Daniel Goldwater Chef CMRJ Jerusalem Israel Jachnun Bread with Hilba Jachnun is a long baking bread, traditionally baked for the Sabbath and religious holidays as cooking is forbidden on the Sabbath due to religious observance. Jachnun is very much a unique traditional food brought by the Jews of Yemen to
Daniel Goldwater Chef CMRJ Jerusalem Israel Most traditional homes around the Mediterranean were built around courtyards, a private communal space utilised exclusively by the extended family that lived in the dwellings that surrounded it. The courtyard was for both security and community, and might well have a water cistern to
Daniel Goldwater Chef CMRJ Jerusalem Israel Panna Cotta: Stylish, tasty… Obviously everything changes. If it didn’t we would all still be living in caves, eating berries and bark and sitting in a family line picking over each other’s heads. The world of desserts has taken a new direction
Daniel Goldwater Chef CMRJ Jerusalem Israel Dolce De Vita The sweetness of life. The Italians have been refining the sweetness in their lives for more than two thousand years. Roman orgies known for their excesses, including vomitoria, were already refining reflux, desserts and indulgence back in the day. While most
Daniel Goldwater Chef CMRJ and currently acting Chef CMRH Jerusalem Israel Thin Based Pizza and Calzone Sticking with Italian and adding yeast to the mix takes us to that wonderful world of Italian pizza and its lesser-known sister the calzone. Pizza as we know it hails from southern Italy with
Daniel Goldwater Chef CMRJ and currently acting Chef CMRH Jerusalem Israel This is my second post on soups, I didn’t really give it enough thought last time, but “soups” were once an integral part of the broad culinary world of both fine dining and family meals at home (think
Daniel Goldwater Chef CMRJ Jerusalem Israel I hope success was had by those who tried my pasta longo recipe and chapeau to those who had a go at the sauces on shop-bought pasta. All cooking is a sum of the right tools, comfy and organised workspace, experience and last but
Daniel Goldwater Chef CMRJ Jerusalem Israel BASTA PASTA. (I can never have enough of pasta) Pasta has to be my favourite food both to eat and prepare, its variety, versatility and its unmatched contribution to wider culinary culture is well accepted. Pasta offers the perfect medium to present meat, fish,
Daniel Goldwater Chef CMRJ Jerusalem Israel Here I am racking my brains as to what I am going to cook for myself and my lovely wife this Sabbath Eve. After a busy week satisfying the needs and palates of others there is a dearth of personal vitality and energy and
Daniel Goldwater Chef CMRJ Jerusalem Israel To everything there is a Season Here we go again, as King Solomon wrote in Ecclesiastes almost three thousand years ago “To everything there is a season….” As it’s bitterly cold down there in the Antipodes, tis the season for Zuppa, Soup, Marak
Daniel Goldwater Chef CMRJ Jerusalem Israel This week we are going to cook a couple more classics from the Med./Middle Eastern Table. Beef Kebab better known as Sheesh Kebab and the rice and lentil dish Mujadara. Both of these great foods are very popular within the wider Middle Eastern
Daniel Goldwater Chef CMRJ Jerusalem Israel After hopefully satisfying the sweet tooth fairy, I will dive back into the savoury of the region. Shawarma Almost everything you need to combine a great Shawarma meal you have already in my first three columns. Humus, Green Tehina, Salsa, Baba Ganush and Focaccia.
Daniel Goldwater Chef CMRJ Jerusalem Israel Having been a Chef and owner of two Italian restaurants in Israel, one in Jerusalem and the other near Ceasarea, also having graduated in Baking and Pastry from the Tadmor Hotel and Culinary Institute in Herzaliya, Israel, I have discovered that Baking, Pastries and
Daniel Goldwater Chef CMRJ Jerusalem Israel There are those that are all about savoury and others for whom SWEET is all they have on their minds. SO, I thought I would mix and match and include a couple of sweet recipes that may or may not be directly linked to
Daniel Goldwater Chef CMRJ Jerusalem Israel In the last two posts I set up basic condiments for a Mediterranean style Mezzo spread. It should be clear that Mezzo tables have no personal cutlery the method of eating is using a small torn off piece of bread (remember to use your
Daniel Goldwater Chef CMRJ Jerusalem Israel So who can lay claim or ownership to foods or beverages? The short answer is, who cares! If its good I’ll eat it and if it suits my needs, write it into my own recipe book. Here in Israel with so many cultural
