Archive for the ‘Main Dish’ Category


In Beef, Main Dish on December 25, 2008 at 8:35 pm


Besides the terrific chocolate tart recipe, this meatballs recipe is the most useful and delicious recipe from the naked chef book. This recipe never disappoints, and has that `something extra` flavor.

This is my go-to recipe when I want to make meatballs, this recipe is just delicious, and with all the extra spices, it has a lot more flavor. I find that this recipe is at its best when adding the extra onion-mustard mix to the meatball mixture. One thing though, if you are expecting to get fluffy meatballs, this is not the recipe for you. These ones are fairly solid, and I think that this is part of their charm.

I guess that you could make any tomato sauce with this meatballs, but after many tries, I think that the recipe that is in the book is the best for this specific recipe. If you don’t have 3 cans of crushed tomatoes (like me sometimes), make half of the sauce, and it will be just fine.

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Vegetables And Pork Tenderloin Stir Fried With Udon Noodles

In Main Dish, Pasta, pork on November 7, 2008 at 10:43 pm

This dish is simple and delicious. You can replace the vegetables as you wish, and replace the pork with chicken breast or even beef.

I made this dish with udon noodles only because I had some that I bought a long time in Scotland (from all places…), The noodles were nicer than the regular ones, but still not quite what I`m looking for. All the noodles experts out there- What is the perfect noodle type for stir fry?

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Daring Bakers- The Perfect Pizza

In Bread, Cheese, Main Dish, Vegetarian on October 29, 2008 at 8:00 am

This is my very first Daring Bakers challenge, and this challenge was the perfect one to start with! Since I am crabving for pizza for more than anything else, this was just perfect! Though it was a little bit hard to work with the dough, the final result was worth it.

I made 2 pizzas from the dough, and they turned out really thick, so I`ll make about 4 the next time. The dough itself was quite wet, so you should try to make it in the mixer (unless you like mess…). After a night in the fridge, the dough is a lot less sticky, and you could  work with it withoun a problem. One more thing- if you have a pizza stone now is the time to use it!

As for the toppings- I`ve made one pizza with basic tomato sauce, mozzarella and olives. The other pizza was with cream based sauce, sweet potato and Parmesan cheese.

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Vegetarian Lasagna

In Cheese, Main Dish, Pasta, Vegetarian on August 10, 2008 at 11:39 pm

This recipe is for all you vegetarians out there… And it is by no means inferior to it’s meaty cousin. The trick to make the vegetarian version as good (and even sometimes better) is to use the right vegetables. So that the texture remains nice and firm.

It might take you a bit of time to roast all the vegetables, but the added taste is second to none. Use the best cheese you can find. In Israel , Ricotta cheese is worth its weight in gold, so i don’t use it as often as i would like, but it makes the best results.

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Non-traditional Shepherd’s pie

In Beef, Main Dish on July 26, 2008 at 2:51 pm

This is my adaptation on Shepherd’s pie. I know it doesn’t have some of the key ingredients for a traditional Shepherd’s pie, but, it’s nice once in a while to make an interesting variation on an old recipe.

In most Shepherd’s pie recipes the potatoes are skinned and boiled. I choose to bake them in the skin, i think it gives the puree better taste and it feels less mushy. You can add even more vegetables to this recipe, celery and carrots will work great.

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Butternut Squash and Zucchini Risotto

In Main Dish, Rice, Vegetarian on July 22, 2008 at 12:40 am

The good thing about Risotto recipes are that you can make your own variation very easily. You can change almost everything in the recipe (except for the risotto rice) to suit your taste (and budget). You can add or remove the wine, change the vegetables or play with the stock. The more times you will make this recipe, the better you will be at mastering it.

I don’t know why it got a reputation of a difficult recipe, the only thing difficult thing regarding making it, is to wait for it to be ready.

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Pizza – The Student Version

In Cheese, Main Dish on July 19, 2008 at 8:32 pm

Why post a second recipe for pizza? Well, for two good reasons: 1. Mine is better! 2. This is the “student version” of pizza-making…no need for a fancy dough kneading mixer, no need for a special baking stone tray made from Italian marble, and no need to wait 3 hours until it’s ready to eat.

In fact if you can multi-task (and I don’t mean juggling 3 balls while conducting an orchestra), this pizza is quick enough to be made without starving to death in the process.

This pizza is better and cheaper than anything you can buy!

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In Cheese, Main Dish on July 19, 2008 at 12:40 pm

I don’t know anybody who would say no to a freshly baked slice of pizza.

I know I can’t. One of my most memorable memories about my trip with my family to Scotland is related to pizza (and please, don’t ask me why). I think I was maybe 10 years old, and we went to the “all you can eat” buffet on Pizza Hut. I can clearly remember eating something like a tray and a half of pizza, in addition to the pasta and the salad (now that I think about it, who eats salads in Pizza Hut??). The pizza was pretty good, I think.

Well, although my eating habits have changed since I was ten, I still can eat 4 slices without blinking.

This pizza is really a good one, and the only thing that is somewhat difficult about this recipe is the time you have to wait until the pizza is ready.

The dough recipe is taken from a member of a food forum in Hebrew, and although it contains no sugar and oil, it is really really good pizza dough.

You can, of course, change the cheeses, and the toppings. The options are endless.

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