1/3 cup whole almonds
1 large-ish eggplant (around 1-1 ½ pounds)
2 tablespoons olive oil
2-3 tablespoons freshly squeezed lemon or lime juice
2 cloves garlic, crushed through a garlic press
2 tablespoons each fresh mint and parsley, chopped
salt to taste
In a bowl, cover the almonds with hot water and leave them to soak.
Prick the eggplant a half dozen or so times with a fork. On a rimmed metal baking sheet, grill the eggplant 4 or 5 inches from the heat, flipping it over at the halfway point, for about 45 minutes. It will be completely collapsed and browning by this point.
Dump the eggplant into a colander, pull it apart with two forks, and allow it to drain, torn side down, until it’s cool enough to be handled. Now remove the pulp from the skin: this is most easily accomplished with a fork and fingers, and will involve some combination of peeling the skin and scraping the flesh; be sure to get at all the nice browned stuff right by the skin.
Drain the almonds and place in a food processor with all the remaining ingredients except the eggplant and process until as finely blended as possible, stopping to scrape down the sides of the bowl as needed. Now add the eggplant and process again until smooth(ish). Taste it and add more salt, lemon, or oil as needed. Serve.
Source
Showing posts with label parsley. Show all posts
Showing posts with label parsley. Show all posts
Wednesday, September 21, 2011
Monday, September 19, 2011
Carrot Fennel Risotto
4 cups vegetable stock
2 T brandy
1 ½ cups diced fresh fennel bulb (about 1 large)
2 carrots, diced
½ cup chopped yellow onion
2 T olive oil
1 cup uncooked Arborio rice
1 cup good quality white wine
¼ cup chopped fresh basil
½ cup chopped fresh Italian parsley leaves
Heat the stock in a saucepan until hot, and keep on low. Place the brandy and 2 T of the stock in a 2-quart pot that has a tight-fitting lid over medium heat. Add the fennel, carrot, and onion.
Stir to coat, cover, and cook for 10 minutes, stirring occasionally. Set aside, uncovered, when fork tender. Meanwhile, in a heavy bottomed sauce pan over medium heat, heat 2 T olive oil and add rice when hot, stirring to coat.
Add the wine and stir until absorbed. Add hot stock, ½ cup at a time, stirring constantly until absorbed each time.
Add the vegetables, basil, and parsley with the last addition of stock and stir.
When stock has been absorbed and the rice is creamy and tender, transfer to a warmed serving bowl. (Add ½ cup freshly grated Parmesan cheese if desired). Salt and pepper to taste. Garnish with parsley or fennel sprigs.
Source
2 T brandy
1 ½ cups diced fresh fennel bulb (about 1 large)
2 carrots, diced
½ cup chopped yellow onion
2 T olive oil
1 cup uncooked Arborio rice
1 cup good quality white wine
¼ cup chopped fresh basil
½ cup chopped fresh Italian parsley leaves
Heat the stock in a saucepan until hot, and keep on low. Place the brandy and 2 T of the stock in a 2-quart pot that has a tight-fitting lid over medium heat. Add the fennel, carrot, and onion.
Stir to coat, cover, and cook for 10 minutes, stirring occasionally. Set aside, uncovered, when fork tender. Meanwhile, in a heavy bottomed sauce pan over medium heat, heat 2 T olive oil and add rice when hot, stirring to coat.
Add the wine and stir until absorbed. Add hot stock, ½ cup at a time, stirring constantly until absorbed each time.
Add the vegetables, basil, and parsley with the last addition of stock and stir.
When stock has been absorbed and the rice is creamy and tender, transfer to a warmed serving bowl. (Add ½ cup freshly grated Parmesan cheese if desired). Salt and pepper to taste. Garnish with parsley or fennel sprigs.
Source
Spaghetti squash with mushroom marinara sauce
Mushroom marinara sauce:
1 onion, chopped
4 garlic cloves, minced
1/2 cup - 1 cup wine
Crushed tomatoes (canned, bottled, homegrown & cooked)
12 oz sliced mushrooms
olive oil
2T sugar - just enough to counter the acidity
½ cup fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh parsley, chopped
1 pinch cinnamon
red pepper flakes (if you like it spicy)
freshly ground pepper
Cook garlic and onion in 3 tablespoons of olive oil in a heavy, non-reactive pot. Stir until aromatic but not brown.
In a separate pan, cook mushrooms in a couple of tablespoons of olive oil in batches until browned. Add to onions as you cook them.
Add fresh basil, oregano, tomatoes, cinnamon, pepper, red wine, and red pepper flakes. Bring to a boil then turn down and simmer about ½ hour. Adjust seasonings to taste. Serve over pasta or spaghetti squash.
How to cook spaghetti squash:
Split squash lengthwise in half and scrape out seeds. Rub olive oil on both sides of the squash and lay cut side down on baking dish. Cook at 375 F/200C for about 30 minutes until cooked but not mushy.
Serve with marinara or any other sauce, or simply toss with olive oil, fresh herbs, fresh tomatoes, and Parmesan cheese.
TIP: Pick out a yellow spaghetti squash, the yellower the better. If they are white or really pale they will have no flavour.
What do the food critics say? The adults like it, the kids not so much... but then, they don't like any tomato sauce that I make anyway. The spaghetti squash has a different texture than pasta, but it's really not bad.
What does the cook say? Easy, something different.
Source (and a bit from here)
1 onion, chopped
4 garlic cloves, minced
1/2 cup - 1 cup wine
Crushed tomatoes (canned, bottled, homegrown & cooked)
12 oz sliced mushrooms
olive oil
2T sugar - just enough to counter the acidity
½ cup fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh parsley, chopped
1 pinch cinnamon
red pepper flakes (if you like it spicy)
freshly ground pepper
Cook garlic and onion in 3 tablespoons of olive oil in a heavy, non-reactive pot. Stir until aromatic but not brown.
In a separate pan, cook mushrooms in a couple of tablespoons of olive oil in batches until browned. Add to onions as you cook them.
Add fresh basil, oregano, tomatoes, cinnamon, pepper, red wine, and red pepper flakes. Bring to a boil then turn down and simmer about ½ hour. Adjust seasonings to taste. Serve over pasta or spaghetti squash.
How to cook spaghetti squash:
Split squash lengthwise in half and scrape out seeds. Rub olive oil on both sides of the squash and lay cut side down on baking dish. Cook at 375 F/200C for about 30 minutes until cooked but not mushy.
Serve with marinara or any other sauce, or simply toss with olive oil, fresh herbs, fresh tomatoes, and Parmesan cheese.
TIP: Pick out a yellow spaghetti squash, the yellower the better. If they are white or really pale they will have no flavour.
What do the food critics say? The adults like it, the kids not so much... but then, they don't like any tomato sauce that I make anyway. The spaghetti squash has a different texture than pasta, but it's really not bad.
What does the cook say? Easy, something different.
Source (and a bit from here)
Sunday, September 18, 2011
One pot roast lamb
2kg (4lb 8oz) leg of lamb
6 garlic cloves, sliced
3 large sprigs rosemary
2tbsp olive oil
2 red onions, cut into thin wedges
700g (1lb 9oz) butternut squash, thickly sliced
2 x 420g cans butter beans, drained
200ml (7fl oz) hot chicken stock
150ml (5fl oz) white wine
2tbsp sun-dried tomato paste
2tbsp chopped parsley
Preheat the oven to 220C/ gas 7. Pierce the lamb in several places with a knife and insert slivers of garlic and a few fresh rosemary leaves into each cavity.
(You should use a couple of cloves of garlic and half a sprig of rosemary in total.)
Heat the oil in a roasting tin and add the red onions, remaining garlic slices and rosemary sprigs. Cook for 5 minutes.
Add the squash, butterbeans, stock and wine and stir in the tomato paste.
Season well, and top with the lamb. Roast for 15 minutes.
Reduce the oven to 200C/gas 6, and cook for 20 minutes per 500g, stirring occasionally. Top with vine tomatoes for the last 30 minutes of roasting.
Allow to rest for 15 minutes before serving scattered with a handful of chopped parsley.
Source
6 garlic cloves, sliced
3 large sprigs rosemary
2tbsp olive oil
2 red onions, cut into thin wedges
700g (1lb 9oz) butternut squash, thickly sliced
2 x 420g cans butter beans, drained
200ml (7fl oz) hot chicken stock
150ml (5fl oz) white wine
2tbsp sun-dried tomato paste
2tbsp chopped parsley
Preheat the oven to 220C/ gas 7. Pierce the lamb in several places with a knife and insert slivers of garlic and a few fresh rosemary leaves into each cavity.
(You should use a couple of cloves of garlic and half a sprig of rosemary in total.)
Heat the oil in a roasting tin and add the red onions, remaining garlic slices and rosemary sprigs. Cook for 5 minutes.
Add the squash, butterbeans, stock and wine and stir in the tomato paste.
Season well, and top with the lamb. Roast for 15 minutes.
Reduce the oven to 200C/gas 6, and cook for 20 minutes per 500g, stirring occasionally. Top with vine tomatoes for the last 30 minutes of roasting.
Allow to rest for 15 minutes before serving scattered with a handful of chopped parsley.
Source
Oven-baked tomato risotto with summer herbs
800g ripe beefsteak tomatoes
25g unsalted butter
1 onion peeled and finely chopped
300g risotto rice
150ml white wine
900ml chicken or vegetable stock
sea salt and black pepper
50g mixture fresh herbs: flat leaf parsley, mint and basil (leaves only)
6 tbsp olive oil
100g freshly grated Parmesan plus extra to serve
Heat the oven to 190C/170 C fan/gas 5. Pierce the top of the tomatoes with the point of a knife, plunge them one by one into boiling water for 20 seconds, then into cold water, slip off the skins and coarsely chop the flesh, discarding the cores.
Melt the butter in a large cast-iron casserole over a medium heat and fry the onion for a few minutes until translucent. Add the tomatoes and cook for a few minutes longer, stirring frequently until they start to become mushy. Stir in the rice, add the wine and simmer for a couple of minutes, then add the stock and some seasoning.
Bring to the boil, cover and cook in the oven for 25 minutes.
Meanwhile, whiz the herbs with the olive oil to a puree in a food processor.
Remove the risotto from the oven and leave to stand for 5 minutes. Stir in the parmesan, leave to stand for 5 minutes more, then dollop over the herb puree and fold over a few times to streak it. Serve with extra parmesan scattered over.
Source
25g unsalted butter
1 onion peeled and finely chopped
300g risotto rice
150ml white wine
900ml chicken or vegetable stock
sea salt and black pepper
50g mixture fresh herbs: flat leaf parsley, mint and basil (leaves only)
6 tbsp olive oil
100g freshly grated Parmesan plus extra to serve
Heat the oven to 190C/170 C fan/gas 5. Pierce the top of the tomatoes with the point of a knife, plunge them one by one into boiling water for 20 seconds, then into cold water, slip off the skins and coarsely chop the flesh, discarding the cores.
Melt the butter in a large cast-iron casserole over a medium heat and fry the onion for a few minutes until translucent. Add the tomatoes and cook for a few minutes longer, stirring frequently until they start to become mushy. Stir in the rice, add the wine and simmer for a couple of minutes, then add the stock and some seasoning.
Bring to the boil, cover and cook in the oven for 25 minutes.
Meanwhile, whiz the herbs with the olive oil to a puree in a food processor.
Remove the risotto from the oven and leave to stand for 5 minutes. Stir in the parmesan, leave to stand for 5 minutes more, then dollop over the herb puree and fold over a few times to streak it. Serve with extra parmesan scattered over.
Source
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