Month: October 2010 – Profiteroles

Profiteroles, those elegant small bite-sized golden buns of choux pastry that nestle sweet savory scoops of crème pâtissière or vanilla ice cream, topped with a warm chocolate glaze, are definitely my all time favorite dessert. As you may know, profiteroles are made from “pâte à choux” a dough created from few simple pantry staples. Choux – Zucchini and laughing cow cheese soup

We woke up to frost Saturday, which can only means one thing: Winter is here!It was pouring rain, bleak gray clouds were rolling across the sky, and the sun reduced to a feeble orb through the thick, dark atmosphere. As I peered into the gloom, I was dreaming of soup, a thick, rich warm-me up – Squash and sweet potato gratin

The air is heavy with the smell of wintry weather making its way little by little… where has the summer gone? I don’t know if I am ready to welcome the cold weather, the shorter days, the gloomy clouds, and the crispy mornings!! Ahhh! I feel I’m getting a little bit nostalgic around this time. – Camembert tartles with pancetta and pine nuts

My obsession with French cheese started about 4 years ago, when I first moved to France, before that, I was never a fan of cheese, especially French cheese. Yes about 4 years ago, I would have never eaten a piece of camembert, brie, and especially Roquefort. I found that even the smell of those cheeses – Potato frittata

I love brunch. I love coffee. I love eggs… and I’ll eat them almost any way they can be prepared, scrambled, fried, poached, boiled, baked… I don’t care. The ever versatile egg is the basis for quiches, omelets, casseroles and of course frittata. Frittata can be breakfast, brunch, an appetizer, a starter or the main course – Baked Hasselback potatoes

  Take a break from baked potatoes! This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned fancy looking potatoes turn out crisp on the outside and tender on the inside. Yes, there’s nothing too fancy about these Hasselback potatoes, they are just part-sliced baked potatoes garnished – Eggplant Parmigiana

Eggplant parmigiana, also known as melanzane alla parmigiana or Parmigiana di melanzane, is a well-loved Italian classic originating in Naples. There are many versions of eggplant parmigiana and I definitely like them all. The breaded crispy slices of eggplant, the gooey mozzarella, the sharpness of Parmesan cheese all layered in a tomato basil sauce makes – Kibbe stuffed with cheese

The most common form of kibbe is the torpedo shaped balls with an outer layer of ground meat and bulgur and an inner filling of minced meat and pine nuts. This is probably how you may have encountered kibbe in a restaurant. However, kibbe can be tweaked with different stuffing. In Tripoli, on Lebanon’s coast, – Lahm b’ajeen – Lahmacun – Lahmajoon…

Those of you who have experienced the pure joy of lunching on lahm b’ajeen in Lebanon or the Middle East, know the utter delight that these paper-thin pizza-like bring to any table. Lahm b’ajeen, lahmacun, lahmajoon…is a delectable Middle Eastern flatbread smeared with minced meat, tomatoes and spices. Lahm b’ajeen, as pronounced in Lebanon, is – Alsatian Apple Tart

Last weekend we drove a few hours from Paris to the Alsace, one of the loveliest and most picturesque regions in France. In fact, the Alsace is one of the country’s smallest regions of France but it boasts mouth-watering specialties. La petite France German influence can be found all over Alsace, not least in the

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