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 »
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 »
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
Citrus-Cured Salmon, Parsley-Chive Coulis Read More »