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February 2009

kumquat-pancakes2-cafe-liz

Kumquat pancakes

I don’t usually eat kumquats, but they look so cute that I’m occasionally tempted into buying some at the market (this happens quite frequently, and with quite a variety of different foods). Kumquats are known as “Chinese oranges” (תפוז סיני) in Hebrew, and I have to say I find this …

seaweed-salad-cafe-liz

Julienned vegetable salad with wakame seaweed

This dish, with the cucumbers, carrots and wakame, resembles something I once had at a Japanese restaurant, but the green papaya is my own addition. I happened to have one sitting around, since I’ve been aspiring to make a spicy Thai papaya salad pretty much since we returned from Thailand. …

confetti-pasta-cafe-liz

Confetti pasta with nuts, raisins and parsley

This oil-based pasta sauce is sweet and salty from the raisins and olive tapenade, and contains everything from onions and garlic to nuts and a big handful of parsley. I think I once had something similar at a fancy restaurant. Plus, it’s an easy dish to make for potluck dinners.

bean-spinach-soup-cafe-liz

Bean spinach soup with a tomato base

I wasn’t going to post another soup, since they all kind of look the same, but this one came out really well. The cinnamon adds a nice touch, and all that spinach adds good flavor. In any case, I think it’s great to show what you can do without soup …

miso-chili-rice-noodles

Cauliflower stir-fry with miso chili sauce

Here’s a nice combination of stir-fried cauliflower (mine happened to be purple) with an Asian-inspired sauce. The miso adds a little more depth to this dish than just plain soy sauce.

mangold-tofu-stir-fry

Crunchy tofu stir-fry in soy-maple sauce

I like it when my tofu has a crunch. In this dish, I fried the tofu separately first, so that the outsides would be crispy while the insides stayed soft. The maple sugar, which I picked up in the U.S., added a nice roundness to the mixture of wine and …

strawberry-ice-cream1

Strawberry spice ice cream

We didn’t do very much for Valentine’s day this year, since both Eitan and I were studying for our respective tests, but I did manage to whip up a bunch of brilliantly pink strawberry spice ice cream, which seems to suit the spirit.

spinach-shakshuka

Spinach shakshuka brunch

Our kitchen floor is covered with bags of vegetables — I hadn’t been to the Carmel Market in weeks, due to our trip to the U.S., and the attempt to empty the fridge that preceded it, so when we went this Friday, I got a little overexcited. The advantage to …

cranberry-granita

Cranberry wine granita

Strangely enough, I guess you could consider cranberry an exotic fruit around here — the climate is way too warm to grow cranberry bushes. This means I made this granita out of cranberry juice, which is readily available.

chocolate-sorbet1

Chocolate coconut sorbet

UPDATE DECEMBER 2010: This has become one of our favorite homemade ice creams. As with everything that passes through our kitchen, the recipe has been modified over time. Here’s the new version. For about 1 liter ice cream: 1 cup water 3/4 cup cocoa powder 1/2 cup sugar 2 cups …