"Recipes are meant to be shared"...Ann Thibeault

Friday, April 19, 2019

Eggplant with Tempura Batter and Lebanese Garlic Sauce



Eggplant with Tempura Batter

1 eggplant thinly sliced 
Salt and set aside for 20 minutes. 
Pat dry with paper towels.

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Make batter

Batter

3/4 cup of flour
1/2 cup corn starch
1 teaspoon baking powder
salt and pepper
1 can of soda water 

Mix dry ingredients and then whisk in
enough soda water to make a thin batter.
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Heat about one inch of oil in skillet
to 350°F.
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Season 3/4 cup of flour with salt and pepper.
Dip eggplant slices in flour and then into
the batter.

Fry in oil until golden on each side.  
Turning once. 

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Lebanese Garlic Sauce (Toum)
Source: Chicho's Kitchen.

Ingredients: 
5 cloves of garlic
1 egg white 
1 cup of neutral oil (sunflower is fine) 
Juice of 1 lemon 
a good pinch of salt 
1 cup of iced water of which you will use around 2 tbsp 

Put the garlic cloves along with salt
and 1/4 of the lemon juice in the blender.
Blend on medium and scrape the sides
down when the garlic goes flying everywhere.
Add the egg white and blend on medium.
Add half the oil in bit by bit.
A thin stream is not necessary, but don’t go crazy.
A reasonable, fine, steady pour is good.

At this stage, the emulsification should have taken place. 
If it hasn't and the sauce looks like it has split, then something has gone wrong. 
You may need to remove half the amount, add another egg white, 
whizz away and re-pour what had already split. 
But if you take it slow without pouring the oil too quickly, it should be fine.

Switch to a slow blend, and add the rest of the lemon juice in slowly too.
Add the rest of the oil in the same fashion.
Add 1 or 2 tbsp of water. 
You will see the consistency change into 
something wonderfully creamy and light.

Wednesday, April 17, 2019

Apple Turnovers with Brown Butter Glaze

I promised Moe yesterday I would bake something sweet this morning.

I had a few apples so I decided to make him Apple Turnovers with a quick puff pastry. 


Just out of the oven


Enjoyed with a second cappuccino.



Just winged the filling.

Three apples peeled, cored and
cut into small 1/2 inch pieces.

Sauted in 1/4 cup of butter with 1/4 cup of white and
1/4 cup of brown sugar.

Splash of maple syrup and
juice of half an orange.

Seasoned with cinnamon and nutmeg.

Simmered until apples are tender and the
sauce has caramelized.

Chill until ready to use.


Pastry is based on Julia Child's Fast French Puff Pastry.

2 cups of flour
13 oz of butter
Cut into small cubes (1/4 to 1/2 inch pieces)

Add 3/4 teaspoon of salt
and the cubes of butter to the flour.

Add enough ice water to moisten and
then tip out on to a floured board.

Mixture will be shaggy.
Using hands bring together and then
roll out into a rectangle
and fold like an envelop.

Roll and fold four times and then
refrigerate for an hour.

Cut pastry in half and roll out each half
into a 12" square.

Cut each square into four 6" squares.

Use 1/8th of the apple filling in each turnover.
Place filling just off centre, brush edges with milk
and fold turnover in half, to make a triangle.

Seal with fork and place turnovers on a baking sheet
lined with parchment.

Brush with milk and sprinkle with sugar.
Bake in a 400°F oven. 

I baked four and froze the other four for another day. 

Optional:  Brown Butter Glaze.

Add some powdered sugar to a bowl.
Brown some butter in a small skillet.

Add to the sugar with a little milk or cream.
Stir until glaze is smooth and add a little vanilla extract.
Drizzle over warm Turnovers. 





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