nyc eats

Biscuit Au Chocolat

Biscuit au Chocolat

I recently wrote an article about the two women that influenced me into the culinary world - Teita (my grandmother) and Kivi, my family's live-in maid. Through their recipes, techniques, and culinary education I was able to find myself in the kitchen. This Lebanese version of Biscuit au Chocolat is featured in the article and truly symbolizes the childhood cookie that all kids in Lebanon grew up eating!  My grandmother would make this for us and keep it in the freezer for whenever we were behaving. Give it a try - it's three easy steps.

'Sahtein! a culinary education begins with two women in Lebanon' can be found in Jarry Magazine - purchase your copy here!

Photos by Jessica Marx

Total Time: 15 mins
Serves:  30-40 cookies


INGREDIENTS

  • 12 ounces (340 grams) dark chocolate chips

  • 12 ounces (340 grams) milk chocolate chips

  • 2 cups heavy cream

  • Three 7-ounce (98-gram) packages Goya Maria cookies or any British tea cookies

INSTRUCTIONS

  1. In a medium saucepan, warm the heavy cream.

  2. Combine the dark and milk chocolate in a wide, heat-safe bowl, and pour the hot heavy cream over it.

  3. Stir the chocolate until it is fully melted, and combined.

  4. Using your hands, crumble the cookies, until small - medium size pieces.

  5. Add cookies to chocolate genache, and fold to combine.

  6. Scoop one-third of the chocolate onto a square parchment paper, fold the edges over the mixture and, using your hands from the outside of the parchment, gently roll it into a log about 2-3 inches (5-7.5 cm) in diameter.

  7. Repeat, making two more chocolate logs.

  8. Wrap each one tightly in aluminum foil and place in freezer for at least 1 hour, can keep for up to a month.

  9. To serve, unwrap the cookie logs and slice into 1/2 inch (1.5 cm) discs.

  10. Sahtein!

Minted Tahini Eggplant

Minted Tahini Eggplant!

I can't lie, when I received Plenty - the cookbook by the infamous Yotam Ottolenghi, all I could do was stare at the cover. The longer I stared at it, the more I fell in love! A few weeks later I decided to take a spin on that cover photo. I made one of grandmother's favorite side dishes - Tahini eggplant! As a young boy growing up in Lebanon - eggplant was at every meal. This is my take on a modern healthy lebanese eggplant dish! This could be a main dish, or  a side dish - whatever you prefer :)

 Photos by Jessica Marx

Total Time: 50 minutes
Serves: 4 people

Eggplant:

  • 2 large eggplants, washed

  • 3 tbsp EVOO

  • 2 tbsp fresh thyme leaves, chopped

  • 1 tsp fresh rosemary, chopped

  • 1 tbsp ground cumin

  • Salt + black pepper

Garnish:

  • 6-7 parsley leaves

  • 6-7 mint leaves

  • 1 pomegranate, seeded

Sauce:

  • 1 cup greek yogurt

  • 1/2 cup tahini

  • 1 garlic clove, minced

  • 1 tbsp lemon juice

  • 1 tbsp evoo

  • Salt to taste

INSTRUCTIONS

1.    Preheat oven, or grill to 450F.

2.   Slice the eggplant into thirds, lengthways. Make four small parallel cuts, throughout the heart of the eggplant.

3.    Line a sheet tray with parchment paper, and drizzle with olive oil. place eggplants, cut-side up. Sprinkle with the rest of the olive oil, thyme, rosemary, cumin, salt and pepper. 

4.     Bake for 45 minutes, until brown, soft and tender.

5.    While the eggplants are baking mix greek yogurt, tahini, minced garlic, lemon juice, oil, and salt. Mix until combined, and smooth.

6.   Serve eggplant, with plenty of tahini yogurt. Sprinkle with salt, pomegranate seeds, mint, and parsley.

7.   Sahtein!

Shakshuka

Shakshuka!!!

This is the ULTIMATE most epic TASTIEST flavorful OUTSTANDING BRUNCH EVER! No but really this is the best crowd pleaser. It's hearty yet healthy and delicious. Shakshuka is a Moroccan breakfast food. This my way of making it. You can make this meal vegetarian by easily switching the sausage to vegetables like mushrooms or spinach! So invite a few friends over and make a homemade brunch for once! 

Video + Photos by Sean Fagan

Total Time: 25 minutes
Serves: 4 people

INGREDIENTS

  • 1 tbsp EVOO

  • 1 large onion, peeled + sliced

  • 2 garlic cloves, peeled + finely chopped

  • 1 tbsp ground cumin

  • 1 tbsp aleppo pepper (or paprika)

  • 3 sausages, casing removed

  • 1 can diced tomato

  • 2 large tomato, diced

  • Salt + Pepper

  • ¾ cup, goat cheese ½

  • 5 eggs

  • 6-7 parsley leaves (garnish)

INSTRUCTIONS

1.    Preheat oven to 400F.

1.    In a large cast iron skillet, drizzle extra virgin olive oil over high heat.

2.     Add onions and cook for 5-7 minutes or until it translucent and changing color. 

3.     Add garlic, cumin, and aleppo pepper and cook for another 3-4 minutes.

4.    Add the sausage, and mix well. Cook for 3 minutes.

5.    Stir in the canned tomato, and fresh tomato. Season well with salt and pepper. Simmer for 5 minutes or until tomato juiced have thickened up.

6.   Crumble ½ cup of goat cheese, and mix with tomato sauce.

7.    Crack eggs on top of tomato sauce. Season with salt and pepper.

8.    Bake for 8 minutes.

9.    Garnish with crumbled goat cheese, and parsley!

10.   I normally enjoy this with a side of greek yogurt, pita bread, and cold brew! Cheers!!!

Ramen Carbonara

Ramen Carbonara

This dish was created when I first moved to Brooklyn. I decided to live in prime Williamsburg, getting line cook hourly pay, which meant a lot of ramen dinners. One night I was having the worst case of munchies and just wanted to be sitting at Rosemary's in the West Village eating their famed carbonara, when the lightbulb went off and my very own ramen carbonara was born! 

Photos by Carmen Ladipo

Total Time: 20 minutes
Serves: 2 people
Yield: 2 bowls

INGREDIENTS

  • 2 package of ramen noodle soup (preferably chicken flavored, maruchan)

  • 3 egg yolks

  • ½ cup Greek yogurt

  • ramen seasoning

  • 2 pancetta slices,1.5-inch thick, cubed

  • 1 cup peas, frozen

  • black pepper, freshly ground

  • Parmigiano Reggiano

INSTRUCTIONS

1.     Bring a medium pot of water to boil for the noodles.

2.     On medium-low heat, brown the pancetta for 13-15 minutes, or until golden crispy.

3.     Add noodles to the boiling water, and cook to al dente, 5-6 minutes.

4.     In a small bowl, whisk together the egg yolks, Greek yogurt, 1 tbsp freshly ground black pepper, and ramen seasoning until well combined.

5.    Drain noodles, and keep 1/2 cup of starchy cooking liquid.

6.     Add the noodles back into the pot and heat on high with the extra ½ cup of starchy liquid. Swirl the noodles until the water has evaporated. Turn the heat off and mix in the egg mixture. 

7.     Keep swirling for 1-2 minutes until the eggs are cooked. Leave the burner off, you do not want to scramble your eggs. The key here is creaminess. 

8.     Add peas and pancetta mix again.

9.     Serve and finish off with freshly ground black pepper, and Parmigiano Reggiano.

10.    Slurp away!