Chicken with Vegetable Gravy

Winter time is the perfect time to reach into your lexicon of comfort food dishes. The cold weather is perfect for comfort food dishes like meatloaf, roast chicken, and pot roast for example. Anything with gravy on it sounds pretty delicious when the temperature starts to drop. Chicken with vegetable gravy is one of those comfort food dishes perfect for the winter months. Your soul will definitely feel the love when you make this dish. I make my own vegetable stock for making the gravy. If you do not have the time to make your own, that is okay. You may use store bought vegetable or chicken stock if you need to.

Vegetable Stock

Ingredients:
Water
1 medium onion chopped
3 stalks of celery chopped
2 carrots peeled and chopped
1 tablespoon of minced garlic
1 tablespoon of minced ginger
salt
pepper
sesame oil

Method:
In a medium stock pot, saute the onions, celery, and carrots in about a tablespoon of sesame oil. Saute for about 4 minutes or until the onions start to brown. Next, add the garlic and ginger. Cook for an additional 2 minutes. Season the vegetables with salt and pepper. Add enough water to reach about 3/4 of the way up the pot. Bring to a boil and then reduce the heat to a simmer. Simmer the vegetable stock for 30 minutes. After thirty minutes, strain the stock to remove the vegetables. Add the strained stock back to the pot. Reserve the cooked carrots as we will be using them in the dish.

Chicken with Vegetable Gravy

Ingredients:
2 boneless chicken breasts cut into chunks
2 potatoes peeled and cubed
1 small onion diced
2 bell peppers diced
2 stalks of celery diced
1 tablespoon of minced garlic
canola oil
1 teaspoon sesame oil
1 teaspoon dried basil
1 teaspoon fresh thyme
salt
fresh ground black pepper
1 teaspoon Worcestershire sauce
two tablespoons flour
reserved cooked carrots from the stock

Method:
In a large skillet, heat enough canola oil to pan fry the cubed potatoes. When the oil is hot enough, fry the cubed potatoes on each side until golden brown. This should take about 6 minutes. After frying the potatoes, reserve them in a bowl for adding to the finished dish. Now it is time to cook the chicken. Season the chicken breasts with salt and pepper. Cook in batches so as not to overcrowd the pan. Cook the pieces of chicken for about 3 1/2 minutes per side. After the chicken has been cooked, reserve in a bowl for later. Now add the sesame oil, onions, bell peppers, and celery to the pan. Cook the vegetables until they begin to soften which should be about 3 minutes. Next add the garlic and cook for 1 minutes. Once the garlic becomes fragrant, add the two tablespoons of flour. At this stage you will be making a roux. Cook the flour with the vegetables while stirring until the flour becomes light brown. At this point you should add the reserved vegetable stock. Bring the stock to a boil and stir to prevent burning. The stock needs to come to a boil for the gravy to thicken. When the gravy comes to thickness of your liking, add the cooked chicken, reserved carrots, and the fried potatoes. Cook until the chicken and potatoes have been heated through. I suggest serving with steamed vegetables. I also suggest adding mushrooms to the dish to give it some added flavor. Enjoy!

Green Bean Casserole

Green Bean Casserole is one of those timeless side dishes that can be found alongside the turkey, gravy, and mashed potatoes on Thanksgiving day. While it is almost ubiquitous on American tables during Thanksgiving, it rarely makes an appearance for the rest of the year. In my opinion, Green Bean Casserole should be made throughout the year and not just at Thanksgiving. It is classic comfort food and is perfectly suited to be served during the winter months. Green Bean Casserole is a perfect side dish to roast chicken, turkey, or meatloaf. Break the norm and make Green Bean Casserole today.

Ingredients:
1 pound fresh green beans
1 can of cream of mushroom soup
1 1/3 cups french fried onions
3/4 cup milk
fresh ground black pepper

Method:
First, prepare the green beans. Cut both ends off and cut the green beans in half. Steam the green beans for about 10 minutes. The green beans should not be overcooked as they will continue to cook in the oven. If the beans are under cooked that is okay. In a large mixing bowl, combine the milk and the can of cream of mushroom soup. Next, add the steamed green beans, freshly ground black pepper, and 2/3 cup of french fried onions to the milk and soup mixture. Transfer the green bean mixture to a large casserole dish. Bake the casserole at 350°F for half an hour. After cooking for half an hour, stir the mixture. Add the remaining french fried onions to the top of the casserole. Bake for an extra five minutes. When the Green Bean Casserole is hot, it is ready to serve.

Simple Meatloaf

One of the simplest recipes that you should have in your arsenal of recipes is meatloaf. Meatloaf is as classic as it gets when it comes to American comfort food. Many American have been raised on meatloaf and some rank it as their favorite homemade meal. There are countless ways in which you can make your meatloaf. Some people make their meatloaf with only beef. Other people use a combination of pork, beef, and veal for their meatloaf. In this recipe, I use just beef. This meatloaf recipe is very simple to make because you just need to combine all of the ingredients and form in a loaf pan. This meatloaf recipe will become much loved once you make it.

Ingredients:
1 1/2 pounds ground beef
1 small onion chopped
1/3 cup chopped green bell pepper
1 8 ounce can of tomato sauce
1 tablespoon minced garlic
salt
ground black pepper
2 beaten eggs
1/2 cup bread crumbs
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram

Method:
In a large mixing bowl, combine all of the ingredients until blended. Transfer the meatloaf mixture into a 12x8 loaf pan and shape into a loaf. Bake the meatloaf at 350 °F for an hour and fifteen minutes. Serve with any side dish of your liking. I suggest steamed vegetables, mashed potatoes, and gravy.

Macerated Strawberries

Macerated strawberries can be used as a delightful topping to enhance a multitude of dishes ranging from yogurt to french toast. The strawberries are soaked in a simple syrup solution, which results in the strawberries exuding their liquid while softening them at the same time. The syrup is just as delicious as the strawberries. This recipe is zero effort and takes no time to make so give it a try.

Ingredients:
fresh sliced strawberries
juice of half a lemon
2 tablespoons of powdered sugar
1/2 teaspoon vanilla extract

Method:
Wash the fresh strawberries under cold running water. Cut the tops off the strawberries and discard the tops. Slice the strawberries and place in a medium sized mixing bowl. Combine the vanilla extract, powdered sugar, and lemon juice until all of the ingredients are blended. Pour the syrup over the strawberries until the strawberries are fully coated with the syrup. Let the strawberries sit for at least half an hour. You can let the strawberries for longer if you wish. Serve as a topping for ice cream, yogurt, pound cake, french toast, pancakes, or waffles.

Marinated Chicken Kebabs

There are countless ways in which you can cook boneless chicken breast. One of my favorite ways in which to prepare boneless chicken breast is to make chicken kebabs. Boneless chicken breast on its own is pretty bland, so I marinate the chicken in a teriyaki sauce to add tons of flavor. If the weather permits it you can grill these chicken kebabs on your grill. If the weather does not permit outdoor grilling, you may cook the kebabs using a broiler or a grill pan. 

Ingredients: 

two boneless chicken breasts cut into chunks 

one large onion cut into chunks

two red bell peppers cut into chunks 

four wooden skewers soaked in water 

Teriyaki Marinade: 

1/3 cup tamari soy sauce 

1 tablespoon sriracha sauce 

1/4 cup honey 

1/4 cup rice vinegar 

1 tablespoon dark brown sugar

1 tablespoon minced garlic 

1 tablespoon minced ginger 

Method: 

In a medium mixing bowl, combine all of the ingredients for the teriyaki marinade until fully blended. Set the marinade to the side and prepare the chicken and vegetables. Cut the chicken breasts into equal sized chunks. After preparing the chicken, cut the red pepper and onion into chunks the same size as the chicken. Place the chicken pieces into the marinade. Marinate the chicken for at least one hour, or more preferably overnight. About an hour before you are ready to start cooking your kebabs, soak the wooden skewers in water up until you are ready to cook. Soaking the wooden skewers will help prevent them from catching fire while cooking. If you have metal kebab skewers there is no need to soak them before cooking. To prepare the chicken kebabs, first place a piece of onion, and red pepper onto the skewer. Next place a piece of marinated chicken onto the skewer. Repeat until you have 4 pieces of chicken on a skewer. Once you have prepared the kebabs it is time to cook them. I used a grill pan, which needs to have a layer of vegetable oil or non stick cooking spray before you start to cook the kebabs. Over a medium heat, cook the kebabs for three minutes on each side. It should take about twelve minutes in total cooking time for the kebabs. Serve the kebabs with any side dish or your choice. If you want to add other vegetables to the kebabs you can. I suggest cherry or grape tomatoes, zucchini, summer squash, whole button mushrooms, or eggplant. 

Comfort Food: Braised Beef Brisket

Many families have a slow cooked meal that takes all day to cook. Be it chili con carne, pot roast, marinara sauce, pulled pork, or beef stew we enjoy slow cooked food. When you cook low and slow, you can taste the love in a dish. My family, like many other Jewish American families, make braised beef brisket. It takes almost all afternoon for the brisket to cook and become tender. It reminds me of home, holidays, and most importantly family. There are many variations of making brisket in the oven, but are always cooked at a low temperature for a long time. With slow cooked dishes such as brisket there is a certain amount of love that has to be put into making the dish. If you do not make the brisket with love, it will not come out perfect. This brisket recipe is fantastic for a cold winter day and will last for a few meals which is always a plus.

Ingredients:
Beef Brisket
1/2 cup chili sauce
1/4 cup whole grain dijon mustard
1/4 cup dijon mustard
1/4 cup brown sugar
1/3 cup water
2 stalks celery chopped
2 carrots peeled and chopped
3 washed potatoes and cut into quarters
3 crushed cloves of garlic
two onions chopped
salt
black pepper
canola oil

Method:
Preheat your oven to 325 °F. You will need a large skillet to sear the brisket before transferring to a roasting pan. Add about a tablespoon of canola oil to the large skillet over medium heat. Season both sides of the brisket with salt and freshly ground black pepper. Sear the brisket on both sides for 3 minutes per side. After the brisket is seared, transfer to the roasting pan with the fat side facing up. After searing the brisket you will notice that there will be stuck on bits in the pan. Leave these bits in the pan because we will be deglazing the pan to bring up the bits which have tons of flavor. After searing the brisket, add the chopped onions, celery, and garlic. Cook the vegetables for about 3 minutes. With a wooden spoon be sure to scrape the stuck on bits. Next, add the water, brown sugar, Dijon mustard, whole grain Dijon mustard, and the chili sauce. Mix all of the ingredients until blended. Once the sauce has come together, transfer the sauce to the roasting pan with the brisket. Add the chopped carrots and quartered potatoes to the roasting pan. Cover the roasting pan with aluminium foil and cook for about 3 hours at 325 °F. After cooking for three hours the brisket should be done. Let the brisket rest for about 15 minutes before slicing. If you slice the brisket while it is still hot it will fall apart and you will not have nice slices. After resting, slice the brisket against the grain of the meat to create tender slices. Serve with the remaining sauce, and vegetables.

Chocolate Chip Banana Bread French Toast

There are few ways that you could improve banana bread. One of those ways to improve your banana bread is to add chocolate chips. You might think that would be the end of your improvement to the already delicious banana bread, but you would be wrong. A few years back I remember seeing on the internet a breakfast that sounded irresistible. It was french toast made with slices of banana bread. I thought that the idea was absolutely brilliant. I have now finally made it happen and it was the bomb. If you are trying to impress someone this is definitely a recipe to try.

Ingredients:
day old slices of Chocolate Chip Banana Bread
3 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/3 cup canola oil

Method:
In a medium sized frying pan, heat the canola oil over medium heat. In a medium mixing bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon. Dunk the banana bread slices into the egg mixture for about 10 seconds so that it is fully coated. When the oil has reached the proper frying temperature, place the coated pieces of banana bread into the oil. Cook for 3 minutes on each side of the french toast. The total cooking time should be 6 minutes per piece of french toast. I like to cover the pan while I am frying the french toast so that it cooks through all of the way. Serve the banana bread french toast with real maple syrup, powdered sugar, or fresh fruit.

Hummus with Spiced Ground Meat

It is safe to say that I love hummus. I can eat hummus with every meal and not get bored of it. When it comes to serving hummus, there are endless variations and interpretations. The one thing that I will say is that hummus is always made with chick peas. If you make your hummus with any other legume or bean, you are really making bean dip that tastes like hummus. A classic preparation of hummus is to serve it warm topped with spiced ground meat. Make sure to have plenty of pita for dipping. 

Ingredients: 

Hummus: 

1 large can of chick peas

1/3 cup tahini

2 teaspoons ground cumin 

juice of one lemon 

1/4 chopped parsley

teaspoon cayenne pepper

tablespoon paprika

2 teaspoons ground coriander 

salt 

pepper

water 

1/4 cup olive oil 

Spiced Ground Meat

1 pound of ground meat( beef or lamb) 

2 tablespoons baharat spice

one medium onion chopped

tablespoon minced garlic

tablespoon capers

salt 

1/3 water 

tablespoon sesame seeds

olive oil 

Method: 

Hummus: 

Fill a medium sauce pan halfway with water. Bring water up to a boil. Once at a boil add the chick peas. Boil the chick peas for about 5 minutes. Bring to a simmer and cook for an additional five minutes. Strain the chick peas while reserving about a cup of the cooking liquid. Transfer the chick peas to a food processor. Along with the chick peas, add paprika, ground coriander, salt, pepper, olive oil, cayenne pepper, lemon juice, parsley, tahini, ground cumin, and about 1/4 cup of the reserved cooking liquid. Pulse the ingredients until the hummus comes together. If it is not as smooth as you would like, add a few tablespoons of water to the mixture and pulse. Once the hummus reaches a smooth texture it is ready to serve. 

Spice Ground Meat: 

In a medium frying pan, fry the chopped onion in a tablespoon of olive oil. Fry the onions for about four minutes. Add the minced garlic and cook for a minute. Next, add the ground meat to the pan and brown the meat. Make sure to break the ground meat up with a wooden spoon. Once browned, add the baharat spice, capers, and sesame seeds to the pan. Stir the spices around the pan until fully blended. Add the 1/3 cup water and cook for 8 minutes or until there is almost no more liquid in the pan. The meat mixture is now ready to be eaten. Serve the meat mixture on top of the warm hummus. To eat the hummus have plenty of warm pita bread. To make a meal out of the hummus with ground meat you may also serve it with Israeli salad and steak fries. 

Chocolate Chip Banana Bread

One of my favorite ways to use over ripe bananas is to make banana bread. This banana bread recipe is extremely easy to make and only takes about an hour to make. To make this banana bread recipe even more decadent, I add 1/2 cup of chocolate chips to the batter. If you know someone with a nut allergy omit the crushed almonds.

Ingredients:
1/2 cup chocolate chips
3 ripe bananas smashed
1/3 cup melted butter
1 cup of sugar
1 beaten egg
1 teaspoon vanilla extract
1 teaspoon baking soda
pinch of salt
1 1/2 cup of flour
two tablespoons crushed almonds

Method:
Preheat your oven to 350 °F. In a large mixing bowl, combine the mashed bananas and melted butter. Next, add the sugar, beaten egg, and vanilla extract. Now mix in the salt and the baking powder. Stir in the flour slowly. Once the flour is fully incorporated, stir in the chocolate chips. Pour batter into a greased 4 x 8 loaf pan. Sprinkle the top of the batter with the crushed almonds. Bake the banana bread at 350 °F for 1 hour. After an hour in the oven, stick a toothpick into the banana bread. If the toothpick comes out clean the banana bread is ready to cool down. Let the banana bread cool on a wire rack.

S'more Bars

There nothing quite like having a S'more while enjoying a bonfire. Roasting the marshmallowsover the fire with a stick is something many of us have done and still love doing. We enjoy the flavors of S'mores so much that we create desserts and snacks that feature graham cracker, chocolate, and roasted marshmallow. One of these variations is a S'more Bar. This bar features a graham cracker crust, chocolate layer, and topped with a toasted marshmallow. These S'more bars are sure to please and are a great interpretation on the flavors of a S'more. 

Ingredients: 

Graham Crust:

2 cups graham crackers crumbs. (Crush before measuring)

1 stick of melted butter

Chocolate Layer:

3 tablespoons all purpose flour 

1/4 teaspoon salt 

1/2 teaspoon baking powder

2 tablespoons butter

2 eggs 

8 ounces chopped semisweet chocolate 

1/2 cup sugar

1 teaspoon vanilla extract 

1 1/2 cups dark chocolate chunks 

12 halved marshmallows

Method: 

Graham Cracker Crust: 

First set the oven to 325 °F. Grease a 9 by 13 inch baking pan with butter. Cut a piece of parchment paper as wide as the pan and 22 inches long. Place the parchment paper into the pan, making sure the parchment is in all of the corners and is on the sides at both ends of the pan. The parchment paper should overhang at both ends. In a mixing bowl, combine the graham cracker crumbs and the stick of melted butter. Stir the mixture until it looks like wet sand. At this stage you can place the buttered graham cracker crumbs in the baking pan. Press the crumbs in an even layer. Bake the crust for 7 minutes. After baking for 7 minutes bring the temperature of the oven up to 350 °F. 

Chocolate Layer:

In a mixing bowl whisk the flour, baking powder, and salt until blended. In a double boiler, combine the 8 ounces of semisweet chocolate and butter over hot water. Heat the chocolate mixture and stir until the mixture is smooth. When the mixture is smooth, remove from the heat and set aside to cool. In a large mixing bowl, whisk and combine the eggs, sugar, and vanilla extract. Slowly stir in the chocolate mixture into the egg and sugar mixture. Next, stir in the flour mixture and the chocolate chunks until incorporated. The chocolate mixture is now ready to bake. Place the mixture on the graham cracker crust making an even layer. Bake at 350 °F for 12 minutes. After baking for 12 minutes, add the pieces of marshmallow on the chocolate layer allowing enough space between the pieces of marshmallow. You should place the marshmallows in a way in which there are 4 rows of 6. You should have 24 pieces that you will be able to portion after baking. Continue baking for 10 minutes. At the 5 minute mark you should rotate the pan for even toasting of the marshmallows. After 22 minutes of baking the S'more bars are ready to be transferred to a cooling rack. When the bars have cooled completely, lift them out of the pan using the overhanging parchment paper. You should be cut 24 bars from the pan. 

Drinktime: Harpoon The Long Thaw White IPA

Two of my favorite styles of beer are the Belgian White Ale and the IPA. These two beers are at different sides of the beer spectrum. The IPA is full of hops which is crisp and bitter. The Belgian White Ale is smooth, with a hint of spices and orange peel. I never thought these two styles of beers would ever be combined to create a new style of beer. Lucky for me the brewmasters at Harpoon have done the unthinkable in creating The Long Thaw White IPA. The Long Thaw White IPA is one of Harpoon's new spring seasonal offerings that combines the spicy notes of a Belgian White Ale with the hops of an IPA. You can pick up the floral aroma that the Long Thaw has from the amount of hops used in the brewing process. When you taste the Long Thaw you will certainly realize that it has the attributes of a Belgian White Ale with a lot more hops. It is mellow up front, but finishes with the bitterness of the hops. I highly suggest trying the Long Thaw White IPA if you are a fan of both Belgian White Ales and IPAs this spring. If you ever wondered what a Belgian White Ale combined with an IPA would taste like, try The Long Thaw.

Teriyaki Chicken Wings

I think I can eat chicken wings and never get bored of them. There are a plethora of styles to choose from when you make chicken wings. There is buffalo style, barbecue, Jamaican jerk, Cajun, honey barbecue, and teriyaki. Using teriyaki sauce to marinate and glaze the chicken wings creates a extremely flavor chicken wing. It also changes things up if you normally eat chicken wings with hot sauce or barbecue sauce. These wings like most others are great with a beer and sports on the television.

Ingredients:
Teriyaki Sauce
chicken wings
sesame seeds
chopped scallion to garnish

Method:
Marinate the chicken wings in the teriyaki sauce for a minimum of an hour and recommended overnight. Preheat the oven to 375 °F. Place a baking rack on top of a baking sheet lined with aluminium foil. Place the marinated chicken wings on the baking rack. With the remaining marinade, place in a medium sauce pan and bring to a simmer. Cook the wings at  375 °F for 30 minutes. Every 15 minutes turn the wings and baste them with the teriyaki sauce. After cooking for 30 minutes bring the oven temperature up to 415 °F. Cook for 20 minutes at 415 °F. Turn and baste the wings every 10 minutes. After you baste the wings with the remaining teriyaki sauce, sprinkle toasted sesame seeds on the wings. After 50 minutes of cooking the chicken wings should be cooked all the way through and ready to serve. Garnish with chopped scallions.

Teriyaki Sauce

Look into American pantries and you will be surprised by the variety of ingredients that we use today that were uncommon a generation ago. For instance, salsa is now just as common in American homes as ketchup and mustard. One condiment that can be seen next to our ketchup, mayonnaise, and mustard is teriyaki sauce. Teriyaki sauce is an extremely versatile sauce that can be used to marinate, glaze, or to use as a dipping sauce. Teriyaki sauce works well with chicken, pork, fish, and beef. In Japan, teriyaki sauce is a combination of soy sauce, sugar, and mirin used to glaze grilled or broiled foods. Making your own teriyaki sauce at home is very easy to do. This recipe is not traditional, but is still worth it. Use this teriyaki sauce as a marinade for chicken wings, grilled chicken, or salmon. You can also use it as a glaze your chicken or fish while it cooks.

Ingredients: 

1/2 cup low sodium tamari soy sauce
1/3 cup water
1/3 cup honey
1 tablespoon brown sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced scallion (use the white part of the scallion)
1 teaspoon ground black pepper
2 tablespoons rice vinegar
1 teaspoon sriracha sauce

Method:
In a medium sauce pot, combine all of the ingredients. Stir the sauce to make sure the honey and sugar dissolve. Bring the sauce to a boil. Once the sauce reaches a boil, lower the heat to a simmer. Cook the teriyaki sauce at a simmer for ten minutes. If you want the sauce to be thicker you can add a tablespoon of corn starch while the sauce is simmering. The sauce must be simmering for the corn starch to work as a thickening agent. To use as a marinade, you must cool the sauce down before you can marinate any meat.

Baharat Spiced Schnitzel

Schnitzel is a beloved comfort food around the world. For those that do not know schnitzel is a thin, boneless cutlet of meat that is fried. Schnitzel can be made with chicken, turkey, pork, veal, or beef. While it originates from the Germanic world, it is loved from Israel to Brazil. . During my time abroad in Israel, schnitzel was a ubiquitous part of my diet. Schnitzel was brought to Israel by way of Ashkenazi Jews from Central and Eastern Europe. You can find schnitzel on many Israeli menus. Alongside hummus and falafel, schnitzel could be considered the Israeli national dish it is loved that much. To kick up the flavor of chicken schnitzel I use a spice mixture called baharat. To make the baharat spice mixture please check out my recipe here. I also use sesame seeds in the breadcrumbs which is a very Israeli touch.

Ingredients: 

two boneless chicken breasts 

1/2 cup baharat spice mixture (baharat recipe)

one cup of all purpose flour

one cup bread crumbs 

two eggs 

salt 

two tablespoons sesame seeds 

enough oil for frying 

Method: 

First flatten the boneless chicken breasts with a meat mallet. When the chicken breasts are flattened, season with two tablespoons of baharat spice. Let the chicken breasts marinate for an hour in the refrigerator. For frying you will need enough oil in a skillet for pan frying. Heat the oil at medium heat in a large skillet. While the oil is heating up you should prepare a breading station. You will need a bowl with baharat seasoned flour, a bowl with the egg mixture, and a final bowl for the breadcrumbs. For the seasoned flour use the rest of the 1/2 cup of baharat spice blended with the all purpose flour. With the eggs, you should whisk them with salt and pepper. For the breadcrumbs combine with the sesame seeds. Once you have the breading station ready you are good to bread the schnitzel. To bread the chicken first coat completely with seasoned flour. Next coat in egg all over. Finally coat the chicken with breadcrumb and sesame seeds. Allow the breaded cutlets to rest at room temperature for about 10 minutes.  This process will allow the breading to adhere to cutlet after frying so when you cut into the schnitzel the breading does not fall off.  When the oil has risen to proper frying temperature fry the breaded cutlets for three and half minutes per side for a total of seven minutes. After frying on both sides let the schnitzel cool on a baking sheet lined with paper towels to absorb the excess oil. Serve with any side dish of your choosing.

Baharat Spice

During my time in Israel I was exposed to a multitude of different spice blends that cooks throughout the region use in their cuisine. A distinct spice blend that is used in Israel and the Levant region as a whole is baharat. While baharat means spices in Arabic, it means to the common cook a blend of spices. There is no exact recipe for baharat, rather there are certain spices that make up the baharat spice blend. Baharat usually consists of ground cloves, ground cinnamon, ground allspice, ground black pepper, ground nutmeg, ground cumin, ground coriander, ground cardamom, ground chili or paprika, and sometimes ground ginger. The ratios of each spice depends on the person making the spice blend. Baharat is used mostly to season meats like fish, lamb, and chicken. Use baharat next time you grill steaks, kebabs, or when roasting a whole chicken to give it a distinctive Middle Eastern taste.

Ingredients:
one teaspoon ground allspice
one teaspoon ground cloves
one tablespoon ground coriander
one tablespoon ground cinnamon
one and a half teaspoons ground cardamom
one teaspoon ground black pepper
one teaspoons ground nutmeg
one tablespoon ground cumin
one tablespoon ground ginger
one tablespoon paprika

Method:
In a mixing bowl combine all of the spices until they are fully blended.

Ptitim(Israeli Couscous)

One of the food staples that I became familiar with when I was in Tel Aviv was called ptitim. Which is better known as Israeli couscous outside of Israel. Ptitim are actually toasted pasta shaped into small balls, rice, or other shapes. Ptitim were created after 1948 as a way to feed the nation during austerity measures. Since then they have become an Israeli favorite. It is a favorite with Israeli children and is loved by adults as well. It can served cold in a salad or hot as a side dish. One of the most popular ways to prepare ptitim isto cook it with fried onions. Try this recipe as a substitute to rice or pasta.

Ingredients:
one medium onion chopped
one minced clove of garlic
salt
one teaspoon ground black pepper
one tablespoon canola oil
2 cups ptitim(Israeli Couscous)
3 cups Water

Method:
In a large skillet heat the tablespoon of canola oil over medium heat.  When the oil has come to temperature add the chopped onion and cook for about six minutes. Next add the minced garlic, salt, ground black pepper, and the ptitim. Cook the ptitim in the fried onions for about 2 minutes to toast the ptitim. When the ptitim start to turn a golden brown add the three cups of water to the skillet and bring to a boil. Once at a boil stir the ptitim, lower the heat, and cook for 10 minutes while covered. When there is no liquid left in the pan the ptitim are ready to serve immediately.

Roxy's Gourmet Grilled Cheese

The grilled cheese sandwich might be the simplest, most basic form of comfort food known to America. As a little kid, the grilled cheese sandwich was heaven and eating one would make any day that much better. It is the perfect companion to a bowl of tomato soup. As I have grown up my love for the grilled cheese sandwich has never waned. To me grilled cheese is something that you make for yourself at home that you or your mom makes for you on a bad day. While the grilled cheese might be the perfect comfort food to make at home, it has become the inspiration for entrepreneurs to start their business in food. The Greater Boston area is very thankful to have Roxy's Gourmet Grilled Cheese roaming the streets and feeding the masses. Roxy is the food truck to have a grilled cheese sandwich from in Boston. Like its name, Roxy's creates amazing delicious and creative grilled cheese sandwiches. The grilled cheese from Roxy's is so well known that I have been in a line for about twenty minutes just to order a sandwich from them. I might be pathetic for waiting in line for a grilled cheese sandwich, but it was well worth the wait. Roxy's makes their grilled cheese sandwiches to order. You have to wait for greatness which doesn't really bother me because it is well worth waiting a few minutes for grilled cheese greatness. I ordered the Green Muenster and a side of truffle fries. The Green Muenster is a grilled cheese sandwich with homemade guacamole, muenster cheese, and applewood smoked bacon. Anything with guacamole and bacon in it has to be good and the Green Muenster is one of the ultimate grilled cheese sandwiches I have had. Besides the Green Muenster, Roxy's makes a three cheese grilled cheese, a Vermont cheddar and tomato grilled cheese, and a rib filled grilled cheese with braised beef ribs and caramelized onions. Being a grilled cheese truck, Roxy's offers tomato soup only when the weather is cool or cold. The food coming out of this food truck is pure deliciousness. Roxy's gained national attention when it was featured on season two of Food Network's The Great Food Truck Race. Roxy's Gourmet Grilled Cheese is just one of a multitude of food truck options in the Greater Boston area. Roxy's is Boston's place to grab a gourmet take on the grilled cheese sandwich. Taking a bite out of their grilled cheese sandwiches will definitely put a smile on your face.

Hot and Sour Soup

Hot and sour soup is one of those classic soups found on menus at Chinese restaurants nationwide. To satisfy those cravings you could pick up the phone and order your soup from a Chinese restaurant. Ordering out might be the easy way out, but making hot and sour soup at home is extremely easy. This recipe does not need to cook for a long time. It only should take about 20 minutes to cook so this is an easy meal to make in a pinch. The important thing with making hot and sour soup at home is having all of the necessary ingredients on hand. Ingredients like sesame oil, soy sauce, rice vinegar, ginger, and tofu can be now sourced at your local grocery store so there is no need to go to an Asian grocery. While it might be more traditional to use no meat, I use ground turkey in my version of hot and sour soup. After you make this soup at home you will never have hot and sour soup out again.

Ingredients:
one pound of ground turkey
one tablespoon of minced ginger
one tablespoon minced garlic
four chopped scallions (green and white part and save some for garnish
one pound of  firm tofu cut into cubes
one cup of sliced white button mushrooms
one teaspoon sugar
four cups of water or chicken stock
2/3 cup of rice vinegar
 tablespoons of low sodium soy sauce
fresh ground black pepper
one and half tablespoons of sesame oil
one tablespoon of sriracha hot sauce
2 eggs
canola oil
chopped cilantro to garnish

Method:
First mince the garlic, ginger, and chop the scallions. Next cut the tofu into cubes. In a large enough pot heat up two tablespoons of canola over medium heat. When the oil has come to temperature add the chopped scallions, minced garlic, and minced ginger. Cook for about a minute before adding the ground turkey. When you add the ground turkey make sure to break the turkey up into small pieces. Brown the ground turkey for about four minutes. Then add four cups of water or chicken stock and bring to a simmer. Once the soup comes to a simmer you may add the mushrooms tofu, vinegar, soy sauce, sesame oil, black pepper, sugar, and sriracha sauce. Bring to a simmer again and taste for seasoning. At this stage you should whisk the eggs in a bowl. When the eggs are blended add slowly to soup and be to sure to whisk the soup slowly so the eggs form thin strands in the soup. Once the strands have formed and the soup is at a simmer again it is time to serve. Serve in big soup bowls garnished with chopped cilantro, scallions, and sesame oil.

Bon Me Food Truck

The cuisine coming from food trucks used to be limited to a few items. Summertime brings the ice cream truck which announces its presence in neighborhoods with the usual jingle playing. Sometimes we stop to buy something quick to eat such as a taco, burrito, hot dog, or a gyros sandwich. The food truck has now become a breakthrough for creative chefs making honest, delicious food. Food trucks are also introducing new flavor combinations using familiar preparations. Take the sandwich for example. There are thousands of sandwiches from around the world that are now being served out of trucks to the hungry masses. One of these sandwiches is the banh mi. Banh mi are sandwiches hailing from Vietnam. You might find it strange that there is a sandwich hailing from Vietnam where bread was not part of the local cuisine before the late 19th century. Bread making was introduced into Vietnam by the French who colonized much of Vietnam by the late 19th century. The Vietnamese came to like the French baugette and created a sandwich using the baguette with Vietnamese flavors. A banh mi sandwich usually is made with pate(which the French also brought with them), protein of choice, chili, cilantro, and fresh pickled vegetables. For a great interpretation of a banh mi sandwich you must seek out the Bon Me Food Truck. Serving the Greater Boston community, Bon Me serves banh mi sandwiches, rice bowls, and noodle salads. Bon Me serves a variety of fillings that you can have on any of their main dishes.I have always ordered their banh mi sandwich. The Bon Me banh mi features your filling of choice, pickled daikon radish and carrots, homemade pork pate, cucumbers, cilantro, red onions, and spicy mayonnaise. For fillings I have tried their spice rubbed chicken, and Chinese BBQ pork. Both are great and most definitely are not found in our local sandwich shop. The bread is never stale. The pickled carrots and daikon along with the red onions provide great crunch to the sandwich. Besides pork and chicken, Bon Me offers vegetarian fillings such as tofu and chick peas. Like many other food trucks around the country, Bon Me uses social media outlets to let the masses know where they can find their trucks. If you see their trucks around the Boston area, please give them your business. Their banh mi could become your new favorite sandwich.

Herb Omelette

The herb omelette is a classic French egg preparation. This omelette features variety of herbs which when combined creates a very distinct flavor. When making an herb omelette be sure to use fresh herbs. Dried herbs will not give it the right taste. Try this omelette for a lovely lunch or as part of a light dinner.

Ingredients:
half an onion sliced
2 scallions chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped fresh dill
3 eggs
tablespoon of water
salt
fresh ground black pepper
oil

Method:
First slice the half an onion. In a omelette pan, heat up a tablespoon of canola oil. Add the sliced onion and cook for two minutes. While the sliced onions are cooking, crack the eggs into a bowl and whisk with the tablespoon of water. Add the herbs and chopped scallions to the beaten egg mixture. Season the eggs with black pepper and salt. When the onions have slightly browned, add the egg mixture. Let the egg cook for about a minute before lifting the edges with a spatula to allow the eggs to cook. Keep lifting the edges of the omelette and let the excess egg run to the empty areas of the pan. When the omelette has cooked through, fold one side of the omelette over the other. Slide the omelette onto a plate and you are ready to eat. Serve with bread and a nice side salad.

The Pig

There is a saying that you can eat a pig from its nose to its tail. I completely agree with this saying. It has become very chic for chefs today to use whole animals. That means chefs are using cuts like the cheeks, belly, liver, heart, feet, tails, and the whole heads of the pig. Across the nation these head to tail restaurants are exposing cuts of pork to many Americans that have never tried them before. My relationship with pork is complicated. I always feel a little guilty whenever I eat pork being Jewish. Even though I have a complicated relationship with pork, I still enjoy eating it. One of the best pork-centric dining experiences I have had was at The Pig in Logan Circle, Washington D.C. By its name you can tell that the menu focuses on preparations of pork. There is pork in most menu items so be prepared for the onslaught of porcine deliciousness. The meal that I had at The Pig with my sister was a display of the many ways in which pork can be prepared. To start there was a charcuterie board with cured ham, pate, salami, mustard, pickles and toasted bread. For the salad course there was an arugula salad with crispy pig ears. I had the crispy pork shank with green lentils, braised kale, and balsamic vinegar glaze. My sister had the pulled pork BBQ plate with mac and cheese. Everything that cross my lips was absolutely delicious. I love it when a restaurant features a charcuterie plate because of the unique flavors that comes from cured meat. Put salami or ham on a plate with some grilled bread and you will make me happy. There is an art to making delicious salami and ham, so if you are a fan of charcuterie check out The Pig's interpretations. The crispy pig ears in the salad were like crispy bacon bits. The pigs ears were crispy, crunchy, porky, and fatty delicious. The crispy pork shank was a taste of multiple textures with a crispy exterior juxtaposed against fall off the bone tender meat. The pulled pork was a great interpretation of classic southern barbecue. Besides the delicious dishes that I had the enjoyment in tasting, The Pig offers dishes that feature pork belly, pig tails, heart, bacon made from the face, and the cheeks. While The Pig focuses on pork, there are dishes that do not feature pork. There are even vegetarian friendly dishes if you decide to dine with a vegetarian at a restaurant called The Pig. If you are an adventurous eater and a lover of pork The Pig might just be your perfect pig out.