Madeleine46 Profile - (10029918)

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Member Since: Jan. 2007
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Recipe Reviews 2 reviews
Baba Ghanoush
This recipe is easy and delicious. I did it exactly as posted here, however I'm sure that roasting the eggplant differently could add more flavour (like on a charcoal grill, aw yeah). This recipe was simple and worked great. As a side note, to people who find this recipe expensive - tahini is very simple to make! You can spend anywhere from $6-$12 on a jar, or you can spend $2 on a bag of sesame seeds; as long as you have olive oil, an oven and a food processor, you're good to go. Spread hulled sesame seeds out on a baking sheet lined with parchment paper. Bake them for about 6 minutes, then take them out and mix them around a bit. Put them back in the oven for another 6 or so minutes. You'll know they're done because they turn a golden brown colour and they are nicely fragrant. Transfer them off the baking sheet (easily done with the parchment paper) into your food processor bowl - sesame seeds are super easy to burn, so you want to avoid continuing to cook them by leaving them on the hot pan. At this point, I turn on the food processor for a bit and break them down, then it's a matter of adding olive oil until you hit the consistency you like. I let mine get a little soupy, but still thick. Salt/pepper to taste. Voila - tahini. It'll keep in the fridge for about a month and if it does go bad before then, trust me you'll know. It'll smell rancid. Also, you can use it for all kinds of recipes - not just baba and hummus, there are so many on this site - check it out!

2 users found this review helpful
Reviewed On: Oct. 15, 2013
Portobello Mushroom Burgers
Just made these bad boys tonight and they were delicious. I used a citrus and lemon pepper salt as well as regular pepper and omitted the basil. We also put a home-made chipotle mayo, grilled onions and baby spinach leaves with mozzarella cheese; everything done on the BBQ. A simple, savoury and delicious meal - try it.

2 users found this review helpful
Reviewed On: Mar. 26, 2012

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