Category: Recipes

Miso Cured Fish on the Grill, Japanese Rice and Salad

Posted in Fish, Food, Green Vegetables, Recipes, RiceLeave a comment

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

Posted in Beef, Food, Grilled, Lebanese Food, Lebanese Recipes, Recipes1 Comment

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

Posted in Food, Lebanese Food, Lebanese Recipes, Legumes, Recipes2 Comments

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

Citrus-Cured Salmon, Parsley-Chive Coulis

Posted in Book Recipes, Fish, Food, Fruits, Recipes, Sous Vide2 Comments

Seafood gently poached in fat is a great way to cook. Lobster poached in butter and tuna in olive oil are both such examples. The fat slowly cooks the meat and is kept at a relatively low temperature, about 44 C to 52 C (110 to 125 F) depending how you like it cooked, leaving…… Continue reading Citrus-Cured Salmon, Parsley-Chive Coulis

Mung Beans with Burghul (Burghul M’ash)

Posted in Food, Grains, Green Vegetables, Lebanese Food, Lebanese Recipes, Legumes, RecipesLeave a comment

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)

Prawn Linguini: Modernist Pasta, Rich Shrimp Sauce

Posted in Food, Pasta and Noodles, RecipesLeave a comment

Jamie Oliver is one of the first ever chef/celebrity who I’ve learned a lot from early on and still really enjoy using his books and cooking style as an inspiration. His recipes rarely disappoint and I think his passion is infectious. This is a dish that sounds so 80’s from his Jamie’s Comfort Food book.…… Continue reading Prawn Linguini: Modernist Pasta, Rich Shrimp Sauce

Kibbeh Nayeh – Raw minced Beef and Burghul with Spices and Herbs

Posted in Beef, Book Recipes, Food, Grains, Lebanese Food, Lebanese Recipes, Recipes6 Comments

Almost more than any other Lebanese dish, I crave Kibbeh Nayeh the most and immediately request that my mom or grandmother make a plate of this iconic dish as soon as I am back home visiting. Growing up this was our typical Sunday lunch. Back then I honestly did not appreciate it as much and would’ve…… Continue reading Kibbeh Nayeh – Raw minced Beef and Burghul with Spices and Herbs

Citrus Blossom, Pistachio, Meyer Lemon

Posted in Food, Fruits, Ice Cream and Frozen Treats, Pastry, RecipesLeave a comment

It’s not often that I get to capture a season, a moment in time or a childhood memory in a dish that I created. This here is one of those though. It might not look like it, but for me, this dessert is pure Lebanese. It captures the beautiful fragrance of citrus blossoms from many…… Continue reading Citrus Blossom, Pistachio, Meyer Lemon