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shain

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Everything posted by shain

  1. Dinner 2018 (Part 1)

    Pasta casserole with sour cream and scallions. Topped with crisp buttery breadcrumbs.
  2. Dinner 2018 (Part 1)

    Fettuccine, spinach, mushrooms, mustard.
  3. Thanks, that's a Yerushalmi kugel (I'll edit the post to mention this). I never heard of birthday kugel before either, but making one for my birthday has become a tradition.
  4. A couple of days late with posting. Birthday. (edit:) This is a Yerushalmi kugel, made with caramel and freshly made noodles, flavored with black pepper and ginger, then baked all night long. It got a strange look due to me using somewhat too large and too many noodles. But I decided that I like the look of it, so I left it upright instead of flipping it. Almost forgot the candle.
  5. Dinner 2018 (Part 1)

    Pierogi filled with cheese, beans ans potatoes. WIth caramelized onions.
  6. Lemon, orange, labaneh, olive oil and sumac pound cake. It's a variant of this cake that I make every year:
  7. Pasta e fagioli

    That's a great idea. It will take a month or two before my plant flowers, but I'll try and remember using it.
  8. Pasta e fagioli

    There are two ways in which I make this dish, in first one, listed here, I use one pot to cook the vegetables and beans together. In the other I dice the vegetables and lightly saute them separately in butter. In both the vegetables are blended. The first version has a cleaner flavor, the second a slightly browned, heartier one. I'm not sure which I like better. Ingredients: 450 g dried brown Borlotti beans, soaked overnight 2 onions cut into quarters (250-300 g) 1 large carrot or two small, peeled and halved (150-200 g) 3 medium-sized celery branches, with leaves, halved 2 rosemary branches + a few leaves to serve A small sage branch 1 teaspoon fennel seeds or anise seeds 2.5 teaspoons of salt 6 garlic cloves 2-3 teaspoons "nutritional yeast" (if not using stock) Black pepper, generously One or two tablespoons of lemon juice About 400 g small hollow pasta, such as: Ditalini (rings) or Gnocchini (small shells) 1 teaspoon salt To serve: Olive oil, use an aromatic one Plenty of black pepper Grated parmesan/pecorino cheese (optional, prefer a nutty cheese over a sharp one) A few rosemary leaves preparation In pressure cooker, place the beans, onions, carrots, celery, rosemary, sage, fennel seeds, garlic yeast and salt. Cover with stock or water. Cook until the beans are tender (about 25 minutes under high pressure). Remove the rosemary and sage branches and discard them. Remove a third of the beans, along with any vegetable, and blend smooth. Mix back with the whole beans. Add a little water if the dish is too thick. Add black pepper generously and a spoon or two of lemon juice. Add more salt if needed. To serve: Heat well. Add pasta to each dish. Drizzle with aromatic olive oil, sprinkle with some ground black pepper, a few rosemary leaves, and parmesan cheese.
  9. Pasta e fagioli

    I've tried to keep the recipe brief. The pasta is cooked separately, in salted water, until done to your liking. I go as al dente as I like for any other pasta dish. I'll admit of having very little aversion to rosemary at all, and I find the flavor of the leaves from my plant quite delicate in winter. So yeah, feel free to skip them, that's a recipe, not a legal contract
  10. Dinner 2018 (Part 1)

    Here you go
  11. Dinner 2018 (Part 1)

    Pasta e fagioli.
  12. Lunch! What'd ya have? (2018)

    Sweet potatoes with tahini and peanuts.Black lentils in coconut cream, chili and mint.
  13. Dinner 2018 (Part 1)

    Thai red curry with tofu, butternut, peanuts, coconut milk, charred onion and a few extra spices. RIce noodles with beetroot, panang curry paste, coconut milk, cashew, lemongrass, anise, nutmeg.
  14. Breakfast! 2018

    Jachnun, haminados eggs and spicy-sweet minty tomato sauce. While not the most photogenic food item out there, if you never had a good jachnun, with soft buttery layers and butterscotch aroma from a night-long bake, you are missing out The eggs are also baked all night. The sauce is made of raw grated tomates, mint, spicy red schug and a touch of sugar.
  15. @blue_dolphin Those are made of quark cheese, eggs, a little flour, sugar and vanilla. They are boiled then rolled in sugar and buttery breadcrumbs. I guess I just toasted the crumbs darker than is traditional, hence the color. Actually my parents used to call them by the Hungarian name of túrógombóc (which I was earlier too lazy to check how to spell), images for those looks darker as well.
  16. Dinner 2018 (Part 1)

    A casserole of mallow, onion and sirene cheese, with zaatar and lemon zest. Freekeh (green smoked wheat) cooked to risotto texture, with chickpeas and mushrooms, sage, garlic and smoked paprika.
  17. Dinner 2018 (Part 1)

    Selek is indeed beetroot. The dough is made of semolina and eggs. Some versions add meat to the dough. I make my dough drier and more pasta like, in order to be able to roll it thinly in a pasta machine. Not very traditional, but works great.
  18. The Soup Topic (2013–)

    @Okanagancook True. Textures are important in any dish, and smooth soups are calling for contrast. This reminds me that under the soup surface are thin rice noodles (chewy noodles are another way to add texture and IMO are too often reserved for clear soups).
  19. Dinner 2018 (Part 1)

    Kibbeh Selek ~ semolina dough kibbeh with vegetarian filling of chopped chickpeas, mushrooms and lentils (the original is made of minced meat), flavored with bahart and browned onion. Cooked in a beetroot (selek) soup, with plenty of celery, bay leaves, chickpeas. Flavored with allspice, chili and paprika. Served with couscous.
  20. Lunch! What'd ya have? (2018)

    Spaghetti in lemon (zest and juice), butter, stir fried zucchini, dill, toasted bread crumbs.
  21. The Soup Topic (2013–)

    Sweet potato and carrot soup with indian spices (ginger, turmeric, chili, cumin, black pepper, fennel seeds, fenugreek, curry leaves). Topped with yogurt, and a mixture of pistachios, butter, cilantro and orange zest.
  22. Breakfast! 2018

    Pancakes with caramelized pecans and maple syrup.
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