chefzadi

Maybe an Asian Pear sorbet followed by a green tea souffle with vanilla ice cream? Wow, we're cooking up some good stuff here.

I don't know if there is a thread on egullet covering chicken demi-glace. It's not even something that most chefs bother with for roast chicken the way I do. I will have to think about how to explain it to you and post it later. It's not that complicated, so I want my explanation to be simple and clear. I wouldn't neccessarily word the menu this way, but I'm trying to be as descriptive as possible. Also if you want I can translate your menu into French. Off the top of my head, here goes... 1. Trio of amuse bouche scallop samosa with saffron aioli buckwheat blini with salmon roe and wasabi tobiko, creme fraiche, garnished with garlic chives Monkfish liver en tranche with a soy and sake gastrique (visualize the plate, something round, square and triangular) 2. Rock Shrimp in a vinaigrette (very lightly "cooked"ceviche maybe rice wine vinegar cut with citrus juice on a bed of baby greens, garnished with sushi style vegetables) 3. I like your idea of a miso marinade. So I'll stick with that but use Monkfish, roast it and plate it in a pool of broth (French fish fumet, heightened with the addition of bonito flakes) 4. Filet mignon with a sauce that combines a demi-glace and a jus. Mushrooms, Japanese of course. 5. Green Tea sorbet 6. I like the vanilla souffle, maybe a touch of something else. I'll have to think about it more.

Yes it's similar. Also flatbreads in Algeria is probably similar to other non-pita Middle Eastern flatbreads. But we probably have more versions made with semolina. Are there Middle Eastern flat breads made from semolina?

I use canned chickpeas for tajines. I'll have to try the brands that Zeitoun mentions. Canned beans in general don't bother me like most other canned things.

Sliced? In Algeria they are quartered lengthwise. Olive oil is optional but I never add it.

Algerian version of what?

Sumac Thyme Roasted esame seeds That seems to be the most basic that I know of.

I was thinking of a kiwi vinaigrette of sorts. As for the miso, will it be a glaze, a broth, what form will it be? If you're doing a dark jus stick with chicken, the lamb would be too strong. I make a chicken demi-glace using browned bones. The flavor is delicate. Don't serve greens with nothing on them. Dress gently with a neutral oil and citrus juice, salt and pepper. Sounds nice. Depends on how practiced you are at making souffles. I would do a vanilla one though with green tea.

I always have time for food and conversation. My wife and I always joke that if we had our own place we would give away more food to our friends and to charity than we would sell. We're still working on a model that fits all of our tendencies.

I taught another cooking class to kids this week. Working class neighborhood. The recipe was crepes with fruit or vegetable fillings. I used whole wheat flour, fresh vegetables and fruit, no added sugar, very little added fat. Again, the kids had so much fun and the recipe was so basic, they didn't even know it was supposed to be "good for them." I think that this is a very important part of an overall approach to eating and health. Simple stuff that is nutritious and tastes good.

You hit the nail on the head.

← If this place is still open I'll be there in a few weeks!

I've seen some of those Iron Chef (the original) episodes and the French food prepared by Iron Chef France always looked more Japanese to me. With that said, I think that Japanese chefs tend to be more adept at French-Japanese or French-Asian fusion thant French French chefs are. I'm much more intrigued by what they do in this area than with what I have seen French chefs do. I do have some suggestions for you origamicrane. I'm convinced that I am half Asian by now. Is this a home meal or a professional job? EDIT: I'm wondering if Zeitoun has a few ideas?

Ha ha ha! We have a version of Kesra made just with semolina, salt and water. It's about 1/2" thick and cooked on a griddle. Can you imagine the density? My kids love it. But my wife always jokes that the Algerians must have used them as weapons during the fight for independance against the French. So there! We like our ancient stuff too.

Bravo Fat Guy!

In the France forum this was discussed a little bit more in depth. The changing economics, move away from agriculture into industry, mom and pop business shutting down in vast numbers over the past 2o years or so...

In Algeria we also have felfel which is hot pepper relish/condiment made from roasted sweet peppers and hot peppers. I've noticed some jarred red peppers pastes at Middle Eastern markets here. Some are labeled mild, medium or hot. What is it used for in Middle Eastern cuisine? As a table condiment or is it added as a flavoring in cooking?

This reminds me of the first time I tried Arabic bread in the States. In France there are more North African Arabs, in the States more Middle Eastern Arabs. Anyway, she tells me that pita bread is Arabic bread to which I replied, "not to this Arab." I know that there is some crossover with flat breads from the Maghreb and the Middle East, but pita isn't one of them. Although I do enjoy pita bread now.

A friend of mine (French, parents from Martinique) was coming over around dinner time to pick something up. My wife insisted he stay for dinner to which he replied, "I don't have the time, I only have 2 1/2 hours." Because the last time he was over we didn't move from the table for over 4 hours. Course after course, drinking wine, talking... Non, non looooooooong LUNCH. We had an afternoon grill after soccer with the French team I play on, on a Saturday. Another 4-5 hours at the table! It started at 1:00 and even at 6:00 the host was asking me stay for one more glass.

I just noticed this thread. I use this method for a few Algerian chicken dishes as well. I place the chicken on a roasting pan though. The result is crispy chicken skin with the moist, tender slow cooked flavor of braised flesh. To serve sauce on a platter, than brown chicken on top.

Enough liquid to cover. My maman's home version would be traditionally softer and mushier than mine. I have to confess *hangs head in shame* my professional training comes into everything I prepare. So the way I cook it the lentils are tender with some bite, not overcooked. And the vegetables are cooked untill just tender and each ingredient should retain a seperate texture and color, which is why I add them at different times. Sometimes I cook the tomato paste with the aromatics before I add anything else, cooking it in a little oil mellows out the flavor. I love my my maman's version, but I just can't cook it that way myself.

For an added layer of flavour Zeitoun's description of this technique can be used. My maman sometimes did this as well. My maman would probably add all the indgredients for lentil soup pretty much at once. Whereas I saute the aromatics first, than add the rest of the ingredients in steps according to how long they take to cook.

Foodman- Your kefta can easily be Algerian. The meat filling minus the yoghurt could be Algerian as well. There's alot of crossover, with a few regional variations between the middle-east and north africa. (for obvious reasons ) My wife is planning on using your falafel recipe. I don't have a personal recipe for it, we don't eat in Algeria. I think it got as far as Egypt, maybe Libya.

Sort of like "tajines" every cook has a different way. Lentil soup is a poorman's dish, a really delicious one. General directions for Algerian lentil soup Take lentils and add what is available. My recipe for lentil soup Ingredients: 2 tablespoons extra-virgin olive oil 2 medium onions, diced 2 fresh small chili peppers, thinly sliced 1 teaspoon paprika 1 teaspoon ground cumin 2 cups dried lentils 4 tomatoes, peeled, seeded and chopped 2 tablespoon tomato paste 1 carrot, cut into 1/2-inch dice 1 1/2 cup green beans, cut into 1-inch pieces 1 zucchini, cut into 1-inch dice 3/4 cup green peas 1/2 cup flat-leaf parsley, chopped Salt and pepper to taste. Add lemon juice to taste.

I've probably used brik from the same supplier that you have. I don't think that there are too many in States. It's been trendy for a while for French restaurants in LA to have North African dishes or to use North African ingredients. I've seen brik used more for pastries as a subsitution for French pastry dough, also savory cigars seem to be popular. I have some cheffy preparations and some traditional Algerian recipes. If you're interested I can post a few here.