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Recipe Thread - Page 26

post #376 of 456
I'll have to sleep on that one.
post #377 of 456
Eggplant pickles. These are awesome:

-soak 2lb of sliced eggplant in salted water for an hour to extract some bitterness, then rinse and dry
-blend 2/3 of a chile pepper, a peeled 2inch piece of ginger, 7 or 8 cloves of garlic, and 1T cumin into a paste, using a little vinegar to wet
-heat 2-3T sesame oil in a large saucepan, add 1T mustard seeds, 1t of fenugreek, heat until they crack
-add a few curry leaves if you can find them (i couldn't), along with the chile/garlic/ginger paste. fry until the oil separates out, and mixture turns golden
-add 1t turmeric, 1 cup white wine vinegar, 1/2 cup sugar, stir well and add the eggplant slices
-bring to a boil, then reduce heat and simmer gently for 30 mins or until eggplant is tender
-let cool before pouring in a jar and covering with sesame oil (i used a whole small container)
post #378 of 456
do they stay purple, or turn brown?
post #379 of 456
brownish. the whole mixture looks like something out of Seven but damn are they good.
post #380 of 456
Has anyone used the Boiron purees for sorbet?
I've used them for pate de fruit before, but not a sorbet.
And my usual 12 second Google search didn't quickly pull up a recipe. At least, not one in English, anyhow.
post #381 of 456
Quote:
Originally Posted by kwilkinson View Post

Has anyone used the Boiron purees for sorbet?
I've used them for pate de fruit before, but not a sorbet.
And my usual 12 second Google search didn't quickly pull up a recipe. At least, not one in English, anyhow.

Yes. They're pretty good. Looza juices with some gelatin and glucose syrup make nice sorbets also.
post #382 of 456
Boiron is great stuff, but there is no master recipe because each one has a different sugar and dry matter content. CIA has a book on frozen desserts. It gives ratios for every one of those purees.
post #383 of 456
facepalm.gif

I just wrote out a post about not buying a book by the end of the month and asking someone to send me the ratios for morello cherry.

Then I thought... wait... I actually have a book called simply "Frozen Desserts" that I bought when I was in culinary school.

Lo and behold, it's right in there.

2012-03-14222904.jpg

Thanks broheim.
post #384 of 456
see also free pdfs of nathan myrhvold's favorite ice cream book

http://www.angelocorvitto.com/ingles/principal.html
post #385 of 456
Quote:
Originally Posted by mordecai View Post

-add a few curry leaves if you can find them (i couldn't),...

You should see if you have one of these spice shops in your town http://www.savoryspiceshop.com/ If not you can still order the curry leaves online http://www.savoryspiceshop.com/spices/currylvs.html thumbs-up.gif

post #386 of 456
I'm a collard/mustard/turnip green eater, they are all greens that take while to cook. I have no idea how to make quicker greens like Kale. Anyone have a recipe for Kale?
post #387 of 456
Have you ever washed kale?
post #388 of 456
I have never done anything with Kale, this is my first time buying it.
post #389 of 456
I don't think you can get fresh one now either way. Here in Germany we cook it with sausges like Mettenden and Pinkel (it's funny because pinkel means pee, too). Don't know whether you can get these in CT. They add a lot of flavor, along with onions, to the kale while cooking.
post #390 of 456
I have never heard of those sausages. Unfortunately, I am completely ignorant to German foods. I have smoked sausage (from Alabama) in the fridge and smoked ham shanks too, maybe I can use them as replacements for the German sausage(pause) I love pork and greens together.
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