Things that make you go, drool...
To answer my own question in the header, the only one of these I’ve been fortunate enough to taste is the Moroccan B’stilla — a friend used to make large ones for parties sometimes. Otherwise, no. How about you?
...And now I’m hungry...
Gattò di Patate
(Mashed Potato Cake)
Walk into any trattoria in Naples and you will find a dish that fully, or partly, tells the story of some era of conquest. Such is the case for gatto’ di patate, a potato cake whose name derives from the French gâteau (cake). This classic Neapolitan baked dish [is] made from mashed potatoes, mozzarella, parmesan, and diced ham….
katieparla.com/....
Recipe. [16:09]
Polpettone alla Genovese
(Ligurian Meatless “Meatloaf”)
The main feature of this dish is that, despite its name - in Italian ‘polpettone’ means ‘meatloaf’ -, it contains no meat. In fact, its main ingredients are potatoes and green beans.
www.oliocarli.us/...
Recipe. [16:39]
Moroccan Chicken B’stilla
The name of the pie comes from the Spanish word pastilla, meaning in modern Spanish either "pill" or "small pastry" [….]The historian Anny Gaul attests to recipes that bear "a strong resemblance to the stuffing that goes inside modern-day bastila" in 13th century Andalusi cookbooks, such as Ibn Razīn al-Tujībī's [….] This recipe, in Gaul's words, calls for "cooking pigeon with cinnamon, almonds, saffron, onion, and eggs, as well as a double-cooking process similar to today's conventional recipe, by which the ingredients are first cooked in a pot and then finished in the oven."[9]
en.wikipedia.org/....
This is a tiny, simplified version of an amazing dish.
Recipe is in the YouTube description. [8:26]
Little Cheese Soufflés
I decided not to call this a “cheesecake soufflé, since hot cheesecake just seems wrong, but also because the technique works just as well for a savory version.
You’ll want to skip the sugar, vanilla, and maybe the lemon zest, but everything else should work the same.
Recipe. [8:33]
Beef Wellington
Though no one knows the exact origin of the Beef Wellington, the dish evolved from a culinary tradition of wrapping savory meat in pastry. Some historians believe that it could be a sophisticated descendant of the English meat pie combined with the French technique of using puff pastry. The French filet de boeuf en croute is a similar recipe for beef fillet covered in a mixture of minced mushrooms and wrapped in puff pastry.
wellingtons.la/...
This recipe is behind a paywall. Here's a different one. [19:11]
Julia Child’s Reine de Saba
(Queen of Sheba Cake)
“The queen of Sheba is a dark beauty made of chocolate, and almonds, and rum and butter. Let’s go into the kitchen and make the best chocolate cake you’ve ever put in your mouth.” (Julia Child)
www.pardonyourfrench.com/....
Recipe. [15:18]
🥐 🥐 🥐
So c’mon in the café and grab a cuppa...
...and a nice nosh...
...and join us!
New Day Café is an open thread. What do you want to talk about today?