Corn and Flounder: Maque Choux and Meuniére

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…… Continue reading Corn and Flounder: Maque Choux and Meuniére

Quinoa Salad with Peas, Parsley and Mint

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…… Continue reading Quinoa Salad with Peas, Parsley and Mint

Crepes

Always in demand in my household and really easy to make savory or sweet (eliminate sugar and vanilla from the savory versions) if you pay attention to a few details. We make these very frequently, mostly for dessert or breakfast. The few rules of note that I think make for great crepes are: Mix only…… Continue reading Crepes

Reverse Seared Pork Loin with pumpkin, greens and cane syrup

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…… Continue reading Reverse Seared Pork Loin with pumpkin, greens and cane syrup

Hot Cross buns

They look cool and are pretty simple to make, hot cross buns are in the family of enriched fruit/nut breads that are typically associated with a holiday of some sort. Others in this family include breads like Stollen, Panettone and various other European confections. I love them all. Hot cross buns are an Easter specialty…… Continue reading Hot Cross buns

Miso Cured Fish on the Grill, Japanese Rice and Salad

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…… Continue reading Miso Cured Fish on the Grill, Japanese Rice and Salad

Kafta – Ground Meat with Onions and Spices

Kafta is a Lebanese kitchen cornerstone. Like Kibbeh it’s a dish, a recipe and a staple that can be made into various preparations. For minced meat to be Kafta it has to be spiced and flavored with onions and plenty of parsley. I am sure this is not written in stone anywhere and someone else’s…… Continue reading Kafta – Ground Meat with Onions and Spices

Hummus bil Tahini – Creamy Chickpea, Lemon and Sesame Paste Dip

Having grown up eating chickpeas (hummus in Arabic) mashed with garlic, lemon juice and the all-important sesame paste (Tahini or Tahina) on a regular basis it was really interesting seeing how this dip took off in the last 10 years or so. It’s everywhere now, on every other restaurant/pub/diner/health food restaurant’s menu. This is both…… Continue reading Hummus bil Tahini – Creamy Chickpea, Lemon and Sesame Paste Dip