MOROCCAN HAROSETH
Provided by Molly O'Neill
Categories condiments, appetizer
Time 45m
Yield Six to eight servings
Number Of Ingredients 5
Steps:
- Put the dates in a pan with the wine and seasonings and simmer until the mixture resembles a soft paste, about 30 to 40 minutes, stirring occasionally. Cool. Add the walnuts and serve.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 38 grams, TransFat 0 grams
ESCONDIDO CODFISH SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 1h30m
Yield Four servings
Number Of Ingredients 17
Steps:
- If using dried codfish, cover the codfish with boiling water. Set aside to cool. Drain. Bone, skin and shred the fish. Add boiling water to cover. Set aside to cool. Drain. Pat dry.
- If using fresh codfish, place the fish on a rack and steam over 1 inch of water until cooked through, about 5 to 7 minutes. Refrigerate until chilled. Skin and shred the fish.
- Combine the lime and lemon juices, lime rind, jalapeno, sugar and salt in a glass or ceramic bowl. Whisk in the olive oil. Add the cod and refrigerate for 1 hour. Add the remaining ingredients. Toss to combine. Season to taste with additional salt and pepper and serve.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 385 milligrams, Sugar 6 grams
SOUR-CHERRY CRUMBLE
Provided by Molly O'Neill
Categories easy, dessert
Time 1h
Yield Four servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Combine the cherries and the sugar and let stand for 10 minutes. Place in a sieve and let drain very well. Place in a 9-inch pie plate and set aside.
- In a medium-size bowl, combine the all-purpose and whole-wheat flours, sugar, salt and cinnamon. Rub in the butter until the mixture resembles coarse meal. Add the walnuts and oats and toss lightly to combine. Cover the cherries with the topping and bake until the topping is crisp and the juices are bubbling, about 40 minutes. Place on a rack to cool slightly before servings.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 302 milligrams, Sugar 38 grams, TransFat 1 gram
MUSHROOM BROTH
Provided by Molly O'Neill
Time 2h15m
Yield One quart
Number Of Ingredients 6
Steps:
- Place all the ingredients in a soup pot. Cover with half a gallon of cold water, place over low heat and simmer for 2 hours, until the liquid has reduced by half. Strain, cool and refrigerate.
COD SMOTHERED WITH WILD MUSHROOMS
Provided by Molly O'Neill
Categories dinner, one pot, main course
Time 25m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for 30 seconds longer. Stir in 1 teaspoon of salt, pepper, 2 tablespoons of parsley and mushroom broth. Simmer for 10 minutes. Stir in 2 teaspoons of lemon juice.
- Season the cod with 1 teaspoon of salt and pepper. Drizzle with 1 teaspoon of lemon juice. Place the fillets in the skillet, spooning the mushroom liquid over the top. Reduce the heat to medium-low and braise until the fish is cooked through, about 6 minutes. Place 1 cod fillet on each of 4 plates and spoon the mushroom sauce over the top. Sprinkle with the remaining parsley and serve immediately.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 496 milligrams, Sugar 1 gram
CARIBBEAN CODFISH SALAD
Native to the Dominican Republic, Trinidad and Tobago, this salad can be served hot or cold. In some areas it is even served for breakfast! Prep time does not include soaking time.
Provided by pammyowl
Categories South American
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place salt cod in cold water to cover. Place in fridge for 24 hours, changing water 2-3 times.
- Debone and skin if needed. Cut into 1 " pieces.
- In a 2 quart saucepan place fish with water to cover, simmer gently until fish flakes easily, about 10 mn.
- Cut avocado into bite size pieces, toss with onion, tomatoes, olives and fish.
- Whisk oil, lemon or lime juice and pepper. Toss with salad.
Nutrition Facts : Calories 538.2, Fat 34.7, SaturatedFat 4.9, Cholesterol 115.1, Sodium 5414.8, Carbohydrate 7.5, Fiber 3.6, Sugar 2.4, Protein 49
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