Spring Onion Tarte Tatin

Spring Onion Tarte Tatin

I enjoy preparing tarts a lot. I know; I must have said that multiple times. But it’s true. My legendary love for Tarte Tatin grew even more when I started using this technique for savory applications. 
I was at the grocery store shopping with my meticulously written list when I saw the spring onions. They were too pretty not to take them home with me! I had to prepare a dish that will make them shine. Their flavors and colors did not disappoint. I have prepared onion tartes Tatin a few times before that but this “spring onion” version is the absolute best.

The flavors are sweet and the balsamic aromas compliment the sweetness of the onions. The herbs add a needed touch to brighten everything up. I like to use lemon thyme and strong peppery oregano to balance the overall caramelized notes of this dish.

Read More

Falafel

Falafel

I love Falafel. Lebanese street food at its best. When I left Lebanon I knew I will be craving some food that taste way better “out” or “on the street” than their homemade version! Take the Shawarma for instance; there is no way you can achieve the meat or chicken shawarma flavors at home… it just doesn’t work. It is good, probably healthier but their is always something missing! I thought the same way about the Falafel and 10 years later I finally tried to make them at home, from scratch, because the craving was too big to ignore. After a lot of trials and overflowing ideas I narrowed the recipe to its basic form. It is still a work in progress but this structure is a delicious base to any creative twists and additions.

Read More

Mini Roquefort Popovers

Mini Roquefort Popovers

How cute are these mini Roquefort popovers? They present very well and make great appetizers. Their color and golden brown edges are very tempting. If you are a blue cheese fan you won't be able to stop devouring those little pockets of deliciousness. 
I have made these adorable popovers with Roquefort and Stilton cheese. This recipe is my go-to-trick when I have blue cheese leftovers that don't look good anymore. "Save the blue cheese!"

Read More

Pain Au Lait

Pain Au Lait

One of my wishes for 2015 was to stop buying non artisan bread. No room for classical New Year's resolutions here; it always fails! The kids love bread: they eat it all day long. It is a traditional part of our breakfast and besides being always available during the main meals of the day, they will ask for a labneh or jam sandwich as a snack. I make a lot of bread at home but their favorite kind are the sliders buns and “pain au lait”. Ideal size, easy handle, soft texture and great support for any sweet or savory filling. I no longer buy prepackaged bread and make pain au lait at home, as often as required.

The pain au lait recipe is easy, cute and delicious. It is also a great support for different “bun” shapes. It can be baked plain or topped with sesame seeds, poppy seeds, coarse salt, herbs etc…

Read More

Guacamole

Guacamole

I always loved guacamole and tried many recipes before coming up with my own, where I find the proportions balanced and sunny. This recipe lets the avocado shine with bright notes of lemon and lime, cilantro, scallions and a hint of garlic.

My favorite guacamole version is spicy and includes some finely chopped jalapeño but I usually prepare this creamy recipe without any added heat so the kids can enjoy it too!

It is of course a crowd pleasing appetizer, but I also use it as a condiment to grilled meats and as a spread for some yummy tostadas and sandwiches…

Read More