Shakin’ Shakshuka

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When I booked my fare to Israel the very last thing I envisioned was cooking a meal or funnier still, finding myself in front of a hot stove!  But Tel Aviv is full of surprises. Dr. Shakshuka is a culinary treasure in a country where there are so many fabulous meals to be sampled. This was my first taste of the classic egg-based dish and certainly, my first time cooking it – although I had some help from the doctor himself.

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If you’re planning a trip to Israel then this has to be a stop. Travel plans or not, the recipe is simple and satisfying:

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Shakshuka Recipe
Courtesy Shai Deluca

INGREDIENTS
• 1 tbsp olive oil
• 1/2 medium brown or white onion, peeled and diced
• 1 clove garlic, minced
• 1 medium green or red bell pepper, chopped
• 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp chili powder (mild)
• 1 tsp cumin
• 1 tsp paprika
• Pinch of cayenne pepper (or more to taste– spicy!)
• Pinch of sugar (optional, to taste)
• Salt and pepper to taste
• 5-6 eggs
• 1/2 tbsp fresh chopped parsley (optional, for garnish)

DIRECTIONS
1. Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.

2. Add the bell pepper, sauté for 5-7 minutes over medium until softened.

3. Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne… it is extremely spicy!).

4. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.

5. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.

6. Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you’re gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.

3 Chefs: The Kitchen Men

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They come from three distinct corners of the world. Michael Bonacini grew up as part of an Italian family in Wales, Massimo Capra first tied on an apron in his mother’s kitchen in Cremona, and Jason Parsons got his first job in a roadhouse in Southwestern Ontario. All three have since established their reputations as imaginative and masterly cooks. And when they get together, whether in the kitchen, on TV, or at table, there is energy and excitement. Finally, these three top chefs have collaborated to produce a cookbook that accurately reflects the sense of fun and adventure that makes them such a great team.

In 3 Chefs: The Kitchen Men, Michael, Massimo, and Jason combine their best recipes to create a cornucopia of tasty meals. Bursting with international inspiration, complemented with stories of growing up and learning to cook— this personal collection of recipes will delight and entertain.

Purchase from Amazon

Cooking from the Hip

Cooking from the Hip

As the star of the smash sensation Iron Chef America, Cat Cora is used to improvising exciting dishes on a moment’s notice. In this book she shows you how to do it too, whether you want a spur-of-the-moment supper or a spectacular dinner that doesn’t require spending your whole Saturday in the kitchen.

Cooking from the Hip is divided into four convenient sections, each with its own appetizers, soups, salads, main dishes, sides, and desserts. You can turn to whichever chapter best suits your needs and mood, knowing that every dish will be simple and special.

Fast: Spicy Chicken and Peach Stir-Fry, Creamy Fettuccine with Sausage, Chocolate Brownie Cupcakes

Easy: Watermelon Gazpacho, Thai Chicken Salad, White Cheddar Corn Bread

Fun: Sunday Cheesesteak Sandwiches, Crispy “Fried” Chicken, Lemonade Cookies

Phenomenal: Mango Margaritas, Pomegranate-Glade Cornish Hens with Wild Rice, Italian Cream Cake

Cooking from the Hip is all about flexibility. You’ll be able to use what you’ve got on hand without being afraid to substitute. You’ll learn how to cut down on cooking steps, combine just a few ingredients in inventive ways, pull in leftovers, and wow your family and friends.

Purchase from Amazon

Lorena Garcia’s New Latin Classics

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From Lorena Garcia, one of the country’s most popular Latina chefs and the co-star of NBC’s America’s Next Great Restaurant, comes a must-have cookbook for anyone who loves the bold, fresh flavors of the New Latin Cuisine.

What’s the secret to great Latin-inspired food? Create layers of flavor that unfold with every bite. That’s just what Garcia does in this debut cookbook, serving up easy-to-make, irresistibly delicious dishes that taste “exotic”—though their ingredients can be found in your local supermarket. Here you’ll find classic Latin favorites like Nuevo Arroz con Pollo, while homey American classics are given a modern Nuevo Latino twist. From succulent Snapper Taquitos with Jicama-Apple Salsita to versatile arepas, the fluffy corn flatbreads that are to the Venezuelan table what baguettes are to the French,  more than one hundred recipes in this volume lead lovers of Latin food far beyond tacos and empanadas.

Lorena Garcia takes one of America’s hottest cuisine trends out of the restaurant and into the home kitchen, where everyone can enjoy it. Working from a base of standard pantry items that make replicating and extending these meals a snap, Garcia shows everyday cooks how to add a Latin accent to just about any dish, from meatballs to marinara. Want comfort food with flair? Who can resist such flavorful go-to dishes as

• Smashed Guacamole
• Creamy Roasted Corn Soup
• Salmon Taquitos with Roasted Habanero Salsita
• Mango BBQ Baby Back Ribs

Still have room for dessert? Garcia’s are as simple as they are satisfying: Sticky Arroz con Pollo de Leche, Caramelized Vanilla Figs with Goat Cheese and Grilled Papaya, Spicy Chocolate Mousse—sweet finishing touches to a perfectly prepared meal.

Dedicated to the timeless concept of cooking as an expression of love—an idea that transcends all cultures—Lorena Garcia’s New Latin Classics is a delightful book to be shared around the table with family and friends.


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3 Days in Barcelona

Day 1

MORNING Take in a late breakfast at Bar Lobo then stroll down La Rambla and marvel at the crowds and abundant shopping. Crossing into the city’s oldest neighbourhoods the pace slows, which suits architecture buffs who will enjoy the views of medieval buildings en route to Picasso Museu. With an impressive collection and equally magnificent surroundings you’ll need a minimum of two hours for the experience. The adjoining gift shop is lovely as well.

12 NOON Return to La Rambla and wind your way to Mercat Bouqueria where bustling doesn’t quite describe the market scene; it’s more of a contact sport. Inside, grab a stool at Universal Kiosk and enjoy light tapas that is fresh, fast and reasonably priced.

EVENING It would hardly be a trip to Spain without a little Flamenco dancing, so ask your concierge to recommend a show before dinner.

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Day 2

MORNING Immerse yourself in Gaudí’s Barcelona today. Purchase a Hop On, Hop Off bus pass or hire a knowledgeable, private guide to lead you through the primary sites.

LATE AFTERNOON With a serious dose of culture under your belt, it’s time for some guilt-free shopping on Passeig de Gràcia. There are hundreds of shops to visit and nearly as many tapas and wine bars, so pace yourself.

EVENING No doubt exhausted from the day’s festivities, make time for a siesta so you’ll be awake for a late night dinner at one of our recommendations.

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Day 3

MORNING A light breakfast is all you’ll need this morning and a trip to Caelum’s for coffee and a pastry is sure to satisfy.

MID-MORNING Brush up on your Catalan cooking skills with Cook and Taste. Since you’re in the neighbourhood anyway, don’t forget to visit the nearby Roman ruins.

AFTERNOON There’s more shopping in the Born neighbourhood and no reason to hurry back since dinner is late tonight anyway. Save the rest of the day for aimless exploring.

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Operation: Deep Fried Turkey

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This holiday season get out of the kitchen and fire up tradition with a modern take on a traditional feast.

Deep frying a turkey is not for the faint hearted, so be safe. Here are a few tips to stand by:

  • Place the fryer in an open, outside area, preferably on a cement or brick surface.
  • Make sure the chef is up to the challenge and never leaves the fryer unattended.
  • Oven mitts are required at all times to protect hands and arms.

A deep fried turkey is crispy on the outside, moist and delicious on the inside and, surprisingly, not greasy at all.

Enjoy!

Learn how to deep fry a turkey.

Read the entire article ‘Entertain Me – Operation: Deep Fried Turkey’ in Issue 10 of Dabble

 

Dabble Digs: Ronco Rotisserie

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Summer is here and Dabble is digging this smart and healthy way of cooking at home! The Ronco Rotisserie is the perfect way to entertain rain or shine. Impress your guest with rotisserie chicken or a 15 pound turkey!

For the month of July, ‘Like’ them on Facebook and you’ll automatically be entered to win one of 31 Ronco Rotisseries. There’s a winner selected everyday this month, so be sure to enter.