Breadonbutter Guests, Guest Chefs, Recipes 1 comment on Guest Chef Jean’s Deliciously Cooked White Beans

Guest Chef Jean’s Deliciously Cooked White Beans

The thing I like about Lebanon is that wherever you go to buy food, you get out of the place having learned something valuable to your cooking skills’ evolution. In Mar Mikhael, the street where we live, I sometimes feel like time has stopped. Leaving new constructions and hip bars and restaurants aside, small merchants still exist, people living in the neighborhood for ages still stop by to buy their groceries, everyone knows everyone and life is not so complicated.

So when our guest chef Jean came back last week from the grocer’s with a new kind of bean (white beans to be more exact) AND a new recipe, I was thrilled to try something new. This dish has Armenian origins and can serve as a nice homey meal when you have no idea what to cook.

What you’ll need:

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–  2 cups of White Beans

– 1 big White Onion, diced

– 6 cloves of garlic, crushed

–  Fresh coriander leaves
–  The juice of 1 lemon
–  Salt and Pepper to taste
– Olive oil
How to make it:
1) In a casserole, cook the onions in olive oil, then add the beans and stir
2) When the beans are cooked at 90%, add the crushed garlic and coriander leaves and toss until well combined. Season to taste
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3) Add the lemon juice on top, toss and leave for a minute then turn off the fire and you’re done!
Serve with fresh onions, slices of lemon, and green chili if you’re a spicy lover 🙂
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My advice would be to enjoy this dish on a summer day in the mountains, where the weather is fresh and you’re away from city heat!
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Breadonbutter Guests, Guest Chefs, Recipes 0 comments on The Pasta Series: Jean’s Fresh and Exquisite Seafood Spaghetti

The Pasta Series: Jean’s Fresh and Exquisite Seafood Spaghetti

Guest Chef Jean Fares After quite some time, we are proud to welcome back our beloved Guest Chef Jean Fares! This time, he outdid himself with this delicious and all-fresh seafood pasta. He bought fresh calamari, fresh herbs, fresh vegetables and most importantly shrimps that were still alive (yes, that’s how fresh it was!) to make this absolutely phenomenal spaghetti dish that I keep on longing for ever since. Believe me, try to make it and you’ll definitely adopt it.

Jean’s birthday is tomorrow so I’ll be baking him a nice and yummy cake for the occasion (the one I had baked here).

Here’s what you’ll need:

Ingredients

– Fresh Shrimps. Keep the heads and shells aside to make the juice

– Fresh Calamari

– Coriander leaves

– 3 to 4 small tomatoes (choose them very red), chopped

– White wine

– Spaghetti

– Salt and Pepper

– 1 Onion (diced)

– 3 cloves of Garlic (diced)

How to make it:

1) Boil your spaghetti al dente and drain

2) Chop the onions, the garlic and chili pepper (If you want to spice it up)

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2) In a wok or pan, heat a bit of olive oil and cook the onions, garlic and pepper, then add the shrimp heads, white wine and chopped tomatoes. Let it simmer and reduce

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4) On a grill, cook the calamari

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5) Mix them all when they’re done, top it all with some fresh coriander leaves and experience an explosion of flavors 🙂

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Breadonbutter Guests, Guest Chefs, Recipes 2 comments on Simit: The Middle Eastern Pretzel

Simit: The Middle Eastern Pretzel

The same way we have Arabic bread, French Baguette, English toast or any type of bread on our tables for breakfast, lunch or dinner, the Turks have Simit. It looks like a pretzel or kaak, tastes like a bagel or any of the above types combined, and it goes with everything. You can also give it any style you’d like. You can cut it in half and fill it with toppings of your choice or have it with any dish.

Until recently, I never thought it could be easily made at home. But luckily, our beloved guest chef Jean Fares succeeded!

So here’s what you’ll need:

– 1 pinch of Sugar

– 3 teaspoons of Dried Yeast

– 3.5 cups of All-Purpose Flour

– 1.5 teaspoons of Sea Salt

– 2/3 a cup pf Pekmez (also known as Grape Molasses)

– 1.5 cups of Sesame Seeds (not roasted)

How to make them:

1) In a small bowl, combine sugar and 1/4 cup of lukewarm water, then add the yeast on top. Let it rest for about 5 to 7 minutes or until it looks like foam (see picture below). Once it’s foamy, add 1.25 cups of lukewarm water on top

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2) In a bigger bowll, mix the flour and salt and top them with the yeast mixture above

3) Mix until you get a rough dough then knead it on a floured surface until it is smooth and elastic. Roll the dough into a ball and coat it with a bit of olive oil. Then, cover it well and place it in a warm place for about an hour or until it has doubled in size

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4) When the dough has doubled, take it out of the bowl and flatten in on a surface, then divide it into 6 even pieces (also rolled into balls)

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5) Work to make each ball into a large rope, then tie the two ends together and turn them on themselves like you would do with a real rope then join the 2 ends together to make a circle (pictures below)

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6) In another bowl, mix the pekmez with a 1/3 cup of water (normal temperature)

7) Dip each circle into the pekmez and water mixture, drain then roll them in a plate full of sesame seeds

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8) Place them all on a baking sheet and in the oven (preheated at 200 degrees celsius) for about 15 minutes or until golden and cooked (insert toothpick to check)

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Enjoy while they’re still hot and place the leftovers in the fridge! 🙂

 

 

 

Breadonbutter Guests, Guest Chefs 1 comment on Guest Chef: Khater’s Fig Jam and Brie Crispy Shells

Guest Chef: Khater’s Fig Jam and Brie Crispy Shells

Attention Readers! A new guest chef has just joined the Breadonbutter cooks!
His name is Khater Abi Aad. Him and his wife Lea were just recently promoted to the rank of Parents. Khater loves barbecue-ing and coming up with simple and tasty dishes. Last Sunday, after a nice lunch at their house, he made us these delicious Crispy Filo Shells in nothing more than 30 minutes. I can sure tell you it was scrummy with a mix of salty and sweet flavors. Here’s how to make it.
What you’ll need:
– 8 rectangle filo Pastries
– 100 grams of unsalted Butter, melted
– Brie cheese
– Fig jam
– Ramekins
How to make it:
1) Start by spreading the melted butter on top of each pastry rectangle and put each four on top of each other
2) Cut the rectangles into smaller square bits
3) Place them in the ramekins
4) Cut small brie pieces and place them on top of the pastries
5) Top them with fig jam
6) And send them off to the oven for about 15 minutes or until the tips are golden
It’s crispy, it’s salty, it’s sweet. The fig jam and melted brie cheese create a fusion of flavors that is just perfect.
You can also mix in different flavors, brought to you very soon!
Breadonbutter Guests, Guest Chefs 0 comments on Guest Chef and Homemade Juicy Burger

Guest Chef and Homemade Juicy Burger

Breadonbutter’s guest chef Jean Fares
Once again, Breadonbutter’s guest chef, Jean Fares, blossoms in the kitchen! This time, he made a juicy burger like I never ate before – and I can tell you, I have eaten my share of burgers – using an oven, not a grill. He was also glad to give me some tips on what makes the meat different and so juicy. So before you start, make sure you remember:
Tip number 1: When going to buy your meat, ask the butcher for a coarsely chopped meat with a meat/fat ratio of 80/20.
Tip number 2: When mixing in the ingredients with the meat, do not squeeze it too much
Tip number 3: Adding a bit of chili to the meat mixture helps increase the taste, without necessarily making it spicy
What you will need:
– Burger buns (of your choice) – soft ones are always a success
– Coarsely chopped meat
– Worcestershire sauce
– Chili flakes
– Mustard seeds, crushed
– Black pepper
– Salt
– Slices of Cheddar
– Onions – to add caramelized onions to it all
Make the caramelized onions:
Cut the onions into strips, put them on low fire in a pan with 3 tablespoons of olive oil and let them       cook until they look brown (see pictures below for the different cooking stages of caramelized         onions)

Make the meat mixture:

Add to the meat: 3 to 4 tablespoons of worcestershire sauce, 2 tablespoons of crushed mustard seeds,     1 tablespoon of chili flakes, salt and pepper and gently mix without pressing the meat too much until     they are all combined

With your hands, form the meat into balls and then press them gently to give them a round, not-so-flat form, place them on an oven pan, and then in the preheated oven
Prepare the base of the buns on another oven pan
Once the meat is cooked according to your likings (medium, rare or well-cooked) – don’t forget to keep checking your meat every 5 minutes – place it on each bun and cover them with a slice of cheddar cheese
Cook again in the oven for just a few minutes until the cheese has melted just enough
Add the toppings of your choice (below are the caramelized onions) and SAVOR!
Breadonbutter Guests, Guest Chefs 1 comment on Guest Chef of The Month: Jean Fares and his “Veau Blanc au Miel”

Guest Chef of The Month: Jean Fares and his “Veau Blanc au Miel”

Last Sunday was a special one. For lunch, I had a guest chef in my kitchen.
His name is Jean Fares, he works in business, has an overly creative mind, and surely knows how to use it in the kitchen! He prefers cooking salty dishes rather than desserts (despite that having previously tasted his sweet creations, I can say his desserts are excellent).
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On sunday, Jean’s menu consisted of:
– A Noodle soup (previously posted in my blog, you can find it by clicking here), enhanced this time by adding Shitake Mushrooms to it
– A vegetable salad
– THE “Veau Blanc” with honey
– Broccoli and Baby potatoes as accompaniments
We started by properly choosing our ingredients at the supermarket. For the “Veau Blanc”, Jean carefully chose a Dutch one (a Dutch White Calf), with a lot of fresh vegetables for the rest of the ingredients.
For the Soup, refer to older post “A Tasty Soup of Healthy“, but this time, add Shitake Mushrooms instead of fresh mushrooms.
Noodle Soup with Shitake Mushrooms
For the Salad:
– One big fresh eggplant
– 200 to 300g of zucchini
– Fresh Basil leaves
– Halloum Cheese
– Fresh Raspberries (1 pack)
– Cherry tomatoes (1 pack)
– Olive oil
– Salt, Pepper
Jean’s Vegetable Salad
1) Dice the eggplant and zucchinis, place them in a pan with some olive oil on top, and sauté them until they are gold-ish
2) Dice the halloumi cheese and do the same
3) Crush the basil leaves until they become a paste and add enough olive oil on them to make enough sauce for the salad, add salt and pepper
4) Put all ingredients in a bowl and pour the basil and olive oil on top and there you go!
Now for the Veau Blanc!
You will need:
– Green pepper (crushed, you can crush them just a bit like in the picture below)
– Dijon mustard
– 20 g of butter (melted)
– Fresh Cream (a small pack)
– Honey (Approximately 4 to 6 tablespoons)
– Sea Salt
1) Remove the Veau (i.e. calf) from its pack and knead it (massage it, “le malaxer” – quoting Jean) with a mix of 20 g melted butter and mustard (see below) – leave it to rest
2) In a large Tefal pan, throw some sea salt and place the Veau on top. Leave it on high fire 7 minutes on each side (NOT in the oven, but on the top, on a normal fire – see below).
3) Add the honey on each side of the Veau and leave for 3 to 4 minutes

4) Add the crushed green pepper and turn until it reaches the roasting that you and your guests prefer (on Sunday, all of the guests preferred it rare so the roasting didn’t take a lot of time). Take it out of the pan and place it on the serving plate

5) On the pan, you will see that a lot of the Veau’s juice is there. What you have to do next is just add half of the small pack of fresh cream to the juice in the pan and mix. This will be the sauce to serve on the side of the Veau

For accompaniments, you will need:

– Baby potatoes
– Fresh broccoli
– Olive oil
– Sea Salt

Cook the potatoes and broccoli in the oven with olive oil and sea salt on top for approximately 30 to 35 minutes. Click here and scroll to the bottom to see how.

Jean’s Veau Blanc
served with baked baby potatoes and broccoli
AND SERVE!