1 large celeriac
2 tbsp walnut oil
300ml vegetable stock
handful chopped walnuts
100g blue cheese (or any tasty cheese)
Heat oven to 190C. Peel, quarter and very thinly slice the celeriac. Toss in the walnut oil, salt and pepper, and spread over a gratin dish. Pour over the stock and bake for 40-45 mins, then sprinkle with the walnuts, crumble over the cheese, then cook for 15 mins until crisp and golden.
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Showing posts with label walnuts. Show all posts
Showing posts with label walnuts. Show all posts
Friday, October 21, 2011
Wednesday, September 21, 2011
Veggie Burgers
1/2 cup chopped onion, divided
1 tablespoon olive oil plus more for frying
2 garlic cloves, coarsely chopped
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup bulgur
1 cup water
1 1/2 tablespoon soy sauce
1 cup canned pinto beans, rinsed and drained
3/4 cup walnuts
1/2 cup packed coriander leaves and stems, coarsely chopped
Sauce:
1/2 cup mayonnaise
Juice and zest of half of a large, juice lime
1/2 teaspoon chipotle puree (or Smoked Tabasco)
Accompaniments: toast or buns, lettuce, sliced tomato, red onion, jalapenos, pickles...
Cook the onion in the oil in a smallish pan over medium heat, stirring occasionally, until golden, around 5 to 7 minutes. Add the garlic and stir for a minute, then add the spices and stir for a few seconds, just until fragrant. Add the bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Stir in the soy sauce.
Pulse the bulgur mixture, pintos, walnuts, cilantro, 1/2 teaspoon kosher salt (or half as much etc.), and a few grindings of black pepper in a food processor until finely chopped.
Form the mixture mixture into 6 patties. Chill them for at least 10 minutes and up to a couple of hours. While patties chill, whisk together together the mayonnaise, lime juice and zest, chipotle, and 1/2 teaspoon salt.
Fry the burgers for about 10 min over medium heat, with a big glug of oil, until very brown and crisp on the outside, turning them over carefully when the first side is done.
Serve on buns with the sauce and lots of accompaniments.
What do the food critics say? I liked them, but no one else did.
What does the cook say? Easy enough - but they were a little lacking in chewiness for my taste. Maybe next time I won't puree the bulgur. I also added an egg to make them hold together better, and preferred them fried with less oil.
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1 tablespoon olive oil plus more for frying
2 garlic cloves, coarsely chopped
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup bulgur
1 cup water
1 1/2 tablespoon soy sauce
1 cup canned pinto beans, rinsed and drained
3/4 cup walnuts
1/2 cup packed coriander leaves and stems, coarsely chopped
Sauce:
1/2 cup mayonnaise
Juice and zest of half of a large, juice lime
1/2 teaspoon chipotle puree (or Smoked Tabasco)
Accompaniments: toast or buns, lettuce, sliced tomato, red onion, jalapenos, pickles...
Cook the onion in the oil in a smallish pan over medium heat, stirring occasionally, until golden, around 5 to 7 minutes. Add the garlic and stir for a minute, then add the spices and stir for a few seconds, just until fragrant. Add the bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Stir in the soy sauce.
Pulse the bulgur mixture, pintos, walnuts, cilantro, 1/2 teaspoon kosher salt (or half as much etc.), and a few grindings of black pepper in a food processor until finely chopped.
Form the mixture mixture into 6 patties. Chill them for at least 10 minutes and up to a couple of hours. While patties chill, whisk together together the mayonnaise, lime juice and zest, chipotle, and 1/2 teaspoon salt.
Fry the burgers for about 10 min over medium heat, with a big glug of oil, until very brown and crisp on the outside, turning them over carefully when the first side is done.
Serve on buns with the sauce and lots of accompaniments.
What do the food critics say? I liked them, but no one else did.
What does the cook say? Easy enough - but they were a little lacking in chewiness for my taste. Maybe next time I won't puree the bulgur. I also added an egg to make them hold together better, and preferred them fried with less oil.
Source
Monday, September 19, 2011
English Toffee
1 cup sugar
1 cup SALTED butter (2 sticks)
1 T water
½ cup raw almonds (blanched or with skins)
½ cup semi sweet or dark chocolate chips, more or less
½ cup finely chopped walnuts (optional)
In a heavy bottomed pan, melt butter and sugar together on low (with water - adding a few teaspoons of water to the butter and sugar while they are melting keeps them from separating).
When melted, add almonds and bring heat up to medium high, stirring constantly. The mixture will puff up and foam as the water evaporates. Then suddenly it will collapse down into a thicker mass as it starts to turn brown.
Keep stirring until the candy becomes a dark caramel brown color. Test by dripping a small drop onto a plate - when ready, the drop will be brittle after it cools.
Pour out onto a cookie sheet and smooth with a spatula. After a few minutes, while still hot, sprinkle with chocolate chips. If you like, sprinkle with walnuts and press them into the chocolate - but it's good without the walnuts too.
Let candy completely cool before cutting it into pieces.
What do the food critics say? Is there any more? And can I have the recipe?
What does the cook say? It looks easy, but I lost the first batch I made due to the butter separating. Stir like crazy, even when your arm hurts, and keep the temperature even while it's cooking - don't take the saucepan off the hotplate.
Source
1 cup SALTED butter (2 sticks)
1 T water
½ cup raw almonds (blanched or with skins)
½ cup semi sweet or dark chocolate chips, more or less
½ cup finely chopped walnuts (optional)
In a heavy bottomed pan, melt butter and sugar together on low (with water - adding a few teaspoons of water to the butter and sugar while they are melting keeps them from separating).
When melted, add almonds and bring heat up to medium high, stirring constantly. The mixture will puff up and foam as the water evaporates. Then suddenly it will collapse down into a thicker mass as it starts to turn brown.
Keep stirring until the candy becomes a dark caramel brown color. Test by dripping a small drop onto a plate - when ready, the drop will be brittle after it cools.
Pour out onto a cookie sheet and smooth with a spatula. After a few minutes, while still hot, sprinkle with chocolate chips. If you like, sprinkle with walnuts and press them into the chocolate - but it's good without the walnuts too.
Let candy completely cool before cutting it into pieces.
What do the food critics say? Is there any more? And can I have the recipe?
What does the cook say? It looks easy, but I lost the first batch I made due to the butter separating. Stir like crazy, even when your arm hurts, and keep the temperature even while it's cooking - don't take the saucepan off the hotplate.
Source
Roast beet salad
Wrap beets in aluminum foil (leave a few inches of stems so they don't bleed), then bake at 400 degrees F for 45-75 minutes or until tender (depending on size of beets). Pierce the beets with a skewer to make sure they are tender. When cool, peel skin off beets, slice.
Add to:
Mixed greens of your choice
fresh herbs
thinly sliced red onion
goat's cheese or gorgonzola or feta
walnuts
Balsamic vinaigrette:
2 T vinegar or lemon juice or a combination of the two
Salt and pepper
6 T oil
Optional: 1-2 cloves crushed garlic (or 1 teaspoon crushed shallots)
Source
Add to:
Mixed greens of your choice
fresh herbs
thinly sliced red onion
goat's cheese or gorgonzola or feta
walnuts
Balsamic vinaigrette:
2 T vinegar or lemon juice or a combination of the two
Salt and pepper
6 T oil
Optional: 1-2 cloves crushed garlic (or 1 teaspoon crushed shallots)
Source
Persian Eggplant
4 medium-sized baby eggplants or 8 small Japanese eggplants, stems on
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
Sunday, September 18, 2011
Onion, walnut and mushroom tarte tartin
4 onions
3 tbsp olive oil
200g/8oz chestnut mushrooms, halved if large
2 tsp light muscovado sugar
50g/2oz walnuts
100g/4oz blue cheese, such as Stilton, or vegetarian blue cheese
250g/9oz puff pastry
Heat oven to 200c/180c fan/gas 6. Peel the onions and cut each into six wedges through the root. Heat the oil in a large pan, add the onions, then gently fry for 20 minutes until softened and lightly coloured.
Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further five minutes. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 minutes until the pastry is crisp and golden. Cool for five minutes in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.
Can be prepared up to the baking stage a day in advance. To serve as a starter, make individual tarts in Yorkshire pudding tins.
Source
3 tbsp olive oil
200g/8oz chestnut mushrooms, halved if large
2 tsp light muscovado sugar
50g/2oz walnuts
100g/4oz blue cheese, such as Stilton, or vegetarian blue cheese
250g/9oz puff pastry
Heat oven to 200c/180c fan/gas 6. Peel the onions and cut each into six wedges through the root. Heat the oil in a large pan, add the onions, then gently fry for 20 minutes until softened and lightly coloured.
Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further five minutes. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 minutes until the pastry is crisp and golden. Cool for five minutes in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.
Can be prepared up to the baking stage a day in advance. To serve as a starter, make individual tarts in Yorkshire pudding tins.
Source
Grilled eggplants with spicy chickpeas and walnut sauce
4 tbsp olive oil
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g/7oz tomatoes, chopped
Juice ½ lemon
2 aubergines, sliced lengthways
FOR THE WALNUT SAUCE
200g tub Greek-style yoghurt
1 garlic clove, crushed
25g/1oz walnuts, chopped
Handful coriander leaves, roughly chopped
Heat 2 tbsp oil in a pan, add the onion and fry until lightly browned for about ten minutes. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for ten minutes. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Source
1 red chilli, deseeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g/7oz tomatoes, chopped
Juice ½ lemon
2 aubergines, sliced lengthways
FOR THE WALNUT SAUCE
200g tub Greek-style yoghurt
1 garlic clove, crushed
25g/1oz walnuts, chopped
Handful coriander leaves, roughly chopped
Heat 2 tbsp oil in a pan, add the onion and fry until lightly browned for about ten minutes. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for ten minutes. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Source
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