Ingredients
6 cup cold water
1/3 cup milk (or to taste)
1 3 stick cinnamon
6 whole green cardamons
4 whole cloves
12 black peppercorn (opt)
12 teaspoon sugar (or to taste)
6 teaspoon leaf tea (heaping) or 9 tea bags (o; range pekoe)
Directions
Combine water and milk in adeep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes. Add the tea leaves or tea bags, and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve immediately.
Note: This is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags.
Classic Indian Cooking by Julie Sahni
Saturday, July 24, 2010
Saturday, July 17, 2010
Lentil Recipes, Bean Recipes
Michelle's Southwestern Corn and Bean Soup
Ingredients
* 1 lb dried black beans
* 1-2 tbs olive oil (helps keep bean water from bubbling up while cooking)
* 1.5 quarts of veggie or chicken broth, or water
* 1/2 bulb of garlic, minced
* 1 medium sweet onion, diced
* 1 lb carrots, chopped
* 2 tsp cayenne or other hot red chili powder
* 2-3 tsp whole cumin seed
* 1/2 tsp ginger powder
* 1 tsp coriander powder
* salt to taste
* 1/2 lb fresh or frozen corn kernels
* 12 oz prepared pico de gallo salsa OR chop about three tomatoes, 1/4 onion, 1/2 jalapeno pepper, 1/4 sweet green pepper and 1/4 a bunch of cilantro, and mix in lime juice from 1 lime
Special Equipment
Pressure cooker (If you use a regular pot, use more liquid and plan on boiling for several hours until beans become soft.)
Immersion blender (If you use a regular blender, remove the center on the lid of the blender to allow steam to escape, HOLD DOWN THE LID WITH A KITCHEN TOWEL while blending, to avoid dangerous splattering hot liquids, and blend the soup in batches.)
Method
1. In the pressure cooker, sautee onion and garlic in olive oil until onion is translucent.
2. Add carrots and whole cumin seed, stir and cook until cumin is fragrant.
3. Add remaining spices (coriander, cayenne, ginger powder) and sautee one minute more.
4. Add rinsed, drained beans and broth or water.
5. Following your pressure cooker's directions, bring pressure cooker to its cooking pressure (on mine, the pressure gauge pops up), and after that point is reached, cook for 20 minutes. Remove from heat and allow pressure to release naturally. (i.e. don't run cold water over the pot)
6. Once pressure has returned to normal (another 20 minutes, approximately), release lid and use immersion blender to puree soup until smooth.
7. Mix in corn and salsa.
8. Add salt and pepper to taste.
9. Spoon into bowls and garnish with a sprig of cilantro and a dallop of plain yogurt or sour cream if you want. Serve with tortilla chips.
Red Lentil and Apricot Soup
From "Please to the Table"
INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1/3 cup dried apricots, chopped
1-1/2 cup dried split red lentils, rinsed
5 cups of homemade chicken stock
2 Tablespoons fresh lemon juice
3 ripe plum tomatoes, peeled, seeded and chopped
1/2 tsp. ground cumin
1/2 tsp. dried thyme
Salt and pepper, to taste
PREP WORK
Chop the garlic & onions.
Chop the apricots.
Rinse the red lentils being sure to remove any small pebbles.
Peel, seed & chop the plum tomatoes
HOW TO MAKE AT HOME
1. In a large soup pot, heat the oil over medium heat. Add the onion, garlic, and dried apricots. Sauté until the onion is translucent, about 12 minutes.
2. Add chicken stock and lentils to the onion, garlic and apricots. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes.
3. Stir in tomatoes, cumin, thyme, and salt and pepper. Simmer, covered for another 10 minutes.
4. Remove half the soup and puree it in a food processor or blender -- or use a hand held immersion blender (much easier!). Return the puree to the pot and season with the lemon juice and salt and pepper to taste. Simmer for another 2 to three minutes and serve.
DAL MAKHANI (CREAMY BLACK LENTILS)
Prep time: 10 min | Cooking time: 30 min | Serves: 4
Special Cooking Equipment: Pressure Cooker
* 1/2 cup whole black lentils and a handful of dried red kidney beans, soaked overnight
* 1 large onion, finely chopped
* 1 medium-sized tomato, finely chopped
* 2-3 cloves of garlic
* 1 tbsp ginger-garlic paste
* 1 tbsp tomato paste
* 2 tbsp milk
* 1/2 tsp red chili powder
* 1 tbsp butter
* 2 tbsp cooking oil
* fresh coriander (aka cilantro) leaves, chopped for garnish
* water, as needed
* salt, to taste
HEAT oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, ginger-garlic paste, and tomato paste and fry for a few seconds.
ADD in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in milk and let it come to a boil.
IN a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.
SERVE warm with soft, fluffy naan (*sort of* similar to pita, mom).
South Indian Lentil Kootu
Prep Time: 25 Min
Cook Time: 30 Min
Ready In: 55 Min
Original Recipe Yield 4 servings
Ingredients
* 1/2 cup red lentils
* 1/2 cup hulled, split pigeon peas (toor dal)
* 1/2 cup yellow split peas
* 2 cups water
* 2 tablespoons vegetable oil
* 1 teaspoon mustard seed
* 4 leaves fresh curry leaves
* 1 carrot, peeled and diced
* 1 zucchini, sliced
* 1/4 cup frozen peas
* 1/4 teaspoon ground turmeric
* 1 tablespoon crushed red pepper flakes
* salt to taste
* 1/4 cup grated fresh coconut
Directions
1. Bring the red lentils, pigeon peas, split yellow peas, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the peas are tender, about 30 minutes. Add more water if needed to keep them from drying out.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the mustard seeds, and cook until they begin to sputter and pop, about 2 minutes. Stir in the curry leaves until wilted, then add the carrot, and cook for 5 minutes. Add the zucchini, peas, turmeric, red pepper flakes, and salt. Cook and stir until the vegetables have softened, about 5 minutes. Stir in the cooked peas and coconut to serve.
Uttapam
(A south Indian savory pancake often eaten for breakfast)
Ingredients
* 1 cup white rice
* 1/2 cup white lentils (hulled, split urad dal)
* Salt
* 1 teaspoon sugar
* 1/2 teaspoon baking soda
* 1 cup chopped onions
* 1 cup skinned, seeded and diced tomatoes
* 1 hot green chile, chopped
* 1/2 cup chopped fresh cilantro leaves
* Ghee or vegetable oil, as desired
Directions
Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for about 8 hours.
Drain the rice and lentils, place in a blender or food processor, and grind to a smooth paste. Add a little water to form a thick batter.
Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15.
Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls.
Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly. Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes.
Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes.
Basic Hummus
Ingredients:
1 clove garlic, chopped
1 (19 ounce) can garbanzo beans
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
red pepper to taste
2 tablespoons olive oil
Directions:
Food process together all ingredients until smooth. Serve with a drizzle of olive oil and a sprinkle of paprika or red pepper.
Black Bean Dip
1 19-oz can black beans, drained & rinsed
2 large garlic cloves, coarsely chopped
2 Tbsp. coarsely chopped onion
½ cup loosely packed fresh cilantro [leaves & stems]
1 Tbsp. fresh lime juice
2 Tbsp. low- or nonfat sour cream or yogurt
1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
1 tsp. ground cumin
½ tsp. red chili powder
½ tsp. smoked paprika [pimentón de la vera]
salt and freshly ground pepper
In a food processor, combine all ingredients except salt & pepper. process until smooth. Taste for seasoning, add salt & pepper to taste, and blend thoroughly. If you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.
Transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with chips or crudités.
Ingredients
* 1 lb dried black beans
* 1-2 tbs olive oil (helps keep bean water from bubbling up while cooking)
* 1.5 quarts of veggie or chicken broth, or water
* 1/2 bulb of garlic, minced
* 1 medium sweet onion, diced
* 1 lb carrots, chopped
* 2 tsp cayenne or other hot red chili powder
* 2-3 tsp whole cumin seed
* 1/2 tsp ginger powder
* 1 tsp coriander powder
* salt to taste
* 1/2 lb fresh or frozen corn kernels
* 12 oz prepared pico de gallo salsa OR chop about three tomatoes, 1/4 onion, 1/2 jalapeno pepper, 1/4 sweet green pepper and 1/4 a bunch of cilantro, and mix in lime juice from 1 lime
Special Equipment
Pressure cooker (If you use a regular pot, use more liquid and plan on boiling for several hours until beans become soft.)
Immersion blender (If you use a regular blender, remove the center on the lid of the blender to allow steam to escape, HOLD DOWN THE LID WITH A KITCHEN TOWEL while blending, to avoid dangerous splattering hot liquids, and blend the soup in batches.)
Method
1. In the pressure cooker, sautee onion and garlic in olive oil until onion is translucent.
2. Add carrots and whole cumin seed, stir and cook until cumin is fragrant.
3. Add remaining spices (coriander, cayenne, ginger powder) and sautee one minute more.
4. Add rinsed, drained beans and broth or water.
5. Following your pressure cooker's directions, bring pressure cooker to its cooking pressure (on mine, the pressure gauge pops up), and after that point is reached, cook for 20 minutes. Remove from heat and allow pressure to release naturally. (i.e. don't run cold water over the pot)
6. Once pressure has returned to normal (another 20 minutes, approximately), release lid and use immersion blender to puree soup until smooth.
7. Mix in corn and salsa.
8. Add salt and pepper to taste.
9. Spoon into bowls and garnish with a sprig of cilantro and a dallop of plain yogurt or sour cream if you want. Serve with tortilla chips.
Red Lentil and Apricot Soup
From "Please to the Table"
INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1/3 cup dried apricots, chopped
1-1/2 cup dried split red lentils, rinsed
5 cups of homemade chicken stock
2 Tablespoons fresh lemon juice
3 ripe plum tomatoes, peeled, seeded and chopped
1/2 tsp. ground cumin
1/2 tsp. dried thyme
Salt and pepper, to taste
PREP WORK
Chop the garlic & onions.
Chop the apricots.
Rinse the red lentils being sure to remove any small pebbles.
Peel, seed & chop the plum tomatoes
HOW TO MAKE AT HOME
1. In a large soup pot, heat the oil over medium heat. Add the onion, garlic, and dried apricots. Sauté until the onion is translucent, about 12 minutes.
2. Add chicken stock and lentils to the onion, garlic and apricots. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes.
3. Stir in tomatoes, cumin, thyme, and salt and pepper. Simmer, covered for another 10 minutes.
4. Remove half the soup and puree it in a food processor or blender -- or use a hand held immersion blender (much easier!). Return the puree to the pot and season with the lemon juice and salt and pepper to taste. Simmer for another 2 to three minutes and serve.
DAL MAKHANI (CREAMY BLACK LENTILS)
Prep time: 10 min | Cooking time: 30 min | Serves: 4
Special Cooking Equipment: Pressure Cooker
* 1/2 cup whole black lentils and a handful of dried red kidney beans, soaked overnight
* 1 large onion, finely chopped
* 1 medium-sized tomato, finely chopped
* 2-3 cloves of garlic
* 1 tbsp ginger-garlic paste
* 1 tbsp tomato paste
* 2 tbsp milk
* 1/2 tsp red chili powder
* 1 tbsp butter
* 2 tbsp cooking oil
* fresh coriander (aka cilantro) leaves, chopped for garnish
* water, as needed
* salt, to taste
HEAT oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, ginger-garlic paste, and tomato paste and fry for a few seconds.
ADD in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in milk and let it come to a boil.
IN a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.
SERVE warm with soft, fluffy naan (*sort of* similar to pita, mom).
South Indian Lentil Kootu
Prep Time: 25 Min
Cook Time: 30 Min
Ready In: 55 Min
Original Recipe Yield 4 servings
Ingredients
* 1/2 cup red lentils
* 1/2 cup hulled, split pigeon peas (toor dal)
* 1/2 cup yellow split peas
* 2 cups water
* 2 tablespoons vegetable oil
* 1 teaspoon mustard seed
* 4 leaves fresh curry leaves
* 1 carrot, peeled and diced
* 1 zucchini, sliced
* 1/4 cup frozen peas
* 1/4 teaspoon ground turmeric
* 1 tablespoon crushed red pepper flakes
* salt to taste
* 1/4 cup grated fresh coconut
Directions
1. Bring the red lentils, pigeon peas, split yellow peas, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the peas are tender, about 30 minutes. Add more water if needed to keep them from drying out.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the mustard seeds, and cook until they begin to sputter and pop, about 2 minutes. Stir in the curry leaves until wilted, then add the carrot, and cook for 5 minutes. Add the zucchini, peas, turmeric, red pepper flakes, and salt. Cook and stir until the vegetables have softened, about 5 minutes. Stir in the cooked peas and coconut to serve.
Uttapam
(A south Indian savory pancake often eaten for breakfast)
Ingredients
* 1 cup white rice
* 1/2 cup white lentils (hulled, split urad dal)
* Salt
* 1 teaspoon sugar
* 1/2 teaspoon baking soda
* 1 cup chopped onions
* 1 cup skinned, seeded and diced tomatoes
* 1 hot green chile, chopped
* 1/2 cup chopped fresh cilantro leaves
* Ghee or vegetable oil, as desired
Directions
Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for about 8 hours.
Drain the rice and lentils, place in a blender or food processor, and grind to a smooth paste. Add a little water to form a thick batter.
Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15.
Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls.
Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly. Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes.
Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes.
Basic Hummus
Ingredients:
1 clove garlic, chopped
1 (19 ounce) can garbanzo beans
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
red pepper to taste
2 tablespoons olive oil
Directions:
Food process together all ingredients until smooth. Serve with a drizzle of olive oil and a sprinkle of paprika or red pepper.
Black Bean Dip
1 19-oz can black beans, drained & rinsed
2 large garlic cloves, coarsely chopped
2 Tbsp. coarsely chopped onion
½ cup loosely packed fresh cilantro [leaves & stems]
1 Tbsp. fresh lime juice
2 Tbsp. low- or nonfat sour cream or yogurt
1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
1 tsp. ground cumin
½ tsp. red chili powder
½ tsp. smoked paprika [pimentón de la vera]
salt and freshly ground pepper
In a food processor, combine all ingredients except salt & pepper. process until smooth. Taste for seasoning, add salt & pepper to taste, and blend thoroughly. If you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.
Transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with chips or crudités.
Sunday, July 11, 2010
Zucchini Recipes
Zucchini Bread Recipe
Ingredients
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Method
1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
Zucchini potato pancakes
1 medium zucchini
1 big russet or baking potato (you want the amount of potato and zucchini to be approximately equal)
1 egg
½ tsp salt
Sour cream or sour yoghurt for serving
Chopped chives (are very nice on top!)
Grate the potato and zucchini, and squeeze out as much water as possible, as described above. Mix with one beaten egg, and the salt, and let sit while you bring your pan up over medium heat,
When ready, add a generous spoonful of butter (you could also use a neutral tasting vegetable oil here if you’d prefer) and let melt.
Add the potato mixture to the pan with a spoon, and form pancakes of the desired size. Don’t worry about trying to form them before you add to the pan, just plop the mixture in with a spoon, and then flatten it out once in the pan. Thinner pancakes are tastier than thicker, and also cook more easily, with less chance of burning.
Keep frying for about 4 minutes per side, or until nicely browned and crisped. Blot and excess oil with paper towels, and serve with sour cream or yogurt, and freshly snipped chives.
Zucchini works very well in this recipe, but you can substitute other combos if you'd prefer, and as the seasons change (Potato/carrot, potato/sweet potato etc).
On the side or on their own, these crunchy brown zucchini potato pancakes are always delicious!
Cold Zucchini Yogurt Mint Soup
Ingredients:
1 large bunch green onions, chopped
2 tsp olive oil
8 medium zucchini, sliced thin
3 cups chicken stock, vegetable stock or water
salt and pepper to taste
3 Tbsp fresh mint, chopped
1 cup Greek yogurt (can substitute with 3/4 cup plain yogurt)
juice of one lemon
Directions:
Heat a saucepan over a medium-high flame. Add the olive oil and green onions and saute 3-4 minutes, until the onions have softened. Do not let them brown; lower the heat if you have to.
Now add the zucchini, sprinkle with salt, and continue cooking for a few minutes, until the zucchini starts to soften. Add enough stock or water to just cover the zucchini - any more and the soup will be too thin. Cover the pot and cook about 7 minutes, until the vegetables are just cooked through. Remove the pot from the heat and cool to room temperature.
When the soup has cooled, add the chopped mint and the yogurt. Using a hand-held immersion blender, puree the soup in the pot. (You can also transfer the soup to a regular blender for this step.) When the soup is smooth, stir in the lemon juice, taste, and adjust the salt and pepper. Chill in the refrigerator at least two hours and up to several days.
Before serving, taste the soup again - once it's chilled you'll probably need to add more salt, and possibly more lemon juice.
Serve decorated with sprigs of mint.
Serves 4-6 as a first course.
Ingredients
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Method
1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
Zucchini potato pancakes
1 medium zucchini
1 big russet or baking potato (you want the amount of potato and zucchini to be approximately equal)
1 egg
½ tsp salt
Sour cream or sour yoghurt for serving
Chopped chives (are very nice on top!)
Grate the potato and zucchini, and squeeze out as much water as possible, as described above. Mix with one beaten egg, and the salt, and let sit while you bring your pan up over medium heat,
When ready, add a generous spoonful of butter (you could also use a neutral tasting vegetable oil here if you’d prefer) and let melt.
Add the potato mixture to the pan with a spoon, and form pancakes of the desired size. Don’t worry about trying to form them before you add to the pan, just plop the mixture in with a spoon, and then flatten it out once in the pan. Thinner pancakes are tastier than thicker, and also cook more easily, with less chance of burning.
Keep frying for about 4 minutes per side, or until nicely browned and crisped. Blot and excess oil with paper towels, and serve with sour cream or yogurt, and freshly snipped chives.
Zucchini works very well in this recipe, but you can substitute other combos if you'd prefer, and as the seasons change (Potato/carrot, potato/sweet potato etc).
On the side or on their own, these crunchy brown zucchini potato pancakes are always delicious!
Cold Zucchini Yogurt Mint Soup
Ingredients:
1 large bunch green onions, chopped
2 tsp olive oil
8 medium zucchini, sliced thin
3 cups chicken stock, vegetable stock or water
salt and pepper to taste
3 Tbsp fresh mint, chopped
1 cup Greek yogurt (can substitute with 3/4 cup plain yogurt)
juice of one lemon
Directions:
Heat a saucepan over a medium-high flame. Add the olive oil and green onions and saute 3-4 minutes, until the onions have softened. Do not let them brown; lower the heat if you have to.
Now add the zucchini, sprinkle with salt, and continue cooking for a few minutes, until the zucchini starts to soften. Add enough stock or water to just cover the zucchini - any more and the soup will be too thin. Cover the pot and cook about 7 minutes, until the vegetables are just cooked through. Remove the pot from the heat and cool to room temperature.
When the soup has cooled, add the chopped mint and the yogurt. Using a hand-held immersion blender, puree the soup in the pot. (You can also transfer the soup to a regular blender for this step.) When the soup is smooth, stir in the lemon juice, taste, and adjust the salt and pepper. Chill in the refrigerator at least two hours and up to several days.
Before serving, taste the soup again - once it's chilled you'll probably need to add more salt, and possibly more lemon juice.
Serve decorated with sprigs of mint.
Serves 4-6 as a first course.
Tuesday, June 29, 2010
Spanish Tortillas
Spanish Tortilla (NPR)
Serves 4 to 6
Ingredients
1 cup olive oil
1 medium white onion, chopped
6 white or red boiling potatoes, about 2 pounds, peeled
Salt and freshly ground black pepper to taste
4 eggs
Method
1. Slice the potatoes crosswise into 1/2-inch-thick pieces and place in a large bowl. With a cotton cloth or paper towels, dry the slices well.
2. Pour the olive oil into a 9-inch, nonstick pan (preferably with slanted sides) and heat over high setting for two minutes, until almost smoking. Add the potatoes carefully (to minimize splattering oil) so they cover the bottom of the pan. Cook for 7 minutes over medium heat then add the onions, spreading them over the potatoes. Cook for 10 minutes, or until the potatoes turn golden (do not let the onions burn). Remove from heat and let cool for several minutes.
3. With a slotted spoon, transfer the potatoes and onions onto several layers of paper towels. Reserve the oil in a container.
4. In a large bowl, beat the eggs. Add the potato mixture and stir gently. Season liberally with salt and freshly ground black pepper. Let sit for 5 minutes.
5. Wipe out the pan and add 1 tablespoon of the reserved oil. Place the pan over high heat. When oil is extremely hot but not smoking, add the egg mixture. Cook for 30 seconds, gently shaking the pan to distribute the mixture. Reduce heat to medium and cook for about 10 minutes, or until the surface is nearly cooked but still runny.
6. Remove pan from heat and let sit for 2 minutes. Place a large plate over the pan. Holding the handle of the pan in one hand and the plate in the other, flip the omelet quickly and remove the pan. (If you are unsure of this, slip the omelet, semi-cooked side up, onto a plate, then cover with another plate and flip).
7. Add another tablespoon of oil to the pan over high heat for 1 minute. Gently slide the tortilla, semi-cooked side down, into the pan. Cook for 1 minute. Slide the tortilla onto a warm platter.
----
Spanish Tortilla (Food Network site)
Cook Time:40 min
Level: Intermediate
Yield: about 28 pieces, depending on how it is cut
Ingredients
1 1/2 pounds russet potatoes (about 2 medium)
Extra-virgin olive oil, for frying (about 4 cups) See Cooks Note
2 medium onions, thinly sliced (1 1/2 pounds)
4 teaspoons kosher salt
10 large eggs
Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofritto, recipe follows
Directions
Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it's about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.
Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)
Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.
Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.
Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.
Cook's Note: Yes that's a lot of oil. But you can reuse it for other tortillas and in sauces, dressing or salads. It has a wonderful onion-y flavor that is great tossed on roasted potatoes or chicken.
Copyright 2007 Television Food Network, G.P. All rights reserved
We love this as a topper to grilled bread, with cheese, or as an alternative to cocktail sauce with shrimp or other seafood.
Sofrito
1/2 cup extra-virgin olive oil
2 onions, finely chopped (3 1/4 cups)
1/2 teaspoon sugar
4 teaspoons kosher salt
6 ripe plum tomatoes (about 1 pound)
1/2 teaspoon pimenton
Bay leaf
Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.
Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
-----
Egg and Potato Chip Tortilla
Recipe by Ferran Adria
Tortillas de patata, fluffy potato omelets cooked on both sides, are among Spain's signature dishes. Ferran Adrià is particularly proud of his inspired use of potato chips as a fast, easy alternative to the fried potatoes. Spanish cooks might use fresh chips from a churreria (a shop specializing in fried crullers), but thin supermarket chips like Lay's are a good substitute.
Wine pairing: A simple white with good acidity and no oak is ideal for balancing the salty ham. Look for the 2002 Cune Monopole Blanco or a dry cava such as Juvé Y Camps Brut Nature.
TOTAL TIME: 10 MIN
SERVINGS: 2
FAST
INGREDIENTS
4 large eggs
Two 1-ounce bags of potato chips, coarsely crushed (2 cups)
2 tablespoons finely chopped Serrano ham
2 tablespoons finely chopped piquillo peppers
Freshly ground pepper
1 teaspoon extra-virgin olive oil
DIRECTIONS
Preheat the broiler and position a rack 8 inches from the heat. Beat the eggs in a medium bowl. Transfer half of the beaten eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes. Add the remaining beaten eggs, Serrano ham and piquillo peppers and season with pepper.
In a small nonstick ovenproof skillet, heat the olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes. Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly. Slide the tortilla onto a plate, cut in quarters and serve.
Serves 4 to 6
Ingredients
1 cup olive oil
1 medium white onion, chopped
6 white or red boiling potatoes, about 2 pounds, peeled
Salt and freshly ground black pepper to taste
4 eggs
Method
1. Slice the potatoes crosswise into 1/2-inch-thick pieces and place in a large bowl. With a cotton cloth or paper towels, dry the slices well.
2. Pour the olive oil into a 9-inch, nonstick pan (preferably with slanted sides) and heat over high setting for two minutes, until almost smoking. Add the potatoes carefully (to minimize splattering oil) so they cover the bottom of the pan. Cook for 7 minutes over medium heat then add the onions, spreading them over the potatoes. Cook for 10 minutes, or until the potatoes turn golden (do not let the onions burn). Remove from heat and let cool for several minutes.
3. With a slotted spoon, transfer the potatoes and onions onto several layers of paper towels. Reserve the oil in a container.
4. In a large bowl, beat the eggs. Add the potato mixture and stir gently. Season liberally with salt and freshly ground black pepper. Let sit for 5 minutes.
5. Wipe out the pan and add 1 tablespoon of the reserved oil. Place the pan over high heat. When oil is extremely hot but not smoking, add the egg mixture. Cook for 30 seconds, gently shaking the pan to distribute the mixture. Reduce heat to medium and cook for about 10 minutes, or until the surface is nearly cooked but still runny.
6. Remove pan from heat and let sit for 2 minutes. Place a large plate over the pan. Holding the handle of the pan in one hand and the plate in the other, flip the omelet quickly and remove the pan. (If you are unsure of this, slip the omelet, semi-cooked side up, onto a plate, then cover with another plate and flip).
7. Add another tablespoon of oil to the pan over high heat for 1 minute. Gently slide the tortilla, semi-cooked side down, into the pan. Cook for 1 minute. Slide the tortilla onto a warm platter.
----
Spanish Tortilla (Food Network site)
Cook Time:40 min
Level: Intermediate
Yield: about 28 pieces, depending on how it is cut
Ingredients
1 1/2 pounds russet potatoes (about 2 medium)
Extra-virgin olive oil, for frying (about 4 cups) See Cooks Note
2 medium onions, thinly sliced (1 1/2 pounds)
4 teaspoons kosher salt
10 large eggs
Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofritto, recipe follows
Directions
Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it's about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.
Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)
Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.
Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.
Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.
Cook's Note: Yes that's a lot of oil. But you can reuse it for other tortillas and in sauces, dressing or salads. It has a wonderful onion-y flavor that is great tossed on roasted potatoes or chicken.
Copyright 2007 Television Food Network, G.P. All rights reserved
We love this as a topper to grilled bread, with cheese, or as an alternative to cocktail sauce with shrimp or other seafood.
Sofrito
1/2 cup extra-virgin olive oil
2 onions, finely chopped (3 1/4 cups)
1/2 teaspoon sugar
4 teaspoons kosher salt
6 ripe plum tomatoes (about 1 pound)
1/2 teaspoon pimenton
Bay leaf
Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.
Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
-----
Egg and Potato Chip Tortilla
Recipe by Ferran Adria
Tortillas de patata, fluffy potato omelets cooked on both sides, are among Spain's signature dishes. Ferran Adrià is particularly proud of his inspired use of potato chips as a fast, easy alternative to the fried potatoes. Spanish cooks might use fresh chips from a churreria (a shop specializing in fried crullers), but thin supermarket chips like Lay's are a good substitute.
Wine pairing: A simple white with good acidity and no oak is ideal for balancing the salty ham. Look for the 2002 Cune Monopole Blanco or a dry cava such as Juvé Y Camps Brut Nature.
TOTAL TIME: 10 MIN
SERVINGS: 2
FAST
INGREDIENTS
4 large eggs
Two 1-ounce bags of potato chips, coarsely crushed (2 cups)
2 tablespoons finely chopped Serrano ham
2 tablespoons finely chopped piquillo peppers
Freshly ground pepper
1 teaspoon extra-virgin olive oil
DIRECTIONS
Preheat the broiler and position a rack 8 inches from the heat. Beat the eggs in a medium bowl. Transfer half of the beaten eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes. Add the remaining beaten eggs, Serrano ham and piquillo peppers and season with pepper.
In a small nonstick ovenproof skillet, heat the olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes. Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly. Slide the tortilla onto a plate, cut in quarters and serve.
Sunday, June 27, 2010
Dal Recipes
Kali Dal
Serves 4
250 gms urad dal, soaked overnight (about 1 1/4 cups)
5 tsp ginger paste
5 tsp garlic paste
4 tsp tomato puree
1 tsp chilli powder
100 gm butter, salted (about 3/4 cup)
Salt to taste
Wash the urad lentils thoroughly after they’ve soaked overnight. Stick in the pressure cooker and bring to a boil with two pints of water, roughly reaching about two inches above the lentils.
Lower the flame so that it is still boiling gently. Add the ginger, garlic, tomato puree and chilli powder.
Now stick the lid on, click to shut and wait until the weight starts rotating and hissing. You have to lower the flame to a point where the weight just about keeps rotating and hissing from time to time. This means the pressure is right (listen to me… new born pressure cooker user!!).
Give it about 20 minutes. Then slowly release the steam by lifting the weight with a logn handled spoon. When all the steam escapes, you can take the lid off.
Because we didn’t use much water, the lentils will be cooked but quite dry. Add hot water to make it thick but runny in consistency, chuck in the butter and add salt to finish.
The dal is very tasty and very rich. Enjoy it with bread of some sort – nan, paratha or rotis.
Serves 4
250 gms urad dal, soaked overnight (about 1 1/4 cups)
5 tsp ginger paste
5 tsp garlic paste
4 tsp tomato puree
1 tsp chilli powder
100 gm butter, salted (about 3/4 cup)
Salt to taste
Wash the urad lentils thoroughly after they’ve soaked overnight. Stick in the pressure cooker and bring to a boil with two pints of water, roughly reaching about two inches above the lentils.
Lower the flame so that it is still boiling gently. Add the ginger, garlic, tomato puree and chilli powder.
Now stick the lid on, click to shut and wait until the weight starts rotating and hissing. You have to lower the flame to a point where the weight just about keeps rotating and hissing from time to time. This means the pressure is right (listen to me… new born pressure cooker user!!).
Give it about 20 minutes. Then slowly release the steam by lifting the weight with a logn handled spoon. When all the steam escapes, you can take the lid off.
Because we didn’t use much water, the lentils will be cooked but quite dry. Add hot water to make it thick but runny in consistency, chuck in the butter and add salt to finish.
The dal is very tasty and very rich. Enjoy it with bread of some sort – nan, paratha or rotis.
Vietnamese Recipes
Lemongrass Pork with Vietnamese Table Salad
Bon Appétit | June 2005
yield: Makes 4 servings
Ingredients
Dipping sauce
* 3/4 cup hot water
* 5 tablespoons fish sauce*
* 3 1/2 tablespoons sugar
* 1 1/2 tablespoons fresh lime juice
* 2 Thai bird chiles with seeds or 1/2 jalapeño chile with seeds, minced
* 1 garlic clove, minced
Pork
* 6 green onions (white and pale green parts only), chopped (about 1/2 cup)
* 3 tablespoons chopped lemongrass*
* 2 tablespoons soy sauce
* 1 tablespoon golden brown sugar
* 2 teaspoons fish sauce
* 1/4 teaspoon ground white pepper
* 3 tablespoons vegetable oil, divided
* 1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick)
Salad and noodles
* 1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
* 1 baby pineapple, peeled, halved, thinly sliced or 1/2 small pineapple, peeled, cut into 2 wedges, cored, thinly sliced
* 2 cups bean sprouts
* 1 cup fresh Thai basil leaves
* 1 cup fresh cilantro leaves
* 1 cup fresh mint leaves
* 20 fresh green shiso leaves
* 1/2 cup finely shredded carrot
* 1 8- to 9-ounce package dried rice vermicelli noodles
* 3 heads of butter lettuce, cored, leaves separated
Preparation
For dipping sauce:
Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)
For pork:
Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
For salad and noodles:
Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)
Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.
Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.
Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables. Serve with sauce for dipping.
Vietnamese Lemongrass Marinade
Ingredients:
1/4 cup Lemongrass, chopped (4-6 stalks) or 1/4 cup Dried lemongrass or 6 Strips lemon zest
3 Garlic clove(s) minced (1 tbs)
2 (to 3) shallots minced (3 tbs)
2 Serrano, jalape=A4o or Thai chilies, minced
2 tsp Brown sugar or to taste
3 tbl Fish sauce
3 tbl Lime juice
1 tsp Vietnamese or Thai hot sauce or chili oil or Tabasco sauce
How to cook :
Cut off the top 2/3 of each lemongrass stalk, trim off the outside leaves and roots, and slice the core thinly.
Puree the lemongrass, garlic, shallots, chilies, and brown sugar to a fine paste.
Work in the fish sauce, lime juice, and hot sauce.
Marinate fish or thinly sliced poultry or beef for 1-2 hours, turning once or twice.
Makes enough for 1-2 pounds seafood, poultry, or meat.
Bon Appétit | June 2005
yield: Makes 4 servings
Ingredients
Dipping sauce
* 3/4 cup hot water
* 5 tablespoons fish sauce*
* 3 1/2 tablespoons sugar
* 1 1/2 tablespoons fresh lime juice
* 2 Thai bird chiles with seeds or 1/2 jalapeño chile with seeds, minced
* 1 garlic clove, minced
Pork
* 6 green onions (white and pale green parts only), chopped (about 1/2 cup)
* 3 tablespoons chopped lemongrass*
* 2 tablespoons soy sauce
* 1 tablespoon golden brown sugar
* 2 teaspoons fish sauce
* 1/4 teaspoon ground white pepper
* 3 tablespoons vegetable oil, divided
* 1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick)
Salad and noodles
* 1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
* 1 baby pineapple, peeled, halved, thinly sliced or 1/2 small pineapple, peeled, cut into 2 wedges, cored, thinly sliced
* 2 cups bean sprouts
* 1 cup fresh Thai basil leaves
* 1 cup fresh cilantro leaves
* 1 cup fresh mint leaves
* 20 fresh green shiso leaves
* 1/2 cup finely shredded carrot
* 1 8- to 9-ounce package dried rice vermicelli noodles
* 3 heads of butter lettuce, cored, leaves separated
Preparation
For dipping sauce:
Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)
For pork:
Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
For salad and noodles:
Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)
Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.
Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.
Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables. Serve with sauce for dipping.
Vietnamese Lemongrass Marinade
Ingredients:
1/4 cup Lemongrass, chopped (4-6 stalks) or 1/4 cup Dried lemongrass or 6 Strips lemon zest
3 Garlic clove(s) minced (1 tbs)
2 (to 3) shallots minced (3 tbs)
2 Serrano, jalape=A4o or Thai chilies, minced
2 tsp Brown sugar or to taste
3 tbl Fish sauce
3 tbl Lime juice
1 tsp Vietnamese or Thai hot sauce or chili oil or Tabasco sauce
How to cook :
Cut off the top 2/3 of each lemongrass stalk, trim off the outside leaves and roots, and slice the core thinly.
Puree the lemongrass, garlic, shallots, chilies, and brown sugar to a fine paste.
Work in the fish sauce, lime juice, and hot sauce.
Marinate fish or thinly sliced poultry or beef for 1-2 hours, turning once or twice.
Makes enough for 1-2 pounds seafood, poultry, or meat.
Lebanese Recipes
Lebanese Potato Salad
Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution.
From EatingWell magazine, May/June 2007. D
SERVES 8 , 8 - 2/3 cup servings (change servings and units)
Ingredients
* 2 lbs russet potatoes (about 3 medium)
* 1/4 cup lemon juice
* 3 tablespoons extra-virgin olive oil
* 1/2 teaspoon salt
* fresh ground pepper, to taste
* 4 scallions, thinly sliced
* 1/4 cup chopped fresh mint
Directions
Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes.
Drain potatoes and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
Just before serving, add scallions and mint to the salad and toss gently.
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.
Lemon Salad Dressing
Ingredients
1/2 cup fresh lemon juice
1/2 cup mild extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
ground black pepper to taste
Directions
In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving.
Amount Per Serving Calories: 176 Total Fat: 18.7g Cholesterol: 0mg
Fish Cooked in Sesame Sauce
SAMAK TAJIN or SAMAK BI TAHEENI
1 fish weighing about 2 Ibs.
1 1/2 cups taheeni (sesame oil)
1 1/2 cups chopped onion
1 cup olive oil
3/4 cup lemon juice
1 1/4 tsp. salt
Water
Clean and salt fish. Refrigerate for several hours. Allow it to return to room temperature, sprinkle with olive oil and bake in moderate oven until flesh seems to flake apart easily under a fork. Meanwhile fry onions in olive oil until yellow. Beat lemon juice and water slowly into the taheeni, adding more lemon juice to taste if necessary. The taheeni sauce will become very creamy. Mix onions into sauce, pour over the baked fish and return it to the oven. Bake about 20 minutes in moderate oven. Some of the sauce will be absorbed into the fish and the onions will be very well cooked. Serve this dish cold.
Lebanese Chicken Livers -- Variation 1
Half a tub of chicken livers
Finely chopped shallots
Olive Oil
tsp ground all spice
tsp ground coriander
tsp ground cumin
2-3 crushed garlic cloves
Juice of a lemon
1/2 glass red or white wine
American long grain rice serve boiled
Fry the shallots in the oil , keep the heat low and do this slow so as not to crisp or brown them. You want them soft and opaque.
Add the livers
and start to brown
add in all the spices and cook through until you can smell all the aromas warming and they are cooked through. You want a nice crust to form on the livers.
add the garlic , lemon and season.
add in the wine and start to reduce down , so as to cook off the alcohol . You want it to caramelise again and get a little stickier.
Lebanese Chicken Livers -- Variation 2
In Arabic countries chicken livers are a traditional breakfast or appetizer. This is just one of many ways to cook them. This Lebanese recipe is savory in every way. Serve with fresh warm bread to scoop up with.
2 pounds (1 kg) chicken livers, washed and drained
1 large white onion, finely sliced
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon cumin
4 tablespoons butter
2 tablespoons pomegranate syrup/molasses
1. In a 9-inch skillet on medium heat add butter. Heat until hot. Add onions cooking until tender. Add chicken livers cooking until color changes, about 10-15 minutes. Add cumin, salt, pepper and paprika, mix well. Continue cooking until liver is soft.
2. Add the pomegranate syrup, add mix. Allow to cook another 2 minutes.
Yields: 4 servings
http://www.yasalamcooking.com/2010/04/pomegranate-chicken-livers.html
Lebanese Chicken Livers -- Variation 3
Sawda Dajaj (Fried Chicken Livers)
From The Lebanese Cookbook. Author and Chef Hussien Dekmak's Le Mignon, which he calls "an outpost of classic Lebanese cooking in Camden (London)," was described by food writer Patricia Wells as "some of the finest Lebanese food I have ever tasted."
Serves 2
* 4 Tbsp vegetable oil, for frying
* 100 g chicken livers
* Salt and black pepper
* Juice of ½ lemon
* 1 tsp pomegranate molasses (available in Mid East stores)
* 1 Tbsp garlic sauce (recipe below)
Heat the oil over a high heat in a frying pan so it is a couple of centimetres deep. When it is hot, add the chicken livers and stir continuously until cooked, about 15–20 minutes.
Drain the oil from the pan, then add salt, pepper, the lemon juice, pomegranate molasses and garlic sauce and stir for a couple of minutes.
Serve hot with other starters and toasted bread.
Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution.
From EatingWell magazine, May/June 2007. D
SERVES 8 , 8 - 2/3 cup servings (change servings and units)
Ingredients
* 2 lbs russet potatoes (about 3 medium)
* 1/4 cup lemon juice
* 3 tablespoons extra-virgin olive oil
* 1/2 teaspoon salt
* fresh ground pepper, to taste
* 4 scallions, thinly sliced
* 1/4 cup chopped fresh mint
Directions
Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes.
Drain potatoes and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
Just before serving, add scallions and mint to the salad and toss gently.
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.
Lemon Salad Dressing
Ingredients
1/2 cup fresh lemon juice
1/2 cup mild extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
ground black pepper to taste
Directions
In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving.
Amount Per Serving Calories: 176 Total Fat: 18.7g Cholesterol: 0mg
Fish Cooked in Sesame Sauce
SAMAK TAJIN or SAMAK BI TAHEENI
1 fish weighing about 2 Ibs.
1 1/2 cups taheeni (sesame oil)
1 1/2 cups chopped onion
1 cup olive oil
3/4 cup lemon juice
1 1/4 tsp. salt
Water
Clean and salt fish. Refrigerate for several hours. Allow it to return to room temperature, sprinkle with olive oil and bake in moderate oven until flesh seems to flake apart easily under a fork. Meanwhile fry onions in olive oil until yellow. Beat lemon juice and water slowly into the taheeni, adding more lemon juice to taste if necessary. The taheeni sauce will become very creamy. Mix onions into sauce, pour over the baked fish and return it to the oven. Bake about 20 minutes in moderate oven. Some of the sauce will be absorbed into the fish and the onions will be very well cooked. Serve this dish cold.
Lebanese Chicken Livers -- Variation 1
Half a tub of chicken livers
Finely chopped shallots
Olive Oil
tsp ground all spice
tsp ground coriander
tsp ground cumin
2-3 crushed garlic cloves
Juice of a lemon
1/2 glass red or white wine
American long grain rice serve boiled
Fry the shallots in the oil , keep the heat low and do this slow so as not to crisp or brown them. You want them soft and opaque.
Add the livers
and start to brown
add in all the spices and cook through until you can smell all the aromas warming and they are cooked through. You want a nice crust to form on the livers.
add the garlic , lemon and season.
add in the wine and start to reduce down , so as to cook off the alcohol . You want it to caramelise again and get a little stickier.
Lebanese Chicken Livers -- Variation 2
In Arabic countries chicken livers are a traditional breakfast or appetizer. This is just one of many ways to cook them. This Lebanese recipe is savory in every way. Serve with fresh warm bread to scoop up with.
2 pounds (1 kg) chicken livers, washed and drained
1 large white onion, finely sliced
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon cumin
4 tablespoons butter
2 tablespoons pomegranate syrup/molasses
1. In a 9-inch skillet on medium heat add butter. Heat until hot. Add onions cooking until tender. Add chicken livers cooking until color changes, about 10-15 minutes. Add cumin, salt, pepper and paprika, mix well. Continue cooking until liver is soft.
2. Add the pomegranate syrup, add mix. Allow to cook another 2 minutes.
Yields: 4 servings
http://www.yasalamcooking.com/2010/04/pomegranate-chicken-livers.html
Lebanese Chicken Livers -- Variation 3
Sawda Dajaj (Fried Chicken Livers)
From The Lebanese Cookbook. Author and Chef Hussien Dekmak's Le Mignon, which he calls "an outpost of classic Lebanese cooking in Camden (London)," was described by food writer Patricia Wells as "some of the finest Lebanese food I have ever tasted."
Serves 2
* 4 Tbsp vegetable oil, for frying
* 100 g chicken livers
* Salt and black pepper
* Juice of ½ lemon
* 1 tsp pomegranate molasses (available in Mid East stores)
* 1 Tbsp garlic sauce (recipe below)
Heat the oil over a high heat in a frying pan so it is a couple of centimetres deep. When it is hot, add the chicken livers and stir continuously until cooked, about 15–20 minutes.
Drain the oil from the pan, then add salt, pepper, the lemon juice, pomegranate molasses and garlic sauce and stir for a couple of minutes.
Serve hot with other starters and toasted bread.
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