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September 11, 2005

Agnello alla Cacciatore by Serge Crettenand

“une façon de faire simple et délicieuse”
"a simple and delicious preparation"

Agneau Chasseur
Lamb Hunter Style

Aplated_1

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August 30, 2005

Chapon Poché en Cuisson Lente aux Morilles by Serge Crettenand

Ch1
A capon, 4 kg
(the recipe uses two)

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August 26, 2005

Bisque de Crabes Vert, Green Crab Bisque by Serge Crettenand

B1(recipe translated by Farid Zadi, I will post this weekend more about my friend Serge Crettenand. )

Wash the crabs under cool water. Heat a big pot with some olive oil over high heat and add the crabs.


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August 23, 2005

Learning to Work With Bread by Ed McGaugh

Bread_1 First, let me say that I am a student of good bread, not a master. I have been  trying different recipes for years, and I can honestly say I have managed to learn a little from my experiments.

I would like to clarify one thing: I am lazy. I don’t mind kneading a bread like a mad-man from time to time. I even find it somewhat therapeutic. But the reality is that if I have to work like a slave to make a loaf of bread regularly, most of the time I will opt-out of it. So what I really needed was a way to make great bread the easy way.

If you forgive me this sin, we may continue.

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August 19, 2005

Perfect Neapolitan Pizza at Home by Ed McGaugh

4 One of the withdrawals I experienced here in Switzerland was pizza at home. Having it delivered costs a fortune compared to the States and in many places delivered pizza isn't even an option. I began to work on different pizza recipes and had varying degrees of success. The trouble was not recreating the toppings, (that was easy) it was getting a really good crust.

All that changed recently when I met Alberto. Alberto is an Italian bio-scientist and food Guru, and he has lived in Naples where pizza was invented centurys ago and still made perfectly today. He gave me a fantastic recipe for dough which I will post below. The only trouble is the recipe takes 2-3 days. I have altered the recipe slightly and created a "fast version that only takes 9 hours so you can make it in the morning and eat great pizza at night.

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Doner Kebab by Farid Zadi

Lamb_4Doner Kebab is traditionally made on a vertical rotisserie, I've only had this in Algeria and France.

There is some information on how it is served in Turkey, the birthplace of doner kebab on all about Turkey

The preparation on the right was made by my students and has been modified to be cooked in a standard oven, the spicing is a recipe given to me an Algerian restaurant owner in Paris and the method is inspired by Clifford Wright.

Generally speaking in France the couscous joints that serve merguez and doner kebab sandwiches and plates are North African owned. The places that serve merguez and doner kebab, but no couscous are Turkish owned. You will also find Lamb, beef or chicken Shawurma at Lebanese places.

Shawurma is prepared in Syria, Jordan and Palestine as well, an excellent recipe for Arab shawurma here. The Greek version is called gyro.

 

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August 16, 2005

Mussels and Onions for blog appétit by Farid Zadi

Moules au Safran et Citron Confit

I've joined a group of mostly French bloggers who share recipes and photos of finished dishes based on a starting point of ingredients. The theme for the 4th edition is "moules et oignons" mussels and onions.

I will post photos of the dish later today or tomorrow along with a French translation.

My contribution to the current addition of  blog appétit is mussels with saffron and preserved lemons served with couscous.

Ingredients:
2 pounds (about 1 kilo) of mussels
1 kilo moules
1/2 piece of Preserved Lemon, discard pulp, rinse under cool water and julienne
confit de citron
1/2 small onion finely chopped
oignon (pas trop gros) emince

2 pinches of saffron or substitute very high quality turmeric
deux pinces de safran ou turmeric

1 tablespoon of flat leaf parsley finely chopped
persil plat hache
Olive oil
huile d'olive

Butter
beurre

Hand rolled couscous  or steamed commercial couscous

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August 14, 2005

Turkish Style Leeks by Paula Wolfert

Turkish-Style Leeks

Serves 4

2 pounds leeks, roots trimmed, thick outer skins removed, washed thoroughly, soaked in warm water for 30 minutes, drained and cut into 2-inch lengths

1/3 cup chopped onion

1/4 cup extra-virgin olive oil

2 carrots, pared and sliced, 1 cup

2 teaspoons sugar

Salt and pepper

1 tablespoon rice

1/4 cup chopped parsley

Juice of 1/2 lemon or more to taste

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August 12, 2005

Acili Esme Recipe by Farid Zadi

Ever since I posted The Mediterranean Feast buffet menu here, we've been getting quite a few hits from German language search engines looking for a recipe for "acli esme." Perhaps it's because of the large Turkish population there. When I trackback to the search this is the only site that comes up with a mention of "acli esme."

I will post Clifford Wright's version here.

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August 08, 2005

Sicilian Fish Couscous with Toasted Almond Sauce by Paula Wolfert

It was on the ramparts of Erice, a hill town in northwest Sicily, with Norman buildings, steep inclines, and gray cobbled medieval streets, that I first encountered the scent of Sicilian fish couscous—the scent, actually, of a perfectly balanced fish soup spiced with saffron, cinnamon and black pepper. And I detected this aroma later along the coast of the entire western part of Sicily; in the old walled quarter of Marsala, on the park-like waterfront of Mazara del Vallo, and along the southern coast as far east as Agrigento. But the place I smelled it most frequently, the place in Sicily where couscous is king, ws the flat white city of Trapani, where, at the harbor-side, every restaurant serves its own particular version. There are numerous versions of this dish in western Sicily, made with various combinations of fishes, cooked together in a sort of bouillabaisse-type stew, and enriched with ground toasted almonds. The couscous grains over which the fish and sauce are served are made as in North Africa---semolina flour and droplets of water are rolled into pellets on a large rimmed dish. What happens next is quite distinctive, resulting in an entirely different texture and flavor. In Sicily, the grains are ‘cured’ on a largTunisian_couscous_pot_009 e beveled platter called a maffaradda by moistening with tepid water and Sicilian olive oil, and seasoning with salt, pepper, ground cinnamon, chopped onions and bay leaves; mixing and leaving to rest before breaking up any lumps. The steaming is done in an oiled colander, preferably a terra-cotta pignota di cuscuszu, set over boiling water, covered and steamed for over an hour. ( I substitute a stoneware colander.) Each grain cooks evenly and separately and later plumps under a weighty amount of flavorful fish sauce and a heavy blanket. When the couscous absorbs all the broth, it is then served moist and tender rather than dry and fluffy. The following recipe was given to me by Vita Coppola Poma, a native of Trapani who now lives on Long Island. (In her home all of the large presentable fish is served after the couscous, accompanied by a green salad.) Although Sicilian couscous is delicious, it sometimes looks disappointing---various over cooked fish lying on top of a platter of heavily moistened grain. You can improve the presentation by decorating the grain with steamed mussels and/or by frying the tentacles of small squid in hot oil, then using them to garnish the platter. Unlike Mrs. Poma I do not serve the presentable fish as a separate course but on a side platter accompanying the grain, lavishly sprinkled with snipped Italian parsley.

>

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July 24, 2005

Kimchi by Farid Zadi

Me_and_my_kimchi_1The first time I tried kimchi was the first time I met my wife's family. I had only been in America for about six months and the world of non-French, non-Algerian foods was just opening up to me. One bite of kimchi and the door seemed to slam shut. It was a ferocious introduction to Korean cuisine and culture. I thought they were trying to kill me with this spicy, sour concoction. I wanted to scrub my tongue with an icycle, it felt as if my mouth was going numb and my stomach was being filled with acid.

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