Latest news with #Cookbook
National Post
20 hours ago
- Entertainment
- National Post
Cook This: 3 'reimagined' Jewish recipes from Arthurs, including challah French toast
Our cookbook of the week is Arthurs: Home of the Nosh by Raegan Steinberg and Alexander Cohen, co-owners of Montreal's Arthurs Nosh Bar, with writer Evelyne Eng. Article content Jump to the recipes: challah French toast, smoked salmon panzanella salad and cheese blintzes. Article content Article content Raegan Steinberg paid homage to her late father, Arthur Steinberg, with a restaurant. She and her husband, executive chef Alexander Cohen, opened Arthurs Nosh Bar in 2016. Today, Montrealers (and the occasional visiting celebrity) line up for a seat at their luncheonette. Article content Article content 'Reimagined' Jewish fare, including syrniki (Eastern European cottage cheese pancakes), latkes, challah French toast and ever-changing shakshuka, reflects their heritage: Raegan's 'Romanian-Russian-Ashkenazi' and Cohen's 'Moroccan-Spanish-Sephardic.' Article content Article content Nine years after opening Arthurs' doors, with three restaurants — including American-style bistro Romies — Raegan and Cohen (with writer Evelyne Eng) carry on Arthur's legacy in a cookbook, Arthurs: Home of the Nosh (Appetite by Random House, 2025). Article content 'I feel like maybe that was my life's purpose,' says Raegan. 'I never thought I would lose my dad, and that really shifted my whole life. And I'm so grateful that my husband was on board and willing to create this — conceptualize this whole thing we've done.' She explains that Arthur was a food lover well before the term 'foodie' took hold. Her family's life revolved around eating, the where and the what. 'From a young age, all of us were introduced to food in a way that I don't know necessarily all families were.' Article content Raegan began her culinary career in Montreal at Mandy's Gourmet Salads. After attending culinary school at the Art Institute of Vancouver, she worked at celebrated restaurants such as the Blue Water Cafe and Joe Beef. Cooking professionally became entwined with processing the trauma of losing her father. 'It was such an easy way just to forget. You're working with your hands. You put your head down. You work.' Being a chef wasn't what Raegan had expected to be doing, but she embraced it. Article content Article content Today, she oversees business development at Arthurs Nosh Bar. 'I'll always love food, making food and being creative with food. To be the best chef you can be, you need to be 100 per cent focused, and I don't think I could do that wearing all the hats. I love doing the other parts. I love working on the marketing and the branding, and I love building something from scratch and conceptualizing it.'
The Independent
3 days ago
- The Independent
Humble fish stew showcases the underappreciated cuisine of Spain's Balearic islands
In the shadow of an imposing stone bell tower, market stalls fan out by the dozens from the central plaza of Sineu, Mallorca. Every Wednesday, vendors fill the surrounding streets with produce from the fertile central plain of the Spanish Mediterranean island. Interspersed among the plump tomatoes, leafy chard and bright citrus are more stalls overflowing with handcrafts, textiles, jewelry and more. The scene plays out much like it has every week since at least the early 1200s. Designated a royal market in 1304, it's the only remaining market in Spain's Balearic Islands allowed to sell live rabbits, poultry and farm animals. Naturally, the produce changes with the season, showcasing products that define a cuisine that's little known outside the Balearic Islands. Although the islands are better known for their pristine beaches and sun-drenched cliffs, Jeff Koehler's new book, 'The Spanish Mediterranean Islands Cookbook,' aims to give the food some worthy attention. 'It's only a 30-minute flight from Barcelona,' said Koehler. 'But it's amazing to see that it has its own culinary culture.' Mallorca is the biggest of the Mediterranean chain, which also includes Ibiza, Formentera and Menorca, where Koehler, an American, has lived part time for 15 years. Much of the diet is classic Mediterranean, with lots of olive oil, legumes and fresh vegetables. But Koehler said the islands differ from the rest of the region because they were so isolated. The cuisine developed with few outside influences, with locals relying on heavily on fishing, foraging and preserving to survive the winter. Restriction led to creativity. As an example, he cited the moment in springtime when fava beans are suddenly everywhere in springtime. 'Then you start thinking of five ways of making fava beans because it's what's there now,' he said. 'What starts as this necessity of just survival eventually converts into real gastronomic treats.' Locals may pair favas, or broad beans, with mint, spring onions and sobrassada, a paprika-spiced, uncased pork sausage that's like a spreadable chorizo. Or they add them to a frittata-like Spanish tortilla, or use them with cuttlefish, bacon and onions. The result in each case is a humble yet tasty dish, a combination that is typical of the islands. One of the most representative is caldereta de peix, a simple fish stew that is served over slices of toasted day-old bread. Originally prepared with the worthless bycatch that got caught in fishermen's nets, it features a saffron-scented tomato broth with garlic, onion and white wine. The bold flavor is much more than the sum of its parts, and it exemplifies how leftovers can become a delicious classic. 'First came the need to eat,' Koehler writes. 'Then came the desire to eat well.' Caldereta de peix (Fish stew) From Jeff Koehler's 'The Spanish Mediterranean Islands Cookbook' Time: About an hour, 10 minutes Serves: 4 Ingredients: One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets 3 tablespoons olive oil 2 medium yellow onions, finely chopped 1 clove garlic, minced 3 medium tomatoes, halved and grated 1/4 cup dry white wine 8 cups fish stock 1 teaspoon sweet paprika Small pinch of saffron threads, crumbled Very thin slices of day-old country-style bread, cut into 2.5-cm/1-inch-wide strips and lightly toasted, for serving Directions: Cut the fish crosswise into thick steaks. Reserve the heads and tails. Heat the oil in a Dutch oven over medium. Add the onions and cook until soft, 8–10 minutes. Stir in the garlic and then add the tomatoes. Cook until pulpy and deeper red, about 10 minutes, adding a few tablespoons of water (or stock) from time to time to keep it moist. Add the wine and cook for 2 minutes. Stir in 1 cup of the stock. Use a hand blender to puree the sauce, or transfer it to a blender to puree and return it to the pot. Stir in the paprika and saffron, and season with salt and pepper. Season the fish steaks and reserved heads and tails (if using whole fish) with salt and pepper and add to the pan. Pour over the remaining stock. Bring to a simmer over medium heat and simmer, uncovered, for 15 minutes. Don't let it reach a strong boil, to keep the fish from breaking apart. Remove the pot from the heat. Remove and discard the heads and tails. Cover the pot and let sit for 10 minutes. To serve, put a couple of pieces of toasted bread in each of 4 wide soup bowls. Ladle over the soup with 1 or 2 pieces of fish per bowl.
Associated Press
3 days ago
- Associated Press
Humble fish stew showcases the underappreciated cuisine of Spain's Balearic islands
In the shadow of an imposing stone bell tower, market stalls fan out by the dozens from the central plaza of Sineu, Mallorca. Every Wednesday, vendors fill the surrounding streets with produce from the fertile central plain of the Spanish Mediterranean island. Interspersed among the plump tomatoes, leafy chard and bright citrus are more stalls overflowing with handcrafts, textiles, jewelry and more. The scene plays out much like it has every week since at least the early 1200s. Designated a royal market in 1304, it's the only remaining market in Spain's Balearic Islands allowed to sell live rabbits, poultry and farm animals. Naturally, the produce changes with the season, showcasing products that define a cuisine that's little known outside the Balearic Islands. Although the islands are better known for their pristine beaches and sun-drenched cliffs, Jeff Koehler's new book, 'The Spanish Mediterranean Islands Cookbook,' aims to give the food some worthy attention. 'It's only a 30-minute flight from Barcelona,' said Koehler. 'But it's amazing to see that it has its own culinary culture.' Mallorca is the biggest of the Mediterranean chain, which also includes Ibiza, Formentera and Menorca, where Koehler, an American, has lived part time for 15 years. Much of the diet is classic Mediterranean, with lots of olive oil, legumes and fresh vegetables. But Koehler said the islands differ from the rest of the region because they were so isolated. The cuisine developed with few outside influences, with locals relying on heavily on fishing, foraging and preserving to survive the winter. Restriction led to creativity. As an example, he cited the moment in springtime when fava beans are suddenly everywhere in springtime. 'Then you start thinking of five ways of making fava beans because it's what's there now,' he said. 'What starts as this necessity of just survival eventually converts into real gastronomic treats.' Locals may pair favas, or broad beans, with mint, spring onions and sobrassada, a paprika-spiced, uncased pork sausage that's like a spreadable chorizo. Or they add them to a frittata-like Spanish tortilla, or use them with cuttlefish, bacon and onions. The result in each case is a humble yet tasty dish, a combination that is typical of the islands. One of the most representative is caldereta de peix, a simple fish stew that is served over slices of toasted day-old bread. Originally prepared with the worthless bycatch that got caught in fishermen's nets, it features a saffron-scented tomato broth with garlic, onion and white wine. The bold flavor is much more than the sum of its parts, and it exemplifies how leftovers can become a delicious classic. 'First came the need to eat,' Koehler writes. 'Then came the desire to eat well.' Caldereta de peix (Fish stew)From Jeff Koehler's 'The Spanish Mediterranean Islands Cookbook' Time: About an hour, 10 minutes Serves: 4 Ingredients:One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets 3 tablespoons olive oil 2 medium yellow onions, finely chopped 1 clove garlic, minced 3 medium tomatoes, halved and grated 1/4 cup dry white wine 8 cups fish stock 1 teaspoon sweet paprika Small pinch of saffron threads, crumbled Very thin slices of day-old country-style bread, cut into 2.5-cm/1-inch-wide strips and lightly toasted, for serving Directions:Cut the fish crosswise into thick steaks. Reserve the heads and tails. Heat the oil in a Dutch oven over medium. Add the onions and cook until soft, 8–10 minutes. Stir in the garlic and then add the tomatoes. Cook until pulpy and deeper red, about 10 minutes, adding a few tablespoons of water (or stock) from time to time to keep it moist. Add the wine and cook for 2 minutes. Stir in 1 cup of the stock. Use a hand blender to puree the sauce, or transfer it to a blender to puree and return it to the pot. Stir in the paprika and saffron, and season with salt and pepper. Season the fish steaks and reserved heads and tails (if using whole fish) with salt and pepper and add to the pan. Pour over the remaining stock. Bring to a simmer over medium heat and simmer, uncovered, for 15 minutes. Don't let it reach a strong boil, to keep the fish from breaking apart. Remove the pot from the heat. Remove and discard the heads and tails. Cover the pot and let sit for 10 minutes. To serve, put a couple of pieces of toasted bread in each of 4 wide soup bowls. Ladle over the soup with 1 or 2 pieces of fish per bowl. EDITOR'S NOTE: Albert Stumm writes about food, travel and wellness. Find his work at
Daily Mirror
14-06-2025
- Entertainment
- Daily Mirror
Dave Myers' widow warned star not to fall in love despite his 'generous heart'
Dave Myers, who with Si King was part of the Hairy Bikers, married Liliana Orzac in 2011 after the pair met in Romania when he was filming the famous series for the BBC Hairy Biker Dave Myers had "such a generous heart" and "so much love to give," his grieving widow has said. Liliana admitted she was "helpless" to fall in love with the TV chef after she met him when he was filming The Hairy Bikers ' Cookbook in Romania. However, she said she fought to "warned him (Dave) not to fall in love" with her because she felt they "were from different worlds". She was a single mum with two children, working long hours at a modest hotel in Maramures, Romania while Dave, then 47, was a popular face on TV, whose programme was about to attract millions of viewers. Yet, the chemistry was there and, within two years, Liliana moved to the UK to live with Dave. "I understood that he was a truly special person, full of warmth, wisdom and spark. I knew we were developing strong feelings for each other, but I warned him not to fall in love with me. There were too many obstacles stacked against us. We were from different worlds and I was a single mother with two children to think of: my son Sergiu, 16, and my daughter Iza, ten," Liliana said. Yet, the couple tied the knot in 2011 in Barrow-in-Furness, Cumbria, in front of 150 guests. Marriage bliss was rocked, though, in 2022 when Dave was diagnosed with cancer. The popular TV presenter died in February 2024 with Si by his side. Liliana added: "We'd hold hands and cry, sometimes unable to move or talk, just despairing at the unfairness of it all. I knew so well the depth of Dave's pain: the desperation, the helplessness, the anger. "Desperation for the loss of the peace and safety we'd both worked so hard for and would never get back. Helplessness in the face of this invisible enemy we'd been told was going to conquer us, no matter what we did or tried. "Anger at the injustice of having his life cut short and for being dragged through all this pain, the hospital appointments and the invasive treatments, knowing there was no way out." The mum has a new book out, called Adapted from Dave And Me, in which the widow shares her journey from meeting Dave to his tragic demise. In it, she recalls how Dave fancied her in Romania - but she didn't realise. In her interview with the Daily Mail, Liliana said: "I kept my guard up and treated what we had as a friendship, but Dave exuded so much charm and happiness that I gradually realised how much had been lacking in my life. I'd never known anyone with so much vivacity, so much love to give and such a generous heart. "It was impossible not to like Dave Myers. And, so it turned out for me, impossible not to fall in love with him, either. Despite my warnings, both of us were helpless to it. So in 2007, I moved to the UK with my daughter. My son stayed behind to finish his exams and came a year later."
Washington Post
12-06-2025
- Entertainment
- Washington Post
Lamb chops with lemongrass and cumin are a feast for the senses
This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. 'During the summers in Kamakura, the part of Japan where I grew up in, my grandmother would bring out a round cast-iron griddle to cook Genghis Khan Mongolian barbecue and invite the neighbors,' Sonoko Sakai writes in her cookbook 'Wafu Cooking,' a collection of recipes from around the world adapted to use Japanese ingredients or techniques. It's a style of cooking known as wafu.
