Saffron Matzoh Balls

saffron matzo balls recipe

Saffron Matzoh Balls

Paella, Risotto alla Milanese, Bouillabaisse, Persian Pilafs, Indian Biryani dishes… make room! We can now add Matzoh Balls to the list of international foods flavored with that mysterious orange-hued spice with the bright exotic metallic flavor – SAFFRON.

Some chefs – including one of my favorites – Michel Richard, say that with saffron’s sweet power, the minute you can taste the saffron in the dish, then there is too much. I have to respectfully disagree with the Chef here, and wish I could make these Saffron Matzoh Balls for him. They are unique, intriguing, conjuring memories of foods from far away places…the saffron is assertive and compelling.

With Passover around the corner, I’m experimenting with different ways to prepare Matzoh Balls. I recently read about a recipe for Matzoh Balls Wrapped in Bacon which sounds oh so delicious but clearly, that one wouldn’t fly at our Seder…

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How to Make the Fluffiest, Most Delicious Matzoh Balls


Matzoh Balls

Over the last decade, I have made in excess of one thousand Matzoh Balls. We make about one hundred every Passover and enjoy them throughout the year as well. As the self-proclaimed Queen of The Matzoh Ball, with Passover around the corner, I’m sharing my tips on preparing the fluffiest and tastiest of matzoh balls!

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A Very Special Kind of Cupcake

dog kibble cupcake

On the counter sat  25 homemade Swedish cupcakes.

Earlier that day our 11-year-old neighbor and her friend had stopped by to play with Wilson.
They could see I was very busy cooking and setting the tables for a big dinner party.

After a while they left, but were back about an hour later.

“How many people will be at your dinner party?”
24
“What time does it start?”
7 o’clock
“OK, good, we have time to make dessert for your party.”

I said, “We already have two gourmet desser…oh, you like to bake? Sure, of course, that would be lovely, girls. Thank you so much.”

A few hours later they came back in their aprons with a platter of their signature cupcakes.

swedish cupcakesSwedish Cupcakes with Fruit

One cupcake was very different from the rest, the girls made it for Wilson. And it just so happens that Wilson’s wonderful veterinarian and her husband were guests at the dinner party that night. Being in the midst of a remodel, they came into the kitchen to discuss ranges and noticed the platter of cupcakes. Dr. Jones took a closer look, “Is that …dog kibble??” I shared the story of the cupcakes, and how fortunate Wilson and I are to have such kind and generous neighbors.

Happy Adoption Day
happy got 'em day
Dear Lori,
Thank you for sharing your home and showering Wilson with love.
We are thrilled that you love all things that snort and snore –
and bring so much joy to our lives. Wishing you and Wilson a “pawtastic’ adoption day!
Love,
Boston Buddies

I adopted Wilson 5 years ago from Boston Buddies Southern California Boston Terrier Rescue.

Wilson is 8 years old now; we got him after Homer passed. Five years ago, poor Wilson was brutally attacked by another dog, his eye severely damaged. And then, as if things couldn’t get any worse, his previous owners decided to dump him at a shelter. Boston Buddies rescued Wilson, but were unable to save his eye. Yet, in spite of his bad experience, Wilson is a love bug. I read about him on their website and soon after, he came to live with us. He and Mrs. O’Mally were great pals.

Boston Terrier

On a very sad note, just this week Wilson’s blood work indicated the onset of Cushing’s Disease. This is heartbreaking news, as my previously rescued Bostons, Mrs. O’Mally and Homer, both passed away from complications related to the disease two years after showing symptoms. In the meantime, Wilson will continue to receive top notch medical care, unlimited love and affection, fluffy pillows, long walks, play dates with the neighbors, and special treats…including an occasional doggie cupcake.

Homer’s story here.
Mrs. O’Mally’s story here.

Braised (sustainable) Halibut Tagine, Global Flavors

 braised alaskan halibut, global flavors

Braised (sustainable) Halibut Tagine
Wild Alaskan Halibut Steak
Served over Couscous
Chestnut, Asian Pear, Dried Jujube, Sweet Potato, Daikon & Carrot Stew
Sesame, Pine Nut & Green Onion Garnish

seafood watch app

Natasha, the 5 Star Foodie & Lazaro of Lazaro Cooks! host the 5 Star Makeover Cooking Group, a fabulous monthly event for “sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.”

March’s assignment is Sustainable Fish: “Sustainability is an important issue for us and what better way to get the word out than by cooking some amazing sustainable fish on all our blogs. You can prepare the whole fish or portions, featuring a makeover of any classical preparation of fish, just find a sustainable fish and make it shine.”

A Best Choice: Halibut, Pacific
Seafood Watch App for Android and iPhone here.

seafood watch app

Halibut, Pacific
Rating: Best Choice
Most Pacific halibut is caught with bottom longlines that cause little habitat damage and have low levels of accidental catch.
The Pacific halibut fisheries of Alaska, Washington, and Oregon are certified as sustainable to the standard of the Marine Stewardship Council.
Market Name: Alaskan Halibut

braised alaskan halibut, global flavor halibut

I have fallen in love with hansik – Korean Food. Here we employ the ingredients of the classic Korean Braised Short Rib Stew,  Galbi Jim, and create a unique dish featuring sustainable Alaskan halibut.

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The Ultimate Vegetable Stir-Fry Tower, Three Vibrant Sauces

ultimate vegetable stir-fry, stir fry, vegetable tower

The Ultimate Vegetable Stir-Fry Tower
Pea Sprouts, Shiitake, Soybean Sprouts, Pickled Japanese Cucumber & Red Jalapeño
Chinese Chives, Tofu, Ginger, Cilantro
Over an Organic Short Grain Rice Timbale
With Three Vibrant Sauces: Cilantro Juice, Chile Oil, Miso Sauce

ultimate vegetable stir-fry, stir fry

Another Sublime Dish Inspired by Charlie Trotter

“The recipes… are only a guide. You can use any or all of a recipe, deviate wherever you like, or indeed substitute ingredients completely if it suits your desires. In fact, you may want to forget about the recipe specifics and use the photographs alone as your inspiration,” penned Charlie Trotter in 1994. Thank you, Chef! No wonder you are my hero. Your words written 17 years ago perfectly describe my cooking style and blog: where the image is meant to titillate and inspire the cook!

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