The first 100 people to use my promo code BERYL40 will get 40% off their first order of Hungryroot at https://bit.ly/48JFPNF
Thank you so much to Mael, Andie, Giselle, Martine, and Carlo for sharing your stories with us!
The artist behind me is Claudia Melchor! Check out her page on my website:
Q is for Quahog episode from my NYC alphabet series: https://youtu.be/5yafzo-cNgo
Watch me make the Croatian cuttlefish ink rice from my Dish I Wish You Knew episode: https://youtu.be/rONzgAnpAWE?t=521
RECIPES
Pêches au Thon: https://www.beryl.nyc/index.php/2024/01/08/peches-au-thon/
Sardine Tatin: https://www.beryl.nyc/index.php/2024/01/11/sardine-tarte-tatin/
Whelk Chowder: https://www.beryl.nyc/index.php/2024/01/11/whelk-chowder/
Arroz con Calamari: https://www.beryl.nyc/index.php/2024/01/08/arroz-con-caramali/
Pasta c’a Muddica Atturrata: https://www.beryl.nyc/index.php/2024/01/11/pasta-ca-muddica-atturrata/
CHAPTERS
00:00 Intro
02:33 Belgian Pêches au Thon (Peaches & Tuna)
05:36 Trying Pêches au Thon
07:04 French Sardine Tatin (Upside Down Tarte)
10:04 Trying Sadine Tatin
11:48 Canadian Whelk Chowder
15:07 Trying Whelk Chowder
17:10 Puerto Rican Arroz con Calamari (Rice with Squid)
19:46 Trying Arroz con Calamari
21:32 Italian Pasta c’a Muddica Atturrata (Pasta with Breadcrumbs)
23:35 Trying Pasta c’a Muddica Atturrata
Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: https://www.instagram.com/shereshe/
Support me on Patreon: https://www.patreon.com/beryl
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Tap jars on the side of lid to open more easily
The sardine tartin looks delightful and I wish I had access to the squid in ink because I would love to make that rice dish. I'm Australian and have Australian/English parents. I grew up eating canned sardines in tomato sauce. We would eat them on toast. It's good to see canned seafood, other than tuna, gaining popularity in certain parts of the world. It can only mean a wider variety of products hitting the shelves! As an adult, I still eat sardines but I gravitate more to the fish in oil rather than sauces. I like having smoked sardines in oil on toast with a bit of mayonnaise and cucumber slices. Yum! Otherwise, I keep it simple, by itself on toast. I've noticed tinned mackerel is starting to appear on Aussie shelves in more recent times and I'm excited about that. 🙂
For opening jars You can put a rubber band on the lid to help with grip!
Mael's arm is LIT. You look amazing with that sleeve, gurl!
I always add a few salted anchovies, cooked down in ev olive oil to start my pasta sauces. Everyone loves it and they never guess the secret; I tell them it's love.
Shout-out to Val-d'Or! ☺️❤ Hello from Ottawa!
Your production quality lately has been through the roof! It’s so cool to see you go all in on the history 😄
Very nice reenactment at the beginning. 😂 Mon dieu, non!
I have been eating tinned fish all my life.
I loved this episode! Please do more tinned fish episodes ❤
Awesome video!! (Also I spy a couple of fantasy books!)
No shade, but the peach tuna seems straight out of a mid-century American cookbook.
Thank you Gisselle. That is a dish I've made. We also use sardines in tomato sauce with white rice. In sardines we heat them with sofrito, more onions & more tomato sauce. We put the sardines on top of the rice.
Salmon cutlets from Sri Lanka! You have to make them from canned Sardines😍
I once had lunch with a friend from congo and she cooked a dish called pondu for me , its made from sardines and I enjoyed it
I love these videos but the amount of ads (after every single recipe) feels excessive. Gonna end up only watching on desktop with Adblock at this rate.
Bruh, an ad 2.5min in? (A YouTube ad right after the intro and sponsor ad too)
Regarding sardines: I never cleaned a fish until I got whole sardines, and have the last of them thawing for tonight's dinner!
Regarding the chowder: my dad's family is Québeqois and we made a great clam chowder. I love chowder and eagerly try any new seafood so hopefully I can find whelks as a treat!
I’ve been hoping for this episode! I would love to see an episode dedicated to sardines, I never know what to do with them besides eating them on toast with different toppings.
We tried the peaches with tuna and with sardines. Thanks Belgium!
$15.99?! Oof H-Mart is NYC is too expensive. Whelks don’t normally cost that much. I think it was a typo & should’ve been $5.99 it at least I know it never costs that much.
Green chili sardines and crackers. With a good drink. 👍
Tuna stuffed peaches is wild😂
I first tried peaches with tuna when I moved to France a few years ago and I loved. Sorry it wasn't for you but I really find it delicious and I come from Spain where this does not exist… 😊
You cut your finger on the onion chopper.
French connection today? France , french Canada and french Belgium