In Joan Nathan’s cookbook, King Soloman’s Table (A Culinary Exploration of Jewish Cooking From Around The World), you will find this recipe for Tabbouleh with Apples, Walnuts, and Pomegranate, adpated from Chef Michael Solomonov. Tabbouleh, derived from the Arabic word, taabil, meaning “seasoning”, is traditionally made in the mountains of Lebanon, Jordan, Israel, and Syria…
Tag: appetizer
Bruschetta
Bruschetta is one of my favorite appetizers to make in the summer when tomatoes and basil are at their very best. Some good bread to grill or toast in the oven, and you’re almost there. There are many different versions of bruschetta, but here is how I made this one… Tomato, Red Onion and Basil…
Pickled Herring Salad
I took this Pickled Herring Salad to a break-fast gathering at the home of good friends on Yom Kippur, the close of the Jewish High Holidays. It was part of a beautiful array of delicious Jewish dishes prepared by our gracious hosts along with contributions from many of the guests. These foods of our childhood…
Mushroom Soup with Fennel and Leeks
This delicious mushroom soup is creamy, yet there is no cream in it, and meaty, yet there is no meat in it. While you could use a variety of mushrooms I made it with Baby Bella, also known as Crimini mushrooms. With the 24 ounce package of fresh organic Baby Bella mushrooms from Costco in…
Nancy Silverton’s Chopped Salad
Chef Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles, where you will find her Chopped Salad on the menu. I was lucky enough to eat there years ago shortly after it opened while we were visiting my son in LA on one of our trips from Maryland. Nancy has said she has…
Caponata
There are many versions of Caponata, a dish of chopped eggplant, olives, onions, and other vegetables seasoned with herbs, typically served as an appetizer. You can check out another caponata recipe (more of a sweet and sour version) here. Not only is it a wonderful antipasto with crackers and crudités before dinner, a couple of…
Farro Tabbouleh with Burst Tomatoes
I recently purchased a package of farro, a grain featured today on the menus of many fine restaurants promoting healthy yet delicious choices. By way of introducing you to this ancient grain which is growing in popularity here in the USA here are some facts about farro I found online… Organic Farro, is an ancient…
Fried Zucchini Flowers
This morning at the local Farmer’s Market I spotted the first of the zucchini blossoms at one of the stands. Ever since a trip to Tuscany where I first tasted these delectable tempura-like, gently fried blossoms I have always wanted to try making them, but never had. Since moving to California they are not an…
Lemon Garlic Shrimp Skewers
These Lemon Garlic Shrimp Skewers were part of the menu for the birthday dinner I prepared for our son’s girlfriend a week ago. The menu included cheese quesadillas as an appetizer which you will find on the previous blog. The menu included Chicken Piccata, the grilled Lemon Garlic Shrimp, grilled zucchini and yellow squash, orzo, a…
Cheese Quesadillas
I recently served these Cheese Quesadillas as an appetizer at the birthday dinner I prepared for my older son’s girlfriend. I know she likes Mexican food so I thought this was a good choice. It is a simple recipe that can be made ahead and baked right before serving. Cut in smaller slices it’s a…