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Posts Tagged ‘rivka’

“And it came to pass, as the camels had done drinking, that the man took a golden ring of half a shekel weight, and two bracelets for her hands of ten shekels weight of gold” – Genesis 24:22

veggie photo 1

Vegetable Bracelets and Rings with Coriander Pesto

2 onions, sliced into rounds
3 zucchini sliced into 1/4 inch rounds (remove centers with a small cookie cutter, or cut out with a knife)
2 red peppers, sliced into 1/4 inch rounds
2 yellow peppers, sliced into 1/4 inch rounds
4 Tbsp olive oil
salt and pepper, to taste

Coriander Pesto:
1/2 cup fresh coriander leaves
2 Tbsp sunflower seeds
4 cloves garlic, chopped
1/4 cup olive oil
Salt, Pepper, and Red Pepper flakes, to taste
pinch sugar (optional, but I think it adds complexity)
1 tsp lemon juice (or more, to taste)

Slice all of the vegetables into rounds – make sure that all the slices are perfect circles of various sizes. Place on a baking sheet lined with non-stick foil or parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15-20 minutes until soft and slightly beginning to turn brown around the edges.

Place all pesto ingredients into a tall container and blend with an immersion blender (or place in a food processor and process until smooth). The mixture might need to be thinned a bit – either with more olive oil, more lemon juice (to taste), or with water.

Drizzle roasted vegetables with Coriander Pesto, serve.

veggie photo 3

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“And Abraham said unto his servant, the elder of his house, that ruled over all that he had: ‘Put, I pray thee, thy hand under my thigh.” Genesis 24:2

Abraham asks his servant to go down to the city of Nahor and find Isaac a wife. He makes him swear that he will not bring back a Canaanite woman. Apparently this was the way that people made vows and swore things to one another in the times of the Bible. I think nowadays we would be much more likely to do so over an ice cold beer and a hearty meal!

chicken 3

Chicken Thighs in Silan, Beer and Dijon with Thin Potatoes and Onions

6 chicken thighs
1 bottle beer (I used Israeli Maccabi, but any beer will do!)
6 Tbsp Silan (date honey)
4 Tbsp Dijon mustard (I like Reine Dijon – spicy and strong)
6 tsp corn starch
6 cloves of garlic, minced
6 tsp paprika (smoked is fantastic if you can get it)
Salt and pepper to taste
2 Tbsp olive oil
1 onion, sliced into rounds
3-4 medium potatoes

Preheat oven to 375 degrees. In a large bowl place all the chicken. Pour Silan and Dijon mustard over chicken, rub into the thighs. Sprinke with paprika, cornstarch, salt, pepper, and garlic, rub to distribute evenly. Pour beer over the chicken. Let marinate for half an hour.

Peel potatoes and slice into 1/4 inch rounds. Slice onion. Drizzle olive oil on the bottom of the skillet or baking dish. Place onion on the bottom of the skillet (or baking dish), then add potatoes. Put chicken, skin side down, on the potatoes.

Put the cast-iron skillet or baking dish in the oven and cook for 30 minutes. Flip chicken so that it’s skin-side up and then bake for 30 minutes more. For the last 5 minutes of baking, turn the oven temperature up and bit and let the skin crisp until it’s slightly and crispy and looks caramelized.

chicken 2

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