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Monthly Archives: November 2011
Technique: How to prep oranges for candied peel
The OCD-afflicted among us are going to enjoy the organized manner in which it’s best to peel citrus for candying. I have never been one to indulge in the wreckless abandon of tearing off the skin of an orange willy … Continue reading
Ingredient: Oranges
Little did I know how little I know about oranges. Or so I was told when I visited an orange grove recently, located on the aptly named Orange Blossom Drive here in Southwest Florida where I’m visiting family. These are … Continue reading
Postcard from Down South; Happy Thanksgiving
If you want to turn your life around, try thankfulness. It will change your life mightily. ~Gerald Good (I count you among my many blessings this Thanksgiving…thank you for reading, cooking and eating with me. Sending you Thanksgiving blessings from … Continue reading
Lebanese talami bread; ask and you shall receive.
Last Thanksgiving was my first one away from my family. That may sound wacky to some given that I’m not exactly a kid, but for the Lebanese among us it probably sounds about right. Our families tend to stay close, … Continue reading
Technique: How to proof yeast
There was one aspect of culinary school that could, if you wanted, be compared to law school: every week officially, and every day casually, we were asked by our instructor Frances to recite what we knew about the various concepts … Continue reading
Ingredient: Flour
Get ready, because we are baking bread this week. Chewy, airy, crisp-on-the-bottom talami. Bread baking enjoys a longstanding, deep tradition in my family. The women always baked by the tons, every week, to have bread on the table for their … Continue reading
Postcard from Up North
When one door of happiness closes, another opens; but often we look so long at the closed door that we do not see the one which has been opened for us. ~ Helen Keller (Weque pier, still singing of summer)
Hummus bi Tahini, with a secret ingredient
A few years ago, I went to a luncheon of the Chicago Culinary Historians at Big Bowl Asian restaurant. The inspiration for the restaurant, along with the very popular Wow Bao restaurants in Chicago, is Bruce Cost, who was the … Continue reading
Posted in Stories and Recipes
Tagged chickpeas, Family, hummus, Laban, Labne, Lebanese, tahini
18 Comments
Technique: How to prepare dried chickpeas
I feel guilty every time I open a can of chickpeas. That’s because I know that starting with dried chickpeas is more economical and no doubt healthier, and it’s what my Sitto always did. She never, ever used canned. I … Continue reading
Ingredient: Chickpeas
I know: it ain’t no cut-out sugar cookie with royal icing. Call it garbanzo bean, chickpea, or the Arabic hummus—this member of the legume family shows up with some frequency on the Lebanese table. And rightfully so. Chickpeas are super … Continue reading
Postcard from Up North
We can do no great things on this earth, only small things with great love. ~ Mother Teresa (Sunrise over Harbor Springs in fall.)
Cut-Out Cookies with Royal Icing; Sugar Shoes is in the house
As I was saying yesterday, my thing for sugar happened somewhere way back. Could it have anything to do with an incident that took place when I was hiked up on my father’s shoulder at a Buck Owens concert when … Continue reading
Can we talk sugar?
I have something important to tell you. It’s important to me, and may not be quite so to you, but I need to get it off my chest. You know I love Lebanese cuisine and all flavors Middle Eastern. That … Continue reading
Posted in Stories and Recipes
Tagged Cookies, Family, Lebanese, Orange blossom water, Pastry, Sugar
18 Comments
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