Hello Ladies !
I hope you are all well.
It was so nice having Beth and the Man at home this past week. We had a great time tasting local cuisine (Thomas and I only get to eat tapas when we have guests…) and local wine.
Thanks to my mom, we were able to enjoy several nights out without Baby baby. A bit selfish maybe, but boy did it feel good! 🙂
The rest of the time, my mom cooked a lot for us, which was a real pleasure for all! So it was Beth’s idea to post one of my mom’s recipes that is really simple to make, and so tasty. Miam!
It is called Mutabal, and I know the Greeks also have a version of this recipe. Here you will find the Lebanese version. It is great to have as a dip, with Pita, or as a side, with meat. We usually have Hommos and Mutabal with barbecue.
Well hello there everyone.
Not surprisingly, this is my favourite time of year for our wonderful Herblay market. Yesterday, I wandered around wondering what to make. There was so much choice, it was overwhelming. Therefore, running through my non-logical thinking process, I decided to make something that isn’t based on seasonal vegetables or fruit. I know, I know.
However, for this dish, you do need a variety of fresh herbs as well as super, scandalously fresh, best quality salmon. I love tartare of salmon and often order it in restaurants. However, after a few bites, it can be so rich that it’s hard to finish. My idea to lighten it up was to put the salmon on a bed of fresh herbs simply dressed with a little salt and lemon juice . For me, it did the trick.
I serve this as a first course, but a smaller serving in a little glass would make a pretty addition to your aperitif selection of goodies. I hope you enjoy it. Continue reading
Luxembourg City, Luxembourg
Like everyone, I have a few go-to recipes that are included regularly in my cooking rotation. These tend to be versatile, simple and composed of ingredients you can find just about anywhere. The chili recipe I want to share with you is the result of about 10 years of practice (and throwing together whatever happened to be in my cupboard…). View it as a base recipe you can build on to find your ‘perfect’ chili. I’ve made this recipe many different ways… beef, turkey, vegetarian, vegan… options, options, options!
The iteration pictured in the post is chili con carne I made on a rare day that I missed eating red meat. These days I generally make the chili meatless (often vegan) and it’s just as delicious.
Vancouver, Sept 2014
Well- we’ve had a stunning summer in Vancouver- but you can feel that autumn is creeping in. Nothing wrong with that- Sept is my favorite month of the year. That said- this is the last chance to enjoy those summer fruits. This year, I’ve been enjoying apricots in particular. I decided to buy a case of apricots so I can make compote to freeze. This is a super simple recipe- but it can be used in so many ways!