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Short Post About Gnocchi

18 Jul

This post is going to be extra short as the dish was so tasty that we forgot to take more pictures. It is based on a fresh Gnocchi I bought at Marcato, artichoke, chestnuts, reduced white wine and finally a small Perfusion of truffle oil and Parmesan.

Ingredients

Ingredients

Chestnut and Artichoke

Chestnut and Artichoke

with the Gnocchi

with the Gnocchi

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Homemade Banh Bao with Seared Tuna

5 Jul

A while ago TimeOut Tel Aviv have publish the recipe for Banh Bao, which is kind of steamy dumpling. This gave us the desire to mix it with seared tuna to get the Asian home made Saturday lunch. And this how it looked like:

The Banh Bao:

The Ingredients

The Ingredients

Mix them all together

Mix them all together

And the get a dough

And the get a dough

Create balls put in a bamboo steaming

Create balls put in a bamboo steaming kit

After steaming

After steaming

Seared Tuna: While the dumplings are in the steaming process, you can start to work on its filling.

Marinade ingredients

Marinade ingredients

Marinated red tuna

Marinated red tuna

Coating of white and black sesame

Coating of white and black sesame

Coating the tuna

Coating the tuna

burning the tuna on a plancha

burning the tuna on a plancha

Cut the tuna into slices

Cut the tuna into slices

Sliced tuna

Sliced tuna

Cut radish into thin strips

Cut radish into thin strips

Fill the buns with a little bit of wasabi

Fill the buns with a little bit of wasabi

Insert a piece of tuna and radish

Insert a piece of tuna and radish

Decorated with chili pepper and cilantro

Decorated with chili pepper and cilantro

And the results

And the results

Results #2

Results #2

Corn Ice Cream

16 Apr

The inspiration to this home-made experiment came from a unique dessert we eat in La Pepita, Barcelona. It have been 3 weeks ago and the dish did not left my mind so although we don’t have ice cream maker I felt that I must try make it myself.

Corn Ice Cream at La Pepita, Barcelona

Corn Ice Cream at La Pepita, Barcelona

I have found several recipes and decided to go with this one, from the blog “Taste and Tell”. Since we don’t have an ice cream maker (“no one want to buy a machine for one time test” as Adi says), I tried a combination of these two posts from David Lebovitz and “The Kitchen“.

Corns getting ready to work

Corns getting ready to work

The original recipe included  a cup of “half-and-half“. Since there is no “half-and-half” in Israel I decided to go with 15% fat cream.

15% Fat Cream

15% Fat Cream

You need to cut the kernels of the corn and put it in a food processor with the cream.

In the food processor

In the food processor

Process until smooth

Process until smooth

Pour through a sieve over a large bowl, reserving liquid and discarding the solids.

The Sieve

The Sieve

The liquid

The liquid

Add the 2 cups of milk, the sugar, the salt and the egg yolks.

The egg yolks

The egg yolks

The egg yolk

The egg yolk

The egg yolks in the mixture

The egg yolks in the mixture

Whisk all the ingredients together and pour into a large saucepan.

Whisk all the ingredients

Whisk all the ingredients

Cook the mixture over medium heat until thick, but do not boil, stirring constantly, about 20 minutes.

Cooking the mixture

Cooking the mixture

Remove from heat. Let cool for about 20 minutes, then cover and transfer to the fridge to completely cool down, preferably overnight.

At this point I tried the “The Kitchen” way for creating the ice cream. But I didn’t had enough ice for the ice bath.

Ice Bath

Ice Bath

So I moved to David Lebovitz way and pour the mixture in to a backing dish.

Baking Dish

Baking Dish

And put it in the freeze for 45 minutes.

In the freeze

In the freeze

As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

freeze near the edges

freeze near the edges

Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer. After several times this was the result:

Freezing and mixing

Freezing and mixing

And the final results:

Corn Ice Cream and Berries

Corn Ice Cream and Berries

Scallops and Calamari on a Plancha

6 Apr

MezavehLogosSmal

This lunch was inspired by Tiv Taam (Ramat HaHayal) seafood counter. We know we wanted some calamari for our lunch but when we saw the scallop on the display we could not resist the temptation.

We have decided to sear the calamari on the plancha and serve it on top of toasted bread, yogurt and spicy tomato salad.

Spicy tomato salad

We cut the bread to thick slices and toasted them on a Stripes Pan which is also kind of a plancha.

Bread

Bread

The calamari was  seared on the plancha. We seared it in a few rounds of small portions in order to keep the pan hot all the time.

Calamari3

We bought only 4 Scallops and we fried them with a bit of olive oil, coarse sea salt and pepper on a hot pan.

Scallops

Scallops

When arranging our plates we spreaded the yogurt over the toast bread and placed above a small portion of the tomato salad and calamari. Next to it we served two scallops each with few drops of lemon.

The plate

The plate

And the final result:

Lunch

Lunch

Coffee Pancakes with Caramelized Bananas

19 Mar

MezavehLogosSmal

Friday morning treat – Pancakes. We started with this recipe and added espresso (from our Nespress machine) and fried bananas.  The result is in front of you.

The Ingredients

The Ingredients

Breaking eggs

Breaking eggs

The eggs

The eggs

Mixing

Mixing

The espresso shot

The espresso shot

Beating

Beating

Fried Bananas

Fried Bananas

Pancakes

Pancakes

Final Result

Final Result

Winter Soup: Sunchoke & Chestnuts

5 Jan

MezavehLogosSmal

This soup was inspired by the best dish we had at Herbert Samuel – The  Jusalem Artichoke (sunchoke), Chestnuts and Truffles. Unfortunately the  Truffles didn’t make it the table. Nevertheless it was very testy cream soup.

sunchoke, Chestnuts and Truffles

Sunchoke, Chestnuts and Truffles

Chopped and ready to go into the pot

Chopped and ready to go into the pot

On Fire

On Fire

Bring to a boil

Bring to a boil

Close look

Close look

Minced and Smooth

Minced and Smooth

For the Topping

For the Topping

The result

The result

The result

The result

Tapioca

24 Nov

Tapioca in a Passata souse bottle

Tapioca in a Passata sauce bottle

Coconut water - don't try it at home!

Coconut water – don’t try it at home!

Condensed Milk, Coconut water and Nectarine

Condensed Milk, Coconut water and Nectarine

The results

The result 1

The result 2

The result 2

The results 3

The result 3

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