#merguez meatballs

[festibalconb]

Merguez Meatballs - Meat and Poultry There are numerous ways to serve these hot lamb meatballs, which were inspired by North African merguez sausage.

[sanukiayaka]

Merguez Meatballs These spicy lamb meatballs inspired by North African merguez sausage can be served in all sorts of ways.

[cavepaintingmusic]

Merguez Meatballs These spicy lamb meatballs inspired by North African merguez sausage can be served in all sorts of ways.

[samara7days]

Merguez Meatballs These spicy lamb meatballs inspired by North African merguez sausage can be served in all sorts of ways. 1 teaspoon kosher salt, 1/2 teaspoon fennel seeds, 1 large clove garlic minced, 1/2 teaspoon coriander seeds, 1 teaspoon paprika, 2 tablespoons harissa paste, 1 pound ground lamb, 1/2 teaspoon cumin seeds

[leog4u]

My fav algerian recipes

wrote this out for a friend but i figured i'd share here.

The best part about algerian cuisine is its all very common stuff, and easy to make. Garlic, onions, beef, garlic, cumin, tomatoes. That's most of the dishes. The one thing you'll need is harissa, which is sold in more and more supermarkets, and easily available online. You can make your own, but most algerians just get the yellow tube lol.

M'thewem - A chickpea and meatball stew with very little "broth", served with bread you dip and grab with. very filling, freezes and keeps well. You brown lamb neck or shank or whatever is cheapest, and the meatballs are just your average ground beef, but seasoned with Stuff. the video has a diced red onion, but i prefer yellow/white https://www.youtube.com/watch?v=1V5xgnQRmzg

"Omlette" - It's actually just spanish tortilla, but we have that. here's a vid, literally all you need is potatoes and eggs, but goes great with bread. One of the best parts of it is again, it's very easy and Incredibly filling, and easily feeds a crowd! https://www.youtube.com/watch?v=RPYk9W9v-bI

Shakshuka - a pepper, tomato, and harissa dish that's very basil forward. its really good and very different then the recipe all the white youtubers keep doing thats based on the moracan version. this vid is close to what I do, but you can include small pieces of potato and a Lot of basil. You can expedite the process by just cutting up your veg and potato and cooking them down on the frying pan, adding water so they dont burn. https://www.youtube.com/watch?v=gJuyS_tyz_M

Merguez - SO I...dont know if you should make merguez from scratch cause it's expensive. i dont even make it. on top of spices you need harissa, but the price comes in from Needing fatty lamb/mutton and beef. It's unfortunately non negotiable, using anything else is like giving somebody a steakhouse burger recipe and they sub with 99% lean turkey. unfortunately it's my favorite thing on planet earth. serious eats has a recipe thats close to what i think is ideal https://www.seriouseats.com/homemade-merguez-sausage-recipe

None of the supermarket pre-packed brands do it justice, go to a butcher and hope they have it. I've noticed it's been getting more and more popular, so if you live in a metro area, try and find it.

merguez is like, the greatest thing ever. its great with eggs, it's great with salad, but the best, and most Most Primo Mmm-mm! way to eat merguez is in a hoagie roll with french fries and more harisa as a sandwich. A seasoned salad of diced cucumber, tomato, red onion, and olive oil goes excellent with it.

[matchalovertrait]

So many people, so many different thoughts and opinions!

Previous / Next (Transcript under the cut)

Transcript:

(1.) [Andrea] You have 30 minutes to make an appetizer using all four of the basket ingredients. The timer starts... Now!

(2.) [Alex] I'm making a raclette with an assortment of merguez sausage, vegetable flatbread, pea shoots, and a side of shakshuka sauce. I think everything will go nicely with the melted cheese.

(3.) [Alex] I'll add ham, salami, steamed potatoes, and olives. I'm kind of playing it safe, but I hope the variety of flavors work out for me. It's all part of my strategy to at least get to the second round.

(4.) [Lewis] I've calmed down now. I decided to make a salad with pea shoots, crumbled sausage, flatbread croutons, and a shakshuka vinaigrette.

(5.) [Lewis] It's a salad. I can't possibly mess this up.... right?

(6.) [Dulce] I went with pizza wedges with a flatbread crust. They'll have shakshuka sauce, pea shoots, and merguez sausage. Of course, I'll be adding some mozzarella and parmesan cheese.

(7.) [Dulce] The pizza wedges are going to be soooo cute and fun. I'll also put some bacon bits and garlic. I can't put too many things, though. The wedges aren't going to be that big.

(8.) [Rubiya] I'm making spaghetti with merguez sausage meatballs, shakshuka sauce, and pea shoots. I'll add the vegetables from the flatbread to my sauce and use the rest of the flatbread to make garlic bread.

(9.) [Rubiya] Could I have made shakshuka? Yes, but that's rather predictable. Also, as someone from a Middle Eastern family, I refuse to use premade shakshuka sauce. I must make it from scratch.

(10.) [Andrea] It's time to introduce the two judges here today who are joining Michelin-Starred Chef, Mia D'Angelo-Ramirez.

(11.) [Mia] Thank you, Andrea. I'm always accompanied by amazing people, but I think the viewers and contestants will find today's lineup quite astounding.

(12.) [Dulce] Wow, it's actually her... I look up to Chef Mia a lot as another Mexican-Italian. I don't have Italian blood like her, but I was born here. I want to be on her level someday.

(13.) [Lewis] Oh my gosh..... I know Chef Mia is in every episode, but I still got nervous again when I saw her at the judges' table. She is so beautiful and talented.

(14.) [Carlo] Mia, you flatter me.

[Andrea] Chef Mia is right, though! Folks, here we have Executive Chef and Food Entrepreneur, Carlo Mancini.

(15.) [Alex] Chef Carlo Mancini??? He's the real deal. It's too late to change my appetizer now, so I have to impress him with my raclette.

(16.) [Rubiya] Chef Carlo Mancini. This will be fun.

(17.) [Andrea] And here's Grammy Award winner, Sofia Bjergsen!

[Sofia] Thank you so much. I've already been having a blast here. Not many people know this, but I was actually in culinary school for a bit before I decided to pursue music full-time.

(18.) [Dulce] THE Sofia Bjergsen??? I have all of her vinyl records! My favorite song by her is My Love Knows. I know the entire choreography for that song... here, I'll show you!

(19.) *My Love Knows by Sofia Bjergsen starts playing*

(20.) *My Love Knows by Sofia Bjergsen starts playing*

(21.) [Alex] Okay, I'll admit that I'm a fan, but what is she doing here? Isn't she on a world tour right now?

(22.) [Andrea] We are overjoyed to have the three of you as judges. Please, talk amongst yourselves while I check on the chefs.

[allwaysfull]

Harvest to Heat | Darryl Estrine and Kelly Kochendorfer

Starters

Blue Cheese Tartine

Herb Gougères

Crab-Stuffed Zucchini Flowers w/Black Truffles

Flint Corn Polenta Cakes w/Heirloom Tomato Salad

Carrot Cannelloni w/Soft Cheese and Pine Nuts

Sautéed Chicken Livers with Smoked Bacon and Roasted Grapes

Dandelion Tart w/Sheep’s Milk Ricotta, Grappa-Soaked Golden Raisins

Maine Sea Scallop Ceviche

Crawfish-Stuffed Deviled Eggs

Salads

Stuffed Cherry Tomatoes w/Zucchini Pistou, Yellow Tomato Vinaigrette

Baby Romaine Salad w/Edamame, Jalapeño Dressing, Yellow Bell Pepper Pipérade

Warm Vegetable Salad

Burrata w/Speck, Peas, and Mint

Chopped Salad w/Corn Vinaigrette and Frico Cheese Crisps

Mesclun w/Shrimp, Avocado, and Creamy Champagne Dressing

Salted Cod Salad w.Preserved Lemons and Arugula Pesto

Crispy Smelts w/Sun Gold Tomatoes and Arugula | Garlic Aioli

Asparagus-Country Ham Bundles w/Toasted Pecans, Citrus Vinaigrette

Soups

Chilled Tomato Soup w/Aged Feta and Olives

Chilled Cucumber-Yogurt Soup w/Candied Fennel, Lemon Gelée

Pumpkin Soup w/Crème Fraiche and Hazelnut Gremolata

Oyster Chowder

Heirloom Bean Soup w/Lobster and Minestrone Vegetables

Crawfish and Corn Stew

Smoky Pork and Apple Soup w/Mustard

Clam and Steuben Bean Soup w/Fennel and Lemon

Main Courses: Meat

Pan-Roasted Beef Rib-Eye w/Fresh Red Currant Pan Sauce

Grilled Skirt Steak and Beef Marrow Bones w/Radish-Herb Salad and Pepper Purée

Braised Short Ribs w/Red Wine

Creole Beef Grillades and Cheese Grits

Roasted Pork Loin w/Roasted Vegetables and Spicy Tomato Sauce

Pork Osso Buco w/Wild Mushrooms and Almond Piccata

Slow-Cooked Pork w/Spanish Paprika and Sweet Spices

Maple-Glazed Pork Belly, Sunny-Side Up Egg, Pickled Chanterelles

Lamb Saddle w/Caramelized Fennel and Wild Mushrooms

Paella w/Lamb Ribs

Roasted Lamb Loin w/Yogurt Eggplant Purée and Merguez Sausage

Herb-Roasted Lamb Rib-Eye w/Wild Preserved Mushrooms, Aromatic Oil

Bison Pastrami “Hash” w/Fingerling Potatoes, Fried Eggs, Grilled Bread

Chicken, Duck and Other Fowl

Roasted Duck Breast w/Farro “Risotto” and Caramelized Figs

Roasted Chicken w/Lemon Thyme and Summer Truffles

Chicken Pot Pie

Poached Chicken w/Morels and Asparagus

Duck Meatballs w/Pomegranate-Orange Glaze, Puréed Parsnips

Apricot-Orange-Glazed Quail

Chicken-Fried Squash with Stuffed Peppers | Cornbread

Fish and Shellfish

Halibut Poached in Pepper Butter w/Roasted Corn Salad

Roasted Trout w/Herb-Champagne Vinaigrette

Fish In Mango Curry Sauce

Lobster Shortcakes w/Vanilla Rum Sauce and Spicy Shallots

Sautéed Shrimp and Hazelnut Romesco

Shrimp w/Tomatoes, Strawberries and Lemon Vinegar

Stir-Fried Fava Shoots w/Shrimp and Caramelized Shallots

Soy Butter-Poached Oysters w/Radishes and Kimchi Juice

Tarts

Crème Fraiche Galette w/Heirloom Tomatoes

Cremini-Filled Grilled Cheese Sandwiches

Lobster Mac and Cheese

Gratin of Bay Scallops w/Jerusalem Artichoke Purée, Crisp Country Ham

Pasta, Grains and Rice

Sweet Potato Gnocchi w/Braised Plums and Crumbly Blue Cheese

Angel Hair Pasta w.Oyster Butter Cream Sauce and Caviar

Ramp Ravioli w/Lemon Zest

Risotto w/Fresh Peas and Pancetta

Tacos w/Greens and Seared Onions | Chipotle Tomatillo Verde Salsa

Sides

Vegetable Succotash w/Spicy Yellow Tomato Coulis

Pearl Onions and Fiddlehead Ferns w/Vanilla Jelly and Onion Sorbet

Roasted Fairytale Eggplant in Chèvre Cream

Curried English Peas and Pickled Swiss Chard

Roasted Beets with Mint

Grilled Broccoli Rabe/Radicchio w/Pancetta Dressing, Soft-Cooked Egg

Sweet Corn Sformato

Butter Bean and Corn Succotash w/Candied Bacon

Brussels Sprouts w/Brown Butter, Bacon, and Sage

Roasted Stuffed Tomatoes w/Farro

Savory Bread Pudding w/Bacon and Farmstead Cheese w/Tomato Jam

Crostini w/Burrata, Marinated Escarole, and Caramelized Shallots

Sweet Potatoes w/Corn, Swiss Chard, and Caramelized Onions

Braised New Potatoes w/Mustard and Leeks

Goat Cheese and Chive Hash Browns

Savory Oats w/Fig Chutney

Forest Mushroom and Naked Barley Pilaf

Carolina Gold Rice with Ramps, Asparagus, and Morels

Desserts

Strawberry Cheesecake w/Balsamic-Roasted Strawberries

Milk Chocolate Semifreddo w/Star Anise Carrot Cake

Honey Mango Upside-Down Cake

Poppy Seed Cake w/Apple Vodka

Individual Chocolate Ganache Cakes

Fromage Blanc Bavarian Cream Cake w/Poached Plums

Goat Cheese Panna Cotta w/Caramelized Figs

Caciotta Cheese Fritters w/Honey

Chocolate Pots de Crème

Snow Eggs w/Green Tea Crème Anglaise

Strawberry-Tomato Gazpacho

Nectarines, Peaches, and Blueberries w/Sabayon

Hudson Manhattan Rye Whiskey Chocolate Truffles

[formeryelpers]

Darna Mediterranean Cuisine, 19737 Ventura Blvd., Los Angeles (Woodland Hills), CA 91364

Darna is close to an area with a lot of Israelis and yes, the food is Israeli. It’s Glatt Kosher and also non-dairy (because they can’t eat meat with dairy products).

They had two cases of food. One had the salads (red cabbage, cabbage slaw, baba ghanough, Moroccan carrots, corn salad, fried eggplants, beet salad, roasted peppers, Israeli salad) and pickles. The other had hot foods like roasted yams, potatoes, chickpeas, and spaghetti and meatballs. The menu includes appetizers, sandwiches (pita, baguette or laffa), soups, side salads, plates, etc. They have shakshuka, merguez, kebabs, schnitzel, and shawarma. Plates come with pita bread, tahini, hot sauce and pickles.

* Chicken shawarma ($14.95) with your choice of two sides from the salad case. I chose the cabbage slaw and Israeli salad with chopped cucumbers and tomatoes. He added hummus. It seemed expensive but then I saw that the container was packed with a ton of meat, probably twice as much as I usually get when ordering a shawarma plate. The boneless, skinless chicken was tender and had the shawarma spices. It didn’t have the nice charred bits you get sometimes but it was tender. The salads were fresh and simple. The hummus was creamy and thick. The jalapeno hot sauce was pretty spicy. Everything was good but there was so much of it (three meal’s worth). I wish I could have chosen more side salads for more flavor variety.

* Hummus with falafel plate ($9.95): Huge amount of hummus, 7 falafel balls, pita, tahini and pickles. I love the super thick, spongy pita. The falafel balls were extra crispy on the outside but moist and green on the inside. I liked the garlicky, herb flavor.

The restaurant is in a strip mall and the décor is simple. Order at the counter. You can watch TV while you wait.

4 out of 5 stars

By Lolia S.

[gelasssoek]

Nessa's Meatball Sandwich. Meatballs in tomato sauce with melted cheese on a lightly toasted baguette. The meatball sandwich is a common sandwich that is a part of several cuisines, including Italian-American cuisine and American cuisine. The sandwich primarily consists of meatballs, a tomato sauce or marinara sauce, and bread, such as Italian bread, baguette and bread rolls.

Nate's Meatless Meatballs - a line of vegan and vegetarian "meatballs" - is the perfect solution to a Nate's brings you a delicious homemade meatless meatball sandwich recipe that can make for a. The Meatball Marinara sandwich is drenched in irresistible marinara sauce, sprinkled with Parmesan cheese, topped with whatever you want (no judgement) and perfectly toasted just for you. A great meatball sub sandwich begins with great meatballs, duh.

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, nessa's meatball sandwich. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Meatballs in tomato sauce with melted cheese on a lightly toasted baguette. The meatball sandwich is a common sandwich that is a part of several cuisines, including Italian-American cuisine and American cuisine. The sandwich primarily consists of meatballs, a tomato sauce or marinara sauce, and bread, such as Italian bread, baguette and bread rolls.

Nessa's Meatball Sandwich is one of the most well liked of current trending foods in the world. It's enjoyed by millions daily. It's simple, it's fast, it tastes yummy. They're fine and they look wonderful. Nessa's Meatball Sandwich is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have nessa's meatball sandwich using 32 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Nessa's Meatball Sandwich:

{Make ready of Red Sauce.

{Prepare 2 tbsp of Vegetable Olive oil.

{Prepare 1 of Yellow Onion, chopped.

{Make ready 4 of Cloves Garlic, minced.

{Prepare 1 tsp of Dried Basil.

{Take 1 tsp of Dried Oregano.

{Prepare 1 tsp of Crushed Red Pepper.

{Prepare 2 of (28-ounce) Cans of San Marzano, Whole Peeled Tomatoes.

{Get 2 of (15-ounce) Cans of Any Tomato Sauce.

{Prepare 3 tbsp of Tomato paste.

{Get 1 cup of Water.

{Prepare 1 tbsp of Sugar.

{Take of Salt & Fresh Cracked Black Pepper.

{Make ready of Meatballs.

{Prepare 2 tbsp of Vegetable oil.

{Get 1 of Yellow Onion, minced.

{Prepare 4 clove of Garlic, minced.

{Get 2 lb of Ground Beef Chuck.

{Make ready 1 lb of Italian Hot Sausage, ground.

{Prepare 1 tbsp of Garlic Pepper.

{Prepare 2 cup of Italian bread crumbs.

{Make ready 1/3 cup of Fresh Parsley, minced.

{Make ready 1 tbsp of Dried Basil.

{Take 1 tbsp of Dried Oregano.

{Prepare 2 of Egg.

{Make ready 1 cup of Grated Mozzarella Cheese.

{Make ready 1/2 cup of Parmesan cheese, finely grated.

{Prepare of Meatball Sandwich.

{Make ready 12 of Hoagie rolls.

{Get 3 tsp of Olive oil.

{Prepare 2 cup of Mozzarella cheese, grated.

{Make ready 1/2 cup of Parmesan cheese, finely grated.

And while we've made more than our share of meatballs in our lives—more on that later—our love for meatballs began here. If you have other sandwich related content, I'm pretty sure this is a good spot for it as well. This is The Perfect Meatball Sandwich, made on toasted, buttery garlic bread, with an easy homemade marinara sauce and my favorite beef and sausage meatballs. The Meatball Sandwich is a decimal rarity Reborn-tier upgrader added in The Trinity Update.

Steps to make Nessa's Meatball Sandwich:

Sauté chopped onion with vegetable oil, season with salt/black pepper. When the onions are almost translucent add minced garlic, cook for 2-3mins..

Then combine the rest of the red sauce ingredients thoroughly into a large heavy pot. Bring to a simmer over medium-high heat, stirring occasionally to prevent the sauce from sticking to the bottom of the pot..

Do this again for your Meatballs - Sauté your chopped onion with vegetable oil, season with salt/black pepper. When the onions are almost translucent add minced garlic, cook for 2-3mins. (You could do this once and just divide the onions/garlic in half for sauce/meatballs) Let onions/garlic cool down before adding it to a large mixing bowl..

Next, add the remaining meatball ingredients together in large mixing bowl using your hands to combine gently..

Using a Ice cream scooper, divide the meatball mixture into 25 - 30 even portions and roll into smooth meatballs. Place meatballs on a wire rack/cookie sheet with lip..

When all the meatballs are shaped, place them in the fridge for 20 mins to firmly mold together. Preheat oven to 400°.

Roll the meatballs in flour and brown them on both side in a Sauté pan | Place in oven 400° for 25 mins. Then gently place the meatballs into the simmering sauce 1 at a time. Stir gently and continue to simmer for an additional 20 - 30 minutes..

Now slice a hoagie bun and then using your hands, remove some of the bread interior to form a hollowed-out pocket shape. Brush the inside of the hollowed out buns with the olive oil. Divide half the grated mozzarella evenly between the hoagie buns and bake, uncovered, until the cheese is melted and buns are lightly golden, about 3 - 4 minutes..

Remove from the oven and ladle some of the sauce into the buns. Place 2 or 3 meatballs inside each bun and top with more sauce. Divide the remaining mozzarella cheese among the tops of the buns and sprinkle with the Parmesan. Return to the oven and bake until the cheeses are golden brown, 4 - 6 minutes..

Bon Appétit :).

It was picked by the community in a strawpoll, competing against The Holy Cheese. Meatballs can be easily reheated or frozen for later. They're tough to overcook and they're deeply This is an amazing sandwich. The flavors are complex and complimentary. For this meatball sandwich, we like a combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.

So that is going to wrap this up with this special food nessa's meatball sandwich recipe. Thank you very much for reading. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

[shamehill56-blog]

Weeknight Shepherd’s Pie (Paleo, Whole30)

Casseroles are the comfie blanket of food, but between us friends, the idea of preparing one on a weeknight makes me feel a little overwhelmed: Cook the components, layer them in a dish, bake them in the oven—it seems like so much work! This recipe is an inversion of a casserole. It takes the essential parts of paleo Shepherd’s Pie—creamy mashed cauliflower and lamb seasoned with the herbs of the British Isles—and gets them onto your plate in less than half an hour. No casserole dish or baking required.

Weeknight Shepherd’s Pie

Serves 2–4 | Total time: 25–30 minutes | Whole30 compliant

Ingredients:

Cauliflower Mash:

Lamb:

2 teaspoons extra-virgin olive oil

1/2 medium yellow onion

1 teaspoon salt

1 clove garlic

1/2 teaspoon ground black pepper

1/2 teaspoon dried rosemary leaves

1/4 teaspoon dried thyme leaves

1 1/2 pounds ground lamb

1 tablespoon tomato paste

1/2 cup water or chicken broth

1 teaspoon coconut aminos or gluten-free Worcestershire sauce

garnish: a handful fresh parsley

Directions:

1

Start the mash. Place the water in a medium saucepan and bring it to a boil. Break the cauliflower into florets and add them to the pot, cover with a lid, and steam the cauliflower for about 10 minutes or until tender, adding more water if necessary. Remove the pan from heat, cover to keep hot, and set aside.

2

Cook the meat. Warm the oil in a large, nonstick skillet over medium-high heat, 2 minutes. While the oil heats, finely dice the onion. Add the onion and a pinch of salt to the pan and cook until the onion is tender and translucent, 5–7 minutes. While the onion cooks, peel and crush the garlic and combine it with 1 teaspoon salt, pepper, rosemary, and thyme in a small bowl; set aside. Crumble the lamb into the skillet and cook, breaking up the meat with a wooden spoon, until it is just pink, about 3 minutes. Add the spices and stir to combine. Push the meat to the side of the skillet and drop in the tomato paste; fry it about 2 minutes. Add the water and coconut aminos, then stir to combine and reduce the heat to low. Simmer, uncovered, until the water is mostly gone and the meat is saucy, about 10 minutes. Meanwhile…

3

Finish the mash. Place about half of the steamed cauliflower into a food processor bowl and purée until smooth. Add the rest of the cauliflower and purée again. With the motor running, add the ghee, salt, and pepper through the feed tube. Taste and adjust the seasonings. Mince the parsley.

4

To serve, divide cauliflower mash among individual serving bowls, then top with ground meat and sprinkle with parsley.

You Know How You Could Do That?

Replace the ground lamb with ground beef (a.k.a. cottage pie), or try the Chilean version called “pastel de papa” by adding raisins, black olives, and chopped hard-boiled eggs to the ground meat.

Cookup Tips

Make the cauliflower mash and store it in an airtight container in the fridge. When it’s time to eat, reheat the cauli mash in a small saucepan while you cook the lamb.

March 29 Posted byMelissa Joulwan

Merguez Meatballs

Merguez is a fresh sausage popular in North African cuisine. Usually made with lamb — or a mixture of lamb and beef — it's spicy...

Read More

November 10 Posted byMelissa Joulwan

Oven-Fried Salmon Cakes

I've been a naughty girl. I know that to manage my blood pressure I need to meditate every day, drink hibiscus tea, eat cold-water fish...

Read More

Source: https://meljoulwan.com/2018/12/17/weeknight-shepherds-pie-paleo-whole30/

[matchalovertrait]

Uh oh, it wasn't Dulce, was it? She is known for being.. well, Dulce. Find out in the next segment.

Previous / Next (Transcript under the cut)

(1.) [Carlo] This is...

[Mia] Dulce-

(2.) [Sofia] It's amazing! And with the added bacon bits? There's added flavor and crunch. I like these a lot.

(3.) [Mia] Yes, and somehow everything altogether isn't overwhelming. Every ingredient shines in harmony.

[Carlo] Delicious, but personally, I feel like the bacon bits make these a bit heavy for an appetizer.

(4.) [Dulce] Thank you, judges.

[Andrea] Next, here's Rubiya's appetizer!

(5.) [Rubiya] Okayy, Dulce! I see you. She's setting the bar high and I'm older than her. Well, we're the same age right now, but I'm in a grade above her at school. Anyway, my goal is to impress all three judges. Let's do this.

(6.) [Rubiya] Judges, I present to you: Spaghetti with merguez sausage meatballs and shakshuka sauce with a side of garlic flatbread with pea shoots.

(7.) [Carlo] The meatballs are a bit dry... but I suppose if you put enough of the sauce on them they're not so bad.

(8.) [Mia] Oh hush now, Carlo. That's what the sauce is there for.

[Carlo] It's good, though. It's good.

[Mia] Rubiya, let me add that I thoroughly enjoy the texture of your pasta as well.

(9.) [Rubiya] Thank you, judges. I appreciate the feedback.

[Andrea] Lastly, we have Chef Alex's appetizer.

(10.) [Alex] It's time.

(11.) [Alex] Judges, I give you a raclette with merguez sausage, pea shoots, vegetable flatbread, and a side of shakshuka sauce.

(12.) [Sofia] Lovely presentation, Chef Alex.

[Carlo] It seems lazy to me, but at least you didn't try to replace marinara sauce with shakshuka sauce and call it a day.

[Mia] I can't wait to try everything.

(13.) [Mia] I was a bit hesitant about the sauce being used as a side, but whatever you added to it really made it more complex. Everything is delicious.

(14.) [Sofia] The type of cheese you chose too... it's interesting.

(15.) [Carlo] I wish you did more with the pea shoots, but the dish itself works.

(16.) [Alex] Thank you, judges.

[Andrea] Thank you, chefs! Please proceed to the room next door so that the judges can begin their discussion.

(17.) *Muffled voices*

(18.) [Lewis] Well, it was nice meeting everyone. Do you guys want to share phone numbers to keep in contact with each other?

[Rubiya] Lewis! Don't say that! It's not certain that you're the one who's diced.

(19.) [Dulce] For sure it's not you, Rubiya. Chef Mia stood up for you and this is basically her show. That spaghetti did look awesome in every way.

[Rubiya] Thank you! So did your pizza wedges.

(20.) [Alex] Yeah, everyone here has talent and technique... and make company. It would be cool to get everyone's number.

[Lewis] Yes! Let's do it.

[Rubiya] Yay!!!

(21.) [Alex] Well, I'm not some heartless monster. I do feel bad for Lewis, I guess.

(22.) [Andrea] Welcome back to the judges' table, chefs. Our judges have made their decision.

(23.) N/A

(24.) [Mia] Chefs, thank you for the appetizers you have prepared for us. The various dishes we had were splendid.

[Carlo] We had much to discuss, both good and bad things despite there being an obvious choice regarding who should be diced.

(25.) [Sofia] However, we discovered something... turns out, we have a bigger issue than burnt croutons.

(26.) [Mia] Somebody here did not fully follow the rules of Diced Junior.

[discovercreate]

Merguez Meatballs with Giant Beans

Looking for an easy and flavorful din-din? Well these little merguez meatballs and giant baked beans with spinach are just that. Enjoy! from foodgawker http://ift.tt/2rJ02ii

[tonyduncanbb73]

The Critics Ate Lamb, Poutine, and More This Week

At Terra, Doretta Taverna & Raw Bar, Cafe du Pays, and Baraka Cafe

“The Pleasures of the Char”

Boston Magazine’s Jolyon Helterman visits Eataly’s wood-fired restaurant Terra for his latest review. He fell “head over heels” for the restaurant, he writes, finding even an undercooked lamb chop “sublime” in flavor, as the overnight cure for the meat leaves it “magnificent in its extremes.” The dishes that come out of the “snarling, oak-fueled inferno” are “vivid, gutsy, bursting with confidence” across the board, including the lamb meatballs with rosemary and the bruschette with anchovies. “The recipes have a genuine, elegant minimalism,” Helterman writes, noting the rabbit agnolotti with tender meat, cultured butter, and “crunchy nubs of barely blanched Romanos.”

Greek, Revisited

The Boston Globe’s Devra First pays a visit to Doretta Taverna, now with chef Brendan Pelley at the helm. (The newspaper first published a mixed review of Doretta in January 2016 by Ted Weesner.) “It’s as if the place had a heart transplant,” First writes, noting the passion Pelley brings to cooking Greek food. She praises the flavor and texture of the dishes, including the zucchini chips with a squeeze of lemon and tzatziki. The pan-roasted shrimp with kataifi is “clever; delicious,” she writes, and there are plenty of dips and spreads to enjoy. “The mezze are Doretta’s strong suit,” despite some hiccups, and the lamb “is always good,” regardless of how it’s served, according to First. For dessert, she recommends the “Greek-inspired” ice creams that range in flavor from fig jam to strawberry with rosewater gelee. Overall, First writes, Doretta is taking hold of Greek cooking and “moving the cuisine forward.”

French Canadian Fare

The Improper Bostonian’s MC Slim JB visits Cafe Du Pays this week, finding dishes that link New England with its Canadian neighbor to the north. The restaurant’s summer pea soup is “an elegant take on the poverty cuisine standby,” made with “luscious strips of smoked pork.” For those wondering, there are squeaky curds in the restaurant’s poutine, along with a “wicked gravy,” Slim writes, and the tourtière is a solid individual version of the traditional meat pie. For a main course, the half duck “combines a generous fan of ruby-toned breast slices nestling a thin layer of hot white fat under nicely-crisped skin, plus a deeply-smoked, blackened leg and a late-summer tomato salad, providing tangy contrast.” Overall, Slim calls the restaurant a “beguiling” new spot.

“Smooth and Smoky”

The Globe’s Sheryl Julian visits the recently relocated Baraka Cafe, which has counter service for lunch and table service for dinner. The North African dishes include a “smooth and smoky” baba ghanoush and a “delicious smoky spread” of roasted eggplant and peppers. The Za’atar coca (sliced and grilled flatbread) comes covered in sweet caramelized onions and herbs, and the kafta kebab roll-up “is deliciously juicy with ground beef, lettuce, and crunchy vegetables in a hot, grilled tortilla,” Julian writes. The melfouf is “one of the best things on the dinner menu,” she notes, with merguez sausage, lamb and chicken, vegetables, and pommes frites. “There’s a lot going on and every flavor and texture is just right,” she writes.

• Dining Out: Terra [BM] • Once More, With Feeling, at Doretta Taverna & Raw Bar [BG] • Great White North [IB] • Baraka Cafe Moved Its North African Menu to a Lavishly Decorated Cambridge Spot [BG]

[vsplusonline]

Jugaad on the dining table

New Post has been published on https://apzweb.com/jugaad-on-the-dining-table/

Jugaad on the dining table

I’m a great fan of Yotam Ottolenghi’s cookery writing. Ottolenghi moved to London from Israel in the late 90s and became really well known after he wrote a regular column in

The Guardian

presenting innovative vegetarian recipes. Since then Ottolenghi and his delis and restaurants have become an institution in the U.K. culinary scene, while his cookbooks — not all vegetarian — have become bestsellers. Though thoroughly knowledgeable about different cooking traditions and owing a lot to Middle Eastern cookery and the mind-boggling mix of food in his home city of Jerusalem, the special thing about Ottolenghi’s recipes is the startlingly unusual combinations of flavours and textures. The man once described his endeavours in a simple but evocative sentence ‘I want drama in the mouth’.

Now, it’s one thing if you happen to be living in London — widely regarded as the food capital of the world — when you try and execute a Yotam Ottolenghi recipe.

London is where you can find almost any ingredient from Polish to Brazilian, from Mozambican to Japanese, and that too without too much effort. Sourcing the raw materials for an Ottolenghi dish, therefore, is almost as pleasurable an adventure as cooking it.

Where’s the mushroom?

Things change, however, when you find yourself flipping through one of YO’s books in India.

Say you’re looking at the recipe for ‘marinated mushrooms with walnut and tahini yoghurt’, say you somehow access or make tahini and buy white wine vinegar and maple syrup in a supermarket, but where on earth will you find buna shimeji mushrooms?

For another recipe, where would you find the artichokes to go with the broad beans? Or merguez sausage, mirin wine or manouri cheese? YO is aware of this and sometimes sympathetic: ‘We always try to suggest alternatives for ingredients you have to work to find,’ he writes, but the next sentence goes: ‘Some things are so distinct, though, that their taste really is hard to replicate.’

The other day I found myself arguing with two young women, who are trained chefs. Discussing Ottolenghi recipes they said that so precise and subtle were his concoctions, it was impossible to really do justice to them without the exact ingredients. I realised that though all three of us were Calcuttans, none of us was a Bengali. With this came the realisation that my mother and my interlocutors’ Sindhi, Bihari and Marwari grandmothers would, 50-odd years ago, all have had to be inventive and flexible while reproducing recipes from their home cultures.

Big cities such as Bombay and Calcutta would have had a lot of stuff imported from Rajasthan, Gujarat, Tamil Nadu and Punjab to support their cosmopolitan populations, but even so the variety and availability of goods was nothing like today.

Going further back in history, I tried to imagine what it must have been like to miss a specific taste from home, a dish, a fish, a fruit, and the leaps of culinary imagination it would have taken to put together something resembling a meal from one’s native culture.

Think of our migrant communities: Biharis in the Caribbean, Tamilians in South Africa, Gujaratis in Africa, Sikhs in Canada and California, with ships bringing in craved-for foodstuffs only intermittently. Before that remember that Calcutta in its first hundred years was a melting pot and a major laboratory of inauthentic culinary jugaad.

From around the world

Think of the British and French missing their food and the advent of Anglo-Indian cookery, picture the Portuguese and Malabaris creating Goan cuisine. Imagine poor Wajid Ali Shah in exile in Behala with only a hundred khansamas trying to reproduce Lucknow on his plate, and finally adding the hand-grenade from the New World, the profane potato into the sacred biryani — the biryani which had itself travelled, coalesced and mutated so much from its take-off point in Iran. Around the same period, the samosa travelled from Turkey to find a shore in Calcutta, where you can now find distinct versions of it — all vegetarian — from UP, Marwar and Gujarat, not to mention the classic Bangali shengara.

Among the different communities which made up Calcutta were also Armenians, Chinese and Baghdadi Jews. Which brings us full circle back to Yotam Ottolenghi.

Perhaps one reason why Ottolenghi is so brilliant in his fusions is because he and one of his main cooking partners Sami Tamimi, an Arab Palestinian, both grew up in Jerusalem. Like Calcutta but obviously much older, Jerusalem is also a city where many different cultures meet and mix.

Syncretic food culture

For millennia people have travelled from Palestine and settled all over the world, and then returned, bringing back rich and varied food cultures. Even though Jerusalem has been torn apart from time to time by communal tensions and clashes, its syncretic food culture knows few equals.

Replacing ingredients and making new collages is part of their hard-wiring and the world is the richer for it. Given all this, I’m sure YO wouldn’t mind if I replace the artichoke with lotus stem in the recipe with broad beans or use goat meat and one of the local shaaks for his lamb meatballs with warm yoghurt and Swiss chard.

The writer is a filmmaker and columnist.

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[almostdiplomatic]

There truly is a movement to go back to the basics and the nostalgic here in Berlin. Ella, the Steigenberger’s new restaurant, is putting sustainability and tradition at the heart of a modern menu. Manuel Eich is at the helm of the hotel’s new gastronomical venture. At the recent press dinner to celebrate the opening, it was made evident that the right man was chosen for the job.

Following stints in Munich’s Hotel Vier Jahreszeiten Kempinski and the Bayerischer Hof, Eich went far. By far, I mean Australia – to the Cairns Hilton to be exact. Upon his return to Germany, he worked in Berlin’s Maritim ProArte and the Seminaris Campus Hotel. He did one more stop at the Courtyard by Marriott in Munich, before he finally moved back to Berlin – to the Steigenberger Hotel Am Kanzleramt where he now heads Ella.

Choosing meat and ingredients within the region not only assures freshness. Eich and his team are also helping the local economy and the farmers in the area. With this in mind, Eich created an elevated menu of Berlin favourites.

“In no other German city the restaurant scene has so rapidly and positively developed as here in Berlin. With Ella between the Chancellery and the main station, we want to create a place where Berliners and tourists alike [can enjoy] Berlin cuisine in all its diversity and at its best”, said Gabriele Maessen, General Manager of the Steigenberger Hotel Am Kanzleramt.

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The baked Landei (country eggs) served with radishes and celery was such a refreshing take on this breakfast staple.  The humble kartoffelsuppe (potato soup) was transformed by the spice and flavours of merguez. And, before heading to the main course, we were given a kalbsbulette (calf meatball) nestled on top of pickled potato salad which was pretty much divine.

Fill up on protein

It’s not a proper German dinner without high-quality meat. The Havelländer organic flank steaks served in each table were soft, juicy, and perfectly cooked. Thank goodness they were served family-style. No matter how good it was, finishing one flank would have been quite the feat and food wastage is not something I was willing to put up with. The steaks had a light sweetness to them complemented by a port wine reduction.

Sides served with it include carrots, chipotle mayonnaise, grilled vegetables, and a delectable potato gratin.

We capped the evening with a Berliner cheesecake filled with plums and topped with soft meringue. Don’t let the meringue throw you off. This one is not too sweet and it actually has a slight, tarty taste.

Visit Ella if you’re looking for elevated Berlin cuisine and definitely for the steaks. As my friend and colleague Ute said that night, my Berlinification continues.

ELLA

The Steigenberger am Kanzleramt, Ella-Trebe-Straße 5, 10557 Berlin For reservations, call: 030 7407430 Hours: Monday, 1200-1400, Tuesday-Friday, 1200-1400 and 1800-2300, Saturday, 1800-2300 Visit their website

More later.

          **I was a guest at Ella but that does not – in any way – affect my review and opinions expressed in this article.

Ella: Steigenberger’s New, Homage to Berlin There truly is a movement to go back to the basics and the nostalgic here in Berlin.

[jokehockey44-blog]

sunken black forest cake

My kids will be at least 25% candy for the rest of the week, as the season demands. If it doesn’t come individually wrapped, if the first, second, or third ingredient isn’t chocolate, a food dye, or high fructose corn syrup, if it doesn’t have a marketing tie-in with Spongebob or Legos, they’re not eating it. Which means, since they’ve now definitely left the room, we get this cake all for us. You’re welcome, because we’re not going to share it anyway.

This whole fall — save a brief but devoted two weeks of apple pie studies — I have craved chocolate almost nonstop, and I don’t mean at perfunctory square of 72% and calling it a day. I mean, chocolate éclairs and chocolate brownies and molten chocolate cakes and chocolate pot de cremes and so when I spied this riff on a black forest cake in Julia Turshen’s new cookbook, Now & Again, I really couldn’t think about anything else until I made it.

We’ve talked about Julia Turshen before. This avocado-cucumber salad remains my favorite thing I’ve spied on the side of a plate on Instagram, ever; these merguez patties are still a weeknight favorite. I’ve always loved the way she assembles meals for friends and family. She so naturally answers the forever question, but what should I serve with it?, that when I learned her new book was built around collections of recipe that both work together but also new recipes to make with their leftovers, I couldn’t wait to dig in. The menus are fun and delightfully unpredictable — Red-Checked Tablecloth Late Saturday Lunch but also a No-Stress Thanksgiving — but my favorite, the one I’d like to believe was written just for me, the girl who loved going to steakhouses when she was a vegetarian because the sides are so good, is the Steak House Dinner for Vegetarians. Maple syrup old fashioned! Wedge salad! Stuffed mushrooms! Charred broccoli! Baked potatoes with horseradish and cheddar! And as a finale: this cake.

Let’s be absolutely clear: this is not a traditional black forest cake. A black forest cake (the German Schwarzwälder Kirschtorte), is a chocolate layer cake sandwiched with whipped cream and boozy cherries, finished with shaved chocolate and more cherries. It’s fancy. It’s complex. We’ll make one… one day. But this is for today, with everything good about the layer cake, abbreviated: a fudgy-centered, puffy-edged flourless chocolate cake that sinks in the center after it bakes. This space perfectly allows for a raft of barely sweetened whipped cream. And then, instead of imagining for a moment that anyone wishes to chase down sour cherries in October, she recommends using storebought cherry preserves and adding kirsh. I found several online; this was my favorite (it reminded me of Luxardo cocktail cherries) but there are plenty of other great ones out there. Honestly, the cake doesn’t “need” it — it works without the cherry sauce — but it’s so good, I do. Grownups need candy too.

Previously

One year ago: Bakery-Style Butter Cookies Two years ago: Winter Squash Pancakes with Crispy Sage and Brown Butter and Broken Pasta with Pork Ragu Three years ago: Salted Peanut Butter Cookies, Baked Potatoes with Wild Mushroom Ragu and Twinkie Bundt Four years ago: Carrot Cake with Cider and Olive Oil, Homemade Harissa, and Cauliflower Cheese Five years ago: Apple Slab Pie and Potato and Broccoli Frittata Six years ago: Seven years ago: Homesick Texan Carnitas Eight years ago: Cauliflower and Parmesan Cake and Spiced Applesauce Cake Nine years ago: Apple Cider Doughnuts and Cauliflower with Almonds, Raisins and Capers Ten years ago: Meatballs and Spaghetti and Cranberry Walnut Chicken Salad and Pumpkin Swirl Brownies Eleven years ago: Pumpkin Butter and Pepita Granola and Sweet Potato and Sausage Soup Twelve years ago: Easiest Baked Mac-and-Cheese

And for the other side of the world: Six Months Ago: Triple Coconut Cream Pie 1.5 Years Ago: Pistachio Cake 2.5 Years Ago: Sheet Pan Chicken Tikka, Perfect Garlic Bread and Shaved Asparagus Frittata 3.5 Years Ago: Obsessively Good Avocado Cucumber Salad and Strawberry Rhubarb Soda Syrup 4.5 Years Ago: Lamb Meatballs with Feta and Lemon

Sunken Black Forest Cake

Servings: 8 to 12

Time: 2hr 30mins

Source: Adapted from Now & Again

Print

This recipe is adapted from the flourless chocolate cake in the Buvette cookbook, a project Turshen worked on. However, in the Buvette, the recipe has more butter and sugar; in Turshen’s book, it has less. When I tested it, my happy place was in the middle — too little sugar and the cake was dry, too much and the sweetness of the preserves overwhelm — and that’s what I’ve shared below. The kirsh in the cherries both loosens them and gives them a little kick. If you don’t have it, try light rum. If you don’t use either, try a tablespoon each of lemon juice and water.

Cake

12 tablespoons (170 grams or 6 ounces) unsalted butter, cubed

12 ounces semi- or bittersweet chocolate chips (2 cups), or chopped chocolate

6 large eggs, separated

1/2 teaspoon fresh lemon juice, distilled white vinegar, or apple cider vinegar

3/4 cup (150 grams) granulated sugar, divided

1/2 teaspoon kosher salt

To finish

3/4 cup heavy cream

2 teaspoons granulated sugar, or more to taste

2 teaspoons vanilla extract

1/2 cup sour or regular cherry preserves

2 tablespoons kirsch (sour cherry brandy, optional)

Make the cake: Heat butter and chocolate together until about 75% melted in the microwave or over the lowest heat in a saucepan. Remove from heat and stir until it’s finished melting and is smooth. Let it cool while you prepare the rest of the cake.

Heat your oven to 350°F (175°C). Coat the bottom and sides of a 9-inch round cake pan with nonstick cooking spray and line the bottom with a circle of parchment paper. Set it aside.

Place egg whites in the bowl a stand mixer fitted with a whisk attachment, in a large bowl and use a handheld electric mixer, or use a large whisk and a lot of elbow grease. Beat on medium-high speed until they’re foamy, then slowly pour in the lemon juice and half the sugar, continuing to beat until the egg whites are billowy and almost glossy and hold a soft peak. This is important: try not to overbeat them until they’re stiff and tight foam-looking; it leads to more dry cakes. Set the egg whites aside (if you only have one stand mixer bowl, scrape them into a separate bowl so you can use it again).

Place the egg yolks, remaining sugar, and salt into an empty bowl and beat on medium speed until thick and pale yellow, about 1 to 2 minutes. With the mixer running, slowly pour in the chocolate-butter mixture, and mix well. Use a rubber spatula to fold one-third of the beaten egg whites into the chocolate cake batter to lighten in. Fold half the remaining egg whites in carefully, then the second half. Turshen says to fold them into the batter by “cutting your spatula downward through the middle of the bowl, scraping it along the bottom of the bowl, and then pulling the mixture back up… folding them with the batter.”

Transfer batter to prepared cake pan and smooth the surface. Bake until the center is puffed up, and just barely firm/dry to the touch, and a toothpick inserted into the center comes out with just a few dry crumbs clinging to it, about 35 to 40 minutes. Try not to overbake it (the chocolate at the edges will smell toasty) or that cake can taste dry at the edges. Place the cake on a wire rack to cool completely; it will sink in the center.

To finish: Once cake is completely cool, beat the cream, sugar, and vanilla together until medium peaks form (I overbeat mine, whoops). In a small bowl, combine combine the preserves and kirsh.

Use a knife to loose then edges of the cake from the pan and invert it onto your rack. Peel off parchment paper, then invert it back onto a serving plate. Spoon the whipped cream into the center and then the preserves mixture on top. Cut into wedges and serve.

Do ahead: Leftovers keep covered in the fridge for 3 days, however, if the cherry-cream appearance doesn’t look great after a couple hours, although this has no effect on taste. To avoid this, you can just put the cherries on as you’re serving the cake in slices.

Source: https://smittenkitchen.com/2018/10/sunken-black-forest-cake/