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Papa Sal’s Vodka Sauce – Starring: Papa Sal!

February 24, 2021 Howto & Style 0

Hope you enjoyed Papà Sal! To learn more about the vodka (and Tadmore) check out their website: https://www.tadmoredistilling.com To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

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Selena + Chef Season 2 Dish Challenge!

February 19, 2021 Howto & Style 0

Thank you to HBO Max for sponsoring this video! Today my friends at HBO Max sent me a bunch of ingredients to make two dishes from Selena + Chef Season 2 (now streaming on HBO Max!) along with recipe names and some photos - I'll try to figure out how to make the recipes without any guidance other than a couple notes! Can I do it? Be sure to watch Season 2 of Selena + Chef and follow @hbomaxmade on Instagram and Facebook for full recipes from the show! #HBOMaxPartner #SelenaAndChef

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Tagine With Artichokes And Green Peas/ طاجين القوق والبازلاء الخضراء – CookingWithAlia – Episode 861

February 18, 2021 Howto & Style 0

Let's Prepare this amazing Tagine With Artichokes And Green Peas! RECIPE: https://www.cookingwithalia.com/861-tagine-with-artichokes-and-green-peas/ INGREDIENTS: 500 grams (1 pound) beef or lamb, preferably shoulder/chuk cut into large pieces 1 kg (2.2 pounds) fresh artichokes 200 grams (7 oz) fresh green peas 1 medium onion, finely chopped 3 garlic cloves, grated 1 teaspoon ground ginger 1 teaspoon ground coriander 1 teaspoon ground turmeric Salt and pepper, to taste 5 tablespoons olive oil 1 liter (4 cups) water 1/2 preserved lemon 2 tablespoons finely chopped cilantro and parsley DIRECTIONS: 1- Fill a large bowl with water and two tablespoons of lemon juice. 2- Clean the artichokes: using a paring knife, first remove the leaves. Cut the hard edges at the bottom of the artichokes. Then cut off the center and using a spoon, scoop out the hairy center of the artichokes until you get a nice clean artichoke's heart. Submerge the artichoke hearts in the bowl with water and lemon juice so they do not oxidize, until they are ready to be cooked. Note: rub some lemon on your hands and fingertips before cleaning the artichokes so your fingers don't become stained. 3- In a pressure cooker, over medium heat, place the pieces of beef. Add the onions, garlic cloves, ginger, coriander, turmeric, salt, pepper, and olive oil. Mix all the ingredients. Add 500 ml of water, close the pressure cooker, and cook for 30 minutes or until the meat is half cooked. Check on the meat from time to time and add more water if necessary. 4- Drain the artichokes from the lemony water and wash them. 5- Open the pressure cooker, add the artichoke hearts, green peas, chopped parsley and cilantro, and preserved lemon. Add water if necessary, just enough to half cover the ingredients. Cover the pressure cooker and continue cooking on medium heat for about 30 minutes. 6- To serve, place the meat first (either in a plate or a tagine), top it with the artichoke heart and green peas, then pour all the sauce around. Top with more finely chopped parsley and cilantro. Serve immediately with crusty bread! Note: when cooking, never open the pressure cooker until you turn off the heat and release the pressure. Otherwise, it can explode!

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Tagliatelle With Carbonara Sauce & Smoked Turkey / تاغلياتيل بصلصة الكاربونارا – CWA – Episode 860

February 13, 2021 Howto & Style 0

You are running our of recipes ideas for your valentine's date? Here is a mouth watering pasta recipe that will make your loved one feel so full and satisfied! Tagliatelle With Carbonara Sauce & Smoked Turkey a delicious and a savoury recipe that I made in collaboration with @panzani.maroc. Try it and let me know what you think! Recipe: https://www.cookingwithalia.com/860-tagliatelle-with-carbonara-sauce-smoked-turkey/ INGREDIENTS: For the pasta: 300 grams (10.5 oz) Panzani Tagliatelle 200 grams (7 oz) smoked turkey, cut into medium cubes 200 grams (7 oz) turkey breast, cut into slices 1 tablespoon butter 2 tablespoons olive oil 3 garlic cloves, grated 3 leeks, peeled and finely chopped 1 tablespoon lemon zest Salt and pepper, to taste For carbonara sauce: 4 eggs 40 grams (1/4 cup) parmesan cheese, grated 50 milliliters (1/4 cup) heavy cream 2 tablespoons chopped fresh basil Salt and pepper, to taste Fresh basil leaves to garnish DIRECTIONS: Step 1: Preparing the pasta 1- In a large pot of salted boiling water, cook the Tagliatelle for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside. 2- In a large pan over medium heat, add the butter, smoked turkey cubes, and cook for 5 minutes until golden brown. Remove from the pan and set aside. 3- In the same pan over medium heat, add the olive oil, turkey slices, garlic, salt, and pepper. Cook for 5 minutes stirring from time to time until golden brown. 4- Return the roasted smoked turkey cubes to turkey slices. 5- Add the warm tagliatelle, leeks, lemon zest, and mix with the smoked turkey mixture using a tong and continue cooking on low heat for 3 minutes. 6- Turn off the pan and allow the tagliatelle to cool a little bit. Step 2: Preparing the carbonara sauce 7- In a medium bowl, add the eggs, heavy cream, parmesan cheese, basil, salt, and pepper. Mix well using a whisk until well combined. 8- Pour the egg mixture over the pasta and gently mix using a tong until fully incorporated and the sauce becomes a little bit thick. If the pan is too hot the eggs in the sauce risk to be scrambled. 9- Serve immediately with extra Parmesan cheese and garnish with fresh basil.

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