 | Retrouvez cette recette sur :http://www.mafleurdoranger.com/2014/02/recette-de-seffa-au-cheveux-d-ange.html Ingrédients : 500 g de cheveux d'ange 4 cuil à so... | From:Ma fleur d'oranger Views:32330   187ratings |
| Time:04:02 | More inHowto & Style |
Affichage des articles dont le libellé est Sweet. Afficher tous les articles
Affichage des articles dont le libellé est Sweet. Afficher tous les articles
Susan Feniger's Street Food's Romanian Sweet and Sour Eggplant
(4-6 servings)
For the past few months I have been posting a recipe or two every week at Carole's Chatter. She hosts "Food on Friday", and this week the theme was "Eggplant". One of the recipes that caught my eye was, Romanian Sweet and Sour Eggplant.
I couldn't wait to give it a try and I wasn't disappointed! This flavorful dish might not appeal to the faint of heart. It's quite robust; the garlic very prominent in the tangy and slightly hot, sweet and sour sauce.
As is often the case, I made a few changes here and there. I measured out the salt beforehand and sprinkled it over the slices. When all of them were evenly covered, I still had about a tablespoon left over. I didn't bother to add another 1/2 teaspoonful to the "pesto", thinking if this dish needed any more salt, I could add that at the very end. It didn't need any. I also reduced the amount of oil. A friend used to say you could have too much of a good thing sometimes, and that definitely is the case here. Olive oil might be a "good" oil, yet it still contains a lot of calories. I used a large non-stick skillet, to which I added tiny amounts of oil from time to time as needed; never more than one quarter of a teaspoonful each time. This dish was fine without the extra oil when it was finished. I didn't have any brown sugar in the house, so I used sucanat and honey instead.
I also left out the parsley because the recipe posted at Farmersgirl Kitchen accidentally omitted that from the ingredient list. By the time I realized that, it was too late. Oh, and I happened to have some olives on hand, which I tossed in as an afterthought. You can always follow another link for this recipe which does contain the parsley and appears to be the original one from the book, Susan Feniger's Street Food.
.
Adapted from the recipe posted at Farmersgirl Kitchen
2 large eggplants, about 2 lb
2-3 tbsp kosher salt
1/3 cup extra virgin olive oil
8-10 cloves of garlic, about 1 small head
2 bunches of green onions, white and green parts, roughly chopped
For the past few months I have been posting a recipe or two every week at Carole's Chatter. She hosts "Food on Friday", and this week the theme was "Eggplant". One of the recipes that caught my eye was, Romanian Sweet and Sour Eggplant.
I couldn't wait to give it a try and I wasn't disappointed! This flavorful dish might not appeal to the faint of heart. It's quite robust; the garlic very prominent in the tangy and slightly hot, sweet and sour sauce.
As is often the case, I made a few changes here and there. I measured out the salt beforehand and sprinkled it over the slices. When all of them were evenly covered, I still had about a tablespoon left over. I didn't bother to add another 1/2 teaspoonful to the "pesto", thinking if this dish needed any more salt, I could add that at the very end. It didn't need any. I also reduced the amount of oil. A friend used to say you could have too much of a good thing sometimes, and that definitely is the case here. Olive oil might be a "good" oil, yet it still contains a lot of calories. I used a large non-stick skillet, to which I added tiny amounts of oil from time to time as needed; never more than one quarter of a teaspoonful each time. This dish was fine without the extra oil when it was finished. I didn't have any brown sugar in the house, so I used sucanat and honey instead.
I also left out the parsley because the recipe posted at Farmersgirl Kitchen accidentally omitted that from the ingredient list. By the time I realized that, it was too late. Oh, and I happened to have some olives on hand, which I tossed in as an afterthought. You can always follow another link for this recipe which does contain the parsley and appears to be the original one from the book, Susan Feniger's Street Food.
.
Adapted from the recipe posted at Farmersgirl Kitchen
2 large eggplants, about 2 lb
2-3 tbsp kosher salt
1/3 cup extra virgin olive oil
8-10 cloves of garlic, about 1 small head
2 bunches of green onions, white and green parts, roughly chopped
(1/2 bunch parsley; this is missing from the recipe at Farmersgirl Kitchen, but the original recipe includes it)
1/2 tsp cayenne pepper
olive oil for frying
1 14oz can whole peeled tomatoes, drained and roughly chopped
1/2 tsp cayenne pepper
olive oil for frying
1 14oz can whole peeled tomatoes, drained and roughly chopped
10 pitted green olives, sliced (optional)
3/4 cup cider vinegar
1/3 cup sucanat or brown sugar
3/4 cup cider vinegar
1/3 cup sucanat or brown sugar
1 tbsp honey
Cut off and discard the ends from each eggplant. Cut them lengthwise into 1/4-inch-thick slices. Lay the slices out on a platter, and sprinkle both sides with salt. Set aside for 20 minutes so that the salt will draw out some of the water from the eggplant. Then pat the eggplant dry with a dish towel.
Put the olive oil, garlic, green onions, (parsley) and cayenne in a food processor, and puree until a smooth paste forms (it will resemble pesto). Spread liberally all over both sides of the eggplant slices.
In a large non- stick skillet set over a medium flame, heat a tiny amount of olive oil. Add enough eggplant slices to cover the bottom of the pan, and cook until they are browned on both sides and cooked through; 2 - 3 minutes per side. Transfer the eggplant to a platter or plate. Repeat this process with the remaining eggplant slices, adding small amounts of oil as needed for each batch. Cut the cooked eggplant into 1-inch-wide strips.
In a pot (large enough to hold everything) set over a medium flame, combine the tomatoes, olives (if using), vinegar, sucanat and honey. Cook for 12 minutes. Add the eggplant strips and stir together. Reduce the heat to low and simmer for 8 to 10 minutes, until most of the liquid has been cooked off.
Remove from the heat and serve, or chill. This dish may be served warm or cold.
Sweet Potato Pie
(one 9 inch pie)
For quite some time I have been intrigued by the Cook's Illustrated "Foolproof" Pie Crust, however I have an aversion to making them, so I've been hitting the refrigerated section at the market and grabbing ready made pie crusts despite my better intentions. Today was different. I thought I had one in my refrigerator, but I was mistaken. It's unseasonably cold here in Dallas, and I was reluctant to leave my toasty home just for one item. I had everything I needed right here to make one, so I took the plunge. Hands down, this was the best pie crust I've ever had. It was buttery and flaky and easier (and quicker) to make than I had imagined.
I used regular flour (I was reluctant to experiment on a holiday), but I might try this pie crust recipe again using gluten free flour. I imagine it should work quite well as part of the premise that makes this particular crust successful is the addition of vodka which both inhibits the formation of gluten as well as produces a flakier crust because the alcohol evaporates during baking.
Sweet potato pie is a southern specialty, and in all honesty I prefer it to pumpkin pie. I like adding bourbon to mine, but you can leave that out if you prefer, either way, this pie is delicious!
1 unbaked pie crust, (Cook's Illustrated recipe using vodka)
2 large sweet potatoes, baked and cooled (about 2 1/2 lbs)
*2/3 cup sucanat or brown sugar
2 large eggs
2 tbsp bourbon (optional)
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp allspice
1/8 tsp nutmeg
2/3 cup heavy cream
Line a pie dish with the dough and refrigerate while you make the filling.
For quite some time I have been intrigued by the Cook's Illustrated "Foolproof" Pie Crust, however I have an aversion to making them, so I've been hitting the refrigerated section at the market and grabbing ready made pie crusts despite my better intentions. Today was different. I thought I had one in my refrigerator, but I was mistaken. It's unseasonably cold here in Dallas, and I was reluctant to leave my toasty home just for one item. I had everything I needed right here to make one, so I took the plunge. Hands down, this was the best pie crust I've ever had. It was buttery and flaky and easier (and quicker) to make than I had imagined.
I used regular flour (I was reluctant to experiment on a holiday), but I might try this pie crust recipe again using gluten free flour. I imagine it should work quite well as part of the premise that makes this particular crust successful is the addition of vodka which both inhibits the formation of gluten as well as produces a flakier crust because the alcohol evaporates during baking.
Sweet potato pie is a southern specialty, and in all honesty I prefer it to pumpkin pie. I like adding bourbon to mine, but you can leave that out if you prefer, either way, this pie is delicious!
Happy Thanksgiving!
1 unbaked pie crust, (Cook's Illustrated recipe using vodka)
2 large sweet potatoes, baked and cooled (about 2 1/2 lbs)
*2/3 cup sucanat or brown sugar
2 large eggs
2 tbsp bourbon (optional)
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp allspice
1/8 tsp nutmeg
2/3 cup heavy cream
Line a pie dish with the dough and refrigerate while you make the filling.
Preheat oven to 400°F.
Scoop out the flesh from the sweet potatoes; you should have about 3 cups. Place into the bowl of a large food processor. Add the sucanat, eggs, bourbon, if using and spices. Pulse a few times until everything is combined. *Add an extra 1/3 cup of sucanat or brown sugar if you prefer your desserts on the sweet side. This is pretty subjective because personally I think 2/3 cup is perfect. :P
Leave the motor running and pour the cream down the chute. Stop when the cream is combined and you have a smooth thick mixture.
 |
| Look at that beautiful flaky crust! |
Spoon the filling into the refrigerated pie shell and bake at 400°F. for 10 minutes, then reduce the heat to 350° F. and continue baking another 35-50 minutes or until the filling is firm and the pie crust is a golden brown. I use a small counter top convection type oven, you might have to adjust the baking times a bit as I imagine my oven might be faster.
Remove from oven and cool. The filling will have puffed up a bit during baking and will shrink back down as it cools.
