Right-Side Out Cookies

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/8412147134/" style="margin-left: auto; margin-right: auto;" title="miriam1921 by mesander2000, on Flickr"><img alt="miriam1921" height="300" src="http://farm6.staticflickr.com/5330/8412147134_cc76216e49_n.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Right-Side Out Cookies</td></tr></tbody></table><br />Alice and I baked these cookies during her visit last week. She suggested that we make "Inside Out" cookies. We found a Betty Crocker recipe on the web but we changed it a little -- here it is as we made it:<br /><br /><span style="background-color: cyan;">Right-Side Out Cookies</span><br /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>INGREDIENTS</i></span><br /><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 cup sugar</span><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">3/4 cup packed brown sugar</span><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 & 1/4 cup butter or margarine, softened</span><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 teaspoon vanilla</span><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 eggs</span><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 & 1/2 cups all-purpose flour</span><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1/2 cup Hershey's cocoa</span><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 teaspoon baking soda</span><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1/4 teaspoon salt</span><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 & 1/2 cups white or chocolate baking chips OR 54 Hershey Kisses</span><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 cup chopped nuts (we used pecans)</span><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>METHOD</i></span><br /><ol><li><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Heat oven to 350ºF. Measure and mix together the flour, soda, </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">cocoa, and salt.</span></li><li><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Cream sugars, butter, vanilla and eggs in large bowl of mixer until smooth. Slowly add </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">dry ingredient mixture. Add the chips (if you are using them) and the nuts.</span></li><li><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Drop dough by rounded teaspoonfuls about 2 inches apart onto </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">ungreased cookie sheet, leaving room for the cookies to spread out. If using kisses, unwrap them and press one </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">into each cookie.</span></li><li><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Bake 10 to 12 minutes or until set. Cool slightly; remove from </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">cookie sheet. Cool on wire rack. Makes 54 cookies.</span></li></ol>

Right-Side Out Cookies

Right-Side Out Cookies Alice and I baked these cookies during her visit last week. She suggested that we make "Inside Out" cookies...

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Napkin Folding

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7LLqfNYmpKF_mMIbAAhh37HsDU6hRTceraT9WKdMbdAS0mZwahzr2Ndmh0SBVZBGF3pfvnPRMu6VHcvifBPoZwWKD6vDZwWzvOJSYU5MAMIgdvBk-tRmsmvE6k8xBCdgw95XDQ93APRQ/s1600/napkinfolding1933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7LLqfNYmpKF_mMIbAAhh37HsDU6hRTceraT9WKdMbdAS0mZwahzr2Ndmh0SBVZBGF3pfvnPRMu6VHcvifBPoZwWKD6vDZwWzvOJSYU5MAMIgdvBk-tRmsmvE6k8xBCdgw95XDQ93APRQ/s400/napkinfolding1933.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkrYb-89AXY37Z5OW2AAwlKzrdfaP2hpg1C0EbkBGYZaEazOfh7FjF9bMHE3GhwucCitQs6wgxs1AjFMbzQEgu25Wz5qoTZsEIf3YSUl921SPHykYRt8jFDbu7a0oxsbbilYq42tCsGB8L/s1600/napkinfolding1934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkrYb-89AXY37Z5OW2AAwlKzrdfaP2hpg1C0EbkBGYZaEazOfh7FjF9bMHE3GhwucCitQs6wgxs1AjFMbzQEgu25Wz5qoTZsEIf3YSUl921SPHykYRt8jFDbu7a0oxsbbilYq42tCsGB8L/s400/napkinfolding1934.jpg" width="400" /></a></div><br />Miriam folded the napkins into beautiful flowers for a dinner last weekend. Alice set the table. The menu included <a href="http://regional-food.blogspot.com/2013/01/hooray-for-ellen-and-alec.html">Ellen and Alec's Texas Red</a>. Also some refried black beans (a separate dish -- is this ok?) and salad.

Napkin Folding

Miriam folded the napkins into beautiful flowers for a dinner last weekend. Alice set the table. The menu included Ellen and Alec's Texa...

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Jerusalem, Continued

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDkZJoRsCfr_GXs4P9s1rG67oL-a03KOsMdXNqPG0otN28GlRuirNt6ej6WgwE17FXuHLikrQbtzb06OMfaDYB_YzOQk1t7tN7SkGX05Qh1MsnmAlFg9JJ-uh36xxtXqRSFdf3ZP7_BAv/s1600/jerusalem1893.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDkZJoRsCfr_GXs4P9s1rG67oL-a03KOsMdXNqPG0otN28GlRuirNt6ej6WgwE17FXuHLikrQbtzb06OMfaDYB_YzOQk1t7tN7SkGX05Qh1MsnmAlFg9JJ-uh36xxtXqRSFdf3ZP7_BAv/s320/jerusalem1893.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Ingredients for stuffed eggplant</span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSC7p61jriQHCgybWm7pIiwDSOcqpnnDQ0-VIDMKGnK3N6CKjIlrTMHmfqFX1ykiBa-iChAVRdKdm0NSWgNVbkHtrxeUIMgfMoX2QOQVfoTOF8KYh2Efq3YtVf5ywMopKoxxZ8gsJOC41B/s1600/jerusalem1899+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSC7p61jriQHCgybWm7pIiwDSOcqpnnDQ0-VIDMKGnK3N6CKjIlrTMHmfqFX1ykiBa-iChAVRdKdm0NSWgNVbkHtrxeUIMgfMoX2QOQVfoTOF8KYh2Efq3YtVf5ywMopKoxxZ8gsJOC41B/s320/jerusalem1899+(1).jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The completed eggplant</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyZUGYUuyAPQ9keh8fBxiJNizFhQl8Vif47TM1qjMyiMh3Rv0DkWkZgfswSHj2k4QvSg_Ceqf-BI049Fbitp766PMvQDYbKb6jWTR86_G91G1NbnsU-kaigaX-zOZDcbtQ32JWDAAcq8e/s1600/jerusalem1898.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyZUGYUuyAPQ9keh8fBxiJNizFhQl8Vif47TM1qjMyiMh3Rv0DkWkZgfswSHj2k4QvSg_Ceqf-BI049Fbitp766PMvQDYbKb6jWTR86_G91G1NbnsU-kaigaX-zOZDcbtQ32JWDAAcq8e/s320/jerusalem1898.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Butternut squash spread with tahini</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxbnno2Ss95PlpcvOJUhcJcmHJa9p6oDayUfFKkcVE_5lg8CrTt4NAg7YG3ApVqLoSquUVlNSwV2vC2I9xVNxw0xXJTLEECLSDhHJYQ3KgLYhK-NZI1OcuW2KDJaJ54d0vbx2G6GKo6Yl/s1600/jerusalem1901.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxbnno2Ss95PlpcvOJUhcJcmHJa9p6oDayUfFKkcVE_5lg8CrTt4NAg7YG3ApVqLoSquUVlNSwV2vC2I9xVNxw0xXJTLEECLSDhHJYQ3KgLYhK-NZI1OcuW2KDJaJ54d0vbx2G6GKo6Yl/s320/jerusalem1901.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Miriam ready to eat Israeli food</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: left;">I am continuing the attempt to make a number of recipes from my new cookbook -- Evelyn, Tom, Miriam and Alice arrived this evening and I had several dishes all ready. I'll post the recipes I made today when I have more time. For earlier posts about this ongoing project see:</div><ul class="posts" style="background-color: white; border-width: 0px; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 12px; line-height: 14px; list-style: none none; margin: 0px; padding: 0px; text-indent: -15px;"><li style="background-image: none; border-width: 0px; list-style: none outside none; margin: 0.25em 0px; padding: 0.25em 0px 0.25em 1.3em;"><a href="http://regional-food.blogspot.com/2013/01/ottolenghi-inspired.html" style="color: #888888; text-decoration: initial;">Ottolenghi Inspired</a></li><li style="background-image: none; border-width: 0px; list-style: none outside none; margin: 0.25em 0px; padding: 0.25em 0px 0.25em 1.3em;"><a href="http://regional-food.blogspot.com/2013/01/jerusalem-cookbook.html" style="color: #888888; text-decoration: initial;">Jerusalem: A Cookbook</a></li></ul><br />

Jerusalem, Continued

Ingredients for stuffed eggplant The completed eggplant Butternut squash spread with tahini Miriam ready to eat Israeli food I am continuing...

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Ottolenghi Inspired

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5vtUb9e4T1i8XIsTELEOss35BfrPdxrP_gmtKztAMX0U2yhpZe8QB0W9zKG8Le77gYiypFYrE8pIylj0msP_rIHdLmfAAIgEJRwVfZszrM3lApb937Ayyt4RLKyzuMYgKjTj6_smIio4/s1600/photo+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5vtUb9e4T1i8XIsTELEOss35BfrPdxrP_gmtKztAMX0U2yhpZe8QB0W9zKG8Le77gYiypFYrE8pIylj0msP_rIHdLmfAAIgEJRwVfZszrM3lApb937Ayyt4RLKyzuMYgKjTj6_smIio4/s400/photo+(1).JPG" width="300" /></a></div><br />If you were surprised a couple days ago to learn that I carefully followed three entire recipes from my new cookbook, so was I. (For details, see my last post, <a href="http://regional-food.blogspot.com/2013/01/jerusalem-cookbook.html">Jerusalem: A Cookbook</a>, in which I described how I made authors Ottolenghi and Tamimi's recipe for spiced carrots, Pilpelchuma pepper and garlic spice blend for the carrots, and chicken with fennel and tangerines.) I continued reading this cookbook, and today during a visit to Barnes and Noble I even looked through Ottolenghi's other cookbook, <i>Plenty</i>, a vegetarian cookbook -- lots of recipes for eggplant, salads, and grains. He's quite an inspiring recipe author.<br /><br />Tonight for dinner, I intended to make even more recipes from <i>Jerusalem</i>. I thought I was ready. I ended up just taking some inspiration and following my own ideas, however. I expected that this would happen eventually but didn't realize it would be so quick. I have reasons.<br /><br />First of all, I had bought some lamb chops, which I thought would be a good choice for middle eastern food. As it happens, all of the lamb recipes in <i>Jerusalem </i>are for lamb meatballs or similar dishes using ground or minced lamb, not whole chops. So I had to improvise, and use some of the Pilpelchuma as a rub, adding a bit of lemon juice and rosemary. I braised them with a bit of really good red wine that Lenny got out of the wine cellar.<br /><br />Second, I planned to make roast potatoes with prunes -- a delicious-sounding recipe which Ottolenghi says is inspired by the Ashkenazi dish <i>tzimmes</i>. Oops, I waited too long and there wasn't enough time to boil then roast potatoes and to make caramel as the recipe calls for. If I'm in a hurry caramel is too scary since it can burn up if you so much as look the other way at the wrong moment or have some bad result if you mess up when adding the ice water to it. Please, Mr. O, could I be a coward and just use honey? Oh, never mind, I want to try the real recipes.<br /><br />Tonight, though, I just made mashed potatoes, using the microwave to cook them in their jackets and then mashing them while the lamb simmered. Instead of using prunes with the potatoes, I put them in the pan with the braised lamb chops. The result was actually quite delicious. Pipelchuma is quite a nice spice rub, and the prunes were a nice taste contrast with the meat and potatoes. The photo shows how I put the potatoes on a platter surrounded by chops, prunes, and sauce. Inspired, I felt.<br /><br />I definitely plan to select, shop for ingredients, and try other recipes in detail. I mean it. Honest.<br /><br /><br />

Ottolenghi Inspired

If you were surprised a couple days ago to learn that I carefully followed three entire recipes from my new cookbook, so was I. (For details...

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Jerusalem: A Cookbook

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Their recently-published cookbook presents the foods of their native city: Jerusalem. They describe the era of their childhood as a much more peacful and harmonious time than the present, and hope for peace which they think might come through a shared love of hummus. I wish they would prove to be right.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">The book is beautiful. Abundant photos illustrate a variety of Jerusalem city scenes, restaurant interiors just as I remember them from past trips, and totally appetizing recipe presentations. Narratives about the foods and the relationships (often troubled) between the many communities mingle with the recipes.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">One recipe particularly appealed to me because its ingredients are so perfect for a winter dinner in the frozen north -- though thanks to a perturbed upper atmosphere, Jerusalem has received far more snow this year than my home Ann Arbor, Michigan. I made the recipe this afternoon, and we ate it for dinner -- fresh fennel, clementines, and chicken marinated and roasted with a delicious sauce. Anise-flavored liqueur and fennel seeds, along with the chicken and produce, emphasize the flavor of the fresh fennel bulbs. The recipe calls for Arak, an anise liqueur made in Beiruit, Lebanon; or Ouzo, the Greek version; or Pernod an anise-flavored French apéritif. I chose Pernod.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1cy4yQHGgNWePkW8G9XBgBQ69nUpJYuvQ7r4xSy3RuocIHFXUygPYtrGBj1Vks6FxXGRu7ab3j4mhLxzdXgVAntRVpkggVSfbE9ENUNFS56TRt5d6trxPvXBd-HdzZOiYjvapwzHUaor/s1600/jerusalem1821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1cy4yQHGgNWePkW8G9XBgBQ69nUpJYuvQ7r4xSy3RuocIHFXUygPYtrGBj1Vks6FxXGRu7ab3j4mhLxzdXgVAntRVpkggVSfbE9ENUNFS56TRt5d6trxPvXBd-HdzZOiYjvapwzHUaor/s400/jerusalem1821.jpg" width="400" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Here’s the chicken recipe as I made it.</div><h1>Ottolenghi and Tamimi’s Roasted Chicken with Clementines</h1><h2>Ingredients</h2><div class="MsoNormal">6.5 Tbsp (100 ml) Pernod </div><div class="MsoNormal">4 Tbsp olive oil</div><div class="MsoNormal">3 Tbsp freshly squeezed orange juice</div><div class="MsoNormal">3 Tbsp freshly squeezed lemon juice</div><div class="MsoNormal">2 Tbsp mustard (I used Dijon, orig. calls for mustard with seeds)</div><div class="MsoNormal">3 Tbsp brown sugar</div><div class="MsoNormal">2.5 tsp salt</div><div class="MsoNormal">1.5 tsp fresh-ground black pepper</div><div class="MsoNormal">2 medium fennel bulbs (1 lb) trimmed & cut in 6 to 8 wedges</div><div class="MsoNormal">1 chicken cut in 8 to 10 pieces</div><div class="MsoNormal">4 clementines (skin included) cut in ¼ inch slices</div><div class="MsoNormal">1 Tbsp thyme leaves</div><div class="MsoNormal">2.5 tsp fennel seeds, lightly crushed</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Chopped flat-leaf parsley as a garnish</div><div class="MsoNormal"><br /></div><h2>Method</h2><div class="MsoNormal">Mix first eight ingredients together. Whisk well to make marinade. </div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FbWBOVwSSBMZyJZfshe03wZCJkHBRYkkc0cAvdtoe0tmeoBSgfpm-E6aKwi7wj6Qp5xmPkZy00B_jV7IcAYFeDgRyT4O8bClsoV4qjRiaCocx64mRMbhkoLJqkIrAJyMQxe3lSs4OIma/s1600/jerusalem.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FbWBOVwSSBMZyJZfshe03wZCJkHBRYkkc0cAvdtoe0tmeoBSgfpm-E6aKwi7wj6Qp5xmPkZy00B_jV7IcAYFeDgRyT4O8bClsoV4qjRiaCocx64mRMbhkoLJqkIrAJyMQxe3lSs4OIma/s200/jerusalem.JPG" width="150" /></a></div><div class="MsoNormal">In large bowl place marinade and all other ingredients except parsley garnish. Combine well with your hands. Optional: marinate for several hours or overnight. I did so for around 4 hours.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Preheat oven to 475 degrees F. Place chicken skin-side up and all other ingredients in a single layer in a large roasting pan (around 12 by 14.5 inches).  Place in preheated oven and roast for 35 minutes. At this point, my chicken was cooked through but pale -- to obtain the color shown in the book’s photo, I put it under the broiler for another 5 minutes to get really brown. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">Remove chicken, fruit, and vegetables from pan to a serving dish, and boil down the sauce a bit. I put the sauce in a separate serving bowl from the chicken, though the recipe says just pour it over the chicken. Garnish with parsley.</div><h1>Side Dishes</h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMI9DPpK1I76MKTxpQamkrZH9xxxxnalMs6rnYyCL0Xjd8zuz9J0_8pnRQalZ6UT8YNTsu81Sm4kIeghqEWOcqphFbFiumRYcSbLVv9tJS98k13WNeHppdLJya2llI1MZeB5tbQcE1FK0/s1600/jerusalem1823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMI9DPpK1I76MKTxpQamkrZH9xxxxnalMs6rnYyCL0Xjd8zuz9J0_8pnRQalZ6UT8YNTsu81Sm4kIeghqEWOcqphFbFiumRYcSbLVv9tJS98k13WNeHppdLJya2llI1MZeB5tbQcE1FK0/s320/jerusalem1823.jpg" width="320" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I tried a couple of other recipes from the cookbook for tonight’s dinner as well. I made a spicy carrot dish, which I believe I once ate in a restaurant in Tel Aviv where our cousin Janet took us. It contains carrots (serendipity: I was making stock from the chicken trimmings so I cooked the carrots in the stock), fried onion, sugar, cider vinegar, and a spice blend called Pilpelchuma (recipe in the condiment section). The carrots are served with arugula.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUjEm9AqWL-aSNAfI_8dCIEQPWie4dt8KNNBpcXWDkGkvW0gcW0ucnuKH_vl7Mz1X9UaG4W-zqpcJGv4bq2LiipJmrPEWWU-bG7GZq9Wd6QqkV3OB7z_xU3Oqi_gRImCd9KBznsqXw_Zf/s1600/jerusalem1817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUjEm9AqWL-aSNAfI_8dCIEQPWie4dt8KNNBpcXWDkGkvW0gcW0ucnuKH_vl7Mz1X9UaG4W-zqpcJGv4bq2LiipJmrPEWWU-bG7GZq9Wd6QqkV3OB7z_xU3Oqi_gRImCd9KBznsqXw_Zf/s320/jerusalem1817.jpg" width="320" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I also served some cucumbers with Greek yogurt sprinkled with some newly-bought zaatar spice blend, and I put out some mixed Mediterranean olives since I have never been to an Israeli restaurant that didn’t serve some olives.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">I just love this cookbook!</div><!--EndFragment-->

Jerusalem: A Cookbook

Yotam Ottolenghi, an Israeli Jew, and Sami Tamimi, an Israeli Arab, work together at Ottolenghi’s restaurant in London. Their recently-...

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Hooray for Ellen and Alec!

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jLXf4A_YQ3hvs094aGXai-GtrHvdPLG-gwf3f7P7HSxfCUwVihPpZAngUjK5wj0bKOZ_QNYrqBjleMK_F5liyK4_e-2DXXfzCeIrf1rEjdrLsaburQXx6bb53Lfwft4bREVVmGpDGa9U/s1600/chili0023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jLXf4A_YQ3hvs094aGXai-GtrHvdPLG-gwf3f7P7HSxfCUwVihPpZAngUjK5wj0bKOZ_QNYrqBjleMK_F5liyK4_e-2DXXfzCeIrf1rEjdrLsaburQXx6bb53Lfwft4bREVVmGpDGa9U/s640/chili0023.jpg" width="640" /></a></div><br />Dinner tonight: Alec and Ellen's Award-Winning Chili, made according to their recipe, using their special Texas chili seasoning mix. I'm so glad to have more of this great spice blend. As shown in the photo, I also made cornbread (using a New York Times recipe) and a salad of avocado and grapefruit sections from TEXAS grapefruits.<br /><br />I followed the recipe carefully -- it makes enough for 8 or 10 servings, but I only warmed up enough for the two of us. As instructed I did not put any beans in it!<br /><br />Link to first post on Texas Red: http://regional-food.blogspot.com/2006/11/texas-red.html

Hooray for Ellen and Alec!

Dinner tonight: Alec and Ellen's Award-Winning Chili, made according to their recipe, using their special Texas chili seasoning mix. I&#...

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And later, a movie...

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNur5XKCYZ3TZOMLDqFAkeQzlF9c8L89hXbraMtqRiCPjr6exOnuLPIYtgpCrV_LickW7Caa7ecFbrvGUq1nTzZC1ZfF0xr3wFG0jFCm6LHVqSWHAtfqJqPZkrHTgy8wgOSBofZW96ElQ2/s1600/christmas1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNur5XKCYZ3TZOMLDqFAkeQzlF9c8L89hXbraMtqRiCPjr6exOnuLPIYtgpCrV_LickW7Caa7ecFbrvGUq1nTzZC1ZfF0xr3wFG0jFCm6LHVqSWHAtfqJqPZkrHTgy8wgOSBofZW96ElQ2/s400/christmas1.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6VGpm2wO6hi8yCemrZl3Orb2KxqxEW7Cfz-rLIjdWgZ0hy4gLVxqCEK7zLMUY7CxKABx5bD6EtdsS_rJbLTPQcEeRcS1s76-0xovudXGbH7nTmX5iADcI1C_g6bT6ke4R1tLHZC9xQzU/s1600/christmas2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6VGpm2wO6hi8yCemrZl3Orb2KxqxEW7Cfz-rLIjdWgZ0hy4gLVxqCEK7zLMUY7CxKABx5bD6EtdsS_rJbLTPQcEeRcS1s76-0xovudXGbH7nTmX5iADcI1C_g6bT6ke4R1tLHZC9xQzU/s400/christmas2.jpg" width="400" /></a></div><br /><div style="text-align: center;">Jay and Ruby</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsMYrr0UWL0zGiobdF1595Ts6PGDaSJnhHGo0Tln7WfzctS0D-V4UMzZtqqBZFH8HSzBKL6km1lPltbtQmCMk1jZ-UWBhCuuwCpY9p8NJ_mp9046zBfHF-JNPJazDTUN2kk8yGHZQTrEw/s1600/christmas3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsMYrr0UWL0zGiobdF1595Ts6PGDaSJnhHGo0Tln7WfzctS0D-V4UMzZtqqBZFH8HSzBKL6km1lPltbtQmCMk1jZ-UWBhCuuwCpY9p8NJ_mp9046zBfHF-JNPJazDTUN2kk8yGHZQTrEw/s400/christmas3.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYm9vKB4-V0EfbsncjedIbVUYBzgfGam26qKSHoQ_2FPXpPwrKtwqx3HqpYtH8jTVwdWXbdAvh3MvFGPHOKKj8DAyUCie9MT1ril-EUIEu7HykJtapRydiQ5Cy7qUWZRIG0xNuF7eAUsD/s1600/christmas4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYm9vKB4-V0EfbsncjedIbVUYBzgfGam26qKSHoQ_2FPXpPwrKtwqx3HqpYtH8jTVwdWXbdAvh3MvFGPHOKKj8DAyUCie9MT1ril-EUIEu7HykJtapRydiQ5Cy7qUWZRIG0xNuF7eAUsD/s400/christmas4.jpg" width="400" /></a></div><br />Other things we selected from the dim-sum carts: potstickers, pork buns, almond and mango pudding, three kinds of shrimp dumplings, red-cooked pork, cucumbers in vinegar, sticky rice. Things we wished we could have eaten too: greens, chicken feet, lots of other kinds of dumplings...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjA3gEZu_9HpgwE_iCjBt4WW_b-P-mKTyfXMQYdsp4LYIPksavIRReXHTC-3QLswOwAurYIjgYvmfHoqRgvLQU8JuSrtRUAywrCvovPMKOyB9BK3U5t_7PTWcrYqlG_sCsbHbpvt0-olP/s1600/christmas6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjA3gEZu_9HpgwE_iCjBt4WW_b-P-mKTyfXMQYdsp4LYIPksavIRReXHTC-3QLswOwAurYIjgYvmfHoqRgvLQU8JuSrtRUAywrCvovPMKOyB9BK3U5t_7PTWcrYqlG_sCsbHbpvt0-olP/s640/christmas6.jpg" width="456" /></a></div><br />LuLu's Chinese seafood restaurant near Olivette, Mo. Note that the dragon's eye is a Christmas light.

And later, a movie...

Jay and Ruby Other things we selected from the dim-sum carts: potstickers, pork buns, almond and mango pudding, three kinds of shrimp dumpli...

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