Photography by Hudi Greenberger
My Cooking Style
I love walking through the aisles in the supermarket and taking my inspiration from there. I look at all the fresh produce and interesting items on the shelves and then create my menu based off the items I put into my cart.
I also get a thrill out of recreating dishes that I’ve enjoyed in restaurants. I love using unique flavor pairings and adding a pop of color from a berry or a fresh herb.
Cooking is my favorite form of art. The presentation allows me to elevate the food, ensuring a fun and enjoyable experience for my guests.
How do you challah?
I always make my own challah and top it with Everything bagel seasoning. I use 100% white spelt flour, which is healthier, and no one can tell the difference. I also serve my Herbes de Provence beer bread, which has become a staple at my Shabbos table.
My Basic Shabbos Menu
Challah/Herbes de Provence beer bread
Chicken soup with matzah balls and noodles
Platter of grilled vegetables
Apple crumble with soy vanilla ice cream
PSA: Always keep extra crumb topping in your freezer. Last-minute crumbles or crisps can be prepared in just minutes. When making the topping for a recipe, double it and place half the crumbs into a freezer Ziplock bag. Cut up your favorite fruit and sprinkle the frozen crumbs on top for quick and easy preparation.
* I love having flowers on my table. I head to Trader Joe’s every Friday to choose them. Once at home, I see what vase will work best and arrange it from there. Then I match my place settings to the colors of the flowers.
* Stemware is a very important part of my tablescape. Godinger has beautiful color options and designs to choose from.
* For Friday night meals I love to incorporate candles of different heights, which add an element of elegance.
3 things I love to serve to guests
* Tuna tataki. I developed my own recipe a few years ago, and it’s become an instant hit. I add gooseberries as an unexpected flavor pairing and elegant garnish.
* A charcuterie board with various sausages and salamis, with candied corn beef and garlic knot hot dogs. I add various mustard options and pickled vegetables to make it extra special.
* Fennel onion jam. With its rich taste and silky texture, it tastes great on my beer bread and challah, and it’s great as an accompaniment to meats, chicken, and fish.
- 1 large sushi-grade tuna steak, thinly sliced
- ½ cup soy sauce
- ¼ cup canola oil
- ¼ cup lime juice
- 1 Tbsp toasted sesame oil
- ½ cup rice vinegar
- 1 cube frozen ginger
- 2 Tbsp honey
- 2 Tbsp black pepper
- 2 Tbsp sesame seeds
- jalapeño slices
- julienned scallions
- black and white sesame seeds
- lime slices
- radish slices
Place all marinade ingredients in a mason jar and shake well. Pour half the marinade over the tuna slices. [what do you do with the rest of it?] Cover and refrigerate for 3 hours.
To serve, place a few slices on each plate and top with your favorite garnishes.
(Originally featured in Family Table, Issue 739)
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