Although I rarely use store ground meat, I’ve had good experience with a local farm product of ground dark turkey meat, and decided to use it once more. This time again, I wanted to add some bold flavors to the somewhat bland meat, and at the same time, add more interesting texture to the patties. Continue reading “Turkey Patties with Mushrooms, Parsley and Sun Dried Tomatoes”
As a fan of fresh okra dishes, I’m always delighted when they are in season again, and immediately start to use them in different dishes. One of my most favorites is the Sephardic dish of braised okra (click HERE for recipe), which I make often. This time, I’ve decided to prepare a version of it, with the addition of beef and fresh herbs.
On a cold day, sometimes all that is needed is a straight-forward simple comfort food, without too much elaboration. The following stew is exactly that. Continue reading “Beef Stew with Red Beans and Tomato Sauce”
After successfully using hard apple cider in a few dishes recently, I’ve found myself looking at a sparkling hard pear cider at the store, wondering if it will give a dish similar tasty results. Continue reading “Braised Pot Roast with Pear Cider and Leek Gravy”
Minced pork dishes are known in different Asian cuisines. This quick way of cooking the meat, with lots of flavors and fresh ingredients, makes it perfect for a light lunch.
The version I have here was heavily inspired by the Thai cuisine, but it doesn’t follow any traditional recipe, and cannot be considered authentic/ethnic by any means. Continue reading “Minced Pork with Coconut Milk and Curry”
Despite the fact I rarely use store bought ground meat, and always prefer to grind meat at home, when I saw a package of ground dark turkey meat from Koch’s farms a the store, I decided to still buy it, as I had positive experience with the product (recipe in THIS post). Continue reading “Turkey Patties with Pickled Lemon, Harissa and Parsley”
Skirt steak is one of the most flavorful beef cuts. The outer part is mostly suitable for pan-searing or grilling (see recipe HERE), while the inside part is more suitable for slow cooking, which is the method I used in the following recipe. Continue reading “Shredded Braised Skirt Steak with Tomato-Parsley Rice”
Braised lamb is a hearty dish, which I prefer to skip over in the hot summer days. Now that the days are getting shorter and colder, it’s time to go back to it.
The following stew has few ingredients, yet lots of flavor; from the use of red wine as the cooking liquid, and from the aromatic “Herbs de Provence” mix seasoning. The dish is quick to assemble and prepare, and is perfect for easy entertaining. Continue reading “Braised Lamb Shoulder with Red Wine Sauce”
While I usually combine filo dough with different vegetarian fillings, this time I opted for a meat one. My original plan was to use lamb, but when I saw bison meat at the store, I decided to make a switch. Continue reading “Filo Pastries with Bison Meat, Golden Raisins and Pine Nuts”
Bánh mì (“bread” in Vietnamese”) sandwich is fusion at its best, as it combines Vietnamese-Asian flavors with French ones. It became a popular street food in Saigon around the 50’s, and from there its popularity spread around the world. Continue reading “Vietnamese Sandwich with Braised Pork Belly”
Zhoug is an aromatic Yemenite hot pepper and cilantro paste, which is known all over the Middle East and the Mediterranean. It is mostly used as a condiment, but it is also added to soups and other dishes. In the dish here, I’ve decided to use it to flavor a raw onion relish, along with sweet Harrisa, a spiced North African hot peppers paste, which was served with broiled beef kebabs. Continue reading “Beef Kebabs with Zhoug and Harissa Raw Onion Relish”