This is a truly fresh market meal, after an exhilarating and colorful tour of Makhane Yehuda, the Jerusalem market.
Tour guide and chef is the most-talented Eshchar Ben Shitrit, my second favorite member of his family.
Cucumber and radish carpaccio
Tomato and garlic bruschetta
Goat cheese bruschetta
Mullet fish in a turmeric-ginger-yogurt sauce
And finally, one of the best desserts I’ve ever had, and this says a lot! These are bruleed bananas and mangos, with a whipped white chocolate sauce and passion fruit. Heavenly.
Applying to grad school means eating very poorly. Hopefully going to grad school won’t mean the same. In the mean time here are some thing I’ve been cooking (and eating).
Pre Post-GRE feast
Breakfast of yogurt, apples, honey, walnuts, and flaxseed
Tomato, Spinach and White Bean soup
Chicken and Avocado Salad
Cold day, warm three bean chili.
Last night Colin and I watched Ratatouille which was really funny but made us both really hungry. While I could never make Thomas Keller Ratatouille, I gave it my best shot this morning (during another OCD moment, it was done by 9:30am). I plan to devour it with Colin later tonight.
For a few weekends now, I’ve been waking up possessed by and OCD urge to organize my life, like I did yesterday. Between 8:30am and 12pm I managed to have coffee, wash a heap of dishes, do my laundry, reorganize the bathroom, clean the house (including a fierce scrubbing of the bathtub) and go to the grocery store. While there I remembered that I had nothing ready for lunch, so I headed over to the fresh fish to see if I could find some salmon to grill. A beautiful piece looked at me and cried out for attention: “Look, Hillá, I’m on sale!” Won over by its charms, I pointed at it, and asked the fish-lady for “that piece of salmon”. “It’s not salmon” she said, at which point I realized there was a glaring sign that read TROUT. But I figured, hey, it looks like salmon and I can afford it, this is my chance to try trout. When I came home I realized that I couldn’t quite make a Caesar salmon salad, because I had trout. I also am not eating bread, so croutons are out, not to mention, I didn’t have any Caesar dressing lying around. But I decided to stick it to the man, and make what I would like to call the Cleopatra Salad, and hope that it will catch on as a staple food.
Fillet of trout, salted and peppered and baked in 350º for 20 minutes
A few Parmesan shavings
Mix together 1/4 cup oil oil, 1 tsp dijon, 2 canned anchovies, 2 tbs lemon juice, 1 crushed garlic clove, salt, pepper (this makes a lot more dressing than you need for one salad)
Make it happen.