Chestnuts Onions And Prunes Marrons Aux Oignons Et Quetsches Recipes

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.

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.

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.

Steps:

• A day before serving, heat the oven to 350 degrees.
• Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
• Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
• The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
• Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.

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.