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THICKENING WITH NUTS
Chef Ana Sortun of Oleana - Cambridge, MA
Adapted by StarChefs
Traditionally, roux, cornstarch, and arrowroot powder are used
as thickening agents for soups and sauces. As an alternative technique,
finely pureed nuts can be incorporated into a sauce or soup to
thicken the mixture. Any type of nut can be used. It's up to you
to use your imagination to create new flavor combinations.
STEP 1: Blanch or toast nuts.
STEP 2: Finely grind nuts in food processor
or blender until a flour-like consistency is achieved.
STEP 3: Sprinkle nut-flour into soup or sauce
simmering over low heat, and stir until completely blended and
desired thickness is achieved, gradually adding more nut-flour
as necessary.
VARIATION: Place nuts and all other sauce ingredients
in food processor or blender and puree until creamy and smooth.
FRIED MUSSELS WITH TARATOR SAUCE
Chef Ana Sortun of Oleana - Cambridge, MA
Adapted by StarChefs.com
Yield: 8 Servings
This is traditional street food in Istanbul, Turkey. The batter
is extremely light and the sauce is rich and garlicky. You can
substitute your favorite fish for the mussels. The dish is also
an excellent sandwich filling.
Ingredients:
Steamed Mussels:
- 36 mussels, washed, beards removed
- 1 cup white wine
- 2 cloves garlic, smashed
Beer Batter:
- 1 cup vegetable oil
- 1 cup flour
- 1 cup cornstarch
- 2 teaspoons parsley, roughly chopped
- Salt
- Pepper
- 2 cups light beer
- Sauce:
- ½ cup blanched whole almonds
- ½ cup water or fish broth
- Reserved steamed mussels
- 1 teaspoon garlic, chopped
- ¼ cup extra virgin olive oil
- Squeeze of fresh lemon
- Salt and pepper to taste
Garnish:
- 8 romaine lettuce leaves
- Fresh parsley
- 16 lemon wedges
Method:
For steamed mussels:
Steam mussels open with white wine and garlic. Cool and pull mussels
out of shells. Reserve juice for tarator sauce.
For fried mussels in beer batter:
Heat oil in a frying pan. Mix together flour, cornstarch, parsley,
salt and pepper in a small bowl.
Whisk in beer. With a fork, dip mussels into batter and drop mussels
in hot oil. Fry until golden brown, about four minutes. Drain
on a paper towel to remove excess grease. Season lightly with
salt.
For tarator sauce:
Place all ingredients in blender and puree until completely smooth
and thick, about 3 minutes. The sauce should be creamy and blond
with a rich garlic flavor.
To serve:
Top fried mussels with tarator sauce and garnish with parsley,
lemon and romaine leaves.
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