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Friday, December 25, 2009
Merry Christmas!
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Tuesday, December 15, 2009
How to make Latkes with Adam Teeter
I want to wish everyone a Happy Hanukah, Christmas, Kwanza and whatever other holidays are taking place at the moment. Hanukah is not, in my opinion, a great food holiday. At least not in comparison to other food oriented holidays. Thanksgiving is probably the best with its traditions of Turkey, cranberries, pumpkin pie, sweet potatoes, brussel sprouts, stuffing, leftover sandwiches the next day, etc. It's almost a full year away, but I'm ready for Thanksgiving already. Ramadan, ironically, is a great food holiday. While observant Muslims do fast (not the best way to enjoy food) during the daytime, each night there is a sumptuous feast. Even amongst the Jewish holidays, Hanukah doesn't do too well. Pesach Seder is an infinitely better meal than any Hanukah specific foods and meals.
Still, there are some unique food traits to Hanukah worth mentioning. Sufganiyot or jelly donuts are traditional to eat on Hanukah, and who doesn't love a jelly donut? However, I’m willing to guess though that most people identify latkes, or potato pancakes, as their primary Hanukah food treat. Who doesn’t like fried grated potatoes with applesauce on top? If you've ever wondered how to make latkes, well you're in luck this year. My friend Adam Teeter is now starring in his very own latke making instructional video. Learn how to make three kinds of latkes and enjoy the great soundtrack.
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How to make Latkes with Adam Teeter
Sustainability Conference
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Sustainability Conference
Coffee...Bauhaus Style
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6mIrBOgmD7ov499ekSTlXqkc2QCm6uAwTUofixQNrCMyTutM0jL_aOIuKt9r-S5rFBATEwIAByqh7tp2u28P3kNwxb0VHNpzZGM2Ngww1oPMfTqNJy36FpORbvSsGhHdc-Y7-hhWzyQOQ/s320/sucar.jpg)
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Coffee...Bauhaus Style
Wednesday, December 2, 2009
Trying to define Israeli cuisine
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Trying to define Israeli cuisine
Sunday, November 29, 2009
Vino!
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Vino!
Saturday, November 28, 2009
The best thing about Thanksgiving is...
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The best thing about Thanksgiving is...
Thanksgiving Recipes
Turkey - size will vary
Cilantro - one package
Lemongrass - 3-4 stalks
Ginger - 1 good sized knob
Garlic - 4 cloves
Jalapeno - entire pepper
Red Curry Paste - 3 tablespoons
Olive Oil - 2-3 tablespoons
1. Preheat your oven to 325 F. Prepare your turkey for the oven. Cut off the neck, take out the innards, clean the outside of any protruding feathers that are still slightly sticking out. Cut under the skin on the top of the bird, so that you can lift up the skin to place the herb mixture underneath.
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Thanksgiving Recipes
Thanksgiving in Israel
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Thanksgiving in Israel
Wednesday, November 25, 2009
Happy Thanksgiving!
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Happy Thanksgiving!
Tuesday, November 17, 2009
Yarden's Roasted Eggplant
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Yarden's Roasted Eggplant
Sunday, November 15, 2009
Thursday, November 12, 2009
Shuk HaCarmel to be renovated...eventually
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Shuk HaCarmel to be renovated...eventually
Tuesday, November 10, 2009
Corn and Carrots 2 Ways
Corn - kernels of two ears or one can
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Corn and Carrots 2 Ways
Friday, November 6, 2009
Is there anything better than a great chocolate chip cookie?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJC9vtvFpuXCkJsirye5Y8OrahjxIQpr9BYEJL8m14nEHeqyCWDwjrigfOLxVF51jLlxCpbloNzf00Mzwr6-SQ-plxHp-NZpBvHQik6sNT8dYL9tXVCGgP93FDUkoDbce_X5gGH2Ku9xyQ/s200/cookie+collage.jpg)
Ingredients:
1 ¾ cups flour
½ tsp baking soda
200 grams unsalted butter/margarine
½ cup white sugar
¾ cup brown sugar
1 tsp salt
2 tsp vanilla extract
1 large egg
1 egg yolk
1 ¼ cup chocolate chips
1. Preheat oven to 190 C. Whisk flour, baking soda in a bowl and set aside
2. Cut ¼ of the butter into a few pieces and set in a large mixing bowl. Cut the rest of the butter up into pieces and put on a frying pan until melts. Once melted, continuously stir for a few minutes or until it starts to darken and become a more golden color. At this point stir in the melted butter with the non melted pieces in the mixing bowl until it is all melted
3. To the butter add sugar, salt and vanilla and stir until its all mixed well together
4. Add the egg and yolk and whisk for about 30 seconds until mixture is smooth. Let the mixture stand for 3 minutes. Whisk for 30 seconds two more times and after each time let the mixture rest for 3 minutes. By the end it will be a very thick, creamy mixture and very difficult to whisk.
5. Stir in flour mixture and mix around until it’s all incorporated. Add the chocolate chips and mix in.
6. Divide dough into around 16 portions, no more than 8 per baking sheet. The portions should be in a ball and just over an inch high.
7. Cook for 10-14 minutes, rotating the tray halfway through.
8. Take them out and enjoy! And another amazing thing about these cookies is that somehow they get even softer the next day. So make sure you don't eat them all at once, and have some left over for later.
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Is there anything better than a great chocolate chip cookie?
Wednesday, November 4, 2009
Simple Sabich Recipe
Pita (fresh and hot as possible) - 4
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Simple Sabich Recipe
Everything Sabich
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Everything Sabich
Wednesday, October 28, 2009
Wine and Cheese in the Desert
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Wine and Cheese in the Desert
Monday, October 26, 2009
The hummus controversy continues!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7u_M_74-yeMGMD7tjvX78oztV3spmJRoL5R7-PdJCi5D96MdFAlLHIibPkj3DaNrhvBqjACuXREB7Z-oh70UCwPyTp0qww4zoKUztrXfDKhGJiMsjFXGTMvsuF3d4hbbrxZOabsRlz4Od/s200/lebanese+hummus.jpg)
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The hummus controversy continues!
Tuesday, October 20, 2009
Yafo, The New York Times, and more Hummus
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Yafo, The New York Times, and more Hummus
Copyright infringment on hummus?
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Copyright infringment on hummus?
Sunday, October 18, 2009
Georgia and Yemen in a Tel Aviv Weekend
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Georgia and Yemen in a Tel Aviv Weekend
Monday, October 12, 2009
Chicken w/Oaxacan Mole
I was in the US/Paris for the past week and half, and upon returning my Savor Israel partner Alon and his wife Becca had me over for an amazing dinner. The two recently returned from their honeymoon, part of which took them to the Mexican state of Oaxaca. Oaxaca is known for beautiful beaches, mountains, colonial-style towns, and its incredible food. While in Oaxaca they took a cooking class where they learned how to make a kind of mole. A mole is a sauce that can have dozens of ingredients and is very difficult to make. The goal is that one tastes each ingredient that goes into the mole, and when done well you truly taste the complexity of the sauce.
Using ingredients they had brought back from Mexico they made an excellent mole, and one that you can make fairly easily at home. Moles containing chocolate are generally referred to as Mole Poblano, as they originally hail from the city of Puebla. However, because this recipe uses Oaxacan chocolate I'm taking the liberty of changing the name a little. Here are the pictures and the recipe.
The mole before it reduces and after an hour on the stove
Chicken w/Oaxacan Mole Recipe
Ingredients:
Chicken
1 chicken – cut into pieces w/excess fat trimmed away
5 garlic cloves
1/2 onion
Salt and Pepper
Mole
6 pasilla chilies
4 guajillo chilies
½ cup raisins
½ cup almonds
½ cup pecans
2 tablespoons shelled pumpkin seeds
½ cup sesame seeds
1 sliced banana
2 medium tomatoes (10.6 oz/300 g)
4 garlic cloves
½ onion - roughly chopped
4 peppercorns
4 cloves
1 tablespoon oregano
1 tablespoon thyme
1 cinnamon stick
2 cups Oaxacan chocolate or any dark chocolate - broken into small parts
Instructions:
1. Heat a stockpot with a little oil under very hot. Sear the chicken pieces until slightly golden. Add the onion, garlic, salt and pepper and saute for a minute. Add enough water until all pieces are covered in at least two inches of water. Boil for an hour and a half or until the meat is tender. Remove the chicken pieces and save the broth.
2. Make a cut down the length of one side of the chile. Like a butterfly cut. De-vein and de-seed them. Remove the top/stems.
3. Heat up a frying pan and fry each chili individually on each side. Remove them once they blister, approximately 30 seconds, being careful not to burn them.
4. Saute the raisins until they plump, then put them in some water to avoid hardening. Saute the almonds, pecans, and pumpkin seeds until slightly golden and set aside. Separately, saute the sesame seeds until they start to brown and set aside. Saute the sliced plantains for a minute and set aside. Finally, saute the tomatoes, garlic and onion for a few minutes until the onions start to carmelize and set aside.
5. In a blender, grind the chilies first with as much water or chicken stock as is needed. Then grind all the other ingredients: the raisins, almonds, pecans, pumpkin seeds, sesame seeds, tomatoes, garlic, onion and spices.
6. Pour the sauce into a pot and bring to a boil. Add the chocolate and any remaining chicken stock. Reduce to a simmer and stir consistently for over an hour until the mixture takes on a dark color and turns into a paste.
7. Place the chicken pieces in the sauce and let cook for a few minutes until warm. Serve over rice and enjoy!
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Chicken w/Oaxacan Mole
Tuesday, September 29, 2009
Redwoods
This post has nothing to do with food or Israel (I’m breaking blogging rules, sorry) but this is too amazing not to post.
Mike Nichols, a National Geographic photographer, took a picture (above) of a 300 foot tall, 1500 year old Redwood tree. It took him multiple cameras and weeks of setting up to get this shot. Check out the video too on the making of this picture and click here for a preview of the National Geographic article. I promise the next post will be about food:-)
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Redwoods
Saturday, September 26, 2009
Reducing carbon dioxide emissions on Yom Kippur
2 zucchinis
1. With a mandolin or carrot peeler, slice the zucchini lengthwise to get very thin slices. Lay out on a plate with as little overlap as possible.
5-6 Avocados
Jalapeno - half of one pepper, finely diced
1. Cut the avocados in half, lengthwise and throw away the pit. Place on a serving tray.
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Reducing carbon dioxide emissions on Yom Kippur
Tel Aviv 10 block culinary walking tour
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZngaOa96QYS8Z0-85yb52srY0KBC0Zm-QHAilvqEgYAO186m9cWggJjLyKyei2wOS6WMt-VIY7tdie417ohu6dXtdWaWEf7uJIShxYcrUyH8cNfEeluzDXomXPELkCmJQdaqfFT6gG9PI/s200/tel+aviv+map.jpg)
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Tel Aviv 10 block culinary walking tour
Sunday, September 20, 2009
Krembo
This blog post is going to be a tribute to one of my favorite Israeli snacks…Krembo! Krembo is not a kind of food unique to Israel, its similar to a s’more, but I’ve never seen them sold elsewhere. For those unfamiliar, Krembo is an individually packaged snack made of a cracker bottom, an airy cream filling and covered with chocolate.
One sign of winter in Israel is the appearance of Krembo in the stores. If its too hot than the chocolate melts, so they only show up around November. I think Krembos taste great, and I am amazed by their versatility. You can eat Krembo at room temperature which is the classic way. Freezing them makes them just a little bit better in my opinion. You can also zap it in the microwave for a few seconds to get a more s’more type taste.
Check out the YouTube video below on how Krembos are made (Hebrew only). One thing I found interesting was that the Krembos are so delicate they have to packaged by hand and not by machine. Next time you’re in Israel during the winter be sure to have yourself a delicious Krembo.
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Krembo
Wednesday, September 16, 2009
Cool Rosh Hashanah Article
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Cool Rosh Hashanah Article
Finished school and modern Israeli Ravioli
Sauce
Shallots – 12
Cherries (seeded) - 1 pound
Cumin seeds - 1 tablespoon
Black Pepper - to season
Garbanzo beans - 1 can (cooked beans)
Silan (regular honey can be used as a substitute) - 1/3 cup
Parsley - 1/2 a bunch, finely chopped
Salt - to season
Pepper - to season
Add cherries and garbanzo beans and saute for five minutes on medium heat
Add chicken stock, sugar, lemon, and silan. Bring to boil and then reduce heat to a simmer
Cook for 45 minutes until almost liquid has almost completely reduced
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Finished school and modern Israeli Ravioli
Saturday, September 5, 2009
Gluten free and other food allergies
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Gluten free and other food allergies
Friday, September 4, 2009
Figs and Alon and Becca are back
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Figs and Alon and Becca are back
Saturday, August 29, 2009
Mojito - Israeli Style
Ingredients
1-1.5 shots clear rum (high quality preferred)
2 spoons sugar or simple syrup (add more as you like)
Juice of 1 lime
Lots of mint - 2-3 sprigs
Pomegranate jewels and juice
1) Find a big glass (I like to have room for lots of ice in the drink)
2) Add the rum, lime juice, sugar, and mix well. Taste, and add more sugar or lime juice if needed. Add some of the crushed lime peel if you like.
3) Crush mint leaves from one sprig, add to drink and mix
6) Crush the remaining mint leaves, add and mix well. Enjoy!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xouvo63WBN48ETSwqwrXflaEdncBkO4Mq-Rei-C2VNX0Ba3iuSIu3DQI5hsK74sC_UTvNU2rvzTIaKeiqVdzHJu-p8tmLuB81wAIlycXyzH62nvfN3ogmTrBM-zysvP2beXEuULHtdGQ/s200/mojito.jpg)
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Mojito - Israeli Style
Mezcal
One of the more "difficult" things about living in Israel, at least for someone who grew up in the US, is the almost complete lack of Mexican food, let alone good Mexican food. Only after you move to a country with no Mexican food do you realize how much you appreciate great salsa, tacos, guacamole, tostadas, etc...available everywhere.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYtkAFBsavq0zMYu9PuDHH4hR2UssGfnp0ANs7gbmyHGHVafx6i8GzARFKqEfvENTg7WO08WmdqyqYNx3pLeAh8gcgX91PLs9y8lHLEbeW_sIphc8-rrRN9zCQMO1qrH5iROaiKUaTHC0B/s320/mole.jpg)
Mezcal
Tel Aviv
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzm5XfjPFJzbn9KonD7fR3lnuAdK7kkEDb35h-Vh1e-LAp8cI31K3ny1-P7RNi52HZMRMWWQZBblOvLOxPubdQ68lII9vIberRyF4f87ZaH8qW9iK_qoXrUDswPMnchJcHtclJvjaM2H1/s320/2397783848_2ddc467fdd.jpg)
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Mezcal
Wednesday, August 26, 2009
Weekly Recipe - Summer Salad
Ingredients
1 can of ready to eat Garbanzo beans
*you can also buy the dried beans and soak them overnight in water
1 cans worth of Hearts of Palms - cut thinly to 1/2 inch thick depending on taste
10-15 cherry tomatoes - quartered
1/2 red onion - finely diced
Basil - roughly chopped. You can use parsely instead if you prefer.
Juice of half a lemon
Olive Oil
1) Drain the garbanzo beans from the can and rinse to remove the can liquid
2) Mix the beans together with the chopped hearts of palms, quartered tomatoes, diced onion and basil.
4) Mix well and enjoy
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDXsEBk7k1BXBNrMZKCXEugry7UrmU621WhsjKtZmu3_5AXPLalkbqj8oivbchaWnK2gICp_EQRBG2xJSK_fuqDjFRIrc1inUQE1inpQz3KG-xCGmlVJQLeM855o3LSNAWydTjXPJHXxf/s320/3199318264_240d4fc16d.jpg)
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Weekly Recipe - Summer Salad
Things are moving along
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Things are moving along
Wednesday, August 19, 2009
Welcome to Savor Israel Blog
This unusual dish combines simple yet wonderfully kebab-style meatballs and melon. The meatballs cook inside the melon soaking up the subtle sweetness of the melon. For some, the taste may be at first strange, but the result is complex and delicious! You'll be sure to wow your dinner guests with this dish.
Ingredients
4 canteloupe melons
1-1.5 lbs ground beef/lamb or combination
2 eggs
Raisins - roughly chopped
Pine nuts - roughly chopped Fresh Parsley - finely chopped
Cinnamon - 1/2 teaspoon or to personal taste
Salt - to taste
Pepper - to taste
Steps
1) Preheat oven to 350-375 F. Cut off just the very top of the melon, approximately 1/2 inch from the top. Put the top aside and save.
2) Scoop out with an ice cream scooper or a spoon, most of the melon inside. Leave about a 1/4 inch of melon on all sides. Put the melon aside and save.
3) Mix the ground meat, egg, raisins, pine nuts, parsely, cinnamon, salt, and pepper in a bowl and form meatballs. This should make approximately 16 small meatballs.
4) Saute meatballs on a very hot pan to sear the outsides and keep the juices from escaping. Saute for a few minutes, until the sides are starting to brown well.
5) Place four meatballs in each melon that has been scooped out. Add back in chunks of melon that were reserved and any extra raisins or pine nuts if there were extra.
6) Place top back on the melon and wrap in aluminum foil. Place upright in the oven and cook for 1hr.
7) Make sure the meatballs are fully cooked and enjoy!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUzlujzRgSE5FG6siWO_6mD-LtFkQv4AVpTjSGaVO_ixcLpODc2Roc0GIzsY8AJ_GMxKp-VDyIPH_A95gSibmBaVqnJgIHPPSYPK8J-L3GIZX9qz20UfVkeyI8XfOfrKCCGvtBQkP8jXV/s320/horchata-de-melon-cantaloupe-halved.jpg)
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Welcome to Savor Israel Blog