Za’atar and Cheese Pita

You know the likes of peanut butter and jelly, pasta and tomatoes…? Well, you can officially include za’atar and cheese as a perfect pairing. Keep Reading!

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Light and Airy Japanese Tempura with Tentsuyu Dipping Sauce

After ramen, tempura is probably one of the most famous Japanese foods outside of Japan. Lightly battered and fried seafood, sweet potatoes, mushrooms, asparagus, green beans, kabocha pumpkin and whatever else you can imagine are dipped in a sauce and enjoyed with an airy crunch. In Japan, there are entire restaurants devoted to making only tempura, but you can easily recreate Japanese tempura in your own kitchen with a few simple ingredients.
Continue reading “Light and Airy Japanese Tempura with Tentsuyu Dipping Sauce”

Warm Hummus With Spiced Lamb: My Take On Hummus Awarma

If I had to describe my cooking it would be something along the lines of jet-setting around the globe from the comfort of my very own kitchen. I may have a burst of Asian flavours bubbling in my wok one week and a streak of Italian comfort foods the next. Other days I’m swept away by trying my hand at Persian ash, rolling out dough for stuffed pierogies, roasting chilis and braising pork belly for a taste of the Yucatan or hacking away at the tough skin of the cassava root for a Brazilian moqueca. But wait, there’s more!

Dates Decked Out with Blue Cheese, Pomegranate, Walnut & Mint

Looking for an easy, appetizer that says, gourmet?
Try this date dish out on your guests this Christmas.
Elegant, bite sized, and delicious they are sure to send guest rockin’ around the Christmas tree!
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Yes, I dredged and fried my tofu

A new sushi place opened near my house, Maru, extending a modernized, chicness to the neighborhood.  A friend suggested that I revel in a “pillow of goodness,” aka tofu from the vegetarian hibachi grill and well, it was clearly, quite good!  The first bite presented a crisp, golden texture on the outside, followed by a fluffy center that melted in my mouth.  The tofu was drizzled in a sweet sauce, brandished with sesame seeds.  It was a dish that had me asking, how?  What made the tofu so perfect!  Crisp and springy?!!!
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Knee-High by July

A summer memory:

Sitting on the front stoop, my sister by my side with a brown-paper grocery bag and a heavy bottomed cooking pot.  There we sat shucking away the green husks and wisps of silk from Mid-Western sweet corn.  We knew that summer had arrived when corn was offered up at roadside stands and grew to be knee-high by July.  Nothing beat those crisp, golden kernels, bursting open with a pop of sweet, starchy goodness!
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Ful Mudammas

Throughout college I worked part-time at a local Mediterranean restaurant, The Pita House.  The restaurant locale resides in an eclectic neighborhood with a good mix of college kids, families, hipsters and hippies.  I was able to walk to work everyday, worked along-side my BF Brooke and donned a self-fashioned turban with a kanga from Brazil…it was highly fashionable for my then, bohemian self (and a heck of lot better than a hairnet!)  My uncle humorously referred to me as, Erykah Badon’t…funny guy!
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Jamón Crudo con Palmitos y Tostones!

If you love entertaining as much as I do, then you understand how important appetizers are!  They are a subtle introduction to a meal, a way for guests to mingle and wet their appetite while not getting too full!  The following appetizers would be great accents to a Latin or Caribbean style meal.  Each dish is simple to prepare, look fabulous and most importantly taste amazing.
Continue reading “Jamón Crudo con Palmitos y Tostones!”