Sunday, October 20, 2008 My feelings about veggie burgers is similar to those about vegetarian chilli. I regard them as completely different dishes than their meat-centric counterparts. Veggie burgers are by no means a substitute for the real thing, but if you perceive them as nothing more than flavorful bean and vegetable patties, they workContinue reading “VDP: Black Bean and Pumpkin Burgers”
Monday, October 3, 2008 Looks a lot like ricotta, but it’s not. It’s Arish or Arishah. It is a Lebanese staple and is ridiculously easy to make and versatile. I made this batch because I found myself with about a half-gallon of homemade yogurt that was starting to turn too sour. In case you areContinue reading “VDP: Arish”
Saturday, July 6, 2008 I’ve written before about Saj bread (or Lebanese Mountain bread) in more detail in my post about Labib, the wonderful little pie shop in Beirut. So, I am not going to repeat the same info again. Suffice it to say that I got a major craving for this delicious bread andContinue reading “VDP: Saj (Mountain) Bread with Labneh and Greens”
Saturday, July 5, 2008 Focaccia is easier and less forgiving that pizza to make at home and could be just as satisfying. I do not like it when bakers attempt to turn focaccia into pizza by piling a crap load of toppings on it. It should be a simple flat bread, flavored with olive oilContinue reading “VDP: Focaccia”
Sunday, June 15, 2008 I love a good steak or pork chop (or chicken or ribs for that matter) cooked over natural wood charcoal as much as the next guy. Let’s face it, the reason we light up our grills is to cook meat. It is the ultimate pleasure that hot charcoal can provide. However,Continue reading “VDP: Vegetarian Grilling”
Sunday, June 08, 2008 For quiet some time now, my oven has been heating very badly. It took forever to reach the set temperature, if it did, and it never maintained it. So, finally a few weeks ago I had it looked at and it needed a new ignition thingy (forgot what it was called).Continue reading “VDP: Pizza Night”
Tuesday, May 6, 2008 Home-baked Ciabatta, canned beans, garlic, shallots, parsley, olive oil and some greens from the garden. Nothing to it and very delicious. I grilled the Ciabatta on my cast iron grill pan and rubbed it with garlic and olive oil.
Thursday, May 1, 2008 Very few dishes are as satisfying to make and eat as a properly made pie, be it pizza, calzone, turnover or empanada. They are very versatile and take on almost any filling, with or without meat. The main rule is to make sure the filling is not too wet, so thatContinue reading “VDP: Eggplant and Zucchini Pie”