This is the 3-rd and final post of the “Holy Wings Trinity” series. Growing up in Israel, I’ve learned a lot about the Middle Eastern food, and how diverse it can get… On other hand, I’ve always appreciated the Asian cooking, so in this recipe I simply combined the two and created a marinade, which might seem a bit odd (and honestly, weirdly smelling one too!), but trust me, the wings come out so good you won’t be able to resist! The subtle anise flavour from ouzo is taking the wings to a totally different level!Continue reading
Couple of days ago a good friend told me she & her partner are planning a beer and wings night, and asked if I have any good wings recipe. I immediately remembered three recipes which ended on my shortlist after quite a lot of experiments. This is the first post out of three, so stay tuned!
We start with the sweet, hot & sticky wings – very easy recipe, not too much work, and the outcome is absolutely mouthwatering!Continue reading
I have always loved panna cotta. Always loved, but also was afraid to cook, thinking it’s probably a lot of work and mess in the kitchen. How wrong I was… During my journey to Tuscany, one of the best trips I had, I was lucky to take a cooking class in the “In Tavola” school in Florence. Little I knew about the dishes I will learn before I came in, but wow – here it was – panna cotta with strawberry coulis! Spoiler – one of the easiest dishes to make!Continue reading
Very often my recipes are quite complex, but sometimes I like to go back to the “keep it simple” approach, and this is one of those times. Hens, simply halved, rubbed with olive oil and spices and grilled – quick score when you don’t want to get into complications.Continue reading
When people talk about Middle Eastern cuisine, one of the most popular dishes is hummus. It is mostly considered just a dip, made of chickpeas, but that’s such an underestimation! Hummus can be the entree, the main course – the sky is the limit, really! So this time, I am bringing you one of my most favorite way to serve hummus – with musabbaha topping. What’s that? Read on!Continue reading
Despite its simplicity, this dish has a history of thousands of years. Pilaf, or palov, osh-palov, biryani, pulão… It has known countless variations in India, Balkan, Caucasian, central and south Asian countries, and it’s basis is rice, cooked in a seasoned broth. The usual meat of choice is lamb, but here’s a version of the same dish, but with chicken.
Last two weeks the weather was, how shall I put this, not smoke friendly. So I pulled out my dutch oven, or, to be precise, a bigger brother of a wok, made of cast iron, which can be used on a gas stove top, and… well, there was a cubed beef, potatoes, carrots, onions…. so here we go – braised beef with potatoes, the way my granny used to make it 30 years ago.
It is quite an interesting fact that marinated mushrooms are most known as classic Russian dish, regardless of the fact many world kitchens make an extensive use of this wonderful ingredient. Marinated mushrooms – be it champignons or any other – were mostly considered either as pickles or, more popular, as the bite following a shot of an ice chilled vodka. So, as a tribute to this wonderful dish, here’s my version of it – quick, easy and very tasty!
Few days ago we were invited to a dinner at our friends… As it was one of those “collectively prepared” meals when everyone brings a plate to share, we were requested to bring the dessert. Making a long story short, my wife pulled few recipes out of her infinite stash of books, cut out magazine pages, notes and God knows what else, and there was this one, right on the top of that pile… As I saw it, I knew it’s going to be the one, and boy, it turned out to be a success!