Le Poulet à l’Estragon (Tarragon Chicken) is a classical French dish. Its original recipe technique is a little complicated so I tried to simplify it as much as I could. I have been making this adaptation of Tarragon Chicken for a while now. It is great by itself or with steamed potatoes, pasta, white rice or comfy buttery potato purée. I love this recipe because it reminds me of one of the first dishes my boyfriend (now husband) and I ever cooked in Paris…Read More
Purée de Pommes de Terre or Potato Purée is certainly on the top of my all time favorite comfort food. It brings back memories of my grandmother and my mom. A melting hug; warm, silky and oh so buttery!Read More
What do you say? Hommos. Houmous. Hummus. Hummas. My Lebanese accent decided it was going to be “hommos”. And you stress on the double “m”.
Hommos means garbanzo beans / chickpeas and the correct name is “hommos bé t hiné”: chickpeas with tahini. I’m all for creativity and trying new things but I have to say that it annoys me to see people calling anything with tahini “hummus”. A beet purée with tahini is not a beet hummus! It just doesn’t make sense. Keep the dish: it’s delicious and has a wonderful color, but please: find another name.
Hommos is for chickpeas.
Lebanese Tabbouleh is a parsley based salad with few ingredients. Parsley of course, with tomatoes, scallions, mint and bulgur. There are many version of this wonderful salad in the middle east and as you would expect everyone has “the best” or ”the original” or “the only true” recipe for this dish. What makes this version Lebanese is the ratio and proportions of the different ingredients.Read More
Those gorgeous Chocolate Hazelnut Cookies are deliciously addictive. They involve one of the best flavor combinations in the culinary world: chocolate and hazelnut. Marriage made in food heaven.
The cookie has a light crunchy texture and balances well with the silky ganache.
I asked 4 friends of mine for their feedback. They were unanimous “We want more!”