Soup for Dinner: How to Make Chicken Bouillabaisse and Avgolemono
Test cook Dan Souza and host Julia Collin Davison make Chicken Bouillabaisse, tasting expert Jack Bishop challenges Bridget to a tasting of cinnamon, and then Julia and Bridget uncover the secrets to Avgolemono.
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Pongal celebrations
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Dr. Palaniappan Manickam MD, MPH
Gastroentrerologist, California.
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Jicama Salad Recipe, Ep332
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Salmon pate (Best First Fish Dish)
Salmon pate (Best First Fish Dish)
Serves 4 as a sandwich or 8 as an hors d'oeuvre
1 Lb salmon fillet
1 tsp oil (any oil works)
Zest of 1 lemon
2 tsp lemon juice (or to taste)
1 medium shallot (or 2 scallions), minced
1 Tbsp capers, rinsed, dried, and minced (optional)
2 Tbsp any mix of tarragon, parsley, dill, chives, minced
113g (4oz package) cold smoked salmon, minced
30g (2 Tbsp) soft unsalted butter, cut into 4 pieces
65g (4-5 Tbsp) mayo
35g (2 Tbsp) creme fraiche or sour cream
15g (1 Tbsp) Dijon mustard
Salt and pepper to taste
Preheat the oven to 300F (150C). Place the salmon fillet on a foiled lined baking sheet. Sprinkle with salt and rub with oil. Bake for 15 min in the thickest part or until the thickest part of the fish flakes, but is still translucent inside. Let rest 20-30 min.
In a medium bowl, combine the lemon zest and juice, shallots, capers, herbs, smoked salmon, butter, mayo, creme fraiche, and mustard. Mash with a fork until all the butter pieces are broken up and the mixture is homogeneous. Add the cooked salmon, discarding the skin and the brown flesh, and mix thoroughly. Chill for at least 4 hours and up to 2 days.
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Hummus, The International Life of an Indigenous food by Brigitte Caland
Hummus, The International Life of an Indigenous food
Brigitte Caland
Abstract
Born somewhere in the Middle East the hummus, a simple basic chickpea dish, has made it into supermarkets and delis all over the world. In the last few decades, going from indigenous to global and while continuing its expansion, this staple regional food has generated enthusiasm as well as fierce nationalistic battles.
From the first recipe to today’s various choices, hummus has changed colors and texture during its long life span. So, by comparing late medieval sources, the lecture will suggest a possible origin to this dish that several nations in the Middle East claim as theirs and compete regularly by preparing the largest bowl of the chickpea puree in order to be immortalized in the Guinness Book of Records.
Through a psychoanalytical approach, the lecture will try to understand the success of the hummus; the attractive secrets of its taste and texture; what triggers the battles around this staple food; and how today’s many choices of the product available on the market may, in a sense, meet the spirit of the earliest recipe we have.
‘Insatiable Appetite:
Food as Cultural Signifier in
the Middle East and Beyond’
14 October 2019, 7–10 pm
American University of Beirut,
Bathish Auditorium
Pickles and Pie | Weekend Vlog #3
Come spend the day with me in my kitchen as I practice my pickling and pie making skills!
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