Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Penne Ala Vodka

I first had this dish when I was 16, at the Planet Hollywood in Cannes, France. We (my cousin and I) were young and wanted to separate from our parents, and we thought Planet Hollywood was hip and cool. I still remember the taste of that penne. It was mind blowing; like fireworks going off in my mouth celebrating the distinct marriage of rich, velvety smooth cream with the juicy tomatoes brought elevated by the alcohol in the vodka. Upon my...

Slow-Braised Orange Glazed Duck with Creamed Parsnip

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...

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