Text 14911, 134 rader
Skriven 2007-05-01 23:38:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Staples
===================
 -=> On 05-01-07  12:22,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Staples <=-

 DSac> For most dried herbs/spices, I highly recommend buying the small
 DSac> jars at the dollar store.  In most cases, there is no difference
 DSac> between the dollar jars there and the three-dollar-or-more small
 DSac> jars in the supermarket.

  We had a very bad experience with buying some off-brand dill once.
  Gail made some dish that needed dill and the off-brand stuff just did
  not cut it.   We buy a lot of spices in semi-bulk at Sysco, BJ's or
  Sam's.   We keep the large jars in a separate cabinet and transfer
  working amounts to small jars near the cooking area.   It seems to
  have worked for us over the years.

 DSac> An exception to this is paprika, IMO.  I never EVER buy generic
 DSac> paprika, only the good stuff (either the Pride of Szeged brand
 DSac> available in most supermarkets, or other excellent brands
 DSac> available at the Russian store.)  Cheap paprika is good for
 DSac> coloring stuff red, but it mostly tastes like dust.

  We've never gotten into using much paprika, but I know what you mean.
 
 DSh> There is a world of difference between fresh spices and 
 DSh> dried ones.

 DSac> True, but the herbs you dry yourself are an order of magnitude
 DSac> better than store-bought dried herbs.  One of my most-used
 DSac> kitchen appliances is my dehydrator.  During the growing season,
 DSac> though, I just tie bundles of fresh herbs by the stem and hang
 DSac> them to dry.

   We have done that.

 DSh> Interesting -- I was not aware of olive oil with pulp in it.   

 DSac> Look for EVOO (that's Extra Virgin Olive Oil) with very heavy
 DSac> green clouding.  That's the "pulp."  Got a Wegman's near you?
 DSac> I bought some at the big Weggies near Burt 2 summers ago that
 DSac> was imported from Spain & it was the nazz.  It had a sweetish,
 DSac> floral, very olivial aroma.
 
   We'll look for it sometime.   Unfortunately, we do not have a
   Wegman's near us.  There was some talk a while back, but it died out
   without anything really happening.   I understand that Carol is
   getting one near her -- which is about 30 minutes away from us.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Korma Khasa (Casseroled Meatballs with Spring Veg)
 Categories: Main dish, Indian, Casserole, Lamb/mutton, Vegetable
      Yield: 6 Servings
 
  1 1/2 lb Lamb leg; bone free
      4 oz Clarified butter
      4 oz Spinach
      4 oz Beetroot
      4 oz Carrots
      4 oz White cabbage
    3/4    Inch cinnamon; splintered
      1    Red chilli
      1 ts Paprika
      1 pn Asafoetida
  1 1/2 ts Fenugreek seeds
      1 pn Saffron strands; steeped in
      4 tb Boiling water
      1 ts Cornflour
    1/2 lb Minced meat
      2    Onions
    1/2 ts Freshly ground black pepper
      1    Egg white
      2 tb Ground coriander seed
      1 tb Parched ground mustard seed
    1/4 ts Mace
      4 oz Lime juice or vinegar
      4 oz Sugar
     10    Almonds*
      2 ts Black cumin
    1/2 ts Salt

MMMMM--------------------------GARNISH-------------------------------
           Chopped coriander or parsley
 
  NB * Almonds should be blanched, slivered and fried in butter.
  
  Parch roast pound, chop etc all aromatics. Cut the lamb leg into small
  pieces the size of almonds and fry in a heavy pan with half the
  butter, stirring well, until dark brown. Moisten with a little water
  and cook until tender. Strain liquor and reserve. Heat 1/4 of the
  remaining butter (1/2 oz in original quantities) add the sliced red
  chilli (seeded if you want it milder) and the paprika, and stir over
  low heat until butter is a rich red colour. Add half the cinnamon
  (which you have splintered and broken fine) raise heat high and put
  in the meat. Cover the pan, remove from the heat and give it good
  shake or so. Then put in a gentle oven or place live charcoal on top
  and cook for about 20 minutes.
    Meanwhile make meatballs (kofta) by combining the minced meat,
  grated onions, black pepper and salt, white of egg, and mustard and
  shape into marble sized kofta. Fry them in the remaining butter and
  reserve. Beat up the sugar and lime juice (or vinegar) with the
  cornflour and aromatize with fenugreek ground with asafoetida (or the
  equivalent of ready ground spices). When smooth, put in half the
  kofta and simmer to reduce the chasni (or syrup) to a thick glaze.
  Simmer the remaining half meatballs 15-20 minutes in the reserved
  meat liquor, aromatising with the black cumin. Meanwhile, chop
  spinach and cabbage (or other greens), sliver beetroot, thinly slice
  carrot, season lightly and simmer in 2 tbs of water until tender.
    Take the slmond sized cooked lamb and combine with the fried
  slivered almonds, ground coriander, ground mace and the remaining
  (splintered thoroughly) cinnamon. Arrange in a heavy pan. Add the
  cooked vegetables and on top, arrange the chasni kofta (sweet and
  sour glazed) on one side, and the meat sauce kofta on the other.
  Sprinkle with saffron water. Cover and give it a dum in a gentle oven
  for 15 minutes, and then serve with a light sprinkling of finely
  chopped coriander leaves or parsley.
  
   [IMH notes. Although it wouldn't be authentic, you could substitute
  beef for lamb, but the cooking time would be longer, of course.]
  
  :    Recipe Dharamjit Singh "Indian Cookery"
  :    MMed IMH c/o Georges' Home BBS 2:323/4.4
  
  From: Ian Hoare                       Date: 03-01-97
  Cooking
 
MMMMM


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