Bourdain v. Colbert

Too bad this segment isn't longer. Bourdain talks ortolan, The Olive Garden and obesity.

The Colbert Report	Mon - Thurs 11:30pm / 10:30c
Anthony Bourdain
www.colbertnation.com
Colbert Report Full Episodes Political Humor & Satire Blog Video Archive

Food porn - now on video

Found via Reddit (of course):

3 guys, 44 days, 11 countries, 18 flights, 38 thousand miles, an exploding volcano, 2 cameras and almost a terabyte of footage... all to turn 3 ambitious linear concepts based on movement, learning and food ....into 3 beautiful and hopefully compelling short films.....

= a trip of a lifetime.

move, eat, learn

EAT from Rick Mereki on Vimeo.

Chili garlic sauce

Before our move out east, we gave away an ungodly number of condiments. When you cook and eat and can't keep the contents of your fridge, it makes unloading those things an enormous task. We hope they all found happy homes and happy stomachs, but in the meantime, we have to rebuild some of our stores! (There will be bacon, oh, there will be bacon. My bacon stores are empty. But I digress...)

We start with a hot sauce. Simple and tasty. I modified this from a blog I follow, Viet World Kitchen.

6 oz hot chiles, stemmed and chopped
4 cloves garlic, chopped
½ tsp salt
1 ½ tbsp sugar
1 ½ tbsp white wine vinegar

I used a mixture of chiles raided from a local grocer.



Remove the stems from the chiles. Toss in a food processor with the garlic, salt, sugar and vinegar.

Pulse to make a nice, coarse goop.



Andrea at Viet World Kitchen suggests tasting at this point, and adjusting the seasoning. One tiny tidbit of this lovely mess burned my mouth. Three servings of yogurt, a glass of water and an entire bottle of beer didn't make me feel better. I'm not sure I had the seasonings right.

Simmer on the stove for five to ten minutes. Add water as necessary to maintain consistency.

Remove from heat and save as a condiment to add a nice touch of heat to your dishes. But be careful. This is hot!



By Bbq Dude

Shakshuka

So, as it happens, we've moved about as far as you can between two major cities in the U.S. San Diego to Boston. Southern Cali to New England. Fish tacos to lobster. So, I suppose even Indirect Heat has to make a few changes.

Well, I'm semi-bbq-less for the summer (I have access to a hibachi, but I've been too lazy to get charcoal and use it in our limited-space-sublet thus far). So I'm exploring my non-bbq options for a few days. And while I'm doing that, why not explore my meatless options. Yes. It's true. I'm cooking vegetarian tonight.



I found this book Plenty in the Harvard COOP (incidentally, the best food section of any bookstore ever - just sayin'). It's a vegetarian book. But it's my kind of vegetarian book. In the intro it says:

The New Vegetarian (the author's column) ... made some Guardian readers extremely unhappy to learn that the new vegetarian wasn't a vegetarian at all. A couple of angry letters to the editor stick in my mind and an incident where I suggested serving a salad with some barbecued lamb chops.

A vegetarian cookbook that suggests serving vegetarian fare next to lamb chops? This is my veggie book. Yes, yes it is. This is a book with bold flavours and fun dishes. I've already cooked several dishes out of this book, and will blog about them soon. This is a book of deliciousness.

Tonight, we serve Shakshuka. A delicious Tunisian mix of tomatoes, herbs and eggs. This one seems like it's going off the rails right up until serving time, when it comes together into a delicious mess of eggs and veggies. Yum.

We start with:

¼ tsp cumin seeds
¹⁄₃ cup olive oil
1 large onion, sliced into rings
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
2 tsp muscovado sugar
1 bay leaf
3 thyme sprigs, leaves picked and chopped
1 tbsp chopped parsley
1 tbsp chopped cilantro, plus extra for garnish
3 large ripe tomatoes, roughly chopped (or 6-7 small tomatoes)
¹⁄₈ tsp saffron threads
large pinch cayenne
salt and pepper to taste
water
4 eggs

Toast the cumin seeds for 2 minutes in a dry pan over high heat until fragrant. You don't want them bitter, so take care not to over-toast. Pour in the oil and toss in the onion.



Cook the onion 3-5 minutes. Add the peppers, thyme, parsley and cilantro and sugar. Cook over high heat for 5-10 minutes, or until the peppers and onions start to take on some colour. The browned onions and peppers will flavour this dish.

Turn down the heat to low. Toss in the cayenne, saffron, salt and pepper.



Toss in the coarsely chopped tomatoes and the bay leaf.



Simmer over low heat for 15 minutes. Add water to keep the consistency about a thick pasta-sauce consistency. Taste and adjust the seasoning as appropriate (I added a lot of salt to this to get it right).

Remove the bay leaf, and transfer to a shallow pan over low heat. Make 4 wells in the sauce and put one egg in each well. Cover, and continue to cook until the eggs set (about 8 minutes for me).



Garnish with chopped cilantro, and serve with a bright white wine..



This was surprisingly good. I've adjusted it to dial back the saffron a bit, but otherwise this is a fantastic dish. Bright and flavourful. Rich from the soft egg yolks. And messy. Really, really messy to serve.

We'll be serving this again.

By Bbq Dude