Cafe Liz
Kosher vegetarian recipes from my kitchen in Tel Aviv
My mom’s charoset
April 9, 2009 at 3:00 pm | Tags: apple, date, Jewish, parve, Passover, raisin, vegan, walnuts | 2 Comments
This is charoset like my mother makes it. It’s not so pretty, but then again, she says it’s supposed to look like the mortar that was used to build the pyramids (although some would argue that there was no mortar involved, only well-cut stones). Historical accuracy aside, this charoset is pleasantly sweet without being cloying.
There are hundreds of ways of making this traditional Passover spread, one of the key elements on the Seder plate. It can include a wide range of fruits, nuts, spices and wine; mine contains apples, walnuts, dates and raisins. Dates are a staple of Sephardi-style charoset, and this recipe is traditionally Turkish, although it may resemble charoset from other communities as well. Continue reading My mom’s charoset…
Garlic greens paste with romano and walnuts
March 25, 2009 at 1:00 am | Tags: cheese, dairy, garlic, Israeli, pasta, sauce, walnuts | No Comments
On the advice of friends, we are now the proud owners of eight massive heads of garlic, stems still attached. Apparently this is garlic season, so now is the time to stock up for the year. There are several reasons to do so, our friends told us — the garlic that we usually buy, which comes neatly packed in little plastic nets, is grown in China and processed with chemicals. Now, I couldn’t confirm that, but it turns out that China produces 77 percent of the world’s garlic supply, so the claim is entirely plausible. We’re also big proponents of buying local.
You can currently buy fresh garlic heads at the Carmel Market — we saw the heads alone selling for 20 shekels a kilo, while the ones with the stems attached, which our friends recommended, were going for 8 shekels a kilo in the Gaza shook section. There, we found a huge, smelly pile of garlic, with robust bulbs attached to several-foot-long stems and somewhat decaying leaves.We bought 8, for 22 shekels.
Most people who buy garlic this way leave the plants to dry (the garlic heads shrink in the process) and then braid the stems. Now, while it’s quite pretty to have a garlic braid hanging in your kitchen (and supposedly good luck to boot), that seemed like an awful waste to me — why not cook the greens instead? Continue reading Garlic greens paste with romano and walnuts…
Pasta with purple cauliflower and walnut cream sauce
January 9, 2009 at 1:00 am | Tags: cauliflower, dairy, pasta, purple food, sauce, walnuts | 3 Comments
It’s yet another purple dish! As purple food week continues, today we had pasta for lunch, topped with a cream sauce of purple cauliflower and walnuts. Beyond being colorful on its own, the cauliflower lent the sauce a light purple tint. Continue reading Pasta with purple cauliflower and walnut cream sauce…
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All content and photos copyright 2008-2010, Liz Steinberg, at Cafe Liz (food.lizsteinberg.com). All rights reserved. Please seek permission before republishing.