Author: Caterina Borg, Good Food Gourmet
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Grape Leaf Dolmades The Greek Way
I’ve always considered dolmades the perfect food – what other single food item provides you with a vegetable, a carb AND a protein in one tidy little packet? I’m not exaggerating when I say that I have probably eaten hundreds, if not thousands of them in my life. Making them requires some time and patience…
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Remembering The Professor & A Welsh Rarebit
My parents were born and raised in Cairo, Egypt and in their adult years, they lived under the rule of Gamal Abdel Nasser. Nasser was an Arab Nationalist who came up through the ranks of the Egyptian military. As he rose to power, he formulated his goals to improve life in Egypt. He set out…
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Lebanese Flatbread With Labneh, Akawi & Za’atar
Flatbreads may be a relatively new innovation for us here in the USA, but in reality, they have a very long history and have been around for a very long time. Most are leavened with yeast, but others like the Jewish Matzoh, are not leavened at all. Some flatbreads are thick, like the Scottish Bannock,…
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Greek Meat & Potato Pie
One of the things I love most about traveling to other countries is discovering the unique street foods that define the flavors of that country. After a long day of traveling, most people would probably get to their hotel, call in room service and call it a night. But I’m a simple girl at heart…
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Deliciously Fragrant, Fruity & Nutty Armenian Rice Pilaf
One of the regular side dishes my family would make at home was something called Rice Pilaf. It was a combination of long grain rice and small, cut up pieces of vermicelli pasta that were cooked together in the same way that mum made her delicious fried rice. As a kid, I never knew anything…
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Really Good, Really Vegan Pancakes
In my early 30’s, I decided to try a vegetarian lifestyle, and what started out as an experimental journey, lasted for 13 years. During this time I also tried life as a vegan, but found it very difficult to maintain because of my traveling and work schedule.
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Honey Ridge Farms & My Memorial Day Steaks
I was holding on to my last little bit of Blood Orange Honey from Honey Ridge Farms as if it were a friend I would not see again for a long time. OK, that might be just a little more dramatic than I intended it to be, so let’s just say that I really wanted…
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Citrus Honey Chicken Thighs With Sweet Paprika
In the mid-1980’s, I graduated with a BS degree in Emergency Health Services from UMBC. This was long before I ever contemplated getting into the food business, but a journey that provided me with the opportunity to explore a completely different field altogether. When looking for a university to apply to, I purposely looked for…
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Make A Sweet Twist With Buttermilk Danish Dough
In the late 1980’s and early 1990’s, I attended culinary school at L’ Academie de Cuisine in Bethesda. I was one of the many people in this world who decided to make a career change, so I left the medical field to go into the food industry. I can’t say it was always easy, but…
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Traditional & Historical Ful Mudammas
As a child, I was always aware of the rich cultural influences that surrounded me. My mother often spoke about day trips to the pyramids that she and her family would enjoy, and my dad would tell us stories about what it was like to work as a tour guide at the tombs of Egyptian…