Frank Deis wrote:I'm putting together another recipe from the cookbook I'm working through. Interesting but easy. Get some flank steak and a head of cauliflower. Coat the flank steak with berbere -- an Ethiopian spice that I learned about in a Moroccan cookbook. A tablespoon per pound, more or less. Fry the steak just until browned. Then put into a slow cooker. Cut the cauliflower into florets. Mix in some minced garlic and salt and dump in on top of the beef. Close it up and "roast" for about 5 hours on high or until the meat is tender. This stuff is smelling great -- berbere is actually a mixture of spices, and I can see why Mourad appropriated it from the Ethiopian repertoire.
Karen/NoCA wrote:I love Brussels Sprouts made this way!
Jenise wrote:Heinz Bobek wrote:Heinz, that first dish looks like two great ideas that should be two separate dishes. Would love the chicken with something like a fried rice or snow pea stir fry, and would love the pasta with sauteed shrimp, maybe with an chili element, but the combination seems a bit forced.
Jeff Grossman/NYC wrote:Jo Ann Henderson wrote:Jeff,
I don't think you necessarily want raw garlic in your mashed potatoes -- go for the roasted garlic. Rosted garlic is how I use up the garlic that looks as if it's about to sprout. I just cut off the tops, pour on a little olive oil, wrap in tin foil and roast in a very hot oven for about 40 minutes. The thing is, I usually always have it on hand. I squeeze it into a jar, cover with olive oil and a sprinkle of cracked pepper. When it's time to make garlic mashed potatoes, that jar is waiting for me in the fridge. I just scoop out a heaping tablespoon or so, olive oil and all, and whirl it all together with lots of butter and any cream needed for desired consistency. The flavor is unmistakably garlicky! Roasted garlic keeps well in olive oil at refrigerated temperatures. Hope you give that a try next time.
Thanks very much, Jo Ann. I like the wrap-in-foil approach and I agree that the flavor will be good.
My hesitancy with roasted garlic is that the recipe I know calls for trimming the base, then setting the head in a bit of broth in a loaf pan or some other smallish pan and baking it for a solid hour. Your way sounds much easier and, as it doesn't really take up much shelf space, can be cooked in an oven with other things.
Users browsing this forum: No registered users and 5 guests