Usually if I am going to make a dip for people to snack on I go with onion dip, salsa or guacamole. But I had an octopus sitting in my fridge staring at me. My parents saw pre-cooked Octopus at Costco and wanted to know if it was any good so they gave it to me to play with. I really was reluctant to use it because I thought it would be gross but it was surprisingly not fishy, not slimy (once rinsed), and not rubbery. Who would have thunk. In addition to the octopus I used surimi (“krab”). I know surimi has a bad reputation because it is marketed as “fake crab” but I like it. You just need to buy a decent quality and enjoy it for what it is – fish sticks and not expect crab.
I am pretty proud of this one. This was my first time making flan and the internet could really freak you out about overcooking it and making sweet scrambled eggs. I read all the tips and tricks and settled on a simple recipe and checked on the flan every 5 mins to not overcook it. Besides the excessive checking and worrying – making flan is surprisingly easy. Unfortunately I forgot to take pictures of the first few steps. I made one large flan in a 9 inch pan but you can use ramekins also just cut down the cooking time. Do not use a cheesecake or tart pan with removable sides or bottoms as the filling will leak out and you will get flan water.
I really like unbaked cheesecake. It is impossible to mess up and I just really like dairy. When you eat a baked cheesecake (I like those too!) its just not as creamy and dairy-y as an unbaked one. This Israeli Cheesecake recipe is adapted from one of my favorite cookbooks The Book of New Israeli Food by Janna Gur. It is only a few ingredients and is perfect for Shavuot (and yes, I know Shavuot is not anytime soon but my husband asked for it).
This quiche is an easier version of the one I posted a few weeks ago Brie, Bacon, and Onion Quiche. The Brie and Bacon quiche uses a homemade pie crust which is amazing but takes a bit of work. This quiche uses store bought puff pastry which saves a lot of time and really how bad can puff pastry be…
One of the things that made it so special was the quality of the sausage. There is butcher in Deerfield Beach (which is a trek for me!) called Real Emil’s European Sausage Kitchen that makes all his own sausages and cured meats. It is just amazing. Anyone who lives within 90 minutes should visit. The owner is also really a nice guy he remembers us every time we come.
This is a cake you can get creative with. You can fill it with anything. I had leftover whipping cream and dulce de leche (my husband thought it prudent to buy a kilo of it at Costco). But whipped cream and jam, nutella, etc they all work. You can also frost the top too if desired.
I tend to make quiche when I am invited to someones house and want to/am asked to bring something. I can usually make it without going shopping because all you really need to make a quiche is eggs, flour, butter, onions and milk or cream. Then whatever meat or cheese you have. I had brie, bacon and Parmesan cheese in the house so that is what I used. It is great to bring to peoples houses’ because it should be served room temperature so you don’t need to take up space in their fridge or try to keep it hot. Plus people tend to really like it. Yesterday I brought this to a BBQ at my neighbors and we ate it with our vodka while the men were arguing over the grill.
There are about 1,000 different recipes for noodle kugel. Some are savory with chicken fat and pepper others are sweet with lots of dairy, dried or fresh fruits, nuts, etc. I was in the mood for one with lots of dairy and raisins so I made one with cottage cheese, labne, butter, cream and raisins. It was pretty decedent and is generally reserved for holidays rather than everyday fare. It is best served room temperature so let it cool off after making it. It can be served along with dinner, as dessert, or breakfast.