Algerian Cuisine Cuisine Algerienne by Farid ZADItag:typepad.com,2003:weblog-1909552008-10-08T09:58:22-07:00http://www.bookofrai.com/chefzadibannercopy.jpgTypePadCooking Showtag:typepad.com,2003:post-567195192008-10-08T09:58:22-07:002008-11-16T18:32:58-08:00I've been busy with work and pre-development for my cooking show. I really don't know when I'll have the time to start posting more consistently. There are a lot of meetings involved before a show even gets off the ground. Overall, I'm happy with how things are going. The waiting...EditorAlgerian Argan Trees in Tindouf Algerian Argan Oiltag:typepad.com,2003:post-508466562008-06-07T14:36:46-07:002008-08-23T20:57:20-07:00I've been collecting seeds for Dr. Van Cotthem's Seed Bank. And I found a post he made with photographs of Argan trees in the Tindouf region of Algeria. Arganiers en Algérie/ Argan Trees in Algeria Click the link for more photos of old, magnificent trees. The possibility of bringing Algerian...EditorMaking Algerian Merguez at Schooltag:typepad.com,2003:post-451935602008-02-05T18:38:21-08:002008-11-01T09:01:18-07:00I made this batch a few terms back at school for Garde Manger class. Algerian style merguez is used at school for non-Algerian dishes as well. The chef at the school bistro incorporated merguez into a clam dish with a "spicy Portuguese" broth. The school cafe occasionally serves merguez sandwiches.EditorTranslating Algerian Recipes or Ingredients for Restaurantstag:typepad.com,2003:post-451928582008-02-05T18:32:59-08:002008-04-14T23:27:26-07:00My student Korn emailed me these photos. He made my layered flat bread and shrimp charmoula (recipes in February, 2008 issue of Gourmet Magazine) and interpreted the plating for restaurants. My shrimp charmoula recipe in Gourmet is actually a skabetch (Algerian for escabeche) in a charmoula marinade. Scallops, lobster, crayfish,...EditorGourmet Magazine, February 2008 Issue- Algerian Recipes!tag:typepad.com,2003:post-443018662008-01-17T12:30:31-08:002008-04-01T07:39:17-07:00Online preview I haven't received my preview copy yet. I've been told the article with recipes and photos is about 9 pages long. More later...off to work for now. Edited to add: I finally received a copy. The article is about 12 pages long, the photographs of the recipes are...EditorCooking Showtag:typepad.com,2003:post-442411482008-01-16T10:06:59-08:002008-02-27T04:19:54-08:00I spoke to my agent at Endeavor last week. We're moving forward with a cooking show. Stay tuned...EditorLos Angeles Times Best Recipes of 2007 Runner Up Listtag:typepad.com,2003:post-438942022008-01-08T21:53:00-08:002008-02-26T20:55:46-08:00Click! A student of mine told me about the list this morning. My Lamb shank with fruits and nuts recipe received an honorable mention in the runner up list for best recipes for 2007. I have to point out a minor error in the story- my recipe is referred to...EditorMy Spice Blendstag:typepad.com,2003:post-418801122007-11-21T19:28:29-08:002008-02-25T13:20:54-08:00You asked for it! I've been carefully sourcing my ingredients and testing my spice blend recipes. I'm planning on debuting at least least three blends by the end of December 2007 or mid January 2008. I chose the date because there will probably be a very nice selection of my...EditorTagines Dreams- Saudi Aramco Worldtag:typepad.com,2003:post-416933262007-11-17T11:34:32-08:002008-05-01T19:59:18-07:00Thanks to blog reader Lalla Lydia who told me about Charles Perry's article about me in this month's issue of Saudi Aramco World. I wasn't aware of the Los Angeles Times article being reprinted. I have to say it's an honor. As many readers of this blog know Saudi Aramco...EditorAlmost Italian- Italian-American Culinary Heritage tag:typepad.com,2003:post-398313482007-10-15T21:23:00-07:002008-04-01T07:39:17-07:00What does this have to do with Algerian cuisine? Well... Almost Italian Recipes and Stories from the ‘Little Italy’ Communities Across America-An Online Book In-Progressby Skip Lombardi and Holly Chase A big thank you to Charles Perry for mentioning this online cookbook. And thank you to Holly for emailing me...EditorAlgerian mustard saucetag:typepad.com,2003:post-402171002007-10-14T20:58:15-07:002008-08-19T21:38:10-07:00I received a question via email regarding Algerian mustard sauce and why Algerians add prepared mustard like Maille to salad dressings. We have a traditional mustard sauce based on ground mustard and verjuice or vinegar. I know that it goes back to Moorish Andalusia, possibly older than that. Refer to...EditorDifferent Preserved Lemon Sizestag:typepad.com,2003:post-401965442007-10-14T19:10:38-07:002008-02-24T13:41:38-08:00In a review I wrote about North African recipes I mentioned that we have a very small variety of lemon. I noted that a Moroccan recipe calling for several preserved lemons in a recipe could be referring to these small lemons. Thanks to food blogger Emily at What's For Lunch?...EditorAlgerian Soul Food- Boiled Peanuts tag:typepad.com,2003:post-401656682007-10-13T10:12:52-07:002008-02-24T13:44:49-08:00A few months ago I was asked to submit Algerian soul food recipes to a magazine based in the Southern U.S. I started thinking about this again after I read a recent post by Leslie Brenner on Daily Dish (L.A. Times food blog) about boiled peanuts. She includes a link...EditorChanges in Algerian and North African recipes over the past 30-40 yearstag:typepad.com,2003:post-394716842007-09-28T11:02:21-07:002008-02-24T06:34:30-08:00I have a decent collection of Algerian and North African cookbooks published in French in North Africa or in France. Next time I go to France and Algeria I'll have access to more through libraries and general bookstores. In studying recipes printed in cookbooks and magazines over the past 30-35...EditorBlog of The Week Cocinaliatag:typepad.com,2003:post-63842682007-09-25T10:01:00-07:002008-02-15T15:46:32-08:00I'm bumping up this almost two year old post because there's a recent question about the recipe which I've answered and because I've been thinking a lot about Mexican moles recently. The blogger of the week is from Spain, Cocinalia. To my pleasant surprise cocinalia has a Curso de Cocina...EditorThe Mexican Kitchen’s Islamic Connection with Rachel Laudan on Public Radiotag:typepad.com,2003:post-391633292007-09-20T05:22:50-07:002008-02-24T04:02:25-08:00I'm sure this is a topic of interest for regular readers of my blog. More details at Rachel Laudan, article here and Here on Earth: Radio without borders with Jean Feraca. Mark your calenders for Friday September 21st from 3 to 4 Central Time. You can can call in, email...EditorTen Lucky Hospital Students Are Going to Paristag:typepad.com,2003:post-391362452007-09-19T19:02:23-07:002008-02-24T03:10:43-08:00Ten Lucky Hospital Patients Are Going to Paris "Ten patients from the Children's Hospital Los Angeles are getting a once-in-a-lifetime treat. They're going to Paris! As part of the experience, they got a taste of exquisite French food cooked by the students of the California School of Culinary Arts."I spent...EditorSfriya (Sfiriya)- Algerian croquettes, dumplings rissoles and falafels (?)tag:typepad.com,2003:post-388660832007-09-16T11:54:41-07:002008-08-19T21:37:29-07:00In Algerian cuisine sfriya are a category of round, football (oval shapped with tapered ends) or patty shaped croquettes, dumplings or rissoles that are steamed, boiled or deep or shallow fried. The word sfriya is derived from the Medieval Arabic Isfîriyâ. They can be based on a variety of starches...EditorSemolina Bread- Quick Version for Ramadantag:typepad.com,2003:post-389377932007-09-15T16:21:50-07:002008-09-07T14:14:44-07:00Top Bottom This is a very fast and easy bread, ideal for Ramadan. It tastes like a cross between a yeast leavened semolina bread and a cornbread. This is a master recipe of sorts for a range of sweet semolina cakes or savory breads. 1 cup semolina flour 1 cup...EditorChorba for Ramadantag:typepad.com,2003:post-389365832007-09-15T16:00:51-07:002008-07-13T09:15:40-07:00This chorba is very low salt, nutrient dense and soothing- perfect for suhur (pre-sunrise meal). Instead of using a more traditional whole chicken I used cubed chicken breast for a lighter finished product. I used a soup pot but this recipe can be made in a pressure cooker or slow...Editor