Itiela Hyatt, winner of the ninth season of "Master Chef", captivated everyone's hearts and stomachs through the screen when she brought with her extensive knowledge from the world of agriculture and created original dishes from local ingredients. After that, the small food venture she established in Emek Ella on Fridays attracted long lines of people from all over the country. This Friday, May 19, between 12:30-16:00, we will be able to eat her hands and the famous pastries she serves at Food Track, also at 28 Nahalat Binyamin Street, Tel Aviv.
Bagel pastry by Itiela Hyatt, photo: Itiela Hyatt
As part of the Imperial Group's five-year anniversary celebrations at Imperial Group's Bushwick Bar & Restaurant, Hyatt will arrive for a one-time brunch event. At the event you will be able to enjoy the corrupt brunch of the place again in a new and updated version, centered on the king of breakfast cocktails and brunches - the Bloody Mary drink.
Bushwick - Bloody Branch, Cinematography: Ben Eustor
For those who can't wait until then and also for those who don't want to stay just wanting more, the Bushwick bartenders shared with us the recipe for the famous Bloody Mary of the place and Etiella Hyatt shared with us her recipe for sauerkraut bagel and mascarpone pastry.
For those who plan to come, we will only tell you that as part of the brunch, the cocktail will be served unlimited and in a variety of versions. After the first event held in partnership with Hyatt, the Bushwick will officially open the brunch series called "The Bloody Branch". Among the pastries at the opening event you will be able to taste: tomato bagel with oregano pesto, oxheart tomatoes, confit garlic cream and balsamic (42 shekels), kalamata bagel and labneh pastry on the side (38 shekels), corn polenta pastry and herbs with chili oil (38 shekels), and much more.
Bloody Mary, Photo: Ben Justor
Bushwick's Bloody Mary recipe
Components
A pinch of salt
A pinch of ground black pepper 6
tsp. Worcester
sauce 2 flaps of red Tabasco (if the flaps are not clear then you can change to 60 teaspoons)
90 ml Grey Goose Vodka
22 ml tomato juice
5.<> ml freshly squeezed lemon juice
Method of preparation
1. Put all the ingredients in a shaker with full ice to the end, close the shaker and shake for 7 seconds.
2. Take a tall glass, season its lip with lemon and then salt and ground black pepper.
3. We will take the tall and small glass, fill it with ice and strain our Bloody Mary from the shaker cup to the glass.
4. Decorate with celery stick with the leaves and a slice of lime (with the peel)
Recipe for the Bushwick Bloody Branch Version
Components
A pinch of salt
A pinch of ground black pepper 3
tsp. Worcester
sauce 60 flaps of red Tabasco (if the flaps are not clear then you can change 60 teaspoon)
30 ml Patron Silver Tequila
22 ml tomato juice
5 ml Beet juice
<>.<> ml squeezed lemon juice
Method of preparation
1. Put all the ingredients in a shaker with full ice to the end, close the shaker and shake for 7 seconds.
2. We will take a tall glass, season its lip with lemon and then with a mixture of spicy paprika, salt and ground black pepper in equal proportions.
3. We'll take the tall glass, fill it with ice and strain our Bloody Mary from shaker cup to cup.
4. Garnish with a celery stick with the leaves, skewer of grilled vegetables and olives.
Etiella Hyatt roasted cabbage bagel and mascarpone pastry
Ingredients:
About 10 medium baked goods
For the dough 250 g very
cold water 400 g pizza
flour 100 g spelt
flour 50 g sugar
10 g yeast
12 g salt
20 g cream
Method of preparation
In a mixer bowl, put in order:
water, flours, sugar and yeast.
Put on low speed for about 3 minutes.
Add salt.
Put on for another 7 minutes (you can change to medium speed until the dough detaches from the sides and becomes smooth and pleasant).
Add olive oil by drizzling.
Dribble and grease - preferably and you can let the dough rise in the fridge in a greased bowl and work with it cold the next day.
Or let it rise outside for about an hour to an hour and a half, depending on the temperature and then work with it immediately.
For roasted cabbage - (you can and should prepare a day in advance)
Components
1 cabbage (preferably cucumber)
50 glass of white
wine 1/3 cup water
6 g butter <>
/<> cup olive oil <>
teaspoon Atlantic salt
<> hot
pepper Sage
branch leaves <> branches of thyme
<> chopped garlic cloves
A little more salt and olive oil
Method of preparation
Preheat the oven to 200 degrees Celsius, cut the cabbage in the middle into 2, start seasoning all its inner layers
with salt, garlic, butter, olive oil and black pepper (really spread everything and assimilate inside).
In a large pan, in which the two halves of cabbage enter, put the white wine and water at the bottom, another drop of salt and hot pepper. Put both halves of cabbage with the exposed part down. Drizzle a little olive oil over and a little salt.
Seal the pan with aluminum paper and put in the oven for about two and a half hours.
Remove, refrigerate and slice.
Assembly:
200 bowl of water
500 g sesame seeds, <> tablespoon poppy seeds, <>/<> teaspoon Atlantic salt
<> grams of mascarpone cheese
Divide the dough into 10 equal
parts, dribble and grease a little so that they do not dry out and let them sit dribbled for at least half an hour covered with plastic wrap.
Bagel pastry, photo: Itiela Hyatt
Preparing pastries:
Open the balls slightly, wet the edges and dip in sesame seeds.
Place on parchment paper, continue at least a little more with your fingertips and leave a little thick edges at the edges.
Spread mascarpone cheese in the concave part and place roasted cabbage on top. Sprinkle a little salt and a little black
pepper and bake on high oven heat at 250 degrees Celsius or higher, preferably with a baking stone, about 10 minutes until the dough is nicely golden.
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