Raspberry mousse in ganache
i am still trying to come to grips with this Valentine business; my definition of it seems to change with my mood at the time. Today, it is primarily sensual: I mean who does not want to taste a creamy ganache and a tangy raspberry mousse in the same...
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Fava Bean and rice (Fouliyeh)
Let’s face it. Lebanese cuisine is in essence a cuisine for poor folks; (maybe that’s why the bleeding heart liberal that I am loves it). The good news is that it is also VERY HEALTHY! Now I know this looks like prison gruel, but it tastes exquisite; something about...
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Octopus risotto
This post is an opportunity for me to pay homage to my paternal grandmother, Marie Pavlovic. Originally from Dubrovnikon the Dalmatian coast, her father had been a Captain in the merchant marine fleet from Croatia, shuttling between the Adriatic and the Mediterranean; Marie was a product of an era permeated...
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Valentine’s cookie
Even if one does not want to think of the topic, one is forced to think of it, as the Valentine’s day phenomenon is now worldwide; it is celebrated in Lebanon,in the U.S.A, in Europe or Australia, Japan,…etc. A few favorite quotes: From Napoléon: ” In matters of love,...
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Scallops in passion fruit sauce
I got the idea for the vinaigrette from La Cuisine de Mercotte; when I moved to France in the seventies, the most incredible food I tasted was a passion fruit sorbet. I wanted to find it in the US, to no avail. Finally, supermarkets started to carry passion fruit,...
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Lamb shank and bean soup
One of my pet peeves is this: I go out to eat at a “nice” restaurant, I order soup, I taste the soup, it tastes CANNED. AAAAh!!!! Am I nuts or do other people feel as annoyedas I do? Soup is so important! I mean, anybody can throw a...
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Roquefort and Labneh mousse
I had some leftover Roquefort and I had some labneh in a jar. I had seen a mousse made with Roquefort and cream in ELLE Table (No.67, December 2010 issue); but, hey, I am Lebanese, I eat labneh and I like to play in the kitchen, so that’s what...
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Banana in caramel sauce
This is an idea I plucked from cecinestpasungateau. I like the fact that Chef Christophe kept the skin on the banana. Brilliant! I just don’t like cooked bananas usually because of the way they look: frumpy! This one looks elegant, don’t you think? Plus you can make it in...
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Lamb Kabouli
Walima January Challenge representing Omani cuisine I was thrilled to explore Omani cuisine this month! Most Lebanese (and I am no exception) are naturally attracted by the West, probably because with the mediterranean on our border we just look out into the sea and want to explore what is beyond,...
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