#12. Moroccan pastries

[hatita189]

Once upon a time in the bustling souks of Marrakech, there lived a talented young chef named Ahmed. Ahmed was known far and wide for his culinary prowess, particularly when it came to crafting the most mouthwatering Moroccan dishes.

One sunny afternoon, as Ahmed was browsing the vibrant market stalls for fresh ingredients, he stumbled upon a curious sight—a crate overflowing with the juiciest lemons he had ever seen. Inspired by this fortuitous find, Ahmed decided to create a new recipe that would showcase the bright and zesty flavors of these magnificent lemons.

Heading back to his kitchen, Ahmed set to work preparing his masterpiece—Moroccan Lemon Chicken Oven Roasted, or Djaj Mqualli as it was known in his homeland. He carefully seasoned the succulent chicken with a blend of aromatic spices, including cumin, paprika, and turmeric, before generously squeezing fresh lemon juice over the top.

As the chicken roasted in the oven, filling the air with tantalizing aromas, Ahmed couldn't help but hum a cheerful tune. Little did he know, his melodious singing had attracted the attention of a mischievous little genie who had been lurking nearby.

Intrigued by the delicious scent wafting from Ahmed's kitchen, the genie decided to pay him a visit. With a mischievous twinkle in his eye, the genie waved his magic wand and cast a spell over the chicken, infusing it with an extra dose of lemony goodness.

When Ahmed opened the oven to check on his creation, he was amazed to find that the chicken had transformed into the most delectable dish he had ever laid eyes on. Tender and juicy, with a tantalizing citrus flavor that danced on the taste buds, it was truly a feast fit for a sultan.

Word of Ahmed's extraordinary Moroccan Lemon Chicken Oven Roasted spread like wildfire throughout Marrakech, and soon people from far and wide were flocking to his restaurant to sample the magical dish for themselves. From that day forward, Ahmed's Djaj Mqualli became a beloved staple of Moroccan cuisine, cherished by all who had the pleasure of tasting it. And as for the mischievous little genie? Well, let's just say he was never far from Ahmed's kitchen, always eager to lend a hand—or a sprinkle of magic—whenever needed.

[dan6085]

20 of the best menu tasting cuisines from around the world:

1. Japanese Omakase: Omakase is a Japanese phrase that means "I'll leave it up to you." In the context of dining, it means that you are entrusting the chef to choose and serve you their best dishes.

2. French Degustation: Degustation is a French term that refers to a tasting menu. It usually consists of several small courses, each highlighting a different flavor or ingredient.

3. Spanish Tapas: Tapas are small dishes that are meant to be shared. They are a staple of Spanish cuisine and can be found in bars and restaurants throughout the country.

4. Indian Thali: A thali is a traditional Indian meal that consists of a variety of dishes served on a large platter. It typically includes rice, bread, dal, vegetables, and meat or fish.

5. Italian Antipasto: Antipasto is the traditional first course of an Italian meal. It typically includes cured meats, cheeses, olives, and other small bites.

6. Mexican Tacos: Tacos are a staple of Mexican cuisine. They consist of a tortilla filled with various ingredients, such as meat, beans, cheese, and vegetables.

7. Chinese Dim Sum: Dim sum is a traditional Chinese meal that consists of small, bite-sized portions of food served in steamer baskets or on small plates.

8. Thai Street Food: Thailand is known for its vibrant street food culture. From noodles to curries to grilled meats, there's something for everyone.

9. Greek Meze: Meze is the Greek version of tapas. It typically includes small plates of grilled meats, seafood, vegetables, and dips.

10. Lebanese Mezze: Mezze is also popular in Lebanon. It usually includes dishes such as hummus, tabbouleh, baba ghanoush, and stuffed grape leaves.

11. Korean BBQ: Korean BBQ is a style of grilling meat that's popular throughout Korea. It usually involves grilling marinated beef, pork, or chicken at the table.

12. Vietnamese Pho: Pho is a traditional Vietnamese soup that's made with beef broth, rice noodles, and various herbs and spices.

13. Ethiopian Injera: Injera is a type of Ethiopian flatbread that's made from teff flour. It's typically served with various stews and curries.

14. Peruvian Ceviche: Ceviche is a popular dish in Peru that's made from raw fish that's marinated in citrus juices and spices.

15. Moroccan Tagine: Tagine is a Moroccan stew that's cooked in a special earthenware pot called a tagine. It typically includes meat, vegetables, and spices.

16. Turkish Meze: Meze is also popular in Turkey. It usually includes small plates of grilled meats, seafood, vegetables, and dips.

17. Malaysian Satay: Satay is a popular Malaysian dish that consists of skewered and grilled meat, typically chicken or beef, served with a spicy peanut sauce.

18. Swedish Smorgasbord: Smorgasbord is a traditional buffet-style meal in Sweden. It typically includes various types of fish, meats, cheeses, and bread.

19. American BBQ: BBQ is a popular style of cooking in the United States. It usually involves slow-cooking meat over a wood fire and serving it with various types of sauces.

20. Australian Meat Pie: The meat pie is a staple of Australian cuisine. It typically consists of a pastry shell filled with minced meat and gravy.

[lostand-notfound]

Recipe number 3! I haven't eaten this one in a while because I'm mostly vegetarian these days, but it's SO GOOD.

Moroccan Chicken Pastilla, serves 4

-12 sheets of filo pastry

-350 grams of chicken, in large pieces

-2 eggs

-55 grams of slivered almonds

-1 onion

-fresh parsley, chopped

-1 teaspoon of kurkuma

-2 teaspoons of cinnamon

-a dash of cumin

-150 ml of chicken stock

-1 table spoon of sugar

-50 grams melted butter

-garnish: cinnamon, powdered sugar (weird, but good), slivered almonds.

Leave the filo pastry out to thaw in the wrapper. Chop onion and fry until soft in butter or oil. Add the pieces of chicken and fry until cooked in a few minutes. Add cinnamon, cumin, kurkuma and chicken stock, and leave to simmer for 5 minutes.

In the meantime, pre-heat the oven to 180 C, and lightly toast almonds in a frying pan without butter or oil. Ladle chicken and onions onto a cutting bord, and lightly pull the chicken into smaller pieces using two forks. Bring the remaining liquid to a boil, and stir in the sugar until it dissolves.

Beat the eggs. Switch off the stove, and add chicken, along with onion, parsley, eggs and toasted almonds to the liquid - keeping some of the almonds back for decoration. Stir until combined. Put a piece of filo pastry on a plate, and brush with butter. Put another sheet right on top. Add 1/4 of the chicken mixture on top of the double layer of filo, and fold closed.

Brush a third sheet of filo with butter, and fold it (buttered side down) over the top of the little packet you just made, sealing the opening. Push the edges under the pastilla, and lay on a baking tray. Repeat this three more times, making for pastillas in total. Butter the top of the pastillas and bake for about 20 minutes, until they are lightly browned and crispy. Remove from oven and leave to cool for a few minutes. Garnish with the remaining almonds, powdered sugar and cinnamon.

Why do your recipes all sound delicious 😂 Catch me bribing all of my friends with food to let me use their ovens – jokes aside, you have no idea how happy I am to receive all of these, I feel like every week my groceries list is always the same and this is definitely going to switch it up, thank you!

[asweethistory]

Castles of the Loire Valley

Devil’s Food Chocolate Cider Ice Cream with a Strawberry Syrup Swirl 

I Ate a Baguette at Bluebeard’s Castle (written for my Food Memoir Class)

I

We set up outside the crumbling battlement, on the banks of the La Crûme river. It was overcast, but not raining, although the tall and thick dark green grass was damp from some morning drizzle. The students spread out, and my best friend, Rachael, and I got comfortable, resting on a slight hill. Opening up the bags our host mom had handed us earlier that morning, we found one long baguette, some cheese, a tomato accompanied by two tiny salt packets, a small orange, and a full-size lavender-wrapped Milka chocolate bar. Even though neither of us actually ate the tomato, since being American we weren’t prepared to even conceptualize eating one as if it was an apple, I can taste the salt and acid as if I did. We knew our lunch made everyone else with their simple sandwiches jealous.

We crunched on baguette ends, watching white swans swim slowly past us. Trees hung towards the water, their branches doing what I wished I could do with my limbs. It couldn’t have been much more than 60 degrees, but the cool grass, low breeze, and gentle water made me feel like it was a carefree summer day. I wanted to roll down hill into the swatches of green and blue.

Our backdrop was Bluebeard’s castle, Château de Tiffauges; partly in ruins, it was situated less than an hour drive from our home base, Nantes, France. It didn’t seem anymore formidable than any other medieval castle in the countryside, but in 15th century France, Gilles De Rais, who is more commonly referred to as Barbe-Bleue, bluebeard, did many horrible things within its walls. Before lunch, we took a tour of the castle that focused on the preservation of medieval war machines, archery games in which we didn’t take part, and a short silhouette animation, which briefly explained, in terms appropriate for a younger age range, Bluebeard’s barbarism.  So we were able to lunch with no real sickly feelings.

Years later, I learned Bluebeard had been a knight who had fought in the same battles against the English as did Joan of Arc, had been awarded Marshal of France, and became incredibly reckless with his fortune. He built his own chapel and produced a 20,000-line play that required 500 extras, the costs of which necessitated the sale of some of his properties. Bluebeard sought to learn about alchemy and evocation, the art of rousing spirits, in order to save the state of his finances. After many failed attempts to summon a demon named Barron at the 12th century Château de Tiffauges, Bluebeard offered a child as sacrifice. A trial in 1440 revealed that Bluebeard had begun assaulting and murdering children during the spring of 1432. For eight years, Bluebeard, with the help of his cousin and body servants, abused, wounded, decapitated, disemboweled, and burnt the remains of over 100 children. Only under the threat of torture did Bluebeard confess. Charged with murder, heresy, and sodomy, Bluebeard was executed by hanging and burning.

As an eighth grader, I was bused up to the gates of the castle centuries later. This was the first excursion we took in the ten days we had in the country. By selling pizza and bags of chips, we students had raised half the money we needed to go on the trip. This journey to France was the first of three similar trips I’d take with my school between eighth grade and high school graduation. Each one brimmed with memories, but this first one, spent mainly in and around Nantes, included many independent firsts: First mushroom galette eaten outside on a cobblestone street, first Moroccan meal at a restaurant that included lemon sorbet served in the shell of the largest lemon I had ever seen, and first time experiencing a five-course meal.

II

This extraordinary meal, a couple days after the visit to Bluebeard’s castle, concluded our trip to Clisson, a picturesque town with a lovely river, parks, and Gothic architecture. We were told to meet at 5 p.m. at the fancy restaurant, and in the time before that a group of us left to explore. Rachael and I, a couple other friends, and French teacher-turned-chaperone stopped for lunch at a place with a balcony overlooking the water. We all ate spaghetti alla carbonara and drank cider purchased by the chaperone, who explained that it hardly had alcohol in it. Then we went off on our own — walking under bridges, crossing lime green trimmed lawns, and brushing up against climbing lilac wisteria. My modest point-and-shoot camera failed at capturing the light, sunshine, and subtle warmth of the day.

We passed by the 13th century Château de Clisson. Old looking but prettier than Bluebeard’s, we knew nothing of it, but its presence seemed to follow us wherever we walked. Perhaps its palpable aura was due to Jeanne de Clisson, whose third husband, Oliver de Clisson IV, was the wealthy owner of the Château bearing his name. Jeanne is rumored to haunt its grounds. After Oliver was executed without publicly demonstrated evidence, Jeanne decided to come after the French King. She not only raided castles, massacring those who resided there, but she also employed three warships, whose flagship, black with red sails, was named My Revenge. As a pirate, Jeanne, known as “The Lioness of Brittany,” hunted French ships, burned French villages, and aided British forces. All I knew though, lying beneath her castle’s gates as the waters of La Sèvre Nantaise passed languidly below, was peace.

Just as the sun was setting, we joined the rest of the students outside of a two-story stone home. As we waited the boys plucked snails off a low wall and taunted us. “This is going to be our dinner,” they said. “They harvest them right here. Why don’t you try one now?” Dinner did include escargot, my first, but it also included shrimp in puff pastry, a vegetable pasta dish, salad, a cheese course, and dessert, which for me was a large individual serving of crème brulee. Rachael had a whole apple tart to herself, although the crust was very, very thin. It was difficult to walk back to the bus.

III

The next day was lighter. Traveling west towards the coast, we reached Pornic, a seaside village. Clear water lapped at the stone walls beneath us, as I licked a cone of the freshest strawberry sorbet from a roadside stand. The smooth pink was refreshing and cooling, although the day wasn’t particularly hot. There was a sense of excitement being so close to water for us land-locked teenagers from New Mexico. The town itself was refreshing in a way, then, and our experience was continuously sweet. At a small restaurant nearby, my friends studied a menu that had no English translations. I could only pick out one ingredient on the crêpe list: pomme de terre, which means potato but literally translates to apple of the earth. The language barrier held firm and instead of the expected potato-filled pancake, Rachael and I received crêpes filled with hot cinnamon-scented apples. As eighth-graders, though, we of course welcomed dessert for lunch.

Continuing our exploration of the town, we walked the opposite direction from Château de Pornic, a symbol of the town closed off to visitors. We were more interested in the twisting and turnings of the old city’s streets anyhow. Originally built to defend the port, for a time, the castle was also known as Château de Barbe Bleue, one of Bluebeard’s many properties. It was in his procession until the time of his trial when it was confiscated. Its next owner, a lord, also lost the castle, this time due to the French Revolution. It lay in disrepair until the 19th century, when the architect François Bougoüin restored the building in the more Italianate style of Jeanne’s Château de Clisson. Having wandered a while, we stopped for something to drink. Outside of a bar with the castle high up in the distance, I tried, much to the horror of those around me, diabolo menthe, a bright emerald peppermint soda. It tasted exactly like toothpaste in the most enjoyable way. Another first, in another town with an enigmatic antique castle.

[coffee-or-murder]

For the gallusrostromegalus OC questions: Zimri-5, 12, 14, 18, 20 Rosalind- 2, 6, 10, 15, 16

ZIMRI, Yolo High Femme and my daughter. We’re talking Modern!AU Zimri for this since I will most likely never play her actual character again and that’s the most developed version of her.  

5. Does your OC get lost easily? What do they do when they do get lost?

     Her sense of direction is pretty good, but that direction is always towards people who can help her. Stick her in the middle of a corn field and she’ll find a farmhand, flirt with them, and get a ride to wherever she needs on their tractor.

12. What perfectly-normal-to-them-thing does your OC do that confuses/pisses off/terrifies their neighbors?

     Full on photo shoots in the front garden. Or the rose gold lambo that she takes pics of herself laying on or in for one of her glucose guardians on a near daily basis. 

14. What thing did your OC’s parents do that your OC wishes they had a better explanation for?

     HOW THE FUCK DID YOU LOSE ME? I WAS LIKE THREE! HOW DO YOU NOT WATCH A THREE YEAR OLD?

18. What’s the trashiest item in your OC’s wardrobe, when was the last time they wore it and why do they still have it?

     You know those Borat swimsuits that are literally a V-shaped piece of string? One of those in black. It was a request for a photo shoot and she wants to burn it but occasionally that guardian will ask for more pics in it. 

20. What’s your OC smell like?  no, not that “Vanilla and Anxiety” evocative stuff, realistically.  Body odor? what have they been touching all day? When was their last shower? Did they put on any kind of artificial scent?

     She is super conscious of how she smells, so she controls that shit with deodorant. She’s most likely been clinging to one of her girlfriends, or out sunbathing. She showers once a day in the morning unless she gets a little sweaty in which case two showers. There is a body oil from this company Hemp Seed called Moroccan Nights that smells EXACTLY like what I picture her smelling like, and she would wear it as either an oil or a perfume. 

ROSALIND, a 132 year old Halfing Great-Great-Great Grandmother who adopts as many random children who feel like they don’t belong. She is a cleric for a god that one of her grand kids isn’t sure is real or not, but Coyote comes to her kitchen and eats stale food. 

2. What are your OC’s food preferences (flavors/textures/spiciness/calories/ when and how they eat) and how did they get that way?

     She is overly fond of sweets, but nothing overly sugary. Think citrus based deserts, but butterscotch is a rare exception. Flaky pastries and tender meats are best. Since she runs a baking empire (with some maybe not so legal dealing on the side) the sweets are just in her blood, but she also broke her jaw in a fight decades ago and has never been able to eat tough foods since then.

6. What would STOP your OC from Doing The Right Thing in a tense situation?

     Her idea of the right thing is a little skewed. If some creep had one of her people by knife point she is the least likely one to hesitate on killing the guy. Rosalind is too old to take the moral high ground at this point.

10. On a scale of “Complete and Justified nervous breakdown” to “Conquer The Entire Galaxy and become an Immortal God-Emperor”, how well would your OC handle being abducted by Aliens?

     She would adopt the nearest alien race and just expand her universe of grand kids from there. Aliens have to like baked goods right?

15. How often does your OC “zone out” or do things on autopilot and how severe have the problems that have arisen from that been?

     Her mind sort of wanders a good bit. She’s the type of person you have to call her name at least twice to get her attention. Mid knitting a sweater for one of her grand kids her mind left to plan dinner and when it came back the sweater was seven times wider then it was supposed to be. 

16. How strong or weak is your OC’s Impulse control? What’s the worst thing that happened because of their Impulsivity or inability to be so?

     Very. She’s reached that stage of “too old to care” that I aspire to be. In the middle of an important museum opening for a benefactor of the business she picked up a statue and said “This is one of the ugliest things I’ve ever seen, and I had seven kids with my first husband”, put it down, and wanders away with her new husband cackling behind her. 

[sfarticles]

Predicting a tasty and trendy 2022 Air fryer frenzy continues to heat things up

Lemon-Pepper Chicken Wings (recipe in column) Once you make chicken wings in your air fryer, you may never go back to conventional frying or  oven roasting again. (Courtesy of America’s Test Kitchen)

Check out my latest column...

https://www.timesherald.com/2022/01/21/predicting-a-tasty-and-trendy-2022/

It’s already several weeks into the new year, the holiday cookies are just about gone, the gifts that weren’t quite what you wanted have been exchanged, and, for many, the Christmas tree is in the street, waiting to be picked up. Those that have made new year’s resolutions might be evaluating how they are doing so far. Some are contemplating how they are going to get through the winter, many are planning a winter vacation (I’ll share with you in another column a getaway to a warm hidden gem).

Me… It is the time of year I think about the food trends we will see in 2022. I’ve also been penciling in the ideas for food and culinary travel columns I look forward to sharing with you this year.

My own “crystal ball” and research shows:

• Plant based foods will become mainstream with specialty mushrooms becoming popular, perhaps because of its meaty texture and taste. There is an increased number of vendors at the farmers markets selling a plethora of mushrooms including enoki, morel, oyster and shitake.

• Better tasting and a wider variety of gluten-free products will be hitting the market

• Zucchini, eggplant, asparagus and other vegetable fries will join potato and sweet potato fries on menus

• We will see more refrigerated plant-based meat and milk alternatives in both the supermarket and on restaurant menus.

• With home cooking on the increase, online grocery purchases and delivery will increase.

• The prepared food section in supermarkets will expand their offerings, competing with restaurant takeout meals

• An increase in urban farming providing city residents with fresh produce

•  According to an article in Storebrands.com, “As charcuterie boards continue to trend, online searches about charcuterie are up nearly 300 percent in the past 12 months, according to Aldi. New and creative charcuterie boards have been extremely popular this year, and Aldi predicts this will continue to grow throughout 2022.” With the number of cookbooks devoted to making beautiful food boards, I am not surprised. Check out my column about food boards that was published here   https://bit.ly/3K4GwFU

• The National Restaurant Association’s “What’s Hot 2022 Culinary Forecast” reports, “The top five regions influencing menus next year are: 1. Southeast Asian (e.g., Vietnamese, Singaporean, Philippine) 2. South American (e.g., Argentinian, Brazilian, Chilean) 3. Caribbean (e.g., Puerto Rican, Cuban, Dominican) 4. North African (e.g., Moroccan, Algerian, Libyan) 5. Western African (e.g., Nigerian, Ghanan, Western Saharan)

The association also writes, “Traditional proteins continue to rank hot, but this year, chefs indicate the less expensive cuts—thighs vs. wings, chuck vs. loin—will show up more often on menus. Whether the trend is due to supply issues, rising food costs, culinary exploration or all these influences combined, expect the trend in ’22.”

• As I do each year, I asked food expert Priscilla Martel (www.priscillamartel.com) what her crystal ball shows for 2022.

Martel, of “All About Food” and co-author of the award-winning culinary textbooks, “On Baking: A Textbook of Baking and Pastry Fundamentals” and “On Cooking: A Textbook of Culinary Fundamentals,” is a lifelong ambassador for the almond industry, flavor maven, baker and chef. A few of Martel’s thoughts on food trends…..

•  More brands offering pasta from grains such as black rice, pumpkin seeds or red lentil flour, many of which are gluten free such as Barilla’s lentil flour pasta.

• Hibiscus is back. It’s been popular in teas and beverages for its very tart, brilliant red color and slightly sweet aroma and taste. Whole hibiscus blossoms look smashing in a glass of champagne, prosecco of other sparkling drink with or without alcohol.  New uses include in mixing it into yogurt and fruit spreads.

• Sober Curious Non buzzy brews have been cited as the largest growing segment of the beverage industry. According to reporting in Business Insider, sales of non-alcoholic beverages grew 33% last year.   If you’re a fan of nonalcoholic beers from Athletic Brewing Company or Sam Adams, then you might love some of the inspired “spirits” available, such as those from Pentire, Seedlip, Ritual and others. The nonalcoholic brews appear in many grocery and package stores.  Other products are sold online at companies such as Better Rhoades, a startup based in Madison, Connecticut.

• For cooking gadget trends, I see air fryers continuing to be popular with innovative dishes being prepared in them. Just look at the number of air fryer cookbooks that have been published. I don’t find it surprising that air fryers have taken the home cooking by storm. For those who enjoy the texture of fried food without the calories, it is the perfect solution. It’s moving away from a novelty device to a staple in the kitchen. It cooks a variety of foods using very little oil and it cooks with little mess. It is estimated that 40% of U.S. homes own one, according to America’s Test Kitchen.  Will it become as popular as the Instant Pot?

The air fryer feature on my multi- purpose countertop oven has become the workhorse in my kitchen. I was so pleased when America’s Test Kitchen editors published “Healthy Air Fryer: 75 Feel Good Recipes. Any Meal. Any Air Fryer” (2022, $24.99) It is a follow-up to their “Air Fryer Perfection” cookbook, another air fryer title in my collection.

To get started with air frying, a new food trend, check out these recipes. For the recipe for sesame salmon with roasted kimchi, broccoli, and shitakes visit https://bit.ly/3ng8DIq

                            Lemon-Pepper Chicken Wings

The headnote says: “Why This Recipe Works: Once you make chicken wings in your air fryer, you may never go back to conventional frying or oven roasting again. With their delicate skin and paper-thin layer of fat, chicken wings are a perfect candidate for air frying. In the intense, evenly ­circulating heat, the fat renders as the skin crisps, then conveniently accumulates at the bottom of the air fryer without smoking up your kitchen. Rather than toss our wings in gloppy, sugar- or fat-heavy sauces, we tossed them with our choice of super flavorful combinations: simple lemon and pepper with herbs, slightly more complex Parmesan and garlic (to round out the lemon, pepper, and herbs), and feisty cilantro and lime with jalapeño. These added a lot of zing to the wings without compromising their perfectly crisped exteriors. If you buy chicken wings that are already split, with the tips removed, you will need only 1 pound.

1 ¼      pounds chicken wings, halved at joints, wingtips discarded

1/8     teaspoon table salt

¼         teaspoon pepper

1          tablespoon grated lemon zest, plus lemon wedges for serving

1          tablespoon minced fresh parsley, dill, and/or tarragon

Pat wings dry with paper towels and sprinkle with salt and pepper. Arrange wings in even layer in air-fryer ­basket. Place basket into air fryer and set temperature to 400 degrees. Cook until wings are golden brown and crisp, 18 to 24 minutes, flipping wings halfway through cooking.

Combine lemon zest and parsley in large bowl. Add wings and toss until evenly coated. Serve with lemon wedges. parmesan-garlic chicken wings: Add 1 tablespoon grated Parmesan cheese and 1 minced garlic clove to lemon zest–parsley mixture. cilantro-lime chicken wings: Substitute lime zest and wedges for lemon and cilantro for parsley. Add 1 tablespoon minced jalapeño chile to lime zest–cilantro mixture.

Serves 2 Total Time: 30 minutes

                                Asparagus Fries with Yogurt Sauce

The headnote says: “Why This Recipe Works: In the spring, asparagus is plentiful, and we like to cook it in ­myriad ways. Here we air-fry this sweet, grassy vegetable and turn it into fries for a ­deliciously quick and easy ­appetizer or side. A combination of toasted panko breadcrumbs and grated Parmesan gave a delightfully crackly and delicate exterior to the asparagus. To make the panko mixture stick to the vegetable, we used a combination of flour and egg seasoned with herbes de Provence, salt, and pepper. Arranging the coated asparagus pieces in a “Lincoln Log” pattern (see page 5) in the basket allowed for maximum air circulation. Look for ­asparagus that is approximately ½ inch at the base.

½         cup plain yogurt

1          tablespoon whole-grain mustard

¾         cup panko bread crumbs

2          tablespoons extra-virgin olive oil

1          ounce Parmesan cheese, grated (1/2 cup)

1          large egg

1          tablespoon all-purpose flour

½         teaspoon herbes de Provence

½         teaspoon table salt

¼         teaspoon pepper

1          pound asparagus, trimmed and halved crosswise

Lemon wedges

Whisk yogurt and mustard together in small bowl; set aside for serving. Toss panko with oil in shallow dish until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes. Let cool slightly, then stir in Parmesan. Whisk egg, flour, herbes de Provence, salt, and pepper together in second shallow dish. Working with several asparagus pieces at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere; transfer to large plate.

Lightly spray base of air-fryer basket with canola oil spray. Arrange half of asparagus pieces parallel to each other in prepared basket, spaced evenly apart. Arrange remaining asparagus pieces on top, perpendicular to first layer. Place basket into air fryer and set temperature to 400 degrees. Cook until asparagus are tender and crisp, 10 to 12 minutes, shaking basket gently to loosen pieces halfway through cooking. Serve with yogurt sauce and lemon wedges.

Serves 2  Total Time: 30 minutes

                                       Crispy Baked Potato Fans

The headnote says: “Why This Recipe Works: Essentially baked potatoes but par-sliced into thin, even segments that create a fanlike shape, our air-fried potato fans become extra-crispy on the outside while their interiors remain fluffy and moist. This impressive potato dish—believed to have originated in Sweden at the Hasselbacken restaurant—is surprisingly easy to prepare. For a healthy take on a classic often loaded with butter, sour cream, cheese, or other rich toppings, we turned to heart-healthy olive oil to help crisp the segments and added flavor with aromatic smoked paprika and garlic powder instead. We found that using the right kind of potato was key. The russet, or Idaho, potato was the best choice because of its starchy flesh and creamy texture. Taking the time to rinse the potatoes of surface starch after they were sliced prevented them from sticking together and trimming off the ends of each potato gave the slices room to fan out. To prevent overcooking or burning our spuds in the heat of the air fryer, we precooked them briefly in the microwave. To ensure that the potatoes fan out evenly, look for uniformly shaped potatoes. Chopsticks or thick skewers provide a foolproof guide for slicing the potato petals without cutting all the way through the potato in step 1

2          russet potatoes, unpeeled

2          tablespoons extra‑virgin olive oil

¼         teaspoon smoked paprika

¼         teaspoon garlic powder

¼         teaspoon table salt, divided

1/8     teaspoon pepper

2          tablespoons minced scallions, fresh chives, fresh dill, and/or fresh

parsley

Lemon wedges

1. Cut ¼  inch from bottoms and ends of potatoes. Place 1 chopstick or thick skewer lengthwise on each side of 1 potato, then slice potato crosswise at 1/4-inch intervals, stopping ¼  inch from bottom of potato. Repeat with ­second potato. Rinse potatoes gently under running water, let drain, and transfer to plate. Microwave until slightly tender when squeezed gently, 6 to 12 minutes, flipping potatoes halfway through cooking.

2. Combine oil, paprika, garlic powder, salt, and pepper in bowl. Brush potatoes with portion of oil mixture, then drizzle remaining oil in between slices. Arrange potatoes cut side up in air-fryer basket, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until potato skins are crisp and golden brown and potato interiors register 205 degrees, 25 to 30 minutes. Sprinkle potatoes with scallions and serve with lemon wedges.

Serves 2 Total Time: 45 minutes

Recipes and photos courtesy of America’s Test Kitchen

Stephen Fries, is a professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 13 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. Stephen@stephenfries.com For more, go to stephenfries.com.

[foodfunfantasy]

@downthelane_kolkata...This newest kid in the box is situated at a 10 minutes walking distance from City Center, Salt Lake... Take the left from the rotary just after crossing Oudh... First thing I need to mention about this place is the classy ambience... It's really sophisticated... The decor here is really good and have touch of standard architectural senses... They have both Indoor and outdoor seating areas... Among which I love their outdoor seating the most... A perfect place for chill out with friends and family ❤️❤️❤️ Service here is really awesome and the Staffs are very well mannered... Here comes my recommendations from this place... Go with the ❤️ ratings... 1. Ginger Cucumber Lemonade: ❤️❤️❤️❤️ 2. Cappuccino: ❤️❤️❤️❤️❤️ 3. Pineapple Cake: ❤️❤️❤️❤️❤️ 4. Hills have Eyes: ❤️❤️❤️❤️❤️❤️ 5. Non-Veg Club Sandwich: ❤️❤️❤️❤️❤️ 6. Fish Finger: ❤️❤️❤️❤️ 7. Dragon Pepper Chicken: ❤️❤️❤️❤️❤️ 8. Golden Calamari: ❤️❤️❤️❤️❤️ 9. Moroccan Chicken: ❤️❤️❤️❤️ 10. Lasagne Non-Veg: ❤️❤️❤️❤️❤️ 11. BBQ Chicken Burger: ❤️❤️❤️❤️❤️ 12. Down The Lane Special Non-Veg Pizza: ❤️❤️❤️❤️❤️ 13. Veg Spring Roll: ❤️❤️❤️❤️ Quality and quantity is really appreciating... I need to mention about freshness of their breads and pastries... Because all these are made in-house... My experience here is really awesome ❤️❤️❤️ Will visit them again soon... Pocket pinch is reasonable... Cost for 2: 800/- approx... . . . #food #jacketmushrooms #fishfingers #cafefood #continentalfood #newcafealert (at Down The Lane) https://www.instagram.com/p/CTWW-tAPpx8/?utm_medium=tumblr

[mylinlondon]

The OG Red City

The Medina (old city) of Marrakech is a labyrinth - dusty, spindly old roads that look like they haven’t changed in hundreds of years.  There is so much to look at: souks (shops) overspilling into the uneven cobblestones filled with goods like ceramics, spices, silk, hammam (Arab spa) towels, pastries, rugs, beautiful riads (house/hotels) tucked behind crumbling walls, and, ah yes, sometimes your life also flashes before your eyes, as electric bikes zoom full-speed past you in the most neck-breaking turns.

Marrakech is unlike any other destination we’ve visited in the past year. There’s a constant feeling of opposites in this city - pristine riads just behind a crumbling wall and broken door, the dusty markets contrasted to hammams and the islamic duty to keep yourself clean, overwhelrming chaos in the Jemaa El Fna and the tranquility of rooftop restaurants sitting under the stars. 

A little history:

Marrakech is towards the south-west of Morocco - the primary language is Arabic, since the Arabs arrived approximately 800 years ago, and the second language is French, as the Moors traveled up through Gibraltar and cultural exchange took place.  The indigenous group of this area were the Berber people, who were famous for living in the Atlas Mountains.  This was a tremendously wealthy area at one point, and you can see the evidence of it still in the tombs.  Which leads me to...

The Sights:

The city is extremely walkable, and we never used any public transportation. That said, be savvy - walk away from the pandemonium, get some maps or download off-line ones, and prepare ahead. As much as I love doing it, this is not a wandering aimlessly city. Almost all my travel friends use some sort of “favorite-ing” mechanism on the maps; I icon-code mine by food, places of interest, and where I’m staying.  

The following sights are by no means comprehensive, just the ones I researched and, in bold, the ones i recommend. Pictures are followed by corresponding description.

Jemaa El Fna - they say if you haven’t been to the legendary square in the evening, you’ve never been to Marrakech.  It’s overwhelming, a massive market filled with fruit, food, and little trinkets. you’ll see “snake charmers” and little monkeys, and if you even vaguely point a camera/phone in their handler’s directions, they will follow you aggressively until you tip them. I found this square rather touristy, and many of the shops were quite similar, but I suppose it was compulsory

Ben Yousef Madrasa - beautiful architecture at Marrakech's most prolific school. About $2 to get in per person. It won’t take you long to do, as you’re really just taking in the architecture, but we did discover some cool stuff like the boys dormitories upstairs, and how there are still pegs in the corner of the walls to climb up in to the little wooden second floor.

Maison de Photographie - amazing photographs taken by some of the very first photographers in the 1800s. The quality and vividness will shock you, and the familiarity will make you pensive. Pause at the rooftop terrasse for a light snack. it's quite romantic up there too, and you can see a panoramic view of the Medina- smoke rising from the ceramic workshops, the Koutoubia mosque, all surrounded by dripping greenery. The famous Koutoubia mosque is not on this list because it is not open to non-muslims.

Yves Saint Laurent Museum - YSL’s summer home was restored from the lush villa of famed artist Jacques Majorelle, and in Marrakech is the only house in the city not painted in the signature red. Definitely worth a visit to visit his full collection, sketches, personal items; If there is a man who really internalized his travels, it’s @ysl-fashion. His collections over 40 years were inspired by artists, craftsmanship, and cultures from all over the world.

Bypass the huge queue at the entrance of the Majorelle gardens and buy your 3-entry ticket from the Yves Saint Laurent Museum just 100 ft further down the street. The 3 entry gets you into YSL museum (highly recommend), Majorelle Gardens (also lovely), and the Berber Museum (interesting but small)

Other sites we did not see: 

Marrakech Museum - we did not go, but apparently the best feature is the architecture, which you can clearly see from outside, so no reason to go in, right?

The Tombs - we really wanted to go, and we hear they are fabulous. The two specific tombs are from rulers from 300 years ago and 100 years ago, and its here you can really see the wealth of this old empire

Definitely do a Hammam, which I will cover in another post.  It is essentially a Middle Eastern Spa, but it has a whole experience to it. We also did a viator trip into the Berber mountains, and it was our most exciting day....

Quads and Camels

This excursion took up a full day. I loved it for a few reasons: the delight of befriending my camel, conversing with local children while dining at a remote Berber kazbah, and the thrill of riding quads through the desert and into the mountains.  If you (like me) don't have enough days to do a proper atlas mountain hike or go to another village, this is a nice way to get out of the Medina.

A car will be arranged to pick you up at 9am at your riad, just don’t do what we did and get into the wrong van.  Apparently our pick-up location is a tourist hotspot, and groups of four aren’t exactly uncommon. We booked this excursion last minute, as you can tell we didn’t exactly pack appropriately.  You definitely want to keep the headscarf they give you on, as it shields you from the heat.  Long sleeves and pants are recommended. 

The Souks

The souks are a labyrinth, especially at night when throughways become dead-ends. Stuffed full with local silks, cashmere, leather goods, dried fruit, Moroccan cookies and spices, ceramics and metalwork, it’s a constant assault on your eyes, nose, and with the frequent near-miss with a motorcycle, body.

You can and will get lost in here. I can not emphasize enough to be sure to download an offline map, and be careful after evening prayer around 6:30pm as random paths are closed and you'll have lots of locals trying to show you the way out for a hearty tip.  Your best bet is to take an outer path after 7pm than to try to navigate the maze. We did figure out our way, but we were based in the northern end of the souks.  

I was not in the market for a rug, but that is of course what Morocco is known for. Just know, whatever it is you intend to buy, they will offer you easily 3-4x what the cost is, and you cannot possibly not haggle. Do your research on what you should be paying, and don't be afraid to walk away.  You can see lots of sites online that will show you what people were able to buy and for what price, so have an idea of what you're looking for before you go. 

In addition to the Souks, I found a few shops I adored.  They’re a bit pricier, but they all feature local artists and craftsmanship.  

33 Rue de Majorelle - right across from the Majorelle Gardens, everything in there is BEAUTIFUL but expensive.  I bought a pair of tassle earrings that my colleague told me looked like, when I decided a rug was out of my shopping range, I cut off the tassle ends and put it on my ears. In any case, I love them

Max & Jan - cool scarfs, leathers, and interesting assortment of weird things. I didn’t get anything from here, but it was fun just walking through the store

Riad de Vinci

HIGHLY recommend our Riad, I mean look how beautiful it is! It was at an optimal location too, just north of the Souks.  Our host was gracious and informative, and we dined on the rooftop every morning and on our last night and it was delicious.  We even befriended the host cat, Vinci, who was fat and mostly blind but if I held a bit of chicken tagine under his whiskeys he would nibble the meat gently out of my hand.

Most Riads will have breakfast provided to you in the morning, and can provide transfer from the airport (we paid 15 euro for all of us). The ride from the airport is no more than 25 mins, the morning we left it took us around 12 mins to get from the Medina to airport (granted, it was 4am).

LAST BUT NOT LEAST: Where to eat

Tagine, tagine, tagine.  You can definitely get tagined out.  But it’s delicious, at least for a few days, and one of my best meals was a lamb tagine from our first lunch at Le Jardin.  Moroccan food is flavorful, rich, and has so many beautiful influences from French, Spanish, Arabic cultures. What is a tagine, you ask? It looks like a clay funnel casserole, and its essentially a tiny oven that you place IN the oven, usually filled with meats and spices. We had one nearly every meal.

My best meal: lamb tagine with almonds and apricots. 

We adored these little pastry stands scattered through the souks - our favorite is a tiny cart on Rue Amsafah, where the teenage girl gave us lots of samples and sold us entire boxes of cookies for $2. 

Terrase des Epices - beautiful rooftop, excellent food, good atmosphere. serves alcohol (many places don't). We came here twice, we liked it so much, and we bought most of our stuff from the souks in the courtyard downstairs

Le Jardin - our first meal, and as mentioned earlier makes an incredible lamb tagine. Lots of glamorous french people here

Nomad - also a beautiful rooftop, do this at night. portions are smaller compared to other restaurants but quite chic

Grand Cafe de la Poste - the only one I didn’t love, because 1) VERY expensive and 2) not at all Moroccan, you may as well have been in Paris. But still, if you’re in the new city area, a nice place to stop for a nibble

My best meal: lamb tagine with almonds and apricots. 

Dinner at Nomad with some London friends!

Tapped out - but coming later: 

What exactly do you do in a Hammam?

How to dress for Morocco 

[marrakechtoursonline]

RIAD AZAD & SPA

In the heart of the Medina and 8 minutes from Place Jema El Fena, a truly prestigious residence opens up to you, Riad AZAD, a luxury riad that combines contemporary design with local materials and artisanal know-how. Each craftsman devoted himself to decorating each room with passion and love to make you benefit from an exceptional place, where the luxury and magnificence of the Belle Epoque are kept intact. Everything is thought to offer you high quality services, different spaces are arranged so that each of you finds its atmosphere and privacy. Seven elegant and refined rooms and suites, a large patio with fountain and planter, two lounges, a bar / TV area, a library room with fireplace, three restaurant areas to share with you the pleasure of the flavors of our culinary heritage. A panoramic terrace where the view is breathtaking over the rooftops of Marrakech, a solarium, a pretty Berber tent below to take an aperitif or enjoy a Shisha. And for your relaxation, a SPA with the oriental ritual, hammam, treatments & massages. A set of services is thus made available to you; Private transfers, guarded parking, personalized welcome, room service, cooking lessons, Dry cleaning & shoe service, free WiFi and concierge. Welcome to this superb home, where hospitality will envelop you in comfort and care. Chambres : CLASSIQUE KHOZAMA CLASSIQUE LOUIZA DELUXE OUARDA DELUXE YASMINE DELUXE LAYMOUNA SUITE BATCHOUL SUITE ZAHER SPA & HAMMAM RIAD AZAD: Our SPA & Hammam area welcomes you in its warm and refined setting where the decor and fragrances transport you to a world of soothing and relaxing sensations. For our treatments and massages we are inspired by ancestral recipes used by women in oriental culture based on 100% natural regional products. Extend the experience and discover the ritual with our SPA. Personalized welcome and program. RIAD AZAD RESTAURANT: Open from noon to 11:00 p.m., the L’Emir restaurant brings you Moroccan and refined Moroccan cuisine and offers a selection of well-prepared Dada recipes, seen only in large private houses. meals can be served in the Moroccan lounge in an elegant and welcoming atmosphere, on the patio around the fountain, or under the stars on the terrace. For a little hunger or to accompany a cocktail, our Authentic Azad offers you at the Bar or under the Berber tent Gourmet pleasures (variations of appetizers that will make your taste buds tickle). Several spaces are set up to share with you the pleasure of the flavors of our culinary art voted the 2nd in the world after France. RIAD AZAD EXPERIENCES: Azad workshops, traditional Moroccan cuisine Our cook will teach you how to make a starter and a Moroccan dish which you will then taste. The creation and tasting of the dessert are offered to you. From 1 to 2 people 45 € per person From 3 to 5 people 35 € per person Mint tea and Moroccan pastries (15.30-17.30) Discover the secrets of the success of a good Moroccan mint tea and make succulent "homemade" pastries that you will then taste. From 1 to 2 people 20 € per person From 3 to 5 people 15 € per person Only by reservation at least 24 hours before. RIAD AZAD RATES: Our rates are with breakfast, tourist tax not included, from 2.3 euros per person per night: Classic room 120 Euro. Deluxe room 180 Euro. Suite 240 Euro. 3rd person supplement 35 Euro on request in deluxe rooms and suites. Child supplement in parents' room: (0 - 2) free, (2 -12) 18 Euro. Lunch meal 18 Euro. Dinner 25 Euro. Privatization Riad: Less than 3 days, 1200 Euro per night. 3 days and more, 1000 Euro per night. Reservation conditions: All reservations will be effective after receipt of 50% deposit. Terms of cancelation : Less than a week, 100% cancellation fee. Less 2 weeks, 50% cancellation fee. 3 weeks and more, cancellation free of charge.

Contact Info: www.riadazad.com / Luxury Riad in Marrakech / Riad Azad Spa , Arset El Houta 18 Bin Elarassi / Tel : +212661117508 / Email : reservation@riadazad.com Read the full article

[automaticvr]

M.CLAP 3D 360 : Voyager avec moi en réalité virtuelle voir en 3D 360 ,*Pâtisserie Mohammed Bellouqid* Plateforme touristique international immersive pour la réalité virtuelle 3D 360 8K UHD. Lieux touristique international : *Pâtisserie Mohammed Bellouqid* Date:12 Septembre 2019 Lieu: Grand marche Kénitra-Maroc. *Longue vie a sa Magesté le Roi Mohammed VI a tout le peuple marocain et a tout ces artisans.* _______ NOTE: Disponibilité photos 3D 360 pour les : Entreprise,mariage,naissance,graduation,équipé de sport,vente,location,événement spéciaux... ______ Photo réalisé par : Production M.CLAP vidéo 3D 360 Inc. Guy Youssef Vaillancourt,président Téléphone : ( 819 ) 968-1226 Gatineau,Quebec,Canada E-mail: production.m.clap.video@gmail.com _______ M.CLAP 3D 360: ghamirat minasat alsiyahat alduwaliat lilwaqie al'iiftiradii 3D 360 8K UHD. al'amakin alsiyahiat alduwaliat: muejanat muhamad biluqid * altaarikh: 12 sibtambar 2019 almwqe: alqnytrt - almaghrib almasirat alkubraa. yahya mugharibuh almalik muhamad alssadis likuli alshaeb almaghribii walikuli hula' alharfiiyn. _______ mulahzt: tuafir sur 3D 360 l: al'aemal , alzifaf , alwiladat , altakhruj , wamujahazat bialriyadat , albaye , al'iijar , almunasabat alkhasa ... ______ taswir: sharikat al'iintaj M.CLAP 3D 360 Video Inc. ghy yusif fylankwrt , alrayiys hatf: (819) 968-1226 'awtawana, kanada albarid al'iilktrawny: production.m.clap.video@gmail.com _______ M.CLAP 3D 360: Immersive International Tourism Platform for 3D Virtual Reality 360 8K UHD. International tourist places: * Mohammed Bellouqid Pastry * Date: September 12, 2019 Location: Kenitra-Morocco Grand March. Long live his Maghareb King Mohammed VI to all the Moroccan people and to all these artisans. _______ NOTE: Availability 3D 360 photos for: Business, wedding, birth, graduation, equipped with sport, sale, rental, special events ... ______ Photo by: Production M.CLAP 3D 360 Video Inc. Guy Youssef Vaillancourt, President Phone: (819) 968-1226 Gatineau, Quebec, Canada E-mail: production.m.clap.video@gmail.com _______ M.CLAP 3D 360: Plataforma inmersiva de turismo internacional para realidad virtual 3D 360 8K UHD. Lugares turísticos internacionales: * Mohammed Bellouqid Pastelería * Fecha: 12 de septiembre de 2019 Lugar: Kenitra-Marruecos Gran Marcha. Larga vida a su Rey Maghareb Mohammed VI a todos los marroquíes y a todos estos artesanos. _______ NOTA: Disponibilidad de fotos 3D 360 para: negocios, bodas, nacimientos, graduaciones, equipadas con deporte, venta, alquiler, eventos especiales ... ______ Foto por: Producción M.CLAP 3D 360 Video Inc. Guy Youssef Vaillancourt, presidente Teléfono: (819) 968-1226 Gatineau, Quebec, Canadá Correo electrónico: producción.m.clap.video@gmail.com _______ M.CLAP 3D 360: Immersive International Tourism Platform per 3D Virtual Reality 360 8K UHD. Luoghi turistici internazionali: * Mohammed Bellouqid Pastry * Data: 12 settembre 2019 Luogo: Kenitra-Morocco Grand March. Viva il suo re Maghareb Mohammed VI a tutto il popolo marocchino e a tutti questi artigiani. _______ NOTA: Disponibilità foto 3D 360 per: Business, matrimonio, nascita, laurea, attrezzata con sport, vendita, noleggio, eventi speciali ... ______ Foto di: Production M.CLAP 3D 360 Video Inc. Guy Youssef Vaillancourt, presidente Telefono: (819) 968-1226 Gatineau, Quebec, Canada E-mail: production.m.clap.video@gmail.com _______ M.CLAP 3D 360: Phæltfxr̒m kār th̀xngtheī̀yw rah̄ẁāng pratheṣ̄ s̄ảh̄rạb 3D Virtual Reality 360 8K UHD s̄t̄hān thī̀ th̀xngtheī̀yw t̀āng pratheṣ̄: * K̄hnm mo ḥạm h̄em̆ d Bellouqid wạn thī̀: 12 Kạnyāyn 2019 s̄t̄hān thī̀: Kenitra-Morocco Grand March lxng chı̂ chīwit Maghareb King Mohammed VI k̄hxng k̄heā kạb chāw mor̆xkko læa t̀x ch̀āng f̄īmụ̄x h̄el̀ā nī̂ thậngh̄md _______ h̄māyh̄etu: S̄t̄hāna p̣hāph 3D 360 s̄ảh̄rạb: Ṭhurkic, cạd ngān tæ̀ngngān, keid, s̄ảrĕc kār ṣ̄ụks̄ʹā phr̂xm kạb kīḷā, k̄hāy, chèā, kickrrm phiṣ̄es̄ʹ... ______ P̣hāpht̄h̀āy doy: Production M.CLAP 3D 360 Video Inc. Guy Youssef Vaillancourt praṭhān thorṣ̄ạphth̒: (819) 968-1226 Gatineau, kh wi bek pratheṣ̄ khænādā E-mail: Production.M.Clap.Video@gmail.Com _______ M.CLAP 3D 360: Nền tảng du lịch quốc tế nhập vai cho thực tế ảo 3D 360 8K UHD. Địa điểm du lịch quốc tế: * Bánh ngọt Mohammed Bellouqid * Ngày: 12 tháng 9 năm 2019 Địa điểm: Kenitra-Morocco Grand March. Sống lâu Vua Maghareb Mohammed VI của mình cho tất cả người dân Ma-rốc và cho tất cả những nghệ nhân này. _______ LƯU Ý: Hình ảnh 3D 360 có sẵn cho: Kinh doanh, đám cưới, sinh, tốt nghiệp, được trang bị thể thao, bán, cho thuê, các sự kiện đặc biệt ... ______ Ảnh: Sản xuất M.CLAP 3D 360 Video Inc. Guy Youssef Vaillancourt, Chủ tịch Điện thoại: (819) 968-1226 Gatineau, Quebec, Canada E-mail: sản xuất.m.clap.video @ gmail.com

[bullmiddle5-blog]

Bavel Has the 2018 Restaurant Design of the Year

The first thing anyone walking into white-hot LA dining destination Bavel will notice is the plants. Vines of pothos cascade from a hanging steel structure, an explosion of greenery that fills the large ceiling space and creeps down, tendril by tendril, over the guests and staff moving throughout the room. As a lover of houseplants and a noticer of dead ones, I was struck — and totally won over — by the beauty, vitality, and sheer scale of it.

The Bavel design, a collaboration between the restaurant’s pastry chef and co-owner Genevieve Gergis and the design firm Studio UNLTD, is a master class in 2018 trends. There are the aforementioned plants, whose color palette hits a particularly of-the-moment shade of blue and chic burnt yellows, and the mix of seating includes a rose-gold take on the Bend Goods wire-backed bar stool that’s a classic in the making. The restaurant might feel perfectly now, but Gergis and Greg Bleier, who led the Studio UNLTD team on the project, started working on the design together in 2016 — a few years after their successful design collaboration on perennial LA hotspot Bestia, also owned by Gergis and her husband, chef Ori Menashe.

“My side is more directive on atmosphere and the feeling we wanted. And Greg takes it to his team and makes it come to fruition,” says Gergis.

As a designer, Bleier finds those restrictions creatively freeing. “I find it more refreshing than someone giving you a blank canvas. I like to have problems to solve, and Genevieve and Ori are great at making problems,” he quips.

Everyone’s goal from the get-go was to create a space that evokes the restaurants of the Middle Eastern coast, without even glancing toward cliche. On the food side, that meant a menu showcasing deeply layered flavors in dishes like a slow-roasted lamb neck shawarma and impossibly good duck ’nduja-topped hummus that ended up landing the restaurant on several best-new-restaurants lists, including Eater’s. On the design side, it meant transforming a former clothing warehouse into an a breezy yet opulent showpiece.

To create a more open, airier feel, the designers added a skylight. Leaving the concrete floors of the patio unglossed helped maintain a sense of history and age. The blues were pulled from the photos Gergis would send Bleier from her travels to Morocco and Israel — the water in particular — while the yellows were a necessary counterbalance. Bleier also wanted to be smart about incorporating the visual touchstones of the region: The curves of the back bar nod to the iconic arches of Islamic architecture; instead of recreating Moroccan inlay floor details, Bleier sized it way up, creating a colorful, asymmetrical, oversized fish-scale pattern with custom California-made tiles; instead of relying on chandeliers to cast familiar geometric patterns on the walls, the plants (“our own hanging garden of Babylon,” Beier jokes) achieve the same effect.

Other features are more subtle still. The various white tiles that comprise the bar area express different textures. A mix of brass and rose gold throughout the space keeps things feeling both luxe and lived in. The brick walls inside the restaurant were treated by a scenic painter who added layers of texture after white-washing to evoke a sense of history. And the entire scheme embraces where the restaurant actually is — not on a Mediterranean coast, but in the heart of Los Angeles’s burgeoning Arts District, where materials like brick, steel, and concrete floors are the norm and, at Bavel, celebrated.

In a year of Instagram trend chasing, a design as expansive and well executed as Bavel’s is worth celebrating. It’s a stone-cold stunner.

Eater.com

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Source: https://www.eater.com/2018/12/5/18122828/bavel-los-angeles-best-restaurant-design-2018

[otisdyke]

The Best Breakfasts London Has To Offer

https://ift.tt/2TXjvOp

I’m not saying that perfecting the first meal of the day is a guarantee of success thereafter, but we’re not not saying that. With this in mind, you should really upgrade your go-to breakfast spots.

Samuel Pepys’ famously started the day with protein-heavy mackerel, while Gwyneth Paltrow opts for vanilla mushroom protein powder and a Moon Juice dust smoothie. Bold, questionable choices, sure – but a reminder that there’s a whole world of options beyond the sad last slice of Hovis in your cupboard.

Here are some of the most unique breakfasts in the capital:

For something healthy: LINO

Lino

Eating breakfast out can often result in ordering the most gluttonous item on the menu, safe in the knowledge someone else is whipping up the pancake batter and scrubbing the grease off the bacon tray. If you’re after something lighter, new Clerkenwell spot Lino offers healthy fare that will still fill you up. Try the buckwheat pancakes with poached citrus, the rolled oat porridge or their house cured salmon with soured cream, soft boiled egg and rye.

If you want something to kick your weekend off with a bang there’s also pastries, a full English breakfast and ham and cheese toastie on offer.

Lino, 90 Bartholomew Close, London EC1A 7EB

For a meal with a view: Duck & Waffle

duckandwaffle.com

Perched on the 40th floor of the Heron Tower, this Shoreditch spot has remained popular since opening in 2012. Their eponymous dish is the perfect blend of salt and sweet and can be enjoyed at any time of day – quite literally, as it’s a 24 hour restaurant – but we like it first thing with the city below you still waking up.

Another breakfast highlights is their duck egg en cocotte with wild mushrooms, Gruyère, truffle and toast soldiers.

Duck and Waffle, 110 Bishopsgate, London EC2N 4AY

For design heaven (and the scrambled eggs): Granger & Co

Granger & Co

A transplant of Sydney sunshine in various beautiful areas of London, Bill Granger can claim some responsibility for the explosion of Australian brunch favourites like avocado on toast. Head down to one of their four restaurants for a serene take on chaotic breakfast service and beautiful interiors.

Whether you order their signature fluffy ricotta hotcakes, or scrambled eggs which come whipped like a soft serve ice-cream, the food is inventive and consistently delicious. Don’t leave without a sweet treat to-go.

Granger & Co, various locations.

For a Middle-Eastern feast: Berber & Q

Berber & Q

Haggerston dwelling Berber & Q is a top go-to for authentic Middle Eastern flavours. We’ve already waxed lyrical about their excellent meat dishes, but breakfast is equally impressive. Lots of restaurants have added Shakshuka to their menu – a Middle Eastern dish where eggs are poached in tomatoes, peppers and spices – but Berber’s is perfection.

Elsewhere there’s a feast of exotic dishes like lamb bacon chops or Moroccan campfire pancakes with quince and sweet labneh.

Berber & Q, 338 Acton Mews, London E8 4EA

For a classic full English breakfast: Regency cafe

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A historic spot in Westminster, The Regent Café has been serving London breakfast since 1946. A short and no-frills menu with an interior that transports you to London of the past, you’d be hard pushed to find somewhere serving a breakfast as delicious in central for £6. The only other old spot serving eggs and fried bread at this quality is E. Pellicci, another institution worth visiting.

For an alternative bacon sandwich: Dishoom

Dishoom

By now, the famous bacon naan roll at Bombay cafe Dishoom is less an insiders’ order and more the breakfast everyone is obsessed with. Regardless, it’s so damn delicious we couldn’t leave it off this list.

If you’ve eaten that to excess, try the kejriwal, an Indian twist on cheese on toast with chilli, spring onion and a runny fried egg. If you haven’t yet tried the naan, what exactly have you been doing?

Dishoom, 12 Upper St. Martin’s Lane, London WC2H 9FB.

For breakfast in bread: Barge House

Nestled on Regent’s canal Barge House serves a totally unique breakfast concept which encases a cooked breakfast inside a crispy, chewy giant white bread roll. Choose from the classic with bacon and full English trimmings, vegan and vegetarian rolls, a smoked salmon topped version or one with chorizo and hot beans.

Only available at the weekends, and perfect for hungover mornings when those health aspirations go out the window and you need something to mop everything up.

Barge House, 46a De Beauvoir Crescent, London N1 5RY

The post The Best Breakfasts London Has To Offer appeared first on Otis Dyke.

from The Otis Dyke Lifestyle Blog https://www.otisdyke.co.uk/the-best-breakfasts-london-has-to-offer/

[automaticvr]

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[sustainhealthmagazine]

Christmas Lunch Hacks for Your Vegan Friends

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By FOOD EDITOR FOR SUSTAIN HEALTH 

PUBLISHED: 12:12, 22 November 2019 | UPDATED: 12:42, 22 November 2019

Cooking Christmas lunch is stressful at the best of times, but with millions of Brits choosing to eat plant-based this festive season, many people are struggling with what to cater for their veggie and vegan guests.

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With cries of “Can you eat eggs?! What can I replace the butter with??!!” among others…the anxiety ante has been well and truly upped, so plant-based food brand Gosh! comes to the rescue with some simple plant-based hacks to take the hassle out of a meat-free Christmas.

Swap goose fat for coconut oil or rapeseed oil for the roasties, as these oils have a higher smoke point and will ensure the crispiest of roasties. Why not also try adding dry polenta during the roasting process for that extra golden crispiness.

Vegan gravy – into hot water, add dried porcini mushrooms, tomato purée, herbs, roasted garlic and seasoning into a blender for the perfect vegan gravy.

Gosh! Sage and Black Pepper Sausages make the perfect plant-based alternative to pigs in blankets, and when rolled into balls, makes the perfect stuffing too!

Replace the dairy milk in bread sauce with a lactose free or oat milk alternative, replace butter with a soya or avocado spread alternative available at all health food shops and big supermarkets. You can also add a couple of tablespoons of ground flaxseed to your bread sauce. Not only does this help to thicken the sauce, it also provides a dose of healthy omega-3 fats.

Toasting pine nuts and sprinkling over warm Gosh! Sweet Pumpkin and Chilli Bites, served on a rosemary sprig skewer makes for the perfect Christmas canapé.

Steam your brussels sprouts, then add a handful of dried cranberries, a drizzle of avocado oil and a sprinkle of zinc-rich pumpkin seeds for a satisfying crunch.

Slice 1 large red onion add a teaspoon of maple syrup and sauté until caramelised. Serve on top of a mushroom burger for a simple yet hearty main dish.

For a quick cranberry sauce, cook fresh cranberries in a saucepan with a little water and a dash of maple syrup. When they begin to ‘pop’, take off the heat. Once cool, stir in 2tbsp chia seeds and leave to thicken.

For an easy starter dip, blend together 1 handful spinach, 1 garlic clove, 1 handful frozen peas, a squeeze of lemon and half a cup of coconut yoghurt. Drizzle with avocado oil and serve with Gosh! Broad Bean and Quinoa Bites.

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Leftover parsnips? Blend cooked parsnips with 1–2 cooked onions, vegetable stock, a little coconut cream and cumin. Serve as soup and top with crumbled Gosh! Beetroot Falafel for a pop of colour.

Don’t have time to make a nut roast? No problem—simply roast some Gosh! Sweetcorn & Quinoa Bites and serve with chopped dried apricots and grated carrot.

Make your own 'smoked salmon' from carrot strips marinated in tamari and lemon. Perfect on a blini with vegan cream cheese as a canapé or with tofu scramble as Xmas day breakfast. 

Make mini sausage rolls as the perfect Xmas party grub using puff pastry and any of the Gosh! Sausages cut into smaller pieces.

For an amazing Xmas day centrepiece why don't you stuff a Butternut squash with mashed up Gosh! Moroccan Bites – falafel, cranberries and nuts. Bind together with a 'chia egg ' and top with herbs and breadcrumbs and bake for 30 mins. This will look beautiful when you serve it and makes a change from nut roast.

Swap the eggs for chia eggs; make a chia egg by mixing together 1 tablespoon of chia seeds and 3 tablespoons of water and waiting 5 minutes ... this will replace 1 egg and use just as you would a normal egg.

Make your own vegan baileys by mixing a little coffee, whiskey, plant-based milk (try coconut) and sweeten with maple or agave syrup.

Make the ultimate Boxing Day sarnie using cold Gosh! Sage and Black Pepper Sausages, vegan mayo, cranberry sauce and loads of salad and any other leftovers that look good to throw in. 

ENJOY!

Gosh!’s range can be enjoyed as a cold on-the-go snack or heated up as part of a delicious and nutritious meal. Starting from just £2.40 the bites, burgers and sausages are the tastiest and healthiest way to eat meat-free. The whole Gosh! range is as transparent as glass with absolutely nothing hidden and everything on show – which is why the range is fully registered by the Vegetarian, Vegan, Coeliac and Kosher food societies.

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[courtneytincher]

AP PHOTOS: Moroccans feast, light up sky on Shiite holy day

Women thrumming drums, children devouring rich pastries, red flares lighting up the sky — these are telltale signs that Moroccans are marking Ashoura. The holy day observed this week commemorates the death of Imam Hussein, the grandson of the Prophet Muhammad. While he was one of Shiite Islam's most important figures, the holiday is also marked in some largely Sunni countries like Morocco.

from Yahoo News - Latest News & Headlines

Women thrumming drums, children devouring rich pastries, red flares lighting up the sky — these are telltale signs that Moroccans are marking Ashoura. The holy day observed this week commemorates the death of Imam Hussein, the grandson of the Prophet Muhammad. While he was one of Shiite Islam's most important figures, the holiday is also marked in some largely Sunni countries like Morocco.

September 12, 2019 at 11:14AM via IFTTT

[dailyhealthstudy-blog]

21 Ways to Cook

So a Lot of Us eat carrots mainly Raw likely turned right to a bowlful of ranch dip sticks or crunched on to chips along with our sandwiches. Carrots, on the other hand, are relegated to playing with roles in stir-fries and stews, in which the more daring ingredients overshadowed them. Daily Health Study

But there is something Concerning the caramelized crispness of a roasted lettuce, the tender sting of a ribboned lettuce"noodle," or the glossy sweetness of a pureéd carrot soup. Additionally, studies show that its nourishment are retained by the origin veggie longer in form.

It is time to find the magic Carrots are effective at using these 21 carrot recipes that are breakfast-to-dinner.

Breakfast

1. Carrot Cake Oatmeal

Carrot Cake Oatmeal Recipe

Photo: Adventure Blooms

This bowl carries the goodness of this Timeless carrot cake--the spices, the nuts, along with the carrots, of course--while still leaving out the sugar and butter leaving you with a super-healthy breakfast which nonetheless manages to taste like dessert. Who said ?! has been dull

2. Healthy Carrot Muffins

Healthy Carrot Muffins Recipe

Photo: Kate and Cookie

Carrot muffins involve projecting the Type into the batter, but this recipe requires roasting the carrots. The procedure provides them a natural, caramelized sweetness which provides a layer of warmth and depth into the batch, while traces of orange juice and zest lift up it.

3. Harissa Roasted Carrot Toast

Harissa Roasted Carrot Toast Recipe

Photo: Obviously Ella

Tossed in harissa and united with crumbled This sweet, feta, lemon, and pineapple, hot, and tasty carrot mix provides a run for the money to avocado guarantee. By including a poached egg on high take it; the yolk pops over veggies and the bread is walnut paradise.

4. Shredded Carrot Breakfast Hash

Shredded Carrot Breakfast Hash Recipe

Photo: Fit and Fed

If You like the Notion of a breakfast decoration Are a fan of their count, swap potatoes for carrots rather. This one does exactly that but is still currently filling thanks. The lime and cilantro juice go the excess mile to keep the dish.

5. Spiced Carrot Congee

Spiced Carrot Congee Recipe

Photo: Greatest Model Vegan

Variations of rice porridge, or congee, We are imagining a number of these include, although are popular breakfasts around Asia. Before jasmine rice has been added to the mixture, here, a cup of this vegetable is stewed with coconut milk, raisins, cloves, and cinnamon.

The end result is a and Delicious union of oatmeal and rice pudding that is guaranteed to become your favourite breakfast.

6. Chilean Carrot Frittata

Chilean Carrot Frittata Recipe

Photo: En Mi Cocina Hoy

With emphasis on the veggies than the This take to a breakfast staple, eggs is a wonderful way to begin off onto a note. Then skillet-cooked make browned and crispy, which makes without the carbs that were additional.

Appetizers, Soups, and Sides

7. Vegan Roasted Carrot Soup

Vegan Roasted Carrot Soup Recipe

Photo: Curry Route

Cream and thought butter could produce rich And velvety? Try roasting, a pile of onions and carrots, and you will be amazed by the outcomes are without a fall of milk. Even in the event that you exit the optional (but recommended!) Coconut cream swirl, it is going to feel as though you're ladling up than it is a dish that is a lot more indulgent.

8. Carrot Fritters

Carrot Fritters Recipe

Photo: A Dash of all Megnut

Pan-cooked in a tbsp of oil These carrot fritters would be appetizer or the light, ideal and crispy side. Garlic seasoning and the cumin provides them a earthy flavor, although them cool down.

9. Immediate Pot Honey Soy Carrots

Immediate Pot Honey Soy Carrots Recipe

Photo: Immediate Pot Eats

To get Been cooking for way more than 10 minutes, these Immediate Pot carrots are you covered. The honey and soy mixture forms a glaze that coats the veggies along with a scatter of scallions on top makes for the picture end that is ideal.

10. Baked Shoestring Carrot Fries With Za'atar

Baked Shoestring Carrot Fries With Za'atar Recipe

Photo: A Clean Bake

Spiced with all the Middle Eastern (and simple to Locate ) za'atar spice, coated in olive oil, and roasted until these carrot chips are tasty in their own, but the sauce may be what takes them. Having earthy notes of parsley, a tahini foundation, along with a squeeze of lemon, it.

11. Savory Carrot Tarte Tatin

Savory Carrot Tarte Tatin Recipe

Photo: Wanderings in My Kitchen

The words"tarte tatin" might sound fancy, however From puff pastry Due to some help, you do not have to roll a dough to create this version of the traditional pie out. It is a dish, Together with the coriander and carrots sitting beneath the crust. And nobody needed to understand it was to collect.

12. Moroccan Carrot Salad

Moroccan Carrot Salad Recipe

Photo: A Thought for Food

In the currants along with the carrots Into the dill vinaigrette coat the peas along with the onions, this isn't your salad. Pair this up with a protein or like it on its own.

13. Carrot, Ginger Soup, and Coconut

Carrot, Coconut, and Ginger Soup Recipe

Photo: She Can Not Eat Everything?!

Together with parsnips adding sweetness that is alongside The carrots, a chunk of ginger for only twist, this soup, and also a few milk for freshness strikes all kinds of taste notes at the same time. Additionally, it is low-FODMAP vegan, also gluten free!

Main Dishes

14. Creamy Carrot Noodles With Cashew Alfredo

Creamy Carrot Noodles With Cashew Alfredo Recipe

Photo: Paleo Gluten Free

Zucchini noodles are excellent but may be rather Delicate. Elect for carrots If you will need a more sturdy option to pasta which could hold up to a sauce. The orange ribbons remain"al dente" when tossed into a wealthy but heart-healthy cashew and coconut Alfredo, which makes you feel as though you're digging into real spaghetti.

15. Easy Savory Carrot Balls

Easy Savory Carrot Balls Recipe

Photo: Green Evi

The answer these vegan, to meatballs Bites include a oat and carrot base that is bound with a carrot egg and bread crumbs. Whereas the choice keeps them sharp and grease-free at precisely the exact same moment, curry powder, paprika, and chili powder include a great deal of spice.

16. Carrot Noodle Bowl With Ginger Peanut Sauce

Carrot Noodle Bowl With Ginger Peanut Sauce Recipe

Photo: Veggie Jam

Carrots Can Frequently Be found at a peanut Dish, however, in this circumstance, they play with the function, taking the place of soba or the lo mein. Whereas the peanut butter, soy, and ginger sauce is a healthier alternative to the sugary restaurant variations, tofu adds some vegan protein.

17. Vegan Gluten-Free Carrot Gnocchi

Vegan Gluten-Free Carrot Gnocchi Recipe

Photo: Blissful Basil

Packed with flour and potato gnocchi Can be somewhat heavy. This recipe utilizes oat flour and almond milk rev up the fiber to decrease the count, and also make for normally healthy gnocchi and swaps out that the spuds for carrots. They therefore are beautiful from pesto and're amazingly easy to create at home.

18. Carrot Farro Risotto

Carrot Farro Risotto Recipe

Photo: Quinoa and Coffee

With both grated and pureéd carrot from the mixture And protein and farro this riff on risotto, rather than white arborio rice fits the bill as an impressive meal that is both nutritious and fairly. For an excess something fennel and the cumin in here go with the mildness of their carrots.

19. Carrot Hot Dogs

Carrot Hot Dogs Recipe

Photo: Nutritionist Meets Chef

Their similarity to the actual bargain is uncanny, But rest assured these are really. Peeled and cut to match the buns, poached until tender, and topped with an easy yet sexy parsley and mustard dressing, the carrot"puppies" are fitter than pork sausages, less processed than imitation meat types, and ridiculously easy to create. You are going to be wondering why you did not try them.

20. Roasted Carrot Sandwich With Sunflower Cream

Roasted Carrot Sandwich With Sunflower Cream Recipe

Photo: Obviously Ella

It isn't usually made by carrots in to Sandwiches as lotions, but this recipe is putting out to change that--and it makes a case that is powerful . The vegetables are roasted till tender and sweet tucked between pieces of whole grain bread with avocado spread and a creamy sunflower seed. We are sold--and we've got a feeling you'll be.

21. Vegan Carrot Chorizo Tacos

Vegan Carrot Chorizo Tacos Recipe

Photo: My Sweet Potato Life

If carrot sandwiches and carrot dogs may Exist carrot tacos are a. The roots are roasted with cumin, chili powder, coriander, and paprika to mimic the flavor of chorizo sausage. Twist them to soft tortillas, include cheese dip and a few avocado, and then devour.