Saturday, February 19, 2011

EmerilĂ­s Creole Seasoning

Chef Emeril Lagasse is probably my favorite, I got to know him through the foodnetwork, his recipes never fail me. One thing I always keep a handy Jar of is his creole seasoning recipe. I use it in pasta, meat dishes or whatever I can add it to. I love it.


2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme


Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Monday, February 14, 2011

Valentine's Day Cookies

I found this impressive technique of Marbling Royal Icing on many a food blog and decided to give it a shot.
It makes Sugar cookies look so pretty. And it's so easy to accomplish.
I was very happy with the results, I gave cookies to my mom, my grandma and a friend of mine friend.

I also tried this chocolate sugar cookie recipe that would be my go to from now on.

Chocolate Sugar Cookies

This recipe yields a small amount of cookies, if you're using a large size of cookie cutters.


105g All-purpose flour
30g Dutch process cocoa powder
Pinch of salt
85g unsalted butter, at room temperature
90g confectioners’ sugar
1 large egg
1/2 tsp vanilla extract

1. In a small bowl whisk together the flour, cocoa powder and salt.
2. In the bowl of an electric mixer or with a hand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
3. Add the egg and vanilla. W
4. With the mixer on low speed, add the dry ingredients and mix just until incorporated and the flour is invisible.
5. Form the dough into a disc, wrap with plastic wrap and refrigerate until firm, 2 hours or up to 24hrs.
6. Preheat the oven to 325˚ F. Line a baking sheet with parchment paper and on a lightly floured surface roll the dough out to about 1/4 inch thick. Working quickly as it is quite a soft dough, re-refrigerate if needed.
7. With cookie cutters cut and place cut outs on the prepared baking sheet.
8. Bake 10-12 minutes, careful not to over bake.
9. Let cool on the baking sheet about 5 minutes, before transferring to a wire rack to cool completely.

Source: Annie's Eats

Wednesday, February 2, 2011

French Lentil Soup Recipe

Well, Egypt's on the verge of change. Demonstrations are all over the country. I've been bitter and depressed, the violence the people of Egypt are being subjected to is horrific. However here's the Lentil soup I made out of Lentils' leftovers that I had after making Koshary the other day. I don't really like lentils but this was a good and quick soup.

French Lentil Soup:

Adapted from Simple Bites


1 Cup cooked brown lentils
2 Tbs unsalted butter
1 medium onion, diced
1 carrot, diced
4 cloves garlic, finely chopped
3 Cups Chicken Stock
1 1/2 tsp dried thyme
1 Dry Bay Leaf
Salt and Black pepper to taste

Sour Cream for serving.


1. Place butter in a medium saucepan over medium heat until melted.
2.Add onion and carrot, season with salt. Sauté until onion is translucent and carrot is slightly tender, about three minutes. Add garlic and cook for another minutes.
3. Add stock, thyme and bay leaf to the pot, season with salt and pepper and bring to a boil.
4. Add cooked lentils cover and simmer for another 5 minutes.
5. Adjust seasoning and serve hot with a dollop of sour cream.