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carianna-in-wa

Well-known member
Hey Gayle,

I saw your idea on the Epicurious swap for marinated asparagus. (In response to my "help" request for a side dish.) Could you elaborate a little?

Do you marinate the asparagus overnight? Does it turn grayish from the acid or does it stay bright green? Can you do a lemon juice vinaigrette or do I need to stick to a vinegar-based vinaigrete? Do you have a favorite vinaigrette with this? How long do you marinate... overnight or just a couple of hours? Do you serve it chilled or at room temp?

As you see, I have lots of questions! I love this idea, and think I'm going to go with it, but I don't want to screw it up.

Thanks for your suggestion, and for helping me!

 
Hi Carianna - it's so simple!!!

You can use any kind of vinaigrette (oil and vinegar) dressing you prefer. I've used homemade and storebought Italian dressing many times. Balsamic Vinaigrette is also good.

A couple of hours is all you would need to marinate unless doing it over night is better for your time considerations. I have never had my asparagus turn brown.

It really is quick, easy and no fuss/trouble! AND it's soooo good! Serve with pretty tongs if you have them and no one will know you didn't go to a lot of trouble! This dish is the perfect fill-in dish!

Glad to hear you liked the idea! Let me know how it turns out! smileys/smile.gif

 
Egyptian Fish Soup

2 tbl. olive oil
1 onion
4 mastic grains
salt and pepper
1 liter of water
1 pound whole perch or bass
juice of 4 limes
2 tbls. flour
1/2 cup water to dissolve flour
2 tbl. chopped itlalian parsley

Fry whole onion until golden brown all over. Add mastic, salt, and pepper.

Add water and bring to a boil. Wash the fish and lay on top. Skim foam.

Add lime juice and simmer for 10 minutes.

Remove fish.

Strain broth. Stir flour and water until smooth and stir into broth through a sieve, stirring constantly, until soup thickens.

Add parsley.

Remove skin and bones from fish, chunk, and add to the soup.

 
Cabbage Salad

1/2 cabbage, shredded
salt and pepper
1 tsp. cumin
1 tbls. mustand
1 tbls. oil
1 tbls. lime juice

Place cabbage in pan of just boiled water and let sit for 5 minutes. Strain, set aside.

Combine remaining ingredients into a dressing and toss with cabbage. Chill.

 
Garlic Butterbeans

1 lb. dried Butterbeans (the big Limas)
2 tbls. oil
1 tsp lime juice
1 tsp salt
pinch of red pepper
water to cover

Combine and soak over night.

Bring to a boil and simmer for 30 minutes.

1 head of garlic, peeled.
3 tbl. ghee (or butter)
2 tbl. lemon juice
2 tbl. olive oil
1 ts. cumin

Stir garlic and ghee in pot and simmer until garlic is tender. Add remaining ingredients and the butterbeans. Heat through.

Garnish with parsley.

 
Stuffed Eggplants

2 lbs. small eggplants
oil for deep frying
2 cups cooked brown rice
5 cloves garlic
1 tsp. mint
1/4 cup pistachio nuts
1 onion
2 tbl. flour
2 tbl. ghee
2 cups milk
salt and pepper
1/2 tsp. allspice
1 egg

Cut eggplants in half lengthwise (do not remove stems) and deep fry until tender. Set aside to cool.

Fry flour in butter, add milk, stirring constantly until thick to make a bechamel sauce. Season with spice.

Saute onion until translucent. Add garlic and pistachio nuts. Set aside.

Scoop out eggplant. Combine scooped out eggplant with onion mixture, and mint.

Stir in 3 tbls. of the bechamel. Fill eggplants. Arrange in baking dish. Cover with remaining bechamel beaten together with 1 egg. Dot with butter.

Baeke at 425 until golden brown.

 
Peas and Carrots

1 lb. frozen peas
1 cup diced carrots
4 cloves garlic, sliced into slivers
1 onion
salt and pepper
1/2 cup beef broth


Saute carrots and onion in ghee until tender. Add garlic last minute. Add remaining ingredients, stir to combine, simmer for 5 minutes, or until peas are done.

Strain and arrange peas and carrots on platter. top with stuffed eggplants.

 
Egyptian Turkey

1 turkey
4 liters water
1 carrot
1 onion
5 mastic grains
4 cardamon pods
salt and pepper to taste
3 bay leaves
2 celery sticks

Clean and wash turkey. Add turkey to large pot of boiling water with remaining ingredients.

Simmer for 2 hours.

Remove turkey. Place in roasting pan on rack. Rub with butter. Place in 450F oven for 30 minutes or until golden brown.

 
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