I think Tel Aviv is the capital of "street cats". I remember the serenading at night and early mornings. Skinny, poor little things left to scrounge to stay alive. I was so amused by the following, I had to share it here:"Visitors to Israel are struck by the presence of the “street cats” who live comfortably among the urban population. But only Bnei Brak, Israel’s most densely populated city, has the zchut or privilege of being home to a herd of wild goats."
This is for real, and you can read the rest at A Mother in Israel. If you like goats and shepseleh, you'll enjoy reading Living with a goat .
And for those who may like goat cheese, as it is very popular in Israel, here's a recipe from famous Faye Levy, from her International Vegetable Cookbook
BEET SALAD WITH CHEESE, PECANS AND GREENS
This salad is inspired by the festive beet-topped green salads I learned to make in France. Use any pungent cheese you like, crumbled blue cheese, feta or goat cheese or thin sticks of Swiss cheese. You can substitute Belgian endive for a quarter of the lettuce mixture. Steaming gives the most delicate result but the beets also taste good boiled and cook in less time.
5 or 6 small beets, rinsed
2 Tbsp. wine vinegar
2 to 3 tsp. Dijon mustard
salt and freshly ground pepper
6 Tbsp. vegetable oil
6 cups mixed baby lettuces or
bite-size pieces of romaine
3⁄4 cup crumbled goat cheese
1⁄2 cup pecans, lightly toasted
To steam the beets: Place beets on steamer top above boiling water. Cover tightly and steam over high heat for 50 minutes or until tender, adding boiling water if water evaporates.
To boil the beets: Put beets in a saucepan, cover with water and bring to a boil. Cover and simmer over low heat about 40 minutes or until tender.
Remove beets from steamer or saucepan and let cool slightly. Peel beets while holding them under cold running water. Whisk vinegar with mustard, salt and pepper until blended. Gradually whisk in oil. Dice or slice beets and put in a small bowl. Add two tablespoons dressing and mix gently. In a large shallow bowl lightly toss lettuce with two tablespoons dressing, or more if needed. Taste and adjust seasoning. Spoon beets over lettuce. Sprinkle with feta and pecans and serve.
And for those who may like goat cheese, as it is very popular in Israel, here's a recipe from famous Faye Levy, from her International Vegetable Cookbook
BEET SALAD WITH CHEESE, PECANS AND GREENS
This salad is inspired by the festive beet-topped green salads I learned to make in France. Use any pungent cheese you like, crumbled blue cheese, feta or goat cheese or thin sticks of Swiss cheese. You can substitute Belgian endive for a quarter of the lettuce mixture. Steaming gives the most delicate result but the beets also taste good boiled and cook in less time.
5 or 6 small beets, rinsed
2 Tbsp. wine vinegar
2 to 3 tsp. Dijon mustard
salt and freshly ground pepper
6 Tbsp. vegetable oil
6 cups mixed baby lettuces or
bite-size pieces of romaine
3⁄4 cup crumbled goat cheese
1⁄2 cup pecans, lightly toasted
To steam the beets: Place beets on steamer top above boiling water. Cover tightly and steam over high heat for 50 minutes or until tender, adding boiling water if water evaporates.
To boil the beets: Put beets in a saucepan, cover with water and bring to a boil. Cover and simmer over low heat about 40 minutes or until tender.
Remove beets from steamer or saucepan and let cool slightly. Peel beets while holding them under cold running water. Whisk vinegar with mustard, salt and pepper until blended. Gradually whisk in oil. Dice or slice beets and put in a small bowl. Add two tablespoons dressing and mix gently. In a large shallow bowl lightly toss lettuce with two tablespoons dressing, or more if needed. Taste and adjust seasoning. Spoon beets over lettuce. Sprinkle with feta and pecans and serve.
3 comments:
Glad you enjoyed the post. Thanks!
Post a Comment