Text 12145, 95 rader
Skriven 2007-02-21 22:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: African foods 2
=======================
 -=> Quoting Hap Newsom to Jim Weller <=-

 -> I mis-wrote yesterday. They were very familiar with cassava, a staple
 -> back home; it was taro that was new to them.

 HN> Hmmm, I of course know taro from Hawaii, but I thought it was also
 HN> found in  Africa . 

I believe it is in some places, but cassava and those white yams were
the primary starches where these guys came from.

 -> Molohia... Jute
 -> 500 g  Molohia leaves; (or spinach)
 -> This thick green soup is one of Egypt's national dishes.

 HN> Hmmmm, I wonder what makes the soup thick? Doesn't look like 500gm of 
 HN> spinach would do it and none of the other ingredients seem to add any 
 HN> thickening...unless the molohia leaves are very very very starchy?

Molohia is mucilaginous, like okra. Spinach wouldn't cut it as a
substitute. A spinach soup would need corn starch or something to bind
it.

I bought a pound of frozen, chopped moluhia leaves a while ago. My Co-Op
started to carry it when the Somalians requested it (I can also buy
goat meat, broad beans and lupins there now, thanks to them.) I only add
an ounce or less at a time to soups so I get lots of pretty green speckles
but no noticeable thickening. Last week I added some to an otherwise
standard potato chowder when I ran out of parsley and chives, with good
results.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baked Garlic Soup with Herb Toast
 Categories: Soups, Vegetarian, Cheese
      Yield: 4 Servings

      1    Head garlic
      1 tb Extra virgin olive oil
      1 tb Balsamic vinegar; or
    Brandy
      3    inch sprig fresh rosemary
    SOUP:
      3 c  Vegetable broth
    1/2 c  Dry white wine
    Salt and pepper; to taste
    HERB TOAST:
    1/2    Loaf Bread; see note
      1    Clove garlic; cut once
    Lengthwise
    Extra virgin olive oil
    1/2 c  Grated Parmesan cheese
      1 tb Garlic chives; minced

  Preheat the oven to 300 F. Slice the top from the head of garlic and
  remove most of the papery outer skin from the head, but do not peel or
  separate into cloves. Place in a small ovenproof dish. Pour the olive
  oil over the top and add the vinegar and rosemary. Cover with aluminum
  foil and bake until very tender, about 1 hour. Remove from the oven
  and let cool. NOTE - Prepare 1/2 loaf of whole wheat Italian bread:
  cut diagonally into 1/2 inch-thick slices. Preheat the oven to 350 F.
  Squeeze the softened garlic from the skins into a saucepan, and add
  the broth and wine. Heat to a simmer over medium-low heat and cook for
  15 minutes. While cooking, make the herb toast. Bake the bread slices
  on a baking sheet until crisp but not golden, 6 to 8 minutes. Rub the
  bread with the cut sides of the garlic clove, then brush generously
  with oil. Sprinkle on a thin layer of the Parmesan cheese and chives.
  Bake until the cheese is melted, another 5 minutes. Serve immediately
  with the hot soup.

  Substitution for the Chinese garlic chives: 1 clove garlic and twice
  as much volume of fresh chives.

  NOTES: Two stage process. First, roast/bake the garlic. Second, use
  roasted garlic to flavor a broth. Serve with herb toast. Make extra!
  Garlic paste can be added to mashed potatoes, served with meats or
  vegetables, or simply spread on slices of toasted Italian bread.

  Recipe by: Maggie Oster's Herb Garden 1993

  From: Pat Hanneman

MMMMM

Cheers

Jim, in Yellowknife




... It's a herb Jim, but not herb as you know it.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)