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Text
THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smoothLEBANESE SFOUF CAKE
Coat the bottom of a 9-inch square (or round) cake pan with the tahini. In a medium bowl, whisk the flours, baking powder, salt, turmeric, and aniseed. In a large measuring cup or medium bowl, whisk the yogurt, sugar, and vanilla until the sugar dissolves (it won’t entirely), then add the oil and whisk vigorously until combined. SUMAC ROASTED SWEET POTATOES Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges. Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined. FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. Add water one tablespoon at a time until the sauce is a thick, dip-able liquid. Taste and adjust seasoning as needed. The sauce can also be whisked by hand. LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning. Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Here’s the simple blanching process: Pierce the core of your fresh cabbage, tough outer leaves removed, with a two-pronged fork. Think fondue. Get a big pot. Fill the pot up half way with water. Bring the water to a boil. Salt the water. Place a colander over a sheet pan next to the stove. Place the head of cabbage in the water with thefork
WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times, making sure there is no grit in the last rinse water. The parsley from my garden looked clean, but then I washed it and learned LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smoothLEBANESE SFOUF CAKE
Coat the bottom of a 9-inch square (or round) cake pan with the tahini. In a medium bowl, whisk the flours, baking powder, salt, turmeric, and aniseed. In a large measuring cup or medium bowl, whisk the yogurt, sugar, and vanilla until the sugar dissolves (it won’t entirely), then add the oil and whisk vigorously until combined. SUMAC ROASTED SWEET POTATOES Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges. Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined. FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. Add water one tablespoon at a time until the sauce is a thick, dip-able liquid. Taste and adjust seasoning as needed. The sauce can also be whisked by hand. LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning. Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Here’s the simple blanching process: Pierce the core of your fresh cabbage, tough outer leaves removed, with a two-pronged fork. Think fondue. Get a big pot. Fill the pot up half way with water. Bring the water to a boil. Salt the water. Place a colander over a sheet pan next to the stove. Place the head of cabbage in the water with thefork
WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times, making sure there is no grit in the last rinse water. The parsley from my garden looked clean, but then I washed it and learnedLEBANESE CUCUMBERS
It’s for flavor, a leaf plucked from the stem and tucked in with your bread, veggies, and a spoonful of labne that’s been sprinkled with red pepper flakes and good olive oil. That’s one delicious bite of food. The Eastern Market stalls offered bushels and bushels of our thin, smooth cuks—a display of them unlike I’ve ever seenanywhere.
FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. Add water one tablespoon at a time until the sauce is a thick, dip-able liquid. Taste and adjust seasoning as needed. The sauce can also be whisked by hand. LEBANESE BUTTER COOKIES, OR GRAYBEH Instructions. Heat oven to 325 degrees and place rack in the center of the oven. Using a stand mixer with the whisk attachment or sturdy hand-held mixer, whip the butter on high speed until fluffy, creamy and pale, about six minutes. Stop and scrape the sides of the bowl with a spatula for even whipping. Add the sugar and orange blossomwater
MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON 20 pistachios, shelled. 4 teaspoons pistachio oil. Sea salt, to finish. Trim the asparagus by breaking the ends off (at their natural break) and peeling from just beneath the tip to the end with a vegetable peeler. Place the asparagus in a large sauté pan and cover with water. Squeeze the lemon into the pan and add the teaspoon ofsalt.
FAVORITE THINGS: COCONUT EXTRACT (THE REAL DEAL) There are two options to consider when it comes to good coconut extracts: true extract, which is alcohol-based (like vanilla extract), or “flavoring,” which sounds bad but doesn’t have to be. It’s simply oil-based rather than alcohol-based. Flavorganics makes an entire terrific line of organic extracts. For the flavoring oil-basedroute
TECHNIQUE: HOW TO CLEAN AND KEEP RASPBERRIES Technique: How to clean and keep raspberries. The technique for cleaning raspberries is very simple: don’t do it. Even when raspberries are coated with a bit of dust from the field, it’s better to leave them alone or just rub off what you see than to clean them. The moment raspberries come into contact with water, they beginto look like
SOFT-SCRAMBLED EGGS WITH ASPARAGUS; LET THE LENTEN FAST Clean and trim asparagus and cut on the bias (an angle; it’s pretty) into ½ -inch pieces. Mix the eggs with two pinches of salt with a fork until the eggs are well incorporated. In a small, non-stick skillet, heat the butter just to foaming over medium low heat. Add the asparagus and sauté until tender, about 3 minutes, stirringconstantly.
BRAISED CHICKEN WITH LEMON AND OLIVES. AND SMILES. Arrange the chicken, olives, and lemon wedges on a platter and tent with foil. Return the skillet to medium heat and spoon off as much fat as possible. Bring the pan juices to a boil and reduce for about a minute. Pour over the chicken, dust with chopped parsley, and serveimmediately.
HOW TO IDENTIFY, CLEAN, AND STORE FRESH GRAPE LEAVES Hi Maureen and Jerry, I only learned to cook with grape leaves a few years ago after tasting some delicious dishes at a local restaurant. I have four different grapes growing in our backyard and it never occurred to me to look for wild grapes. LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Browse Lebanese recipes, techniques and stories from trained chef, food writer, and photographer Maureen Abood. From my Lebanese kitchento yours, welcome!
THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller).LEBANESE CUCUMBERS
My fascination with cucumbers, the small ones, has gone on for some time. As has my fascination with the English language. I was sitting in the backseat of my mom’s Custom Cruiser, probably circa 1975, SUMAC ROASTED SWEET POTATOES Sumac roasted sweet potatoes are a natural! The bright, citrusy flavor of the sumac balances the sweetness of the potatoes perfectly. When I think about what makes the Thanksgiving plate so mouthwatering-good, it doesn’t take much for me to realize that it’s driven by sweet. ROASTED CAULIFLOWER SHAWARMA Shawarma is traditionally spit-grilled chicken or meat with succulent spices. Roasted Cauliflower Shawarma marries the same flavors that make classic chicken shawarma so delicious, in a gluten-free, veganrecipe.
WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON When the weather was frigid this past winter, all I could think of was the thick, dark drinking chocolate I drank when I traveled in Spain years ago. But now that it’s spring, and winter is trying (not hard enough) to take her leave, my mind is inspired by another of the Spanish delights I experienced for the first time there—whiteasparagus.
FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Here in lower Westchester county, NY we have a beautiful reservoir, Kensico Reservoir, that supplies drinking water to NYC. We are allowed to fish the Reservoir, but only in a rowing boat, and only after passing a security check. MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Browse Lebanese recipes, techniques and stories from trained chef, food writer, and photographer Maureen Abood. From my Lebanese kitchento yours, welcome!
THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller).LEBANESE CUCUMBERS
My fascination with cucumbers, the small ones, has gone on for some time. As has my fascination with the English language. I was sitting in the backseat of my mom’s Custom Cruiser, probably circa 1975, SUMAC ROASTED SWEET POTATOES Sumac roasted sweet potatoes are a natural! The bright, citrusy flavor of the sumac balances the sweetness of the potatoes perfectly. When I think about what makes the Thanksgiving plate so mouthwatering-good, it doesn’t take much for me to realize that it’s driven by sweet. ROASTED CAULIFLOWER SHAWARMA Shawarma is traditionally spit-grilled chicken or meat with succulent spices. Roasted Cauliflower Shawarma marries the same flavors that make classic chicken shawarma so delicious, in a gluten-free, veganrecipe.
WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON When the weather was frigid this past winter, all I could think of was the thick, dark drinking chocolate I drank when I traveled in Spain years ago. But now that it’s spring, and winter is trying (not hard enough) to take her leave, my mind is inspired by another of the Spanish delights I experienced for the first time there—whiteasparagus.
FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Here in lower Westchester county, NY we have a beautiful reservoir, Kensico Reservoir, that supplies drinking water to NYC. We are allowed to fish the Reservoir, but only in a rowing boat, and only after passing a security check. MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. OLIVE OIL BAKLAWA WITH PISTACHIOS Olive oil baklawa is a fabulous alternative to classic baklawa, or baklava — the Mediterranean pastry traditionally drenched in butter and flower water syrup.How exciting to have a vegan baklawa (vegan baklava) option that tastes so very good! I won’t say that olive oil baklawa tastes exactly the same as if you’ve made your baklawa with clarified (and in my case, cultured) butter. TECHNIQUE: AN EASY WAY TO SORT LENTILS Yes, we are talking about lentils. Chocolate will be on the docket again soon enough It may seem like a step you can skip, sorting through the lentils before cooking them. But once you discover BRAISED CHICKEN WITH LEMON AND OLIVES. AND SMILES. Heat the oven to 375°F. In a large ovenproof skillet (ideally with a lid), heat the butter and oil over medium high heat. Pat the chicken thighs dry with paper towel and season all LEBANESE ASHTA RECIPE, WITH FRESH FRUIT Ashta cream is the ubiquitous Lebanese milk pudding, fragrant with orange blossom water and rose water. This ashta recipe uses whole milk and cornstarch, but recipes abound and are quite varied, some using white bread as the thickener—and none using eggs, as in TOASTED BULGUR PILAF WITH ZUCCHINI. NEVER TOO MUCH. The beauty of this dish is in its wonderful flavor and texture and it’s versatility. It’s delicious made with chicken (see the recipe here), or try most any vegetable you have on hand (red bell peppers or mushrooms, that sort thing)—but always include the onion.Make this vegan by replacing the butter with olive oil and using vegetable stock rather than chicken. ROASTED BUTTERNUT SQUASH WITH TAHINI AND PINE NUTS In a small village in the northern mountains of Lebanon some 60 years ago, a young girl made her father’s dinner for the first time. Her dish of choice was mujadara, and the caramelized onion WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. I’m gonna offer a parsley “life hack”. After thorough washing and drying, gather by the stems (think that a ’round’ about the diameter of a Quarter works best), take a very sharp knife and run it away from you at an acute angle and 1/8th of an inch off the stems up the bunch to the end. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Interesting, cabbage rolls are my favorite. Grape leaf rolls are good too but I don’t usually eat them as heavily as the cabbage rolls. When mom used to make them, a large kettle full, we kids would keep asking if they were done yet, the smell made us very hungry. PRE-PEELED CHICKPEAS. A HOMEMADE HUMMUS GAME-CHANGER The first time I went to the Symposium for Professional Food Writers at the Greenbrier, I walked into the grand dining room (think of the biggest chandelier you’ve ever seen, in green and black crystal) on the first night for dinner. LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Browse Lebanese recipes, techniques and stories from trained chef, food writer, and photographer Maureen Abood. From my Lebanese kitchento yours, welcome!
THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller).LEBANESE CUCUMBERS
My fascination with cucumbers, the small ones, has gone on for some time. As has my fascination with the English language. I was sitting in the backseat of my mom’s Custom Cruiser, probably circa 1975, SUMAC ROASTED SWEET POTATOES Sumac roasted sweet potatoes are a natural! The bright, citrusy flavor of the sumac balances the sweetness of the potatoes perfectly. When I think about what makes the Thanksgiving plate so mouthwatering-good, it doesn’t take much for me to realize that it’s driven by sweet. ROASTED CAULIFLOWER SHAWARMA Shawarma is traditionally spit-grilled chicken or meat with succulent spices. Roasted Cauliflower Shawarma marries the same flavors that make classic chicken shawarma so delicious, in a gluten-free, veganrecipe.
WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON When the weather was frigid this past winter, all I could think of was the thick, dark drinking chocolate I drank when I traveled in Spain years ago. But now that it’s spring, and winter is trying (not hard enough) to take her leave, my mind is inspired by another of the Spanish delights I experienced for the first time there—whiteasparagus.
MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. LEBANESE MA'MOUL MOLDS It seemed as though in recent years there wasn’t a ma’moul mold to be found anywhere around here. Granted, ma’moul has never been as prominent on our holiday cookie plate as it could have been, but still, the molds are traditional Lebanese and special. MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Here in lower Westchester county, NY we have a beautiful reservoir, Kensico Reservoir, that supplies drinking water to NYC. We are allowed to fish the Reservoir, but only in a rowing boat, and only after passing a security check. LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Browse Lebanese recipes, techniques and stories from trained chef, food writer, and photographer Maureen Abood. From my Lebanese kitchento yours, welcome!
THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller).LEBANESE CUCUMBERS
My fascination with cucumbers, the small ones, has gone on for some time. As has my fascination with the English language. I was sitting in the backseat of my mom’s Custom Cruiser, probably circa 1975, SUMAC ROASTED SWEET POTATOES Sumac roasted sweet potatoes are a natural! The bright, citrusy flavor of the sumac balances the sweetness of the potatoes perfectly. When I think about what makes the Thanksgiving plate so mouthwatering-good, it doesn’t take much for me to realize that it’s driven by sweet. ROASTED CAULIFLOWER SHAWARMA Shawarma is traditionally spit-grilled chicken or meat with succulent spices. Roasted Cauliflower Shawarma marries the same flavors that make classic chicken shawarma so delicious, in a gluten-free, veganrecipe.
WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON When the weather was frigid this past winter, all I could think of was the thick, dark drinking chocolate I drank when I traveled in Spain years ago. But now that it’s spring, and winter is trying (not hard enough) to take her leave, my mind is inspired by another of the Spanish delights I experienced for the first time there—whiteasparagus.
MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. LEBANESE MA'MOUL MOLDS It seemed as though in recent years there wasn’t a ma’moul mold to be found anywhere around here. Granted, ma’moul has never been as prominent on our holiday cookie plate as it could have been, but still, the molds are traditional Lebanese and special. MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Here in lower Westchester county, NY we have a beautiful reservoir, Kensico Reservoir, that supplies drinking water to NYC. We are allowed to fish the Reservoir, but only in a rowing boat, and only after passing a security check. BRAISED CHICKEN WITH LEMON AND OLIVES. AND SMILES. Heat the oven to 375°F. In a large ovenproof skillet (ideally with a lid), heat the butter and oil over medium high heat. Pat the chicken thighs dry with paper towel and season all TECHNIQUE: AN EASY WAY TO SORT LENTILS Yes, we are talking about lentils. Chocolate will be on the docket again soon enough It may seem like a step you can skip, sorting through the lentils before cooking them. But once you discover LEBANESE MA'MOUL MOLDS It seemed as though in recent years there wasn’t a ma’moul mold to be found anywhere around here. Granted, ma’moul has never been as prominent on our holiday cookie plate as it could have been, but still, the molds are traditional Lebanese and special. OLIVE OIL BAKLAWA WITH PISTACHIOS Olive oil baklawa is a fabulous alternative to classic baklawa, or baklava — the Mediterranean pastry traditionally drenched in butter and flower water syrup.How exciting to have a vegan baklawa (vegan baklava) option that tastes so very good! I won’t say that olive oil baklawa tastes exactly the same as if you’ve made your baklawa with clarified (and in my case, cultured) butter. TOASTED BULGUR PILAF WITH ZUCCHINI. NEVER TOO MUCH. The beauty of this dish is in its wonderful flavor and texture and it’s versatility. It’s delicious made with chicken (see the recipe here), or try most any vegetable you have on hand (red bell peppers or mushrooms, that sort thing)—but always include the onion.Make this vegan by replacing the butter with olive oil and using vegetable stock rather than chicken. FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. BAKED KIBBEH: YOU SAY MEATLOAF, I SAY MEATLOVE Baked Kibbeh is a Lebanese tradition and a favorite way to make kibbeh. This savory dish fills the kitchen with an unforgettably delicious aroma while it’s baking. ROASTED BUTTERNUT SQUASH WITH TAHINI AND PINE NUTS In a small village in the northern mountains of Lebanon some 60 years ago, a young girl made her father’s dinner for the first time. Her dish of choice was mujadara, and the caramelized onion WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. I’m gonna offer a parsley “life hack”. After thorough washing and drying, gather by the stems (think that a ’round’ about the diameter of a Quarter works best), take a very sharp knife and run it away from you at an acute angle and 1/8th of an inch off the stems up the bunch to the end. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Interesting, cabbage rolls are my favorite. Grape leaf rolls are good too but I don’t usually eat them as heavily as the cabbage rolls. When mom used to make them, a large kettle full, we kids would keep asking if they were done yet, the smell made us very hungry. LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). ROASTED CAULIFLOWER SHAWARMA Instructions. Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss tocoat.
SUMAC ROASTED SWEET POTATOES Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges. Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined. MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smoothLEBANESE CUCUMBERS
It’s for flavor, a leaf plucked from the stem and tucked in with your bread, veggies, and a spoonful of labne that’s been sprinkled with red pepper flakes and good olive oil. That’s one delicious bite of food. The Eastern Market stalls offered bushels and bushels of our thin, smooth cuks—a display of them unlike I’ve ever seenanywhere.
WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON 20 pistachios, shelled. 4 teaspoons pistachio oil. Sea salt, to finish. Trim the asparagus by breaking the ends off (at their natural break) and peeling from just beneath the tip to the end with a vegetable peeler. Place the asparagus in a large sauté pan and cover with water. Squeeze the lemon into the pan and add the teaspoon ofsalt.
MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. KIBBEH FOOTBALLS, ARRAS KIBBEH Kibbeh footballs, or "arras kibbeh" is an incredibly delicious and beautiful way to prepare classic Lebanese kibbeh. The balls are shaped with the kibbeh and stuffed with househ, a lemony meat/onion/pine nutmixture. Read more
LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). ROASTED CAULIFLOWER SHAWARMA Instructions. Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss tocoat.
SUMAC ROASTED SWEET POTATOES Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges. Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined. MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smoothLEBANESE CUCUMBERS
It’s for flavor, a leaf plucked from the stem and tucked in with your bread, veggies, and a spoonful of labne that’s been sprinkled with red pepper flakes and good olive oil. That’s one delicious bite of food. The Eastern Market stalls offered bushels and bushels of our thin, smooth cuks—a display of them unlike I’ve ever seenanywhere.
WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON 20 pistachios, shelled. 4 teaspoons pistachio oil. Sea salt, to finish. Trim the asparagus by breaking the ends off (at their natural break) and peeling from just beneath the tip to the end with a vegetable peeler. Place the asparagus in a large sauté pan and cover with water. Squeeze the lemon into the pan and add the teaspoon ofsalt.
MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. KIBBEH FOOTBALLS, ARRAS KIBBEH Kibbeh footballs, or "arras kibbeh" is an incredibly delicious and beautiful way to prepare classic Lebanese kibbeh. The balls are shaped with the kibbeh and stuffed with househ, a lemony meat/onion/pine nutmixture. Read more
BRAISED CHICKEN WITH LEMON AND OLIVES. AND SMILES. Arrange the chicken, olives, and lemon wedges on a platter and tent with foil. Return the skillet to medium heat and spoon off as much fat as possible. Bring the pan juices to a boil and reduce for about a minute. Pour over the chicken, dust with chopped parsley, and serveimmediately.
OLIVE OIL BAKLAWA WITH PISTACHIOS Olive oil baklawa is a fabulous alternative to classic baklawa, or baklava — the Mediterranean pastry traditionally drenched in butter and flower water syrup.How exciting to have a vegan baklawa (vegan baklava) option that tastes so very good! I won’t say that olive oil baklawa tastes exactly the same as if you’ve made your baklawa with clarified (and in my case, cultured) butter. FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. Add water one tablespoon at a time until the sauce is a thick, dip-able liquid. Taste and adjust seasoning as needed. The sauce can also be whisked by hand. TECHNIQUE: AN EASY WAY TO SORT LENTILS Spread the lentils out evenly on the sheet pan by giving the pan a good shake from side to side. The lentils sound like rainfall and look remarkably perfect, a nice bonus without any OCD painstaking. My sort rule is to remove anything that isn’t the shape and color of the lentils, even if it might just be a misshapen lentil. LEBANESE ASHTA RECIPE, WITH FRESH FRUIT Ashta cream is the ubiquitous Lebanese milk pudding, fragrant with orange blossom water and rose water. This ashta recipe uses whole milk and cornstarch, but recipes abound and are quite varied, some using white bread as the thickener—and none using eggs, as in TOASTED BULGUR PILAF WITH ZUCCHINI. NEVER TOO MUCH. Reduce the heat and cook, covered, over medium low heat until the stock is absorbed, about 20 minutes. Meanwhile, cook the zucchini and onion. Melt the remaining tablespoon of butter in a sauté pan over medium heat. Add the onion with a pinch of salt and cook, stirring regularly, until it is translucent but not browned. WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times, making sure there is no grit in the last rinse water. The parsley from my garden looked clean, but then I washed it and learned LEBANESE MA'MOUL MOLDS These carved wooden, hand-held molds are for shaping and forming stuffed Lebanese butter cookies. There are all kinds of designs and sizes which are meant to indicate the different types of fillings. Walnuts, pistachios, dates—that’s what you’ll find tucked inside an incredibly tender, meltingly good butter crust snowed over with ROASTED BUTTERNUT SQUASH WITH TAHINI AND PINE NUTS Salt the nuts liberally while they are still warm. In a small bowl, whisk one tablespoon of olive oil with the tahini, lemon juice, and garlic. Add about 8 tablespoons of cold water, a few at a time, whisking until the sauce is pourable, but still has body. Season to taste with salt. Drizzle the tahini sauce over the butternut squashand
TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Here’s the simple blanching process: Pierce the core of your fresh cabbage, tough outer leaves removed, with a two-pronged fork. Think fondue. Get a big pot. Fill the pot up half way with water. Bring the water to a boil. Salt the water. Place a colander over a sheet pan next to the stove. Place the head of cabbage in the water with thefork
LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smooth ROASTED CAULIFLOWER SHAWARMA Instructions. Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss tocoat.
SUMAC ROASTED SWEET POTATOES Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges. Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined.LEBANESE SFOUF CAKE
Coat the bottom of a 9-inch square (or round) cake pan with the tahini. In a medium bowl, whisk the flours, baking powder, salt, turmeric, and aniseed. In a large measuring cup or medium bowl, whisk the yogurt, sugar, and vanilla until the sugar dissolves (it won’t entirely), then add the oil and whisk vigorously until combined. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Here’s the simple blanching process: Pierce the core of your fresh cabbage, tough outer leaves removed, with a two-pronged fork. Think fondue. Get a big pot. Fill the pot up half way with water. Bring the water to a boil. Salt the water. Place a colander over a sheet pan next to the stove. Place the head of cabbage in the water with thefork
LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning. Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil. WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. You’ve got to wash and dry that parsley really well. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times,making sure
LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). ROASTED CAULIFLOWER SHAWARMA Instructions. Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss tocoat.
MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smooth SUMAC ROASTED SWEET POTATOES Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges. Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined.LEBANESE SFOUF CAKE
Coat the bottom of a 9-inch square (or round) cake pan with the tahini. In a medium bowl, whisk the flours, baking powder, salt, turmeric, and aniseed. In a large measuring cup or medium bowl, whisk the yogurt, sugar, and vanilla until the sugar dissolves (it won’t entirely), then add the oil and whisk vigorously until combined. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Here’s the simple blanching process: Pierce the core of your fresh cabbage, tough outer leaves removed, with a two-pronged fork. Think fondue. Get a big pot. Fill the pot up half way with water. Bring the water to a boil. Salt the water. Place a colander over a sheet pan next to the stove. Place the head of cabbage in the water with thefork
LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning. Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil. WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. You’ve got to wash and dry that parsley really well. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times,making sure
WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON 20 pistachios, shelled. 4 teaspoons pistachio oil. Sea salt, to finish. Trim the asparagus by breaking the ends off (at their natural break) and peeling from just beneath the tip to the end with a vegetable peeler. Place the asparagus in a large sauté pan and cover with water. Squeeze the lemon into the pan and add the teaspoon ofsalt.
LEBANESE BAKLAWA RECIPE. DO YOU HEAR WHAT I HEAR? Instructions. Make the syrup in advance so it can be fully chilled. In a small saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Reduce heat to low and simmer for 5 minutes. Add the orange blossom water. Pour MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. LEBANESE BUTTER COOKIES, OR GRAYBEH Instructions. Heat oven to 325 degrees and place rack in the center of the oven. Using a stand mixer with the whisk attachment or sturdy hand-held mixer, whip the butter on high speed until fluffy, creamy and pale, about six minutes. Stop and scrape the sides of the bowl with a spatula for even whipping. Add the sugar and orange blossomwater
FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. Add water one tablespoon at a time until the sauce is a thick, dip-able liquid. Taste and adjust seasoning as needed. The sauce can also be whisked by hand. TECHNIQUE: AN EASY WAY TO SORT LENTILS Spread the lentils out evenly on the sheet pan by giving the pan a good shake from side to side. The lentils sound like rainfall and look remarkably perfect, a nice bonus without any OCD painstaking. My sort rule is to remove anything that isn’t the shape and color of the lentils, even if it might just be a misshapen lentil. FAVORITE THINGS: COCONUT EXTRACT (THE REAL DEAL) There are two options to consider when it comes to good coconut extracts: true extract, which is alcohol-based (like vanilla extract), or “flavoring,” which sounds bad but doesn’t have to be. It’s simply oil-based rather than alcohol-based. Flavorganics makes an entire terrific line of organic extracts. For the flavoring oil-basedroute
LEBANESE ASHTA RECIPE, WITH FRESH FRUIT Ashta cream is the ubiquitous Lebanese milk pudding, fragrant with orange blossom water and rose water. This ashta recipe uses whole milk and cornstarch, but recipes abound and are quite varied, some using white bread as the thickener—and none using eggs, as in HOW TO MAKE LAVENDER SUGAR 1 teaspoon dried lavender buds to 1 cup sugar. In a clean glass jar, layer the lavender with the sugar. Close the lid and let the sugar rest for a day before using. The sugar will keep for six months or longer. Shake the jar up now and then to distribute the lavender oils in the sugar. How fragrant. HOMEMADE YOGURT, LEBANESE LABAN: THE RECIPE Heat the milk: Rinse a large heavy saucepan (3-quart or larger) with cool water. Add the milk, and if using, clip a digital thermometer inthe pan.
LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smooth ROASTED CAULIFLOWER SHAWARMA Instructions. Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss tocoat.
SUMAC ROASTED SWEET POTATOES Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges. Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined.LEBANESE SFOUF CAKE
Coat the bottom of a 9-inch square (or round) cake pan with the tahini. In a medium bowl, whisk the flours, baking powder, salt, turmeric, and aniseed. In a large measuring cup or medium bowl, whisk the yogurt, sugar, and vanilla until the sugar dissolves (it won’t entirely), then add the oil and whisk vigorously until combined. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Here’s the simple blanching process: Pierce the core of your fresh cabbage, tough outer leaves removed, with a two-pronged fork. Think fondue. Get a big pot. Fill the pot up half way with water. Bring the water to a boil. Salt the water. Place a colander over a sheet pan next to the stove. Place the head of cabbage in the water with thefork
LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning. Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil. WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. You’ve got to wash and dry that parsley really well. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times,making sure
LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Browse Lebanese recipes, techniques and stories from trained chef, food writer, and photographer Maureen Abood. From my Lebanese kitchento yours, welcome!
THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller).LEBANESE SFOUF CAKE
Lebanese sfouf cake is a very simple, oil-based yellow cake, given its technicolor with turmeric–sfouf is beloved by the Lebanese, to enjoy with coffee or tea (not, at least according this dessert-eater, fordessert).
ROASTED CAULIFLOWER SHAWARMA Shawarma is traditionally spit-grilled chicken or meat with succulent spices. Roasted Cauliflower Shawarma marries the same flavors that make classic chicken shawarma so delicious, in a gluten-free, veganrecipe.
SUMAC ROASTED SWEET POTATOES Sumac roasted sweet potatoes are a natural! The bright, citrusy flavor of the sumac balances the sweetness of the potatoes perfectly. When I think about what makes the Thanksgiving plate so mouthwatering-good, it doesn’t take much for me to realize that it’s driven by sweet. MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Here in lower Westchester county, NY we have a beautiful reservoir, Kensico Reservoir, that supplies drinking water to NYC. We are allowed to fish the Reservoir, but only in a rowing boat, and only after passing a security check. WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. I’m gonna offer a parsley “life hack”. After thorough washing and drying, gather by the stems (think that a ’round’ about the diameter of a Quarter works best), take a very sharp knife and run it away from you at an acute angle and 1/8th of an inch off the stems up the bunch to the end. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Interesting, cabbage rolls are my favorite. Grape leaf rolls are good too but I don’t usually eat them as heavily as the cabbage rolls. When mom used to make them, a large kettle full, we kids would keep asking if they were done yet, the smell made us very hungry. LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Whisk together the flour and salt in a mixer bowl or medium bowl. Create a well in the center and add the oil and proofed yeast mixture. Using a stand mixer fitted with the hook attachment or by hand, slowly work the wet ingredients into the dry, adding 1/2 cup of water slowly. WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON 20 pistachios, shelled. 4 teaspoons pistachio oil. Sea salt, to finish. Trim the asparagus by breaking the ends off (at their natural break) and peeling from just beneath the tip to the end with a vegetable peeler. Place the asparagus in a large sauté pan and cover with water. Squeeze the lemon into the pan and add the teaspoon ofsalt.
LEBANESE BAKLAWA RECIPE. DO YOU HEAR WHAT I HEAR? Instructions. Make the syrup in advance so it can be fully chilled. In a small saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Reduce heat to low and simmer for 5 minutes. Add the orange blossom water. Pour MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. LEBANESE BUTTER COOKIES, OR GRAYBEH Instructions. Heat oven to 325 degrees and place rack in the center of the oven. Using a stand mixer with the whisk attachment or sturdy hand-held mixer, whip the butter on high speed until fluffy, creamy and pale, about six minutes. Stop and scrape the sides of the bowl with a spatula for even whipping. Add the sugar and orange blossomwater
FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. Add water one tablespoon at a time until the sauce is a thick, dip-able liquid. Taste and adjust seasoning as needed. The sauce can also be whisked by hand. TECHNIQUE: AN EASY WAY TO SORT LENTILS Spread the lentils out evenly on the sheet pan by giving the pan a good shake from side to side. The lentils sound like rainfall and look remarkably perfect, a nice bonus without any OCD painstaking. My sort rule is to remove anything that isn’t the shape and color of the lentils, even if it might just be a misshapen lentil. FAVORITE THINGS: COCONUT EXTRACT (THE REAL DEAL) There are two options to consider when it comes to good coconut extracts: true extract, which is alcohol-based (like vanilla extract), or “flavoring,” which sounds bad but doesn’t have to be. It’s simply oil-based rather than alcohol-based. Flavorganics makes an entire terrific line of organic extracts. For the flavoring oil-basedroute
LEBANESE ASHTA RECIPE, WITH FRESH FRUIT Ashta cream is the ubiquitous Lebanese milk pudding, fragrant with orange blossom water and rose water. This ashta recipe uses whole milk and cornstarch, but recipes abound and are quite varied, some using white bread as the thickener—and none using eggs, as in HOW TO MAKE LAVENDER SUGAR 1 teaspoon dried lavender buds to 1 cup sugar. In a clean glass jar, layer the lavender with the sugar. Close the lid and let the sugar rest for a day before using. The sugar will keep for six months or longer. Shake the jar up now and then to distribute the lavender oils in the sugar. How fragrant. HOMEMADE YOGURT, LEBANESE LABAN: THE RECIPE Heat the milk: Rinse a large heavy saucepan (3-quart or larger) with cool water. Add the milk, and if using, clip a digital thermometer inthe pan.
LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Browse Lebanese recipes, techniques and stories from trained chef, food writer, and photographer Maureen Abood. From my Lebanese kitchento yours, welcome!
THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller).LEBANESE SFOUF CAKE
Lebanese sfouf cake is a very simple, oil-based yellow cake, given its technicolor with turmeric–sfouf is beloved by the Lebanese, to enjoy with coffee or tea (not, at least according this dessert-eater, fordessert).
ROASTED CAULIFLOWER SHAWARMA Shawarma is traditionally spit-grilled chicken or meat with succulent spices. Roasted Cauliflower Shawarma marries the same flavors that make classic chicken shawarma so delicious, in a gluten-free, veganrecipe.
SUMAC ROASTED SWEET POTATOES Sumac roasted sweet potatoes are a natural! The bright, citrusy flavor of the sumac balances the sweetness of the potatoes perfectly. When I think about what makes the Thanksgiving plate so mouthwatering-good, it doesn’t take much for me to realize that it’s driven by sweet. MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Here in lower Westchester county, NY we have a beautiful reservoir, Kensico Reservoir, that supplies drinking water to NYC. We are allowed to fish the Reservoir, but only in a rowing boat, and only after passing a security check. WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. I’m gonna offer a parsley “life hack”. After thorough washing and drying, gather by the stems (think that a ’round’ about the diameter of a Quarter works best), take a very sharp knife and run it away from you at an acute angle and 1/8th of an inch off the stems up the bunch to the end. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Interesting, cabbage rolls are my favorite. Grape leaf rolls are good too but I don’t usually eat them as heavily as the cabbage rolls. When mom used to make them, a large kettle full, we kids would keep asking if they were done yet, the smell made us very hungry. LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Whisk together the flour and salt in a mixer bowl or medium bowl. Create a well in the center and add the oil and proofed yeast mixture. Using a stand mixer fitted with the hook attachment or by hand, slowly work the wet ingredients into the dry, adding 1/2 cup of water slowly. LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Browse Lebanese recipes, techniques and stories from trained chef, food writer, and photographer Maureen Abood. From my Lebanese kitchento yours, welcome!
THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller).LEBANESE SFOUF CAKE
Lebanese sfouf cake is a very simple, oil-based yellow cake, given its technicolor with turmeric–sfouf is beloved by the Lebanese, to enjoy with coffee or tea (not, at least according this dessert-eater, fordessert).
ROASTED CAULIFLOWER SHAWARMA Shawarma is traditionally spit-grilled chicken or meat with succulent spices. Roasted Cauliflower Shawarma marries the same flavors that make classic chicken shawarma so delicious, in a gluten-free, veganrecipe.
SUMAC ROASTED SWEET POTATOES Sumac roasted sweet potatoes are a natural! The bright, citrusy flavor of the sumac balances the sweetness of the potatoes perfectly. When I think about what makes the Thanksgiving plate so mouthwatering-good, it doesn’t take much for me to realize that it’s driven by sweet. MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Here in lower Westchester county, NY we have a beautiful reservoir, Kensico Reservoir, that supplies drinking water to NYC. We are allowed to fish the Reservoir, but only in a rowing boat, and only after passing a security check. WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. I’m gonna offer a parsley “life hack”. After thorough washing and drying, gather by the stems (think that a ’round’ about the diameter of a Quarter works best), take a very sharp knife and run it away from you at an acute angle and 1/8th of an inch off the stems up the bunch to the end. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Interesting, cabbage rolls are my favorite. Grape leaf rolls are good too but I don’t usually eat them as heavily as the cabbage rolls. When mom used to make them, a large kettle full, we kids would keep asking if they were done yet, the smell made us very hungry. LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Whisk together the flour and salt in a mixer bowl or medium bowl. Create a well in the center and add the oil and proofed yeast mixture. Using a stand mixer fitted with the hook attachment or by hand, slowly work the wet ingredients into the dry, adding 1/2 cup of water slowly. WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON When the weather was frigid this past winter, all I could think of was the thick, dark drinking chocolate I drank when I traveled in Spain years ago. But now that it’s spring, and winter is trying (not hard enough) to take her leave, my mind is inspired by another of the Spanish delights I experienced for the first time there—whiteasparagus.
TECHNIQUE: AN EASY WAY TO SORT LENTILS Yes, we are talking about lentils. Chocolate will be on the docket again soon enough It may seem like a step you can skip, sorting through the lentils before cooking them. But once you discover MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. LEBANESE BUTTER COOKIES, OR GRAYBEH Lebanese graybeh, or butter cookies are one of the least elaborate, yet most delicious, cookies you can bake. They truly melt in your mouth, with a dough of whipped clarified butter, flour, sugar, salt and aromatic flower water. LEBANESE ASHTA RECIPE, WITH FRESH FRUIT Ashta cream is the ubiquitous Lebanese milk pudding, fragrant with orange blossom water and rose water. This ashta recipe uses whole milk and cornstarch, but recipes abound and are quite varied, some using white bread as the thickener—and none using eggs, as in LEBANESE BAKLAWA RECIPE. DO YOU HEAR WHAT I HEAR? Brush the top layer or two with clarified butter. Using the tip of a very sharp chef’s knife, cut the baklawa into diamonds by cuttingsix rows (5 cuts)
FAVORITE THINGS: COCONUT EXTRACT (THE REAL DEAL) Maureen, I couldn’t agree more. In fact, I swear most coconut cream pies are really vanilla custard pies with coconut shavings on top. When I make coconut cake, I also add coconut milk for the liquid, which really seems to bolster the wonderful flavor of coconut in thecake.
FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. LEBANESE MA'MOUL MOLDS It seemed as though in recent years there wasn’t a ma’moul mold to be found anywhere around here. Granted, ma’moul has never been as prominent on our holiday cookie plate as it could have been, but still, the molds are traditional Lebanese and special. HOW TO MAKE LAVENDER SUGAR There’s something so regal, so stand-up-tall about flower sugars, lavender in particular. Purple is of course the most royal of all royal colors. With the new heir to the throne about to come on__
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FROM THE BLOG + VIDEO + SHOP How to roll dough for Fatayar. Peeled Chickpeas make great hummus. Smooth Homemade Hummus. FAVORITE RECIPES FOR THE SEASON Grilled Chicken Shawarma.Mujadara.
Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Tips for better Glazed Ka'ik. Graybeh, Almond Butter Cookies. Ma'moul Molded Cookies Date-filled Ka'ik Sweet Breads Pastel Dipped Graybeh. Garlic Butter Glazed TalamiSpinach Fatayar
Roasted Cauliflower Shawarma. Pomegranate Glazed Leg of Lamb Eggs poached in tomatoes Almond-stuffed Dates with Lime. Snapper with Tahini Sauce Quinoa Protein SaladCabbage Rolls
Roasted Brussels Sprouts with Mulberry.Mom's Special Rice.
Labneh Green Goddess dip.Smooth Hummus.
Grilled Smokey Eggplant DipThumbprint Cookies.
Nut-Free Baklawa.
Chocolate Crinkle Cookies. My Mom's Best Pie Crust. Homemade Cultured Butter. Crostini with Za'atar Roasted Tomatoes Brussels Sprouts with Dates. Za'atar Swirl Bread. Savory Phyllo Galette.How to core koosa
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Blondie Bars with Caramel Muhammara, Roasted Red Pepper Dip Lebanese-style Vegetable Soup Avgolemono Soup, Lemony Chicken Rice Za'atar Roasted CarrotsMom's Special Rice
Sumac Roasted Sweet Potatoes Smooth Hummus with Spicy Red Pepper Saute Lifft, Turnip Pickles Sauteed Spinach with Toasted Pine Nuts Lebanese Potato Salad with Scallions and Mint Lebanese Slaw, Malfouf Salad Mini Cheese FlatbreadsLamb Shish Kebab
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Mom's Chocolate Buttercream BrowniesTart Cherry Galette
Chocolate Tahini Breakfast Rolls Stuffed Koosa with meat and tomatoGrapleaf Rolls
Cherry and Herb Salad with Pomegranate Molasses Baked Kibbeh (sanieh) Arras Kibbeh (footballs) Lebanese Eggplant BoatsTomato Pita Salad
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