Category Archives: Entrees

Blog Anniversary and Kibbeh B Laban (Kibbeh Meatballs in Yogurt)

Four years ago, the same day the Taste-Buds started. I cannot believe it has been so long already! Although the blog has changed from its original format and my Taste-Buds moved on from blogging, I still consider it as this common venture that gave us a lot of fun and taught us new things. It even helped me get over my baking aversion, I can make some very decent cookies and brownies now, I even made a custard from scratch (supervised by Clint), but I did all the steps myself! A big breakthrough for me!

Continue reading

Lobster Ravioli with Truffle Oil

I know this is a long due recipe, I have made it a few weeks ago and I even made it another time after before posting (insert ashamed face here :$).

Since I came to the USA, among other things I discovered Costco. I think I can fairly say it is on the list of my favorite stores ever. Especially in the food department; for those of our readers who don’t know Costco (for the simple reason of living across the world), it is a store where you must have a membership to be able to make your purchases because initially it is aimed at small businesses and they sell things in bulk for great prices.

You are probably wondering about this Costco intro, but this is what brings me to my Lobster Ravioli: Costco has the most amazing fresh ravioli… Lobster is one of them, we have bought other flavors since, they were equally amazing. But this is another story…

Continue reading

Potluck Fatayer

I cannot believe how the weather turned from cold to nice in less than a week. I have been waiting for it for a while now; winter lingered and lingered to the point where I thought it was never going to end.

Fatayer are a Lebanese doughy goodie, perfect for anything. Well, almost anything. They can be great party appetizers, great for lunch and they make an awesome breakfast. In Lebanon they can be sold in the Mana’eesh bakeries in a big size for breakfast or lunch. They are great as holiday food or parties when made at their smallest. As far as the medium size they can be a good variety in any occasion. This is why we chose to make them for Clint’s latest potluck.

Continue reading

Mandarin Quinoa Stir Fry – An Intercontinental Fusion

Although I like great tasting food as much as the next guy, I do tend to pay attention to my health and diet. All of those college biology courses might be to blame, but I I have also had an innate interest in health since I was just a little tike. Recently I have been on a workout routine that requires me to have a large amount of good quality protein in my diet. As I don’t want to overload myself with too much saturated fat, I began considering adding some plant sources to meet my protein needs and lo and behold I came across Quinoa. Continue reading

Getting Back on Track: Stuffed Baked Portobello Mushrooms and Cannelloni with Broccoli and Breadcrumbs

It has been a long while since I felt the urge to cook something more intricate than a season salad: I have to admit though that I have been entangled in personal business.

My TB Clint and I got engaged and we were busy with preparations that an engagement entails. We also were preparing for his recent visit in June and my move with him to USA. But some events prevented my move and it had to be postponed.

So now life is back to its normal routine and I think I am back to my Sunday lunch preparation.

Continue reading

Asian Sunday

I decided to go for an Asian meal on Sunday and my sister-in-law was invited to share the meal. My brother is in a business visit to China till the end of the month and it had nothing to do with it really. It was a more earthly reason: A soy sauce bottle that will soon expire.

Continue reading

Chickpeas Fatteh for Lunch, Please!

I was not planning to prepare the challenge as soon as I posted but it was a spur of the moment when I decided to make it. My mom made wide kidney beans stew and kidney beans are not exactly on my list of edibles. Gladly, I happened to know the menu of the day in the morning, so I was able to ask my mom to soak the chickpeas and boil them for me. So by the time I got home chickpeas were ready. I know I categorized Chickpeas Fatteh under entrée but I almost always eat it as a main dish.
Chickpeas Fatteh Close-up

Continue reading

Challenge 7: Chickpeas Fatteh

Based on the fact that my Taste-Buds have been asking me to post a Lebanese recipe, here I am complying. I wanted to make this post a double recipe entry and include Tabbouleh, but I thought I will leave it to another time, that is due to the fact that I ate it twice this week already.  You can say I am all Tabbouleh-ed out.  So I set my mind on a simple but awesome recipe, a personal favorite and extremely easy to make. It is mostly a summer dish but I thought it would be great to have it after the holidays, since it is nourishing and not too heavy. The dish is called: Chickpeas Fatteh. Consider it a Lebanese crumble, since Fatteh derives form the Arabic counterpart that means crumbs.

Continue reading

Zaza’s Soup – 3rd Mediterranean Cooking Event, Lebanon

I don’t know where this soup originated from, but I know it was cooked at my aunt’s household. My uncle was Armenian and his sister cooked this soup, so we named it after her: Zaza’s Soup. Maybe the soup is a mix of Armenian and Lebanese, even though the event is for Lebanese cooking, I think this soup characterizes the spirit of Lebanon and its diversity. Not to mention it is a delicious soup that I hope those who will try will enjoy.

Continue reading

Non Holiday Feasting: Baby Octopi with Red Wine and Rosemary and Potato Gnocchi with Tomato Sauce

Among my co-authors I am the only one who did not have a holiday to celebrate, but that does not mean it is an excuse not to feast. Well I did not exactly feast since the two recipes I am including have been made on different days. The common thing between them is that they are both first timers for me.

The first is baby octopi, the second is gnocchi. I have tried both before in restaurants or at friends, but I never made them myself.

The experience with gnocchi varied from the Italian perfection at Piazza Navona in Rome, with two streets dancers performing a tango on a dolent melody, to the extreme flop in a supposedly good local restaurant, where it seemed reprehensive to laugh.

The octopi experience has always been pleasant to me so I had no bad memories to compensate, so I was able to experiment.

Continue reading