Saturday, June 30, 2012
Friday, June 29, 2012
Thursday, June 28, 2012
Wednesday, June 27, 2012
I have presented a roasted chicken recipe once before (roast chicken with vegetables), and I have also mentioned that variations in a roasted chicken recipe are almost endless. Well, today I have included one of the simplest ever roasted chicken recipes.
Tuesday, June 26, 2012
Canned food is so undervalued. A well-stocked pantry, paired with a few staple fresh produce, can surprise you in their outcome. Canned chickpeas are great. No need for overnight soaking, nor hours of boiling.
Simply open the can, drain, rinse, and you're ready to go.
Monday, June 25, 2012
This is basically a meat pie, made with fillo pastry, and cut in a way similar to the sweet nut baklawa.
It is much lighter than a traditional meat pie, which might contain a cream based sauce or beschamel which renders it more suitable for colder days.
Sunday, June 24, 2012
Saturday, June 23, 2012
Friday, June 22, 2012
Pistachio ice cream is a beautiful change from the traditional chocolate and vanilla flavors.
I adapted this recipe from chow, but they roasted their nuts (which lessens the color), and I soaked them in boiled water. Since the nuts were soaked in boiled water for a while, their nutty crunch is not as harsh as an un-soaked nut.
It doesn't have the bright green color of store-bought ice cream because there is no food coloring in it.
All in all, I liked the result just as it is, but that doesn't prevent you from experimenting with more flavors... like adding some rose water or orange blossom water.
Note that this recipe uses 6 egg yolks, so I have a delicious French macaron recipe coming up that uses the remaining 6 egg whites!!
1 cup shelled, unsalted pistachios
1 cup granulated sugar
1/4 teaspoon salt
1 cup whipping cream
2 cups whole milk
6 large egg yolks
1/2 teaspoon almond extract
Pour boiled water over the pistachios to cover, let soak 20 minutes, drain, cool.
Combine pistachios, sugar, and salt in a food processor and process until pistachios are medium ground, about 15 seconds.
Combine cream, milk, and pistachio mixture in a large saucepan and bring to a simmer over medium heat (12 to 15 minutes).
Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
Meanwhile, whisk egg yolks and almond extract in a large bowl until smooth, foamy, and light in color, about 3 minutes. Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly.
Pour the egg-milk mixture back into the pan and cook over medium-low heat, stirring constantly, until custard coats the spoon, about 3 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
Pour the custard into a large clean bowl and place over the ice bath to chill, about 15 minutes. Once the ice cream base is lukewarm, cover and place in the refrigerator to chill completely, at least 3 hours or up to 12 hours.
Once the base is thoroughly chilled, freeze in an ice cream maker according to the manufacturer’s instructions.
صحة و عافية
Thursday, June 21, 2012
Wednesday, June 20, 2012
Tuesday, June 19, 2012
Monday, June 18, 2012
This is one of those good-to-know recipes that is packed with intense flavor and has oh so many uses.
Roasted garlic can be used as a spread, or along with a grilled piece of meat, or pureed in a salad vinaigrette, or spread on the bottom of a tart before placing the rest of the ingredients, and so much more.
Sunday, June 17, 2012
Saturday, June 16, 2012
Friday, June 15, 2012
This is a delicious treat for kids (and adults), that was created in the 1920's and continues to bask in popularity. You may find them for sale, but it is a doozy to make them at home and this specific recipe cannot be beat.
Thursday, June 14, 2012
Summer is undeniably here, and this calls for simple, light, and refreshing food. Therefore I decided to make a composed salad using yesterday's chicken pistachio terrine, and incorporating it with a miso salad dressing.
Wednesday, June 13, 2012
There was a time when I was a child that meatloaf was so over-done that every time I hear the word meatloaf, I cringe. So I really don't want to ruin this really good recipe by calling it meatloaf. In fact, it is more of a terrine, so I'll go with that.
Tuesday, June 12, 2012
To fill the cake with the ice cream, take it out from the freezer and let it soften in the refrigerator for an hour.
Monday, June 11, 2012
Sunday, June 10, 2012
Saturday, June 9, 2012
Friday, June 8, 2012
Thursday, June 7, 2012
"You, who dare insult lentil soup, sweetest of delicacies" said Aristophanes almost 2400 years ago.
Yes, there is a reason why lentils (and soup) are still consumed by humans over thousands of years.
It is hearty, fulfilling, and nutritious. It is rich in iron, protein, dietary fiber, and potassium.
Wednesday, June 6, 2012
Tuesday, June 5, 2012
This is not your ordinary tea-and-milk. It takes tea on a whole other level. This is a staple in Qatar, everywhere you go it is readily available. The best is, oddly enough, the 1 or 2 riyal karak you get from these tiny tea stalls on the side of the road.
Monday, June 4, 2012
Sunday, June 3, 2012
Pizza, if you think about it, is really just a pie. You've got the pastry base, and you top it (topping replaces filling) with whatever you like! So after all, aren't pizza, pie, tart, fatira, and quiche all variations of the same thing??
Saturday, June 2, 2012
I'm not the biggest fan of Mexican food... is that bad? I never crave it, and if it were right there, I would probably choose something else over it. That may be because I was never really properly introduced to it, but there it is.