Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Dec 9, 10 at 16:17 Lorijean44 has picked dates for our final Cookalong of the year. Good timing, I know I use more dates during the Holidays than the rest of the year. I picked up three boxes the other day and when I got home and was putting them away, I found four boxes that I had already stashed. So bring on the date recipes, I've got an overload. Our next Cookalong will be in 2011! Nancy Here is a link that might be useful: Cookalong #37 --------BUTTER! Follow-Up Postings: o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Thu, Dec 9, 10 at 17:12 Mmmmmm. Dates - I love them. I just picked up the freshest dates I've ever tasted at Sprouts. If you have a Sprouts store near you, run and pick some up! :) Date-Nut Bread 1-1/2 cups chopped dates 1-1/2 cups boiling water 1 tablespoon shortening 1/2 cup brown sugar 1 egg 2-1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup coarsely chopped nuts (I use either pecans or walnuts) In a small bowl, pour the boiling water over the dates and let cool. Preheat oven to 350 F. Grease a standard loaf pan (or 3 mini loaf pans). Mix shortening, brown sugar, and eggs. Add cooled date mixture. Combine flour, salt and baking soda, and stir into date mixture. Stir in nuts. Pour batter into prepared pan(s). Bake standard-sized loaf for 60 - 70 minutes, mini loaves for about 40 - 45 minutes, or until a wooden toothpick inserted in center of loaf comes out clean. Cool on wire rack. * * * * * * * * * * Date-Nut Balls 1/2 cup butter 1 cup granulated sugar 1 egg 1-1/2 cups chopped dates 1-1/2 cups chopped nuts 2 cups Rice Krispies cereal shredded coconut Combine butter, sugar and egg into a saucepan. Bring to a boil. Remove from heat and stir in dates, nuts, and cereal. Form into balls, squeezing mixture together. Roll in coconut. Lori o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Dec 9, 10 at 17:32 I have about 3/4 of a cup of very ordinary dates to use up...I'll be watching this thread...oh yes and a cup or more of brazil nuts... o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by fori (My Page) on Thu, Dec 9, 10 at 17:55 Fruitcake! o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by velamina (My Page) on Thu, Dec 9, 10 at 17:57 You've all been a big help and I thought I'd contribute with a recipe from my Christmas cookie box; they've been a favorite for years. Anise-Scented Fig and Date Swirls from Gourmet/September 1996 and reprinted December 2001 (About 36 cookies) Ingredients 1 cup packed soft dried figs (8 oz), stemmed and coarsely chopped 1 cup packed pitted dates (7 oz), trimmed and coarsely chopped 1/3 cup water 1/2 cup plus 2 tablespoons granulated sugar 1 3/4 cups all-purpose flour 2 teaspoons anise seeds, ground in an electric coffee/spice grinder 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 4 ounces cream cheese at room temperature 1 teaspoon vanilla 1 large egg yolk 1/4 cup granulated raw sugar such as turbinado or Demerara Directions Puree figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth. Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined. Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour. Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours. Preheat oven to 350 degrees F. Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool. Cooks' notes Logs can be chilled up to 3 days. Cookies keep, layered between sheets of wax or parchment paper in an airtight container at room temperature, 1 week. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Dec 9, 10 at 18:38 Oh nuts! Not a fan of dates so I'll pass on this cookalong, but will be watching from the sidelines! Gotta say tho, Lori....that bread could almost make me a convert! LOL Linda o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Dec 9, 10 at 18:54 These are a little unusual and very tasty. I love the salty prosciutto with the sweet wine soaked fruit. Alexa ************************************************************ Christopher Wren Gems 8 os Calimyrna figs 8 oz pitted dates 1 cup Marsala 8 oz cream cheese ½ cup hazelnuts, toasted and chopped 8 oz prosciutto, thinly sliced Juice of ½ lemon Lemon slices (garnish) Chopped parsley (garnish) 1. Cut figs in half and combine with the dates in a small bowl. Cover with 1 cup Marsala and let stand at least 1 hour. 2. Process the cream cheese, hazelnuts and 1 tablespoon Marsala in a food processor fitted with a steel blade until blended. Refrigerate until cold. 3. Drain figs and dates, reserving the marsala. Slit each date down the center and open each fig half to form a pocket. Fill each fig and date with a heaping teaspoon of the cream cheese mixture. 4. Preheat oven to 350 5. Cut strips of prosciutto slightly smaller than the dates and figs are long and wrap 1 strip around each stuffed fruit. Sprinkle with some of the reserved Marsala as your work to keep the prosciutto from drying out. 6. Place wrapped figs and dates on a baking sheet and bake until heated through, about 7 - 10 minutes. Let cook slightly, arrange on a serving platter, sprinkle with lemon juice and garnish with lemon slices and parsley. Makes about 50. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by craftyrn (My Page) on Thu, Dec 9, 10 at 18:59 Oh-- goodness in a little brown thing !! When I was a kid we only had dates at Christmas time & what was considered a big treat were Mom's Stuffed Dates-- one of the first things I was allowed to help prepare-- simple treat-- pitted dates were what was available then--we removed the pit, stuck a walnut half in the cavity, pushed it closed and rolled in sugar. Now my favorite is Sugar Plums-- on this plate they're at 4 o'clock next to the peanut brittle. Free Image Hosting at Diane's Home Cookin Chapter: Candy & other confections Sugarplums ========== Ingredients: 1/2 cup finely chopped pitted dates 1/2 cup finely chopped walnuts 1/4 cup finely chopped dried apricots 1/4 cup finely chopped dried figs 1/4 cup finely chopped pistachio nuts 2 tablespoons brandy 1 tablespoon apricot preserves 1/4 teaspoon ground cinnamon 1/8 teaspoon ground clove 1/3 cup sugar . Line a small baking sheet with waxed paper. In a food processor, combine the dates, walnuts, apricots, figs, pistachios, brandy, apricot preserves, cinnamon and cloves. Pulse until the mixture begins to clump together. Using a teaspoon, scoop up a rounded spoonful of the mixture, press together, and roll between your palms into a compact ball. Roll the round in the sugar. Place on the prepared baking sheet. Repeat with the remaining fruit-and-nut mixture and sugar. Refrigerate until firm, at least 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 18 confections. Recipe adapted from Williams-Sonoma Lifestyles Series, After Dinner, by Kristine Kidd (Time-Life Books, 1998). o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Dec 9, 10 at 19:07 Fori...the dates and brazil nuts are left over from making fruit cake...I also have about 1/2 cup glace cherries and about 1'/2 cup of glace pineapple....and raisins and apricots but they will go into something some time...even if it's only whole wheat bread. As I said...I'm watching this thread... My mother allowed me to make "date candy" by pitting dates, stuffing them with peanut butter and rolling in granulated sugar. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Thu, Dec 9, 10 at 20:51 Bacon wrapped dates! I can't stop eating them when I make them. My notes say: I used thick cut bacon on a broiler pan. Slice bacon in half and wrap around the date, secure with tooth pick. Bake at 450 for about 17 minutes. Turn halfway through cooking. I am sure I have made it many more times with regular thin sliced bacon. I am craving these things just thinking about them. I need to pick up some dates. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Dec 10, 10 at 12:37 Listen up ! This recipe is drop dead to die for. I first had it while in Louisiana visiting Karen (Riverrat) and her wonderful DH,, Karen can attest to the fact I did everything but offer my body to the waiter to get the recipe for this delectable treat.......come to think of it I may have offered my body. He was some cute...... No luck, but a year later the restaurant, Snake River Grill, published a cook book and low and behold there was the recipe! Karen, sweetie that she is, sent me the book. I have served this almost too often; it is that good. They are amazing when doing the sausage filling from scratch but a really good Chorizo, raw not smoked, works fine and saves time....but if you have the time, and the inclination, make the meat mixture it is so good. Bacon Wrapped, Sausage Stuffed Dates from the Snake River Grill in Lake Charles LA. 2 TBSP olive oil 1 pound ground lamb or beef 4 oz ground pork 1 TSAP salt 3/4 tsp Black pepper 1 cup finely chopped red onion 1/2 cup finely chopped fennel 1 TBSP garlic puree 1 1/2 TBSP Smoked paprika 1/2 tsp ground cumin 1 tsp cayenne pepper 1/4 cup sherry vinegar 1/2 cup orange juice 2 tomatoes, blackened and pureed 1 1/2 TBSP chipotle puree 3/4 cup chopped parsley 24 pitted Medjool dates 24 slices good quality bacon Heat the oil in a skillet. Add the ground meat , salt and pepper. Saute until crumbly. Add the onion, saute 5 minutes. Add the fennel and garlic. Reduce heat to low and add paprika, cumin and cayenne. Cook 5 minutes. Add the vinegar, stirring to deglaze. Add the orange juice and cooked until reduced by 3/4. Stir in tomato puree and chipotle puree. Simmer 15 minutes. Remove from the heat , cool to room temp, stir in parsley and refrigerate. Spoon the cooled meat mixture into each split and pitted date. Wrap each tightly with a slice of bacon. Place seam side down and bake at 385 for 20 minutes until crisp....I find I need to turn them once. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Fri, Dec 10, 10 at 12:56 Does anyone have a T&T recipe for date bars that have an oatmeal crust? I imagine I can make one up but was wondering if anyone had one. Like the old Betty Crocker date bar mix but real. Smiles. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by skeip (My Page) on Fri, Dec 10, 10 at 13:34 Try this one, it's an old family favorite that I still love. DATE BARS Filling: 2 Cups Dates, cut up 1/2 Cup Brown Sugar 1 1/2 Cups Water 1 Tablespoon Flour Grated Zest from one Orange 1/8 Teaspoon Salt 1 Teaspoon Vanilla Combine all the above ingredients in a heavy sauce pan, and cook over low heat until the dates are soft, and the mixture has thickened. Remove from heat, mash any remaining whole Dates. Set aside to cool. Crust: 1 Cup All-purpose Flour 2 Cups Quick Cooking Oatmeal 1 Teaspoon Baking Soda dissolved in 2 Teaspoons HOT Water 1 Cup Brown Sugar 3/4 Cup Melted Butter Combine all of the ingredients for the crust and stir until well blended. Press 2/3 of the crust mixture into the bottom of a 9x13 cookie sheet. Top with the date mixture, and sprinkle the remaining crust mixture over the top of the dates. Bake 30 minutes in a preheated 350 o F oven. Steve o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Fri, Dec 10, 10 at 13:40 Thanks Steve! That looks just right. Now I have to get some dates. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by cooksnsews (My Page) on Fri, Dec 10, 10 at 17:11 This is one of my fav desserts. By making them in individual cups, I have a fighting chance of exercising a bit of portion control. Sticky Toffee Pudding Ingredients: *** *FOR PUDDINGS *** * 4 1/2 ounces Butter, at room temp 7 1/2 ounces granulated sugar 3 Eggs, beaten 9 ounces Self rising flour 9 ounces Dates, chopped 9 fluid ounces -- boiling water 3/4 teaspoon Vanilla 3 teaspoons instant coffee 1 1/8 teaspoon Baking soda *** *FOR THE SAUCE *** * 9 ounces Brown sugar 6 ounces Butter 9 tablespoons Double (whipping) cream 1 1/2 ounce Pecans, chopped Directions: Preheat oven to 350 F. You will need twelve 6 oz metal pudding basins or eight 3 inch ramekin dishes (I use muffin tins), lightly oiled, and a baking sheet. Begin by putting the chopped dates in a bowl and pouring boiling water over them. Then add vanilla, instant coffee and baking soda. Put to one side. Next in a large mixing bowl cream butter and sugar together, beating until mixture is pale, light and fluffy. Now gradually add beaten eggs a little at a time, beating well after each addition. After that, carefully and lightly fold in the sifted flour using a metal spoon, then fold in date mixture including liquid. The mixture will look sloppy, but don't worry. That is perfectly correct and the slackness of the mixture is what makes the pudding so light. Now divide the mixture equally between the ramekins/muffin tins. Place them on a baking tray and bake in the centre of the oven for 25 minutes. Using a palette knife, slide it around each pudding and turn it out. If they have risen too high, you may have to cut a slice of the top so that they can sit evenly on the plate. Now place the puddings on a shallow, swiss roll type pan. Next, make the sauce by combining all the ingredients in a saucepan and heating very gently until sugar has melted and all the crystals dissolved. To serve puddings: Pre-heat broiler to its highest setting, and pour the sauce evenly over the puddings. Place the pan under the broiler so the tops are about 5 inches from the heat. Knock off any nuts on top to prevent them browning. Let the puddings heat through for 8 minutes. The tops will become brown and slightly crunchy and the sauce will be hot and bubbling. Serve with chilled pouring cream. From Delia Smith's Christmas serves/makes 12 o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Fri, Dec 10, 10 at 18:03 I haven't made this yet, but it sounds very good. It's from Nigella Lawson's Christmas cookbook. Lamb and Date Tagine 3-4 tbsp goose fat or olive oil 2 onions, peeled and chopped 1 tsp ground cinnamon 1 tsp ground turmeric 1 tsp ground ginger 1 tsp ground cumin 1 tsp ground allspice 1kg / 2 lb 3oz boneless leg of lamb, chopped into cubes 250g / 9oz soft dried dates, stones removed, or Medjool dates, stones removed 250ml / 9fl oz pomegranate juice 250ml / 9fl oz water 2 tsp Maldon sea salt, or 1 tsp table salt Warm the goose fat (or oil) in a wide heavy-based pan with a lid. Add the onions and cook gently over a low heat for ten minutes, or until softened. Add the ground cinnamon, turmeric, ginger, cumin and allspice and mix well. Turn up the heat and add the lamb, stirring often, until browned all over. Add the dates, pomegranate juice, water and salt and bring to the boil. Cover with the lid and turn down the heat to very low to cook for two hours. (You can cook in the oven if you prefer, for two hours at 300F.) Here is a link that might be useful: recipe on BBC site o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Sat, Dec 11, 10 at 17:51 I normally post this at Passover. It is my family recipe for Haroset. My parents are from Egypt where they make haroset with dates, not apples. My mother learned this recipe from my father's mother and passed it on to me. This stuff is sweet and delicious and could probably hold bricks together if called upon to do so. I mention that because the haroset represents the mortar which held the bricks together in the story of the Hebrew slaves in Egypt which we read at the Seder. In addition I"ll mention that my mother did not use a food processor, she used an old fashioned food mill. This method is better than a food processor because all the peels of the dates naturally separate out during the process but are ground in in the FP. Anyway, here it is. HAROSET 1 lb dates 1 lb raisins 1 Tbsp sugar 1/2 cup kosher for Passover red wine chopped walnuts cinnamon Soak dates and raisins in water for 15 minutes. Drain. Rinse. Put in pot, cover with water (barely covered). Heat to boiling. Simmer on medium 20 minutes. Drain. Puree in food processor. Add 1/2 cup water & sugar. Heat on low 30 minutes, stirring every 10 minutes. Add wine and nuts. Simmer another 15-20 minutes. Put in bowls and top with nuts and cinnamon. Refrigerate. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Dec 12, 10 at 15:53 This was one of our daughters' favorite breakfast dishes, and my GD's too. APPLE-COUSCOUS PUDDING 1 cup milk 1 cup apple juice 1 Tbs. honey 1 Tbs. butter 2 inches stick cinnamon 1/4 tsp. finely grated nutmeg 1 cup couscous (can use whole wheat) 1 cup chopped, peeled tart apples 1/4 cup chopped, pitted dates Preheat oven to 350 degrees. In a medium-size saucepan, combine milk, juice, honey, butter and spices. Heat just toboiling. Stir in couscous, apples and dates. Heat until bubbles appear at edges of pan. Remove cinnamon stick and turn into buttered 1 1/2 quart casserole dish. Bake for 25 to 30 minutes, or until top is lightly browned. Serve warm. 4 servings o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Dec 16, 10 at 9:19 Dates and pecans are the main ingredients in these fruitcakes. I made a bunch of them this year for our church bazaar but the photo makes them look flatter than they are. MINI FRUITCAKES - makes 3 2 cups pecan halves 1 pkg. (8 oz.) pitted dates, cut in half crosswise 1 container (4 oz.) candied red cherries (3/4 cup) 1 container (4 oz.) candied pineapple, cut in chunks (1/2 cup) 1 egg 1/4 cup sugar 1/2 cup flour 1/2 tsp. baking powder 1/8 tsp. salt 3 Tbs. bourbon Grease well 3 small loaf pans. Line bottoms with waxed paper and grease again. Set aside. Preheat oven to 300 degrees. Thoroughly mix nuts and fruits together and set aside. Mix together flour, baking powder and salt in a small bowl. Beat egg with sugar until light and fluffy in a large bowl. Stir in flour mixture just until blended. Stir in fruit-nut mixture until lightly coated with batter. Divide among pans and press down with hands moistened with water until solidly packed. Bake on middle rack of oven for 40 minutes or until tops are dry but not brown. Remove from oven and sprinkle each cake with 1 Tbs. bourbon. Let set for 5 minutes; then loosen edges, remove loaf from pan, peel off waxed paper and turn top side up to cool. Wrap airtight. Let stand in a cool, dark spot for at least a week to develop flavor. Store in a cool place up to 3 months. Add additional bourbon if they seem to be drying out. Slice thinly with a sharp knife. Photobucket o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by barnmom (My Page) on Thu, Dec 16, 10 at 11:13 Ruthanna! Those look so much like the mini fruitcakes my grandmother made every year that she was able. She candied her own cherries and pineapple and used walnuts but the rest is so close. My family were teetotalers so no bourbon but I have learned to love a boozy fruitcake since then. I will have to make some in her honor from your recipe. I never got her recipe if she had one. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Dec 16, 10 at 11:55 Barnmom, that recipe came from my grandmother too. She liked her fruitcakes to be all fruit and nuts with just enough batter to hold them together. Being from Pennsylvania, I imagine she originally used walnuts too but her sister moved down south and used to send her big a big box of pecans around Thanksgiving every year. I never saw her drink a single glass of anything alcoholic but she did use it when cooking. To this day, I add a cup of beer to the broth when making bean soup, which I learned from her. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by dlhealdquilter (My Page) on Thu, Dec 16, 10 at 13:13 SOMETHING ON A RITZ 1 can sweetened condensed milk 1 cup chopped dates 1/2 cup finely chopped nuts Ritz crackers Almond bark (white) Cook the milk, dates and nuts slowly until thick. Spread 1 teaspoon date mixture on each cracker. Bake at 350 degrees for 6 minutes. Melt almond bark and drizzle over crackers. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Dec 22, 10 at 17:41 I made these last night at BF's house. He loves bananas and dates, so together they are a great combo. They are an old recipe of mine. I had forgotten how yummy they were. Excellent with coffee. Banana Date Muffins Makes 12 muffins Fill greased muffin cups 2/3 full, or use paper cup liners instead of greasing. Bake at 400 degrees for 25-30 minutes or until muffins test done. 1 1/2 cups sifted flour (I use 1 cup unbleached and 1/2 cup whole wheat, I never sift, but you can if you like) 2 tsp. baking powder 1/2 tsp. baking soda 1 cup mashed bananas (that's about 3 med. ones or maybe two large ones. Measure because you don't want dry muffins with not enough banana) 1 egg 1/3 cup salad oil (I use canola for baking but other veg. oils will work too.) 3/4 tsp. salt 1/2 cup sugar 8 oz. diced dates, the fresher the better Mix together dry ing. and wet ing. separately. Mix dates with flour so they don't clump togther. Add wet ing. to dry, mix until just combined. Fill muffin cups 2/3 full. Bake for 25-30 min. at 400 degrees. Note: If your oven bakes a little hot, try lowering the temp. 375 would not be out of the question. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jan 31, 11 at 16:15 Time to get started on Cookalong #39. Thanks to all that added these yummy date recipes! Nancy Here is a link that might be useful: Cookalong #39 ---- CITRUS o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Feb 11, 11 at 22:16 As usual I am LATE to the party, but BF and I made the BEST applesauce date bread tonight. He loves dates. This is going to be quite the keeper, since I think it could be used for all kinds of dried fruits like raisins or dried cherries for example. The original recipe was for figs. I very often have applesauce and yogurt in the fridge to use up. This bread is YUM! Date, Applesauce and Almond Breakfast Loaf (original recipe was for Figs) Recipe by Barbara Estabrook, for "Cooking Light" magazine, October 2010. Makes 2 8 inch loaf pans. Struesel topping (I left this off) 2 1/2 TBSLP brown sugar 2 TBLSP all purpose flour 1 1/2 TBLSP coarsely chopped almonds 1 TBLSP chilled butter, cut into small pieces 1/8 tsp. ground cinnamon Bread: 1 cup dried figs (or dates) 1/2 cup boiling water Cooking spray 1 TBLSP all purpose flour 2 large egg whites 1 large egg 3/4 cup unsweetened applesauce 1/3 cup fat free yogurt 1/4 cup canola oil 1/2 tsp. almond extract (I used Amaretto liqueur instead) 3/4 cup granulated sugar 1 1/2 cups all purpose flour 1/2 cup whole wheat flour 1/3 cup chopped toasted almonds (no salt) 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking soda Preheat oven to 350 degrees Prepare struesel topping ingredients by mixing them together in a small bowl and setting them aside. Spray or grease the two 8 inch loaf pans and then shake the flour around in them until very lightly coated. Combine wet ingredients Add flours and baking powder, soda, etc. Drain dates and mix in Add almonds. Pour batter into pans, top with streusel. Bake for 55 min. or until toothpick inserted in the center comes out clean. Not the best photo, one of my bread pans was too large. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Sat, Feb 12, 11 at 8:12 I'm a CA native. Some of my favorite memories from home are abalone sandwiches at Huntington pier, crab Louis in Pismo (for some reason they didn't taste as good any place except Pismo), & date shakes. The Coachella Valley, in SoCA, is a date mecca. I used to drive down for a date shake somewhere near Indio (can't remember the name of the place...maybe, something like Hadley's?). They were great...just fresh date puree, ice cream, & milk. So fantastic on a 110 degree day! I also got date shakes in Newport, on coast highway. I think that place was just called the "date shack". There's no comparison between fresh dates & those that come in the boxes. Sorta like the difference between raisins purchased from Sun-Maid's Selma/Kingsburg plant & those in the cardboard boxes. Fresh dates are so creamy...like butter. Yum! /tricia o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sat, Feb 12, 11 at 9:02 I'm late as well. This is my favourite date and nut loaf. I've been making it a couple of times a month lately because Moe loves it too. More often than not I bake it in mini loaf pans but I also like it baked in a square springform. Topped with a little cream cheese. You can switch up the nuts as well or add coconut. Last time I made it I used Macadamia nuts. Date and Walnut Loaf ==================== Adapted from Kate in the Kitchen 2 1/2 cups chopped dates 1/4 cup butter 1 cups boiling water 1/2 cup sour cream 1/2 cup packed brown sugar 1 egg 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons vanilla 1 cup coarsely chopped toasted walnuts . Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9�5 inch loaf pan. (or three small loaf pans. Combine the dates, baking soda and butter in a large bowl. Pour boiling water over them, stir and let stand until cool. When the dates have cooled, stir in brown sugar, egg, sour cream and vanilla. Stir until well blended. Mix together the flour, baking powder, and salt; stir into the date mixture until just blended. Do not over mix. Pour into the prepared pan. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. If using mini loaf pans reduce baking time. OPTIONAL - MY CHANGES Add 1/2 cup of shredded coconut to the mix Orange Zest Bake in an 8 or 9 inch square cake pan (Springform) Substitute Roasted Macadamia Nuts Glaze warm cake with: 1/2 stick butter 1/8 cup of honey or agave syrup 1 tablespoon water o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by dgkritch (My Page) on Sat, Feb 12, 11 at 9:49 I'm glad this thread was bumped up. I'll be in Indio next week. Friday I'll be at the Date Festival (and I'll be thinking of you, Triciae, when I have my date shake)! I'm planning to bring home dates, so this thread will be put to use! The hard part will be deciding which recipe to try first!! Deanna o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Sat, Feb 12, 11 at 12:46 I don't have much experience with dates aside from making my grandma's date pinwheel cookies which were a complete pain. Lately though I've been on a kick to make homemade Larabars which are my favorite breakfast when I'm not home. I've had a bunch of dates on hand while I play around with the bars. I found this recipe from the Mayo Clinic website and I have to say it's a pretty good way to use up some of the extra dates. The only problem I ran into was my blender (cuisinart) did not completely chop up the dates so there were some chunks at the bottom of the blender. Frosty Almond Date Shake This thick, creamy shake is a breeze to make. Just be certain that the almond milk and yogurt are truly ice cold, and the banana is frozen. Peel and halve the banana before freezing. By Mayo Clinic staff Serves 4 Ingredients 1/3 cup chopped pitted dates 2 tablespoons warm water 2 cups vanilla almond milk, chilled 1/2 cup fat-free vanilla soy or dairy yogurt 1 very ripe banana, frozen 4 ice cubes 1/8 teaspoon ground nutmeg, plus extra for garnish Directions Put the dates in a small bowl and sprinkle with the warm water. Let soak for 5 minutes to soften, then drain. In a blender, combine the dates, almond milk, yogurt, banana, ice cubes and the 1/8 teaspoon nutmeg. Blend until smooth and frothy, about 30 seconds. Pour into tall, chilled glasses and garnish each with a dusting of nutmeg. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by soonergrandmom (My Page) on Sun, Feb 13, 11 at 21:33 lorijean44- Your date bread recipe is wonderful. It will become a regular in my kitchen. Thanks. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Mon, Feb 14, 11 at 7:46 You're welcome, Soonergrandmom. It's a nice addition to a meal but a great breakfast treat, too, isn't it?! Lori :D o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Feb 14, 11 at 10:48 I left off a step in the directions for the applesauce date bread, darn it! You have to soak the dates in the boiling water and then drain them before you mix them into the bread. You could easily leave that part out if you have really fresh moist dates. I think I'm going to try making that recipe in an 8 inch square cake pan. Would be easier to incorporate the struesel topping that way, IMHO. It would make a nice coffeecake. Not sure about the baking time for that style. But first I will have to try Ann T's version!! :) But date bars are on the menu ahead of that. Funny, I can take or leave dates, but BF gets all excited when I make something with dates, and that's worth it to me!

iVillage GardenWeb iVillage GardenWeb THE INTERNET'S GARDEN & HOME COMMUNITY ADVERTISEMENT Blogs Forums Photo Galleries Ask The Experts Tools & Directories SEARCH Return to the Cooking Forum : Post a Follow-Up o Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Feb 23, 10 at 15:53 Lorijean44 has chosen Eggplant for this Cookalong. Guess we are on a real veggie kick! I don't do eggplant, so maybe there will be a recipe that will tempt me to try it. Please check this thread after March 6th if you have posted....you maybe the one to pick the next subject. Now, let's dig out those wonderful eggplant recipes! Nancy Here is a link that might be useful: Link to Cookalong # 21---Beans Follow-Up Postings: o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Tue, Feb 23, 10 at 15:59 Cold Spiced Eggplant - Craig Claiborne & Virginia Lee 2 medium young eggplants (about 1.75 lbs total, Japanese work well) 3 Tbsp light soy sauce 2 Tbsp red wine vinegar 2 Tbsp sugar 2.5 tsp dry sherry or shao hsing wine 1 Tbsp sesame oil 1 Tbsp oil 1 Tbsp minced garlic 1 Tbsp chopped ginger 1 Tbsp toasted sesame seeds 1. Steam eggplant for about 30 minutes, or until tender to the core. Let cool. 2. Combine Soy sauce through sesame oil. 3. Over a high flame, heat the tablespoon of oil in a saucepan and add the garlic and ginger. Cook about ten seconds, then stir in the soy sauce mixture. Bring to just a boil and remove from heat. Let cool. 4. Cut or pull the cool eggplant into shreds. Pour the sauce over, and sprinkle with sesame seeds. Serve - better the next day. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Feb 23, 10 at 16:04 Oh yeah, I love eggplant. This is one of my favorite snacks, from Eating Well, and it's low enough in fat and calories to go on the Slimmer Dinners thread. Elery will grill the eggplant if he's here, otherwise I just slice it and roast it and the garlic in the oven on baking sheets. Baba Ganouj 2 medium eggplants, (about 1 pound each) 4 cloves garlic, unpeeled 1/4 cup lemon juice 2 tablespoons tahini, (see Note) 1 1/4 teaspoons salt Extra-virgin olive oil, for garnish Ground sumac, for garnish (see Note) Preheat grill to high. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired. Make Ahead Tip: Cover and refrigerate for up to 3 days. Per serving: 32 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 5 g carbohydrates; 1 g protein; 2 g fiber; 245 mg sodium; 163 mg potassium. Annie o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Feb 23, 10 at 17:06 Eggplant may be used in this recipe instead of bubango. There are close links between the Canary Islands and Venezuela, thus there are many customs and recipes shared by both countries. Here is one of them. Bubangos are a type of small, pale green zucchini. STUFFED BUBANGOS - Bubangos Rellenos "( Venezuela) 2 bubangos - (small pear-shaped zucchini) 1/3 cup soft breadcrumbs 1/3 cup milk 1/4 cup grated white cheese - (I used parmesan) 1 beaten egg 1 teas butter a sprinkle of fine dry breadcrumbs or fine cracker crumbs 1. Cut the bubangos in half lengthwise and steam or boil until soft but not mushy. Scoop out the pulp, leaving a little next to the skin. 2. Soak the breadcrumbs in the milk and add the other ingredients and the pulp. 3. Refill the skins, cover with the fine dry crumbs and brown in the oven. Source: "Buen Provecho - Caracas Cookery" - Caracas, Venezuela. SharonCb o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Feb 23, 10 at 17:39 I love eggplant too. My favorite is plain ole roasted with rosemary, k-salt, and EVOO. I eat it like popcorn! o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Tue, Feb 23, 10 at 19:12 Here's a great moussaka recipe, from Craig Claiborne's New York Times Cookbook. It makes an enormous amount. I always make half the recipe, and that fills an 11 x 11 Corningware baking dish. Make the meat sauce the day before, so you can lift the chilled fat off the top. Moussaka à la Grecque * 3 medium eggplants * 8 tablespoons extra-virgin olive oil * 3 onions, chopped * 2 pounds ground lamb * 3 tablespoons tomato paste * 1 1/2 cup red wine * 1/2 cup chopped parsley * Pinch cinnamon * 6 tablespoons unsalted butter * 6 tablespoons all-purpose flour * 1 quart whole milk, heated * 4 large eggs, beaten * Pinch nutmeg * 2 cups ricotta * 1 cup fresh bread crumbs * 1 cup freshly grated Parmesan Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes. In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on paper towels. Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated. Add salt and pepper, to taste. In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes. Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta. Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Feb 23, 10 at 20:21 Yeah...I'm gonna have to pass on this one. Have not tried an eggplant dish that I have liked. But as Nancy said, maybe someone will post something that will change all that! I'll be watching! Linda o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Feb 23, 10 at 20:38 I never really liked caponata that much until I tried this recipe about 25 years ago. It became a favorite for packing for lunch. CAPONATA 1/2 cup olive oil 3 cups diced eggplant (3/8" cubes), about 1 medium 1 1/2 cup coarsely chopped onions 1 cup celery in 1/4 " slices 2 cups chopped fresh tomatoes 3 Tbs. minced garlic 2 Tbs. tomato paste 1/4 cup red wine vinegar 12 small stuffed green olives, sliced into thirds 12 black olives, pitted and sliced into thirds 1/4 cup small capers, drained 3 Tbs. sugar 1/4 â" 1/2 tsp. crushed red pepper flakes 1/2 cup lightly packed minced parsley 1/2 tsp. salt 1/2 tsp. pepper In a large skillet, heat the oil. Add the eggplant and saute several minutes until partially soft. Add the onions, celery, tomatoes and garlic and cook for about 10 minutes, stirring occasionally. Remove from heat, add the remaining ingredients, and toss lightly. Chill until ready to serve. Serve chilled or at room temperature. Notes: Chopped anchovies can also be added. Diced zucchini can be substituted for half of the eggplant. Diced yellow peppers make a colorful addition. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by althetrainer (My Page) on Tue, Feb 23, 10 at 21:07 Oh I love, love, love eggplants! My favorite is pork-stuffed eggplants cooked in oyster sauce. Used to eat it back in Hawaii. Unfortunately, my two boys wouldn't touch eggplants, not even in ratatouille. :-( So I cook eggplants for myself; don't bother to spend a lot of time and efforts for just one person. I steam, grill, stir fry eggplants then season with salt, pepper, and oyster sauce. Still love it that way! :-) Al o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Feb 23, 10 at 21:14 This is absolutely hands down my favorite way to eat eggplant.... Eggplant caviar From Kyraâs Secrets of Russian Cooking 1 large eggplant 1 large onion, chopped very fine 1 small can tomato paste 1 green pepper chopped very fine 1 tsp vinegar (or slightly more) 2 tablespoons olive oil 1 tsp powdered sugar salt & pepper to taste Bake the eggplant until tender. When cool, skin it and chop very fine. Saute onion and pepper in 1 tbsp of olive oil. Add tomato paste and simmer 4-5 minutes, add in the remaining oil. Add vinegar, sugar, salt, pepper and chopped eggplant. Cook very slowly over low heat for 20 minutes, adding more oil if needed. Remove from heat and put in a container in the refrigerator. Serve very cold with thin sliced black pumpernickel, unsalted butter and ice cold vodka. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Feb 24, 10 at 7:49 Alexa, I have made your eggplant caviar recipe and it's delicious. I also make a recipe called eggplant caviar but it's a different flavor. EGGPLANT CAVIAR â" makes about 5 cups 4 large eggplants 1 Tbs. kosher salt 1 cup EV olive oil 4 cloves garlic, chopped 1 Tbs. Dijon mustard Salt and freshly ground black pepper to taste Halve eggplants, lengthwise, score with a knife, and sprinkle lightly with the kosher salt. Cover with a heavy plate and weigh down the plate to press out the moisture for one hour. Preheat the oven to 375. Oil a baking sheet. Squeeze out any excess water from the eggplants. Place the eggplant halves, skin sides up, on the baking sheet. Bake until the meat is completely soft, 35 to 45 minutes. Set aside to cool. When cool enough to handle, skin the eggplants. Chop the pulp and tie in a large square of dampened cheesecloth. Let hang above the sink or a bowl until most of the liquid has drained off, about 15 minutes. (Note: I sometimes just drain the eggplant mixture in a colander instead of the cheesecloth but it's better with the cheesecloth method.) In a medium bowl, whisk together the olive oil, garlic, mustard, salt and pepper. Add the eggplant pulp and stir to mix. Cover and refrigerate for one day before serving. Serve with breadsticks or pita chips. EGGPLANT SOUP (serves 10-12) 2 TBL olive oil 2 TBL butter 1 medium onion, chopped 1 lb lean ground chuck (I use sweet Italian sausage) 1 medium eggplant, peeled & cubed 1 clove garlic, crushed 1 cup finely sliced carrots 1 cup chopped celery Two 16 oz cans whole tomatoes 3 1/2 cups beef broth 1/2 tsp. nutmeg (I use 1/4 tsp. nutmeg and 1/4 tsp. ground coriander) 1 tsp. sugar 1 tsp. salt 1/2 tsp. pepper 1/2 cup macaroni 2 TBL minced parsley Parmesan for garnish Heat the oil & butter in a 6-8 qt Dutch oven. Add the onion & saute until lightly browned, about 8 minutes. Add the meat & cook, stirring until it begins to brown. Add the eggplant, garlic, carrots, celery, tomatoes (break up the tomatoes), broth, nutmeg, sugar, salt & pepper. Bring to a boil, reduce the heat, cover & simmer 2 1/2 hours. 10-15 minutes before serving, add the macaroni & parsley to the soup & simmer until the macaroni is tender. Serve hot sprinkled with Parmesan.~~ Source: Ginger@ Recipe Exchange o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by caboodle (My Page) on Wed, Feb 24, 10 at 10:37 I really like eggplant. Did you know that there are male and female eggplants? This, from The New Food Lover's Tiptionary: Male eggplants have fewer seeds (which are often bitter) and have a rounder smoother blossom end. The blossom end of a female eggplant is typically slightly indented. A recipe we like: Eggplant - Asian Style ====================== 1 medium eggplant (will serve 2) Prepare by peeling and slicing or cutting into sticks. I sometimes salt it, let sit for a while and squeeze out water. 2 scallions clove garlic, smashed T minced ginger, opt Sauce: 1 1/2 T soy sauce 1 T vinegar 1 T sugar or 2 T hoisin sauce 1 t cornstarch something to add heat, to taste Saute eggplant along with scallions, garlic, and ginger if you are using it. When tender add sauce and cook until raw cornstarch taste is gone and sauce is translucent. Judi o RE: Cookalong #22 ------another recipe EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by caboodle (My Page) on Wed, Feb 24, 10 at 10:44 We also love this: Eggplant Parmesan (America's Test Kitchen - modified) ===================================================== 1 globe eggplant, I like to peel it salt flour 2 cups bread crumbs 3 beaten eggs or buttermilk (or both) pepper up to 2 cups marinara or meatless spaghetti sauce 1 cup mozzarella cheese parmesan cheese Slice the eggplant into about 1/4 (or so) inch rounds, lightly salt it and let it sit in a colander for an hour. This sweats some of the moisture out of it and supposedly some of the bitterness. Squeeze or pat on it gently to remove more liquid. To begin breading, lay a few pieces at a time on a clean kitchen towel and press down to get any extra moisture out. Dip each piece in flour, then in beaten eggs, and then in peppered bread crumbs. Lay them on a rack or waxed paper as you work. Spread a few T oil on a rimmed baking sheet. Pop this in a 425 degree oven to get it really hot and then take it out and lay the eggplant on it. Pop it back in the oven and bake for 20 minutes or until nicely browned; remove from oven and turn pieces over and bake 10 or so more minutes. Remove from oven and top each piece with warm marinara sauce and a little mozzarella cheese and a sprinkling of parmesan cheese. Place back in oven and heat until cheese melts. You can also place the oven-fried eggplant in a casserole dish and put the marinara sauce and cheeses on top. Pop back in the oven to melt the cheese. Judi o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Feb 24, 10 at 10:57 We're not real big eggplant eaters here, but every summer my co-worker gives me eggplants from her garden. I quit growing them because they were too successful - I had more eggplants than we could eat! I'll be glad to learn from this thread how to prepare them so we like them. I did watch Michael Chiarrelo the other day, and he explained that the reason for pre-salting the eggplant is not only to release the liquid, but by doing so, it removes the bitterness. I always thought that step was a bother, but now I'll not skip that step, and maybe we'll like them better. Sally o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Wed, Feb 24, 10 at 11:10 Here is the link to all the previous Cookalongs. Here is a link that might be useful: All the other Cookalong Links o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beverlyal (My Page) on Wed, Feb 24, 10 at 15:28 I see there are several of us who do not "do" eggplant. I too, hope I see something to change my mind here. Beverly o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Feb 24, 10 at 21:52 I am not a huge eggplant fan either, but being a fan of middle eastern cooking and mediterranean cooking, I eat it often, but mostly in the summer. I have found that eggplants vary tremendously in flavor and texture. I don't know how to choose a good one, but maybe this male/female thing might help. I know I heard the bit a bout presalting. I might be game to try caponata again. I ADORE and LOVE ratatouille so I keep thinking I will like its racier cousin caponata, but so far I haven't found a recipe I really like. I roast eggplant and mix it with roasted red pepper for dip with pita chips and hummus. I also love eggplant parmesean but don't often make it due to it's being time consuming and then if the end results are really good it's probably fattening. I have two recipes for eggplant in my "to try" folder, an eggplant stew and eggplant rolatini, but I doubt I'll get to them in the next few weeks. Possibly the stew. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Thu, Feb 25, 10 at 0:00 Ah, Judi, that Asian-style recipe sounds, good. I find I don't like the globe eggplants, but I like the long, thing, Japanese egglants, espeically with a spicy or sour sauce. This recipe claims to serve four. Meal for two is more like it. We sprinkle cilatro and a little minced pineapple on top. Thai Red Curry Soup with Chicken and Vegetables Yield: Makes 4 servings Ingredients; 2 tablespoons corn oil 1 tablespoon Thai red curry paste 12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips 4 ounces green beans, cut into 1-inch lengths 2 small Japanese eggplants, cut into 1-inch pieces 3 cups canned low-salt chicken broth 3 cups canned unsweetened coconut milk 1 tablespoon fish sauce (nam pla) 1/4 cup chopped fresh basil Method: Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve. Bon Appétit -- September 1997 ========= I have NOT tried this one yet. I'm waiting for summer and the farmer's market. That's the only time i can find any eggplant around here. The groceries don't carry it. Turkish Baked Eggplant with Chile, Feta, and Mint Ingredients: 4 eggplants Olive oil Salt and pepper 2 onions, thinly sliced 6 cloves garlic, thinly sliced 2 medium fresh red chiles, halved, seeded, and thinly sliced Juice of 1/2 lemon 4 ounces feta cheese, crumbled 3/4 cup Greek-style yogurt A handful of fresh mint leaves, torn Extra virgin olive oil Method: 1. Preheat the oven to 400°F (200°C). Halve the eggplants lengthwise and then score a diamond pattern into the flesh of each half on the cut surface, being careful not to cut all the way through. Pour about 10 tbsp olive oil over them and season with salt and pepper. Turn them over to make sure they are well coated. Roast for 40 to 45 minutes. 2. While the eggplants are cooking, saute the onions in 1/4 cup olive oil until soft and golden. Add the garlic and chiles and cook for another 2 minutes, until they are soft as well. 3. When the eggplants are tender put them on a serving plate, cut-side up, and squeeze lemon juice over them. Gently press the cooked flesh down to make a bit of room for the onions. Fill the eggplant cavities with the onion and sprinkle the feta on top. 4. Dab the yogurt over the eggplants and throw on the mint leaves. Drizzle extra virgin olive oil over the top before serving. You can serve this warm or at room temperature. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Mar 5, 10 at 21:19 The name translates to The Imam Fainted. Presumably he swooned upon tasting this dish. For real eggplant lovers, that would be understandable. There are other stories of its origin, but I like that one best. This recipe is adapted from Recipezaar. IMAM BAYALDI 2 medium eggplants 2 medium onions, chopped 3/4 cup olive oil 2 garlic cloves, crushed 3 medium tomatos, peeled and chopped salt and pepper Saute the onions in a little oil. Add the garlic, tomatoes, salt, and pepper. Cook until it comes together as a very thick stew (no liquid). Cut the stem ends from each eggplant and cut eggplants in half lengthwise. Make 3 lengthwise slits, almost from end to end, cutting into the flesh about 1 inch deep. Heat 1/2 cup olive oil in a large saucepan over medium-high heat. Add the eggplant, cut side down, and fry gently, until dark golden-brown on cut side. Turn over and fry on skin side a couple more minutes. Remove from oil (most of it will have been absorbed) and place on paper towels to drain for atleast 15 minutes before proceeding with recipe.. Preheat oven to 350°F. Hold each slit apart and spoon as much of the vegetable mixture as possible into each cavity. The slits won't hold much. Don't worry. Spread any remaining vegetable mixture on top of the eggplants. Arrange eggplants in a baking dish just large enough to hold them. Drizzle with the remaining oil. Bake for 40 minutes, or until tender. Let cool and serve at room temperature. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Mar 5, 10 at 21:24 This eggplant dish will be enjoyed by everyone. You don't need to be an eggplant afficianado to enjoy it. This is my own recipe for papoutsakias. The name is Greek for "little shoes", which describes the eggplant halves, filled with a mixture of chopped eggplant, ground meat, sauce and seasonings, then roasted. I like to roast them covered in a Weber type grill for the smoky flavor, but they are very good done in a regular oven. PAPOUTSAKIAS 3 medium eggplants 1 lb ground beef or ground lamb 1 (16 ounce) can tomato sauce 1/3 cup olive oil 4 garlic clove 2 tablespoons grated parmesan cheese basil salt and pepper Cut eggplants in half lengthwise. Scoop out flesh of eggplants using a large spoon, leaving 1/2 inch of thickness to the shells (four halves are to be stuffed, the third eggplant is for extra flesh). Smear four shells with olive oil and roast, flesh side down, on grill or in 400 degree F oven until lightly brown, about 10 minutes. While the shells roast, brown the meat in a LARGE skillet, about 10 minutes. Remove meat and set aside. Meanwhile, chop eggplant flesh coarsely and the garlic finely. Add olive oil to the skillet and cook the chopped eggplant and garlic until the eggplant is well done and soft, about 30 minutes. Add all ingredients, except shells, to the skillet and cook until everything is nicely combined, about 10 minutes. Fill the shells with the mixture. Sprinkle with grated cheese. Roast until bubbly and brown, about 10 minutes. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Sun, Mar 7, 10 at 14:05 I don't know the protocol for choosing topics but I have a suggestion for one. While reading food photography tips from dcarch and SharonCB, and perusing Sharon's excellent food photography tuturials, it occured to me that it might be fun to have FOOD PHOTOGRAPHY be a Cookalong topic. It would be motivation for many of us to take a step toward better food photography. It might helo some to get around to posting a photo for the first time. In the long run we might see more posts illustrated with photographs, which is always a good thing. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sun, Mar 7, 10 at 15:23 This is a simple one, but a good and easy appetizer... Eggplant Mini Pizza . Photobucket o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Sun, Mar 7, 10 at 16:26 Jim, just to answer the implied question, Nancy usually picks a name randomly from those who repsonded to the current cookalong and that person picks the next topic. Isn't it about time for that? So you may get your wish. :) I guess the reasons I don't post pictures is that my experience with Photobucket was more annoying than conducive to photo-sharing, so I haven't tried out any of the other free services. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Sun, Mar 7, 10 at 18:09 Jim this part of the forum is still about discussions of food, and in the Cookalongs a member chooses an ingredient or food item, and those who wish to participate then post recipes using that ingredient. Discussions about photography can take place over on The Gallery, (it is a photo gallery) or in Conversations, where we can talk about off-topic subjects but would be out of place on the Cookalong thread. SharonCb o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Sun, Mar 7, 10 at 18:51 I understand that it would it would be out of the ordinary as a Cookalong topic. It is about food though just in a different way. The idea would be to engage the attention of those who wouldn't otherwise get involved with photography. I won't press the point however, if others think it is going too far afield. Odds are against my being chosen at random anyway, so my suggestion probably will not be an issue. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Sun, Mar 7, 10 at 19:01 I'm neither for nor against it. That papoutsakias recipe looks yummy. Would that be fresh or dried basil? o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Sun, Mar 7, 10 at 19:20 Bean, Ordinarily it would be dried basil because that's what I always have on hand. When fresh basil is in the garden I use it. I didn't specify an amount. I'll leave that to your judgement. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by fearlessem (My Page) on Sun, Mar 7, 10 at 19:24 This eggplant gratin from Ina Garten is one of my favorites... Its basically eggplant and some marinara in a creamy ricotta-based bechamel type sauce... SO good! Here is a link that might be useful: Eggplant Gratin o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sun, Mar 7, 10 at 20:16 Well, I didn't make what I had planned on making, which was eggplant with pasta, mushrooms, fake bacon bits and a fontina cheese sauce. I have rice languishing in the fridge so I needed to make something that I could eat with rice. This dish has been on my "to try" list for a long time. It was yum! Eggplant and Chickpea Stew with Tomatoes, from the Williams and Sonoma "Vegetable" cookbook. Says it serves 4, but I would say 4 big eaters. You might get away with serving 6. I halved the recipe, except for the chickpeas, which I forgot to halve, which is why it is kind of chickpea dominant. 2 small to med. eggplants about 1.5-2 lbs. total weight 4-5 TBLSO EVOO 1 red onion cut into wedges 3-4 cloves garlic, coarsely chopped 1 lb. (500 g) fresh tomatoes, pureed with a grater/shredder (yeah right, I used a can of petite diced tomatoes) 1 1/2 cups canned chickpeas 1 lb. canned diced tomatoes with juice Salt and freshly ground pepper to taste 1/4 tsp. sugar 1/8 tsp. thyme pinch of ground cinnamon 1/2 cup dry red wine 2 TBLSP chopped fresh leaf italian parsley (I used a scant TBLSP dried, I hardly ever have fresh parsley on hand) Juice of 1/2 lemon (I used a dash of reconstituted lemon juice which is what I usually have on hand) Cut the eggplant crosswise into sections about 1/2 inch thick (I like thicker ones) Heat a heavy frying pant over med. high heat. When it is hot, add 2 TBLSP of the olive oil, then add the eggplant slices and fry until they are browned on the first side, about 5 min. Turn and brown the second side, adding 1-2 TBLSP EVOO to the pan as needed. Remove eggplant and set it aside. (What I actually ended up doing is salting the eggplant for an hour or so, rinsing and patting dry, peeling it and then basting it with the EVOO and roasting it in the oven for about 10 min. on each side. Roast at 400. It would be great grilled too, I think, but I don't have a grill and wouldn't fuss with one if I did). Heat 1 TBLSP of olive oil in the pan over med. heat. Saute the onion with the garlic until the onion becomes transluscent, 5-6 min., then add the tomato puree, fresh tomatoes (if using), chipeas, salt and pepper and otherspices. Cook gently to thicken the sauce a bit. Then add the eggplant and the wine, and simmer 10-15 min. more to thicken some more and combine flavors. Add a squeeze of lemon juice and adjust the flavors to taste. Serve with crusty French bread and a feta cheese salad, or spoon over boiled pasta or a simple rice pilaf. o post script clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Mar 8, 10 at 0:18 I have to tell you that stew was excellent. I think the secret, (for you eggplant skeptics) to good eggplant is to realize it is kind of like tofu, it has texture but not much flavor, although under the wrong conditions it can acquire a bitter one. But it also has the plus of absorbing and reflecting flavors very well, and matching that with a creamy texture. If the eggplant has likely sat around for a while, by all means peel it, and salt and sweat it. Then, be generous with the olive oil and spices when you're fixing it. If it's a garden fresh eggplant you can afford to be more haphazard about preparation. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 8, 10 at 0:28 It was Sunday when I remembered that I needed to draw a name but the Oscars ran late and now it's Monday already! Anyway... I drew a name just now of those who posted on this thread. Jimster...I drew your name! Please pick our next Cookalong ingredient and post it to this thread. I saw your idea about pictures and I think it might be a good idea but..... for the same reason I didn't want to use meat, poultry, fish or seafood, I think it could leave too many members unable to participate. Remember, not everyone has a digital camera and some members are on dial up. Those who do enjoy posting pictures, post them when appropriate. I'll be watching for the next ingredient...Thanks to all the contributors. Oh, by the way, I can still live without eggplant :) Nancy o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 8, 10 at 9:56 Jimster??? I'm heading out for a whole day of shopping. I'll check this thread as soon as I get back on later. Nancy o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Mon, Mar 8, 10 at 12:40 OMG! Now I'm in a predicament. I like my idea of the food photo theme but I would hate for it to be a turn-off for a lot of us, if that's what it would be. I'm sure I can come up with a good theme along more conventional lines if need be. There already have been a couple of comments, one neutral and one against. If I could get just a few more I would have a better sense of the feelings out there in CF land. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Mar 8, 10 at 12:48 I vote for an ingredient. Photo stuff belings in the gallery IMHO. Alexa o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Mon, Mar 8, 10 at 12:57 Jim, why not do both? There's no reason the cookalong thread can't have a companion thread in the photo gallery. Folks can post the recipe here and a link to their dish there where others can make suggestions on how to improve the photographic aspects of it. Then, those who are interested in photography can post their pics without causing problems from those on slower connections, and those of us who aren't interested can scroll on by. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Mar 8, 10 at 13:08 I usually participate in the Cookalong threads and probably will in the next one, whatever you select. However I'm not a food photographer and have no desire to be one. The only reason I post food photographs is that we have a family cookbook disc that we keep updating and if I make one of the recipes in the "book", I'll take a snapshot of it and add it to the recipe. If I post a recipe here that already has a photo with it, sometimes I include it. I wouldn't cook a separate meal for the purpose of photographing it for the Cookalong thread. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Mon, Mar 8, 10 at 13:27 When I was suddenly faced with the reality of choosing a theme, I reviewed previous Cookalongs and thought deeply about it. That, plus a few additional comments, has convinced me that the food photo theme would be too much of a break from the Cookalong concept. I like bean's suggestion of running a parallel thread on photography, if we can figure out how to best organize that. I will forward an ingredient choice to Nancy real soon now. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Mon, Mar 8, 10 at 21:06 I Emailed Nancy with my choice but maybe it didn't get through or maybe she is extra busy right now. Anyway, I will spill the beans here (oops, beans was #21 wasn't it?) and she will set up the thread whenever she can. Cookalong #23 will be (tah dah): CRANBERRIES! Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 8, 10 at 21:20 Jim, I think we can have some fun with cranberries!!! Thanks! Nancy Here is a link that might be useful: Cookalong #23-------Cranberries o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Tue, Mar 9, 10 at 2:36 Psst...eggplant lovers, Pllog put a recipe on the Passover thread that looks yummy. Uses Tamarind with Japanese eggplant! o Bon Appetit cover clip this post email this post what is this? see most clipped and recent clippings Posted by susytwo (My Page) on Tue, Mar 9, 10 at 16:19 This month's Bon Appetit featured eggplant rolls which I made this week for dinner. They were good but a tad dull. I left out the mint, so that could be why. Next time I make them I will add garlic, chilies or some pesto. Here is a link that might be useful: Eggplant Rolls with Swiss Chard o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by tmd15 (My Page) on Sat, Mar 13, 10 at 9:10 susytwo, Fresh Basil instead of mint might be nice along with the garlic and maybe a splash of crushed red pepper flakes. iVillage GardenWeb: The Internet's Garden & Home Community Join : Garden Forums : Home Forums : Exchanges & Trading : Member Pages : Contact Us © 2006 iVillage Inc. All Rights Reserved. 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Cookalong #44 --------LAMB Posted by wizardnm (My Page) on Tue, Mar 27, 12 at 11:05 LindaC has picked lamb for this Cookalong. It's in season and I just know many of you have good lamb recipes. I have a challenge for you, can you post a recipe that will make me like lamb???? I do like gyros.. Have fun and remember, I draw a new name from all the people who post on this thread for the next Cookalong. Nancy Here is a link that might be useful: Cookalong #43 ----- CABBAGE! Follow-Up Postings: o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Mar 27, 12 at 11:28 Great choice Nancy and Linda. I love lamb. Don't often follow a recipe, but I have a few recipes that I use as a "guide". Lamb Shanks Greek Style Lamb Shoulder Greek Style Home Cookin Chapter: Recipes From Thibeault's Table Lamb Shoulder/Breast Greek Style ================================ Lamb Shoulder/Breast or shanks 1 head of garlic, cloves peeled and cracked 1 onion cut into 8ths Oregano Lemon Salt Pepper Olive oil Chicken broth . Brown the meat on top of the stove or in a hot oven. Add the onion, and the peeled garlic cloves. Cook until golden. Add the Oregano, salt, pepper and the juice of a lemon. Cover and place in a 350°F oven. Cook until tender. Cooking Time will depend on the size of roast. Note:Option: Use Dill instead of Oregano.. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by trixietx (My Page) on Tue, Mar 27, 12 at 11:30 This is one of my favorite recipes! Peppered Lamb Chops 4 lamb loin chops 2 tablespoons soy sauce 1 tablespoon olive oil 1 tablespoon red wine vinegar 2 teaspoons crushed peppercorns 1 teaspoon Dijon mustard 1/4 teaspoon thyme 1 clove garlic, minced Combine all ingredients and marinate at least 1/2 hour. Broil or grill to medium rare. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Tue, Mar 27, 12 at 11:34 Just what I was hoping someone would pick. Here's a favorite of ours. Perfect with a nice Shiraz. It's a huge recipe. I make half of it in an 11 x 11 Corningware dish. You may want to increase the tomato paste a little bit. I make the meat sauce ahead of time and freeze it. Moussaka a la Grecque Recipe adapted from The New York Times Cookbook, Craig Claiborne, Harper/Rowe, 1961 Serves: 8 to 10 servings Ingredients 3 medium eggplants 8 tablespoons extra-virgin olive oil 3 onions, chopped 2 pounds ground lamb 3 tablespoons tomato paste 1 1/2 cup red wine 1/2 cup chopped parsley Pinch cinnamon 6 tablespoons unsalted butter 6 tablespoons all-purpose flour 1 quart whole milk, heated 4 large eggs, beaten Pinch nutmeg 2 cups ricotta 1 cup fresh bread crumbs 1 cup freshly grated Parmesan Directions Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes. In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on paper towels. Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated. Add salt and pepper, to taste. In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes. Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta. Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing. Here is a link that might be useful: Moussaka - from NYT cookbook o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Mar 27, 12 at 11:44 Nancy, I'm with you, I've not yet had lamb I was crazy about, but I marinated some in Jessica's lime chipotle marinade and even Amanda and I ate it. Elery loves lamb and his insurance company dietician (yes, Blue Care Network has one of those and everyone must talk to her) says it's a very healthy meat choice, people should use it more. So, I'll be watching for something that sounds good. Heck, if i don't eat it, Cooper and Elery love the leftovers! Annie o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Mar 27, 12 at 13:57 This is my favourite Moussaka Recipe. I love the potato layer. Moussaka Source unknown Edited 2 eggplants cut into 1/4 inch round slices 3 large potatoes, peeled and sliced into 1/4-inch thick long slices 1/2 cup flour, seasoned with salt and pepper Vegetable oil. (1 to 2 inches deep) For the beef tomato sauce: 2 pounds lean ground beef/veal/pork or lamb 1 large onion, medium diced 2 tablespoons minced garlic Salt Freshly ground black pepper 1 to 2 teaspoon ground allspice 1 teaspoon dried oregano 1/4 teaspoon cinnamon 1 large can tomatoes, chopped Bechamel 4 tablespoons butter 4 tablespoons flour 2 cups milk Garlic clove cracked (not minced) 1/4 teaspoon freshly grated nutmeg 1 tablespoon lemon juice 3 egg yolks 1/2 cup Parmesan cheese Salt Freshly ground black pepper To Finish: 3/4 cup breadcrumbs 1/4 cup Parmesan cheese, grated Slice eggplant and salt Let sit for 10 to 15 minutes Wipe dry Season flour with salt and pepper. Dip eggplant into flour and fry in hot oil turning when golden. Dry on Paper towels. Fry potato slices until lightly golden. Remove the potatoes to a paper Towel. Saute the ground beef for 2 minutes, until it Begins to turn brown. Add the onions and garlic and saute for 5 more Minutes. Season with salt and pepper. Drain off any excess fat from the Pan. Season the mixture with allspice, oregano, and cinnamon and cook For 3 more minutes. Add the tomatoes. Cook, stirring occasionally Until the mixture is a thick tomato sauce consistency, about 30 Minutes. Check for seasoning. Remove from the heat and cool. Bechamel: In a saucepan, melt the butter. Add the flour to make a roux. Cook the Roux over medium heat for 3 or 4 minutes, or until it becomes a very Pale tan color. Slowly add the milk, whisking constantly. Add the garlic clove, the Nutmeg and the lemon juice. Simmer, stirring constantly, over low heat For 15 minutes. The mixture should be fairly thick. Remove the garlic clove. In a separate bowl, Whisk the eggs together. Take 1/2 cup of the hot milk mixture and whisk It into the beaten eggs. This will temper the eggs. Whisk the egg/milk Mixture back into the milk mixture. Add the Parmesan cheese and stir. Over very low heat, cook this mixture for 3 more minutes. Be careful Not to let the mixture simmer. Season with salt and pepper. Remove from The heat and cool. Preheat the oven to 350 degrees. Sprinkle the bottom of a Baking dish with 1/4 cup of breadcrumbs. Place a layer of the eggplant Over the breadcrumbs. Place a layer of the potatoes over the eggplant. Place 1/2 of the beef tomato sauce mixture over the potatoes. Add Another layer of eggplant and another layer of potatoes. Top with the Remaining lamb mixture. Place one more layer of eggplant and potatoes. Over the beef mixture. Top with bechamel. Sprinkle with The Parmesan cheese. Place in the oven And bake for 45 minutes, or until the top is golden brown. Remove from The oven and let sit for 10 minutes before serving. o RE: Cookalong #44 --------Rack of LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Mar 27, 12 at 14:03 Grilled Rack of Lamb is another favourite. No recipe. Just rub the racks with lot of real garlic and rosemary, course ground black pepper, salt and olive oil. And grill. Rare or Medium rare. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Mar 27, 12 at 14:47 At a little Greek restaurant in the food court, we were eating souvlaki. Pork, chicken or lamb was the choice of meat. I told the owner I had never had lamb (chose chicken). He cut me a slice off the gyro. I didn't care for it at all. Now I know that can't compare to lamb chops, ribs etc, and these dishes so far sound fantastic. I'm looking forward as well, to see what gets posted. I may get tempted to try it! o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Tue, Mar 27, 12 at 18:29 Cookie asked for a more reasonable lamb meal than lamb chops....reasonable as to price that is. I can get a small New Zealand leg of lamb, Sam's and costco both often have it. Some times it's bone in....sometimes it's boned.... I buy it boned if I can ( if not I grit my teeth, get out by skinny knife and set to work) The boned leg will have the bone removed and leave a sort of hollow piece of meat, good for stuffing if that's what I had in mind. Cut as much fat off the meat as you can. The fat is what gives the meat the flavor that so many don't like, so besides being healthy and minimizing flare ups you will make it taste better too. Flatten out the boned leg, and insert wooden skewert to sort of stabelize the meat so it doesn't flop around when you try to turn it....that step isn't necessary, but I like to do it. Then...crush about 4 cloves of garlic, more if they are small cloves and rub it all over the inside of the meat....the part that was next to the bone, not the skin side. Drizzle with olive oil and sprinkle generously with chopped oregano....fresh is best.....rub it around. Let it sit at room temperature for 45 minutes, and add the juice of half a lemon ans sprinkle with Kosher salt. Start your grill, when it's hot put the lamb on, with the herbed side down, and squeeze the juice of the other half lemon and a little more salt on the top. Grill as you would a steak medium rare or rare....or even medium....but no more done than medium. Slice the meat.....and I like it with oven roasted potatoes....and fresh asparagus this time of the year......and since the lamb is so lean, I splurge and add Hollandaise sauce to the asparagus! Linda C o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Mar 27, 12 at 18:44 I do a butterflied leg of lamb the way Linda does using garlic, oregano and lemon. I also do the same swapping out the oregano for rosemary. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Mar 27, 12 at 19:25 OK, now a question for the lamb experts. Is there a difference in flavor between grass fed lamb and milk fed lamb? A local (to Elery) farmer in Chelsea sells organic grass fed lambs, $4.99 a pound, for a whole or a half. He says he likes to get the lambs to about 100 pounds but sometimes they are less, so a half would be 50 pounds on the hoof, probably 30 or 35 pounds processed. that's a much better price than the grocery stores in Grand Rapids who want anywhere from $10 to $15 a pound for it, and my local grocery store doesn't even have it, they say they can't sell it. Well, at $15 a pound, probably not. So, if lambs are grassfed, are they "stronger" in flavor? Is the stuff at the local grocery store grass fed or milk fed or does it even matter as far as flavor goes? Annie o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Tue, Mar 27, 12 at 19:57 Any lamb old enough to weigh 100 pounds is akin to mutton....no wonder you don't like it. The most expensive lamb and in my mind the best is about 4 months old and getting milk as well as some grass....momma eats grass. those lambs weigh about 65 pounds...partly depending on the breed. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Mar 27, 12 at 20:17 Well, I was thinking that anything old enough to eat grass and be that big was probably not exactly young lamb. I've never eaten any of it, though, Elery was thinking of buying a half. I guess not... the only lamb I've eaten has been from the grocery store. Some is worse, some is better, none has been delicious but some has been edible. Kind of. I don't know where the heck it came from, of course, or how big it was or what it ate or how it was raised. I don't like that, as you know, but other than buying a lamb locally, which I have been unable to do thus far, there doesn't appear to be an option. Annie o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Tue, Mar 27, 12 at 23:21 I didn't like lamb and DH wouldn't even try it, but after having it at a Mediterranean restaurant I think I was either fed mutton or really overcooked lamb. We bought a 4H lamb last summer. I have no idea how it was fed, but live weight was 120 lbs. and it is excellent. I've been looking at lots of lamb recipes, since I'd never cooked it, and things like moussakas and stews and curries are definitely arbitrary. I made a boneless leg roast (rubbed with a little olive oil, garlic, rosemary and S&P) and then this curry with the leftovers. It was pretty tasty. I cubed the lamb, used a mix of hot and sweet curry powders, golden raisins instead of currants and my peach-jalapeno chutney instead of mango. And basmati rice. Savory Lamb Curry 1 Granny Smith apple, peeled and diced 1 onion, chopped 2 cloves garlic, minced 3 Tbsp. butter 2 Tbsp. olive oil 1 Tbsp. curry powder 3 Tbsp. flour 1/2 tsp. salt 1/8 tsp. white pepper 2 cups chicken stock 1/2 cup apple cider 1/2 cup currants 3 cups sliced cooked lamb 1/2 cup mango chutney 1/2 cup sliced toasted almonds Hot cooked rice In large heavy skillet, cook apple, onion, and garlic in butter and olive oil until tender. Sprinkle with curry powder; cook and stir for 2-3 minutes until fragrant. Add flour, salt, and pepper; cook for 3-4 minutes longer until bubbly. Then add chicken stock and apple cider; cook and stir with wire whisk until slightly thickened and bubbly. Stir in currants and sliced lamb. Bring back to a simmer; simmer, stirring occasionally, for 20 minutes until thoroughly heated. Stir in chutney and toasted almonds and serve over hot cooked rice. Serves 6 o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Wed, Mar 28, 12 at 6:27 I've tried lamb several times in restaurants, so, although these recipes all look good, I am going to pass on fixing it at home. I am just going to be hard-headed about it and not risk the investment. No sense of adventure when it comes to lamb. My dad always fixed a leg at Easter when I was a kid. He loved it, and usually ended up eating most of it himself, which was probably fine with him. My mom, brothers and I ate the roast beef instead. I do remember that he poked the lamb full of little holes that he stuffed with a mixture of garlic, parsley, parmesan and salt. The stuffed holes were delicious! o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Wed, Mar 28, 12 at 9:12 Here's my favorite. While I do like rosy-pink lamb chops, this is one way to cook lamb well done and so juicy and tender you can cut it with a spoon. (In fact, another name for this recipe is 'gigot a la cuillere', or 'spoon lamb') Gigot de sept heures (Seven hour leg of lamb) 1 leg of lamb, about 6# 4 garlic cloves, sliced, plus 20 whole garlic cloves 1/4 cup olive oil salt & pepper 2 small onions, thinly sliced 4 carrots, peeled 1 bouquet garni 1 cup dry white wine 1 cup flour, 1 cup water Preheat oven to 300˚ F. (If necessary, trim most of the external fat off the lamb. Some legs of lamb will come with a heavy fatty connective tissue, called the 'fell', covering a lot of its surface. Remove as much of it as practical--leaving it on will make the dish gamier because a lot of the gamy flavor is in the fat and connective tissues.) Make many small stab incisions in lamb and place slivers of garlic in each incision. Rub lamb well with olive oil, season with salt & pepper. Place it in Dutch oven and add onions, carrots, bouquet garni, garlic, wine. Put lid on Dutch oven. Combine flour and water, make a 'caulk' and use it to seal the lid to the dutch oven. (Note: That's not necessary if you have a casserole or Dutch oven with a fairly snug-fitting lid.) Place it in the 300˚oven and cook for 7 hours. Yes, 7 hours. NO PEEKING--leave it alone. A half hour before it's done, fix some noodles or rice or couscous to soak up the juices. Remove the Dutch oven and break the seal. You don't eat the cooked flour paste. That's it! About a half hour to an hour of prep, then you leave it the heck alone for 7 hours. It's nearly foolproof. Serve it with whatever else you want, and a medium bodied red wine goes quite well with this (say, a nice Zinfandel) but a dry white (such as the remainder of the bottle you opened to get the cup of wine in the recipe) is fine as well if that's your preference. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Mar 28, 12 at 12:32 Although my mother never made lamb, I remember roasts of greyish-looking meat (always served with mint jelly) at friends' houses and our college dining hall. I didn't like it at all. Fortunately, I tried it later in French and Middle Eastern restaurants and once I found some local markets that sold fresh lamb, I began to experiment in cooking various cuts of it in different ways. I most often buy ground or cubed lamb. Linda in Tennesee posted this recipe here about 10 years ago and I've made it many times. I usually serve them with a tzatziki sauce or with a tomato sauce with cinnamon and fresh mint. STUFFED KIBBEH For the shells: 8 (about 1 1/2 cups) ounces bulgur (cracked wheat) 1 pound ground lamb 1 onion, coarsely chopped salt & pepper For the stuffing: 1 onion, finely chopped 2 Tbs. Olive oil 2 Tbs. Pine nuts 1 pound ground lamb salt and pepper Oil for deep frying To make the shells, soak the cracked wheat for about 20 minutes in hot water to cover by at least one inch; then drain and squeeze dry. Mix the meat, onion, salt and pepper for the shells until creamy. (An electric mixer can be used.) Then add the cracked wheat in batches and continue until the mixture is soft enough to work like a dough. Knead well by hand. For the stuffing, fry the onion in oil until soft; then add the pine nuts and fry until golden. Add the meat, salt and pepper and stir until the meat changes color. Wet your hands. Take a small egg-sized portion of the shell mixture and roll it into a ball. Make a hole in the center with your finger and shape into a thin-walled pot with a pointed bottom by turning and pressing it into your palm. Place some stuffing in the hole and pinch the top of the pot together to completely seal it inside. Shape the top into a point. Repeat with the rest of the mixtures, wetting your hands frequently. Heat the oil. Deep-fry 4 or 5 kibbeh at a time until golden brown and drain on paper towels. Serve hot. Makes 15 to 20 depending on what size you make the balls. I follow the recipe exactly but instead of deep frying, I like to cook them outdoors on the grill, turning frequently. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by gina_w (My Page) on Wed, Mar 28, 12 at 13:43 Annie, most Australia or New Zealand sourced lamb is still grass fed, but I hear that's changing. I should call Costco and ask, since that's where I buy it. If it is grass-fed meat, it is a much healthier choice, even the fat is a healthier composition than that of grain-finished meats. And it tastes good. I haven't heard of milk-fed. Ann all those pictures look great - I love lamb. Cookie, I found that you can treat a less expensive lamb roast, like a boneless leg on sale, and cook it like a beef pot roast with potatoes and carrots. It comes out nicely and you can serve it with the pot juices or with horseradish, dijon mustard, mint jelly or whatever you like. Much less expensive than chops, and tastes the same except for the grilled taste! o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Wed, Mar 28, 12 at 13:46 Dolmades!....the Greek version of golumpki! Ground lamb 1 1/2 pounds 3/4 cup raw rice juice of half a lemon 1 onion chopped fine teaspoon of dry dill weed.( some use dry mint, I prefer dill) Salt and pepper to taste....some add some all spice here.add broth if it needs more moisture Roll in canned grape leaves which have been well rinsed in hot water and the stems cut out....then stacked in a dutch oven with the other half of the lemon, sliced and a little water and baked an hour or more at 325. serve as part of a main dish or an appetizer. Linda C o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by jessicavanderhoff (My Page) on Wed, Mar 28, 12 at 15:51 Speaking of delicious Greek food, I think Kofta converted me from a lamb hater. Does anyone have a tried and true recipe? o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by cookie8 (My Page) on Wed, Mar 28, 12 at 16:46 I am definitely going to try out a few of these recipes. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by shambo (My Page) on Thu, Mar 29, 12 at 3:25 I found some really nice ground lamb at the store this afternoon, so I'm fixing this tomorrow. This was my mother's signature dish. My dad loved it, and after we got married, my husband learned to love it too. Instead of presents, my mom would treat my husband to a full casserole of stuffed grape leaves on special occasions -- Father's Day, Christmas, his birthday, etc. Here's our family recipe: Yaprakia/Dolmathes (Stuffed Grape Leaves) This classic Greek dish can be served as an appetizer or main dish. Rolling the grape leaves may be time consuming, but it is certainly worth the effort. Delicious! Filling: 1-1/2 pound lean ground beef or lamb 1 large onion, finely chopped 2-4 cloves garlic, finely minced 2 tablespoons olive oil 1-cup long grain white rice 1 8-ounce can tomato sauce 1-tablespoon mint 1-tablespoon dill weed 1-tablespoon oregano 1/2 cup chopped, fresh parsley (optional) 1-teaspoon salt 1/2 teaspoon pepper 16 ounce jar grape leaves (approximately 50 leaves) Juice of one lemon Beef broth, chicken broth, or vegetable broth Remove rolls of grape leaves from jar and unroll. Rinse leaves under cold water and drain well. Set aside badly torn leaves for use later. Cut stems off grape leaves. Saute onion and garlic in olive oil until translucent; cool. Combine rice, onion and garlic mixture, tomato sauce, mint, dill weed, oregano, parsley (if using), salt and pepper in large bowl; mix well. Add ground beef or lamb to filling ingredients and mix thoroughly using hands. Lay a leaf, vein side up, in your hand with stem pointing toward you. Place tablespoon of filling (depending on size of leaf) on the part of leaf where stem begins (near center). The filling should form a narrow cylinder; do not over fill or the rolls will burst during cooking. Tuck in side edges to secure filling. Roll from you toward the tip of the leaf, forming a small cylinder approximately 2-1/2 inches long and 3/4 inches wide. Do not wrap too loosely or the roll will come undone during cooking. Stove Top Method: Line bottom of 5 quart Dutch oven with a single layer of the reserved torn grape leaves. Place rolls seam side down in bottom of pot, tightly together in concentric circles, layer upon layer. You want a tight fit so that rolls don't unravel when cooking. Continue until all rolls are in pot. Any leftover filling may be rolled in cabbage leaves or lettuce leaves or made into tiny meatballs and placed on top of rolled grape leaves in pot.(Optional: Cover top with another single layer of the reserved torn grape leaves.) Cover rolls completely with broth and lemon juice. Place a heavy plate that fits inside the pot over rolls as a weight to keep leaves from unrolling. For good measure, place a clean rock or stone on top of the plate to secure the rolls. Cover pot and bring to slow simmer. Simmer gently about 75-90 minutes or until rice is tender. Remove from heat when done. Let stand covered for 20-30 minutes before serving. Baked Method: Line bottom of 13 x 9 baking dish with a single layer of the reserved torn grape leaves. Place rolls seam side down in rows in baking dish, layer upon layer. You want a tight fit so that rolls don't unravel when cooking. Continue until all rolls are in baking dish. Cover top with another single layer of the reserved torn grape leaves. (Optional: Cover top with another single layer of the reserved torn grape leaves.) Cover rolls completely with broth and lemon juice. Cover pan with aluminum foil that has been greased on inside. Bake at 350 for 75-90 minutes until both meat and rice are done. Let stand covered for 20-30 minutes before serving. Yaprakia/Dolmathes may be served hot, warm, or cold. If hot or warm, serve with avgolemono sauce prepared from broth or serve with plain, unflavored yogurt. If cold, serve with plain, unflavored yogurt. Here is a link that might be useful: Step-by-step lesson featuring my mom as guest chef o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Mar 29, 12 at 10:10 Here are a couple more recipes I make with ground lamb. Back in the days when I used to participate in recipe contests, this was a winner of the Best Potluck Recipes in the USA contest in Sheila Lukins and Julee Rosso's column in Parade Magazine. MAKE-AHEAD LAMB AND RICE 1 cup uncooked brown rice 1 chicken bouillon cube 1 lb. lean ground lamb 3 medium-sized tomatoes, cut into 1/ 4" dice to make about 1 1/2 cups (reserve tomato juices) 1/4 cup sliced pitted black olives 1/4 cup chopped flat leaf parsley 1 Tbs. fresh chopped mint 1/2 tsp. ground cinnamon 1/2 tsp. salt 1/8 tsp. black pepper 2 Tbs. olive oil 2 medium-sized onions, coarsely chopped 1 Tbs. pine nuts 1 Tbs. minced garlic 1 large zucchini, quartered lengthwise and then cut crosswise into 1/4 inch slices (about 1 1/2 cups) 1/4 cup tomato juice (optional) 1/2 cup coarsely crumbled feta cheese Cook rice according to package directions, adding bouillon cube to water; set aside. In a nonstick skillet, saute lamb over medium heat until browned through, breaking up while cooking; set aside. Place tomatoes (and their juices), olives, parsley, mint, cinnamon, salt and pepper in a large bowl. Heat olive oil in a medium-sized skillet over medium heat. Add onions, garlic, pine nuts and zucchini. Saute, stirring occasionally, about 15 minutes, or until vegetables are soft. Add rice, lamb and zucchini mixture to the bowl; fold all ingredients together well. (If mixture seems dry, add chicken broth or tomato juice to moisten.) At this point mixture can be covered and refrigerated up to three days. To serve hot, place in large shallow casserole dish, sprinkle with feta cheese and bake, loosely covered at 350 degrees for about 20-30 minutes, just long enough to heat through. Or heat on high power of microwave for about 4 minutes and sprinkle with cheese before serving. Can also be served at room temperature on a bed of frisee or some other crunchy greens. CURRIED LAMBBURGERS Combine: 1/4 cup plain yogurt 2 tsp. Worcestershire sauce 1 tsp. curry powder 2 Tbs. minced onion 1 garlic clove, finely minced 1/2 tsp. salt 1/8 tsp. pepper 2 slices fresh bread, crumbled 2 Tbs. chopped fresh parsley Add 1 pound lean ground lamb and mix thoroughly. Shape into 6 thin oval shaped patties and grill until done but not dry. Serve in pita bread pockets topped with chopped tomatoes and feta cheese. Note: Fresh chopped cilantro may be substituted for the parsley for a different flavor. Also good topped with cucumber-yogurt sauce. MOROCCAN LAMB SAUSAGE (serves 4) 1 lb. lean lamb 6 Tbs. chopped fresh parsley 6 Tbs. chopped onion 1/2 tsp. dried marjoram 1/2 tsp. ground cumin 1/2 tsp. ground coriander seed 1/2 tsp. dried oregano 1/4 tsp. cayenne pepper 1/4 tsp. freshly ground black pepper 1/2 tsp. salt Grind lamb and add parsley and onion; mix well. Add remaining ingredients and mix thoroughly; grind again. Divide into 4 portions and, with moist hands, shape into sausages 1 1/2 to 2 inches thick and about 4 1/2 inches long. Can be wrapped and frozen at this point. If you don't freeze, store covered in the refrigerator for at least 4 hours to allow spices to permeate the meat. Broil or grill 4 inches from source of heat until brown, turning occasionally, about 10 minutes for lamb pink inside, about 15 minutes for well done. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by bizzo (My Page) on Thu, Mar 29, 12 at 10:30 Ah, Ruthanna! you beat me to it! I love ground lamb and rice (I don't often follow a recipe though I do something very similar to the recipe you posted) and I adore lambburgers. I think I need to buy some ground lamb o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Thu, Mar 29, 12 at 17:54 Here's a recipe to ease you into the flavor of lamb, LOL. The smoked paprika masks it almost too much. From Nancy Silverton in Food and Wine. Lamb Meatballs with Roasted Red Pepper and Chickpea Sauce 1/2 cup roasted red peppers from a jar (4 ounces), preferably piquillo (I used roasted red bell peppers) 2 cups low-sodium vegetable or chicken broth 1/2 cup whole-milk yogurt, preferably Greek, plus more for serving 2 pounds ground lamb 2 large eggs, lightly beaten 1 tablespoon plus 1 teaspoon minced garlic 1/4 cup minced flat-leaf parsley, plus more for garnish 1 tablespoon thyme leaves 2 teaspoons smoked paprika 4 teaspoons kosher salt, plus more for seasoning 1/4 cup vegetable oil 1 3/4 cups* chickpeas from a jar or can, drained (*you need a lot more chick-peas than this to accompany two pounds of meat) In a mini food processor, puree the peppers. Transfer the puree to a bowl and whisk in the broth and 1/2 cup yogurt. In a large bowl, combine the lamb, eggs, garlic, 1/4 cup parsley and the thyme and smoked paprika. Add the 4 teaspoons kosher salt. Using your hands, gently mix, then roll into sixteen 2-inch meatballs. In a very large skillet, heat the oil until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 8 minutes. Slide the meatballs to one side of the pan. Add the red-pepper sauce and the chickpeas and bring just to a boil. Simmer the meatballs over moderately low heat, stirring and turning them occasionally in the sauce, until the sauce reduces slightly, 10 minutes. Season with salt. Transfer the meatballs and chickpeas to a platter, spoon the pepper sauce on top, garnish with parsley and serve with yogurt. Here is a link that might be useful: Lamb meatballs o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by janicep (My Page) on Thu, Mar 29, 12 at 22:06 Shambo! You are one of the very few people I have met/seen refer to stuffed grape leaves as "yaprakia"! Most recipes for stuffed grape leaves are called "dolmades". My grandparents, who came from Samos, Greece, called stuffed grape leaves "yaprakia" and stuffed cabbage was called "dolmades". The island of Samos was part of Turkey for a very long time, so the name might have come from the Turkish language. In any event, it was cool to see you refer to stuffed grape leaves as the name I grew up with. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Thu, Mar 29, 12 at 22:43 The go-to method for me with lamb involves Penzey's Lamb Seasoning. OMG that stuff is perfect with lamb. I'll take a roast, chops, anything and rub it with a mix of lamb seasoning, olive oil, balsamic vinegar, and lots of garlic, S&P. Usually I grill it. Lamb seasoning. Salt free. For Passover I try to have lamb since that was the animal involved in 'passing over'. I've made this Epicurioius recipe with lamb shanks for my crowds, adjusting time for the longer cooking shanks. I used Michigan cherries from Nancy (wizardnm) the first time I made it, grin. I made changes....noted below Lamb Chops with Dried Cherries and Port Bon Appetit : April 2008 Bon Appetit Test Kitchen Yield: Makes 2 servings ingredients 2 teaspoons olive oil 4 4-to 5-ounce loin lamb chops 1/3 cup chopped shallots 3/4 cup ruby Port 1/2 cup low-salt chicken broth 1/2 cup dried tart cherries 3 tablespoons cherry jam (I use pomegranate molasses) 1 tablespoon balsamic vinegar 1/2 teaspoon ground cardamom (I usually omit) Chopped fresh mint or parsley preparation Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; saute 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint. Here is a link that might be useful: Epicurious Lamb chops o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Fri, Mar 30, 12 at 0:11 Ann, great looking lamb dishes. Talking about lamb and squash. They happen to pair very well for me. Sous vided leg of lamb, mint/Herbes de Provence sauce. dcarch Photobucket Photobucket Photobucket o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by shambo (My Page) on Fri, Mar 30, 12 at 0:29 Janicep, that's exactly the way my family called things. Yaprakia referred to stuffed grape leaves and dolmathes were stuffed cabbage leaves. My maternal grandparents came from a Greek village that was part of Turkey, so maybe that's the connection. By the way, I made the grape leaves today and we had them for dinner. Pretty good, even if I say so myself. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by gina_w (My Page) on Fri, Mar 30, 12 at 16:53 Found an old picture of a Lamb Shank dinner: Also, in this month's Martha Stewart Living there is a good-looking recipe of a lemony lamb roast with potatoes. I'll have to try that next time I buy a roast since I love lemon. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Fri, Mar 30, 12 at 17:42 On the few occasions I have been lucky and found lamb roasts "reduced for quick sale" after Easter I have made a wonderful Mediterranean-ish stew. I cubed the meat, dredged it in flour and browned in a bit of oil, added a good amount of chopped garlic an onion or 2, green pepper. 5 or 6 or more roma tomatoes, seeded and cut up or a large can or plum tomatoes cut up, a couple of canned blackened red peppers, a generous glug of dry red wine, rosemary and oregano to taste and simmered until the meat was very very tender. One time I added calamata olives, but wished I hadn't! Served with rice. My mother made a very different lamb stew...I need to try to recreate her's....because I loved it! Linda c o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by janicep (My Page) on Fri, Mar 30, 12 at 21:43 Shambo, your recipe is very similar to mine, so I'm sure that they're good! LOL!! I really enjoyed your video - great job!! o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Apr 2, 12 at 7:38 Eggplant was on sale at the farmers' market this weekend so I made two dishes with it and lean ground lamb. Neither had a real recipe. Lamb and eggplant soup with ditalini pasta. It had more broth than shown in the photo. Photobucket Eggplant stuffed with lamb, orzo, tomatoes, oil-cured olives, feta cheese, etc. Photobucket o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Mon, Apr 2, 12 at 9:52 Oh yum! Eggplant and lamb go together so well!!! o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by cookie8 (My Page) on Mon, Apr 2, 12 at 11:42 I did a butterflied leg of lamb on Friday and had it all day Saturday and Sunday it was so good. To think I didn't use to like lamb. Well, there are some cuts off putting to me. Or maybe it's the preparation. I did a dry rub and let it sit on top of lemon slices all afternoon. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by jessicavanderhoff (My Page) on Mon, Apr 2, 12 at 13:13 I made a lamb stew once that I really liked. I think it was sauteed garlic/onion, lamb cubes well browned in a lot of chicken fat, chicken stock, thyme, sweet potatoes, and a splash of sherry. I remember it being really good, but the preparation was so simple that I think I must have just gotten some really good lamb. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 9, 12 at 11:43 Time for a new Cookalong! I'll set it up tonight, after I get a subject from: **************** Arley *********************** Thanks to all who took the time to respond to this Cookalong. There are some really good recipes posted. Nancy o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 9, 12 at 12:37 Arley has picked Chili for the next Cookalong. Please post your favorite recipe on that thread. Here is a link that might be useful: Cookalong #45---------CHILI!! o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by jolj (My Page) on Fri, May 4, 12 at 23:54 We roast lamb with rosemary,salt & pepper.

1.__________________________________________________________ Butterflied and grilled Greek leg of lamb Posted by: san_ (My Page) on Wed, Nov 20, 02 at 18:43 Butterflied and grilled Greek leg of lamb NOTE: I buy a half leg of lamb, bone it and halve the herb rub ingredients. If marinating overnight, I suggest not adding the salt until just before grilling it, as it was more salty than we like. If you have leftovers, slice the meat and bring it to room temperature and serve over a bed of salad greens or better yet, use it for stuffed grape leaves (dolmathes)! For herb rub 8 garlic cloves, 3 tablespoons chopped fresh thyme leaves, 2 tablespoons chopped fresh rosemary leaves, 2 tablespoons chopped fresh parsley leaves, 1/2 teaspoon freshly ground black pepper, 1 tablespoon coarse salt, 3 tablespoons olive oil, a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless) 1 lemon Make herb rub: Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients. Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour. Prepare grill. Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes. Cut lamb into slices and serve with any juices that have accumulated on cutting board. Serves 8. Gourmet July1999 Gourmet Entertains 2.__________________________________________________________ Chicken with Artichokes and White Wine Posted by: Linda_inTennessee (My Page) on Sun, Dec 1, 02 at 17:37 a few recipes from my cookbook to my children and very best friends: Chicken with Artichokes and White Wine 4 Servings 4 skinless boneless chicken breast halves, All purpose flour, 1/4 cup ( 1/2 stick ) butter, 12-18 green globe baby artichokes trimmed to hearts and quartered, (((or 2 boxes frozen hearts, defrosted))) 1 cup chopped onion, 2 teaspoons Italian seasoning, 1 3/4 cups canned low-salt chicken broth, 1 cup dry white wine Sprinkle chicken with salt and pepper; dust with flour. Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet and saute until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add artichokes, onion and Italian seasoning to skillet. Saute until onion is tender, about 6 minutes. Add broth and wine and boil until liquid is reduced by half, about 8 minutes. Return chicken and any accumulated juices to skillet. Cover; reduce heat to medium-low. Simmer until chicken is cooked through and artichokes are tender, about 5 minutes. Season to taste with salt and pepper and serve. 3.__________________________________________________________ The Frugs Stuffed Grape Leaves Posted by: san_ (My Page) on Sun, Dec 8, 02 at 13:26 i've tried several recipes for stuffed grape leaves, but this one is really good--pretty easy too (especially if you have some rare roast lamb leftover. if not, use raw ground lamb). The Frugs Stuffed Grape Leaves A jar of grape leaves For the broth, 2 C chicken stock and the juice of 1 lemon For the filling, mix together: 1# coarsely chopped or ground lamb, 1 C raw, long-grain rice, ½ C olive oil, 1 C chopped yellow onions, ¼ C chopped flat-leaf parsley, 1 T dried dillweed, juice of 1 lemon, 1 tsp allspice, 2 cloves minced garlic, a little salt and pepper Use some of the smallest grape leaves to line the bottom of a 2-quart stock pot. Place the grape leaves, bottom side up, on a counter, stem side toward you. Place 1 tsp of filling in the center of the leaf and fold the stem end over the filling, fold the sides inward and then roll towards the tip of the leaf. Dont wrap them too tightly as the rice expands during cooking. Place the rolled leaves in layers on the bottom of the pot close to each other, to help keep them from unrolling. Cover each layer will a couple of plain leaves, including the top layer (I usually end up with about 3 layers of stuffed leaves). Pour the broth over the leaves and place a plate on top to weight them down while they cook. Cover with a lid and cook on a low simmer for about an hour. Remove the pan from the heat, leaving the lid on so the leaves dont darken, and allow to cool for an hour before serving. Best at room temp but pretty good cold, too. Serve with avgolemono sauce. 4._________________________________________________________ GINGER ALE CHICKEN Posted by: Linda_inTennessee (My Page) on Mon, Jan 13, 03 at 9:16 GINGER ALE CHICKEN Ginger-garlic paste: 2 tablespoons peeled, finely chopped fresh ginger, 3 cloves garlic, finely chopped, 2 scallions, both white and green parts trimmed and finely chopped, 1 teaspoon coarse salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons Asian (dark) sesame oil or vegetable oil, 1 can ginger ale, 1 chicken (3 1/2-4 pounds), 2 slices peeled fresh ginger (each 1/4-inch thick) Combine ginger, garlic, scallions, salt, pepper and oil in a mini-chopper or blender and puree to a paste. Pop the tab off the can of ginger ale, pour half of it ( 3/4 cup) into a measuring cup and drink or set aside to make a sauce. Make 2 additional holes on top. Remove the giblets from the body cavity. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Place half of the ginger-garlic paste in the body and neck cavities of the chicken and rub the remainder over the outside of the bird. Put a slice of ginger in the body cavity and in the neck cavity of the chicken. Put the can on a roasting pan. Lower the chicken over the can so it fits inside the body cavity. Pull the chicken legs forward to form a tripod so the bird stands upright. Tuck the tips of the wings behind the chicken's back. Put the pan in the oven on a low rack (so the chicken will fit) and roast at 350 degrees for 1 1/4-1 1/2 hours. Test for doneness. Present the chicken to your guests. Let it rest for 5 minutes, then carefully lift it off the can and serve, taking care not to burn yourself. Recipe adapted from "Beer-Can Chicken" by Steve Raichlen. 5.__________________________________________________________ Macaroni Grill's Scaloppine di Pollo Posted by: Linda_inTennessee (My Page) on Mon, Jan 13, 03 at 9:23 Macaroni Grill's Scaloppine di Pollo Lemon Butter Sauce: 4 ounces lemon juice, 2 ounces white wine, 4 ounces heavy cream, 1 pound (4 sticks) butter, Chicken & Pasta: 6 to 8 (3-ounce) chicken breasts, pounded thin, Oil and butter for sauteing chicken, 1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging, 6 ounces pancetta, cooked, 12 ounces mushrooms, sliced, 12 ounces artichoke hearts, sliced, 1 tablespoon capers, 1 pound cappellini pasta, cooked, Chopped parsley, for garnish To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan. To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce. Yield: 10 servings 6.__________________________________________________________ Posted by: san_ (My Page) on Wed, Jan 15, 03 at 19:44 Mom's Barbecued Spare Ribs i hadn't made this in a couple of years and sort of forgot about it until someone asked for a country spare rib recipe. this is Mom's recipe and if you like a little sweet/tangy sauce it works great! and she always did these in the oven... Mom's Barbecued Spare Ribs par boil 3-4# of ribs for 20 minutes in salted water stir together: 1 C catsup, 2 cloves minced garlic, 2/3 C chili sauce, 4 T brown sugar, 2 T salad mustard, 4 T chopped onion, 2 T worcestershire sauce, 2 tsp celery seed (i like a little more of that...), 1/2 tsp salt, a few drops of "hot sauce" bake at 350 degrees for about 20 minutes 7._______________________________________________________ chicken Suzanne Posted by: Linda_inTennessee (My Page) on Thu, Apr 3, 03 at 21:42 chicken Suzanne 6 boneless (8oz) chicken breast halves, 1 cup flour, 1 egg beaten with 1 cup milk, 3 cups good quality fresh bread crumbs, 1/2 to 1 cup cooking oil dip chicken breasts in flour, dip in egg/milk mixture, the completely in bread crumbs. saute in hot oil untill well browned on each side. cook till done but not overcooked. serve with the following herb butter Herb butter 1/2 cup chopped green onions, 1/2 cup chopped parsley, 2 cloves garlic, 1 tsp basil (2 tbs fresh), 1/2 tsp oregano (1/2 tbs fresh), 1 tsp marjoram (1 tbs fresh), 1 tsp tarragon (1 tbs fresh), 1 tsp dillweed (1 tsp fresh), dash tabasco, 1 pound unsalted butter mix all the above in a food processer. this herb butter can also be used on french bread toasted,steaks,hamburgers or steamed veggies 8.__________________________________________________________ BARBECUE MEATLOAF Posted by: Daisyduckworth on Mon,Aug 25,03at 0:42 Culpeper's meatloaf got rave reviews: BARBECUE MEATLOAF 500g minced beef, 500g sausage mince, 1 cup breadcrumbs, 2 onions, diced, 1 tablespoon curry powder, 1/2 cup water, salt and pepper to taste, 1 tablespoon parsley, chopped, 1 egg, beaten, 1 garlic clove, crushed (optional), 1/2 cup milk, Combine all meatloaf ingredients and mix until well combined. Shape into a loaf and put into greased baking pan. Bake 30 minutes at 180C. Sauce: 1 onion, chopped very fine (optional), 1/4 cup water, 1/2 cup tomato sauce, 1/4 cup dry red wine or beef stock, 1/4 cup Worcestershire sauce, 2 tablespoons vinega,r 1 teaspoon instant coffee, 1/4 cup brown sugar, 30g butter, 2 teaspoons lemon juice, Saute onions until golden and add all other ingredients. Bring slowly to the boil, lower heat and simmer about 5 minutes. After loaf has cooked for 30 minutes, pour the sauce over the meat, return to oven and bake 45 minutes more, basting often. The sauce goes well with ribs or chicken. 9.__________________________________________________________ Salt- and Pepper-crusted Pork Tenderloin Posted by: LoriJean44 on Mon, Aug 25, 03 at 23:18 Salt- and Pepper-crusted Pork Tenderloin 2 teaspoons freshly ground black pepper, 1 teaspoon salt, 1 teaspoon dried rosemary, crumbled (or 2 teaspoons fresh rosemary, finely chopped) 1 large garlic clove, minced, 1 12-ounce (approx.) pork tenderloin, 1 tablespoon olive oil Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at room temperature at least 15 minutes. Preheat oven to 400 F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, approximately 20 minutes. Remove pork to cutting board to stand for a few minutes. Deglaze pan with 1 cup red wine (or broth), allowing wine to reduce slightly. Season to taste. Slice pork and serve with wine gravy.