My first taste of a lettuce veloute, was in New York, a few weeks ago. I never thought mushy lettuce could blossom in a soup. It was velvety smooth and it felt strange that it tasted so well. And I suppose why not we use a lot of different greens we eat in salads to make soups too. So, as soon as I got home, I ventured into the kitchen in an effort to re-create something similar. With the weather finally nearing pleasant temperatures, I...
This week, I was lucky enough to pin down Arlette, a family friend of Portuguese origin, and get her cooking with me in the kitchen. She shared a delicious Portuguese fish recipe while I tried my best during the whole lovely experience to snap a picture of her, but to no avail. She said she would rather remain mysterious, like the 'dark side of the moon'. I was not prepared to argue with this tough Portuguese cookie. This is one of those...
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...
I love risottos...almost any kind. They make my heart beat fast. One of my ultimate favorites is a simple, classic mushroom risotto with truffles. I'm a sucker for it. You can get me to do just about anything- laundry, back-bends and I'll even dance with snakes- for a creamy, luscious bite. I know that some are very frightened by the thought of making risotto and see it more of a punishment than a labor of love. I assure you, it is really easy...
Kebbeh, the national dish of Lebanon, is an emulsification of the freshest minced lamb and burghul with essential 7-spices. In the old days, Lebanese women would pound the meat and the burghul in a mortar and pestle then knead in the spices, a process which can be excruciatingly exhausting. Oh hail, thou food processor! Kebbeh can be eaten raw (kebbeh naye) which is similar to steak tartare and is one of the popular methods of enjoying...
My Lebanese grandmother would often make something very similar to this ratatouille which we knew in Arabic as mtab'a. About age 15, I finally had a "French" ratatouille in Provence, made by my French step-mom's father. I always loved my grandmother's mtab'a and so embraced ratatouille immediately. It's very satisfying served as a main meal with some rustic bread (Pain de Campagne), or goes well as an accompaniment to fish, meat or rice....
My father-in-law Jim is the inspiration behind this post- he can make an mean carrot soup! Now, I am big on soup and this carrot soup has to be in my top 10 soups to love. It's delicious and wholesome and so simple to make. Here's what you'll need: Ginger and Coriander Carrot Soup Author: Bethany Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 4 Ingredients Knob of butter 1 onion, roughly...
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