Bekestian's Gourmet Kitchen

The sad thing about this title is that it took me about 20 minutes to come up with a name that looks somewhat decent when you mash up B&I&Me together. Quite difficult...but when you put us all three in the kitchen this is what you get:

Halibut with Spicy Pepper Sauce over Wilted Greens, Roasted Potatoes, Asparagus & Zucchini

First Night's Dinner (*Picture by IFL)
Farmers Market Veggie Fritata
Veggie Packed Fritata

 You will need:
  • Squash
  • Kale
  • Onions
  • Habenero 
  • Peppers 
  • 1 can black beans 
  • 6 eggs 
Caramelized Onions & Greens Olive Oil Quick Bread 
*Adapted from here: Cookin' Canuck 
What we did:
  • Kale instead of Spinach
  • All Whole Wheat Flour (could use GF flour too)
  • Manchego instead of feta
  • Almond Milk instead of 2% Milk
Rosemary Crack Black Pepper Quick Bread
*Adapted from here: Cookin' Canuck 
What we did:
  • Same base as above
  • Left out onions & kale
  • Added Rosemary & Cracked Black Pepper
Roasted Cauliflower & Sweet Potato Soup
Roasted Cauliflower & Sweet Potato Soup
*Recipe adapted from here: Elle's New England Kitchen 
We did this instead:
  • Sweet potatoes instead of Butternut
  • Full Fat coconut milk 
  • Cumin, Red Pepper, Ginger, S&P for spice 
  • No flour 
  • Roasted Leeks & Cauliflower on same pan--would be good to do seperately b/c I would have liked chuck of Cauliflower throughout soup
  • Topped with peanuts.
Roasted Veggie Panini
  • Olive oil
  • Eggplant
  • Red Bell Pepper
  • Onions
  • Hummus
  • Machego Cheese
  • Arugula 
  • 2 pieces of bread 
Roast Veggies w/ olive, red pepper and S&P at 400F for 25 minutes. Assemble panini: place cheese on one side (I've made this vegan w/ diayan cheese or just coating both sides w/ hummus)  & hummus on the other, then pile on veggies close & place in panini maker (or use heave skillet on top of sandwich to smash bread together). YUM! For work today I added fresh basil & skipped the hummus--the possibilities are endless of jazzing up this sandwich.

Farmers Market Fresh Strawberries (*Picture by IFL)

Heirloom Tomato Bruschetta w/ fresh thyme topped with a sunny side up egg
I's Recipe:
"pick some tasty tomatoes. cut em up. pour olive oil, salt and pepper on top. chop some fresh herbs (thyme, chives, what have you...) and shallots (and/or garlic) and add those, too. mix it all up.
find yerself a lovely pain au levin or sour batard. slice it, toast it.
heat your well-seasoned cast iron skillet over medium heat and add a copious dollop of evoo.
crack an egg into skillet and cook to desired doneness.
distribute tomato mixture on toast and top your perfectly cooked sunny side up egg. sprinkle with cracked pepper, parsley, or what you will.
Stuffed Poblanos with a Roasted Red Pepper Sauce
Stuffed Poblanos (*Picture by IFL)
*Adapted from here: Whole Living
What we did:
  • Left out the corn
  • Used a Hard Sheep's Cheese (similar to Parmesan)
  • Added 1 spicy pepper  
  • Made sauce out of Red Bell Pepper that I roasted & then pureed w/ cilantro, garlic, olive oil & water. 
  • Spiced w/ S&P and red pepper 
Warm Cinnamon Carrot Cake Muffins 
Cinnamon Carrot Cake Muffins (*Picture by IFL)


  1. Aaaaaaah! Heaven on several plates! And by the way, your food-photography skills are astounding me. Good going! (My pitiful shots make even a delicious dish look like...grade-school cafeteria fare).

    I foresee a Bekestian Restaurant one day...?

  2. ...p.s...I have an idea...include your dad in your cooking collective, scramble all the letters, and voila'! You can call your bistro "It Be's Naked."

  3. haha love it!...Not sure how Dad would contribute to the bistro? Taste tester??

    And a lot of those pictures are taken by IFL! He is much better at taking pictures than I am...but it is fun to mess around with it!