Cooking Blog-Up for Chef Apollo’s New Book

A few weeks ago, a group of bloggers got together to cook some recipes out of Chef Apollo’s new book Apollo2. We preped and cooked our respecctive dishes inside the kitchen of his restaurant that he graciously opened up to us. I think he was as excited as we were to be there! Talking with him and his staff about the recipes they themselves created, made for such an amazing and surreal experience.

Prior to the event, we each decided upon a recipe to cook, test and eat! The world of a professional kitchen can be a bit nerve-wracking when you have never set foot in one, but rubbing elbows with the expertise of Chef Apollo and that of his remarkably helpful team certainly smoothed thing over quickly. We were warmly greeted and The best part of it all was sharing this meal with wonderful people sharing the same passion for food, or as Apollo said himself in his book: “la gastronomie est un moyen exceptionnel de partager avec ceux que l’on aime, de les surprendre, de colorer leur assiettes et du coup leur journée.

Chef Apollo’s new book is sorted alphabetically by ingredient, with beautiful photographs set on a bold black background. The recipes are simple and straightforward, with some flavourful surprises. For the Blog-Up I chose to prepare a Cauliflower Tajine. The book is currently only available in French, but I have transcribed the recipe as it is printed here [with my comments or modifications appearing in brackets].

Cauliflower Tajine by Apollo2

  • 2 lb cauliflower florets
  • 1 tbsp olive oil
  • 2 tomatoes, diced
  • 1 tsp fresh ginger, minced
  • 1 pinch saffron
  • 1 lemon, juiced
  • 1 tbsp preserved lemon, diced
  • ½ tsp cayenne pepper
  • ½ tsp ground cumin
  • 1 tsp flour

Bring a large pot of salted water to boil and cook the cauliflower for 5 minutes. Drain and set aside.

In another large pot, add the olive oil, tomatoes, ginger, saffron. Cover with water and cook on medium heat, stirring occasionally until the water has evaporated. Add the lemon juice, the preserved lemon, cayenne pepper and cumin. Combine the four with a small amount of water and combine it to the mixture.

Add the cauliflower, reduce the heat and simmer for about 10 minutes, stirring from time to time. [Adjust seasoning with salt and pepper to  taste, and finish cooking with a generous drizzle of fragrant olive oil.] Remove from heat when the sauce has thickened and serve immediately.

Prep time: 15 minutes; Cook time: 20-25 minutes. Makes four main dishes or eight sides.

From left to right: À la saveur d’Andrea, Will Travel for Food, Giovanni Apollo, Kitchen Heals Soul, BRUTalimentations, Kristel’s Kitchen (and Sylvain hiding in the back)

Many thanks to BRUTalimentation and Will Travel for Food for taking and sharing the photographs.

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