This is my favorite way to cook shrimp. When I do this I make sure I have at least a pound to eat per person since it is so addictively good. My mom prepares it more or less the same way and that’s how I first tasted this. I add a bit more of […]
Sizzling Garlic Shrimp Read More »
On a recent Sunday, cooking red beans and rice I very much enjoyed this Heineken in a keg. A gift I recieved for my birthday and one I surely will buy on my own again.
Burgul, burghul or bulgur along with many other variation for how to pronounce it is one of the staples of Lebanese food. It is used very much like rice. So, it can be used to make a pilaf, for a stuffing ingredient, in breads, in salads or dips. Before rice was known in the
Lebanese Food Staples: Burghul Read More »
How best to describe the taste of a Negroni? Let me see. Bitter comes to mind first, as well as “herby” and a bit spicy. Certainly there is no sweetness here. Sounds like an acquired taste? It sure does. Actually your first sip might send you to the nearest sink to spit that “vile” drink out. Sounds
Blood Orange Negroni, a Bitter-Bitter Elixir Read More »
I really think radishes are one of the most underrated and delicious vegetables (or is it tubers) out there. They are so pretty, taste nice a peppery with a slight sweetness and a little bitterness on the edge there. Like all such veggies (turnips, beets), the whole plant is edible, root leaves and all.
Underrated Vegetables: The Pretty Radish Read More »
Every so often something very simple turns out to be utterly amazing. Like these gorgouse red onion pickles. They are so crunchy, sweet, sour, cold and refreshing I am almost done with the whole jar in one week! The original recipe is from The Zuni Cafe cookbook, but you can find a very good adapted
Pretty in Pink Pickles Read More »
Florentine steak or Bistecca Alla Fiorentina is the holy grail of Tuscan cuisine. Yet, what you get in most run of the mill restaurants is a flimsy 1/2 inch piece of beef with no pedigree or taste. Here is my method for making the best Fiorentina possible, without going to Tuscany and buying the real Chianina beef steak.
Bistecca All Fiorentina 1-2-3 Read More »
“Real men don’t eat quiche”! Yeah, right, not when it is my quiche or should I say the Bouchon quiche. I really do not know where that reputation came from. Probably from the tiny dainty pieces of puff pastry painted with a substance that might’ve been egg at some point and frozen in boxes that
Real Men Don’t Eat quiche, they eat Quiche! Read More »
Have you seen Big Night? No! Well you need to. When thinking about a film that deals with food, very few movies come close to this one. It is a classic. Film is not the subject of this post however, it is the Timpano. That awe- inspiring masterpiece of pastry, pasta and sauces that Primo
Merluzza en salsa verde is a traditional Spanish dish from the Basque region it consists of thick chunks of a fish called Merluzza, Hake in English, gently seared and simmered in a mixture of olive oil (lots of it), garlic (lots of that too) and parsley (yeap, also a healthy dose). It is also traditional to
Basque Style Halibut with Clams in Salsa Verde – “Merluza” con Almejas en Salsa Verde Read More »