GARLIC POTATOES WITH JUNIPER BERRIES
A dish for those who love strong flavors--- absolutely wonderful with herbed roast chicken or pork dishes. Posted for Zaar World Tour VI. Excerpt from the book "Flavors of Greece" by Rosemary Barron.
Provided by kellychris
Categories Greek
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 350*F.
- Pour the olive oil into a heavy shallow baking dish large enough to hold the potatoes in a single layer.
- Sprinkle the juniper berries over the oil and place the dish in an oven for a few minutes to warm.
- Trim off the stem ends of the garlic cloves and rub off any feathery outer skin.
- Place the potatoes and garlic in the warm dish and roll them in the olive oil to lightly coat.
- Bake 10 minutes and roll the potatoes and garlic in the olive oil once more.
- Reduce the oven temperature to 300˚F and bake uncovered for 50 minutes or until the potatoes are just tender.
- Roll the potatoes in the olive oil to coat once more and transfer to a warm platter.
- Sprinkle with the lemon juice, salt and pepper, and oregano.
- Serve hot or warm, with toast, if desired.
Nutrition Facts : Calories 225.8, Fat 10.4, SaturatedFat 1.4, Sodium 11.8, Carbohydrate 30.5, Fiber 3.1, Sugar 2.1, Protein 3.7
VENISON STEW
Venison stew, with the added juniper berries, is delicious, hearty and warming meal full of succulent meat.
Provided by Laka
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix and combine corn flour, spices of your choice, black pepper and salt. Toss pieces of meat in seasoned flour, shake off excess flour.
- Fry meat in batches in hot olive oil until browned on all sides. Take them out with a slotted spoon and place on a paper kitchen towel.
- Return the meat to the pan, deglaze with red wine. Set aside.
- Chop onions, celery, parsley and carrots in a blender to make a sofrito (a mixture of chopped vegetables). Fry in a pressure cooker pot in olive oil for 3-4 minutes, stirring occasionally.
- Add chopped fresh red pepper and juniper berries, sauté briefly.
- Add meat with wine, beef broth, tomato paste and bay leaf, stir, cover, and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 20 minutes. Release pressure naturally.
- Serve with potato gnocchi, polenta or short pasta.
Nutrition Facts : Calories 644.2, Fat 22.5, SaturatedFat 5.3, Cholesterol 280, Sodium 1287.3, Carbohydrate 21.4, Fiber 4, Sugar 6.1, Protein 80.2
POTATO GRATIN WITH JUNIPER
Categories Milk/Cream Berry Potato Side Bake Broil Vegetarian Quick & Easy Casserole/Gratin Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Finely grind juniper berries in grinder.
- Whisk together cream, butter, 1 1/4 teaspoons ground juniper (discard remainder), salt, and pepper in a large bowl until combined. Peel potatoes and cut into 1/8-inch-thick slices. Fold potato slices into cream mixture and transfer to baking dish, spreading evenly. Cover tightly with foil and bake until potatoes are very tender, 50 minutes to 1 hour.
- Preheat broiler.
- Remove foil and broil potatoes 2 to 3 inches from heat until golden, about 6 minutes.
- Let stand 10 minutes before serving.
- *Available in the spice section of some supermakets.
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- Put the potatoes in a large saucepan of salted water, cover and place over a high heat. Bring to the boil, then uncover and simmer for 12-15 minutes or until just tender. Drain, cool until just warm, then halve or cut into chunks, if large.
- Heat the olive oil and 45g of the butter in a large frying pan over a medium-low heat. Add the potatoes, season with salt and pepper and cook for about 20 minutes, gently shaking them occasionally, until golden and crumbly – don’t break them up too much.
- When the potatoes are nearly ready, melt the rest of the butter in another large saucepan over a low heat. Add the garlic, juniper berries, cabbage, 2 tablespoons water and some seasoning. Cover and cook for about 4 minutes, shaking the pan vigorously every so often. Uncover, increase the heat slightly and let the juice boil off, again shaking the pan, until the cabbage is just tender and glossy with butter.
- Carefully toss the potatoes with the cabbage, tip into a warm serving dish and serve immediately with the sausages and lentils.
POTATO GRATIN WITH JUNIPER BERRIES RECIPE - FOOD & WINE
From foodandwine.com
4/5 Servings 4
- Heat the oven to 425°. Butter an 8-by-12-inch baking dish with 1/2 tablespoon of the butter. In a blender, puree 1/4 cup of the stock with the juniper berries. Put the mixture in a small saucepan with the remaining 3/4 cup stock; bring to a simmer.
- Layer half of the potatoes in the dish and top with the garlic, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Dot with 1/2 tablespoon of the butter. Add the remaining potatoes to the dish and sprinkle with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour the simmering broth over the potatoes. Dot with 1 tablespoon of the butter and cover the dish with aluminum foil. Bake the potatoes for 20 minutes. Remove the aluminum foil and bake 10 minutes longer.
- Meanwhile, in a small saucepan, melt the remaining 1 tablespoon butter and stir in the bread crumbs. Sprinkle them on the potatoes and continue baking until the potatoes are tender and the bread crumbs are golden, about 15 minutes longer.
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- Heat the oven to 425°. Butter an 8-by-12-inch baking dish with 1/2 tablespoon of the butter. In a blender, puree 1/4 cup of the stock with the juniper berries. Put the mixture in a small saucepan with the remaining 3/4 cup stock; bring to a simmer.
- Layer half of the potatoes in the dish and top with the garlic, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Dot with 1/2 tablespoon of the butter. Add the remaining potatoes to the dish and sprinkle with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour the simmering broth over the potatoes. Dot with 1 tablespoon of the butter and cover the dish with aluminum foil. Bake the potatoes for 20 minutes. Remove the aluminum foil and bake 10 minutes longer.
- Meanwhile, in a small saucepan, melt the remaining 1 tablespoon butter and stir in the bread crumbs. Sprinkle them on the potatoes and continue baking until the potatoes are tender and the bread crumbs are golden, about 15 minutes longer.
10 BEST SUBSTITUTES FOR JUNIPER BERRY - SUBSTITUTE FOODS
From substitutefoods.com
- Allspice berries: Allspice is the perfect juniper berry substitute for people who don’t like the taste of juniper berries. So, these berries are rich in vitamins, minerals and antioxidants that promote good health.
- Black peppercorns: Black pepper is a magical spice. It is “the king of spices,” with many varieties and uses. If you’re looking for the pepper in your kitchen or just want something that will shake things up, black peppercorns are just what you need.
- Cajun seasoning: Cajun seasoning has flavorful spices. It’s a spicy blend of garlic, onion, paprika, bay leaves and thyme keeps dishes warm and exciting.
- Cinnamon sticks: Did you know cinnamon is one of the few spices that contain antioxidants and a significant amount each day? Add to these benefits its versatility when baking and cooking (see “Cooking with Cinnamon” below) so there’s really no reason not to bulk up your spice cabinet.
- Cloves: Cloves are the aromatic dry flower buds of a tropical evergreen clove tree. To use cloves, just add them to your food for a particular flavor and effect!
- Coriander seeds: Coriander seeds are a popular spice. Reaching about one to two inches in length, these oval-shaped spices can grow in long clusters and have a furry exterior.
- Bay leaves: Bay leaves are the perfect substitute for juniper berries in your cooking without bitterness. They’ll give you a nice, savory taste and add just the right amount of flavor to whatever dish you’re making.
- Chervil: Chervil has a sweeter flavor than most of your other herbs and is delicately fragrant. It is popular in French cooking, but today people use it in light salads, fish dishes, or soft cheeses.
- Ginger: Ginger is a great way to stay healthy! She makes for an excellent substitute for the juniper berry, and you can use roots in salads as a fresh and savory addition.
- Nutmeg: Nutmeg is a spice that you can use to add flavor to cooking and give soups, stews, braises, sauces, tomato juice, or wine water a rich richness.
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