Monthly Archives: February 2011

Crumble with potatoes, bacon and squash

Tweet One thing I admire about French (and American) chefs: They have no qualms taking specialties from around the world and modifying them with the utmost confidence; now I don’t know who came up with the idea of a savory crumble but I see it on French cooking sites a lot. This is inspired by [...]
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Bazin (Libya)

Tweet Feeling compassion and a heavy heart for folks who have to endure a tragic and nightmarish situation  in Libya, I escaped  into the kitchen and made a very ancient and traditional Libyan dish, bazin. Libya is an extraordinary country with a wide coastline of beautiful beaches and a rich history replete with Phoenicians, Greeks, Romans, [...]
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Salmon ceviche

Tweet My beautiful cousin Isabelle had invited me to one of her parties and being the hostess with the mostest, it was as usual a glorious spread of platters holding the most tantalizing foods, Lebanese, Italian, French, even sushi.  However, I kept filling my plate with just one dish: A salmon ceviche. Even though salmon [...]
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