In This Edition
Fesenjan
Apple and Flaxseed Pancakes
Escabeche
Fiery Thai Salsa
Greek Salsa
Fesenjan ... by food.chat
from US
Persian Duck with Walnuts, serves 4
1 duck, quartered
2 onions, sliced
10 oz ground walnuts
2 1/2 c water
salt
pepper
4 T pomegranate syrup
2 T Sugar
2 T lemon juice
Remove all the excess fat from the duck and brown the quarters lightly in a large casserole. Lift out the duck and fry the onions until browned, then add the walnuts and 2 1/2 cups of water. Season with salt and pepper. Return the duck to the pan, adn bring the sauce to the boil.
Simmer for about an hour until the duck is almost tender. Stir the pomegranate syrup and sugar into the lemon juice. Skim as much fat as possible from the casserole and then stir in the juice mixture. Simmer for another 30 minutes until the sauce is quite dark. If the sauce is too thick, add a little more water. Serve with rice.
Apple and Flaxseed Pancakes ... by food.chat
from US
Serves 6
1 1/4 cups all purpose flour
1/3 cup flaxseed, coarsely ground
3 T granulated sugar
1 T baking powder
1/2 tsp salt
1/4 tsp cinnamon
dash of nutmeg
2 eggs, separated, whites beaten stiffly
1 1/4 cups 2% milk
3 T butter, melted
1 cup pared and shredded apple (shred just prior to adding to batter)
1. In a large bowl, combine flour, ground flaxseed, sugar, baking powder, salt, cinnamon and nutmeg.
2. In a medium bowl, lightly beat together egg yolks, milk and butter.
3. Add wet ingredients to the dry, stir until just combined.
4. Shred apple, add to batter, stir until just combined.
5. Fold in egg whites.
6. Preheat griddle or heavy frying pan to medium heat. Lightly grease pan or spray with non-stick vegetable spray.
7. Using a 1/3 cup measure, pour batter onto pan.
8. Cook pancakes until bubbles appear on surface, about 1 minute.
9. Turn over and brown other side.
Escabeche ... by amanda
from US
I saw a couple of Cuban recipes submitted recently and wanted to share one that I've had for a few years. I've served it to some of my Cuban friends and neighbors and they really liked this, although I admit it's not my favorite (far from it, in fact)!
Escabeche, Cuban Pickled Fish (serves 8)
2 cups olive oil
1 cup white vinegar
12 peppercorns
1/2 teaspoon salt
1-1/2 pounds yellow onions, sliced
1 tablespoon oregano
2 green peppers, sliced
3 pounds firm fleshed fish, cut into 1-inch slices
juice from 1 or 2 limes
3-1/2 teaspoons salt
1/3 cup flour
1/1 cup olive oil, for frying fish
4 garlic cloves, minced
1 bottle pimiento stuffed green olives
3 large bay leaves
Make sauce, by combining olive oil, vinegar, peppercorns, salt, bay leaves, onions, oregano, and green peppers in a large stainless steel kettle and cook slowly for 1 hour. Cool sauce and set aside.
Rinse fish in running water and dry. Sprinkle lime juice over the fish slices and season with the 3-1/2 teaspoons salt. Flour both sides of the slices lightly.
In a frying pan heat olive oil with minced garlic cloves. Remove garlic as soon as it is brown.
Add as many fish slices as will fit in the pan and brown over moderate heat on both sides. Lower the heat and cook the slices for 15 minutes. Fry remaining slices in the same way.
Remove fish and arrange in a deep glass dish as follows Pour a little cool sauce over a few fish slices in bottom of dish. Fill dish with alternate layers of fish slices, green stuffed olives and sauce.
Cover and put in the refrigerator for at least 24 hours before serving. Serve cold or at room temperature.
Fiery Thai Salsa ... by amanda
from US
This is great as a dip or sauce for grilled poultry or fish.
3 cups chopped seeded peeled cucumbers
1 cup chopped green onions
3/4 cup chopped radishes
1/4 cup chopped fresh mint
3 tablespoons minced peeled fresh ginger
3 tablespoons fresh lime juice
2 tablespoons sugar
1 tablespoon plus 1 teaspoon minced garlic
1 1/2 teaspoons sesame chili oil
Combine all ingredients in large bowl. Season with salt. Cover and refrigerate until juicy, about 1 hour. Stir before serving. Serve cold.
Greek Salsa ... by amanda
from US
Serves 12.
1 tablespoon white balsamic vinegar
2 tablespoons olive oil, divided
2-1/2 teaspoons Greek seasoning, divided
1 garlic clove, minced
1 cup grape tomatoes, quartered
3/4 cup chopped cucumber
1/2 cup crumbled feta cheese
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 package (12 ounces) whole wheat pita breads
In a small bowl, combine the vinegar, 1 tablespoon oil, 1-1/2 teaspoons Greek seasoning and garlic; set aside.
In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives. Drizzle with vinegar mixture and toss to coat. Chill until serving.
Cut each pita bread into eight wedges. Place on an ungreased baking sheet. Brush with remaining oil; sprinkle with remaining Greek seasoning. Bake at 400° for 6-8 minutes or until crisp. Serve with salsa. Yield: 2-3/4 cups salsa and 40 pita chips.
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