Aug 062011
 

[Translate] Ever since Mr. BT gave me the Plenty cookbook I have been wanting to make everything in the book. Most of the recipes are perfect for the scorching summer when no one feels like cooking. The Friday before last it was blazing hot, and the thought of spending all morning in the kitchen did not appeal to me. I made two quick and easy Ottolenghi dishes: one was a baked lamb pie that I found on his Guardian weekly column and the other came from the cookbook. Kibbeh, kibbe, kubbeh or koubeiba, which means dome or ball in Arabic, can be found in Iraq, Kurdistan, Lebanon, Syria, Jordan, Egypt and Israel. Kibbeh Nabelsieh is the Click here to continue reading this post

May 142010
 

[Translate] We served this salad between the amuse bouche and main course as a light refresher, but you can also serve this before the dessert course. Irene chose Dalton Winery, Fume Blanc, 2008 to serve with the salad. This wine is aged in oak barrels and was a lovely crisp wine that I have also served with a fish course. PrintBaby Lettuce Salad with Pears, Blue Cheese and Candied Walnuts Serving Size: 6 1 tablespoon sherry vinegar 1 teaspoon minced shallot 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons walnut oil or avocado oil Salt and freshly ground pepper 1 bag assorted baby lettuce 1 bunch of arugula (rocket), trimmed 1/2 cup whole walnuts 2 Click here to continue reading this post

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