Lebanese Please: My New Favorite Food

Lebanese Please:Herb Tossed Salad with Lemon Coriander Dressing and Fried Potatoes with Lemon, Red Pepper and Cilantro

 

On a recent trip to London I was amazed by all the great food. It is not just the land of Fish and Chips and Bangers and Mash. They are utilizing fresh, local, and seasonal ingredients creatively. Also there are many ethnic restaurants that span the globe. I was intrigued by the amount of Lebanese restaurants we found around Kensington. So being the foodie I am we had to try one. After reading about the 5 freshly squeezed lemonades on the menu I was hooked and had to try Comptoir Libanais. I think it might have even been a chain restaurant but it still was delicious. My friend and I shared a Falafel Wrap and Salad, Baba Ghanouj, and a dish called Lebanese Fries. I also had the fresh squeezed Apple, Ginger, and Mint Lemonade. (It is the glass full of green stuff) It was all delicious and so fresh and tasty. The potatoes and the salad were my favorite, though the pickled turnip on the falafel wrap was pretty darn good too. So I came back inspired and wanted my husband to be able to get a hint at the taste and feel of the food.

Comptoir Libanais in South Kensington

I gave it a try and even if it was totally wrong it had the same fresh feel with the emphasis on fresh herbs and citrus which is what I was looking for. Perfect for Summer, I will be making these again and again.

Lebanese Style Fried Potatoes with Lemon, Red Pepper and Cilantro

4-5 cups diced potatoes, I used Yukon Gold

1/2 stick butter

1 lemon juiced

1 t red pepper flakes

2 T fresh cilantro chopped

1 t salt

Melt butter in a large pan over med high heat. Add potatoes and cover and cook for 15 minutes. Uncover and stir and cook 15 minutes more or until golden and crunchy on the outside.

Fried Potatoes with Lemon, Red Pepper and Cilantro

 

Add lemon juice and red pepper flakes and toss to coat, cook about 5 minutes more over med heat. Then toss with cilantro and serve.

Fried Potatoes with Lemon, Red Pepper and Cilantro

 

Tossed Salad with Herbs and Lemon Coriander Dressing

Lemon Coriander Dressing

2 T lemon Juice

1 T olive oil

1 t ground coriander

1/4 t black pepper

1/4 t salt

Whisk all ingredients together in a small bowl, serve over salad.

Tossed Salad with Herbs

4-6 cups of fresh crisp torn greens ( I used hearts of romaine and spring mix)

1/2 c thinly sliced radishes ( Soak the radishes in ice water after slicing that will remove some of the bitterness and make them crisp)

1/2 c grape tomatoes

1 cucumber peeled and sliced

2 T chopped fresh parsley

2 T chopped fresh mint

 

Toss the salad with the dressing and serve immediately, I topped with grilled chicken and served with warm pita bread.

Herb Tossed Salad with Lemon Coriander Dressing

Herb Tossed Salad with Lemon Coriander Dressing

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Thats What Friends are For: Hedy Goldsmith’s Basil Panna Cotta with Berries

Basil Panna Cotta with Berries

It always happens, you can go for weeks with nothing to do, and then you plan something and there are a million things to do on that same date. My husband and I planned our 20th anniversary trip to Iceland so I could see the Northern Lights, a bucket list item for me. It was a gorgeous, awesome, romantic, fun and adventurous trip. Everything I could ever hope for. But at that same time here in my home town was Food and Wine’s Buick Discovery Tour with my Simon LeBon of chefs Hugh Acheson. What, how could I miss Hughnibrow, the funny judge on my favorite show Top Chef? ┬áNever fear, I have the greatest best friend in the world. She went, she’s not really a foodie but I think she’s converting, and guess what she got me.
Hugh Acheson

Look he even spelled my name right! She gave me all her recipe cards (equivalent of baseball cards for foodies) from the event, including this delicious Basil Panna Cotta from Hedy Goldsmith. I love Panna Cotta and the addition of basil added a fresh and yummy flavor, I would also like to try it with mint some time. I did not make the Strawberry Consomme, we had some delicious fresh berries in the fridge so I just threw those on top, still tasted fantastic. Here is the recipe, the only thing I changed was the vanilla bean, I did not have one so I just added 1tsp of vanilla extract instead. One thousand Thank Yous to Hugh and my Bestie, I think I will frame my recipe card and put it next to my framed Madison Square Garden Duran Duran ticket.

Hedy Goldsmith's Basil Panna Cotta

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Basil Panna Cotta with Berries