Many credit the fusion cuisine of the 90′s as the seed that grew the Food Network, and gave rise and status to the “celebrity” chef. People began using what they liked, throwing salt in the face of tradition. Many traditionalists rolled grouchily over in their respective graves. But fusion cuisine isn’t at all a new invention. People all throughout history “bastardized” traditional dishes to suit their tastes, or, more commonly than not, the tastes of their masters or mistresses. Many dishes were born from diaspora and the substitution of ingredients. More recent foods of note are hamburgers, pizza, chop suey, and egg fu young. Continue readingPin It
Well, it’s Friday again, and not a lot to report except for the fact that I really have the munchies today! So, it’s appropriate, I think, to post my “recipe” (if you can even call it that) for pita chips that come out perfectly every time. That’s saying a lot, coming from me, because my oven’s a bit of a joke (I promise I will update my kitchen renovation adventures, as soon as things get under way).
Anyway, I LOVE cinnamon pita chips, but hate paying money for them at the store. Besides, these are much better. I used a four-pack of pita from Trader Joe’s, but I realized after making my batch that I probably should have doubled the recipe. A word of caution: these things are highly addictive. You may NOT want to double the recipe for that reason. Continue readingPin It
Whether or not you identify yourself as a Jew, blintzes became one of those crossover foods; for a long time, quintessential brunch fare. And why not? These lightly sweetened, cheesy filled crêpes are almost like eating a cheesecake burrito!
Blintzes, as I knew them, generally came topped with a sweet cherry sauce, or a hot dollop of sweetened jam. This year, I decided to bring in a tray for my son’s preschool class. Continue readingPin It
My friend Alia’s eyes lit up one day when she offered me a package of brik, and I shrugged my shoulders in ignorance. Despite my not having any idea what to do with it, and she, professing to not be much of a cook, Alia encouraged me to take it by describing things her mother did with it in Tunisia. She showed me a video. I was intrigued. Continue readingPin It
I always said that when Moshiach came, s/he would come ready to feed the world delicious food. Most people dismiss my comment as the ravings of a foodie, but to me, this makes a lot of sense. At what other time are we less guarded, more welcoming, more pleasant, and more relaxed than when things are festive, and food is abundant? If you think about it, there aren’t many acts as intimate as eating with others. It’s also a universal commonality that connects us and brings us together as humans.
Needless to say, I’ve met and made many friends by engaging in this simple act, and as a foodie, you occasionally hit pay dirt when discovering a new food that absolutely knocks your socks off. Let me say this: a good Korean marinade can take your breath away. Continue readingPin It
So, yesterday, I laid down the master plan: remodel kitchen, replace floor. Many asked, how bad could it be? And that’s a fair question. I’ve lived with it for the greater part of three years now, and I’ve somehow managed to publish a food blog based on stuff I presumably turned out of this kitchen. To explain, it might be helpful if I went into a little history first.
Much like the Animaniacs, we live in a water tower. Well, under one at least. We quite literally live on the roof of a 21-story building. So, the thing about water towers: They’re not sizable structures. They’re tall, but they’re not wide. So, being the structure directly below said water tower, our apartment is a 480-square foot studio. The person who owned this place before us used it as a pied-de-terre, and my husband bought it before we really even met or started dating. So, this was meant to be a bachelor pad, plain and simple. So why stay here? Well, here’s our view. It’s also a really, really fun place to live, kids and all.