Nadia Aidi

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"Life through the lens of a foodie" � Former Chef | Recipe Developer | Restaurant Reviewer | Healthyish | Gluten Free Jesus �

Location Tucson , AZ
Country United States of America
Member Since MARCH 30, 2020
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Manchego Crusted Potatoes & Spicy Roasted Garlic Ajonesa (very similar to aioli).   I used Olive Oils from Spain @oliveoilsspain because they truly are top quality and one of my favorites ♥️.#ad Protip: using good olive oil is KEY for this whole recipe, especially for the ajonesa since its an olive oil based sauce. Ingredients: ● 6 small yukon gold potatoes. ● 8 oz grated aged manchego. ● 1/4 cup extra virgin olive oil from Spain  ● 1/2 tbsp smoked paprika. ● seasoned salt to taste. Roasted garlic ajonesa: 3/4 cup + 1 tbsp extra virgin olive oil from Spain . 1 egg, 1 garlic head. 1 tsp chipotle powder. 1/4 tsp seasoned salt. tiny squeeze lemon. Directions: 1. Slice the top off the garlic head. Drizzle 1 tbsp of olive oil on it and add some salt. 2. Roast at 400F for 45 min. 3. For the aioli, add the egg, chipotle powder, lemon drizzle, salt and garlic head to a flat bottomed container. Add HALF of the olive oil on top, make sure you add this at the very end. Add your immersion blender and turn it on, don’t move the immersion blender until it is fully emulsify. Tilt it gently towards the top, once whe bottom is emulsified. 4. Transfer to a bowl, and gently whisk in the rest of the oil and watch it thicken! 5. Mix together the olive oil, paprika and seasoned salt. 6. Slice your potatoes by half. Score them. 7. Add the potatoes to the seasoned olive oil and get them all mixed in. 8. Coat the potatoes scored side down onto the manchego until they are fully covered in it. 9. Place the potatoes cheese side down on a parchment paper lined sheetpan. 10. Bake at 400F for 22-25 min. 11. Top with flaky salt, parsley and enjoy with the aioli. #roastedpotatoes #crispypotatoes #cheesypotatoes

Strawberry Rosé Batch Cocktail 🍓🍷 It is SO good & easy to drink lol. Yields about 6-8 servings. Pro Tip: don’t ice the cocktail so it doesn’t get watered down. Ingredients: * 1 pint strawberries. * 2 cups grapes. * 2/3 cup water. * 6 tbsp lemon juice. * 1 bottle of rose wine. * 3 shots gin. * 1/3 cup agave syrup. * 15 fresh mint leaves. * 12 oz sparkling water. To rim: * agave syrup. * 2 tbsp sumac. * 1 tsp salt. * 1.5 tbsp monk fruit or sugar. Directions: 1. Wash the grapes & strawberries. Add to a blender with the lemon juice, water, agave and mint. Blend until smooth. 2. Strain it into a big pitcher. Add in wine, gin & sparkling water. 3. Rim the cup with agave and the sumac salt sugar. 4. Enjoy w lots of ice. #roseallday #rosé #batchcocktails #drinks #strawberries

Profiteroles ♥️ with the most luscious creamy filling and topped with the richest chocolate sauce, the secret? #ad @lalecherausa Sweetened Condensed Milk. It truly makes for the most delicious dessert! Pâte à choux: 1 cup + 1 tbsp all purpose flour. Pinch of salt. 1 cup water. 7 tbsp unsalted butter. 4 eggs. Chocolate Sauce: 4 oz unsweetened chocolate. 1 can La Lechera sweetened condensed milk. 1 1/3 cup heavy cream. Pastry Cream: 4 yolks. 1 1/4 cup whole milk. 1/2 cup La Lechera sweetened condensed milk. 4 tbsp cornstarch. 2 tsp vanilla bean. Directions: Preheat oven to 425F. Add the butter to a sauce pan until it melts. Add the water and bring to a simmer. Sift in the flour and mix it vigorously until a ball forms and it leaves a film around the sides of the saucepan. About 1-2 min. Let the mixture cool for 12-15 min. Add the flour butter mixture to a stand mixer with paddle attachment. Add the eggs one by one and mix until a paste forms. It’ll look all separated for a bit but trust. Pipe the dough into little blobs as shown in the video, place them 1.5 inches apart. Flatten the peaks with a wet finger as shown in the video. Bake at 425F for 16-18 min. Stab on the side . Bake at 350F for another 7-9 min. For the pastry cream, whisk the yolks with the condensed milk, vanilla and corn starch. Heat up the milk until hot but not boiling. Temper the yolks by whisking in 1/3 cup of the hot milk. Return to the pan and whisk vigorously until sauce is thickened. Might be 3-4 min. Remove from heat and add to a bowl and let cool in the fridge or in an ice bath. Melt the dark chocolate on a double boiler. Add in the condensed milk. Whisk until smooth and add in the cream. You can always add more if you want the sauce looser. Pierce the bottom of the profiterole, fill with the cream. Drizzle the chocolate on top. #nestlelalechera #profiteroles

Caramelized Lemon Pappardelle 🍋 topped with the most DELICIOUS crispy za’atar parmigiano crumble. Ingredients: * 2 lemon (1 thinly sliced & the other whole). * 1/4 cup mascarpone. * 1/2 tsp sugar. * 1 cup parmigiano reggiano (freshly grated + more for topping). * 1 tbsp za’atar. * 5 tbsp unsalted butter. * Salt & pepper to taste. * 8-10 oz pappardelle. Directions: 1. Add 2/3 cup parmigiano reggiano to a baking sheet, mix in the za’atar and grate a bit of lemon zest. Mix with your hands. 2. Bake at 375F for 6-8 min until golden but not burnt. Let it cool. 3. In a pan, melt 1 tbsp of butter. Once bubbling, arrange your lemon slices and let them caramelize on medium low heat for about 4-5 min per side. Sprinkle the 1/2 tsp sugar among them before flipping and a pinch of salt. 4. Once lemons are super soft, drag them around the pan to sort of deglaze the stuck on bits and remove. 5. Cook your pasta in salted water until almost al dente (2 min less than package directions). 6. Chop until finely minced and return to the pan, add in the mascarpone and 1 ladle of pasta water. Mix it well. Squeeze a tiny bit of lemon (1 tsp max). 7. Add a bit of pasta water to the remaining parmigiano and mix. 8. Add your pappardelle to your sauce and parmigiano. Mix until all creamy and incorporated, about 2 min. 9. Turn heat off and add in butter. Emulsify. Season to taste at this point. 10. Serve with parmigiano & crumble the parm za’atar crumble. #lemonpasta #pappardelle #limone #comfortfood

Salmon Crispy Rice Nobu Style 🔥 I like torching the salmon slightly (aburi style?) and it is heavenly! Crispy Rice Tips: * Always use sushi rice (you can find it as: calrose, japonica, japanese sushi rice or california sushi rice). * Rice cooker yields the best results. * Pack the rice pretty tightly before freezing. * Once it is in the oil, don’t touch the rice until ready to turn. Very important step! Ingredients: * 1 cup sushi rice. * 1 3/4 cup water. * 2 tbsp rice vinegar. * 1 kombu strip (optional but recommended). * 1/2 tbsp + 1/2 tsp cane sugar. * pinch of salt. * avocado oil. * 10 oz sushi grade salmon. * 3 tbsp japanese mayo. * 1 tsp tamari. * 2 tbsp sriracha. * 1/2 tsp sesame oil. * 1/2 chopped serrano. * 1 scallion (green part). Sauce: * 1 lemon. * 1 tbsp mirin. * 1 scallion (chopped). * 1 tsp fresh ginger. * 1 tbsp salsa macha. * 1/2 orange. * 3 tbsp tamari. * Directions: 1. Wash your rice well. Add the rice, water, kombu if using and pinch of salt to your rice cooker. 2. Mix the 1 tbsp sugar and rice vinegar. 3. Add in the seasoned rice to the rice and mix well. 4. Place parchment paper onto a container and add in the rice, press to pack pretty tightly. 5. Place in freezer for about 2 hrs. The idea is for it to be pretty hard but not frozen solid. 6. Chop your salmon really small. 7. Add to a bowl with the mayo, chopped serrano, scallions, 1/2 tsp sugar, sriracha and sesame oil. 8. Mix together the stuff for the sauce. 9. Slice the rice into squares, wet the blade of your knife between cuts to ensure clean cuts! 10. Preheat a pan with avocado oil, about 1 1/4 inch of oil. Once the wooden spoon bubbles its ready. 11. Place the rice, far enough from each other so they don’t touch. 12. Fry on medium high for 9-11 min or until edges start to look pretty golden brown. Flip and cook for another 9 min or so. 13. Pipe the fish onto the rice and lightly torch. Top with serrano. #crispyrice #nobu #spicysalmon #salmonsushi #appetizers

Tinto De Verano 🍷♥️ I’ve been craving it for a good month and here we are… Traditionally tinto de verano is wine & casera de limón (correct me if I’m wrong). I can’t find casera here so I used the limonata by Pellegrino & it more than hit the spot! You could do lemon soda as well or lemon sparkling soda. Not much of a recipe but here you go: * Equal parts red wine. * Equal parts Pellegrino Limonata. * Ice. * Lemon & orange slices. #tintodeverano #wine #cocktails #drinks Do you like this format?

Tabbouleh/Tabouli with a baby twist ❤️ growing up my dad always made this and now it has the best memories…now traditionally the dressing is just olive oil, lemon & salt. I make mine a touch different by using dried mint (and fresh) and a tiny baby bit of the juice the tomatoes left behind. Also, not all tabbouleh has cucumber but we always ate it this way and I love it. P.S: Tabbouleh is a labor of love, take your time and enjoy it. I never measure the olive oil in tabbouleh…I go by taste! Ingredients: * 1/3 cup wheat burghul (I use # 1) * 2 small bunches curly parsley. * 1.5 pint cherry tomatoes. * 1-2 persian cucumber. * 4 scallions. * 12 fresh mint leaves. * 1/2-1 tsp dried mint (to taste). * 1/2 tsp sumac. * salt and pepper to taste. * 1 1/2 lemons (start with 1 and go from there). * Romaine leaves. Directions: 1.- Soak the burghul in warm water (it should cover about 1 inch over) for 30 min. 2.- Chop the tomatoes very small, let them sit atop a strainer with a bit of salt for 15 min. Throw away half of the juices leftover, save half. 3.- chop the scallions, cucumber and mint. 4.- remove the parsley leaves from the stem and using a very sharp knife chop it to very small pieces. 5.- mix the lemon juice with the leftover tomato juice, dried mint, sumac and a bit of salt and pepper. 6.- Drain the excess water from the burghul. Combine everything and add the olive oil at the very end. Serve with romaine leaves. #tabouli #homecooking #recipes #saladrecipes #tabbouleh Do you do cucumber on yours?

Best Potato Salad Ever! It is bright, tangy, creamy and spicy 😍 also…does it take a million ingredients? Yes 😭 but is it worth it? Also yes! Ingredients: •6-7 large yukon gold potatoes. •1 1/4 cup labneh. •1/4 cup mayo. •1/4 cup + 3 tbsp olive oil. •1.5 tbsp red wine vinegar. •1/4 cup capers + 1.5 tbsp brine. •1 serrano (chopped). •1/2 tbsp honey. •1/4 tsp cumin. •1 tbsp dijon mustard. •3.5 tbsp za’atar. •1/4 cup chives. •1/4 cup dill. •1 lemon (zest). •1/3 sliced almonds. •2 tbsp salsa macha or chili oil. •1 tbsp smoked paprika. •parmigiano reggiano to taste. •salt and pepper to taste. Directions: 1. Boil the potatoes in salted water whole for 20 min or until fork tender. 2. Mix together the labneh, mayo, capers and brine, red wine vin, honey, dijon, lemon zest, serrano, cumin, za’atar, chives, dill and 1/4 cup olive oil. Salt and pepper to taste. 3. Add 2 tbsp of olive oil to a pan and fry the sliced almonds until golden with the smoked paprika and salsa macha. 4. Cut the potatoes into small cubes skin on, and add to the sauce while warm. Let them cool. Top with the almonds, parmigiano, more herbs and that’s it. #potatosalad #potatoes #easyrecipes #potatorecipes #labneh #spicyfood #tastemade #homecooking #healthyish Would you try this salad?

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