Here are some ideas from a recent Cooking Light email (I subscribed,
so it's not spam).
<http://www.cookinglight.com/cooking-101/essential-ingredients/healthy-squash-zucchini-recipes-00400000052685/?iid=newsletter-ck-081011&PromKey=XET>


--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > ha scritto nel messaggio
...
>
> Here are some ideas from a recent Cooking Light email (I subscribed,
> so it's not spam).
> <http://www.cookinglight.com/cooking-101/essential-ingredients/healthy-squash-zucchini-recipes-00400000052685/?iid=newsletter-ck-081011&PromKey=XET>
>
The best new recipe for zucchini here at Barzotti, as voted by all the
neighbors is as follows.

1/2 onion sliced
2 zucchini halved then sliced
1 tablespoon butter
1 tablespoon of Ranee's harissa recipe

Heat the oil and harissa and add the onions, then the zucchine. Saute
covered, occasionally stirring, until done to your taste.

It tastes meaty for some reason, and it's good.

On Thu, 11 Aug 2011 13:09:08 +0200, "Giusi" >
wrote:

>
> "sf" > ha scritto nel messaggio
> ...
> >
> > Here are some ideas from a recent Cooking Light email (I subscribed,
> > so it's not spam).
> > <http://www.cookinglight.com/cooking-101/essential-ingredients/healthy-squash-zucchini-recipes-00400000052685/?iid=newsletter-ck-081011&PromKey=XET>
> >
> The best new recipe for zucchini here at Barzotti, as voted by all the
> neighbors is as follows.
>
> 1/2 onion sliced
> 2 zucchini halved then sliced
> 1 tablespoon butter
> 1 tablespoon of Ranee's harissa recipe
>
> Heat the oil and harissa and add the onions, then the zucchine. Saute
> covered, occasionally stirring, until done to your taste.
>
> It tastes meaty for some reason, and it's good.
>

I'll give that a try! I have a can of harissa that hasn't been opened
yet, so that will be the way I christen it. Thanks for the recipe!

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

"sf" > ha scritto nel messaggio

> I'll give that a try! I have a can of harissa that hasn't been opened
> yet, so that will be the way I christen it. Thanks for the recipe!

I make no claims for other harissa. Ranee's is just the most delicious I
have ever tasted, including the many I have made before.

On Thu, 11 Aug 2011 20:24:37 +0200, "Giusi" >
wrote:

>
> "sf" > ha scritto nel messaggio
>
> > I'll give that a try! I have a can of harissa that hasn't been opened
> > yet, so that will be the way I christen it. Thanks for the recipe!
>
> I make no claims for other harissa. Ranee's is just the most delicious I
> have ever tasted, including the many I have made before.
>
Well, I have to try it before I put any time into buying chili's and
smashing them. I think the red stuff in falafel sandwiches must be
harissa, but I don't know for sure. I like that stuff.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

sf > wrote:

>I think the red stuff in falafel sandwiches must be
>harissa, but I don't know for sure. I like that stuff.

It's not really harissa. It is usually more like a Pakistani
hot sauce. Depending upon where you are getting your falafels.

There's a lot of overlap among hot sauces, however, so it's
hard to say, but to my mind harissa has non-chile ingredients
such as carrots or rose leaves.

Steve

"Giusi" > wrote in message
...
>
> "sf" > ha scritto nel messaggio
>
>> I'll give that a try! I have a can of harissa that hasn't been opened
>> yet, so that will be the way I christen it. Thanks for the recipe!
>
> I make no claims for other harissa. Ranee's is just the most delicious I
> have ever tasted, including the many I have made before.

I don't even know what harissa is

Ophelia > wrote:

>
>
>"Giusi" > wrote in message
...
>>
>> "sf" > ha scritto nel messaggio
>>
>>> I'll give that a try! I have a can of harissa that hasn't been opened
>>> yet, so that will be the way I christen it. Thanks for the recipe!
>>
>> I make no claims for other harissa. Ranee's is just the most delicious I
>> have ever tasted, including the many I have made before.
>
>I don't even know what harissa is

You're in the U.K. which means you're in luck -- my favorite off-the-shelf
harissa, made by Belazu, is available there. It is also available
fresh from their stand at Borough Market, although the jarred stuff
is nearly as good.


Steve

On Thu, 11 Aug 2011 20:24:37 +0200, "Giusi" >
wrote:

>
>"sf" > ha scritto nel messaggio
>
>> I'll give that a try! I have a can of harissa that hasn't been opened
>> yet, so that will be the way I christen it. Thanks for the recipe!
>
>I make no claims for other harissa. Ranee's is just the most delicious I
>have ever tasted, including the many I have made before.
>
I don't suppose that Ranee is willing to share her recipe? It is
presumptuous for a stranger to ask I know, but you have made it sound
wonderful
Janet US

On Thu, 11 Aug 2011 13:34:29 -0600, Janet Bostwick
> wrote:

>On Thu, 11 Aug 2011 20:24:37 +0200, "Giusi" >
>wrote:
>
>>
>>"sf" > ha scritto nel messaggio
>>
>>> I'll give that a try! I have a can of harissa that hasn't been opened
>>> yet, so that will be the way I christen it. Thanks for the recipe!
>>
>>I make no claims for other harissa. Ranee's is just the most delicious I
>>have ever tasted, including the many I have made before.
>>
>I don't suppose that Ranee is willing to share her recipe? It is
>presumptuous for a stranger to ask I know, but you have made it sound
>wonderful
>Janet US

Im curious too. I googled it and it sounds like something I'd like.

Lou

On Thu, 11 Aug 2011 13:34:29 -0600, Janet Bostwick
> wrote:

> On Thu, 11 Aug 2011 20:24:37 +0200, "Giusi" >
> wrote:
>
> >
> >"sf" > ha scritto nel messaggio
> >
> >> I'll give that a try! I have a can of harissa that hasn't been opened
> >> yet, so that will be the way I christen it. Thanks for the recipe!
> >
> >I make no claims for other harissa. Ranee's is just the most delicious I
> >have ever tasted, including the many I have made before.
> >
> I don't suppose that Ranee is willing to share her recipe? It is
> presumptuous for a stranger to ask I know, but you have made it sound
> wonderful

Huh! I thought I had Ranee's recipe on file but apparently I don't.
Ranee posted it just a few weeks ago, so if she or Giusi don't repost
it, you can always google it (if google behaves for you). Here's a
recipe that I found in my file (which I haven't made yet, so can't
vouch for it).


Harisa
http://www.cliffordawright.com/caw/r...recipe_id/729/
Region: Tunisia

Makes 1 cup

Preparation Time: 1:15 hours in all

2 ounces dried Guajillo chiles

2 ounces dried Anaheim chiles (also called New Mexico chiles)

5 garlic cloves

2 tablespoons water

2 tablespoons extra-virgin olive oil

½ teaspoon freshly ground caraway seeds

¼ teaspoon freshly ground coriander seeds

1 ½ teaspoons salt

Extra-virgin olive oil for topping off

1. Soak the chiles in tepid water to cover until softened, about 1
hour. Drain and remove the stems and seeds. Place in a blender or
food processor with the garlic, water, and olive oil and process until
smooth, stopping occasionally to scrape down the sides. This will
take a few minutes.

2. Transfer the mixture to a small bowl and stir in the caraway,
coriander, and salt. Store in a jar and top off, covering the surface
of the paste with a layer of olive oil, to protect it from bacteria.
Whenever the paste is used you must always top off with olive oil
making sure no paste is exposed to air, otherwise it will spoil.

Variation: To make a hot harisa, use 4 ounces dried guajillo chiles
and ½ ounce dried de Arbol chiles.

Note:

To make salsa al-harisa, that is, harisa sauce, used as an
accompaniment to grilled meats, stir together 2 teaspoons harisa, 3
tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely
chopped fresh parsley leaves.

Posted: 01/08/2007




--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

"Janet Bostwick" > ha scritto nel messaggio
> I don't suppose that Ranee is willing to share her recipe? It is
> presumptuous for a stranger to ask I know, but you have made it sound

She did! And here is where I got it. I've written to praise it several
times. I make it every week, this week with fresh chillis from a friend's
garden. I think my chilis are much hotter than hers, so I use it as an
ingredient, a rub, a seasoning more than a spread.

Harissa by Ranèe

20 small, dried red chiles

6 cloves of garlic, peeled

1/2 teaspoon salt

1 1/2 tablespoons toasted cumin seed

1 tablespoon toasted coriander seed

1/2 teaspoon ground cayenne powder

juice of one lemon

1/4 cup extra virgin, cold pressed olive oil

Soak the chiles in hot water for about an hour. Get all the other
ingredients ready while they soak. Pour off the water and set aside.

Traditionally, you'd use a mortar and pestle and grind the garlic with the
salt to make a paste, then add the drained peppers, the spices, grind those
down and add the lemon juice to make into a slurry, then drizzle the oil
into your mix and grind the whole thing into a thin paste.

I dump the whole mess (not the water, drain the peppers) into the blender
and whir it up until everything is a nice liquid. Also, if you don't have
time to toast the seeds, it will still be nice, but not as good. If you are
out of the seeds, add what looks like the right amount of the powder. Not
the best option, but it will still taste good. So, your best option is the
toasted seeds, then the seeds untoasted, then the powder.

Serve this with meat, falafel, ful mudammas, stuffed grape leaves (waraq
ounab), on warm pita bread or with a spoon. It has a kick to it, but it
isn't just hot, there is a great flavor there. We like hot food here, but we
are no chileheads. If it's so hot it burns your taste buds off, what's the
point?