Molto bene! These one bite wonders will have you jammin to some Bieber, 1D, and the Wanted. Or some other form of better music. If these were my girlfriend, though, I’d never let ‘em go; I dunno about me but I know about you, say hello to pumpkin seed pesto in 3, 2, swag.
Falafel burgers with new condiments like Tzatziki and a tomato & olive salad. Yummmmmz!
One of my most favorite appetizers that my mother makes are little eggplant rolatini’s with a thick walnut cilantro pesto filling, marinated in oil and vinegar. My family pounces upon these magnificent delicacies as tho we are about to be hit by a Zombie Apocalypse. I have seen my mother make these often, and know the drill. But in my small kitchen, they would take me a while. You all know I LOVE to make complicated foods that have like a million steps, but I had company coming over, not enough time to make the rolls, eggplants, and pesto sauce in my fridge. So I made this salad instead. Tastes almost as good as my mom’s rolls. You want to let this sit in the fridge though for at least a couple of hours, or even overnight. The longer, the better.
I have perfected the recipe for pareve pesto. Better than my first pesto post. The secret? Read below to find out…
Salmon: the other orange meat. Ok fine it might be the only orange meat. But hey, what to do. Its flaky, juicy, and mui delicioso. Sprinkled with home-roasted nuts, marinated in a delicious Sake and honey glaze, over crispy greens… yum. This is sure to be a hit for any meal. If you don’t have or don’t want to invest in Sake (which I could never understand) you can probably use rice wine vinegar, just adjust the amount to taste.
Ok fine. I didn’t make the dough myself the way that I had for my Lahmajoun. My life has gotten way more hectic over the last 4 weeks. Being Superman really just ain’t that easy people. But ya know what is? Eating good food. Start here. This luscious appetizer, a sort of play on my Crostini recipe, has creamy hummus, crispy bits of chicken, and a whole lotta love. Its a hit. Make it. Now.
I made this for the holiday of Shavuot, where, just like during the 9 days before Tisha B’Av we have a custom to eat dairy foods. Very easy, really delicious. The only thing was that I used up my beer to cook with and didn’t have any left to drink with the fish. Also, I shallow fried these but you can certainly do a deep fry, and if you have any extra batter then make some onion rings!
I don’t always cook whole chickens. And when I do, I don’t always cook them this way. But WOWWOWOWOWWW I ate a whole one myself for shabbat dinner and then the second one myself for shabbat lunch. Juicy and moist meat, crispy and scrumptious skin… Is it wrong that I’m getting turned on?! Make this. You will enjoy every bite. This can be sliced up as a pre-entree appetizer, or served with my roasted potatoes and zucchini or any other side dish as an entree.
Finally, a new way to enjoy imitation crab without mayonnaise or soy sauce. Definitely a great addition to any menu, brunch, lunch, or dinner. Enjoy!
You know it’s true. What are Persians good for? With their “Chetori’s” and “Va Vey Lah’s” theres really no other reason to be friends with them except the amazing food they produce. Oh and for the Shah’s of Sunset. Obviez. Either way, try this recipe out for Ghormeh Sabzi and Tadigh, which is basically a stew of mixed greens and beef over a bed of crusty rice. This is my version of the dish, slightly different from the traditional Persian recipe. But hey, I’m not Persian so it’s ok, right? Right?! Special thanks to my friends Monica Darvish and Mahsa Abdolhosseini for their help. =)
koshericious
