Roasted Asparagus and Scallions with a Perfectly Cooked Egg and a Creamy Lemon Dressing.
Raise your hand if you love French fries. Is that just about everyone? I don’t know about you, but I will finish off my cup of fries in the car before I even get home! Sometimes I even start dipping into my husbands stash… shh, don’t tell him! Fries boarder on what I would consider a […]
A number of years ago, PBS aired the first season of The Mind of a Chef – an Anthony Bourdain production, featuring David Chang. As the title suggests, the show gives the viewer wonderful insight into the way a chef thinks, what their inspirations are, and what they’ve been working on. The show is fantastic and any time I […]
Quick and easy sauteed kale and garlic, ready in just about 10 minutes!
A breathtaking display of vivid colors – I had never actually seen a watermelon radish until just last year, and wow, is it stunning! My husband and I were having brunch at our favorite spot and I noticed a new item on the menu – a watermelon radish salad with burrata. Nearly every weekend I ordered this extraordinary dish, until the season for this root vegetable sadly came to a close.
A year has passed and finally the season for these gorgeous radishes has returned. Shopping at the farmers market I was pursuing the aisles for ingredients, when I saw a big sign for watermelon radishes! I could barely contain my excitement!
Everyone’s heard of grilled cheese, right? Cheese, sandwiched between two slices of bread and pan toasted with a little butter until the bread is golden-brown and the cheese is melted – grilled cheese. But have you had cheese that is grilled? That’s right, cheese straight on the grill or in a hot pan that doesn’t turn into a gooey mess. I’m talking about Halloumi. A Cypriot semi-hard cheese that is brined and made of a mixture of goat’s and sheep’s milk – it’s high melting point make it ideal for grilling or frying. If you’ve never tasted it before, it’s as though mozzarella and feta had an incredible baby. A bit elastic like mozzarella with the salty taste of feta. Of course, throwing it on the grill adds an entirely new and wonderful dimension of flavor – one that complements perfectly.
Labneh – a yogurt cheese that is popular in Middle-Eastern and Greek cuisine, is composed of little more than yogurt, olive oil, and a few fresh herbs and spices of your choosing. The consistency is similar to cream cheese, and it’s easily spread over a piece of bread or toast, even cucumbers!
We’ve all seen green beans served 6 different ways to Sundays… and then some. Personally, I like them to be served simply so I can really enjoy the delicate flavor of the fresh green beans. A little olive oil, fresh lemon juice, crushed red pepper, a pinch of salt and black pepper – and that’s all she wrote.
Growing up we ate quite an amount of leg of lamb with mint jelly. I remember loving the lamb, but also thinking the radioactive green color to the mint jelly was disgusting – sorry mom. Perhaps I haven’t had “good” mint jelly. I’m not even sure what “real” mint jelly is made of. Certainly the kind we were served as kids was not from anything found in nature. In any event, when I prepare lamb these days, I almost always draw my inspirations from Mediterranean/Middle Eastern cooking with one of my favorite culinary regions being Turkey and Lebanon. I love the aromatic spices used to create bold flavors in their food, which is often complemented by tasty side dishes or toppings – my favorite is a Lebanese version of the yogurt-based Tzatziki.