Text 19625, 89 rader
Skriven 2014-11-19 21:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Florida
===============
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> This sounds Jamaican (Major Grey's is English) but it is from the
 JW> Keys ...

 NB> Or at least it made it to a Florida Keys cookbook...  ;)

Florida seems to have three regions and three traditional cuisines.

The rural areas and northern panhandle are "Southern". The central
and southern urban areas where the snowbirds and tourists congregate
are mainstream American (there is both a notable New York Jewish and
Quebecois population). Miami and the Keys have Caribbean
influences, especially Cuban.

Semi-related joke: Apple pie isn't American in the way people often
mean. Every ingredient, from apples to butter to nutmeg and
cinnamon, came from somewhere else. But then, so do most Americans.

 NB> noticing that you've been doing a run of (purportedly) Florida
 NB> recipes...  ;)

Yep, all seafood. That's done and I've moved onto South Indian and
Sri Lankan dishes using coconut until the next thread presents itself.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cauliflower Ambat
 Categories: Indian, Chilies, Nuts, Beans, Curry
      Yield: 4 Servings
 
      2 ts Sunflower oil
    1/2 ts Fenugreek seeds
      2    Long slim dried red
           -chillies; chopped
      3 oz Unroasted shelled cashews;
           -split
      3 oz Green beans; cut into
      1    inch pieces
     15 fl Water
      1 md Cauliflower, cut into
    1/2    Inch florets
      1 ts Salt
  1 1/2 oz Ghee or unsalted butter
      1 md Onion; minced
      1 ts Turmeric
  1 1/2    Coconut milk powder
      6 fl hot water
    1/2 ts Tamarind concentrate or
      1 tb lime juice
 
  Heat the oil in a small saucepan over a low heat and fry the
  fenugreek and chillies until they are just a shade darker. Remove
  from the heat and cool. Crush with a pestle and mortar, to make a
  paste using the oil in which they were fried.
  
  Put the cashews and green beans in a saucepan with the water and
  bring to the boil. Reduce the heat, cover and cook for 5 minutes.
  Add the cauliflower and salt. Cover and cook for a further 5
  minutes. Add the crushed spice paste and stir well. Remove from
  the heat.
  
  In a separate pan, heat the ghee or butter over a medium heat and
  fry the onions until they are a pale golden colour, about 6-7
  minutes. Stir in the turmeric and fry for 1 minute. Stir this into
  the vegetables along with all the ghee or butter.
  
  Blend the coconut milk powder with the hot water and add to the
  vegetables. Return to the heat and bring to a gentle simmer.
  
  Add the tamarind and stir gently until dissolved. Cook gently
  without a lid for 5-6 minutes. If using lime juice, add now and
  remove from the heat and serve.
  
  Serve with beef or mutton curry and plain boiled rice.
  
  Carlton Food Network http://www.cfn.co.uk/
  
 
MMMMM


YK Jim

... Grapes turning into wine is proof that God loves us.

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