Posts tagged holiday
Wednesday, December 4, 2013

gruyere black pepper cookies

Gruyere Black Pepper Cookies

It kills me how early the sun sets this time of year. I’m particularly sensitive to daylight and the lack of it renders me almost comatose. I can’t wake up early and by ten pm I’m practically asleep.

Meanwhile the days seem to be asking a lot more of me. Slow down, I keep thinking, there are only so many hours in the day; I’m doing the best I can. But the best-I-can doesn’t seem to be cutting it these days, unfortunately. There’s packing and moving logistics: forwarding your mail, alerting friends and service providers of your address change, ordering new services; there’s work to be done, deadlines to be met, recipes to be tested and written up (not to mention the rest of writing concerning a book); there are seemingly endless edits of things; there’s a matter of getting some exercise (lest you start losing your mind); and so on, and so forth.

Slowly, our apartment is turning into a storage unit. Boxes are beginning to pile up. Things I’d normally put away are strewn about – I’ve all but given up on the place. I get that way before I move. My normal inability to digest clutter forces me to be constantly cleaning, tidying-up, curating so to speak, so the apartment doesn’t become a pig stye. But right before I move, I lose the ability to stay on top of it. Laundry, if it’s not easy to put away, starts to pile up in a messy lump. Right now, in our bedroom, a fold-out chair is groaning under the weight of unfolded sheets. Does it bother me to look at it? Oh, yes. Do I do anything about it? Most certainly, no.

Continue reading gruyere black pepper cookies.

Saturday, September 15, 2012

chocolate chunk and sea salt challah

chocolate chunk and sea salt challah

Believe it or not, but making challah with chocolate and sea salt had been on my mind for awhile now. Years ago, while on a walk getting lost in the city, which was still new to me, I got caught in the mother of all storms. Or so it seemed, because typical to my habits, I never check the weather when I head out for a day-long excursions. It’s a good thing I married a guy with several radar apps on his iPhone, otherwise, I might have gotten blown away by now.

Anyway, seemingly out of nowhere, the skies opened up and dumped what seemed like buckets and buckets of rain on New York. I couldn’t even see individual drops or streams. It was a wall of water coming down with the mightiest of forces. I ducked into the first café I could find to pass the time. Once seated, I quickly scanned the menu and ordered a chocolate brioche bread pudding. I expected a chocolate brioche made into bread pudding, but instead what arrived was regular brioche with generous chunks of chocolate tucked between the bread slices. Even better, I thought. But that wasn’t all. On top of the bread pudding, there was a slight shimmer – a delicate sprinkling of flaky sea salt.

Continue reading chocolate chunk and sea salt challah.

Wednesday, November 16, 2011

quinoa with brussels sprouts and pumpkin

quinoa with brussels sprouts and pumpkin

Hello, friends! It’s been while.

Sorry for the long silence. I’ve been meaning to write for quite some time. I had plans to post a week ago, in fact, while I was in LA for the IFBC Santa Monica conference. But that was the day I felt like the death was coming over me and I wound up sleeping all day in the hotel.

Continue reading quinoa with brussels sprouts and pumpkin.

Monday, September 26, 2011

challah

challah with honey and orange juice

This might be the worst week to be posting a recipe. From where I sit in the living room, I look over to the kitchen – a kitchen I’ll approach only tonight to make an easy weeknight dinner. We’ll feast on shrimp and roasted broccoli night per Andrew’s request. It’s a regular in our house.

Normally, my way of dealing with deadlines is to do a deep dive into the work and disappear in it all together. Sometimes I find myself at two o’clock in the afternoon still wearing my pajamas while typing furiously. The look of me, yet-to-shower, hair in a messy bun, glasses on the tip of my nose – is definitely not bringing sexy back, that’s for sure. But I get work done and by the time Andrew gets home – I somewhat try to pull it together, and by that I mean, yoga pants are my best friend right now.

Continue reading challah.

Tuesday, September 7, 2010

noodle kugel

noodle kugel

A few weeks ago a reader emailed me and asked me for a recipe for noodle kugel. A delicious mix of egg noodles, cottage cheese, sour cream, cream cheese, eggs, and other awesome stuff, noodle kugel is a traditional Jewish dish particularly popular around the holiday time. Popular, but here’s the kicker – noodle kugel is yet another traditional dish I grew up without. I think this is unacceptable, considering I have some pretty deep shtetl roots to show off. Mom, I’m looking at you – kasha varnishkes, and now this! What else are you hiding from me? This guilt thing, well it can work in reverse too.

yum

Despite being so deprived in my childhood, I’ve made various versions of noodle kugel before, mostly because friends would ask for it, but, frankly speaking, it always left me wanting more. I was the Goldilocks of noodle kugel. It was either too sweet, or not sweet enough, or too goopy, or too noodly. I was looking for the perfect noodle to custard ratio, and I couldn’t find it. It was never just-right. And though it’s in my nature to challenge notions when I hear the I-don’t-like-such-and-such, for some reason, in this particular instance, I just accepted what I thought was a fact about noodle kugel – it was just one of those things that was never going to excite me. In other words – I gave up!

eggshells

But that email above, gave me pause. Maybe it wasn’t the noodle kugel giving me problems. Maybe it was the fact that I failed to think properly about the recipe. What would make it good? What would make it so good, in fact, that I would want to eat it all the time? This weekend, determined to make it work for me, I got in the kitchen and played around with enough proportions and combinations, that by the time Andrew was up and ready to have breakfast, I had the winning recipe, cooling on the table. Andrew, an experienced noodle kugel eater, pronounced it a success, and I’m hoping he wasn’t just being nice because he ate a pretty large piece. I ate two whole plates, which hardly constitutes a “proper” breakfast, but I felt that given my 7 o’clock waking time and making a few batches, I felt I was owed a “treat”. Owed by whom – I’m not so sure, but owed nonetheless.

noodle kugel

I look back on this year (and by year I mean the Jewish calendar year) and I have to say that the second half of it has been particularly, ridiculously good to me. It’s been pretty much the bees’ knees kind of a year, all in all. With a year like this, I can’t wait for what the new one will bring. On the almost-eve I enter the New Year with a delicious, new recipe I perfected, a new tradition, and some second helpings of noodle kugel. If this is what the year is foreshadowing for me, I can’t wait. Shana Tova.

noodle kugel

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Sunday, March 28, 2010

spring salad with roasted asparagus

spring salad with roasted asparagus

Who else, besides me, was lulled into thinking that spring is swiftly on its way? Is everyone raising their hands? Yep, that was me too, in sandals and tank tops. You know, I even moved my winter clothes into storage and pulled out the summer ones. And then, just like that, the weather decided that it was toying with us and pulled a switcheroo. This weekend, in New York – HOLY COLD! I mean, winter cold. I had to dig in my closet again for the puffer jacket and the Uggs. Oh weather, stop being so fickle, will you? This, of course, now means that my closet has stuff splayed out all over the place. Winter and summer stuff all mixed together in complete disarray. I just don’t know what to do with it all, but the mess is killing me.

asparagus

I know that East Coast folks are waaaaay overdue for their spring. We had a long winter and we’re ready. Ready for summer dresses and flip flops and going outside with our hair wet. We’re ready for picnics in the park, for lazy strolls at night after dinner, for not having to wear a dozen layers. Please. Let. Spring. Come.

asparagus, ready for roasting

In celebration of the false spring (because we know now we’ve been had), but of course believing this was true spring, I made this roasted asparagus salad because what else says spring like asparagus? It was lemony, it was fresh, it had the bite of watercress. And it was the perfect way to usher in the new season, which, of course, turned out to be a cruel joke.

asparagus, ready for roasting

You could make this tomorrow night for the first night of the Passover and omit the cheese if you’re serving a meat course following. Honestly, it works either way. And I often find that what is missing from the Passover table is a healthy dose of greens. Greens I sorely miss and crave right about this time of year. The salad is refreshing and subtle and kind of everything you want a salad to be. Plus the horseradishy bite of the watercress is a bit reminiscent of maror.

watercress, hydroponic


If you’re looking for more Passover ideas, here are a few from the archives:

Chicken Soup with Matzo Balls
Beef Brisket with Merlot and Prunes
Almond Lemon Torte with Fresh Strawberry Puree
Haroset
Citrus Salad with Cilantro & Mint
Wine Stewed Prunes and Mascarpone

And so for those celebrating, I hope your Passover Seder is warm and wonderful; full of joy and introspection.

Continue reading spring salad with roasted asparagus.