Ruth Galai's family recipes
This is the cauliflower of my childhood. This was (other than potatoes), the only cooked vegetable that I ate as a child - and only when prepared in this way, covered with buttered breadcrumbs. I have not changed too much since those days, although I do think that there has been an ever-so-slight improvement in... Continue Reading →
Chopped liver is often served as a first course at holiday meals in Jewish homes. I prepare it with a lot of eggs, and a lot of fried onions; that is the only way I like it; you can vary the amount of eggs and onions you use, but in my opinion, the more the... Continue Reading →
I owe many thanks to my friend Michal for having shared this recipe with me. Michal saw this soup at the Culinary Institute of America in Vermont, and then brilliantly formulated this recipe. The soup is very rich in flavor, texture, and color. Our family loves it. So, once again, thank you Michal!! Ingredients: 1... Continue Reading →
I first tasted Broccoli when we spent a year in Los Angeles; we would buy the broccoli at the Farmers Market in Santa Monica, and I learned to enjoy this vegetable very much. I like to prepare it the same way as I do cauliflower - with buttered breadcrumbs. Ingredients: broccoli, cut into serving-size floweretteswatersaltsome... Continue Reading →
This recipe has been in our family since 1971. We were then in Chicago, living in the student housing of the University of Chicago. Yaron was a few months old, and we belonged to a babysitting co-op in the building - (a brilliant "invention" - when you joined the babysitting co-op, you got a list... Continue Reading →
Whole grain rice requires a slightly different cooking method than regular white rice. We only recently have started to use whole-grain rice, and at first I went according to the instructions on the package, which resulted in a somewhat mushy result. My friend Sara told me that the best ratio of whole-grain rice to water... Continue Reading →
I always loved baked potatoes. Every time we would go abroad, I would try to find a restaurant which serves "the real thing" - baked potatoes, baked in aluminum foil, served with a big dollop of butter, and salt. Here in Israel, we don't have the real "baking potatoes" as we are familiar with abroad,... Continue Reading →
This is one of the easiest soups to make, and doesn't require many ingredients. I only recently started making it, and it became instantly popular in our family. Great for a cold winter evening. We have yet to witness a cold winter evening this year, here in Jerusalem, but even if it isn't so cold... Continue Reading →
These patties are made of cooked couscous, and flavored with lemon juice, lemon peel, parsley, mint (na'na), etc. I also include roasted and peeled red peppers, which add flavor and color. The amounts are not important in this recipe; you can just use this basic recipe as a kind of guideline, and use your own... Continue Reading →
Two tips for baking cookies: When baking cookies (any kind), I always use parchment paper (baking paper). This prevents the cookies from sticking to the baking tin, it makes it easier to remove the baked cookies, and of course it makes clean-up so much easier.When baking cookies (any kind), I ALWAYS put an extra baking... Continue Reading →
Ruth Galai's Cookbook 