eitan asked that I turn the pasta into ravioli.

So I’ve included three recipes here — one for the sauce, for those who want just a quick meal; one for the spinach pasta, for those who want higher returns in exchange for a larger investment; and one for the ravioli filling, for the truly crazy.

Coincidentally, the green pasta topped with the tomatoes and arugula wound up looking quite appropriate for Christmas. Continue reading Spinach pasta with sundried tomatoes, leek and arugula …

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December 19, 2010

Nut in our backyard — picking pine nuts

You can buy your pine nuts for 120 to 250 shekels a kilo. Or you can pick them off the ground in a public park or your backyard. OK, maybe that’s a little flippant. It’s quite a lot of work to find them yourself, let alone to find enough to cook with. But they’re there, dropping from indigenous pine trees, and lying dormant in the ground for years — until an enterprising bird or human digs them out, or until [...]

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December 9, 2010

Green wheat with apricots and pecans

Green wheat is one of the oldest methods of eating grains known to mankind. It’s been grown and prepared in this region for thousands of years. It was used in biblical offerings. Before there was rice, there was green wheat. In fact, unlike rice, green wheat is grown and processed locally. When I go to the market, the barrel of green wheat came from the Galilee — not from another continent, like most of our grains and legumes.

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December 1, 2010

Latkes with leek, celery and baharat

It’s the first day of December, the weather is balmy, and it’s also the first night of Hanukkah. The winter festival of lights came as somewhat of a surprise this year — I knew it was approaching, and I saw the growing quantities of jelly donuts at all the bakeries, but for some reason I never internalized that Hanukkah was approaching. Possibly because it still feels like summer. In fact, if it weren’t starting to get dark by 4:15 p.m., [...]

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Cafe Liz: Kosher vegetarian recipes, Israeli food culture, a mix of the Mediterranean and the Middle East.

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All content and photos copyright 2008-2012, Liz Steinberg, at Cafe Liz (food.lizsteinberg.com). All rights reserved. Please seek permission before republishing.