Here’s a handy chart for cooking times of common and not so common beans and legumes.
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I poached the sole (frozen, ugh) in water with allspice, mustard seed, peppercorns, salt, lemon juice, carrots and onions. The kohlrabi was cut small, with minced onions, boiled until soft and pureed with some dark celery leaves and salt. I used about a tablespoon of potato flakes to bind it together.

I made a puree from the poaching liquid carrots which gave everything it touched a lemony note. Not a bad thing.

Lunch took about 25 minutes to prepare. Zero fat. Minimal starch.

Poached Sole with Pureed Kohlrabi

The red calyx (plural calyces) of the hibiscus, also known as roselle, is one of those weird things that you pass in the market without even stopping to figure out what the heck it is, let alone what to do with it.

What do you do with an herb that is so riotously magenta, it makes beets green with envy?

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A sourdough starter is one of those things that always seems like a good idea, and recipes that use them sound and look delicious. The problem is you never have one around when you need it, and when you have the time to think about it, it always seems to be too much trouble.

What crap.

You need five things for a starter. Go get them now. Right now.

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Along Emek Refaim are a motley collection of restaurants ranging from fast food to haute cuisine. Sushi Bar Rechavia trends towards the higher end of the spectrum. My wife and I enjoyed a quiet dinner for two at this busy restaurant. We were fortunate to have our meal sponsored by dear friends of ours. Not to seem ungrateful, the restaurant was overall a pleasant and delicious experience. When billing as a high-end restaurant, though, consider that your clientèle are more discriminating, and therefore expectations are higher. While this might seem like nit-picking to some, it is nothing more than my professional evaluation, and not a review. It is perhaps how I would do things.

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