MALKALEVADOM Profile - (18855824)

cook's profile


Home Town:
Living In: Jerusalem, Mehoz Yerushalayim, Israel
Member Since: Sep. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Middle Eastern, Healthy
Recipe Box 0 recipes
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About this Cook
I'm a 23 year old salsa teacher, and my third love after music and dancing is food. I like making my pasta and eating it too! :-D by the way, my nickname is in Hebrew. It's not Gibberish. Malka Lev Adom means "queen of hearts" as in the queen in a deck of cards.
My favorite things to cook
Ethnic cuisine, discovering new tastes, new materials and new aromas. Making my own pasta, my own ice-cream and sorbets, and working with dough in general. I also like getting creative in terms of chocolate - I make killer truffles. I'd like to get more into organic foods and ethically wholesome eating. I also want to specialize, being a salsa freak, in Latin cuisine.
My favorite family cooking traditions
I remember when I was a small child, standing with my dad in the kitchen and making cookies out of leftover pie dough. Now I make my own pasta, and remembering him taking pride in a good yeast dough, it sticks with you. my fondness of working with dough comes from this memory, I think.
My cooking triumphs
Organizing an anniversary feast for my parents - twice. and organzing this Rosh Hashana Meal for 6 people, from the appetizer down to the dessert. Extremely proud of that.
My cooking tragedies
In Israel, we have kosher gelatine. One made from fish bones rather than beef or pork. Unlike the non-kosher which comes in sheets, ours is a powder. I have a problem quantifying the powder, and so I end up putting too much in. Try having a white chocolate-strawberry mousse the texture of a bouncy rubber ball. Other than that, all the usual stuff: failed Zabaglione, burned rice. Nothing tragic. Well it seemed tragic at the time. :-D
Recipe Reviews 1 review
Lentils and Rice with Fried Onions (Mujadarrah)
The original seasoning for Mujadarah includes not only salt and pepper, but cinnamon too. You will be surprised how well the cinnamon flatters the taste and aroma of the fried onion. Just be gentle with it, just a touch is all it takes.

157 users found this review helpful
Reviewed On: Sep. 19, 2004
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