Mansaf is considered the national dish of Jordan, where they use it to show respect and hospitality to guests. On the surface, it looks like plain meat and rice, unnaturally dressed up with too much parsley – but if you could smell it, your opinion would quickly change.
Continue reading Mansaf (Lamb stewed in yogurt)
I mostly picked this recipe because it uses a crazy amount of fennel, and a pile of seafood. How often do I get to use fennel in a dish on purpose?
Now that it’s colder, it’s time I start using my Épices de Cru spice blends. The first dish I made is a stew that comes right from their website, with lamb and a few root vegetables.
Continue reading Colombo Stew (Cooking with Épices de Cru, Pt. 1)
This month’s challenge is to make tamales, a Mexican dish made up of a corn dough filled with deliciousness that is steamed in a corn husk.
I’m not sure if this has made me into a Hot Tamale Molly, but I think this is something I could have fun with!
What better way to celebrate the birth of a new year than by baking layers of veggies and watching Pixar? For us, the first day of the new year was spent relaxing in jammies, and Ratatouille – the dish and the movie!
This is the first of my New Year’s resolutions to be completed. Continue reading Ratatouille New Year
It’s great how the holidays can inspire you to cook. Maybe it’s the fear of judgement by the family that makes us strive for the best! The key is to find something that tastes impressive, without being too complicated and frustrating to make. This is one of those dishes…
Continue reading Potatoes au Gratin – Holiday Brunch
This is a simple dish that is extremely flexible, because the spices do most of the talking. Continue reading Southern Rice and Beans
How do you properly describe Mu-Hsu?
I can’t say I would have expected to hear the phrase “Chinese fajitas” come out of my mouth, and yet that was how I described this month’s challenge to J.
Continue reading Daring Mu-Hsu
Don’t mistake this for a post featuring expert tips on how to can. In this adventure – like in many of my adventures – I am the uninitiated.
This is the story of my initiation into the strange and dangerous world of home canning.
Time for another great summer salad!
This salad is inspired by the flavours of the middle east, using herb/spice blend Za’atar as the main seasoning. White navy beans offer a fantastic base, with a mild and almost creamy flavour that balances with the earthy thyme in the Za’atar.
