Beet and Citrus Cured Salmon

Salmon was the first meat I ever salt cured back when I got Ruhlman’s book Charcuterie. It’s one of the easiest of the cured meats because it requires little investment and very little time compared to a Bresaola or a cured fermented sausage like salami. Basically all you do is rub a salmon fillet withContinue reading “Beet and Citrus Cured Salmon”

Panna Cotta, Pineapple, Pistachio

It all started with the honey-yogurt panna cotta. I wanted something light and creamy and had a lot of yogurt on hand so the idea to make this luscious and refreshing pudding was a natural. Panna cotta is an Italian pudding usually made with cream (after all, its name translates to “cooked cream”) and is set with gelatinContinue reading “Panna Cotta, Pineapple, Pistachio”

VDP: Arish

Monday, October 3, 2008 Looks a lot like ricotta, but it’s not. It’s Arish or Arishah. It is a Lebanese staple and is ridiculously easy to make and versatile. I made this batch because I found myself with about a half-gallon of homemade yogurt that was starting to turn too sour. In case you areContinue reading “VDP: Arish”

VDP: Saj (Mountain) Bread with Labneh and Greens

Saturday, July 6, 2008 I’ve written before about Saj bread (or Lebanese Mountain bread) in more detail in my post about Labib, the wonderful little pie shop in Beirut. So, I am not going to repeat the same info again. Suffice it to say that I got a major craving for this delicious bread andContinue reading “VDP: Saj (Mountain) Bread with Labneh and Greens”