Text 28921, 77 rader
Skriven 2012-08-29 22:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DROUGHT N FOOD PRICE20828
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> The Arctic ice cap is rapidly disappearing.
 GJ> You had better start planting your Chardonnay grape vines...

You may be right. This year we had out last frost during the first
week of May as opposed to the first week of June. July was the
hottest one on record. We could be ready.

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

     Title: Masabacha - Israeli Hummus W/ Paprika & Whole Chickpeas
Categories: Israeli, Beans, Dips
  Servings: 4

    1/2 lb dried chickpeas 
      1 TB baking soda 
      7 lg garlic cloves, unpeeled 
    1/2 c  extra-virgin olive oil 
    1/4 ts ground cumin, plus more for
           garnish 
    1/2 c  tahini, at room temperature 
    1/4 c  plus 1 tablespoon fresh
           lemon juice 
           Salt 
           Paprika, for garnish 
    1/4 c  chopped parsley 
           Pita bread, for serving 

In a medium bowl, cover the dried chickpeas with 2 inches of water
and stir in the baking soda. Refrigerate the chickpeas overnight.
Drain the chickpeas and rinse them under cold water. 

In a medium saucepan, cover the chickpeas with 2 inches of fresh
water. Add the garlic cloves and bring to a boil. Simmer over
moderately low heat until the chickpeas are tender, about 40
minutes. Drain, reserving 10 tablespoons of the cooking water and 2
tablespoons of the chickpeas. Rinse the chickpeas under cold water.
Peel the garlic cloves. 

In a food processor, puree the chickpeas with 1/2 cup of the
reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic
cloves. Add the cumin along with 1/4 cup each of the tahini and
lemon juice and process until creamy. Season the hummus with salt
and transfer to a serving bowl. 

Wipe out the food processor. Add the remaining 1/4 cup of tahini,
1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1
tablespoon of lemon juice and garlic clove and puree. 

Using a ladle, make an indent in the center of the hummus. Spoon in
the tahini-lemon mixture. Sprinkle the hummus with the cumin and
paprika. Garnish with the reserved whole chickpeas and the parsley,
and serve with pita bread.

Make Ahead: The ungarnished hummus and cooked chickpeas can be
refrigerated separately for up to 2 days. 

Notes: Tahini has a tendency to separate, so be sure to stir the
sesame paste thoroughly before measuring. 

Contributed by: Michael Solomonov, Zahav restaurant in Philadelphia

  From: Www.Foodandwine.Com             
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Enigma #243: Where do seedless grapes come from?

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