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Ottoman Cuisine--An Introduction |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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As we've often discussed, Brook - the ingredients will often be adapted to local tastes, customs or availability, but the underlying concept and technique will be virtually unchanged.
I often find it interesting to watch how some foods, such as this, travel across whole continents, or even farther.... |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Absolutely, Ron. That was the point of my post.
In this case, however, it might not even be national borders that are crossed. There's no doubt in my mind that the Ottoman version included chef-to-chef and household-to-household variations. I do like the sounds of Lisa's Uzbecki filling, and will give it a go first chance. As with the Ottoman version, I'll likely use red onions rather than the Spanish, cuz I like the looks of finished dish better that way. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Brook,
In all sincerity, you should write a book or créate a PDF platform magazine. This is absolutely amazing. Thank you for posting all of these exceptional historically traditional récipes too .. To comment on The Roman Influence: PORT OF CALL KUSADASI .. KUDASASI, which means "bird island" in Turkish, is the launching off place for a variety of wonders .. Ephesus was the Captial of the ancient Roman Province and its ruins are among the most extensive and impressive in the world. In Turkish, this region is called " Efes ".. On that trip, I had bell peppers stuffed with rice and currants, Lamb Börekler, a phyllo pastry dating back to Roman times, of course still served and Turkish Yogurt .. I had published that article in the 1980s .. Thank you once again. All my best regards .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I completely forgot to follow up on this - mea culpa! This really was good, and I learned quite a bit about Ottoman and Turkish flavor profiles by trying it. I would heartily recommend it to anyone who wants to try a good fish dish...or someone who wants to dive into the world of Ottoman cuisine.
For the benefit of those who are reading this, I will post some notes that I took on this dish, as well as Brook's replies:
And Brook's reply:
In all, this was seriously good, and deserves a shot. With Lent coming up, it might be a good time to try it! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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We tried this dish as well, and I was again impressed with how easy these Turkish dishes were, especially considering the huge returns in flavor and presentation. Not only did this dish look like the proverbial Million Bucks on the plate, it also was tasted incredible! |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Brook & Ron,
The recipes are absolutely amazing. I am very interested in the stuffed Chicken breasts .. Thank you for taking the time to post them here. Happy Holidays Gentlemen ... |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Thanks for the kind words, Margi. The stuffed chicken is an amazing riff on chicken rolls.
We moved the Rhodian fish cakes recipe to the Sephardic thread, which is where it belonged in the first place. So, if you go looking for it, there it be. Ron: Something I should have mentioned before, but just occurred to me re: the fish in hazelnut sauce. A lot of the "stale" flavor comes from not removing the skins from the nuts. My fault, as I just assume it's something cooks do automatically. Easiest way is to pan toast the nuts, then, when they're cool enough to handle, rub them together vigorously. That will loosen the skins and you can discard them. For "discard" read, "add to the compost pile." |
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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That might have been it right there, Brook - I'll be sure to keep that in mind, next time.
Thanks! |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Brook, Removing the hazelnut skins is a wise idea. Tend to be a bit bitter if not eliminated. Also would love to do this recipe too .. ( the fish with hazelnuts ) All is closed here due to Holy Week but next week I shall copy down in a note book your 2 recipes and go to Central Main Market which is where the Farmer´s Market is too .. Have a wonderful holiday .. Ron: Have a fabulous holiday too !! |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Ron, Brook, Margi... Nice recipe, I'll certainly be giving it a try at some point. Not sure if I'll make it as written or come up with any substitutions at the time of preparation. Interesting thoughts on consistency and flavors of nuts, etc. I'll have to see how it comes together and what I have available at the time. I could see how a fine hazelnut powder would take all the moisture out. One possible solution may be to add just a bit of finely chopped hazelnut to make the sauce, then top the dish with the remaining before serving. Brook, you mention Eric Ripart's Black Sea Bass with Port. I've made that recipe a few times I'm I'm always amazed at the great balance/flow of flavors. It is certainly worth spending the extra money, if able, on black sea bass. This is one of the few recipes I usually follow exactly.
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Enjoy The Food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Gentlemen, Eastern Mediterranean Fish Varieties in the Greek / Turkey Region Include: 1) Gilt Bream 2) Denton 3) Meagre - also known as: Corvina 4) Grey Mullet ( Prized by the Greeks for its Taramasalata ): It is made with Grey Mullet in Greece. *** COD: Newfoundland, Norway, Iceland, Greenland, Sweden, Arctic Circle of Alaska .. They do not have an affinity for warmer waters. I am sure there are more, however, I have to go through my Book: Alan Davidson Series THE TIO PEPE GUIDE TO SEAFOOD .. The names of the fish are in 7 languages too plus the LATIN NAME OF THE SPECIES: English, French, Spanish, Basque, Catalan, Galician and Portuguese. There is a series of these books .. And they are published by: Santana Books. I would check to see if any of Alan Davidson´s books are on Amazon. Turkey is a large producer of Almonds. They are delicate .. Hope this has been of some help. ALSO, 1 MORE THING, PERHAPS YOU CAN CHECK ON SUBS for these types of fish and see what you come up with. Google Mediterranean Fish in Turkey .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Dan, you're absolutely right about Ripart's Black Sea Bass with Port. It's with good reason it was his signature dish at Le Bernadin for many years.
I don't make it often, because of the cost of seabass, and it's one of the very few recipes in which I refuse to make substitutions. One thing I learned from it was the benefit of a double reduction (i.e., reducing one liquid then adding the second and reducing it). I've tried it, once, with a single reduction and there's a subtle but noticeable loss. I've adapted the technique to other recipes, and it does make a difference. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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