This is the goose egg I bought at the farmers market. The picture doesn't really show you the size, but the yolk unbroken was about the circumference of a coffee mug. I made an entire omelet from just the one egg. Cool. (I couldn't taste any difference though between it and a chicken egg...not sure why since some duck eggs I've had DO taste different. Maybe it depends on the duck/goose/chicken.)
This is another Zuni Cafe cookbook recipe (so are the lentils, below). Again, I am impressed by such simple recipes turning out such good results. To make the granita parfaits, melt one cup of sugar in two cups of coffee, put it in a shallow dish and freeze. I didn't try it, but I bet khalua would be a good addition....When it is frozen, chop it up into bits and layer it with sweetened whipped cream. True to Zuni's word, the cream that touches the ice freezes just a little and gets the most amazing chewy texture. So good for the hot weather we've been having!
This turned out really really good. Not flashy, but just plain good. Chop up about 1/2 cup each celery, onion, and carrot. Cook them just until they sweat in a few tablespoons of olive oil. Add 2 cups beluga (black) lentils, a bay leaf, and a cup of red wine. When the wine is almost all absorbed add 1/2 cup chicken stock. Add a pinch of salt. Add another 1/2 cup after the first is absorbed. Continue adding stock 1/2 cup at a time--as if you were making risotto--until the lentils are tender. Add more salt if necessary and dress with a few more tablespoons of olive oil. Adding the liquid slowly helped the lentils absorb lots of flavor without getting mushy.
3 commentaires:
Love the egg photo! And the Zuni Cafe cookbook should be paying you for the great promotion.
I've never made granita before, but I think the addition of alcohol might mess with your ice crystal formation. Hopefully a science-minded or less lazy person will read this and then let us know. Sounds delicious regardless.
Ah, very true. I am not science-minded, but I have trial and error experience. If you add alcohol, you have to put in less sugar since both sugar and alcohol prevent the ice from freezing solid. You could not, however substitute the alcohol for the coffee, but add a tablespoon or so to it.
Oh dear, I should have put a "Warning: Do not try this at home" sign on there.
Yum! Thanks for the comment and suggestion. Will definitely try. I just got a review published at One For The Table. So excited!
http://www.oneforthetable.com/oftt/stories/zingermans.html
xoxo
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