• 1 (2 pound) butternut squash
  • 3 tablespoons unsalted butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger root
  • 1tbsp curry powder
  • 1 tsp salt
  • 4 cups reduced sodium chicken broth
  • 2 firm ripe Bartlett pears, peeld, cored and chopped
  • 1/2 cup cereal cream


  1. Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
  3. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
  4. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

Spicy Roast Potatoes

1lb potato


salt to taste

spices 1:

2 teaspoon cumin seed

spices 2:

1 teaspoon ground coriander

1 taespoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon garam masala


boil potatoes until half cooked, drain.

roughen edge of potatoes by shaking around in the pan or use fork(very slow) or a big sieve to shake the potatoes up.

fry spice 1 gently in ghee, until fragrant

take off heat and mix in spices 2, then add potatoes to the pan

stir until potaoes all covered in the spice mix. Transfer to roasting pan

roast in normal way approx 30 min to forty mins



Ingredients for Vegetable Filling

1 small sugar pumpkin, roasted

3 large carrots

2 celery stalks

2 cups vegetable stock

1 small white onion (or half of a large one)

1 bunch of kale (about 8 cups chopped, stems removed)

1 can of white kidney beans

4 garlic cloves, crushed

generous salt and pepper

pinch of pepper flakes

olive oil for sautéing

Ingredients for the Roux

1 generous pat of butter

2 tablespoons flour

vegetable stock, about 2 ladles full (taken from above)

salt, pepper

Ingredients for Crust

1 3/4 cup flour

1 stick of butter

2 egg yolks

1/2 cup of parmesan cheese, grated

1/2 teaspoon salt

1/2 teaspoon white pepper

1 egg for egg wash (optional)


Wash, peel, chop and roast the a small sugar pumpkin on 350 F for 10 minutes. Sauté the mirepoix on medium heat with a little olive oil, salt and pepper. Wash and chop the kale, removing the stems. Add to the mirepoix and let wilt on low with vegetable broth. Make a roux: melt butter in a hot pot, add two tablespoons of flour, one at a time. Let that get toasty and fragrant before you add the stock – one ladle full at a time. Mix roux in with remaining filling ingredients. Combine ingredients for the crust with your hands or stand mixer. Roll out dough on a well floured surface in the shape of your oven-proof bowls. Place filling in bowls, don’t fill to the brim – you don’t want the good stuff to run over! Place crust on top of bowls and pinch edges around the rim. For a shiny looking crust, brush an egg wash over the pie before baking. Bake for 35 minutes on 375 F.

PumkinPotPie01 1 

Start with 2 cups dry navy beans:

  • soak over night in lots of water
  • cook in soaking water for 2 hours to soften.

Bring to a boil:

  • 1/4 cup brown sugar
  • 1/2 cup molasses
  • 1 cup ketchup
  • a slosh of beer
  • a cup of water
  • a tbsp worstershire sauce
  • 1 fat tsp dry mustard
  • 1/2 tsp sea salt
  • 1 tsp black pepper

Roughly chop:

  • 1 good sized onion
  • 1 lb organic bacon

Layer cooked beans, onion and bacon in your crock pot Pour sauce over and mix it up. Add water if it looks too dry Cook on LOW for 6-8 hrs

baked beans

The roasted flavors of cauliflower and hazelnuts, combined with the fresh pop of pomegranate seeds, make this a particularly memorable salad for your holiday table. Cauliflower and pomegranate are popular foods in both Arab and Jewish communities, and the sweet and sour combinations in this dish capture the flavors of the region.

  • 1 head cauliflower, broken into small florets (1 1/2 pounds total)
  • 5 tablespoons olive oil
  • 1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)
  • 5 tablespoons hazelnuts, with skins
  • 1/3 cup small flat-leaf parsley leaves, picked
  • 1/3 cup pomegranate seeds (from about 1/2 medium pomegranate)
  • Generous 1/4 teaspoon ground cinnamon
  • Generous 1/4 teaspoon ground allspice
  • 1 tablespoon sherry vinegar
  • 1 teaspoon maple syrup
  • Salt and freshly ground black pepper

1. Preheat oven to 425 degrees.

2. Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.

3. Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.

4. Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.

Yield: 2 to 4 servings

From the new cookbook "Jerusalem" by Yotam Ottolenghi


  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can peeled and diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 (19 ounce) cans kidney beans, drained and rinsed
  • 2 cups water
  • 5 teaspoons beef bouillon granules
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cups chopped cabbage
  • 1 (15.25 ounce) can whole kernel corn
  • 1 (15 ounce) can green beans
  • 1 (15 ounce) can green beans 1 cup macaroni
  • 2 cups chopped cabbage
  • 1 (15.25 ounce) can whole kernel corn
  • 1 (15 ounce) can green beans
  • 1 (15 ounce) can green beans 1 cup macaroni


  1. Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat.
  2. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon, season with parsley, oregano and basil. Simmer for 20 minutes.
  3. Stir in cabbage, corn, green beans and pasta. Bring to a boil and then reduce heat. Simmer until vegetables are tender and pasta is al dente.
  4. Add more water if needed.



  • 2 tablespoons Butter
  • 1 large Onion, diced
  • 2 tablespoons Hungarian Paprika
  • 1 pound Beef - cut into 1/2-inch cubes
  • 6 - 8 cups Water
  • 2 - 3 cloves Garlic - finely chopped
  • 2 tablespoons Vinegar
  • 1 tablespoon Tomato Paste
  • 1 tablespoon Caraway Seeds
  • 1 teaspoon Dried Marjoram
  • Salt and Fresh Ground Pepper to taste
  • 2 - 3 medium Potatoes, peeled and diced


  1. Heat the butter in a large, heavy pot and saute the onion until tender but not brown, about 5 minutes. Stir in the paprika and cook for 1 minute.
  2. Add the beef and stir until the meat is lightly browned.
  3. Add the remaining ingredients except the potatoes and bring to a boil, stirring occasionally. Simmer covered for 1 hour.
  4. Add the potatoes and simmer 15 to 20 minutes, until the potatoes are tender.