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2010, Page 4

fennel-split-cafe-liz

Carmelized fennel root

They say that people either love licorice or hate it, and the licorice battleground happens to fall right through the middle of our household. Since fennel has what I would describe as a licorice flavor, I’ve never been a big fan. But this recipe, which I’m blatantly, um, borrowing from …

red-curry-paste-cafe-liz

Thai red curry

In the back of my fridge is a slowly shrinking bag of green mush that I've been guarding jealously. It's the remainders of the half-kilo of handmade green curry paste that we purchased from our favorite restaurant in Chiang Mai, longer ago than I should probably admit (OK, it was …

galgangal-turmeric-root2-ca

Cooking Thai in Israel: Galangal and turmeric enter the market

Traveling through Thailand in 2008, we fell in love with the cuisine -- fresh vibrant vegetables prepared with an exotic array of spices. So exotic, in fact, that you couldn't find them all here. Determined, I asked a few random Thai women at the Carmel Market where they found fresh …

loquats2-cafe-liz

Brandied loquats

All it takes is one ingredient to turn loquats (or any other stone fruit) into a sweet, alcoholic concoction: sugar. This fabulously simple preparation comes from my sister-in-law Ora, who got the basic concept from the Encyclopedia of Country Living. Ora presented us with little containers of brandied loquats for …

5-greengrocer-in-aswan

10 days in Egypt

So close yet so far away. We spent 10 days in Egypt last fall, and what better time to post my write-up than during the Passover season? While being a slave in Egypt probably wasn't so fun, being a tourist there isn't bad at all. Cairo is a quick 1-hour …

biscotti1-cafe-liz

Chocolate Passover biscotti

These biscotti have a tendency to vanish. Biscotti are twice-baked cookies, once into a loaf, and the second time after being sliced, and until crunchy. Something about the denseness means they don’t lose much — if anything — from being made with matzo meal instead of flour, and thus kosher …

fruit-soup-cafe-liz

Matzo balls in Persian fruit soup

I had a particular Persian meatball dish in mind when I made this — meatballs stewed in a broth of dried fruit. Fruit plays a central role in savory cooking in Persian cuisine. While dried fruit is more commonly associated with another holiday, Tu Bishvat, Passover also happens to fall …

cranberry-charoset

Cranberry charoset

This is a play on a classic charoset — a Sephardi-style nut/date spread with a decidedly new-world twist. Cranberries are a new-world fruit, so it’s highly unlikely that they started appearing in any traditional Jewish cuisine too many centuries ago. But hey, it’s been 500 years since Columbus sailed the …

mushroom-croquettes1-cafe-liz

Passover mushroom croquettes

Pork-obsessed Spanish cuisine is not known for being kosher friendly, but classic croquettes can easily be made not only kosher and vegetarian, but kosher for Passover, to boot. Croquettes are breaded dumplings filled with a bechamel cream, flavored with any number of things. I learned the technique from my friend …

passover-cafe-liz

Passover 2010 on Cafe Liz

Passover is rapidly approaching. The stores have already stopped stocking my favorite cookies and chocolates (no baker’s chocolate for Passover? really guys?) You, like us, are preparing for the week of unleavened bread, whether that means planning a seder, or just coming up with things to eat for the week. …