Monthly Archives: April 2011

Kataif mini-nests with cheese and egg

Happy Easter! Last minute quick dessert; if you get some kataifi dough (available in the frozen section of specialty supermarkets, ethnic stores or online), let it defrost overnight in the fridge. You can put together this bite-size dessert in a jiffy. Extra-crunchy and buttery, gooey from the warm melting cheese, laced with a touch of [...]
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Lace chocolate crêpe

I got the idea of shaping a crêpe like lace from Chef Elise Labide; she calls it crêpe dentelle. Hers was a regular crêpe batter, I got mine in a chocolate version. The idea is very simple: Your pour the batter in a plastic container with a spout, similar to the ones used to pour [...]
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Mehshi (Stuffed veggies)

A common denominator to all people who live around the Eastern Mediterranean: They love to stuff their veggies! In Lebanese cuisine, they are stuffed in two major ways: One includes meat and is served hot; the other is meatless and is served at room temperature. The vegan variety of stuffed veggies is  used a lot [...]
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