This post is sponsored by Fromager d' Affinois. All opinions are my own.
A few years after I graduated college I worked in New York City as a business manager for a small concert opera company. It was very culturally enriching to be immersed in "the world of opera" but it did nothing to enrich my bank account. It was a non-profit company and I made very little money; which was not a big deal because I was in my early 20's, living in a rent controlled apartment on the Upper West Side of Manhattan close to Central Park.
This post is sponsored by Bob's Red Mill. All opinions are my own.
We are visiting Lebanon with Food of the World this month, so when I was asked to review: Bob's Red Mill Everyday Gluten-Free Cookbook this Lebanese soup recipe caught my eye.
This post is sponsored by Among Friends Baking Mixes. All opinions are my own.
As a kid when you got sick in my house you ate toast and drank tea. If you coughed at night you got a shot of blackberry brandy, and if you wanted soup it was chicken.
This a simple flavorful recipe that everyone in the family will enjoy. It is just chicken rubbed with some Spanish Paprika. You can use any type of paprika you like; smoked Paprika is delicious with this recipe also.
As the title: Confessions of a Serial Entertainer suggests Steven Stolman just can't stop throwing parties. Even when guest refuse to go home...he is willing to whip up one more dip, pour another cocktail, and charm everyone with a bit of small talk.
I really would have followed the recipe this week if I had found humanely raised stewing veal. Wholefoods only had quality expensive cuts of veal that I wasn't going to chop up and throw into a stew.
Lebanese cuisine is a perfect blend of Mediterranean and Middle Eastern cooking. Olive oil, fruits, vegetables and a low amount of meat is eaten just like in the Mediterranean. Hummus, kebabs, baba ganoush are also a regular part of the diet, just like in the Middle East.
When I ask my children to try something before they proclaim that they don't like it, I usually remind them that "It's not calves brains."
I've always been a fan of Chicken Coq au Vin. Chicken slowly cooked in wine with mushrooms, onions, carrots, celery to name a few of the wonderful vegetables that are usually included in this meal.