Etzlenu

22/09/2022

My nomination for best vegan restaurant in Toulouse, Gloomy.

13/06/2021

https://etzlenu.com/chef-cornerblog/2021/6/13/the-monster-mash

Irit and I were watching a Nature series recently on Color, narrated by David Attenborough. Beautifully photographed. Stuff we didn’t know, such as the capacity of some animals to see and utilize UV. Some stuff that we of course knew, such as the tendency of animals to use vibrant colors to messag...

12/06/2021

https://etzlenu.com/chef-cornerblog/2021/6/12/and-the-beet-goes-on

My (vegan) daughter was here recently for a visit. We took a few rare father-daughter days together, down by the Dead Sea. Even with the long periods of quiet and meditation that a desert landscape brings, we had plenty of time to talk. Among other things, she talked about beet carpaccio dish that h

11/06/2021

https://etzlenu.com/chef-cornerblog/2021/6/11/hunting-snarks-and-inspiration

For those of you who at times follow my posts, you may know that I try to learn something new each day in our soul food kitchen. Without forcing the issue. Which can be a bit challenging at times. If, for example, I wake up with the notion of exploring how best to tease out the tanginess of rhubarb

10/06/2021

https://etzlenu.com/chef-cornerblog/2021/6/10/faux-pad-thai

The truth always comes out. Eventually. At least that’s the case in my family, when it comes to food. As a young dad, I cooked a lot for my kids: Breakfasts almost always and dinners whenever it seemed the fare was getting a bit staid. One of my go-to favorites was a bit of a southern riff on cold

09/06/2021

https://etzlenu.com/chef-cornerblog/2021/6/9/tofu-six-eight-what-do-we-appreciate

OK, my title here is a painful stretch. But, nevertheless, it gets to the heart of the matter, namely: A significant portion of our guests are vegan, they are all looking for healthy, protein-rich dishes that surprise and delight, and, surprise-surprise, that means our soul food kitchen has to cons

08/06/2021

https://etzlenu.com/chef-cornerblog/2021/6/8/fall-of-the-legends

Friends and Family have been raving about various vegan restaurants here in Tel Aviv So much so, that some of these places have become almost mythical. We keep saying, here in our soul food kitchen, that we need to get out more and try out some of these places: To get out of whatever rut we’re in;...

07/06/2021

https://etzlenu.com/chef-cornerblog/2021/6/7/pickled-think

A riff on the lyrics from “Bridge Over Troubled Waters” seems to run through my head about the time I start the process of pickling. When you’ veggies are weary, feeling small, when tears from onions are in your eyes . . . and so on. Nothing maudlin. These are simply quieter times in our soul ...

06/06/2021

https://etzlenu.com/chef-cornerblog/2021/6/6/my-columbia-vintage-balsamic-vinegar

Recently in our soul food kitchen, I was making a green garlic soup (vegan version) for both my kids. As I sampled the soup, I had the sudden realization that many of these soups have a similar taste profile: On the spicy side, with a hint of smokiness, initial sweet tones followed by piquancy. It.....

05/06/2021

https://etzlenu.com/chef-cornerblog/2021/4/10/order-order

Who can work in a disorganized environment anyway?

04/06/2021

https://etzlenu.com/chef-cornerblog/2021/6/4/if-the-schug-fits-

Schug: One of my all-time favorite dishes, though most would call it more of a condiment or sauce than a dish per se. There are a million versions of this typical Mediterranean concoction. Mine, like most, has a combination of fresh green chile peppers, cilantro, garlic, lemon juice, and the typical