Truffle Slicer

I wonder why it took me so long to get a truffle slicer. After all, it is the quintessential piece of high-end kitchen equipment. It is hoity. It is toity. Nothing else screams “food snob”... Read More

Creamy Carrot Soup

The sweet butter and the sweet leeks and the sweet carrots… Sweet! Do not let anything caramelize on the bottom. This is not an earthy, hearty soup. This is a smooth, rich soup. Yes, there is a ... Read More

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