shain

I'm always too worried to try this, but maybe I will try this time. Loosely covered as in too allow airflow or just not in contact with the cheese?

Risotto with apple, butternut squash and blue cheese (Roquefort style, way too mild... It's hard to get good aged cheeses over here). Also had onion, leek, white wine, oregano, lots of black pepper. Finished with some small diced raw apple and pumpkin seeds. We ate it with an overly aged Chardonnay (1999!) that Iv'e found stored in a box while cleaning around. It was quite nice, but nothing like any Chardonnay I've tasted before. A few shaded darker, like brandy with a greenish tint. Tasted woody with some Cabernet flavors and a sharp (but not unpleasant) alcoholic flavor. It was totally worth forgetting about it back then, if only for the laughs

I'm very glad that you are enjoying this! This dish is a showcase of attempting to make the most out of humble ingeridients. Please let me know if you keep modifying it to your taste or try new variations.

Yes, do stick with the granny's for this. Half a teaspoon of allspice might be a good starting point, but I never tried using it in this dish. I'll suggest that you skip the cloves for the first time, they can be very dominant.

Two cabbages is quite an amount, I cook for two so I usually make half a cabbage. If you do double then double everything, make sure to use a very wide pot to allow for sufficient evaporation, maybe remove the lid early to let some moisture escape. Allspice, cloves (be careful with those), bayleaf (I'll sure try this next time) or nutmeg should all be nice additions in moderation. Bacon or bacon fat will work well, but I keep it vegiterian.

Pizza party this afternoon: White pizza with ricotta, mozzarella, eggplant, mushrooms, smoked sea salt, oregano and thyme. Margarita Calzone, filled with eggplant, cherry tomatoes, spinach, mozzarella and some garlic. This one got my mouth burnt all right, this sneaky cheese stay real hot in her little pocket... Spicy tomato sauce, goat cheese, mozzarella. olives, cherry tomatoes. Ricotta, a, figs, aniseed, black pepper, sea salt.

This evening dinner was Japanese inspired dish made with two varieties of zucchini, cauliflower, pan fried soft tofu and mushrooms, a handful of peppermint. Sauced with fennel seeds, aniseed, pepper, soy sauce, garlic, vinegar, lemon zest, toasted sesame seeds. Served over cooked toasted buckwheat. The vegetables were salted to draw out moisture and just heated to serve, so they were very crisp and fresh, yet flavorful and not watery. The flavor combination is very nice, and works surprisingly well, since many of the ingredients have a strong and dominant flavor, yet together they meld into more gentle overall tone over the gently flavored vegetables and tofu. The buckwheat is a wonderful alternative to rice, giving an hearty texture and warm flavor, both compliment the dish well.

Here you go. I always use a scale when baking, so my measurements are in grams, I hope that you are comfortable with those. EDIT: I've moved the recipe originally posted here to recipe-gullet, where I think it will be easier to find in the future.

The butter is not crucial IMO, I like it better than oil, but the amount is too small to be significant. I use no alcohol in this recipe, but I'm sure both dry wine and dry cider can do nicely if added before the cabbage and boiled down.

My apologies for the time it took me to get to writing this down. 1 large cabbage (red or white), stem removed, cut into thin and short strips 2 large granny Smith apples, unpeeled 2 tsp butter (feel free to add more to make it richer) 2 large onions, cut to thin strips 2 large cloves of garlic 2 teaspoons of caraway seeds 1 teaspoon mustard seeds (optional) 1.5 to 2 teaspoons salt (I'll suggest that you will add a pinch or two if your diet allows) 1 teaspoon black pepper 4 to 6 teaspoons apple cider vinegar (or wine vinegar) - make sure to taste and adjust A small bunch of chopped parsley (apx. 4 tablespoons) Remove core from apples and cut to thin strips (apx. 3mm / 1/8 inch thick). Set aside. In a very wide pot, melt butter and saute the onion until golden (do not brown). If you have a mortar and pestle, then gently pound the caraway and mustard seeds to release their oils. Add caraway, mustard seeds and garlic into pot. Saute for 2-3 minutes,until aromatic. Add sliced cabbage and salt. Cook for 5 minutes (note that the salt usually helps the cabbage to soften, if you reduce it, you may need to cook for a couple of extra minutes). Add sliced apples and cover the pot. Cook gently until volume is reduced, and the cabbage mostly softened. The cabbage and apple should retain some crispness, apx. 20 minutes. (obviously adjust this to your preference). Add parsley, vinegar and black pepper and stir well. Make sure to taste and adjust to taste. Sometimes I serve it with short and wide egg noodles or farfalle pasta. One thing to note is to make sure not to over cook it, sine cooking time varies, make sure to check the texture as you go in order to retain some crispness. I believe that you will find that the cooked cabbage and caraway combine to give this dish plenty of wine like aroma.

Oh my I make it almost exactly such, no wine nor sugar (sugar will make this a dessert IMO, apple and cabbages are sweet enough). I think cider will work great (use a dry one), I use apple cider vinegar, I think it rounds the dish. Give me a while and I'll translate my recipe for you.

That's my fault for trying to be clever and avoid uploading them to egullet Tanks you for notifying me. Your breads have a lovely crumb, you can see the shine of a well devolved high-hydration dough.

Lemon-mandarin pound cake, with Greek yogurt and olive oil (both are not notable flavor-wise). An incredible cake, very moist, fresh tasting and light yet rich, just sweet enough.

Toasted fussili in 3 onions sauce, made with caramelized onions, chives, scallions, garlic, black pepper and eggs for thickening. The pasta was toasted in a 140dC oven until lovely brown and nutty. The toasting also helps the pasta keep an al-dante texture.

Alas, I've never tasted a bialy other then my own, I make them based on my mother childhood memories and the combined knowledge of the world wide web

Vegetarian shepherds pie (cottage pie), with mushrooms, lentils, carrot, onion and peas. Very nice in this cold weather.

Recent bakes: Bread with oat bran porridge and many seeds (flax, sunflower, sesame), a bit of caraway and cinnamon. Chewy and crispy with incredible flavor. Bread with roasted buckwheat, coriander seeds and a bit of aniseed. Notable buckwheat flavor with dense and soft crumb. Bialys. Filled with butter fried onion (until deep brown) and poppy cheese, spiced with black pepper post bake. Some wholemeal flour and malt syrup in the dough. The trick with those is to bake them slightly pale, let them chill, and then bake for 10 more minutes to crisp. Also, the filling has a very nice flavor complexity and savory-sweet taste. Pre-bake: Slightly older, and not baked, but rather made on a gas top: Lachuch, made with a thin yeasted batter, spiced with ground fenugreek seeds (it has a savory-sweet aroma, somewhat like artificial maple syrup, but not sweet). The batter is poured over a cold wide pan and then placed on medium heat until the batter mostly dried. then the pan is covered and left to finish baking on a weak flame. The pan is chilled under running water and repeat. It's moist and soft, very lightly chewy and melts in your mouth. Great four soaking thick soup. It was served with a brown lentil soup.

Romanian bean soup (ciorba de fassole) Bell peppers, carrots, lots of celery, paprika: both smoked and sweet, onion, garlic and obviously beans. Finished with plenty of tarragon, some more garlic and a little fresh dill. Served with sour cream, chopped onion and a soft fresh bread with crisp crust.

It seems that you baked it with the arugula on, this is new to me. I would expect it to reduce it's peppery flavor, or am I wrong? I really like arugula, but am not a fan of having a large amount raw leaves on the pizza. Can you describe the effect of baking on it's taste and texture?

It took me a while to get to it, but this evening I added malt to some baked mashed potatoes gratin and it's absolutely amazing, it works really well, giving it a pleasant roasted flavor. It also naked the potatoes brown nicely when baked. However, it does give the non browned mash a slightly grayish color. You should try it. I used 2 tbsp of dark malt syrup for 3 large potatoes (600g)

Tourin blanchi - Soup made with sauteed onions, baked garlic, thyme, a little roux, black pepper, white wine vinegar and eggs. The soup base is an all purpose vegan stock, but chicken stock will probably work just as good, if not better. It has a wonderfully smooth and creamy, yet light texture and a mild garlicky custard flavor. Served with chives and mutli-grain bread croutons (not pictured - didn't wan't them to turn soggy while I take photos).

Minestrone soup Beans, tomatoes, cauliflower, carrot, parsley root, leeks, onion, mushrooms and a little cabbage. Spiced with rosemary, basil, a bit of oregano and enough black pepper to make it chili-hot The one thing that truly "makes" this soup is a large amount of cheese rinds, collected all summer long and kept frozen just for this soup. I simmer the rinds and add the flavorful water to the soup, it gives so much savoriness and a sharp edge. Also some grated Parmesan on top just to glide the lily. I also toast the pasta in the oven, which gives it a nutty flavor and prevents it from soaking too much water, so it can be left in the soup overnight. This weekend I'm going to make French tourin soup, with garlic and eggs.

Phyllo dough cups filled with ricotta cheese, strawberries and honey (with an egg for structure). Topped with strawberry, balsamic vinegar and black pepper syrup, and toasted pistachios. The layers of phyllo were brushed with olive oil and honey, pre-baked, then filled and baked to set the filling. The crust is crispy and slightly sweet (reminded me of palmier cookies), the filling is nutty and milky, with soft creamy texture (even when being low fat - the ricotta is only 5%). The mint leave are more then just for looks, as it compliments he flavor incredibly well

Roasted butternut, carrot and sweet potato soup, with brown butter, chili pepper, cinnamon and ginger.

Not a squash dish per se, but definitely puts it in top front.Couscous with vegetable stew is a North African dish and common in Israel thanks to immigrants from Jewish communities in those countries. In Israel it is by far the most common way to serve couscous. The stew can be made with chicken, beef or vegetarian. The vegetables and spices vary, but the most common are: butternut squash or pumpkin, zucchini, potatoes, carrot, sweet potatoes and onion. Some also add cabbage. Chickpeas are also a must. I use a spice blend of turmeric, paprika, cumin, black pepper and cinnamon.