Category Archives: Main Course

Zucchini and Mushroom Risotto

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My sister Hala, who also loves cooking and dinner parties, was telling me that Risotto is not a popular dish in Lebanon. I don’t know how true is this, but I know that I only love it when served immediately. This is one of the dishes that can’t be successfully cooked in advance, which makes it difficult to consider serving when I have guests for dinner.

It’s so easy to make a good risotto, but make sure that you choose short-grained plump rice, such as Arborio, Carnaroli or Vialone Nano.

The only way to make risotto is to stand over it until cooked. DO NOTHING else! Not really evident in my case where Axel is shoving her head between my knees to carry her and Kaia is constantly asking me to come and play with her and Polly Pockets. The hot stock is added little by little until rice is soft and creamy. This will take you around 20 – 25 minutes, for this amount of time at a hot stove, it’s really worth to use the appropriate rice.

Risotto can be combined with any vegetables you like or also seafood. The best risotto I ever had was cooked with champagne instead of wine, and used asparagus instead of zucchinis. I didn’t have any asparagus today and didn’t want to open my pricey bottle of champagne:), but I do recommend that you try it.

Zucchini and Mushroom Risotto

Ingredients

  • 2 tbsp Olive Oil
  • 1 large yellow zucchini
  • 250g fresh mushrooms sliced
  • Pinch of Sea Salt

To make the rice

  • 250g Arborio rice
  • 25g Unsalted butter
  • 1 Onion, minced
  • 1 cup white wine
  • 750ml Vegetable stock, hot (preferably home made)
  • 25g Parmesan, shaved
  • Salt and Pepper to taste

Cooking Directions

 1. In a medium saucepan, place the mushrooms and the zucchinis with olive oil and sweat until cooked. Season with salt.

2. In a separate heavy bottomed pan, heat the butter and add the onion, stirring occasionally, until soft and transparent. Add in the rice and cook, for 2 minutes.

3. Mix in the wine to the softened onions and cook until the liquid has evaporated off.

4. Pour in 1 cup of the stock to the onions and rice and cook, stirring occasionally with a fork, until liquid is almost absorbed. Repeat this process until rice is thick and creamy; the rice should still have some chew to it. Season to taste.

5. If the rice is still hard do not add water. It has to be cooked with additional stock.

6.Once the rice is cooked, mix in the vegetables and add Parmesan cheese and serve immediately.

7. To finish drizzle with olive oil (optional)

Pasta with homemade pesto and cherry tomatoes

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I’m back to Beirut, but my heart is still in Toscana! I close my eyes and I see the flowing hills of vineyards. We were in the countryside and Gosh what a charming place. Captivating! I know that I’ll be back to visit again.

Meanwhile, this week I’m indulging myself with a lot of Italian food inspired from my trip.

Winter will come soon and freeze my basil plants, so I decided to pick the leaves off to make homemade pesto sauce.

Making your own pesto might sound extravagant, but in fact it’s super easy and will sure make you win your friends impression. If you like, it can be prepared ahead of time and stored in the fridge, just make sure that it has a decent layer of olive oil on the surface to make it last for longer period of time. Pesto is not only tasty with spaghetti, but is brilliantly combined to Turkey Panini or grilled Chicken and many other dishes.

I enjoy more making the pesto myself when I know that the basil leaves have been freshly picked in my garden, the pine nuts are sourced from my mother-in-law –they have 20,000sqm of pine nuts trees around their house in Baskinta– the olive oil is from the south of Lebanon –39% of the regional distribution of olive groves in Lebanon comes from the South– and the Pecorino cheese is also homemade, a gift from Alessio, Serge’s Italian friend. He taught me to use half Parmesan and half Pecorino cheese in Pesto sauces. The outcome is fabulous! Grazie Signor:)

 

Ingredients

  • Spaghetti #7
  • 3 tbsp Olive Oil
  • 400g cherry tomatoes, sliced in half
  • Pinch of sugar
  • Basil to decorate
  • Sea Salt

For the Pesto

  • 50g Fresh Basil (or 2 big handfuls of fresh basil), chopped
  • 1 garlic clove, peeled and finely chopped
  • 1tbsp pine nuts
  • 6tbsp Extra Virgin Olive Oil
  • Sea Salt and Pepper
  • 25g Parmesan Cheese, freshly grated

Cooking Directions

  1. To make the pesto, in a food processor blend basil, garlic, pine nuts and Parmesan around 30 seconds or until you have a smooth paste (Though, if you like it coarse, using your food processor click the pulse button very quickly maybe once or twice). Add the olive oil to the mixture and season to taste with salt and pepper. If you don’t have a food processor you can use a mortar and a pestle.
  2. Put a large pan of salted water on to boil and cook the pasta as instructed on the pack. You may like to add a drizzle of olive oil and a sprinkle of oregano in the water.
  3. While the pasta is cooking, heat the oil in a frying pan and add the tomatoes. Season with salt, pepper and a pinch of sugar. Cook over a medium heat, shaking the pan occasionally until tomatoes are soft and beginning to char.
  4. Drain the pasta. Add pesto sauce to taste (you might not choose to put all the prepared sauce), drizzle little olive oil and mix. Add tomatoes.
  5. Serve the pasta decorated with fresh basil leaves and more fresh shaved Parmesan.

Lebanese Lentils and Rice Pilaf

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I love lentils! Whether yellow, red-orange, green, brown or black, they’re all delicious. Lentils are rich with proteins and make fantastic dishes from all around the world. Lebanese Mjadra, Indian Khichdi, Egyptian Kushari, Peruvian Tacu Tacu, Cuban Sopa de Lentejas, French Salade de Lentilles, mmmm… delectable flavor!

I know many of you are online every day eager to venture in new recipes, but sometimes it’s a good change to just cook a classic dish!

Few days ago, I cooked lentils and rice pilaf AKA Mdar-dara.

“To all my Lebanese friends, I know what you’re thinking, Mdar-dara!!! I must be out of my mind to share this recipe hahaha. It’s like teaching an American how to make a coleslaw salad”.

It took me back to a simpler time where pulses were almost part of any meal I eat. Scrumptious, with nothing fancy needed. All ingredients were readily available. My pantry is never out of lentils, rice or onions!

There’s so much flavor in this recipe, and it’s healthy! It’s frequently served with yogurt and a green salad. I sometimes crown it with caramelized onions instead of fried ones, because I love this sweet taste with yogurt.

This is a great recipe I know my kids will eat. It’s inexpensive, nutritious and easy to prepare.

Enjoy:)

Lebanese Lentils and Rice Pilaf

Ingredients:

  • 1 cup dried brown lentils, sieved out, washed, rinsed
  • 1 cup long-grain white rice
  • 2 large onions, sliced
  • 4 tbsp vegetable oil
  • ½ tsp cumin (optional)
  • Salt and Pepper
  • Olive oil, to taste
  • Plain yogurt, to serve

Directions:

1. In a frying pan heat 4 tablespoons of oil and sauté onions until soft and beginning to golden brown.

2. Transfer half of the onions to a large saucepan, add the lentils, 3 cups of water, salt and bring to boil. Cook for 15 minutes.

3. Stir in rice. Add 2 cups of water and season with spices.

4. Reduce heat. Cover and cook about 15 minutes longer or until liquid is absorbed and rice and lentils are tender.

5. Transfer to a serving bowl, drizzle with olive oil and top with the remaining onion.

6. Serve chilled plain yogurt on the side.

Broccoli and Cauliflower Gratin

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Dad can combine any 3 vegetables to his delicious béchamel sauce and make a palatable gratin. The secret for a delightful gratin is fresh vegetables. Try always to choose fresh ingredients over frozen and use rich cheese on the top.

Before long kitchen became my place to unwind, I once bought a cooking book on vegetables and sampled few recipes. I fondly remember Serge eating my first gratin made with cauliflower and carrots! Gratifying!

Gratin is easy to make and my daughters Kaia and Axel love it. Fortunately, a way to make them eat their veggies;-)

Broccoli and cauliflower gratin

Ingredients

  • 250g (8oz) broccoli
  • 250g (8oz) cauliflower
  • 30g (1oz) butter
  • 30g (1oz) flour
  • 500ml milk (full fat or skimmed milk)
  • 50g (2oz) Gruyère, grated
  • 50g (2oz) Cheddar, grated
  • Parmesan, to taste
  • Salt and pepper
  • Pinch of grated nutmeg

Directions

1. Steam the broccoli and cauliflower until just tender.

2. To make the white sauce, melt the butter in a large saucepan. Stir in the flour and cook for 1-2 minutes to make a smooth paste. Gradually pour in the milk, whisking constantly. Season it with salt, pepper and nutmeg. When the mixture begins to bubble and thicken, remove from heat.

3. Now coat an oven dish with a thin layer of the white sauce then arrange the vegetables in an oven dish and sprinkle with salt and parmesan cheese.

4. Top with the rest of the white sauce and cheeses. Bake at 180°C (350°F, gas mark 4) for 30mn.

Everybody Loves Pasta!

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My hubby is a pasta lover and our pasta recipes repertoire is one of a kind. For Serge “Just Pasta” is a feast for the Gods!! Therefore I keep in my pantry all shapes of pasta.

Among our favorite is Penne. It gives you many options on what to serve it with.

Many pasta recipes are easy and can be prepared with little notice. Ladies and gentlemen I present you “Penne with shrimps and asparagus”. For last-minute guests, whip up this recipe and it’s a star meal!

It’s hearty and elegant. Eat happily!

Shrimp, Asparagus, and Penne Pasta

Ingredients

  • 3 cups uncooked penne
  • 1 onion, chopped
  • 2 garlic cloves, crushed (using a garlic press)
  • 1 tbsp vegetable oil
  • 1/2 cup white wine
  • 10 spears fresh asparagus, cut into 1-inch pieces
  • 400gms medium shrimps, peeled and deveined
  • 3 tbsp orange juice
  • 1 tbsp orange zest
  • Salt and Pepper, to taste
  • Fresh Parmesan cheese, to taste (optional)

 * Penne can be replaced with Spaghetti #7

Preparation

1.    Cook penne according to package directions.

2.    In large skillet, heat oil. Add onion and garlic, and cook until the onion has softened.

3.    Pour in the white wine, and simmer for 2 minutes.

4.    Add the asparagus and sauté for 5 minutes.

5.    Add the shrimp and orange zest, drizzle with the orange juice. Cook until the shrimp turns pink.

6.    Toss penne with shrimp mixture.

7.    Season to taste with salt and pepper.

8.    Sprinkle with Parmesan cheese before serving.

A Fishy Story

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When I crave for meat, it’s fish. I lived in Dubai for 10 years where the fish is fresh and abundant. My husband, who loves to eat healthy food (and you will hear this a lot!), fancies a baked fish at least once a week. So along the years we unintentionally became pescetarian. [Seriously? No!]

For those of you who are not familiar with the word; Pescetarian is a vegetarian who will eat fish.

The true version behind my story is that meat and chicken (with the exception of the Christmas Turkey) were aliens to my kitchen. They never made it to my fridge until I had my first daughter Kaia. Before that I almost never stopped by the butcher. Hamburgers, tenderloin, chicken fahita, … were gourmet dinners to treat ourselves when we go out to restaurants:)

I baked fish, steamed fish, barbecued fish and trust me, as complicated as it seems, fish is one of the quickest meals to prepare. ONE, It’s healthy (this one goes for you babe). TWO, impressive if you have friends over. THREE, delicious!

One of my favorite kinds of fish is the SEA BREAM, because of their mild and white meat. It can be found in various parts of the world and is ideal for grilling. One of these fish weighs around 350gms and can be grilled whole, head and all.

For me it’s enough to rub my fish with salt and pepper, and then stuff it with sliced onions and tomatoes. Lay it in a baking pan with lemon wedges and bay leaves, drizzle it with oil, and cook for 35mn. Tasty!

Baked Fish

Ingredients

  • 4 fresh Sea Bream fish (cleaned, gutted and scaled)
  • Sea Salt and coarse pepper
  • 2 onions, cut in circles
  • 2 large tomatoes, cut in circles
  • 3 sprigs of rosemary
  • 1 lemon, cut in wedges
  • 3 bay leaves
  • 2 cinnamon sticks
  • Olive oil, to drizzle
  • 1/2 cup of White Wine

Cooking Directions

  1. Preheat oven to 220°C
  2. Wash fish, pat dry and place in oven dish.
  3. Liberally sprinkle salt and pepper over all parts of the fish and inside the body cavity.
  4. Top with onions, tomatoes, rosemary and surround with lemon, bay leaves and cinnamon. Drizzle with olive oil.
  5. Pour the wine inside the pan and cook for about 45mn or until fish flakes easily with a fork.

Janssons frestelse – Going Swedish!

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 I will never forget the “janssons” I had at my Swedish friends, I went back home obsessing about those layers of potatoes and onions.

Christy, our host, had always confessed that she and cooking go in different directions. Her love is for painting, but it turns out that she can manipulate food ingredients like she plays with colors. The fireplace, the mood and the table set, everything was so divine.

The mushrooms that she picked herself in the woods in Sweden were carried all the way from Stockholm to Beirut (to my tummy) to make her delicious mushroom soup recipe.

In general, I love any food that goes out of the oven, and that Janssons was a whole new experience. Three ingredients I never thought of combining together; POTATOES – ONIONS – ANCHOVIES.

Before trying that meal, if I heard the word ‘anchovies’ twice, I would pass out. Now I believe that if it’s from a good source and combined with the right ingredients, it adds a lot of flavoring and makes a beautiful dish.

If you are like Serge (my husband) and I, and you don’t like anchovies, you should try this dish and I’m sure it will change your whole perspective on sprats.

Thank you Christy!

 


Ingredients

  • 1.2 kg (2 lb) potatoes
  • 400 g (14 oz) onions
  • 1 small can of anchovies*
  • 3 cups heavy whipping cream
  • Salt – white pepper – black ground pepper
  • Breadcrumbs
  • Butter

*For more flavoring you can double the quantity of anchovies

Preparation

1. Peel the potatoes and cut them into strips like match sticks. Thinner than you cut for French fries. Peel and cut the onions into thin slices, sautéing them gently in a little butter without browning.

2. Grease a ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and all the anchovies. Try grinding fresh black pepper between the layers and sprinkle on a little salt.

3. Another layer of potatoes, then the rest of the onions.

4. Finish with a layer of potatoes.

5. Flatten the surface. Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and sprinkle with some breadcrumbs.

Bake in the oven [250C/475F] for about an hour.