adeshazo's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
| Date | Rating
Sephardic Flavors: Jewish Cooking of the Mediterranean
By Joyce Goldstein, Beatriz Da Costa
Chronicle Books - 2000
Flan d'Arancia : page 178
I love this dessert! It's great after a heavy meal or eating on a warm day. I've made it a few times and I've learned:
-It works amazingly with tangerines
-The ground almonds are listed as optional but they add a lovely flavor and shape. I thought it'd end up gritty but it wasn't.
-Using the whole eggs leads to a lighter texture.
-Don't bother covering when in the oven. I was in a hurry once and forgot and the flan turned out picture perfect. It might help that I have a smaller oven. I've done it covering the flan and the flans were super bubbly inside (which lead to a mushy texture and less attractive presentation).
useful (1)
Keftes de Prasa (Leek fritters) : page 91
These worked out really well although I had trouble getting the leeks and soaked matzah dry enough. So, I just put in plenty of matzah meal and let the mixture sit for a while.
I made some of the fritters into little balls with a diameter about as big as a quarter. They cooked through a bit faster so there was less concern about them burning. They flatten out a bit during cooking. I plan to make these as hors d'oeurves for my next party.
I think they would also work well with sweated onions if you have trouble finding leeks that aren't an arm and a leg.
useful (1)
Mantikos (with spinach) : page 11
Makes too much filling for the amount of dough given.
useful (1)
Sweet and sour artichokes : page 103
Steam the artichokes before cutting. Then you can nibble the leaves (I prefer garlic butter) and they're easier to clean out. Don't be shy with the sugar/honey!
For the cost of artichokes in my area (where I grew up, they were weeds!) and the effort it took, I don't think I'll repeat this recipe. Simple steaming and melty garlic butter.
useful (0)