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 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
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
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
Southwestern Fresh Tomato Salad 4 medium firm tomatoes, sliced into wedges 1 medium red onion, sliced thin 1 hot pepper (40g), sliced thin 2T corn 4 radishes 2T olive oil 1/4 cup white wine vinegar 2 ...Read More