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By Chris Hennes
While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes...
Chickpea saute with Greek yogurt (p. 211)
This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors developed, if you don't count the time to cook the chickpeas it came together very quickly. I highly recommend this dish.
I am going to be welcoming a group of Orthodox Jews to my lodge in New Zealand for Christmas and Boxing Day. They are kosher, but are willing to eat fish. What kind of starter do you think we can serve them that will be festive and yet not a violation of their religious observance?
By David Ross
Mmmm. The sweet, spiced aroma of a freshly baked pumpkin pie wafting over the Thanksgiving table. A large bowl of chilled, sweetened cream is passed around the table, a cool dollop of cream cascading over a slice of “homemade” pumpkin pie. (In many households, removing a frozen pie from a box and putting it in a hot oven is considered “homemade.”).
Americans can’t seem to get enough pumpkin pie during the Holidays. Some 50 million pumpkin pies are sold for Thanksgiving dinner and according to astute company marketing executives, 1 million of the pies are sold at Costco. And Mrs. Smith sells a few million of her oven-ready, frozen pumpkin pie.
In August of 2013, we debuted the Summer Squash Cook-Off (http://forums.egullet.org/topic/145452-cook-off-63-summer-squash/)
where we presented a number of tasty zucchini and patty pan dishes showcasing summer squash. But our squash adventure wasn’t over. Today we expand our squash lexicon with the debut of eG Cook-Off #71: Winter Squash.
(Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).
Cut into jack-o-lanterns for Halloween and crafted into cheesecake for Thanksgiving, pumpkin reigns supreme each Fall. But pumpkin is just one variety of winter squash--squash that grows throughout the summer and is harvested in fall. The acorn, butternut, spaghetti, hubbard, kabocha, red kuri, delicata, calabaza and cushaw are but a few of the many winter squash cousins of the pumpkin.
Winter squash is not always the best looking vegetable in the produce section--knobby, gnarled and multi-colored, winter squash has a hard, tough skin. Peel back the unfashionable skin and sweet, rich squash meat is revealed.
Winter squash cookery doesn’t end after the last slice of pumpkin pie. You can stuff it with a forcemeat of duck confit and sautéed mushrooms, purée roasted squash into a creamy soup garnished with lardons or slowly braise squash with peppers and corn in a spicy Caribbean stew.
Please join us in sharing, learning and savoring winter squash.
I am a newbie both to this board and to the world of mexican cooking. I love tamales but the place where I live distinctly lacks good mexican restaurants. The best tamales I've tasted were made by my mexican friends mom at home and served fresh and they tasted like something that'd be served only in heaven. Am dying to try making them myself but I don't have the slightest idea how to get started. Can someone give me a tried and tested recipe using ingredients that I'm likely to be able to buy in the US? I'd be really really really grateful. Oh and I'm a vegetarian although I do eat eggs from time to time. So I need a vegetarian recipe too . Really looking forward to some help!!!
Thanks a million,
Salad of semi-dried tomatoes, three flavours, tomato syrup
Serves 6 as Appetizer.
14 ripe tomatoes
3 garlic cloves
6 small basil leaves
25 cl balsamic vinegar
Semi-dried tomato petals
- Peel the tomates (dive them few seconds in boiling water and refresh them immediately). Cut them in 4 quarters. Separate the seeds and the inside from the meaty outside. You should have four 'petal' of tomato per tomato. Keep the waster, seeds and inside meat in a ball.
- Place the 56 petals (you'll only need 54) on an oiled baking tray. Dry gently for 2 to 3 hours around 100°C.
- With one garlic clove, prepare 6 garlic chips that you can cook gently in oil in the oven at the same time as the tomatoes. The chips should be crispy.
- Put the left over of the tomatoes (water, seeds, etc.) in a blender. Strain. Add a bit of sugar. Reduce down the liquid in a pot over low heat until slightly sirupy.
- Reduce down the balsamic vinegar over low heat (it should not boil) until sirupy.
When the tomatoes have dried and cooled down.
- Finely chop the rest of the garlic.
- Prepare 6 small shallots rings. Chop the rest of the shallots.
- Julienne de basil a thin as you can.
- Cut the mozzarella in in small 18 rectagles (about 3 mm thick) and slightly smaller than a tomato petal.
- Line up six tomato petals. Cover with julienne of basil. Cover with another tomato petal. Keep in air tight box in a fridge. Do the same with chopped garlic and chopped shallots. Allow to cool down for at least an hour.
- Keep the other petals (you should have 20) in the fridge.
- Line up 18 petal. Top with a rectangle of mozarella each. Top with the other flavoured petals.
- Paint the plates with tomato sirup, balsamic vinegar glaze and olive oil.
- Dispose one flavoured tomato petal pile of each flavour on each plate. So each plate has one with basil, one with shallots and one with garlic. Fleur de sel.Decorate each pile with a smal basil leave, a shallot ring and garlic chip accordingly.
Keywords: Appetizer, Vegetarian, Easy
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