San Diego Food & Travel Blog

Three dishes from yesterday’s cooking demonstration for the JCC of Northern Jersey. Spiced Red and Golden Beet Tzimmes, Israeli Couscous with Asparagus and Tomato Confit, and Steelhead Trout Cakes with Herbed Mustard.

This was my Friday night. A lot of work, a lot of fun both cooking and talking about Modern Kosher and what’s behind the dishes.

Cucumber Salad with Four Seaweeds, Jerusalem Artichoke and Spicy Fermented Tofu Vinaigrette. Thanks to My friend, Davin Waite, for the inspiration.

Thai Curry Lobster. Lobster is generally something of a once-in-a-while luxury. But with today’s prices, why not more often?

Vichyssoise with Fennel. Another refreshing bit of French cuisine for a hot summer night (even if it was created in New York by Louis Diat).

Salad Nicoise! What could be more perfect for a hot summer night?

Pork Loin Chop with Cherry Pepper Sauce (essentially Scarpariello).

Smoked Duck Hot and Sour Soup

Curry Lobster Laksa. There are many things for which I owe thanks to Tony Bourdain. One of them is Laksa. While I can hardly remember a time I didn’t love Asian flavors it was not until Bourdain professed his deep love for the dish on the air that I knew I had to try it. Here is my version.

Caprese Salad with Pomegranate Balsamic Vinegar

Grilled Peaches with Port Reduction and Mint and Calabrian Chili Oils

Grilled Shrimp and Seared Sweetbreads with Pickled Shallots and Tarragon Beurre Blanc

Spaetzle with Hungarian Smoked Sausage with Caramelized Mushrooms, Emmentaler Cheese and Sauerkraut