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Episode 1404: The Turkish Table!
Me and Damla Ugurtas, chef/owner Ciy In Episode 1404 which starts airing on October 23, I get to sample an extensive Turkish breakfast, cook lamb shanks with orzo at a beautiful inn/restaurant near the ancient ruins of Ephesus and visit a farm/cooking school on the Aegean where we harvest quince…
Cork and Fork – A Weekend Celebrating Women Chefs
Just spent a weekend at the Grand Hotel on Mackinac Island emceeing a culinary festival called “Cork and Fork” which featured 7 stellar chefs from the midwest. Their dishes were off the charts. And it is always a pleasure to visit the Grand Hotel particularly in leaf season. It will…
Cervelle De Canut (French Cheese Spread)
250 grams (about 1 cup) cottage cheese 50 grams softened cream cheese (about 3 ½ tablespoons) or thick crème fraiche 3 tablespoons minced scallion (just the white part) 1 shallot, minced 1 garlic clove, minced (about 1 teaspoon) 2 tablespoons chopped chives 2 tablespoons chopped parsley 2 tablespoon wine vinegar…
Poulet au Vinaigre Featured on Episode 1403
In episode 1403 I take a winding tapas tour of Barcelona, from a historic nut roasting shop to an unmarked dive with a secret recipe for its viral mashed potato and meat delicacy, the Bomba. Then I answer questions about Salt and Garlic with two guests on “Ask Sara.” Later…
Poulet au Vinaigre
Serves 4 1 tablespoon butter 1 tablespoon vegetable oil 1 free-range chicken cut into 8 pieces ½ cup finely chopped onion 1 garlic clove, smashed and peeled 1 tablespoon flour 3 ounces cider vinegar 3 ounces white wine 1 cup vegetable stock 1/3 cup crushed tomatoes 3 ounces heavy cream…
Episode 1402: Spice Route from Istanbul to Turkey
The second episode of “Sara’s Weeknight Meals” starts airing on October 8. I get to cook at a Sultan’s Palace turned luxury hotel with the executive chef. We make two dishes with fish freshly caught from the Bosphorus, right in front of the hotel. Then I learn how to prepare…
Salt Crusted Sea Bream
Serves 4 – 6 2 pounds whole Sea Bream, cleaned but not scaled 1 cup parsley leaves 1 cup coarsely chopped dill 1 cup coarsely chopped scallions 2 pounds kosher salt 1 pound rock salt 2 pounds table salt 8 large egg whites, stiffly beaten Ground black pepper to…
Chicken Tagine with Dried Apricots and Three Sauces
Serves 6 1 teaspoon each turmeric, allspice, ground white pepper, cinnamon, ground ginger, 2 large chicken breasts, bone in, skin on and halved crosswise 6 chicken thighs, bone in, skin on ¼ cup butter 2 cups sliced onions 2 bay leaves ½ cup fresh orange juice 1 cup cooked chickpeas…
Turkish Steamed Sea Bass
Serves 4 -6 2 large tomatoes, diced 1 large russet potato, peeled and boiled until a knife barely goes through, and cut crosswise into 1/3-inch slices 1 large onion, sliced 5 small green peppers, sliced ½ bunch parsley, chopped 4 garlic cloves, peeled and sliced 1 teaspoon chili flakes 1…
Arugula and Mint Salad
Serves 4 – 6 3 cups arugula 2 cups mint leaves ½ cup sliced red onion 1 tablespoon fresh lemon juice 1/4 cup extra-virgin olive oil 1 teaspoon sumac 1 teaspoon chili flakes In a salad bowl combine the arugula, mint and onion. In a small jar combine the lemon…