Author: ariel

Summer Corn Salad with Basil Pesto Dressing

School started last week. Needless to say I am incredibly busy- even a little too busy to cook. A friend even called me out for purchasing some frozen meals from Trader Joe’s. YIKES.  So today, I finally have a little free time so I thought I’d go through the fridge and pantry and see what we have lying around to cook. What did I find? Corn on the cob, heirlooms, spinach and basil:  a sad reminder that summer is pretty much over. Instead of crawling back into bed and despairing over the loss of my favorite season, I decided to get cooking. Summer Corn Salad 5 corn cobs (shucked) handful spinach handful heirloom cherry tomatoes 1/4 cup peas dash garlic oil dash basil oil squeeze fresh lemon juice Basil Pesto Dressing large handful pesto 1 large clove garlic 2 tablespoons walnut oil 2 tablespoons parmesan cheese olive oil to smooth the mixture together First prepare the basil pesto dressing. Put all ingredients in the food processor and blend. Add the olive oil last- add just …

Arancini From Last Night’s Risotto

If your appetite is anything like mine, you’ll be hard pressed to find the day when there is leftover risotto. Every single time that I’ve made it, no matter what the volume, it has been devoured immediately. Now Giada always seems to have leftover risotto. I’m pretty sure we can all guess why. Anyway, I was watching her show the other day and saw that she made arancini from none other than her leftover risotto. I was intrigued. Risotto- with extra cheese, breadcrumbs, and FRIED. What a spectacular idea! From my last blog post, I had some leftover risotto myself for the first time ever. I attribute this mainly to the fact that Whitney and Liz were out of town. Boy did they miss out… Arancini – note measurements are not exact 2 cups leftover risotto 1/4 cup grated parmesan cheese 1-2 eggs 1 cup + a little extra breadcrumbs – I used panko oil for frying Heat the oil in a large pot. While it is warming up, prepare the arancini.  Place the eggs, …

Pasta with Fresh Corn Pesto and Basil

Yesterday I ventured to the Union Square Farmers Market to pick up a few ingredients for a recipe that I found in Bon Appetit magazine. Once again the myriad of tents filled to the brim with fresh fruits and vegetables had everything I was looking for…and more. Instead of buying an overpriced bunch of basil from whole foods that costs about 10 times more than it should, I picked up a basil plant for only four dollars. I also got several ears of sweet corn. Vegetables, flowers and more. Soon I was armed with several bags of goodies and went home to get cookin. The recipe that I was about to try was Tagliatelle with fresh corn pesto and basil. I halfed Bon Appetit’s recipe and made a few changes as well. Below is the recipe I ended up using. Fettucine with Fresh Corn Pesto and Basil 3 cups corn kernels (about 4 large ears) 1 large garlic clove, minced salt and pepper to taste 1/3 cup freshly grated parmesan 1/4 cup pinenuts 8 ounces …

A Light Summer Potato Salad

SOME people would call me a picky eater. I have to admit I do tend to stray away from certain grotesque foods. But other than that, I really do try to keep an open mind. The greatest of the “grotesque foods” is by far mayo. It’s white, gloppy, gooey, fattening and just makes everything creamy in all the wrong sort of ways. I’m sure about 75% of people in this world will disagree with me-including all of my closest friends and boyfriend. But for the lucky 25% of you who agree, this is an excellent potato salad recipe sans mayo and all the yuckiness it embodies, avec lots of flavor.   I found this recipe in Bon Appetite magazine and was instantly intrigued. To be honest, I’ve never had potato salad before because said enemy, mayo, was always involved. But this recipe utilized other flavor enhancers like lemon juice, herbs and spices, and even bacon. So goodbye white, messy potato salad. Hello potato + salad = YUM. Potato Salad with Rosemary, Lemon and Bacon Adapted …

Welcome Home Mac and Cheese!

Hello! We are FINALLY BACK! As soon as I returned to the US, I had a vaguely familiar craving. No more salads and falafel and traditional Israeli cuisine. I wanted something…cheesey. I wanted something…creamy. I wanted good ol’ stick to your stomach, food coma inducing, tried and true, mac and cheese. I looked no further than our Gourmet cookbook and I found an excellent recipe. Gourmet Cookbook’s Mac and Cheese Topping: 2 tbs melted butter, melted 2 cups panko breadcrumbs 1 cup grated extra-sharp cheddar Cheese Sauce and Macaroni: 3 tbs unsalted butter 3 tbs flour 1/2 tsp red pepper flakes 2 3/4 cups whole milk (I used skim because I didn’t have whole- it’s still decadent) 3/4 cup heavy cream 4 cups grated extra sharp cheddar 2 tsp dijon mustard 1 1/2 tsp salt 1/4 tsp pepper 3/4 pound elbow macaroni Put a rack in the middle of the oven and preheat oven to 400 F. Butter a 3 quart shallow baking dish. (I used a bunch of little ramekins) Make the topping: Stir …

Spring Break in Greece!

Hello everyone! Today I’d like to talk about my wonderful spring break trip to Greece! There, we travelled to Athens, Mykonos, Santorini and Ios, and of course, my favorite part of the entire trip was the food. Here is a glimpse into my culinary tour of Greece! Since I was finally in Europe, I felt that it was appropriate to order pasta. Even though it wasn’t fresh spaghetti right from Italy, all the pasta dishes that I had were absolutely delicious. The most common ones I found were vegetarian and seafood versions- all good for the non-meat eaters and meat eaters alike. This pasta I had was especially delicious. I ordered it at a restaurant called El Greco. The service was delightful and the food was fresh and unique. If you’re in Mykonos, you must take a stop at this place. I do suggest splitting plates. The dish in that picture is supposed to serve one. I challenge you to finish that all on your own. A really great perk of coming to Greece during …

Sayid’s Hummus in Acco

Hey all! Recently I went to a city called Acco about two hours north of Tel Aviv. There I went to the most amazing restaurant called Hummus Sayid. For homework for my journalism class, we had to write about something that excited us during our trip to Acco- obviously this hummus was the most exciting aspect to me. Without further ado, here is my post! Acre, March 23– Despite the innumerable tables with scores of patrons that line the restaurant, Acre’s Hummus Sayid rings with an uncanny silence; the eaters say nothing as they gulp down heaping bites; for they have a secret: what they are eating is the best hummus on earth. Tell any Israeli local that you are heading to Acre and they will instantaneously tell you, with great enthusiasm, that you must go to Sayid’s.  The restaurant is unassuming in its demeanor, and yet, it is teeming with guests who flow out in a long streaming line down the stony alley just to wait for a seat. Bus boys are busily clearing …

Noshing in Netanya

Shalom! I feel like it has been forever since I have been able to post for Nosh and Tel Aviv. My apologies! Tel Aviv has been a whirlwind and I am having an amazing time. I can’t believe that I only have two months left to enjoy this incredible city. Last weekend I took a trip to Netanya, a small city about 30 minutes north of Tel Aviv. From my experience there, I only have good things to say about the area. Probably my favorite thing about it is that it is QUIET. When you take the streets to go to a restaurant or go to the beach, it is practically deserted. While that may seem intimidating, it is actually really refreshing compared to Tel Aviv and New York for that matter. Don’t be fooled by the lack of crazy tourists, Netanya is well worth the visit. First and foremost, Netanya is filled with french people. This was probably one of the most exciting parts of the trip- I could actually understand what everyone was …

Nosh and Tel Aviv- Majadera

Hello from Tel Aviv! Sorry it has taken me so long to post something new but our internet has been down and I have been helplessly disconnected from the outside world. Today I want to to talk about a delicious dish that I have enjoyed several times since being in Israel, Majadera. I would describe this dish as a vegetarian’s paradise. It is packed with protein and is very filling. It is usually served in Israel has a side dish, but I could easily see it being a meal all on it’s own. Eat it with some pita or even top it with a poached egg. Like I have said many times before, I think poached eggs taste good atop pretty much everything so take that comment as you will.   I have had a few different type of majadera since I’ve been here. My favorite is when the lentils are still a little hard so that the dish has more texture. It definitely runs the risk of getting too mushy, so if you make …

Nosh and Tel Aviv- Shakshuka

Hello everyone! This is my third installment of Nosh and Tel Aviv! Today I want to talk about Shakshuka or שקשוקה in Hebrew. I had this dish a few days ago at a great little cafe and I thought it would be an interesting topic to blog on since I’ve never seen it anywhere but here! The dish is of North African origin and contains two staple ingredients- eggs, hot sauce/spices tomatoes, as well as the optional onions, red peppers, potatoes, leeks and even sausages. Like you can see in the pictures below, Shakshuka is always served in the  pan that it is cooked in along with copious amounts of pita, or thickly sliced bread to mop up all those delicious juices. Shakshuka Basic Recipe- adapted by Janna Gur’s book, The Book of New Israeli Food. 4 tbs oil 2 cloves garlic 5 large tomatoes, peeled and diced mixture of crushed garlic, hot peppers and paprika* salt and pepper 2 tablespoons tomato pasta 8 eggs 1/2 teaspoon ground cumin (optional) pinch of ground caraway (optional) …