What happens when Athena Calderone, Daphne Oz and Eden Grinshpan cook together

0
9

Is there anything more fun than the smell of garlic in a pan of butter, the smell of freshly cut herbs, the zest of a lemon as grated vegetables, or the grating of pomegranate seeds on a fresh salad. We do not think so. In a world where there are 6 billion Google listings for & # 39; how you can be happy & # 39 ;, the secret of real luck may be right at home in your own kitchen and you can cook a homemade meal. Of course, we understand, the idea to come home for cooking after a day or 8 hours (or more) does not always bring joy. More often than not, you are tired and hungry at the same time, which is a disastrous recipe for eating something fast and unhealthy to fill the gap. But it is time to breathe new life into our passion for cooking, because there is nothing like the feeling of pride that you feel when nailing a new recipe or trying ingredients that you have not used before. It is in this process of learning and experimenting that magic happens. Do not believe me, just ask the founder of EyeSwoon, Athena Calderone; American food author and television presenter, Daphne Oz; and co-founder and executive chef of DEZ restaurant and founder of Eden Eats, Eden Grinshpan. Individually they are incredibly inspiring, passionate and vibrant women, but put these good friends together (in Calderone's outrageously chic kitchen) and it really is a recipe for passion, love, connection and joy – and delicious food! Luckily for us they asked us to join us and the result was a very special midday meal on Meditteranean inspired dishes. So watch the video below, read the interview – where they share their top 3 ingredients – and make the exclusive recipes (and then tag them socially if you make them with #InMyDomaine). Here is to make the joy again at home.What different food memories do you have together that connect you all as friends?Daphne: We can tell so much here, but the most striking thing is when Athena came to my apartment to cook after she had packed her cookbook shoot. We cried and laughed and cooked and ate. Or when everyone came to mine in the summer for a bbq. We cooked grilled chicken, fresh corn with tomatoes and jalapenos, soft vegetables with shallots vinaigrette, squash (or was it beet?) With spring onions, pine nuts and golden raisins and that meal actually inspired the chicken we put together in the video made as a way to bring us back to the summer in the middle of winter.Of parties in restaurant Dez, or a meeting with Eden when Ayv (her daughter) maybe two or three months old at a place that specialized in "bowls" – the food was mediocre, but the conversation was essential. I think that's probably why we cook so much together. We know the conversation and the time together will be great, and we want the food to match.Eden: An evening to remember for us was just before the new year in the new house of Athena (which is the most beautiful house ever) We drank a lot of red wine, danced to New Kids on the Block and ate a delicious meal that Athena cooked from her book Cook nicely. It was a night to remember. Daphne, cooks with so much ease. She makes putting together a large spread meal effortlessly. We cooked together at home a few years ago. I prepared for hours and walked in 10 minutes before dinner and threw three enormous dishes … she is a bad guy.Athena: I feel that Eden has introduced me to use more cumin and coriander and tahini in my kitchen. She also tested the recipe for my cookbook and 1000% improved my chicken kebab. And certainly dancing and uncontrollable laughter as we cook, always. Oh and Eden also taught me the ice cubes in the tahini trick to get the most silky and creamiest Tahini sauce, and now my son is obsessed by roasting a whole cauliflower head thanks to your babes. And Daphne, well, she went through the kitchen with so much grace and confidence and security. She can chat and cook on autopilot. She introduced me to my absolutely favorite favorite snack ever, that is just Persian dukes with Labne and seasoned sea salt and olive oil. To date, I eat it probably three times a week. Thanks Daph!What are your favorite ingredients of all time?Daphne:

1. Quality olive oil, avocado, cheese (especially a salty, creamy, sheep or goat milk option).
2. Spices – salt, lime, parsley, chives, pistachios, apricots, dates.
3. Hot sauce (I collect them).Eden:

1. Quality Extra virgin olive oil.
2. Citrus / sweet-lemon-orange, pomegranate, dates and apricots.
3. Spices-cumin, coriander, turmeric, sumac, Aleppo, cardamom.
4. Herbal parsley, dill, coriander, mint.
5. Vegetable fennel, cauliflower, eggplant, tomato, olives.Athena:1. Extra virgin olive oil of high quality is essential.
2. Acid, usually of lemon, clear spices, fresh chili peppers. (But I also like an olive or a caper for a salty element.)
3. Nuts for texture.
4. A creamy crisp cheese is another of my go-tos. All these are used in my kitchen for salads and sauces to brighten fish or meat.What is your # 1 cooking rule?Daphne: Do not overload the pan or allow it to steam, instead of being crunchy and golden brown. Use a great knife and just enough salt.Athena: Agree with Daphne here. To get a golden sheen when roasting vegetables, you can not displace your pan. A crowded pan with cauliflower or potatoes, for example, steaming against themselves as they touch each other. This also applies if you want to bake onion or if you eat pork chops. You also need to dry your vegetables completely after you have washed them and your protein before you sear or roast them for the same reason. So always pat fish, chicken or mean with a paper towel. And make sure that you always bring your meat back to room temperature before cooking, otherwise your hot oil will immediately cool down the pan and do not have that golden goodness. Make sure you get salt water when you make vegetables or cook pasta – a tablespoon has just been won & # 39; do it. You want your water to taste like the sea. In this way, while you cook your vegetables, it is completely drenched with salt from the inside, not just on the surface.Eden: Agree with both the girls, understanding the basics such as toasting is also the key.Cooking is difficult when you are busy or tired, so how can we bring that joy back? And why should we do more?Daphne: This is exactly why I wrote The Happy Cook. It kills me to know that cooking – which should all be delicious joy, relaxation, fun, adventure – is more often than not as an exhausting job. I want a party every day, like you're eating at the weekend. To do that, I generally keep my recipes well prepared for a few simple, high-quality ingredients. I take it easy, so that it does not feel stressful. The biggest changes I've made are that I often do my shopping and cook what I buy that night or the next day, so I stay inspired. Even if you buy a rotisserie chicken and just make a quick gremolata or pesto to put over it, it feels like a treat that people really appreciate and remember. And it should make you damn good.Eden: I love cooking for myself because I want to know what is in my food. It is clear that people are busy and sometimes it is very difficult to get food on the table. Keep it simple and do not think about it, especially if you are exhausted after a long day. Focus on fresh seasonal products and let the food speak for itself. People forget that cooking must be fun. It is also all about inventing these amazing shortcuts.Athena: There is a sense of pride when you or your family cooks healthy, home cooked meals, but it can be overwhelming – I would say, just learn a few simple recipes as staples and find ways to name those few. So, learn the technique of a simple whole roast chicken and then use a different mixture of vegetables each time. Or make different sauces to change the taste profile. I often do a sumac and lemon chicken, but you can also make a herby-lemon sauce. Or get creative with roasted lemons and add olives and almonds and raisins for an unexpected element. Another nice meal that can offer a lot of flexibility is a frittata. There are so many options for adding seasonal vegetables, onions, leeks, potatoes, cheese or herbs. The possibilities are endless. If you can master a few techniques, you can bring reefs and play and joy and creativity into your kitchen.Go cook in the kitchen and have fun with the deliciously healthy recipes from Calderone, Oz and Grinshpan & # 39; s video above (tag us on social with #MyDomaineEats):<h3 class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "Daphne Oz & # 39; s crispy chicken thighs with cracked coriander"data reactid =" 106 ">Daphne Oz & # 39; s crispy chicken thighs with cracked coriander

Portions: 4
Time: 40 minutesingredients:4-6 bone-in, skin-on chicken thighs
1 1/2 tablespoons coriander seeds, crushed with the bottom of a heavy pan
1 tablespoon freshly picked thyme
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
Freshly cracked pepper
1-2 tablespoons of olive oil
8 garlic cloves, unpeeledDirections:Preheat the oven to 400 ° C. Remove the thighs from the chicken 20-30 minutes before you are ready to cook. Dab dry with a paper towel. Meanwhile, in a small bowl, combine crushed coriander, thyme, cumin, salt and pepper. Spread over all sides of the chicken. Add olive oil to the bottom of a cast iron skillet or Dutch oven to thinly coat (the upper walls of the Dutch oven help to prevent splashing). Heat the pan over medium heat until the surface is warm but does not smoke. Put the thighs of the chicken down with the skin so that they have maximum contact with the skin and are not too full or they will steam. Bake the chicken for 2 minutes, then let the heat fall on medium and cook for another 8 minutes on the hob to show the fat of the skin for maximum crunchiness. Pour some of the melted fat over each piece of chicken. Throw garlic cloves into the pan and gently place them in the oven for another 10 minutes. Turn the pieces of chicken over so that the skin side is up and return to the oven to finish cooking, another 10 minutes or so. The skin must be deep golden brown and crunchy with juicy flesh underneath. Remove the chicken on the plate to rest for 5 minutes before serving. Meanwhile, squeeze boiled garlic cloves into the remaining fat in the pan and whisk to combine and distribute. Spoon a spoon over the chicken before you enjoy it. <H3 class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "Eden Grinshpan's sliced ​​fennel, walnut and mint salad"data reactid =" 134 ">Eden Grinshpan's sliced ​​fennel, walnut and mint salad

Portions: 4ingredients:2 bulb fennel (keep leaves)
3 stalks of celery (clean leaves and keep for salad)
1 small red onion
1 cup of crushed walnuts
1 cup of finely grated pecorino
1/2 cup Medjool dates, cut into cubes
1/2 cup of mint leaves
1/2 juice of a lemon, cooled
4 tbsp. Extra virgin olive oil
1 teaspoon of saltDirections: With a mandolin, cut the fennel, celery and red onion into thin slices. Set aside. Make a cup of walnuts coarsely by using the bottom of a pan or your knife. Finley grater a cup of pecorino. Chop 1 cup of data. Put the salad on a large scale and start with the grated vegetables. Then add the cheese, dates, walnuts and the top with fennel leaves, celery, mint and lemon zest. Dip the salad with salt, olive oil and lemon juice. <H3 class = "canvas-atom canvas-text Mb (1,0em) Mb (0) – sm Mt (0,8em) – sm" type = "text" content = "Athena Calderone & # 39; s Smashed Potatoes with Horseradish Gremolata"data reactid =" 157 ">Athena Calderone & # 39; s Smashed Potatoes with Horseradish Gremolata

Portions: 4-6 ingredients: 2 pounds of baby new potatoes
3 tablespoons of olive oil, plus more for drizzle
Kosher salt and fresh ripped pepper
A handful of fresh dill, coarsely chopped
1 tablespoons of capers
1 small clove of garlic, chopped
1 lemon, zested
2 tablespoons of freshly shaved horseradish
1/2 cup of crème fraiche
2-3 tablespoons of Labne
Flaky sea salt, for servingDirections:Preheat the oven to 425 ̊F (220 ̊C). Bring a large pan of salted water to the boil. Add the potatoes and let simmer until soft, 10 to 15 minutes, depending on the size of your potatoes. Drain in a colander. Use a cup or mug with flat bottom to gently beat the potatoes together. Turn them on a baking tray; if necessary, use two sheets to prevent overpopulation. Drizzle the potatoes generously with a little oil and season with salt and pepper. Roast until golden brown – about 15 minutes – and turn and grill until everything is golden brown and crispy, about 10 minutes more. Mix the dill, capers and garlic in a small bowl. Peel half of the lemon and horseradish over the mixture, add the oil and mix to mix. Season with salt and pepper. Mix the creme fraiche with the Labne. Use a Microplane to pour the horseradish into the cream, stir to combine. Arrange the potatoes on a dish and scoop the creme fraiche mixture sporadically over the pudding. Spoon the mixture of herbs and capers over the potatoes. Zest the remaining lemon over the dish. Sprinkle with flaky sea salt and serve immediately.Go to EyeSwoon to discover Athena's cooking techniques from the day.Read more from MyDomaine