Monthly Archives: August 2010

  • Moubataneh-266x400
    facebooktwittergoogle_pluspinterest

Rice cream and rosewater jelly with nuts (Moubattaneh)

 

Kamal Mouzawak was describing a dessert his grandmother used to make, a sort of pudding made of rice and covered with walnuts and syrup. He was getting so lyrical about it, I was fascinated. I was picturing a grandma, wearing a  bun and an apron, stirring and stirring rice in a big pot […]

By |August 31st, 2010|Sweets|38 Comments
  • lentil-salad-with-pepper-400x267
    facebooktwittergoogle_pluspinterest

Lentil salad with eggplant

 

“I need a little peace and quiet”, I said  to my daughter  as I drove the 30 kilometers into the Chouf mountains and the village of Deir el Qamar. Enough of the high voltage  hustle and bustle of Beirut.Enough of traffic and cars and noise 24/7.

I am not a fan of team sports; it […]

By |August 30th, 2010|Salads|60 Comments
  • wines-of-lebanon1-267x400
    facebooktwittergoogle_pluspinterest

Wines of Lebanon by Michael Karam

 

I am a wine ignoramus; it just so happened that  I had lunch with Kamal and his guests atTawlet recently; a man with a British accent sitting on my left was introduced to me as  Michael Karam, author of a book on Lebanese wines.

In the course of the following  months, both […]

By |August 28th, 2010|Reviews|14 Comments
  • img_4274-399x296
    facebooktwittergoogle_pluspinterest

Radish greens salad

 

This post was originally published on June 7, 2009.

Marie-Therese, who was French and married to a Lebanese,  told me one day (that was probably 35 years ago) that she was helping their family cook, Amira, who was so poor that she had to eat radish greens. I remember this conversation because of […]

By |August 27th, 2010|Salads|41 Comments
  • red-risotto-400x266
    facebooktwittergoogle_pluspinterest

Risotto with tomatoes and cream

 

This afternoon was earmarked for some shopping in Beirut’s new and glistening souks, a mall reminiscent of the most upscale ones  in the US. Unfortunately, as soon as we got to the garage, a  surprise was in store for us: a vehicle was parked in front of the  garage door, blocking our car. […]

By |August 25th, 2010|Salty|39 Comments
  • LAtelier-400x267
    facebooktwittergoogle_pluspinterest

L’Atelier in Beirut

 

When my friend Jacqueline mentioned L’Atelier as being the best place to eat in Beirut, I thought to myself “Yeah, whatever…” I had secretly sworn off most eateries as being either too expensive or too disappointing.

Well, serendipitously, I was invited there a couple of days later by a childhood friend I had […]

By |August 24th, 2010|Reviews|25 Comments
  • carrot-cake-with-cream-cheese-frosting-400x266
    facebooktwittergoogle_pluspinterest

Carrot cake

 

No question carrot cake is a great American classic now popular all over the globe. I wanted to make an over-the-top carrot cake for my dad’s milestone eighty-years-young birthday tomorrow. Here is what I came up with:

This cake is extra moist.

INGREDIENTS: One 12-inch round cake pan, lined with parchment paper

3 cups of grated carrots
2 […]

By |August 23rd, 2010|Sweets|44 Comments
  • MG_51211-312x400
    facebooktwittergoogle_pluspinterest

Gazpacho with roasted green wheat (freekeh gaspacho)

 

Hot muggy weather and people are swearing that this summer has been the worst ever; as a result, the streets of Beirut are deserted on the weekend, with Beirutis fleeing en masse to the beach or the mountains for a brief respite.  Well  I am happy I get to drive in the city when […]

By |August 22nd, 2010|Salty|11 Comments
  • couscous-with-oranges-and-dates-and-zaatar-400x266
    facebooktwittergoogle_pluspinterest

Couscous salad with dates, oranges, zaatar and chick peas

Daily routine when I want to get the car and go out in Beirut. First, if my daughter is with me, I ask her to kindly swivel the outside  mirrors inwards in order to give me one and a half inch extra space on each side of the car. Then I pull the car […]

By |August 21st, 2010|Salads|23 Comments
  • poached-egg-on-artichoke-heart-400x361
    facebooktwittergoogle_pluspinterest

Poached eggs on artichoke bottoms in a sage pesto

 

The French have an expression avoir un coeur d’artichaud (referring to someone with  a fickle heart); why do I think of it whenever I think of using artichoke bottoms?

Heat index over 100F in Beirut, humidity at 80%, not the time to be planning heavy meals. Artichoke bottoms are widely available frozen (check middle-eastern […]

By |August 19th, 2010|Salty|26 Comments