Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Fig and Lemon Verbena Pots de Crème
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

 

I belong to a wonderful book club. For over a decade we have shared advice, laughed and cried together, had meals together, oh, and read books, too. There are seven of us. We’re a somewhat eclectic group comprised of one vegan, two pescetarians, a vegetarian and the rest who eat almost everything. We have a monthly potluck where the host prepares the main dish. One November, our meal took on epic proportions and resembled a vegetarian Thanksgiving feast. I made this hearty, jewel-like Forbidden rice dish to share with these terrific women. Thank you, ladies, for all the great meals, discussions and books we have shared together over the years!

Serves 8 people

¾ cup uncooked black rice (sometimes called Forbidden rice) — rinsed
Seeds from 1 large pomegranate
1-2 Fuyu persimmons — diced (about the size of the pomegranate seeds)
1/3 cup pistachios — roughly chopped
6 tablespoons chives — finely chopped
Zest and juice of 1 small lemon

For the vinaigrette:
1½ teaspoons pomegranate molasses
1 tablespoon red wine vinegar or pear Champagne vinegar
¼ cup olive oil
Salt and black pepper

1.    Place the well-rinsed rice in a small saucepan with 1½ cups of water and a pinch of salt. Bring to a boil. Reduce heat to low. Cover and cook for 20-25 minutes or until the rice is tender and the water has been absorbed. Transfer the cooked rice to a medium-sized serving bowl.
2.    Add the pomegranate seeds, chopped persimmons, pistachios and chives. Stir to combine. Add the lemon juice and zest and stir once more.
3.    Whisk the vinaigrette ingredients together in a small bowl. Stir into the rice mixture. Let rest at least 15 minutes before serving.

 

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