Subscribe to Emails About New Posts
Past Posts
Categories
Archives
Search
Tags
apricots Baklawa Bread breakfast bulghur cake candy Chicken chocolate Cookies Coosa Dessert Easter eggs Family fatayar favorite things Fruit green beans Harbor Springs Ice cream Kibbeh Laban Labne labneh Lamb Lebanese Lebanon Lemons Lentils Mazaher Menus Michigan Mint Orange blossom water Pastry Photography Postcards Potatoes preserves Rose Water Strawberries Up North yogurt za'atarLinks
- 101 Cookbooks
- 5 second rule
- A Cup of Jo
- A Life of Spice
- A Michelin and a Mom
- A Sweet Spoonful
- Antonia Allegra
- Canal House Cooks Lunch
- Diane Morgan Cooks
- Dirty Kitchen Secrets
- Domenica Cooks
- Food Wednesday
- Food52
- Fresh
- Great Crested Fly Catcher
- Harbor Light Newspaper
- Healthy Aperture
- Hunt and Gather Girl
- Jennifer McGlinn
- Kibbe & Spice & Everything Nice
- Kitty Morse Morrocan Cuisine
- Leite's Culinaria
- My Culinary Journey Through Lebanon
- Nutrition Unplugged
- Orangette
- Pure Michigan
- Sofia Perez
- Tante Marie's Cooking School
- Tartelette
- Taste of Beirut
- The Blender
- The Clothes Make the Girl
- The Italian Dish
- The Kitchn
- The Silver Pen
- The Wednesday Chef
- Tuesday Recipe
- White on Rice Couple
Monthly Archives: October 2012
Homemade yogurt, Lebanese laban: the recipe
Here’s a simple post for a simple recipe to make your own yogurt. You can do this! You want to do this! There’s something deeply satisfying about homemade yogurt—the making of it, and above all, the eating. Your yogurt can … Continue reading
Homemade yogurt: a few tips about ingredients
Once you get the hang of making your own yogurt (a.k.a.: laban), you will do it without thinking. You’ll do it as a matter of course, the same way you start the week off with all kinds of habits. While … Continue reading
Posted in Ingredients, Techniques
Tagged Laban, laban khiyar, Labne, labneh, yogurt, yogurt cheese
5 Comments
Homemade yogurt week: My favorite All-Clad pot
One of my first posts here was about the classic Lebanese salad of yogurt and cucumbers, or laban khiyar. Tucked away with that recipe was the method for making your own yogurt—far too tucked away for all of us who … Continue reading
Posted in Favorite Things
Tagged favorite things, Laban, Labne, labneh, yogurt, yogurt cucumber salad
4 Comments
Postcard from Up North
It is not we who seek the Way, but the Way which seeks us. That is why you are faithful to it even while you stand waiting, so long as you are prepared, and act the moment you are confronted … Continue reading
Chocolate Glazed Pumpkin Cakes, and a little song too
For every occasion, there is a song. And if there isn’t a song, I will make one up. My repertoire of tunes-by-Maureen is limited to the a capella (no instruments), and those ditties are typically sung for children. You could … Continue reading
Posted in Stories and Recipes
Tagged cake, Dessert, pumpkin cake, pumpkin puree, pumpkins
4 Comments
How to make your own pumpkin puree
The whole time I’ve been working with fresh pumpkin in the kitchen recently, I’ve been astonished that I’ve never done it before. We are traditional pumpkin pie eaters at Thanksgiving, and though my mother would like to have it more … Continue reading
Posted in Techniques
Tagged Dessert, Halloween, pumpkin cake, pumpkin puree, pumpkins, Thanksgiving
5 Comments
Ingredient: Pumpkins
Until I moved up north, the edible pumpkin was not at all on my radar. In Chicago, the effort to procure, lug home, and carve or just front-stoop a pumpkin happened infrequently. I remember pumpkin-ing in the first year or … Continue reading
Postcard from Up North
Those who cannot forgive others break the bridge over which they themselves must pass. -Confucius (Holy Childhood Church, town center. Her bells ring at 6 a.m. and 6 p.m. every day, a call that always asks us: how are you … Continue reading
Fragrant Lebanese Chicken Soup Recipe
I know this is a food blog and that I’m a food person and that we all agree on how much we love to cook and eat. But I’ve got to admit: I haven’t been feeling great lately, and it … Continue reading
Technique for a warm bowl of soup
I suppose this isn’t so much about how to warm a bowl for soup as it is a persuasion to warm a bowl. At Tante Marie’s, it was a student’s job every day to warm the bowls and plates for … Continue reading
Ingredient: Mirepoix
Ground work must be laid, a foundation, before any house can be built. In the kitchen, the flavor foundation for so many dishes is found in the French mirepoix (meer-pwah), the holy trinity of aromatics: onion, carrot, and celery. Broths, … Continue reading
Favorite Things: Italian pottery soup bowls
It was a little embarrassing, everything I bought that day. Thank goodness I was with a bunch of food writers who could appreciate passion for the table. Our group was in Umbria, in the heart of central Italy. We were … Continue reading
Postcards from Drummond Island
The small-world meeting I had with my father’s remarkable law school classmate was also a big-world meeting–the big, beautiful world that is Drummond Island, situated along Potagannissing Bay in the Upper Peninsula. The island is cradled by Lake Huron in … Continue reading
Posted in Picture Postcards, Stories and Recipes
Tagged Drummond Island, Lebanese menu, Michigan, Up North
13 Comments
Bohica Lodge Lebanese Menu, way up north
I love a small world. Several months back, I received a note from someone who had been googling around for a good recipe for kibbeh nayeh. Clif came across my site (yay SEO), and as he read my essay about … Continue reading
Posted in Menus
Tagged Baklawa, Drummond Island, grape leaf rolls, hummus, kibbeh nayeh, Menus, Michigan, Swiss chard, tahini sauce, za'atar
9 Comments
Postcard from Up North
Then summer fades and passes and October comes. We’ll smell smoke then, and feel an unexpected sharpness, a thrill of nervousness, swift elation, a sense of sadness and departure. ~ Thomas Wolfe (Farm at Wolverine, in beautiful melancholy color.)
Secured by