For today’s #FoodieFriday, we here at SDM have decided to equip you with all the right tools to make a delicious Sunday Brunch!
5 tbsp Olive or Coconut Oil
1 Medium onion, diced
4 Cloves of garlic, diced
1 Red pepper, chopped
1 Green pepper, chopped
1 Can of whole tomatoes
1 Can of diced tomatoes
Kosher salt + pepper to taste
1 tsp, Cumin
Handful of cilantro leaves and stems, diced
Feta cheese (to your discretion)
Heat a deep, large skillet or sauté pan on medium. Slowly warm oil in the pan. Add chopped onion, sauté for a few minutes until the onion begin to become a little translucent. Add a dash of salt, pepper and cumin to the onions and stir. Finally, add the garlic and continue to sauté till mixture is fragrant. Next, add the bell peppers and continue sauteeing for another 6 – 8 minutes or until peppers are starting to brown.
Add both cans of tomatoes to pan, stir till blended. Throw in a bit more of the cumin and add some Sriracha to the pan of vegetables. Stir well, and allow mixture to simmer over medium heat for 6 – 8 minutes (you can break apart some of the whole tomatoes at this point too — just push down with a spoon to break them apart a bit). At this point, you can taste the mixture and spice it according to your preferences.
Before cracking each egg into the pan, make a little divot in sauce for egg to go into. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. It’s common shakshuka practice to place 4 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.
Cover your pan and allow to cook on a simmer for an addition 10 – 15 minutes. Keep an on the eggs to make sure that the yolks remain ‘over easy’ to ‘over medium’. Add the feta, if using, halfway through your last 10 – 15 minutes of cooking. Once done, garnish with cilantro. Enjoy with a big piece of crusty bread.
Do you love figs as much as we do here at SDM? How about chocolate? What about if both were combined? If you think this mix sounds as delicious as we do, follow this recipe to make it yourself!
Leading chefs from Michelin-starred restaurants are arriving in Israel this week to participate in a fundraiser for Ezrat Avot, an association providing for Jerusalem’s elderly population.
The fundraiser was initiated after the construction of a health and life enrichment center in the city for needy senior citizens was halted due to lack of budget.
Chef Shalom Kadosh of the Fattal Hotels chain decided to help out and sponsor a special culinary event which will be held Thursday with chefs from around the world, who will cook a gourmet dinner together with Israeli chefs.
The funds raised at the event will be dedicated to the completion of the Jerusalem center.
Chefs Marc Haeberlin and Philippe Legendre from France, German chef Harald Wohlfahrt and Israeli chef Moshik Roth from Amsterdam, who share several Michelin stars, will be joined by Israeli chefs Aviv Moshe, Golan Gurfinkel, Yoram Nitzan, Meir Adoni, Mika Sharon, Ezra Kedem, Segev Moshe and Eran Schwartzbard.
The event will be held at the renovated Cardo hall at Jerusalem’s Leonardo Plaza Hotel and will be hosted by writer Hanoch Daum. It will also be attended by the prime minister’s wife, Sara Netanyahu, who has been aiding the Ezrat Avot association.
Israeli company White Innovation is currently developing an entirely new and remarkably fast way to prepare food from the comfort of your kitchen, Israel’s Channel 10 reported on Saturday.
Its product, known as “Ginny”, is essentially a souped-up printer that is small enough to fit on any counter. To create a meal one places a capsule of raw ingredients into one side of the machine. Then, olive oil, milk or water is injected. It then marinates for about thirty seconds and voila: a delectable feast awaits.
The developers behind Ginny claim that printed food has, “tremendous potential as a way to eat cheaper and healthier.” In theory, products like Ginny could revolutionize the food market, Channel 10 said. However, the vast potential is currently only on paper as Ginny is still undergoing a final series of tweaks before making a public debut.
Recently, the device was put to the ultimate test when acclaimed Israeli chef Israel Aharoni was invited to sample the printed food. While Aharoni came away impressed, he does not think Ginny will replace homemade cooking anytime soon. Rather, he sees it as a valuable addition to culinary innovation.
Having nibbled on some of the food, the veteran cuisinier noted that all the foodstuffs he tasted, “Were not completely accurate [representations of the original] and had a uniform texture. However, each item had its own distinct flavor. I believe that [Ginny] is the beginning of a very interesting process and I’m curious to know where it will lead.”
Watch a report (Hebrew) on printed food below:
From chocolate shwarmas and kebabs, to chocolate jewelry, sculptures, and even a chocolate spa, the chocolate festival took place at Jaffa’s old train station in Neveh Tzedek.
The three-day festival, which began on Thursday, February 13, featured top Israeli chocolatiers and chocolate-makers from across the country, and an array of chocolate-related activities for visitors of all ages including chocolate sushi-making. Organized by Yael Rose, an Israeli living in London who has facilitated chocolate festivals across the United Kingdom for years, the Israeli festival attracted some 20,000 people this year.
“We took three things into consideration when organizing this year’s festival,” Eran Levy-Zaks, the press consultant for the festival, told Tazpit News Agency. “We had to choose a time when the Middle Eastern climate was conducive to chocolates – the cool weather in February is always great. And with Valentine’s Day and the general fact that Israelis love festivals, we decided that this was the time to do it.”
While the chocolate industry is not a large one in Israel, people traveled both near and far to attend the second annual Chocolate Festival. The chocolate stalls during the festival were packed and even the rain didn’t keep too many people away.
Full story via: The Algemeiner
Cockroaches, rodents and customers seem to be the three least-wanted guests in restaurant kitchens. But quite a few Tel Aviv restaurants have begun allowing customers into their kitchens and even letting them do some of the cooking as part of Chef for a Day, in which restaurants allow a guest to arrive in the morning, run the kitchen, chop and cook, and even fill the restaurant with friends to enjoy his cooking.
Customer-run evenings of this kind have already been held at Wine Bar, Cordovero, Cucina Tamar and Baccio. The guests have included ambassadors, architects, tourists, artists, fishermen and a few amateur chefs who always dreamed of having their own restaurants.
Tamar Cohen-Zedek, the owner of Cucina Tamar, says that so far she has hosted two members of the band Electra and Meir Aharonson, the chief curator of the Museum of Israeli Art in Ramat Gan, who prepared an evening of Italian cuisine. “It was lovely for us, and also for the people who were hosted in the kitchen. They are home chefs, customers or friends who love the restaurant and know it well.”
But the events present quite a few challenges. “It was a huge amount of work for me,” Cohen-Zedek says. “Every week I had to build the menu from scratch, meet with people, buy ingredients. And they got excited and called me every day before their evening. Those two months were extremely intense. When I’m building the menu, everybody has the dishes that they prepare at home and think are the best ones. They won’t always be at restaurant level. It was difficult for them as well − suddenly they found out how many hours they had to be on their feet, and afterward they had to host people, too. At the end of a day like that, they asked: How do you do that every day?”
Gedera 26 has already held five such evenings. Last week, the guest was director Uri Dagan, the owner of the ZeeK film production company. Dagan, a frequent customer, has known the owner, Amir Kronberg, since they were children in Jerusalem. “It fulfills the fantasy I had to be a chef,” he says. “I cook a lot at home and host meals every Friday. Cooking is a part of who I am, part of being a creative and creating person.”
At home, Dagan prefers to prepare simple meals such as meatballs, stews and cholent in winter. But for this special evening, he wants to challenge himself. “Over the past few weeks, I did a marathon of experiments with dishes that I’m going to prepare this evening. There were a few spectacular failures, and I drew the appropriate conclusions. I feel comfortable with the menu we’ve put together,” he says. His menu includes Austrian chicken soup and pancake strips, oysters, ceviche in rice paper, quinoa and tofu salad, filet of mullet in pistachio sauce, and pappardelle in lamb confit and tomato sauce.
“Evenings like this are even better because we host people for whom this is their dream,” Kronberg says, “not someone who comes for another day of work with all his mannerisms. That happens in a lot of places, and it’s not at all what I’m after.”
The mother-in-law’s verdict
It is still morning. After finishing the menu for the evening, they sipped coffee and headed out to the Carmel market. There, Kronberg introduced Dagan to his butcher, stopped off at the Asian grocery and visited the stalls selling vegetables, fish and spices. They went on a desperate search for fava beans and snacked on burekas as the egg yolks dripped onto their shirts, and they were content. “I feel like I’m in the amusement park,” Dagan said. “I don’t know whether my food is worthy of a restaurant, and I want to prove that it is. There’s one dish on the menu, the chicken in tomatoes, that is a kind of gesture to my mother. It’s a dish I remember from my childhood, when my mother was alive, and I felt I wanted to include that memory.”
Three hours after he went into the kitchen and worked hard alongside the cooks, Dagan allowed himself to complain. “I’ve been working non-stop since 12 O’clock, busting my butt. I was promised countless staff, but I found myself peeling carrots, Jerusalem artichokes and sweet potatoes, and chopping garlic and herbs. I’m preparing 13 dishes that have to be up to restaurant standard. But soon, my adrenaline will kick in again and I’ll be able to get up the strength to prepare the rest of the dishes. Now the kitchen staff is getting everything ready again, and then we’ll go back into battle.”
Amir joins in, and they agree that all they have left to do is roast sunflower seeds and put them in the oven, peel avocados, fry chicken wings, skewer beef, spice and cook quinoa, cook pasta, rice and potatoes in the oven, and reduce the pear sauce for the tarts. “Piece of cake,” they say, and Dagan is dragged back into the kitchen.
At 7:30 P.M., the restaurant is full. After handshakes and hugs, the orders start arriving. On such a wintry, family-friendly evening, the most popular first course is the Austrian chicken soup and pancake strips. Uri wears a white chef’s hat and a starched cook’s uniform. His family sits around a table opposite the open door to the kitchen, looking fascinated by what’s happening.
“It’s stressful to look around and see a restaurant full of people eating my food,” says Uri. “I’m less than pleased with the way some of the dishes came out. The soup, for example. I’m pleased with the rest. I worked like a horse, cutting and chopping and mixing, preparing sauces, getting screamed at and tyrannized, and now they’re serving me wine,” he says with a satisfied smile.
When his uncle asks for a picture with the chef, Uri comes out of the kitchen for him. He walks around, apologizing for the soup, and his family encourages him. In the meantime, the other cooks are working. One prepares filet of mullet in pistachio sauce alongside potatoes and Jerusalem artichokes. Another takes out a skewer of beef rump in chimichurri sauce. A Clash tune plays in the background, and the cooks work to the rhythm, throwing pullet paella into a frying pan and heating up pappardelle in lamb confit.
The dishes stream out of the kitchen as Uri meets more old friends. “I haven’t even tasted some of the dishes yet. They were put together here for the first time when customers ordered them,” he says. “I’m very curious to know what people really think, but I realize that they won’t tell me the truth.”
So what did the guests really think of the food? It seems that only one opinion counts. “In articles like these, the most important thing is to ask the mother-in-law what she thinks about the food,” says Uri’s mother-in-law, who enjoyed every moment.