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Falafel and Caviar Feed

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We are passionate about all things related to food, from cooking and baking to exploring new restaurants and cuisines.

09/04/2023

A guilty pleasure if there ever was one, chicken fried steak was born to go with American food classics like mashed potatoes and black-eyed peas.

A slab of tenderized steak breaded in seasoned flour and pan fried, it’s kin to the Weiner Schnitzel brought to Texas by Austrian and German immigrants, who adapted their veal recipe to use the bountiful beef found in Texas.

Lamesa, on the cattle-ranching South Texas plains, claims to be the birthplace of the dish, but John “White Gravy” Neutzling of Lone Star State cowboy town of Bandera insisted he invented it. Do you care, or do you just want to ladle on that peppery white gravy and dig in?

35. Wild Alaska salmon

08/04/2023

The childhood Sunday family dinner of baby boomers everywhere, pot roast claims a sentimental favorite place in the top 10 of American comfort foods. There’s a whole generation that would be lost without it.

Beef brisket, bottom or top round, or chuck set in a deep roasting pan with potatoes, carrots, onions, and whatever else your mom threw in to be infused with the meat’s simmering juices, the pot roast could be anointed with red wine or even beer, then covered and cooked on the stovetop or in the oven

07/04/2023

Sourdough is as old as the pyramids and not coincidentally was eaten in ancient Egypt. But the hands-down American favorite, and the sourest variety, comes from San Francisco.

As much a part of NoCal culinary culture as Napa Valley wine, sourdough bread has been a staple since Gold Rush days. Once upon a frontier time, miners (called “sourdoughs” for surviving on the stuff) and settlers carried sourdough starter (more reliable than other leavening) in pouches around their necks or on their belts.

Thank goodness that’s not the way they do it at Boudin Bakery, which has been turning out the bread that bites back in the City by the Bay since 1849.

06/04/2023

Key lime pie

If life gives you limes, don’t make limeade, make a Key lime pie. The official state pie of Florida, this sassy tart has made herself a worldwide reputation, which started in – where else? – the Florida Keys, from whence come the tiny limes that gave the pie its name.

Aunt Sally, a cook for Florida’s first self-made millionaire, ship salvager William Curry, gets the credit for making the first Key lime pie in the late 1800s. But you might also thank Florida sponge fisherman for likely originating the concoction of key lime juice, sweetened condensed milk, and egg yolks, which could be “cooked” (by a thickening chemical reaction of the ingredients) at sea.

05/04/2023

Winter squash and spinach pasta bake

I am in awe of people who can make a meal plan, repeating many favorite dishes weekly or several times a year, knowing that they love what they love. Because I’m not: I like shiny new recipes. My favorite thing to cook will always be the last new thing I made. All attempts to be a responsible sort of person with a plan are consistently jettisoned by a sparkly whim that landed in my head in the last day or two, like a Big Apple Crumb Cake.

This is not a usual pasta bake. We do not boil the noodles. We do not make or buy a sauce. We do not roast the winter squash or even sauté the greens. We throw every single ingredient raw into a big bowl for mixing and pour that into a parchment-slung springform (or equivalently-sized pan) pan and bake it for 90 minutes. That’s the rub; it takes a long time to cook. But this time is entirely hands-off, save removing the foil midway. You won’t be scrubbing pots, as the sum of your dishes to wash will be a cutting board, knife, whisk, grater, and a bowl.

What emerges from the oven is savory fall decadence. The proportions are upended — depending on your perspective, this has either half the pasta or twice the vegetables of most pasta bakes of this size. The squash softened, the spinach perfectly cooked, the noodles tender in the center and burnished to a snatch-able crisp on top, and the fragrance of garlic and toasted cheese is everywhere I want to be.

04/04/2023

Falafel can be deep-fried, rolled, baked or smashed into a patty. It either can be sub served in a flatbread, tortilla, pita, or just alone. Falafel also can be a street meal, protein's salad or party food. It enhances the taste while making your boring Tuesday better. When it gets to serving, falafel is best paired with caviar and tzatziki.

FALAFEL
Jalapeno seeds and stems removed: 60 gm
Garbanzo beans already soaked: 1800 gm
Freshly toasted cumin (ground): 4 gm
Salt and black pepper (as per taste)
Garlic cloves sliced: 24 gm
Chopped parsley: 60 gm
Cilantro leaves: 120 gm
Baking soda: 1 tsp

Method:
Soak beans for 24 hours completely covered in cold water, then measure 900 G.
In a bowl, mix garbanzo beans, cilantro, parsley, garlic, jalapeno, and cumin.
In the meat grinder, grind the items from the bowl.
Mix in salt, pepper and baking soda to the ground mixture.
Finish with sparkling water to bind the mixture.
Spread mixture onto a quarter sheet tray lined with parchment. Smooth it out and press down with another tray to even it out. Punch out circles and lay them on a clean sheet tray: cover and freeze.
Fry frozen balls to order until dark brown skin appears and outside is hard (about 3 minutes).

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