Monthly Archives: November 2011

  • Destination-Beirut1
    facebooktwittergoogle_pluspinterest

Destination: Beirut

 

This blog will be on a temporary hiatus until I land in Beirut, catch up on some sleep and get internet connection!

By |November 30th, 2011|Others|33 Comments
  • fish-in-tamarind
    facebooktwittergoogle_pluspinterest

Salmon with tomato-tamarind sauce

 

A quick and delicious fish and veggie dish from the unexpandable Nawal Nasrallah’s Delights from the Garden of Eden. Fry an onion, add spices and diced tomatoes, place the salmon in that sauce, bake and less than 10 minutes later, dinner is done.

INGREDIENTS:

1 pound of salmon fillet, cut in 4 smaller pieces (can use […]

By |November 29th, 2011|Salty|26 Comments
  • orangecran-chiffon-cake
    facebooktwittergoogle_pluspinterest

Cranberry-orange chiffon cake

 

America’s greatest achievement (for some) was when Neil Armstrong landed on the moon. From my pastry kitchen in Dallas, Texas, I say America’s greatest achievement was when Harry Baker invented the “chiffon”cake.

America beat France but no one was cheering; the chiffon cake is just as versatile as a génoise, except more moist and easier […]

By |November 27th, 2011|Sweets|18 Comments
  • lentil-and-turkey-salad
    facebooktwittergoogle_pluspinterest

Turkey and lentil salad

 

It is hard to imagine that an appetite would manifest itself the day after this Thanksgiving feast.

It is requesting  lighter fare, however.

INGREDIENTS: 2 servings

1/2 cup of lentils (I used green lentils)
1/2 cup of diced celery
2 cups of leftover turkey meat
1/2 avocado
1/4 cup of pomegranate arils
Dressing: 1 garlic clove, 1 tbsp of raspberry vinegar […]

By |November 25th, 2011|Salads|18 Comments
  • 2-slices-
    facebooktwittergoogle_pluspinterest

Pumpkin bread

 
Happy Thanksgiving!
This recipe was extracted from Roland Mesnier’s Dessert University. Roland Mesnier, a French native, was the Executive Pastry Chef at the White House for twenty-five years and fed the likes of President Carter, Reagan, Bush, Clinton and others.

Well if it was good enough for them, it should be good enough for us too!

This […]

By |November 23rd, 2011|Sweets|17 Comments
  • wheat-berry-soup
    facebooktwittergoogle_pluspinterest

Lamb shank and wheat berry soup

 

A traditional soup made in every household is made up of lamb shanks simmered until they fall off the bone, a handful of rice or wheat berries and a sprinkle of minced parsley.

Lamb shanks can be substituted with beef or veal shanks. Rice can replace the wheat berries. Lemon quarters can be provided […]

By |November 20th, 2011|Salty|19 Comments
  • cup-of-halawa
    facebooktwittergoogle_pluspinterest

Butternut and cream pudding (Halwa al-yakteen)

 

 

After Oum Ali, this is another great  dessert from Egypt and Eastern Libya.  A  version of this dessert is explained with step-by-step photos  in an excellent  site for anybody interested in Libyan food and traditions. Another version I found in Lebanese chef Marlene Mattar’s cookbook, Maedat Marlene.

This is a simple dessert: Cook the pumpkin […]

By |November 18th, 2011|Sweets|20 Comments
  • hot-choco-and-kaak-21
    facebooktwittergoogle_pluspinterest

Semolina biscottis (Kirshalli)

 

 

Are you the type who likes a dry and crumbly cookie that you can dunk in your coffee or hot cocoa?

Then these would be right up your alley. They are extremely crumbly and very fragrant with anise, orange blossom, raisins and nuts.

A recipe from the late Arto Der Haroutunian’s Pâtisserie of the […]

By |November 17th, 2011|Sweets|16 Comments
  • Tibeat
    facebooktwittergoogle_pluspinterest

Iraqi-Jewish chicken and rice (Tibeat)

 

 

A dish  in Nawal Nasrallah’s Delights from the Garden of Eden listed as an Iraqi-Jewish traditional meal served on the Sabbath in Baghdad and cooked in a tannour. The tannour was a wood-fired  communal oven; it is still being used in some rural areas in Lebanon today to make bread.

The chicken and rice […]

By |November 15th, 2011|Others|26 Comments
  • squares-of-kibbeh
    facebooktwittergoogle_pluspinterest

Mosul kibbeh

 

Making kibbeh may seem like an exclusively  Lebanese tradition, but the fact is that it is also practiced elsewhere~

Here is a version from Mosul, Iraq (birthplace of the famed Iraqi singer, Kazem al-Saher), courtesy of the fascinating Nawal Nasrallah’s Delights from the Garden of Eden.

In her version, the kibbeh is baked rather […]

By |November 13th, 2011|Salty|24 Comments