#Repost from @yagmur_adiguzel!
@semihakim and I picked up fresh walnuts from the market and made a fresh walnut muhamarra. The hand chopped texture was fantastic. Sumac, hot pepper paste, olive oil and fresh walnuts, peeled and chopped. That’s it. #pepper #urfa #arabic #eggplant #walnuts #seasonal #patlican #turkishfood #yemek #istanbul #gastronomika! #vegan #vegeterian Only @yagmur_adiguzel knows how many times we replated this. 🍴🍴 #muammara #bebekpatlican #canakkale #simitlokumu #gastronomika @semihakim High-res

#Repost from @yagmur_adiguzel! @semihakim and I picked up fresh walnuts from the market and made a fresh walnut muhamarra. The hand chopped texture was fantastic. Sumac, hot pepper paste, olive oil and fresh walnuts, peeled and chopped. That’s it. #pepper #urfa #arabic #eggplant #walnuts #seasonal #patlican #turkishfood #yemek #istanbul #gastronomika! #vegan #vegeterian Only @yagmur_adiguzel knows how many times we replated this. 🍴🍴 #muammara #bebekpatlican #canakkale #simitlokumu #gastronomika @semihakim

My final submission for masterchef — Northern Thailand by way of Montreal! 

masterchefonfox:

Submitted to MasterChef by sayattheexplorer
My desire to highlight all the ingredients was really stumped by the mystery box at first. I had extremely pungent  ingredients such as balsamic vinegar, soy sauce, blue cheese, mustard, and Kosher dill pickles. Bringing these flavors out to the same plate and have them not fight each other is no easy task. Drunk Quebecois food and a refreshing Thai salad to balance the weight of the blue cheese gravy made so much sense! I went all out and got intoxicated to test the recipes!
Larb with an international profile
Instead of the traditional fermented fish and lime elements, I used soy sauce, mustard, pickles, and balsamic vinegar. Rice, beef, nuts and the overall flavor profile remain true to the traditional dish that is both Laotian and Northern Thai. Bright and deep in umami, satisfying and flavorful! 
Poutine with blue cheese
Poutine is a specialty of Quebec, typically served as fries with cheese curds and brown gravy. I used blue cheese curds, soy sauce, and beef broth to make mine. It was not surprisingly phenomenal when sober and divine when intoxicated. 
Go to my blog for the detailed instructions to execute this great plate — bon appetit, have fun and stay tuned for the next challenge!
High-res

MasterChefReblogged from MasterChef

My final submission for masterchef — Northern Thailand by way of Montreal! 

masterchefonfox:

Submitted to MasterChef by sayattheexplorer

My desire to highlight all the ingredients was really stumped by the mystery box at first. I had extremely pungent  ingredients such as balsamic vinegar, soy sauce, blue cheese, mustard, and Kosher dill pickles. Bringing these flavors out to the same plate and have them not fight each other is no easy task. Drunk Quebecois food and a refreshing Thai salad to balance the weight of the blue cheese gravy made so much sense! I went all out and got intoxicated to test the recipes!

Larb with an international profile

Instead of the traditional fermented fish and lime elements, I used soy sauce, mustard, pickles, and balsamic vinegar. Rice, beef, nuts and the overall flavor profile remain true to the traditional dish that is both Laotian and Northern Thai. Bright and deep in umami, satisfying and flavorful! 

Poutine with blue cheese

Poutine is a specialty of Quebec, typically served as fries with cheese curds and brown gravy. I used blue cheese curds, soy sauce, and beef broth to make mine. It was not surprisingly phenomenal when sober and divine when intoxicated. 

Go to my blog for the detailed instructions to execute this great plate — bon appetit, have fun and stay tuned for the next challenge!

Izmir lokmasi. These are Turkish doughnuts, well fundamentally but they are better in some ways. The slow developing browning forma a thick but layered and fluffy crust. The inside is airy and light. The glaze is simple and full of flavor. Simple, well executed, to die for. #istanbul #food #izmir #dessert #doughnut #cronut #middleeast #churros #turkish #caramel (at Istanbul Buyukada) High-res

Izmir lokmasi. These are Turkish doughnuts, well fundamentally but they are better in some ways. The slow developing browning forma a thick but layered and fluffy crust. The inside is airy and light. The glaze is simple and full of flavor. Simple, well executed, to die for. #istanbul #food #izmir #dessert #doughnut #cronut #middleeast #churros #turkish #caramel (at Istanbul Buyukada)

Not all mystery baskets are created equally – A trip to Northern Thailand by way of Montreal!

My desire to highlight all the ingredients was really stumped by the mystery box this time around. I had extremely pungent  ingredients such as balsamic vinegar, soy sauce, blue cheese, mustard, and Kosher dill pickles. Bringing these flavors out to the same plate and have them not fight each other is no easy task. Drunk Quebecois food and a refreshing Thai salad to balance the weight of the blue cheese gravy made so much sense! I went all out and got intoxicated to test the recipes!

Larb with an international profile

Instead of the traditional fermented fish and lime elements, I used soy sauce, mustard, pickles, and balsamic vinegar. Rice, beef, nuts and the overall flavor profile remain true to the traditional dish that is both Laotian and Northern Thai.

Yield 2 portions:
Larb – warm minced meat salad: ½ lb ground beef, 2 T dijon mustard, soy sauce to taste, ½ C toasted rough chopped peanuts, 3 T minced deseeded kosher dill pickles, 1 medium red onion sliced paper thin, ½ C steamed jasmin rice, iceberg lettuce leaf for plating

Saute ground beef in a medium skillet and reserve any released juices for the gravy below. Once almost cooked through add the mustard and season lightly with soy sauce.
Add the steamed rice and incorporate into the brown beef mixture and cook the mix until the liquid has been incorporated into the beef and rice. A little browning is ok.
Season with soy sauce. Let the beef come to room temperature.
Incorporate the sliced shallots, chopped peanuts, and the minced pickles into dish and adjust seasoning with soy sauce if necessary.
Dress with balsamic vinegar before serving.

Poutine with blue cheese

Poutine is a specialty of Quebec, typically served as fries with cheese curds and brown gravy. I used blue cheese curds, soy sauce, and beef broth to make mine.

Yield 2 portions:
Gravy — 1 T brown roux, 1 c beef broth, ¼ c blue cheese, soy sauce to taste

On medium heat, whisk in the beef broth into the pan with roux and melt half of the blue cheese into the broth. Adjust seasoning with soy sauce.

Fries – Three medium russets, peeled and cut into battonets (¼’’ by ¼’’ strips)

1- Strain the fries from the cold water bath and dry well. Blanch in 300F oil to cook through and set aside on a single layer to cool completely. This should take up to 5 minutes.
2- Freeze the potatoes if possible.
3-  Raise the temperature of the oil to 350F and fry the frozen potatoes. Season lightly with salt, taking the gravy and the blue cheese into account. Plate immediately. Place fries in a ramekin, top with curds, douse with gravy. Serve immediately.
Bon appetit!  High-res

Sayat Explores FoodReblogged from Sayat Explores Food

Not all mystery baskets are created equally – A trip to Northern Thailand by way of Montreal!

My desire to highlight all the ingredients was really stumped by the mystery box this time around. I had extremely pungent  ingredients such as balsamic vinegar, soy sauce, blue cheese, mustard, and Kosher dill pickles. Bringing these flavors out to the same plate and have them not fight each other is no easy task. Drunk Quebecois food and a refreshing Thai salad to balance the weight of the blue cheese gravy made so much sense! I went all out and got intoxicated to test the recipes!

Larb with an international profile

Instead of the traditional fermented fish and lime elements, I used soy sauce, mustard, pickles, and balsamic vinegar. Rice, beef, nuts and the overall flavor profile remain true to the traditional dish that is both Laotian and Northern Thai.

Yield 2 portions:

Larb – warm minced meat salad: ½ lb ground beef, 2 T dijon mustard, soy sauce to taste, ½ C toasted rough chopped peanuts, 3 T minced deseeded kosher dill pickles, 1 medium red onion sliced paper thin, ½ C steamed jasmin rice, iceberg lettuce leaf for plating

Saute ground beef in a medium skillet and reserve any released juices for the gravy below. Once almost cooked through add the mustard and season lightly with soy sauce.

Add the steamed rice and incorporate into the brown beef mixture and cook the mix until the liquid has been incorporated into the beef and rice. A little browning is ok.

Season with soy sauce. Let the beef come to room temperature.

Incorporate the sliced shallots, chopped peanuts, and the minced pickles into dish and adjust seasoning with soy sauce if necessary.

Dress with balsamic vinegar before serving.

Poutine with blue cheese

Poutine is a specialty of Quebec, typically served as fries with cheese curds and brown gravy. I used blue cheese curds, soy sauce, and beef broth to make mine.

Yield 2 portions:

Gravy — 1 T brown roux, 1 c beef broth, ¼ c blue cheese, soy sauce to taste

On medium heat, whisk in the beef broth into the pan with roux and melt half of the blue cheese into the broth. Adjust seasoning with soy sauce.

Fries – Three medium russets, peeled and cut into battonets (¼’’ by ¼’’ strips)

1- Strain the fries from the cold water bath and dry well. Blanch in 300F oil to cook through and set aside on a single layer to cool completely. This should take up to 5 minutes.

2- Freeze the potatoes if possible.

3-  Raise the temperature of the oil to 350F and fry the frozen potatoes. Season lightly with salt, taking the gravy and the blue cheese into account. Plate immediately. Place fries in a ramekin, top with curds, douse with gravy. Serve immediately.

Bon appetit! 

Chef Joseba and I went to the organic market to explore some products yesterday — only to run into the most famous food critic / enthusiast in Turkey. We said hello and loud exclamations about food blended into the sound of the thunderstorm! #market #chef #food #istanbul #bugday #ferikoy #organicfood #turkishfood It feels as though I’ve gained one more ally. (at Istanbul Buyukada) High-res

Chef Joseba and I went to the organic market to explore some products yesterday — only to run into the most famous food critic / enthusiast in Turkey. We said hello and loud exclamations about food blended into the sound of the thunderstorm! #market #chef #food #istanbul #bugday #ferikoy #organicfood #turkishfood It feels as though I’ve gained one more ally. (at Istanbul Buyukada)

Alright, this is the final round for the second #Tumblr mystery basket challenge for #masterchef. Poutine first time around was great but I wanted to get more flavor and texture into the dish. I melted some blue cheese into my gravy, cut the potatoes thinner and finished the gravy with light soy sauce, potatoes at 300F blanched, frozen, fried at 350F. Freaking phenomenal. #larb js a Thai warm ground beef salad with chili paste, the occasional shrimp paste, lime and red onions. I rode the mystery basket on this and it made sense. Diced kosher dill pickles, soy sauce, mustard, toasted peanuts and balsamic vinegar. Artery clogger fries, refreshing beef salad. It works!!! #larb #thaifood #beef #masterchef #poutine #bluecheese #fries #canadian #quebecois #montreal #drunkfood  #streetfood #gravy #americanfood (at Istanbul Buyukada) High-res

Alright, this is the final round for the second #Tumblr mystery basket challenge for #masterchef. Poutine first time around was great but I wanted to get more flavor and texture into the dish. I melted some blue cheese into my gravy, cut the potatoes thinner and finished the gravy with light soy sauce, potatoes at 300F blanched, frozen, fried at 350F. Freaking phenomenal. #larb js a Thai warm ground beef salad with chili paste, the occasional shrimp paste, lime and red onions. I rode the mystery basket on this and it made sense. Diced kosher dill pickles, soy sauce, mustard, toasted peanuts and balsamic vinegar. Artery clogger fries, refreshing beef salad. It works!!! #larb #thaifood #beef #masterchef #poutine #bluecheese #fries #canadian #quebecois #montreal #drunkfood #streetfood #gravy #americanfood (at Istanbul Buyukada)

Here is a #poutine #Quebecois, early morning / late night #streetfood at its best. The @masterchef bloggers team has put a fancy list of ingredients together and this is my first rendition of one of the components on the plate. Classic poutine uses cheese curds, mine here uses chunks of #bluecheese as per the mystery basket! Super crispy fries, topped with cheese and gravy. You have to be fending off a hangover to eat this sucker. Now let’s work on the #larb to pair this with! #drunk #fries #gravy #fastfood #drunkfood #streetfood #arteryclogger (at Istanbul Buyukada) High-res

Here is a #poutine #Quebecois, early morning / late night #streetfood at its best. The @masterchef bloggers team has put a fancy list of ingredients together and this is my first rendition of one of the components on the plate. Classic poutine uses cheese curds, mine here uses chunks of #bluecheese as per the mystery basket! Super crispy fries, topped with cheese and gravy. You have to be fending off a hangover to eat this sucker. Now let’s work on the #larb to pair this with! #drunk #fries #gravy #fastfood #drunkfood #streetfood #arteryclogger (at Istanbul Buyukada)