spanish tortilla with a fig, pomegranate and mesclun salad

figs and spanish tortilla

ingredients for tortilla:

Olive oil

3 tablespoons

Russet potato, large, peeled, sliced thin

1 each

Onion, medium, peeled, sliced thin

1 each

Red bell pepper, large, seeded, sliced

1 each

Thyme, fresh, chopped

1 tablespoon

Eggs, large

6 each

Parmesan cheese, grated

½ cup

Parsley, fresh, washed, stemmed, chopped

2 tablespoons

Capers, drained

2 tablespoons

method of prep:

  1. Gather all the ingredients and equipment.
  2. Heat 2 tablespoons of oil in a 12-inch (30-centimeter) skillet over medium heat. Layer half of the potato, onion and pepper slices in the skillet. Season with salt and pepper.
  3. Repeat layering and seasoning. Cover and cook until the potatoes and vegetables are tender, stirring and turning frequently with a spatula, about 20 minutes. Sprinkle with thyme and cool slightly.
  4. Whisk eggs in a large bowl to blend, season and add the potato mixture to the eggs. Wipe the skillet clean. Heat 1 tablespoon of oil in the same skillet over medium-low heat. Pour the egg mixture into the skillet, sprinkle with cheese.

Cover and cook until the eggs are just set, about 10 to 15 minutes. Slide the frittata onto a platter. Sprinkle with the parsley and capers and cut into wedges. Serve.

fig salad:


Pomegranate, medium-size

1 each


1 teaspoon

Lemon juice, fresh

3 ounces

Sherry vinegar

3 ounces

Shallots, peeled and minced

1 ounce

Olive oil

½ cup

Purple figs, trimmed, quartered lengthwise

16 each

Mesclun, rinsed, dried, loosely packed

8 cups

Pine nuts, toasted

½ cup

Coarse salt

To taste

Black pepper, freshly ground

To taste

Cabrales or other blue cheese, crumbled

1 cup

method of prep:

  1. Gather all the ingredients and equipment.
  2. Cut pomegranate into quarters. Remove seeds from 3 of the pieces and place in a bowl. Pick out and discard any membrane.
  3. Working over a sieve, press the juice from the remaining pomegranate quarter into a separate bowl. Add honey, lemon juice, sherry vinegar, and shallots; and slowly whisk in the olive oil. Correct seasoning.
  4. Broil fig quarters cut side up until they look caramelized and lightly charred, about 4 to 5 minutes.
  5. Combine figs, pomegranate seeds, mesclun, and toasted pine nuts, toss with dressing and season with salt and pepper.
  6. Toss in cheese and serve.

This is how I plated this dish and it is absolutely delicious. We hope someone makes it and plates it differently. We would love to see how you would plate it.


how to make Fresh pappardelle pasta


Flour: 10 ounces

Eggs: 3 each

Salt: a pinch

Water: as needed

Method of prep:

  1. Gather all the ingredients and equipment.
  2. Place flour, eggs, and salt in a food processor and pulse until the mixture crumbles.
  3. Add water, if neccessary, a teaspoon at a time for moisture.
  4. Knead the dough by hand for about 5 minutes on a lightly floured surface. Cover with plastic wrap and let rest for 30 minutes
  5. Divide the dough into pieces and roll out each piece of dough to desired thickness, using a pasta machine or rolling pin.
  6. Keep each piece covered until you are ready to roll it.
  7. roll it out and place on sheet pan with corn meal until ready to boil

big jbig j 2pap

the start of something new

Samara and Jason are two Jewish up and coming Chefs in the Kosher community.
Samara and Jason believe Culinary is not just a craft. FOOD IS ART and A WAY OF LIFE.  Food not only nourishes us to live, breath and work but also brings people together. Families are always gathering around a meal. Food brings us closer together. Food is universal. We can take all sorts of spices and ways of preparing food from every culture and incorporate it into Jewish culinary art. In our opinion culinary and baking and pastry is more than just a “job”. It’s a way of living, sharing, and bringing joy to everyone through food.
Samara is a Fashion Institute graduate. This has given her a keen sense for for plate designing and new trends in kosher pastry and dessert designs. Samara has attended classes at the French Culinary Institute and the Institute for Culinary Education. Samara has worked with Rachael Ray and her kitchen team. Through this experience Samara has gained a lot of knowledge and technique in pastry as well as new culinary trends.

Jason is a graduate of Johnson and Wales’s culinary arts. Jason has an amazing sense for paring foods together and is not afraid to try the unexpected. Jason has done many demos with professional chefs like Food Networks Chef Falkner, Chef David Burke and Chef Adolfo Parrot. Jason Has worked in Mikes Bistro and the new redefined Nobo Wine and Grill. Jason has worked under one of the top up and coming Kosher Chefs in the country, Chef Josh Massin from Nobo Wine and Grill.

Together, Samara and Jason, have started this blog to share their love and passion for food with everyone. We encourage you to follow our blog for new exciting recipes. We also would love to have you send us your creative food dishes so we can try them out ourselves. Also please feel free to email us with any questions concerning food. ie. How to prepare meat. What wines go with fish or meat. Etc

Here’s to bringing us all together through food.