by Lidija Abu Ghazaleh | Oct 7, 2020 | Brunch, In My Kitchen, Lidija's Kitchen, Recipes, Salmon, Seafood, Starters
Earlier last summer, I took a little staycation in the town of Frelighsberg Quebec, where I had the pleasure of sinking my teeth into some fabulous local products and eateries. One of my highlights was dining at Lyvano, a family run restaurant that focuses on working...
by Lidija Abu Ghazaleh | Sep 24, 2020 | In My Kitchen, Lidija's Kitchen, Mains, Recipes, Starters, Vegetarian
Once upon a time in the South of France, I sunk my teeth into a sweet and salty pizza that celebrated the flavors of the region. It was love (ok gluttony) at first bite and I knew it was something I had to recreate in my kitchen someday. The pizza in question,...
by Lidija Abu Ghazaleh | Feb 22, 2020 | In My Kitchen, Recipes, Sides, Starters
I recently had the pleasure of sampling an incredible gastronomic feast at Tom Aikens’ latest London restaurant, Muse. Tom graciously shared his recipe for homemade ricotta, which is one of the main components of a dish entitled “Just Down The Road”....
by Lidija Abu Ghazaleh | Feb 7, 2020 | In My Kitchen, Mains, Recipes, Starters
This recipe for Veal Kidney’s was given to me by Montreal’s Restaurant l’Express. Served in a creamy mustard sauce with button mushrooms and roasted potatoes, it’s one of the most sought-after dishes on their menu. The kidneys must be extremely...
by Lidija Abu Ghazaleh | Feb 7, 2020 | In My Kitchen, Mains, Recipes, Starters
This beef tartare recipe was shared by chef Jean-François Vachon of Montreal’s Restaurant l’Express. Be sure to use the freshest meat possible for the finest result. Beef Tartare – Serves 4 Ingredients: For the tartare base 10 grams sea salt 40 ml...
by Lidija Abu Ghazaleh | Jan 20, 2020 | In My Kitchen, Mains, Recipes, Seafood, Starters
One of the things I love most about my behind-the-scenes features with chefs and restaurants are the tips and tricks I take home in the process. The act of sharing a recipe boils down to so much more than just a dish – it connects us to culture, ingredients, and...
