(a persian inspired goodie)
One of the challenges faced by recipe writers is what we shall
name our inventions. We aren't certain if readers will look at a dish which is
unknown, so try to make it seem familiar. Hence, every other recipe in print is
called "Something recognizable with a twist". Unfortunately, this proliferation
of twisted food has all but led to the disappearance of basic cookery.
As most of my readers are aware, I'm a champion of classic recipes which leave
the "twisting" to those who prepare them. However, I do like to be creative, and
then must dub my goodies. When I first made this recipe for a party, my hostess
asked me the name, and I said, "Green stuff that has no name." The ladies
present then made a game of thinking about its appellation. The hostess' name
was Andrea Graham, and the dish is green, so the winning title was Grandrea.
Although it may be served at any time of year, Grandrea is particularly useful
at Passover. Because of the nuts it contains, this vegetable concoction is a
tasty side dish or appetizer, yet hearty enough when stuffed in Portobello
Mushroom caps and baked, to serve as an entree for those who are vegans. Its
protein content may be further enriched with eggs: either by adding hard-cooked
ones, or by mixing with scrambled ones and cooking in a frittata, if your guests
are lacto-ovo vegetarians. It may be prepared a day ahead of serving, and eaten
either hot or cold.
1 cup dried Currants or small Raisins
1/4 cup fresh Lemon juice
4 ounces Walnuts, toasted and finely chopped
1/4 cup Olive Oil
1 tablespoon whole Cumin seeds
1 teaspoon ground black Pepper
1/2 teaspoon Salt
1 large Onion, diced
1 pound frozen chopped Spinach, thawed and squeezed dry
1 large bunch Parsley, washed and chopped
1 large bunch Cilantro, washed and chopped
Mix the Currants and Lemon juice together in a small bowl. Microwave on High
power for 30 seconds, then set aside to cool until needed.
Toast the Walnuts by placing them in a large, dry skillet over a medium flame,
and stirring until browned. Turn out onto a plate immediately, and allow them to
cool before chopping.
Pour the Olive Oil in the skillet which was used for the Walnuts. Add the Cumin
seeds, Salt, Pepper, and Onion. Cook and stir over a medium flame until the
Onion is translucent.
Add all the other ingredients, and stir until thoroughly mixed. Cover the
skillet, lower the flame slightly, and cook for 10 minutes, or until the greens
are done. Remove from heat.
This may be served as is, either warm or cold. It may be stuffed into large
Mushroom caps, then baked for 30 minutes at 350 degrees to serve as a vegan
entree. You may add chopped, hard-cooked Eggs if desired for lacto-ovo
vegetarians. To serve as a Frittata, place in a nonstick-coated skillet over a
medium flame, add 6 beaten eggs, cover and cook until set. The Frittata may be
served either warm or cold.
2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
to the recipe list.