PAULA WOLFERT'S HUMMUS
I think this hummus has the perfect blend of flavors. I can't believe the difference the home-cooked chickpeas make over the canned. This recipe was in an LA Times article on the best hummus in Los Angeles. As always, make sure your garlic is fresh. I didn't use the cayenne or paprika although this was great without them. I'll try them next time. Taste and use your own judgment on that one. I made this in my Vita-Mix blender with good results. Preparation time is for soaking and cooking. I make this with Tyler Florence's Pita Bread. Which I start in my bread machine.
Provided by P.B.andJayne
Categories Spreads
Time 9h15m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 8
Steps:
- 1. Rinse the soaked (overnight) chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil; skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft (you might need to add more water. I burnt a batch so beware.).
- 3. Meanwhile, crush the garlic and one-half teaspoon salt in a mortar until pureed. ( I used the blender for ALL of this then the beans, etc.) Transfer the puree to the work bowl of a food processor, add the sesame tahini and lemon juice and process until white and contracted. Add one-half cup water and process until completely smooth.
- 3. Drain the chickpeas, reserving their cooking liquid. Add the chickpeas to the sesame tahini and process until well-blended. For a smoother texture, press the mixture through the fine blade of a food mill. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge for up to a week.) Serve, sprinkled with paprika and parsley and drizzled with oil.
Nutrition Facts : Calories 140.3, Fat 7.1, SaturatedFat 0.9, Sodium 122.3, Carbohydrate 15.2, Fiber 4.4, Sugar 2.2, Protein 5.7
PAULA WOLFERT'S SEVEN-DAY PRESERVED LEMONS
Steps:
- Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months.
PAULA WOLFERT'S CHICKEN, MOROCCAN-STYLE
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Wash the chicken, then drain. The remainder of this step is optional; the North Africans do it to purify the chicken. Blend the garlic with one tablespoon salt to make a paste. Rub the paste into the cavity and the flesh of the chicken. Rinse well.
- Place the chicken in the casserole with the spices, garlic, onions, herbs, oil and two cups water. Simmer, covered, 30 minutes, turning the chicken often in the cooking liquid.
- Meanwhile, pit the olives. To rid them of their bitterness boil them three times, changing the water each time.
- Add the drained pitted olives and the lemon juice to the casserole and continue cooking until the chicken is very tender. Transfer the chicken to a serving dish. Using a slotted spoon, remove the olives and place around the chicken. Meanwhile reduce the cooking liquid in the casserole to a thick sauce. Adjust the salt and lemon juice to taste. Pour over the chicken. Serve at once.
Nutrition Facts : @context http, Calories 1127, UnsaturatedFat 62 grams, Carbohydrate 8 grams, Fat 88 grams, Fiber 4 grams, Protein 76 grams, SaturatedFat 20 grams, Sodium 2046 milligrams, Sugar 2 grams, TransFat 0 grams
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