Here I am, an Italian-American trying to grasp the depths of an authentic Israeli Falafel recipe. Here is how I did it. I’ve turn to my favorite Falafel expert, and adapted from Joan Nathan’s book The Foods of Israel Today. Amazing book ! Read what Joan has to say about the authenticity of Falafel. Joan… Continue reading Authentic Fried Israeli Falafel
I love making Pita Bread fresh. I can’t decide if I like it better made in my cast iron pan on the stove top, or my pizza stone baked in the oven, or… my outdoor grill; which gives significant additional flavor. You decide. Regardless how you make it — the key to making really good… Continue reading Pita Bread Made Three ways- Grilled, Baked or on the Stove Top.
Ingredients: 2 ½ cups flour 1 teaspoon salt 2 teaspoons baking soda 1 cup cold butter cut into chunks 2 cups sugar 2 cups ripe mashed bananas (about 6 bananas) 3 eggs, slightly beaten 2 teaspoon vanilla 1 cup coarsely chopped walnuts (optional) Method: Preheat the oven to 350°F. Grease and flour 2 8 x… Continue reading Toasted Banana Bread Sammie
Ingredients: 1 cup warm water (105°F) 1 (1/4-ounce) packet active dry yeast or 2 1/4 teaspoons Vegetable oil 2 3/4 cups all purpose flour 1 Tablespoon organic cane sugar 1 teaspoon kosher salt, plus Maldon or Kosher for garnish 6 -8 cups water 1/8 cup baking soda Method: With the vegetable oil, lightly grease a… Continue reading Soft HomeMade Pretzels
You know- those comforting, mouth watering snow white, billowey little loaves and rolls that are the foundation of respectable Asian bakeries. Mmmm- those soft, squeezable buns. Those pull apart, feather like layers that gently pull away like the wind blew them apart. Ahhhh, the ones just melt in your mouth just like cotton candy. Making… Continue reading Soft, Squeezable Buns- Homemade Hokkaido Milk Bread.