Category: Side Dish

Posted on » by Dana & Nancy » Theme:

Eggplant Kuku

Eggplant Kuku

From A Taste of Persia by Najmieh K. Batmanglij
Servings: 4
Prep Time: 30 minutes
Cooking Time: 45 minutes
Ingredients:
2 large or 6 small eggplants (about 2 pounds), peeled, and cut into thin strips
1 egg white, lightly beaten
1/2 cup vegetable oil, butter, or ghee
2 large onions, peeled and thinly sliced
4 cloves garlic, peeled and crushed
4 eggs
4 tablespoons chopped fresh parsley
1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water
Juice of 1 lime
1 teaspoon baking powder
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Peel the eggplants, cut them lengthwise in quarters if they are large, and salt them to remove bitterness if necessary. Brush each side of the eggplant pieces with egg white to reduce the oil needed for frying.
2. In a skillet, heat 4 tablespoons oil over medium heat. Add the onion and stir-fry for 10 minutes, until translucent.
3. Add the eggplant and garlic and stir-fry for 10 minutes longer, until all sides are lightly golden brown. Remove from heat and allow to cool.
4. Preheat the over to 350 degrees F. Pour 4 tablespoons of oil into an 8-inch baking dish lined with parchment paper.
5. Break the eggs into a large bowl. Add the parsley, saffron water, lime juice, baking powder, flour, salt, and pepper. Beat thoroughly with a fork. Add the eggplant, onion, and garlic and mix throughly.
6. Pour the mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
7. Serve the kuku from the baking dish or unmold it by loosening the edge wtih a knife and inverting the dish onto a serving platter. Remove the parchment paper. NUSH- E JAN!
Posted on » by Loren » Theme:

Llapingachos Ecuatorianos

6 servings (serving size: 1 patty)

Ingredients

  • 1 1/2 teaspoons kosher salt
  • 2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
  • 6 tablespoons (1 1/2 ounces) shredded queso fresco or Monterey Jack cheese
  • 2 tablespoons minced green onions
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 3/4 cup diced tomato
  • 1/2 cup julienne-cut red onion

Preparation

Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool.

Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls (about 1/2 cup per ball). Flatten balls into 1/2-inch-thick patties (about 3-inch diameter). Place on a baking sheet; cover and refrigerate 20 minutes or until firm.

Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion.

Posted on » by Michael » Theme:

Double-Mushroom Bread Pudding
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3 cups fat-free milk, divided
8 cups (2-inch) cubed country or peasant bread (about 12 ounces)
2 (4-ounce) portobello mushrooms
2 teaspoons vegetable oil
6 cups quartered cremini mushrooms (about 12 ounces)
1/2 cup chopped fresh parsley
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
3 large eggs
1 large egg white
Cooking spray
1 cup (4 ounces) shredded Gruyère cheese, divided

Combine 2 cups milk and bread. Cover and chill 30 minutes, stirring occasionally. Remove brown gills from the undersides of portobellos using a spoon; discard gills and stems. Cut mushroom caps in half; cut halves crosswise into 1/2-inch slices.

Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium-high heat until hot. Add portobello and cremini mushrooms, and sauté 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; sauté 1 minute.

Combine 1 cup milk, eggs, and egg white, and stir with a whisk. Spoon 2 cups bread mixture into a 2-quart casserole coated with cooking spray. Top with the mushroom mixture; sprinkle with 1/3 cup cheese. Top with remaining bread mixture and 2/3 cup cheese. Pour egg mixture over top. Bake at 375° for 45 minutes or until set.