Tag Archives | Tasting Jerusalem

zhoug

Tasting Jerusalem February 2014 – Zhoug!

February’s Tasting Jerusalem ingredient is an herby, spicy, green chili paste called zhoug. Spice up your meals w this versatile staple of Israeli cuisine.

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Tamarind

Tasting Jerusalem: Tantalizing Tamarind

Tasting Jerusalem’s October ingredient is tamarind. A complex flavor profile that is both sweet and sour with plum, molasses, and lemon undertones. Wow!

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Roasted Fruit

Changing Course: Roasted Fruit with Honey, Pomegranate Molasses, and Port

Roasted Fruit – if it’s a good method for vegetables, why not fruit? Inspired by a roasted fig recipe from David Lebovitz, this is versatile, simple, yum!

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pomegranate molasses

Tasting Jerusalem: Tart, Tangy, Tantalizing Pomegranate Molasses

Celebrate the changing of the seasons with Tasting Jerusalem ‘s perfect fall ingredient: Pomegranate Molasses and a recap of our baharat exploits in August.

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Tasting Jerusalem

Tasting Jerusalem: Let’s Do the Baharat!

A recap of Tasting Jerusalem’s exciting July of salads and the NY Times! and an intro to our August ingredient: the aromatic and versatile spice Baharat

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Tasting Jerusalem

Tasting Jerusalem: The NY Times!

Sharing the fun time I had with the NY Times taking photos in my kitchen for their article on the cookbook “Jerusalem” by Ottolenghi and Tamimi, published by Ten Speed Press. Great opportunity for our virtual cooking community Tasting Jerusalem!

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Tasting Jerusalem

Tasting Jerusalem: Celebrating Summer with Salad

A wrap up of June Tasting Jerusalem topic: preserved lemons and an intro to the July summer salad topic including the recipe for Na’ama’s Fattoush – a traditional Israeli chopped salad with a homey twist — from the cookbook.

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Tasting Jerusalem

Tasting Jerusalem: April Showers Bring May Flours

See who won the April Tasting Jerusalem Couscous contest, bring out your flours and start baking in May; plan ahead for June – start preserving lemons now!

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