One of my favorite ways of preparing fish fillets, is to coat them with a tasty buttery crust, and bake them in white wine. The butter in the crust melts over the fish while baking, and not only adds wonderful flavor to it, but also keeps it nice and moist. The rest of the ingredients in the crust add their unique flavors and textures, while the white wine adds another layer of fragrance and flavor to the fish. Continue reading “Crusted Halibut Baked in White Wine”
After the fairly heavy meals of Thanksgiving weekend, I opted for a lighter, vegetarian dish. As I had some nice fresh leeks at hand, I recalled a simple and tasty dish from the Sephardic cuisine: “Prassa con Arroz”, i.e. “leeks with rice” – and was quickly set on making it.
The dish includes mostly leeks, with very few other ingredients and minimal seasoning, which let the unique fresh, oniony leeks flavor shine. Continue reading “Leeks with Rice”
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”
Succotash is a tasty American dish, which has many variations, and is often served at Thanksgiving dinner. All the variations start with a basic mix of corn and Lima beans (or other types of beans). The combination of grain and legumes is highly nutritious, as it contains all the essential amino acids. Continue reading “Chicken Drumsticks with Succotash and Rice”
Winter is still with us, and I was planning on yet another stew, this time of lamb. However, as the weather was not as chilly, and as lamb is quite heavy in itself, I wanted a lighter stew with lighter ingredients in it. Continue reading “Lamb with Onions, Parsley, Tomatoes and Golden Raisins”
Stuffed grape leaves are known all over the Mediterranean, where they are mostly stuffed with rice and herbs, and in the Middle East, where a meat filling is more common. Continue reading “Grape Leaves Stuffed with Rice and Herbs”
I always liked the combination of peas and mint, and I make THIS green peas and mint soup often. So I thought that the same combination could work with chicken and rice as well. Continue reading “Chicken Thighs with Green Peas and Herbed Rice”
Adding rice to meatballs is an old tradition, which can be found in many cuisines around the world. The “porcupine” version is also known in quite a few of them, especially in the Persian and Chinese cuisines.
However, in many of these versions the whimsical “porcupine” effect, i.e. the rice grains protruding noticeably, is not always as pronounced as you can see here.
As I’m off on a three weeks’ vacation, ; I’ve decided to use the opportunity to re-post a few of the very first posts in this blog, that didn’t get much attention back then.
I hope you’ll enjoy these posts and please accept my apologies for not commenting on your posts as often and not answering your comments promptly.
“Pilaf” is a dish in which Rice is cooked with vegetables and meat, to create an “all in one pot” meal.
There are many different versions of this dish all over the Middle East, Turkey, Greece, Armenia, Uzbekistan, India and more. Each version comes with its different spices, types of meat and vegetables used.
The following is a pilaf that I have prepared for a client of mine, who wanted a lower fat version of a traditional Armenian Lamb Pilaf. I have used chicken instead of lamb, and the result it tasty and fragrant, and at the same time much lighter than the original. The dish is great for entertaining, with a simple green salad on the side.
* Do not be tempted to use chicken breast instead of the thighs, as the result will be too dry.
* I’ve used McCormick’s’ Garam Masala Spice Mix, which contains coriander, black…
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“Pilaf” is a dish in which Rice is cooked with vegetables and meat, to create an “all in one pot” meal. Continue reading “Chicken, Carrot and Dried Currants Rice Pilaf”