This Oatmeal and Pear Bake has a case of multiple personalities. I am unsure whether to call it a dessert, or a breakfast. Maybe it’s both.
I love dishes like this. They are like the Swiss army knife of foods: Make them for breakfast, send kids with a slice to school, or get one for you when you feel like having dessert but don’t want to go crazy with the sugar.
Sometimes you find yourself in a tight spot, only to find out later that what you thought was your bad luck at work turned out to be a blessing in disguise. Imagine that, I almost left Israel without tasting Eggplant and Eggs Pita Sandwich (Sabich). That would have been nothing short of a tragedy.
If you’ve followed my culinary adventure in Israel, this is the last part, the part that ended somewhere around the time a snowstorm caused all the airports in the US East Coast to be shut, and my flight home cancelled. I wasn’t a happy gal, giving my nine-year old the news that mommy might take some more time to get home almost made me want to cry. It was my luck that my friend Bren was also staying longer in Israel, so we decided to go out and explore Tel Aviv on our own.
A day with Bren is an adventure in itself. That and how we came home with several pair of shoes, including some amazing handmade ones, is a story for another day!
Few Dominican children have escaped it, and although it’s not as popular these days, nearly all of us have eaten a version of this dish at some time or other. It was usually served as breakfast or dinner, and sometimes as a mild, comfort food when we were sick.
Coincidentally, a couple of readers recently mentioned that they would like a recipe for it, so I set out to do that. It took longer than I intended as my body just wasn’t into the whole “working” thing.
And I wasn’t just procrastinating.
Shakshuka (eggs on tomato sauce) is one of those dishes that have made so many rounds on the internet that you’re likely to have seen it elsewhere. Trying it for the first time, on the other hand, makes you wonder just why you haven’t made it before. Such a simple idea, such a great little dish.
Also spelled shakshouka, the name is also used in Arabic to describe any type of mixture. Its origins are a matter of debate, but the most accepted version is that it is of Tunisian origin — it’s also known and loved in Libya, Algeria, Morocco and Egypt — and was brought to Israel by Tunisian Jews. It is a popular breakfast dish, but can also be served for dinner.
The recipe for this Lemon cake with Cream Cheese Lime Frosting is probably one of the most extensively tested recipes in our blog. A couple of weeks back I even shared with my social media followers a couple of pictures of a very nice-looking version no. 3, which unfortunately, I found, was still lacking. This is version no. 4, and I am finally happy with it.
But let’s talk about lime and lemons, a source of confusion between countries that is not likely to solve itself any time soon.