Recipes...

[Chrysippus]

Two of my Moroccan staples:
7 Day Preserved Lemons
2 ripe lemons
t c kosher salt (or any coarse salt)
h c fresh lemon juice
Olive oil
Scrub and dry lemons well.
Cut each into 8 wedges.
Toss with the salt and place in a 1/2 pt. glass jar with a glass or plastic-coated lid. Pour in lemon juice.
Close jar tightly and let the lemons ripen at room temp for 7 days.
Shake the jar every day to distribute the salt and lemon juice.
After they're ready, pour the olive oil over them to cover and store in the fridge. These last 6 months.

Pickled turnip
1 small red beet, trimmed, peeled, quartered
1 red chile (such as Fresno), halved lengthwise (optional)
1 lb small (really firm, really fresh) turnips, trimmed, peeled, quartered
h c red wine vinegar
2 T kosher salt
1 t sugar
Combine beet, chile (if using), and turnips in a 1-qt. heatproof jar or container.
Bring vinegar, salt, sugar, and 1½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
Pour pickling liquid over turnip mixture and let cool.
Cover and chill at least 1 week before using.

 

[rbkwp]

smile, thread reminisce
miss nudeyorker,one of the BEST most genuine lawyer/recipiests gentleman ever LPSG
he 'owned' this thread
huh.administrator along with Pecks, Koch
also, 2 of the BEST

olden days re-lived,why not

 

[rbkwp]

YES
forme Admin NY did post this once
afte all,his 2nd home was HAWAAII

chees NY!


LIFE'

 

[Chrysippus]

Beef Tagine with Green Olives and Potatoes
1 1/2 lb stewing beef, cut in 1-in. pieces (I use boneless shank)
1 t ground paprika
1 t ground cayenne
1 t ground cinnamon
1 t ground ginger
2 cloves garlic, crushed
q c extra-virgin olive oil
2 small onions, quartered
2 -4 potatoes, quartered
1 16-oz can chopped tomatoes
2 T chopped fresh flat leaf parsley
Salt, if you don’t blanch olives and lemons.
1 jar Krinos green olives, pitted (about 24-30)
Chopped preserved lemon to taste (I use three lemon wedges)
Brown the beef cubes in the oil.
Stir in spices and salt.
Add the onions or shallots and the tomatoes.
Combine thoroughly and add enough water to braise beef on low heat til tender.
Then add the potatoes and olives and simmer til potatoes are done.
Add parsley and chopped preserved lemon.
Continue cooking for 5 minutes.
Serve this tagine with rice or plain couscous.
Accompany with two Morocan salads (shladas) and turnip pickle.
salads: choose two from orange, carrot, tomato and cucumber, beet, etc.

 

[Chrysippus]

Notes on the recipe above: you can add a few threads of saffron with the other spices, if you like, and if you can trust your dinner companions with unpitted olives, don’t pit them—it saves time,and part of the olive flavor seems to come from the pits—kind of like cherries.. Also, the couscous you use can be regular semolina, barley or the larger-grain magrebhiya (sometimes called Israeli couscous). I like rice, myself. You can make this with cut

 

[286798]

How did I not know about this thread???

Guess I should venture out of WI & AAW more often.

 

[Chrysippus]

Tired of all your other ground beef recipes?
Keema aloo
2 tablespoons extra-virgin olive oil
1 extra-large Spanish onion, chopped—see note
2 tablespoons water (optional)
2 pounds lean ground beef
4 cloves garlic, minced
4 tablespoons grated fresh ginger root
1 serrano chile pepper, finely chopped
2 teaspoons chopped fresh cilantro
1 tablespoon ground coriander
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 (28 ounce) can diced or crushed tomatoes
3 potatoes, peeled and diced (I use 4-5)
1 cup frozen green peas
1 teaspoon store-bought garam masala
Heat oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.
Note: I just blitz the onion, garlic, ginger and green chile in a processor to a paste and then fry the paste with the spices

 

[LaFemme]

Two of my Moroccan staples:
7 Day Preserved Lemons
2 ripe lemons
t c kosher salt (or any coarse salt)
h c fresh lemon juice
Olive oil
Scrub and dry lemons well.
Cut each into 8 wedges.
Toss with the salt and place in a 1/2 pt. glass jar with a glass or plastic-coated lid. Pour in lemon juice.
Close jar tightly and let the lemons ripen at room temp for 7 days.
Shake the jar every day to distribute the salt and lemon juice.
After they're ready, pour the olive oil over them to cover and store in the fridge. These last 6 months.

Pickled turnip
1 small red beet, trimmed, peeled, quartered
1 red chile (such as Fresno), halved lengthwise (optional)
1 lb small (really firm, really fresh) turnips, trimmed, peeled, quartered
h c red wine vinegar
2 T kosher salt
1 t sugar
Combine beet, chile (if using), and turnips in a 1-qt. heatproof jar or container.
Bring vinegar, salt, sugar, and 1½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
Pour pickling liquid over turnip mixture and let cool.
Cover and chill at least 1 week before using.

In the preserved lemon recipe, what do the ‘t c’ and ‘h c’ refer to in the measurements of the salt and lemon juice?

 

[Chrysippus]

In the preserved lemon recipe, what do the ‘t c’ and ‘h c’ refer to in the measurements of the salt and lemon juice?

h c = one half cup
t c = one third cup

I use abbreviatios like e = eighth

 

[Chrysippus]

friend’s simplified keema
fry meat, drain
make onion garlic ginger and chile paste, add powdered spices and fry
then add crushed tomaroes, stir to combine
add meat,
simmer slow til thick
add l cut up, not diced potatoes, cook til done but firm
add peas off heat with the garam masala, let stand

Hers is easier and I think better than mine

 

[286798]

Easy Sweet & Sour Salad Dressing

1/4 c sugar
1/4 c champagne vinegar
Mix these together to dissolve the sugar
add:
1/4 c olive oil
1/2 t ground mustard (powder)
1/2 t celery salt

Suggest using an immersion blender to emulsify, or just mix like crazy.

I like to serve this over spring mix, with dried cranberries, candied pecans, and blue cheese crumbles. My favorite is with poached pears, second is with apples and roast chicken breast.

 

[Chrysippus]

This is an easy and quick summer dessert. If you use cherries, you can pit ‘em, but the Frech don’t.
They claim a lot of flavor comes from the pit...I dunno. Best made with ripe stone fruit—cherries, ripe apricots, peaches, nectarines and plums. If you make it with cherries, it’s a clafoutis: with anything else, it’s a flaugnarde (sounds like a great insult, no?)
I use a cherry pitter (less than a 5-buck investment).
It’s a cross between a custard and a pancake. People like it for breakfast, too.
Clafoutis (Flaugnarde)
Ingredients
1 c whole milk
3 eggs
h c sugar
1 t vanilla extract
2 T butter, melted
h c all-purpose flour
Preparation
1. Preheat the oven to 325.
In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved.
Add the flour and whisk until smooth.
Pour the batter into a butteredcast iron skillet or pie pan or gratin dish.
2. Now add your favorite sugared fruit or flavoring (see above). I halve apricots and small plums, but slice peaches and nectarines.
3. Sprinkle with sugar.
Bake until the clafoutis is puffed and golden, 35–40 minutes.
Serve immediately. Vanilla ice cream doesn’t hurt.

 

[Chrysippus]

Two zucchini recipes

Zukes in basil tomato sauce.
Chop an onion, saute with minced garlic.
When soft, add 1 15 oz can of crushed tomatoes, black pepper and chopped fresh basil.
Simmer, and while that’s going, slice thickly about six small zucchini.
Aff to tomato sauce and simmer ONLY TIL THE ZUKES ARE CRISP TENDER.
Adjust for salt. Serve sprinkled with fresh grated parmesan or grana padano. Great with grilled meats or roast chicken.

Baked zucchini
Slice 3 or 4 medium zucchiis into strips about the size of slightly large carrot sticks; put in oven baking dish. Pour over 1 c unwhipped whipping cream, then cover with 1 c fresh grated Parmesan cheese.
Bake at 350 for 40 min. Turn on broiler. Broil briefly just until top bubbling and golden brown.

 

[Chrysippus]

Ok, I know, I know...I planted too much zucchini. But here’s another one where the zuke taste really comes through, and kids like it, too:
Zucchini and Basil Pasta
3 - 6 small zucchini
4 t olive oil
2 cloves garlic, minced
2 T fresh basil, chopped
salt & pepper to taste
q c Parmesan cheese, grated (I like more)
1 lb pasta, any shape
Cut zucchini into thin match stick pieces and set them aside.
Put a pot of salted water on the stove to boil the pasta. When you put the pasta in the boiling water to cook you can begin to make the "sauce".
Add the oil to the skillet and heat it to medium. Cook the zucchini pieces, garlic and basil, stirring often, for 2 to 4 minutes or just until tender crisp. Season with salt and pepper to taste. Transfer to a serving bowl and toss with the Parmesan.

 

[Cecil56]

Coleslaw.

Seriously, try it, good stuff and simple!

16 OZ coleslaw mix
2 TB diced onion
1/2 cup mayo
1/2 cup sugar
2 TB rice wine vinegar
1/4 cup milk
Salt and pepper to taste

 

[MickeyLee]

Peach, Bazil, Tofu Summer Rolls

 

[286798]

Here's a recipe I brought to a pot-luck dinner tonight:
Grilled Peach Caprese: delicious grilled peaches appetizer

I'll admit, I totally cheated and used a store bought balsamic glaze, but it was good.

 

[Chrysippus]

Potage aux Legumes (Pureed vegetable soup)
This is a WONDERFUL thick and delcious soup!
2 T butter
2 onions, chopped
1 clove garlic, minced
1 lg or two med leek, sliced (white part only)
5 c chicken broth
6-8 med diced carrots
2 diced turnips
1 diced large potato
h t thyme
1 bay leaf
salt and pepper
cream, to enrich
Saute onions & garlic in butter until tender.
Add chicken broth, carrots, turnips, potatoes, thyme and bay leaf.
Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
Discard bay leaf and puree soup.
Add cream to enrich.
Season with salt & pepper

How I simplify:
Since you’re going to puree the soup:
Use processor to chop onion and garlic. Saute as directed.
Cut other veggies into chunks and chop in food processor.
Add the veggies and seasonings, the broyh, bring to a boil, and then simmer until the veggies are soft,
Take out bayleaf and puree with immersion blender or blender.
Add cream to taste.

 

[MickeyLee]

You would not believe the thread titles I saw searching for this thread

I am making this vegan chili for dinner tonight.