…with cinnamon pastry cream and chocolate cookie crust.
Sounds amazing, huh? That’s why we’ve been waiting to make it for over a year. We finally had a chance. Most people who see me every day thought we were out of my mind for talking about it for a week straight. Too bad they didn’t get to taste it! Yes, this is the same pie that got comments on our giveaway post. Sorry. It took us months to post because we just couldn’t figure out how to describe to you how awesome it really is. Just take our word for it. Make this pie ASAP! Continue reading
We have been getting so much summer squash from the CSA lately! Sure, we’ve made stuffed squash with dairy and meat, and jibben and carpaccio, but don’t worry, we haven’t run out of ideas yet!
As those of you who follow us on Facebook and Twitter know, I have been picking up fresh veggies from a local, organic farm via CSA. I had no idea what to do when I got mustard greens and mizuna (I don’t like mustard! I had never even heard of mizuna!), so I consulted the always-reliable internet and found this recipe on epicurious.
I made this bread one Friday afternoon in lieu of challah. The Pain De Campagne recipe (pdf) came with my weekly CSA email the second time we got oregano. The first time we got it I dried my bunch, so this time I decided to use it all up in bread, as suggested. Continue reading
I wanted to do something different with radishes than I did the first time we got them from our CSA, so I consulted the justfood.org tip sheet that is included with our weekly CSA emails and found this recipe. Having all of the ingredients and therefore not having to run to the supermarket was a sign that I was supposed to eat this string bean salad with radish dressing for dinner! It was a light dinner for me with leftovers to send with David for lunch the next day. It’s also a great recipe for those delicious string beans we’ve been getting, instead of Syrian or Asian style beans.
Lucky me, I picked up some string beans from my CSA yesterday, and now I know what I’m going to break my fast on tonight! They’re just what I need after a full 25 hours of not eating; a light dinner (and a lot of fluids) instead of a feast that will make me feel sick afterwords.
We’ve showed you how we make Asian-style string beans, but these are more true to our heritage: Syrian-style! They’re almost as easy to make, and have just a bit more ingredients. Sometimes we like to eat them with rice for a light dinner, but they really work best as a side dish where the protein is the star of the meal (you may recognize that we made them to serve with lamb chops once).
It is customary to eat lentils in a time of mourning, based on the food that Yaakov cooked when Avraham died. (Another customary mourning meal is a hardboiled egg with a loaf of bread, which symbolizes the circle of life.)
Rice and lentils is a popular Syrian dish. It’s often served as a weeknight meal along with jibben or a light fish, but that’s not why we’re posting it now; it is a one-pot meal and is it’s our custom to eat this on the night before Tisha b’Av (which is tomorrow!). Serve it with some plain yogurt and you have a pretty balanced (and simple) one-pot meal. Serve it alongside a million other dishes, like pizza, jibben, salad, knishes, sambusak, etc, and you have yourself a typical Syrian dairy meal. Continue reading
It was a hot weekend, and David wanted to make ice cream. I didn’t tell him that after we make the ice cream we would have to freeze it and not be able to eat it right away until it was too late. But he wasn’t too mad at me, because we conceived a pretty awesome ice cream flavor: chocolate hazelnut banana. We used an existing chocolate ice cream recipe and added our awesome twist! Continue reading
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In honor of our blog’s first birthday, here is a delicious and celebratory birthday cake!