Steamed anything is enough to have me turning the other way, but stay with me for a second. These steamed aubergines are so flavorful, you will forget they were steamed at all! Whole aubergines are pierced throughout and left to steam in a magic shallow bath, resulting in the silkiest aubergines, and the most flavorsome broth.
Continue reading “1015. Iraqi Steamed Aubergines”
Cheesecake has always been a revered dessert ever since I remember being fist introduced to it at eleven years old. Before that, my favorite dessert was creme caramel; I just had to have it at every restaurant outing no matter the season, although no restaurant surpassed my mother’s. So the culinary creativity in variants of cheesecake appeals to me. Baked, water bath, or no-bake; sour cream, red velvet, japanese; parfaits or crowd-serving; I love them all. Continue reading “1014. Zebra Cheesecake”
I recently discovered the most delightful Brazilian blog with so many amazing dishes and beautiful pictures. While I did spend way more time than anticipated pinning left, right, and center, this cheesy bubbly oven baked sandwich casserole stuck in my mind. Layers of cheese, deli turkey breast, and tomato are sandwiched between bread and topped with an unctuous cheesy, mustard-cream sauce.
Continue reading “1013. Baked Turkey and Cheese Sandwiches”
Of late, I have come to appreciate the addition of fruit in savory dishes. Salads are exemplary for the addition of fresh fruit. Examples include strawberry and spinach, peach caprese, and this ananas rocket salad. Continue reading “1012. Ananas Rocket Salad”
I opted to call these fried pastry delights after the latino empanada versus the Arab samosa, because of the filling. Cooked lamb or beef mince is stirred into some coarsely mashed potato and stuffed in a dough pocket, before being fried. Continue reading “1011. Potato and Meat Empanadas”
Zaatar caesar salad was something I came across a picture of on social media. I haven’t been able to get it out of my mind, nor have I been able to find a recipe for it, so I decided to experiment. Conclusion: success! I avoided anchovies in the dressing since people tend to get squirmish at the thought, plus if the dressing were to stay overnight, the fishy smell and taste would be overwhelming.
Continue reading “1010. Zaatar Caesar Salad”
Penne arrabiata is not an Arab dish, but a famous Roman one referring to the spiciness of the pasta. The most prominent flavors are the tomato, garlic, and chili, but it is the generosity of the Italian herbs that really makes it stand out: oregano, thyme, and basil. Continue reading “1009. Penne Arrabiata”
Muhammara literally translates to “the reddened one.” It is an amazing mezze that is fragrant, pungent, and bold. Despite it commonly accompanying other mezzes like hummus, tabboula, and kubba on both Arab and Turkish tables alike, it is somewhat less popular than the rest, despite rivaling each one of them in its flavor. Continue reading “1008. Muhammara”
The ingredient list is actually short were it not for the spices. Sugars, butter, flour and an egg with a healthy dose of pure pumpkin puree are mixed with the perfect Autumnal spices and flavorings. After a brief refrigeration stint, the cookies are baked into a soft chewy bites. Continue reading “1007. Pumpkin Chocolate Chip Cookies”
This filo meat pie is very similar to my lamb baklava of years ago, but differs in terms of spicing. A cooked beef mince is sandwiched between layers of buttery flakey filo pastry, and baked in a milk and egg mixture to yield a pie that is both crispy and moist.
Continue reading “1006. Filo Meat Pie”