Baba Ganoush

What is Baba Ganoush you may ask?

In Jordanian, Syrian, Palestinian, and Lebanese cuisine, it is made of eggplant blended with finely diced onions, tomatoes, and other vegetables. The Egyptian version, known in the Levant as mutabbal, is made of roasted, peeled, and mashed eggplant, blended with tahini, garlic salt, and lemon juice. Continue reading “Baba Ganoush”

Mint Chimichuri

Chimichuri is the perfect sauce to serve with your steak, lamb or even pork.  I served this with a rack of lamb and it was delicious!  I made this one with mint as it pairs well with lamb but you can use any fresh herb of your choice.  Basil, cilantro, oregano, just experiment and find your favourite!

Panang Prawn Curry

 

I am sure I have said it before on this blog but I’ll just say it again, I absolutely love curries!  At this point if you’ve read a few of my posts you may have noticed I say this about most food.  I love meat.  Love chocolate (who doesn’t?).  Love coconut.  I could keep going for a while.   But truthfully, curry is right at the top of my list. Continue reading “Panang Prawn Curry”

Asian Salad with Chicken Satay & Peanut Lime Dressing

This recipe was inspired by one of the most amazing salads I have ever had (in a restaurant).  The place is called Olive & Gourmando, and is located downtown Montreal, near McGill University if I remember correctly, but don’t quote me on this.  I try to make a point of visiting “La Belle Province” at least once every couple years, for one to see my family, but also to reconnect with my culture and most importantly, to eat. Continue reading “Asian Salad with Chicken Satay & Peanut Lime Dressing”