tag:blogger.com,1999:blog-59104308038346898932024-02-19T17:28:42.560-08:00Shabak's KitchenUnknownnoreply@blogger.comBlogger56125tag:blogger.com,1999:blog-5910430803834689893.post-21056420830277572332009-04-15T19:17:00.000-07:002009-04-15T19:19:16.208-07:00I have been a busy girl....I have been busy cooking away, but I've been slacking on posting photos with recipes. In the next week, I will post the corresponding recipes to the items I've posted below. Also, I will start putting the serving size of each recipe.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-11968638495345426592009-04-15T19:15:00.000-07:002009-04-15T19:17:40.685-07:00Homemade Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjN2IBUZBShCwWHQUDxzX2BaU1qNI5gP-YgKqPN8aSp8XhlrKeTXQGhc-sErFDpnHWbFiE7Y-SZa9aKVOf8gQUxlJK5cVRjAKjhyphenhyphenhTQRWNqtmlI8kchfIrskdP3HpVkDgPhdne10q4IxA/s1600-h/DSC01098.JPG"><img id="BLOGGER_PHOTO_ID_5325107422157708738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjN2IBUZBShCwWHQUDxzX2BaU1qNI5gP-YgKqPN8aSp8XhlrKeTXQGhc-sErFDpnHWbFiE7Y-SZa9aKVOf8gQUxlJK5cVRjAKjhyphenhyphenhTQRWNqtmlI8kchfIrskdP3HpVkDgPhdne10q4IxA/s400/DSC01098.JPG" border="0" /></a><br /><div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5910430803834689893.post-13131275635613141782009-04-15T19:13:00.000-07:002009-04-15T19:15:38.382-07:001 Year Anniversary Dinner<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihA6czz-iuL8Thdzj2Beci2pOcjwe__gRj9-MxWrYjmkHTu6qjYKO0vcZ9lZywrljhCEKKJOKelBTaGD4BThEfVNSgwf5feN2so27KcKguwhTweppgef4vg_Rv3DUnougMH7h_0iQwZY/s1600-h/DSC01093.JPG"><img id="BLOGGER_PHOTO_ID_5325107043817992082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihA6czz-iuL8Thdzj2Beci2pOcjwe__gRj9-MxWrYjmkHTu6qjYKO0vcZ9lZywrljhCEKKJOKelBTaGD4BThEfVNSgwf5feN2so27KcKguwhTweppgef4vg_Rv3DUnougMH7h_0iQwZY/s400/DSC01093.JPG" border="0" /></a><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-15240784771827386292009-04-15T19:12:00.000-07:002009-04-15T19:13:45.261-07:00A Colorful Salad with Squash Blossoms and Quail Eggs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKEiYYiXWKjncpQ5WXz5GLDR6RqWP1a149j84Cr_rhHUqytLtXOIXhVAtCLokPtv0szaa2uqwpQ8SaRQi30SzKGSa8cACQ2CM6Vwpqiy65DOMJUWdHGRviRALTvD2aPTJ5qlnoSqPV3I/s1600-h/DSC01091.JPG"><img id="BLOGGER_PHOTO_ID_5325106604576012578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKEiYYiXWKjncpQ5WXz5GLDR6RqWP1a149j84Cr_rhHUqytLtXOIXhVAtCLokPtv0szaa2uqwpQ8SaRQi30SzKGSa8cACQ2CM6Vwpqiy65DOMJUWdHGRviRALTvD2aPTJ5qlnoSqPV3I/s400/DSC01091.JPG" border="0" /></a><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-51013636218965101382009-04-15T19:11:00.001-07:002009-04-15T19:12:27.477-07:00Crab Cakes w/ Avocado Mousse<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aPfuVLHglEYoomJfSWoM-ET2Uo05iF1qaVtjhiUX0CetpjzfIWMyE6lBdaz3u7voSSiWu6WT8aiojlxUc-Q66_ScdiQJsN5hTg9QhSnKXVsrmggHRtpRc8bnT7jEPewgR5DcfIJ67ds/s1600-h/DSC01090.JPG"><img id="BLOGGER_PHOTO_ID_5325106328530510674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aPfuVLHglEYoomJfSWoM-ET2Uo05iF1qaVtjhiUX0CetpjzfIWMyE6lBdaz3u7voSSiWu6WT8aiojlxUc-Q66_ScdiQJsN5hTg9QhSnKXVsrmggHRtpRc8bnT7jEPewgR5DcfIJ67ds/s400/DSC01090.JPG" border="0" /></a><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-35466243296466543852009-04-15T19:09:00.000-07:002009-04-15T19:10:59.518-07:00Lime Coconut Salmon with Mango Lemongrass Salsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXvruqfZWNhJtSgJL-nhVo_um0jsN-223zu-iPQqBe0ARTrtAU0nbv01dPbUpFwvGeBY3TW8iYhR3ZzSwX6CB3XPhjhEQM6pKJwZlPOucMfWAhYHSvnGeRiP1MSm6ubV1fhyNWn318Pk/s1600-h/DSC01095.JPG"><img id="BLOGGER_PHOTO_ID_5325105968934574642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXvruqfZWNhJtSgJL-nhVo_um0jsN-223zu-iPQqBe0ARTrtAU0nbv01dPbUpFwvGeBY3TW8iYhR3ZzSwX6CB3XPhjhEQM6pKJwZlPOucMfWAhYHSvnGeRiP1MSm6ubV1fhyNWn318Pk/s400/DSC01095.JPG" border="0" /></a><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-37016239208983933432009-04-15T19:07:00.001-07:002009-04-15T19:09:32.608-07:00Shrimp and Scallop Ceviche<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnFb2DgI0h1YgVm9idvt7ELXpE123Nzd5-WAW9KosfabUaYw8_gdUSPBSb_UDsWliU_9AiIiH7VWkuw07OR8M98bRGSe3IJydXGBzLGYFNkzoFz-vVV6wm407pxe8jqdYXaHyWXB3UYk/s1600-h/DSC01084.JPG"><img id="BLOGGER_PHOTO_ID_5325105486648859730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnFb2DgI0h1YgVm9idvt7ELXpE123Nzd5-WAW9KosfabUaYw8_gdUSPBSb_UDsWliU_9AiIiH7VWkuw07OR8M98bRGSe3IJydXGBzLGYFNkzoFz-vVV6wm407pxe8jqdYXaHyWXB3UYk/s400/DSC01084.JPG" border="0" /></a><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-77707088990634135752009-04-15T17:07:00.000-07:002009-04-15T19:07:28.472-07:00Persian Baklava<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0ouYURTNlXxJptaHwyqh8_4jAQXfl5V9CqUo1AKXGLfEdWSr8KIbLw91bBbODolxqvJZgMrXlRsBzWa-JAoE4G6DJS4USpbd0bF2KoxLTemJcGtvIxj4cW7CwWWk-bJbzL7rnoAM3k8/s1600-h/DSC01049.JPG"><img id="BLOGGER_PHOTO_ID_5325074685990413922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0ouYURTNlXxJptaHwyqh8_4jAQXfl5V9CqUo1AKXGLfEdWSr8KIbLw91bBbODolxqvJZgMrXlRsBzWa-JAoE4G6DJS4USpbd0bF2KoxLTemJcGtvIxj4cW7CwWWk-bJbzL7rnoAM3k8/s400/DSC01049.JPG" border="0" /></a><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-62103980918952465612009-03-02T20:03:00.000-08:002009-03-02T20:17:41.673-08:00Vegan 3-Bean Chili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIc_IoUbm8-kVvClcom-MTbRBI-tQUkPgJXC3HCSVyOI72fyRbJsFhsThWlmaAAoiYRSfRAeLzGJgYB6nwpkiGouF6eHIiG_Pzkiv8TT-4lVtPc-lWB2UHxUQ4afKpN86qpCr1lb9LVH0/s1600-h/DSCN0316.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIc_IoUbm8-kVvClcom-MTbRBI-tQUkPgJXC3HCSVyOI72fyRbJsFhsThWlmaAAoiYRSfRAeLzGJgYB6nwpkiGouF6eHIiG_Pzkiv8TT-4lVtPc-lWB2UHxUQ4afKpN86qpCr1lb9LVH0/s400/DSCN0316.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308807869948242178" /></a><br /><div><br /></div><div><br /></div>This one is for my brother Brett, who is a vegan, and asks for recipes. It is really easy and yummy, and you can tailor it to your liking easily.<div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Vegan 3-Bean Chili</span></div><div>1 can of pinto beans</div><div>1 can of red beans with the chili spice already in it (chili beans)</div><div>1 can of black beans</div><div>1 can of diced tomatoes with green chilies</div><div>1 onion</div><div>2 green peppers</div><div>1 c. frozen corn kernels</div><div>1 bag of Morningstar crumbles</div><div>1 tsp. cumin</div><div>chili powder to taste (I used about 1/8 c.--a lot!)</div><div>salt and pepper to taste</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Garnish</span></div><div>tofuti sour cream--I like this better than real sour cream</div><div>soysations cheddar cheese</div><div>corn chips</div><div><br /></div><div>Saute the onion and garlic with a couple tblsps. canola oil until slightly translucent. Add the green peppers and continue to saute until the green peppers get a little softer and brighter green. Next just dump all the other ingredients in. At first it will be very thick, so you will simmer it over medium-low heat for about 15-20 minutes, stirring occasionally. Garnish with soy cheese, a dollop of tofuti sour cream, and some corn chips. </div><div><br /></div><div>Brett would be so happy--I made vegan curry chicken salad the other day too. Unfortunately, my husband ate it all before I could take a picture. Bad, husband! Babak gave the chili an 8.7 and the chicken salad a 9. I'll make it again and post. But here is the run-down, Quorn brand chicken, red onion, curry powder, major grey chutney, golden raisins, almonds, toasted coconut, carrots, and squash. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-65884337297045464542009-02-15T08:35:00.000-08:002009-02-15T08:40:17.967-08:00Valentine's Day Spread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Wsxc9YdoXTJVwNm0RfSVkJhBlgSYVdw1i0GpnYs61JTfh7a-FIdnQiASRxrxIX4L-Z4FY0lVQFBMbv0i9ABkdrtxPVftsHtCmwJP45XkaXgPnmpHmi221R4kpgSKR4-lcCjeBOXSA40/s1600-h/DSC01029.JPG"><img id="BLOGGER_PHOTO_ID_5303064146280734370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Wsxc9YdoXTJVwNm0RfSVkJhBlgSYVdw1i0GpnYs61JTfh7a-FIdnQiASRxrxIX4L-Z4FY0lVQFBMbv0i9ABkdrtxPVftsHtCmwJP45XkaXgPnmpHmi221R4kpgSKR4-lcCjeBOXSA40/s400/DSC01029.JPG" border="0" /></a><br /><div>Here is what we had for our V-Day dinner. Tabriz style meatballs, garlic kuku, cheeses and vegetables, salad with beets, almonds, red onion, gorgonzola, and pear, yogurt and beet dip, hummus, eggplant and pomegranate, lavash bread, and carrot pudding.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-88176709652250511332009-02-15T07:49:00.001-08:002009-02-15T08:24:42.463-08:00Kuku-ye sir bij (Garlic Kuku)--FOR THE GARLIC LOVERS ONLY!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeiV2ODGefglWu3Tml-MNDPRBWGMHDoQUjHdD2mlRJVC6mvzzb5JwZhft-iWRB1lFhVmNy5-kxYewHceTSa2-vqzl95imYr6tz_M7oZbI9cKH2AWwc9Dpr6R-Bg3hgHMraMpY0EKxmYzc/s1600-h/DSC01027.JPG"><img id="BLOGGER_PHOTO_ID_5303052065128498450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeiV2ODGefglWu3Tml-MNDPRBWGMHDoQUjHdD2mlRJVC6mvzzb5JwZhft-iWRB1lFhVmNy5-kxYewHceTSa2-vqzl95imYr6tz_M7oZbI9cKH2AWwc9Dpr6R-Bg3hgHMraMpY0EKxmYzc/s400/DSC01027.JPG" border="0" /></a><br /><br /><div></div><br /><div>Look. You really <strong>NEED </strong>to <strong>LOVE</strong> garlic to try this recipe. It is intense with garlic flavor, and you should not try kissing anyone after eating it. But it is unique and I like it in small doses. </div><br /><div></div><br /><div>Ironically, I made this kuku for my husband and mother-in-law for Valentine's day. </div><div></div><div><em><br />Kuku-ye Sir Bij</em></div><div>1 bunch scallions, finely chopped</div><div>1/2 lb garlic, crushed</div><div>1 tsp baking powder</div><div>1 tsp salt</div><div>1/2 tsp pepper</div><div>2 tsp turmeric</div><div>1/2 c. butter</div><div>6 eggs</div><div></div><div><br />In a skillet over medium heat saute garlic and scallions in 2 tblsps. oil and 2 tblsps. butter until browned lightly, about 15-20 minutes. Add turmeric and mix well. Remove from heat and let cool. </div><div></div><div><br />Preheat oven to 350 degrees. </div><div></div><div><br />In a mixing bowl beat eggs, baking powder, salt, and pepper. Once the garlic/scallion mixture has cooled slightly, mix with the eggs as well. Beat thoroughly. </div><div></div><div><br />Grease a 9 inch round cake pan with butter heavily. Pour egg mixture into the pan and bake uncovered in the oven for 30 minutes.<br />After 30 minutes, pour 1/8 cup of oil over top of the egg mixture and continue to bake until cooked all the way through (you can check with a knife to be sure--it should come out clean). This will probably be an additional 15-30 minutes. </div><div></div><div><br />Remove from oven when cooked through and let cool. Once cool use a knife to separate the sides of the kuku from the edge of the baking pan, and invert on top of a platter. Cut into wedges or squares and serve hot or room temperature. </div><div></div><div></div><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-56190972971952485882009-02-15T07:30:00.000-08:002009-02-15T07:58:21.121-08:00Nazkhatun (Eggplant with Pomegranate)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGp8g_5LsjwTn25WXoyp7N9nLH9mGzvsVpxT1ubH2Wau2aODJMKlLSql1k-6XHZvcF8Ta9vb4gDUtEjJu07EdsWFL9vddW3FYJ6PHKfkdd6EUVhql1zpBf2DTbERgQeIRh1MkRpxCNW8/s1600-h/DSC01023.JPG"><img id="BLOGGER_PHOTO_ID_5303047654271141858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGp8g_5LsjwTn25WXoyp7N9nLH9mGzvsVpxT1ubH2Wau2aODJMKlLSql1k-6XHZvcF8Ta9vb4gDUtEjJu07EdsWFL9vddW3FYJ6PHKfkdd6EUVhql1zpBf2DTbERgQeIRh1MkRpxCNW8/s400/DSC01023.JPG" border="0" /></a><br /><br /><div>I wish I had a better camera :( Don't be turned off by the idea of the pomegranate. It is only a very subtle taste that adds to the eggplant. There are so many different eggplant dishes you can make that require only little tweaking to this recipe. My mother-in-law made one up that is very good (and I plan to post it eventually) with ground beef and mint, turmeric, tomato,onion, garlic, and eggplant (no pomegranate). As I said in my beet-yogurt dip post, this dish tastes great when eaten with the yogurt.<br /> </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><br /><br /><em>Nazkhatun</em></div><div>3 Japanese eggplant (the long skinny ones)</div><div>2 medium onions, peeled and grated</div><div>2 cloves garlic, crushed</div><div>1/2 c. olive oil</div><div>3 medium tomatoes, peeled (optional peeling) and thinly sliced </div><div>1-2 tblsps. pomegranate paste</div><div>1 tsp salt</div><div>1/2 tsp pepper</div><div>1 tsp angelica powder (you can buy this at Phonecia)</div><div>2 tsps. fried mint (dried and fried in oil)<br /><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Peel the eggplant and cut into 4 long quarters lengthwise. Sprinkle salt on the eggplant and let it stand for 1/2 hr until the eggplant starts to sweat. Doing this will get rid of any bitter taste in the eggplant. Meanwhile, preheat the oven to 350 degrees.</div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>After the eggplant has sweat, rinse it off completely. Line a baking sheet with foil and grease the foil or spray Pam on it. Next lie the eggplant sliced on the foil and sprinkle with olive oil or spray Pam (which is only just canola oil by the way) on them. Cover the eggplant with another sheet of foil and place in the oven and bake for about 45 minutes to 1 hr. The eggplants will be ready when you can easily run a fork through them. Remove from oven and set aside. <br /><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>In a large frying pan heat the oil with the onions and garlic and saute until browned. Once browned add the chopped tomatoes and pomegranate paste and cook for another 8 minutes. Finally, add the eggplant, angelica powder, salt, pepper, and mint and stir completely and cook for another 2-3 minutes. Remove from heat and serve hot or room temperature with <em>lavash </em>bread, yogurt, and feta cheese on the side.</div><div></div><div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5910430803834689893.post-77461148338595622092009-02-15T07:12:00.000-08:002009-02-15T07:28:13.842-08:00Halva-ye Havij (Carrot Pudding w/rose water and cardamon)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUe7-5ptCoqk1yw2_IyuQ8lKYbCBt57gBpwz-jRcOR4PxUqnx_AT2ZNXEhfk9aSa0D6zcKWjF1dla3mnYm_3yP16AV6ADlYjLZ0Qd8TKF1LycmULbuYB2O_jxHhk3qI9Fh4bgo99eocU/s1600-h/DSC01031.JPG"><img id="BLOGGER_PHOTO_ID_5303042373253054082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUe7-5ptCoqk1yw2_IyuQ8lKYbCBt57gBpwz-jRcOR4PxUqnx_AT2ZNXEhfk9aSa0D6zcKWjF1dla3mnYm_3yP16AV6ADlYjLZ0Qd8TKF1LycmULbuYB2O_jxHhk3qI9Fh4bgo99eocU/s400/DSC01031.JPG" border="0" /></a> I made a feast for Valentine's Day for my husband and my Mother-in-law Shahla. My father-in-law is in Iran so I had her share the day with us. It was a pleasure to watch her win against my husband in Backgammon 6 out of 7 times! He usually wins when we play so often that I don't play with him anymore. It was satisfying to see the tables turned! We enjoyed this carrot pudding with tea and fruit while they played. It was the best item of the night, and my husband ranked it a 9, which is very high for him! :)<br /><br /><em>Halva-ye Havij</em><br />1 lb carrots, shredded<br />3/4 c. sugar<br />1 c. water<br />1/4 c. butter<br />1 c. sifted rice flour<br />2 c. milk (whole, skim, or soy works--I used soy)<br />1/2 tsp. ground saffron dissolved in 1/4 c. rose water<br />1 tsp cardamom<br />2 tblsps. chopped pistachios<br />2 tbslps. chopped almonds<br /><br />In a saucepan over medium heat combine the water and the sugar and cook and stir until sugar has dissolved. Once the sugar has dissolved add the shredded carrots, and cook over medium to low heat until carrots become very soft and mushy. This could take up to 45 minutes.<br /><br />Once the carrots are soft and mushy, transport them to a blender and puree the mix and set aside.<br /><br />In a large skillet melt the butter on medium heat and <strong>gradually</strong> add the rice flour and milk. Whisk the mixture so it is thick but not too thick. If it is too thick (like the consistency of already cooked pudding) add more milk. Be sure to whisk thoroughly so to dissolve all of the flour.<br /><br />Once the pudding is thick, add the carrot mixture, cardamom, and the saffron-rose water mixture. Continue to whisk constantly until it thickens to the point where your arm is getting a little tired (possibly 10-15 minutes :) (this is how I gauge it).<br /><br />Once the pudding is ready pour into a large shallow dish or individual serving dishes and refrigerate for at least 2 hours.<br /><br />When the pudding mixture is cooled completely garnish with the chopped pistachios and almonds and serve with cardamom tea. Yummy!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5910430803834689893.post-89047286221071455932009-02-15T06:59:00.000-08:002009-02-15T08:01:30.719-08:00Borani-e Labu (Yogurt and Beet dip)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAjQLyEuVuIhJ1cbuDNBU5tAGs_xpJEV2jxJz7EEJpYq4FDmGF4RB4Tel0nm90Xj4GidEzZ8Ve6T4akI4G8NBz8pmptp_x0LNbRx-OvdUlR5kum1ij2-eovC5qNC6CeK-1CXZaW0Vvs8/s1600-h/DSC01020.JPG"><img id="BLOGGER_PHOTO_ID_5303039333493052626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAjQLyEuVuIhJ1cbuDNBU5tAGs_xpJEV2jxJz7EEJpYq4FDmGF4RB4Tel0nm90Xj4GidEzZ8Ve6T4akI4G8NBz8pmptp_x0LNbRx-OvdUlR5kum1ij2-eovC5qNC6CeK-1CXZaW0Vvs8/s400/DSC01020.JPG" border="0" /></a><br /><div>I thought this yogurt and beet dip would be a perfect dip for Valentine's day, as it is so beautiful. One thing I've learned about Iranians is that they basically eat everything with yogurt. With the addition of beets it makes the yogurt very earthy tasting, but it is very good. According to <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Batmanglij</span> you are to make this dip with 2 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">tblsps</span>. sugar. I omitted it. However, if you want to use her advice just mix the sugar with the yogurt in the recipe below. This tastes especially good with some cooked eggplant dish as well. I also made eggplant and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">pomegranate</span> dip, so it taste well when I ate them together.</div><div> </div><div></div><div></div><div><em><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><br /><br />Borani</span>-e <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Labu</span></em></div><div>2 large uncooked beets</div><div>1 c. drained whole milk (high quality) plain yogurt</div><div>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">tblsp</span>. chopped fresh mint</div><div> </div><div></div><div></div><div><br /><br />Preheat oven to 350 degrees. Wrap the beets in foil, and cooked in the oven for about 1-1.5 hrs. Remove the beets from the oven and let cool completely in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">refrigerator</span>. Once the beets are cooled, remove the foil while <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">sliding</span> off the skin of the beet at the same time (this will prevent you from staining your hands pink). Remove all the skin (it should slide off very easily). Cut off the base of the beet, and cube it into about 1/2 inch cubes. </div><div><br /></div><div>One-half of an hour before you are ready for your guests, pour the yogurt in the serving dish and let beets stand at room <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">temperature</span> to the side. Right before your guests arrive top the yogurt with the beets and the chopped mint. Serve with <em><span class="blsp-spelling-error" id="SPELLING_ERROR_9">lavash</span> </em>bread or pita bread. </div><div></div><div><strong></strong></div><div><strong></strong> </div><div><strong><br /><br />Note:</strong> The reason I like to let the beets and the yogurt out for 1/2 hr is to bring them to room <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">temperature</span>. It is my opinion that it taste best that way. </div><div></div><div></div><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-28248489576536092832009-01-11T10:01:00.001-08:002009-01-12T05:53:58.478-08:00Balsamic Basil Berry Pie (very easy)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGomZAp5Jc-i164kUwKsb9Z4RTc2SgUCivoTCBnTWaDVoI-OyANB4tCENCUVQX9qJPtalTr2B4jG4iSYumwU3vSetwdONF1b_ekOJk2haQQMkNqILOoG8doTMldtITZmBpruYZrOUBXA/s1600-h/n1602931011_95901_1385+(2).jpg"><img id="BLOGGER_PHOTO_ID_5290256619612419762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 341px; CURSOR: hand; HEIGHT: 187px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGomZAp5Jc-i164kUwKsb9Z4RTc2SgUCivoTCBnTWaDVoI-OyANB4tCENCUVQX9qJPtalTr2B4jG4iSYumwU3vSetwdONF1b_ekOJk2haQQMkNqILOoG8doTMldtITZmBpruYZrOUBXA/s400/n1602931011_95901_1385+(2).jpg" border="0" /></a><br /><div></div><br /><div>I made this berry pie for a soup and pie potluck with the Houston Chowhounds. Here is the recipe. It is almost shamefully easy.</div><br /><div></div><div>1 small carton raspberries</div><div>1 small carton blueberries</div><div>1 small carton blackberries</div><div>2-3 small mangoes, diced</div><div>3-4 basil leaves, sliced in slivers very thin</div><div>2 tblsps. balsamic vinegar</div><div>2 tblsps. candied ginger, diced very small</div><div>3 packages of cream cheese, softened</div><div>1 14oz can of sweetened condensed milk</div><div>1 graham cracker crust</div><div></div><br /><div>Combine all fruit with the basil, candied ginger, and balsamic vinegar. </div><div>Beat cream cheese and sweetened condensed milk until smooth.</div><div>Pour cream cheese mixture into the crust about halfway. Top with the fruit mixture. Refridgerate for at least 2 hours. Enjoy!</div><br /><div></div><br /><div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5910430803834689893.post-5499220635375359342008-11-30T19:24:00.000-08:002008-11-30T19:45:25.777-08:00Makhani Paneer (Or close enough)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5AcEkI5GFn9_btDoHE52i8N1AEafydq5ljKhOf2JuIy5Hfgj4LcRHJwEPtw9xIaTCjkVsZUxl8EpHv4_0nkQY5ckbRLL-UrJ8Jfvw3CC0zXN_f4PJqmIDoYWgOBY33UD7KR1KzmjFCHU/s1600-h/paneer.jpg"><img id="BLOGGER_PHOTO_ID_5274662411094590978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5AcEkI5GFn9_btDoHE52i8N1AEafydq5ljKhOf2JuIy5Hfgj4LcRHJwEPtw9xIaTCjkVsZUxl8EpHv4_0nkQY5ckbRLL-UrJ8Jfvw3CC0zXN_f4PJqmIDoYWgOBY33UD7KR1KzmjFCHU/s400/paneer.jpg" border="0" /></a><br /><div></div><div></div><br /><div>I went to Bombay Sweets the other day on Hillcroft, and I had this really good dish called Makhani Paneer. After my visit, I stopped by the Patel Brother's grocery store just to browse around. I picked up some shredded coconut and cashews for potential biryani and some ghee and paneer. </div><div></div><br /><div>Tonight I decided, I'm gonna try to make that Makhani Paneer, so I got on the Internet. I didn't have all the ingredients in the recipes I saw, as they needed fenugreek and more chili powder than I had, so I improvised. I think my "close enough" Makhani Paneer was really good, and my husband gave it a 9.4, and requested another helping about 10 minutes ago (I said "it is too late to eat, baby...so he is eating mango now instead--marriage is about compromise ;)</div><br /><div></div><div>I served the makhani paneer with a basmati rice with cardamon and cumin seeds and turmeric and a dash of curry. The recipes for the "close enough" makhani paneer and the rice are below.</div><br /><div></div><br /><div><strong>Cumin and Cardamon Seed Rice (4-6 servings):</strong></div><br /><div>1 1/2 c. basmati rice (washed 5 times)</div><div>1/8 c. canola oil</div><div>1 tblsp. cumin seeds</div><div>8 cardamon pods, opened and seeds removed</div><div>3 c. water</div><div>1/2 tsp turmeric</div><div>1/2 tsp Indian curry powder</div><div>salt to taste</div><br /><div></div><div>Place all ingredients in a rice cooker and let it do it's thang. </div><div></div><br /><div><strong>"Close Enough" Makhani Paneer (4-6) servings:</strong></div><div>1 medium size onion, sliced thin</div><div>3 cloves of garlic, chopped</div><div>1 heaping tblsp. ghee or regular butter</div><div>28 oz can of crushed tomatoes</div><div>14 oz block of paneer, cut in 1/2 inch cubes</div><div>1 tsp red pepper flakes</div><div>1 tblsp chili powder</div><div>1/2 tsp turmerics</div><div>1/2 tsp pepper</div><div>1 tblsp garam masala</div><div>1 tblsp Indian curry powder</div><div>salt to taste</div><div>3/4 c. heavy whipping cream</div><br /><div>(I didn't really measure the spices, but taste it as you go to see if you want to add more or less of something)</div><br /><div></div><div>In a medium saucepan fry the onion with the ghee for 5 minutes, then add the garlic and saute for an additional 5 minutes or until soft and translucent. Mix in all the spices and saute with the onions for about a minute. Add the crushed tomatoes and cook until simmering. Mix in the cream and let it thicken a bit. Transfer the mixture to a food processor and puree. Pour puree back into the pot and add the paneer cubes. Let the makhani paneer cook for another 3 minutes. Serve with the rice, and share with friends :) I'll be eating this for lunch tomorrow! </div><br /><div></div><br /><div></div><br /><div></div><br /><div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5910430803834689893.post-24677122390643593232008-11-12T20:18:00.000-08:002008-11-12T20:28:25.033-08:00Soy Maple Glazed Salmon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaR9gPAJ4l4OSWDWMjgrHyyzQUzgTKsodf1vC0OHTEeOrXXtYKX9t0nBW_4CdW75RIwMDOHw3SyQ1kO0aGIgPYktWZeGk08mmqwryhuDKn8cHkbq9F0Poqj7hEfBKD394Mel_YkmB_OQ/s1600-h/salmon.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaR9gPAJ4l4OSWDWMjgrHyyzQUzgTKsodf1vC0OHTEeOrXXtYKX9t0nBW_4CdW75RIwMDOHw3SyQ1kO0aGIgPYktWZeGk08mmqwryhuDKn8cHkbq9F0Poqj7hEfBKD394Mel_YkmB_OQ/s400/salmon.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5267994013331173170" /></a>This salmon recipe is insanely simple. <div><br /></div><div>1/3 c low sodium soy sauce</div><div>1/3 c brown sugar</div><div>1/4 c olive oil</div><div>1 tsp citrus juice of your choice </div><div>pepper to taste</div><div><br /></div><div>Marinade the salmon steaks in the sauce in a Ziploc bag for at least two hours. In a large frying pan cook the salmon with the marinade, occasionally spooning the marinade over the fish. </div><div><br /></div><div>I served this with wasabi mashed potatoes and peas and sake glazed carrots. </div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5910430803834689893.post-90738034324642050892008-11-10T08:23:00.000-08:002008-11-10T09:19:57.731-08:00Curry-Orange and Carrot Sea Scallop with Pureed Sunchokes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaeUJ3uxm1rFBcI1NFOB2w0CXZfmoGBWt0EoJYQVCj983R4KLxr8HefZ0w4y0jIfY8EtrOgZDK99IM3VhF4EV_dkCmCoPfswV6ZdqXsh-kXj1Lp23pc_LI5VsC_TbLM-AkQa9J4N_LLtY/s1600-h/3018223152_89f3595cb9.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaeUJ3uxm1rFBcI1NFOB2w0CXZfmoGBWt0EoJYQVCj983R4KLxr8HefZ0w4y0jIfY8EtrOgZDK99IM3VhF4EV_dkCmCoPfswV6ZdqXsh-kXj1Lp23pc_LI5VsC_TbLM-AkQa9J4N_LLtY/s400/3018223152_89f3595cb9.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5267079849743237266" /></a><br /><div><br /></div><div><br /></div>This is what I served as the third course of a 7 course dinner I hosted for Houston area food-bloggers/critics. It was one of the most liked dishes of the night, and a complete innovation of my own. <br /><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Recipe for the pureed sunchokes:</span></div><div>1 bag of sunchokes (available at the Whole Foods on Kirby)</div><div>the juice of 1/2 orange</div><div>Heavy whipping cream</div><div>dash of salt, pepper, and cumin</div><div><br /></div><div>Peel the sunchokes and cut into equal size pieces. Boil sunchokes until the are soft (like you would a potato). Drain the water and mash the sunchokes. Pour in the orange juice and enough cream so that it has a creamy consistency. Mix in the pepper and cumin to taste. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Recipe for the Orange/Carrot/Cumin Puree:</span></div><div> 1 carrot peeled, chopped in 1/2 inch slices</div><div>chili powder</div><div>cayenne pepper</div><div>cumin</div><div>cream</div><div><br /></div><div>Boil the carrots until soft. Mash up and mix in a little cream, but not too much. Add salt and spices to your own taste. I think a little spice in this is good. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Creamy Curry Sauce Recipe:</span></div><div>Heavy Whipping Cream</div><div>garam masala</div><div>curry powder</div><div>salt and pepper</div><div><br /></div><div>Here is a little trick I used to not over or under salt my sauces. I mix it all up and taste cold, before I start heating it. I do this because everytime I want to taste for salt and it is cooking, I burn my mouth :) For this sauce don't add too much curry or garam masala, because I think it takes away from the flavor of the sunchokes. But really all you have to do is cook it on medium until it thickens a bit. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Fried Carrots Recipe:</span></div><div>Using a peeler, peel long sliced of carrot. Fry until crispy like you would a potato chip! Easy...</div><div><br /></div><div>Prep:</div><div>Pan fry scallop until cooked. Ladle out some mashed sunchoke, add a dollop of the mashed carrot, top with scallop, pour a tablespoon of the curry cream on top and around side, add the carrot chips (dust with a little cumin--optional). Ta-duh!</div><div><br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5910430803834689893.post-2456732184643803512008-11-10T08:15:00.000-08:002008-11-10T08:23:01.785-08:00Iranian Yogurt Dip (Maast-o Khiar)This is very easy and very delightful and refreshing. The photo of the kuku below has the image of the dip.<div><br /></div><div>3 Persian cucumbers, diced</div><div>1/2 c golden raisins</div><div>2-3 c of HIGH quality whole milk yogurt</div><div>1/4 c chopped scallions</div><div>1 tblsp chopped fresh mint</div><div>2 tblsps chopped fresh dill</div><div>2 crushed garlic cloves</div><div>3 tblsps chopped walnuts</div><div>1 tsp salt</div><div>1/4 tsp pepper</div><div><br /></div><div>Garnish with mint and rose petals</div><div><br /></div><div>Just mix it all up! Serve with lavash bread and feta.</div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-34082931330608454852008-11-10T07:58:00.000-08:002008-11-10T08:15:37.789-08:00Iranian Herb Quiche (Sabzi Kuku)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpeZlDkooarbAy3ctgBHpPw5NU9eoDJWnfUrhyxae-Vk-1w82hbkbjM2rIsPVr6xqLDoAmXEbJpAR3WOtsAr5g77E0CJfNNYBWJsCXx6s2C9StlVs-UKlnHaPJN0pnwr4DKA0ySh2d70I/s1600-h/3018223216_a4244dafd5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpeZlDkooarbAy3ctgBHpPw5NU9eoDJWnfUrhyxae-Vk-1w82hbkbjM2rIsPVr6xqLDoAmXEbJpAR3WOtsAr5g77E0CJfNNYBWJsCXx6s2C9StlVs-UKlnHaPJN0pnwr4DKA0ySh2d70I/s400/3018223216_a4244dafd5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5267063265984087682" /></a><br /><div><br /></div><div><br /></div>My father in law once made Sabzi Kuku when he was visiting my husband and I in St. Louis. It is his specialty, and my husband goes gaga over it. This was the first time I tried it. That day he spent <span class="Apple-style-span" style="font-weight: bold;">hours </span>washing, mincing, and mixing herbs (insane amounts). He then mixed berries and walnuts and eggs into it. I thought to myself, that seems really weird, and it was intensely green! The end result was so unusual and fantastic I learned it myself. Here is how I make it, with a few modifications of Batmanglij's recipe.<div><br /></div><div>5-6 eggs</div><div>1 tsp baking powder</div><div>dash of cinnamon</div><div>dash of cumin</div><div>dash of cardamon</div><div>1 tsp salt</div><div>1/2 tsp pepper</div><div>2 crushed garlic cloves</div><div>1 c finely minced scallions</div><div>1 c finely minced parsley</div><div>1 c finely minced cilantro</div><div>1 c finely minced dill</div><div>1 tblsp flour</div><div>1 tbslp dried fenugreek</div><div>2 tblsp barberries</div><div>1/4-1/2 c chopped walnuts</div><div>1/2 oil or clarified butter</div><div>3 tbslp chopped tarragon</div><div>1 romaine leaf</div><div><br /></div><div>First soak all of the herbs to clean them very well. Finely chop all of the herbs. In a large mixing bowl whisk all of the ingredients together. I think it is good to give it a good whip with an electric mixer to allow some air bubbles--this makes it fluffier. Preheat oven to 350. Grease (generously) a 9 inch cake pan. Pour the mixture into the pan, and cook in oven until cooked all the way through. You can then just plop it out and cut in wedges. Serve with feta cheese or yogurt. </div><div><br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5910430803834689893.post-54831546020222042412008-10-12T06:26:00.000-07:002008-10-12T06:44:35.599-07:00Roasted Fall Root Vegetables<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODNOSLJXyNA7QIcLtSjuUxjFTU9n7c_t5sBAAY8m8xLSTPCkqIGLla7Mn7l4Ia5UvLgwIf1iYz4zVAsYh2ThiSyXoUhARSgo6JYwEAvpFgymW4CYuBsDlxQV8fpumi8RVJisAC2jmVwM/s1600-h/root+veggies.jpg"><img id="BLOGGER_PHOTO_ID_5256262598639029266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODNOSLJXyNA7QIcLtSjuUxjFTU9n7c_t5sBAAY8m8xLSTPCkqIGLla7Mn7l4Ia5UvLgwIf1iYz4zVAsYh2ThiSyXoUhARSgo6JYwEAvpFgymW4CYuBsDlxQV8fpumi8RVJisAC2jmVwM/s400/root+veggies.jpg" border="0" /></a><br /><div></div><br /><div></div><br /><div>Maybe you've started thinking about what you are going to make for Thanksgiving. Here is a good idea that will help you split from the normal roasted carrots or sweet potatoes, roasted root vegetables. It is also very pretty. It is important to slice all the vegetables to the same size. The size, doesn't really matter, as you just want to ensure that they are cooking all at the same rate.</div><div></div><br /><div>1 bag parsnips, peeled and sliced </div><div>4 carrots, peeled and sliced </div><div>1 turnip, peeled and sliced</div><div>1 rutabaga, peeled and sliced</div><div>1 large onion, sliced (or white or red pearl onions whole with the outer covering removed)</div><div>4 cloves garlic, chopped (or halved for pretty presentation)</div><div>1 sweet potato, peeled and sliced</div><div>3 small red potatoes, scrubbed and sliced</div><div>Mixed dried herbs (rosemary, pepper, salt, marjoram, savory, thyme...)</div><div>olive oil</div><br /><div></div><div>1. Preheat oven to 330 degrees.</div><div></div><br /><div>2. in a mixing bowl mix all the root vegetable slices with the onion and garlic. </div><div></div><br /><div>3. pour in enough oil to coat the vegetables.</div><div></div><br /><div>4. mix in the spices and herbs so that they are sticking to the oil and coating the vegetables enough to look like the picture. (I didn't measure, so I have no clue how much I added.) This would be a hard step to mess up. </div><div></div><br /><div>5. pour the mix into a large deep baking dish, and cover</div><div></div><br /><div>6. roast in the oven for at least 2 hours (I think I cooked it more, but I can't remember)</div><div></div><br /><div>Special Notes: check on your dish every 1/2 hr to mix it up a bit and possibly add more oil if it looks too dry. Taste a piece here and there to see if it is cooked the way you prefer. Some people like extremely overdone root vegetables, others prefer them to maintain a little crunch. By monitoring the progress you can have them just the way <em>you</em> like them, although there is no guarantee that your husband will not say "I think the carrots are too crunchy" :)</div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5910430803834689893.post-410612599970692202008-10-12T06:15:00.000-07:002008-10-12T06:45:24.134-07:00Fried Butternut Squash Filled Wontons<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPdw3iqMlbRLs2HMNJY4DHSLn4OpUe4j29CAAbCkzoqRNH4CqZJNCtyRfFGjAZz0sOshbQea8oLyW9UoucIZbvqLqmGAT-Ia3yDe_dGGUftAz-0xS8NJ_CSEUCC4yK4qqMWgeozsKR8A/s1600-h/DSC00901.jpg"><img id="BLOGGER_PHOTO_ID_5256258315612877506" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPdw3iqMlbRLs2HMNJY4DHSLn4OpUe4j29CAAbCkzoqRNH4CqZJNCtyRfFGjAZz0sOshbQea8oLyW9UoucIZbvqLqmGAT-Ia3yDe_dGGUftAz-0xS8NJ_CSEUCC4yK4qqMWgeozsKR8A/s400/DSC00901.jpg" border="0" /></a><br /><div></div>So my picture isn't great...<br /><div></div><br /><div>I recently saw a recipe for butternut squash filled fried wontons. If I remember correctly, the recipe sounded somewhat sweet. I liked the idea, and have a new found love for frying (I got an awesome fryer for a wedding gift), but<em> </em>thought the recipe would be better kind of savory with cumin and onion and a lot of garlic. Actually, I added chili powder and pepper and salt too to make it a tad spicy. They turned out really good, so good that my husband wants me to make a couple hundred of them for our Halloween Party. Here is the recipe.</div><br /><div></div><div>1 butternut squash, peeled and cubed (seeds removed)</div><div>1 pkg litte square wonton wrappers (available at Kroger)</div><div>1 half onion, diced</div><div>2 tsp garlic chopped</div><div>1 tsp. cumin</div><div>1 tsp chili powder</div><div>salt and pepper to taste</div><div></div><br /><div>1. boil the squash until soft</div><br /><div></div><div>2. sautee onion and garlic until soft and translucent</div><br /><div></div><div>3. mix the spice mix in with the onions once they are soft, and cook for another minute</div><div></div><br /><div>4. mix onion mixture with squash mixture and smash sqush so it is all thouroughly mixed. </div><div></div><br /><div>5.brush edges of wonton wrapper with water and spoon 1/2 tsp of butternut squash filling into middle and folder up as to make a little hobo bag. </div><br /><div></div><div>6. Fry the hobo bags in oil until golden brown. </div><div></div><br /><div>You don't even need a sauce for these, but I was thinking it might work with a chili yogurt sauce. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-52511721791187886762008-10-01T16:38:00.000-07:002008-10-01T16:53:59.355-07:00Curried Butternut Squash Bisque<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4HVgJz9kUfuGgx4SEX3SbkhAQls0m0PETfCiiwyXvwcwK1AS9wibtuZFXnqbsOxeg7tJmhj6CjUWSTxYdq719yBE3E0K3sDSFDp3EteRGt1Ai5acnAFJOgfycVxJeE5oc5O0bYoYzw8/s1600-h/DSC00890.JPG"><img id="BLOGGER_PHOTO_ID_5252336471793496258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4HVgJz9kUfuGgx4SEX3SbkhAQls0m0PETfCiiwyXvwcwK1AS9wibtuZFXnqbsOxeg7tJmhj6CjUWSTxYdq719yBE3E0K3sDSFDp3EteRGt1Ai5acnAFJOgfycVxJeE5oc5O0bYoYzw8/s400/DSC00890.JPG" border="0" /></a><br /><div></div><br /><div>I love bisque of any kind. I also have a love for curried butternut squash. So you mix the two, and you have my soup. I made this with my father in law in mind.<br /></div><div>1 butternut squash, cubed</div><div>1 onion, sliced</div><div>4 cloves of garlic chopped</div><div>1/2-1 c. heavy cream</div><div>1 c. vegetable stock</div><div>2 tsp cumin</div><div>2 tsp pepper</div><div>1 tblsp. curry powder</div><div>1 tsp chili powder</div><div>salt to taste</div><div></div><br /><div>1. boil squash until soft.</div><br /><div></div><div>2. meanwhile saute onions and garlic in olive oil until soft and translucent, then add spices and saute for about a minute.</div><br /><div>3. heat vegetable stock, add onions mix and cream to stock. Put heat on low. </div><br /><div>4. drain squash and add to the stock/cream/onions. Remove from heat and puree in a blender. Add more or less spices depending on your taste. </div><br /><div>5. top it off with some croutons. You could even mix this dish with chicken and serve over rice. </div><br /><br /><div></div><br /><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-41151182748371694822008-10-01T16:18:00.000-07:002008-10-01T16:54:23.862-07:00Stuffed Zuchinni Blossoms and Red Pepper Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwJ4HpcME5rojKx3TnnaofLlWzSV13er9z2lgYb3MUCc8sc4OhOwpq6DeWDq56LcZLkTtKbheXV0OcZmSJkcIrh9zWk-AT2EZ9HGet3iO33o4uQYjCaKW6r1YJt2vWm-Gs_zGe2lHXYY/s1600-h/DSC00894.JPG"><img id="BLOGGER_PHOTO_ID_5252336808190433554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwJ4HpcME5rojKx3TnnaofLlWzSV13er9z2lgYb3MUCc8sc4OhOwpq6DeWDq56LcZLkTtKbheXV0OcZmSJkcIrh9zWk-AT2EZ9HGet3iO33o4uQYjCaKW6r1YJt2vWm-Gs_zGe2lHXYY/s400/DSC00894.JPG" border="0" /></a><br /><div></div><br /><div>I am not even going to post this recipe here, as this link has step by step instructions. They are easy and good. <a href="http://allthingsnice.typepad.com/tastebuddies/2008/08/test-test.html">http://allthingsnice.typepad.com/tastebuddies/2008/08/test-test.html</a></div><br /><div>Now, as for the red pepper sauce:</div><br /><div><a href="http://finefuriouslife.com/2008/07/09/cold-poached-asparagus-with-red-pepper-emulsion-and-garlic-chips/">http://finefuriouslife.com/2008/07/09/cold-poached-asparagus-with-red-pepper-emulsion-and-garlic-chips/</a></div><br /><br /><div>I like to mix and match sometimes. Very cool dish and easy to make. </div><br /><br /><div></div><br /><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5910430803834689893.post-61705054028390811722008-10-01T15:16:00.000-07:002008-10-01T16:55:42.579-07:00Asparagus Flan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeLDubg1-rEVe6wjnBDeKorxYJl1pDRx6H_uxWLXTMVxjVguiUyw7yugdNIfrKsLk_pWr0X5qpmEhKfGiVVXdpNaL8QxoMiZd0iuXENUwDiSB3lJu92zHVokOocaArC3Vt63QEpyKmkI/s1600-h/DSC00896.JPG"><img id="BLOGGER_PHOTO_ID_5252337144023326146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeLDubg1-rEVe6wjnBDeKorxYJl1pDRx6H_uxWLXTMVxjVguiUyw7yugdNIfrKsLk_pWr0X5qpmEhKfGiVVXdpNaL8QxoMiZd0iuXENUwDiSB3lJu92zHVokOocaArC3Vt63QEpyKmkI/s400/DSC00896.JPG" border="0" /></a><br /><div>I stopped at Le Benedict last week. Was okay. Service good. Food kind of salty. Wasn't very impressed. However, they had one dish, the Asparagus Flan, that was excellent if the puny, overcooked, little crab claws arranged around it were omitted. Not sure why they did that... </div><div> </div><div>Anyway, I decided I needed to make it. So I figured it had to be made out of eggs and cream and asparagus. But how much of each? I hit the internet to start looking for proportions. Apparantly there are a lot of recipes out there for asparagus flan. I settled on Emerial Lagasse's, though I didn't follow it or measure anything, which is why maybe mine came out not "asparagus" enough, like the one at Le Benedict.</div><br /><div>Anyway, here is Emeril's recipe. His original also has crab with. I suggest amping up the ratio of asparagus to eggs and cream. I didn't have crab. Maybe this is the recipe Le Benedict was inspired by? I do think mine looks prettier!</div><br /><div>I garnished with celery leaves (that is all I had pretty much--I'd use fresh tarragon if it was available), heart of palm slices, and a creamy garlic aioli. A lemony hollidaise would taste good too with maybe some crumbled feta.</div><br /><div>1 pound asparagus, tough ends trimmed and stalk bottoms peeled if necessary </div><div>1 medium onion, finely chopped </div><div>4 tablespoons unsalted butter </div><div>3 large eggs </div><div>1 1/2 cups heavy cream </div><div>1/3 cup finely grated Parmigiano-Reggiano </div><div>1 teaspoon finely chopped tarragon leaves, plus 2 teaspoons </div><div>3/4 teaspoon salt </div><div>1/2 teaspoon ground white pepper </div><div>1/2 cup extra-virgin olive oil </div><div>1/4 cup fresh lemon juice </div><div>2 teaspoons finely chopped chives </div><div>2 teaspoons finely chopped fresh tarragon </div><div>1 teaspoon lemon zest </div><div>1/2 teaspoon Worcestershire sauce </div><div>1/2 pound fresh jumbo lump crabmeat, picked over for shells </div><br /><div>Trim asparagus and cut stalks diagonally into 1-inch lengths. Reserve tips separately.<br />In a large, heavy skillet, cook asparagus and onion in 3 tablespoons of the butter over medium-low heat until asparagus is tender, about 20 minutes. Puree asparagus mixture in a food processor until very smooth. If after pureeing the mixture you still have tough fibers, pass the mixture through a fine-mesh sieve before proceeding. </div><div> </div><div>Preheat the oven to 325 degrees F and lightly coat the inside of 6 (1/2-cup) ramekins with the remaining tablespoon of butter. </div><br /><div>Transfer the pureed asparagus mixture to a mixing bowl and whisk in the eggs, heavy cream, cheese, 1 teaspoon tarragon, salt and pepper. Divide the asparagus mixture evenly among the prepared ramekins and place ramekins in a large baking pan. Add enough hot water to come halfway up the sides of the pan, and bake, uncovered, until flans are set, about 25 to 30 minutes. Transfer the ramekins to a wire rack to cool slightly. </div><div> </div><div>(The Part I skipped)</div><br /><div>While flans are cooking, blanch the asparagus tips in a small saucepan of salted water until crisp-tender, about 3 minutes. Rinse under cool running water to keep from overcooking and set aside to drain. In a mixing bowl, whisk together the olive oil, lemon juice, chives, 2 teaspoons tarragon, lemon zest, Worcestershire Sauce, and salt and white pepper, to taste. Add the crabmeat and reserved asparagus tips and toss gently but thoroughly to combine. Reseason, if necessary.</div><div><br />When the flans have cooled slightly, run the tip of a paring knife around the edge of each flan and turn flans out onto serving plates. Garnish each flan with some of the crabmeat mixture and serve immediately. Flans are equally delicious served hot, warm, or at room temperature.</div>Unknownnoreply@blogger.com1