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Nisumarjakauss Merguezi ja granaatõunaga

Nisumarjakauss Merguezi ja granaatõunaga


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Kui keetsite pühapäeval suure partii teravilja, olete poolel nädalavahetusel õhtusöögil. Selle retsepti jaoks võite kasutada mis tahes keedetud teravilja, näiteks freekah, oder või farro. Merguezi pole? Sub asemel magusad Itaalia sealiha või kana vorstid.

Koostisosad

  • 4 supilusikatäit ekstra neitsioliiviõli, jagatud
  • 1 kilo merguezi vorsti, kestad eemaldatud
  • 1 küüslauguküüs, peeneks riivitud
  • ½ tassi tavalist täispiima kreeka jogurtit
  • 2 supilusikatäit värsket sidrunimahla, jagatud
  • 2 tl za'atari, lisaks veel serveerimiseks
  • Värskelt jahvatatud musta pipart
  • ¼ tassi jämedalt hakitud piparmünt, lisaks serveerimiseks lehti
  • 4 sibulat, õhukeselt viilutatud, jagatud
  • 3 Pärsia kurki, õhukesteks viiludeks lõigatud

Eriline koostisosa

  • Maitsetaimede, sumaki ja seesamiseemnete vürtsisegu Za’atar on saadaval Lähis -Ida turgudel, eritoidupoodides ja veebis.

Retsepti ettevalmistamine

  • Hauta nisumarju suures potis soolaga maitsestatud vees, kuni terad on pehmed ja kestad on just hakanud lõhenema (küpsetusaeg varieerub ja võib kesta kuni 1 tund). Tühjendage ja loputage külma vee all, seejärel tühjendage uuesti põhjalikult. Viige suurde kaussi.

  • Vahepeal kuumuta 1 spl. õli keskmise suurusega pannil, eelistatavalt malmist, üle keskmise kõrge. Küpseta vorsti puulusikaga purustatuna 8–10 minutit, kuni see on pruunistunud ja krõbe. Viige keskmise lusikaga kaussi.

  • Sega küüslauk, jogurt, 1 spl. õli, 1 spl. sidrunimahl ja 2 tl. za’atar keskmises kausis; maitsesta soola ja pipraga. Tõsta jogurtikaste kõrvale.

  • Lisa granaatõunaseemned, hakitud piparmünt, pooled kammkarbid, ülejäänud 2 spl. õli ja ülejäänud 1 spl. sidrunimahl kaussi nisumarjadega ja viska kokku. Maitsesta soola ja pipraga.

  • Jagage nisumarja segu kausside vahel ja asetage peale kurgid, vorst ja ülejäänud sibulad. Nirista reserveeritud jogurtikastmega, puista peale piparmündilehti ja puista peale veel za'atari.

Retsept Jenny Rosenstratchi kaudu Ma olen taimetoitlane, nii et võtsin välja vorsti (itaalia) jaoks mõeldud merguezi, keetsin selle krõbedaks ja see täiendas roogi suurepäraselt. Värskendav ja maitsega pakitud - soovitan soojalt! Anonymous Los Angeles, CA06/22/20i ma ei tea, miks, aga ma ei oodanud sellelt retseptilt palju, kuid tegelikult osutus see hämmastavaks! maitsed ja kontrastsed tekstuurid on hämmastavad (hõiska kurkidest välja, pakkudes krõmpsumist ülejäänud maitsete nätskusele). vastupidiselt teisele arvustajale kasutasin ma kahte teelusikatäit za'atari ja armastasin seda. asju, mida tegin teisiti: tegin ise vürtsisegu ja jahvatatud lambalihaga merguezi, sest minu kohalik toidupood ei kanna merguezi vorstikesi, ma arvan, et see ei lisanud protsessile liiga palju aega. nisu marjade asemel kasutasin ka otra, sest jällegi on mul see juurdepääs olemas (mille keetsin küüslaugu ja kanapuljongiga). mul ei olnud ka granaatõuna, aga oleksin tahtnud seda endale saada ja näeksin, kuidas see roog granaatõunaseemnetega veelgi enam popiks läheb. Olen selle söömise keskel ja olen juba põnevil homme lõuna ajal jääkide eest. hei! siin on sageli hea isu retseptide tegija. Esimese leidsin, kus mul on olnud mitu haaret, kuid ärge laske sellel end muidu maitsvast ja lihtsast retseptist takistada. esimene haare on väga suur ja kõik peaksid sellele kindlasti tähelepanu pöörama. ÄRGE, ärge pange 2 tl za'atari pool tassi jogurtit. Ma olin skeptiline ja tegin seda teelusikatäie za'atariga ja see oli rohkem kui piisav. soovitan kasutada pool teelusikatäit teelusikatäit sõltuvalt sellest, kui vürtsikat seda soovite2. see ei ole liiga valus, kuna see on protsessi küsimus. lihtsalt tee nisumarju mõni aeg enne selle asja segamist. ärge loputage neid külmas vees. see on nii imelik ja muudab need limaseks. Anonüümne New Yorgi linn 12/12/18

Kuidas granaatõuna külvata, sest on ainult üks hea viis

Teisel õhtul metroos nägin prouat, kelle Whole Foodsi ostukotid olid jalge ees, kes sõi otse plastmahutist granaatõunaseemneid ja tundsin äratundmisvälgatust. Kuni viimase ajani polnud mul aimugi, kuidas granaatõuna külvata. Need rubiinpunased seemned olid üks vähestest koostisosadest, mida ma alati söömiseks valmis ostsin.

On olemas müüt ja#8212ja jah, see on vaid müüt! protsess. Aga mis siis, kui me seda teile ütleksime ja poleks tegelikult nii raske, kui arvate? Ja et nüüdsest saate osta täis granaatõuna palju väiksema raha eest, kui see maksab, kui keegi teine ​​seda tööd teeb.

Siit saate teada: Lõika granaatõun pooleks läbi ekvaatori, seejärel hoia seda veekausi kohal, lõigatud pool alla. Puistage puulusikaga nahka enesekindlalt ja korduvalt ning jälgige, kuidas seemned maha kukuvad. Jah, see on tõsi.

Internetis on ka teisi videoid, mis kasutavad sarnast meetodit, kuigi sageli kasutavad nad granaatõuna enne tähtaega lillekujuliseks lõikamiseks nuga. Me arvame, et see on ebavajalik, kui kasutate meie patenteeritud (mitte päris) veemeetodit. Kuigi seemned vajuvad põhja, hõljuvad kõik valged membraanitükid, mis välja tulevad. Kui olete valmis, võite need lusikaga välja tõmmata, seejärel tühjendage vesi seemnetest.

Muidugi, pritsmete vältimiseks võiksite siiski põlle kanda, kuid nüüd olete valmis valmistama merguezi ja granaatõunaga nisumarjakausid, tsitrusviljade-granaatõuna ja Maroko lambaliha granaatõunaga.

Daam metroost, kui te seal ootate, loodan, et loete seda.



Vihased kartulid! (Patatas Bravas)
Peekon, must pipar ja viigimarjad
Verine apelsini Polenta kook
Lihavõttepüha hiline hommikusöök: küpsetatud munad Gruyere'iga
Lihtne pann sidruni -mandli kardemoni tort
Viigimarja ja palsamimoos
Garam Masala kõrvitsaleib
Gingery oliiviõli Granola
Guajaav ja kreemjuustu prantsuse röstsai
Porru ja ampull Gruyere Quiche peekoni riivsaiaga
Nutty Banana Power Bars
Ricotta, kaneeli ja meega hommikusöögi pajaroog
Spinatiga täidetud munasalat
Suvikõrvitsaõis ja Mozzarella küpsetatud munad


Vihased kartulid! (Patatas Bravas)
Õun ja mooniseemne coleslaw
Aasia pasta salat
Kikerhernes ja Orzo salat Piquillo pipraga Vinaigrette'iga
Kreemjas suvimais
Lihtne Vahemere pasta salat
Küüslaugu ja kašupähklite nuudlisalat
Küüslauguga röstitud Sunchokes
Grillitud Polenta shiitakese, sibula ja Gorgonzolaga
Grillitud suvikõrvits Caprese
Grillitud maguskartul maapähkli- ja lubja -Tahini kastmega
Sidrun Linguine
Mojito röstitud kartul
Nicaragua stiilis Repochetas (Quesadilla-Tacos)
Pancetta kartulisalat sidrunimaitselise Vinaigrettega
Virsiku- ja redisisalat
Pesto & amp suitsutatud lõhekartuli salat
Kartul ja lehtkapsas Gratin
Röstitud beebi artišokid ja küüslauk
Röstitud beebiartišokid sidruni ja Pecorinoga
Röstitud juurviljad koos feta ja kõrvitsaseemnetega
Hispaania kraed Chorizo, Sherry ja mandlitega
Vürtsikas vorst, rukkileib ja hapukas kirsitäidis
Vürtsikas täidisega baklažaan ja paprika
Soe talvine köögiviljasalat (peekoniga!)
Nisumarja Kreeka salat


  • 1 tl cayenne'i pipart
  • 2 tl jahvatatud musta pipart
  • 1½ spl paprikat
  • 1½ spl jahvatatud ingverit
  • 1 spl kurkumit
  • 2 tl jahvatatud kaneeli
  • 1,1 kg/2½ naela kuubikutega lamba õlg (5 cm/2 tolli)
  • 2 suurt sibulat, riivitud
  • 2 spl oliiviõli
  • 2 spl argaaniaõli
  • 3 küüslauguküünt, purustatud
  • 570 ml/1 pint tomatimahla
  • 2 x 400 g konserveeritud hakitud tomateid
  • 115 g/4 oz kuivatatud aprikoose, lõigatud pooleks
  • 55g/2oz datleid, pooleks lõigatud
  • 55 g/2 oz sultanat või rosinaid
  • 85 g/3 oz helvestatud mandleid
  • 1 tl safrani tolmu, leotatud külmas vees
  • 600 ml/1 pint lambaliha
  • 1 spl selget mett
  • 2 spl koriandrit, jämedalt hakitud
  • 2 spl lamedate lehtede peterselli, jämedalt hakitud

Asetage cayenne, must pipar, paprika, ingver, kollajuur ja kaneel väikesesse kaussi ja segage kokku. Asetage lambaliha suurde kaussi ja segage kokku poole vürtsiseguga. Katke ja jätke üleöö külmkappi.

Kuumuta ahi temperatuurini 150C/300F/Gas2.

Kuumuta suures supivormis 1 spl oliiviõli ja 1 spl argaani- (või taimeõli). Lisa riivitud sibul ja ülejäänud vürtsisegu ning küpseta tasasel tulel 10 minutit, et sibul oleks pehme, kuid mitte värvunud. Viimase 3 minuti jooksul lisage purustatud küüslauk.

Kuumutage eraldi pannil ülejäänud õli ja pruunistage lambaliha kuubikud igast küljest, seejärel lisage pruunistatud liha pajarooga. Glasuurige praepann ¼ pinti tomatimahlaga ja lisage need mahlad pannile.

Lisa pajaroogile ülejäänud tomatimahl, hakitud tomatid, aprikoosid, datlid, rosinad või sultanad, helvestatud mandlid, safran, lambapuljong ja mesi. Kuumuta keemiseni, kata kaanega, aseta ahju ja küpseta 2-2½ tundi või kuni liha on sulavalt pehme.

Aseta lambaliha tagine’i või suurde serveerimisnõusse ja puista peale hakitud ürte. Serveeri.

Retsepti näpunäited

Argaaniaõli on argaaniapuust pärit Maroko õli. Peaksite seda leidma spetsialiseeritud toidupoodides. See annab teile autentse maitse, kuid võite selle asemel asendada oliiviõli.


Piirkonna maitsed Iisraelis

IT 'S justkui müristaks mingi müstiline tuul Iisraelist läbi Ameerika teadvuseta kokkade: Terrance Brennan Picholine'ist, Lincolni keskuse lähedal, libistab halvaa tükke oma kohvijäätisesse Donna Insalaco, Santa Monicas Famas, Calif. Pakub lambaliha ragut köömnete ja fetajuustuga ning Andrew Nathan, Frontiere'i ettevõte SoHos, jahvatab iga päev partii süütavat harissat, et serveerida seda koos merguezi ja kuskussi salatiga.

Need kokad ja kümned neile sarnased katsetavad Iisraeli kultuuride kokkupõrkest suure ja kaasava toiduvalmistamisstiiliga. Mõned nimetavad seda Med-rim toiduvalmistamiseks. Teised eelistavad Vahemere kööki. Või Levantine sulatatud toiduvalmistamine.

Seda tervislikku kööki ei tohi segi ajada Ida -Euroopa ja Borschti vöö humoorika pahatahtliku "juudi" toiduga. Samuti pole see toit, millega enamik turiste rutiinselt kokku puutub. See toiduvalmistamine põhineb lõdvalt Piibli toitudel: nisu, oder, oliiviõli, viigimarjad, mesi, granaatõunad ja vein.

Need Iisraeli maitsed leiavad Ameerika Ühendriikides valmis vastuvõtu vähemalt kahel põhjusel:

Esiteks sisaldavad toidud kuuma tšillit, köömneid, värsket koriandrit ja basiilikut, tuttavaid komponente teistest köökidest, mis on siin üha populaarsemad, sealhulgas Kagu-Aasia toiduvalmistamine ja Tex-Mex, mis andis ameeriklastele isu salsa järele.

Teiseks otsivad kokad alati uusi maitseid ning pärast Prantsusmaa, Itaalia ja Kreeka kaevandamist liiguvad nad Vahemere rannikul alla. Sellel oliiviõliga rikastatud köögil on oliivid, hapu-soolane sumaki maitseained, terad ja kaunviljad ning sellel on dokumenteeritud kasu tervisele. Ka siin on koostisosi palju lihtsam leida, sest araablastest sisserändajad loovad nõudluse oma toodete järele.

Ajaloo ja geograafia tõttu on Iisraelist saanud Vahemere rannikut kallistavate erinevate inimeste kulinaarne ristumiskoht.

Alates 1940ndatest aastatest kolisid pidevad konfliktid, Põhja -Aafrika ja Levanti araabia osariikides elavad juudid (termin, mis hõlmab Iisraeli, Kreeka, Türgi, Süüria, Liibanon, Jordaania ja Egiptus) kolisid suurel hulgal Iisraeli, viies oma põline toiduvalmistamine nendega. Nüüd on selle tohutu piirkonna mitmekesised retseptid koondunud vaid mõnele ruutmiilile.

Ehud Yonay, toiduainete maaletooja Santa Monicas, Californias, ütles, et tema perekonna oliivitalus Iisraelis, juudi Haifa ja Araabia Naatsareti vahel asuv laud sisaldab pipraga Jeemeni suppe, rikkalikku Marissa tagineini, mis on elavdatud harissaga, ja kitsepiima. jogurtijuust, millele on puistatud za ɺtar, joovastav vürtsisegu iisopist, sumakast ja seesamiseemnetest.

Iisraelis ühendab Jeruusalemma Sheraton Plaza tegevkokk Shalom Kadosh kohalikke koostisosi oma kodumaise Maroko maitsetega. Ta ühendab piirkonna erinevad elemendid lambaliha seljakoorega bulguri ja sumaki koores ning valgete ja punaste sortidega lame magusalihaga Püha Peetruse kala Galilea merest, serveerituna vutimunadega. rullitud kuskuss ja konfit sibulad granaatõunasiirupis.

Üha enam laenavad USAst pärit kokad neid koostisosi. Todd English, kahe Bostoni restorani peakokk ja omanik, kelle nimed-oliivid ja viigimarjad-loovad nägemusi Vahemerest, ütleb, et on pühendunud Pan-Vahemere mõjutustele. Charlestowni linnas Olives on puidust grillitud lahmejune, armeenia lame leib, kitsejuustu ja tomatitega ning serveeritakse lambaliha ja Süüria kurgisalatiga. Populaarseks on saanud omamoodi lõhestatud nisu ja värske tuunikala & quot; fusion tabbouleh & quot ;. Ning hiljutisest Iisraeli reisist inspireerituna kavatseb ta kahe kvartali kaugusel asuvasse viigimarjade menüüsse lisada suure mezze vaagna (esmakursuste kogumiku).

Picholine'is töötab härra Brennan Vahemere idaosas "maitsetugevdajaid"

Ta kasutab sumakit liha hõõrumiseks, puistab lagritsapulbrit soolastesse kastmetesse ja pritsib apelsini- ja roosiõie essentsi magustoitudesse. Ta teeb mahla keetmisega isegi oma granaatõunamelassi, lisab selle vinaigrettidesse, paneb selle koduaperitiiviks vahuveini ja lusikaga foie gras’i tükkidega visatud terasalatisse.

Joyce Goldsteini võiks läänes nimetada Med-rim emaks. San Franciscos asuvas restoranis Square One serveerib ta läätsest ja lõhenenud nisust pilafi spinatit ja peeti piparmündi ja kreeka pähklitega ning granaatõuna, mee ja musta pipraga marineeritud brochetti.

Kui Med-rim maitse hakkab peale, hakkab proua Goldstein kartma, et need koostisosad võivad peagi sattuda trendikatesse enchiladadesse, kus paljud Maine'i homaarid või Norra suitsulõhed on leidnud moodsa, kuid sobimatu koha.

Iisraeli kultuuri ja toiduga tegelev sotsioloog dr Liora Givon ütles, et Iisraelis mõjutavad kultuuridevahelised abielud seda, mida inimesed kodus valmistavad. "Kui Maroko naine abiellub Jeemeni mehega, hakkab ta valmistama mõlemat kööki," ütles ta.

Jalutuskäik Tel Avivi lähedal asuvas kaubanduskeskuses Supersoli supermarketis näitas seda Pan-Vahemere segu: Türgi salat, mis oli valmistatud tomatite ja paprikatega, Tuneesia matbucha tulipunane harissa, keedetud Maroko salat tomatitest, punastest paprikatest ja sibulatest vürtsikas zhug, Jeemen maitseainet pisikeste kuumade paprikate, koriandri ja küüslauguga praetud baklažaaniga tahinis ja hummust poole tosina viisiga. Kõik olid pakendatud mugavate toitudena. Ühele supermarketi riiulile paigutatuna illustreerisid nad, kuidas Iisrael võib nimetada end maailma väikseimaks sulatusnõuks.

Otsustades mais Jeruusalemmas toimunud messilt Israel Food Week ➔, eksporditakse Iisraeli suundumust kulinaarse ühinemise poole. Mitmeid Iisraeli tooteid impordib Ameerika Ühendriikidesse või hakkab importima Galilee Cheese Corporation, Tenafly, NJ, sealhulgas etnilised vürtsisegud, nagu Jeemeni khavagage (köömned, kardemon, must pipar, koriander, tuumor ja sool) Iraagi baharaat (muskaatpähkel, must pipar, koriander, köömned, nelk, kaneel, kardemon, paprika ja tšilli) ja araabia za ɺtar (iisop, tüümian, sumahh, seesamiseemned).

Need lõhnavad nagu basaar-pudelis.

Iisraelis ja Ameerika Ühendriikides oliivipõhiste toodete nõudluse lainega sõites on Iisraeli kontsern Olivia Food Company välja töötanud oliivisoola, maitseaine, mis sisaldab oliivipulbrit ja küüslauku, mis on raputatud pastale või kanale, ning see tekitab intensiivse kiirustamise. oliivimaitsest ja -kimbust. Sama ettevõte turustab oliivioksa-briketti grillimiseks, Levant 's vastus mesquite'ile. Ja kaheaastane Iisraeli ettevõte Zeta Natural Oils müüb päikesekuivatatud souri ja barnea oliive. Nagu tuttavamad päikesekuivatatud tomatid, on need pakitud õlisse.

Nii nagu sõjad koondasid Lähis -Ida juute Iisraeli, on hiljutised poliitilised murrangud Alžeeriast Egiptuseni Iraaki toonud kaasa araablaste rände Ameerika Ühendriikidesse, luues seeläbi nõudluse sedalaadi toodete ja maitsete järele.

Aroomid pärinevad väikestest etnilistest naabruses asuvatest restoranidest ja valgetest laudlinadest kogu riigis.

Ühel juhul on San Francsicos väike kebabimaja ümber sündinud suuremana, nimega Yaya Cuisine, päikeseloojangu piirkonnas. Peakokk ja omanik Yahya Salih kirjeldab oma toitu kui Mesopotaamia-Californiat, mis on segu tema kodumaa Iraagi mitmekesistest köökidest, mis on loodud värskes California stiilis.

Med-rim kujutlusvõime meister täidab ravioolid datlitega, kleidib grillitud baklažaani granaatõunamelassiga ja serveerib grillitud forelli granaatõuna aioliga.

Greenwichi tänaval asuva TriBeCa Grilli tegevkokk Don Pintabona laseb Iisraeli kokal valmistada suurte pidude jaoks ehtsaid salateid ja mezze. Inspireerituna kulinaarsest ekspeditsioonist Iisraeli, lõi hr Pintabona halvaaparfee sooja india-šokolaadikoogiga, mis on populaarne lisand tema magustoidumenüüsse.

Ja Geoffrey Zakarian New Yorgis Royaltoni hotelli restoranis 44 laenab maitsed ja retseptid vabalt oma armeenia emalt. Kuigi suurem Vahemere piirkond teavitab oma toiduvalmistamisest, eelistab ta oma toitu nimetada teise põlvkonna prantsuse-ameeriklaseks.

Kuid ta segab oma za ɺtari kalaroogade ja grillitud Pekingi pardi maitsestamiseks. Pita leiba grillitakse eritellimusel, kaasas baba gannouj. Lõhe saab Med-rim hoolduse kurgi, pähkli ja datlisalatiga.

"Ükskõik, kuidas te seda nimetate," ütles hr Zakarian, ja need on ülejäänud sajandi kuumad maitsed. "Kas te räägite keskmist?"

BAGELE Paisunud taignast leib, mis näeb välja nagu suur ovaalne saiake ja millele on puistatud seesamiseemneid. Müüdi Jeruusalemma tänavatel, pakkides ajalehte pakitud väikeseid pakke za ɺtari. CHELBA Jeemeni apelsini-punase kuuma pipra kaste. DUKKAH Egiptuse vürtsisegu röstitud ja jahvatatud sarapuupähklitest, köömnetest, koriandrist ja seesamiseemnetest. FATTOUSH Leivasalat tomatite, kurgi, redise, röstitud pita ja sumakiga. HALVAH Teraline Lähis -Ida magus röstitud seesamiseemnetest ja keedetud suhkrust. HARISSA Tuneesiast pärit tuline punase pipra pasta, mida kasutavad ka marokolased ja alžeerlased. HILBEH Jeemenite dipikas, mis on valmistatud lambaläätse seemnetest. HUMMUS Kastke või määrige püreestatud kikerherned, tahini, küüslauk ja sidrunimahl. HYSSOP Piibli maitsetaim, mis sarnaneb loodusliku majoraaniga, mida kasutatakse värskelt salatites ja kuivatatakse za ɺtaris. LABANEH Paks jogurtijuust. MATBUCHA Keedetud Maroko salat tomatitest, punasest paprikast ja sibulast. & quot; MED-RIM LEIVAKORV & quot; Lafah (Iraagi pita) lachuch (käsnjas Jeemeni leib) Druze leib (pehme ja pärgament õhuke) malahwach (Jeemeni mitmekihiline praeleib) Lahmejune (Armeenia lame leib). GRAANAANIMOLASS Paksu pikantset siirupit või kontsentraati, mis on valmistatud vähendatud granaatõunamahlast, suhkrust ja sidrunist, kasutatakse salatites ja küpsetatud toitudes. SABRA Suvel on saadaval okkalise õhukese nahaga magus kõrbevihane. SHARONI PUUVILJAD Magusad ja aromaatsed tomatikujulised puuviljad, mis on välja töötatud Iisraelis hurma abil. See on söödav isegi kõvasti ja selle hooaeg on novembrist jaanuarini. ST. PETER 'S KALAD Seda nimetatakse ka tilapiaks ja mousht araabia keeles. Algselt pärit Galilea merest, nüüd põllumajandusettevõttes, on see pehme ja magusa viljalihaga. SUMAC Kuivatatud ja jahvatatud punane mari, mis annab salatitele ja keedetud toitudele tugeva soolase tsitruselise maitse. TAHINI Seesamiseemnepasta. Iisraelis valitud maitseaine, mida kasutatakse dippi, määrde ja kastmena falafeli, kala, poutry ja liha jaoks. Türgi salat Punase pipra, tomati ja vürtside püree. ZA ɺTAR Kuivatatud iisopi, sumaki ja seesamiseemnete segu. ZHUG Vürtsikas Jeemenite maitseaine pisikestest kuumadest paprikatest, värskest koriandrist ja küüslaugust. Võib olla roheline või punane. Samuti kirjutatud zhoug. Iisraeli toiduainete allikad

Järgmistes kauplustes on hea valik Iisraeli tooteid, oliiviõli, Vahemere vürtse ja maitseaineid. WHOLE FOODS TURG 2421 Broadway, 89. tänava lähedal, (212) 874-4000. LIKITSAKOS 1174 Lexington Avenue, 80. tänava lähedal, (212) 535-4300. NATURA 615 üheksas avenüü, tänava 43d lähedal, (212) 397-4700. TOIDUFESTIVAL 41B Main Street, Port Washington, L.I., (516) 883-6037. RAHVUSVAHELINE MAITS 150 Seventh Avenue, Park Slope, Brooklyn, (718) 768-7217. GREATER GALILEE GOURMET INC. Santa Monica, Californias, saadetakse postiga (800) 290-1391. Järgmistes kauplustes müüakse Iisraeli juustu, lamba- ja piimamembertit, labanehi (jogurtijuustu) ja kitsepiima feta. DEAN & amp; DELUCA 560 Broadway, Prince Streeti lähedal, (212) 431-1691. SARA 'S MARKET 1466 Second Avenue, 76. tänava lähedal, (212) 737-3900. ZABAR 'S 2245 Broadway, 80. tänava lähedal, (212) 787-2000. MILLER 'S FAMOUS JUUSTUD 2192 Broadway, aadressil 78th Street, (212) 496-8855. GALILEE CHEESE CORPORATION Tenafly, N.J., saadetakse postiga, (201) 569-3175. Retseptid Levantilt, piibellike koostisosadega Frontiere 's Grouper Za ɺtari ja tomatiga Koguaeg: 45 minutit 10 suurt ploomitomatit 2 spl oliiviõli 4 suurt küüslauguküünt, viilutatud 1 1/4 tassi peeneks hakitud sibulat 1 1/2 supilusikatäit za ɺtar, vürtsisegu, mida saab Lähis-Ida toidupoodidest /4 tassi värsket sidrunimahla.

1. Lõika tomatid suurteks tükkideks.

2. Keskmisel mittenakkuval pannil kuumuta üks supilusikatäis oliiviõli.

3. Prae küüslauk ja sibul pehmeks. Lisage tomatid ja küpseta 10-15 minutit, kuni see on väga pehme, kuid siiski paks. Sega hulka za ɺtar, sool, pipar ja sidrunimahl. Küpseta üks minut. Hoia soojas.

4. Puista kala soola ja pipraga. Kuumuta suures supilusikatäis pannil üks supilusikatäis oliiviõli. Prae kala kõrgel kuumusel mõlemalt poolt 3–4 minutit.

5. Serveerimiseks lusikaga kaste 4 taldriku põhja. Pane kala peale. Kaunista ratta kodaratega paigutatud sparglitega ja puista üle sidrunimahlaga.

Ligikaudne toitumisalane analüüs portsjoni kohta: 290 kalorit, 9 grammi rasva, 60 milligrammi kolesterooli, 215 milligrammi naatriumi, 35 grammi valku, 15 grammi süsivesikuid. Frontiere 's Harissa Koguaeg: 45 minutit 4 kuni 5 keskmiselt kuivatatud punast tšillipipart, varred eemaldatud 1/4 tassi punase veini äädikat 1 sidruni mahl (3 supilusikatäit) 1/2 tl riivitud sidrunikoort 6 küüslauguküünt, peeneks hakitud 1 /4 tassi täismaitselist oliiviõli 1 tl koriandriseemneid 1/2 tl apteegitilli seemneid 1/4 tl värskelt jahvatatud pipart 1/4 tl piment ja 1/8 tl muskaatpähklit 1/2 tl soola 1/3 tassi tomatipastat.

1. Leota tšillipipraid 30 minutit äädikas, kuni need on pehmed. Pane tšilli ja äädikas köögikombaini koos sidrunimahla, riivitud sidrunikoore, küüslaugu ja oliiviõliga. Töötle ühtlaseks.

2. Rösti kergelt koriandrit ja apteegitilli seemneid. Purustage vürtsiveskis. Lisa köögikombaini pipra, pipra, muskaatpähkli, soola ja tomatipastaga. Töötle ühtlaseks. Kui see on liiga paks, reguleerige oliiviõliga.

Ligikaudne toitumisalane analüüs supilusikatäie kohta: 40 kalorit, 3 grammi rasva, 0 milligrammi kolesterooli, 70 milligrammi naatriumi, 0 grammi valku, 3 grammi süsivesikuid. Todd English 's Tuna Tabbouleh Kogu aeg: 1 tund 1 tass bulgurit 8 untsi sushikvaliteediga tuunikala, jahvatatud või terava noaga hakitud supilusikatäis hakitud värsket piparmünti 1 tl hakitud värsket ingverit 1 tass kooritud värsket mädarõika, lastakse läbi mahlapressi, et valmistada 1/3 tassi mädarõika mahla 1/2 tassi täismaitselist oliiviõli Sool ja värskelt jahvatatud must pipar maitse järgi 2 tl köömneid, röstitud 1 suur seemneteta kurk, kooritud ja ribadeks lõigatud.

1. Keetke pajaroogis bulgurit 4 tassi vees, kuni nisu on pehme, kuid siiski natuke hammustatud.

2. Nõruta, seejärel laota tasasele pinnale jahtuma.

3. Sega suures kausis jahtunud bulgur, tuunikala, koriander ja petersell.

4. Asetage teise kaussi sidrunimahl ja -koor, piparmünt, ingver, mädarõika mahl ja oliiviõli. Vahusta, kuni see on hästi segunenud.

5. Vala kaste bulguri-tuunikala segule. Lisage maitse järgi soola ja pipart ning segage. Kõige peale asetage röstitud köömne seemned ja ümbritsege kurki.

Ligikaudne toitumisalane analüüs portsjoni kohta: 310 kalorit, 20 grammi rasva, 15 milligrammi kolesterooli, 25 milligrammi naatriumi (enne soolamist), 13 grammi valku, 25 grammi süsivesikuid. Tahini kaste (kohandatud "Iisraeli populaarsest toidust", autor Ruth Sirkis, R. Sirkis Publishers Ltd., 1993) Koguaeg: 20 minutit 1 1/2 tassi tahini 1/2 tassi värsket sidrunimahla 2 küüslauguküünt, läbi küüslaugupressi 1 1 /2 tl soola 1/2 tl paprikat 1/4 tl värskelt jahvatatud musta pipart 1/4 tassi hakitud lamedate lehtedega peterselli.

1. Kui tahini pasta on eraldunud, sega.

2. Pane tahini suurde kaussi. Lisage tassi vett aeglase vooluga, pidevalt puulusikaga segades. Lisa sidrunimahl ja küüslauk ning sega, kuni kaste on ühtlane.

3. Lisa sool, paprika ja pipar. Sega. Enne serveerimist puista peale peterselli.

Ligikaudne toitumisalane analüüs portsjoni kohta: 345 kalorit, 30 grammi rasva, 0 milligrammi kolesterooli, 555 milligrammi naatriumi, 10 grammi valku, 15 grammi süsivesikuid. Med-Rim Bulguri salat (kohandatud George Lassalle poolt "Kesk-Ida toidust", Kyle Cathie Ltd., 1991) Koguaeg: 45 minutit, pluss 2 tundi jahutamist 1 1/2 tassi jämedat bulgurit 3 supilusikatäit oliiviõli 1 tass peeneks hakitud sibulat 2/ 3 tassi peeneks hakitud peterselli 1/3 tassi peeneks hakitud koriandrit 6 supilusikatäit kergelt röstitud männipähkleid 3 spl värsket sidrunimahla 1 1/2 supilusikatäit granaatõunamelassi 1 spl jahvatatud köömneid 1 1/2 tl Vahemere pune 1 1/2 tl jahvatatud koriandriseemneid 1 /4 tl jahvatatud lõhna- ja maitseaine soola Soovi korral 2 tl sumakit.

1. Leota bulgurit 4 tassi keeva veega 30 minutit. Pigista kuivaks. Reserv.

2. Kuumuta õli keskmisel pannil. Prae sibulat tasasel tulel pehmeks, kuid mitte pruuniks, umbes 8 minutit. Varu õliga.

3. Pange leotatud bulgur suurde kaussi ja lisage küpsetatud sibul õliga. Sega kahvliga. Lisage ülejäänud koostisosad, välja arvatud sumak, ja segage. Jahutage mitu tundi. Enne serveerimist puista üle sumakiga.

Ligikaudne toitumisalane analüüs portsjoni kohta: 265 kalorit, 12 grammi rasva, 0 milligrammi kolesterooli, 15 milligrammi naatriumi (enne soolamist), 7 grammi valku, 35 grammi süsivesikuid. Halvah Souffle (kohandatud Avi Ganori ja Ron Maibergi poolt "Iisraeli maitse: Vahemere pidu", Galahad, 1993) Koguaeg: 55 minutit Pehmendatud või ja suhkur sufleetoidu valmistamiseks 6 daami sõrme 7 untsi halvaad 2 spl maisitärklist 2 supilusikatäit suhkrut sool 5 munakollast 2 spl brändit 1 tass piima 2 spl universaalset jahu 5 munavalget.

1. Kuumuta ahi 400 kraadini. Või või 5-tassine sufleenõu sees ja puista üle suhkruga. Joone põhi daami sõrmedega.

2. Murenda halvaa ja sega vähese veega ühtlaseks pastaks. Lisa maisitärklis, üks supilusikatäis suhkrut, näputäis soola, munakollased, brändi ja sega.

3. Kuumutage piim peaaegu keemiseni, seejärel valage see halvaasegusse, segades kahvliga pidevalt. Sõelu juurde jahu, sega õrnalt läbi ja lase jahtuda.

4. Vahusta munavalged tugevaks vahuks ühe supilusikatäie suhkruga. Sega kolmandik halvaasegusse, seejärel sega ülejäänud. Vala sufleevormi ja aseta peale ümmargune võiga määritud fooliumitükk. Küpsetage 25 minutit (ärge avage ust enne, kui olete valmis). Serveeri kohe.

Ligikaudne toitumisalane analüüs portsjoni kohta: 360 kalorit, 20 grammi rasva, 225 milligrammi kolesterooli, 160 milligrammi naatriumi, 11 grammi valku, 30 grammi süsivesikuid.


Meie ja meie partnerid kasutame isikuandmete, sealhulgas IP -aadresside, küpsistega seotud pseudonüümsete identifikaatorite ja mõnel juhul mobiilireklaami ID -de töötlemiseks tehnoloogiaid. Seda teavet töödeldakse sisu isikupärastamiseks teie huvide alusel, turunduskampaaniate käitamiseks ja optimeerimiseks, reklaamide ja sisu toimivuse mõõtmiseks ning statistika saamiseks reklaamide ja sisuga tegelevate vaatajaskondade kohta. Need andmed on lahutamatu osa sellest, kuidas me oma saiti haldame, teenime tulusid oma töötajate toetamiseks ja loome oma vaatajaskonnale asjakohast sisu. Meie andmete kogumise ja kasutamise tavade kohta saate lisateavet meie privaatsuspoliitikast.

Kui soovite taotleda, et teie isikuandmeid ei jagataks kolmandate osapooltega, klõpsake alloleval loobumisnupul. Pange tähele, et pärast teie loobumissoovi töötlemist võime teie saidi haldamiseks siiski teie teavet koguda.


Kadunud minevikku

Kuna mu laovarud muutusid madalaks, tegin 2011. aasta partii. Bütsantsi murri tuli seekord pisut heledam, kuna ma ei pruunistanud röstsaia nii palju kui varem. Minu pingutused mädanenud odraga sel suvel (2011) ebaõnnestusid ja muutusid kleepuvaks roosaks mädanenud jamaks (see peaks lõhnama nagu metsaalune, mitte nagu NYC prügiautost lehkav rohi). Teine partii muutus mustaks ja selles oli natuke kibedust ning … täiesti erinev 2010. aasta versioonist …, žürii on endiselt väljas.

18 kommentaari:

Ajalugu, alkeemia, gastronoomia - ma arvan, et kattisite selle kõik! Ma pole kindel, kas ma olen valmis oma murri looma (töötan endiselt leiva eelroogade kallal), kuid see tundub põnev protsess.

Tere Deana:
Bütsantsi kunstil on selline maagiliselt eksootiline atraktiivsus ja ka Murri kastmel. Meile meeldib idee, et üksi Murri on üsna kummaline, kuid koos teiste maitsetega juhtub midagi imelist. Täpselt nagu kunst, mis üksi võib meie jaoks olla liiga kuldne ja sädelev, kuid kui see on paigutatud tohutu külluse ja mastaabiga hoonesse, muutub see äkki millekski palju rafineeritumaks ja ilusamaks.

See on kõige lummavam postitus, mille lugemist oleme nautinud.

Teie postitus on nagu imeline loeng ja on mind viinud Istanbuli. Murri kaste kõlab maitsvalt. Panen retsepti tähele.

Tänan teid valgustava postituse eest.

See on tõesti huvitav postitus ja mulle meeldivad pildid, mis sellega kaasnevad. Ma ei usu, et hakkan Murri kastet tegema, aga see intrigeerib mind. Diane

Ilus, visuaalne postitus, Deana! Meil on 14. sajandist pärit kunstimuuseumis armas Madonna ja laps, mis näeb välja väga sarnane teiega: http://collection.mam.org/details.php?id=6953

Mulle meeldib kunagi proovida oma vorsti teha - kaste peab olema hämmastav.

Garum on mind juba mõnda aega huvitanud, kuid Murri on minu jaoks uus. tahaks proovida oma kätt selle valmistamisel! Milline ainulaadne maitsete segu, vean kihla, et see maitseb erinevalt millestki muust. Armastan seda ilusat vana Rooma pudelit!

Tead, Deana, on imelikud asjad, mis jäävad meelde sinu enda kooliharidusest või sellest ajast, kui sa oma lapsi aitasid. Justinianus on seal varitsemas. Ja ma teadsin Rooma õiguse ümberkirjutamisest. (Ma ei teadnud, et nad andsid katkule tema nime.)
Kas see on Konstantinoopoli joonistus raamatust Bütsants? Millised hämmastavad värvid. Kui see on teiste piltide näide, siis ma ARMASTAN seda raamatut näha.
Sa ei ole nohik, vaid toiduajaloolane. :)
Murri on minu jaoks uus ja millised huvitavad koostisosad: pähklid, seemned ja natuke puuvilju. Ma pole kunagi kuulnud, et nigela otsis selle üles ja Vikipeedias oli see kirjas nigella. ja maitseb nagu apteegitill. On see õige? Miks murri lõpuks soolane on?
Geniaalne postitus. Ma ilmselt mürgitan ennast, kui selle tegin.

Ma olin poisist saati suremas Hagia Sophiasse. Ma olen veendunud, et kui ma teen teie murri ja merguezi, võin ma sinna plaadi kaudu minna. Armastad merguezi, kuid pole proovinud murri 9 või isegi pole sellest enne teie postitust kuulnud). Sounds divine.

Again, what a great READ this morning. I feel as if I am visiting one of my favorite museums as I read this I have these images in my mind of ancient relics, cooking and serving utensils, and also remembering thinking, "What did these people eat?" How brilliant and diligent of you to search for the right ingredients to reproduce something from SOMEONE'S past. WHAT ARE YOU GOING TO SERVE UP FOR THEH HOLIDAYS DEAREST. I want to thank you for your comments, for a year of delicious surprises, and for your kind words that always make me smile. YOU HAVE A ST. BERNARD? YIPEEEEEEEEEEEEE! All we need now is snow to go out and frolic in!! PEACE and bon apétit!! Anita

But where Mam, Do you source your nosebag of hair? And should it have been previously used, for extra flavor?

In many ways these are so much like soy. It's strange that one should disappear while the other is now ubiquitous.

You're not a nerd- you're a genius. Who else would find the fabulous history behind murri?? Great post!

Very interesting post. I am amazed at how sophisticated and highly evolved the Abbasid empire was and would love -need to- order the book translated by Mr, Perry. Murri sounds a bit too complex for me, but i would order a bottle if you decided to commercialized it! Love merguez!

My little guy recently studied the Hagia Sophia in art history, and of course we covered the Byzantine empire in world history about a month back. Your pictures and stories are always a wonder!

This post is absolutely wonderful. I had never heard of murri before and I now so little about Byzantine culture-until now! :)

It is amazing how much we can keep in our refrigerators! But I have never had this! I must try it. Also, I have never considered making my own sausages. I cannot get merguez in my little city and what a great idea to make it. I collect religious icons and other religious art pieces. Love the Byzantine stuff and have visited the Blue Mosque in Istanbul. Great post.

Byzantine murri sounds fascinating, with all the ingredients that go in it. And the sausages look seriously amazing!

Deana, I'm taken by your curiosity and courage to give the ancient recipe of murri such an effort. I would have stopped at mold as my courage has been sanitized by the FDA and other warnings, and yet, I WANT to try murri.

The sausages look amazing. Also, I agree with the quote “the lazy cook prepares everything by boiling.” I should know because this is what I do on my lazy days.

This post is absolutely wonderful. I had never heard of murri before and I now so little about Byzantine culture-until now! :)


Lostpastremembered

The myth has always been that the city was taken unawares by the cataclysm. New evidence suggests this is not the case at least in Herculaneum – there were warnings. Pliny the Younger (61-113 AD) who witnessed the disaster from across the Bay of Naples, reported that earthquakes had shaken the area with considerable force before the volcano erupted, causing many to flee. Many in Pompeii didn’t heed the warning earthquakes and doubled down on sacrifices to angry gods. The gods did not listen – they never do.

Contemporary accounts of the event described a pillar of ash that flew straight up into the sky, rising to 20 miles high. When it hit the tropopause, Pliny the Younger told the historian Tacitus that the pillar’s top then spread out creating a stone pine tree shape at which point it lost cohesion and it began to rain debris and dust.

Some people escaped leaving their valuables behind, probably imagining they could return after the storm had passed. Tragically, others stayed too long with their valuables or thought they could pinch a few juicy items on their way out of town – big mistake.

A hoard of silver, later known as the Morefine Treasure, was found in Herculaneum in a basket stashed in a public bath, perhaps stolen from vacant mansions by a foolish lingerer. The rich hoard did him no good, his roasted bones were found beside his treasure.

Some trusting inhabitants remained in Herculaneum only to be incinerated in the middle of baking bread or plastering a wall but many did get away with their treasures. There weren’t as many bodies as there were in Pompeii. Aside from the warning earthquake, the other reason for this is what fell on the two cities and when.

Pompeii was destroyed by rocks and superheated blasts –– Herculaneum got a warning shot in the form of a dusting of harmless ash before the destructive pyroclastic surges.

Herculaneum, although closer to the volcano, was fortunate in that way –– the super-heated pyroclastic flow actually gently covered the city so that the wood is preserved –– charred of course but still recognizable as tables, doors and screens –– all buried under 60 feet of hardened ash (also why most of the city has yet to be uncovered).

Even delicate screens have survived in the airless world for nearly 2000 years. Unfortunately opening it up has started the disintegration clock ticking again.

Let's not forget color. Rome loved color, especially those heavenly reds. Sometimes spare and elegant, other times lush and richly figured. Art was everywhere even in middle-class houses.

Water was important in Herculaneum, it was a feature of upper-class dining rooms, often flowing into pools or into dancing fountains that would have been an elegant touch at a Roman dinner party –– baths were often located in rooms adjoining the dining room so you could warm up or cool off after a large meal perhaps?

Dining was done pretty much lying down. Romans did not sit at a table to eat, some people sort of half-sit on one arm, or are prone leaning on one arm or lie on their stomachs, propped up on both arms on giant pillows. I would imagine it would get terribly uncomfortable in a short time.

Herculanum had many bakeries (there were 30 bakeries in Pompeii). Dozens of carbonized loaves still exist (80 loaves still in a single baker’s oven). The bread was cut into 8 slices (the ring around the loaf may have been a string baked with the bread to make it easier to carry the loaf). The bread was made from mostly Enmer wheat but could have been spelt or millet or a combination (all of these grains have been found at the bakeries). Wheat bread seems to have been the likely choice for bread as the area was famous for its wheat.

There were classes of bread. The rich ate ’white’ bread without much bran that was ground twice and well sifted, the poorer classes ate pane puero ja pane cibarium that was full of bran but hard on the teeth. Inhabitants had bad teeth not just from crunching the bran but also from bits of the millstone that had broken off into the flour. It was not sifted as well as the rich folks bread flour would have been. The same was true in England up through the 19th century. Only now is whole wheat really better for you and not dangerous to eat!

Bakeries didn't just bake the bread, they also ground the grain in some of the bakeries.

A wooden beam would go through the holes in the mill and animals or slaves would walk it around to grind the grain that was poured in the top

Clues to the composition of the local diet have been discovered though seeds and bones that remained inside or beside human remains but the discovery and subsequent investigation of the cities' sewage tunnels have led to a flood of new findings thanks to groundbreaking new techniques and old fashioned painstaking sifting and cataloguing. The diet of Herculaneum was varied and sophisticated with foods from all over the Empire passing through the citizen's digestive tracts.

110 items have been discovered so far by sifting through the sewer's treasures at Herculanum. Egg shells, chicken and mutton bones, fish scales and bones from 46 different species of fish (like sea bream, anchovies, sardines, eels, sea bass, shark, sea urchin, scallops and ray), grapes, apples, pears, peaches, figs, cherries, pomegranates, walnuts, almonds and olives but no citrus. They also found coriander and fennel seeds even in poorer homes as well as black peppercorns that would have been for rich people. Since only 70 of more than 700 bags of sewer treasure have been sifted through, doubtless much more will be learned as more of the bags are opened.

Using a new technique of collagen testing on bones of the citizens, it has been discovered that the people, rich and poor, were nearly complete vegetarians or vegetarian/fish eaters – it seems very little meat was eaten (at least by the people who got stuck in Herculaneum – perhaps the meat eaters escaped?

So, what might a sophisticated Roman in a resort town filled with a lavish array of produce, fish and avian delights want to share at their dinners? I went to Apicius (I’ve written about it HERE) to get a dish that would invoke the spirit of Herculaneum even though the recipes were written long after its destruction (it is believed Apicius was written over generations beginning around the 4th century AD). Something about partridge and berries sounded awfully good (especially when the partridge is D'Artagnan's Wild Scottish Red Partridge). I wish I could get myrtle berries but read that they taste of juniper and rosemary with a bit of pine so I thought I would add a bit of that to the mix. The sauce is just beautiful -- seriously beautiful. The gentle hint of Aftelier's pine essence gives a lyrical quality to the berries that I found magical.

WAYS TO PREPARE PARTRIDGE, HEATH-COCK OR WOODCOCK, AND BOILED TURTLE-DOVE IN PERDICE ET ATTAGENA ET IN TURTURE ELIXIS
[218] (in perdice is Latin for partridge)

PEPPER, LOVAGE, CELERY SEED, MINT, MYRTLE BERRIES, ALSO RAISINS, HONEY [1] WINE, VINEGAR, BROTH, AND OIL. USE IT COLD [2] THE PARTRIDGE IS SCALDED WITH ITS FEATHERS, AND WHILE WET THE FEATHERS ARE TAKEN OFF [the hair singed] IT IS THEN COOKED IN ITS OWN JUICE [braised] AND WHEN DONE WILL NOT BE HARD IF CARE IS TAKEN [to baste it]. SHOULD IT REMAIN HARD [if it is old] YOU MUST CONTINUE TO COOK IT UNTIL IT IS TENDER


Wheat Berry Bowl with Merguez and Pomegranate - Recipes

Can i make my own self raising flour? If i can, how many tsp/tbsp of baking powder/soda should i add?

I cannot wait to give this a try! my peach cobbler recipe is woefully out of date, it uses Bisquick (scandalous!)

I am wondering, have you ever considered listing your recipes in alphabetical orcer, just as a list or linklist somewhere? (if you have done this I just havent found it, apologies) That way one would not have to scroll through the entire posts in each category when looking for something

Since it is my birthday coming up in the next few days, I am very tempted to try this.

Though, just one question, I wasn't sure about with the video, when you melted the butter and then added the milk/flour mix to it, did you stir that together? For some reason it still looked rather separate.

Please keep up the good work.

Our store probably doesn't have self-rising flour. Can you recommend a substitute and what quantity to use for this recipe.

hi chef John. can you help me devise a version of this that's diabetic friendly, with things like agave or pomegranate molasses and/or honey or grape juice instead of the sugars, and maybe some kind of smelt or other whole flour instead of the white refined flour? or is there a way to just take advantage of the natural sweetness in the peaches? I don't want to use artificial sweeteners, and i guess a little brown sugar is okay (like maybe a table spoon or two) but not cups of it.

Looks delicious. It will be great with vanilla ice-cream on the side.

Hey. I'm a Choux maker! At least since your Gougere recipe.

Hey big guy. do you have a link for the manufacturer of the cast aluminum dutch oven?

going to try the peach cobbler today!

Chef John.
It looks amazing!
I really want to try that out, but can I simply use baking powder? for me here in germany self-rising flour is something hard to get in the moment.

I can't wait to try this! But what do I need to do if I only have regular flour? x

OMG! I must have some! . I guess that means I must make some :-)

If you don't have SR flour, I added the AP flour ingredients to the recipe.

For those of you asking which pot I used, here you go. http://www.amazon.com/IMUSA-Evolution-6-9-qt-Nonstick-Aluminum/dp/B004S2JR9Q/ref=sr_1_11?ie=UTF8&qid=1312991056&sr=8-11

I too would like an alphabetical list of your recipes! Cant be too hard now can it?
Congrats on the deal with All Recipes by the way! You deserve it for all the help you've given to the thousands and thousands of kitchen noobs :)

If i want to make my own chinese 5-spice what kind of spices should i use?

Rhulman has a nice blog post on the term shoemaker that you might enjoy:

Chinese 5-spice: http://en.wikipedia.org/wiki/Five-spice_powder

Yes, I commented on that post!

Hi Chef John nice to see you with some traditional recipes again <3 (not a big fan of fusion cuisines sorry!).

Kind of a stupid question: Is it better to use whole milk for desserts or the low fat milk (that I always drink and eat cereals with) does just fine? Does the fat content of the milk make an impact on the peach cobbler's taste at all?

PS: I'm Chinese and I can't believe 5 spiced powder is used on such a Southern dessert lol. When I was in Hong Kong my mother used to marinate chicken wings with it before frying :D

low fat milk is fine for desserts, that's what i use. :-)

One more question. since I don't want to waste fresh peaches on my first attempt.

For ommiting the made from scratch syrup does that mean we include the syrup from the can? Or we just use the canned peaches without the syrup since the peaches are already sweetened

Looks yummy Chef. I would debate your selection of free stone peaches a little. I know varieties have changed but when I was younger the free stone peaches were a convenience for the canneries. The REALLY good eating peaches were the cling stone varieties. But as I said that may have changed with newer varieties.

That may have been true, but these freestone were amazing! :-)

I asked the kid at the market if the peaches were free stone or cling, I got a look that said it all. stoned.

Yeah, drool. Need this in my belly ASAP.

Try using buttermilk instead of milk for the peach cobbler recipe. It's delicious.

Realize this peach cobbler territory but I had a quick question about one of your old recipes back in 2007 and was not sure where to go to ask you about Uncles Bills chicken. The ingredients looked so so great I know you said this was dark meat territory but is there some reason why I could not use boneless chicken breasts.

Any chicken works for that recipe! Nautige!

It turns out that even this shoemaker can't do it.

I failed this recipe. The dough didn't rise to the top. Only some around the edges. And the dough that stayed in the middle was all mushy. Maybe it was that I didn't use self rising flour. or that my pan/pot was too full. I have no Idea. but it was disappointing. :( I was looking forward to some delicious cobbler. I won't give up though I can always try again.

Yes, it's the flour. That what I heard during my research as I said in the post. there is just something about the SR flour that works so much better.

I made the cobbler tonight. got rave reviews, people were drooling when it came out of the oven. I liked how the crust carmelized on the bottom so nicely.Everyone wanted some of that! I made homemade vanilla ice cream and served that on top. This is a keeper, and will try it with other fruit.

CJ: Thought I would surprise the wife on Sunday morning and cobbler came out great just like the picture, but:

wife: the house smells great.
me: yes dear.
wife: that looks wonderful.
me: yes dear.
wife: boy this is sweet.
me: yes dear.
CJ:How would you un-sweet the recipe a little?

use less sugar in the peaches -)

Sorry Mau Mau, looks like I'm ditching your Peach Cobbler recipe. :)

Also, the "something" about the self rising flour is the baking powder! It's supposed to rise, if it doesn't get air, it's no good!

Also #2, my food wish: How about something with blueberries? I have a few pounds that I've picked over the last few weeks, and I'm itching to make something with them. I've already made a buckle, but I think I need something with that chef John touch. :P

First of all, we know about the baking powder (see post and ingr.)

Secondly, we did a blueberry recipe last week.

Come on! Try and pay closer attention! )

I am definately going to try this. Looks great.

What do you think about using unsalted butter? I have it on hand and use Smart Balance for everything else.

I only use unsalted butter.

Chef, what is the consistency of the batter supposed to look like after baking? I baked mine with SR flour and canned peaches in a cast iron skillet for 1 hour and it still looked gummy under the crust. Should I increase temp? Decrease liquids? Bake on lower rack? Thanks for your help.

chef. i do not have this type of dish and my friend is coming tomorrow, do u think i could use a square tin? i have a pan shaped in this way though with a metal handle, do u think it could do the trick?

Tried this out first with normal flour and baking powder and it didn't turn out very well. Yes, you said it wouldn't but self-rising flour is hard to find in Germany and this recipe sounded to delicous not to try.

Today I found self-rising flour at an asian grocery of all places and tried again. Worked perfectly and the result turned out oh so delicous. I just ended up with a lot of syrup at the bottom of the baking dish. I think next time I'll try halving the amount of syrup. And maybe a little less sugar, too. It is very sweet.

Just to let all you people who are wondering, self rising flour(if your store doesn`t have any) is the following:

1 Cup Flour
1 1/2 tsp or Baking Powder
1 tsp salt

obviously double or whatnot as needed for the recipe

Ok, so I tried this today using the regular flour. Besides the baking powder I added 1 tsp of baking soda and it turned out re-e-e-e-ly good :)

Hi CJ,
Does it matter what type of dish I use? Will any oven safe dish do, like glass casserole dish or a cake tin?
Tänan!

anything that's deep and wide enough will work!

I just made this. It is Delish!! THANKS Chef John!

Can frozen peaches be used for this recipe? If so, do I thaw them first or just bake it longer?

Just found this recipe and made it with some whole peaches I had frozen a couple of months ago -- they were really soft and a little mushy, so I was concerned, but it was pretty good.
Also, I think I need to use a wider pan . couldn't really tell how wide Chef's pan was, but my cake was a little too thick.
Thanks

Can you sub apples for Peaches with the same ratios / bake time?

I used this recipe and substituted the peaches with apples. I used all purpose flour with baking soda and it worked beautifully! If I do say so myself. But I will try self rising flour some day. Thank you for the recipe, Chef John.

I keep a bag of self-rising flour on hand for two reasons only: Navajo frybread and peach cobbler. DEFINITELY go self-rising for the cobbler. So easy, so good!

Thoughts on the flour science: 1) Maybe the AP flour needs to be well sifted and mixed with the baking powder before the liquid is added. Otherwise, the baking powder will start to react when it hits the liquid and the batter won't be ready to catch the bubbles. 2) If the wet batter sits too long or is mixed too much, the bubbles will escape before baking. (so it's not the gluten we are trying to avoid) 3) Another factor that might affect rising is the type of rising chemicals. Maybe the SR uses double acting baking powder (releases bubbles when mixed with water, then releases more when heated) and people using AP may have single or double acting powder.

Not trying to be a know-it-all :) I just don't have SR and I'm trying to figure out what to do. All in all, I think maybe a little extra baking soda or baking powder might help with the rising.

WOW. Made the peach cobbler today for Sunday Dinner dessert. All I can say is wow. I love crust over. I did a couple things different (I think I am a good cook. lol). I didn't use the Chinese spice I used cinnamon and nutmeg. I used can peaches in heavy syrup I boiled them with a half cup of sugar with the cinnamon and nutmeg in the boil. I used a stick of butter sofftened in the batter and melted one-fourth of a stick in the baking pan. I preheated the oven on 375 degrees and cooked for 55 minutes. I can say again and again delicious. Great base recipe.

I can not wait to try this. I researched for a long while. Even though I am from the south, homemade peach cobbler was not a staple for me. I like that you use chinese 5 spice, as we bought some a while ago and can't find any uses for it. Can't wait.

I added a pinch of cinnamon and nutmeg and had to add my own baking powder because the commissary doesn't carry self-rising flour and it came out great. I did have to sift the flour and baking powder and I cooked it for 45 mins in the middle of the oven then 10 at the top of the oven to get the crust a little more golden. mmm mmm mmmmm. thanks for the recipe!!

I tried the recipe today. I didn't have self-rising flour, the mix of AP flour, baking powder worked just fine. It came out amazing. Thanks chef John! Do you think this would work with a different fruit?

Yes! almost any berry or stone fruit

I've been wanting to make this for the longest time and since I got a hold of some beautiful fresh peaches, I made it! I ran out of self-rising flour so I decided to use the mix of AP flour and baking powder and it came out wonderful

Chef! Do you know where I can find chinese five spices in stores? Albertons,stater brothers, etc?

I've never been in a large grocery store that didn't carry it in the spice sect.

Does it matter if we use a dutch oven or not

I could write a poem about this cobbler.
And yes a dutch oven works just fine, depending on the size though. I use my bare 10 inch lodge deep cast iron skillet.
I'm tempted to try it with buttermilk.
Do you use all the syrup, after boiling, or is it to taste?

I believe I used all the syrup. Tänan!

:O its like in 'Holes' the movie how they found out peaches was the remedy that made the shoes smell good! This must be connected!

Why can't you use margarine?

Can i use frozen peaches in this recipe?

Thank you so much for your time..
Sara :-)

Hai Chef John, thank you for sharing this. I halved the sugar because 2 cups of sugar for this is too much for me. My friends and I have never taste peach cobbler before, but surprisingly we love it. :)

I have never bought a butter stick, can you tell me where I can get it and which brand to is the best? I live in California. I went on to google it but have only got like cocoa butter and butter flavored stick. Please help, I really want to try this recipe. love it!

It's just butter! A "stick" is what the four wrapped pieces in the pound of butter are called. Just buy a pound of unsalted butter.

I live in Denver, a mile high! Has anyone tried this recipe at high altitude? Does that impact the use of self rising flour - do you make any changes to adjust?

I used self-rising flour but the middle of the cobbler was still covered in syrup and some of the peaches stayed at the top and did not sink. What did I do wrong? (Btw, I used canned peaches)

I used the self-rising flour but the middle of my cobbler was not fully covered with crust. The edges had crust though. Some of the syrup and peaches laid on top and never settled to the bottom. What did I do wrong? (Btw I used canned peaches)

Chef John, a peach cobbler newbie here.. So apologize in advanced if my question is too dumb.. When you said "pour sugar-SR flour mixture into melted butter", do we stir them together or let them separate?

Thank you for the recipe! Very excited to try this

Sorry, but I don't understand the question.

at 3:08 (before you pour the peaches), it seems like the melted butter is on top of the batter, doesn't get mixed with the batter. Do we mix them together?

Do not mix! That how it's supposed to be!

Do not mix! That how it's supposed to be!

There IS a difference in the wheat itself between AP flour and self-rising. According to King Arthur Flour's website, " Self-rising flour is milled from softer, lower-protein wheat, making it perfect for tender baked goods."

I bought self-rising flour for this recipe. Some of the flour didn't rise to the top - I had a crust - but I also had doughy bits throughout. I think my problem was the type of baking dish. I will try a different one next time.

Oh, and within a week I wanted to make something else that needed self-rising flour (scones) so it was a worthwhile purchase.

Thanks for a great recipe Chef John :)

Hi Chef John
I have always admired your dry humor, but what are you doing posting at 3:01 A.M. are you an insomniac like me? Oh, by the way, I'm going to try your peach cobbler recipe as soon as I get some SR flour today at the store, although I think I'll use cinnamon instead of the Chinese spice.

Hey Chef, if I used canned peaches, should I open the can first?

I made this for Thanksgiving dinner with family and friends where it was very well received. I used cinnamon and a little nutmeg instead of five spice powder. When I got home, all I could think about was how nice it would be if I had some left to warm up in the microwave and eat with a scoop of ice cream.

Unfortunately, I didn't get to bring any home with me, so rather than deny myself of this delightful pleasure, I was up in the middle of the night making another one! This time around, I used a 29 ounce can of sliced peaches in heavy syrup, and halved the ingredients for the batter. I baked it in a 10" foil pie pan at 375 degrees for about 35 minutes. Waiting for it to cool was impossible so rather than prolong the agony, I decided cooling it in a bowl with vanilla ice cream would be okay. I was right.

Thank You Chef John. Watching your videos and reading your recipes has heightened my culinary experience. I will keep listening to your amazing recipes and create or recreate what knowledge you give me. Thanks again my friend.

The first mention of this dish as a "cobbler" occurred in the mid to late 1800's when the term "cobbler" was also used to describe someone who put things together shabbily.

Of course, good self rising flour is the way to go, but I have used self rising flour that absolutely fell flat on it's face. Perhaps it was stored improperly prior to delivery to the store. If making your own, sift it twice and you will be happy with the results.

I was cooking some fresh cherries to use with this recipe and most sites advised to add water with some corn starch to make sure it thickens. Of course, it then had the "corn starch" taste to it. I was about to give up on the whole thing when I thought of adding some orange zest to see what would happen (hey, it couldn't hurt). The result: absolute heaven! No corn starchy taste, and shiny dark cherries with clear thick juices! Way too good for a cobbler. Changing my plans to a Black Forest Gateau!

Thank you so much for your videos, blog and advice. I am new to this site, and am spreading the word to all!

The reason why self rising flour is better than making your own is in the flour itself. In the South the gold standard (not medal) self rising flour is White Lily brand. It is made with soft white wheat. It is the best flour for any short crust or batter. Most all all purpose flour is made from hard red wheat. Great for building gluten but not for pastry. If you use soft white wheat flour and baking powder and salt you will have an excellent substitute for self rising flour.

I am not unable to cook, but your recipes give me endless trouble. Here is how I get to make them.
Step 1: Watch the recipe. Be amazed.
Step 2: Go to Foodwishes.com
Step 3: Use google to translate cups of peaches to grams of peaches
Step 4: Google cups of sugar to grams of sugar
Step 5: Google cups of flour to grams of flour
Step 6: Google cup of liquids to mls
Step 7: Translate fahrenheit to celsius
Step 8: Don't translate 50 minutes, that is pretty straightforward, dummie
Step 9: Make the recipe
Step 10: Enjoy!

Just kidding. There might be many steps in deciphering the meaning of your measurements, but they are worth all the trouble. Greetings from Europe!

Translation in normal measurements:
1kg peaches,
120g butter,
200g sugar,
200g flour,
11,5g baking powder,
4g salt,
350 ml milk.
You are welcome, rest of the world. Sorry, I use canned, no syrup.

Couldn't you just purchase US measuring cups and spoons? I see them online for under $5.00

Steve, it would be more than silly to waste space on cups and spoons an whatnot when all you need is a scale.
So, I have tried this with all purpose flower and baking powder and it worked great. Both for canned peaches and fresh apples. Now I am going to try some sour cherries, apples were still too sweet, even with less sugar. I need some tang with the bang! :)

Can i make this but thr savory version, what can i substitute the sugar in the batter with?!
Thanks for this awosme recipe chef john!

Do i put all the liquid/syrup in the dish?

Chef Jon as usual you made me a hero. The five spice was brilliant, it turned out delightful, beautiful and delicious. Thank you so much for once again inspiring me. So many of your recipes are our family favorites.

I made this yesterday, but the batter did not rise to the top. It tasted good. What do you think I did wrong?


Tahaksin teada, kuidas see välja kukkus! Palun andke mulle sellest teada, jättes allpool arvustuse. Või tehke foto ja jagage seda Instagramis, märkige mind kindlasti @onceuponachef.

Made with fragrant spices, roasted nuts, herbs and aromatics, this lamb kofta will take your taste buds on an adventure.

Koostisosad

  • 1/4 cup each pine nuts, almonds, and walnuts (total 3/4 cup )
  • 1 small yellow onion, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1 small red bell pepper, roughly chopped
  • 1 small jalapeño pepper, seeds and ribs removed, roughly chopped (see note)
  • 1/2 cup cilantro leaves, gently packed (okay to substitute parsley)
  • 2 pounds ground lamb
  • 3/4 teaspoon ground cumin
  • Heaping 1/4 teaspoon ground cinnamon
  • Heaping 1/4 teaspoon ground cardamom
  • Heaping 1/4 teaspoon ground cloves
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon white pepper
  • Tzatziki and hummus, for serving

Juhised

  1. Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)
  2. Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
  3. To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined.
  4. Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and 1/2-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.
  5. Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Serve with tzatziki and hummus.
  6. Note: If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
  7. Make-Ahead: The patties can be made and refrigerated up to two days ahead of time.
  8. Freezer-Friendly Instructions: The uncooked patties can be frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Pair with

Toitumisalane teave

Tootja

  • Portsjon: 4 meatballs
  • Kalorid: 438
  • Rasv: 36 g
  • Küllastunud rasv: 14 g
  • Süsivesikud: 4 g
  • Suhkur: 1 g
  • Kiud: 1 g
  • Valk: 23 g
  • Naatrium: 382 mg
  • Kolesterool: 95 mg

See veebisait on kirjutatud ja toodetud ainult informatiivsel eesmärgil. Ma ei ole sertifitseeritud toitumisspetsialist ja toitumisspetsialist ega Toidu- ja Ravimiamet pole selle saidi toitumisandmeid hinnanud ega heaks kiitnud. Toitumisalast teavet pakutakse viisakalt ja seda ei tohiks tõlgendada tagatisena. Andmed arvutatakse veebipõhise toitumiskalkulaatori Edamam.com kaudu. Kuigi annan endast parima, et anda täpset toitumisalast teavet, tuleks neid näitajaid pidada ainult hinnangulisteks. Erinevad tegurid, näiteks ostetud tooteliigid või kaubamärgid, värsked tooted ja kõik koostisosade töötlemise viis muudavad mis tahes retsepti tõhusat toitumisalast teavet. Lisaks pakuvad erinevad veebikalkulaatorid erinevaid tulemusi sõltuvalt nende toitumisfaktide allikatest ja algoritmidest. Et saada antud retseptis kõige täpsemat toitumisalast teavet, peaksite oma eelistatud toitumiskalkulaatori abil arvutama toitumisalase teabe koos retseptis kasutatud tegelike koostisosadega.

Gluteenivaba kohandatav märkus

Minu teada on kõik selles retseptis kasutatud koostisosad gluteenivabad või laialdaselt saadaval gluteenivabades versioonides. Paljudes toitudes on peidetud gluteen, kui järgite gluteenivaba dieeti või valmistate gluteeniallergilisele inimesele süüa, lugege alati oma koostisosade etikette, et veenduda, et need on gluteenivabad.


Vaata videot: La recette des merguez maison