For Shabbos, we made a number of new dishes – and we tried some new plating ideas and we actually photographed some of them.   I started off with trying a new technique (for me) for the rib eye steak from Bryan Voltaggio.  I made a dry rub of fennel seeds, coriander and black sesame seeds with salt and pepper and applied it to the rib eye steak.    I picked the black sesame seeds, because I thought it would look nice on the meat.  I had never used fennel seeds before on meat and the fennel imparted a beautiful subtle flavor.   I took one pound of rib eye, trimmed off all the excess fat I could, and cut it into a rectangular block.  I seasoned the block with salt and pepper, then I took a tablespoon each of fennel seed (which I…

We hear that home-made pasta is delicious and not that hard to do.  The ingredients are simple (flour, eggs, salt, oil) and some people say making pasta is well worth the effort. Some others say, just buy freshly made pasta (I don’t know where I could find freshly made kosher pasta, although there is probably someone who is doing it), and some people say just use dried.  How fun would it be to boil your pasta for 15-20 seconds for it to be ready?  I don’t know yet, I’ve never made home made pasta.  But I am willing to try. However, I do not have a pasta maker.  Do you need a pasta roller to make pasta?  No, you can do it by hand (ravioli) or use a rolling pin.  However, if you want your pasta to be uniformly thin, and you are a…