• [Article 556]Spaghetti Carbonara Plus

    My daughter and I try to cut down on carbs, but yesterday I decided to give us a break. And it came out so good I’m writing it down:

    Spaghetti Carbonara Plus
    Spaghetti Carbonara Plus

    Serves 4-6


    •  Half a package of thick bacon (4-5 pieces) cut to 1/2″ squares
    •  One very big onion chopped to 1/4″ pieces
    •  One small chorizo (5″ long) cut to 1/4″ cubes
    •  One tbsp butter
    •  Half basket baby bella mushrooms (4-5 good size mushrooms) sliced
    • Optional – a few drops of white truffle oil
    •  4 garlic cloves, chopped
    •  3 eggs
    •  1 cup grated Pecorino Romano or Parmesan cheese
    •  1/3 cup heavy cream
    •  1 tsp black pepper
    •  A pinch of smoked Habanero or red hot pepper
    •  One package of thin spaghetti
    •  Chopped parsley
    1. Beat eggs, add heavy cream and cheese and keep beating until uniform and smooth. Set aside.
    2. Set the pasta to cook pasta with some salt added to the water while continuing with the next steps.
    3. In a large pan on medium hear cook bacon until starts to get brown/crisp.
    4. Add onion, mushrooms and butter and cook until the onion starts to get translucent.
    5. Add chorizo and let all cook for 2-3 minutes while stirring.
    6. Add the black and hot peppers, truffle oil and the garlic, mix and set aside.
    7. Strain the cooked pasta, setting aside a cup of the cooking water.
    8. Mix the still hot pasta with the still hot bacon/onion/chorizo mix until the pasta is nicely coated.
    9. To the still pretty hot mix add the eggs/heavy cream/cheese mix and stir until uniform and creamy. Add some of the pasta cooking water if needed.
    10. Serve garnished with chopped parsley. Add Parmesan and black pepper on top as desired.

    * Note that no salt is added – the bacon, cheese and chorizo are salty, and the pasta is cooked in salty water, so usually there’s no need for any more salt.
    Optional is adding cooked green peas at the end.
    Please be advised that this should be enough for 4-6 people, try to refrain from eating it all by yourself, at least not in one sitting.

  • [Article 546]Smoked Ham Broiled Open Sandwich

    Sometimes you just need a good sandwich that will hit the spot.

    Smoked Ham Broiled Sandwich
    Smoked Ham Broiled Sandwich

    Feel free to modify/adjust as you like… Ingredients:

    • 1 slice of a good multi-grain bread
    • 1 Slice (1/8″ thick or a bit more) smoked ham (the size of the bread slice you’ll use)
    • 1 tbsp olive oil
    • A pinch habanero or cayenne pepper
    • 1/4 tsp sugar
    • A pinch salt
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/4 tsp paprika
    • 1/2 avocado
    • 1/2 Lime
    • 2-4 grape tomatoes slice in half lengthwise, mixed with a bit of slat and black pepper
    • Spicy paste of your choice (I used Green Thai Pepper paste I made) or Tabasco/Cholula etc hot sauce
    • Some coarsely chopped cilantro
    • 2 tbsp shredded mozzarella
    1. In a small bowl mix oil, sugar and all spices.
    2. Cover the both sides of the ham with it
    3. Either sear or pan fry until browned/crisped, just a minute of two.
    4. Lightly toast the bread.
    5. Spread the spicy paste on a few drops of the hot sauce on it.
    6. Spread the avocado on it, squeeze some lime juice on it, a bit salt and a bit of the cilantro.
    7. Place ham on top of the avocado-ed bread and then the tomatoes and cilantro on top of the ham.
    8. Spread some mozzarella over everything, and place in a toaster oven set on broil for a couple of minutes until the cheese starts to brown.

    And then just enjoy…. A side of some more cut grape tomatoes with salt, black pepper, lime and olive oil works perfect with it. Oh, I’m getting hungry.

  • [Article 536]Turkish Salad (Israeli Style) Recipe

    Turkish salad (Hebrew: סלט טורקי) is a common condiment in Israeli restaurants. Served side by side with Humus and  Tahini, this is one of my favorite salads.

    It seems that there are as many versions of Turkish Salad in Israel as there are people who make them. Never the less, my sister and I always agreed on that one Tel Aviv restaurant that had the best one, we were so disappointed when we found out it was closed.

    So what can one do? Make his own!

    Turkish Salad
    Turkish Salad

    This makes a nice amount that will make you smile.

    • 1 small onion, chopped to 1/4″ pieces
    • 3 cloves garlic, very finely chopped
    • 2 tbsp olive oil
    • 3 large tomatoes chopped to 1/2″ pieces
    • 1 tbsp tomato paste
    • A pinch habanero or cayenne pepper
    • 1/4 tsp cumin
    • 1/4 tsp sugar
    • 1/4 tsp black pepper
    • 1/4 tsp salt
    • 1/2 cup chopped parsley
    • 1/4 cup chopped cilantro
    • 1 tbsp harisa or 1/2 red bell pepper finely chopped


    1. Heat oil on medium flame, add onion and garlic (and red bell pepper if used), saute until onion start to become translucent, 4-5 minutes
    2. Add tomatoes, tomato paste, harisa if used and all spices. Saute while mixing from time to time for 5 minutes
    3. Add parsley and cilantro, turn off the flame, mix and let cool down
    4. Enjoy

  • [Article 524]Rather Simple Spicy Beef Stew Recipe

    To my firstborn, a future restaurateur and chef:

    Rather Simple Spicy Beef Stew Recipe
    Rather Simple Spicy Beef Stew Recipe

    Serves 4

    • 1.5-2 lb beef 1″ cubes
    • 15 baby carrots or two big carrots pealed and cut
    • 1 large onion wedged 1″ pieces
    • 3 medium potatoes, pealed, 1″ cubes.
    • 1 celery stock, chopped 1/4″ pieces
    • 6 garlic cloves, chopped
    • 1-2 hot peppers finely chopped (Jalapeno, Thai green or any other to your likings and taste)
    • 1/4 cup all purpose flower
    • 2 tbsp olive oil
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tbsp paprika
    • 1 tsp sugar
    • Optional 1 cup red wine (Port or any other).
    • Optional two strips of bacon cut to 1/2″ chunks and fried for one minute between step 2 and 3.


    1. In a ziplock or any strong bag place flower, salt, black pepper, paprika and sugar, shake, add meat, shake well to evenly cover meat.
    2. Heat olive oil in a big enough pot over high flame.
    3. Add hot pepper and garlic, stir for one minute.
    4. Add meat (keep the leftover flower and spices mix for later). Stir a few times a minute until meat start getting brown and crisp on the outside.
    5. Add potatoes, stir for 3-4 minutes.
    6. Add onion, celery and carrots, stir for 2 minutes.
    7. Stir in the flower and spices mix that was left.
    8. Add the wine and add water to cover, then add two more cups water. Gently stir.
    9. Bring to a boil, lower flame to medium-low, cover, cook for 1-2 hours.

    If the sauce doesn’t look thick enough after an hour or so, continue cooking uncover for half an hour.

    * Can be garnished with chopped parsley.

  • [Article 428]Cauliflower, Brussels Sprouts and Onions side dish Recipe

    Cauliflower, Brussels Sprouts and Onions

    Is cauliflower a real flower? Are Brussels sprouts from Brussels? Do onions also make you sad? They make me happy.
    Cauliflower Brussels Sprouts and Onion
    Cauliflower Brussels Sprouts and Onion
    This doesn’t look the most elegant, but it does taste most excellent. Easy recipe to make.
    Serves 4 as a side dish
    • 1/2 cauliflower, broken to gulf ball size pieces
    • 8 Brussels sprouts cut to halves
    • 1 large onion cut to half rings 1/4″ thick
    • 2 tbsp olive oil
    • 1/3 tsp smoked paprika (or regular)
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/3 tsp salt
    • Pinch of black pepper
    • Pinch of white pepper
    • Pinch of sugar
    • 5 sage leaves
    • 5 oregano leaves
    1. Place oil, spices and sugar in a large bowl, mix
    2. Add the cauliflower and Brussels sprouts and toss to cover evenly.
    3. Place in a deep oven pan and bake at 400 deg f for 45 minutes
    4. Mix a bit and place the sage and oregano at the bottom under the cauliflower and Brussels Sprouts
    5. Spread the onions on top.
    6.  Bake for additional 30 minutes.
    7. Discard of the sage and oregano, serve.
    Can be garnished with chives.

  • [Article 510]Forgive me consumer for I have sinned

    The story is simple. We were in NYC, and needed a restroom stop. Starbucks was just in front of us (try to find a place in the US that you don’t have one in front of you), so we stepped in.

    I was waiting and was thirsty, plus I felt that I need to buy something as we were after all using “the facilities”.

    I’m not a big fan of Starbucks coffee, to phrase it gently, so I was looking at the cold drinks and saw the Cool Lime Refresher. Sounded good, and I was thirsty, so I ordered the large one, which had an outrageous price tag of $4.45, but I figured that for a good refreshing drink and a brief use of the plumbing I’ll for once bite the bullet and pay the price. Plus tax. And waiting in line.

    While waiting between a Grande Latte suit and a Tall Mocha Light Frappuccino brunette I watched the dedicated employee making my Cool Lime Refresher, not expecting a gilded rim and a carbon nanotube straw but at least a drink made of something that looks like it’s worth the money.

    Ha. This is what happened next: Into the not-that-huge cup the young-and-restless loyal Starbuckhipster  poured a concentrated liquid out of a carton, added some ice cubes, topped it with, no, not freshly spring water from the melting snow of the Upper Peninsula but with NYC’s own tap water, stirred a bit, threw in a slice of lime to make it look au natural and placed a good plastic lid over it.

    I’m not sure what I expected. Maybe some fresh lime juice? Something that looks like an effort to make a real drink for $4.45? Like a virgin cocktail? I guess I’m naive.

    But I paid.  So why do I say  forgive me consumer for I have sinned? Because by the act of  me buying that drink for that price I legitimize the price point, so I need to apologize to my fellow consumers for buying a (maybe) $1 drink for $4.45. So I said a few Hail Marys (being an atheist that was born Jewish it might seem a bit strange though) and I promise I’ll never buy it again.

    Though we did use the facilities.


  • [Article 495]Patisserie Florentine

    Patisserie FlorentinePatisserie Florentine
    10 South Dean Street
    Englewood, New Jersey 07631

    Map     Patisserie Florentine       Facebook      Yelp

    It makes me happy to find a place that I enjoy going to, gladly recommend and eager to schlep with me to anyone I can, anytime I can.

    My first bite at this place was at a croissant. That by itself is enough to get one addicted to this place. But by far it wasn’t my last bite, nor it is the only thing that will keep you coming.

    The baked goods and the food – I get an uncontrollable grin on my face when I’m there. Chef Tomer provides us with a mix of french, Israeli and originality that hits the senses in a perfect way – and makes me smile with joy. There are really so many good things there, and I’m yet to try something that wasn’t excellent. Here’s a sample:

    The croissant – so perfect, baked in a few batches during the day to assure freshness (really!) and on such a different class than these industrial crescents you get around here pretending to be a croissant and leaving that terrible margarine feel on your tongue. This one is a perfect  croissant au beurre and has nothing ordinaire ’bout it. You’ll fall in love.

    Lava cake. Well, just try it. ‘nough said.

    Omelet – choose your two fillings, and enjoy a great omelet with generous surroundings –  an excellent bun, Israeli salad, herbal butter, jam, feta – a beautiful tasty dish.

    Almond croissant – covered with almond, filled with the real thing, rich in almonds, butter and sugar (not the almond extract flavored gunk you get in other places), as perfect as you can get.

    Waffles – well, actually to be accurate it is  “Liège Style Waffle” – my daughter couldn’t stop smiling while “working” on these. I risked my life and asked for a bite, and I got the same smile she had. So good. No really. So good!

    Coffee. In a word, excellent.

    The staff – young, pleasant, smiling and attending staff, including the chef’s wife Amy, all making it a relaxing and enjoyable experience.

    The place and décor – pretty small, cute European style cafe’ setup, perfect for what it is, with a baker’s prep table at the far end where some of the baked goods are being worked on.

    To sum up, as you can understand, I’m sold. The place opened just a couple of months ago, but the chefs and staff are providing a place that serves baked goods that will proudly compete with any top notch bakery not only in the US, but pretty much anywhere include France. Excellent food, welcoming staff and in a pleasant environment.

    My predication? They’ll need a bigger place soon.

    Opine Away rating of Patisserie Florentine:

    Rating index:  0 – Don’t bother. “-“ – irrelevant.  1 to 10, 10 is best. Price $ to $$$$ (* changed from 5 $ range to match Yelp.)

    Style of visit Food Décor Atmosphere Price
    Family 8 - 8 $$
    Friends 10 10 10 $$
    Out of towners 10 10 10 $$
    Unmarried 10 10 10 $$
    In and out - - - -

    The reason for the lower family rating – the staff is extremely friendly to kids, but I do not believe it is great for the average family with young kids (i.e. they will not serve chicken fingers with ketchup).


  • [Article 465]Red Wine and Sage marinated Pork Chops

    Half an hour marinating, with onions to grill with the pork.

    Serves 4
    Port Wine and Sage Marinated Pork Chops
    Port Wine and Sage Marinated Pork Chops With Mashed Peas
    • 4 boneless pork chops
    • 1 cup port wine
    • 2 tbsp apple cider vinegar
    • 1 tbsp soy sauce
    • 4 garlic cloves, coarsely chopped
    • 1 large onion, cut to thick rings
    • 6-8 big sage leaves, crushed
    • 2-3 oregano leaves, crushed (optional)
    • 1/2 tsp black pepper
    • 1/3 cup sugar in the raw
    • 1/4 tsp mustered powder
    • 1 tsp salt
    • 1 tbsp olive oil
    1. Place all marinade ingredients in a 1 gallon ziplock and mix
    2. Add the pork chops, remove air as much as possible and seal ziplock
    3. Let marinate for half an hour, working the chops inside the ziplock every few minutes
    4. Remove onion rings and chops from the bad and discard marinade.
    5. Grill chops and onions on medium-high heat. Chops need about 3 minutes on each side.
    Great with mashed potatoes, mashed peas, fries or any side you like.

  • [Article 457]Mashed Peas De la Broth

    I love Irish mashed peas. This recipe is very untraditional but hold its own. Great as a side to pork or meat.

    Serves 4
    Mashed Peas De la Broth with pomegranate reduction.
    Mashed Peas De la Broth accented with pomegranate reduction.
    • 1 16oz pack of frozen peas
    • 1 cup chicken broth
    • 1 small onion, coarsely chopped
    • 2 cloves garlic, coarsely chopped
    • 1/2 tsp sugar in the raw
    • 1/4 tsp salt
    • A pinch of white pepper
    • A pinch of smoked habanero or Cayenne pepper.
    1. Place all ingredients but the peas in a medium pan and bring to a boil.
    2. Simmer uncovered for 10 minutes.
    3. Add peas to pot, bring back to a boil and simmer covered for 5 minutes.
    4. take off the stove, let cool for a couple of minutes.
    5. Use a hand blander to mash everything together to a smooth but not pasty consistency.
    6. Simmer covered on the lowest flame settings possible for 5 minutes.