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Michelle Cohen
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300 followers
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Okay people, Cyprus🇨🇾 is where Britain 🇬🇧 meets Israel 🇮🇱. I mean the place is packed with both. so cool! No sooner did I arrive, and I was greeted by the staff with shots of Zivania, which is the Cyprus equivalent to Italian Grappa. That's what happens when you revisit the same hotel.
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18/10/2017
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One cannot be held responsible for someone else's action, but one must hold one's self responsible for one's own reaction.
- Michelle Cohen

Have a splendid Sunday!
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Out on the town, we ran into my cousin Albert at Rustico Italian restaurant on Rothschild Avenue in Tel Aviv.
Surprise, surprise!

...A table over, full of Italian patrons is a good sign.
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14/10/2017
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The fear of "what if" is usually nothing more than a shadow. - Michelle Cohen
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Happy Saturday to everyone...
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In any venue, circumstances abound when the mind has accepted success.
May your circumstances always prove to be favourable. - Michelle Cohen
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Worrying is a bad and disruptive habit that damages one's character and health. Instead, it is best to enjoy life to its fullest, to turn to one's faith or belief for support, and to trust in the natural process of one's continuance.

- Michelle Cohen
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The North Africans call it Dafina, the Sephardi call it Chamin, the Ashkenazi call it Cholent, and I call it my Dutch-Oven-Stovetop-Jewish-Stew, prepared my way.

Feeling uncomfortable with the idea of leaving the oven turned on overnight, I decided to experiment with stovetop cooking for this traditional stew. It worked! I found that stovetop is much better, because the stew tends to dry in the oven, whereas my stew is nicely moist and succulent. Now we can have it for Friday night dinner and Saturday lunch.

Prep time: 1 hour
Cooking time: 6 hours

Ingredients
(single serving for four people)
12 stew cubes of beef shoulder
4 hard-boiled peeled eggs
4 small peeled russet potatoes
1/4 cup black beans or kidney beans, navy beans, chickpeas (garbanzo) - soak legumes overnight, rinse, bring to a boil for 10 minutes and rinse thoroughly again. Legumes are now ready for cooking.
1/4 cup rinsed pearl barley
1 whole blanched tomato (remove the hard round part of the tomato and peel off the skin)
1 large chopped onion
1 whole peeled onion
3 cloves chopped garlic
4 whole peeled cloves garlic
2 Laurel leaves (bay)
1 tablespoon sweet paprika
3 cloves
pinch of cinnamon
1 chopped dry pitted date
2 tablespoons date molasses
Salt (I use soy sauce instead) and pepper to taste

1- In a heated Dutch oven, or a pot with a thick bottom, place chopped onion, Laurel leaves and beef cubes, allowing beef to brown and seal on all sides—taking flavour from the leaves and onions. I personally do not cook in oil, but you can brown in oil if you like.

2- Cover beef with water and add all the spices, garlic, whole onion, whole tomato, molasses, date and salt. Mix well and let simmer very gently for 3 hours.

3- Add legumes and simmer gently for 2 additional hours, making sure that there is enough water in which to simmer.

4- Add peeled potatoes, eggs and pearl barley and simmer gently for an additional hour, or until cooked and tender, allowing all excess water to reduce.

Taste a littler to see if it's to your liking. Add a little more salt or pepper if necessary.

Ready to serve!!!






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06/10/2017
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Lovely North African/ Middle Eastern
carrot 🥕 salad.

Steam a dozen peeled carrots until soft but firm. In a bowl in which you will store the carrots, squeeze a whole lemon, add about 3 table spoons olive oil, 1 t-spoon sweet paprika, pinch of cayenne pepper, 1/4 t-spoon ground cumin, 1 large garlic clove chopped very finely (garlic powder may be substituted,) parsley for garnish.

Mix the dressing well in the bowl and let stand covered until carrots are ready. Allow them to cool down completely before cutting into 1/2 inch slices (use crinkle knife, if available.) Place carrots in bowl and mix gently with wooden spoon. Add chopped parsley for garnish.
A healthy and delicious accompaniment for most any dish.
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06/10/2017
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My two cents...
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