Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits

How does barbecue done in a three star restaurant look like? Like this dish that I made using the last third of pork belly I had. It’s a one bite of porky smoky spicy and pickle-y goodness! In more detailed terms we have a cube of cured and spiced pork belly, topped with pickled vegetables…… Continue reading Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits

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Mung Beans with Burghul (Burghul M’ash)

Until my mom visited recently and made this dish I had only used mung beans in a couple of simple soups and southeast Asian desserts. I never really thought of the mung beans with their Arabic name, M’ash. The traditional Lebanese way to use it is to cook it with lots of browned onions and cut…… Continue reading Mung Beans with Burghul (Burghul M’ash)

Chicken, Preserved Lemon and Freekeh

Dish 3 of the “January Trilogy” of light dinners features chicken and some delicious grains Jamie Oliver likes to call this “Lebanese Chicken” for some reason. I love his recipe for this dish but it certainly it does not come off as Lebanese to me, more North African maybe. Either way it is delicious. The…… Continue reading Chicken, Preserved Lemon and Freekeh

Corn-Ricotta Soup, Shrimp and Brown Butter Mushrooms

Corn and seafood is a classic and fantastic combination. We see a lot of shrimp and corn, corn bisque with crab, lobster tortellini with corn and off course corn chowder with cod or other seafood. This dish adapted from Sean Brock’s book Heritage is an instant classic in my home. It’s simple to make, is…… Continue reading Corn-Ricotta Soup, Shrimp and Brown Butter Mushrooms

Chicken, White Wine and Porcini Fricassee, Simple Risotto with Verjus

I cooked this when mom mom was visiting recently. I’m glad she loves Italian food as much as I do and especially risotto, pesto sauces and any form of pasta. Really, who doesn’t? I have a nice pasta dish coming up soon but for now it’s a soul satisfying dish from one of my go-to…… Continue reading Chicken, White Wine and Porcini Fricassee, Simple Risotto with Verjus

Sockeye Salmon and Mixed Grains Rice with Citrus Miso

Japanese cuisine is still a bit of a mystery to me. In my imagining of what Japanese food I always think of few ingredients, simple presentation, clean flavors and of course seafood. This is, I am sure, an oversimplification of a diverse cuisine. Recently I found myself at home with a free night. The kids…… Continue reading Sockeye Salmon and Mixed Grains Rice with Citrus Miso

Pok Pok: Wild Duck Laap, Thai Pork Fried Rice, Cucumber Salad

I travel a lot for work typically for a project in one city that could take anywhere from a few weeks to over a year. Travelling every week for a few days to the same city can be weary. The upside to this latest particular engagement is that it is in the lovely city of…… Continue reading Pok Pok: Wild Duck Laap, Thai Pork Fried Rice, Cucumber Salad

Duck Stuffed with Farro, Figs, and Hazelnuts

From the minute I read the title of this lovely recipe I knew I had to give it a shot. It’s a whole de-boned duck stuffed with a hearty mixture of grains (Farro), dried figs, herbs and nuts. Then The bird is roasted and basted till succulent and crispy. A bit labor intensive? Yes. Just…… Continue reading Duck Stuffed with Farro, Figs, and Hazelnuts