Published April-09-06
 
 
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
 
  Issue: 7.04
 
Grandrea
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(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.

Ingredients

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

Method

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.


Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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