Thursday, September 22, 2005


I love the flavors and textures of Middle Eastern foods. The aromas of the exotic spices are intoxicating. Probably the easiest of dishes to prepare is hummus. I just throw all the ingredients in the food processor or blender and call it done!

1 can chickpeas, drained and rinsed
2 to 3 tbsp. tahini
juice of 1/2 lemon
dash of red chile flakes
1 clove garlic
1 tsp. cumin
2 tsp. coriander
dash each of salt and pepper
small handful of fresh parsley leaves
Olive oil

In a blender or food processor grind all ingredients except olive oil. Add that in a thin stream until the mixture reaches a creamy (but not too thin) consistency. Serve with pita chips, fresh pita, and/or crudites.

Saturday, September 17, 2005

Limoncello Lamb

I admit that I have a liking for lamb. Bryan, on the other hand, has an obsession for it. I always tell people that "he never met a lamb he didn't like". If lamb is on a menu, he's sure to order it. My step-father, too, loves it, as is evidenced by the fact that we've had to hear about his Croatian "lamb cooked under a bell" at least ten times. I like it, but I haven't made it too often at home...when I can afford the pricey meat, that is. I recently spurged, though, and bought some beautiful lamb chops. These lemony, tender chops will be sure to please.

Limoncello Lamb
8 lamb chops (or more)
In a pan large enough to hold your chops combine:
1/2 C. limoncello liqueur
1/4 C. extra virgin olive oil
4 juniper berries, crushed
1 clove garlic, crushed
a few good grindings of fresh pepper
1 bay leaf
1 lemon - zest about half of it and then cut it into wedges

Marinade the meat in the mixture for a couple hours.

Grill, laying a lemon wedge atop each chop. This keeps it nice and moist. Depending on thickness it will take about 15 minutes to grill the chops.

Delicious with a side of couscous!