Recent content by selma

Cool trick!

Wow... I have never thought about grilling romaine, but I remember when my brother cooked up a dish that needed escarole and we didnt have any and he substituted romaine... I remember liking the white crunchy part of the lettuce but didnt like the green part as much.

Is it possible that the dressing had miso in it?

Ok, I will try to help you out, summac is this dark purple flakey thing, its sourish in flavor, oh wow, I just looked up what it was, and your right it does grow on a better, hahaha... but the kind I am telling you about looks like pepper flakes but is purple in color. And pomegranite juice is...

Hahaha, thanks for your response Ayrton, I already feel right at home here!

Actually the food I cook at home is particularly Turkish/Greek (that is my heritage) cuisine, as I am still learning Palestinian and Arabic dishes thanks to my gracious mother in law, but I also like to experiment a couple times a week with dishes from around the world. I love Lebanese...

:chef: Actually I have a really good traditional Palestinian recipe for you all to try with onions, this recipe is kind of the "made easily" version opposed to making the pita your self, etc. The recipe is called Musakhan. Take the onions and cut them in slices, sautee them in olive oil...

Wow, thanks everyone for the warm welcome!

I use raw almonds a lot in cooking and I would say that there will be a huge difference in flavors if you use preroasted almonds instead of buying them raw, blanching and peeling them and so on. Think roasted veggies versus blanched, different flavor right? If the recipe calls for blanched...

I found this forum last night while searching for information on fennel, and I am pleased to see that there are others like me! I love to cook, hate the clean up!! I am looking forward to sharing with all of you! Selma