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Development Academy
Team Pages
U-18 USSF Development Academy
U-16 USSF Development Academy
U-14 USSF Development Academy
U-15 Academy (TEPAL)
U-13 Academy (TEPAL)
U-12 Academy (TEPAL)
U.S. Soccer's Development Academy program is driven by the game and its players, coaches and referees. This game-centric approach allows for long-term development to occur through a deep understanding of what makes players successful around the world. As the sport of soccer grows in the United States, young players in our country need the proper environment to compete against the world's elite. The U.S. Soccer Development Academy program provides the optimum developmental environment for the nation's top youth soccer players, coaches and referees by emphasizing development through quality training and limited, meaningful competition. Currently, FC Dallas has three Development Academy teams: U-14, U-16 and U-18 boys teams referred to as the FCD Academy.
The Under-18 Academy has seen 12 alumni signed to Homegrown contracts with the FC Dallas first team and in 2012, they won the US Soccer Development Academy National Championship for the first time after two previous trips to USSDA Finals Week. In the 2011-2012 US Soccer evaluations released earlier this year, FC Dallas was ranked the #2 academy in the country.
In addition to first team contributions, FC Dallas Academy alumni feature for some of the top NCAA teams in the nation. In 2012 alone, FCD Academy alumni won the following awards:
Mikey Ambrose - All-ACC Second Team, All-ACC Freshman Team
Bradlee Baladez – All-Conference USA Second Team
Danny Garcia - ACC Freshman of the Year, All-ACC Second Team, All-ACC Freshman Team
Jaime Ibarra – Co-Conference USA Player of the year, Conference USA Defensive Player of the Year, All-Conference USA First Team
Boyd Okwuono – All-ACC First Team
Damien Rosales – All-Conference USA Second Team
London Woodberry – All-ACC Second Team
FC Dallas Academy players get the opportunity to play some of the strongest competition from all over the world. In April 2013, the U-18 Academy traveled to Guadalajara, Mexico for a week of friendlies against strong Mexican youth sides while earlier in the year an Under-14 side traveled to Bolivia for the Tahuichi Mundialito. In the spring of 2010 the club took a team of players to Amsterdam to compete in the AEGON Future Cup. The FC Dallas squad, made up of a collection of U-18 and U-16 players, faced teams from AFC AJAX, FC Barcelona, Liverpool FC, FC Bayern Munich and AC Milan, among others. The next year FCD took a full U-18 team and a full U-16 team to Madrid for a week of international friendlies against teams from Rayo Vallecano, Atletico Madrid, Real Madrid and others. The FC Dallas Academy teams have also played host to a number of international powers right here in Frisco, including Tigres from Mexico, Chelsea from England and FC Barcelona from Spain.
Academy News and Accomplishments
- FC Dallas Under-18s win three of four against Mexican youth academies
- FCD Under-18s blank international Dallas Cup sides
- Under-18 'Keeper Jesse Gonzalez to club's tenth homegrown contract
- 2013 College Showcase Hosted by FC Dallas
- 2012 US Soccer Development Academy Finals Week Page
Pre Academy
FC Dallas will field U.S. Club Soccer sanctioned U-13, U-14 and U-15 Pre Academy teams for the first time in the 2011-2012 season. Pre Academy teams will play in a 10-month season beginning in September and ending in June. Games will mirror the U.S. Development Academy schedule in a home and away format. FC Dallas Academy and Pre Academy teams will travel and play against like opponents for division games only. Out of division U-18 and U-16 weekends will not include the U-13-U-15 categories to reduce the cost for those younger players.
Players in the Texas Pre Academy League are registered through U.S. Club Soccer and can be dual registered to local FC Dallas Classic League teams and participate in those matches as well, although there will be numerous conflicts with scheduling. These teams will train three times per week in the evenings during the 2011-2012 soccer year. A typical week of training would include several different types of sessions including technical, tactical and functional sessions. The training format will mirror the style of work being used at the U-18 and U-16 levels in order to better prepare players for the transition into the older categories.
Meaningful Training
Academy teams spend a greater amount of time focused on training to improve as individuals and as a team. The teams and players receive direct feedback and evaluations from FCD's professional staff. To round out the complete training environment, Academy players are tested in their physical capabilities using The FCD Way© testing methodology. FCD Development Academy players also receive The FCD Way© curriculum for soccer-specific athletic training. Each athlete then gains a greater understanding of how they compare physically against their peers and what they need to do to achieve their optimal performance levels.
Competitive Environment
The Academy program features teams from the top youth clubs from around the country. Development Academy teams play approximately 30 regular season games to ensure all games are meaningful and highly competitive. Games are played according to FIFA's Laws of the Game and officiated by a pool of the nation's top young referees in order to prepare players for the next level of competition. National Team scouts regularly attend Academy games, so players are evaluated over the course of the season and in their natural positions, allowing for better player assessment. In 2008, more than 100 players from Academy clubs were included in U.S. Youth National Teams and almost 800 graduates from the inaugural Academy class participated in college soccer the following fall. Virtually all college programs use the Academy program as a scouting vehicle and the program has received increased attention from professional scouts representing domestic and international clubs.


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Got a question about the A-Bat Maple Wood Youth Baseball Bat: Warrior Natural/Royal? Ask our team of experts, and they will respond within 24 hours.Ask A Question
is this bat a baseball bat or a softball bat?
It is a baseball bat. The A-Bat Maple Wood Softball Bat: SB74 is the softball model. That one is ASA approved.
Can I use this bat high school?
Unfortunately, the A-Bat Maple Wood Bat: Warrior Natural/Royal is a Youth wood bat not certified for High School play.
Hi, i am 11 years old and would like to know how much this bat weighs.
The A-Bat Maple Wood Bat: Warrior Natural/Royal Youth bat has an approximate -5 length to weight ratio.
Product Description
Superior Bat Company(A-Bat) is committed to making professional quality, completely customized baseball and softball bats uniquely designed for each individual player. What makes Superior Bat Company so exceptional is the personal attention given to each and every bat. From the vast array of options available to the design and manufacturing process of each bat. Superior Bat Company is located in the heart of the best hardwood in the country. Most professional-quality bats are made from logs cut in New York and Pennsylvania because the quality of the wood is superior in this region. Superior Bat Company uses only the best hard maple for our bats. We have complete control over our wood supply to ensure the highest quality of wood goes into each and every bat. Superior bats are ideal for high school, college, senior league, minor league and professional baseball. The Warrior bat has a 2 1/4 inch barrel, and a 15/16 inch handle. The weight is approximately -5. This bat comes in a Natural/Royal Finish with a Pro Cupped End. Free Shipping.
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The N.C. Wildlife Resources Commission will open approximately 1,000 miles of hatchery-supported trout waters in 25 western counties at 7 a.m. on April 5. The season will run through Feb. 28, 2015. While fishing on hatchery-supported trout waters, anglers can harvest a maximum of seven trout per day, with no minimum size limits or bait restrictions. More...
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Bianca and Lucretia
Glyndebourne Tour 2013. The Rape of Lucretia. Bianca (Catherine Wyn-Rogers) and Lucretia (Claudia Huckle). Photo credit Richard Hubert Smith.
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For many of our Guests, the Isle of Skye is an absolute essential in their visit to Scotland. As our Company Name suggests, we have a very close affinity with the Island and take great delight in introducing first time visitors to the delights of this stunningly beautiful Island.
We have a team based on Skye so specialist knowledge and Guidance is always available to you.
We are happy to provide one day, two day and three day Tours on the Island allowing you time to visit some of the more out of the way corners. In addition to providing our transport services, we are also happy to make Accommodation Reservations for your stay on the Island.
Guests arriving on Skye by ferry can be met at the ferry terminals at Armadale, Uig or, during the summer months, at the Glenelg Ferry.
Guests travelling by Train can be met at the Railway Stations in Kyle of Lochalsh and Mallaig.
Guests travelling by bus are recommended to take the bus service direct to Skye's main town Portree where one of our Team will meet you. However, should you prefer, we can again meet you at Kyle of Lochalsh and Mallaig allowing you to enjoy your car/driver's services on the journey north through the Island.
As with everything else we do, your visit to Skye will be customised to your own requirements. Anything can be included, so please let us know what's important to you as that's what's all important to us.


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Jewelry Making 101: Organization
By: Catherine Fox
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Before you learn how to make jewelry, you need to know how to adequately organize your beads and other jewelry making supplies. Watch this video tutorial and read our tips on jewelry organization.
How to Organize Your Beads:
Organizing your beads is a personal preference. For me, I like to organize my beads mostly by type. For instance, I want all my seed beads grouped together as well as my colorful plastic beads for kids. I then try and separate my beads by color. Notice I emphasized the word "try". I don't always succeed in doing this because it can get confusing at times if I purchase more beads. Tip: Make certain you label your beads and findings and where you purchased them! Also, if you can, write down the price! You'll thank yourself later.
I have organized my beads at least ten times since I started jewelry making. If one method doesn't work out for you, try another. Just something to keep in mind!
Since findings are used for almost every beading project, you need a convient way of storing them and an easy way of accessing them. For the longest time, I stored my findings in little bags in a sewing organizer. It worked for me, but I was never really satisfied with that method. It was difficult at times to find the exact finding I was looking for. Recently, I transferred my findings to a storage box with removable slots. I absolutely love this method because I can just take the storage box to my work table and it's very easy to find what I am looking for.
On your work table you will need to have your tools at hand reach, thus a tool organizer is a must. There are many different kinds of tool organizers out there, but you could also try making one yourself.
I like to play with papier mache once in a while and one day I decided to make a tool organizer with papier mache. I looked at pictures of tool organizers online and made mine out of cardboard and newspaper. It does the job and that's all I need it to do!
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We would like to thank John Woods staff editor for the New York Times and a regular contributor to The Fifth Down, The New York Times N.F.L. blog for inviting us to provide a little preview of the St. Louis Rams vs. New York Jets game. Every week John provides writers and bloggers a chance to give their "100 Words" opinions of the upcoming New York Giants and New York Jets games. Every one of us selected the New York Jets as this week's winner, which should come as no surprise if you watched the Rams get run over by the Arizona Cardinals last week. Please check out my "100 Words" and let me know your thoughts.
Tags: 100 Words John Woods New York Jets New York Jets Vs. St. Louis Rams New York Times New York Times N.F.L. Blog Ramblin'Fan New York Times! Ramblinfan St. Louis Rams St. Louis Rams At New York Jets St. Louis Rams Vs. New York Jets The Fifth Down Vince Vitale Vince Vitale New York Times!


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Beethoven: String Quartets Opp 74 & 131
Archive Service Download currently discountedCDA66405
Beethoven: String Quartets Opp 74 & 95
Helios (Hyperion's budget label) — Archive Service Download currently discountedCDH88032
Beethoven: String Quartets
CDH55021/8 8CDs Helios (Hyperion's budget label) — Deleted
Movement 1: Poco adagio Allegro
Track 1 on CDH55021/8 CD5 [9'12] 8CDs Helios (Hyperion's budget label) Deleted
Movement 2: Adagio, ma non troppo
Track 2 on CDH55021/8 CD5 [9'19] 8CDs Helios (Hyperion's budget label) Deleted
Movement 3: Presto Più presto quasi prestissimo
Track 3 on CDH55021/8 CD5 [5'13] 8CDs Helios (Hyperion's budget label) Deleted
Movement 4: Allegretto con variazioni Un poco più vivace Allegro
Track 4 on CDH55021/8 CD5 [6'38] 8CDs Helios (Hyperion's budget label) Deleted
The Quartet (which has been labelled 'The Harp' on account of some arpeggiando pizzicato passages in the first movement) opens with a contemplative introduction in which the key of E flat is made to have introspective tendencies, with a pull towards the sober subdominant, A flat, in which key the slow movement will fall. The Allegro, dignified and confident, immediately displays a similar tendency towards the subdominant and the celebrated pizzicati soon follow. The development contains a wonderfully exultant C major treatment of the main theme, and the coda creates one of the most original and powerful passages in quartet writing — the first violin breaks out into brilliant bravura, as if he were suddenly the soloist in a concerto, and while he lets fly the texture thrillingly deepens and solidifies beneath until the four instruments sound as if the whole world is singing.
The gentle A flat slow movement is a rondo, the beautiful main melody recurring at intervals, with episodes that tend to melancholy, This music is essentially innocent and direct, and attempts to overstress it always defeat themselves. Then comes a very strong C minor Scherzo, its rhythm reminding us of the Fifth Symphony, the suggestion reinforced by a rushing C major Trio. The parallel with the Symphony becomes even more striking when the Scherzo recedes into a breathless pianissimo that shows signs of behaving like the famous link into the Symphony's finale.
The allusion is genuine, but ironic. Beethoven is clearly making affectionate fun of the earlier drama, and instead of a blazing finale (as much as to say 'There's no brass in a string quartet! ') we have some delightfully resourceful variations on a deceptively accented theme. These variations, in their unobtrusive way, contain shrewd prophecies, as anyone who knows his Brahms will confirm. The last movement of Brahms's B flat Quartet, Op 67, might almost be described as a variation on Beethoven's variations, theme and all. If you remember the Brahms, listen especially to Beethoven's variation with viola solo, and to the one with persistent triplets on the cello. Brahms obviously could not resist anything so Brahmsian.
from notes by Robert Simpson © 1991


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Joe Gorga is not happy with the continued rumors surround him and Melissa and wants it all to end.
Joe Gorga can't control his anger when everyone tells him to forget about the rumors circulating about Melissa.
Melissa and Teresa hold each other up on a very high wire.
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The New Jersey ladies get a little raunchy.
Rosie and traffic don't mix.
Melissa and Teresa must trust each other but the rumors continue to plague the family.


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You are required to attend Packet Pickup in order to receive your clear security bag, sponsor goodies, soft tech tee, personalized bib, disposable chip, 10% discount coupon for the Majestic Clubhouse Store and ticket vouchers. Clear security bags will be the only ones accepted at Bag Check on race day.
Packet Pickup will be held in the Tour Group Meeting Room at Citizens Bank Park.
Free parking in Lot S. Enter off of Pattison Ave. Enter Tour Group Meeting Room through Majestic Clubhouse Store.
You must show photo ID or a printed copy of your confirmation email in order to pick up your race packet.
A friend or family member may pick up your race packet for you. They will need to show a copy of your photo ID or a printed copy of your confirmation email in order to pick up your race packet.
*Outside events are scheduled to take place in the Sports Complex beginning at 7 p.m. If you plan to pick up your packet in the evening, please be prepared to show a copy of your confirmation email when entering the parking lot. In the event you are charged to park, a refund will be issued by showing your race packet when exiting the parking lot.
Sneaker Donation: Clothes-pin (clothes for people in need), a Philadelphia-based non-profit organization, will be collecting used sneakers during Packet Pickup as well as on race day. Sneakers will be donated to local men's, women's and children's shelters. Please visit www.clothes-pin.org to learn more about this organization.


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your health looks reallly low for naxx, hit and expertise is nice, but i would move your stamina up a bit.
ok did my first real Naxx run last night (10 man) and they had me tanking Loatheb and it seems my Stam/Avoidance just isnt enough.
I have worked very hard at getting my +Hit and Expertise either capped or soft capped but at the cost of Stam/Avoidance.
are there any basic guidelines on what you want to keep Stam/Avoidance at before you start worrying about +hit/Expertise?
*i am missing enchants and gems on current gear and hate spending $ on them when i might need to replace something quickly and dont know what im trying to achieve*
23921 Health
541 Defense
17.66 Dodge
15.76 Parry
15.64 Block
270 Hit
28 Expertise
Thx for any help
your health looks reallly low for naxx, hit and expertise is nice, but i would move your stamina up a bit.
try losing some hit, you are a one hander, job is too stay alive not to DPS! My warrior unbuffed, (still in the making) 23541 HP, 22557 armor, defense at 542, dodge 22.18 parry 16.46 block 21.72. After getting buffs I am tanking Naxx no prob. Hope you figure it out!
ok what im after is ballpark numbers for dodge/parry/block to shoot for to give up hit for if thats the route im gonna take.
+hit affected abilities (my assumption is it still does) like shield bash and such and there are times you do NOT want those missing, just as there are times you really dont want a mob to dodge/parry.
my intention is not to start an arguement over avoidance/mitigation im just wondering what the lowend of the scale for avoidance is at this point (i could already be there for all i know just seems probable that im lower)
example might be *these are just numbers i have randomly seen posted around as guidelines but NOT for what im talking about per se*
first get 540 defense
then get 20k hitpoints
then get 20 in dodge/parry/block
then get expertise 6.5%
then get +hit 8%
im just looking for what to proiritize is all at this point
btw i have 25500+ now having stuffed gems in my stuff
It's impossible to look at it in that way.
Instead I would judge upgrades, enchants, gemming etc on a per item basis. Take for example the Essence of Gossamer. It has 111 stamina, making it a no brainer for almost any tank. 111 stamina is so much stamina that you really wouldn't think about putting anything else in that slot. The only time you wouldn't equip it is if you desperately needed Def to stay above the crit cap.
Every time you see an upgrade, weigh up the pro's and con's and decide on a per item basis what to put in that slot.
We can't possibly say that you should sacrifice all stamina until you get X avoidance, just as we can't say you should sacrifice all threat stats until you get X stamina. It just doesn't work like that.
Your stats are fine. (unbuffed, that is)
I would advise downloading addons like recount to know what exactly went wrong.
I agree with Juon. I was tanking Naxx10 with less HP than that the 1st time. You've gotta be able to trust your healers. As the old saying goes "If a tank dies, its the healer's fault; If a healer dies, its the tanks fault." I'd say that the latter isn't always true anymore because there is so much raid damage that needs avoided/healed through. Basicly if healers or tanks die, its the healer's fault. If you died on Loatheb, then your healers weren't getting the big heals on you during the break in the no-healing aura. Tell them to prime their heals and hit hard.
well, that's not hardly fair to healers at all wrynn, the tank should do everything in his power to survive, if that's through proper gearing, or using cooldowns than it's his responsibility as well. If you died with shield wall or last stand still up than it was your fault not the healers.
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Photo Gallery: Day Three at the MAC Outdoor Track &... 5/11/2013
Photos from day three (May 11, 2013) at the Mid-American Conference Outdoor Track & Field Championships, hosted by the University of Akron at Lee R. Jackson Track & Field Complex.
Previous Gallery: Miami Athletics' Alternate... Next Gallery: Day Three at the MAC Outdoor...
426 640 Senior Samantha Gable heaves the discus. 209439150 Miami University Athletics426 640 Miami head coaches Kelly Phillips and Warren Mandrell are introduced. 209439151 Miami University Athletics426 640 Sophomore Charlotte Myers brings home the 4x100m relay title. 209439153 Miami University Athletics360 640 Layne Baggett, Diona Graves, Kala Allen and Charlotte Myers with 4x100 gold. 209434516 Miami University Athletics
426 640 Senior Layne Baggett winning the 100m hurdles. 209439156 Miami University Athletics640 426 Senior Layne Baggett with her third straight gold in the 100m hurdles 209439157 Miami University Athletics426 640 Seniors Layne Baggett (1st) and Ashley Zaper (8th) on the 100m hurdles podium 209439158 Miami University Athletics
426 640 Freshman Kala Allen (left) and sophomore Charlotte Myers in the 400m dash 209439161 Miami University Athletics426 640 The 400m podium: Kala Allen (3rd), Charlotte Myers (5th) & Katie Scannell (7th) 209439162 Miami University Athletics640 426 Miami's 400m finalists: (L to R) Kala Allen, Charlotte Myers & Katie Scannell 209439163 Miami University Athletics426 640 Seniors Diona Graves (left) and Layne Baggett in the 100m dash 209439164 Miami University Athletics426 640 The 100m dash podium with seniors Diona Graves (1st) and Layne Baggett (4th) 209439165 Miami University Athletics
640 426 Senior Diona Graves showing off her double gold in the 100m and 200m. 209439167 Miami University Athletics426 640 Sophomore Anna Lamb in the 5000m run 209439168 Miami University Athletics426 640 Diona Graves hands off to Charlotte Myers in the 4x400m relay. 209439170 Miami University Athletics426 640 Freshman Kala Allen anchors Miami's win in the 4x400m relay. 209439171 Miami University Athletics
426 640 Miami's golden 4x400m relay team of (clockwise) Katie Scannell, Diona Graves, Charlotte Myers and Kala Allen with Coach Brian Etelman 209439173 Miami University Athletics640 426 Senior Diona Graves with her four gold medals from Saturday 209439174 Miami University Athletics359 640 Senior Layne Baggett was named Most Outstanding Track Performer at the meet. 209433554 Miami University Athletics


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Vince McMahon posted a picture of himself in the gym on Twitter.
Now that she has given birth, Taryn Terrell has started working out, in order to get in shape for wrestling again.
Since he has one of the most impressive physiques in professional wrestling, an industry filled with well toned bodies, Scott Steiner has been asked for years about his workout program, so the former WCW star released a fitness DVD, which teaches beginning, intermediate and advanced level people.
Since she is now committed to her health and fitness, Kharma has now launched a diet website (fit4alldiet.com). The site does not include a lot of details, but it appears to be an affiliate program, where you can log in to your account.
"Here's the story on that. I was there as she was coming in. They knew we had worked together in TNA so they told me. 'Okay, you are going to be her first match'. Everyone knows that her first match is going to be a squash match. So she starts killing all of the girls in the ring. Then we have a house show loop and they tell me. 'Okay, you and Eve are going to get laid out'. I knew they were out to kill everything that we had done in TNA. They kept pushing off that singles match on TV and finally they said 'okay, it's going to happen'. I remember she was there and then all of a sudden she went home. She came back for a pay per view, i think it was in Seattle and she set me aside and told me 'I have to tell you something, I'm pregnant'. I told her congratulations but a part of me was also happy that it was divine intervention to save our history. I sat back said, thank you Lord."
- Gail Kim on Kharma story line in WWE
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- Gabriel , drinking Peet's since 2009 11/24/13
- fullerton, CA
Very full, chocolaty, smooth and flavorful. Mocha and espresso drinkers can't go wrong with this selection.
- Terry Pitts , drinking Peet's since 2009 12/26/12
- Lemoore, CA
This is, by far, the BEST coffee my wife and I have ever had the privilege of drinking. We have tried a plethora of others, brands and blends, even Blue Mountain. NONE compare to this Pete's roast. NONE PERIOD. We buy it and buy it and buy it.
- Phil Schultz , drinking Peet's since 1972 10/13/12
- Bellaire, TX
This coffee is special. It's the best coffee I've ever tasted. I discovered Peet's back in the early 70's when I came across their store, having recently moved to Menlo Park. I quickly became a convert. Within a year, I had discovered Arabian Mocha Java, which you then called simply, Mocha Java, and which quickly became my favorite. I've been drinking it steadily since then (have a set a record?), and have no plans to change. I even had it delivered to France for three years in the early 90s when my job took us there. Memo to the new ownership: you have a winner. Let's hope the conflict in Yemen does not adversely affect the availability of a key component of this masterpiece. I highly recommend it.
- Linda Daniel 4/13/12
- Reno, NV
This is one of the few coffees in 40 years of drinking coffee that gives me a nice jolt in the a.m.! I love it!
- Java Junkie 4/8/12
- Battle Creek, MI
Perfectly roasted full body. I love this coffee, don't ever change a thing!
- Kaffa Bunn , drinking Peet's since 2010 8/27/11
This blend would, IMHO, be better if light roasted. I just tried some of these whole beans from a Pete's retail outlet. They were fresh and medium~full roasted. I've had the same blend from another source that was light roasted. The latter brought out the subtle, complex tastes of each type of bean more. Over roasting this blend, as done for some others, tends to overpower or even kill or burn off the subtler tastes, flavors and aroma with that "burnt" factor which is too often euphemistically called "carmelized." Some beans and blends deserve a gentler touch, a gentler roast. This is one.
- STEPHANY S. ALLEN , drinking Peet's since 1993 9/30/09
- Call Center, CA
Arabian Mocha Java is one of my absolute favorite coffees in addition to 3 or 4 other coffees! Arabian Mocha Java is a consistently smooth, rich coffee. The mellow taste contrasts the kick from this coffee. The mocha in the coffee prresents itself in every sip without being over done. This coffee is terrific as a brewed coffee and off the hook as espresso! It is just absolutely fantastic.
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Stevegtennis.com Forum Archive
R. Jayakrishnan wrote:Updates: No change in main draw, Qualies dropped a couple more spots.
Australian Open Main Draw
OUT: Arazai, Escude, Novak, Koubec, ElAynaoui, Kuerten, Tursunov, Verkerk, Morrison (and A.Popp from ALT)
IN: Draper, Mantilla, Almagro, Clement, Gasquet, Gimelstob, Mutis, Philippoussis, Sanguinetti
NEXT: Saretta, vanScheppingen, C.Rochus, Corretja, Vanek, Vliegen, Tipsarevic, Garcia
Patrik77 wrote:Now it´s official that Mark Philippoussis has withdrawn from the Aussie Open
Marc wrote:Does anyone know if Joachim Johansson is still playing at the AO? He retired in Sydney this week and i believe he had an injury?
Estevao Rohr wrote:And what about Agassi? Is he going to play?
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May 2011 COTM, PLENTY: Green Things, Green Beans
- bayoucook May 1, 2011 05:47 AM
This is the reporting thread for this Month's Cookbook of the Month, Plenty by Yotam Ottolenghi. The chapter is: Green Things, Green Beans
Green pancakes with/out lime butter*, p. 150 (UK edition)
In which I detail my intentional change to the recipe, as well as my unintentional error.
This is another in the vegetable pancake genre. A pancake batter is made, and to it are added steamed, squeezed, and chopped spinach leaves, lots of sliced spring onions (scallions), and sliced fresh green chile (I used a large jalapeño), as well as ground cumin. He calls for self-r(a)ising flour as well as baking powder; as I had only plain flour, I looked up equivalencies and determined that 1 1/4 tsp. baking powder and a bit of salt would work for the 110g flour, in addition to the other 1 T. baking powder, however I only had 1 T. baking powder left. Oh well. Milk, more salt, an egg, and melted butter are called for, as well as a softly beaten egg white folded in. The pancakes are cooked in olive oil. I decided to use 2 whole eggs and skip the egg white, as I was pressed for time and wanted to increase the overall volume of batter slightly, adding a bit more flour if needed (it wasn't). Despite having a bit less baking soda than called for and not folding the egg white, these rose nicely. I didn't meaure the batter exactly, but probably used more like 3 T. per pancake than 2, and got around a dozen. Unfortunately, only later did I realize that I forgot to add the melted butter (see: pressed for time). I had intended to use half what was called for, which would still be an ounce or so. Oops.
*He calls for a compound butter to be melted over the finished pancakes. Having decided I didn't want to add more butter (ha!) to my meal, I took inspiration from Breadcrumbs's serving of tzatziki with the vegetable pancakes in the Greenspan COTM and made a sauce of Greek yogurt, chopped cucumber, and the flavoring components called for in the lime butter: lime juice and zest, garlic, chile flakes, and salt and pepper (he also calls for a bit of cilantro, but I had none).
I thought the pancakes were full of bright flavor from the spinach, scallions, and chile, and was happy with my egg jiggering. The cucumber-yogurt sauce was a nice complement to them, so kudos to Breadcrumbs for the pairing idea. Would they be improved by the addition of melted butter? No doubt about it; the texture was just a tad dry and lacked richness, given I had used lower-fat dairy. I look forward to making them again *with* butter in the batter.
I have a photo, but will have to add it at a later point.
re: Caitlin McGrath
Caitlin you must have read my mind because these are at the top of my list! I'll follow your lead w the eggs on this and, know I won't forget the "butta in the batta" thanks to you!! I've made notes based on your post and look forward to your photo too!
Thanks for the shout-out on the tzatziki, we're totally addicted to it lately!!
re: Caitlin McGrath
Adding (not very exciting) photos.
Mee Goreng p185
Sounds promising, looks tasty, yet somehow fails to deliver.
I began by marinating my tofu strips in kecap manis to avoid bland-soy-syndrome. Stir fried some onions and green beans until browning, added the tofu and let it sear in the bottom, hoping to obtain the highly desirable wok-hay stir fry flavour. That done, added bok choy and fresh egg noodles. I did not cook the noodles at all, they went straight into the wok. I should have at least let them have a quick dip in a pot o'boiling water, as it took a lot of extra water in the dish to rid the noodles of the starchy raw flour taste. A sauce containing sweet soy, soy sauce, coriander, cumin, chilli paste and water is added, as are bean sprouts. Done. Top with lettuce and crisp fried shallots.
I had to add plenty of extra soy sauce and kecap manis to my bowl, hoping I would find a good balance. Never really did. The best part of the meal was, somewhat surprisingly, the soy product. My eldest offspring inhaled it, and then promptly declared a new love for tofu. So something good came out of this after all!
Cucumber Salad with smashed garlic and ginger p.166
This was as Mr.Ottolenghi described-"a dish shouting freshness". Sliced red onions are marinated with rice vinegar, sugar, oil and sesame oil. Ginger is pounded to a paste in a mortar with salt, and garlic is added and pounded until broken in small pieces. Sliced cukes are added, along with toasted sesame seeds and cilantro. Very nice. I will imagine that this would be a lovely topping for soba noodles. Would reduce the onion and garlic next time, they were very,very pungent. Nice and quick to prepare.
re: Allegra_K
In our house, Mee Goreng, page 185, was a major winner and QUICK.
There were a couple of modifications.
I used no green beans, but had a big bunch (400 g) of choy sum. Threw in the stems toward the beginning and the leaves at the end with the sprouts.I think this was better than beans would be. Didnt marinate the tofu, no need- it browned a bit with the onions and took on plenty of flavor. I used the very skinny HK precooked noodles, recommended by my tofu dealer for this dish. They worked just fine, still firm to the tooth but not floury. I did add another tbst kejap manis and water to steam a bit more at the conclusion of cooking. I bought some malaysian sambal badjak and used that in place of the sambal oelek (too much like the chili garlic already in my frudge). It has dried shrimp and added a nice extra flavor. I skipped the shallots and lettuce and didnt miss them, with the added greens. We really loved this dish - more than ample for two people, and it came together in less than 15 min altogether. I was dubious about the coriander and cumin but they worked. Think a sprinkling of cilantro leaves would have been a nice garnish - the lemon was essential in picking up the flavors, and we enjoyed spooning in bits of the sambal badjak as well.
Chard Cakes With Sorrel Sauce (from PLENTY)
They were nice, but felt like more work than they were worth to me, mostly the washing, blanching, squeezing, chopping of a massive amount of chard. (I made a double batch for a party.) The vegetarians present were thrilled however, which was the desired intent -- having something a little special for a minority in a meat eating group. A (carnivore) friend remarked that these were self-conscious Good Vegetarian recipes. I like the sorrel-yogurt sauce very much -- very handy when sorrel is in season and you don't know what to do with it! Sorrel is very astringent and slightly lemony.
When I see the words "plenty" and "green beans", I think of the year our green beans produced and produced... We canned our last green beans on Veteran's Day that year. My husband did most of the picking, I snapped and my son did the pressure cooker part. We canned 256 quarts that year. And,yes,we still have some and they're still yummy.
Asparagus Mimosa – p. 182
Another enticing photograph in the book and, some lovely looking asparagus at the market was all it took to convince me to try this recipe. I love eggs and asparagus together and the idea of inviting some capers to the party had me salivating!!
This dish comes together fairly quickly. Eggs are hardboiled and grated. Asparagus is boiled to cook then drained, drizzled w olive oil and sprinkled with capers, salt, pepper and the grated eggs. Tada…you're done!!
I think this would make a lovely starter however tonight I served it as a side dish w some bistecca style grilled steaks. We started the meal w some antipasti that included two new recipes I tried from Michele Scicolone's "The Antipasto Table" – the Mushrooms in Tomato and Anchovy Sauce and the Venetian-style Beans. Both were exceptional.
We really enjoyed this dish and would be happy to have it again. A perfect spring dish and, now I'm two for two w this book!!
re: Breadcrumbs
Breadcrumbs, I'm intrigued by that Venetian-style bean dish. Could you, would you paraphrase the recipe for me? Pretty Please. Also, are there many Venetian recipes in the Antipasto book?
Your dinner sounds scrumptious.
re: Gio
Hi Gio, happy to do this. I've done both dishes below as the mushrooms are amazing too. I'd highly recommend this book. I wouldn't say there were a lot of Venetian dishes in the book however there are salt cod recipes, and lots of recipes using fresh vegetables which is what drew me to the book. Not sure if you have any of MS's other books but she always includes headnotes w background info on the dish along w some great tips and stories. I love this book . . . its one I could cook from cover-to-cover. I just recently acquired it but have already decided to leave it in the kitchen (where shelf-space is at a premium!). Here's a link to the Harper Collins site w some recipes from the book so you can get a sense of her style. She's very clear and specific which I love:
Below I've paraphrased the recipes. MS does note that canned beans can be used in the Venetian dish if you wish. I had some dry romano beans in the pantry so I used those but I thought that was a good tip to mention as this would then be a very quick dish to pull together.
Venetian-Style Beans – p. 75 – The Antipasti Table by Michele Scicolone
One pound of cannellini beans are rinsed and soaked in cold water overnight. Oven is pre-heated to 300F. Beans are drained and placed in a Dutch oven covered w fresh water and garlic, a sprig of sage and a tbsp of evoo are added. Once beans have reached a simmer they are placed in the oven (covered) and cooked until the beans are very tender. In my case this took about an hour though MS does note that cooking times can vary by 1/2hr. Beans are drained and set aside.
Over medium low heat finely chopped garlic is cooked until golden in some olive oil before adding 5 anchovies (which I chopped), a couple of tablespoons of chopped parsley, 2 tbsp of red wine vinegar, salt and pepper. These ingredients are cooked for approx 3 mins before stirring in the beans to heat through. MS notes this dish can be served warm or, at room temperature. I served at room temp w a drizzle of extra virgin olive oil and a sprinkle of sea salt. Squisito!!
Mushrooms in Tomato and Anchovy Sauce – p. 35 - The Antipasti Table by Michele Scicolone
One pound of white button mushrooms are cleaned and halved or quartered into bite-sized pieces. Over medium heat, garlic is cooked in olive oil until fragrant then the mushrooms are added and cooked until they begin to brown ant the juices have evaporated (this took approx 15 mins in my case). At this point chopped tomatoes (2 medium – skin and seeds removed) are added along w 5 chopped anchovies and some fresh, chopped parsley, salt and pepper. Ingredients are simmered until the sauce thickens then dish is plated and topped w additional parsley.
re: Breadcrumbs
Many thanks for both recipes Breadcrumbs, and for inspiring me to buy yet another cookbook. (`_')
Yes, I ordered Michele Scicoloni's "Antipasto" after reading the recipes... Love her method for preparing the beans.
re: Gio
I agree on the beans Gio; they smell and taste wonderful braised in the oven. I could have happily eaten them at that point but once they were incorporated w the remaining ingredients there really was a symphony of flavours. mr bc has already asked me to make some more!
Happy to have done my bit regarding your cookbook collection too! ; - )
re: Breadcrumbs
made the asparagus mimosa dish, excellent! I cut the spears into diagonal bite sized pieces for easier cooking and eating - it worked out extremely well. Also added a sprinkle of fresh tarragon since I had this. A very delicious and different (from some of the other) asparagus dishes I have been making. Agree that it would be a fine first course as opposed to a side dish..
Warm Glass Noodles and Edamame – p. 198
A lovely sweet, salty, spicy, sour noodle salad that was the perfect accompaniment to our grilled Asian chicken. We really enjoyed this dish and I'll happily recommend it.
A sauce is made by combining grated ginger, lime juice, peanut oil, palm sugar, tamarind paste, tamari and sea salt. Sesame seeds are toasted for the salad then sunflower oil is heated before adding garlic and I also added the chopped chili (Thai bird) so it could release it's oils and flavours. Once the garlic is golden the pan is removed from the heat and the sauce and (soaked and drained) noodles are tossed in along w most of the Edamame, green onions, cilantro (I used parsley due to an allergy) and mint. Once everything is tossed together the pan is returned to the stove to heat through. The noodles are then plated and topped w the remaining Edamame and herbs. YO notes that this can be served warm or at room temperature.
I was a bit nervous about the acidity in the dressing since the quantity of lime juice far exceeded the quantity of oil so I incorporated the lime juice slowly until the flavours were balanced. All told I likely used 3 limes.
We especially enjoyed the salad warm and I'm hoping it will stand up to a quick re-warm for lunches. Very nice indeed.
re: Breadcrumbs
Excellent, this one is on my list. Glad to hear it 'pans' out (har, har). Gorgeous, tantalizing photos, as always!
re: Breadcrumbs
My original plans for dinner didn't come to fruition, so I had to find a replacement, and fast. This one fit the bill! It was lovely! The flavours went so well together-the mint and the cilantro worked beautifully! I was also concerned about using too much lime juice, and 3 limes did the trick, about 1/4 cup or so. I added some cubed, fried eggplant to the dish to use up aforementioned dinner-failure ingredients, and the purple iridescent skin of the eggplants jazzed up the look of the noodles. Sprinkled some chopped spanish peanuts on top for more texture. A very fresh tasting, summery dish.
re: Allegra_K
Thanks so much Allegra, your's looks wonderful too! So glad you enjoyed this, you're right it is very summery isn't it? I warmed it up for lunch yesterday and it was so delicious. I'm having it again for lunch today w some strips of fried egg and roasted broccoli on top.
Green bean salad with mustard seeds and tarragon p.196
Loved this though I must admit to missing out a few ingredients - nigella seeds (didn't have them), red onion (too pushed for time), tarragon (didn't feel like it) and baby chard leaves (which were optional anyway). But the ingredients I did use - French beans, snow peas, green peas, coriander seeds, mustard seeds, garlic, lemon zest made for a really refreshing, tasty vegetable dish.
I served this with Quinoa salad on p.245 and the Chicken with sumac, za'atar and lemon on p.122 of Ottolenghi the Cookbook.
re: JaneEYB
Oh good. I have this planned for next week... Sunday?? Any way I'm glad to read your report...Going to Tendercrop on Saturday and hope this awful weather hasn't made too much of an impact . As if...
re: JaneEYB
Green Bean Salad with Mustard Seeds and Tarragon, Pg.196
As Jane has said, this is tasty and flavorful, and it's pretty to look at too. We liked it and its easy prep means we'll be making it again. It reminded me of Ottolenghi's other bean recipe...French Beans and Mangetout with Hazelnuts and Orange on page 36 of his first cookbook.
I used all the main ingredients: fresh from the farm haricot verts, snow peas and shell peas, red onion, toasted coriander seeds & mustard seeds, garlic, and lemon zest. Omitted the nigella seeds, tarragon (have dried in the pantry but couldn't find it (/_\),,, also, forgot to buy the chard. Nevertheless, the beans and peas were delicious and went very well with a Turkey we grilled on the Weber.
Cucumber Salad with Smashed Garlic and Ginger, Pg. 166, English Edition
A refreshing salad, somewhat like a pickle, but different. We got some adorable and fresh small cucumbers at the farm yesterday with this recipe in mind.
The dressing is made first to let the flavors infuse:
rice wine vinegar, caster sugar, sunflower oil and roasted sesame oil are whisked together. Add a small sliced red onion ... set aside for half an hour.
Freshly sliced ginger and a bit of Maldon salt are pounded in a mortar then whole garlic cloves are added and litteraly smashed and smooshed but not pureed. This mixture is added to the bowl with the dressing and stirred together. Slice the cucumbers lengthwise then in chunks on the bias. Add to dressing along with sesame seeds (I omitted these) and chopped cilantro. Mix it all together and let sit for about 10 minutes. Before serving pour out the accumulated liquid, adjust seasoning if necessary.
Very nice. Went well with grilled garlic marinated chicken breasts and leftover Fr
re: Gio
Cucumber Salad with smashed garlic and ginger p.166 (US)
This was just ok to me. It seemed like a bit of a waste of some lovely summer cucumbers. I actually really like cucumber dishes that are not quite pickles and not quite salads but this was too muted and just not enough something. I think it's because the ginger and garlic are too subtle, to the point where you could barely discern their flavor. I even used a bit more then called more.
This dish did taste better the next day but it won't be a repeat for me.
I used farm fresh cucumbers and spring red onions. It is a pretty dish though.
re: Gio
Cucumber Salad with Smashed Garlic and Ginger
We quite enjoyed this salad. The garlic and ginger flavors were very pronounced, not at all subtle, though the vinegar effect was mild, so I definitely considered it a salad rather than a pickle. I used a mature Asian cucumber, so I scooped out the seeds after halving it, which meant there wasn't very much accumulated liquid. I'll definitely make this again next summer.
Char-Grilled Asparagus, Pg. 182
This preparation for asparagus is the simplest and tastiest of all, I think. I've grilled. rossted and steamed asparagus forever, but the final touch of feta slices and lemon zest is delectable.
Wash and trim the asparagus, place on a plate and toss gently with rapeseed oil (I used grapeseed), Maldon salt and black pepper. Grill on a grill pan perpendicular to the ridges. You want to have the grill marks visible when the asparagus is cooked. To serve, put a serving portion on a plate, place a couple os feta slices on top, sprinkle with lemon zest, drizzle with a little more oil if you want.
So simple. It mattered that the asparagus was the freshest I've ever eaten. The finishng touch of lemon zest brought out the wonderful earthy flavor of the asparagus. Served with soy-orange marinated pork chops, Jasmine rice and a bean sprout dish from Seductions of Rice. I couldn't wait 7 d
re: Gio
Char-Grilled Asparagus - p. 182
Fresh picked asparagus and Gio's enticing description of this dish was all it took to put this on my dinner menu last night and what a hit it was!
Gio describes the prep perfectly so really nothing more for me to add other than to say we thoroughly enjoyed this recipe. We did this on the charcoal grill to be served alongside some porterhouse steaks. The sweetness of the asparagus played beautifully w the rich, smokey flavours from the grill and we totally agree w Gio, the lemon zest just takes this over the top.
We also enjoyed the tang of the feta and look forward to trying the recipe w Ottolenghi's suggested alternative of ricotta which I think will be nice as well. mr bc, who is not a fan of anything green, absolutely loved this dish and even had second helpings which just never happens here . . . I was stunned and delighted!
Needless to say this will be on our menu again soon. Thanks for pointing it out Gio!!
re: Gio
Char Grilled Asparagus
Ditto on this dish. We had this last night and Mr. Nightshade made me promise to do this one again. We got asparagus at the farmer's market, a lovely feta from the cheesemonger, some lemon zest and olive oil, that's it and you've got a wonderfully flavorful dish. The recipe in the book is overshadowed by the photo of the other asparagus dish (I'm blinded by a pretty picture, apparently), so I'm grateful to Gio for pointing me towards it.
re: Gio
Char-Grilled Asparagus - p. 182
I came across this recipe searching EYB for an asparagus recipe. Just searching on "asparagus" gave me too many results, so I listed them in order of rating, and noticed that this recipe had a couple of comments on it. Turned out to be L.Nightshade and Breadcrumbs doing the commenting, so that sealed the deal. So I hope that provides some incentive for folks to post ratings and comments on EYB. It really does help.
The prep is already well described, so I'll just say that I used grapeseed oil instead of rapeseed, really fresh asparagus from my CSA, and a local goat feta (which was fairly mild and not overly salty). I grilled the asparagus outdoors alongside a couple of ribeyes. For the final drizzle of oil, I used olive oil.
Very simple and very delicious. Grilling gives the asparagus an especially intense flavor, but the touch that made this dish really click, in my mind, was the lemon zest. Thanks again, LN and BC, for posting your revies on EYB!
re: Breadcrumbs
After this experience, I'm also going to try to be more diligent about posting reviews and comments on EYB. I really haven't been good about this at all, but I will try to be better, as I can truly see the value in it.
Caramelized Fennel with Goat's Curd, Pg. 172
A very nice and relatively simple way to cook fennel. The combination of ingredients and the quick sauté give the fennel a very pleasant flavor. Butter, sugar, and fennel seeds make the fennel slices shine. Instead of goat's cure, I used a young, creamy goat cheese as recommended.
Trim and slice several fennel bulbs (I had 2 large ones). Melt butter in a frying pan over high heat, add the slices in one layer and sear for 2 minutes without touching. Flip and cook the other side. Don't stir, you're looking for a golden brown color. With tongs place the fennel on a plate.
To the pan add sugar, fennel seeds, salt & pepper and fry for 30 seconds. Return fennel slices to the pan and over gentle heat let them caramelize for a few minutes.
To serve the recipe calls for placing the fennel in a bowl with a crushed (pressed) garlic clove and chopped dill. I added the pressed garlic to the frying pan at the last minute to get rid of the rawness. Then I simply placed a few fennel slices on the dinner plate, and crumbled the goat cheese over, sprinkling with chopped fennel fronds since I had no dill. The flavor was bright, a little sweet, and a little anise-y. It reminded me of the caramelized endive I made earlier in the month.
The main was a Weber grilled whole chicken with steamed broccoli along side.
Asparagus Mimosa (US. pg. 182)
I made this last week when we had an unexpected burst of heat and humidity. I had intended on roasting the asparagus but couldn't bear the thought of having to turn on the oven. With this reciipe, I could use the electric kettle to boil my water and then the dish is eaten at room temperature. I did have doubts since this is essentially, boiled asparagus with stuff on it, but it ended up being delicious.
First, make boiled eggs (I upped the egg amount to three) and after they've cooled, grate them.
Place the asparagus spears into boiling water and cook until done. Cool slightly, then drizzle a bit of olive oil (2T), capers (2t), Maldon sea salt (1t), and pepper to taste. Lastly, add the grated egg.
This ended up being a simple and delicious dish. The flavors all worked well together and the maldon gave it that special crunch.
Soba Noodles with Wakame – p. 188
As I looked through the ingredient list for the sauce in this recipe I just knew we would love it and, I was wrong, we loved it!!
This is a soba noodle salad w cucumbers, wakame and chopped herbs. It makes a perfect summer meal or side dish and I'm delighted to have some leftover for lunches.
Here's how it comes together.
Cucumbers are grated, salted and left to drain. Soba noodles are cooked, rinsed and drained then left to cool. Wakame is soaked to reconstitute then drained and chopped. Sesame seeds are toasted and, herbs are chopped. YO suggests cilantro and mint. Since I'm allergic to cilantro and mr bc hates mint, we went w Italian parsley! YO also suggests that you can use thinly sliced radishes in place of the wakame. Since I had radishes in the fridge, I decided to use them in addition to the wakame.
The sauce is made by mixing together rice vinegar, lime juice and zest, ginger, chilis, sugar, toasted sesame oil, peanut oil, sweet chili sauce, garlic and salt. Everything is tossed together and topped w the toasted sesame seeds and herbs. YO also suggests radish sprouts however there were none to be had in my neck of the woods.
This dish is an explosion of flavours and textures…truly a delight. I wasn't sure how mr bc would feel about the wakame but he loved it. So glad to have discovered this recipe, I'd highly recommend it. Definitely a favourite from the Ottolenghi collection.
re: Breadcrumbs
glad for the report, this is on my summer list. Curious, did you figure out what Ottolenghi means by sweet chili sauce? I made the butter beans recipe twice the first time (I now remembered) with sort of a clearsih sweet chili sauce from jvietname where I could see the chile seeds, the second with the huy tong chili garlic sauce. The latter was much too strong and I had to wash half of the dressing off to make the dish palatable I also have some singapore sweet chile sauce which would probably work. What did you use?
re: jen kalb
Hi Jen, I just used the Mae Ploy brand of Sweet Chilli sauce. I've pasted a link to a website that has a phot oof the bottle if you scroll down. It sounds like the first one you mention above. Looking forward to hearing what you think of this dish, we truly loved it and mr bc asked if I could make it again as he loved it for lunch the next day!
Here's the link:
re: Breadcrumbs
Soba Noodles with Wakame – p. 188
I never would have picked out this recipe myself, but after your glowing review I gave it a try this weekend. I substituted kelp noodles for the soba and used mint, cilantro and radish sprouts as recommended. I initially thought 2 cucumbers was a lot, so I only bought one.. to become horrified at how much it wilted and threw in a grated kohlrabi to compensate. Delicious. I am still giddy at how surprisingly wonderful it was. :)
re: blinknoodle
blinknoodle its wonderful to hear you enjoyed this too. We've had it on a couple of occasions since my write-up here and each time its refreshing flavours delight. It's a great weekday lunch as it travels well too.
Mixed Beans with Many Spices and Lovage, p. 192 (UK ed.)
The beans called for are sugar snaps, flat beans, and broad beans. I had planned to get Romano beans, but ended up with regular green beans from the farmers' market along with the sugar snaps. In place of favas, I used the frozen shelled edamame that was in my freezer.
An onion is sauteed in olive oil, followed by garlic, tomato paste, and the many spices, all ground (cumin, coriander, turmeric, ginger, cinnamon, cloves, and I added a bit of cayenne). Canned chopped tomatoes and their juices and all the beans are added, and the pan is covered and left to simmer 15 minutes, until the beans are tender. Finally, chopped lovage is added, though I used his suggested substitute of cilantro.
This is saucy and curry-like, with spices typical of the Indian cuisines. He suggests serving it with rice; I enjoyed it with bulgur with sauteed garlic and shredded basil.
re: Caitlin McGrath
Mixed Beans with Many Spices and Lovage
I lent my book to a vegetarian cousin many months ago, and haven't seen it since. I'm currently up to my eyeballs in beans and greens and other summer bounties, and vaguely recalled this recipe. Luckily I found it online somewhere (hopefully it's the same one!) after having to search for the unusual and aptly named title.
Instead of canned tomatoes, I used some slightly over-ripe fresh ones, several sweet heirloom varieties, which made the addition of sugar unnecessary (which I discovered only after I had added the sweetener). I didn't have lovage (what does it even taste like? I've never seen it before) so instead stripped a portion off my monster tarragon plant, as is suggested as an alternative.
I added the broad beans first to let them have more time to cook, but mine were apparently elderly in the legume world, and had to be removed from their very tough skins. I found myself picking the beans out of the stew piece by piece in order to accomplish that. I don't know where my head was at last night.....I created many extra steps for myself.
Anyway, this turned out to be a lovely little stew, full of green flavours and Indian spicing, as Caitlin mentions. I rather enjoyed this, though it wasn't exactly hearty. Would make more of a nice side dish than a main. It was a perfect way to use up all of the beans I've been getting, and if I found myself with all three to use up at once, I wouldn't hesitate to make this again.
re: Allegra_K
Your dish does sound lovely Allegra and as you say, it seems like a great recipe to make use of the season's abundance. Thanks for the reminder about this book and recipe!
re: Allegra_K
Re lovage, it has a very strong celery-like flavor with a hint of mint. A little lovage goes a long way. I suppose you could sub celery leaves, but they have a slight bitter edge that lovage doesn't. The tarragon sounds great in that stew anyhow.
Okra with Tomato, Lemon, and Coriander, p. 179
I am getting the most gorgeous okra ever in my CSA box. Tiny pods, less than 2" long, perfectly fresh, unblemished, and tender. It is the best okra I've ever seen, and that includes what I've grown myself. Looking for new things to do with these perfect pods, an EYB search led me to this recipe.
The okra is roasted. The pods are kept whole, tossed in olive oil and salt, and roasted at 200 C (390 F) for 15-20 minutes. I let mine go a little longer, until it had started to crisp up. Meanwhile, you make a sauce of onion, corinander (seed), red pepper, chile pepper, parsley, cilantro, paprika and fresh tomato. To finish, the roasted okra is stirred into the sauce with some preserved lemon and black olives, and it is garnished with mint and some more cilantro.
The recipe suggests serving with steamed bulghar or couscous. I served with steamed quinoa. The dish has a thick stew-like texture and an intense flavor from the reduced tomato and preserved lemon and olives. I even went easy on the olives. I forgot to put the mint in, which would have been a good addition, but there was plenty of flavor as is.
It's pretty rare to see okra called for in a UK book, but I guess this is where Ottolenghi's mid-east background kicks in. This works very well as a summer dish for me, using a very familiar set of ingredients (okra and tomatoes, what could be more classic?), but with the extra twist of the lemon and olive. Nice dish that will probably be repeated around here. Plus the technique of roasting okra, which I will use again, is an added bonus.
re: MelMM
I think that's because okra is so very expensive in the UK! I try to steer clear of recipes requiring okra, especially stews. And if I must use a recipe with okra, I always subsituted it various other veg, like green beans, zucchinis, eggplants. (I'm thinking of the coconut rice with sambal and okra from Plenty. I really don't think I've cooked anything else that asks for okra).


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Roses, irises and rhododendrons make this hilltop oasis a delightful jaunt, with its views over Bern's old town that stretch to the Jura Mountains and the Alps. www.rosengarten.be.
On Bern's western limits, the shopping enclave Westside Center stands out for its incredible architecture; it was designed by New York–based architect Daniel Libeskind. www.westside.ch.
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UPDATED Thursday, January 10, 2013 --- 11:17 a.m.
MADISON, Wis. (AP) -- A bipartisan deal has been struck to avoid the Wisconsin state Assembly debating and taking votes in the middle of the night.
Party leaders announced the agreement Thursday before the full Assembly planned to vote on it.
The deal hinges on Republican and Democratic leaders agreeing before each day's debate how long they will take on each measure. That is not done currently and in recent years the Assembly has routinely gone deep into the night to vote and pass bills.
Republican Speaker Robin Vos says both sides agreed they wanted to eliminate all night sessions, saying that is not in the public interest.
As a test of the new procedure, both sides have agreed to limit Thursday's debate to no more than five hours.
Copyright 2013: Associated Press
UPDATED: Thursday, January 10, 2013 --- 8:25 a.m.
MADISON, Wis. (AP) -- It will be clear soon whether Republicans who control the Wisconsin state Assembly were able to reach a deal with Democrats to cut down on debating and taking votes in the middle of the night.
Party leaders met for two days to try and reach a deal before the new Assembly rules were to be debated Thursday.
Republican Speaker Robin Vos plans to unveil the proposed changes before the Assembly convenes Thursday morning.
Democratic Minority Leader Peter Barca has said the two sides were worlds apart on agreement, but both he and Vos agree something needs to be done to curtail late-night debate.
Gov. Scott Walker has said he would sign a bill preventing voting on bills after 10 p.m.
Copyright 2013: Associated Press
Posted Wednesday, January 9, 2013 --- 1:24 p.m.
MADISON, Wis. (AP) -- Republican and Democratic leaders are still trying to reach a deal on how best to avoid late-night votes in the state Assembly.
Republican Speaker Robin Vos and Democratic Minority Leader Peter Barca met for a second day Wednesday to negotiate possible changes to Assembly rules. Following their meeting Tuesday, Barca said they were "worlds apart" on agreement.
Those private talks resumed Wednesday. Vos's spokeswoman Kit Beyer says the rules proposal will be released on Thursday before the Assembly meets to debate the changes.
Republicans have a majority and can pass any rules they wish, but Vos reached out to Democrats to discuss the changes before the Assembly takes them up.
It has become increasingly common for the Assembly to work late into the night, sometimes not voting until early morning.
Copyright 2013: Associated Press