Forum

This was the first year that I had EYB at my disposal for preparing the holiday menu.  I must say, it really helped me take my dinner to a new level.  What one dish was your most successful "discovery" that EYB helped you mine from your cookbooks this year?

For me is was the Brussells Sprouts with Chestnuts from Julia Child's The Way To Cook.  The sweetness of the chestnuts cut through some of the natural bitterness of the sprouts.  Peeling the chestnuts was a lot of work, but the result was fantastic!  Even the non-sprouts people liked them.  I think it may become a new Thanksgiving staple.

I've had this book for years, but never uncovered this recipe before.  EYB 'discovered' it for me! 

What about you?  What new dish did you discover?

pumpkin, +Middle East, +salads -> Ajlouk de potiron from The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden

Ajlouk de potiron = spicy winter squash puree

yellow winter squash
salt
lemon juice
crushed raw garlic
harissa
caraway seeds
ground coriander
olive oil

A pound of squash, everything else to taste.  I roasted the pumpkin rather than steaming or boiling it as Claudia suggests.  Next time I'll roast some garlic too and supplement it with the crushed raw garlic. 

I am always in need of dips and spreads.  We try to eat vegetables with dip or spread as healthy snacks.  This one is caramelly and piquant.  So good.

xxx, mcvl