Elizabeth Barrette (ysabetwordsmith) wrote,
Elizabeth Barrette
ysabetwordsmith
  • Mood: busy

The Books in My Kitchen

I doubt there's a room in this house that doesn't have books in it. Today's project, with the help of two friends, involved reorganizing the kitchen book storage to accommodate more books. So I can now tell you that we have six shelves full of cookbooks in the kitchen. Yes, we use them.
Tags: food, personal, reading
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  • 3 comments
daemonfall

daemonfall

February 10 2008, 07:59:49 UTC 13 years ago

How about a favorite recipe just to tease the taste buds? I'll share one if you share :)
ysabetwordsmith

ysabetwordsmith

February 11 2008, 02:26:37 UTC 13 years ago

This recipe is out of The Vegetarian Epicure Book Two by
Anna Thomas. Highly recommended.

Plain Pilau

4 Tbs. butter
2 cups long-grain white rice
1/4 tsp. cinnamon
crushed seeds from 8 cardamom pods
3/4 cup blanched, slivered almonds
1/2 cup raisins
1 cup shelled fresh peas
4 cups hot water
1 1/2 tsp. salt

Melt the butter in a large, fireproof casserole dish and fry the rice in
it over low heat until it just starts to color. Add the cinnamon and
the crushed cardamom seeds. Stir, and continue frying for 1 or 2
minutes.

Add the remaining ingredients and stir briefly. Bring the water to a
boil, then lower the heat. Cover the casserole, tightly, and let the
rice steam for about 20 minutes. All the water should be absorbed
and the rice just tender but not mushy.

Serves 6 to 8.
daemonfall

Eggplant Soup

daemonfall

February 11 2008, 07:30:11 UTC 13 years ago

Eggplant Cream Soup:
Courtesy of Chef: Eran Shroytman

For the soup:
5 Medium eggplants, grilled to softness and peeled.
Good quality olive oil for frying.
1 Carrot chopped to half-inch cubes.
2 Dry onions peeled and chopped to half-inch cubes.
1 Leek (white part) chopped to half-inch cubes.
500ml Milk.
700ml Cooking Cream
Salt, black pepper.

For cheese mixture:
500ml Milk
800gr Goat cheese (Even sour-cream would do, though spicy goat cheese would do best)
Decoration:
Seeds from 10 cherry tomatoes.
A spoonful of freshly chopped thyme leaves.

A recipe for 8-10 dishes.

Soup preparation:
1) Heat a shallow layer of olive oil in a deep cooking pot and fry the carrot, onion and leek until soft. Add the eggplants and mix.
2) Mix milk and cream in a bowl, and pour on the mixture into the cooking pot until it covers the vegetables (no more). Cook for an hour on medium flame.
3) After cooked, move the contents of the cooking pot through a food processor and grind until smooth. Filter through a thin strainer.

Cheese mixture preparation:
1) Boil the milk in a pot, melt the cheese in another one and slowly add the milk until a thick mixture is received.

Serving:
1) Pour the hot soup into serving bowls, add a spoonful of cheese mixture to every bowl to add color. Also sprinkle the cherry-tomato seeds and thyme leaves to add extra coloration and flavor.