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  1. Juraydat - Small Locusts Serves 22 as Dessert. These are a wonderful little spiced honey candy based on a 13th century Andalusian recipe (translated by Charles Perry). Mr Perry was unsure of why they are called "Locusts" as the original text specifies to make them into little round balls like hazelnuts, but we're fairly certain it's because people fall upon the plate like locusts when you serve them... 2-1/2 c plain storebought bread crumbs 1/2 c almond oil 1 c honey 1/3 tsp powder forte* 3/8 tsp pepper Whiz crumbs & oil together in food processor. If they look too "damp" add more crumbs. They should look light and fluffy. Let sit for a few hours. Put 1 c. honey in a heavy enameled pot on medium heat. Stir constantly as the honey wants to boil over! Using a candy thermometer watch closely as you heat it to approximately 230F (soft crack) this should take 3-5 minutes only. Remove from heat. Add spices let cool a moment, break up any clumped spices. Mix into crumbs, form little 3/4" balls let sit about 5 minutes to firm up, then come back & smooth the balls out a little. Let rest another half hour at least and then serve and get out of the way... *Powder forte was a spice mix used throughout medieval Europe, usually based on cinnamon, ginger, nutmeg, clove and black pepper. (Mine has grains of paradise as well.) If you don't want to make some up yourself just use "pumpkin pie spices" Keywords: Dessert, Easy, Vegetarian, Candy ( RG1359 )
  2. Mango kalan Serves 4 as Side. Mango kalan is a yummy Kerala dish: ripe mangoes simmered in spiced buttermilk.... Different from the other mango+buttermilk recipes I posted. Many variations on the theme..... 1 c diced ripe mango 1/2 c water 2 c buttermilk or diluted yogurt 2 T freshly grated coconut 1 clove of garlic 1 tsp cumin seeds, toasted and ground 1/2 tsp red chili powder (use more or less to taste) 1/2 tsp turmeric 1/2 T canola oil 1/2 tsp black mustard seeds 1 dried red chilis, broken in half 6 fresh curry leaves salt keep all ingredients ready 1. grind the coconut, cumin, and garlic to a smooth paste. 2. simmer the mango chunks in the water with the above paste, salt, turmeric, and red chili powder. simmer until done. 3. turn the heat very low, add the buttermilk and stir well until mixed. don't let boil just heat gently and thoroughly. 4. in a small skillet or miniature wok, heat the oil, add the mustard seeds, when they pop add the dry red chilies and curry leaves. stir fry quickly for a few seconds until thoroughly sauteed (i.e. this is the tarka). 5. dump this mixture into the buttermilk (it will sizzle). that's all. it's done. taste and check for salt etc. you may want to add a splash of lemon juice if the buttermilk is insufficiently tart, but because you are using ripe mangoes, there should be a definite sweet overtone to this sweet, hot, and tangy dish. it's designed to be eaten with rice, but adapt as wished. goes great with the entire chapati/roti/etc spectrum. Keywords: Side, Indian, Vegetarian, Intermediate, Fruit ( RG1357 )
  3. Wild Rice Salad Original Recipe by Philippe De Vienne. I used about 3/4tsp of each of the peppercorns. 1 c wild rice 4 c water 3 T rice vinegar 2 cloves garlic, finely minced 1 tsp fine tamari or soy sauce 1 tsp pf each of the following: coarsely ground pink peppercorns AND white peppercorns 3 or 4 cardamom seeds, finely ground ( I used a mortar and pestle for all spices) 3 T Maple Syrup 1/3 c mild oil--canola or sunflower pinch of salt 1/4 c finely chopped celery 1/2 c chopped apples-- I picked the Fuji 1/2 finely chopped chives or green onions 3/4 c chopped pecan (I used Brazil nuts) The hardest part about this recipe is cooking the rice. Put the rice and water in a saucepan. Bring it to a boil, then cover and lower heat to simmer. Start checking the rice after 45 mins. Your looking for rice that is cooked but grains that haven't exploded. Drain it and rinse it in cold water. Leave to drain some more while you make the vinaigrette and prep the rest of ingredients. Make the dressing in the usual way, adding the oil last and incorporating with a whisk. Add celery, apples, nuts, apples to rice to a bowl. Mix with vinaigrette. Leave at room temperature for an hour or so before eating, but I thought it was very good the next day. The apples didn't darken either. Keywords: Salad, Rice, Side, Vegetarian, Easy ( RG1355 )
  4. Mango more-kuzhambu Serves 4 as Side. More-kuzhambu (=buttermilk soup) is the Tamilian version of the spiced buttermilk dish that is popular with regional variations all over India. It's called "kadhi" in the North. The South Indian versions are distinguished by the use of coconut and vegetables; though this particular dish for some reason has no coconut. Can be eaten with rice, chapaties, the usual. 1 c ripe mango chunks, large dice, peeled 1/8 tsp hing (asafoetida) powder 1/2 tsp turmeric 1/2 tsp black mustard seeds 1 tsp urad dal 1 tsp fenugreek seeds, toasted and powdered 1/2 tsp red chilli powder 6 fresh curry leaves salt to taste 1 tsp sambar powder (available in any Indian store) 2 c buttermilk or diluted yogurt 1 T rice flour or besan (chickpea flour) 1 T canola oil 1. keep all ingredients ready. 2. heat the canola oil, add hing and urad dal; when browning add the mustard seeds; when they pop add the fenugreek powder, red chili powder, curry leaves, turmeric, and stir quickly for ~ 5 seconds. 3. add the sambar powder and saute for another ~ 10 seconds. 4. Add the mango pieces turn the heat low and saute till done. Add a little water here. 5. meanwhile, whisk the besan or rice flour with the buttermilk. 6. when the mango is done, turn the heat very low, add the buttermilk, and don't let it come to a boil, simmer for a couple of minutes. 7. add salt , serve warm with the usual Keywords: Side, Indian, Vegetarian, Intermediate, Fruit ( RG1353 )
  5. Pasta With Uncooked Avocado and Tomato Sauce Servings: 4 as a main dish This also works well for a first course of pasta, serving six to eight depending on how generous the servings. If you wish to make the sauce ahead, it can be refrigerated before adding the olive oil; however, bring the bowl of sauce ingredients to room temperature before doing so and then proceed. 1 lb pasta -- radiatore suggested 2 avocados, diced or chopped Juice of 1/4 to 1/2 of a lemon 2 ripe tomatoes, diced or chopped Pinch of dried red pepper flakes 6 T extra virgin olive oil Salt, to taste 1 T finely chopped fresh flat-leaf parsley In a large pot of boiling salted water, cook pasta according to package directions, until al dente. Meanwhile, place the avocado in a large bowl and sprinkle with lemon. Put the tomatoes on top of the avocado, and then add the red pepper and olive oil. Add salt to taste. When pasta is done, drain and quickly add to the bowl. Toss gently to mix and sprinkle with parsley. Serve immediately. Keywords: Main Dish, Vegetarian, Easy, Pasta, Lunch, Dinner ( RG1344 )
  6. Rice, Green Chilies and Cheese Casserole Serves 6 as Side. This recipe came from a blind Mexican cook in California, Elena Zelayeta, back in the days of James Beard and Helen Evans Brown. She said it could be made with macaroni, noodles or hominy as well, but I have only had it with rice. Really holds nicely for a buffet. Not really meant to be hot and spicy. 3 c sour cream Salt and pepper 2 cans chopped green chilies, rinsed and drained 3 c cooked rice 12 oz shredded or grated Monterey Jack cheese 1/2 c grated cheddar cheese (or more Monterey Jack) Lightly salt and pepper the sour cream, and stir in drained chilies. If the rice is not well seasoned, salt and pepper it as well. In a buttered or sprayed 1 1/2 quart casserole, layer rice, sour cream, cheese, rice, sour cream, cheese and a final layer of rice. Cover and bake at 350 degrees for about 30 minutes, or until heated through. Sprinkle with the cheddar or additional Monterey Jack and bake, uncovered, for a few more minutes until cheese is melted. Keywords: Side, Kosher, Mexican, Vegetarian, Main Dish ( RG1343 )
  7. Sista's Hummus No, it's not really hummus. It's very much like hummus, though, and is indeed a delicious bean dip. I promise. This recipe always disappears quickly at parties. Really great with toasted pita pieces as a dipping vehicle. 1 15 ounce can chickpeas, rinsed and drained 1 15 ounce can black beans, rinsed and drained 1/2 c tahini 4 T lemon juice 2 T olive oil 2 T chipotle chilies in adobo 3 cloves of garlic, chopped 1-1/2 tsp cumin 1 little jar of chopped green chilies Put it all in the food processor and blend well. Add water, if necessary, to reach the desired consistency. Keywords: Appetizer, Beans, Food Processor, Vegan, Snack, Healthy Choices, Vegetarian, Dip, Easy, Mediterranean ( RG1337 )
  8. Confetti Macaroni Salad Serves 8 as Side. Yields 1 quart. 1-1/2 c Elbow Macaroni 1 Carrot, very small dice 1 small Red Pepper* (or 1/2 large), very small dice 1 stalk of Celery, small dice 2 T Red Onion, very small dice 2 Scallions, thinly sliced 1 T Fresh or Dried Dill (use 1 tsp if dried), minced 2 T Fresh Parsley, chiffonade 1/2 tsp salt, or more to taste 1/4 tsp pepper, or more to taste 1/4 c Mayonaise (I use Hellman's, you can make homemade, if you want) Cook the macaroni in boiling salted water for about 5 minutes. You want it tender, but not overcooked. Drain thoroughly and combine with vegetables, herbs, salt & pepper and a large spoonful of mayo. Stir. You may need more mayo. Everyone likes a different amount in their macaroni salad, so make it to your liking. Chill for an hour or more before serving, can be made a day ahead. * To make this even more colorful, use a few different colors of bell pepper. Keywords: Salad, Side, Kosher, Vegetarian, Easy, Pasta, Vegetables, Lunch, Dinner, American ( RG1323 )
  9. Fiesta Corn Salad Serves 8 as Side. The American Southwest/Mexican flavors of this corn salad come from the lime juice and spices. You can adjust the heat by the type and heat of the dried chili powder and the heat of the jalapeno. If you think it isn't hot enough, allow it to marinate for an hour or so and taste before adding more spice. I like using corn oil instead of olive oil in this salad because of the more neutral flavor, you can use any vegetable oil, but the corn just seems to "go" with the flavors. To get the most out of your lime, roll it on a cutting board under pressure from the palm of your hand, then microwave it for about 15 seconds. 6 ears of Sweet Corn, steamed (kernels) 1 medium Red Bell Pepper, small dice, preferably Roasted 3 Scallions, sliced thin 1 Jalapeno Pepper, minced 1 Lime, juiced 1/3 c Corn Oil 1 tsp Mrs. Dash, Southwest blend (or other southwest seasoning) 1/2 tsp powdered Chili Pepper, (I used Guajillo) 1 tsp salt 1/4 tsp freshly ground pepper Put lime juice, salt and all the spices into a mixing bowl, mix well and allow the spices to rehydrate while you prep the vegetables. Whisk in the oil and then stir in all the vegetables. Allow to chill and marinate in the fridge for a couple hours before serving. Can be made a day ahead. Yields about 1 quart (depending on the size of your corn and red pepper) Keywords: Side, Kosher, Vegan, Vegetarian, Easy, Vegetables, Lunch, Dinner, Hot and Spicy, Mexican ( RG1321 )
  10. Fattoush Salad Serves 4 as Salad. This is sort of a cross between a Greek Salad (with olives and feta cheese) and an Italian Panzanella. Makes excellent use of leftover or stale pita bread that you might otherwise throw away. 2 large pita breads (pocket type) 8 c torn romaine lettuce 1 c cherry or grape tomatoes, halved 1 c seedless cucumber, cut into 1/4-inch cubes 1/4 c chopped green onion 1/4 c finely chopped cilantro 1/4 c finely chopped fresh mint leaves 3/4 c coarsely crumbled feta cheese 1/4 c pitted and halved Kalamata olives 3/4 c olive oil 1/4 c freshly squeezed lemon juice 2 garlic cloves, minced 2 tsp sumac powder (if you can find it) 1/2 tsp cumin 1/2 tsp salt 1/4 tsp black pepper Preheat the oven to 350o F Separate the pitas into two layers and cut each layer into 6 wedges. Place on a baking sheet and bake for 12 to 15 minutes, or until the pita wedges are crisp and lightly browned. Remove from oven and break into pieces. In a large bowl, combine the lettuce, tomatoes, cucumber, green onion, cilantro and mint. Add the feta cheese, olives and pita chips. In a small bowl, whisk together the olive oil, lemon juice, garlic, sumac, cumin, salt and pepper. Pour about half of the dressing over the salad in the bowl, toss until everything is coated with dressing. Add more dressing if necessary, and toss again to combine. (Leftover dressing can be refrigerated and used with a day or two.) Keywords: Salad, Lunch, Vegetarian, Dinner, Easy, Middle Eastern, Vegetables ( RG1314 )
  11. Peach Ice Cream Serves 8 as Dessert. This recipe is really easy to put together. It tastes great and is as good, or better, than any of the recipes that I regularly make with cooked custard. The riper the peaches, almost to the point of overripe, the better. 6 eggs 3-1/2 c sugar 10 fresh peaches, pitted and chopped fine 4 c heavy cream 2 c cu half and half 1 tsp vanilla extract 3/4 tsp salt Blend together(in a blender) the eggs and sugar until emulsified completely. Set aside in a large bowl. Blend together the peaches with some of the cream to make enough liquid to blend it smoothly. Add to the egg/sugar mixture. Add the rest of the cream to the other ingredients along with the vanilla and the salt and mix them all together well. Put into ice cream maker and freeze (if you are using a standard one quart mixture this will make two batches. It will keep in the refrigerator overnight. Place in container and put into freezer to harden (cover the surface of the ice cream with saran wrap to keep it from being exposed to the air-it will be much better that way). Keywords: Dessert, Ice Cream, Vegetarian, Blender, Intermediate, Ice Cream Maker, Dinner ( RG1309 )
  12. Radish, Cucumber and Apple Salad Serves 3 as Salad. I made this on a spur of the moment because some lovely radishes were at the market and it turned out amazing. The lovely sweet and sour combo worked very well. Make sure to use nice crisp apples with a sweet/tart bite to them. The colours also make this look very festive. Perfect for a summer salad or to bring to a potluck. 2 cucumbers 6 small - medium radishes 1 apple 1/4 c Cider/Sherry/White Wine Vinegar Sugar Salt Wash and destem all the radishes and cut off any stringy beards, cut each radish in half. Cut the radishes into thin slices and place in a salad bowl. Cut each cucumber in half and then slice into thin slices and place into the same bowl. Peel the apple, cut into quarters, and remove the core. Cut into thin slices and put into the same bowl. Drizzle the entire mix with some vinegar of your choice so that all the items are coated. Then, sprinkle with a generous amount of sugar and just a pinch of salt so the sweet and sour is balanced. This salad should hold for quite a while and will not lose it's crispness but put it under plastic wrap as the apples may brown, even with the acid. Keywords: Salad, Vegetarian, Vegan, Easy, Vegetables, Snack ( RG1307 )
  13. Bengali Masoor Dal Serves 3 as Main Dish. Masoor dal made this way is one of my favorite daily dishes. There's nothing gourmet about this simple homecooking, but the flavor and aromas are wonderful. What is 'Bengali' about this is the absence of onions or garlic - those were considered impassioning foods and not put into vegetarian dishes in Bengal. The trick to this recipe is to cook the dals just under mushy. They must be all done, but still whole and distinct. Mushy tastes fine but loses texture which throws of the fine balance that such a simple dish must have. Also, the lime and the cilantro are not garnish here - dont try it without them. Chillies are optional in this dish. It is traditionally eaten with rice and sides of fries and spicy mango pickle. For the dal 1 c Masoor dal 3 c Water For the tempering 1 tsp Kalonji or Nigella seeds 1 T chopped fresh coriander (cilantro) 2 T cooking oil 1 squeeze of lime 1 green or bird chillies, slit salt to taste Boil the dal in three times the volume of water till the dal is just done. The dal should have no bite but remain distinct, not turn mushy. In a seperate wok or saucepan, heat the oil till nearly smoking. Put the kalonji in the hot oil, and let it sputter as the aroma of the spice is released. Then add the dal and mix well but slowly so as not to mash the grains. Add salt to taste, toss in the chillies and coriander, then add a generous squeeze of lime just before serving. Serve hot with rice, mango pickle and shoestring fries. Keywords: Beans, Vegan, Easy, Indian ( RG1297 )
  14. Tomato Rice soup Serves 4 as Soup. 5 large tomatoes peeled, cut in half and seeded 2 T olive oil 1 onion, diced 1 carrot, diced 1/4 c Arborio rice 4 c hot vegetable stock 2 tsp sugar 1/2 tsp salt 1/2 tsp white pepper 2 sprigs flat leaf parsley 2 sprigs thyme Freshly chopped flat leaf parsley for garnish Peel the tomatoes with a vegetable peeler. Cut the tomatoes in half crosswise; scoop the seeds into a strainer set over a bowl. Chop the tomato pulp and set aside. When all the tomatoes are seeded and cored stir the seeds in the strainer to get as much liquid out as possible; discard the seeds. Heat the vegetable stock in a pot. Heat the olive oil in a heavy pot. Add onion and carrots, sweat until the onion is softened but not browned, about 5 minutes. Add the rice and stir until coated with the oil. Add the tomatoes and stir. Add the tomato water, hot stock, sugar, salt and pepper, parsley sprigs and thyme. Bring almost to a boil then lower the heat, cover and simmer for 45 minutes. Remove the herb sprigs. Recheck for seasonings. Serve with parsley garnish. Keywords: Soup, Vegetarian, Intermediate, Vegetables ( RG1273 )
  15. Organic herb salad with simple lemon vinaigrette Serves 4 as Salad. Use about aprox. ¼ cup total of the herbs for each salad. The amounts in most stores’ herb packages are about the right portion size for 4-6 salads. Salad Herbs Italian parsley Basil, leaves torn Chive, snipped to ¾” long Chervil Cilantro Dill Tarragon Salad burnet Lemon balm Organic edible flowers, such as pansies, borage, chive blossoms, nasturtiums, calendulas, etc. 2 butter lettuce leaves for each salad for the base Dressing 1/8 c Lemon 2 c Olive Oil 2 tsp Sugar 2 tsp Kosher Salt 1 tsp White Pepper, ground finely make sure all of your herbs and flowers are organically grown. Pick and clean the herbs—you want the leaves to be whole (except for large basil leaves, they can be torn in half) – and pick the petals off of the flowers. Dress the herbs and butter lettuce lightly with the simple lemon vinaigrette (see above). Place the butter lettuce leaves on each plate so that it forms a cup. Fill the lettuce cup with the herbs and sprinkle with flower petals. Serve. Keywords: Appetizer, Easy, Salad, Vegetables, Vegetarian, Side ( RG1260 )
  16. Spinach Soup with Lentils Serves 6 as Soup. This very easy basic recipe is one of my favorite soups of all time. It has a great combination of flavors. 2 packs frozen spinach, chopped 3 T green lentils 1 T vegetable oil 1 medium onion, finely chopped 2 T all purpose flour 1 tsp garam masala salt and freshly ground pepper 1 c vegetable stock 4 c whole milk Cook frozen chopped spinach and green lentils in 4 cups of unsalted water, until the lentils are tender and cooked and then drain the excess water. Heat oil in a large skillet over medium heat. Add onions and cook until translucent. Blend in flour, garam masala, salt and pepper and then gradually add vegetable stock and milk, stirring constantly. Then add the cooked spinach and lentils. Reduce to simmer and cook for 10 minutes, stirring constantly. Pour it into soup bowls and serve hot. Serves 6 Keywords: Soup, Vegetarian, Easy, Indian, Healthy Choices ( RG1241 )
  17. Pain a l'Ancienne Pizza Dough Serves 6 as Main Dish. This formulation is adapted from Peter Reinhart's Bread Baker's Apprentice. It uses all purpose flour instead of higher gluten bread flour, and a lower hydration, but the technique is similar, including the slow cold ferment for 24 hours. It is the basis for the pizza's I made in the pizza cookoff thread. 425 g All-purpose flour 280 ml ice-cold water 8 g salt 3 g instant yeast (sometimes labeled bread-machine yeast) olive oil in a spray container semolina or corn meal your favorite pizza toppings Put all four ingredients into the bowl of an electric mixer and mix with the paddle on low speed until combined, about one minute. Scrape the sides down if flour sticks to them. Switch to the dough hook and mix on medium low for another five minutes. The dough will be very wet and sticky, almost like homemade ice cream right out of the machine. Spray a bowl with olive oil, place the dough in it, spray that, then cover with plastic wrap. Place in the fridge for 24 hours. Three hours before you want to bake the pizza, remove the dough from the fridge and allow to ferment for two hours at room temperature. At this point the dough will still be soft and wet, but will be bubbling as the yeast springs to life. Divide the dough into six pieces, and with heavily floured hands roll each into a ball. Spray with oil, place in a large dish. Cover with plastic wrap, and allow to ferment for another hour. While fermenting, preheat the oven and a pizza stone to 550F, or hotter if your oven will do it. With floured hands, place a ball on a floured work surface and flatten into a disk about 5" in diameter. Roll with a rolling pin or toss and stretch, depending on your ability and experience, until about 12" in diameter and just two or three mm thick. Place on a peel dusted with semolina or corn meal. Top lightly with tomato, cheese, and/or your favorite toppings. Bake on the stone for 5-6 minutes or until the edges of the crust are crisp and golden brown and the cheese is bubbling steadily. Repeat with the other five pizzas, or refrigerate or freeze the dough for later use. Keywords: Intermediate, Dinner, Italian, Vegan, Vegetarian, Bread, Stand Mixer ( RG1230 )
  18. Potato Kugel 5 large peeled potatoes 1 medium-sized onion (or even a large onion if I want a stronger flavor) 1/3 c matzah meal 1 tsp salt 1/4 tsp freshly ground pepper (or even white pepper) 3 eggs, beaten 2 T oil (or schmaltz) Wash and shred (in a food processor) the potatoes and chop the onion. Mix dry ingredients with eggs, potatoes, and onion. Mix everything together, and pour into a *2 qt oiled baking dish. Dot the top with oil. Bake with 375 degrees for 1 1/2 hours, until top is crusty brown. I work fast after shredding the potatoes lest they turn foul grey ... Keywords: Side, Kosher, Vegetarian, Easy, Potatoes, Dinner, Jewish, Passover, German ( RG1216 )
  19. Steamed Stuffed Pumpkin Blossons While in China during my Seven Weeks in Tibet, one day on bikes ended at the cooking school. It was an optional activity, and I was tired, but I knew I had to do it for my fellow eGullet Society members. 100 g minced pork 1/2 bunch chives, chopped (or spring onions or scallions) 1/2 teaspoon salt Pumpkin flowers Mix the minced pork (minced or finely chopped tofu is a tasty vegetarian alternative), salt and chives together. Stuff vegetables and steam for 15 minutes in a steamer (we used a bamboo steamer placed on top of a wok with water). Note: any edible vegetable flower with a pocket can be used as an alternative to pumpkin flowers -- including zucchini flowers. Other variations could include (but not limited to): vegetables -- peppers, mushrooms and tomatoes -- and quarter sized cream puff shells (break through the dough and stuff with the minced mixture). Minced chicken or beef can also be substituted for the pork. Keywords: Chinese ( RG1206 )
  20. Beet and beet-green borscht Serves 6 as Soupor 4 as Main Dish. I always wondered why I never saw any recipe for borscht that used the beet greens as well as the roots. After all, traditional borscht usually has cabbage in it, so why not use the greens that come with the beets? Yet even the most hippy-dippy vegetarian cookbooks in my collection didn't go there. So I evolved this basic recipe. It's vegetarian mainly because I'm trying to eat more meatless meals and trying to get more vegetables into my diet, but you can certainly make an omnivore version with meat and stock if you'd like. 1 bunch young beets (preferably <1.5" diameter) with greens intact 3 T olive oil 1 large onion, peeled and chopped 1 large carrot, chopped 2 stalks celery, with leaves, chopped 1 cloves garlic, peeled and minced 1/2 oz dried mushrooms 4 c vegetable broth or water 1 bay leaf 2 T vinegar (cider or red wine) 6 whole peppercorns 1/2 tsp dill seed salt and pepper to taste 1. Preheat the oven to 300 deg. F. Cut the greens from the beets, leaving a minimum of 1" of stems on the beetroots. Wash the greens carefully to remove all grit, and reserve. Gently wash the beets with a scrubbie to remove dirt, but don't scrub so hard as to break the beets' skin. Place the whole beets in an oven-proof dish, drizzle with about a tablespoon of olive oil, and massage oil into the beets. Cover and bake in oven for about an hour or until the beets are just barely tender. 2. While the beets are baking, get all the rest of your mise-en-place together. In addition to chopping the onions, carrot, celery, and garlic ... 3. Put the mushrooms in to soak in hot water to cover (the hottest water from your sink is fine) for a half hour. When they are done soaking, squeeze out as much liquid as you can, reserving that and the soaking liquid. Filter the soaking liquid through a coffee filter if it looks at all gritty. Chop the mushrooms. 4. Separate the leaves of the beet greens from their stems. Slice the leaves roughly into 3/4-inch strips. Chop the stems. 5. When the beets are tender enough that you can slide the tip of a sharp knife into one with only a moderate amount of resistance, remove from the oven. When they're just cool enough to handle, remove the skins by wrapping each beet in a paper towel and massaging till the skins slip off. (NOTE: the paper towel offers little protection against the beet juice. If you really don't want your hands stained pink, wear rubber gloves.) Remove and discard the root-tips as well as the stem-ends; halve the beets lengthwise and slice thinly. 6. Add the remaining olive oil to a large soup pot on medium heat. Add the onion, garlic, celery, carrots, and beet stems, plus a couple generous pinches of salt, and sweat over moderate heat, stirring occasionally, for ten to fifteen minutes or until even the carrots are starting to get soft. Add the mushrooms and their soaking liquid, the beets, the vinegar, dill seed, bay leaf, peppercorns, and salt and pepper to taste. Add the broth or water. Bring just barely up to a boil; stir in the beet greens. 7. Cover and turn heat to low. Simmer for an hour or until all the vegetables are soft. Adjust seasonings, including the vinegar. This soup definitely profits from being made a day ahead and kept overnight in the refrigerator. Can be served hot or cold; can be garnished with sour cream or yogurt if you don't need it to be full-on vegan. Keywords: Healthy Choices, Easy, Vegetables, Jewish, Soup, Vegetarian ( RG1200 )
  21. Abra

    Garlic Soup

    Garlic Soup This smells fantastic while cooking and cures all ills! Adapted from the Gilroy Garlic Festival Cookbook. 1 qt chicken broth 20 cloves garlic 5 sprigs parsley -- minced 6 sprigs cilantro -- minced 1 tsp curry powder 1 tsp dried basil 1 T mint leaves -- minced 1/2 tsp pepper 1 lemon salt to taste eel garlic cloves, leaving them whole. Place all ingredients except lemon in a saucepan, cover, and simmer for 30 minutes. Before serving, juice the lemon and stir juice into the hot soup. Adjust salt and pepper to taste. Keywords: Vegetarian, Soup, Easy ( RG1188 )
  22. Senegalese Chicken Soup Included in the wonderful Soup thread. 2 T finely diced onion 2 T butter 2 tsp curry powder 1 T flour 4 c chicken stock 4 egg yolks 2 c heavy cream 1/4 finely-diced chicken Handful toasted coconut to garnish In a large saucepan, over medium heat, saute onion in butter until translucent. Add curry and flour and simmer for 5 minutes. Add chicken stock and bring to a boil, stirring until smooth. Beat in the egg yolks and cook for one minute more. Press through a fine sieve. Serve hot, with toasted coconut to garnish. If serving cold as appetizer, chill until serving time and garnish with toasted coconut. Keywords: Soup, Vegetarian, Easy ( RG1181 )
  23. Post-Christmas Oakville Gumbo Marlene made this on her food blog, and provided a nice Pictoral Essay. This would also make a wonderful post-Thanksgiving Oakville Gumbo. I'm hoping you have some smoked sausage left over from the dressing. Eight to 12 ounces is optimal, but this kind of cooking is about making do with what you have. You can supplement with ham, or peameal bacon (Cajun-Canadian fusion!), for that matter. (If you use the bacon, adjust the salt in the recipe accordingly.) Stock: 1 turkey carcass, stripped of most of its meat (including the wings in the stock is a really good idea) 1 bay leaf 1/2 tsp rubbed sage 1/2 tsp salt, plus additional for final adjusting Gumbo: 8 oz (by weight) or 1-1/2 C all-purpose flour 1-1/4 c vegetable oil (peanut, if you've got it) 8 oz smoked sausage (andouille preferred, but kielbasa works well, too), in 1/2-inch slices 1 c chopped onion (about 1 medium) 1/2 c chopped red (preferred) or green bell pepper (about 1/2 medium) 1/2 c chopped celery (about 2 stalks) 1 T chopped garlic (3-4 medium cloves) 3 or 4 green onions, chopped, divided into white and green (the green is for garnish, so it's best to leave them intact until you're ready to serve, or they'll wilt) 1 lb turkey meat, cooked and shredded I prefer mostly dark meat for this, and I bet Brooks does, too) 1 bay leaf Seasoning mix: 1 tsp kosher salt 1 tsp ground white pepper 1/2 tsp ground black pepper 1/2 tsp cayenne 1/2 tsp dried thyme 1 tsp rubbed sage 1/4 tsp mustard powder Rice (de rigeur with gumbo) 1. Break the carcass down as far as you can: remove the wings and break them into sections (don't forget the tips); cut or tear the breastbone from the backbone; break the backbone into three or four sections; save the thigh and leg bones from dinner -- crack (or hack) them in two. 2. Put the bones in a large pot. Add 1/2 t salt, a bay leaf and sage, and cover with water. Bring slowly to a simmer, and keep it there for two hours or more, adding water to keep the bones covered. The longer you can let this go, the better, up to the point where the bones themselves start to fall apart. 3. Strain the stock through four layers of cheesecloth and chill it. Skim the fat off, and reduce the stock to two quarts. 4. In another large pot, heat the oil (supplement with up to 1/2 turkey fat) until shimmering. Brown the sausage over medium heat and remove to paper towels with a slotted spoon. 5. Add all the flour at once. Stir to combine into a roux, lower the heat to medium-low and cook, stirring constantly, until it's the color of peanut butter. 5. Add the onion, celery and bell pepper, along with half of the seasoning mix. Saute over medium heat until the vegetables are slightly soft, about five minutes. Add the other bay leaf, the white part of the green onion and the garlic. Stir to combine. 6. Add the stock, about a half-cup at a time to start, whisking constantly. (As you incorporate more stock, you can add larger amounts.) Bring the soup to a boil, and simmer for about an hour. 7. Check the seasoning. Add more of the spice mix to taste. Add the sausage and the turkey. Simmer for another 30 minutes, until the sausage is tender and heated through. Remove bay leaf. Adjust salt and pepper. 8. Serve over rice in a soup bowl. Garnish with the green onion, er, greens. Keywords: Soup, Main Dish, Vegetarian, Turkey ( RG1180 )
  24. Eggplant Stew - with a Mexican twist Serves 4 as Sideor 2 as Main Dish. One day I had an excess of eggplant. I had at least the equivalent of one big one left over after putting together the eggplant gratin dish. Now what? I had all of the ingredients in the house to do something different. In the small heavy pot (2 ½ quart Le Creuset) I layered in chunks of eggplant, rough chopped onion, roasted peppers and seasonings. I know that eggplant isn’t necessarily an ingredient that reminds us of Mexican cuisine. But, what the heck. Actually, the final dish does not taste strongly of eggplant. The other flavors overwhelm it. I see it as a good way to use it up or maybe sneak eggplant into the diet of those that aren’t crazy about it. (Hmmm . . . I wonder if this would work with zucchini?) As is common with my recipes, this is a casual affair and the quantities and ingredients are flexible. Do what you like. For more eggplant discussion, please visit Eggplant in the Cooking forum. 1 large eggplant cut into about 1 inch chunks 1 medium white or yellow onion roughly chopped 1 tsp kosher salt 2 tsp dried Mexican oregano 2 T dried cumin seeds 1 tsp garlic powder 1 large red bell pepper, roasted, peeled and rough chopped 1 4 ounce can of chopped green chiles 1 c picante sauce, your favorite brand In a small Dutch oven or other heavy lidded pot, layer the eggplant and onion. Add the salt, oregano, cumin seeds and garlic powder, distributing evenly over the vegetables. Continue layering, adding red bell pepper the green chiles and picante sauce. Cover and cook in a 325 degree F oven for about 1 ½ hours. You will want to check after an hour. Eggplants will differ as to water content. If yours are high in water content, you might consider taking the lid off for the last half hour. The picture above is intentionally taken to show that there isn’t a lot of loose liquid running around. You want a concentration of flavors, not soup. Tips and Notes: Crush the dried oregano between your fingers while sprinkling. This releases more flavor. Using whole cumin seeds is a trick I learned from Huevos del Toro’s "Work in Progress Chili." In a long simmered dish they get really tender and offer a pleasant burst of cumin in the mouth. You can substitute ground cumin. For a quick and easy technique for roasting the bell pepper, cut it into strips so that it will lay flat, skin side up, on a baking sheet. Run under the broiler until the skin is charred. Then proceed to sweat and peel off the skins. Serving suggestions: Sprinkle with a fresh Mexican cheese and serve with cornbread or warm corn tortillas. Chorizo on the side is a good meat addition if you like. This would also be a good base to use up leftover pork or chicken. Alternate cooking methods: You can vary the temperature, usually lower, to vary the cooking time. This is handy for putting it in the oven and going shopping. This recipe would lend itself to a crock pot. I also intend to try this in a clay pot. Keywords: Main Dish, Side, Vegetarian, Easy, Vegetables, Lunch, Dinner, Tex-Mex ( RG1177 )
  25. Goat Cheese and Roasted Pepper Spread This is an original recipe, never before published. I have been making it, to rave reviews, for years. The secret is out now, so enjoy it! Use this as a dip for celery and carrot sticks, a spread, or a pizza topping. c goat cheese, crumbled c blue cheese, crumbled 1 whole roasted red pepper, with skin, seeds and stem removed T toasted pine nuts T extra virgin olive oil c fresh basil large pinch of kosher salt large pinch of hot red pepper flakes freshly ground black pepper to taste Place all ingredients into the bowl of a food processor and pulse until almost smooth. Do not over-process. You should see flecks of basil throughout. Absolutely, utterly fabulous with toasted baguette, dark pumpernickel bread, or good crackers. This spread also works beautifully atop a pizza crust, followed by cooked shrimp, sauteed mushrooms and fresh garlic. Makes about 1+1/2 cups. Keywords: Cheese, Food Processor, Vegetarian, Brunch, Dip, Easy, Snack ( RG1174 )
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