Saturday, August 29, 2015
I have struggled a fair bit in the bread making department and truly believed my success is limited to a decent loaf of 5 minute artisan bread (a nifty base recipe with endless varieties including amazing stecca, focaccia, and pull apart). This is the recipe that changed my bread making universe. The fact that it's wholewheat makes it all the more tasty!
Thursday, August 27, 2015
Although my banoffee pudding is famous and highly requested among friends and family, it is a spin off the classic Banoffee Pie. This is the banoffee pie! Layers of biscuit crust, dense dulce de leche, slices of fresh banana, and a fluffy topping of freshly whipped cream.
Monday, August 24, 2015
I keep claiming that Red Velvet is nothing more than a dyed weak chocolate cake yet I keep finding myself making variations of it! What can I say? People love it. After the brownies, brownie cake, and cupcakes, comes today's red velvet cheesecake.
Sunday, August 23, 2015
The secret of the flavor, she told me, lies in using both cooking cream as well as whipping cream.
A light dish, this is not. But the coziness, deliciousness, and flavor makes up for it. This is a recipe invented and given to me by a dear sister and friend. It's something of a chicken pie, with an kinship to hachis parmentier and cottage pie.
Saturday, August 22, 2015
The essential oils in the zest of citrus are invigorating and energizing, and are the main feature of this scrub.
Friday, August 21, 2015
I seem to prefer baked pasta dishes to stove top ones. My baked mac and cheese is pretty phenomenal, although my stove top shrimp broccoli fettuccine is also hard to beat. This pasta bake incorporates broccoli and mushroom and whole wheat torsade or fusilli pasta.
Wednesday, August 19, 2015
Tuesday, August 18, 2015
Grilled sandwiches seem to be a multi-cultural favorite knowing no borders nor continent.
From the Mexican, to the British, Italian, American, and beyond. Today's is the Arab version (one of many), using the famous Lebanese pita bread.
Monday, August 17, 2015
Sunday, August 16, 2015
Full disclosure: you can make this dessert by buying a pound cake loaf, a tub of vanilla ice cream, and a packet of raspberries where all you do is assemble. Or you could take it a step further like I did and amp up the flavor big time by going home made.
Saturday, August 15, 2015
Four different kinds of pulses, a gluten-free grain, a hearty green, nuts, dried fruit, fresh fruit, healthy oils, and a hefty punch of fresh citrus is this salad. A fairly long list of ingredients and some prep work is needed, but the pay off if a fantastic one.
Friday, August 14, 2015
Torsade in French just indicates something that's been twisted. Like the DNA double helix. Like a spiral. Like fusili pasta. So this pizza rolls the dough (my no-knead overnight bread) into a long rod, then proceeds to twist the rod to create the torsade effect (and minimizes retracting of the dough), before being rolled up into a loose snail shell shape, and topped.
Thursday, August 13, 2015
Until not too long ago, there was an unreasonable obsession with striving to make food look like it were factory produced in uniformity and shape. Now, not so much. Mass produced products often contain a calculated imperfection or two in a marketing attempt to convey a home-made and hand-made air.
Wednesday, August 12, 2015
Tuesday, August 11, 2015
Monday, August 10, 2015
This month's MENA Cooking Club feature is Occupied Palestine. The MENA Cooking Club explores the differences and similarities of the Middle East and North African countries through local cuisine. Previous entries include Algeria, Bahrain, Djibouti, Egypt, Iraq, Jordan, Lebanon, Malta, Morocco, and Oman.
Sunday, August 9, 2015
This salad looks so mild and timid, and maybe even a little boring, but my was it an explosion! Brown lentils, fried aubergine, and crispy fried (or toasted) pita bread are layered with tangy rich pomegranate molasses and topped with a yogurt dressing.
Saturday, August 8, 2015
Friday, August 7, 2015
Thursday, August 6, 2015
Detox juices are not just for January. I think they should be a constant feature in our lives.What's not to like about mixes of fruits and vegetables producing vibrant natural colors and undiluted nutritional and vitamin boosts customized from the comfort of your kitchen? It's easy and it's fast. All you have to do is invest in a good juicer, which will eventually pay for itself. As for the juice combos, feel free to create your own as I did mine.
Wednesday, August 5, 2015
Balsamic reduction is liquid gold in the kitchen. Tangy, sweet, and savory, it's a reduced balsamic vinegar.
Seasonal sweet ripe peaches replace the tomatoes in a play on the classic Italian caprese salad. Milky fresh buffalo mozzarella pairs wonderfully with the peaches and fragrant fresh basil leaves.
Tuesday, August 4, 2015
Cobbler is another dessert consisting of a baked fruit and some form of pastry. In this case, the pastry is flattened into circles and placed slightly overlapping over the fruit to resemble a cobblestone pathway. Sweet, intoxicating seasonal peaches were my fruit of choice.
Monday, August 3, 2015
I think I might have mentioned I lean towards pasta bakes rather than stove top pastas. This particular pasta bake is loaded with Summery red bell pepper or capsicums and has so much flavor. Angel hair pasta gives the dish a lighter feel and the variety of herbs lacing the pasta is phenomenal.
Sunday, August 2, 2015
Rangina, the Arabian Gulf seasonal dessert gets a make over as bite-sized balls this year around.
I say seasonal because although some people make rangina with dried dates which are available all year around, it is originally only made using fresh ripe dates which are only available in the mid- to late Summer.
Saturday, August 1, 2015
Peach season deserves a couple recipes before the internet explodes with autumnal apples pies and pumpkin recipes galore. This bright and delicious salad makes for a perfect 15 minute Summer lunch, providing you have your fresh basil pesto all whipped up and waiting in the fridge.