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Post by bazfaz on Mar 17, 2009 21:24:44 GMT
I don't thnk I have posted this before but it is a nice light starter.
mushrooms (maybe 100 gms per person) fresh bay leaves coriander seeds (crushed) garlic olive oil s & p lemon juice
Slice the mushrooms. Put olive oil in a frying pan. Add the crushed coriander seeds, then the bay leaves, garlic and mushrooms. Add salt and pepper. Cook until the mushrooms have softened. Put on a serving dish. Squeeze some lemon juice on top. Serve cold.
I made this tonight. I don't know why I don't make it more often.
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Post by Deleted on Mar 17, 2009 21:38:16 GMT
I suppose that commercial coriander powder is acceptable? My coriander seed crusher is on the blink.
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Post by bazfaz on Mar 17, 2009 21:44:50 GMT
I would keep away from commercial coriander powder. To come clean, I didn't bother to use the spice grinder but put in whole coriander seeds. I like the little explosion of flavour.
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Post by bixaorellana on Mar 17, 2009 22:06:54 GMT
That sounds wonderful! I think I'd put the coriander seeds in a mortar and pestle and lightly crack them or - - use coriander powder. I think both Kerouac, with his access to ethnic neighborhood shops, and I, living in a high coriander usage culture, can get quite fresh coriander powder.
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Post by hwinpp on Mar 18, 2009 5:15:41 GMT
Funny, it's not easy finding it here... The mushroom dish sounds good.
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Post by Deleted on Mar 18, 2009 10:09:25 GMT
Funny, it's not easy finding it here... The mushroom dish sounds good. Ground coriander is extremely common in North African cuisine, which is why it is so prevalent in France.
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Post by Deleted on Mar 18, 2009 10:26:46 GMT
What about toasting them in a dry skillet before grinding? I love this flavor.
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Post by bixaorellana on Mar 18, 2009 15:14:06 GMT
*slaps forehead*
Great idea, Casimira! Yes, it would bring out the flavor & make them easier to grind.
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Post by Don Cuevas on Mar 18, 2009 20:32:47 GMT
I like mushrooms sauteed with garlic and some epazote.
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Post by Deleted on Mar 18, 2009 21:55:24 GMT
You may not realize it B. but you're the one who taught me this,about toasting,a long time ago. Grazie!
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