Monthly Archives: September 2014

Amani’s Mutabal

Barcelona, Spain

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! ūüôā

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!

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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.

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Herby Bedded Double Salmon Tartare

Herblay, France

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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

Chili con carne or meatless… whatever takes your fancy!

Luxembourg City, Luxembourg

Hello Ladies,

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!

Chili con carne or meatless - Culinary Correspondence Blog

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.

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Apricot Compote – or how to keep summer going a little longer

Vancouver, Sept 2014

Hello ladies!

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!

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