I have so much info and so many photos to share of my current trip, but I'll start with these luscious pastries from a generations old firm in Nazareth, Israel. The bottom left has a layer of cheese and is served warm. Above it are ones filled with nuts and soaked in sweet syrup. Consumed with lots of cold water on the side!
Saturday, May 19, 2018
Monday, February 26, 2018
Friday, January 05, 2018
My friend, Ernestina, invited a few of us over to make Oaxaca-style mole. It's the first time I've made mole as a group activity, but it worked well. The mole recipe had 27 ingredients (not including making stock) and numerous steps. Ernestina (seen in top left) had us seeding and toasting three types of dried chilis (and then setting the browned chili seeds aflame prior to being ground into the sauce)
How did it taste? Our immediate tastes were amazing with depths and layers of complex flavors. Ernestina, who originally hails from Texas and now lives in Northern California, says it tastes best after it rssts for a few days so th big dinner will be tomorrow night.
Looking forward to the feast.