A Purim Recipe
The LA times has just posted this recipe here and I cant wait to share it. These cookies are delicately wrapped in filo dough and filled with mixed nuts, reminiscent of baklava. They lack the honey syrup however which I actually enjoy about them as they are not too sweet. Unlike baklava, I find I can’t eat just one.
With Green Tahini Sauce and Chickpeas
A Purim Recipe
My dad’s comfort food is noodles and cottage cheese and although this dish is lacking on the cheese, I still find it reminds me of this dish and brings me nostalgia to eat it. I think the best thing about Jewish inspired food is the comfort level. I never have to worry about feeling sick afterwards as the food is rarely too spicy and contains little dairy. This recipe in fact is entirely vegan as it was inspired by a story about Queen Esther’s diet. Because she was most likely kosher, I would not be surprised if in fact she was a vegan, unable to eat the meat and dairy provided by her non-Jewish husband.
You can find the recipe here.
My boss came into the test kitchen with a plate from Kitchen Aid’s Cook for the Cure. I have to say this is probably one of the best ideas I have heard in a while, but perhaps I am a bit biased towards the food aspect. The point of the plate, designed by Jaques Pepin (who knew he was an artist too?) is to make something, serve it, and pass it on. Each time the plate is passed it should be registered and Kitchen Aid donates five dollars to the Susan G. Komen foundation. The externs thought it would be a great idea to make lunch for each other and register the plate each time so I volunteered to go first.
On the menu:
Heart Shaped Tea Sandwiches with olive tapenade, delice de bourgogne and jam, or cucumber
Scones with lemon and sweet lime curd
Couscous tabouli-style salad
Strawberries and chocolate ganache for dipping (after all it was Valentine’s day)