Category Archives: eggs, omelettes, crêpes

Zucchini fritters

A great way to use some leftover zucchini; in Lebanon, these fritters are made with the zucchini pulp leftover after they have been cored for stuffing. Simply grate or shred the zucchini in a food processor, add a bit of grated onion, garlic paste and lots of chopped herbs and fry them in olive oil [...]
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Stuffed artichoke bottoms

Certain kitchen jobs are just not fun: Like plucking artichokes. Fortunately, the bottoms are available in all Middle-Eastern shops in the US or Canada and in every supermarket in Lebanon.  These are filled with a spinach custard; baked and topped with a slice of hard-boiled egg; it would be great too with a poached egg [...]
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Cauliflower quiche

Christine Ferber is a famous French pastry chef in France (and internationally) who was named the jam fairy; she also specialized in tarts and quiches inspired by her native Alsace. I had one of her paperback books Mes Tartes sucrées et salées (Sweet and Savory tarts) laying around and this quiche is loosely inspired by [...]
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Crêpes-pizza

  Got this idea from a tiny cookbook by Florence Arzel Les crêpes salées et sucrées. Neighbor Mary had her monthly Book Club gathering , so we decided on  this since it is  fun (guests pick what they want to top their pizza with) and can be prepared ahead. INGREDIENTS: 6 crêpes-pizzas (up to 8 depending [...]
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Amaranth pancake (gluten-free)

  I would have never run into this flour, called rajgara flour, had I not been roaming  inside an Indian market  in my neighborhood in Dallas, Texas. The label said “buckwheat” and initially I thought: “Great, I can make buckwheat galettes”. Upon closer scrutiny, the translation was inaccurate and this is indeed flour extracted from [...]
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