CHESTNUTS, ONIONS AND PRUNES (MARRONS AUX OIGNONS ET QUETSCHES)
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's delicious on its own or as an accompaniment to meats, like roast chicken or pork.
Provided by Joan Nathan
Categories side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the chestnuts and the prunes in a large pan in a single layer. Add water to just cover and 1 tablespoon of the sugar. Bring to a boil, then reduce to a simmer, and cook for 5 minutes. Drain, cool and halve both the chestnuts and the prunes.
- Meanwhile, sauté the onions in the oil or butter in a frying pan until golden.
- Add the 4 remaining tablespoons of sugar to the onions, as well as salt and freshly ground pepper to taste, the lemon juice or vinegar, and the cinnamon. Then stir in the chestnuts and prunes, and cook for 5 more minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 75 grams, Fat 8 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 430 milligrams, Sugar 32 grams, TransFat 0 grams
BUKHARAN PLOV WITH BEEF, CARROTS AND CUMIN SEEDS
This Central Asian recipe uses medium grain rice, like Kokuho Rose extra fancy sushi rice, and sesame oil instead of long grain rice and vegetable oil, as the dish would be made in Iran. You can find Uzbeki cumin seeds and barberries online or in Persian or Russian stores.
Provided by Joan Nathan
Categories dinner, lunch, main course
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 14
Steps:
- Combine oils in a 7-quart pot over medium-high heat. Add onions and garlic and cook, stirring occasionally, for 10 to 15 minutes until the onions "taste of the oil" and are golden; remove to plate.
- Add the beef in 2 batches, cooking until browned on all sides, about 30 minutes. Return the beef and onions to the pot, then add 1 1/2 teaspoons of the cumin seeds, 1 1/2 teaspoons of the salt, the black pepper, half the barberries and a handful of the carrots. Add enough water to cover, about 6 cups. Bring to a boil, then cover the pot and simmer over medium heat for 35 minutes.
- While the meat is cooking, wash the rice in a large sieve with cold water until the water runs clear. Soak the rice in warm water for 15 minutes to open it up, drain.
- Toss the remaining carrots with the remaining salt and the cayenne. Spoon the carrots in a layer over the meat, adding more water if needed to cover the carrots. Cover the pot and cook for just a few minutes.
- Without disturbing the carrots, spoon the rice gently on top. Cook, stirring the rice every 10 minutes and making sure not to touch the carrots until the water is evaporated and the rice cooked, about 30 minutes in all. Cover the pot and cook over low heat for 10 more minutes.
- To serve, spoon the rice onto a large platter, then top with the carrots and meat. Sprinkle the scallions on top, along with the remaining cumin seeds, barberries and pomegranate seeds.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams
APRICOT TEMPURA WITH COCONUT ICE CREAM AND MAPLE-AND-CARAMEL RUM SAUCE
Steps:
- To make the sauce, caramelize the sugar by combining it with the water and stirring it carefully over a medium-high flame until the sugar starts melting. Whisk in three-quarters of a cup of the heavy cream and the butter. Add the maple syrup, the rum and the rest of the cream.
- Put the liquid over a bain marie to cool, whisking constantly until it smooths down and the color lightens. Refrigerate it until you are ready to use it. You might have to stir it over heat before serving to remove any crystallization.
- For the tempura, combine the flour, baking soda and salt with the water, whisking together. Pass the mixture through a sieve.
- Heat the peanut oil in a deep fryer to 375 degrees.
- Halve each apricot and then cut each half into three slices. (If other fruit is used, cut into pieces of approximately the same size.)
- Dip each apricot slice in the tempura batter and deep-fry. Drain and sprinkle with confectioners' sugar.
- Serve five slices of apricot tempura on a plate, decorated with a pool of about three tablespoons of caramel sauce and two quenelles of ice cream or sherbet. Decorate with fresh mint.
ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE
Provided by Joan Nathan
Categories dinner, project, appetizer, main course
Time 1h30m
Yield 20 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees. Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times: do not puree, but grind fine. Place in the bowl of an electric mixer.
- Heat oil in a large frying pan, and saute onions until soft and transparent. Let cool.
- To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in an electric mixer at medium speed for about 10 minutes. Add the dill, and grate in the carrots; mix well, using a paddle attachment.
- Pour the mixture into a greased 12-cup bundt pan. Smooth the top with a spatula, and cover with foil. Place in a larger pan filled with water that is almost boiling.
- Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, then flip over, inverting onto the plate. If the mold doesn't come out easily, give the plate a shake. You should feel or hear it give.
- Refrigerate for several hours or overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 262 milligrams, Sugar 3 grams, TransFat 0 grams
COCHIN CORIANDER-CUMIN CHICKEN FOR PASSOVER
Provided by Joan Nathan
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- If using whole spices, heat a frying pan over medium heat. Add the cardamom, cloves, peppercorns, coriander seeds, cinnamon stick, anise seeds and cumin seeds; stir until the seeds start to pop, about 3 minutes. Grind them in a small blender, coffee grinder or mortar and pestle along with the nutmeg, turmeric and salt. If using ground spices, simply mix them all together in a small bowl. Rub the mixture into the chicken, transfer to a plastic bag and refrigerate for at least 2 hours or overnight.
- In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onions and sauté until golden. Add the chicken and sauté for 1 minute. Add tomatoes, curry leaves, vinegar and 1/2 cup water. Bring to a boil, reduce to a simmer and cook, covered, until the chicken is soft and cooked through, about 20 minutes.
- In a food processor, blend the ginger, garlic, cilantro, mint and 2 of the chiles. Taste and add more chiles if desired. Stir into the chicken and simmer for another 5 minutes. Serve over rice, if desired.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 4 grams, TransFat 0 grams
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