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Talk Takeaway: Cooking with Nadia G

Posted on Jul 10, 2013 10:45am

For The Talk's Food Festival, Chef and comedian Nadia G from Cooking Channel's "Nadia G's Bitchin' Kitchen" visited for a Talk Takeaway: Cooking segment. Here are the recipes from today's show!

 

Grilled Kebabs
Recipe Courtesy of Nadia G
Serves 6-8


Ingredients
KEBABS:

  • 1 pound lean ground sirloin

  • ¼ cup fresh parsley leaves, minced

  • 2 tablespoons plain yogurt

  • 2 tablespoons za'atar

  • 1 tablespoon ground cumin

  • 1 tablespoon paprika

  • 1 tablespoon ground sumac


GARLIC TAHINI:

  • 1 head garlic

  • 1 teaspoon extra-virgin olive oil

  • ½ cup roasted tahini

  • 1/3 cup plain Mediterranean yogurt

  • ¼ cup fresh lemon juice

  • ¼ cup fresh mint leaves, roughly chopped

  • Fresh pita for serving

 

Directions

To make the kebabs: Into a big bowl, throw the sirloin, parsley, yogurt, za'atar, cumin, paprika, sumac, salt, some cracked pepper, garlic, egg and onion, and mix. Cover and refrigerate for 2 hours to marinate.

To make the garlic tahini: Preheat the oven to 325 degrees F. Peel the papery skin off the garlic and slice off the top. Place on a piece of foil, drizzle with the olive oil, cover and bake for 1 hour. 

Throw the tender cloves into a food processor and add the tahini, yogurt, lemon juice, mint, parsley, salt, sugar, cayenne and some cracked pepper and blend. 

Preheat a grill pan on medium-high. Roll the beef mixture into fingers and skewer. Lightly coat the kebabs with the olive oil. Turn the grill pan down to medium and grill for 3 minutes per side.

Place 2 grilled kebabs inside a pita, spoon in some tahini sauce and top with pickled radishes.

 

Pot au Chocolat
Recipe Courtesy of Nadia G


Ingredients

 

Garnish:

  • Fleur de Sel

  • Fresh strawberries, sliced

  • Sliced bananas

  • Mini pretzels, roughly chopped

  • Mini marshmallows

  • Crispy organic maple bacon, minced and well drained of oil

 

Directions
Preheat the oven to 300 degrees F. 

Bring the whipping cream and milk to a boil in a saucepan over low heat. The second it starts to boil, take it off the heat. Add the chocolate shavings and whisk until smooth. In another bowl, mix together the yolks, brown sugar, and cayenne. Slowly spoon the chocolate mixture into the yolks. Cook's Note: It is important to take your time with this step because the chocolate is hot, and if you dump it into the eggs in one shot you'll end up with chocolate scrambled eggs

Pour the mixture into little pots or espresso cups and cover with foil. Pierce some small holes in the foil so steam can escape and place the jars into a roasting pan. Fill the roasting pan with water halfway up the sides of the jars so that they bake evenly. Bake for 35 minutes. Cool the pots on the counter for 35 minutes and then put them in the refrigerator for 3 hours to chill. Sprinkle with fleur de sel and serve.

 

Vegan Pot au Chocolat
Recipe Courtesy of Nadia G


Ingredients

  • 1 cup finely chopped dark chocolate

  • 1 cup silken tofu

  • 2 tablespoons soy milk

  • 1 tablespoon maple syrup

 

Garnish:

  • Fleur de Sel

  • Fresh strawberries, sliced

  • Sliced bananas

  • Mini pretzels, roughly chopped

  • Mini marshmallows

  • Crispy organic maple bacon, minced and well drained of oil

 

Recipe tools

  • Double boiler

  • Big bowl

  • Hand mixer

  • Tea cups

 

Directions

Heat a double boiler over medium heat and melt the chocolate, stirring until creamy. Remove from the heat and let cool for 10 minutes. In a big bowl add the tofu, soy milk, maple syrup, cooled melted chocolate and blend with a hand mixer until completely smooth, about 10 minutes. Pour the chocolate filling into tea cups and chill for 2 hours. Once chilled, sprinkle lightly with fleur de sel.

Have a variety of toppings your guests can play around with: fresh sliced strawberries, bananas, mini pretzels, mini marshmallows, and crispy minced bacon. Garnish with toppings of your choice.

 

Spicy Maple Mojito
Recipe Courtesy of Nadia G


Ingredients

      Cocktail

  • 1 ½ oz. premium Vodka

  • 1/3 cup Pink Grapefruit Juice

  • 1 tablespoon fresh coriander, minced

  • 1 teaspoon maple syrup

  • 2 slices red Anaheim chili

  • Ice

 

      Garnish

  • Lime juice

  • Chili salt  

 

Recipe tools

  • Stem-less martini glass

  • Large shallow bowl (to rim glasses)

 

Directions

Rim stem-less martini glass with lime and chili salt. Add ice, all ingredients, and stir.

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