Sous Vide Lamb Chops with Mint Sauce

Sous Vide Lamb Chops with Mint Sauce

I love sous vide cooking! It makes my catering life so much easier. Sous vide cooking has several advantages. First, it ensures that anything you place in the water bath gets cooked evenly, which means you will NEVER get dry food. Secondly, it’s consistent. You can control and set the temperature precisely, which means you will always get the same results every single time. Lastly, you can cook things in large quantities. I can make perfect poached eggs or juicy chicken breast in a big batch without worrying about anything!

And, lamb chops are one of my favorite things to sous vide. They come out a perfect medium rare, and because they get cooked with all the aromatics, the flavors really get penetrated into the chops. After a quick sear, you have a perfect lamb chop that will be the show stopper for your upcoming dinner parties.

Total Time: 3 hours and 30 minutes
Serves: 4-6 people



  • 2 racks of lamb

  • 1 tbsp salt

  • 2 tsp freshly cracked black pepper

  • 1 tsp coriander

  • 1 tsp cumin

  • 4 tbsp unsalted butter, divided into 2 tbsp

  • 2 cloves of garlic, peeled and crushed

  • 4 sprigs of fresh thyme

  • 4 leaves of sage

  • 1 tbsp extra virgin olive oil


  • 1 bunch mint

  • 1 clove of garlic

  • 2 lemons, juiced

  • 2 scallions

  • 1/4 cup, extra virgin olive oil

  • 2 ice cubes

  • salt, to taste



  1. Heat the sous vide bath to 131F for medium rare.

  2. Pat dry the lamb chops and salt all around, including the back of the lamb chops.

  3. Mix freshly cracked black pepper, coriander, and cumin and season the lamb all around the mixed spices.

  4. Place your lamb chops in an airtight bag and put 2 tbsp of butter, garlic, thyme, sage, and olive oil. Seal the bag with a plastic straw in the corner of the bag. Slowly drop the bag into the water, letting the straw do its job taking any excess air in the bag out. Slowly take out the straw as you complete the seal of the bag. The lamb chops should be submerged in the sous vide water bath.

  5. Cook the lamb chops in the sous vide bath for 3 hours.

  6. Once done cooking, take the lamb chops out of the bag. Pat them dry and discard the aromatics.

  7. On a large skillet, preferably cast iron, heat up the rest of butter on high heat. Make sure the butter doesn’t burn.

  8. Sear the whole lamb chop on each side for 1 minute. It should take about 3-4 minutes total. Let it rest at least for 5 minutes before slicing.

  9. Slice and serve the chops with mint sauce (optional).


  1. Put mint, garlic, lemon juice, scallions, extra virgin olive oil, and ice cubes to a blender. Blend until the mixture is smooth.

  2. Season with salt and serve it with the lamb chops.

Salted Tahini Brownie

Salted Tahini Brownie

A super easy, but super delicious twist on your every day brownie. Even though I am using the boxed brownie mix, the addition of Greek yogurt, tahini, and salt add extra flavors and moisture.

If you are short on time and skills, but want to make an impressive dessert, this is the way to go!

Total Time: 1 hour
Serves: 10 - 12



  1. Preheat the oven to 350F.

  2. Follow the package directions of your brownie mixes. It will typically ask you to mix water and vegetable oil with the dry ingredients that come in a package.

  3. Add the greek yogurt and salt to the brownie mixture, and mix until fully incorporated.

  4. Pour the batter into the prepared, parchment-lined baking pan. Swirl tahini throughout the batter as you smooth it out.

  5. Bake the brownie for between 45 minutes and 55 minutes.

  6. Serve with sprinkles of flaky sea salt. Enjoy!

Warming Moroccan Lemon Tea

Warming Moroccan Lemon Tea

While walking the streets of Beirut during my recent trip to Lebanon, I saw an old man, sipping on a Moroccan tea. I stopped by a little bodega and asked the guy how to make one. And I was pleasantly surprised to see how easy it was to make it. It was as simple as steeping fresh spearmint in hot water, so say no to buy prepackaged tea bags!

This tea is soothing for the soul, and a touch of lemon adds just a right amount of zing to the drink. Naturally decaffeinated, and absolutely tasty. It’s a perfect way to end your long day with a hot cup of tea.

Total Time: 10 minutes
Serves: 4 - 6


  • 1L water

  • 2 bunch of spearmint

  • 1 lemon, sliced


  1. Boil water.

  2. When ready, pour over mint in a tea pot. Let it steep for 8 minutes or longer, if desired for a darker, stronger flavor.

  3. Garnish with sugar cubes and lemon slices.

Cumin Carrot Soup

Cumin Carrot Soup

A simple and flavorful soup that will spice up your kitchen and warm your soul. It’s made with roasted carrots, spiced with cumin, and the apples add a touch of natural sweet flavor to the soup. It’s completely vegan and a crowd pleaser, and I know you will want to make this soup all winter long.

Total Time: 40 minutes
Serves: 4


  • 1 lb carrot, peeled, roughly chopped

  • 2 tbsp cumin

  • 2 tsp salt

  • 3 tbsp EVOO

  • 2 onions, peeled, roughly chopped

  • 1 apple, peeled, roughly chopped

  • 2 cloves of garlic

  • 2 cups vegetable stock

  • 1 can of coconut milk


  1. Set the oven to 450F.

  2. Toss the carrots with 1 tbsp of cumin, 1 tsp of salt, and 1 tbsp of EVOO. Roast them for 10-15 minutes.

  3. Meanwhile. In a large pot over medium heat, add 2 tbsp of EVOO and roughly chopped onions. Sauté them until the onions get translucent for 5-6 minutes.

  4. Once the onions are fragrant and translucent, add chopped apple and garlic. Cook until the apples are soft for another 5 minutes.

  5. Add 2 cups of vegetable stock. Once it boils, add the roasted carrots to the pot along with another 1 tbsp of cumin and 1 tsp of salt.

  6. Cook everything for another 10 minutes with the lid on.  

  7. Pour the coconut milk to the mixture and mix everything together. Cook for another 5 minutes.

Chocolate Negroni

Chocolate Negroni

A dark powerful drink to start your night off right! A Negroni is an aperitif that is normally served straight up in a rocks glass. I added some chocolate bitters, and shaved chocolate to garnish the drink and make it sweeter for your loved one this Valentine's Day! Doesn't matter if your going out or staying in this is the exact drink you need to start your night off correctly!

Photos by Jessica Marx

Total Time: 10 minutes
Serves: 2 drinks


  • 3 oz Gin
  • 2 oz Campari
  • 2 oz Vermouth
  • 6 to 8 dashes Chocolate bitters
  • Shaved Chocolate, for garnish


1. In a large shaker start by adding the ice, then combining the gin, campari, vermouth, and chocolate bitters.
2. Stir until well combined, and chilled. 
3. Strain into a rocks glass over a large ice cube. 
4. Garnish with chocolate shaving
5. Cheers!

Coconut Curry Seafood Stew

Coconut Curry Seafood Stew

This is not a traditional lebanese dish by any means - but it is a favorite for winter dinner ideas. It's warming, light, and full of flavor. Starting off with a green curry, coconut milk base then adding some of my favorite seafood and letting the flavors grow. I paired it with a side of sticky coconut rice for that intense coconut kick, and garlicky bok choy! This is a healthy alternative to any beef stew you were thinking of making and takes a quarter of the time. Enjoy!!

comment below and let me know if you try it out!

Photos by Jessica Marx

Total Time: 30 minutes
Serves: 4-5 people

Coconut Curry Seafood Stew:

  • 2 tbsp olive oil
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and zested
  • 2 inches ginger, peeled and zested
  • 2 tbsp green curry paste
  • 2 cans coconut milk
  • 1 lb shrimp, cleaned and peeled
  • 2-3 lb mussels, cleaned and bearded 
  • Salt to taste
  • Cilantro to garnish

Coconut Sticky Rice:

  • 2 cups white long grain rice 
  • 4 cups coconut milk
  • salt to taste

Garlicky Bok Choy

  • 1 tbsp sesame oil
  • 4 garlic cloves, peeled and sliced 
  • 4-5 bok choy, cleaned and sliced in half
  • 2 tbsp ponzu, or soy sauce
  • 1 tbsp rice wine vinegar


Coconut Curry Seafood Stew:

1.    In a large pot, heat the olive oil over medium-high heat.

2.   Add diced onions, cook for 2-3 minutes then add the ginger and garlic. Cook for 5-6 minutes or until the onions have are translucent. 

3.   Add curry paste, and mix together until the onions start incorporating the green curry - about 2 minutes. 

4.   Whisk the coconut milk into the onion mixture until well combined. Taste and adjust seasoning. 

5.    When the broth comes to a boil, add the shrimp and mussels. Cover and let it cook for 5-6 minutes or until all the mussels have popped open and the shrimp are cooked through. 

6.     Garnish with cilantro - Enjoy!

P.S. you can make this spicy by adding your favorite chili, hot sauce, cayenne, or hot pepper flakes. 

Coconut Sticky Rice:

1.    In a medium size pot, combine the coconut milk and rice over medium-high heat. 

2.    Season with salt, and let it come to a boil. Cover with a lid, reduce the heat to low and let it cook for 18-22 minutes, or until all the liquid is absorbed. 

3.    When ready, fluff the rice with a fork - and serve.

Garlicky Bok Choy:

1.    In a large sautée pan, heat the sesame oil over medium-high heat. 

2.   Add sliced garlic, sautée until you can smell the aromas of the garlic - about 1 minute. Add bok choy flat side down and cook for 2 -3 minutes.

3.   Flip the bok choy, add ponzu or soy sauce, and rice wine vinegar. Cook for another minute or until the liquid has evaporated.  

4.   Serve this tasty side dish with any asian inspired meal your making - you won't regret it! 

Cranberry Lime Fizz

Cranberry Lime Fizz

Here's a festive drink to help you ring in the New Year! Wishing you a positive and cheerful year from my kitchen to yours! 

Photos by Jessica Marx

Total Time: 5 minutes


  • 1 cup fresh cranberry
  • 2 lime, wedged
  • 1 btl champagne or prosecco


1.    Place a handful of cranberry, and 2 slices of lime in glass. 

2.   Pour champagne, and enjoy!

P.S. Time will macerate the cranberry and lime flavor into the champagne. You can infuse the drink in advance in a pitcher to let the cranberry soak the flavor.


Moscow Mule

Make it Your Way
Moscow Mule

My go-to vodka drink. It's perfect for a cocktail party, dinner party, or for when pregaming with friends. Add fruity or herbal simple syrup to enhance the flavor; or keep it traditional with lime! Cheers to the weekend!

Photos by Brandon Kaiser

Total Time: 15 minutes
Serves: 4-6 people


Pomegranate Simple Syrup: 

  • 1 cup pomegranate juice (POM)
  • 1 cup sugar

Rosemary Simple Syrup: 

  • 6 sprigs, rosemary
  • 1 cup water
  • 1 cup sugar

Moscow Mule:

  • 1 cup vodka
  • 1/4 cup simple syrup
  • 3-4 can/btl ginger beer
  • 2-3 limes, juiced


  • 1 whole pomegranate, seeded
  • rosemary sprigs
  • 1 lime, sliced


Simple Syrup:

1.     In a small pot, add all ingridients - liquid, (sprig), and sugar.

2.     Stir the juice and sugar, and cook for about 10 minutes until the sugar has dissolved and the liquid becomes thicker.

Moscow Mule:

1.     In a large pitcher, add ice, vodka, ginger beer, and lime juice.

2.     Mix; add desired simple syrup, mix well.

3.     Pour Moscow mule into individual cocktail glasses, and garnish with either a tbsp of pomegranate seeds or rosemary sprig, and lime wedge.