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[Natya]

Seared Scallops With Fennel Citrus Salad and Pomegranate Syrup
(Serves 4)
Suggested wine: Le Rêve Blanc de Blancs

The red of the pomegranate juice against the whites of the scallops makes this a stunning light meal for any special celebration.

12 large scallops
1 cup pomegranate juice
1 medium pomegranate, perfectly ripe and juicy
2 bulbs fennel with fronds
2 blood oranges
2 honey tangerines
1 ruby grapefruit
1 small red onion chopped
1 TBL champagne vinegar
3 TBL olive oil
salt & pepper
1 tsp butter

For reduction, place pomegranate juice in a small sauce pan and bring to a boil until liquid is reduced by 1/2. Juice should be slightly thick. Set aside and cool.

In a bowl using a fine grater or zester, remove zest from oranges, tangerines and grapefruit. Next, remove the outer white layer of all citrus and discard. With a small pairing knife cut away the citrus segments and combine with the citrus zest. Set aside.

Wash and dry fennel bulbs. Remove fennel fronds and reserve for garnish. Core fennel and very thinly slice into a bowl using a sharp knife or Japanese Mandolin. Do the same for the onion by first peeling then slicing. Add the champagne vinegar and extra virgin olive oil to the fennel and onion. Mix well and season with salt and pepper.

Cut the perfectly ripe and juicy pomegranate in half and remove its seeds. (An easy technique to remove the seeds is to turn the ½ pomegranate fruit side down and firmly tap the shell with the back of a wooden spoon.) Add pomegranate to the fennel mix.

Clean scallops and pat dry using a paper towel. Season with salt and pepper. Coat a medium sauté pan with the olive oil and butter, heat on medium. Once butter has melted and turning slightly brown, add sea scallops to pan and turn burner on high. Cook scallops until the sides are a light golden brown about 1 ½ minutes on each side.

While scallops are cooking, combine fennel mixture with citrus segments. Turn scallops and cook 1 minute more. Once scallops are cooked, place onto paper towel to drain.

To Serve
Divide fennel mix onto 4 plates and place 3 scallops on top. Drizzle pomegranate reduction on the plate and garnish with fennel fronds.

[Natya]

Avocado & Pomegranate Salad

2 ripe avocados
1 pomegranate, perfectly ripe and juicy
4 oz. black grapes
lemon juice
water

Dressing
1 teaspoon sugar
4 Tablespoons white wine vinegar
2 Tablespoons corn oil
1 Tablespoon peanut oil
4 Tablespoons chopped mint
salt and pepper

Peel the avocados, remove the pit/stones, and slice into thick half rings. Drop the rings into a bowl containing water and lemon juice--this will prevent them turning black.

Cut the perfectly ripe and juicy pomegranate in half and crush it over a bowl to remove and collect the seeds. Wash the grapes and mix them with the pomegranate seeds. Drain the avocado pieces and add them to the fruit.

To make the dressing, put all the ingredients into a glass jar, screw the lid on firmly and shake vigorously for 2 minutes. Pour over the avocado and fruit. Toss well before serving.

Serves 4 to 6

[michelle]

CHICKEN STUFFED MELON WITH POMEGRANATE



2 med. size cantaloupes
2 c. diced cold cooked chicken
1/2 c. seedless green grapes
Seeds from 1 pomegranate
1 sm. kiwi, sliced (optional)
Lime-honey dressing

Cut each cantaloupe in half making zigzag cuts. Scoop out and discard seeds. With curved grapefruit knife remove melon fruit and cut into bite-size pieces; drain melon pieces and shells. (You may want to slice off the bottom of each half a little so it will sit better.)

Mix melon pieces with chicken and spoon equal portions into empty shells. Top with grapes and pomegranate seeds. Garnish with sliced kiwi, if desired. Prepare lime-honey dressing; pour over and serve. Makes 4 servings.

LIME-HONEY DRESSING

Mix together 4 tablespoons EACH lime juice and honey with 1/4 teaspoon EACH ground coriander and nutmeg.

[michelle]

PINEAPPLE WITH POMEGRANATE TOPPING



1 med. pineapple
1/3 c. orange juice
1/4 c. orange liqueur
1 med. pomegranate

(About 2 pounds, cut into bite size chunks, or a 20 ounce can of pineapple chunks, drained).

(Cointreau, Grand Marnier).

1. In a medium sized bowl, combine pineapple chunks with orange juice and liqueur. Set aside.

2. Cut pomegranate in half and remove seeds. Arrange pineapple and its juice on plates and sprinkle seeds on top.

[michelle]

ENSALADA DE NOCHE BUENA



2 beets, cooked and sliced
1 c. pineapple cubes, fresh, canned or frozen
2 apples, cored and sliced
2 oranges, peeled and sectioned
1 banana, sliced
1/3 c. raw peanuts
Seeds from 1 pomegranate
Mayonnaise, thinned with cream

Arrange fruits attractively in a large glass bowl, sprinkling the pomegranate seeds and the peanuts on top. Pass the dressing separately. If you wish, you may add shredded lettuce to the fruit. Serves 6.

[michelle]

CHRISTMAS EVE SALAD



8 oz. diced beets (optional)
2 oranges, peeled, sliced and quartered
1 lg. jicama, peeled and cubed
3 slices fresh pineapple, cubed
1/2 head iceberg lettuce, shredded
2 bananas, sliced
1/2 c. peanuts, unsalted
Seeds from 1 pomegranate

1. In a bowl mix together beets, oranges, jicama and pineapple. Refrigerate to thoroughly chill.

2. Line a salad bowl or platter with the shredded lettuce.

[michelle]

SAFFRON-LACED PASTINA WITH CURRANTS,
PINE NUTS & MINT



1/4 tsp. ground saffron (opt.)
1/2 c. olive oil
2 cloves garlic, finely minced or pressed
3 tbsp. freshly squeezes lemon juice
1/4 tsp. ground cumin
2 tsp. ground turmeric
1 tsp. granulated sugar
Salt
Freshly ground black pepper
1 lb. semi di melone (melon seed shape) or other pastina (tiny pasta)
2/3 c. pine nuts, lightly toasted (see note)
1/2 c. currants, plumped in hot water for about 20 minutes, drained
1/4 c. each chopped fresh mint & parsley
3 tbsp. chopped fresh coriander (cilantro)
Fresh mint sprigs or leaves (garnish)
Pomegranate seeds (opt.; garnish)
Orange blossom water (opt.)

Tiny pastina, most often used in soups, approximates the ubiquitous couscous of North African cuisine. The slight sweetness makes this a good side dish with roasted or grilled meats.

1. Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic, lemon juice, cumin, turmeric, sugar and salt and pepper to taste; set aside. Dissolve in lemon juice, it works much better.

2. Cook pasta in 3 quarts boiling water until very al dente. Drain and rinse well in cold water, then drain again. Place in a large bowl and toss with saffron flavored oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.

3. Add pine nuts, drained currants, chopped mint, parsley and coriander to pasta. Serve at room temperature garnished with mint sprigs or leaves and pomegranate seeds, if available. Sprinkle lightly with orange blossom water just before serving.

Serves 10 to 12 as salad or side dish.

[el toro]

http://images.google.com/images?q=pomegranate&hl=en&lr=&safe=off&sa=N&tab=wi

[michelle]

WINTER GREEN SALAD



SALAD:

1/4 c. chopped pecans
2 tbsp. sugar
8 c. torn assorted greens (iceberg lettuce, spinach, Romaine and/or Bibb lettuce)
2 c. sliced celery
2 c. green grapes, cut in half lengthwise
1/3 c. pomegranate seeds
3 kiwifruit, peeled, sliced

DRESSING:

1/4 c. oil
2 tbsp. vinegar
2 tbsp. sugar
1/2 tsp. salt

In small skillet, combine pecans and 2 tablespoons sugar. Stir over low heat until sugar melts and coats pecans. Remove from heat; spread pecans on waxed paper or foil. Cool; break up any clumps.

In large bowl, combine greens, celery, grapes, pomegranate seeds and kiwifruit. In small bowl using wire whisk, blend all dressing ingredients. Pour over salad mixture; add pecans. Toss gently. Serve immediately. Yield: 10 (1-cup) servings.

TIP: One cup fresh raspberries can be substituted for pomegranate seeds. Add to salad mixture with pecans. I've also used mandarin oranges and strawberries.

[el toro]

uh guys....
where are the fig recipes?

[Natya]

[sasquatch]

Well, it doesn't specifically say "pomegranate" in the topic title, but I'll make a small adjustment to my recipe in order to stay with the thread.......

Sasquatch's Pomegranate & Red Cabbage Salad
Previously known as Sasquatch's Orange & Red Cabbage Salad

1 1/2 cups of thinly sliced red cabbage
3/4 cups of thinly sliced green cabbage
1/4 cup of finely chopped green onions (about 4 or 5)
1 pomegranate (or substitute 1 diced orange)
1/2 cup of all-natural plain yogurt
1/2 teaspoon of salt
black pepper to taste

I haven't used pomegranate for real yet so you'll need to experiment a little to get the ratios correct for your tastes. Mix all ingredients (except black pepper) in a large bowl with a fork (I like to use the fork since it encourages everything to blend together). Refrigerate for about 1 hour - so the flavors have time to further blend. Top with black pepper prior to serving. I often top this salad with red peppers and some thin strips of green onion to make it pretty too. Very easy to make and a taste sensation! BTW, this is an original recipe which I "invented" about a decade ago. Enjoy!

Eating is Mandatory!
Why Not Enjoy It?

Sasquatch

[Baden]

I like cooking too and got some inspiration reading your recipes.

But with all respect in most of your recipes there seems to be an incredible "overkill" of ingredients.

Less is more, reduce it to the max! Spent your next holidays in Italy. Visit a poor region and taste the rich results of few but well combined ingredients.

Or visit me in the Black-Forest: we will have freshly baken country-bread from the wood stove with organic farm-butter and fir-honey.

If this should be too simplistic, we might visit some of the best European Restaurants in our region or in France.

I may sound like a chauvinist, but in the US I discovered only wonderful salads and impressing steaks. Besides that a vaste choice of horrible mass-products invented by Unilever and similar global-players.

Sorry to say that, but before I did drink Bud or Millers I would prefer clean water. And your Sandwich-Bread should be better used as sanitary napkin.

Did I insult some pomegranate-lovers? Hope not.

[Natya]

[Baden]

Nice to hear that "slowfood" gets popular in the US too...

It is always problematic to simplify (what I did) and surely there are improvements, even highlights in the US gastronomic culture like in every country.

I am sure you are a great cook (dont even know if you are female as your name suggests) and it would be surely a nice experience to be your guest for dinner. And even if your pomegranate dessert would be not my taste I would not react insulted.

I grew up in a hedonistic atmosphere after WW2 in Germany.

Not like John Ashcroft (http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2002/08/04/IN136349.DTL):

"Son of a Preacher Man
How John Ashcroft's religion shapes his public service

He recalls awakening each morning not to the smell of brewing coffee or fried bacon but to the loud exhortations of his father on his knees in prayer: "a magisterial wake-up call."

So Natya listen to the "magisterial wake-up call" of the Church of Lux.

brb, coffee

Oh sorry, Preach, that was a copyright violation. Hope I will not be banned for that by the moderators.

I am a Magister in real life and hope we that we all dont lose our humor discussing what topic ever: kitchen, coffee, ducks, figs, pomegranates, moderators, free speech.....

[michelle]

Pomegranate Vinaigrette Recipe

Dressing


Ingredients:
1= ounces cider vinegar
8 ounces extra virgin olive oil
4 ounces The Perfect Purie Positively Pomegranate, thawed
1 medium shallot, finely minced
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

Directions:
Combine ingredients in a bowl or squeeze bottle and whisk to emulsify.

Whisk or shake bottle before use.

[wizard88]

Beach Tea

in a tall glass 1/2 full,
steep one tea bag for 2 minutes
add ice sufficient to bring it to room temperature
stir until the ice is melted
keep stirring,
add sugar until the solution is saturated
add a little bit more
that's the beach on the bottom

stir swiftly, and then drink in one pull.

(for maximum affect, do not take with any other food)

[Preacherman]

Beans on toast

1 11oz can of baked beans
2 slices of bread

Locate a 'tin opener'. You may have seen people using these before, but probably didn't understand exactly what they were doing. They come in many different guises, but someone in your apartment block probably has one.

Attach the tin opener to the can. This can be tricky at first. If the tin opener slips off, do not panic. Simply step back, take a deep breath, and try again. Turn the handle of the tin opener. The observant among you will notice that the lid of the can is being progressively removed by this action. Be careful of the sharp edges when the lid comes off. Again, if the tin opener slips off, don't panic - just keep trying.

Empty the contents of the tin into a 'saucepan'. These are cylindrical vessels with a capacity of a few pints, usually made of metal with an insulating handle. Ensure that the pan is clean; a saucepan that is not clean may be identified by the dirt on it. Cleaning of such so-called 'dirty' pans is sadly outside the scope of these instructions.

Place the saucepan on one of the cooker hobs (these are sources of concentrated heat, produced either by electrical power or the combustion of methane gas) and activate the hob by turning the relevant dial. If the cooker burns gas, make sure that the hob is actually lit (a blue flame indicates that it is) before cooking commences. It may be necessary to press a button on the front of the cooker in order to initiate combustion. The flame height should be about two thirds of its maximum height; a few minutes preparatory experimentation may help in getting this right.

While the beans are heating up, begin toasting the bread by placing it into a 'toaster'. Agitate the beans regularly with a clean wooden or plastic spoon.

Once the molecules making up the pan's contents have acquired sufficient thermal energy, transfer the toasted bread onto a clean 'plate'. Plates are ceramic receptacles used for the purpose of serving food. You will have eaten from them thousands of times without necessarily even realising it.

The pan will be very hot, so take care when performing this stage. Pour the pan's contents onto the toasted bread. The cooker doesn't know that the food is ready, so you must disable the heat source by twisting the dial once more, this time in the opposite direction.

You may now eat the prepared meal. This is usually accomplished using some form of eating implements. Again, these should be clean. Remember that the residual food on these implements, as well as on the plate and saucepan, constitutes dirt, and makes items unsuitable for further use unless the above food is removed. Learning to clean your equipment is therefore vital if you wish to avoid starvation.

[Kef]

So, wait, what is a too... urg, toaster? It doesn't say

[el toro]

thank you kef.

http://cfa-www.harvard.edu/~mphelps/images/spam.JPG

[wizard88]

Take 5 Nef's, all colored in black
Add one newbie, pale white.

Watch it get dark.