• 1/26 Nat Pistachio Day 4

    From Dave Drum@1:3634/12 to All on Wed Jan 25 05:01:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Moroccan Chicken w/Pistachios, Apricots, Roses & Marigold
    Categories: Poultry, Rice, Nuts, Flowers
    Yield: 6 Servings

    1 lb Long grain rice (450 g)
    2 tb Oil
    3 Scallions
    1 lg Onion; fine chopped
    2 oz Dried apricots; chopped
    - (50 g)
    2 oz Pistachios; shelled (50 g)
    2 oz Pine nuts (50 g)
    1 ts (to 2 ts) Cinnamon; ground
    3 lb Chicken; (1.4 kg) skinned,
    - boned & cut in strips
    Sea salt & black pepper
    1 ts Rose water
    1 ts Rose petals; heaped, highly
    - scented
    1 ts Marigold petals; heaped *

    * Make certain you use a pot marigold (Calendula) rather
    than an African marigold (Tagetes)

    Cook the rice in boiling, salted water for 15-20 minutes,
    or until just tender; it should still be a little chewy.

    Heat 1 tb oil in a frying pan, put in the onions and fry
    quickly for 2 minutes.

    Add the apricots, pistachios, pine kernels, sprinkling
    them with cinnamon as they cook. Using a slotted spoon,
    remove the mixture from the pan and stir into the rice.
    Cover and keep warm.

    Heat the remaining oil, put in the chicken strips and
    fry quickly, sprinkling with a little more cinnamon. Do
    not over cook the chicken, which should be tender and
    juicy. Mix the cooked chicken into the rice, season if
    necessary and spread the mixture in a wide shallow dish.
    Sprinkle with rose water and decorate with the rose and
    marigold petals.

    Serve at once.

    Serves 6

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives


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  • From Dave Drum@1:2320/105 to All on Thu Jan 25 18:04:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peach & Chile Galette w/Pistachio Frangipane
    Categories: Pastry, Fruits, Chilies, Nuts, Dairy
    Yield: 7 servings

    1 1/4 c (155 g) A-P flour; extra for
    - dusting
    2 tb Almond flour
    1 tb Granulated sugar; + 1 tb
    - extra for dusting
    1/2 ts Fine sea salt
    1/2 c (115 g) unsalted butter;
    - fridge-cold, in 1/2" pcs
    1/4 c (60 mL) buttermilk;
    - fridge-cold, + 1 tb extra
    - to glaze
    1 ts Moscatel vinegar (or another
    - sweet white wine vinegar)

    MMMMM--------------------FRANGIPANE & FILLING-------------------------
    2/3 c (85 g) roasted, salted
    - shelled pistachios
    1/2 c (56 g) almond flour
    2 tb A-P flour
    2 5cardamom pods; pods
    - discarded, seeds lightly
    - crushed (1 1/4 ts)
    1/3 c (76 g) unsalted butter; in
    - 1/2" pieces
    1/3 c (70 g) granulated sugar
    1 lg Egg; lightly beaten
    3 Firm peaches (6 oz ea); in
    - 3/4" thick wedges

    1 Guajillo chile; seeded, thin
    - sliced
    1/4 c (50 g) granulated sugar
    1 tb Moscatel vinegar (or another
    - sweet white wine vinegar)

    MMMMM-------------------WHIPPED CREME FRAICHE------------------------

    MAKE THE DOUGH: Place the A-P flour, almond flour, sugar and salt in
    the bowl of a food processor and pulse to combine. Add the butter and
    pulse for about 10 seconds, until it forms roughly pea-size crumbs.
    Pour in the buttermilk and vinegar and pulse 3 to 4 times, until the
    dough just starts to come together.

    Transfer onto a lightly floured piece of parchment paper and use your
    hands to bring the pastry together. (Lightly flour your hands if
    needed.) Using your hands, flatten the pastry into a 6" disk. Wrap the
    parchment around the pastry and refrigerate for at least 45 minutes.

    Meanwhile, make the frangipane: Put the pistachios in the food
    processor (no need to clean it out) and blend to form coarse crumbs.
    Transfer to a small bowl and mix with the almond flour, all-purpose
    flour and 1 teaspoon of the crushed cardamom seeds. Place the butter
    and sugar into the food processor and blend until pale and fluffy,
    then add in the egg and blend until combined, scraping down the sides
    a few times. Add the pistachio mixture to the food processor and
    pulse 2 to 3 times to combine. Return the frangipane to the bowl and
    refrigerate for 10 to 20 minutes, until cold but still spoonable.

    Remove the dough from the fridge and liberally flour both sides.
    Keeping the pastry on the parchment paper, use a rolling pin to make
    a very thin circle, roughly 12" across. Lift the parchment with the
    pastry onto a large baking sheet. Spoon the frangipane into the
    center of the pastry and smooth it to a 6" diameter. Pile the peaches
    on top of the frangipane, leaving the exposed pastry border clear.
    Carefully fold the pastry border over the fruit, roughly pleating it
    where needed, leaving a small area of the fruit exposed at the center
    of the galette. The galette will expand as it cooks, revealing the
    peach filling.

    Using a pastry brush, apply a thin layer of the extra buttermilk to
    the exposed pastry, then sprinkle the extra tablespoon of sugar over
    the pastry and the exposed peaches. Refrigerate the galette for 20
    minutes, until the pastry is cold and set, and heat the oven to

    Bake the galette for 35 to 40 minutes, until the crust is deeply
    golden and the exposed frangipane has formed a golden crust. Remove
    from the oven.

    While the galette bakes, make the syrup by mixing the chile, sugar,
    remaining 1/4 teaspoon cardamom seeds and 3 tablespoons of water in a
    small saucepan. Cook over medium heat for 6 minutes, until deeply
    golden and syrupy. Stir in the vinegar, cook for 10 seconds more and
    take off the heat.

    Brush the syrup over the peaches and frangipane when the galette comes
    out of the oven. (If the syrup has set, gently reheat it before
    applying.) Allow the galette to cool for at least 30 minutes.

    Whisk together the cr|?me fra|<che with the buttermilk and sugar until
    it forms soft peaks, then transfer to a small serving bowl.

    Serve the galette warm, at room temperature or even cold, with the
    whipped cr|?me fra|<che on the side. For the flakiest crust, the galette
    is best enjoyed the day itrCOs made, but can be covered and refrigerated
    for up to 2 days.

    By: Yotam Ottolenghi

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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