Einat Admony Presents Flavors of the Shuk

Einat Admony Presents Flavors of the Shuk

10am PDT

Walk through an Israeli Shuk and your senses will be immediately awakened. The sights, sounds, and smells are all filled with the flavors and influences of Jews from every corner of the world. Chef, cookbook author, restaurateur and Food Network’s Chopped Champion, Einat Admony, will demonstrate some of her favorite recipes influenced by the abundance of fresh ingredients of the Shuk, her Persian, Iraqi and Yemenite home, and that of her Moroccan neighbor growing up. Be prepared for an exotic and delicious mélange of delicious recipes easily prepared in the comfort of your home.

Einat Admony, also known as the ultimate balaboosta, (meaning "perfect housewife" in Yiddish) is the chef and owner of Balaboosta, the fine-dining Middle Eastern restaurant; Kish-Kash, New York’s first couscous bar; and the beloved falafel chain, Taim. She is also the author of two cookbooks: Balaboosta and Shuk, with Artisan Books.

Einat, named a "fiercely determined chef" by The New York Times, grew up in Tel Aviv, worked as a cook in the Israeli Army, walked away from college after two months, roamed around Germany as a gypsy, then packed up her life to move to New York City. Now, after 20+ years in New York, Einat persists in her work and expansion with her new ventures, including Kish-Kash. Hand rolled couscous, deemed "fine as sand" by Eater, is served fresh there every day and is a perfect example of how Einat continues to innovate and push the food scene.

“Cooking is a way to express my love and compassion for those around me,” Einat says. “It is also a way to connect the past with the present and future. The flavors, the smells, the sounds, they flood me with memories and bring me instantly back to my childhood. And make me feel whole.”

When she is not at one of her restaurants, she can be found at home in Brooklyn, cooking for her two children, Liam and Mika, her husband and business partner, Stefan Nafziger, plus, a constant flow of dinner parties with family and friends.

RECIPES:

Chicken Tagine with Preserved Lemons, Olives, and Cilantro

Serves 3 to 4

• 3 tbsp canola oil
• 2 pounds of chicken legs and thighs
• 1 lemon, thinly sliced with peel on
• 4 wedges of preserved lemon
• 3 dried persian limes, crushed
• 1 cup of roughly chopped cilantro
• 1 tsp turmeric
• 1 ½ tsp cumin
• 1 tsp paprika
• 1 tbsp honey
• ½ cup kalamata olives (manzanilla will work as well, best will be Moroccan)
• 2 cups white wine
• 2 cups chicken stock
• 1 pinch chili flakes
• 1 Spanish onion, sliced
• kosher salt, to taste

Throw all the ingredients in a bowl and mix together. Once the chicken is thoroughly covered, put in a half hotel pan skin down, cover with aluminum foil, and bake in the oven at 370 degrees Fahrenheit for 30 to minutes. Then remove the foil, make sure the chicken is cooking properly, turn so the skin is up, increase the temperature to 400 degrees fahrenheit. Cook for another 15 minutes, until the skin is nice and crispy.

Cauliflower Shawarma

Shawarma Spice Mix

• ½ cup cumin seeds
• ⅓ cup coriander seeds
• 5 cardamom pods
• ⅓ cup turmeric
• ⅓ cup paprika
• 1 ½ teaspoons black pepper
• 2 tablespoons baharat
• 1 tablespoon amba powder
• ⅓ cup granulated onion

Toast all seeds until aromatic. Grind and mix with other spices.

For the Cauliflower

• 1000 grams cauliflower florets
• 2 tablespoons plus 1 ½ teaspoons shawarma spice mix
• 1 teaspoon honey
• ¼ cup blend oil (or canola oil)
• 1 teaspoon salt

Preheat oven to 400 degrees. In a medium bowl whisk together spice mix, honey, oil, and salt. Toss with cauliflower florets and roast until tender and slightly brown.