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Posoda iz pšeničnega jagodičja z merguezom in granatnim jabolkom

Posoda iz pšeničnega jagodičja z merguezom in granatnim jabolkom



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Če ste v nedeljo skuhali veliko serijo zrn, ste na pol poti do večerje med tednom. Za ta recept lahko uporabite katero koli kuhano žito, na primer freekah, ječmen ali farro. Brez mergueza? Sub s sladko italijansko svinjino ali piščančjimi klobasami.

Sestavine

  • 4 žlice ekstra deviškega oljčnega olja, razdeljeno
  • 1 kilogram klobasa merguez, ohišja odstranjena
  • 1 strok česna, drobno nariban
  • ½ skodelice navadnega polnomastnega grškega jogurta
  • 2 žlici svežega limoninega soka, razdeljeno
  • 2 žlički za’atarja in še več za serviranje
  • Sveže mleti črni poper
  • ¼ skodelice grobo nasekljane mete, skupaj z listi za serviranje
  • 4 čebulice, tanko narezane, razdeljene
  • 3 perzijske kumare, tanko narezane na kroge

Posebna sestavina

  • Za’atar, začimbna mešanica zelišč, sumaka in sezamovih semen, je na voljo na trgih Bližnjega vzhoda, v trgovinah s posebno hrano in na spletu.

Priprava receptov

  • Pšenične jagode dušimo v veliki ponvi s slano vodo, dokler se zrna ne zmehčajo in se lupine šele začnejo odpirati (čas kuhanja se spreminja in lahko traja do 1 ure). Odcedite in sperite pod hladno vodo, nato pa ponovno temeljito odcedite. Prenesite v veliko skledo.

  • Medtem segrejte 1 žlico. olje v srednji ponvi, po možnosti iz litega železa, nad srednje visoko. Klobaso kuhajte, razbijte z leseno žlico, dokler ne porjavi in ​​postane hrustljava, 8–10 minut. Prenesite v srednjo posodo z žlico z režami.

  • Zmešajte česen, jogurt, 1 žlico. olje, 1 žlica. limonin sok in 2 žlički. za’atar v srednji skledi; začinimo s soljo in poprom. Jogurtovo omako odstavimo.

  • Dodajte semena granatnega jabolka, sesekljano meto, polovico čebulic, preostale 2 žlici. olje in preostala 1 žlica. limonin sok v skledo s pšeničnimi jagodami in premešamo. Začinimo s soljo in poprom.

  • Mešanico pšeničnega jagodičja razdelite po skledah in na vrh položite kumare, klobaso in preostali čebulček. Zalijemo z rezervirano jogurtovo omako, po njej raztresemo liste mete in potresemo z več za’atarja.

Recept Jenny RosenstratchOddelki za recenzijeTako presenetljivo nasitno !! Sem vegetarijanec, zato sem podložil merguez za klobaso Beyond (italijansko), jo skuhal na hrustljavo in je odlično dopolnil jed. Osvežujoč in poln okusa - zelo priporočam! AnonymousLos Angeles, CA06/22/20i ne vem zakaj, vendar od tega recepta nisem pričakoval veliko, vendar se je izkazalo za NEVERJETNO! okusi in kontrastne teksture so neverjetni (kričite iz kumar, ki se zmehčajo proti žvečenju preostalih okusov). V nasprotju z drugim recenzentom tega sem uporabil polni dve žlički za'atarja in mi je bilo všeč. stvari, ki sem jih naredil drugače: naredil sem svoj merguez z mešanico začimb in mleto jagnjetino, ker moja lokalna trgovina z živili ne vsebuje klobas merguez, mislim, da to postopku ni dodalo preveč časa. namesto pšeničnih jagod sem uporabil tudi ječmen, ker imam spet dostop do tega (ki sem ga skuhal s česnom in piščančjo zalogo). prav tako nisem imel granatnega jabolka, vendar bi ga rad imel, in videl sem, kako bi ta jed še bolj počila s semeni granatnega jabolka. Sredi tega sem jedel in že sem navdušen za ostanke jutri med kosilom. hej! tukaj pogost izdelovalec receptov za prijeten apetit. Najprej sem ugotovil, da sem imel več napak, vendar naj vas to ne odvrne od sicer okusnega in enostavnega recepta. prvi prijem je zelo velik in na to bi morali biti vsi pozorni. NE, ne dajajte 2 žličk za'atarja v pol skodelice jogurta. Bil sem skeptičen in to storil s čajno žličko za'atarja in bilo je VEČ kot dovolj. priporočam, da uporabite pol čajne žličke do čajne žličke, odvisno od tega, kako začinjeno želite2. to ni preveč v zameno, saj je stvar procesa. samo nekaj časa naredite pšenične jagode, preden to zmešate. ne sperite jih v hladni vodi. to je tako čudno in jih naredi sluzaste. Anonimno novo mesto york12/12/18

Kako sejati granatno jabolko, ker obstaja le en dober način

Nekega večera sem v podzemni železnici videl gospo, ki je imela nakupovalne vrečke Whole Foods pri nogah in jedla semena granatnega jabolka naravnost iz plastične posode, in začutil sem blisk prepoznavnosti. Do nedavnega nisem vedel, kako sejati granatno jabolko, saj so bila rubinsko rdeča semena ena redkih sestavin, ki sem jih vedno kupovala že pripravljene za uživanje.

Obstaja mit —in ja, to & aposs je le mit! — da so granatna jabolka velika bolečina, da se odstraniš, da jih verjetno ne boš vse rešil in da boš v veliki meri povzročil nered Postopek. Kaj pa, če bi vam povedali in aposs dejansko ni tako težak, kot si mislite? In da lahko odslej kupite polna granatna jabolka za precej manj denarja, kot stane, ko delo opravlja nekdo drug.

Tukaj & aposs kako: Granatno jabolko prerežite na polovico skozi ekvator, nato pa ga držite nad posodo z vodo, prerezano navzdol. Z leseno žlico trdno in večkrat udarjajte po koži in opazujte, kako semena padajo. Ja, to & aposs res.

Na internetu obstajajo tudi drugi videoposnetki, ki uporabljajo podobno metodo, čeprav pogosto uporabljajo nož za rezanje, da granatno jabolko vnaprej izrežejo v cvetlično obliko. Menimo, da & aposs ni potreben, če uporabljate našo patentirano (ne res) vodno metodo. Medtem ko semena potonejo na dno, bodo vsi beli membranski delci, ki pridejo ven, plavali na vrhu. Ko to storite, jih lahko odstranite z žlico, nato odcedite vodo iz semen.

Seveda bi si morda še vedno želeli nositi predpasnik, da se izognete škropljenju, zdaj pa ste na dobri poti, da pripravite sklede iz pšeničnega jagodičja z merguezom in granatnim jabolkom, citrusno-jabolčni zalogaj in maroške jagnječje korenine z granatnim jabolkom.

Gospa iz podzemne železnice, če ste tam zunaj, upam, da boste to prebrali.



Jezen krompir! (Patatas Bravas)
Slanina, črni poper in fige
Krvno pomarančna torta s polento
Velikonočni zajtrk: Pečena jajca z Gruyerejem
Enostavna torta z limoninim mandljem in kardamomom
Fig & amp Balsamic Jam
Bučni kruh Garam Masala
Gingery olivno olje Granola
Francoski toast z gvavo in kremnim sirom
Por & amp Gruyere Quiche s kruhovimi drobtinami iz slanine
Nutty Banana Power Bars
Jed z zajtrkom z medom, rižem in cimetom
Jajčna solata iz špinače
Cvetovi bučk in mocarela pečena jajca


Jezen krompir! (Patatas Bravas)
Jabolko in amp Makovo seme Coleslaw
Azijska testeninska solata
Čičerika in solata Orzo z vinoigreto iz poper Piquillo
Kremna poletna koruza
Preprosta mediteranska testeninska solata
Česen in solata iz indijskih rezancev
Česen pečene sončnice
Polenta na žaru s šiitaki, čebulo in gorgonzolo
Poletni squash Caprese na žaru
Sladki krompir na žaru s prelivom iz arašidov in apna
Limonska limona
Mojito pečen krompir
Repochete v nikaragvanskem slogu (Quesadilla-Tacos)
Krompirjeva solata iz pancete z vinoigreto iz zelišč
Solata iz redkev in breskev
Pesto & amp krompirjeva solata iz dimljenega lososa
Krompir in amp Kale Gratin
Pražene otroške artičoke in česen
Pečene otroške artičoke z limono in pecorinom
Pražena koreninska zelenjava z bučnimi semeni Feta & amp
Spanish Collards w/Chorizo, Sherry & amp mandlji
Pikantna klobasa, rženi kruh in nadev iz češnje
Začinjeni polnjeni jajčevci in paprika
Topla zimska zelenjavna solata (s slanino!)
Grška solata iz pšeničnega jagodičja


  • 1 žlička kajenskega popra
  • 2 žlički mletega črnega popra
  • 1½ žlice paprike
  • 1½ žlice mletega ingverja
  • 1 žlica kurkume
  • 2 žlički mletega cimeta
  • 1,1 kg/2½lb kocke jagnjetine (5 cm/2 -palčni kosi)
  • 2 veliki čebuli, naribani
  • 2 žlici olivnega olja
  • 2 žlici arganovega olja
  • 3 stroki česna, zdrobljeni
  • 570 ml/1 pinta paradižnikovega soka
  • 2 x 400 g konzerviranih sesekljanih paradižnikov
  • 115 g/4oz suhih marelic, prerezanih na pol
  • 55g/2oz datljev, prepolovljenih
  • 55 g/2oz sultanov ali rozin
  • 85 g mandljev v kosmičih
  • 1 žlička žafranovih prašnikov, namočenih v hladni vodi
  • 600ml/1 pinta jagnječje juhe
  • 1 žlica bistrega medu
  • 2 žlici koriandra, grobo narezanega
  • 2 žlici ploskega peteršilja, grobo narezanega

Kajen, črni poper, papriko, ingver, kurkumo in cimet položite v majhno skledo in premešajte, da se združijo. Jagnjetino položite v veliko skledo in premešajte skupaj s polovico mešanice začimb. Pokrijte in pustite čez noč v hladilniku.

Pečico segrejte na 150C/300F/plin2.

V veliki posodi segrejte 1 žlico olivnega olja in 1 žlico arganovega (ali rastlinskega) olja. Dodamo naribano čebulo in preostalo mešanico začimb ter na rahlem ognju kuhamo 10 minut, da je čebula mehka, vendar ne obarvana. Zadnje 3 minute dodamo strt česen.

V ločeni ponvi segrejte preostalo olje in na vseh straneh popecite jagnječje kocke, nato pa ocvrto meso dodajte v posodo. Ponev odstranite z glazuro s ½ litra paradižnikovega soka in te sokove dodajte v ponev.

V posodo dodajte preostali paradižnikov sok, sesekljan paradižnik, marelice, datlje, rozine ali sultane, mandlje v kosmičih, žafran, jagnječjo juho in med. Zavremo, pokrijemo z nameščenim pokrovom, postavimo v pečico in pečemo 2–2 ure in pol, dokler se meso ne stopi.

Jagnjetino položite v tagine ali veliko servirno posodo in potresemo po sesekljanih zeliščih. Postrezite.

Nasveti za recepte

Arganovo olje je maroško olje iz arganovega drevesa. Najdete ga v specializiranih trgovinah z živili. Dala vam bo pristni okus, lahko pa namesto tega nadomestite oljčno olje.


Regija v Izraelu združuje okuse

IT 'S kot da bi nekakšen mistični veter iz Izraela šumel skozi kolektivno nezavedno ameriških kuharjev: Terrance Brennan iz Picholine, blizu Lincoln Centra, v svoje sladoled iz kave Donna Insalaco, v Fami v Santa Monici, zdrsne drobtine halve Calif. Ponuja jagnječji ragu s kumino in feta sirom, Andrew Nathan iz Frontiere v SoHu pa vsak dan zmelje serijo zažigalne harisse za postrežbo s solato merguez in kuskus.

Ti kuharji in na desetine njih podobnih eksperimentirajo z velikim, vključujočim slogom kuhanja iz trka kultur, ki je Izrael. Nekateri temu pravijo kuhanje na Med-obroču. Drugi imajo raje panmediteransko kuhinjo. Ali levantinsko fuzijsko kuhanje.

Te zdrave kuhinje ne smemo zamenjevati s šaljivo zlorabljeno »judovsko« hrano vzhodne Evrope in pasom boršč. Niti hrana, s katero se večina turistov rutinsko srečuje. To kuhanje ohlapno temelji na biblijskih živilih: pšenici, ječmenu, oljčnem olju, figah, medu, granatnih jabolkah in vinu.

Izraelski okusi so v ZDA že pripravljeni na sprejem iz vsaj dveh razlogov:

Prvič, hrana vključuje pekoč čili, kumino, svež koriander in baziliko, znane sestavine drugih kuhinj, ki so tukaj vse bolj priljubljene, vključno s kuhanjem v jugovzhodni Aziji in Tex-Mexom, ki je Američanom dajal apetit po salsi.

Drugič, kuharji vedno iščejo nove okuse, po rudarjenju po Franciji, Italiji in Grčiji pa se selijo ob obalo Sredozemlja. S svojo odvisnostjo od oljk, kislo-slanih začimb iz sumaha, zrn in stročnic ima ta kuhinja z oljčnim oljem bogato dokumentirane koristi za zdravje. Sestavine je tudi tukaj vse lažje najti, ker arabski priseljenci ustvarjajo povpraševanje po njihovih izdelkih.

Po zgodovini in geografiji je Izrael postal kulinarično stičišče različnih ljudi, ki objemajo sredozemsko obalo.

Zaradi nenehnih spopadov od 1940 -ih in#27 -ih let so se Judje, ki živijo v arabskih državah Severne Afrike in na Levantu (izraz, ki vključuje Izrael, Grčijo, Turčijo, Sirijo, Libanon, Jordanijo in Egipt), v velikem številu preselili v Izrael. domače kuhanje z njimi. Zdaj so različni recepti iz te obsežne regije skoncentrirani le na nekaj kvadratnih milj.

Ehud Yonay, uvoznik hrane iz Santa Monice v Kaliforniji, je dejal, da miza na njegovi družinski oljčni kmetiji v Izraelu med judovsko Haifo in arabskim Nazaretom vključuje paprikaste jemenske juhe, krepke maroške tagine, oživljene s harisso, in kozje mleko jogurtov sir, posut z za ɺtar, opojno mešanico začimb izsopa, sumaka in sezama.

V Izraelu Shalom Kadosh, izvršni kuhar jeruzalemske Sheraton Plaza, združuje lokalne sestavine z okusi svojega domačega Maroka. Združuje različne elemente regije z jagnjetino v skorji bulgurja in sumaka ter bele in rdeče sorte ploščate sladko mesnate ribe svetega Petra iz Galilejskega morja, ki jo postrežejo s prepeličjimi jajci valjani kuskus in nadev čebule v granatnem sirupu.

Kuharji iz Združenih držav si vse bolj izposojajo te sestavine. Todd English, kuhar in lastnik dveh bostonskih restavracij, katerih imena, oljke in fige, pričarajo vizije Sredozemlja, pravi, da je predan tistemu, kar imenuje panmediteranski vplivi. V oljkah v Charlestownu lahmejune na žaru, armenski ploščat kruh, na žaru prelijejo s kozjim sirom in paradižnikom ter postrežejo z jagnječjo stegno in solato iz sirskih kumar. Priljubljen je nekakšen & quotfusion tabbouleh & quot iz krekirane pšenice in svežega tuna. In navdihnjen z nedavnim potovanjem v Izrael, namerava dodati velik mezze krožnik (sklop prvih jedi) v meni na Figs two block away.

G. Brennan v podjetju Picholine zaposluje vzhodno sredozemsko & quotflavor ojačevalce & quot

Sumac uporablja za drgnjenje mesa, v slane omake potrese sladki koren v prahu, v sladice pa brizga esenco pomaranče in rož. Celo svojo melaso iz granatnega jabolka naredi tako, da skuha sok, ga doda v vinaigrete, ga vlije v penino za hišni aperitiv in z žlicami pretlači v solato z žiti, ki jo potresemo s kosi foie grasa.

Joyce Goldstein bi lahko imenovali mati Med-rima na zahodu. V svoji restavraciji Square One v San Franciscu streže špinačo iz pilava iz leče in razpokanega pšenice ter peso z meto in orehi ter broško, marinirano v granatnem jabolku, medu in črnem popru.

Ko se okus Med-rim ujame, se gospa Goldstein boji, da bi te sestavine lahko kmalu prešle v trendovske enchilade, kjer je marsikateri jastog iz Mainea ali norveški dimljeni losos našel modno, a neskladno mesto.

Liora Givon, izraelska sociologinja, ki se ukvarja s kulturo in hrano, je dejala, da v Izraelu medkulturne poroke vplivajo na to, kaj ljudje kuhajo doma. "Če se Maročanka poroči z Jemencem, začne kuhati obe kuhinji," je dejala.

Sprehod po supermarketu Supersol v nakupovalnem središču v bližini Tel Aviva je pokazal to mediteransko mešanico: turško solato, pripravljeno s paradižnikom in papriko, ognjeno rdečo hariso iz tunizijske matbuče, kuhano maroško solato iz paradižnika, rdeče paprike in čebule, začinjenega zhuga, jemenca začimba iz drobne pekoče paprike, koriandra in česna, ocvrtega jajčevca v tahinju, in humusa na pol ducata načinov. Vsi so bili predpakirani kot priročna hrana. Na eni sami polici v supermarketu so ponazorili, kako se Izrael lahko imenuje najmanjši talilni lonec na svetu.

Sodeč po izraelskem tednu hrane ➔, ki je maja potekal v Jeruzalemu, se izraelski trend kulinarične združitve izvaža. Nekatere izraelske izdelke uvažajo v ZDA ali jih bo uvozilo podjetje Galilee Cheese Corporation v Tenaflyju v NJ, vključno z mešanicami etničnih začimb, kot jemenska kavaga (kumina, kardamom, črni poper, koriander, tumerija in sol) iraški baharat (muškatni orešček, črna paprika, koriander, kumina, nageljnove žbice, cimet, kardamom, paprika in čili) ter arabski za ɺtar (izop, timijan, semazek, sezam).

Dišijo po bazarju v steklenici.

Izraelski koncern Olivia Food Company, izraelski koncern, je v valu povpraševanja po izdelkih na osnovi oljk razvil oljčno sol, začimbo, ki vključuje oljke v prahu in česen, stresene na testenine ali piščanca, kar sproži intenzivno hitenje oljčnega okusa in šopka. Isto podjetje trži brikete iz oljčnih vej za peko na žaru, odgovor Levant 's na mesquite. In Zeta Natural Oils, dve leti staro izraelsko podjetje, prodaja sušene suri in oljke barnee. Tako kot bolj znani sušeni paradižniki so pakirani v olju.

Tako kot so vojne v Izraelu skoncentrirale bližnjevzhodne Jude, so nedavni politični pretresi od Alžirije do Egipta do Iraka povzročili arabske migracije v Združene države in tako ustvarili povpraševanje po tovrstnih izdelkih in okusih.

Arome prihajajo iz majhnih restavracij z etničnimi soseskami in obratov z belimi prti po vsej državi.

V nekem primeru se je v San Francsicu majhna kebab hiša prerodila kot večje mesto, imenovano Yaya Cuisine, v okrožju Sunset. Yahya Salih, kuhar in lastnik, opisuje svojo hrano kot Mezopotamijo-Kalifornijo, mešanico različnih kuhinj njegovega domačega Iraka, ustvarjenih v svežem, kalifornijskem slogu.

Mojster domišljije Med-rim, napolni raviole z datumi obleke z jajčevci na žaru z melaso granatnega jabolka in postreže postrv na žaru z aioli iz granatnega jabolka.

Don Pintabona, izvršni kuhar podjetja TriBeCa Grill na ulici Greenwich, je izraelski kuhar pripravil pristne solate in mezze za velike zabave. Navdihnjen s kulinarično ekspedicijo v Izraelu je gospod Pintabona ustvaril halvah parfe s toplo torto iz indijskih orehov in čokolade, ki je priljubljen dodatek k njegovemu jedilniku sladic.

In Geoffrey Zakarian v restavraciji 44 v hotelu Royalton v New Yorku si svobodno izposoja okuse in recepte od svoje armenske matere. Medtem ko širše sredozemsko območje obvešča o njegovem kuhanju, svojo hrano raje imenuje "francosko-ameriška generacija druge generacije".

Toda za mešanje svojega za ɺtarja začini ribje jedi in pekinško raco na žaru. Pita kruh je na žaru po naročilu, spremlja ga baba gannouj. Losos je deležen tretmaja na srednjem robu s solato iz kumar, orehov in datljev.

"Ne glede na to, kako temu rečete," je dejal gospod Zakarian, "to so vroči okusi do konca stoletja." Ali govorite Med-Rim?

BAGELE Kruh iz napihnjenega testa, ki je videti kot velika ovalna bagel in je posuta s sezamovimi semeni. Prodano na ulicah Jeruzalema z majhnimi paketi za ɺtar, zavitimi v časopise. CHELBA Jemenska oranžno-rdeča pekoča omaka. DUKKAH Egipčanska začimbna mešanica opečenih in mletih lešnikov, kumine, koriandra in sezama. FATTOUSH Kruhova solata iz paradižnika, kumar, redkev, opečene pite in sumaka. HALVAH Zrnato z Bližnjega vzhoda, narejeno iz praženih sezamovih semen in kuhanega sladkorja. HARISSA Ognjena rdeča paprika iz Tunizije, ki jo uporabljajo tudi Maročani in Alžirci. HILBEH Jemenski dip iz semen piskavice. HUMMUS Namočite ali namažite pire čičeriko, tahini, česen in limonin sok. HYSSOP Svetopisemsko zelišče, podobno divjemu majaronu, se uporablja sveže v solatah in posuši v za ɺtar. LABANEH Debel jogurtov sir. MATBUCHA Kuhana maroška solata iz paradižnika, rdeče paprike in čebule. & "KOŠARA IZ KREMA Z MED-RIMOM" & Lafah (iraška pita) lachuch (gobasti jemenski kruh) Druški kruh (mehak in tanek iz pergamenta) malahwach (jemenski večplastni ocvrt kruh) Lahmejune (armenski ploski kruh). MOLE IZ POMEGRANATA Debel pikantni sirup ali koncentrat iz reduciranega soka granatnega jabolka, sladkorja in limone, ki se uporablja za solate in v kuhani hrani. SABRA Sladka puščavska bodika s trnovo, tanko kožo je na voljo poleti. SALON SHARON Sladko in aromatično sadje v obliki paradižnika, razvito v Izraelu iz kakija. Užitna je tudi, ko je težka, sezona pa je od novembra do januarja. ST. PETER 'S RIBE, imenovane tudi tilapija, in mousht v arabščini. Prvotno iz Galilejskega jezera, danes gojeno, je blago in sladko meso. SUMAC Posušeno in mleto rdeče jagodičje, ki daje močan slani okus citrusov solatam in kuhanim jedem. TAHINI Sezamova pasta. Začimba po izbiri v Izraelu in se uporablja kot dip, namaz in omaka za falafel, ribe, moko in meso. TURSKA SALATA Pire iz rdeče paprike, paradižnika in začimb. ZA ɺTAR Mešanica posušenih izsopovih, semenskih in sezamovih semen. Začinjena jemenska začimba ZHUG iz drobne pekoče paprike, svežega koriandra in česna. Lahko je zelena ali rdeča. Pisano tudi zhoug. Viri za izraelsko hrano

Naslednje trgovine ponujajo dober izbor izraelskih izdelkov, oljčnega olja, sredozemskih začimb in začimb. TRG VSE HRANE 2421 Broadway, blizu 89. ulice, (212) 874-4000. LIKITSAKOS 1174 Lexington Avenue, blizu 80. ulice, (212) 535-4300. NATURA 615 Deveta avenija, blizu 43d ulice, (212) 397-4700. FESTIVAL HRANE 41B Main Street, Port Washington, L.I., (516) 883-6037. MEDNARODNI OKUS 150 Seventh Avenue, Park Slope, Brooklyn, (718) 768-7217. GREATER GALILEE GOURMET INC. Santa Monica, Kalifornija, bo poslano po pošti, (800) 290-1391. V naslednjih trgovinah se prodajajo izraelski siri, ovčji mlečni camembert, labaneh (jogurtov sir) in kozja mlečna feta. DEAN & amp DELUCA 560 Broadway, blizu Prince Street, (212) 431-1691. SARA 'S TRG 1466 Druga avenija, blizu 76. ulice, (212) 737-3900. ZABAR 'S 2245 Broadway, blizu 80. ulice, (212) 787-2000. MILLER 'S ZNAMENITI SIRI 2192 Broadway, na 78. ulici, (212) 496-8855. KORPORACIJA GALILSKEGA SIRA Tenafly, N.J., bomo poslali po pošti, (201) 569-3175. Recepti iz Levanta, s svetopisemskimi sestavinami Frontiere 's Grupič z Za ɺtarjem in paradižnikom Skupni čas: 45 minut 10 velikih slivovih paradižnikov 2 žlici olivnega olja 4 veliki stroki česna, narezani 1 1/4 skodelice drobno narezane čebule 1 1/2 žlice za ɺtar, mešanica začimb, ki je na voljo v trgovinah na Bližnjem vzhodu /4 skodelice svežega limoninega soka.

1. Paradižnik narežemo na velike kose.

2. V srednji ponvi, ki se ne prijema, segrejte eno žlico olivnega olja.

3. Česen in čebulo prepražimo do mehkega. Dodajte paradižnik in kuhajte 10 do 15 minut, dokler ni zelo mehak, a še vedno kos. Zamešajte za ɺtar, sol, poper in limonin sok. Kuhajte eno minuto. Obdrži toplo.

4. Ribe potresemo s soljo in poprom. V veliki ponvi, ki se ne prijema, segrejte eno žlico olivnega olja. Ribe pražite na močnem ognju 3 do 4 minute na vsaki strani.

5. Za serviranje žlico omake na dnu 4 krožnikov. Na vrh položite ribe. Okrasite s šparglji, razporejenimi kot napere kolesa, in pokapajte z limoninim sokom.

Približna prehranska analiza na obrok: 290 kalorij, 9 gramov maščobe, 60 miligramov holesterola, 215 miligramov natrija, 35 gramov beljakovin, 15 gramov ogljikovih hidratov. Frontiere 's Harissa Skupni čas: 45 minut 4 do 5 srednje posušenih rdečih paprik, odstranjenih stebel 1/4 skodelice rdeče vinskega kisa Sok 1 limone (3 žlice) 1/2 žličke naribane limonine lupine 6 strokov česna, drobno narezan 1 /4 skodelice oljčnega olja polnega okusa 1 čajna žlička semen koriandra 1/2 žličke semen koromača 1/4 čajne žličke sveže mletega popra 1/4 čajne žličke paprike 1/8 čajne žličke muškatnega oreščka 1/2 žličke soli 1/3 skodelice paradižnikove paste.

1. Čili papriko 30 minut namočite v kisu, dokler ni mehka. V kuhalnik dajte čili in kis z limoninim sokom, naribano limonino lupino, česnom in olivnim oljem. Postopek do gladkega.

2. Rahlo popecite semena koriandra in koromača. Zdrobite v mlinčku za začimbe. Dodajte v kuhalnik s poprom, papriko, muškatnim oreščkom, soljo in paradižnikovo pasto. Postopek do gladkega. Če je predebel, ga prilagodite z olivnim oljem.

Približna prehranska analiza na žlico: 40 kalorij, 3 grami maščob, 0 miligramov holesterola, 70 miligramov natrija, 0 gramov beljakovin, 3 grami ogljikovih hidratov. Todd English 's Tuna Tabbouleh Skupni čas: 1 ura 1 skodelica bulgurja 8 unč suši razreda tuna, mleta ali mleta z ostrim nožem 1 majhen šopek cilantro, sesekljan 1/4 skodelice sesekljanega peteršilja s ploskimi lističi Sok in lupina ene limone 1 žlica sesekljane sveže mete 1 čajna žlička sesekljanega svežega ingverja 1 skodelica olupljenega svežega hrena, ki ga speremo skozi sokovnik za pripravo 1/3 skodelice hrenovega soka 1/2 skodelice polnomastnega oljčnega olja Sol in sveže mleti črni poper po okusu 2 žlički kuminovih semen 1 velika kumara brez semen, olupljena in narezana na trakove.

1. V enolončnici skuhajte bulgur v 4 skodelicah vode, dokler pšenica ne postane mehka, a vseeno nekoliko ugrizne.

2. Odcedite in nato razmažite na ravno površino, da se ohladi.

3. V veliki skledi zmešajte ohlajen bulgur, tuno, koriander in peteršilj.

4. V drugo posodo damo limonin sok in lupino, meto, ingver, hrenov sok in olivno olje. Stepamo, dokler se dobro ne zmeša.

5. Mešanico bulgur-tuna prelijemo s prelivom. Po okusu dodamo sol in poper ter premešamo. Na vrh popecite semena opečene kumine in obdajte s kumarami.

Približna prehranska analiza na obrok: 310 kalorij, 20 gramov maščob, 15 miligramov holesterola, 25 miligramov natrija (pred soljenjem), 13 gramov beljakovin, 25 gramov ogljikovih hidratov. Tahini omaka (Prirejeno iz & quot; Priljubljena hrana iz Izraela & quot; Ruth Sirkis, R. Sirkis Publishers Ltd., 1993) Skupni čas: 20 minut 1 1/2 skodelice tahinija 1/2 skodelice svežega limoninega soka 2 stroka česna, potisnjeno skozi stiskalnico česna 1 1 /2 žlički soli 1/2 žličke paprike 1/4 čajne žličke sveže mletega črnega popra 1/4 skodelice sesekljanega peteršilja z listi.

1. Če se je tahini pasta ločila, premešajte.

2. Tahini dajte v veliko skledo. Počasi dodajajte eno skodelico vode, nenehno mešajte z leseno žlico. Dodajte limonin sok in česen ter mešajte, dokler omaka ne postane gladka.

3. Dodamo sol, papriko in poper. Mešajte. Preden postrežemo, potresemo s peteršiljem.

Približna prehranska analiza na obrok: 345 kalorij, 30 gramov maščobe, 0 miligramov holesterola, 555 miligramov natrija, 10 gramov beljakovin, 15 gramov ogljikovih hidratov. Bulgur solata Med-Rim (Prirejeno iz & quotMiddle Eastern Food & quot; George Lassalle, Kyle Cathie Ltd., 1991) Skupni čas: 45 minut plus 2 uri hlajenja 1 1/2 skodelice grobega bulgurja 3 žlice olivnega olja 1 skodelica drobno narezane čebule 2/ 3 skodelice drobno sesekljanega peteršilja 1/3 skodelice drobno sesekljanega koriandra 6 žlic rahlo opečenih pinjol 3 žlice svežega limoninega soka 1 1/2 žlice melase granatnega jabolka 1 žlica mlete kumine 1 1/2 čajne žličke sredozemskega origana 1 1/2 žličke mletih semen koriandra 1 /4 žličke mlete paprike Sol po okusu 2 čajni žlički sumaka.

1. Bulgur 30 minut namočite v 4 skodelicah vrele vode. Osušite. Rezerviraj.

2. V srednji ponvi segrejte olje. Čebulo prepražimo na majhnem ognju, dokler ni mehka, vendar ne rjava, približno 8 minut. Rezervirajte z oljem.

3. Namočeni bulgur dajte v veliko skledo in dodajte kuhano čebulo z oljem. Zmešajte z vilicami. Dodajte preostale sestavine razen sumaka in premešajte. Ohladite nekaj ur. Preden postrežete, potresemo s sumakom.

Približna prehranska analiza na obrok: 265 kalorij, 12 gramov maščob, 0 miligramov holesterola, 15 miligramov natrija (pred soljenjem), 7 gramov beljakovin, 35 gramov ogljikovih hidratov. Halvah Souffle (Prilagojeno iz & quotTaste of Israel: A Mediterranean Feast & quot; Avi Ganor in Ron Maiberg, Galahad, 1993) Skupni čas: 55 minut Zmehčano maslo in sladkor za pripravo jedi iz sufle 6 damskih prstov 7 unč halve 2 žlici koruznega škroba 2 žlici sladkorja Ščepec sol 5 rumenjakov 2 žlici žganja 1 skodelica mleka 2 žlici večnamenske moke 5 beljakov.

1. Pečico segrejte na 400 stopinj. Maslo v posodi za sufle s 5 skodelicami potresemo s sladkorjem. Dno črte z ženskimi prsti.

2. Zdrobite halvo in premešajte, da dobite gladko pasto z malo vode. Dodamo koruzni škrob, eno žlico sladkorja, ščepec soli, rumenjake, žganje in premešamo.

3. Mleko segrejte skoraj do vretja, nato pa vlijte v mešanico halve in neprestano stepajte z vilicami. Moko presejemo, nežno premešamo in pustimo, da se ohladi.

4. Beljake stepemo v trd vrh z eno žlico sladkorja. Tretjino vmešajte v mešanico halve, nato pa zložite preostanek. Nalijte v posodo za sufle in na vrh položite okrogel, z maslom namazan kos folije. Pečemo 25 minut (do konca ne odpirajte vrat). Postrezite takoj.

Približna prehranska analiza na obrok: 360 kalorij, 20 gramov maščobe, 225 miligramov holesterola, 160 miligramov natrija, 11 gramov beljakovin, 30 gramov ogljikovih hidratov.


Mi in naši partnerji uporabljamo tehnologije za obdelavo osebnih podatkov, vključno z naslovi IP, psevdonimnimi identifikatorji, povezanimi s piškotki, in v nekaterih primerih ID -ji mobilnih oglasov. Ti podatki se obdelujejo za prilagajanje vsebine glede na vaša zanimanja, izvajanje in optimizacijo trženjskih kampanj, merjenje uspešnosti oglasov in vsebine ter pridobivanje vpogleda v ciljno skupino, ki se ukvarja z oglasi in vsebino. Ti podatki so sestavni del delovanja našega spletnega mesta, ustvarjanja prihodkov za podporo zaposlenih in ustvarjanja ustrezne vsebine za naše občinstvo. Več o naših praksah zbiranja in uporabe podatkov lahko izveste v naši politiki zasebnosti.

Če želite zahtevati, da se vaši osebni podatki ne delijo s tretjimi osebami, kliknite spodnji gumb za zavrnitev. Upoštevajte, da lahko po obdelavi vaše zahteve za izključitev še vedno zbiramo vaše podatke za delovanje našega spletnega mesta.


Izgubljenozpomnjeno

Ker se mi zaloge zmanjšujejo, sem naredil serijo 2011. Bizantinski murri je tokrat izpadel nekoliko lažji, saj nisem nazdravil toliko, kot sem imel prej. Moja prizadevanja pri gnilem ječmenu to poletje (2011) so propadla in se spremenila v lepljivo rožnato gnilobo (dišalo bi moralo po gozdnih tleh, ne pa po smrdilu, ki je curljalo iz tovornjaka za smeti v New Yorku). Druga serija je postala črna in imela je malo grenkobe … popolnoma drugačna od različice 2010 … žirija je še vedno pri tem.

18 komentarjev:

Zgodovina, alkimija, gastronomija - mislim, da ste s tem pokrili vse! Nisem prepričan, da bom ustvaril svoj murri (še vedno delam na predjedih za kruh), vendar izgleda kot fascinanten proces.

Pozdravljena Deana:
Bizantinska umetnost ima tako čarobno eksotično privlačnost in tudi omaka Murri. Všeč nam je ideja, da je samo Murri precej čuden, vendar se v kombinaciji z drugimi okusi zgodi nekaj čudovitega. Tako kot umetnost, ki je za nas lahko samo preveč zlata in bleščeča, ko pa jo postavimo v stavbo ogromnega razkošja in obsega, se nenadoma spremeni v nekaj veliko bolj rafiniranega in lepega.

To je najbolj očarljiva objava, ki smo jo z užitkom brali.

Vaša objava je kot čudovito predavanje in me je popeljalo v Istanbul. Murri omaka zveni okusno. Bom zapisal recept.

Hvala za razsvetljujoč post.

To je res zanimiva objava in všeč so mi slike, ki so priložene. Mislim, da ne bom delal omake Murri, vendar me to zanima. Diane

Lepa, vizualna objava, Deana! V našem umetniškem muzeju iz 14. stoletja imamo ljubko Madonno in otroka, ki je zelo podobna tistemu, ki ste ga prikazali: http://collection.mam.org/details.php?id=6953

Všeč mi je, da nekega dne poskusim narediti svojo klobaso - omaka mora biti neverjetna.

Garum me že kar nekaj časa zanima, a Murri je zame nov. z veseljem bi se preizkusil v izdelavi! Kakšna edinstvena mešanica okusov, stavim, da ima drugačen okus. Obožuj to čudovito staro rimsko steklenico!

Veš, Deana, čudne so stvari, ki ti padejo na pamet bodisi zaradi lastnega šolanja bodisi od takrat, ko si pomagal svojim otrokom. Justinijan je tam in se skriva. Vedel sem o ponovnem pisanju rimskega prava. (Vendar nisem vedel, da so kugi dali njegovo ime.)
Je to risba Carigrada iz knjige Bizanc? Kakšne neverjetne barve. Če je to primer drugih slik, bi rad videl to knjigo.
Niste piflar, ampak zgodovinar hrane. :)
Murri je zame nov in kakšne zanimive sestavine: oreščki, semena in malo sadja. Nikoli nisem slišal za nigelo, ki sem jo iskal in je bila v Wikipediji zapisana kot nigella. in ima okus po komarčku. Je to prav? Zakaj murri na koncu postanejo slani?
Briljantna objava. Verjetno bi se zastrupil, če bi to naredil.

Že od otroštva umiram za obisk Aja Sofije. Prepričan sem, da lahko, če naredim vaš murri in merguez, grem tja prek tablice. Ljubim mergueza, vendar nisem poskušal murri 9 ali sploh slišal zanj pred objavo). Sliši se božansko.

Še enkrat, odlično jutro PREBERITE. Počutim se, kot da obiskujem enega izmed svojih najljubših muzejev, ko to berem, imam v mislih te podobe starodavnih relikvij, kuhanje in serviranje pribora ter se spomnim razmišljanja: & quot; Kaj so ti ljudje jedli? & Quot; Kako briljantno in pridno od vas za iskanje pravih sestavin za reprodukcijo nečesa iz preteklosti. KAJ BODE POSLUŽILI NAJDRAŽJE. Želim se vam zahvaliti za vaše komentarje, za leto slastnih presenečenj in za vaše prijazne besede, ki me vedno nasmejijo. IMATE ST. BERNARD? YIPEEEEEEEEEEEEE! Vse, kar potrebujemo, je sneg, da gremo ven in se igramo !! MIR in prijazen apetit !! Anita

Kje pa mamica, imaš pri sebi vrečko za lase? In ali bi ga morali prej uporabiti za dodaten okus?

V marsičem so zelo podobne soji. Čudno je, da bi eden izginil, medtem ko je drugi zdaj vseprisoten.

Ti nisi nerd- ti si genij. Kdo bi še našel čudovito zgodovino za murrijem ?? Odličen post!

Zelo zanimiva objava. Presenečen sem nad tem, kako prefinjen in zelo razvit je bil abasidski imperij in bi rad - da bi moral - naročiti knjigo, ki jo je prevedel gospod Perry. Murri se mi zdi nekoliko preveč zapleten, vendar bi steklenico naročil, če bi se odločili za komercializacijo! Ljubezen merguez!

My little guy recently studied the Hagia Sophia in art history, and of course we covered the Byzantine empire in world history about a month back. Your pictures and stories are always a wonder!

This post is absolutely wonderful. I had never heard of murri before and I now so little about Byzantine culture-until now! :)

It is amazing how much we can keep in our refrigerators! But I have never had this! I must try it. Also, I have never considered making my own sausages. I cannot get merguez in my little city and what a great idea to make it. I collect religious icons and other religious art pieces. Love the Byzantine stuff and have visited the Blue Mosque in Istanbul. Great post.

Byzantine murri sounds fascinating, with all the ingredients that go in it. And the sausages look seriously amazing!

Deana, I'm taken by your curiosity and courage to give the ancient recipe of murri such an effort. I would have stopped at mold as my courage has been sanitized by the FDA and other warnings, and yet, I WANT to try murri.

The sausages look amazing. Also, I agree with the quote “the lazy cook prepares everything by boiling.” I should know because this is what I do on my lazy days.

This post is absolutely wonderful. I had never heard of murri before and I now so little about Byzantine culture-until now! :)


Lostpastremembered

The myth has always been that the city was taken unawares by the cataclysm. New evidence suggests this is not the case at least in Herculaneum – there were warnings. Pliny the Younger (61-113 AD) who witnessed the disaster from across the Bay of Naples, reported that earthquakes had shaken the area with considerable force before the volcano erupted, causing many to flee. Many in Pompeii didn’t heed the warning earthquakes and doubled down on sacrifices to angry gods. The gods did not listen – they never do.

Contemporary accounts of the event described a pillar of ash that flew straight up into the sky, rising to 20 miles high. When it hit the tropopause, Pliny the Younger told the historian Tacitus that the pillar’s top then spread out creating a stone pine tree shape at which point it lost cohesion and it began to rain debris and dust.

Some people escaped leaving their valuables behind, probably imagining they could return after the storm had passed. Tragically, others stayed too long with their valuables or thought they could pinch a few juicy items on their way out of town – big mistake.

A hoard of silver, later known as the Morefine Treasure, was found in Herculaneum in a basket stashed in a public bath, perhaps stolen from vacant mansions by a foolish lingerer. The rich hoard did him no good, his roasted bones were found beside his treasure.

Some trusting inhabitants remained in Herculaneum only to be incinerated in the middle of baking bread or plastering a wall but many did get away with their treasures. There weren’t as many bodies as there were in Pompeii. Aside from the warning earthquake, the other reason for this is what fell on the two cities and when.

Pompeii was destroyed by rocks and superheated blasts –– Herculaneum got a warning shot in the form of a dusting of harmless ash before the destructive pyroclastic surges.

Herculaneum, although closer to the volcano, was fortunate in that way –– the super-heated pyroclastic flow actually gently covered the city so that the wood is preserved –– charred of course but still recognizable as tables, doors and screens –– all buried under 60 feet of hardened ash (also why most of the city has yet to be uncovered).

Even delicate screens have survived in the airless world for nearly 2000 years. Unfortunately opening it up has started the disintegration clock ticking again.

Let's not forget color. Rome loved color, especially those heavenly reds. Sometimes spare and elegant, other times lush and richly figured. Art was everywhere even in middle-class houses.

Water was important in Herculaneum, it was a feature of upper-class dining rooms, often flowing into pools or into dancing fountains that would have been an elegant touch at a Roman dinner party –– baths were often located in rooms adjoining the dining room so you could warm up or cool off after a large meal perhaps?

Dining was done pretty much lying down. Romans did not sit at a table to eat, some people sort of half-sit on one arm, or are prone leaning on one arm or lie on their stomachs, propped up on both arms on giant pillows. I would imagine it would get terribly uncomfortable in a short time.

Herculanum had many bakeries (there were 30 bakeries in Pompeii). Dozens of carbonized loaves still exist (80 loaves still in a single baker’s oven). The bread was cut into 8 slices (the ring around the loaf may have been a string baked with the bread to make it easier to carry the loaf). The bread was made from mostly Enmer wheat but could have been spelt or millet or a combination (all of these grains have been found at the bakeries). Wheat bread seems to have been the likely choice for bread as the area was famous for its wheat.

There were classes of bread. The rich ate ’white’ bread without much bran that was ground twice and well sifted, the poorer classes ate pane puero in pane cibarium that was full of bran but hard on the teeth. Inhabitants had bad teeth not just from crunching the bran but also from bits of the millstone that had broken off into the flour. It was not sifted as well as the rich folks bread flour would have been. The same was true in England up through the 19th century. Only now is whole wheat really better for you and not dangerous to eat!

Bakeries didn't just bake the bread, they also ground the grain in some of the bakeries.

A wooden beam would go through the holes in the mill and animals or slaves would walk it around to grind the grain that was poured in the top

Clues to the composition of the local diet have been discovered though seeds and bones that remained inside or beside human remains but the discovery and subsequent investigation of the cities' sewage tunnels have led to a flood of new findings thanks to groundbreaking new techniques and old fashioned painstaking sifting and cataloguing. The diet of Herculaneum was varied and sophisticated with foods from all over the Empire passing through the citizen's digestive tracts.

110 items have been discovered so far by sifting through the sewer's treasures at Herculanum. Egg shells, chicken and mutton bones, fish scales and bones from 46 different species of fish (like sea bream, anchovies, sardines, eels, sea bass, shark, sea urchin, scallops and ray), grapes, apples, pears, peaches, figs, cherries, pomegranates, walnuts, almonds and olives but no citrus. They also found coriander and fennel seeds even in poorer homes as well as black peppercorns that would have been for rich people. Since only 70 of more than 700 bags of sewer treasure have been sifted through, doubtless much more will be learned as more of the bags are opened.

Using a new technique of collagen testing on bones of the citizens, it has been discovered that the people, rich and poor, were nearly complete vegetarians or vegetarian/fish eaters – it seems very little meat was eaten (at least by the people who got stuck in Herculaneum – perhaps the meat eaters escaped?

So, what might a sophisticated Roman in a resort town filled with a lavish array of produce, fish and avian delights want to share at their dinners? I went to Apicius (I’ve written about it HERE) to get a dish that would invoke the spirit of Herculaneum even though the recipes were written long after its destruction (it is believed Apicius was written over generations beginning around the 4th century AD). Something about partridge and berries sounded awfully good (especially when the partridge is D'Artagnan's Wild Scottish Red Partridge). I wish I could get myrtle berries but read that they taste of juniper and rosemary with a bit of pine so I thought I would add a bit of that to the mix. The sauce is just beautiful -- seriously beautiful. The gentle hint of Aftelier's pine essence gives a lyrical quality to the berries that I found magical.

WAYS TO PREPARE PARTRIDGE, HEATH-COCK OR WOODCOCK, AND BOILED TURTLE-DOVE IN PERDICE ET ATTAGENA ET IN TURTURE ELIXIS
[218] (in perdice is Latin for partridge)

PEPPER, LOVAGE, CELERY SEED, MINT, MYRTLE BERRIES, ALSO RAISINS, HONEY [1] WINE, VINEGAR, BROTH, AND OIL. USE IT COLD [2] THE PARTRIDGE IS SCALDED WITH ITS FEATHERS, AND WHILE WET THE FEATHERS ARE TAKEN OFF [the hair singed] IT IS THEN COOKED IN ITS OWN JUICE [braised] AND WHEN DONE WILL NOT BE HARD IF CARE IS TAKEN [to baste it]. SHOULD IT REMAIN HARD [if it is old] YOU MUST CONTINUE TO COOK IT UNTIL IT IS TENDER


Wheat Berry Bowl with Merguez and Pomegranate - Recipes

Can i make my own self raising flour? If i can, how many tsp/tbsp of baking powder/soda should i add?

I cannot wait to give this a try! my peach cobbler recipe is woefully out of date, it uses Bisquick (scandalous!)

I am wondering, have you ever considered listing your recipes in alphabetical orcer, just as a list or linklist somewhere? (if you have done this I just havent found it, apologies) That way one would not have to scroll through the entire posts in each category when looking for something

Since it is my birthday coming up in the next few days, I am very tempted to try this.

Though, just one question, I wasn't sure about with the video, when you melted the butter and then added the milk/flour mix to it, did you stir that together? For some reason it still looked rather separate.

Please keep up the good work.

Our store probably doesn't have self-rising flour. Can you recommend a substitute and what quantity to use for this recipe.

hi chef John. can you help me devise a version of this that's diabetic friendly, with things like agave or pomegranate molasses and/or honey or grape juice instead of the sugars, and maybe some kind of smelt or other whole flour instead of the white refined flour? or is there a way to just take advantage of the natural sweetness in the peaches? I don't want to use artificial sweeteners, and i guess a little brown sugar is okay (like maybe a table spoon or two) but not cups of it.

Looks delicious. It will be great with vanilla ice-cream on the side.

Hey. I'm a Choux maker! At least since your Gougere recipe.

Hey big guy. do you have a link for the manufacturer of the cast aluminum dutch oven?

going to try the peach cobbler today!

Chef John.
It looks amazing!
I really want to try that out, but can I simply use baking powder? for me here in germany self-rising flour is something hard to get in the moment.

I can't wait to try this! But what do I need to do if I only have regular flour? x

O MOJ BOG! I must have some! . I guess that means I must make some :-)

If you don't have SR flour, I added the AP flour ingredients to the recipe.

For those of you asking which pot I used, here you go. http://www.amazon.com/IMUSA-Evolution-6-9-qt-Nonstick-Aluminum/dp/B004S2JR9Q/ref=sr_1_11?ie=UTF8&qid=1312991056&sr=8-11

I too would like an alphabetical list of your recipes! Cant be too hard now can it?
Congrats on the deal with All Recipes by the way! You deserve it for all the help you've given to the thousands and thousands of kitchen noobs :)

If i want to make my own chinese 5-spice what kind of spices should i use?

Rhulman has a nice blog post on the term shoemaker that you might enjoy:

Chinese 5-spice: http://en.wikipedia.org/wiki/Five-spice_powder

Yes, I commented on that post!

Hi Chef John nice to see you with some traditional recipes again <3 (not a big fan of fusion cuisines sorry!).

Kind of a stupid question: Is it better to use whole milk for desserts or the low fat milk (that I always drink and eat cereals with) does just fine? Does the fat content of the milk make an impact on the peach cobbler's taste at all?

PS: I'm Chinese and I can't believe 5 spiced powder is used on such a Southern dessert lol. When I was in Hong Kong my mother used to marinate chicken wings with it before frying :D

low fat milk is fine for desserts, that's what i use. :-)

One more question. since I don't want to waste fresh peaches on my first attempt.

For ommiting the made from scratch syrup does that mean we include the syrup from the can? Or we just use the canned peaches without the syrup since the peaches are already sweetened

Looks yummy Chef. I would debate your selection of free stone peaches a little. I know varieties have changed but when I was younger the free stone peaches were a convenience for the canneries. The REALLY good eating peaches were the cling stone varieties. But as I said that may have changed with newer varieties.

That may have been true, but these freestone were amazing! :-)

I asked the kid at the market if the peaches were free stone or cling, I got a look that said it all. kamniti.

Yeah, drool. Need this in my belly ASAP.

Try using buttermilk instead of milk for the peach cobbler recipe. It's delicious.

Realize this peach cobbler territory but I had a quick question about one of your old recipes back in 2007 and was not sure where to go to ask you about Uncles Bills chicken. The ingredients looked so so great I know you said this was dark meat territory but is there some reason why I could not use boneless chicken breasts.

Any chicken works for that recipe! Enjoy!

It turns out that even this shoemaker can't do it.

I failed this recipe. The dough didn't rise to the top. Only some around the edges. And the dough that stayed in the middle was all mushy. Maybe it was that I didn't use self rising flour. or that my pan/pot was too full. I have no Idea. but it was disappointing. :( I was looking forward to some delicious cobbler. I won't give up though I can always try again.

Yes, it's the flour. That what I heard during my research as I said in the post. there is just something about the SR flour that works so much better.

I made the cobbler tonight. got rave reviews, people were drooling when it came out of the oven. I liked how the crust carmelized on the bottom so nicely.Everyone wanted some of that! I made homemade vanilla ice cream and served that on top. This is a keeper, and will try it with other fruit.

CJ: Thought I would surprise the wife on Sunday morning and cobbler came out great just like the picture, but:

wife: the house smells great.
me: yes dear.
wife: that looks wonderful.
me: yes dear.
wife: boy this is sweet.
me: yes dear.
CJ:How would you un-sweet the recipe a little?

use less sugar in the peaches -)

Sorry Mau Mau, looks like I'm ditching your Peach Cobbler recipe. :)

Also, the "something" about the self rising flour is the baking powder! It's supposed to rise, if it doesn't get air, it's no good!

Also #2, my food wish: How about something with blueberries? I have a few pounds that I've picked over the last few weeks, and I'm itching to make something with them. I've already made a buckle, but I think I need something with that chef John touch. :P

First of all, we know about the baking powder (see post and ingr.)

Secondly, we did a blueberry recipe last week.

Daj no! Try and pay closer attention! )

I am definately going to try this. Looks great.

What do you think about using unsalted butter? I have it on hand and use Smart Balance for everything else.

I only use unsalted butter.

Chef, what is the consistency of the batter supposed to look like after baking? I baked mine with SR flour and canned peaches in a cast iron skillet for 1 hour and it still looked gummy under the crust. Should I increase temp? Decrease liquids? Bake on lower rack? Thanks for your help.

chef. i do not have this type of dish and my friend is coming tomorrow, do u think i could use a square tin? i have a pan shaped in this way though with a metal handle, do u think it could do the trick?

Tried this out first with normal flour and baking powder and it didn't turn out very well. Yes, you said it wouldn't but self-rising flour is hard to find in Germany and this recipe sounded to delicous not to try.

Today I found self-rising flour at an asian grocery of all places and tried again. Worked perfectly and the result turned out oh so delicous. I just ended up with a lot of syrup at the bottom of the baking dish. I think next time I'll try halving the amount of syrup. And maybe a little less sugar, too. It is very sweet.

Just to let all you people who are wondering, self rising flour(if your store doesn`t have any) is the following:

1 Cup Flour
1 1/2 tsp or Baking Powder
1 tsp salt

obviously double or whatnot as needed for the recipe

Ok, so I tried this today using the regular flour. Besides the baking powder I added 1 tsp of baking soda and it turned out re-e-e-e-ly good :)

Hi CJ,
Does it matter what type of dish I use? Will any oven safe dish do, like glass casserole dish or a cake tin?
Hvala!

anything that's deep and wide enough will work!

Pravkar sem to naredil. It is Delish!! THANKS Chef John!

Can frozen peaches be used for this recipe? If so, do I thaw them first or just bake it longer?

Just found this recipe and made it with some whole peaches I had frozen a couple of months ago -- they were really soft and a little mushy, so I was concerned, but it was pretty good.
Also, I think I need to use a wider pan . couldn't really tell how wide Chef's pan was, but my cake was a little too thick.
Hvala

Can you sub apples for Peaches with the same ratios / bake time?

I used this recipe and substituted the peaches with apples. I used all purpose flour with baking soda and it worked beautifully! If I do say so myself. But I will try self rising flour some day. Thank you for the recipe, Chef John.

I keep a bag of self-rising flour on hand for two reasons only: Navajo frybread and peach cobbler. DEFINITELY go self-rising for the cobbler. So easy, so good!

Thoughts on the flour science: 1) Maybe the AP flour needs to be well sifted and mixed with the baking powder before the liquid is added. Otherwise, the baking powder will start to react when it hits the liquid and the batter won't be ready to catch the bubbles. 2) If the wet batter sits too long or is mixed too much, the bubbles will escape before baking. (so it's not the gluten we are trying to avoid) 3) Another factor that might affect rising is the type of rising chemicals. Maybe the SR uses double acting baking powder (releases bubbles when mixed with water, then releases more when heated) and people using AP may have single or double acting powder.

Not trying to be a know-it-all :) I just don't have SR and I'm trying to figure out what to do. All in all, I think maybe a little extra baking soda or baking powder might help with the rising.

WOW. Made the peach cobbler today for Sunday Dinner dessert. Vse kar lahko rečem je wow. I love crust over. I did a couple things different (I think I am a good cook. lol). I didn't use the Chinese spice I used cinnamon and nutmeg. I used can peaches in heavy syrup I boiled them with a half cup of sugar with the cinnamon and nutmeg in the boil. I used a stick of butter sofftened in the batter and melted one-fourth of a stick in the baking pan. I preheated the oven on 375 degrees and cooked for 55 minutes. I can say again and again delicious. Great base recipe.

I can not wait to try this. I researched for a long while. Even though I am from the south, homemade peach cobbler was not a staple for me. I like that you use chinese 5 spice, as we bought some a while ago and can't find any uses for it. Can't wait.

I added a pinch of cinnamon and nutmeg and had to add my own baking powder because the commissary doesn't carry self-rising flour and it came out great. I did have to sift the flour and baking powder and I cooked it for 45 mins in the middle of the oven then 10 at the top of the oven to get the crust a little more golden. mmm mmm mmmmm. hvala za recept !!

I tried the recipe today. I didn't have self-rising flour, the mix of AP flour, baking powder worked just fine. It came out amazing. Thanks chef John! Do you think this would work with a different fruit?

Ja! almost any berry or stone fruit

I've been wanting to make this for the longest time and since I got a hold of some beautiful fresh peaches, I made it! I ran out of self-rising flour so I decided to use the mix of AP flour and baking powder and it came out wonderful

Kuhar! Do you know where I can find chinese five spices in stores? Albertons,stater brothers, etc?

I've never been in a large grocery store that didn't carry it in the spice sect.

Does it matter if we use a dutch oven or not

I could write a poem about this cobbler.
And yes a dutch oven works just fine, depending on the size though. I use my bare 10 inch lodge deep cast iron skillet.
I'm tempted to try it with buttermilk.
Do you use all the syrup, after boiling, or is it to taste?

I believe I used all the syrup. Hvala!

:O its like in 'Holes' the movie how they found out peaches was the remedy that made the shoes smell good! This must be connected!

Why can't you use margarine?

Can i use frozen peaches in this recipe?

Thank you so much for your time..
Sara :-)

Hai Chef John, thank you for sharing this. I halved the sugar because 2 cups of sugar for this is too much for me. My friends and I have never taste peach cobbler before, but surprisingly we love it. :)

I have never bought a butter stick, can you tell me where I can get it and which brand to is the best? I live in California. I went on to google it but have only got like cocoa butter and butter flavored stick. Please help, I really want to try this recipe. všeč mi je!

It's just butter! A "stick" is what the four wrapped pieces in the pound of butter are called. Just buy a pound of unsalted butter.

I live in Denver, a mile high! Has anyone tried this recipe at high altitude? Does that impact the use of self rising flour - do you make any changes to adjust?

I used self-rising flour but the middle of the cobbler was still covered in syrup and some of the peaches stayed at the top and did not sink. Kaj sem naredil narobe? (Btw, I used canned peaches)

I used the self-rising flour but the middle of my cobbler was not fully covered with crust. The edges had crust though. Some of the syrup and peaches laid on top and never settled to the bottom. Kaj sem naredil narobe? (Btw I used canned peaches)

Chef John, a peach cobbler newbie here.. So apologize in advanced if my question is too dumb.. When you said "pour sugar-SR flour mixture into melted butter", do we stir them together or let them separate?

Hvala za recept! Very excited to try this

Sorry, but I don't understand the question.

at 3:08 (before you pour the peaches), it seems like the melted butter is on top of the batter, doesn't get mixed with the batter. Do we mix them together?

Do not mix! That how it's supposed to be!

Do not mix! That how it's supposed to be!

There IS a difference in the wheat itself between AP flour and self-rising. According to King Arthur Flour's website, " Self-rising flour is milled from softer, lower-protein wheat, making it perfect for tender baked goods."

I bought self-rising flour for this recipe. Some of the flour didn't rise to the top - I had a crust - but I also had doughy bits throughout. I think my problem was the type of baking dish. I will try a different one next time.

Oh, and within a week I wanted to make something else that needed self-rising flour (scones) so it was a worthwhile purchase.

Thanks for a great recipe Chef John :)

Hi Chef John
I have always admired your dry humor, but what are you doing posting at 3:01 A.M. are you an insomniac like me? Oh, by the way, I'm going to try your peach cobbler recipe as soon as I get some SR flour today at the store, although I think I'll use cinnamon instead of the Chinese spice.

Hey Chef, if I used canned peaches, should I open the can first?

I made this for Thanksgiving dinner with family and friends where it was very well received. I used cinnamon and a little nutmeg instead of five spice powder. When I got home, all I could think about was how nice it would be if I had some left to warm up in the microwave and eat with a scoop of ice cream.

Unfortunately, I didn't get to bring any home with me, so rather than deny myself of this delightful pleasure, I was up in the middle of the night making another one! This time around, I used a 29 ounce can of sliced peaches in heavy syrup, and halved the ingredients for the batter. I baked it in a 10" foil pie pan at 375 degrees for about 35 minutes. Waiting for it to cool was impossible so rather than prolong the agony, I decided cooling it in a bowl with vanilla ice cream would be okay. Prav sem imel.

Thank You Chef John. Watching your videos and reading your recipes has heightened my culinary experience. I will keep listening to your amazing recipes and create or recreate what knowledge you give me. Thanks again my friend.

The first mention of this dish as a "cobbler" occurred in the mid to late 1800's when the term "cobbler" was also used to describe someone who put things together shabbily.

Of course, good self rising flour is the way to go, but I have used self rising flour that absolutely fell flat on it's face. Perhaps it was stored improperly prior to delivery to the store. If making your own, sift it twice and you will be happy with the results.

I was cooking some fresh cherries to use with this recipe and most sites advised to add water with some corn starch to make sure it thickens. Of course, it then had the "corn starch" taste to it. I was about to give up on the whole thing when I thought of adding some orange zest to see what would happen (hey, it couldn't hurt). The result: absolute heaven! No corn starchy taste, and shiny dark cherries with clear thick juices! Way too good for a cobbler. Changing my plans to a Black Forest Gateau!

Thank you so much for your videos, blog and advice. I am new to this site, and am spreading the word to all!

The reason why self rising flour is better than making your own is in the flour itself. In the South the gold standard (not medal) self rising flour is White Lily brand. It is made with soft white wheat. It is the best flour for any short crust or batter. Most all all purpose flour is made from hard red wheat. Great for building gluten but not for pastry. If you use soft white wheat flour and baking powder and salt you will have an excellent substitute for self rising flour.

I am not unable to cook, but your recipes give me endless trouble. Here is how I get to make them.
Step 1: Watch the recipe. Be amazed.
Step 2: Go to Foodwishes.com
Step 3: Use google to translate cups of peaches to grams of peaches
Step 4: Google cups of sugar to grams of sugar
Step 5: Google cups of flour to grams of flour
Step 6: Google cup of liquids to mls
Step 7: Translate fahrenheit to celsius
Step 8: Don't translate 50 minutes, that is pretty straightforward, dummie
Step 9: Make the recipe
Step 10: Enjoy!

Hecam se. There might be many steps in deciphering the meaning of your measurements, but they are worth all the trouble. Greetings from Europe!

Translation in normal measurements:
1kg peaches,
120g butter,
200g sugar,
200g flour,
11,5g baking powder,
4g salt,
350 ml milk.
You are welcome, rest of the world. Sorry, I use canned, no syrup.

Couldn't you just purchase US measuring cups and spoons? I see them online for under $5.00

Steve, it would be more than silly to waste space on cups and spoons an whatnot when all you need is a scale.
So, I have tried this with all purpose flower and baking powder and it worked great. Both for canned peaches and fresh apples. Now I am going to try some sour cherries, apples were still too sweet, even with less sugar. I need some tang with the bang! :)

Can i make this but thr savory version, what can i substitute the sugar in the batter with?!
Thanks for this awosme recipe chef john!

Do i put all the liquid/syrup in the dish?

Chef Jon as usual you made me a hero. The five spice was brilliant, it turned out delightful, beautiful and delicious. Thank you so much for once again inspiring me. So many of your recipes are our family favorites.

I made this yesterday, but the batter did not rise to the top. It tasted good. What do you think I did wrong?


Rad bi vedel, kako se je izkazalo! Sporočite mi tako, da spodaj pustite pregled. Ali pa naredite fotografijo in jo delite na Instagramu, ne pozabite me označiti @onceuponachef.

Made with fragrant spices, roasted nuts, herbs and aromatics, this lamb kofta will take your taste buds on an adventure.

Sestavine

  • 1/4 cup each pine nuts, almonds, and walnuts (total 3/4 cup )
  • 1 small yellow onion, roughly chopped
  • 3 stroki česna, grobo narezani
  • 1 small red bell pepper, roughly chopped
  • 1 small jalapeño pepper, seeds and ribs removed, roughly chopped (see note)
  • 1/2 cup cilantro leaves, gently packed (okay to substitute parsley)
  • 2 pounds ground lamb
  • 3/4 čajne žličke mlete kumine
  • Heaping 1/4 teaspoon ground cinnamon
  • Heaping 1/4 teaspoon ground cardamom
  • Heaping 1/4 teaspoon ground cloves
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon white pepper
  • Tzatziki and hummus, for serving

Navodila

  1. Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)
  2. Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
  3. To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined.
  4. Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and 1/2-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.
  5. Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Serve with tzatziki and hummus.
  6. Opomba: If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
  7. Predhodno: The patties can be made and refrigerated up to two days ahead of time.
  8. Navodila za zamrzovanje: The uncooked patties can be frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Seznani se z

Nutrition Information

Poganja ga

  • Velikost serviranja: 4 meatballs
  • Kalorije: 438
  • Maščobe: 36 g
  • Nasičena maščoba: 14 g
  • Ogljikovi hidrati: 4 g
  • Sugar: 1 g
  • Vlakno: 1 g
  • Beljakovine: 23 g
  • Natrij: 382 mg
  • Holesterol: 95 mg

Ta spletna stran je napisana in izdelana izključno v informativne namene. Nisem certificiran nutricionist in prehranski podatki na tem spletnem mestu niso bili ocenjeni ali odobreni s strani nutricionista ali Uprave za hrano in zdravila. Prehranske informacije so na voljo kot vljudnost in jih ne bi smeli razumeti kot jamstvo. Podatki se izračunajo prek spletnega kalkulatorja prehrane Edamam.com. Čeprav se po svojih najboljših močeh trudim zagotoviti natančne podatke o hranilni vrednosti, je treba te številke upoštevati le kot ocene. Različni dejavniki, kot so vrste izdelkov ali kupljene blagovne znamke, naravna nihanja v svežih pridelkih in način predelave sestavin, spremenijo učinkovite podatke o hranilih v katerem koli receptu. Poleg tega različni spletni kalkulatorji ponujajo različne rezultate, odvisno od njihovih virov in algoritmov o hranilni vrednosti. Če želite dobiti najbolj natančne podatke o hranilni vrednosti v določenem receptu, morate izračunati hranilne podatke z dejanskimi sestavinami, uporabljenimi v vašem receptu, z uporabo želenega kalkulatorja prehrane.

Opomba brez glutena

Kolikor vem, so vse sestavine, uporabljene v tem receptu, brez glutena ali na voljo v različicah brez glutena. V številnih živilih je skrit gluten, če sledite dieti brez glutena ali kuhate za nekoga z alergijami na gluten, vedno preberite nalepke svojih sestavin, da preverite, ali so brez glutena.