tag:blogger.com,1999:blog-59935813831968161702024-03-05T23:59:15.175-08:00Ten PotatoesFood notes from an East-Mediterranean kitchen Anonymoushttp://www.blogger.com/profile/10634400946255432067noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-5993581383196816170.post-81817045528178206512016-01-19T23:33:00.000-08:002016-01-25T12:48:10.327-08:00More Pics of Food and Travels!<div dir="ltr" style="text-align: left;" trbidi="on">
A small collection of my food pics from the past 12 months. Most pics can be enlarged by clicking on them. Enjoy!<br />
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<tr><td style="text-align: center;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3KL1NqJdzeXLg7ByxnGTzmtfpsIvafo0LV2UWOo71nKrA8e_IFNrdUyjhHly_3YI5ypSL9BtGemRAOyqfsmA2NJGTq2vl9kr4KcgoMkNdqqlVr13CbcnfStHNrGTvbZtSvGLKiRbQB0/s400/IMG_7949.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Expo Milano: a remarkable education on what humans do <br />
with (and to) their food supplies - eye opening!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRd0b-9mCFA4q3jW66y009V1B9ndjdAU9zbq0SYDkJDg8bmeVsiBsYbkhwmQKM-I7UvhfNOqCkngQKLjaEk_d7w7n00aYfuwA6-Uc4I-xercALEanq-QY-mQ8G0Maz8DC3uVay2eK-Ps/s1600/IMG_7978.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRd0b-9mCFA4q3jW66y009V1B9ndjdAU9zbq0SYDkJDg8bmeVsiBsYbkhwmQKM-I7UvhfNOqCkngQKLjaEk_d7w7n00aYfuwA6-Uc4I-xercALEanq-QY-mQ8G0Maz8DC3uVay2eK-Ps/s400/IMG_7978.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After queueing for hours at the Expo, it was <br />
time for a Martini, exquisitely prepared by<br />
the famous Alessandro at the Bulgari Hotel. When in Milano!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This beauty is served daily in Mexico City, at my favorite temple <br />
of seafood, Restaurant Contramar</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdv56rLj6xzzuTK3vfL4Yq8wxewHKIm7NjDypzSP-q0UBUMXX4_2tNpkY733Kguh-x8v3m1BklXzXZGTfj8ugDfL5sfxKMrjnHQg7V_mjUxbO30vGWH54xOA3lizlcHJGH3n3sZ98-E8/s1600/IMG_7979+%25281%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdv56rLj6xzzuTK3vfL4Yq8wxewHKIm7NjDypzSP-q0UBUMXX4_2tNpkY733Kguh-x8v3m1BklXzXZGTfj8ugDfL5sfxKMrjnHQg7V_mjUxbO30vGWH54xOA3lizlcHJGH3n3sZ98-E8/s400/IMG_7979+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So much great food in Mexico's capital, such as at Fonda Fina, <br />
a modern tavern dishing out incredible fare</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgyFWN25EcdMZe2WQCTh47olbL954Qfy_ZCfWLuUrS_0laqDxlhyphenhyphenZ-D0w6oQNtSbexzbQC7elIXsM6GqN6Z5nJl9K5ebanme1TEj6UVsFAj0AbXUXFocKe2DG8RzLUySxrmJTPmEokjII/s1600/IMG_6936.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgyFWN25EcdMZe2WQCTh47olbL954Qfy_ZCfWLuUrS_0laqDxlhyphenhyphenZ-D0w6oQNtSbexzbQC7elIXsM6GqN6Z5nJl9K5ebanme1TEj6UVsFAj0AbXUXFocKe2DG8RzLUySxrmJTPmEokjII/s640/IMG_6936.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The landscape of northern Lebanon, where we stayed for a weekend in the Summer. What a view!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZqU0vDxF3ljMzDVl_J1IUwpLdZsIpzL8bBHKZuk2rWOIGZfihu1adGMeBEWXIbhv5owYYn1AGp9nUpXNmjy-GAiRKG15P_M8kqAmoK1YIJRu8xhX96xZ7NWDnsaC5mExJaHhw0o0pZM/s1600/IMG_6930.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZqU0vDxF3ljMzDVl_J1IUwpLdZsIpzL8bBHKZuk2rWOIGZfihu1adGMeBEWXIbhv5owYYn1AGp9nUpXNmjy-GAiRKG15P_M8kqAmoK1YIJRu8xhX96xZ7NWDnsaC5mExJaHhw0o0pZM/s640/IMG_6930.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beit Douma, the 17th Century house we shared with 6 other guests in the idyllic village of Douma in northern Lebanon</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Happily savoring a South American version of Steak Tartare at Fonda Fina, Mexico City <br />
around Latin America's 50 Best Restaurants Awards 2015</td></tr>
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<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qWTKOHdB6hh0mI39LGrg53CdEBO__As3Xdp548Z8lVlcVqLNzTe3ZvAhf5MggoE7oqgrTqnfNdj1laVyH0KtLbx2697kvBKBdKohkBiFmaBmxF85VF0DkwwRToFb7hYfwquuCNIVXAs/s320/IMG_6855.jpg" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My father's idea for combatting iron deficiency! <br />
Fresh Lebanese beef of the finest kind over breakfast in the garden</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwF1vHb4u9ae46TDiBNlvrFVFcXkr_-nrxBAPKqE4RSly-BtPKhLNE5h5QzpaEepFBwCcb8-71FjS5FaZWWsCCkJnWV7YDTEoTAfxys-mEEsn-FuFaY16va4j5hvMTSCR8VUfHrR_3Pe8/s1600/IMG_7142.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwF1vHb4u9ae46TDiBNlvrFVFcXkr_-nrxBAPKqE4RSly-BtPKhLNE5h5QzpaEepFBwCcb8-71FjS5FaZWWsCCkJnWV7YDTEoTAfxys-mEEsn-FuFaY16va4j5hvMTSCR8VUfHrR_3Pe8/s640/IMG_7142.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My hometown of Broumana, Lebanon roars with the quintessential sound of Summer: <br />
cycadas singing in the pine trees</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gorgeous, juicy apples the size of my hand grow in the cool <br />
climate at the foothills of Mount Sannine, Lebanon</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Freshly-picked Summer zucchinis. Simply fry them in oil, and top with your favorite herbs! <br />
I like dried mint or sumac.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDG_JezhldeLASX-6Jl9QlyAtSI59aOWhDlCWYSKeb0Ai4HTq7CEz3GUcbWzT8dkWs9odTEZ1Uqm3DgczDmOLQy9Jd3tyhTkhFnT_VKAYxEuIatukxkR4LyuFJMaAQVbl9Wo_5IfQHerc/s1600/IMG_7099.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDG_JezhldeLASX-6Jl9QlyAtSI59aOWhDlCWYSKeb0Ai4HTq7CEz3GUcbWzT8dkWs9odTEZ1Uqm3DgczDmOLQy9Jd3tyhTkhFnT_VKAYxEuIatukxkR4LyuFJMaAQVbl9Wo_5IfQHerc/s400/IMG_7099.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Learned a new trick: burning a piece of coal over <br />
coffee grounds wards off those pesky flies!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Happy New Year!</td></tr>
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Marounhttp://www.blogger.com/profile/04731815943739927896noreply@blogger.com0tag:blogger.com,1999:blog-5993581383196816170.post-32190431175871195992015-05-09T13:19:00.002-07:002015-05-09T13:19:12.795-07:00Food in Pictures<div class="separator" style="clear: both; text-align: center;">
This is a collection of my own personal photos, taken within the past few months. I hope it inspires you to cook more and just enjoy life with those you love. Comments welcome. Also, click on the Instagram icon and follow me for daily photos and posts from around the world!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxE0ANiKq79ZF5f9JBV_cFnyRLu3ePeGTPtRkCkIcn1UefF6DNWaeXUBdzgaZ0ksKDylR6xb-lKnvQW9-WqAHj6docOdLIPcwvjDDhndv9hVU6pyEC_ntggWi6QFRyB7AxQVSeyeTGsCg/s1600/IMG_2662.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxE0ANiKq79ZF5f9JBV_cFnyRLu3ePeGTPtRkCkIcn1UefF6DNWaeXUBdzgaZ0ksKDylR6xb-lKnvQW9-WqAHj6docOdLIPcwvjDDhndv9hVU6pyEC_ntggWi6QFRyB7AxQVSeyeTGsCg/s640/IMG_2662.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flavor your rice cooking water with fresh jasmine! - Restaurant NAHM, Bangkok</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwIfNyxUaHakxUWx_5Ry2jB6VGK1J2j7n4lbJriyvBkEyFfROIwIHQPwyzCUtDkzo9WlkRGXn_Ru0sCKP2DmxWGP02tTOkt9IgOjfJ5CkzCGrSxs8mOheG7aaFsARurYjjXwHdLw0NEU/s1600/IMG_3401.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwIfNyxUaHakxUWx_5Ry2jB6VGK1J2j7n4lbJriyvBkEyFfROIwIHQPwyzCUtDkzo9WlkRGXn_Ru0sCKP2DmxWGP02tTOkt9IgOjfJ5CkzCGrSxs8mOheG7aaFsARurYjjXwHdLw0NEU/s640/IMG_3401.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making kibbeh the old-fashioned way in Zahleh, Lebanon. Lamb, bulgur and spice.. and everything nice!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Team effort: pounding the kibbeh (aka Lebanese Tartare) in a giant and extremely heavy stone mortar.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My parents' terrace, place of some of my fondest food memories.</td></tr>
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<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3DqpL-6vwBZJYpV6AagRLpmdINuBnIyjsTaO5xyNRBEH5OgXJi0V0Va9Qa-j9pe_udFRWGh8BnJtWfVrgxvkStTRJJ1gsVA7yvpvMgg7Np1Ldl5oQyK9zE8G5UmZu2_jJw-AfWTHufQ/s1600/IMG_3697.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3DqpL-6vwBZJYpV6AagRLpmdINuBnIyjsTaO5xyNRBEH5OgXJi0V0Va9Qa-j9pe_udFRWGh8BnJtWfVrgxvkStTRJJ1gsVA7yvpvMgg7Np1Ldl5oQyK9zE8G5UmZu2_jJw-AfWTHufQ/s640/IMG_3697.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The garden of my childhood in Broumana, Lebanon.</td></tr>
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<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4J9uNgTIqv6ba2d3v3ZkhnJM4y5S3ZVuvqapWBvDDe3x6I55D2lAO5wCTcYpVZssK6Rg8QvKII7WfN9LhxnqNyGNR-H6xXkpWtAAQ7k-2H4lXIm3hPFhN_DTe0Lv0yLJSI80N1VkAtlQ/s1600/IMG_3547.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4J9uNgTIqv6ba2d3v3ZkhnJM4y5S3ZVuvqapWBvDDe3x6I55D2lAO5wCTcYpVZssK6Rg8QvKII7WfN9LhxnqNyGNR-H6xXkpWtAAQ7k-2H4lXIm3hPFhN_DTe0Lv0yLJSI80N1VkAtlQ/s640/IMG_3547.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An idea for Tomato Season: heirloom tomatoes, garlic paste: garlic, salt, parsley & olive oil prepared in a mortar & pestle. Heaven on a plate!</td></tr>
</tbody></table>
<br />
<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rxWixPBsRhfCoYQYLi6W26BZM4dniG8_bw2CKDNACx3QBQM32yebkr0aLwir3ge_PX0eKDYMWyXKCufYhlOSdu8V9M1-dstxAQAYbKMVz-5KtusqhLu6-8B7hpw_q1sZDmX7I0xmcj0/s1600/IMG_3262_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rxWixPBsRhfCoYQYLi6W26BZM4dniG8_bw2CKDNACx3QBQM32yebkr0aLwir3ge_PX0eKDYMWyXKCufYhlOSdu8V9M1-dstxAQAYbKMVz-5KtusqhLu6-8B7hpw_q1sZDmX7I0xmcj0/s640/IMG_3262_2.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At my table a few weeks ago: Zaatar thyme pies, Armenian Bulgur Salad, Lebanese Chicken Skewers, from-scratch Hummus and pickled wild cucumbers and aubergines, stuffed with walnuts and peppers. Pickles are always a good accompaniment to a Mid-Eastern meal.</td></tr>
</tbody></table>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNBmGAR1yMuQzVWIQsXOES7LFGdkEVqGr4kuOTXlU_YWX0ckyxTLkbGYGtxp8LqZSBfd8dzc5h2vhhEP9vV7tBOqLTMoil8vFUMODtu4FytK0kmzf6WlGoBmJxN4SXIkJ-QaNpnxx_i0/s1600/IMG_3543_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNBmGAR1yMuQzVWIQsXOES7LFGdkEVqGr4kuOTXlU_YWX0ckyxTLkbGYGtxp8LqZSBfd8dzc5h2vhhEP9vV7tBOqLTMoil8vFUMODtu4FytK0kmzf6WlGoBmJxN4SXIkJ-QaNpnxx_i0/s640/IMG_3543_2.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An idea for more healthy appetizers? Fresh organic fava beans and peas in a pod, with freshly-cut carrots, sprinkled with lemon juice. Deliciously simple.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7af4iMVshFfVQT-GdDpzH_LbmX7E68I2q6eYI8_xXRdC_e8sqJMpfcHQh0S4g05Drh-DSKl0v1YTUcNyohPXDEezT_QlJZBqPtlcukH-SjMCXdn_HgjumFOYYEmq79dIdvyD3tPNsH6c/s1600/IMG_3563.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7af4iMVshFfVQT-GdDpzH_LbmX7E68I2q6eYI8_xXRdC_e8sqJMpfcHQh0S4g05Drh-DSKl0v1YTUcNyohPXDEezT_QlJZBqPtlcukH-SjMCXdn_HgjumFOYYEmq79dIdvyD3tPNsH6c/s640/IMG_3563.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product: Lebanese Tartare (Kibbeh Nayyeh). Scoop it up with pita, a tiny bit of garlic paste and a piece of fresh white onion. The perfect bite!</td></tr>
</tbody></table>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYL7aSz0MCVP4KVmZdOEYZerWPGf0ols8egsMuQN1330zGtXmZRGIznaR6oJqmu6vWiMibuv9U-aAZkPXMHkcVlWIT0G6X2CWwm3HWkU274ehjJzne65ObSAGarPTl7Hd6EItlf_UrGGM/s1600/IMG_3693.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYL7aSz0MCVP4KVmZdOEYZerWPGf0ols8egsMuQN1330zGtXmZRGIznaR6oJqmu6vWiMibuv9U-aAZkPXMHkcVlWIT0G6X2CWwm3HWkU274ehjJzne65ObSAGarPTl7Hd6EItlf_UrGGM/s640/IMG_3693.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mom's Table, any given Sunday. All veg courtesy of Dad's garden. Broumana, Lebanon.</td></tr>
</tbody></table>
<br /></div>
Marounhttp://www.blogger.com/profile/04731815943739927896noreply@blogger.com0tag:blogger.com,1999:blog-5993581383196816170.post-87247558199689456012014-11-20T16:16:00.001-08:002014-11-20T16:47:38.550-08:00A Flawless Recipe for AutumnThere is no better season for cooks to play in their kitchens than Autumn. When the weather starts cooling down and tarp covers are falling on barbecue grills like the last curtain call for an actress past her prime, it's time to head back inside!<br />
<br />
Just as the leaves begin to turn on the neighborhood trees, the colors of farmers markets follow suit. Summer's vibrantly green herbs and the bright red hues of tomatoes give way to the deeper, richer jewel tones of carrots, beets and eggplant. Vine-growing fruits like butternut squash (yes, it's actually a fruit!) also make an appearance this time of year, having been planted in the previous months.<br />
<br />
With that in mind, I've created a vegetarian recipe that combines roasted carrots and butternut squash, with the Eastern Mediterranean touches of Tahini and Zaatar. The complex flavors from the roasting process pair beautifully with the citrus, nutty flavor of the tahini dressing. Serve it as a starter, alongside your favorite protein or enjoy it as a vegetarian main course.<br />
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Easy to prepare and laden with healthful minerals, anti-oxidants and vitamins, this is now my must-have dish for Autumn! <br />
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<b>Roasted Carrots & Butternut Squash with Tahini & Zaatar</b><br />
<i>6 servings</i><br />
<br />
1 lb. rainbow (or regular) carrots, peeled and cut into 3-inch chunks <br />
1 large butternut squash<br />
1/2 lb. brussels sprouts, halved (optional) <br />
2 medium red onions, peeled and sliced <br />
2 Tbs. olive oil + 1 Tsp.<br />
2 Tsp. salt<br />
1 Tsp. pepper<br />
1/2 cup pine nuts<br />
3/4 cup flat-leaf parsley, chopped <br />
2.5 Tbsp. lemon juice<br />
2 Tbsp. cold water <br />
1 large clove of garlic, crushed<br />
1/3 cup of good tahini <br />
2 Tbs. zaatar mix<br />
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<tr><td class="tr-caption" style="text-align: center;">Best enjoyed at room temperature, this dish keeps well refrigerated for up to 5 days.</td></tr>
</tbody></table>
<br />
Preheat your oven to 425F (220C). Clean the outside of the squash with a washcloth under cold running water. Dry with a towel then cut in half lengthwise. Discard the stringy fibers and seeds and cut into 1.5-inch thick wedges. Place in a large mixing bowl and add the carrots, onions and if you like them, the brussels sprouts, too! Toss together with olive oil, salt and pepper and roast, squash skin side down for about 45 minutes or until completely soft. Keep an eye on the onions as they may take less time to cook. When done, remove roasting pan from the oven and set aside to cool.<br />
<br />
Meanwhile, heat the rest of the olive oil in a small pan and cook the pine nuts on medium-low heat until golden brown, stirring frequently. Transfer to a small bowl with the oil and set aside to cool. To make the tahini dressing, place the tahini, lemon juice and water in a small bowl and add a pinch of salt. Mix well.<br />
<br />
Arrange the roasted vegetables on a serving platter, drizzle the tahini dressing on top, followed by the olive oil pine nuts and the zaatar, and garnish with the chopped parsley.<br />
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<i><b>Note: Change things up a little. This makes a perfect side dish for your Thanksgiving meal!</b></i><br />
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<tr><td class="tr-caption" style="text-align: center;">I was featured in GQ UK's December issue!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<i><b> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71AfeGi8Fq5h2et1DcJvSaR5TOocTne3a-d2u1GMc9V5RSKrnNuunSyKAHgdztCBhUIUaW1O-GqTjXs7Xmmy-SXXMIpuplwZyhVd8zAx1PdbPCtqyDPXyI2Z4inEQUCKaUtWP1RvbojQ/s1600/NYT.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71AfeGi8Fq5h2et1DcJvSaR5TOocTne3a-d2u1GMc9V5RSKrnNuunSyKAHgdztCBhUIUaW1O-GqTjXs7Xmmy-SXXMIpuplwZyhVd8zAx1PdbPCtqyDPXyI2Z4inEQUCKaUtWP1RvbojQ/s1600/NYT.jpeg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I also appeared in the New York Times!<i><b><br /></b></i></td></tr>
</tbody></table>
</b></i>Marounhttp://www.blogger.com/profile/04731815943739927896noreply@blogger.com0tag:blogger.com,1999:blog-5993581383196816170.post-52889615053590843402014-07-16T09:55:00.001-07:002014-07-17T13:58:56.376-07:00I Say Batata. <!--[if gte mso 9]><xml>
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 5"/>
<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Closing"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Signature"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="true"
UnhideWhenUsed="true" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 2"/>
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<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"></span></b><span style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">I am certain there is a
word for “potato” in almost every language. After all, it is one of the
most prominent and best loved foods in the world.<span style="mso-spacerun: yes;"> </span>The potato sits at number 3 in terms of worldwide human
consumption, after wheat and rice, and the latest statistics show global crop
production at a staggering 300 million metric tons annually. </span>
</div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><i>Batata</i> is the old
Spanish term from which the word potato is said to have
originated. It is also the Arabic term for the word. In Beirut,
where I grew up, we ate lots of Batata.<span style="mso-spacerun: yes;">
</span>Fries were this fat kid’s favorite food! </span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Boiled, fried,
baked, roasted or even gnocchi’d, potatoes are a workhorse veg. “The Mariah
Carey of vegetables, reaching many depths and stratospheres”, as one witty food critic once wrote. </span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">There are over 4000
recorded potato varieties worldwide, most of which are grown in the Andes
region of South America. Traces of its cultivation have been found in
Peru dating back 10,000 years. It even grows in incredibly harsh climates
like that of Greenland, where they call it <i>naatsiiat</i> - which literally translates to
‘something for which one waits a long time to grow’.</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">I love ordering "Pommes Landaises" whenever I spot it on restaurant menus. My
favorite French bistro in San Francisco, <a href="http://www.ardoisesf.com/">L’Ardoise</a> is famous for them. Slices of Yukon Gold fried in duck fat. No need for a recipe here!
Just add salt.</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">My dear friend and
home-cook extraordinaire, Tamara sent me one of her fabulous recipes for a
Lebanese baked potato pie, called <i style="mso-bidi-font-style: normal;">Kebbet Batata</i>
in Arabic.<span style="mso-spacerun: yes;"> </span>The word “Kebbet” sounds similar to Cabot, as in Jessica Fletcher’s Cabot Cove, from the popular 80’s TV
series <i style="mso-bidi-font-style: normal;">Murder, She Wrote</i>.<span style="mso-spacerun: yes;"> </span>Here’s how you make it:</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2EVDvX__qNHQbsVP04nEIaKVqQgW-qdSIfKDhsmHhN2FfU3LPGoSsnlzVs-tRNwD3ijTGUp9DjG1TQ4tQtAtsqyt9Dkx0GqwJBp3m-oh_v-Hf7d2lYyWAAT_g4H-qeKXPKSnFBtNGFQ/s1600/kebbet1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2EVDvX__qNHQbsVP04nEIaKVqQgW-qdSIfKDhsmHhN2FfU3LPGoSsnlzVs-tRNwD3ijTGUp9DjG1TQ4tQtAtsqyt9Dkx0GqwJBp3m-oh_v-Hf7d2lYyWAAT_g4H-qeKXPKSnFBtNGFQ/s1600/kebbet1.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">delicious onion and walnut filling between the two layers of potato</td></tr>
</tbody></table>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Lebanese Potato Pie (Kebbet Batata)</span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><i style="mso-bidi-font-style: normal;"><span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">6 servings</span></i></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">3 tablespoons vegetable oil</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 large yellow onions, sliced into
wings</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">3 large Desiree potatoes (new potatoes are also great), peeled and cubed</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 cup fine bulgur wheat (#1), soaked
in water for 1 hour</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 cup all-purpose flour</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 cup chopped fresh cilantro</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1.5 tablespoons sumac</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 cup regular bread crumbs or panko </span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 cups chopped toasted walnuts</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Salt & pepper to taste</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Filling:</span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Preheat your oven to 400 F (200 C).<span style="mso-spacerun: yes;"> </span>Heat the vegetable oil in a good-size skillet
and fry the onion wings with a sprinkle of salt until pale.<span style="mso-spacerun: yes;"> </span>Add a good pinch of pepper, sumac & walnuts
and mix to combine.<span style="mso-spacerun: yes;"> </span>Remove from heat and set
aside.</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Potato Dough:</span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">In a large pot, cover the potatoes
with water, add a generous pinch of salt and bring to a boil.<span style="mso-spacerun: yes;"> </span>Cook the potatoes until fork-tender.<span style="mso-spacerun: yes;"> </span>Drain and set aside to cool slightly.<span style="mso-spacerun: yes;"> </span>Once cooled, mash the boiled potatoes well.<span style="mso-spacerun: yes;"> </span>Squeeze the excess water out of the pre-soaked
bulgur then fold it into the potatoes.<span style="mso-spacerun: yes;">
</span>Add the cilantro and knead a few times until a dough-like texture is
obtained.<span style="mso-spacerun: yes;"> </span>Taste for salt and add more if
needed.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Assembly:</span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Brush your favorite baking dish (I
like to use the classic oblong Pyrex dish for this recipe) with a little vegetable oil to coat the base.<span style="mso-spacerun: yes;"> </span>Spread a thin layer of the potato mix (about
1 inch) evenly around the base, then top with the onion filling.<span style="mso-spacerun: yes;"> </span>Repeat with another layer of potato mix on
top of the filling to cover, also about 1 inch thick.<span style="mso-spacerun: yes;"> </span>Sprinkle the bread crumbs on top and bake until
the bread crumbs become golden brown, 20-30 minutes.<span style="mso-spacerun: yes;"> </span>Serve warm or at room temperature with your
favorite salad!<span style="mso-spacerun: yes;"> </span> </span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Note:</span></b><span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"> Dip your hands in a little vegetable oil as
you build the pie layers.<span style="mso-spacerun: yes;"> </span>This will
prevent the dough from sticking to your hands and makes the assembly a breeze.<span style="mso-spacerun: yes;"> </span>My classic Lebanese salad dressing which you can find in an
older Ten Potatoes blog post is perfect for making a salad that can stand up to the bold flavors of the potato pie.</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqs48hoqG67BgBzr95yJ6YZoTHerQ-h2WrWI5_NBcYq3Z2p0eVAJb3bYuvFTPu8iqLW3i92aBo7GV_a78DGDpcskPQXHgaXyBVw7XC2tDqgbEeNOz_NWROUFRgo83H0S_-xDt40KDHok/s1600/kebbet2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqs48hoqG67BgBzr95yJ6YZoTHerQ-h2WrWI5_NBcYq3Z2p0eVAJb3bYuvFTPu8iqLW3i92aBo7GV_a78DGDpcskPQXHgaXyBVw7XC2tDqgbEeNOz_NWROUFRgo83H0S_-xDt40KDHok/s1600/kebbet2.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="st"><i>Bon A</i></span><span class="st"><i>ppétit</i></span>, and thank you Tamara!</td></tr>
</tbody></table>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
Marounhttp://www.blogger.com/profile/04731815943739927896noreply@blogger.com5tag:blogger.com,1999:blog-5993581383196816170.post-38572781099736906512014-05-18T13:48:00.002-07:002014-05-25T10:10:30.209-07:00Moments of Culinary Contemplation Without getting too sappy, there are moments in the life of a food enthusiast that are quite emotional, they are worth pondering over and writing about. One such moment took place a few weeks ago in London, where I found myself sharing a lunch table with two of the world's most recognized and respected culinary figures. <br />
<br />
In fact, the vast majority of the world's top Chefs were present at Nuno Mendez's Chiltern Tavern in Marylebone that day. The luncheon was a celebration of the <a href="http://www.theworlds50best.com/">World's 50 Best Restaurants Awards</a> for 2014. Fortunately, my day job affords me the opportunity to participate in such eponymous events. The feeling was that of sheer awe.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4C_uupqtUqEdA1J6JusWKkzo9qpm5FYlu_d6mnXwPg-O5pzhnu6gIoeVeE_CVE2IwwPIE2m6TFYa4AMkMoT5lm9G8xQfnaR4E7UFqPL8aHVmbRjXIRHHn29DtLFHK8-Jr_z-FN406bTI/s1600/IMG_2977.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4C_uupqtUqEdA1J6JusWKkzo9qpm5FYlu_d6mnXwPg-O5pzhnu6gIoeVeE_CVE2IwwPIE2m6TFYa4AMkMoT5lm9G8xQfnaR4E7UFqPL8aHVmbRjXIRHHn29DtLFHK8-Jr_z-FN406bTI/s1600/IMG_2977.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right to Left: Tanongsak Yordwai & David Thompson of Nahm, Mason Florence, the Academy Chair of Southeast Asia, me, Fergus Henderson & Trevor Gulliver of St. John</td></tr>
</tbody></table>
I was honored and delighted to be having a meal with David Thompson, Asia's No. 1 Chef 2014 (Restaurant <a href="http://www.davidthompsonthaifood.com/">Nahm</a>, Bangkok) and the winner of the World's Lifetime Achievement Award, Chef Fergus Henderson (<a href="https://www.stjohngroup.uk.com/">St. John</a>, London). Two legendary men in their own right. Nothing could be wrong with the world.<br />
<br />
Thompson, an Australian, almost single-handedly reworked how we cook and eat Thai food. In his quest for perfecting his Thai palate and cooking skills, he uncovered and studied recipes put together by Thai families at funerals. Books for the dead that contained the deceased's favorite recipes. By doing so, Thompson brought back hundreds of years of tradition and experimentation to a cuisine that's already steeped in history. A truly fabled Chef d'Oeuvre. (Pun very much intended).<br />
<br />
As for Henderson, he pioneered the nose-to-tail concept of cooking with offal, a trend that continues to gain popularity worldwide. With no formal training, he never worked under any other Chef before opening St. John, a shining beacon to British cuisine.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Npenjez_Wx4YJZMVi3ii_RKtKjYBsPegWECM2LiyKjktjkdntioQ1gwHS8_PTNR9dCeYv_frZVv3fOCLecbPrJsc3VP8H_P3oxUPK0T2B37ik0UDIE0NFBxhTSyWw9gC4AJM47BuD_E/s1600/IMG_2983.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Npenjez_Wx4YJZMVi3ii_RKtKjYBsPegWECM2LiyKjktjkdntioQ1gwHS8_PTNR9dCeYv_frZVv3fOCLecbPrJsc3VP8H_P3oxUPK0T2B37ik0UDIE0NFBxhTSyWw9gC4AJM47BuD_E/s1600/IMG_2983.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The inimitable Trevor Gulliver, Fergus Henderson's business partner at Restaurant St. John</td></tr>
</tbody></table>
<br />
Here's another photo to mark this fabulous occasion, as well as the <a href="http://www.youtube.com/watch?v=h-5M_L541W0">video</a> of the awards themselves. You may notice I had a broken arm on stage (yes, again!), Don't believe a word Mark the presenter said about how I got injured. Send me an message if you want to know the REAL story!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnh3aBDNbHzSYIzpxu_eFMHBqVwZw5OY0OrI0Ote_pEI11nSWovCJZEzjM4Vvho44rJPuA4ayS9MEwmIDMavIOPv5pQq80NVriF7ZeKDXci5U-8wepnU9-x_Gr7kzm4EeP4OmyJgsCGc/s1600/IMG_2985.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnh3aBDNbHzSYIzpxu_eFMHBqVwZw5OY0OrI0Ote_pEI11nSWovCJZEzjM4Vvho44rJPuA4ayS9MEwmIDMavIOPv5pQq80NVriF7ZeKDXci5U-8wepnU9-x_Gr7kzm4EeP4OmyJgsCGc/s1600/IMG_2985.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With Switzerland's Top Chef and 50 Best winner, Andreas Caminada of Schloss Schauenstein</td></tr>
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<br />Marounhttp://www.blogger.com/profile/04731815943739927896noreply@blogger.com0tag:blogger.com,1999:blog-5993581383196816170.post-61952077183436335182014-01-25T15:23:00.000-08:002014-01-26T14:25:19.979-08:00Food Rules 2014.<div>
This year, it’s all about un-boring your kitchen pantry and keeping your dining experiences interesting. Below are my new food rules for 2014, followed by random food (and other) pics from the past year. Enjoy!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBhGsAf9JJzTTuXYD6uLxb6qEmtBSopxi3SrwzDoaDD3uOg-CiHLoj3IB_R3S61tymqg91gFOykBxnE4xtdDvb045IjCRbuNe6fpboVbmQZI0gl-3-fWBpZhxYiLVRxYtMK3uASthNtY/s1600/IMG_1075.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBhGsAf9JJzTTuXYD6uLxb6qEmtBSopxi3SrwzDoaDD3uOg-CiHLoj3IB_R3S61tymqg91gFOykBxnE4xtdDvb045IjCRbuNe6fpboVbmQZI0gl-3-fWBpZhxYiLVRxYtMK3uASthNtY/s1600/IMG_1075.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my favorite dishes of 2013: Braised Beef Cheeks at Viajante Restaurant, London</td></tr>
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<b>My Food Rules 2014</b></div>
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• Ethnic enclaves are your new food source. Head to a Chinatown or a Little Russia near you and teach your grocery list a new language. Cook a Borscht this winter. Or challenge yourself with a simple, Chinese-inspired duck recipe. </div>
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• Discover novel ingredients at ethnic food stores. Talk to the staff for inspiration, and spice up old favorite recipes. </div>
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• Tinker with your repertoire of classic dishes: add sumac to your fried eggs (see my previous post). Transform bland rice by cooking it with cardamom and other spices.</div>
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• Expand your palate’s comfort zone: find an ethnic eatery in your town and discover amazing, well-balanced flavors in cuisines like Eritrean, Burmese, Indonesian, West African. </div>
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• Dive into country-regional cuisines: Southern India, Baja California Mexican, Ligurian. Experiment with a few recipes then host a themed dinner around these regions.</div>
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• Mix and match: make it interesting and international: At a recent dinner party, I served French Smoked Salmon Rillettes for starters, followed by American Chicken Pot Pie, Italian Arugula Salad with Bartlett pears, dressed with a beautifully simple cider vinaigrette, and I finished off the meal with Almond Macarons with hazelnut spread and homemade jams.</div>
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• Spread the love: Create a potluck dinner around a theme with a few of your favorite home-cook friends.</div>
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• Get to know your favorite wine vendor. Try buying different wines. A silky-smooth, white Tokai from Slovenia, or an almost effervescent Lebanese Chateau Ksara Rosé? Both are inexpensive but fabulously satisfying wines, available for purchase online. </div>
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• Rock out to an international music playlist for your dinner party.</div>
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• Decorate with flowers and candles everywhere, but don’t overdo it with scents. The aromas should be coming from the food you’re serving. Flowers and candles are there for a complementary visual effect.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EXv8mv4Qw0IT7w-s8GutTQQm_HIVNZL26kYVDYPtzT1QCV_CBcCfbpnl-b8Et6PgQ-XX-ECrCHtNio0AYoowLPTX4Fn4rezIfiTbOeiehJtydocKJwAno46CfplBRG9PaKezKH_lMxY/s1600/IMG_0781.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EXv8mv4Qw0IT7w-s8GutTQQm_HIVNZL26kYVDYPtzT1QCV_CBcCfbpnl-b8Et6PgQ-XX-ECrCHtNio0AYoowLPTX4Fn4rezIfiTbOeiehJtydocKJwAno46CfplBRG9PaKezKH_lMxY/s1600/IMG_0781.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A fabulous time with a colleague at Galerie Joy at the Fouquet's Barriere, Paris</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidb0mR1T66B2HVG6fGwHfmoMMgXkcz0x_vYazVA-4g7BtlawknIWykOCmvf4bHgBJ_NJdg5pf6FDYrvMjPTAUUBMxvX_nyB0Vq1DlfULIHm_ddXY2raiGgyiwp53y1MZHuqnsBip7jrCI/s1600/IMG_1012.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidb0mR1T66B2HVG6fGwHfmoMMgXkcz0x_vYazVA-4g7BtlawknIWykOCmvf4bHgBJ_NJdg5pf6FDYrvMjPTAUUBMxvX_nyB0Vq1DlfULIHm_ddXY2raiGgyiwp53y1MZHuqnsBip7jrCI/s1600/IMG_1012.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Europe's youngest 3-Michelin star Chef, Andreas Caminada, of the magical Schloss Schauenstein, Switzerland</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCeTh8Ft7dbtjmQvrBi84DkJKcFrtdrQY6RG-sqoBoeOD8dZetdWRqgzyrAmPzpfktB5qMOb3GPJbnH31oKNO5vcTgAWb8bHb-fW9k66y2I5ua12MkJwAwi8P-t-4B7Ck_LSCtFdKNWdo/s1600/IMG_1015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCeTh8Ft7dbtjmQvrBi84DkJKcFrtdrQY6RG-sqoBoeOD8dZetdWRqgzyrAmPzpfktB5qMOb3GPJbnH31oKNO5vcTgAWb8bHb-fW9k66y2I5ua12MkJwAwi8P-t-4B7Ck_LSCtFdKNWdo/s1600/IMG_1015.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Narisawa, Asia's No.1 Chef for 2013<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lH8KMjYoxBHsnuJLg-dilMDyRCiB5zO6Ti41jmvw8FJLzNpeCyMgzmYWXVvznDkFmmGRnYlRNvUFb8dxzL90yIW2uZQzHKYYTtHK0M3Q85BORT6S4aFZR9p3cpygRaO3Y_NF9wBg_Z8/s1600/IMG_0911.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lH8KMjYoxBHsnuJLg-dilMDyRCiB5zO6Ti41jmvw8FJLzNpeCyMgzmYWXVvznDkFmmGRnYlRNvUFb8dxzL90yIW2uZQzHKYYTtHK0M3Q85BORT6S4aFZR9p3cpygRaO3Y_NF9wBg_Z8/s1600/IMG_0911.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My dish of roasted Lebanese meatballs, always a hit!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt__ayXRvKQl-_PGjrs3AOwtVUIeEc2hbKdjRevczkCD10zfjN4mXwakIEDDPZmDxAMF7kUsKoqaEoIDZuEYrXLD9ZAH1slNOIArR6Uwkqr5v8wxjWR7lVR08689_nA3TLuE3Hb74Q3iQ/s1600/IMG_1253.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt__ayXRvKQl-_PGjrs3AOwtVUIeEc2hbKdjRevczkCD10zfjN4mXwakIEDDPZmDxAMF7kUsKoqaEoIDZuEYrXLD9ZAH1slNOIArR6Uwkqr5v8wxjWR7lVR08689_nA3TLuE3Hb74Q3iQ/s1600/IMG_1253.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lebanese Lentil Soup, perfect for Winter!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTd6mzErPIlVUmAzjQsfPfm4yqLV6jCFRom1I7tpzgnJPRCvUvyNBsMiUXUnZ9Ap8wQy5GnUR0SZiHUb0_ZIVhnkhrz349ehQcEWpBnz-Zk32c1nOB4zsGhK0vvMicoOq_ovc0HG3cQU/s1600/IMG_1022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTd6mzErPIlVUmAzjQsfPfm4yqLV6jCFRom1I7tpzgnJPRCvUvyNBsMiUXUnZ9Ap8wQy5GnUR0SZiHUb0_ZIVhnkhrz349ehQcEWpBnz-Zk32c1nOB4zsGhK0vvMicoOq_ovc0HG3cQU/s1600/IMG_1022.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Nadia Santini (Italy), World's Best Female Chef 2013</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzfwrpqOmI-U4z_5rCSkCZ99PosH8XRgC4Ql3M9nYS-Fr_eB_rZ8VYPYbQ6dp3C4srHFlRFmkPP8ORhJUb_g-w-3mMllZak071INhvff32L3sAmEblE6Mof_pbX8s4eXCL24csy_UgKI/s1600/IMG_1040.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzfwrpqOmI-U4z_5rCSkCZ99PosH8XRgC4Ql3M9nYS-Fr_eB_rZ8VYPYbQ6dp3C4srHFlRFmkPP8ORhJUb_g-w-3mMllZak071INhvff32L3sAmEblE6Mof_pbX8s4eXCL24csy_UgKI/s1600/IMG_1040.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Peter Gilmore, Restaurant Quay, Australia</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyrK0i5EI2PKI3hHONNzqAOoKVl2rxy4T694dRwuJAASIjOSMGmWw-TqXon3ntnT07KFKPURE4Qml_jpJ_0KW3GeNM6TqKnLS0y8f1HoxI0kJTjiy1ANuKBg1qBfABCRYsYefq6Td6Ug/s1600/IMG_1046.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyrK0i5EI2PKI3hHONNzqAOoKVl2rxy4T694dRwuJAASIjOSMGmWw-TqXon3ntnT07KFKPURE4Qml_jpJ_0KW3GeNM6TqKnLS0y8f1HoxI0kJTjiy1ANuKBg1qBfABCRYsYefq6Td6Ug/s1600/IMG_1046.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The incredible Eric Ripert, from Le Bernardin, New York</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4RjdHuhwOaNJPc29kKZRbRDYyYoNzX9teovglQClwmNlY8qs-Mv4UwtueSKY3tnSLH8_TBfx4gMHGrreqap06t_U6ffqbwy-cY4QzQvHva-JerRuwHQUVwsv5u-BILmMN5ZpINq_3JM/s1600/IMG_1443.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4RjdHuhwOaNJPc29kKZRbRDYyYoNzX9teovglQClwmNlY8qs-Mv4UwtueSKY3tnSLH8_TBfx4gMHGrreqap06t_U6ffqbwy-cY4QzQvHva-JerRuwHQUVwsv5u-BILmMN5ZpINq_3JM/s1600/IMG_1443.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my new recipes from 2013: Lentil Chicken</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7b4tVXoqhBMERwfkmEV08iWlJUYh_KYcG3Qr2phEhxDb-sabJYu3a5W9582Qgs__f5tE0i_yapq6GvHGEB2Osps-RB_t0g11lW_MwV0a7eeey4bU2wxjkFbNt55TvohE91l01dz75NTE/s1600/IMG_1030.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7b4tVXoqhBMERwfkmEV08iWlJUYh_KYcG3Qr2phEhxDb-sabJYu3a5W9582Qgs__f5tE0i_yapq6GvHGEB2Osps-RB_t0g11lW_MwV0a7eeey4bU2wxjkFbNt55TvohE91l01dz75NTE/s1600/IMG_1030.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Heston Blumenthal of the Fat Duck in Bray, UK</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWotFpHJxao8R2WOz-MC0KMMDc5C89WTgSNLyLG6FC-Ttguw1p3txLm8nkTp6yZqWFMPLGDOnrCJH9tLegODlIzD_otwTU-koBTt0oSK2JjsK4OSufimb4eSWOlqVLVfxRIThvtLml4k/s1600/IMG_1124.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWotFpHJxao8R2WOz-MC0KMMDc5C89WTgSNLyLG6FC-Ttguw1p3txLm8nkTp6yZqWFMPLGDOnrCJH9tLegODlIzD_otwTU-koBTt0oSK2JjsK4OSufimb4eSWOlqVLVfxRIThvtLml4k/s1600/IMG_1124.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shopping for olive oil at Borough Market, London</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Breakfast in Lebanon: hummus, savory minty yogurt, pickles, eggs in mutton lard and more!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-o57ENsjLsFRxmwvfBAi9T07mV7hHi7Iz6OU2lYpaNaRiHe18g99wLmxyOBllL3bDJA_vn_JhRNIMumjpTAB0NuJdlPqvyIEWqzM7mzMCvbPKVA0MuZMHtKdMdZPr0WH8QLd978AArrU/s1600/IMG_1842.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-o57ENsjLsFRxmwvfBAi9T07mV7hHi7Iz6OU2lYpaNaRiHe18g99wLmxyOBllL3bDJA_vn_JhRNIMumjpTAB0NuJdlPqvyIEWqzM7mzMCvbPKVA0MuZMHtKdMdZPr0WH8QLd978AArrU/s1600/IMG_1842.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfume with dinner at Malabar, Lima, Peru</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7XqwDRKDwGh8AXLQd_kDvQp6jGF_juD5gH7q8DTDFagMptb7GaI6fqIKkYcBzPj27c_dUKaTHlVBeXkS_fEvlnjIoEM3T3tIyvr3704qJekbFuTcLw2GcxuKN6hTeXAJL8lKXWy0MJg/s1600/IMG_1533.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7XqwDRKDwGh8AXLQd_kDvQp6jGF_juD5gH7q8DTDFagMptb7GaI6fqIKkYcBzPj27c_dUKaTHlVBeXkS_fEvlnjIoEM3T3tIyvr3704qJekbFuTcLw2GcxuKN6hTeXAJL8lKXWy0MJg/s1600/IMG_1533.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A (casual) dinner at Mom's in Beirut!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKE95UQU3uWP9aFVJLyx8sUOQiWpppo-_L-GzDLxd28R1tE5gmN5cTNMPrrdXxJf8259d9KQhLh0Q17iOqeG-Q2H3fXTSS72V6EfS-0sHVbx3sClkmChQpN5exlyW2UoIYP5p3ZLFmMUc/s1600/IMG_2323.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKE95UQU3uWP9aFVJLyx8sUOQiWpppo-_L-GzDLxd28R1tE5gmN5cTNMPrrdXxJf8259d9KQhLh0Q17iOqeG-Q2H3fXTSS72V6EfS-0sHVbx3sClkmChQpN5exlyW2UoIYP5p3ZLFmMUc/s1600/IMG_2323.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love Tuesdays! "Bone Lick BBQ" in Atlanta</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNbs2oigAHU_ezkhJ-wjf9rjFqWZpo4CjHFh7MhdrkIay1C406Dygb_1WZZBvCSzsD81049BVTQ7M12HONRbFAvvm0BGwExncEv5RN6Jn4aBT9efNOG1VStzHPIxYhVYieXUg7ELmldp0/s1600/IMG_2324.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNbs2oigAHU_ezkhJ-wjf9rjFqWZpo4CjHFh7MhdrkIay1C406Dygb_1WZZBvCSzsD81049BVTQ7M12HONRbFAvvm0BGwExncEv5RN6Jn4aBT9efNOG1VStzHPIxYhVYieXUg7ELmldp0/s1600/IMG_2324.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIlD3RIVlrO3-zp5wzKs1-IDpHeoBmbTQ1kA0UiE9I52tNhA7VBaPx_MtQ0hHE_KEjc4TkykJ97noxAxs4YJaGRvyYDIfUpMXNdb2NRHS6FcFcJBNyVBCKOtKnMnL6blgFR61AVPj3II/s1600/IMG_2325.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIlD3RIVlrO3-zp5wzKs1-IDpHeoBmbTQ1kA0UiE9I52tNhA7VBaPx_MtQ0hHE_KEjc4TkykJ97noxAxs4YJaGRvyYDIfUpMXNdb2NRHS6FcFcJBNyVBCKOtKnMnL6blgFR61AVPj3II/s1600/IMG_2325.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQyFLArtkPYGGVfTi0VOv3m76U6nx-lNv2JX1HWq5tUy6JcEwFHpVs6mk3P3P1Rp-NCuRK3pr4vnEK_rwy4Xta2zoYpOGR3N1CnRSIxt-2gTqG4Qm07ufy7jwstMy8gA9jOEuyvOjwRg/s1600/IMG_2434.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQyFLArtkPYGGVfTi0VOv3m76U6nx-lNv2JX1HWq5tUy6JcEwFHpVs6mk3P3P1Rp-NCuRK3pr4vnEK_rwy4Xta2zoYpOGR3N1CnRSIxt-2gTqG4Qm07ufy7jwstMy8gA9jOEuyvOjwRg/s1600/IMG_2434.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The great Chef Justin Wangler from Partake in Healdsburg with Tucker Taylor, Culinary Gardener at Kendall-Jackson</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnv_dFpF-TuD1hG8fe32uBBlqHA7H7bJxc5_wrvZ6NJ9v3B-N14KOL4kgxabDJ8T2UOFpT7foshJs6kianl7DxzIcoxU3M62j_jsNwI4CGjW7dBTDeCdosx2wJNIYIH-6X8uTbvGr9BI/s1600/IMG_2400.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnv_dFpF-TuD1hG8fe32uBBlqHA7H7bJxc5_wrvZ6NJ9v3B-N14KOL4kgxabDJ8T2UOFpT7foshJs6kianl7DxzIcoxU3M62j_jsNwI4CGjW7dBTDeCdosx2wJNIYIH-6X8uTbvGr9BI/s1600/IMG_2400.JPG" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pot Pie, undressed</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArSODkA9gTvl-vp3Cc_ydczakouWbRaxfQVRgSBgQK7Y6EIRFoyEGclO2ThInX50l6fHqfduqIRf6bUzTa1Rpp-mRkCd_2dHSS-5qK-vjm7rpFC9Ih9mS3H46kYYTB2h2NVZDiRMkCrs/s1600/IMG_2410.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArSODkA9gTvl-vp3Cc_ydczakouWbRaxfQVRgSBgQK7Y6EIRFoyEGclO2ThInX50l6fHqfduqIRf6bUzTa1Rpp-mRkCd_2dHSS-5qK-vjm7rpFC9Ih9mS3H46kYYTB2h2NVZDiRMkCrs/s1600/IMG_2410.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pot Pie, after hair & make-up</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt56xC856OqAlpfEANhaVeWV50UHDgYE6YuPNf3WMzQELcREBCf2TeWiFhVGTHqgGqLI-0jkpuo9pU0kw4Qf1fg-2Dbvqg0AJbVagQi2lbtLHT7pGM1atzYqPiXjR1yXTHXJUTuV9T5Gg/s1600/IMG_2437.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt56xC856OqAlpfEANhaVeWV50UHDgYE6YuPNf3WMzQELcREBCf2TeWiFhVGTHqgGqLI-0jkpuo9pU0kw4Qf1fg-2Dbvqg0AJbVagQi2lbtLHT7pGM1atzYqPiXjR1yXTHXJUTuV9T5Gg/s1600/IMG_2437.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking on a heated salt slab at the Winter Fancy Food Show 2014</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArSODkA9gTvl-vp3Cc_ydczakouWbRaxfQVRgSBgQK7Y6EIRFoyEGclO2ThInX50l6fHqfduqIRf6bUzTa1Rpp-mRkCd_2dHSS-5qK-vjm7rpFC9Ih9mS3H46kYYTB2h2NVZDiRMkCrs/s1600/IMG_2410.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgew68PsE7tl7kKvK7rvi9h0wGuQeAnwx_jYWEN0IG75oDZnAd9BoUQ2M0Cpo0C0BXo4rIM16ZHFO3sc48C4mSNQnpPw7jJhjK397OJzV-05HUuS4MSL0vY7n8iHvU50FspQffgD21s6DE/s1600/IMG_2443.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgew68PsE7tl7kKvK7rvi9h0wGuQeAnwx_jYWEN0IG75oDZnAd9BoUQ2M0Cpo0C0BXo4rIM16ZHFO3sc48C4mSNQnpPw7jJhjK397OJzV-05HUuS4MSL0vY7n8iHvU50FspQffgD21s6DE/s1600/IMG_2443.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With the inspirational Jim Stott, co-founder of Stonewall Kitchen at the Winter Fancy Food Show 2014</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDY-98DCb4Z2OWEh_ddq6WMhhhg3Wyipqfm8e_HIKoVVYU1cLjYm0lwVRZpjGjhiBNzmypLZvM3s1m7Xi3nxjg_UQrLix76vqmjXugSm8xDzIKbwmqBUnxjM0zumep0yfV4ClQblDgAyE/s1600/IMG_2447.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDY-98DCb4Z2OWEh_ddq6WMhhhg3Wyipqfm8e_HIKoVVYU1cLjYm0lwVRZpjGjhiBNzmypLZvM3s1m7Xi3nxjg_UQrLix76vqmjXugSm8xDzIKbwmqBUnxjM0zumep0yfV4ClQblDgAyE/s1600/IMG_2447.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With Rodolphe Le Meunier, Meilleur Ouvrier de France 2007 at the Winter Fancy Food Show 2014</td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">“A gourmet who thinks of calories is like a tart who looks at her watch.” </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>~ James Beard</i></span><br />
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The book was full of wonderful illustrations, such as the planting of a few wheat grains that the little red hen came across one day on the farm. Later in the story, she harvests the wheat and mills it into flour. All on her own, without the help of any of the other farm animals. Then there's that perfect kitchen in her "house", where she baked her delicious bread loaf and enjoyed it with her chicks, shutting out the other animals for being too lazy to help. <br />
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Come to think of it, that story was my first ever cookbook! <br />
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But back to eggs. They're a great source of protein and a very versatile pantry staple that combines beautifully with many other ingredients. We all have our favorite egg recipes - and mine are numerous - but I have two standouts that I make all the time.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9MP5adhEcvIS1YWpMlP-NvmNiW4pR_xzXUtv-SCPVCftkPrQsdRVMCpn9EgiDV6CQ_PUd7qVza56i_dOrJwtPFn53ayi68_yg7McZBCjqOgEDNfs5f2_F7NlbCJrW9ReFAX2BIYkkyE/s1600/IMG_2273.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9MP5adhEcvIS1YWpMlP-NvmNiW4pR_xzXUtv-SCPVCftkPrQsdRVMCpn9EgiDV6CQ_PUd7qVza56i_dOrJwtPFn53ayi68_yg7McZBCjqOgEDNfs5f2_F7NlbCJrW9ReFAX2BIYkkyE/s400/IMG_2273.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked frittata with corn, blue cheese, onion and parsley</td></tr>
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The first recipe I learned from my grandmother, a talented home cook who took a simple approach to cuisine, with astonishing results. She fried her eggs in olive oil and spiced them with sumac, a common flavoring agent in Mid-Eastern kitchens. The zesty citrus taste of sumac cuts through the richness of the eggs which become crispy from frying in the oil.</div>
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The second recipe is a baked frittata that I put together from whatever I had in my fridge that day, and it became an instant hit. Sweet corn pairs fabulously well with the strong blue cheese, mixed with parsley and onions for an herby and earthy balance. </div>
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<b>Sumac-Spiced Eggs</b></div>
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<i>serves 4</i></div>
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8 fresh, organic eggs</div>
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3 Tbs extra virgin olive oil</div>
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1.5 Tbs sumac (found in specialty/health food stores)</div>
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salt to taste</div>
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In your favorite skillet - I prefer cast iron - heat oil until hot and begins to ripple. Crack eggs in the skillet. Sprinkle with salt and sumac and fry until the desired doneness is achieved. I cover the eggs and cook to over-medium, where the whites are firm but the yolk is still runny.</div>
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<b>Baked Frittata with Corn and Blue Cheese</b></div>
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<i>serves 4 </i></div>
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4 fresh, organic eggs, beaten</div>
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1/2 bunch chopped Italian parsley (about a cup)</div>
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3/4 cup crumbled blue cheese<br />
15-ounce (425 gr) can of corn (or 2 cups frozen corn, thawed)</div>
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salt & fresh black pepper to taste</div>
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olive oil cooking spray</div>
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1 Tbs extra virgin olive oil</div>
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1 medium onion, chopped</div>
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Preheat oven to 375F (190C). Spray a 9-inch (23 cm) pie plate with cooking spray (or brush with a little olive oil). In a large bowl, whisk together the first five ingredients. Set aside. Sautee onion in oil until translucent and beginning to brown. Add to egg mixture and fold to combine. Pour mixture into pie plate and bake for 30 minutes. Remove frittata from oven and let rest for 5 minutes before serving.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqwZs_g-zI6CnnmqloaAR9JI2S-Msras-qusbs9IVmwHPmzmrsYoFQQuBOVuM7EEBDmdpgvIZBDuAtAULYQ8hupEdbBIPJMCL0ZXefhMvAkFrEihWHuXE7R-YDLt00JkfK027mPC-TtA/s1600/IMG_2274.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqwZs_g-zI6CnnmqloaAR9JI2S-Msras-qusbs9IVmwHPmzmrsYoFQQuBOVuM7EEBDmdpgvIZBDuAtAULYQ8hupEdbBIPJMCL0ZXefhMvAkFrEihWHuXE7R-YDLt00JkfK027mPC-TtA/s640/IMG_2274.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frittata cross-section</td></tr>
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Random Pic: "Turkey S & M"</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf66LvrQTn6Halt1Q4Iddoy5Foyrqo1MU4Rc-KyVitDeNlqfousU6D-bOaWoPDs_7eq8E14_-UklC0wuObG5phs5B0vnN_la2F1Kov-rIGRPA10j-e2ox0NlrXBDaACGq8kzIHSEnEr5k/s1600/IMG_2237.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf66LvrQTn6Halt1Q4Iddoy5Foyrqo1MU4Rc-KyVitDeNlqfousU6D-bOaWoPDs_7eq8E14_-UklC0wuObG5phs5B0vnN_la2F1Kov-rIGRPA10j-e2ox0NlrXBDaACGq8kzIHSEnEr5k/s640/IMG_2237.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Thanksgiving turkey wrapped in Saran while it dry-brined.</td></tr>
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Marounhttp://www.blogger.com/profile/04731815943739927896noreply@blogger.com0tag:blogger.com,1999:blog-5993581383196816170.post-72231782680968459492013-11-04T13:41:00.000-08:002016-01-27T10:44:39.295-08:00Cooking While Broken.<div dir="ltr" style="text-align: left;" trbidi="on">
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After Peru, I had a few days' pause at home in San Francisco before it was time to go back to Switzerland, one of my favorite places on the planet. Mind you, I had a broken finger on this trip, so that part wasn't much fun at all. But I was committed to giving a guest lecture to a brilliant group of hospitality management students there. Not going was absolutely out of the question.</div>
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<tr><td class="tr-caption" style="text-align: center;">I woke up to the first day of snow in Chateau d'Oex, near Gstaad</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The historic Castle of Chillon in Montreux</td></tr>
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<span style="background-color: white; color: #333333; font-family: "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; line-height: 17px; white-space: pre-wrap;">In spite of my handicap, I was determined to take advantage of every bit of free time I had when I wasn't working, in order to sight-see and do some cooking for my friends. In hindsight, the latter was probably not the smartest thing I've ever done.</span></div>
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My experience with one-handed cooking? I don't recommend it. </div>
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<tr><td class="tr-caption" style="text-align: center;">But the next day it was sunny again on the lake in Montreux</td></tr>
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However, I <i>highly</i> recommend that you try the fabulous meatballs recipe below, a favorite of mine which I somehow managed to test and tweak while I was there. Also check out the random selection of pics I took on the trip, including how to hot-tub with a broken finger. </div>
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Glam.or.ous!</div>
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<tr><td class="tr-caption" style="text-align: center;">Hot-tubbing for the broken</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28xOYi3TwEQtTFcH4-xsCNe8UmwygSk3YtOLCsxmFpxZXc3OTFlUGP9-xwl_gU3UfTuSrfZGF-YWdyMoJ3i1dv5MWCLKjxWPZJxJolUlcx5d9ok_GA25KFdMbhS0px531gG-_lf7l_8c/s1600/Swiss+Brekky.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28xOYi3TwEQtTFcH4-xsCNe8UmwygSk3YtOLCsxmFpxZXc3OTFlUGP9-xwl_gU3UfTuSrfZGF-YWdyMoJ3i1dv5MWCLKjxWPZJxJolUlcx5d9ok_GA25KFdMbhS0px531gG-_lf7l_8c/s400/Swiss+Brekky.jpeg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious Swiss breakfast in Valais</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zSDPo-GqupBaHkrdNnV5df2Og4srbXKqI_ZDTcK0ek7dUWtBPD-eiiQVeatvBIh9IfEQcR75N6Ogj3W7sJ8n6RlHhrPLRhKDrQxHDbJt_y80KDui8z-KG3UQlLprIhSE6aONvWyPWsw/s1600/Montreux+Riviera+2.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zSDPo-GqupBaHkrdNnV5df2Og4srbXKqI_ZDTcK0ek7dUWtBPD-eiiQVeatvBIh9IfEQcR75N6Ogj3W7sJ8n6RlHhrPLRhKDrQxHDbJt_y80KDui8z-KG3UQlLprIhSE6aONvWyPWsw/s400/Montreux+Riviera+2.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The view from my friend Jacques' house in La Croix, Montreux</td></tr>
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<b>Braised Meatballs with Dried Cherries & Labneh</b><span style="font-size: x-small;"> </span><span style="font-size: xx-small;">- adapted from Chef Yotam Ottolenghi's original recipe</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxxqkdS_3xZ9k8L9zFmdTf500IC3uDwWHX5ZHj7VPM8M_-UPIx-xim6wN3d7JAgWfZCM4EtjMaBmavY3Bv7iZQYLQF_CvW1PVAYi_JaFU8Q_KhioLcvM8oqFD95Gqbn7mkEyrZv8NEEc/s1600/finished+product.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxxqkdS_3xZ9k8L9zFmdTf500IC3uDwWHX5ZHj7VPM8M_-UPIx-xim6wN3d7JAgWfZCM4EtjMaBmavY3Bv7iZQYLQF_CvW1PVAYi_JaFU8Q_KhioLcvM8oqFD95Gqbn7mkEyrZv8NEEc/s200/finished+product.jpeg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product</td></tr>
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750 g (1.65 lbs.) minced lamb (not too lean, a few specks of fat in the meat will make it tasty)
2 medium onions, peeled and finely chopped
20 g (0.7 oz.) parsley, finely chopped
3 garlic cloves, peeled and crushed
1 tsp each ground allspice and cinnamon
70 g (2.5 oz.) dried cherries, roughly chopped (dried plums work well, too!)
1 free-range egg
Salt and black pepper
100 ml (0.5 cups) sunflower oil
700 g (1.5 lbs.) shallots (or sweet onions), peeled
200 ml (1 cup) white wine
500 ml (about 2 cups) chicken stock
2 bay leaves
2 sprigs fresh thyme
2 tsp sugar
150 g (5.3 oz.) dried figs
200 g (7 oz.) good Labneh, aka Lebanese Yogurt (Greek yogurt works just as well)
3 tbsp of your favorite fresh herbs (such as mint, coriander, dill or tarragon), torn roughly</div>
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<tr><td class="tr-caption" style="text-align: center;">Meatballs a-cookin'!</td></tr>
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In a large bowl, put the lamb, onions, parsley, garlic, allspice, cinnamon, dried cherries, egg, half a teaspoon of black pepper and a teaspoon of salt. Mix with your hands and roll into rounds about the size of a golf ball.</div>
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Heat one-third of the oil in a large, heavy-based pot for which you have a tight-fitting lid. Over medium heat, cook the meatballs a few at a time, turning them around for a few minutes on medium heat, until colored all over. Remove from the pot and set aside. Repeat with the remaining meatballs.</div>
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Wipe the pot clean and add the remaining oil. Add the whole peeled shallots and cook them over a medium heat for 10 minutes, stirring frequently, until golden-brown all over. Pour in the wine, leave it to bubble for a minute or two, then add the stock, bay leaves, thyme, sugar and some salt and pepper.</div>
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Arrange the figs and browned meatballs around and about the shallots; the meatballs need to be almost submerged in liquid. Bring to a boil, cover the pot with a lid, reduce the heat to minimum and simmer for 30 minutes. Remove the lid and simmer for another hour, until the sauce has reduced and intensified in flavor. Taste and season as needed.</div>
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Transfer the contents of the pan to a large, deep serving dish. Whisk the labneh, pour this over the top, sprinkle with herbs and serve with your favorite white rice.</div>
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Enjoy!</div>
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Maroun</div>
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<b>Please follow me on Instagram & Twitter. #tenpotatoesblog @tenpotatoesblog</b></div>
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Marounhttp://www.blogger.com/profile/04731815943739927896noreply@blogger.com0tag:blogger.com,1999:blog-5993581383196816170.post-76714290124147833982013-10-01T20:58:00.000-07:002014-05-19T08:41:49.045-07:00Tastes of Magic in LimaA few weeks ago, I had the good fortune of taking a trip to Lima to participate in the first edition of <a href="http://www.theworlds50best.com/latinamerica/en/">Latin America's 50 Best Restaurants Awards</a>. The capital of Peru dates back to the times of the first Conquistadors. Amazingly, the noble descendants of Pizarro's First Captain, Jeronimo Aliaga, still reside in the same house which he built back in 1535. It is the oldest house in America that is continuously inhabited by the same family. Lima is South America's third largest and - for many good reasons - one of the most important megacities and culinary destinations in the region.<br />
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">stuffed, baked potato dough called Papa Rellena (L) and Charito Oysters a la Chalaca (red onion sauce) at the traditional Queirolo Taberna in Lima, a family business which dates back to the 1880's!</td></tr>
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The country's mind-boggling diversity of regional ingredients lends itself to a cuisine that is commanding the respect, curiosity and admiration of chefs and gourmands worldwide. Fact: Peru grows more than 4000 varieties of potatoes.</div>
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">with the wonderful team at Lima Tours, enjoying a luxurious lunch at the Larco Herrera Museum restaurant. The museum houses an incredible variety of historic Peruvian artifacts, as ancient as 2300 B.C.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXQrK0NlDZc90Mv50wqpv9oMLqdOzQFBAMkIKzekLUAhDY0wwJQ6ZT7Cg7jtbZOr7v8Q93KGxugYrx5DiR6um2YdSdqrD3KJFz6zAuUCfnHU3ujcAK22bd0RNdGaEPTvfnM6f2vIbMaU/s1600/image-1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXQrK0NlDZc90Mv50wqpv9oMLqdOzQFBAMkIKzekLUAhDY0wwJQ6ZT7Cg7jtbZOr7v8Q93KGxugYrx5DiR6um2YdSdqrD3KJFz6zAuUCfnHU3ujcAK22bd0RNdGaEPTvfnM6f2vIbMaU/s320/image-1.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"> lobster goodness at Mercado restaurant</td></tr>
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There is an astonishing array of marine life in the Peruvian Pacific waters, where the country's coastline is just shy of 2000 miles long. Currents, both hot and cold create distinct aquatic environments in which different species of fish and shellfish thrive, depending on the temperature of the current in each environment. <br />
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Further to the east, the mighty Amazon River offers up its own bounty of countless exotic fish and other delectable river creatures, delightfully omnipresent on restaurant menus everywhere. And right along the middle of Peru, the Andes mountains rise up majestically to form the fertile agricultural heartland that produces fruit and vegetable varieties found nowhere else in the world.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDB7F9KY3PMPdNIR-5kyog45OwM32mhKRV3Xm-K4ulhISRsKsSbsOlN4sDQLuCD9kJt6HZ1PUcQ1n1yMZg33FD3yBJnPqzt5JeqtRVUsD_tbibqnTIczoBCbmiT4CGfAgPfW07VMFnbw/s1600/image-5.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDB7F9KY3PMPdNIR-5kyog45OwM32mhKRV3Xm-K4ulhISRsKsSbsOlN4sDQLuCD9kJt6HZ1PUcQ1n1yMZg33FD3yBJnPqzt5JeqtRVUsD_tbibqnTIczoBCbmiT4CGfAgPfW07VMFnbw/s320/image-5.jpg" height="320" style="cursor: move;" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">ceviche at its best from the country that invented it</td></tr>
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Dining around Lima, an outsider may easily observe just how obsessed the Limeños are with their local food culture. There, it is not with "what do you do?" that conversations are begun, but rather with "where have you been to eat so far?"<br />
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Chefs, restauranteurs and foodies in Peru go to great lengths to promote their magnificent cuisine, and the world is just beginning to take notice.<br />
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On our way to visit Mistura, Latin America's largest annual food festival, our taxicab driver beamed with excitement as he provided us with valuable advice on what to try first and how to pace ourselves. "Mistura is heaven on earth for food lovers", he happily postulated. The festival takes place underneath a very large cluster of tents, pitched side-by-side on the sandy beach of Magdalena del Mar district, also known as Lima's <i>Costa Verde</i>. Much like the Louvres Museum, this festival is impossible to experience in just one visit. At least 3 days are de rigueur for sampling the country's hundreds of regional dishes, cooked to order right before your eyes.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfP8plwwWAkb4Pgn-I-gQF-U6FpWd8PA66eJ7F-3u1aTdF_eun5zDY1Eifxxr0zJ8gHEwhAGOL2BAu7JmQcrg2tBmdMdKjhyphenhyphenRAxuBBmcpyuJkmDFDi9pdBir-76pC6a0SQ8ghbXMrrWQU/s1600/image-4.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfP8plwwWAkb4Pgn-I-gQF-U6FpWd8PA66eJ7F-3u1aTdF_eun5zDY1Eifxxr0zJ8gHEwhAGOL2BAu7JmQcrg2tBmdMdKjhyphenhyphenRAxuBBmcpyuJkmDFDi9pdBir-76pC6a0SQ8ghbXMrrWQU/s400/image-4.jpeg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">some of the country's finest bakers making fresh bread onsite at Mistura</td></tr>
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The final count? 84 courses in 9 days, enjoyed with some of the warmest, most hospitable people I have ever had the pleasure of meeting. Cuisine is just one of many tricks up the Peruvians' sleeve, and I look forward to discovering more of their magic on another visit, hopefully very soon. </div>
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Best Wishes,<br />
<br />
Maroun<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrCHzLt1eai806SaDpmewQ2tXVE3NeVvbK99nYgW61et4Chbw3i7dW8LjqI52kztQBm3S3TBcyQ2YSkMn04epDZL1CvUVlmIRVhOxRPyLbpiQpuNAuyqPKYF1HFPw8RRPzuNUg0SDmD4/s1600/image-2.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrCHzLt1eai806SaDpmewQ2tXVE3NeVvbK99nYgW61et4Chbw3i7dW8LjqI52kztQBm3S3TBcyQ2YSkMn04epDZL1CvUVlmIRVhOxRPyLbpiQpuNAuyqPKYF1HFPw8RRPzuNUg0SDmD4/s400/image-2.jpeg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">lunch at Mercado in Lima. L to R: Chef/Owner of Contramar Mexico City, Gabriela Camara, American TV Chef Rick Bayless, GM of Hotel B, Ignacio Masias, me, Malabar' Chef/Owner Pedro Schiaffino and my lovely colleague Laurie</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREDe8a7zZfycCiH3Hgqm-EyuR5SSkVmlhHCGJ35qIwUNrYEQ8-SbdYd5n_Q4pX7fAeB-3uSxq4uIus_7tOA0pMOUNFdr6PR1mt-6lS_SAlilJ_w8nPq8fdq-8zNJJ3lcoNMlFUqkPWlc/s1600/image-9.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREDe8a7zZfycCiH3Hgqm-EyuR5SSkVmlhHCGJ35qIwUNrYEQ8-SbdYd5n_Q4pX7fAeB-3uSxq4uIus_7tOA0pMOUNFdr6PR1mt-6lS_SAlilJ_w8nPq8fdq-8zNJJ3lcoNMlFUqkPWlc/s400/image-9.jpeg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">the lovely Boutique Hotel B in the bohemian-chic district of Barranco, Lima</td></tr>
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Marounhttp://www.blogger.com/profile/04731815943739927896noreply@blogger.com1tag:blogger.com,1999:blog-5993581383196816170.post-34979659963960087662013-08-25T21:31:00.000-07:002013-11-04T22:11:39.197-08:00From Beirut to Rome: Good Food Makes A World of Difference.We just returned from an incredible vacation to the Middle East and Europe. At culinary capitals like Beirut and Rome, food is a natural vehicle for good times, creating the great memories we bring back home and cherish forever. <br />
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Take breakfast at my parents' house near Beirut, for example. My mother makes her own thyme pies, and my father organically grows the most delicious tomatoes I have ever tasted in my life. Put the two together, and this combination is flavor perfection. I couldn't think of a better meal to kick-start my day. I also sneaked back a few pies in my suitcase on the way home. I'm happy to share my recipe for these thyme pies - called <i>Man'ousheh </i>in Lebanese. Simply send me an email!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WH_KPKGbnJsY8PuQLf-BlXN06WTfcGtKFPJRri9cTbrBH0ILFkUg9Hv2gYtWW-JLiZ3bO9tytYQgaQYu63ZUmqXqM9PXGEyI1cBgUoLLk0SLADXyf6quOJSU8aZHMyTkcOzCaiuHhQs/s1600/image-9.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WH_KPKGbnJsY8PuQLf-BlXN06WTfcGtKFPJRri9cTbrBH0ILFkUg9Hv2gYtWW-JLiZ3bO9tytYQgaQYu63ZUmqXqM9PXGEyI1cBgUoLLk0SLADXyf6quOJSU8aZHMyTkcOzCaiuHhQs/s400/image-9.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A typical Lebanese breakfast: Preserved Lamb with Eggs; Garlic Yogurt (Labneh); Hummus; Balilah, an assortment of Vegetables and Pickles, all enjoyed with Lebanese bread.</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzhFRkimuI5w3kN4lJGSIk2d7b4Pn3No5g2zpJoqmlh8bcGmxmBczBBTq9GL1Pxaq3kzIoxQiGCU6MOCUbcjrZ9pq8uIWvSq-iLqHJYwyr3ASZBmZ8Xv9F8_uRKSgV_LhNdVxRexlBmzg/s1600/image-7.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzhFRkimuI5w3kN4lJGSIk2d7b4Pn3No5g2zpJoqmlh8bcGmxmBczBBTq9GL1Pxaq3kzIoxQiGCU6MOCUbcjrZ9pq8uIWvSq-iLqHJYwyr3ASZBmZ8Xv9F8_uRKSgV_LhNdVxRexlBmzg/s320/image-7.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mom's Middle-Eastern dinner feast</td></tr>
</tbody></table>
Lunches and dinners in Lebanon were no different. We visited several great restaurants (as well as home kitchens), where we experienced some of the most sumptuous and elaborate meals. Invitations would come in at random from friends and family, and for no specific reason other than "just to have a good time." This is how magic is created around the dining table, bringing people together to enjoy and celebrate life, which turns into a chance to try out new flavor combinations. I'll let the pictures speak for themselves, and I invite you to try out my latest recipe below: a Lebanese-style vinaigrette, guaranteed to liven up any salad you make and become a staple in your repertoire. Enjoy!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ocUQaADjJvqSylo1XJFuE1o1PlNIOZBXGqdBAJPDMnX0Y23adFIejX8pDH8GkQ4zCF1rHiEMD04Gnpzadfs_RBIjPff7RsQ4lHNa6U2HVM7tidYCpue_jYCyoGfxjmh4XT4fUe7D0X0/s1600/image-8.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ocUQaADjJvqSylo1XJFuE1o1PlNIOZBXGqdBAJPDMnX0Y23adFIejX8pDH8GkQ4zCF1rHiEMD04Gnpzadfs_RBIjPff7RsQ4lHNa6U2HVM7tidYCpue_jYCyoGfxjmh4XT4fUe7D0X0/s320/image-8.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The salad complemented the heavier dishes perfectly</td></tr>
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Similarly, after traveling to Italy, I am reminded that a dish as straightforward as a Roman pasta with fresh tomatoes, cooked to perfection is why simple good food always wins.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGkq_a4NtFF-y84dFkrzVCezYYY21Ghamk9k9xD8l56JJ3vOJTgj32QWsHGBpKGMVN3m7KrgsrVMYWKWtgjvWtrm77XIa5d_IhTzHn5fgMKikVH5fB8OwNSd3iGPzF4CgZkxCH7hFFzts/s1600/image-4.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGkq_a4NtFF-y84dFkrzVCezYYY21Ghamk9k9xD8l56JJ3vOJTgj32QWsHGBpKGMVN3m7KrgsrVMYWKWtgjvWtrm77XIa5d_IhTzHn5fgMKikVH5fB8OwNSd3iGPzF4CgZkxCH7hFFzts/s400/image-4.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the many simple but great meals we enjoyed in Rome. Pictured here in the Jewish Ghetto.</td></tr>
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When you experience meals that are made with love and the most wonderful of ingredients, life gets instantly better. Whether to Rome or Beirut, or anywhere your journeys take you, here's to more travel, good food and happy memories around the table.<br />
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Best Wishes,<br />
<br />
Maroun<br />
<b></b><br />
<b></b>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2U3s1y9KDLv1wb70XLg3W-ddDRKY1eGuVIXBZLNBfoHM91JDSNzhr8apkVL3brUUSye4tmmiGz8vwVQyCW4lgLCUafl7Qm2tXCIuQhw3m6ez-rckR4QYk4EB1d0tjLQI9zKh21FvT6VQ/s1600/image-5.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2U3s1y9KDLv1wb70XLg3W-ddDRKY1eGuVIXBZLNBfoHM91JDSNzhr8apkVL3brUUSye4tmmiGz8vwVQyCW4lgLCUafl7Qm2tXCIuQhw3m6ez-rckR4QYk4EB1d0tjLQI9zKh21FvT6VQ/s320/image-5.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Family-made Limoncello at a lemon orchard in Sorrento, Italy</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjeRRGKtBg95yIKnEFPOql6cEEdhj0McPsVcO4Toi9JOwkyFWRpLOT2U1I_7-jSCAhdRMxOfSvKNDBBlS75i8tIBHyrSmL0fGuiT8yFkm5PC4ylwCWqRvUfvqu54E1_557kOP7CWrt1E/s1600/image-3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjeRRGKtBg95yIKnEFPOql6cEEdhj0McPsVcO4Toi9JOwkyFWRpLOT2U1I_7-jSCAhdRMxOfSvKNDBBlS75i8tIBHyrSmL0fGuiT8yFkm5PC4ylwCWqRvUfvqu54E1_557kOP7CWrt1E/s320/image-3.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simple pastas and risotti make the best meals. Rome, Italy</td></tr>
</tbody></table>
<b></b>
<b>Classic Lebanese Salad Dressing</b><br />
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Use this dressing (or vinaigrette) to add some zing to any of your favorite salad ingredients! <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQOGOisNW10JjIAvyB1Y2GOz3eNOZ0BoyDL4bqBGEjw-ftxeplvuKA3iMdS39kde4IUzAAaADIaZFqnOWNQViOckaG2IvtUBygakTr9TdIlTUmjKFg1APVxUIsmHTg4h_ZOSoLspZvyU/s1600/photo-7.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQOGOisNW10JjIAvyB1Y2GOz3eNOZ0BoyDL4bqBGEjw-ftxeplvuKA3iMdS39kde4IUzAAaADIaZFqnOWNQViOckaG2IvtUBygakTr9TdIlTUmjKFg1APVxUIsmHTg4h_ZOSoLspZvyU/s320/photo-7.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mom's salad dressed with the classic Lebanese vinaigrette</td></tr>
</tbody></table>
Makes 1 Cup<br />
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1/2 cup fresh lemon juice - never from a bottle<br />
1/2 cup good quality extra-virgin olive oil<br />
2-3 cloves garlic, minced<br />
1 tsp. salt - kosher salt is great for dressings<br />
ground black pepper to taste<br />
Optional: a pinch of Sumac spice<br />
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Add all ingredients to a bowl. Mix just before serving. Dressing some salads (such as those containing warm roasted vegetables) ahead of serving is perfectly fine. Use your own judgement in this case.<br />
<br />Marounhttp://www.blogger.com/profile/04731815943739927896noreply@blogger.com0tag:blogger.com,1999:blog-5993581383196816170.post-47582733093100839102013-07-13T11:47:00.000-07:002013-11-04T22:12:22.495-08:00<!--[if gte mso 9]><xml>
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<!--StartFragment-->
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">The Makings of a Great "Kibbeh Party"<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
There are TWO essential recipes for any food-making party to be
successful.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Grab a few great friends<o:p></o:p></div>
<div class="MsoNormal">
Add a beautiful setting, in our case, our friends’ gorgeous
house<o:p></o:p></div>
<div class="MsoNormal">
Sprinkle on a good amount of sunshine <o:p></o:p></div>
<div class="MsoNormal">
Finish with the consummate labor-of-love meal, in this case Kibbeh Lebanese Meatballs<o:p></o:p></div>
<div class="MsoNormal">
Pair that with a beautiful bottle of wine<o:p></o:p></div>
<div class="MsoNormal">
Enjoy!<o:p></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTG9OAuEpCHBzClrRluo3lROYsEsnjjrtFo8nzZEE_Hgfutkk6nPz68NTwelRBghMrzDUJmyMszXYP4JioQWHWXTOxCbqhFlVYKBc37DdVTtZxzjOpEbudu1Bsd8iYIOxp5q8u1xATHVw/s1600/photo-5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTG9OAuEpCHBzClrRluo3lROYsEsnjjrtFo8nzZEE_Hgfutkk6nPz68NTwelRBghMrzDUJmyMszXYP4JioQWHWXTOxCbqhFlVYKBc37DdVTtZxzjOpEbudu1Bsd8iYIOxp5q8u1xATHVw/s400/photo-5.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sarah (pictured) and Pat graciously hosted the party</td></tr>
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<br /></div>
<div class="MsoNormal">
I’m lucky to have all these elements in my life here in San
Francisco.<span style="mso-spacerun: yes;"> </span>A couple of weeks ago, we
decided it was time for another Kibbeh party. It was our most successful one
yet!<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The luscious combination of freshly-ground lamb from our
favorite butcher in North Beach (San Francisco’s Italian neighborhood),
imported pine nuts from Lebanon, Bulgur cracked wheat, a staple in Mid-Eastern
cuisine and a stovetop onion and spice mix kept the kitchen smelling sweet for
days.<o:p></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLZGyVfwCJtkfvrH1B2rhCP1rELOLlklTeViXKJqDe7L0COu4eJLhix-0CSJdJCRP1KzUXoSq94rxhpJ0soxVqTLGZbO8u1UDqK6crS6L0P_HfSRpbEsPJCSPlJS2qYSLRyuDuOzj2j8/s1600/photo-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLZGyVfwCJtkfvrH1B2rhCP1rELOLlklTeViXKJqDe7L0COu4eJLhix-0CSJdJCRP1KzUXoSq94rxhpJ0soxVqTLGZbO8u1UDqK6crS6L0P_HfSRpbEsPJCSPlJS2qYSLRyuDuOzj2j8/s400/photo-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fixins: pine nuts, stuffing and shell mixture</td></tr>
</tbody></table>
<div class="MsoNormal">
So, grab a few of your friends (and other key ingredients) and throw yourself a fabulous Kibbeh party that you will soon not forget!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Kibbeh – Lebanese
Meatballs.<span style="mso-spacerun: yes;"> </span><o:p></o:p></b></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">For the outer shell:<o:p></o:p></b></div>
<div class="MsoNormal">
2.2 lbs. (1Kg) ground red meat, I prefer Lamb<o:p></o:p></div>
<div class="MsoNormal">
2.0 lbs. (just under 1 Kg) fine bulgur wheat, #1 grade<o:p></o:p></div>
<div class="MsoNormal">
2 medium onions, grated<o:p></o:p></div>
<div class="MsoNormal">
3 Tbsp. cinnamon<o:p></o:p></div>
<div class="MsoNormal">
3 Tbsp. Lebanese or Middle-Eastern spice mix, also called
Bhar<o:p></o:p></div>
<div class="MsoNormal">
1 Tbsp.<span style="mso-spacerun: yes;"> </span>cumin<o:p></o:p></div>
<div class="MsoNormal">
Salt<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">For the stuffing:<o:p></o:p></b></div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.1<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->lbs.
(1/2 Kg) ground meat: If you have lamb for the shell, use lamb for stuffing<o:p></o:p></div>
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2 onions, chopped very finely<o:p></o:p></div>
<div class="MsoNormal">
2 Tbsp. Labneh, Lebanese or Greek yogurt<o:p></o:p></div>
<div class="MsoNormal">
2 Tbsp. cinnamon<o:p></o:p></div>
<div class="MsoNormal">
Generous pinch of freshly ground nutmeg<o:p></o:p></div>
<div class="MsoNormal">
1 cup of pine nuts, toasted stovetop with a Tbsp. olive oil<o:p></o:p></div>
<div class="MsoNormal">
Salt<o:p></o:p></div>
<div class="MsoNormal">
Peanut or corn oil for frying<o:p></o:p></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Outer shell:<o:p></o:p></b></div>
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Cover and soak the bulgur in cold water for 30 minutes.<span style="mso-spacerun: yes;"> </span>Drain, squeezing the water out with your
hands.<span style="mso-spacerun: yes;"> </span>Add to a very large bowl.<span style="mso-spacerun: yes;"> </span>Grate the onions and remove the excess
liquid.<span style="mso-spacerun: yes;"> </span>Add to bowl.<span style="mso-spacerun: yes;"> </span>Add meat, cinnamon, spices, and a very
generous pinch of salt.<span style="mso-spacerun: yes;"> </span>Knead by hand in
the bowl for about 10 minutes until all ingredients are well incorporated and
the mixture comes together like bread dough.<span style="mso-spacerun: yes;">
</span>Set shell mix aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Stuffing:<o:p></o:p></b></div>
<div class="MsoNormal">
Sauté the meat in a large pan until all the liquid
evaporates.<span style="mso-spacerun: yes;"> </span>Add onions and sauté until
pale.<span style="mso-spacerun: yes;"> </span>Add the labneh, salt, spices, cinnamon
and nutmeg and cook for 2 minutes, incorporating well.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When ready to stuff, it’s good to remember to have a finger
bowl handy to keep your fingers wet; it will be easier to shape the balls this
way.<span style="mso-spacerun: yes;"> </span>Grab a portion of the shell mixture
the size of a Ping-Pong ball, roll it in your hands to form an evenly shaped
ball.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Holding the ball in the palm of one hand, puncture a hole in
the middle of the ball with your other hand’s index finger. <span style="mso-spacerun: yes;"> </span>Turn the ball in a circular motion in the palm
of your hand.<span style="mso-spacerun: yes;"> </span>As you turn, continue to
gently push with your finger to form a larger hole for the stuffing, almost but
not all the way through.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Stuff the now-hollow shells with a heaping teaspoon of the
stuffing.<span style="mso-spacerun: yes;"> </span>I like to add 3-4 pine nuts
into each shell along with the stuffing.<span style="mso-spacerun: yes;">
</span>Close the top of the shell with your hands to form a conical shape.<span style="mso-spacerun: yes;"> </span>This takes a bit of practice, but with some
patience, you will easily master this step.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Set the formed shells on a baking sheet for frying, or
freeze the shells until hard, then pack into freezer bags. They can keep for up
to 5 months in the freezer.<span style="mso-spacerun: yes;"> </span>Frozen
shells can then be fried without thawing, as per below until they turn
golden-brown, about 10 minutes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqU1HN3Kk-YejcHggzSrCYGG7mQ__GbfYpN5jlv9rc04WAB03alVdyoPcFW9p4IkUCJMw8O3KRRnEMCJkRd4NLCqXBgw9rMuh8kVRrDrhKVzfwsqndqixd9OnGJUSbasACCngUeW0s48/s1600/photo-3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqU1HN3Kk-YejcHggzSrCYGG7mQ__GbfYpN5jlv9rc04WAB03alVdyoPcFW9p4IkUCJMw8O3KRRnEMCJkRd4NLCqXBgw9rMuh8kVRrDrhKVzfwsqndqixd9OnGJUSbasACCngUeW0s48/s400/photo-3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Forming the meatballs with friends is a fun labor of love</td></tr>
</tbody></table>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Frying:</b> set
the oil temperature to 350F (about 175C) and fry the freshly made shells for 6
minutes or until deeply golden brown.<span style="mso-spacerun: yes;"> Make sure you have enough oil to cover the shells for deep frying. When done, </span>drain
on a plate covered with paper towels.<span style="mso-spacerun: yes;"> </span>Serve with
a fresh salad or your favorite Labneh or Greek yogurt.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Note:</b> for a
healthy alternative to frying, use the fresh or frozen meatballs in your
favorite soup or broth.<span style="mso-spacerun: yes;"> </span>I like to serve
the meatballs with chicken soup. Just cook them in the soup until done.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;">Makes about 60
meatballs.<o:p></o:p></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><br /></i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNcz86NSoRKj4RAI-5Q1CLyooYKAjWYAinvQru4kVDY9RHefQd7Zvvr_en3iOEV08zbxL_11dzOwLTT8eFMG-QB9PRNMcj0PKTJR_FnG0VVwHlafg3_HlB_d9csYxPp1nYOAU5Ndihxo/s1600/image.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNcz86NSoRKj4RAI-5Q1CLyooYKAjWYAinvQru4kVDY9RHefQd7Zvvr_en3iOEV08zbxL_11dzOwLTT8eFMG-QB9PRNMcj0PKTJR_FnG0VVwHlafg3_HlB_d9csYxPp1nYOAU5Ndihxo/s400/image.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tabbouleh salad pairs beautifully with Kibbeh, so does good wine and sunshine!</td></tr>
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<i style="mso-bidi-font-style: normal;"><br /></i></div>
<!--EndFragment-->Marounhttp://www.blogger.com/profile/04731815943739927896noreply@blogger.com2tag:blogger.com,1999:blog-5993581383196816170.post-18458640574358210992013-04-21T11:28:00.000-07:002013-11-04T22:13:13.085-08:00A Hearty Winter Meal for All Seasons.I belong to a small legion of people who don't mind Winter. In fact, I am going to go as far as saying I enjoy it. I usually cook with intent focus when I'm spending time indoors during cold weather, but not this year. I was traveling a lot for work and just could not find the time. I think most people would agree with me that soups, stews and roasts just don't taste the same in warmer weather and for that, I'm going to have to wait another year. Although, the two recipes below are definitely exceptions to that rule.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHKFBTxPf7W7PFyLr3NE-4kZxllpZ9dP-VMuunJzzq9VsfVeLXozOLfWbcqhDd_MYWXZxzUku4EWVl3C6ll-QSSG3tRBLlNcK6beE9w7Klnw39A5rIrSfG6ku2aoz79ST2klwxvmflOk/s1600/mail-2.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHKFBTxPf7W7PFyLr3NE-4kZxllpZ9dP-VMuunJzzq9VsfVeLXozOLfWbcqhDd_MYWXZxzUku4EWVl3C6ll-QSSG3tRBLlNcK6beE9w7Klnw39A5rIrSfG6ku2aoz79ST2klwxvmflOk/s400/mail-2.jpeg" width="298" /></a></div>
We had a wimpy season in San Francisco this year, but I felt the full force of Winter on a recent business trip to Switzerland. I visit the country twice a year to lecture at a hotel school and while I was there last month, my dear friend Karin invited me to cook a meal at her place in the beautiful lakeside town of Vevey, and I was happy to oblige!<br />
<br />
My plan was simple: to put together a proper meal for a cold day. That morning, the temperature had dipped below freezing and Karin and I were both in the mood for something hearty and comforting for dinner. On the menu was Hummus <i>(naturally!)</i>, followed by "Loubieh bi Zeit", French Green Beans cooked in Olive Oil and stewed, juicy tomatoes. For the main course, I made a Lebanese potato and meat stew called "Yakhnet Batata" and for dessert, we had Ghirardelli chocolate squares I had brought over from SFO!<br />
<br />
<b>"Loubieh bi Zeit" (Green Beans Cooked in Olive Oil). </b><span class="Apple-style-span" style="font-size: x-small;"><b>Serves 4 - 6.</b></span><br />
<b><br /></b>
1 kg. (2 lbs.) frozen French green beans (haricots verts). <span style="font-size: x-small;"><b>Fresh greens beans work well, just cut the stems off from each end.</b></span><br />
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4 large ripe tomatoes (or 2 large cans diced tomatoes)<br />
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</div>
1 large onion, chopped<br />
8 cloves garlic, sliced<br />
1/2 cup good quality extra virgin olive oil<br />
1 tsp paprika<br />
1 small can (about 3 tbs) tomato paste<br />
1 tbs salt & 1 tsp pepper<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxV-IWAKQVTiJ_M53xjgOUvRiSwEFfgVi1eRQJ-bKsQ8Fm_JrM80tpgU4N6UOV4KnsI-rY5VD-zLowy6JuZZfx_IyDVqtWDLi2Y-5Qb6Lw42XkUwL9U1g80N_HXOcijuHs2DH1NqWQLBI/s1600/mail-5.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxV-IWAKQVTiJ_M53xjgOUvRiSwEFfgVi1eRQJ-bKsQ8Fm_JrM80tpgU4N6UOV4KnsI-rY5VD-zLowy6JuZZfx_IyDVqtWDLi2Y-5Qb6Lw42XkUwL9U1g80N_HXOcijuHs2DH1NqWQLBI/s320/mail-5.jpeg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once the onions have sauteed, in goes the bag of frozen beans</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2c6U7HOAKCnk6AJq0TMWhx_W3qQ9dDPvzFNCPyXH5LND2pB2oDXUcFyW8oaQnvziQBhJgfq3y5TDXEnooD7rwly9iZ2qOpVPJrOSdnLUdSXd1XBxbECu-KYozxyOAAOAIdaxHqqFR-Sc/s1600/mail.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2c6U7HOAKCnk6AJq0TMWhx_W3qQ9dDPvzFNCPyXH5LND2pB2oDXUcFyW8oaQnvziQBhJgfq3y5TDXEnooD7rwly9iZ2qOpVPJrOSdnLUdSXd1XBxbECu-KYozxyOAAOAIdaxHqqFR-Sc/s400/mail.jpeg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Next you add the tomatoes, the spices and the paste before adding water and cooking everything on low</td></tr>
</tbody></table>
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<b><span class="Apple-style-span" style="font-weight: normal;">Heat the olive oil in a large pot and fry the onions and garlic on medium-high heat until pale in color.</span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;">Add the beans and continue cooking until the beans turn a pale green color.</span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;">Add salt, pepper, paprika, tomatoes, tomato paste and mix well.</span></b><br />
Cover the beans mixture with hot water and bring to a boil.<br />
Reduce the heat to low, cover and cook until the beans are softened, about 35 - 40 minutes.<br />
Serve warm as is or with your choice of cooked rice. Brown rice tastes great with this dish.<br />
<b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b>
<b>"Yakhnet Batata" (Potato Meat Stew). </b><span class="Apple-style-span" style="font-size: x-small;"><b>Serves 4 - 6.</b></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><b>I prefer chicken as the protein for this dish. Although traditionally, it is made with lamb, which is also excellent. </b></span><br />
<br />
1.5 kg (48 oz) potatoes, peeled, washed and cubed<br />
600g (20 oz) boneless chicken breast or thigh meat (according to your preference), cubed<br />
1 entire head of garlic, peeled & crushed<br />
2 1/4 tbs unsalted butter<br />
1 1/2 cups vegetable oil<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9Qu6uEZrRcnw_roJnEyp8ZVjWNvIidihV5wYdTWasmoL0QWv-NFa0UzGLFsNEYwJ0Xc671AEoQNuugfW0KiYTUA097m5lVRqFfmhyphenhyphenmAMYs4zDdLmWljfSaHsAIGIxx-nPFO2D5Jo038/s1600/mail-1+11-14-51.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9Qu6uEZrRcnw_roJnEyp8ZVjWNvIidihV5wYdTWasmoL0QWv-NFa0UzGLFsNEYwJ0Xc671AEoQNuugfW0KiYTUA097m5lVRqFfmhyphenhyphenmAMYs4zDdLmWljfSaHsAIGIxx-nPFO2D5Jo038/s320/mail-1+11-14-51.jpeg" width="239" /></a></div>
1 1/4 cups fresh cilantro, chopped<br />
1 tbs salt<br />
1.5 tsp allspice<br />
1 tsp pepper<br />
6 cups water<br />
<br />
Heat vegetable oil in a large pan and fry the potato cubes over medium-high heat until golden. Remove onto a paper-towel lined plate. <br />
Fry coriander and garlic with 1 tbs butter in the same pan over low heat. Stir till fragrant for about 2 minutes. Set aside.<br />
Add butter to a large pot and fry chicken cubes until golden brown.<br />
Add water to the chicken and bring to a boil over high heat. Skim any foam that accumulates on the surface. Reduce heat to medium and cook for 30 minutes (or 2 hours if using lamb).<br />
Add fried potatoes, salt, allspice and pepper to chicken and stock. Bring to a boil over medium heat. Reduce heat. Cover. Cook for 15 minutes.<br />
Add coriander and garlic. Cook for 5 minutes.<br />
Serve warm with a rustic loaf or your choice of bread on the side.<br />
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<span class="Apple-style-span" style="font-size: x-small;"><br /></span>
<b>Note: <span class="Apple-style-span" style="font-weight: normal;">the Kibbeh meatball making party I wrote about in my last post was a huge success. The girls and I had a fantastic time cooking together and catching up. We made lots of meatballs and ate some that night. The rest we froze. </span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmkmKYpAZ7suDSu9WEqhgkhr_K1HVDvwgAxmE616UT0mWP4H9aFCFsAWgqjp-ET3hZXZzqL_xV-VltqfzFCNLNHrDij9VUVS9tBpLJM77iuhZWU3AbqsR9iy2qcPPCrERUfo4oKP6li8/s1600/DSCN0390.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmkmKYpAZ7suDSu9WEqhgkhr_K1HVDvwgAxmE616UT0mWP4H9aFCFsAWgqjp-ET3hZXZzqL_xV-VltqfzFCNLNHrDij9VUVS9tBpLJM77iuhZWU3AbqsR9iy2qcPPCrERUfo4oKP6li8/s400/DSCN0390.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-size: medium; text-align: start;"><span class="Apple-style-span" style="font-weight: normal;">The fried meatballs were a huge hit at dinner that night, and I am going to post the recipe sometime this Spring and I'm even planning on a second Kibbeh party with more photos, so stay tuned!</span></b></td></tr>
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<b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b>Marounhttp://www.blogger.com/profile/04731815943739927896noreply@blogger.com0tag:blogger.com,1999:blog-5993581383196816170.post-87256213367359281332013-02-01T11:29:00.000-08:002013-11-04T22:14:20.352-08:00What Really Matters.<br />
<div style="font-family: arial; font-size: small;">
January is a time when most people tend to check up on their life. A new year is beginning, so we start reflecting on our past, taking stock of where we stand. We scrutinize our achievements and the progress of our careers. We examine our health and look more carefully at the figures in our bank accounts. We also ponder our relationships with friends and loved ones and seek new ways to improve and reconnect.</div>
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Personally, I am no stranger to this process. Every January, like clockwork, I sit down with a pen and paper to give my life the yearly physical. I think about what I would like to achieve and I put together all sorts of to-do lists and plans for the months ahead. I categorize, prioritize and monetize my entries. The longer the list, the better I feel. But as I grow older, I'm noticing that the content of my lists is definitely changing. While I still think that having serious career and life goals is key, my approach<i> </i>to list-writing is slowly morphing to reflect what's really becoming important to me.<br />
<br />
For example, this year I created a new list that I titled "Things That Make Maroun Happy". Hands down, my favorite list so far! It came about because I felt that my goals seem to focus mostly on money and my career, and that bothered me. I needed to balance that by creating simpler, less rigid life aims for myself. Something more intrinsically enjoyable to me. So, with that criteria in mind, I started thinking of some of the things that I would REALLY like to do this year to spice things up, and I came up with a few objectives.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvUyCJKR7CgQybZe13D_2VIi9uBJTvHpkHJ8S6_zYt_R94JMA3MqFMmSNe-5k3i7BzobyZJqU3dvp09NJeih4EsgsVI6DgliRLRap5cGSJl41NHHs0dQl1vBcdxBULZpWbxpqf5NIbNw/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvUyCJKR7CgQybZe13D_2VIi9uBJTvHpkHJ8S6_zYt_R94JMA3MqFMmSNe-5k3i7BzobyZJqU3dvp09NJeih4EsgsVI6DgliRLRap5cGSJl41NHHs0dQl1vBcdxBULZpWbxpqf5NIbNw/s400/photo.jpg" width="300" /></a></div>
<post here="" of="" photo="" plan="" the=""><br /></post></div>
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<div>
Speaking of cooking with a group, I'll be doing that this weekend with two very dear friends of mine, Pat and Sarah at their gorgeous home in San Francisco. The basement is spacious and perfect for such a project. It has French doors that open up onto a beautiful urban garden, in which grows an amazing variety of organic herbs, fruits and vegetables. There's even a hot house where tomatoes thrive in the winter time! <br />
<br />
The girls and I are going to make a huge batch of Kibbeh meatballs. A labor of love, no doubt, but well worth the effort. Kibbeh is a recipe for Lebanese meatballs, made with Bulgur wheat and stuffed with pine nuts and spiced lamb and then fried. Absolutely delicious. We'll probably make around 300 meatballs, divvy up the batch between us, have some for dinner that night and freeze the rest for another time. (Kibbeh meatballs freeze beautifully). I'll snap a few pics of that and post them in the next issue. I'll also share the easy recipe, which requires just a few simple ingredients.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-WWVqHmqIlTbdDZDwdKBSgUgMzrIT613t5mrWKw52RnV7TDIufF4UwhF8D2caA3B-q6GKUwMATxtAqN1fz7uzvq1OskeVOEWDzo9eDoRGWHFnuaFA3rbQA3bCA41gMqXZM9eRU6V03Y/s1600/BLOG21.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-WWVqHmqIlTbdDZDwdKBSgUgMzrIT613t5mrWKw52RnV7TDIufF4UwhF8D2caA3B-q6GKUwMATxtAqN1fz7uzvq1OskeVOEWDzo9eDoRGWHFnuaFA3rbQA3bCA41gMqXZM9eRU6V03Y/s400/BLOG21.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Borough Market, London. I could spend all day here!</td></tr>
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I haven't been writing here for a while, so I thought I would also share a few photos that I took of me, my friends and my family. The photos span a couple of years back and depict various themes of people cooking, eating and drinking. So, in case you were wondering what I've been doing since I last wrote in this blog. Well, as they say, a picture is worth a thousand words! <br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">One of several daily Lebanese coffee breaks</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOVSJNf5PQU5dWP5H_lD3mmwZe8drHtjMAg0Xvv4EMOmnixRkjTR6fS8GrMKdenHuxB_lSNLM4xNEF6ZOZ5SWTd1EAQSrHsfGSlQ6ZDGqN8x5pMtiq0ySQYh3lK0ND21zS2BXPSECu1Y/s1600/BLOG13.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOVSJNf5PQU5dWP5H_lD3mmwZe8drHtjMAg0Xvv4EMOmnixRkjTR6fS8GrMKdenHuxB_lSNLM4xNEF6ZOZ5SWTd1EAQSrHsfGSlQ6ZDGqN8x5pMtiq0ySQYh3lK0ND21zS2BXPSECu1Y/s400/BLOG13.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanksgiving at home in San Francisco</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Quality Control by our Moms</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfk-J2X-vPmLcL-xC234R1KSm1nm0LJ2P_m__7Tp5skPjgtgS1T4gmGRbgOCcnyG10gsO_NqQIMpWPb5erIGTiRZCKLlo_qOyx8S4ITeIWZjY3rPkS35cD671fTB6hTwdTgBrwKKx9lc/s1600/BLOG15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfk-J2X-vPmLcL-xC234R1KSm1nm0LJ2P_m__7Tp5skPjgtgS1T4gmGRbgOCcnyG10gsO_NqQIMpWPb5erIGTiRZCKLlo_qOyx8S4ITeIWZjY3rPkS35cD671fTB6hTwdTgBrwKKx9lc/s400/BLOG15.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lunch at Im Sherif, Beirut with two amazing people</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Visit to the Lavaux Hillside Vineyards, Montreux, Switzerland</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsSLutjlHUfRjuLU67mN4IAW3z7grK0GHKdALjNUWdgU7aUhpfyVEbiyOBRJ_91Mn29EsVXx_TPGSaLtT6tR8ZE18W7anNyfPOQDRH-PMj-n7FV84S31YPby_Jro4PWXKT5BMb5i1ekc/s1600/Salt+Mines%2521.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsSLutjlHUfRjuLU67mN4IAW3z7grK0GHKdALjNUWdgU7aUhpfyVEbiyOBRJ_91Mn29EsVXx_TPGSaLtT6tR8ZE18W7anNyfPOQDRH-PMj-n7FV84S31YPby_Jro4PWXKT5BMb5i1ekc/s400/Salt+Mines%2521.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinner in the heart of a working salt mine in Bex, Switzerland</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cooking with friends in Paso Robles Wine Country, California</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7UzKiuWbrmSY1mMUbBVmRwPfB2EyrEeoeIlNOHJScBg2_WVT-mQcItJGZ4jc48MVyd0iLDCtZX5ridG3HMmQYU4r0lNttXpuVuDWf2dkgB6xYlBDVHjoue2YZd02-wCe3wFJ63zhT-A/s1600/DSCN0075.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7UzKiuWbrmSY1mMUbBVmRwPfB2EyrEeoeIlNOHJScBg2_WVT-mQcItJGZ4jc48MVyd0iLDCtZX5ridG3HMmQYU4r0lNttXpuVuDWf2dkgB6xYlBDVHjoue2YZd02-wCe3wFJ63zhT-A/s400/DSCN0075.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paul enjoying a small cocktail at Palmilla, Los Cabos, Mexico</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><span id="goog_423243548"></span><span id="goog_423243549"></span><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Seafood lunch with the family in Beirut</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" 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<tr><td class="tr-caption" style="text-align: center;">My brother Wael manning the Barbeque</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Marounhttp://www.blogger.com/profile/04731815943739927896noreply@blogger.com0tag:blogger.com,1999:blog-5993581383196816170.post-55573732982728115342008-11-03T14:02:00.000-08:002013-11-06T09:57:21.437-08:00The HolidaysWhether it's Halloween, Christmas, The Eid, Winter Solstice, New Year's Eve, or any which one of the holiday celebrations in the Middle East, you can be sure that you will get to savor a delicious array of special-occasion food. Just like the rest of the world, the people of the Mediterranean are willing to go to great lengths to impress others with their food, and that is especially true during the festive season. <br />
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Now, I was a fat kid, and fat kids are constantly thinking about food. I remember, I used to sit in church on Christmas Eve, dreaming of the meal that was to follow that never-ending Mass!<br />
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Of all the special-meal occasions of the year, Christmas Eve's dinner was by far the most sumptuous and memorable dinner event at our house. The worst thing about that night is that dinner did not begin until <i>after</i> we come back from Midnight Mass. I don't know why they don't just call it "Christmas Morning Breakfast" instead. Believe me, though. It was worth the wait.<br />
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Upon returning home, a really grand meal awaited those who were patient! From <b>Zucchini Fritters </b>to <b>Shish Barak</b>, an intensely flavored dish of very small meat-stuffed turnovers, smothered in a rich yoghurty gravy and so much more. And for dessert, the traditional Christmas Log Cake, fashioned after the French holiday dessert by the name of <strong>"Buche de Noel"</strong>. I'd stuff myself with all that is savory, sweet and delicious, to the point of delirious content. Nothing bad could happen to me after that meal and I would sleep like a baby in anticipation of the gift opening bit the following day!<br />
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I wish you a wonderful time cooking this fun, festive season and I hope that you get to make some of your favorite recipes, as well as try out new ones.<br />
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Happy Holidays!<br />
<br />
M<br />
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<b>Zucchini Fritters</b><br />
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1 clove garlic <br />
1 teaspoon salt <br />
4-6 yellow onions <br />
1 pinch pepper <br />
1/4 teaspoon allspice<br />
1 cup zucchini pulp, mashed<br />
5 eggs<br />
3/4 cup self-raising flour <br />
3/4 cup finely chopped flat-leaf (Italian) parsley <br />
1/4 cup chopped fresh mint or 1 teaspoon dried mint <br />
olive oil<br />
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Crush the garlic in a bowl with salt. Mix in the onions, pepper and allspice. Add the mashed zucchini and the eggs. Beat well with a beater, and then thoroughly mix in the flour. Add parsley and mint. <br />
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Spoon the mixture into a pan of hot oil and fry until the fritters are golden brown on both sides. Repeat this procedure until all the mixture is used. <br />
<i>Makes 8-10 appetizer servings </i><br />
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<b>Shish Barak</b><br />
<br />
Filling<br />
<br />
2 Large Onions <br />
3 Tablespoons of Sunflower oil (or vegetable) <br />
75g (2.5 oz) Pine Nuts <br />
500g (1.10 lbs) Lean minced Beef/Lamb <br />
Salt and Black Pepper to taste <br />
2 Teaspoons ground cinnamon <br />
1/2 Teaspoon Ground allspice <br />
1/2 teaspoon nutmeg <br />
1-2 tablespoons pomegranate molasses* <br />
*click on the previous blog for a list of grocers that carry it, its bottle is pictured there too.<br />
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Pastry<br />
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6 sheets of filo pastry(about 170g) <br />
85g (3 oz) Butter, melted <br />
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Sauce & Garnish<br />
<br />
700g (1.5 lbs) Plain Yogurt <br />
salt <br />
2-3 cloves garlic <br />
4 tablespoons extra virgin olive oil <br />
1 tablespoon of crushed dried mint <br />
<br />
For the filling fry the onions until golden. Add the meat, salt, pepper, cinnamon, allspice, nutmeg, then pomegranate molasses and cook for a couple of minutes. In a small pan fry the pine nuts in a drop of oil for a short time then add the meat and let cool.<br />
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Cut the filo pastry sheets into half, into 2 rectangles approx 30×24cm (12x9.5 in)and pile on top with long side nearest to you. Brush the top sheet with melted butter. Put a line of filling about 3-4 tablespoons, along the long edge, to about 2cm (3/4 in) from each end, and roll up into a long thin roll. Then shape the roll into a tight coil, creasing it a little as youo do, so the pastry does not tear, and place it on a piece of foil (not greased) on a baking tray. Repeat with the remaining filo and the filling, placing the coils next to each other so that they are held tight. Brush the tops with melted butter.<br />
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About 30 mins before you are ready to serve, bake the pies in an oven pre-heated to <br />
(200 c) 400f gas 6 for about 25 mins until golden.<br />
<br />
For the sauce, beat the yoghurt with a little salt and the garlic, for the garnish, mix the olive oil and the dried mint. Serve the pies as they come out of the oven. Pour about 3 tablespoons yoghurt over each, and dribble a little of the minty olive oil.<br />
<i>Makes 6 main-course servings</i><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgXcZW0gRlB3QMrPoSS3qDjwYkmhI_KoML5WRXQ1PqnD5b1jabpDkQvvh-VVadkbb8Rn6FGfbRw0NPClLXYSDsFogKH6lxMY3iOJkbdM5K1IWVYBs79PGvMRv3PdouHZ-ZO1alOMTHYU/s1600-h/Shish+Barak.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5268665668454144562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgXcZW0gRlB3QMrPoSS3qDjwYkmhI_KoML5WRXQ1PqnD5b1jabpDkQvvh-VVadkbb8Rn6FGfbRw0NPClLXYSDsFogKH6lxMY3iOJkbdM5K1IWVYBs79PGvMRv3PdouHZ-ZO1alOMTHYU/s320/Shish+Barak.jpg" style="cursor: pointer; display: block; height: 184px; margin: 0px auto 10px; text-align: center; width: 270px;" /></a>Marounhttp://www.blogger.com/profile/04731815943739927896noreply@blogger.com7