tag:blogger.com,1999:blog-364609352011-12-05T16:40:43.299+02:00Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.comBlogger381100tag:blogger.com,1999:blog-36460935.post-13471261870058223512011-12-04T14:05:00.001+02:002011-12-05T16:40:35.847+02:00

One of my top places in Istanbul to for new food challenges.  Lilbitz is all about little bits of this and that.  But you don't know what "this and that" will be, because they change their menu every two weeks (available on their website).  Max, the talented chef and owner of Lilbitz (along with his architect partner Sema Turker), personally creates a new menu, cooks it for you and tells you all

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-69382654544611271492011-02-01T17:12:00.003+02:002011-02-01T17:16:44.427+02:00

Anchoives.  Or Hamsi as we call them in Turkish. I browsed and browsed and found lots of tomato based recipes for anchoive tapas.  I wanted something fresher.  So I started to play.  Here are three tapas that I came up with which I highly recommend.  They are very easy to prepare and taste delicious. Ginger, lime, orange honey shrimp Prepare a vinaigrette by mixing the following: 2 tbl spoons

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-65454460536981250282010-12-22T14:21:00.003+02:002010-12-22T14:54:25.319+02:00

We "traditionally" cook turkey in Turkey for new year's eve dinners.  We have pretty much everything about Christmas in Turkey but they are labeled as new year's.  Santa comes on new year's eve, the gifts are collected under the new year tree, and we eat Turkey on new year's eve. Here is a proposition to let turkeys in Turkey have a break this year!!!  And for you to enjoy new flavors on

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-5100825252842077332010-10-16T16:42:00.007+03:002010-10-26T15:23:24.969+03:00

This I think is the restaurant that excited me the most in my three years of being back in Istanbul. Gilan Restaurant and Cafe!!! Discovered by none other than my mom, it's located in Acibadem on the Asian side. Don't think it's too far if you live on the European side!!! It's definitely worth the trip. You will have an amazing journey with the owner and chef of the restaurant Fehiman Hanim,

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-55770945666091461212010-10-11T17:32:00.004+03:002010-10-11T17:44:01.282+03:00

I hope my Thai friends won't hate me for this but I finally managed to create an easy Pad Thai recipe that is good enough to bring me back memories of the food from Bangkok. I think this recipe will make Thai food lovers who are distant from Thailand and good Thai restaurants happy enough!(P.S.: Sorry for the bad picture, this was cooked impromptu and I had to photograph it with my phone).Soak

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-17108524304754504362010-10-03T12:06:00.014+03:002010-11-11T08:30:35.068+02:00

Two years ago it was hard to find a single good tapas bar. Now they seem to be opening one by one. Today, I want to tell you about Que Tal, the newest tapas bar in Istanbul which actually does have a bar with tapas! The owners are Ayca and Burcu, two young Istanbulites who have had close encounters with Spain and the world of food and who will be the ones greeting you when you enter their new

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com1tag:blogger.com,1999:blog-36460935.post-50517473202215243362010-09-26T19:27:00.009+03:002010-09-26T19:59:07.192+03:00

Palamut. That's the name of this fish in Turkey. It's know as bonito or horse mackerel in English. I think it's more of a Mediterranean fish as I have almost never come across this fish in the US. Browsing the internet I came across several Spanish and Italian recipes as well. But none of them really sparked my interest and I decided to go the safe way: lots of garlic, a little olive oil,

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-70350929532361774852010-05-08T11:36:00.002+03:002010-05-08T11:41:49.085+03:00

I am trying new variations on smoked salmon. I wanted to make something that was warm but I didn't want to cook the salmon. So here is what I came up with.Heat a large pan and add 1 tbsp olive oil. Cook both sides of the tortiall until crisp. Place a few thin slices of goat cheeseSprinkle chopped green onions and tomatoesSprinkle some oregano to your taste (goes very well with goat cheese)

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-74977828836874496632010-05-02T17:25:00.003+03:002010-05-03T09:16:30.294+03:00

It happens only rarely but sometimes I have left over food from my bbqs. Reheating bbq leftovers usually leads to very stiff meet. Today I want to share one my favorite ways of making the most of leftover grilled meats. A simple panini.Thinly slice whatever left over meat you have- I think this works particularly well with lamb but a steak or any kind of chops will also work fine. Of course,

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com2tag:blogger.com,1999:blog-36460935.post-87614783514988637932010-05-02T12:17:00.005+03:002010-05-02T12:35:02.306+03:00

So far so good! We're firing up the grill pretty much every weekend to not miss a single sunny day. Several of my childhood friends came together last night and for Adana's sake (grilling capital of Turkey!) we fired up the grill. I wanted to make grilled stuffed mushrooms. Normally I would fill them with mozzarella or pepperjack cheese but when I saw that we didn't have any of these I came

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-2441115749392879332010-04-15T21:30:00.013+03:002010-10-03T13:08:56.368+03:00

I have been exploring new combinations with smoked salmon. One of the flavor combinations that I really enjoyed is apple and salmon. Here are two varieties which I highly recommend. They are very similar and use the same ingredients in different ways:Spread some cream cheese on an Etimek (or a ready made toasted bread). Place a slice ring of red onion and a thin slice of apple and top with

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-57994961186759024322010-04-09T09:58:00.006+03:002010-04-09T10:11:14.542+03:00

I turned 32 just a week ago. And I asked for a dinner with my closest friends. And my girlfriend organized just that for me. And also surprised me with this amazing cake which was created by Nesrin Tong at Pasta Tasarim (Cake Design). Nesrin Tong creates custom cakes based on the stories of the individuals. My cake shows my passion for food, my unfortunate addiction to my blackberry,

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-90560808399801621122010-04-08T21:43:00.006+03:002010-04-09T09:07:58.094+03:00

The weather is warming up and outdoor breakfasts are back on! To commemorate the season's first breakfast I wanted to prepare something that reflected the easiness of a bright warm sunny Sunday morning. Simple, colorful and delicious. Perfectly scrambled eggs on a toast topped with smoked salmon! From foodplayThere is no recipe for this. Just scramble two eggs- make sure not to overcook them

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-41923379098800776192010-01-03T10:26:00.003+02:002010-01-03T10:44:48.499+02:00

Now you can get the best smoked salmon in Turkey home delivered to you. Delicco selects fresh salmon (never been frozen!) from Norway, marinates it at its production site and then oak smokes it to perfection. Hand-sliced and packed, the salmon beats everything else I have tasted in Turkey.You can now order this salmon at http://www.sadecesomon.com and learn more about Delicco at http://

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com2tag:blogger.com,1999:blog-36460935.post-54885851338048014632009-12-07T15:25:00.006+02:002009-12-08T14:57:58.717+02:00

Dining in pitch darkness. This is how 360 Istanbul ’s new restaurant Senses is marketed. And you indeed dine in pitch darkness. I went to this restaurant last Saturday with two friends. Would I go again? No. Would I recommend it? Yes, the experience is definitely worth a try, albeit a bit expensive for what it’s worth in my view.Senses is created after the concept of similar restaurants in

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-77373877230030329522009-11-30T17:39:00.005+02:002009-11-30T17:58:52.139+02:00

I had written earlier about how hard it is to find white pasta sauces in Turkey, especially those without cream. I went to Pastarito on Friday. I looked for a white wine clam suace linguine, but no luck. Instead I orderd a shrimp lemon risotto as I was looking for something light, with seafood and hints of citrus, everything you would find a good white wine clam sauce. So I made it at home

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com1tag:blogger.com,1999:blog-36460935.post-50397041564891081962009-11-28T14:52:00.010+02:002009-11-29T19:12:40.685+02:00

Quince is a difficult fruit with surprises. It's not easy to eat fresh. And it's cooked taste doesn't resemble anything of the raw fruit. My grandmother used to make quince marmalade. I used to miss this when I lived the in the US and could not find a substitute for it. The only thing that came close to was membrillo, or also known as quince cheese, the spanish sweet accompaniment to sharp

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-21071590647116992512009-11-15T11:59:00.007+02:002009-11-16T17:22:19.093+02:00

We used to have shrimp cook-off nights when I lived in Washington DC. Unfortunately it's hard to find the right size of shrimp in Turkey, but I finally found a website from where I can order the perfect sized shrimp. So I start my series of shrimp tapas recipes.The first recipe is a very simple Spanish influenced recipe that is adaptable for different variations. It is very important that you

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-42365444741735161672009-09-27T19:03:00.008+03:002009-09-30T15:48:27.035+03:00

I had the pleasure to eat at Karakoy Lokantasi this past Friday. It was the perfect place to catch up with friends over a delicious traditional meal in a quiet setting that filled with good energy. It's in walking distance to Istanbul Modern, and if you venture to Galata Tower and even Eminonu.The atmosphere of the restaurant would make you believe that it has been there for decades. The blue

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-45344606509887513372009-08-14T21:51:00.011+03:002009-09-21T13:34:07.008+03:00

I like to create new recipes with the fresh ingredients of each season. This year I experimented with figs. This recipe is a tasty recipe that brings the deep hot flavors of dried chillies together with the sweetness of fresh figs...kind of like North African dishes.8 chicken thighs, de-boned and skinned (cut into two pieces if they are too large)4 ripe fresh figs, quartered4 chillies, chopped1

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com3tag:blogger.com,1999:blog-36460935.post-60143061187305814882009-08-02T16:53:00.001+03:002009-08-02T16:55:48.343+03:00

From foodplay

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-5774516142184880192009-08-02T16:05:00.006+03:002009-08-02T16:53:39.933+03:00

I have difficulty finding pasta with white sauces in Turkey. My favorite pasta in the US was linguine with white wine clam sauce. Turkish restaurants are more fans of tomato based sauces. I hope one day we will see more white wine based sauces which I find lot better suited to summer meals and more gentle on the subtle flavors of seafood. Here is a recipe I created - with no wine to my

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-65379286948657902552009-08-01T13:37:00.007+03:002009-09-21T13:26:05.529+03:00

I woke up this morning to a light rain- which was a very refreshing way to start a hot summer day. I was too lazy to walk out of my building to pick up bread or tortillas for breakfast- I was craving for bread and cheese. So I came up with the following recipe with some leftover pasta (which I figured was basically strings of tortilla).3 cups of leftover spaghetti, chopped into small piecesMix

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-9532710080474240202009-07-26T19:37:00.001+03:002009-07-26T19:41:34.873+03:00

Butter. I used to really dislike butter when I was a kid. Then as a boarding student I discovered the combination of butter and honey, when I was 11, in my protest to eat eggs and pursuit to gain some weight. Then I rediscovered butter when I started to cook, when I learned that I had to watch for my cholesterol and could actually shed a few pounds. I usually try to stay away from it to the

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-86176897091872868182009-07-25T14:25:00.010+03:002009-09-21T13:26:50.248+03:00

Gazpacho. They say today will be the hottest day in Istanbul this summer. 35 degrees Celsius, or almost 100 degrees Fahrenheit. Heat seems to usually kill my appetite, at least for fried stuff, or pastries, or any meat dishes. But there are also dishes that are best enjoyed in the heat, and can even make a hot summer day in the city a lot more pleasant.Gazpacho is one of those dishes that is

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-78686398851929131922009-05-24T19:19:00.005+03:002009-09-21T13:27:22.867+03:00

We started to smoke our very own salmon! More on that later. We organized two blind tasting and wine paring events and our salmon won both times, from five different tasters at each event, hands down! The credit goes to our friend David Shipman who handcrafted the salmon. Anyhow...we had left over salmon from the tastings-- of course not our salmon, but those that lost the tasting...

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-26039211146883247872009-05-05T21:35:00.004+03:002009-05-24T18:59:26.026+03:00

We visited a trout farm that belongs to a lovely couple, friends of family. I am only posting pictures to share the artichokes and one of three baby Sivas Kangals that had just arrived to protect the farm-- it was very difficult not to succumb to their looks begging for food. But they have to grow up to be tough guardian dogs...no fancy artichoke dishes for them. The artichokes are a classic

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-58504944270104354952009-05-05T21:23:00.004+03:002009-09-21T12:44:07.954+03:00

From foodplayRosemary scented potatoes and roasted pepper ratatouille, with rosemary lemon drizzleMint tabouleh and dill, cumin yogurt sauce, with mint lemon drizzleMushroom garam masala and date-cilantro basmati, with cilantro lemon drizzle

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-20202550335769911652009-04-05T11:43:00.007+03:002009-09-21T13:28:17.176+03:00

My favorite fried rice was from a Thai restaurant in Philadelphia. What made it so special was that the vegies seemed a bit over sauteed and the rice in someplaces was a bit burnt. The secret was their wok was very very hot! I now found a teflon coated cast iron wok that retains heat incredibly well and yields the same flavor that I miss from those Thai days.As in most stir fries, this dish

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-42460131124456221192009-04-05T09:59:00.009+03:002009-09-21T13:28:58.040+03:00

I love this simple combination bringing together the freshness of cucumbers and tomatoes together with salmon's rich smoked taste. I only wish we could easily find bagels in Turkey. My friend executive chef David Shipman smokes the salmon for us at his home in Istanbul....and I never imagined smoked salmon could taste this good until David home-smoked the first batch.Toast a few slices of

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com1tag:blogger.com,1999:blog-36460935.post-65610101044143172992008-11-30T10:36:00.005+02:002009-09-21T13:29:34.189+03:00

Poached eggs have come into my life from many directions these past few weeks. I traveled to London, D.C. and New York, and was surrounded by friends who all wanted to have poached eggs sunday mornings. So I thought I should learn how to make them. I tested several methods and now have one that I think is easy and will help you enjoy poached eggs on Sunday mornings. I still have to discover

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-8092117175103253222008-08-18T10:15:00.010+03:002009-09-21T13:30:00.758+03:00

I was invited to a family bbq. They are always fun but I wanted to venture out of the Turkish kebab routine and challenge the guests with something a bit different. I had read on Serious Eats about a few ideas...They I saw the pictures of grilled peaches, something I had always wanted to make but never tried....They turned out to be amazing...I also ventured from the original recipe and spiced it

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-90059020842845980532008-08-03T16:07:00.002+03:002008-08-03T16:22:44.549+03:00

Two of my cats, enjoying the summer...

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com1tag:blogger.com,1999:blog-36460935.post-68554446313572033802008-08-03T15:46:00.003+03:002008-08-03T16:07:12.807+03:00

This recipe combines the subtle sweetness of pomegranate with the acidity of red wine, and goes really well with salty seared meats. I tried it with lamb chops and tested it with three crowds, and it was a winner every time.Heat 2 tbsps olive oil in a small sauce panAdd 1/2 chopped onion and 2 minced cloves of garlic when the oil is hotAdd 1 1/2 cup dry red wine, bring to boilAdd 1 tbsp rosemary

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-3396643117573158582008-02-24T18:14:00.003+02:002008-02-24T18:19:28.121+02:00

My very good friend Sharon from California has been living in London for the past year--after almost three years in Aceh Indonesia. She is an amzing cook and we've created many recipes together. Soup is her thing these days and here is her take on a British classic. Enjoy:50g butter2 large onions600 g broccoli, trimmed1 tsp salt1/2 tsp sugar1/2 tsp nutmeg1.2 litres weak vegetable stock or

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-79895546924206149912008-02-10T15:39:00.000+02:002008-02-10T16:07:31.067+02:00

Great views always inspire creativity. Here is the view from my apartment in Beylerbeyi Istanbul where I host my dinners with friends. There is a little fishermen's port where one get daily caught fresh fish. Here is how Timeout Istanbul (unjustly in my view) describes my neighborhood as:Just beyond the first Bosphorus Bridge stands Beylerbeyi Palace, last of the great ugly Ottoman

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-77164098064389261862008-02-10T13:12:00.000+02:002008-02-10T14:26:17.305+02:00

Rosemary honey-soy rack of lamb-- in a toaster oven!This is very quick and tasty dish with a great display. I had to quickly prepare a tasty meal for a few meat loving friends who were coming over with great expectations. My idea to use a toaster oven to save time and gain control over the food was initially dismissed but proved to be a very practical one. Toaster ovens heat quickly and give

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com0tag:blogger.com,1999:blog-36460935.post-28181038690447530572008-02-10T10:29:00.000+02:002008-02-11T10:21:59.305+02:00

Ezogelin Soup!I eat this soup at least once a weak. It's a typical soup you can get at any restaurant in Turkey. Over the weekend I took a Turkish cooking lesson. It was a perfect occasion that brought together food lovers from different circles. We learned how to make Ezogelin soup (a traditional lentil soup with pepper paste and dried mint), Yaprak Sarma (rolled grape vines), Imam Bayildi (

Canhttp://www.blogger.com/profile/11506071839175247668noreply@blogger.com3