0 BORLOTTI BEAN & LAMB STEW WITH CHEESY EGGPLANT PURÉE - MLLA

Lately, it seems that there is an outbrake of guest posts in the foodblogging world. There is not one blogger who has not succumbed to the "trend" (if one can call it so) and I must admit that I am one of those too, even if I was made a convert much later than everybody else as I process things a lot slowy than the common of mortals and I always think twice before I jump on the bandwagon...

Although I love exchanges and being in contact with others, at the beginning, I didn't really understand the point of having outside people write articles for your blog. Now, on the contrary, I find it a very good idea and appreciate that kind of "strategic" partnership as, in that way, your work gets positively promoted by your fellow colleagues who admire you and whom you hold in high regards too, you get into the spotlight and help them get more traffic through you, thus making each participants' site grow and you both have a wonderful time bonding as well as deepening your relationship.

This mutual help is extremely valuable and beneficial for either sides (learn more about it here). Apart from the tactful aspect of guest blogging that has some similarities to business connections, there is also a warmer and convivial facet to it. It is a perfect method for creating long-lasting friendships with individuals who share the same passion for food, writing and photography as you do. Instead of staying in your corner, you open up and reveal yourself, hence giving a more humane face to this virtual world.

So when the sweet Susan from "The Well Seasoned Cook" contacted me to ask me if I was willing to write a guest post for her brainchild, "My Legume Love Affair" (MLLA in short), it was with much excitement that I accepted her proposition. What an honor! MLLA kicks off year 4 this month and I've and I am a regular as well as admirative reader of her blog since the year 2007, so I was certainly not going to pass that opportunity. I was so thrilled that this lovely lady wanted me to take part in this event and invited me to guest post on her private space.

As I am an open-minded gastronome who takes great pleasure in devouring rustic, modest and country-style food as much as in savoring refined and gourmet five-star meals, I was delighted by the thought of creating a legume-oriented recipe. I have loved those little babies all my life and cannot imagine going throuh a week without eating them. They represent the base of my alimentation and I adore them as they are so palatable, incredibly versatile, dirt cheap and extraordinarily hearty.

After a few days of mad brainstorming, frantic searching on the internet and intense ruffling through my magazines and cookbooks, I finally came up with a stupendous idea. My dish would be Mediterranean-inspired, comforting, high in flavor, well-balanced, would celebrate the Turkish cuisine which I particularly admire for its sophistication as well well as diversity and put in the spotlight two of my favorite summer vegetables, eggplants/aubergines and tomatoes...

If that introduction made your mouthwater, aroused your curiosity and made you want to read my article, get a glimpse of my pictures and discover my recipe for "Borlotti Bean & Lamb Stew With Cheesy Eggplant Purée", then please hop on over to "The Well Seasoned Cook" as you will not be deceived. I hope you'll enjoy my post.

There will be more guest posts on"The Well Seasoned Cook", so don't forget to visit Susan's sensational page on a regular basis!

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Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog de ma collègue Susan de "The Well Seasoned Cook", je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser.

J'espère que ce plat aux accents turcs et méditerranéens vous plaira. Cette création personnelle est une ode à cette cuisine que j'adore tout particulièrement...

~ Ragoût De Haricots Borlotti Et d'Agneau Accompagné De Sa Purrée d'Aubergines Au Fromage ~
Recette par Rosa Mayland, Juin 2011.

Pour 4 personnes.

Ingrédients pour le "Ragoût De Haricots Borlotti Et d'Agneau":
4 CS d'Huile d'olive
2 Oignons rouges, hachés
6 Gousses d'ail, finement hachées
230g de Viande d'agneau hachée
1 Carotte (grosse), coupée en petits cubes
2 CC de Paprika en poudre
2 CC de Cumin en poudre
2 CC de Coriandre en poudre
1/2 CC de Cannelle en poudre
1/3 de Tout-épice en poudre
1/2 CC de Graines de fenouil
4-5 Brins de thym frais
570g (~ 4 moyennes) de Tomates, hachées
1 CS de Concentré de tomates
2 CC de Pâte de piments turque
450ml de Bouillon de poule
2 CS de Mélasse de grenade
Sel de mer fin, à volonté
Poivre noir, fraîchement moulu, à volonté
400g de Haricots borlotti, cuits
Coriandre fraîche ou de persil frais, haché(e), pour décorer le plat

Ingrédients Pour La "Purée d'Aubergines Au Fromage”:
4 Aubergines
6 CS de Beurre non-salé
4 1/2 CS de Farine
480ml de Crème à 25% de mat. grasses
200g de Gruyère, râpé
1 Pincée de noix de muscade en poudre
Poivre noir, fraîchement moulu, à volonté
Sel de mer fin, à volonté

Méthode pour le "Ragoût De Haricots Borlotti Et d'Agneau":
1. Dans une casserole à fond épais, faire chauffer l'huile à température moyennement haute.
2. Une fois, chaude, ajouter l'oignon et cuire pendant 3 minutes, jusqu'à ce qu'il soit translucide et doré.
3. Ajouter l'ail et continuer à cuire pendant 1 minute.
4. Y mettre la viande hachée et faire sauter pendant 5 minutes, tout en mélangeant.
5. Ajouter la carotte et cuire pendant 3 minutes supplémentaires, puis ajouter le paprika, le cumin, la coriandre en poudre, la cannelle cinnamon, le tout-épice, les graines de fenouil et le thym. Mélanger brièvement.
6. Ajouter les tomates, le concentré de tomates et la pâte de piments. Bien mélanger et cuire pendant 3 minutes, puis incorporer le bouillon, la mélasse, le sel et le poivre.
7. Baisser la température et faire mijoter pendant 1 heure (sans couvercle), jusqu'à ce que le ragoût ait diminué de volume (liquide évaporé) et que les tomates aient "fondu".
8. Ajouter les haricots et cuire pendant encore 30 minutes.

Méthode Pour La "Purée d'Aubergines Au Fromage”:
1. Pendant que le ragoût mijote, percer les aubergines en plusieurs endroits avec la pointe d'un couteau et les cuire à 250° C, sur une plaque recouverte de papier sulfurisé pendant environ 35 minutes, ou jusqu'à ce que la peau des aubergines soit un peu brûlée et la chair soit bien molle.
2. Les retirer du four et les laisser refroidir.
3. Une fois que les aubergines sont manipulables (pas trop brûlantes), les peler (bien grater les restants de chair sur la peau) et jeter les peaux.
4. Mettre la chair des aubergines dans un chinois afin qu'elle s'égoutte pendant quelques minutes. Pendant ce temps, préparer la béchamel.
5. Dans une casserole, faire fondre le beurre et incorporer la farine. Cuire le roux blanc pendant quelques minutes, tout en remuant, jusqu'à ce qu'il soit un peu doré. Puis, verser la crème, tout en mélangeant bien à l'aide d'un fouet.
6. Porter à ébullition et cuire pendant 1-2 minutes afin que la béchamel épaississe. Pendant ce temps, réduire la chair des aubergines en purrée (fine et homogène), dans un mixeur.
7. Incorporer cette purrée à la béchamel et bien mélanger. Cuire pendant encore 5 minutes, puis ajouter le fromage râpé, assaisonner avec la noix de muscade, le sel et le poivre.
8. Bien mélanger à l'aide du fouet afin que le fromage ne forme pas de grumeaux.
9. Servir sur le ragoût et saupoudrer avec la coriandre (ou le persil).

Remarques:
Si vous n'avez pas de pâte de piments turque, vous pouvez aussi utiliser la même quantité de Tabsco rouge ou de harissa.
La purrée d'aubergine peut être gardée au chaud (à basse température) ou faite à l'avance et réchauffée au four, au moment de servir.

Idée de présentation:
Servir avec du pain pita ou libanais (fattoush).

0 BARBERRY PILAF - PILAF AUX BARBERRIES

People who know me must have gathered by now that I very much enjoy the Middle Eastern and Mediterranean cuisines. The incredible flavors as well as the ingredients used set my soul on fire and I really love the way that food is prepared. In those regions of the world, the dishes have this special holiday feel that brings sunshine and happiness to the table...

Lately, I have invested in two magnificent cookery books on the foods of Turkey, Lebanon and Morocco (Claudia Roden's gorgeous cookbook "Arabesque", Greg Malouf's fabulous "Turquoise - A Chef's Travel In Turkey" & Nevin Halici's "Turkish Cookbook"). In autumn 2009, Tobias at "Tobias Cooks" even sent me a superb Turkish cookbook (“Turkish Cooking: Classic Traditions, Fresh Ingredients, Authentic Flavours, Aromatic Recipes” by Ghillie Basan) that I won thanks to my "Stuffed Quinces" recipe and also thanks to all the people who voted for me (thanks!). I can never have to many cookbooks on the subject.

Nowadays, I cook at least one or two Middle Eastern/Mediterranean dishes a month. That kind of food is so fine that I could feed on it on a daily basis. Just to think about it makes me drool and crave the exhaliratig flavors of cumin, allspice, sumac, cinnamon, rose water, tahini, spinach, pine nuts, chickpeas, fresh flat bread, eggplants, tomatoes, lamb, oregano, dill, coriander, etc... I now have an irrepressible need to take a trip to my favorite Lebanese (Goodtaste, 2 chemin sur Grosse, 01210 ferney Voltaire, France) and Balkanic (Shala Mutimarché, 83 rue de Lyon, 1203 Genève) foodstores and raid both of them!

So, last Saturday, I decided to make one of my favorite Lebanese-inspired dishes that consists of fluffy "Barberry Pilaf" served with fried fish or chicken breasts (this time I opted for chicken) and a wonderfully creamy tahini (I'm addicted to it) pomegranate sauce. It is a meal we appreciate a lot and which I cook on a regular basis.

Baberry fruits grow on spiny shrubs of the genus Berberis. Several varieties exist and depending on the variety, the fruits may vary in color from black or purple to white or yellow. Of all the barberries, the common barberry or the jaundice berry is most commonly eaten. This fruit is native to Europe and temperate Asia. It is grown in many parts of the globe, but Iran is the largest producer of zereshk (barberries) in the world.

Barberries are quite acidic and very rich in vitamin C. They somehow remind me of cranberries with their sharp taste and tart flavor. You probably wouldn't want to eat them fresh out of hand. In the past, the fruits were usually preserved with some sort of sweetener to make preserves, jellies, preserves, and syrup, or were candied. They were also prepared as a pickle in vinegar, and used in pies and other baked goods. Now, we generally find them dried and we use them much like we use dried currants.

Although you can find many recipes for "Barberry Pilaf" the recipe I am sharing with you today is the product of my own imagination. I came up with that recipe when i wanted to make a use of my barberries and thze Gulf spice mix that Corinnne (thanks, I need more LOL !!!) had kindly given me.

The Basmati rice has a wonderful round flavor and refined fragrance thanks to the spices, onion and garlic. It is perfectly well-balanced. The addition of barberries brings an interesting and contrasting tang to the whole dish. Delightful!

~ Barberry Pilaf ~
Recipe by Rosa @ Rosa's Yummy Yums 2010.

Ingredients:
1 Tbs Olive oil
1 Onion, finely chopped
2 Cloves garlic, finely chopped
1 1/2 Tsp Baharat spice mix (Gulf-style)
3/4 Tsp Ground cumin
1/4 Tsp Ground cinnamon
4 Tbs Dried barberries
280g Basmati rice
530ml/g Water
1 Cube Organic chicken stock
Salt, to taste
Pepper, to taste
30g Unsalted butter

Method:
1. In a large pan, fry the onion and garlic in oil until soft, golden and transclucid (onion).
2. While the onions and garlic and frying, wash the basmati rice under cold water, until the water is clear. Strain well and set aside.
3. Add the spices to the onion in the pan and stir fry them until fragrant (1 minute max).
4. Add the water, cube chicken stock rice and barberries. Salt and pepper to taste.
5. Over high heat, stir constantly and bring to the boil.
6. Once it boils, lower the temperature (lowest possible) and cover with a lid.
7. Cook with the lid on for 12 minutes, then turn off the heat and let the rice rest for another 12 minutes with the lid on (see remarks).
8. Lift the lid, add a little butter and stir delicately with a fork.
9. Serve.

Remarks:
When making Basmati rice (point 7), always keep in mind that you have to use the same recipient to measure the rice and water (2x recipient of rice for 3 1/2 x recipient of water). The recipient I used for this recipe had a 3/4 cup capacity (2 x 3/4 cup of rice for 31/2 x 3/4 cup of water).
When the rice is cooking or resting DO NOT lift the lid (or stir the rice), otherwise you'll liberate the steam and will end up with a badly cooked rice as well as mush.

Serving suggestions:
Serve this rice as an accompaniment to meat (steak, chicken breasts, duck leg/breast, lamb roast, roasted turkey, game, etc...) or fish (friend or steamed).
I recommend you to serve both the meat/fish and rice with a tahini sauce called "Tarator" or with the cooked version of this sauce.

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~ Riz Pilaf Au Barberries ~
Recette par Rosa @ Rosa's Yummy Yums 2010.

Ingrédients:
1 CS d'Huile d'olive
1 Oignon, haché finement
2 Gousses d'ail, hachées finement1
1/2 CC de Baharat (mélange d'épices du Golfe Persique)
3/4 CC de Cumin en poudre
1/4 CC de Cannnelle en poudre
4 CS de Barberries
280g de Riz basmati
530ml/g d'Eau
1 Cube de Bouillon de poule bio
Sel, à volonté
Poivre, à volonté
30g de Beurre non-salé

Méthode:
1. Dans une grande casserole, faire revenir l'oignon et l'ail jusqu'à ce qu'ils soient dorés et cuits.
2. Pendant que l'oignon et l'ail sont mis à frire, rinser le riz jusqu'à ce que l'eau devienne claire. Faire bien égoutter et mettre de côté.
3. Ajouter les épices et faire cuire tout en remuant pendant 1 minute afin que les arômes se libèrent.
4. Ajouter l'eau, le cube de bouillon, les barberries et le riz. Saler et poivrer. Mélanger.
5. Augmenter la température et porter à ébullition tout en remuant.
6. Baisser immédiatement la température et mettre le couvercle sur la casserole.
7. Cuire pendant 12 minutes (avec le couvercle), puis éteindre le feu et laisser reposer encore 12 minutes avec le couvercle (voir remarques).
8. Ajouter le beurre et mélanger délicatement à l'aide d'une fourchette.
9. Servir.

Remarques:
Il y a une règle simple pour réussir ce riz: utilisez le même récipient pour mesurer le riz et l'eau (2x récipient de riz pour 3 1/2 x récipients d'eau). Pour cette recette, j'ai utilisé un récipient ayant une contenance de 180ml (2 x récipient de 180ml de riz pour 3 1/2 x récipient de 180ml).
Durant la cuisson du riz (point 7), NE SOULEVEZ EN AUCUN CAS le couvercle (et ne mélangez en aucun cas le riz) autrement votre riz le pourra plus cuire correctement car l'intérieur de la casserole aura perdu sa vapeur.

Idées de présentation:
Servir ce riz en tant qu'accompagnement.
Il se marie parfaitement avec de la viande (steak, filet de poulet, magret/cuisse de canard, dinde cuite au four, rôti d'agneau, venaison, etc...) ou du poisson (grillé ou cuit à la vapeur).
Je vous recommande vivement de servir la viande/le poisson ainsi que ce riz avec de la sauce au tahini (pâte de sésame) appelée "Tarator" ou avec la version cuite de cette sauce.

0 STUFFED QUINCES - COINGS FARCIS

Lately, I have been delving into the world of Turkish as well as Middle Eastern food and have developped an immense passion for that delightful Mediterranean cuisine. That is why, today, I will grace the pages of this blog with a wonderful seasonal recipe that I have found in famous Egypto-English book author/culinary journalist Claudia Roden's "Arabesque: A Taste of Turkey, Morocco and Lebanon" (a book that does not disappoint)...

"Stuffed Quinces" or "Ayva Dolmasi" is a very scented and refined dish that is typically Turkish, but which can also be widely found in Persia as well as Georgia.

This Middle Eastern speciality is totally irresistible. In my opinion, there's no better way to celebrate autumn than by cooking a savory, spicy and totally original quince recipe which will fulfill your cravings for sweet and sour combinations. And what a fabulous and totally unique approach to preparing that lovely scented fruit. A perfect ode to fall!

Although this dish contains so few ingredients, you might be tempted to add another spice (garlic for example) or play a little around, but for godsake's don't! You would ruin the flavors of this dish which are very delicate, yet very complex and so well-balanced. "Ayva Dolmasi" doesn't lack character or taste and is
highly satifying gustatively speaking.

The quince pulp gives an ambrosial sweetness to the meat filling while the quince shells deliver a suprising tangy sharpness that contrasts luciously with the mellow roundness of the meat as well as the round and nutty taste of the pine nuts. There is no dissonance in this dish, only voluptuous aromas...

You will see, it is impossible to not fall in love with that fine example of the harmonious cuisine from Turkey"!

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With this Turkish recipe, I have decided to participate to Tobias' (at Tobias Cooks) "Mediterranean Cooking Event" in order to share my love for that cusine and maybe get the chance to win a great cookbook... So I hope you'll enjoy it as much as I did!

~ Stuffed Quinces or Ayva Dolmasi ~
Taken from Claudia Roden's "Arabesque: A Taste of Turkey, Morocco and Lebanon" and slightly adapted by Rosa @ Rosa's Yummy Yums.

Serves 4.

Ingredients:
2 Large quinces (450g each)
1 Medium Onion, chopped
1 1/2 Tbs Olive oil
4 Tbs Pine nuts
240g Ground lamb or beef
1 Tsp Ground cinnamon
1/2 Tsp Ground allspice
Sea salt and pepper, to taste

Method:
1. Wash the quinces and rub off the light down that covers their skin in patches.
2. Put the quinces on a baking sheet and bake in an oven preheated to 170° C (325° F) for 1 to 2 hours, until they feel soft when you press them.
3. For the stuffing, fry the onion in the oil until soft and translucent.
4. Add the pine nuts and stir, turning them over, until golden.
5. Put the ground meat in a bowl with the spices, and work them to a paste with your hands. 6. Add the onions and pine nuts and work them into the paste.
7. When the quinces are cool enough to handle, cut the quinces in half lengthwise and remove the cores and discard them.
8. Then scoop out about one third of the pulp, chop it, and add it to the meat mixture.
9. Divide the meat between the four quince halves and press it into the quinces.
10. Return the stuffed quinces to the baking sheet and bake for half an hour at 180° C (350° F).
11. Serve with the accompaniment of your choice.

Remarks:
I used beef, but lamb would surely be tastier.

Serving suggestions:
Serve hot with rice pilaf, rice with chickpeas or bread and yoghurt.

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~ Coings Farcis A La Turque ou Ayva Dolmasi ~
Recette tirée du livre "Arabesque: A Taste of Turkey, Morocco and Lebanon" de Claudia Roden et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 4 personnes.

Ingrédients:
2 Gros coings (450g chacuns)
1 Oignon moyen, haché
1 1/2 CS d'Huile d'olive
4 CS de Pignons
240g de Viande de boeuf ou d'agneau hachée
1 CC de Cannelle en poudre
1/2 CC de Tout-épices (poivre de la Jamaïque)
Sel de mer et poivre, à volonté

Méthode:
1. Laver les coings en s'assurant de bien enlever le duvet qui les recouvre.
2. Mettre les coings sur une plaque de cuisson (recouverte de papier sulfurisé) et les cuire pendant 1 à 2 heures dans le four préchauffé à 170° C, jusqu'à ce qu'ils soient mous au toucher.
3. Pour la garniture, faire revenir les oignons dans l'huile afin qu'ils soient transparents et tendres.
4. Ajouter les pignons et bien remuer jusqu'à ce qu'ils soient dorés.

5. Mettre la viande hachée dans un bol avec toutes les épices et pétrir cette masse à l'aide de vos mains.
6. Ajouter les oignons et les pignons. Bien les incorporer dans la masse.
7. Quand les coings sont manipulable (tièdes), coupez-les en deux et retirez les pépins ainsi que les queues.
8. Prélever une petite partie de chair que vous hacherez et incorporerez à la viande hachée.
9. Diviser la garniture en 4 portions égales et farcir les coings.
10. Mettre les coings farcis au four et les cuire pendant 30 minutes à 180° C.
11. Servir avec l'accompagnement de votre choix.

Remarques:
J'ai utilisé de la viande de boeuf, mais je suis sûre que ce plat serait encore plus goûteux avec de la viande d'agneau.

Idées de présentation:
Servir soit avec du riz pilaf, du riz aux pois chiches ou du pain arabe et du yaourt.