Text 149, 130 rader
Skriven 2006-04-09 13:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: stuff 493
=================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> The idea of preparing for a meal for a year is simply amazing.

 ML> I prefer the opposite
 ML> challenge - make the best you can with what you have in two
 ML> hours or less.

That too is an admirable ability. One that I'm fairly good at. Some
substitutions result in delightful new dishes although other efforts are
less than stellar.

 ML> Wasn't it Dave the Drumster who complained about the hollandaise
 ML> on the eggs Benedict and was offered a job on the spot? Or was
 ML> it you?

That was Dave. My criticism has never been that well received.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Greek Split Peas With Honey Sweetened Eggplant
Categories: Greek, Vegetables
  Servings: 8

           FOR SPLIT PEA PUREE:
      1 lg red onion; finely chopped
    2/3 c  extra-virgin olive oil;
           (preferably Greek)
      1 lb yellow split peas; picked
           -over, rinsed and drained
      6 c  water
      1    Turkish bay leaf or
    1/2    California bay leaf
      2 ts salt
    1/4 c  fresh lemon juice
           For eggplant compote:
    1/2 lb eggplant; cut into
    1/2    -inch cubes (3 1/2 cups)
  1 1/4 ts salt
      2 lg tomatoes
      6 TB extra-virgin olive oil;
           (preferably Greek)
           plus additional for
           drizzling
      2 md onions; coarsely chopped
      2    garlic cloves; minced
      1 ts mild honey
      1 TB drained bottled small capers
           (in brine), rinsed
      2 TB thinly sliced fresh basil or
           -chopped fresh oregano
    1/4 ts black pepper
      2 TB balsamic vinegar or Greek
           raisin vinegar

Make puree: Cook onion in 1/3 cup oil in a 4- to 5-quart heavy pot over
moderately low heat, stirring occasionally, until softened, about 8
minutes. Add split peas and stir until well coated, then stir in water
and bay leaf. Increase heat to moderately high and bring to a boil, then
reduce heat and slowly simmer, partially covered, stirring occasionally,
until mixture is soupy, about 1 hour. Stir in salt and continue to cook,
stirring more frequently as puree thickens, until water is absorbed and
mixture is the consistency of creamy mashed potatoes, 30 minutes to 1
hour more. Remove from heat and stir in lemon juice and remaining 1/3
cup oil, then cool to room temperature, pot covered with a kitchen
towel. (Puree will thicken as it cools.) Discard bay leaf.

Make eggplant compote while split peas simmer: Toss eggplant with 3/4
teaspoon salt in a colander set over a bowl. Place a plate or bowl
directly on top of eggplant to weight it down and let drain 1 hour.
Rinse eggplant (discarding liquid) and pat dry.

Cut a shallow X in bottom of each tomato with a paring knife and blanch
tomatoes in a 2- to 3-quart saucepan of boiling water 10 seconds.
Transfer tomatoes with a slotted spoon to a cutting board and, when cool
enough to handle, peel, beginning from scored end, with knife. Halve
tomatoes crosswise and seed, then cut into 1-inch pieces.

Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over
moderately high heat until hot but not smoking, then add eggplant and
saute, stirring occasionally, until just golden, transferring to a
plate.

Reduce heat to low, then add remaining 3 tablespoons oil and onions to
skillet and cook, stirring occasionally, until softened and golden, 15
to 20 minutes. Add garlic and cook, stirring, 2 minutes. Stir in honey
until incorporated. Add eggplant, tomatoes, capers, basil, pepper, and
remaining 1/2 teaspoon salt, then gently simmer, stirring occasionally,
5 minutes. Stir in vinegar (to taste) and remove from heat. Transfer to
a bowl and cool to room temperature, uncovered.

Serve puree topped with eggplant and drizzled with olive oil.

Cooks' notes: Split pea puree can be made up to 4 hours ahead and kept,
covered, at room temperature. Eggplant compote can be made 1 day ahead
and chilled, covered. Bring to room temperature before serving.

Gourmet, August 2005, Adapted from Diane Kochilas

ChupaNote: I replaced the fresh basil with fresh mint and used Greek
honey vinegar, also added 1 1/2 t. red pepper flakes for heat to the
split peas (in the oil in the skillet before adding anything else) if I
hadn't been cooking for non-heat-eaters, I would have added 1 T... or
more!

Formatted by Chupa Babi in MC: 08.15.05

Greeks call pureed split peas fava, not to be confused with what we call
fava beans. The combination of pureed split peas and honey- kissed
eggplant compote makes for a very comforting dish.

Contributed to the FareShare Gazette by Chupa; 2 March 2006.

www.fareshare.net

From: Shantihhh To: Greekcuisine
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Damn if KFC can fry cats why can't I serve veal?
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