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!
After being away for a while, I missed the blog, I hope you missed it too. I don’t know if I can call my long time away a vacation, but I was not cooking anything spectacular or worth sharing. I was just going quick and convenient. I guess no matter how much you love cooking, when you have to do it every single day, it loses a bit of its luster. But with my return, I have a delicious recipe to share with you.
Green beans are made two ways in Lebanon. One is a stew with meat and served with rice, the other version is the vegetarian one that is usually consumed in summer or during Lent. It is mainly eaten cold with vegetables like cucumber or onions (any kind you can think of) on the side. I personally like it hot too, rolled in a Lebanese bread or served as a warm salad.
While the book: Day of Honey, starts a little bit scattered, Annia Ciezadlo manages to bring it all together to an attractive memoir. It is divided in five parts the first starts in New York and speaks about her roots, the second one is about her “honeymoon” in Baghdad, the three other parts could be grouped into one and speak of her life experience and “adventures” in Lebanon and particularly in (West) Beirut. The book ends with an Epilogue and acknowledgements, and is pigmented with a selection of recipes before she finishes with a glossary, bibliography and an index.
Taro is one of my favorite root vegetables. In Lebanon, there are many regional variations to cook it, for instance there is a recipe for taro and chickpeas stew that was a staple in my dad’s side of the family, but my mom’s side of the family knew nothing about. They lived about an hour apart and belong geographically to the same region!
Lebanon has been ruled by the Ottomans for 400 years, same as many surrounding countries. While countries were considered Turkish provinces, Lebanon (known as Mount-Lebanon then) enjoyed a semi-autonomous condition, till fights erupted and the nation was placed under a new system called Mutassarifiyah. Then Turkish rulers were assigned to Lebanon to stabilize it, in a declining Ottoman Empire. The ruler had the nobility title of Pasha, and was called Mutassarref which literally means executor. Daoud Pasha was the first assigned to the job and rumor has it that this dish was a favorite of his and was called after him. I don’t know how true that last part is, but the preceding mini History lesson is.
I have made pizzas before, as probably most people have. I don’t know if it is the same with everyone, but although pizza has made its way into my kitchen in several forms and many times, I have never gotten down to make a crust!
Clint had one of his potlucks at work again, this time it was to say goodbye to a colleague who was moving to another department. Continue reading
In my previous post, I promised our readers a recipe from the book I reviewed (50 Simple Soups for the Slow Cooker by Lynn Alley). I chose to make the Potato, Broccoli and Cheese Soup since I had the ingredients on hand.
Here it is, my first book review. I will try to give as much information about the book I am sharing: 50 Simple Soups for the Slow Cooker by Lynn Alley. You can buy it used, like I did, for a very reasonable price.
The book is a really small one, it looks more like a manual, it has an attractive cover picture that inspired my photos for the recipe I chose to make from it.