Results tagged cucumber from David Lebovitz

Israeli Salad

israeli salad

When I met Maya Marom in Tel Aviv, she handed me a box of spices and flavorings, which meant that when I returned home, I could recreate many of the wonderful dishes that I enjoyed there. The best things I had in my travels were the salads loaded with fresh vegetables, which are served at breakfast, lunch, and dinner, and are especially welcome when the temperature climbs in the summertime.

Maya was born in Arizona, but moved to Israel when she was three months old. She is a self-taught cook and baker, and has a gorgeous blog, Bazekalim as well as self-publishing her own food magazine. When she invited me over for lunch, she prepared what’s known as Israeli salad in her country; a finely chopped mixture of raw vegetables doused in a lively dressing with a typically Israeli flourish of lots of fresh herbs, chopped and mixed in at the last minute. She also adds toasted seeds and nuts, which gives the salad even more crunch.

I love fresh, brightly flavored salads like these, and she was kind enough to share it in a guest post. It can be varied to use whatever fresh vegetables are available where you live. Thanks Maya! – David


Israeli Salad

Israel is a land of immigrants. While most of my friends were born here, their grandparents were born in places like Iraq, Russia, Yemen, Morocco, Poland, or even Romania – like mine. So it’s not uncommon for dinner tables to include a mix of Lebanese, Italian, and Bulgarian cuisine, all at once. Everyone will happily mix everything in their plate, and will make a point of explaining to you how authentic their grandmother’s food is, and how it is better than yours.

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Raita

cucumber-tomato raita

There’s a pretty interesting Indian community in Paris and I’ve taken to walking around areas in Paris like La Chapelle and rue du Faubourg Saint-Denis, poking my nose into noisy restaurants and trying to figure out what those colorful and oddly shaped fruits and vegetables at the produces stalls are. There’s all sorts of stuff in those shops and I’m particularly taken with something that’s green and leafy – about one meter (about 3 feet) long – that I can’t figure out what anyone would do with it, let along try to navigate getting it home through the sometimes difficult to navigate sidewalks of Paris. But I’m too timid to ask.

But I was not too timid to accept an invitation into the kitchen of Beena Paradin, who heard my plight as I’ve been trying to recreate Indian dishes at home, with ups and downs. On the downs, it feels like there’s something I seem to be missing; the liberal spicing, perhaps. Or the “feeling” one must absorb when trying dishes from another culture, which usually involves letting go of our notions of how food should be seasoned and spiced, and adapting to a completely foreign way of cooking.

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Cold Noodles with Peanut Sauce

cooking noodles

Contrary to popular belief, people who work in restaurants preparing food rarely have time to eat. And even though the line cooks could sit down after they were done feeding everyone their first and main courses, that was the the most hectic time for us pastry folks since all the dessert orders would come tumbling in.

Bakers are known for eating things like butter sandwiches just because bread and butter are readily available and you don’t need to sit down to eat it or ask the line cooks if they had time to made you something more nutritious. When I left the restaurant business, I made one promise to myself: I would never again eat standing up or just mindlessly jam food in my craw. So when people ask why so many pastry chefs and professional bakers aren’t enormous—well, that’s why.

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Mirazur

pink grapefuit sorbet, panna cotta, peaches

During my trip to the Côte d’Azur with Matt and Adam, after the second or third day, we realized that we hadn’t eaten in any restaurants. With the fresh ingredients available, we were preparing our own meals (pretty well, I might add), and we didn’t feel the need to hand over the cooking duties to a third-party. It was a bit of heaven being in part of the country where garden-fresh vegetables are abundant, and we found ourselves gorging on local specialties that we made ourselves, like aïoli and socca, and not craving any meat or cheese.

But one restaurant did catch my eye, which many consider the best restaurant on the Côte d’Azur, and that’s Mirazur, located in Menton, a small town that meets the radiantly blue Mediterranean and is literally walking distance to Italy. When I wrote to Rosa Jackson, who teaches regional cooking classes in nearby Nice, about the restaurant, she wrote me right back; “… if you go, you should arrange in advance to visit their vegetable garden, it’s amazing!”

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Joanne Weir’s Cucumber and Feta Salad Recipe

feta salad fixings

I can’t believe I’ve waited so long to share one of my all-time favorite recipes, from one of my all-time favorite books. And if you don’t make it, you’re out of your mind. Okay, I don’t really mean that. But I just get so excited about this book and I can’t help myself; this is my favorite salad ever!

When From Tapas to Meze was released, I was invited to the book party in San Francisco, and all the food was—to be modest, amazing. Everything I ate was incredibly good; the salads, tarts, appetizers and tapas. I wolfed everything down.

herbs

Once I brought the book home, each recipe I made was an out-of-the-ballpark homerun.

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