PANNA COTTA WITH NEW SEASON BERRY COMPOTE
Creamy baked milk paired with the sweetness of fresh spring berries. As I’ve said before, “I love spring!” A time when menus virtually write themselves. How can one not incorporate...
https://www.chefspencil.com
Cuisine: Israeli
STUFFED FIGS
The Filling Fry the onion in a small amount of olive oil. Add the cubed chicken and spices. Stir until the chicken turns white. Adjust seasonings. Remove from heat. Cool. * For...
EGGPLANT MOUSSE
Roast the eggplants, recommended on open flame, adds a smoky scent and delicate taste. Peel the eggplants, and put in a deep dish and blend with a stick hand blender....
AVOCADO AND CRAB NAPOLEON
Cleaning Crabs Flip up the “apron” at the back of the shell, and use your thumb to break it off. Stick your thumb into the hole left from removing the...
SALMON CONFIT WITH HERBS AND NUTS
Spread the bottom of a large pan with half the thyme, garlic and spices. Lay the fish fillet on the spices. Pour enough olive oil to completely cover the fish...
TZATZIKI – CUCUMBER YOGURT DIP
Put the yogurt in a colander layered with cheesecloth and let drip for 2-3 hours. Halve the cucumbers lengthwise, deseed them and grate on a coarse grinder. Squeeze the grated...