Blintzes make a perfect weekend brunch. Imagine this…it’s Saturday morning, you’re slowly waking up to the sunlight streaming in your window and the birds chirping…you get up and brew your coffee (what’s better than the smell of coffee brewing in the morning?) and your stomach starts to growl, leaving you wondering what to eat. Since it’s a little too late for breakfast (it is Saturday, you’re entitled to sleep in!) and too early for lunch you decide to have brunch. Luckily, this recipe only takes about 15 minutes to make. Cheese Blintzes (Yield: Serves 2: makes 4 blintzes total, 2 per serving) […]...
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BLT Crustless Quiche
What is the difference between crustless quiche and frittata?, you might be wondering. As far as I can tell, not much. The only difference that I know of, is that crustless quiche (like regular quiche) is made of a custard mixture (eggs and some form of cream or milk), while frittata is made of eggs. The end products end up being slightly different…quiche has a lighter and more delicate texture, while frittata is denser. In my recipe for crustless quiche I lighten it up by replacing cream with a purée of low-fat cottage cheese and milk…it actually has a very creamy consistency and does a […]...
Moroccan Stew
This stew has a lot of flavors going on, with the sweet golden raisins and spicy-hot chilies, not to mention the spices and other savory flavors galore. I know it might sound weird to put raisins in a stew, but for me they really make the dish! Moroccan Stew (Yield: 6-8 servings) ½ lb beef, cubed 1 TB olive oil 2 medium-large onions, diced 4 cloves garlic, minced 2 small chilies, minced (optional) 1 tsp coriander 1 tsp cumin 1 tsp paprika ½ tsp cinnamon ½ tsp curry ¼ tsp black pepper 2 bouillon cubes 1 bay leaf 5 c water […]...
Homemade Boursin
For those of you who aren’t sure what Boursin is, it’s a fancy soft French cheese that comes in several flavors (such as Pepper, Shallot & Chive, Garlic & Roasted Red Pepper, and my personal favorite, Garlic & Fine Herbs). You can read more about Boursin here. Boursin is amazing on veggie sandwiches (roasted veggies and Boursin on multigrain bread make a great light summer dinner!)…it’s great just on bread, crackers, and veggies…and, it makes the creamiest mashed cauliflower (or potatoes) you can imagine. I use it to make my husband’s favorite sandwiches (turkey, lettuce, and cheese spread). As delicious as Boursin is, […]...
How To Make Greek-Style Yogurt
If you’ve ever had Greek yogurt you know just how thick, rich, and creamy it is. There are few things its texture and smoothness can be compared with…buttercream, or even ice cream, maybe? But if you’re a fan of Greek yogurt you also know that it’s actually healthy for you, unlike buttercream, ice cream, etc. Just how thick is it, you say? To me, it’s like a cross between cream cheese and sour cream. Its uses are endless and it’s great in both sweet and savory contexts. My husband calls it lebaneh and eats it with pita bread and olive oil. It can be used in smoothies, as […]...
A Happy Anniversary…4 Years and Counting
Today is my 4 year wedding anniversary! My husband and I had the pleasure of honeymooning in Amman and Damascus (which was literally “a whole new world” for me). Here are some of the highlights. One day when we were traveling through Jordan, we had to wait for a bunch of goats to cross the road. I enjoyed this, just because it was a sight I had never seen before. We spent a day in Petra, Jordan, which was unbelievably beautiful. To get to Petra, you have to walk a couple miles (aka, for an eterenity in the heat of the desert) down a dirt/cobblestone […]...
Making a Restaurant-Quality Meal For Any Occasion
The Dilemma: I think many people out there suffer from the same quandary that I did – no new ideas for Mother’s Day gifts. Of course there are the usual stand-bys (such as flowers, chocolates, gift certificates, etc.), but they get old fast. The Start of Something Good: For Mother’s Day 2006 I wanted to come up with a unique way of showing my mom just how special she is to me, so I decided to make a restaurant quality meal and serve it in a restaurant quality atmosphere, at home. Now I have to tell you I’m no chef at all. I have no […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
