Words & Brush Recipe Corner: Lemon and Garlic Fish

Lemon and Garlic Fish

By Henny Schor, Jerusalem Post, December 6, 2024

https://www.jpost.com/food-recipes/article-832124

Lemon garlic fish. (credit: HENNY SHOR)

In our house, Tuesday is fish night, and I usually go for gray mullet (buri in Hebrew) or tilapia. This week, I made lemon garlic fish using gray mullet, but you can easily swap it out for any white fish like sea bass or denis. The results were fantastic – the fish was tender, flavorful, and just melted in the mouth.

Yields 4 servings.

Ingredients:

• 4 halves of white fish fillet
• 1 lemon, cut in slices
• 1/3 cup coconut cream 
• 1 Tbsp. olive oil
• 3 garlic cloves, minced
• ¼ cup fresh lemon juice
• Fresh parsley, diced

Directions:

Preheat the oven to 180°C (360°F). Line a baking dish (I like to use Pyrex) with baking paper and drizzle with a little olive oil.

Place the pieces of fish lying flat in the pan. In a small bowl, mix together the cream, oil, garlic, lemon juice, and parsley. Slowly pour it over the fish fillets.

Add the lemon slices on top of the fish, cover the baking dish with foil, and bake in the oven for 22 to 25 minutes. Serve warm and enjoy!

ENJOY !

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Words & Brush Weekender: Easy listening music and chat, Friday 6th December 2024, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 6th December 2024, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

Hillary Klug - Little Liza Jane - Featuring Brenna MacMillan

The Castellows - Alabama Stone 

Linda Scott I've told every little star

Edelweiss - MonaLisa Twins (The Sound Of Music Cover)

Marvin Gaye - I Heard It Through The Grapevine

Autumn Leaves - Cover by Elise Duckworth | The Lounge

The Chantels - Maybe (1958)

Sealed With A Kiss - Brian Hyland 1962

Aida Garifullina - Ave Maria (Schubert)

ABBA - The Winner Takes It All (1980)

🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Ginger Carrot Soup

 Ginger Carrot Soup

By Henny Schor, Jerusalem Post, November 25, 2024

https://www.jpost.com/food-recipes/article-830624

                                     Ginger carrot soup (photo credit: HENNY SHOR)

When soup season arrives, I like to make soups that are simple to make yet bursting with both flavor and nutrients. This was my first time making this soup, and I can happily say it will not be my last.

Yields 6 servings.

Ingredients:

• 1/3 cup olive oil
• 1 Tbsp. coconut oil (optional)
• 2 onions, diced
• 6 cloves of garlic, crushed
• 7-8 carrots, peeled and sliced
• 1 sweet potato, peeled and sliced
• 1 Tbsp. freshly grated ginger (or 2-3 frozen cubes)
• 1 tsp. apple cider vinegar 
• 1 Tbsp. honey
• 1 Tbsp. kosher salt
• ½ tsp. ground black pepper
• 1 tsp. garlic powder
• ½ tsp. ground ginger
• ¼ tsp. turmeric
• 4½ cups of water
• Pinch of hot red pepper flakes
• Pinch of lemon zest

Directions:

Begin by peeling and prepping all the vegetables to ensure a smooth cooking process. Heat a large stockpot over medium heat and add olive oil. Once the oil is hot, add the onions and sauté for about 8 minutes or until softened.

Stir in the crushed garlic, followed by the sliced carrots, sweet potato, and ground ginger. Mix everything well.

Next, add the apple cider vinegar, honey, remaining spices, and water. Stir to combine, then cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 45-55 minutes or until the carrots are tender.

Allow the soup to cool slightly before blending. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, you can transfer the soup to a food processor fitted with the S-blade attachment and blend it in batches. If the soup seems too thick, add water to reach your desired consistency. For a sweeter taste, add more honey.

Store the soup in the refrigerator or freeze for later use.

ENJOY !

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December Tidings Open Thread

  

It's that time again to binge on movie trilogies or watch something new during the holiday season.  Create something new. We are onto the last two weeks of fall as trees stretch their barren arms and fingers to the sky.  A hush hovers over the land.  

                                        

                     Coffee is plentiful.As winter is coming, best to start mornings right with coffee.  

                            Even Yeti knows as they indeed drink coffee!

Lights up and down the street, they wrap the home
in warmth and cheer. Take a walk to enjoy the solitude and splendor of the season.

Coca Cola Polar Bears with a smile.

                             Hot chocolate with a loved one to close the day
                 while it snows, and snows outside. Let it snow
                          and snuggle  closer.

Or a gingerbread latte is above and beyond

A phenomenon whycats like trees and
shiny breakables.  Perhaps
they think, "Ah they brought in nature for me!"

 Take the time to take in the solitude,  read a
new book, or drink hot tea to close the day

Reminders of winter and angels all around from their tiny

messengers

Remember times gone by they come around
again with sounds of the season reminding us

to be giddy like children. Embrace that to heart.  

And sing songs we remember.

Words & Brush Weekender: Easy listening music and chat, Friday 29th November 2024, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 29th November 2024, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

Roy Orbison - Oh, Pretty Woman (by Beatrice Florea)

Rod Stewart – I Don't Want To Talk About It with the Royal Philharmonic Orchestra

Neil Diamond - Sweet Caroline 

I've got a gal in Kalamazoo - Glenn Miller - The Modernaires

C'est Magnifique | Jonny Hepbir Quintet

Peggy Lee - Fever - 1967

This Is My Song - Petula Clark 

Little Richard - Long Tall Sally, (1955)

Bo Diddley - Who Do You Love

Dalida - Itsi bitsi, petit bikini

🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: COFFEE MARBLE CAKE

COFFEE MARBLE CAKE

By Henny Schor, Jerusalem Post, October 27, 2024

https://www.jpost.com/food-recipes/article-826058

                               COFFEE MARBLE CAKE (credit: HENNY SHOR)

This cake is a basic vanilla cake with a twist of mocha swirled in. It’s the perfect cake to pair with a cup of coffee or tea. It has become a tradition in our home to make a marble cake (read “marble” as “mabul,” meaning “flood”) in honor of Parshat Noah, which is only a week away.

Yields 1 bundt pan.

Ingredients:

• 1 2/3 cups sugar
• 3/4 cup oil
• 4 eggs
• 1 cup orange juice
• 1 tsp. almond extract
• 1 tsp. vanilla extract
• 2 cups flour
• 1 packet (about 3/4 cup) vanilla pudding mix
• 2 tsp. baking powder
• 1/2 tsp. salt

Mocha swirl:

• 1 Tbsp. coffee dissolved in 2 Tbsp. boiling water
• ¼ cup cocoa powder

Mocha glaze:

• 1½ cups icing sugar
• 1 tsp. coffee dissolved in 1 Tbsp. boiling water
• 1 tsp. oil
• 2 tsp. non-dairy milk

Directions: 

Preheat your oven to 170°C (350°F).

In a mixing bowl, combine all the ingredients, except for the mocha swirl, and mix well – an electric mixer works best for this step. Set aside 1 cup of the batter by transferring it into a smaller bowl. Pour the remaining batter into a greased bundt pan.

To the reserved 1 cup of batter, add the coffee and cocoa powder, mixing until well combined. Slowly pour this mocha mixture over the vanilla batter in the bundt pan, making a complete circle.

Using a dull knife, gently swirl the mocha batter into the vanilla batter to create a marbled effect, being careful not to over-mix, so the swirls remain visible.

Bake the cake for 50 min. to 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before inverting the bundt pan to remove it. Shake gently if necessary.

For the icing: Mix the glaze ingredients in a small bowl until the glaze is thick and opaque. Adjust the consistency by adding water (if it’s too thick) or more sugar (if it’s too thin). Use a spoon to drizzle the glaze over the cake, letting it cascade down the sides.

For a decorative touch, use a potato peeler to create chocolate shavings from a bar of dark chocolate and sprinkle them over the top.

ENJOY !

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