Cider Can Turkey with Nutty Couscous Author: Bethany Prep time: 20 mins Cook time: 2 hours 30 mins Total time: 2 hours 50 mins Serves: 6 It’s always best to bring a turkey to room temperature for at least an hour before cooking it, as this allows it to cook evenly. In addition, follow Harold McGee’s advice and apply an icepack to the breast during the last 30 minutes of this defrosting period, as this will slow down the...
Photography by Sarka Babicka As ever, it's been a busy few months. I thought things might slow down a tad after #FBC12, finally allowing me some time to catch up but alas, it has not been the case. I'm always happier when busy though, so not complaining. I've managed to swing a long weekend in Istanbul this coming weekend. If you happen to have any foodie suggestions, then please do send them my way. In the last post on DKS I introduced the...
Za'atar Fried Chicken Author: Bethany Prep time: 45 mins Cook time: 15 mins Total time: 1 hour Serves: 4 I can remember my love for garlic, or “toum,” since I was a little kid. I recall secret midnight snacks of Arabic bread generously smothered with the garlic sauce. This practice continues today, at which point my husband tends to disappear…This garlic sauce is probably like none other you’ve tasted before (unless you’ve...
As I begin writing this, the aromas of mloukhieh, cardamom, coriander, and garlic infuse the air, sending my stomach in mad rages. Mloukhieh, the Egyptian national dish, is extremely popular in Lebanon and is one of my favorite dishes. Mloukhieh leaves are a type of edible green similar to spinach and in the English language are called Jew's mallow. This leafy green vegetable has a mucilaginous texture, similar to okra, when cooked. The...
This is a family recipe that's been around ever since I can remember. It's a chicken casserole recipe with Spanish influence, not Indian, contrary to its name. Nevertheless and for unidentifiable reasons my aunt Janane, coined it "Poulet A L'indien" perhaps because the spices hailed from India. I met up with my other aunt, Amale, in Montreal this week. After a few phone calls to Lebanon, we got the recipe from aunt Janane and got busy in...
This sumptuous meal part of the 7-course christmas tasting menu scored a 9/10 on the Mmm meter! The duck legs were marinated for over 24 hours and then slowly braised for 4 hours. The duck came served atop creamed parsnip with an onion confit. What a delectable combination this was... I can't wait to make it again, very soon! Slow-Braised Orange Glazed Duck with Creamed Parsnip Ingredients 3 garlic cloves, minced 1 tablespoon...
I know, I know... the name's not very appealing! But (no pun intended), I can guarantee that tasting a beer butt chicken for the first time will be one of those unforgettable culinary moments. I learned about Beer Butt Chicken (also called beer can chicken, chicken on the throne) in Houston, Texas where I lived for a short period of time. The name says it all; a can of beer up the chicken's cavity! It is not entirely known how the...