My dear husband, Mr. Bike Man, made a great meal this evening. He steamed a couple pounds of fresh mussels in garlic that had been sauteed in butter and olive oil, chicken broth and white wine for six minutes. We lucked out; every single mussel opened. The pretty concoction in the cherry bowl is turchese. We first tasted this a moules frites night at the late great Le Chardonnay in Madison. Lately the chef has been doing occasional moules frites evenings at the Icon, and we took the time to search out a recipe so we could eat the heavenly stuff at home. We had no french fries, but substituted a deli salad, along with a bottle of white wine.
Turchese
3 large carrots
1 tablespoon olive oil
1/2 tsp. cumin
1 tablespoon tahini
1/2 teaspoon salt
pinch of cayenne
a dash of fresh lemon juice
Cut the carrots into big chunks, coat with a little olive oil, wrap in aluminum foil and either roast on the grill or bake at 375 degrees in the oven about 30 minutes, or until tender. Mash the carrots with a fork, then add the rest of the ingredients, adjusting to taste. Garnish with chopped parsley. Serve on good French or Italian bread.
2 comments:
Interesting recipe. I love carrots. Where does the name TURCHESE come from? And what does it mean? I was unable to find it by googling?
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