challah, on multitudes of occasions over the years, but never the more aristocratic Brioche. Although there are some idiosyncrasies to brioche making, I found the process much easier than I've imagined. I made a couple of batches but even within one batch I experimented with different shaping techniques my research came up with. I am really in awe at how different proportions of flour, water, eggs, yeast and butter will produce such a different depth of flavor and texture in bread.
As many of you know, Sheila is one of my favorite restaurants in Israel. If you haven't caught the article at The Washington Post, you can read it here. In addition to the recipes that appeared in The Washington Post, I was fortunate enough that Sharon, Chef Cohen that is, shared with me, one of my all time favorite restaurant dishes, his green risotto recipe. Here, I am happy to share it with you. It's absolutely phenomenal.