Tag Archives: recipe

chicken fricassée with spaghetti

Posted on October 1, 2014 | 5 comments

“Fricassée” is a method of cooking, when the chicken is sautéed in butter and oil then simmered. It’s an old fashion dish in france and with many variations. It’s a true classic french comfort food. Usually presented with french baguette bread, rice or mashed potatoes. My mum’s recipe is served with spaghetti. When i first made it, my husband fell in love with it. Whenever he craves it he asks me: when are you going to do “your chicken pasta with the yummy sauce”?

For 6 persons recipe you need:

12 pieces of chicken (thighs, drumsticks and breasts)
750g spaghetti
3 1/2 tbsp butter devided
1 1/2 tbsp vegetable oil
2 medium carrots diced
1 big onion finely chopped
125g mushroom sliced
1 tbsp nutmeg
1tbsp pepper
1 1/2 tbsp salt
3 tbsp flour
4 cups water

Season chicken on both sides with the salt, pepper and nutmeg. Preheat a large pot and add the vegetable oil and 1 tbsp butter. Fry the chicken until golden brown on both sides, and transfer to a plate. Don’t over crowd the pot, fry the chicken in several batches.

Wipe the pot with a paper towel and add 1 tbsp butter to sautee the onion, carrots and mushroom for 3-4 minutes over medium heat and transfer to a plate.

Again add to the pot the final 1 1/2 tbsp of butter with 3 tbsp of flour and stir until combined and golden, add the water slowly and keep stirring until liquid just thickens (one minute) as if you are doing a roux. if you like silky sauce, you can replace one of the water cups with 1 cup cream. Return the vegetables and chicken to the pot and simmer for 30 minutes.

If you are fan of rice or potatoes, just replace the spaghetti. This dish pairs perfectly with all. Personally i love it like mum used to serve it with spaghetti!

I loved this dish as a child and still consider it one of the most delicious meals my mum used to prepare. Try it, and am sure it will be a staple dish on your menu. Enjoy!!

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5 Comments

Posted in main dish

Tagged bog, braise, chicken fricassee, chicken pasta, classic, comfort food, cooking, fry, how to do, jaymmy, marmite et ponpon, old, recipe, roux, simmer, spaghetti

honey ginger glazed chicken

Posted on September 24, 2014 | 8 comments

The most delicious oven roasted chicken you will ever eat! Honey, soy, ginger and garlic combined to make this succulent glaze.

It only takes few minutes to prepare the marinade. Pour it over the chicken and let it rest in the fridge for couple of hours to absorb more moisture and the result is a sweet glazed oven-roasted chicken that is incredibly tender.

Such a luscious and savory lacquered chicken pairs perfect with potatoes, rice or noodles. I had some leftover of sesame ginger rice, it went great together, with the extra glaze i did.

For that you need:

10 pieces of chicken (you can use breasts, thighs, full legs or just drumsticks)
3/4 cup soy
1/2 cup honey
5 garlic cloves minced
1/2 cup freshly grated ginger
1 tbsp balsamic vinegar
2 tbsp olive oil

Combine together all ingredients and pour over the chicken. Keep it in the fridge to marinate at least 2 hours to overnight until time of baking.

Preheat oven 240°C and bake for 45 minutes. Keep an eye on the chicken and be careful not to overcook it.

The sweet smell was filling the house, I was preparing the table to take some pictures (for this post) when Antoun came in from work to have lunch. This is the most challenging part, not letting him dig in before i take the pictures. I only had 3 minutes, I don’t blame him actually, i was in a hurry too, they looked so delicious, they made my mouth water!

This meal is so rich in flavors, it caters all tastes. Try it!

8 Comments

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Tagged balsamic vinegar, blog, chicken, garlic, ginger, honey glaze, how to do, jaymmy, marmite et ponpon, olive oil, recipe, roast chicken, soy

Baked fish in sesame ginger marinade

Posted on September 17, 2014 | 7 comments

Smell does to discover and enjoy this dish as much as taste. The fragrance reaches the nose before the food reaches the mouth. An Asian inspired dish, rich with the ambrosial ginger, garlic, soy, wasabi, sesame seeds and scallions.

Get ready for a taste of heaven! you will need

1 kg whole fish (800g fish fillet)
1/2 cup soy sauce
1/4 cup balsamic vinegar
2 tbsp brown sugar
1 tbsp wasabi
1/2 cup olive oil
2 grated garlic cloves
1 1/2 tbsp freshly grated ginger
2 tbsp toasted sesame seeds
3 sliced scallions

Whisk together soy, vinegar, brown sugar, wasabi, garlic, ginger and oil.

Make diagonal cuts on both sides of the fish to allow more moisture to be absorbed. When roasting a whole fish always ensure the skin is on.

Line your pan with aluminum foil and greaseproof sheet. Place the fish on the baking sheet and coat it with the marinade then close the edges of the sheet.

Having the baking sheet on aluminum foil will preserve the marination and the fish will stay moist.

Preheat your oven (220°C). Bake for 20 mns. Transfer to a serving plate. Don’t get rid of the juice, drizzle it on the fish and garnish with the sesame seeds and scallions. Serve it alone or with some rice.

Ginger sesame rice to go with this dish.

1 1/4 cup rice
1 tbsp minced ginger
1/2 tbsp minced garlic
1 tbsp olive oil
1 1/2 tsp toasted sesame seeds
2 1/2 cup water

Heat olive oil in sauce pan. Add ginger and garlic and cook until fragrant for 3-4 minutes.

Add rice and water and bring to boil. Cover with a lid, reduce heat to low and let it simmer for 20 minutes.

Remove from heat, cover the pan with a towel and let it sit for 15 minutes. Remove the lid and fluff the rice with a fork. Toss in the sesame seeds and taste to check if it needs salt.

Dishes with diversified colors and aromatic flavors can usually greatly arouse people’s appetite. It’s hard to describe the amazing taste, you need to try it!

7 Comments

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Tagged aroma, asian, blog, brown sugar, fish, flavor, garlic, ginger, ginger rice, how to cook, jaymmy, marmite et ponpon, recipe, rice, roast, scallions, sesame seeds, soy, wasabi

batata soufflé

Posted on September 9, 2014 | 4 comments

Batata soufflé is the lebanese variation of the french dish “hachis parmentier” and the british dish “shepherd pie”.

Batata soufflé is a meat pie with mashed potato crust. It’s done like a sandwich; the ground beef and pine nuts are pressed between two layers of mashed potatoes.

For 10×10″ baking dish you will need: (yields 4-6 portions)

Mashed potatoes:

1kg potato
1 cup milk
1 tbsp butter
salt to taste
bread crumbs

Meat stuffing:

400g ground beef
2 medium onions diced finely
80g pine seeds
2 tbsp olive oil
salt and pepper to taste

Heat olive oil, add the onion and fry until tender and fragrant.

Add the ground beef and cook until brown then toss in the pine seeds, salt and pepper and keep cooking until well done. Turn off the heat and keep it aside to prepare the mashed potatoes.

Cook the potatoes in a saucepan of salted boiling water until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and stir until combined. Taste and season with salt.

Divide the mashed potatoes in half. In the baking dish, make the first layer of potato with one part. Spread evenly the ground beef over it and top it with another layer of the remaining mashed potatoes.

Sprinkle bread crumbs, enough to cover it with a thin layer, and bake it until top is golden brown (180°C) about 15 minutes.

Let it rest for 10-15 minutes before serving, the cutting will be easier. It’s one of the classic lebanese dishes and one of my favorite. I like to eat it with a side salad of lettuce and moutarde a l’ancienne. This how mum used to serve it when we were kids.

4 Comments

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Tagged batata, batata bil sanyeh, batata souffle, blog, cooking, ground beef, hachis parmentier, how to do, jaymmy, kibbet batata, marmite et ponpon, pine nuts, potato, recipe, shepherd pie

ginger scented rice pilaf with whole roast fish

Posted on September 5, 2014 | 5 comments

A small introduction for wonderers…

Pilaf is the way of cooking the rice. Also known as pilav or palaw in which rice is cooked in seasoned broth. The yellow to brown color is attained by stirring in onion or spices. Depending on the cuisine it might have also meat, chicken, fish, vegetables or dried fruits.

Initially i was making a whole roast fish but didn’t want to present it solo. I thought of roast potatoes and vegetables then i said why not rice?!

To not go classic, i thought of rice pilaf with a twist! Ginger and cilantro, two of my favorite deep flavors that blends together perfectly. The outcome was heavenly tasty.

Ginger scented rice pilaf:

1 1/4 cup rice
1/2 cup carrots diced finely
1/2 cup onion diced finely
1 tbsp minced ginger
1 tbsp olive oil
1 cube vegetable bouillon (almost 5g)/ broth
2 1/2 cups water
2 tbsp fresh cilantro (coriander) chopped

Heat olive oil in sauce pan. Add ginger, onion, carrots and stir until fragrant for 3-4 minutes.

Add rice, bouillon and water and bring to boil. Cover with a lid, reduce heat to low and let it simmer for 20 minutes.

Remove from heat, cover the pan with a towel and let it sit for 15 minutes. Remove the lid and fluff the rice with a fork. Toss in the cilantro and taste to check if you need to add salt (optional) and serve immediately.

The house was full of aroma! Couldn’t wait until the fish was completely roast to start eating. If you are not fan of fish i am sure this rice will pair nicely with chicken, beef or prawns. I can even eat it alone!

To roast the fish there are many ways. My favorite is “en papillote”, the same principle as wrapping in foil with enough liquid to create steam, but using greaseproof paper to create individual portions when you are baking medium or small size fish.

I put chopped cilantro, lemon slices, lemon juice, salt, pepper (quantity as per your taste) and drizzled some garlic olive oil before wrapping the fish. Baked in the oven (for 240°C) for 20 minutes.

Fish is easily overcooked therefore care must be taken when using the oven. When roasting a whole fish always ensure the skin is on.