Chef Einat Admony Recipes – Moroccan Feast – New York Culinary Experience 2015

As Chef/Owner of three New York restaurants, Balaboosta, Taim, and Bar Bolonat, as well as cookbook author, wife, and mother of two, Einat Admony is someone who is constantly in motion. Growing up outside Tel Aviv she brings her heritage to her New York restaurants where she deftly combines elements of Middle Eastern and Mediterranean cuisine.

Edward Nesta and Chef Einat Admony

Chef Einat Admony has a strong hold on to her past as she makes all of the cous cous used in her restaurants by hand with a recipe that was handed down from generation to generation. She commented that even many of the restaurants back in her home country of Israel now use boxed cous cous, but she prefers to make her cous cous by hand. In fact, she mixed up a large batch from scratch in just 45 minutes during our class, and it was light, flaky, and tasty. 

Chef Einat Admony

Chef Einat also makes her own preserved lemons, which are a key ingredient in her recipes and in Middle Eastern and Mediterranean cuisine. The lemons are blanched three times before being placed in a bottle in alternate layers of lemons and the preserve mixture. The preserve mixture is made with sugar (20%), cinnamon, turmeric, paprika, coriander and a lot of salt (80% of the mixture is salt), and in 3 months time you have your own bottle of preserved lemons. 

Chef Einat Admony making cous cous

Chef Einat Admony – A Moroccan Feast –
New York Culinary Experience 2015 Menu

Chicken Tagine with Preserved Lemons, Olives, and Cilantro
Matbucha
Tunisian Carrots
Cous Cous
Suggested Wine Pairing: Novas Pinot Noir

Chef Einat Admony graciously shares her recipe for Chicken Tagine with Preserved Lemons, Olives, and Cilantro.

Chicken Tagine with Preserved Lemons, Olives, and Cilantro
Serves 3 – 4

Ingredients:

Roll chicken pieces in the spice mixture

Method: Place all ingredients in a bowl and mix together. Roll the chicken pieces in the mixture and make sure it is thoroughly covered, place chicken on a sheet pan or a roasting pan skin side down, pour the remaining mixture around the chicken and cover with aluminum foil, and bake in the oven at 370° F (188° C) for approximately 30 minutes.

Chicken Tagine ready to bake

Remove the foil, turn the chicken so the skin is up and increase the temperature to 400° F (204° C). Cook for an additional 15 minutes, until the skin is crispy.

Baked Chicken Tagine – grab a knife and fork

Read about the NYCE 2015 in the Gastronomy section and interviews and recipes from the chefs in the Chefs’ Recipes section.

Follow Luxury Experience on Facebook to listen to interviews with the chefs and see more photos from the event. www.Facebook.com/LuxuryExperience

For information on attending The New York Culinary Experience 2016, please visit the New York magazine website: www.NYmag.com.

For information on The New York Culinary Experience 2016 as well as information on taking classes throughout the year with the excellent chef instructors at The International Culinary Center at their New York, California, or Italian Campuses, please visit the website: www.InternationalCulinaryCenter.com

New York Media (New York magazine)
75 Varick Street
New York, New York 10013
United States
Telephone:           +1-212-508-0700
To Subscribe:       +1-800-678-0900
Website:               www.NYmag.com

The International Culinary Center, founded as The French Culinary Institute
462 Broadway
New York, New York 10013
United States
Toll-Free Telephone:  +1-888-324-2433
Email:                          info@internationalculinarycenter.com  
Website:                      www.InternationalCulinaryCenter.com

The International Culinary Center of California
700 West Hamilton Avenue
Campbell, California 95008
United States
Toll-Free Telephone:     +1-866-318-2433
Email:                             info@internationalculinarycenter.com  
Website:                         www.InternationalCulinaryCenter.com

© May 2015. Luxury Experience. www.LuxuryExperience.com. All rights reserved.