I made that! Years ago, while in architecture school, I had a roommate named Mimi. Well, actually her name was Omelmominin, but we called her Mimi. She was from Oman, and I have her to thank for introducing me to Middle Eastern desserts. Mimi didn’t cook much, but her mom did. And when her mom decided to spend a summer with us, I was ecstatic. I can still remember clearly the day I came home from work and started grinning ear to ear when I opened the door and smelled deliciousness being made in the kitchen.
The real surprise though, came next. I started with the pastry, called konafa or kadaif. Then I made the cream filling and the syrup that would be poured over the baked konafa. Then I spread half of the pastry (that I had tossed in melted butter) in the bottom of 2 pie pans. On top of that I spread the chilled cream filling. And then I baked the konafa until golden brown. And me and my friends dug in. KONAFA RECIPE (Claudia Roden): Syrup: 2 1/4 cups sugar 1 1/4 cups water 2 TBSP lemon juice Pastry: Under The Tuscan Gun - The Official Website.
French Recipes Articles | Savory Tv | Delicious chef recipes, videos, and culinary tips. This beautiful and simple pumpkin soup features a hint of cardamom, and the end result has the delightful appearance of a cup of cappuccino. This chef recipe video is brought to us from our friends at Gourmandia , and features French Chef Franck Salein and a translator. Chef Franck is from Les Sources de Caudalie , a gorgeous four star hotel, vino-therapy spa (hot springs infused with grape vine minerals!) , and a gourmet restaurant located in the Bordeaux region of France. Read on for the video and the recipe Read More→ Colorful, warm, hearty, vegetarian and simple, Mark Bittman ‘s artichokes provençal is a strong contender for the perfect holiday appetizer. Autumn has arrived in full swing and we find ourselves betraying our favorite summer foods like a wicked adulteress. Made of beef broth, onions, croutons, and cheese, this ancient soup has enjoyed a rebirth beginning in the 1960′s when French food came into vogue in America (I believe we were late to the party!).
Top Chef Fabio Viviani Makes Me Breakfast in Aspen. Last year, while at the Food & Wine Classic in Aspen, I was invited to a private, early morning cooking demonstration by Fabio Viviani, one of the most popular and entertaining Top Chef contestants of all time. For obvious reasons (including, but not limited to, long nights of drinking, eating and more drinking), early morning events at the Aspen F&W are usually not high on my list, but despite a pretty impressive hangover, I decided this up-close and personal demo was too good to pass up. By the way, In case you're wondering why I'm posting this now, I thought I'd lost this footage in a hard drive crash shortly after the event, but just recently found the files on a memory card. The event was sponsored by Bertolli, and Chef Fabio was there to show us the differences between, and best practices for, using their three main styles of olive oil; light, classic, and extra virgin.
Bonus Italian Chef Coverage: Victor Casanova’s Spaghetti Alla Chitarra Recipe by Average Betty. Michael Ruhlman - Translating the Chef’s Craft for Every Kitchen kitchen - Part 2. If you don’t already know Joshua Weissman of Houston, he is the young author of The Slim Palate (also the name of his blog). It’s also a Paleo cookbook, but that’s beside the point (as far as I’m concerned). And yes, it’s a lovely book with intriguing recipes and photographs that floored Donna, especially given that Josh was 17 when he took most of them, and is only 18 now. When I got an email request to blurb the book, I thought little more than “Ugh, OK, send me a PDF, I’ll try to have a look.”
And I did, and it was good, and I did a little more poking around on his site. I awoke to a morning so deathly gray I felt I’d awakened in a cave. “Mindfulness.” On annual vacay visiting Mom and trying, trying to take it easy before Egg promotional travels begin in April, thus this repost and old photo by my beloved (who’s currently lounging poolside). I gave an enthusiastic blurb to Michelle Tam’s book Nom Nom Paleo because I was so captivated by its exuberant spirit.