Tuesday, January 11, 2011

Celeriac Carpaccio

This is what happens when a young Turkish cook applies her culinary creativity to the traditional zeytinyağlı kereviz /celeriac meze and successfully gives it a modern twist. Traditionalists, beware!

celeriac carpaccio

Kereviz, kereviz/ celeriac, celeriac, carrots, potatoes and cabbage. And pumpkin.  And more of the same. A winter market in the heart of Istanbul.


 Monday morning in my area of Fenerbahçe means market day so routine being routine, off  I went.  I didn't waste time: straight to ‘my’ stall, carefully avoiding what used to be ‘my’ stall.  I thought everything was a bit pricey, I found eg little cucumbers at 5TL per kilo which is £2. That’s a lot to my mind. But I got them for 4TL. That’s what being a regular customer does for you. I like to think they give me a break sometimes!


Luckily I like vegetables including all the winter ones. The celeriac or kereviz looked attractive despite their odd shape:  fresh, white and firm. I had this new recipe in mind so bought 2 big ones. They are obviously a popular vegetable as the vast pile was already on the wane and it was only 9.30. This recipe is from my young friend Refika Birgüls book Cooking New Istanbul Style. The recipes sometimes leave a lot to be desired in terms of clarity but they make up for it in sheer joy and ebullience.
Ingredients
Serves 6
2 large celeriacs or 3 medium
6 cloves garlic, chopped
1 orange* magic ingredient
1 onion, chopped
1 carrot, sliced thinly
1 dessert spoon brown sugar
½ lemon
Rocket leaves, washed and dried
Parmesan cheese, grated
2 tsp salt
6 tbsp olive oil
Coarse black pepper
A little grated nutmeg
1 tbsp pine nuts

Method
·         Pour the olive oil into a wide pan and gently heat. Put the chopped onion, garlic, carrot and pine nuts into the pan and gently saute till softened. Cut the celeriacs into thin rounds (3-4mm), add to the pan and saute a couple of minutes. Halve the orange and squeeze. Squeeze the lemon half. Pour the juice of both onto the celeriacs. Add sugar and salt.


ingredients ready to go

the sliced kereviz


·         Pour 1 ½ cups boiling water over the contents of pan, cover, and cook gently for 15 mins. Let cool in pan.
To serve:
Pile the rocket  in the centre of your serving dish and arrange the slices of celeriac decoratively around it. Sprinkle with the parmesan cheese and a little nutmeg. Grind some coarse black pepper over the assembled dish and add a little olive oil to the rocket.



The celeriac can also be arranged on individual dishes if you prefer.
Comments
So what's the verdict? I liked this recipe as it is an original take on the same old ingredients and the standard zeytinyağlı kereviz recipe. The addition of pine nuts was innovative, the parmesan cheese modern, and the orange juice, although not a new idea, added to the taste. The lemon juice helps to keep the celeriac from discolouring.

Give it a try and let me know.
By the way, you will see a new widget  - I think that's the correct term - right below this: you can now print off the recipe simply by clicking on it. This is thanks to Daughter No 2 who declared she was tired of lugging her laptop into the kitchen each time she needed a recipe.

And while I am at it, there is a second new widget that I hope will be helpful: on the right of the blog you will see Get Your Recipe Updates via Email and a place to put your email address.  Do this, click OK, and the posts will automatically be sent to your email.  You won't have to go to the website every time.
 Hope that helps! Enjoy!

How to make Vegetable Manchurian Recipe

-: Given below Ingredients of make Vegetable Manchurian Recipe :-



2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

Vegetable Manchuriam

-: Given below Method to make Vegetable Manchurian Recipe :-



  • Mix grated cabbage and carrots and squeeze the water out from them.
  • Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
  • Make small balls (like koftas) of the mixture .
  • Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
  • Now in a separate pan heat 2 tbsp oil.
  • Sauté garlic, green chilies and spring onions.
  • Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
  • Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
  • Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.


Given below Video for make Vegetable Manchurian Recipe



How to make Vegetable Manchurian Recipe

-: Given below Ingredients of make Vegetable Manchurian Recipe :-



2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

Vegetable Manchuriam

-: Given below Method to make Vegetable Manchurian Recipe :-



  • Mix grated cabbage and carrots and squeeze the water out from them.
  • Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
  • Make small balls (like koftas) of the mixture .
  • Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
  • Now in a separate pan heat 2 tbsp oil.
  • Sauté garlic, green chilies and spring onions.
  • Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
  • Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
  • Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.


Given below Video for make Vegetable Manchurian Recipe



Make Chocolate Cherry Cake Recipe

Given below Ingredients of Chocolate Cherry Cake



  • 6 Eggs White
  • 1 Chocolate Cake Mix
  • 21 oz Cherry Pie Mix

For Frosting
  • 2 Eggs White
  • 1 ½ cup Sugar
  • ¼ tsp Cream of Tartar
  • 1/3 cup Water
  • 1 tsp Vanilla Essence


Chocolate Cherry Cake

Given below Method for make Chocolate Cherry Cake Recipe



  • In a bowl mix egg whites, chocolate cake mix, cherry pie filling.
  • Grease 9" X 13" pan and make a layer of flour on it.
  • Pour the batter into the pan.
  • In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean.
  • Take tthe cake out and cool it.
  • To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute.
  • Then place this boiler on boiling water and again beat for 7 minutes.Remove from heat and beat for 2 minutes on high speed.
  • Frost the cool cake with this mixture.

Make Chocolate Cherry Cake Recipe

Given below Ingredients of Chocolate Cherry Cake



  • 6 Eggs White
  • 1 Chocolate Cake Mix
  • 21 oz Cherry Pie Mix

For Frosting
  • 2 Eggs White
  • 1 ½ cup Sugar
  • ¼ tsp Cream of Tartar
  • 1/3 cup Water
  • 1 tsp Vanilla Essence


Chocolate Cherry Cake

Given below Method for make Chocolate Cherry Cake Recipe



  • In a bowl mix egg whites, chocolate cake mix, cherry pie filling.
  • Grease 9" X 13" pan and make a layer of flour on it.
  • Pour the batter into the pan.
  • In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean.
  • Take tthe cake out and cool it.
  • To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute.
  • Then place this boiler on boiling water and again beat for 7 minutes.Remove from heat and beat for 2 minutes on high speed.
  • Frost the cool cake with this mixture.

Elvis was there...


As I told you on my last post, I had a party with lots of celebrities last weekend... here you've got the pictures...


 Manson (Debora) and Dita (Esther)
 
 Sid Vicious (Lourdes)
 
 Elvis (Micky)
 
 Agnetha Fätskog from Abba (Laia)
 
 River Cuomo from Weezer (Dani)
 
... and David Bowie ;)

We had dinner, some drinks, played some games, changed our costumes, and lot of more things... this time, Keith Richards couldn't come, but I'm sure he would next time!


And on sunday, Micky and I went to Big J's for a delicious lunch! Mozzafingers and a burger with milkshakes! Yummy!
 
 

Piranhas!

... or maybe just Koi.

Link of the Day, Arizona Shooting Related

This is worth reading.

Big Woop



Atlanta is completely iced over as I write this.  I am not kidding.  It's like one huge skating rink around here.

I know you folks up in Massachusetts and Chicago are laughing at us, but it is what it is.  We got a big 'ol snowfall last night, followed by sleet and freezing rain today, so we ended up with a thick layer of ice atop a thick layer of snow.  Schools are closed, grocery stores are closed and even the airport is all but shut down.  Jacknifed tractor-trailer rigs have closed down the highways and abandoned cars are everywhere.  Driving anywhere is impossible.  Not that anyplace is open anyway.  This city is virtually shut down.

All of this makes for a great snow day (the kids on our street are proof of that) but here's the bad news ... temps aren't expected to get above freezing for ANOTHER 5 DAYS!  Oh dear.  Henry and I may kill each other by then if we are stuck in the house together for that long.  I'm not kidding about that, either!

The good news is that we were invited to dinner last night at our friends' house.  The better news is that they live next door, so no driving was necessary.   Whoopie!


Which brings me to my dessert contribution to that dinner.  Since our friends have two engaging little boys, (oh, the memories!) I wanted to bring something "kid-friendly."  Whoopie pies, anyone?




There is a lot of debate these days about whether whoopie pies have replaced cupcakes as the next trendy "thing."  Maybe, maybe not.  I just know a lot of folks seem to think so.  Even Nabisco jumped on the bandwagon with their "Oreo Cakesters."   (Do not accuse me of eating these.  I took this photo in the grocery store and I promise on the lives of my dogs that these things have NEVER graced my pantry shelves).

But here's the deal with Whoopie Pies.  THEY ARE FUN!!  You giggle when you eat them, kind of like when you go to Miller-Union here in Atlanta and treat yourself to one of their ice cream sandwiches (served at lunch only) which come in flavors like "butterscotch-marshmallow" or "cardamom pepper."  Happy food!

http://www.millerunion.com/

So when I decided to make whoopie pies, I turned to my new favorite baking gurus, Matt Lewis and Renato Poliafito of BAKED. Here is their version. I normally tinker with recipes, but not this one. It's absolutely perfect as written. The only thing they forgot to include were the giggles and laughter!




CHOCOLATE WHOOPIE PIES (from “Baked Explorations” by Matt Lewis and Renato Poliafito)

For the cookies:
3 ½ cups all-purpose, unbleached flour
¼ teaspoon kosher salt
1 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
¾ cup dark, unsweetened cocoa powder (like Valrhona)
2 teaspoons instant espresso powder
½ cup hot coffee
½ cup hot water
2 cups firmly packed light brown sugar
¾ cup canola oil
1 egg (I used extra-large)
1 teaspoon pure vanilla extract
½ cup buttermilk

Preheat oven to 350-degrees. Line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.

In another large bowl, whisk together the cocoa and espresso powders. Add the hot coffee and water and stir until dissolved.

In a medium bowl, stir the brown sugar and oil together. Add this to the cocoa mixture and whisk until combined. Add the egg, vanilla and buttermilk. Whisk until smooth.

Use a rubber spatula to gently fold the dry ingredients into the wet ingredients, scraping down the sides and bottom of the bowl as you fold.  Use a small ice cream scoop with a release mechanism to drop heaping spoonfuls of the dough onto prepared baking sheets, about 2 inches apart. Bake for 10 – 12 minutes, until the cookies just start to crack on top. Do not overbake. Let cool slightly in the pan, then remove to a rack to cool completely.

For the filling:
5 egg whites (I used extra-large)
1 ½ cups granulated sugar
2 cups (4 sticks) unsalted butter, cut into ½-inch cubes, slightly softened, but still cool in middle
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract

In a medium bowl, whisk the egg whites and sugar. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is milky white, about 3 minutes.

Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add the cubed butter, one cube at a time, and beat on medium-high speed until smooth and fluffy, about 5 minutes. Add the salt and vanilla and beat to combine.

To assemble:
Turn half of the cooled cookies upside down (flat side facing up).

Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookies. Place another cookie, flat side down, on top of the filling. Press down slightly so that filling spreads to the edges of the cookie. Repeat until all of the cookies are used. Place the whoopie pies in the refrigerator for 30 minutes to firm up slightly before serving.

The whoopie pies will keep for up to 3 days on a parchment-lined baking sheet, covered with plastic wrap, in the refrigerator. Bring to room temperature before serving.

Yield: 29 cookies, enough for 14 pies with one cookie left for the cook











A couple of things.....

* The scoop I used was a 1.75 oz scoop which resulted in a 3 1/2-inch diameter cookie. A perfect size.

* I found it helpful to chill the dough briefly before scooping (about 15 minutes). Additionally, I put the unused dough back in the fridge while waiting to use it.

* When you scoop the dough, use a wet finger to smooth the edges so you end up with pretty rounds of baked cookies.

* Don't overbake. Remove them from the oven just as they start to crack on the top. I can't speak for your oven, but 11 minutes max was the sweet spot for mine. It's also good to rotate the pans halfway during the baking process.

*I was probably too cautious, but I only baked 6 at a time on one baking sheet. I put two pans in the oven at a time and just made sure I rotated them. It worked for me.

* More frosting is better, if you ask me.


Since I am a prisoner in my house this week, I have nothing to do but bake.  I will not be losing any weight over the next few days.

Fixing Your Heart on Titus 2 - Week 2

 
Last week's project was to spend at least 30 minutes a day reading the Bible and praying. I must say, I didn't do as well with that project as I had hoped. It is something I am still currently working on. I did manage to at least get 15 minutes in almost all the days. Please pray for me in this area! 
This week's challenge is the following... 

Let’s set aside time this week to intentionally pray for our husbands. Our husbands need our prayers, so let’s work on building them up this week. Here are suggestions for each day (Ideas formed from The Power of a Praying Wife):
Monday: His Work
Tuesday: His Integrity
Wednesday: His Mind
Thursday: His Purpose
Friday: His Health
Saturday: His Protection
Sunday: His Faith


Menu Plan Monday

I am a little late on my menu planning this week. Yesterday I was at work until 4:00pm and then we had a church business meeting last night so I had no time to get on the computer and put my menu together. I am lacking some inspiration this week too. :( So here it is a day late...

Monday - Dumplings and corn
Tuesday - Mexican pasta (a Heather creation)
Wednesday - Chili
Thursday - Cauliflower Gratin (Giada De Lauentiis)
Friday - Slow Cooker Tortilla Soup (thanks to Emily's Cooking Adventures).
Sabbath - Haystacks (make your own taco salad)
Sunday - Sandwiches and veggies

Have a great menu planning week!



Enjoy what you read here at Golden Reflections? Please vote daily over at Picket Fence Blogs, just click the button below!