Sunday, September 30, 2012
These little gourmet burgers are for more developed adult palates, rather than little kiddie palates.
No ketchup or mayonnaise... instead, a savory-sweet caramelized onion bed on with lays a 50/50 italian-sausage and minced meat burger patty.
Saturday, September 29, 2012
Contrary to popular belief, rock road is an Australian invention rather than an American.
I have come across so many different recipes, so I decided to incorporate the simple essence of rocky road in this recipe.
Rocky road is basicly marshmallow and salted peanuts, enveloped with melted chocolate, and spread over a graham cracker crust.
Friday, September 28, 2012
I have made a leek tart/quiche before (here), but this one is different because it incorporates goat cheese and uses Julia Child's pate brisee recipe for the crust.
I used a mild hard goat's cheese, which I happened to come across.
Thursday, September 27, 2012
Wednesday, September 26, 2012
Koushari is an Egyptian popular food, so popular in fact that it is commonly sold in the streets.
Its main components are rice, lentil, macaroni, and caramelized onion coated in tomato paste.
I personally find that the macaroni in the koushari looks somewhat crass, so I used vermicelli to refine it a bit.
Tuesday, September 25, 2012
This is a wonderful finger food: calzone-like pops perfect for parties!(Calzone is an outside-in pizza)
I got this idea from Philsbuy, who use ready made dough for their pizza pops. I used the same dough I've used before for the rosemary-olive knots, but if you have ready made pizza dough on hand, do not hesitate to use it.
Monday, September 24, 2012
Sunday, September 23, 2012
You either like or you don't like peanut butter. I like it. Very much so.
I have made rice crispie treats before, the classic version. This is the nutty peanut version.
I was first introduced to peanut butter in the third grade. It was a life-defining moment for me.
Saturday, September 22, 2012
Friday, September 21, 2012
Thursday, September 20, 2012
Quiche lovers rejoice: today we venture even deeper in the quiche realm with a broccoli quiche.
In this case, the broccoli id briefly blanched to slightly tenderise the vegetable then immediately thrown into an iced water bath to preserve a little crunch and the vivid green color.
Wednesday, September 19, 2012
Tuesday, September 18, 2012
Samak Masgoof (سمك مسكوف), a typical Iraqi dish, is made using fish (most commonly carp) from the Tigris river, cut and gutted from the back (rather than the belly), butterflied, and roasted over an open flame.
But this is not the only way to use the generous bounty of the Tigris.
Monday, September 17, 2012
Cordon bleu, literally the blue ribbon in French, is not to be confused with Le Cordon Bleu, which is a French culinary institute in Paris. Cordon bleu is basically a chicken or veal cutlet, pounded, stuffed with a cheese and cured meat slice, breaded and fried.
For such a grand name, it's pretty simple, right?
Sunday, September 16, 2012
You didn't think I don't have Manal's cookbook now did you???
Manal, for lack of a better example, is the Arab Martha Stewart. It was her televised cooking show all those years ago that gave me the confidence to dwell in the realm of the cooking world.
Saturday, September 15, 2012
Gratin is a French word for almost any food topped with a browned saucy mixture in a semi-shallow dish. This is comfort food for me. It's warm, bubbly, cheesy, and turns poor boring cauliflower into your best friend for a meal.
Friday, September 14, 2012
A fluffy-crisp crust topped with an easy, creamy blend of cheese, and garnished with green spinach, makes a delicious and pretty pizza. I found this recipe on King Arthur Flour, and decided to make my own ricotta for it.
Thursday, September 13, 2012
Ricotta is a creamy-crumbly Italian cheese, that carries flavors of a dish so well.
How many times have we bought ricotta cheese, left it in the fridge for a few days, and when it's time to use it, we find it has already gone bad and have to throw it away.
Wednesday, September 12, 2012
These little golden cheese nuggets are courtesy of Bernard's kitchen, where he served them with some cold soup. No mistake, these emmental balls are good, but a teeny bit on the bland side eaten by themselves, so they do need a little dipping sauce on the side, like pizza sauce for instance. Or even just a couple of drops of hot sauce really does the trick. This recipe yielded 50 balls.
Tuesday, September 11, 2012
This salad is Nadia's recipe. Nadia is a kind and generous reader who commented on my cabbage-tomato salad, and helped me improve the Shami Cabbage Salad technique.
Essential to the recipe is a very sharp knife (be careful!) to shred the cabbage as finely as possible.
Salting the cabbage for at least an hour completely transforms the taste.
Monday, September 10, 2012
What a fantastic presentation of this dish! It looks lovely, generous, colorful, and is very enjoyable to eat.
Clams are the star of this show. Paired with some red potatoes, corn, and some shrimp, all coated in a delicious sauce, this is a one-pot meal indeed.
Sunday, September 9, 2012
More often than not, vegetables are more of a colorful accessory to our meals rather than being the star of the show. So when I came across this recipe here whilst browsing Pinterest, I though why not?
Nature's bounty delivered in its most simple form, reminding us of everyday blessings we so often take for granted.
Saturday, September 8, 2012
Friday, September 7, 2012
I admit: I love the package brownie mix. It's easy, and it tastes good.
I have used them time and again, such as in the brownie bottom cheesecake and in the immodest brownies.
But at some point, one must at least try to make brownies from scratch.
This is the recipe to try.
Thursday, September 6, 2012
Wednesday, September 5, 2012
Tuesday, September 4, 2012
Monday, September 3, 2012
Sunday, September 2, 2012
Saturday, September 1, 2012
The literal translation of madgooga (مدقوقة) is "pounded."
For centuries, these miracle balls were traditionally made by pounding the dates and sesame together. Nowadays everything is facilitated, and a meat grinder saves us much time and effort.