New Earth - Food & Book Signing

Join New Earth in an organic tasting on Dec.10.09 from 5-8pm. Cheryne Yazbeck will be signing her book on rural recipes, what a great Christmas gift!

Tawlet El Eid - Dec. 9

A special event at Tawlet,  Discover the “Kitchen Creations” of 15 Lebanese Designers … Food, Objects, Utensils, Lebanon, X’mas …I will be there with Man'oushe - if you are interested! Chef Joe is a good friend of mine and when he cooks, you know it's gonna be delicious.

Launch event on Wednesday 9 December 2009
at 6 pm – followed by a special “friket samak” dinner
Chef Jo Barza’s own “kitchen creation” ($25 per person)
Expo from 9 December 2009 until 6 January 2010

Chef Ramzi's, The Chef's Corner

Ok, I think I'm getting obsessed with my fruits / vegetables. I just bought a book which I think is really worth it. It is written by an organic farmer in the USA. He has a farm called Angelic Organic and his name is Farmer Johan Peterson. The book is entitled FARMER JOHN'S COOKBOOK. Wonderful, why you may ask? John talks alot about farming. My absolute dream! But he goes further to farming describing each vegetable with recipes to go with each category... Huumm, kind of what I'm working on... but me it's local recipes as his are a mixture of many. The book is unpretentious, yet it so vital. I am in awe reading away and discovering new delicious things to do with my fruits and vegetables. I believe that once you have a load of them, sky is the limit to what you can do in terms of cooking something really special. The important thing is to teach your children that fruits and vegetables are the main and most important factor in feeding oneself and the rest is topping on the cake... well almost, bread is definitely not topping... can't live without it...So I'm sure you are wandering where I found this treasure. Chef Ramzi, my new found friend, has opened a place called the Chef's Corner. It is located under his school, Kafaat on the mainroad heading to Beit Mery. It is a place where you can take cooking lessons (both for adults and children), a place where you can buy all kind of neat chef's utensils, and a place where you can buy BOOKS! Not any kind of books, but the ones that are part of the Gourmand Cookbook Award.... Man'oushe, included, of course! I recently did Sarah's birthday (my youngest daughter) there... The kids had a blast, including ME! They learned to make a rich salad, kebbeh bil saniyeh (Sarah choice!), pizza, and worked on decorating the birthday cake. It was truly magical! There is nothing more exciting than seeing kids start their culinary apprenticeship. I really love being part of that, there's an idea growing inside of me... I'll let you know about it soon. SO, to sum it up, go visit Chef Ramzi's place - I'm sure there's something for each one of you... and remember you heard it here... :)

Gou - A New Gourmet / Tea House Shop in Beirut

Gou, a new concept, developed by Patricia Kebbe - an old friend of mine, is inviting its clients and friends to a sugar designing workshop with Ms. Claire Vincent, who is the founder of Belle de Sucre www.belledesucre.com on the 3rd of December starting 6pm with a gourmet "Afternoon Tea" at St. Nicolas, Ashrafieh.

The atmosphere of the shop is very friendly and takes you on a gourmet world tour with its diversified food products. You can enjoy a delicious breakfast, lunch, or early dinner made with tender loving care (with the inspiration of the products showcased). Patricia is always there with friendly advice and a warm smile to show you the way. I took my family a week ago to have lunch and was truly delighted by the food and the cozy atmosphere. I asked Patricia to send me a few names of her products:

The des Amants, The du Hammam, The des Concubines

Anastasia, Prince Vladimir, St Petersbourg

Belgian Chocolate with Reglisse, Baies Roses, Cardamom, Piment de Jamaique...

Pink Guava, Ginger, Chocolate Pistachio Jam

Langue de la sorciere naturally colored pasta

Risotto with porcini mushrooms

Fleur de sel avec piment d'Espelette, Sel diamant rose d'Himalaya avec herbes sauvages ou epices grillees

Confetti Candy Flowers

Foie Gras with Vinaigre Balsamique or Fig

Pain is good Hot Sauce

Forbidden Organic Black Rice, or Red Rice from Bhutan

Lips, heart, christmas tree, star and spoon design sugar

Kenya, Hazelnut, Colombia, Vanilla Coffee

Lavender, Jasmine or Poppy flower syrup from south of France

Miel de chataigner, de montagne, thym romarin, calissons de Provence

Almond Honey, Pistachio, Ginger, Aztec Cacaos.....

If this dosen't capture all your SENSES, then don't bother reading this BLOG!!! I'm very pleased for my friend and look forward to many food adventures together...

Radio Interview - Slow Food in Lebanon

http://www.theworld.org/?s=slow+food+Beirut

A radio report done by Aaron Schachter , Middle East Correspondent for BBC's The World, on the Slow Food Movement in Lebanon. I was interviewed as the crusader for the mouneh.... YES!

New Delivery Date for Biobox

I have just been informed that Biobox will now deliver on Monday instead of Thursday. The last day for making your registration online is Saturday. This makes more sense to me because now I can plan my whole week accordingly. It was very difficult to receive my goods on Thursday and leave them till the next week, as often on the weekends we go out... I hope this will help some of you! Thanks Mr. Rizk!

Verjuice- hosrom in Arabic

What is verjuice or hosrom?

Unripe grapes are picked to make a concentrated sour liquid called “hosrom” or “verjuice”. Because the grapes are unripe, they are very sour. This juice is used to season food, adding an acid flavor to various dishes. It is a great substitute for lemon juice or vinegar and can be used in cooking. It is the perfect seasoning for all kinds of salads.

Here are some ideas for you to use this delightful liquid:

Use instead of vinegar or lemon juice in salad dressings;
Use instead of white wine or brandy when deglazing pans;
Poach fresh fruit or reconstituting dried fruit;
Drizzle over grilled fish or barbecued baby octopus;
Cut the richness of sauces or meat dishes, especially with pork;
Use instead of balsamic vinegar when caramelising onions;
Heavily reduced use as a topping for ice cream;
Use in the preparation of mustards.

Do you have any suggestions? Write your comments.