Month: May 2010

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Braised okra with tomatoes

Okra is often combined with tomatoes and coriander in various parts of the Mediterranean. In Lebanon and most of the Middle East it’s known as ‘bamia’. I grew up eating it in Lebanon with or without meat and served with rice. In many parts of the world it is eaten in many different ways like […]

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Coq au vin

Coq au vin is a French braise of chicken cooked with red wine (pinot noir, burgundy, or zinfandel), lardons (salt pork), button mushrooms, onions, garlic and brandy. Coq au vin was conceived on peasant French farmer’s kitchens. Coq au vin translates to “rooster in wine”. The rooster would be kept until it was too old […]