Cornish Game Hens with Pomegranate Molasses and Israeli Couscous

I saw this recipe last week on Food Network and decided to try it. Let me tell you, it was a good decision!

I started with making the pomegranate molasses by combining in a small saucepan, on medium heat, 2 cups of pomegranate juice, 1/4 cup of sugar and 1 tbsp lemon juice. I stirred until the sugar dissolved, then allowed it to reduce, on medium-low heat, for about an hour, until it became syrupy. I let it cool, used about 2 tbsp of it, then stored the rest in a jar, in the fridge.

Lemon Yogurt Vanilla Pie

This is a ridiculously simple recipe, with ingredients that you most likely have in your fridge and pantry right now, but the result is absolutely delicious!

What I used for the pie:

- 8 sheets phyllo dough
- 5 eggs
- 500 gr Greek yogurt
- 125 gr sugar
- raisins
- the zest from one lemon
- vanilla extract to taste

Mix the sugar, lemon zest, vanilla extract and eggs together.

Italian Semolina Bread

Some months ago I posted a recipe for artisan bread with Kalamata olives. I love making artisan bread, because it's so easy to make a larger quantity of dough, refrigerate it and then just use from it when needed. Today I have a recipe for semolina bread, using the same principle.

These quantities will make four 1 lb loaves:

- 3 cups durum flour (semolina flour that's labeled "durum")

- 3 1/4 cups unbleached all-purpose flour

- 3 cups lukewarm water

- 1 1/2 tbsp granulated yeast (2 packets)

- 1 1/2 tbsp Kosher salt

- sesame seeds for top crust, about 1-2 tsp

- cornstarch wash

- cornmeal for the pizza peel

Salmon en Croute

Ingredients:

- 2 salmon fillets (a little bit over 1 lb)

- 1 lemon, zest and juice

- 2 tbsp chopped fresh dill

- 1 small zucchini, cut lengthwise into 4 strips

- 2/3 cup sour cream

- salt and pepper to taste

- 1/2 lb (1 sheet) puff pastry

Heat the oven to 450F. Cut the zucchini into three or four strips lengthwise, then cut the strips into four strips lengthwise. Juice 1/2 lemon and soak the zucchini strips in it for 10 to 15 minutes.

Cosi-style Tomato Basil Soup with Crisp Rosemary Flatbread

I am a fan of the tomato-basil soup at Cosi, I must've had it at least half a dozen times in the past two weeks. The other day I thought I should try and find the recipe on the net, and I came across something that looked promising. However, after I began making it, I discovered it needed adjustments, as the recipe I had found did not have enough liquid for my taste. So, this is what I came up with, for 4 servings:

For soup:

- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 (6 oz.) can tomato paste
- 1 (28 oz.) can of diced or crushed tomatoes

- 2 cups chicken broth (can be replaced with vegetable stock if desired)

- 1 cup heavy cream, heated (can be replaced with half and half, or with milk)
- 12-14 leaves fresh basil, chopped

- 1/4 tsp white pepper

- salt

Cauliflower and Vegetable Soup

I honestly hope you'll forgive my photos, but the kitchen bulb died on me and no, it's not that easy to replace it, a) because I don't have a high enough ladder and b) I don't know how to remove the ceiling light fitting. On this note, I had to wait for the building maintenance personnel to assist with this very important problem, which took quite awhile. In the meantime, the light under the cabinets had to do, but they are definitely not suitable for taking photographs.

Now that I've vented, let's get down to business. For this soup (inspired by Dana) you'll need:

- 1 head of cauliflower

- 2 celery stalks, diced

- 1 large onion, chopped

- 2 large carrots, diced

- 1 bell pepper, cleaned and diced

- 2 qt chicken stock (can of course be replaced with vegetable stock)

- 1 bunch parsley, chopped

- tomato juice (to taste, about 1 cup)

- salt and pepper

- red pepper flakes to taste

Hachis Parmentier

This is a French recipe very similar to the moussaka, but with enough differences to make one curious and ready to experiment. So, for 4 persons, you'll need:

Zucchini Gratin with Cherry Tomatoes

After more than two weeks in Africa and some miserable days fighting the malaria pills' side effects, I was able to get up and running again. This time I bring you a vegetarian dish I would have liked to eat when I was in West Africa: zucchini, cheese and cherry tomatoes in an easy to make, tasty dish.

To make this, you'll need: