It’s so simple to make lactic fermented foods as long as you follow a couple of rules. The end result is better than anything you can buy, less expensive and is very satisfying to know that with nothing more than vegetables and salt you produced this magical food. In this post I will apply the […]
Before there was rice, there was burghul. It was the staple grain in Lebanon and an essential part of the winter mouneh, the preserved, dried, pickled, foodstuff that sustained families through the cold winters in the mountains. Now, while rice is certainly popular in Lebanon and the whole region, burghul still commands a large presence
A Simple Pot of Burghul (Lebanese Cracked Wheat) Read More »
It’s pretty and definitely looks good and fancy enough for a date night at home with your loved one. That’s what I served it for. On the plus side it is pretty straight forward to put together. Don’t worry if you do not have that Ultra-Tex 3 for thickening the sauce. Skip it and it
Turbot, Potatoes & Broccolini Read More »
It’s a cool name for a dish. Not sure what the origin is or why it is called that. I did not want to even research it. The name is definitely French-Creole and this makes sense. Corn Maque Choux is a popular dish in Louisiana and you can find it in various iterations. Some very
Corn and Flounder: Maque Choux and Meuniére Read More »
It’s great having a recipe for something easy and requires very little cooking in this hot weather but that is also immensely satisfying in their own. Lots of salads fall in this category and I am partial to a few recipes I have learned from Michael Solomonv’s book “Zahav” that he creates as variations on
Quinoa Salad with Peas, Parsley and Mint Read More »
I love cooking proteins gently in a perfectly temperature-controlled water container (sous vide). It’s a method that’s very difficult to replicate for certain preparations. It is convenient. It hits that nerdy tech-loving precision oriented part of my brain. However, it requires in most cases the use of plastic bags. It bothers me a bit every
Reverse Seared Pork Loin with pumpkin, greens and cane syrup Read More »
Impatient? Skip to the Recipe This simple easy process results is an outstanding way to season and flavor fish. I think it best works with fattier fish like salmon, steelhead trout and the like. However, it works great with meaty white fish too. One of the most famous renditions is by chef Nobu Matsuhisa where
Miso Cured Fish on the Grill, Japanese Rice and Salad Read More »
This one is not going to win any beauty contests, that’s for sure but it is a delicious and very emblematic of many Lebanese home-style stews that I grew up eating. Funny enough this one, really any okra based dish, was never my favorite when I was a kid. Yet, now, along with eggplant okra
Lebanese Okra and Beef Stew Read More »
Combining grilling over charcoal with sous-vide precision cooking is the ultimate best-of-both-worlds approach. This is especially true for cuts of beef that are a little tricky to get right like the tri-tip. It has an uneven shape and thickness, it can also come out tough or dry if not cooked and sliced right. In this
Grilled Sous-Vide Tri-tip, Kale Salad, Double Baked Potatoes Read More »
We avoid burning things in most of cooking. It produces acrid, bitter and unpleasant textures. Yet, for some things, under certain circumstances “burnt” is good, very good. Heating sugar to just the point of smoking makes for amazing caramel. Those leopard dark spots on Neapolitan pizza give it a wonderful taste and texture. I do
Burnt Eggplant Salad Read More »