Sunday, July 20, 2014
tahini, I'll never choose to eat it and I never had an interest in baking tahini cookies. My very talented friend Sharon, who is a professional baker posted a recipe for tahini cookies in her blog and wrote a moving story about a tahini manufacture in Israel. I thought that the cookies looked interesting and easy enough to bake, so I gave it a try. The cookies are so amazing that I had to share them with you, they taste like a very good quality halva and melt in your mouth. Sharon suggested to use pistachios on top of the cookie, it made them even better. I made a few with chocolate on top and dipped some in melted chocolate (I have a chocoholic at home). For all my friends that read Hebrew here is the recipe. I'll ask Sharon if OK to translate the recipe to English.
Muossaka last night with most of the ingredients from our vegetable garden. One pan (the first photo) with tomatoes, potatoes, hot peppers, garlic and herbs, the other with cut eggplants and onion. It's more like a grandmother recipe when you taste everything and use a little bit of this and some of that. We layered the eggplants, potatoes, meat and tomatoes twice and baked them in the oven on 375º F for 20 minutes. • The last photo is of a fresh melon salad with figs, arugula and greek olives. The dressing is a mix of olive oil and aged balsamic.
Thursday, July 17, 2014
coconut cookies I made a while ago? I baked them again. Instead of sprinkling each cookie with some salt I added a pinch of kosher salt to the batter before I baked them and they came out perfect. 24 cookies baked for 11 minutes.
Monday, July 14, 2014
Sunday, July 13, 2014
The Factory Kitchen in down town LA, each dish was crafted in a perfect way, pleasing to the eye and the fresh ingredients came through in a perfect harmony. You should try this busy, noisy and yummy place. • The Factory Kitchen serves traditional Italian fare in the heart of the thriving Arts District in Downtown Los Angeles. This trattoria-style restaurant is the product of a long-standing friendship between Restaurateur Matteo Ferdinandi and Chef Angelo Auriana. After years of mutual respect between the two passionate professionals, Ferdinandi and Auriana now share the vision of imparting their Italian roots and memories through food and hospitality.