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April 2010

red-curry-paste-cafe-liz

Thai red curry

In the back of my fridge is a slowly shrinking bag of green mush that I’ve been guarding jealously. It’s the remainders of the half-kilo of handmade green curry paste that we purchased from our favorite restaurant in Chiang Mai, longer ago than I should probably admit (OK, it was …

galgangal-turmeric-root2-ca

Cooking Thai in Israel: Galangal and turmeric enter the market

Traveling through Thailand in 2008, we fell in love with the cuisine — fresh vibrant vegetables prepared with an exotic array of spices. So exotic, in fact, that you couldn’t find them all here. Determined, I asked a few random Thai women at the Carmel Market where they found fresh …

loquats2-cafe-liz

Brandied loquats

All it takes is one ingredient to turn loquats (or any other stone fruit) into a sweet, alcoholic concoction: sugar. This fabulously simple preparation comes from my sister-in-law Ora, who got the basic concept from the Encyclopedia of Country Living. Ora presented us with little containers of brandied loquats for …

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10 days in Egypt

So close yet so far away. We spent 10 days in Egypt last fall, and what better time to post my write-up than during the Passover season? While being a slave in Egypt probably wasn’t so fun, being a tourist there isn’t bad at all. Cairo is a quick 1-hour …

biscotti1-cafe-liz

Chocolate Passover biscotti

These biscotti have a tendency to vanish. Biscotti are twice-baked cookies, once into a loaf, and the second time after being sliced, and until crunchy. Something about the denseness means they don’t lose much — if anything — from being made with matzo meal instead of flour, and thus kosher …