| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Moroccan |
Dujour08 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Tempeh |
| 1/2 |
c |
Olive oil |
| 6 |
tb |
Freshly-squeezed lemon juice; strained |
| 6 |
tb |
Finely-chopped cilantro |
| 4 |
|
Garlic cloves; minced |
| 2 |
ts |
Sweet paprika |
| 2 |
ts |
Ground cumin |
| 1/2 |
ts |
Cayenne pepper |
| 2 |
ts |
Salt |
| 1/2 |
c |
Water |
|
|
=== FOR CONFIT === |
| 6 |
c |
Sliced onions |
| 1 |
ts |
Salt |
| 2 |
tb |
Canola oil |
| 2 |
|
Garlic cloves; minced |
| 6 |
c |
Peeled; 1"-cubed winter squash |
| 24 |
|
Sundried tomatoes |
| 16 |
|
Kalamata olives – (to 20); pits removed |
| 2 |
|
Cinnamon sticks |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground fennel |
| 2 |
tb |
Mild-flavored honey |
| 1 |
|
Two-inch strip of orange peel |
| 1/2 |
c |
Freshly-squeezed orange juice |
| 2 |
c |
Water |
INSTRUCTIONS
Preheat the oven to 375 degrees. Slice the tempeh into 1-inch by 2-inch
pieces. Steam for 8 minutes. Meanwhile, combine all of the ingredients for
the marinade and whisk until emulsified. Pour half in the bottom of a
baking dish that can hold all of the tempeh in a single layer. Spread the
tempeh on the dish and top with the remaining marinade. Bake uncovered for
30 minutes or until browned and most of the marinade has been absorbed. For
the Confit: In a heavy saucepan combine oil, onions and salt. Sweat onions
covered for 10 minutes. Stir from time to time to prevent sticking.
Meanwhile, reconstitute the tomatoes in boiling water for 5 minutes. Drain,
cool and chop. Add the garlic and cook 2 minutes more. Add the remaining
ingredients and simmer for 1 hour, until thickened. Remove cinnamon sticks
and orange peel. Adjust seasonings. This recipe yields ?? servings.
Source: "CHEF DU JOUR - (Show # DJ-9207) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-27-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Peter Berley
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