Lebanese Cooking Redefined

Most people think Lebanese cuisine consists of hummus smeared on pita. There may be some lamb involved but that's it. However the cooking is much more than that, with complex savory and sweet dishes. Spices abound, it's the backbone of the cuisine. It's both sophisticated and earthy , much like the country itself.

It was the topic of Melissa Clark's Cookbook column in today's New York Times Food section. She tried out different recipes from author Maureen Abood's Rosewater And Orange Blossoms (Running Press 2015).The book is taken from her blog of the same name. Ms. Abood is Lebanese - American, having grown up in Michigan, surrounded by a tightknit immigrant family who never forgot their homeland. Hers was a childhood filled with flatbread with za'atar,the mix  of dried herbs with sumac and salt along with roasted eggplant. She learned how to create multicourse feasts from her mother, grandmother and aunts.She has stated that Lebanese food is "extremely refined and very aromatic" Savory dishes will call for both cinnamon and parsley\,Herbs coexist with spices in an assortment of dishes  It's both healthy and rich, with salads existing next to fragrant lamb , beef and chicken Her cookbook reflects this , mixing traditional Lebanese recipes with fresh , modern twists..Ms. Abood has a culinary pedigree, having worked as a professional chef in San Francisco after graduating culinary school.

Ms Clark gives us good recipes from the book. There is eggplant with lamb , tomato and pine nuts , crunchy roasted za'atar chickpeas and greybeh, lavender and orange blossom cookies.The first is a hearty dish  good for now ,perfect for the cooler months. Imagine an eggplant Parmesan with the addition of lamb and butter toasted pine nuts.Cinnamon and garlic are also added for fragrance and flavor . To add another layer of richness,MsClark then tops the whole dish off with mozzarella. The chickpeas would make a good snack or hors d'ouevre. It's simply roasting canned chickpeas in a 400 degree oven for half an hour. They're then tossed in a mix of extra virgin olive oil, za'atar and sea salt. These can keep up to a week however they're sure to be gone in seconds. The cookies, are a form of shortbread.Orange blossom water,a staple in Lebanese cooking adds a light aromatic touch as the surprise ingredient of two teaspoons of dried lavender. There are also other dishes such as the traditional lamb kibbeh also made with tomatoes for a vegan version.

Lebanese food is much more than just hummus and pita. It is dishes rich with spices and herbs. It is layered casseroles that combine staples like eggplant, tomatoes and lamb. It is the food of good cooking and good eating,.

Buy A Serviceperson A Meal

Today is Memorial Day and while we remember the ones who sacrificed their lives for our freedom, we should also remember the living soldiers, sailors,Marines and Air Force. There are so many ways to do this, and one of the nicest ways is through a meal.it doesn't have to be something elaborate (although that would be nice). A hamburger at their favorite burger joint would work, or a lobster roll at the town lobster and crab shack is  just a very small way of saying thank you. If they have kids, then get them a coupon book from Wendy's or McDonald's. Treat the older veterans to coffee and a breakfast at the local diner. Volunteer cooking skills and baking skills at your local VFW.

Treat those brave men and women to something - just a very small token of gratitude for their dedication to protecting this country.A  cup of coffee or a burger from a favorite eatery is just a way of saying thanks.

Hi Mountain Seasonings = The Perfect Barbecue Flavor

People out west know how to barbecue. A cut of beef is turned into something supreme. Chicken wings are transformed into bites of heaven. Salmon is made into food fit for the gods. It's not just the way of cooking or the griller's expertise. It's due to Hi Mountain Seasonings. The company has all sorts of rubs and marinades , perfect for those summer barbecues ahead.

The products are for the barbecue lover as well as for the huntsman.It's no surprise that the company is located in the rugged country , in the town of Riverton, Wyoming. Hi Mountain was created in 1991, filling a need for curing and drying meats. The company sells sausage making and bacon curing kits along with jerky kits. These are perfect for the home chef who loves artisanal foods such as homemade beef sticks and brined meats such as chicken and turkey. Hi Mountain also sells tools for butchering fresh killed game as well, along with dips for parties. This last is a wide range from spinach and artichoke dips to stuffing seasonings for devilled eggs.! The company also sells campfire meals from a caramel apple crisp  breakfast to macaroni and chili.

I tried   their pork rub and it was  excellent.At first I was a little put  off with  seeing cayenne  pepper listed as one of the ingredients however it proved to be milder an better than what I expected. The rub gave the ribs a nice  reddish hue  and it was  delicious after two hours  in the  fridge.The  honey granules , mustard  and cayenne  married together nicely in this.After having my home grilled ribs, I doubt that I will be eating them at a restaurant any time soon..I also deviated a little by adding it to pork burgers. A heaping tablespoon added to the ground pork and beef mix made for a flavorful and unique burger. They were tasty and not in need of any ketchup or barbecue sauce.I;m looking forward to trying their garlic pepper rub for my grilled veggies as well as their steak rub.

Barbecue season is upon us. Dress up those ribs and steaks, wings and fish with Hi Mountain Seasonings. They 're tasty , adding zip and zing to ordinary grilling fare. Try them for some spice this summer.

Your Ice Cream Guide

The warm weather brings about much wished, things, days at the beach , barbecues, and of course ice cream. This is the start of the frozen treat season. Yet many of us don't; know the difference between  gelato and an ice cream or frozen milk and regular ice cream. Just like flavors, there are so many different kinds of ice cream and ices .

Most of us usually have a brick of ice cream in the freezer.This is known as hard ice cream because of its consistency.It's made with not only milk and cream but also with eggs and stabilizers to keep it from melting..It's churned to keep the ingredients from freezing into a solid mass Ice cream can be made at home thanks to an ice cream maker or one of those balls with a canister inside to hold the mixture.French style ice cream is a bit richer thanks to the addition of eggs to make a thin version of  crème anglais.That boardwalk favorite frozen custard is similar but uses more eggs or just  yolks. Both are cooked and left to cool prior before freezing. Both are denser than regular ice cream and have a silky feeling.There is also Philadelphia style ice cream which is made without eggs.It's simpler to make at home. Remember without the egg base it does freeze firmer and harder. The Italians give us that classic treat gelato. The name simply means frozen in Italian . It can contain eggs or not but it is denser  than our version, thanks to having very little air whipped into it There is also semifreddo.. It means half cold and is a variation on ice cream or frozen custard.It's frozen in a loaf pan and then sluiced and served with fruit.It's usually made at home with just cream and eggs.

Of course there is the lighter side of frozen treats.These don't have  as many calories, yet still have     flavor. There is ice  milk which  doesn't have enough milk fat to be considered ice cream.It is still creamy but lighter and lower in calories. Sherbet has always been a warm weather favorite. Classic kinds are made with fruit juice sugar water or even wine..Some versions do contain milk, buttermilk, egg whites or gelatin.It is sometimes confused and labeled sorbet which is completely vegan. This has been traditionally used as a palate cleanser between large courses.It's usually lemon or strawberry flavored and very light on the tongue and taste buds. Granita is one of the easiest frozen treats to make at home.It's made from mashed ice and usually the preferred flavor is coffee.It can be served with ice cream but is good on it's own with a chocolate syrup and side of whipped cream.  Then there is ice.It can be known as Italian ice or water ice if you're from Philly.It can contain egg white as a binder but it's mostly just water and syrup churned like ice cream.  Another treat is President Obama's love Hawaiian shaved ice and this is the most refreshing of all the ices.It starts with a block of ice that's been shaved with a special gadget , mounded into  cone and then doused with syrup.  Three different flavors can be poured over it for a yummy rainbow ice.

Just as there are so many flavors, there are so may types to choose from. Make a semi freddo for a weekend get together, have a cone on Sunday and maybe some ice during the week. No matter what you finally opt for, it's all cool , sweet and delicious, a perfect break from the sweltering heat.       

San-J Marinades Spicing Up Your Barbecues

Barbecue season is here and with it comes grilling favorites beef, pork and chicken.Unfortunately these  classics can get boring if they're just thrown over the hot coals. There's a solution - San - J sauces for marinades and stir fries. These will liven up those ho hum chops and wings. giving them a much needed lift.

San-J  or San Jirushi is one of Japan's oldest companies, having been founded in 1804 by the Sato family. They started with miso and Tamari, a thick sauce . The company is still family owned by Takashi Sato , the eighth generation of owner . San J came to Richmond, Virginia,  in 1978  and have a variety of different products from instant soups to even rice crackers. All are gluten free because Tamari, unlike regular soy sauce is made from 100 percent soybeans. It is an ancient recipe, first being created in China in the Seventth Century AD. Tamari means "that which accumulates".because it was the protein rich drippings that was collected during the creation of miso, the fermented soybean paste and the main ingredient in miso soup.San-J' sauces are made in a similar, updated fashion.with  only soy beans, salt and water. One of the best aspects about Tamari is that it is gluten free. Regular soy sauce is watered down with wheat and often has a bitter taste. It flashes off or dissipates when cooked at high temperature, something Tamari does not.

I like San-J's sauces and recommend them for marinating different types of meat. Their orange sauce has a bright , citrusy flvor that would work well with anything chicken. Marinate cut up breasts in in along with peppers and onions for a yummy kabob. It It also would highlight wings and legs as well as a great dipping sauce for them too. The smoky Mongolian sauce would be good as a marinade for pork as well as for lamb and beef kabobs.This would also be an excellent soak for skirt steaks as well. I love the Asian  barbecue sauce. I plan on using this on everything, from being slathered on pork and beef ribs to burgers and dogs. It is thick and flavorful with a marriage of a sweet and smoky flavors.Being a chopped salad lover, I am looking forward to trying their different salad dressings too as well as their Tamari regular sauces.


The barbecue season is underway. Liven it up with the variety of Tamari sauces from San-J. They will enhance ribs and chicken, steaks and chops,  making for a memorable cook out.

Summer Hits The Food Section

Summertime and the living is easy The same with eating and drinking. It's a season of simplicity , with dishes that take seconds to make up and libations that are also a snap to mix. This was the main theme of today's New York Times Food section. All the columns, from a City Kitchen to The Pour reflect the lazy hazy days ahead.

Salads are a big summer recipe however Julia Moskin reconfigures it as something quite different.Instead of lettuce being torn to shreds and other veggies broken into pieces they are elegantly presented  as whole or larger pieces. This is similar to Italian antipasti where the veggies are served lightly dressed. Cold cuts and sliced meats are also added .Unlike antipasti though fruits are added. Put in figs, melons, mangos and cantaloupes to counter the savory  flavors of olives and grilled eggplants and zucchini.Ms. Moskin also suggests serving it with grilled garlic bread.which is the perfect accompaniment to this type of dish.Sam Sifton contributes a French summer classic beurre homard, lobster butter He takes lobster shells and cooks them with a stick of butter. This infuses the butter with the seafood's rich , silky flavor . It can be then used as a sauce for shrimp, more lobster or a truly decadent pasta co burro. There are also recipes for compound butter which has herb leaves and  champagne along with shallots and lemon or lime juice. The butter is not melted in this case, instead the other additions are blended in , using a fork.. Mr. Sifton also includes recipes for those summer classics marinade and rub, perfect for spedie. or kabobs.Melissa Clark contributes potato salad recipes with made with  different ingredients  from lemon and mint to kimchi.

Of course no summer meal is complete without dessert and drinks.Food regular contributor, Kim Severson includes two recipes,one is the classic fudgsicle.This was a hard one for her, however after some tinkering the pops turned out better than the kind bought from the ice cream truck,, She uses both good quality chocolate and cocoa powder. Whole cream is added for density and lushness. The secret to a good homemade popsicle is emulsion, a perfect blend of the chocolate and the boiled milk,cream nd sugar mixture. It can be poured into Dixie  cups for a homey nostalgic feel or cute silicon molds. Her second recipe is for shrub a curious drink from 18th Century England. It's a tart fruity drink made with vinegar(!) and different fruit. YOu can add tonic or seltzer for bubble and fizz. Shrubs are also a good way to get rid of bruised or old fruit too. It would pair well with the second summer dessert recipe,Melissa Clark's ricotta tart. This makes for a crisp and creamy base for the season;s fruit harvests.The cuust is like an crunchy almond laced shortbread while the filling is a satiny light tasting custard, flavored with honey and cinnamon.It is good on it';s own but great with a topping of fresh peaches, berries or cherries.

Summer is upon us and with it , some tasty foods and drink.Try these dishes to liven up a lazy Sunday barbecue or weeknight dinner. Enjoy them under a sultry summer sun or warm starry evening.

Much More Than Peanuts And Crackerjack

Going to a ballgame is more than just watching a favorite team play, and hoping they'll win.It's become the ultimate food experience with a variety of different snack's treats and even meals. Baseball fan foodies can buy all sorts of interesting and tasty creations.It's not just peanuts and crackerjack. It's chicken and waffles or sliced brisket.

New author,Bennet Jacobstein wrote a comprehensive guide to ballpark fare cross the country the country and Canada. His wife Deborah  L Jacobstein contributed the mouth watering pictures of different dishes and snacks.in The Joy Of Ballpark Food: From Hot Dogs To Haute Cuisine (Ballpark Food Publications)It starts off with the history of those two park staples, Crackerjack and peanuts and why they became so popular. Mr. Jacobstein incudes pictures of old menus from a variety of parks and it's interesting to see the transition from the basic to the gourmet fare of today.it started with English born Harry Stevens who was the first to start a concession stand in Cincinnati. Ohio. One of the first cooked foods was the hot dog.It was perfectly suited to fans who wanted a quick hand held snack while rooting for their favorite teams.It was easy to cook up - usually by boiling-  and served in a bun. There were  no knives or forks to fuss with  either.Years later hamburgers and steak sandwiches were added as were ice cream and beer.

The Eighties and Nineties changed all that. Ethnic foods cam e in, influenced by the  neighborhoods surrounding them. Miami 's Marlin's Park does have hot dogs but it also offers ceviche , lime cooked seafood and Cuban sandwich, a type of Panini that features pork and ham.Atlanta's Turmer Field gives fans that southern classic  - chicken waffles.They  also sell hot dogs smothered in Vidalia onions, grown almost exclusively in that state.Fenway Park has a variety of seafood from their Legal Seafood stand, the chain restaurant originating in the area.LA's Dodger Stadium may offer dogs and burgers but they also carry Mexican style corn on the cob, eliote.There are also sweets. After all you need to top off those cheese fries and pastrami sandwiches with a dessert.Most ballparks have a variety of ices and ice creams to choose from but foodie fans can also nosh on funnel cake in Philly and cannoli in New York. Mr. Jacobstein even lists the ballparks that sell vegan fare, from soy hot dogs and hamburgers to salads and veggie centered meals.

This is a must have book for baseball loving foodies. The Joy Of Ballpark Food:From Hot Dogs To Haute Cuisine give not only the history of those peanuts and Crackerjack but also gives a comprehensive guide to good eating in America's ballparks.