Tradisionele resepte

Globale vonds: bewaarde suurlemoen

Globale vonds: bewaarde suurlemoen

Om gesond te eet behoort nog steeds heerlik te wees.

Teken in op ons daaglikse nuusbrief vir meer wonderlike artikels en lekker, gesonde resepte.

Piekel word sag en rond die suurlemoengeur af. Vind in die Midde -Oosterse markte.

GEROEDE HOENDERIGTE MET BEHOUDE SUURLEMOENVoorverhit die oond tot 425 °. Meng 1½ eetlepels fyngekapte suurlemoen, 1 eetlepel saggemaakte ongesoute botter, 1 teelepel olyfolie, ¼ teelepel varsgemaalde swartpeper en 2 fyngekapte knoffelhuisies. Vryf die bottermengsel eweredig onder die vel van die 8 beenbeendere in. Rangskik hoender op 'n braaikuikenpan bedek met kookspuit. Bak 35 minute by 425 ° of tot gaar. Verwyder die vel. Besprinkel met 1 eetlepel gekapte vars platblaar-pietersielie.

DIEN 4 (porsiegrootte: 2 hoenderdye) KALORIE 241; VET 11 g (3,7 g); SODIUM 224 mg


Die beste Joodse en Israeliese kos van handelaar Joe's

Hou jy van Joodse kos? Teken in vir ons Nosher resep nuusbrief!

Ons is almal dol oor Trader Joe ’s, die eienaardige supermark met alles van vars produkte tot versnaperinge tot toiletpapier teen 'n lae koste (met super vriendelike diens). Alhoewel hulle baie etniese kosse bevat, soos bevrore Indiese channa masala, Indonesiese sambal-chili-smeer en Marokkaanse gebakte suurlemoen, het hulle ook 'n steeds groter verskeidenheid Joodse en Israeliese kosse. Ons het almal natuurlik probeer.

Brood

Challah: As u sukkel om 'n goeie brood te vind, hoef u nie verder as TJ's broodpad te soek nie. Hulle dra vol brode challah sowel as geknoopte rolle. Hulle dra ook vakansie -challah vir Rosh Hashanah!

Bagels: Hulle is miskien nie heeltemal die New York -bagels waarna ons almal smag nie, maar hulle sal in 'n knippie kom en in verskillende smake kom, insluitend alles, krakeling en selfs seisoenale gunstelinge soos pampoen. Ons waardeer ook die glutenvrye bagels.

Rogbrood: As die pastrami -toebroodjie wink, sal slegs 'n rogbrood goed wees. En dankie tog dat handelaar Joe ook dit het!

Gebakte goedere

Sjokolade Brooklyn Babka: Hierdie soet, taai sjokolade -babka is teenstrydig met sommige van die beste (en baie duurder) babkas wat in New York City aangekondig word. Bonus: dit is nie suiwel nie!

Kaneel Brooklyn Babka: Die onderskatte broer of suster van die sjokolade bab, hierdie taai lekkerny is net die regte hoeveelheid soet.

Rugelach: Lus vir 'n lieflike lekkerny in New York-styl? Handelaar Joe ’s dra sjokolade-, kaneel-neut- en framboosgeure. Hulle is almal skilferig en botterig, net soos jy dit wil hê.

Half Moon (AKA Black and White) koekies: Dekadente sjokolade ryp aan die een helfte, suurlemoen gesoen wit ryp aan die ander kant. Volmaaktheid.

Suiwel

Alles behalwe die Bagel Yoghurt-dip in Griekse styl: Daar is niks wat nie verbeter kan word deur 'n duik in hierdie lekker goed nie. Gevind in die yskas -afdeling.

Maaskaas: Kies die organiese weergawe as u 'n dikker maaskaas in Israeliese styl soek.

Labneh: 'N Romige, pittige, dik jogurt -kaasdip wat heerlik is om saam met pita of groente te sny.

Israeliese Feta: Hierdie produk het 'n paar keer verander, maar u kan byna altyd 'n Israeliese feta by TJ's vind. En soos ons weet, maak feta alles betta.

Kaas Blintzes: Vind hierdie brunch -gunsteling in die bevrore afdeling!

Ashkenazi Classics

Loks: TJ's bevat verskillende variëteite lox: gerookte nova, gerookte wilde salm, warmgerookte wilde salm. Maar die beste van alles is die pastrami-styl lox, nou gevolg deur die alles behalwe die bagel gerookte salm.

Gerookte reënboogforel: 'N Uitstekende toevoeging tot enige gerookte visbord, bagel of aartappelslaai. Bietjie sout, maar niks wat 'n suurlemoenskyfie kan genees nie.

Peperwortel: TJ ’s het jou gefilte vis bedek met hierdie stapelvoedsel, wat in die yskasafdeling gevind word.

Dille -piekels: Hulle dra alles van cornichon tot brood en botterpiekels, maar jy weet dit is die kosher-styl dille-piekels wat jy regtig wil hê.

Springmielies in 'n piekel: Springmielies met dille -piekelgeur. Vir waar piekel liefhebbers. 'N Seisoenale item, so maak seker dat u voorraad inhou as u dit sien.

Gerookte Salmon Caper Dip: Al die geure wat u met u bagel wil hê, in die vorm van 'n dip. U vind dit in die verkoelde gedeelte naby die hummus en tahini.

Alles behalwe die Bagel -geurmiddels: 'N Kultklassieker. Hierdie mengsel van sade en geurmiddels is nie net vir bagels nie - ernstig, ons strooi dit oor alles.

Alles behalwe die Bagel Nut Duo: Amandels en kasjoeneute kry die EBTB -behandeling. Heerlik met 'n G & ampT.

Israeliese en Midde -Oosterse goedere

Hummus: Handelaar Joe ’s dra baie geure van hummus: Knoffel! Rooipeper gebraai! Edamame! Pittige avokado! Die lys gaan aan. Ons gunstelinge is die peperwortel -hummus en die dille -piekel -hummus.

Sjokolade Hummus: Omdat dit sy eie inskrywing verdien, is dit die beste om aan hierdie "nagereghummus" te dink as 'n gesonder, dik sjokoladesmeer in plaas van 'n soet weergawe van ons gunsteling dip.

Tahini: Vir al u falafel- of bakbehoeftes, vind u tahini in die verkoelde gedeelte. Ons hou van die gewone en die kruidvariëteit, wat 'n ekstra vars noot gee.

Amba: As u eers hierdie gefermenteerde mango -spesery geproe het, sal u nooit weer teruggaan nie. Nodig op falafel, uitstekend saam met geroosterde wortelgroente.

Zhoug: Daar is niks wat hierdie Jemenitiese warm sous nie sal verbeter nie. Helder met koriander, met onstuimige kardemom ondertone. Wees gewaarsku: dit is pittig!

Falafel: U kan falafel bevrore vind, in die voorafgemaakte middagete-afdeling, of as 'n droë mengsel (dit maak 'n uitstekende schnitzelbedekking) vir wanneer die begeerte tref.

Shakshuka voorgereg: Die perfekte vinnige ontbyt, brunch of aandete, dit kom binne ongeveer vyf minute bymekaar - al wat u hoef te doen is om die eiers by te voeg. Vind dit in die bevrore afdeling.

Bamba: Hierdie wegsmeltende grondboontjiebolle is om 'n rede die beste verkoopkos van Israel. Kinders is mal daaroor.

Gemarmerde Halva: Kakao en vanielje smaak heerlik. Net omdat dit individueel verpak is, beteken dit nie dat u nie die hele sak in een keer kan eet nie.

Kunefe (AKA Knafe): Gerasperde filodeeg gevul met klewerige kaas en bedek met pistache, hierdie bevrore lekkerte is amper so goed soos enige knafe wat jy in Israel kry.

Israeliese Couscous: Hierdie grootkorrelige koeskoes is 'n spens, ons gebruik dit in bykosse en slaaie.

Za ’atar Geurmiddelsmengsel: Met tiemie, geroosterde sesamsaad en 'n lemoenskop, kan 'n bietjie za ’atar alles verhef, van pitaskyfies tot hummus tot pizza.

Kibbeh: Hierdie bulgur-koringdoppe met vleis sal nooit so goed wees soos u ouma nie, maar hulle sal dit in 'n knippie doen. Soek hulle in die bevrore afdeling.


  • Sababa, deur Adeena Sussman
  • Van die oond tot die tafel, deur Diana Henry
  • Kook vir goeie tye, deur Paul Kahan
  • Elke dag kos vir die hele kos, deur Amy Chaplin
  • Cannelle et Vanille, deur Aran Goyoaga
  • Maangchi se groot boek oor Koreaanse kookkuns, deur Maangchi
  • Die kos van Sichuan, deur Fuchsia Dunlop
  • Die Gaijin -kookboek, deur Ivan Orkin en Chris Ying
  • Die kuns van ontsnappingskook, deur Mandy Lee
  • Pasta Oumas, deur Vicky Bennison
  • Jubeljaar, deur Toni Tipton-Martin
  • Laterale kook, deur Niki Segnit

Die algoritme het gesê: Huiskokke van vandag wil boeke hê wat geskryf is deur diegene wat tuis kook. Restaurantkookboeke, met hul sjefsvlakke en resepte wat onmoontlik is om te herskep, neem dus minder op van hierdie seisoen se stapel. (Moenie dink dat ek oordryf nie: 'n Handjievol onlangse sjefsboeke is so moedswillig gaar dat hulle na fantasiefiksie wil gaan.) Laat ons eerder in die verslete groef stap wat professionele kosskrywers, private sjefs, YouTube sterre en agtjarige nonnas het tussen toonbank, stoof en tafel geloop.

Adeena Sussman was 'n mede-outeur van 11 kookboeke, waaronder twee topverkopers saam met Chrissy Teigen, maar nou gaan sy solo. Of ons nou haar terapeut of haar nou-man, vir wie sy in 2015 na Israel verhuis het, bedank, ons moet dankbaar wees. SABABA: Vars, sonnige geure uit my Israeliese kombuis (Avery, 368 bls., $ 35) is 'n asem van vars, sonnige lug. Sussman het van kindsbeen af ​​besoek en soms in Israel gewoon, en word steeds meer geteister deur die eetbare lewe hier terwyl die kosstoneel van ononderbroke hummus en falafel na 'n internasionale belangstelling gegaan het. Haar resepte is persoonlik, speels en altyd toeganklik, of dit nou die magiese hummus is wat 'n beroemde Tel Aviv-sjef of 'n gegrilde hoender- en mielieslaai haar geleer het met die avokado-za 𠆚tar groen godin dressing wat ek nou in grootmaat maak . En haar tahini -karameltert verdien met reg sy parentese -beskrywing as die Gal Gadot van tertjies. Met hierdie boek sal Sussman heel waarskynlik 'n nuwe soort Amazon -vegter -godin wees.

Die bekroonde Britse kosskrywer Diana Henry is die mees gerusstellende resepskrywer en bied heerlikheid, gemak en gemak in hierdie woelige tye. Selfs die ondertitel van haar nuwe boek is 'n warm bad met 'n koppie tee: UIT DIE OON NA DIE TABEL: Eenvoudige geregte wat na hulself omsien (Mitchell Beazley, 240 pp., $ 29,99). Die Britte is lankal op hul gemak om internasionale geure in hul kookkuns op te neem (kulinêre kolonialisme, kan jy sê). Dus, in die braaipan —-panne is skaars in die VK, volgens Henry — gaan 'n hele blomkool, bedien met pistache en gebakte suurlemoen en 'n tahini-sous. 'N Geregte bottergeroosterde eiervrug en tamaties met 'n sappige freekeh word deur die komplekse Ethiopiese sous, koch-kocha, geruk. En poussins kry 'n Indonesiese marinade-cum-sous wat Henry op 'n doeltreffende manier bekend stel as 'n taai, morsige, vinnige. ” Sy riffel selfs op Amerikaanse gebakte bone, al is dit met die toevoeging van varkpens. Vir al die gedruis wat soveel kookboeke benodig, produseer Henry se een-en-klaar benadering voedsel wat op verskeie vlakke troos, alles wat nodig is.

Niemand sou Paul Kahan se eerste kookboek so eenvoudig kon beskryf nie. Selfs die van ons wat aanhangers is van die talentvolle sjef van Chicago, het baie restaurante dit as restaurant beskou, met elke resep 'n Russiese pop met resepte wat na 'n naweek se werk stapel. Hy het die kursus skitterend reggestel met BEREIK VIR GOEIE TYE: Super Delicious, Super Simple (Lorena Jones/Ten Speed, 277 pp., $ 35), geskryf met Rachel Holtzman en Perry Hendrix, die chef de cuisine in sy Mediterreense/Midwest -restaurant, Avec. Dit is die soort kos wat Kahan en sy vrou by die skottel by hul kajuit in Wisconsin bedien: geregte waarmee hulle saam met gaste in die kombuis kan kuier, peusel aan salumi en wyn kan gooi. (Dit is ook gebaseer op die kos wat hy by Avec bedien.) Elkeen van die 13 hoofstukke konsentreer op een opdrag & Rooster 'n paar wortels, maak 'n varkskouer, maak 'n eenvoudige nagereg en bied 'n meesterresep met geïnspireerde seisoenale riffs. Die wortels kan in die winter met persimmons en 'n okkerneut-ansjovis-vinaigrette saamgesmelt word, of in die somer met aarbeie, ricotta en pistache gegooi word, terwyl die gebraaide en gesmoorde skouer kan verskyn met witboontjies, chorizo ​​en cider, of gebraaide appelkose, koeskoes en venkeljogurt. As iemand wat 'n taxi van O ’ af geneem het, reguit na Avec vir die met chorizo ​​gevulde dadels, was ek opgewonde om uiteindelik die resep te kry. Hierdie boek is ontspanne, maar nog steeds ernstig oor goeie kos, vir generateurs X, wat die nuwe kookboek van Alison Roman is, en niks vir die duisendjariges nie: 'n koue bybel.

Amy Chaplin se eerste boek, 𠇊t Home in the Whole Food Kitchen, ” was 'n tekkie. Dit kom rustig uit 'n klein pers, en wen dan 'n James Beard -toekenning vir Chaplin se diep deurdagte benadering tot vegetariese kookkuns, wat meer gewortel is in makrobiotika as nuwerwets vleislose Maandae. (Sy was die sjef by Angelica Kitchen in die East Village 'n dekade voordat rysbakke en borrie koel was.) Haar pragtige opvolg, HELE KOS KOOK ELKE DAG: Verander die manier waarop u eet met 250 vegetariese resepte sonder gluten, suiwel en geraffineerde suiker (Artisan, 400 pp., $ 40)), is 'n ander wese. Dit is meer 'n handleiding as 'n spyskaartopwekker, en bied 'n uiteenlopende reeks basisresepte, asook kreatiewe variasies. Chaplin gee lesers die voorkeur aan die bloudrukke wat hulle nodig het om gedurende enige seisoen te kan improviseer. Sodat die neut- of saadmelkformule roos-amandelmelk, swart sesammelk of kardemom-pampoensaadmelk kan word. In 'n bokwiethaselnootkoek kan bessies of kakao en pere ingesluit word. Granola, gebraaide beskuitjies, land- en seegroente, wafels, dressings, kompote, gebakte gemarineerde tempeh en ander lekkernye wat deur hippies leun, word tot 'n heerlike, dikwels visueel aangename effek toegerus. Die beste van alles, dit is kos wat jou onoorwinlik laat voel.

Selfs as u nie coeliakie het nie, is glutenvrye gebak onmoontlik om te vermy, selfs in bakkerye in Parys. Hulle is nie sleg nie, maar hulle is nie wonderlik nie. My GF GF's (dié se glutenvrye vriendinne) is lankal opgewonde oor die brood en gebakte resepte wat Aran Goyoaga op haar webwerf, Cannelle et Vanille, geplaas het. Die in Seattle gevestigde skrywer, fotograaf en kosstilis het haar werk as banketbakker in 'n vyfsterhotel verlaat voordat sy besef het dat sy gluten-onverdraagsaam was. Sy het jare lank resepte ontwikkel om selfs naysayers tevrede te stel. Daarom het ek die hartige goed van Goyoaga amper oorgeslaan en behandel CANNELLE ET VANILLE: Voedende, glutenvrye resepte vir elke maaltyd en gemoedstoestand (Sasquatch, 337 bls., $ 35) as 'n bakboek en kyk na sy resepte vir saadbrood in Nordiese rogstyl, piesangbrood met sonneblomsaadversiersel, gekarameliseerde appelgalette, selfs suurdeegbolle. My kas loop nou vol meel (hawer, superfyn bruinrys) en stysel (aartappel, tapioka), sowel as psyllium -skilpoeier, maar ek het dit nodig as ek gelukkig terugkeer na hierdie uitstekende resepte. Volgende sal ek haar suurdeegwafels, vars pasta en bruin botter -madeleines probeer.

Maangchi is 'n voornaam-enigste YouTube-ster. Die Suid-Koreaan het New Yorker meer as tien jaar gelede haar eerste tuisgekookte video opgelaai, en#x2014 in die dae voordat jy kimchi by kruidenierswinkels in die Midde-Ooste kon kry en het nou byna vier miljoen intekenare. Haar tweede boek, MAANGCHI ’S GROOT BOEK VAN KOREEN KOEK: Van alledaagse etes tot feesmaaltye (Houghton Mifflin Harcourt, 448 bls., $ 35), geskryf met Martha Rose Shulman, is 'n uitgebreide inleiding om Koreaanse kos huis toe te bring. Die verwelkomende, onpretensieuse toon word bepaal deur die prentgids vir vervaardiging, kombuisware en meer: ​​hierdie gestileerde, moeilik volgbare tabelle, maar foto's van die items in die natuur (met ander woorde, by H-Mart), vergesel deur hul Koreaanse name en karakters. Maangchi respekteer tradisie, maar ken haar gehoor en is daarom nie bang vir vryslag nie. Die resepte wissel van gateway -aanpassings, soos bibimbap met sampioene, groente en avokado en geroosterde beesvleis (minus die tafelbladrooster), tot tradisionele tempelkos soos rys en neute toegedraai in 'n lotusblaar. En as u nie kennis gemaak het met pittige sagte tofu-bredie nie, sal u bly wees dat u die reis na H-Mart gemaak het. As Maangchi haar kant toe hou, sal gochugaru -pepervlokkies binnekort ook in die Midwest -kruidenierswinkels wees.

Inkopies doen vir die bestanddele THE FOOD OF SICHUAN (Norton, 495 pp., $ 40) 'n hare meer intensief was. Ek is net so bly dat die bekroonde Britse kosskrywer Fuchsia Dunlop se boek uit 2001, wat in 2003 in die Verenigde State gepubliseer is as#2020CLand of Plenty en uitgebrei en hersien is, maar Maangchi het my verslaaf aan die hulpvaardigheid van norm-kern beeldmateriaal. (Vreemd genoeg het die gestileerde tableaus in die Dunlop-boek geen nommers op die foto's wat ooreenstem met die bestanddele wat gelys is nie, dus is dit moeilik om die �ing-heaven ” chiles te onderskei van die ȁ Klein rys ” chiles.) Maar dit was die Great Chinatown Grocery Translation Comedy die moeite werd om die geregte in hierdie meesterlike boek te maak, wat opgedateer is om die vinnige veranderings van die afgelope 18 jaar op te vang. (Baie van Dunlop se gunstelinggeregte toe sy in die middel van die negentigerjare 'n student was in China, het verdwyn, vervang deur nuwe bestanddele en tegnieke.) Mapo-tofu en dandan-noedels is hier in hul nou internasionaal beroemde vurige toestand, maar Dunlop wys ook die heerlike subtiliteit van die Sichuan -kombuis. Waarom nie gemaklik met groenbone in 'n sagte gemmersous nie, of gebakte hoenderrepies met seldery in 'n delikate asynsous bedien? Dunlop is 'n geleerde met 'n boeiende, aansteeklike nuuskierigheid en 'n behendige aanraking, net so geïnteresseerd in toe die Chinese karakter vir kastaiingbruin die eerste keer verskyn het, terwyl sy ons leer dat �ting asyn ” 'n algemene Chinese frase is wat beteken om te wees ȁ x201Cuckolded of om amoureuse jaloesie te voel. ” En gelukkig is sy 'n kundige kulinêre vertaler.

Ivan Orkin is 'n obsessiewe obsessie. 'N Inwoner van Long Island wat amper 30 jaar gelede na Japan verhuis en ramen goed onder die knie het om 'n suksesvolle restaurateur te word, was sy “Ivan Ramen ” kookboek, wel, vir die 1 persent van die voedselnerds. Noudat hy en sy gesin in die New Yorkse begraafplase woon, is sy tweede boek 'n nederige, heimwee -onthulling van wat hy werklik tuis bedien. THE GAIJIN COOKBOOK: Japanese Recipes From a Chef, Father, Eater, and Lifelong Buitenstaander (Houghton Mifflin Harcourt, 256 pp., $ 30) vind hy en sy vriend en medeskrywer, Chris Ying, humoristies en eerlik oor kookbaarheid en wat kinders eintlik gaan eet. Daar is oulike dinge om by die skoolmaaltye (opgestopte tofu-sakkies, rysballetjies) en gesinsliefhebbers (varkkotelette, gebraaide udon, teriyaki) in te sit, sekerlik, maar dit is nog steeds Ivan. Een van die temas van die boek is# otaku (kyk uit). Orkin kan nie weerstaan ​​om 'n tempura -partytjie aan te bied nie, 60 gyoza te maak en dit te bedek met 'n dramatiese roosternet of tuna en inkvis te kombineer met die polariserende gegiste sojabone genaamd natto. Daar is uitstekende kookboeke oor die Japannese beginsels deur Westerlinge wat as insiders skryf. Dit is 'n uitstekende kookboek oor die ervaring van een Westerse ou wat na al die tyd nog steeds soos 'n buitestaander voel. Hy is amper O.K. daarmee. Kyk weer na nog 'n dekade.

Mandy Lee is egter nie O.K. met haar status as buitestaander. Hierdie New Yorker verhuis in 2012 na Beijing vir haar man se werk in 2012 en het vinnig van die spoor gegaan. Kook het die enigste manier geword om haar vervreemding en angs die hoof te bied, wat aanleiding gegee het tot haar 𠇊ngry food blog, ” Lady and Pups. In plaas van die tipiese berigte van heerlike kos in kombinasie met gee-life ’s groot teks, word Lee ’ se heerlike kos gekombineer met uiters vervaardigde galstrale en dit wanhoop, soos om na 'n Caravaggio te kyk terwyl jy na Rammstein luister. Haar boek, DIE KUNS VAN ESCAPISM COOKING: 'n Oorlewingsverhaal, met baie goeie geure (Môre, 392 bls., $ 35), druk die rande van intensiteit in terme van smaak en felle oorspronklikheid. (En dit is net die skryfwerk.) Lee is nie jou bron vir amandelmelk en piesangbrood met roosgeur nie. In plaas daarvan gee sy vir jou Chinese suidelike amandel (appelkoospit) melk, wat jy saam met jou sny ombre-verjaardagvleiskoek kan drink nadat jy 'n rysbak met sardientjies gehad het wat sy genoem het 𠇊t-kos. ” #x201C Ek beskou mense wat blik -sardientjies nie waardeer nie as 'n minder ontwikkelde genoom. … Nie hul skuld nie — 'n gedagte wat my help om nie donker te word nie. ”) Sal jy jou verbind tot die vier -bladsy resep vir Peking eend ramen? Of net haar vinnige en woedende carbonara, en#x201D met direkte ramen -noedels? Dit hang af van hoeveel u die lewe haat RN.

Miskien moet Lee net by die Pasta Grannies hang. Soms is 'n dorpsbewoner nodig wat tortellini met haar oë kan maak om jou te vertel waaroor die lewe en kook eintlik gaan: dit is maklik as jy dit lank genoeg gedoen het. “Pasta Grannies ” is 'n YouTube -kanaal en 'n Instagram -rekening wat begin is deur Vicky Bennison, wat bejaarde vroue gesoek het om haar 'n verskeidenheid pasta -vorms en -souse te leer — 'n verlore kuns wat verdwyn terwyl die Italianers kies vir vinniger maaltye. Die resepte in haar kookboek, PASTA GRANNIES: The Secrets of Italy ’s Best Home Cooks (Hardie Grant, 255 pp., $ 29,99), nederig en streng streeks, die gees ryk en vreugdevol. Die honderdjarige Letizia van Sicilië maak met die hand gesnyde tagliatelle met 'n eenvoudige droë fava-bone en wilde venkel, 'n gereg wat sy tydens die Tweede Wêreldoorlog kon voed. Emilia in Abruzzo maak “uitar ” spaghetti met klein frikkadelle. Lucia (89) berei dik raschiatelli voor met 'n sous van gekapte salami, knoffel en 'n blikkie tamaties, afgerond met 'n rasper vars peperwortel en pecorino. Die ware plesier (en instruksie) is om na die ooreenstemmende video vir elke gereg te kyk. Danksy Bennison sal die vrou se hande, sowel as die glinster in hul oë, 'n nuwe generasie pasta-vervaardigers inspireer.

Toni Tipton-Martin het geslagte Afrika-Amerikaners se bydraes aan die lig gebring wat as Amerikaanse kookkuns beskou word. Die bekroonde skrywer van “The Jemima Code, ” 'n geskiedenis van Afro-Amerikaanse kookkuns, gesien in meer as 150 kookboeke, bring 'n pragtige nuwe dimensie aan sommige van hul resepte in JUBILEE: Resepte uit twee eeue van Afro -Amerikaanse kookkuns (Clarkson Potter, 320 bls., $ 35). Tipton-Martin het bevind dat swart kookkuns meer as sielskos en suidelike kookkuns behels, met 'n wye verskeidenheid vaardighede en bestanddele: die elite-kookkuns wat in plantasiehuise geleer is, sowel as die vernuftige resepte wat in hul slawehutte gekook is. Tipton-Martin vou ook luukse geregte in wat die swart bourgeoisie geniet en die robuuste, maar verfynde ”-kookkuns wat gemeenskapsaktivisme aangevuur het. Haar resepte is opdaterings, amalgams en haar eie uitvindings. 'N Resep vir donsige patatkoekies kom van een wat in 'n George Washington Carver-boekie verskyn het, en ham uit 'n resep in 'n kookboek bygevoeg wat 'n eeu later verskyn het, “Well, Shut My Mouth! ” Oondgebakte ribbetjies met cola-braai sous hael van die mede-stigter van die Black Panther Party — en ywerige BBQer — Bobby Seale. En pittige okra en tamaties? Dit is alles sy. Elders bied sy Senegalese-geïnspireerde gesmoorde lamsskenkels met grondboontjiesous, Jamaikaanse rys en ertjies met klapper, Louisiana-gebakte garnale, Frans-geaksenteerde beesvleisbredie, Chinese hoendervlerkies van 'n spysenier uit die 1950's en meer, wat slegs enkele van die vele stemme beklemtoon hierdie heerlike en noodsaaklike viering.

En nou vir iets heeltemal anders. Met “The Flavour Thesaurus, ”, het die Britse kosskrywer Niki Segnit nuwe weg gebaan en 'n bybel geskep vir ernstige kokke wat wil verstaan ​​hoe en hoekom geure kombineer. Terwyl sy die smaakparings toets, wonder sy hoekom daar nie 'n kookboek is wat nie net klassieke resepte uiteensit nie, maar ook die volglyn van brood tot beslag na sop, ensovoorts, opspoor. Byna 'n dekade later het ons die geluk LATERAAL KOEK: Een skottel lei na 'n ander (Bloomsbury, 609 pp., $ 40), honderde bladsye suiwer, insiggewende genot. Nigella Lawson beskou Segnit 𠇊 as een vrou Larousse. ” As Larousse net so onverskrokke en snaaks was. Segnit dek nie net vastelande nie, maar maak ook behendige, skelm humoristiese werk om hul geregte met mekaar te verbind. Elke hoofstuk, of “ kontinuum, ” bied basiese resepte vir beginpunte, gevolg deur 'n “leeway ” afdeling vir aanpassings en “ geure en variasies ” om kreatiwiteit aan te wakker. 'N Resep vir platbrode en beskuitjies kan dus in houtskoolbeskuitjies, klapperroti, matzo, gierstroodbrood omgesit word (wat 'n pienk grys deeg en 'n x201D tot gevolg het wat soos Iggy Pop se tong gelyk het, omstreeks 1972 ”), hawermout (𠇊 Methodist ’s flapjack ”), aartappelparathas en meer, voordat Segnit ingeskakel word in 'n moederresep vir koeldrankbrood, koekies en skoenlapper. En aan en aan. Segnit gly lesers moeiteloos op en oor haar kulinêre Everest. Hulle kom neer as selfversekerde, improviserende kokke, met 'n basiese kennis van die verhouding tussen geregte waarmee hulle resepte uit ander boeke kan aanpas, brood uit die geheue kan maak en die bestanddele kan laat lei. Dit is uiteindelik 'n kwessie van vertroue, en uiteindelik skryf sy. “Nail die daaglikse brood en brioche voel minder uitdagend.

Wil u meer inspirasie hê? Hier is 20 addisionele aanbevelings:

ALPINE COOKING: Resepte en verhale uit Europa se groot bergtoppe (Ten Speed, 352 pp., $ 50), deur Meredith Erickson. Uiters geïllustreerde spyskaarte wat myl hoog is, volgens land gereël.

AMA: 'n Moderne Tex-Mex-kombuis (Chronicle, 272 bls., $ 29,95), deur Josef Centeno en Betty Hallock. 'N Vars, stylvolle queso en meer van die in San Antonio gebore sjef van die gewilde Los Angeles-restaurant.

AMERIKAANSE SFOGLINO: 'n Meesterklas in handgemaakte pasta (Chronicle, 272 pp., $ 35), deur Evan Funke, met Katie Parla. Diepgaande kennis van die sjef agter die bekroonde restaurant Felix Trattoria in Venesië, Kalifornië, met die vorms en souse wat hy in Emilia Romagna geleer het.

BROOD OP DIE TAFEL: Resepte om Europa se mees geliefde brode te maak en te geniet (Ten Speed, 256 pp., $ 35), deur David Norman. Gevorderde resepte en advies van een van die vennote in die Easy Tiger Bake Shop en Beer Garden in Austin, Tex.

SLAGER EN DIER: Die bemeestering van die kuns van vleis (Clarkson Potter, 304 bls., $ 40), deur Angie Mar. Die bekroonde sjef en eienaar van New York ’s Beatrice Inn het 'n modieus gefotografeerde boek geskep wat net so hoogdrawend en onversetlik vleisetend is soos haar restaurant.

CANAL HUIS: KOOK IETS: Resepte om op te vertrou (Voracious, 448 bls., $ 35), deur Christopher Hirsheimer en Melissa Hamilton. Die skeppers van die Canal House -kookreeks bring hul dekades van wysheid en onberispelike, toeganklike smaak tot 'n noodsaaklike volume.

JAPANSE TUISKOEK: Eenvoudige etes, egte geure (Roost, 304 bls., $ 40), deur Sonoko Sakai. 'N Pragtig gefotografeerde, duidelik geskrewe inleiding tot die Japannese kombuis, van 'n in Japan gebaseerde Japannese-Amerikaanse onderwyser en resepontwikkelaar.

DIE JODSE KOOKBOEK (Phaidon, 432 bls., $ 49,95), deur Leah Koenig. Meer as 400 resepte van Joodse gemeenskappe en Joodse sjefs regoor die wêreld.

DIE VREUGDE VAN KOOK (Scribner, 1,156 bls., $ 40), deur Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker en Megan Scott. Die agterkleinseun van die oorspronklike skrywer van hierdie kookbybel het saam met sy vrou saamgewerk om sy familie se voortgesette bydrae tot die Amerikaanse kookkuns by te werk.

DIE LAASTE KURSUS: Die Nageregte van Gramercy Tavern (Random House, 320 pp., $ 40), deur Claudia Fleming, met Melissa Clark. 'N Heruitgawe van hierdie deurslaggewende boek uit 2001 was in orde, aangesien out-of-print kopieë honderde dollars op Amazon gaan haal het. Met goeie rede: die seisoenale resepte van Fleming is vandag nog baanbrekend en invloedryk, van die sjokolade -karamelterte tot die perske -terttatin.

LEWENDE BROOD: Tradisie en innovasie in die bak van gebak (Avery, 368 pp., $ 40), deur Daniel Leader, met Lauren Chattman. Leader ’s se bakkery in die Catskills, Bread Alone, is 'n pelgrimstog vir diegene wat gewy is aan ambagsbrode. Hierdie boek verduidelik hoekom.

BESKRYWENDE KRUID: Resepte en tegnieke om u te verander Elke dag bygevoeg Kook (Clarkson Potter, 272 bls., $ 35), deur Lior Lev Sercarz, met Genevieve Ko. Die hoogs gerespekteerde eienaar van die New Yorkse speserywinkel La Bo îte, opgelei as sjef, bied tegnieke en variasies om 'n verskeidenheid geregte te versier.

THE NEW ORLEANS KITCHEN: Klassieke resepte en moderne tegnieke vir 'n ongeëwenaarde kombuis (Lorena Jones/Ten Speed, 384 pp., $ 40), deur Justin Devillier, saam met Jamie Feldmar. Stap-vir-stap instruksies vir die herhaling van die bekendste geregte uit die Crescent City-kookkuns, van die sjef in die French Quarter-restaurant Justine.

NIKS FANCY: Onbesorgde kos om mense oor te hê (Clarkson Potter, 320 pp., $ 32,50), deur Alison Roman. Die rubriekskrywer van die New York Times en Bon App étit demystifiseer huisvermaak met elegant toeganklike resepte en wenke vir die verhoging van geleenthede vir die post-na-Martha-generasie. Martini bar, iemand?

OAXACA: Huiskos uit die hart van Mexiko (Abrams, 320 pp., $ 40), deur Bricia Lopez, met Javier Cabral. 'N Gids vir die “oulkos ” van Mexiko, met vergunning van die gesin wat die voorsitter van die restaurant in Los Angeles, Guelaguetza, is.

PASTRY LOVE: A Baker ’s Journal of Favorite Recipes (Houghton Mifflin Harcourt, 464 pp., $ 40), deur Joanne Chang. Sy het 'n ryk bakkerye in Boston, maar in haar nuutste kookboek bevat Chang resepte vir lekkernye wat nie in haar winkels gevind word nie.

SALTWATERTABEL: Resepte uit die kus suid (Abrams, 288 bls., $ 40), deur Whitney Otawka. Met behulp van haar eie resepte en Emily Dorio se foto's, vervoer Otawka lesers na die historiese Greyfield Inn op Cumberland Island in Georgia, waar sy bekroonde etes bedien.

Op soek na die suide: vind geïnspireerde plaaslike kookkuns (Avery, 336 pp., $ 35), deur Rob Newton, saam met Jamie Feldmar. 'N Gids vir die voortdurend ontwikkelende kookkuns van 'n toenemend uiteenlopende deel van Amerika, van 'n sjef uit Arkansas wat nou in Nashville gevestig is.

SUID: Noodsaaklike resepte en nuwe inspirasies (Artisan, 376 pp., $ 40), deur Sean Brock. Nog 'n samestelling van indrukwekkende geregte, oud en nuut, van die bekroonde sjef in Nashville.

TARTINE: A Classic Revisited (Chronicle, 328 bls., $ 40), deur Elisabeth Prueitt en Chad Robertson. Tientalle nuwe resepte en 'n verskeidenheid nuwe foto's maak hierdie bygewerkte uitgawe van 'n geliefde bakboek nog meer waardevol as die oorspronklike uitgawe.

Christine Muhlke is die skrywer van die nuwe boeke "Wine Simple", saam met Aldo Sohm en "Signature Dishes That Matter."


Tsля показа рекламных объявлений Etsy интересам используются технические решения сторонних компаний.

Ы привлекаем of этому партнеров for маркетингу and рекламе (которые могут располагать собранной имимимимир) Отказ не означает прекращения демонстрации рекламы Etsy или изменений в алгоритмах персонализации Etsy, но может привести к тому, что реклама будет повторяться чаще и станет менее актуальной. Подробнее в нашей Политике в отношении файлов Koekie en схожих технологий.


Ottolenghi: Die toevallige vegetariër

Yotam Ottolenghi. Herdruk uit Ottolenghi Flavor. Kopiereg © 2020 deur Yotam Ottolenghi en Ixta Belfrage. Kopiereg op foto's © 2020 deur Jonathan Lovekin. Gepubliseer deur Ten Speed ​​Press, 'n afdruk van Penguin Random House LLC

Just when you think there couldn’t possibly be another way to cook cauliflower along comes Yotam Ottolenghi, the British Israeli chef/author, with a new book, Flavor. Have you ever thought of grating it raw? Of roasting it in chile butter?

If Ottolenghi’s books have anything to say about it, cauliflower could be the next kale. Unless it’s eggplant or Brussels sprouts or even carrots.

Ottolenghi’s books have a way of making all vegetables beautiful and mouth-watering. The photography is stunning, he does his own food styling, the covers are arresting. So far, his book sales have topped five million—a publishing phenomenon. He has said the most important thing is that his food “smiles.” Apparently, it has his fans smile too.

Ironically, he isn’t actually a vegetarian. In 2006 he was asked by the noted British newspaper Die voog to write a column, “The New Vegetarian,” because his London deli displayed such amazingly beautiful platters. That too was accidental, he has explained. He wanted to have the bountiful platters displayed at room temperature and that wouldn’t have been possible with meat.

His whole career was almost accidental. Like many parents, his were not exactly enthralled with the idea of a son becoming a chef. Professor was more along the lines of what his intellectually distinguished family had in mind. But he gave up what looked to be a promising academic career, moved from Jerusalem to London and enrolled in the Cordon Bleu. Soon he began a career as a pastry chef and while working at the artisanal pastry shop Baker & Spice met his long-time business partner, the Palestinian chef Sami Tamimi. Could their collaboration be a hopeful sign for peace in the Middle East? Sadly, he admits, it doesn’t look like food holds out any hope for bringing the two sides together.

Once he started writing his vegetarian column, one thing led to another. The column led to a book which led to another and another until we are now at book number eight. He was in the right place at the right time when vegetable-forward cuisine was gaining ground and Middle Eastern cuisine was a rising star.

At the same time, he has built a mini restaurant empire that now numbers six delis and cafes in London. They had only recently re-opened after the first lock-down and now London has imposed a new lock-down which means that restaurants will be closed from November 5 to December 2. Ottolenghi, like most restaurateurs, is uncertain what the future holds for the industry.

He has also been signed up to give a Master Class, joining another such distinguished chef/instructors as Thomas Keller and Massimo Bottura.

Right now, he’s on a whirlwind book tour for Flavor. He collaborated on this volume with Ixta Belfrage, a former cook at Nopi who heads up the London test kitchen.

“The umpteenth way to cook cauliflower didn’t just present itself out of thin air,” Ottolenghi writes, praising Belfrage’s skills. And “How many ways are there to fry an eggplant? The answer, I am delighted to report, are many.”

Recipes include eggplant with herbs and crispy garlic and eggplant dumplings alla Parmigiana.

What distinguishes this book from his previous volumes is that it’s divided his into three sections, each explaining different ways of making the most of flavor.

In Process, the emphasis is on cooking techniques: charring, browning, frying, and aging.

Spicy Roast Potatoes with Tahini and Soy. Reprinted from Ottolenghi Flavor. Copyright © 2020 by Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of Penguin Random House LLC

In Pairing, flavor is “dialed up by the pairings within a dish.” He believes the most important pairings are “sweetness, fat, acidity and chile heat.” Classic examples are tomato, basil and mozzarella or the BLT and many other sandwiches. Ottolenghi’s ideal sandwich would be “olive oil roasted vegetables and chiles piled over toasted sourdough with some pecorino shavings or feta on top.” Belfrage favors Porchetta and apricot mostarda.

In Produce, the focus is on allowing a vegetable to shine on its own. Once a cook grasps these concepts, it’s relatively easy to do their own riffs on vegetable dishes.

Once again, these global flavors will enable home cooks to travel the world in their own kitchens, a good thing in these times when most travel is either armchair or kitchen stove.

“The chef has a gift for seeing across borders, for connecting flavors between cuisines in ways that make familiar foods fresh.,” says the serious cooks’s Manhattan book store Kitchen Arts & Letters proprietor Matt Sarwell. “He’s captured the imagination of hundreds and hundreds of our customers because he not only offers them new recipes but inspires them to riff on recipes they already know.”

Unfortunately, I haven’t been to London recently and have not had the opportunity to try Ottolenghi’s food in person but if I get to go, I’ll make a beeline. My foodie friends who travel to eat say the food at his restaurants is extremely beautiful, delicious, and well-executed. The dishes mirror those in the books.

“As I have traveled extensively to places such as Israel, Turkey, Morocco, Lebanon, and Egypt and love their exotic cuisines, I was drawn to the type of cooking Ottolenghi does,” says Marsha Palanci, a marketing executive who blogs at “Tarte Tatin Tales.” “Tahini, sumac, preserved lemons, cardamom, pomegranate molasses, za’atar, ras el hanout—bring it on!”

Miso Butter Onions. Reprinted from Ottolenghi Flavor. Copyright © 2020 by Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of Penguin Random House LLC

Hummus has become mainstream in America, but other aspects of the Middle Eastern pantry are still less familiar and not everyone has as global a pantry as Marsha. A handful of exotic ingredients are necessary to prepare Ottolenghi’s recipes—pomegranate molasses, tahini, black garlic, rose harissa, preserved lemon, za’atar, sumac, ground cardamom, Urfa chili flakes, dried barberries—and he suggests you assemble this pantry to start. If you lived in London you could pop over to his shop, (yes, he also does retail) and purchase his Simple 10 Kit and be in business. Stateside, the items are easily ordered from Kalustyan in New York City or on Amazon.

Our mothers, who admonished us to eat our vegetables, often boiled and overcooked, had no idea what the possibilities could be. Celery root steaks with Café de Paris sauce? Sweet and sour onion petals? Even broccoli two ways with chili and cumin? “Vegetables boiled in water are only ever going to taste like hot versions of themselves,” declares Ottolenghi.

Of course, interviewers can’t resist asking him what his own boys Max 7 and Flynn 5 eat. He admits it isn’t always easy feeding kids. He jokes they don’t eat preserved lemon for breakfast.

Ottolenghi is not a proselytizer. He doesn’t tell people what to eat and certainly not that they should be vegetarians. But vegetables have been good to him. He grew up in Jerusalem and spent time in Italy and California, so it’s not surprising he should know from vibrant vegetables and even fall in love with them. But who knew vegetables would be such a focus of his lucrative career in London. He shares his vegetable love and opens up your eyes to endless possibilities. The rest is up you.

Beverly Stephen, the former executive editor of Food Arts magazine, is a principal of the culinary travel company Flavor Forays. She is the co-author, with Barbara Mathias, of On the Road With Flavor Forays An Insider’s Guide to Four of America’s Hottest Food Cities—Austin, Charleston, Portland and New Orleans.


The New Cooking of Puglia

Marinated Anchovies with Candied Citrus, Pickled Raisins, and Chile

Chef Giorgia Goggi, a self-­proclaimed anchovy lover, marinates her own fillets and sun-dries raisins from local grapes to make this delicate sweet-sour dish. Store-bought marinated anchovies work perfectly well, and when they’re soaked in the dish’s pickling liquid, even grocery-store raisins will take on a juicy plumpness. Get the recipe for Marinated Anchovies with Candied Citrus, Pickled Raisins, and Chile »

Pasta with Octopus Ragu and Stracciatella

Giorgia Goggi mixes this slow-cooked tomato sauce with octopus and saffron into paccheri pasta di Gragnano, a thick, air-dried Italian macaroni. But any robust pasta shape will do. Get the recipe for Pasta with Octopus Ragu and Stracciatella » In Puglia, “crudo” refers to a wide range of raw seafood preparations, including whole uncooked gamberi rossi, the region’s large red shrimp, with their heads and tails intact. The sweet flavors of the shrimp flesh—and its slippery texture—are meant to shine through. Use only the freshest, highest-quality shrimp possible. Get the recipe for Shrimp Crudo with Creme Fraiche, Apple, Chard, and Shallot »

Geel tamatiesop met gehaktballetjies, yoghurt en munt

Speserye het my nog altyd gefassineer. Ek versamel dit van regoor die wêreld, en#8221, sê Giorgia Goggi, wat hierdie sop beklemtoon met Midac -sumac en Indiese garam masala. As jy nie vars geel tamaties kan kry nie, werk rooi net so goed. Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint »

Roasted Tomato and Grape Toasts with Fava Bean Puree

Dried fava bean purée is served all over Puglia, typically with cooked bitter greens and fried or toasted bread. Giorgia Goggi adds lemon juice and miso, and uses it as a base for crostini. Leftovers are an excellent dip for raw vegetables. Get the recipe for Roasted Tomato and Grape Toasts with Fava Bean Puree » The dark-purple, orange, and yellow carrots of Polignano—a town north of Ostuni on Italy’s Adriatic coast—have a startlingly bright color and punchy flavor. But any colorful, tender carrot will do. Goggi tops this salad with a tart, preserved-lemon vinaigrette, some cumin, mounds of burrata, and pomegranate seeds. “Pomegranates grow wild all over Italy, but Italians typically don’t use them,” she says. Get the recipe for Radicchio and Polignano Carrot Salad with Burrata and Pomegranate »

Artichoke Risotto with Capocollo and Pecorino

“I come from Milano, which is actually the patria, or land, of risotto,” Goggi says. At Masseria Moroseta in Puglia, she cooks with artichokes from her garden, and is sure to include plenty of their edible stems. She braises the artichokes, then purées them into a cream for cooking the rice, and reserves a few pieces of the hearts for serving. “I love the pairing of capocollo and Pecorino with this dish because they are traditional of this place.” Get the recipe for Artichoke Risotto with Capocollo and Pecorino »

Ginger and Cocoa Nib Cannoli

Two days resting in the fridge helps cannoli dough become light and bubbly. You will need cannoli molds for frying. Serve within a few hours, before the shells soften. Get the recipe for Ginger and Cocoa Nib Cannoli »

Pear Cake with Honey and Spelt

“Between chocolate and fruit desserts, I always choose fruit,” says Goggi, who knows how to make this simple cake by memory. “I brush it with honey and lemon glaze to keep the top moist and shiny.” In fall, pears or apples work well, or in summer, peaches, apricots, and berries do too. Spelt, an ancient grain, lends a hearty crumb and golden color. Get the recipe for Pear Cake with Honey and Spelt »

Hot Stuff: What Are The Different Thai Chilies?

These nine chilies give Thai cuisine its ubiquitous spicy character. (Photos: Cat Lau.)

Contrary to popular belief, “Thai chilies” don’t actually exist! Before Christopher Columbus arrived in Asia, Thai people used peppercorns to add heat to their food. A lot has changed since then, and now nearly every Thai dish features some type of chili. The list of peppers used in Thai cuisine is fairly lengthy, so we met with Prin Polsuk, head chef of the award-winning Nahm at Bangkok’s Como Metropolitan Hotel for a lesson in all things heat-inducing.

It so happens that the chef’s favorite ingredient in Thai cuisine is prik, which means “chili” in Thai. Polsuk not only finds it challenging to deal with the temperamental nature of peppers, but he also likes to layer the different aromas, heats and textures they offer. “We use eight chilies at Nahm, all for different reasons,” Polsuk says.

In Thailand, chilies are eaten dried, fried, pickled and fresh. You’ll find different chilies in salads, curries, soups, pastes, dips and just about everything. Here are the chilies found in Thailand, each of which play a major role in giving each dish its unique characteristics.

Prik Ban Chang (not pictured)

This chili is found in the Ban Chang district in Southeast Thailand and can be quite difficult to find. According to Polsuk, Thai people are eating fewer chilies nowadays, which means that it’s becoming harder to find good-quality specimens. Prik ban chang is a long pepper with smooth skin that comes in green and red varieties. It is not a chili known for its heat, but it is appreciated for its flesh and minimal seeds. It is commonly sun-dried and used for chili pastes and curries.

Prik Yuak

This is a not a spicy chili — it’s actually quite sweet, and its light green color does not change as it ripens. Chef Polsuk uses this chili in a remake of an ancient Thai dish called prik yuak sord sai. He stuffs the chilies with pork or shrimp and wraps it with a net made of eggs, similar to other stuffed pepper dishes you can find in other parts of the world.

Prik Mun

This chili has a glossy sheen to its skin (mun in Thai means “oily”). They come in red and dark green hues and are perfect for pickling. These are the peppers you’ll find served as condiments in vinegar or on their own at any street stand or food court in Thailand.

Prik Noom

Moving up on our spicy scale is prik noom. This chili comes in the same green as prik yuak, but has a longer shape. The whole chili can be used and is best represented in a popular northern Thai chili dip called nam prik noom. In this preparation, the whole pepper is blackened over open flames to get a smoky flavor, then pounded into a stringy paste. Chef Polsuk likes to use the smoky chili flesh in stir-fries.

Prik Chee Fah

Thai people are very practical when it comes to naming things. Prik chee fah translates to “chili pointing to the sky.” This chili comes in green and red and sometimes both. Its red color is intensified and preserved when dried and is what gives red curry its bright color. Appreciated for their simple beauty, prik chee fah peppers are commonly used as garnishes, fresh or pickled.

Prik chee fah is paired with pineapple in this Thai dish.

Above is chef Polsuk’s ma hor, a sweet and salty paste made with pork and shrimp, served on sliced fresh pineapple. He uses prik chee fah peppers in this dish for their flavor and the aroma.

Prik Lueng

This spicy golden orange chili is not used as frequently as the red or green chilies, but you’ll usually them them pickled and added to Thai salads to give a pop of color to a dish. Polsuk uses these to accentuate his phad naem — fermented pork fried rice.

Prik Jinda

This chili comes in both red and green and is very spicy. Prik jinda gives dishes heat and flavor that the Thai refer to as “green flavor,” best described as a fresh, grassy aroma.

Prik kee noo suan

The most popular chili used in Thai cuisine is prik kee noo suan. The name translates to “mouse dropping chili” because of its tiny size, and the pepper is known to be one of the spiciest found in Thailand. They’re used in tom yum soup, spicy salads and green curry. Green curry paste is made from unripe prik kee noo suan, which give the curry paste its signature color and tart heat.

Prik Kaleang

Prik kaleang is the spiciest chili used in Thai cuisine and comes in a variety of colors, from pale yellow-green to fluorescent red-orange. Chef Polsuk presented a jungle curry that had me gulping down water and fanning my mouth, and I’m native Thai! “It’s a friendly challenge for you,” he laughed. The jungle curry he makes at Nahm is not on the menu, but brought out only for tourists who claim they can eat “Thai spicy” food. “You won’t taste it at first,” he says, “but after a few bites, you’ll feel it.”

Chef Prin Polsuk’s jungle curry at Nahm is made with the hottest chili used in Thai cuisine — beware!

His infamous jungle curry is spiced with with 50 percent kaleang chili and 50 percent prik keenu suan. Don’t bother asking for anything “less spicy” at Nahm, as Polsuk wants you to experience Thai dishes the way they should be eaten. Cooking them with less chili would change the flavors completely, he says.


Cholent

Cholent may be one of the most ancient and best-preserved of all traditional Jewish foods. For at least two thousand years, this slow-cooked dish was served on the Sabbath, when lighting of fires for cooking was proscribed by the Torah. The cholent cooked very, very slowly over Friday night to be served warm the next day. There are dozens of recipes in existence, reflecting the influences of many different cuisines from various corners of the globe, but they all contain beans, a grain and usually meat. As an interesting note, the Pilgrims who later sailed to the New World had spent time with the Jews in Holland–long a haven for religious dissenters and minorities–and recreated cholent with ingredients they found here, in a version we now call Boston Baked Beans.

1 1/4 cups brown or white beans
2 eetlepels olyfolie
1 large onion, coarsely chopped
3-6 cloves garlic, minced
1 1/2 tablespoons Hungarian paprika
1 1/2 teelepels sout
11/2 teaspoon pepper
3/4 cup barley soaked for 6-8 hours in water plus 2 tablespoons lemon juice, vinegar or whey, and then drained
1 1/2 pounds potatoes (such as Yukon gold or similar waxy type),
cut into large chunks
1 pound beef brisket
1 smoked beef bone or marrow bone
6 raw eggs in the shell, washed

Rinse beans and place in a bowl or pot. Add about 6 cups simmering water and soak for 18-24 hours. For best results, drain a couple of times during the soaking process, rinse the beans and add more simmering water.

Heat oil in a large heavy skillet over medium heat and sauté onion until transparent. Add garlic, stir for several minutes then add paprika, salt and pepper, and continue to cook for a minute. Verwyder van hitte. Combine beans, onion mixture, barley or buckwheat, brisket and bone in a large baking dish or Dutch oven with a tightly-fitting lid. Carefully slip in raw eggs in their shells and bury them under cholent mix. Add water to cover mixture.

Place tightly covered pot in oven (seal lid with aluminum foil if not absolutely tight) and bake at 200° F overnight or up to 18 hours (if baking for the longer time, you might want to reduce heat to 180° F). Check liquid level occasionally to prevent cholent from drying out and replenish if needed.

When ready to serve, dig out eggs, shell them and serve in quarters as the first course with fresh raw vegetables. These eggs will have absorbed the flavors and colors of the cholent, and acquired a most delicious taste. Remove the brisket and slice. Serve the brisket and beans family style on a large serving dish.

The best accompaniment for cholent is an assortment of good lacto-fermented pickles and sauerkraut. Yields 6 to 7 generous servings. (Recipe adopted from www.jewishmag.com/43mag/cholent/cholent.htm.)


#69 Château (Houston, Texas)

Texas’ loveliest restaurant continues to spark romance in Houston. Château continues to offer top-notch romance with signature tableside experiences for two during lunch and dinner like Dover Sole Meunière, which is flown in daily from France and filleted tableside whole roasted organic heritage chicken cooked in pinot noir and carved tableside with seasonal vegetables, mushrooms, and potato purée and a 42-ounce Texas Long Bone Akaushi Rib-eye, which is flambéed tableside with cognac and served with caramelized onions, mushrooms, and a peppercorn sauce. The ever popular maître d’ Valerio Lombardozzi pulls out all the stops with his signature tableside service at the cozy banquettes. His gracious, attentive manner makes everyone feel cosseted and pampered. While Château offers elegant progressive French cuisine upstairs, there is also a laid-back option in the downstairs French bistro, Marché.


A Capital Christmas

On the mantel in Laura Dowling’s parlor, a lime and berry wreath and a garland made of magnolia leaves, moss, and decorative paper command center stage, while bright red arrangements draw in the light cast by silver trays.
Laura Dowling puts the finishing touches on a mantel garland.

“Oh, hello! Do come in. I hope you found it all right,” says Laura Dowling, as she welcomes me into her home in Alexandria, Virginia, a historic town house that’s beautifully appointed with collections of 18th- and early-19th-century European and American furniture and layered with eye-catching decorative objects.

It makes you want to creep behind at a snail’s pace to take everything in. The effect is enchanting with wonderfully composed rooms, and with the additions of holiday arrangements and a homemade garland.

Dowling’s polished arrangements, accentuated expertly with hand twists, trailing vines, light layers, and other touches of European technique, all build upon the idea of classic French design.

A stately arrangement of poinsettias, lilies, amaryllis, roses, evergreens, and berries remains the focal point of the entryway throughout the holiday season.

After all, it was a sightseeing trip to France that jump-started her foray into the world of flowers. In 2000, Dowling was working in public policy and strategic communications in Washington, D.C., when she visited Paris for the first time with her husband, Robert Weinhagen. While there, she was awed by the work of France’s famous floral designer Christian Tortu.

“I still remember seeing his work in the window of his boutique and thinking, ‘I’ve never seen flowers like that.’ They were put together so artistically and with such emotion,” she remembers. “That’s when I decided I wanted to learn about floral design. I later returned to Paris to study flowers. Coincidentally, Tortu had just opened a flower school, L’Ecole des Fleurs, so I studied with him and other Parisian florists.”

A green-and-white arrangement holds court in the parlor of Dowling’s friends, Dr. Morgan Delaney and Osborne Mackie. The 18th-century town house, named Ghequiere House after the first owner, has been beautifully preserved, with architecture that includes carved plaster moldings and weathered pine floors.

For several years, Dowling honed her craft part time out of her basement kitchen, which doubled as her studio. In 2009, she entered the competition to be the next chief floral designer for the White House. After nearly eight months, a four-hour timed competition, and a meeting with First Lady Michelle Obama, Dowling landed the job. “I think my first reaction was just, ‘Wow.’ It was that feeling of being completely surprised and incredibly honored,” she said.

“It was unbelievable to me that a process like that could work—that I could throw my hat in the ring, go through the competition, articulate a new philosophy of style, and bring in my background, which I think was unique being a part-time florist but having worked full time in politics, policy, and communications.”

A bold red arrangement brightens up Dowling’s study.

After working in the White House for six years, Dowling penned two books about her experience. Floral Diplomacy, released in March 2017, and A White House Christmas, which followed in October, both give readers a glimpse behind the curtain, so to speak. When Dowling started her new job at 1600 Pennsylvania Avenue, a new president was also starting his first term. Dowling writes about how the floral department immediately implemented new strategies to increase quality and efficiency, such as expanding the volunteer program to uphold the more than 150-year-old tradition of providing fresh florals for both everyday décor and special events.

Frequent trips to France and Italy inspire Dowling’s decorating style, including stone-plastered walls and antique French toile.

Her vision of using flowers as a policy tool also contributed to the department’s design changes. “I was bringing this idea to the table that flowers are more than just decorative,” she said. “They can create symbolism and meaning, especially on the White House stage.” Before events, Dowling would research the history and symbolism of particular flowers and rooms in order to introduce special themes, emphasize different cultures and traditions, and convey symbolic messages with her arrangements.

Out of the nearly 2,000 events she worked on, ranging from state dinners and congressional events to Super Bowl parties and diplomatic visits, Dowling says her favorite project was planning Christmas at the White House. Each year the decorations feature a different theme paired with an uplifting message to inspire Americans. Between the nearly 100,000 visitors, multiple holiday parties, and the annual HGTV special, Dowling worked tirelessly to adorn every corner of the house.

The dining room table of Ghequiere House, set for a holiday feast, with lush floral displays inspired by the deep emerald color of the plates and cut-crystal stemware

These days, when she’s not teaching classes or jetting off for speaking engagements, Dowling finds time to design. For the holidays at her own home, she uses tried-and-true techniques she perfected at the White House. From gilded fingerling potatoes to unusual evergreens, the designer loves to make an impact in the key areas of her home, which include the front door, entryway, fireplace, and windows. She says that while her personal holiday and hosting style has evolved over the years, she still loves to use easily available materials and lots of color. And although she has transitioned from decorating America’s most iconic house to decorating her own home for the holidays, her signature style—democratic in its accessibility, warm and welcoming in its effect—is always in evidence.


Kyk die video: Ons Manne van Suid Afrika - Past. Frik Weideman. Menorah Tabernacle (Januarie 2022).