Archive | April, 2013

Eat Like an Egyptian – Port Said

20 Apr

Two months ago we met with Yael and Yoni on one of the new trendy places in Tel Aviv (and not in Egypt as the name suggests) – Port Said. The place is somewhere between a restaurant and a bar and it is owned by the famous chef – Eyal Shani.  It took us a while to write the post but it was worth waiting.

Port Said is all about the cool-hipster style with old fashioned Egyptian music like Umm Kulthum played in the background by a gramophone (or something that sounds like it). You cannot book a table at Port Said and it is quite hard to even find their phone number. Once I tracked it down they told me over the phone that if we will arrive until 20:00 we should be able to get a table without a problem. Indeed, we were the last customers that didn’t have to wait for a table. People that came later had to improvise with a bench as a table.

The menu isn’t really divided to firsts and seconds but rather a wide selection of dishes.

Minute Steak

Minute Steak

Yoni and Yael started with one of Shani’s famous dishes from the Miznon – the Minute steak and in addition some kind of mash of Soybean. The Minute Steak was quite good but the soybean mash was so awful that we had to ask them to take it back and asked for baked potato with Crème fraîche instead.

Roast beef Carpaccio

Roast beef Carpaccio

After a while of waiting we have also received our dishes – Roast beef Carpaccio &

Bread Salad

Bread Salad

. Both of them were delicious. The Carpaccio wasn’t the classic Carpaccio that you can recognize from the typical Tel Aviv’s restaurants; it was seared before it was cut to a thicker level than usual.

Rooster Sandwich

Rooster Sandwich

After additional waiting Yael and Yoni got the “Rooster Sandwich” that they ordered in the beginning of our dinner, nevertheless the waiting didn’t kill their passion to the dish and they found it very tasty. I ordered Egg Salad sandwich while we were still short of one baked potato Shahar ordered earlier.

Backed Potato

Baked Potato

The Egg Salad was very classic and even reminded me my grandfather’s egg salad that came from Poland and definitely not from Egypt.  The baked potato that appeared in the first act got off (from the kitchen) in the third. Finally we received the potato and it was worth waiting as it felt as it brought right out of the fire. With fresh touch of “Crème fraîche” and a bit of spicy green paper you can feel the Eyal Shani’s touch.

For dessert we took Guava marmalade which was a sweet ending to a very good dinner.

The check pleases (4 People):

2 X Goldstar beer- 47 NIS
5 X Peroni beer – 145 NIS
Minute Steak – 44 NIS
Bread salad – 38 NIS
2 X Baked Potato – 46 NIS
Roast beef Carpaccio – 37 NIS
Rooster Sandwich – 38 NIS
Egg Salad Sandwich – 28 NIS
Guava Marmalade – 28 NIS

All in all 451 NIS

Summary:
Food:  Advanced bar food
Price:  High
Location: Allenby street

The Cizer-Kobrinsky Scale:

3.5 Forks

3.5 Forks

Contact details: Har Sinai 2, Tel Aviv

Corn Ice Cream

16 Apr

The inspiration to this home-made experiment came from a unique dessert we eat in La Pepita, Barcelona. It have been 3 weeks ago and the dish did not left my mind so although we don’t have ice cream maker I felt that I must try make it myself.

Corn Ice Cream at La Pepita, Barcelona

Corn Ice Cream at La Pepita, Barcelona

I have found several recipes and decided to go with this one, from the blog “Taste and Tell”. Since we don’t have an ice cream maker (“no one want to buy a machine for one time test” as Adi says), I tried a combination of these two posts from David Lebovitz and “The Kitchen“.

Corns getting ready to work

Corns getting ready to work

The original recipe included  a cup of “half-and-half“. Since there is no “half-and-half” in Israel I decided to go with 15% fat cream.

15% Fat Cream

15% Fat Cream

You need to cut the kernels of the corn and put it in a food processor with the cream.

In the food processor

In the food processor

Process until smooth

Process until smooth

Pour through a sieve over a large bowl, reserving liquid and discarding the solids.

The Sieve

The Sieve

The liquid

The liquid

Add the 2 cups of milk, the sugar, the salt and the egg yolks.

The egg yolks

The egg yolks

The egg yolk

The egg yolk

The egg yolks in the mixture

The egg yolks in the mixture

Whisk all the ingredients together and pour into a large saucepan.

Whisk all the ingredients

Whisk all the ingredients

Cook the mixture over medium heat until thick, but do not boil, stirring constantly, about 20 minutes.

Cooking the mixture

Cooking the mixture

Remove from heat. Let cool for about 20 minutes, then cover and transfer to the fridge to completely cool down, preferably overnight.

At this point I tried the “The Kitchen” way for creating the ice cream. But I didn’t had enough ice for the ice bath.

Ice Bath

Ice Bath

So I moved to David Lebovitz way and pour the mixture in to a backing dish.

Baking Dish

Baking Dish

And put it in the freeze for 45 minutes.

In the freeze

In the freeze

As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

freeze near the edges

freeze near the edges

Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer. After several times this was the result:

Freezing and mixing

Freezing and mixing

And the final results:

Corn Ice Cream and Berries

Corn Ice Cream and Berries

Scallops and Calamari on a Plancha

6 Apr

MezavehLogosSmal

This lunch was inspired by Tiv Taam (Ramat HaHayal) seafood counter. We know we wanted some calamari for our lunch but when we saw the scallop on the display we could not resist the temptation.

We have decided to sear the calamari on the plancha and serve it on top of toasted bread, yogurt and spicy tomato salad.

Spicy tomato salad

We cut the bread to thick slices and toasted them on a Stripes Pan which is also kind of a plancha.

Bread

Bread

The calamari was  seared on the plancha. We seared it in a few rounds of small portions in order to keep the pan hot all the time.

Calamari3

We bought only 4 Scallops and we fried them with a bit of olive oil, coarse sea salt and pepper on a hot pan.

Scallops

Scallops

When arranging our plates we spreaded the yogurt over the toast bread and placed above a small portion of the tomato salad and calamari. Next to it we served two scallops each with few drops of lemon.

The plate

The plate

And the final result:

Lunch

Lunch

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