Happy New Year!

The end of 2009 was full of adventure and visits--a trip to Paris with my mom and sister (I am still salivating over the endless breads, pastries, and cheeses); a too-quick visit in Tel Aviv with my uncle and aunt from London; a two-day adventure with my cousin from London where I got to show off my increasing ability to navigate the Old City and other parts of Jerusalem with only a few map checks; a visit from friends Taryn and Christoph who amaze me with their sense of adventure, spirit, commitment to their faith, and love of one another; and finally, a visit from Wendy and Jim, Ethan's parents.

Leading up to New Year's Eve, we took a trip down to Qumran (where the Dead Sea scrolls were found), a hike in Ein Gedi (beautiful national park), and a cable car ride up Masada, where Ethan showed off his impressive knowledge of the second temple period (he is on track to be a stellar rabbi!) At night, we made an Indian feast and lit sparklers with Taryn and Christoph to ring in 2010!


there aren't too many options for Indian in Israel so it's fun to think we made edible Indian.

For Shabbat preparations, Wendy, Jim, Ethan, and I ventured to Mahane Yehudah. The shuk is usually overcrowded on Friday mornings but with tourist season in full swing (I guess I'm discounting myself from the tourist lot), the shuk was exceptionally nuts. We still managed to buy all the necessary ingredients for a great shabbat dinner though before Ethan called it quits:) Even though the crowds could make anyone claustrophobic, I still love seeing people from all walks of Jerusalem going about pre-Shabbat preparations. Plus, I am still amazed by the variety and beauty of all the food for sale.

We tried two new recipes for Shabbat from the Kol Haneshamah cookbook that were delicious and worth sharing:

Salmon

1-2 large pieces of salmon
6 cloves garlic, crushed
1/2 c honey
1/2 c brown sugar
1 c soy sauce
1/4 cup sherry (we substituted red wine)
2 tbsp freshly grated ginger

4 green onions, sliced

Mix together all the ingredients for the marinade. Pour over the salmon. Bake for 20-25 minutes in 325F (we cooked the fish for about 30-40 mins...just watch the fish). Can be served warm or room temperature.

Quinoa Pilaf

2 c veg stock
1 c quinoa, rinsed
1/2 c dried apricots, diced
1 c fennel, diced
1/4 c dried cranberries
1 c green pepper, diced
1 c red pepper, diced

Dressing:
2 tbsp raspberry or balsamic vinegar
2 tbsp orange juice concentrate
1 tbsp honey
1 tbsp olive oil
1 tsp garlic, minced

Bring the stock to a boil over high heat and add quinoa. Reduce heat to medium low. Cook covered for 15 minutes (took ours a bit longer). Transfer to a serving bowl and allow to cool. Add fennel, peppers, apricots, and dried cranberries. Combine the dressing ingredients in a small bowl. Whisk well. Pour dressing over salad and toss to coat.

We are leaving on Wednesday for Egypt for a week with Ethan's parents. I am SO excited. I will be sure to report back when we return.

Happy New Year! Best wishes for a happy, healthy 2010.
Love, Arielle