Grinshpan-Eden

Eden Grinshpan

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DEZ

Biography

Eden Grinshpan, the Canadian-Israeli Chef and TV personality, is best known for hosting Cooking Channel’s Eden Eats and Food Network’s Top Chef Canada. Citing her tenth-grade obsession with cooking shows as the catalyst to her culinary career, Grinshpan’s budding passion for food and baking led her to enroll in Le Cordon Bleu in London where she graduated with a “Grand Diplome” in both Pastry and Cuisine followed by the management program at the institute of Culinary Education in New York City.

While working at Babycakes in lower Manhattan, Grinshpan produced her first reel of... READ MORE

Eden Grinshpan, the Canadian-Israeli Chef and TV personality, is best known for hosting Cooking Channel’s Eden Eats and Food Network’s Top Chef Canada. Citing her tenth-grade obsession with cooking shows as the catalyst to her culinary career, Grinshpan’s budding passion for food and baking led her to enroll in Le Cordon Bleu in London where she graduated with a “Grand Diplome” in both Pastry and Cuisine followed by the management program at the institute of Culinary Education in New York City.

While working at Babycakes in lower Manhattan, Grinshpan produced her first reel of Eden Eats, which led to a show on the Cooking Channel.

Since then, Grinshpan has been a featured judge on Food Network’s Chopped Canada, Cooking Channel’s Sugar Showdown and Donut Showdown, a guest co-host on VH1’s “Big Morning Buzz” and is currently the host of Top Chef Canada.

In 2017, Grinsphan partnered with Samantha Wasser to open DEZ, a contemporary Middle Eastern fast-casual restaurant, which opened in May 2018 in New York City’s Nolita neighborhood, featuring a menu inspired by Grinshpan’s Israeli heritage and travels throughout the Middle East.

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What is your favorite NYC restaurant? And what is your go-to dish? Lilia- pine nut spaghetti

What is your ultimate meal? A huge spread of Israeli meze, grilled kebabs and salads

What three things are always in your pantry? Tahini, Extra Virgin olive oil, Cardamom seed

If you weren't a chef, what would you be? Backup dancer

If you could cook with anyone, who would that be? Yotam Ottolenghi

What’s your favorite NYCWFF memory? Eating alllll the burgers at burger bash

Lamb Meatball Shakshuka

Ingredients: 

Lamb Meatballs:
1 lb ground lamb
2 Tbsp finely chopped parsley stems
1 Tbsp freshly chopped ginger
2 clove of garlic, finely chopped
1/2 tea cumin powder
1/4 tea cinnamon
1 shallot finely chopped
Salt and pepper
2 Tbsp olive oil

Sauce:
2 Tbsp olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
1/2 tea coriander
1 tea turmeric
5 ea tomatoes, medium chopped
Salt and pepper to taste
Pinch of sugar
4 eggs
Parsley leaves to garnish

Directions:

Meatballs
In a bowl, combine the lamb with the shallot, parsley stems, ginger, garlic, cumin, cinnamon and season well with salt and pepper. Mix together and roll into small even balls. Heat up the two tablespoons of olive oil in a large skillet and place the balls in, approximately 1-2 minutes on each side until they have some color. Shake the pan to flip over. (tip: you don’t want to cook them through. just color them) Remove when they are golden, approximately 2 minutes.

Sauce:
In the same pan you made the lamb meatballs, heat up 2 more tablespoons of olive oil. Place in the onions and season well with salt and pepper. When they are translucent add in the garlic, coriander, turmeric and tomatoes. Season with salt, pepper and a pinch of sugar. Cover and let simmer on medium heat for 25 minutes. Remove the lid and check for seasoning. If sauce seems thin, uncover and let the sauce reduce. Place the meatballs into the sauce, cover with the lid and let cook for 2 minutes, remove the lid and place the eggs into little wells you make with a spoon. Cover again and let cook for 3 minutes until they are set but still runny. Garnish with fresh parsley and serve immediately.