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Couscous with Figs, Bacon & Goat Cheese

Goat Cheese stuffed Figs wrapped in Bacon and Sauteed are quite popular as an appetizer. The flavors are wondrous and succulent together. I love Lebanese Style Couccous;  http://www.tasteofbeirut.com/2012/02/lebanese-couscous-moghrabieh/

I use it often, it is so versatile, you can serve it hot or cold. What you add to it is as infinite as your imagination. For this recipe I’m going to use the flavors of the appetizer I’ve described above.

1 Cup Lebanese Style Couscous

1/2 Cup Walnuts, chopped

1 Tablespoon Olive Oil

12 Ounces Thick Cut Smokey Bacon, cut into 1/4 inch pieces

3 or 4 Stalks Celery Root,

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Tomato with Harissa & Pistachio Nuts

This is one of my favorite concoctions, I’ve been making it for years. Finally I’ve gotten round to taking some photos and posting it here!

A main component is Harissa, here’s the Wiki link;

http://en.wikipedia.org/wiki/Harissa

8 to 10 Extra Large Very Ripe Tomato, cut in quarters

1 Extra Large Yellow Onion, course chopped

2 Large Lemons, zested & juiced

6 Ounces Pistachio Nuts, Halves & Pieces, toasted, that real tiny toaster I bought on Craigslist really comes in handy!

4, 5, or 6 Teaspoons Harissa, I love this dish SPICY!

1 Bunch Green Onion, course chopped

Salt & Pepper

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