Unemployment=Delicious Food

Well, that’s a pretty unusual outcome, but it is only to be expected in my universe of unusual outcomes. With graduation behind me (time!), the onset of summer (beautiful produce!), and the abundance of hungry friends (friends!), I present to you, the first awesome meal of summer. This was to celebrate one of my favorite people, and we were joined by the two other favorite people with whom I reside. Come to our home for food. There’ll be cake here almost 87% of the time. I’m not sharing these recipes (all my own) because then you would have no reason to come visit me.

First course, yellow heirloom Gazpacho (with a lisp)

Salad course, Avocado and Grapefruit salad

Main course, super-salty goodness of a pizza. Potatoes, Mozz, Pecorino, and Spinach.

Finally, a strawberry clafouti. (Okay, that’s a lie. I made this a couple of weeks ago for brunch, and to be honest it was disgusting. But, it wasn’t my recipe, so whatever. And it photographed really well. In reality last night we had coffee ice cream covered in decaf freshly brewed espresso, that WAS my idea, and it was delicious. I commend me).

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Never left the shtetl

Actually, as it turns out I grew up eating almost solely Moroccan food and have very little nostalgia for the Shtetl. But, my mother knew what she was marrying into, and she taught me to make a mean chicken soup. I added the Challa and Brisket. And before I knew it I ended up with a carcass of chicken and a pound of brisket fat in the garbage can.

A whole chicken. WOAH.

A brisket bigger than my face

Carnage

Challah strands

4-braid and 6-braid

Shabbos stars

Beautiful stamping

Belated Rosh HaShana

This year I celebrated Rosh HaShana twice, once without any food but ample drinks, and a second time, belatedly, with my two favorite goyyim, true lovers of Matzah Ball Soup.

It all started with a trip to the Mt. Pleasant Farmers Market, my new neighborhood market.

For snacking, I made my mom’s Moroccan tomato salad– it has Anaheim peppers, garlic, salt, and some canola oil. It’s super hot, but you can’t stop eating it.

Then making chicken broth (with some aromatics, carrots, onions and chicken)

Eventually some matzah balls went into that, too

By far the most exciting thing that I made were stuffed zucchinis. These are my grandma’s recipe, and are my favorite. In fact, I like them so much, that I have always dreaded making them. But, after I saw those round little zucchinis at the market, I couldn’t resist.
I got some grass-fed beef

Emptied the zucchinis

Stuffed them with a mixture of meat, onion, potato, and parsley, then egged and bredded them and pan fried them

Finally I cooked them in a sauce made of onions and the cores of the zucchinis. They cook a long time on low heat, and despite being slightly labor intensive, are incredibly delicious. Can’t wait to make them many more times in the winter.

For dessert we had a peach cobbler, and that was also a hit.

In fact, it was so good that we got distracted and forgot to photograph it before devouring it

My guests were a bit late, so I also got to take this picture:

Shana Tova and Happy Eid to all who were celebrating this weekend. I hope your year is filled with friends, family, and delicious food.

Mobile Meals

I stupidly went to New York City for a whole week without my camera. And I made a lot of food, so I ended up resorting to take pictures with my Blackberry, which is disgraceful, but some actually came out pretty cool.

Union Square Farmers’ Markets bounty

Tomatillos, corn and roasted poblanos, which all ended up in a green soup

More market bounty

Avocado, tomato and grapefruit salad

Gnocchi for Naamah

Panfried cod for Naamah

Berries with Creme Fraiche and honey

And finally, some salsa verde eggs on a tortilla with avocados and tomato for breakfast. Best composite leftover meal in the book.

Catching up

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