September 2, 2012

Spawned from a fried corn with butter and breadcrumbs dish my mom used to make, this dish has now taken a life of its own, full with haute cuisine ingredients such as truffle oil or aged parmesan.

Done right, this is one of the best ways I can think of to make use of fr...

August 23, 2012


After much experimentation, I believe this to be the ultimate form of this staple Israeli dish. The fenugreek seeds I believe to be a unique addition of mine to the basic recipe, and the smoke paprika gives it quite a poshy twist.

The quantities are for two diners, but...

May 11, 2012

A fantastic dish with aromas of honey, garlic and spearmint. You can use the oven to bake a side dish while the rack is being roasted. Just place baby root vegetables in a baking pan at the bottom of the oven; the fat and marinade dripping from the rack will coat them...

September 15, 2011


I'll admit that I'm a bit influenced by the Israeli version of Master Chef with this dish, but hey - at least it gets me in the muze for something new, for a change!

The crêpes are light and delicious; replacing the milk from the traditional recipe with yogurt provides...

March 12, 2011

Searing the avocado gives it a nutty taste that is just delicious. The lightly seared squids are just melting in your mouth and taste amazing. Be careful not to over-cook them, as this will make them rubbery and yuckie.


Serves: 2




  • 2 ripe avocados, peele...

February 19, 2011


When I was a young boy, my mother introduced me to the wonderful combination of ripe avocado and baby radish. She's always described the taste as having a nutty characteristic, which is one of the only culinarily-sophisticated expressions I heard from her as a child....

January 28, 2011


As I've told you before, I really like kid goat meat. It is reminiscent of spring lamb, but much more tender and a lot less fatter. This dish is great served with rice (I used whole rice) that can absorbe the tastes from the rich gravy.


Serves: 4




  • 4 ki...

July 23, 2009


The grated potato makes the meatballs juicy and fluffy and the seasoning is just exquisite. This dish is excellent served over mashed potatoes or clean white rice.


Serves: 8




  • 1 kg ground beef

  • 1 medium potato, grated

  • 2 medium carrots, chopped

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