Let’s Cook Lebanese: Baba Ghanoush

“Baba Ghanoush” is a wonderful smoky, eggplant dip of Eastern Mediterranean origin. My favorite Greek & Lebanese Café serves a version of this dip which is just the best one you will ever find. It combines the flavors of smoky eggplant, tahini paste, lemon juice, fresh garlic plus a little salt to make a a creamy and smooth dip. There’s still time to make this dish with the last of summer’s eggplant in fresh produce markets. I decided to try see if I could duplicate Serop’s “Baba Ghanoush.” It is more difficult than you might think to properly marry all the ingredients and flavors. Although still different from Serop’s, my version is tastes great, too!

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Easy Cook: Pico de Gallo

Let’s make “Pico de Gallo” to go along with the Shrimp Quesadilla recipe which I posted last week. Pico de Gallo is a spicy and pungent salsa which extends the flavors of summer. I love fresh, ripe tomatoes but it is difficult to find flavorful tomatoes when they are out of season. This recipe seems to make the best of tomatoes in the wintertime. Plus the recipe uses lots of cilantro — which is plentiful at this time of year — and  growing in my garden now. Continue reading

Easy Cook: Shrimp Quesadillas

“Shrimp Quesadillas” is quickly becoming one of our favorite supper dishes. They also make a great appetizer for a party such as an upcoming Superbowl football game gathering.  If you haven’t tried to prepare these at home, then you are missing out on an easy-to-prepare Mexican entree. The recipe for shrimp quesadillas takes only a few ingredients. After they are made, pile on the toppings and serve!  Here’s what we did.

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