Coriander Mustard

Ya gotta love when an experiment comes out awesome the first time.. You can save yourself some time by buying dry mustard (powder), but if you like your mustard sharper, take the three minutes to grin... Read More

Pumpkin Parfait

Pumpkin Parfait 500-600g pumpkin, cubed 3 c. water 1 c. sweet white wine 3 packets Splenda 1/2 tsp. cinnamon 1/2 tsp. cardamom 2 containers leben soft cheese Equipment: immersion blender 1) Put the pu... Read More

Strawberry Walnut Vinaigrette

This is a light, creamy vinaigrette for bitter leaf salads. It is very low fat, but the walnuts act as an emulsifier, so you can add as much as double the oil the recipe calls for.... Read More

Zucchini and Eggplant with Leeks

This is a very mild dish, more of a test to see the minimum amount of oil needed to make eggplant cook well. This dish can be reheated for Shabbat since there’s very little liquid released. Add ... Read More

Quick Beet and Kohlrabi Pickle

Quick Beet and Kohlrabi Pickle Makes 1 quart 1 medium beet, sliced into thick julienne 1 medium kohlrabi, sliced into thick julienne 1 medium onion, sliced into strips 2 c. small cauliflower florets 1... Read More

Grilled Trout with Fennel

Grilled Trout with Fennel 1 whole trout, gills and innards removed 1 small onion, sliced into strips 1 small fennel bulb, sliced into strips 2 garlic cloves, smashed 1/3 bunch fresh coriander 1 lemon ... Read More

Orange Cardamom Granita

Orange Cardamom Granita Yields 2 quarts 8 c. water 6 oranges, peels removed and reserved juice from one lemon 1 c. sweet white wine 1 tsp. ground cardamom, divided 1/2 c. sugar 1/4 c. bulk sucralose (... Read More

Veal with Mushrooms and Coriander

This is sort of an Italian-Chinese fusion dish; mostly Italian ingredients and mostly Chinese style.The veal I used is from the frozen packages that they have in our makolet. The reason we American do... Read More