diff --git a/data/pix/collard-greens-with-smoked-duck-and-parsnips.webp b/data/pix/collard-greens-with-smoked-duck-and-parsnips.webp new file mode 100644 index 0000000..7ec378a Binary files /dev/null and b/data/pix/collard-greens-with-smoked-duck-and-parsnips.webp differ diff --git a/src/belgian-pear-syrup.md b/src/belgian-pear-syrup.md index c9829d6..9040426 100644 --- a/src/belgian-pear-syrup.md +++ b/src/belgian-pear-syrup.md @@ -7,9 +7,9 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes. ## Ingredients -- 7 pears (quality doesn't matter, you can argue that overripe pears are better because they have more suggar content) +- 7 pears (Quality doesn't matter; you can argue that overripe pears are better because they have more sugar content.) - 3 apples -- a small handfull of dates, raisins, dried appricots or prunes (optional, you can experiment with these they can bring some nice flavors) +- a small handfull of dates, raisins, dried apricots or prunes (optional — you can experiment with these; they can bring out some nice flavors.) - 150 grams sugar - 1 glass of water - find sieve or cheese cloth @@ -17,18 +17,18 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes. ## Directions -1. Wash the outside of the fruit with water and cut it in 8 medium sized pieces, you don't have to core or deseed the fruit everything can go in the pot. -2. Place the fruit in a large pan with a thick bottom so you get even heat, i suggest you place the pears on the bottom since they don't burn as fast, add the glass of water. -3. If you are using them add the dried fruits at this point. -4. Put the heat as low as you can get it and let it all slowly stew for 3 hours, stiring every now and then. -5. At this point you can boil your glass jars to sterilize them, place them on a clean, dry towel. -6. When the fruit is done cooking for 3 hours grab your sieve or cleese cloth and place it over a bowl, run your fruit through it until you have extracted all the clear liquid, you can discard the pulp. -7. Quickly rins the pot with water so its clean and add the fruit liquid back, put back on the stove. -8. Add the sugar, add a bit less sugar if you also used dried fruits. -9. Cook for another 2 hours, after that stir every so often, Be careful with the stirring if you stir too often it might caramelize too quickly. -10. After two to two and a halve hours your syrup should be nearly done -11. At this point its up to you on how thick you want your syrup to be, a good way to test the viscosity is to drop a little bit on a cold plate or your countertop to see how it is at room temperature. -12. when you are happy with the viscosity poor the syrup into your sterilized jars and immeadiatly seal them. +1. Wash the outside of the fruit with water and cut it in 8 medium sized pieces. You don't have to core or deseed the fruit; everything can go in the pot. +2. Place the fruit in a large pan with a thick bottom so you get even heat. I suggest you place the pears on the bottom, since they don't burn as fast. Add the glass of water. +3. If you are using them, add the dried fruits at this point. +4. Put the heat as low as possible and let it all slowly stew for 3 hours, stirring every now and then. +5. At this point, you can boil your glass jars to sterilize them. Place the sterilized jars on a clean, dry towel. +6. When the fruit is done cooking for 3 hours, grab your sieve or cheese cloth, and place it over a bowl, run your fruit through it until you have extracted all the clear liquid. You can discard the pulp. +7. Quickly rinse the pot with water until clean and add the fruit liquid back. Place back on the stove. +8. Add the sugar. Add a bit less sugar if you also used dried fruits. +9. Cook for another 2 hours. After that, stir every so often, Be careful with the stirring; if you stir too often, it might caramelize too quickly. +10. After two to two and a half hours, your syrup should be nearly done. +11. At this point, it's up to you on how thick you want your syrup to be. A good way to test the viscosity is to drop a little bit on a cold plate or on your countertop to see how it is at room temperature. +12. When you are happy with the viscosity, pour the syrup into your sterilized jars and immediately seal them. ## Contribution diff --git a/src/collard-greens-with-smoked-duck-and-parnips.md b/src/collard-greens-with-smoked-duck-and-parnips.md new file mode 100644 index 0000000..ff91261 --- /dev/null +++ b/src/collard-greens-with-smoked-duck-and-parnips.md @@ -0,0 +1,30 @@ +# Collard Greens with Smoked Duck and Parsnips + +This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen. It can be served as a side dish, but we eat it an an entree. If you intend it as a side dish, then this serves 4. The smoked duck adds a bit of saltiness, so it's better to season to taste after cooking. Serve with good quality, crusty bread. + +- ⏲️ Prep time: 20 min +- 🍳 Cook time: 20 min +- 🍽️ Servings: 2 + +## Ingredients + +- 1/2 smoked duck breast (skin on) chopped +- 1 large onion sliced +- 1 small parsnip julienned +- 1 large bunch collard greens chopped into ribbons +- 1/2 green cabbage cut into ribbons (optional) +- 1–2 tablespoons olive oil and/or butter +- 1 teaspoon ground coriander +- 1/2 teaspoon cinnamon +- 1/2 teaspoon garam masala + +## Directions + +1. In a large dutch oven (or a big pot with a lid) on low heat, add the chopped duck breast and olive oil and/or butter to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion. Let cook for 5 minutes and then add the parsnip and sweat. +2. Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to the pot and cover. Cook until the greens are wilted and tender to the bite. + +## Contribution + +- Jayson + +;tags: vegetables sides duck