My wife made this dish first, and even when following the recipe, I feel like she makes it better than I do – odd, I know, but it supports my argument that cooking is an art, fueled by the creative spirit of the right side of the brain and every dish, even the familiar dishes, come out different each and every time. The first time we dined on Hummus (Chickpea) soup, I was skeptical. If you were thinking of warm cement-like sabra-brand hummus when you read this title, so was I but since our first taste of this dish in October, it has frequently graced our table.
Sun-Dried Tomato and Spinach Beef Burgers
If you’ve spent any time at all in Israel you’ve probably dined on everything from felafel on the streets of Jerusalem to aged asado with chimichurri in the fine eateries of Eilat. When it comes to creating the perfect beef burger I think of the Joy Burger, the star of the Lunch Special at Emek Refaim’s Joy.
How To Make Smoked Salt
My wife is away on business, my son is sleeping, the snow outside is melting, and my kitchen is flooding. I’m assured that the plumber will be here before 10pm but in the meantime, all I can think about is the fact my plans for an early night have been washed away a leaking dishwasher. If you’re a fan of my Facebook page, you will have seen me talking about smoked salt at the end of last week. My buddy Chris, the Epicurean Pig, kindly shares his culinary wisdom in today’s guest post, Smoked Salt.
