Algerian Cuisine Cuisine Algerienne by Farid ZADItag:typepad.com,2003:weblog-1909552009-11-13T10:20:34-08:00http://www.bookofrai.com/chefzadibannercopy.jpgTypePadA Little Updatetag:typepad.com,2003:post-6a00d8341f59c853ef0120a69584c3970b2009-11-13T10:20:34-08:002009-11-13T10:20:34-08:00I haven't been able to keep up with my blog posts for a very long time. Yes, I am still working on all my projects and products. These things take time. I am also on Facebook, if you'd like to join me there. Just search for my "Farid Zadi" to...EditorFood and Diversity Commercial Sponsored by America.gov and Produced by Caleb Stewarttag:typepad.com,2003:post-639358832009-03-11T08:54:53-07:002009-03-11T08:54:53-07:00Caleb Stewart was kind enough to send me links to a video he completed for America.gov About America.gov State Department’s Bureau of International Information Programs (IIP) engages international audiences on issues of foreign policy, society and values to help create an environment receptive to U.S. national interests. IIP communicates with...EditorMontreal Gazette: Algerian Cuisine Articlestag:typepad.com,2003:post-639355812009-03-11T08:44:24-07:002009-03-11T23:52:13-07:00A few weeks ago I was interviewed by Marian Scott of the Montreal Gazette for articles about Algerian cuisine. Ta-jine RecipesEditorMechoui Master™ coming to Pasadena soon...tag:typepad.com,2003:post-629454932009-02-16T21:49:46-08:002009-03-01T11:12:19-08:00I found a location for my Mechoui Master™, North African street food. The menu is still in development. So far I have Algerian style doner kebab served on a mini kesra. Toppings included tomato and cucumber salsa (yes, we use the term "salsa" in Algeria), Algerian style cole slaw dressed...EditorMediterranean Creole™ North African Spice Blendstag:typepad.com,2003:post-629348112009-02-16T15:38:26-08:002009-02-16T15:38:26-08:00Merguez Blend Tagine Blend l Mechoui Master Blend Ras el Hanout l Spiced Salts Available online soon.EditorChef Zadi's Mediterranean Creole Spice Blendstag:typepad.com,2003:post-605352602008-12-28T14:09:02-08:002008-12-28T14:09:02-08:00I'm preparing samples of my Mediterranean Creole Spice Blends. If you'd like some for testing email me your address. Supply is limited and I will not be able to send them out to everyone who requests them.EditorCooking Showtag:typepad.com,2003:post-567195192008-10-08T09:58:22-07:002008-10-08T09:58:22-07:00I'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-508466562008-06-07T14:36:46-07:002008-06-07T14:36:46-07:00I'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-451935602008-02-05T18:38:21-08:002008-02-05T18:38:21-08:00I 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-451928582008-02-05T18:32:59-08:002008-02-05T18:32:59-08:00My 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-443018662008-01-17T12:30:31-08:002008-01-17T12:30:31-08:00Online 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-442411482008-01-16T10:06:59-08:002008-01-16T10:06:59-08:00I 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-438942022008-01-08T21:53:00-08:002008-01-08T21:53:00-08:00Click! 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-418801122007-11-21T19:28:29-08:002007-11-21T19:28:29-08:00You 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-416933262007-11-17T11:34:32-08:002007-11-17T11:34:32-08:00Thanks 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-398313482007-10-15T21:23:00-07:002007-10-15T21:23:00-07:00What 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-Progress by Skip Lombardi and Holly Chase A big thank you to Charles Perry for mentioning this online cookbook. And thank you to Holly for emailing...EditorAlgerian mustard saucetag:typepad.com,2003:post-402171002007-10-14T20:58:15-07:002007-10-14T20:58:15-07:00I 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-401965442007-10-14T19:10:38-07:002007-10-14T19:10:38-07:00In 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-401656682007-10-13T10:12:52-07:002007-10-13T10:12:52-07:00A 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-394716842007-09-28T11:02:21-07:002007-09-28T11:02:21-07:00I 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...Editor