EASY VEGETABLE SALAD RECIPE || QUICK RECIPE IDEAS
#easysalad #vegetablesalad #ginoscreativecooking
Easy vegetable Salad Recipe. This Quick salad recipe will leave you feeling full...satisfied
With the addition of Boiled eggs and Vegetable Bean patty..
Exclusive recipe by Gino.. Watch out for the upcoming Bean Patty video.
Ingredients
3/4 cup cubed carrots
1 cup of Kale or Spinach
2 boiled eggs
cubed cheese
blueberries
Tomatoes
For Dressing
Balsamic vinegar
olive oil
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Salmagundi Sandwich with Guest Host Chef Mason Hereford (1917) on Sandwiches of History
Well, we’ve reached the last of our very generous guest host and we’re going out with a bang. Mason Hereford is the chef and owner of Turkey and the Wolf, listed by Food & Wine and Esquire as one of the most important restaurants of the decade, and named by Bon Appetit as the Best New Restaurant in America in 2017. He also owns Molly’s Rise and Shine, a breakfast spot nearby that Food & Wine named one of the ten Best New Restaurants in America in 2020. His cookbook, Turkey and the Wolf: Flavor Trippin’ in New Orleans, is a New York Times Bestseller. Mason, Turkey and the Wolf restaurant, the cookbook, and his co-chefs, now partners, at Molly’s, have all separately garnered nominations from the James Beard Foundation He recently partnered with his wonderful wife, Lauren Agudo and the co-chef of Turkey and the Wolf, Philip Cenac to open a new restaurant called Hungry Eyes. He was an Iron Chef competitor and is THE man behind that glorious sandwich The Tomato!
Today, he’s tackling the Salmagundi Sandwich from Salads and Sandwiches of 1917
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salsa verde para salchipapa
The DELICIOUS Savoury Pies Every Middle Easterner Loves
Fatayer are savoury pies, which are filled with all sorts of delicious fillings. They are a great make ahead and freeze food, perfect for snacking on or serving at a party. Today I'll show you the perfect dough, and we'll be making the 4 classic flavours, Spinach, Cheese, Meat and Za'atar.
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0:00 Intro
0:47 Cheese Filling
1:45 Spinach Filling
3:33 Meat Filling
4:35 Zaatar topping
4:45 Making the dough
7:35 Spinach pies
8:23 Meat pies
9:04 Cheese pies
9:28 Zaatar pies
9:37 Cooking
10:06 Outro
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Cheese Filling: (makes 24)
250g Mozzarella, Akkawi, or Nabulsi cheese
200g Feta Cheese
20g Parsley
2 Eggs
1 Tbsp Nigella Seeds
1 Tsp Dried Mint
Spinach Filling: (makes 24)
250g Spinach
250g Onion
30g Pine nuts
2 Cloves Garlic
4 Tbsp Olive oil
2 Tbsp Lemon juice
1 Tbsp Sumac
1 Tbsp Pomegranate Molasses
1 Tsp salt
1/4 Tsp Pepper
1/4 Tsp Cayene pepper
1/4 Tsp Paprika
Meat filling: (makes 24)
250g Lamb mince or high fat beef
175g Tomatoes
125g Onion
1.5 Tbsp Tomato Paste
1 Tsp Salt
1 Tsp Paprika
1/2 Tsp Sumac
1/4 Tsp Pepper
1/4 Tsp Cayenne
Zaatar: (makes 8)
2 Tbsp Zaatar
2 Tbsp Olive Oil
Dough: (makes ~68)
1kg All Purpose Flour
540g Whole Milk or water
240g Vegetable Oil
4 Tsp Sugar
4 Tsp Dry Active Yeast
2 Tsp Salt
Directions:
Cheese filling:
Shred the cheeses, then roughly chop the parsley. Whisk the eggs, and then add to the cheese with remaining ingredients. Mix well to combine
Zaatar:
Mix to combine
Spinach filling:
1- Roughly chop the filling then add 1/2 Tsp salt and massage in. Allow to sit for 15-30 mins, then squeeze out all the water
2- Add half the oil to a pan, and toast the pinenuts until golden
3- Add the other half of oil to a pan, and add the onions, chopped to a small dice. Saute until soft and just turning golden
4- Once cooled add the onion, pinenuts and remaining ingredients to the spinach and mix together
Meat filling:
1- Dice your tomatoes and onions small, then place the tomatoes in a sieve to drain. Once drained add to a bowl with the meat and other ingredients
2- Knead together until well incorporated and the mixture can form a smooth log
Dough:
1- Heat your milk to a warm temp (28c) and then add the sugar and yeast. Mix together and let rest somewhere warm until frothy (15-30m)
2- In your stand mixer, add the flour and salt. Mix together briefly
3- Pour in the oil and mix to combine with the flour, until it is sandy and clumpy
4- Add the milk and combine, then knead for about 3 minutes until soft and it leaves no trace on your hands
5- Oil a bowl, and add the dough, then allow to rest for 30 minutes
6- After resting portion out into 25g pieces then shape and top them
To cook:
Run a timed test batch at your highest oven temperature. You want them to be turning golden on top, with a golden underside. Don't forget to oil the tray after every batch to ensure you get a lightly fried bottom
Salmagundi Foreign Food Night
a short overview of the Salmagundi table at last night's Foreign Food night at Dozo.