March 2009

I made this for my last two house-guests and they’ve been requesting the recipe ever since. This is by far one of the most popular dishes in my breakfast repertoire, although note that it makes for a great lunch or dinner also. It’s called Moroccan Eggs, and the inspiration comes from a favorite variation (of the same name…) from Cafe Mogodor in the east village.  I’ve also incorporated some parts from even more original versions of this dish that I’ve experienced while traveling; in Israel I had a relative of this dish called Shakshouka, which means “to shake” – it is typically made a bit spicier.   Read the rest of this entry »

When you have an insatiable sweet tooth, I recommend a sweet potato dish. This is the dish I came up with recently for someone who always wants sweet flavors and  whose most favorite vegetable happens to be Sweet Potatoes. Sweet potatoes are a balanced way to please a craving for sweets because they’re nutrient dense and you’re getting the naturally sweet flavor without the excess amounts of sugar. Read the rest of this entry »

I recently had a request from a magazine to create some lighter versions of standard dressings. One of my favorite ways to lighten up dressings is to use pureed vegetables in the actual dressing to create a richer texture without the heaviness of cream or egg.

Here’s my lighter interpretation of a Green Goddess dressing. Typically you would use anchovies and eggs, instead I’ve used pureed artichokes (from the can). This gives a creamy texture without a mayonnaise base, suitable for vegans too! Invented at the Palace Hotel in San Francisco circa 1920 Read the rest of this entry »