when my plans are changed

Posted by mitzi's foodoo on September 8, 2012 · 3 Comments 

Last week I was going to my favourite deli shop Frische Paradies to buy veel cheeks. But they didn’t have it. Once I was already there, decided to go for something else. Something fancy I have never cooked before. Poussins got me. I did recipe research and found this awesome recipe. Roasted poussins with pomegranate sauce and potato rösti by Israeli chef Einat Admony from Taïm restaurant in NYC. The recipe is inspired by Persian cuisine and it’s for 2-4 people, depends on how hungry you are. 

mitzi’s foodoo

pomegranate sauce

mitzi’s foodoo

Ingredients: 1 cup bottled pomegranate juice / 1 cup sugar

Preparation method:

1. In small saucepan over moderately high heat, whisk together 1 cup water, pomegranate juice, and sugar.

2. Bring to boil and cook, uncovered, until thick and syrupy, about 15 to 20 mins.

 

roasted poussins

Ingredients: 2 poussins / 2 tsp salt / 2 tsp ground cumin / 1/2 tsp ground turmeric / 1/2 tsp freshly ground black pepper / 1/8 tsp crumbled saffron threads / 3/4 cup roasted walnuts/ 2 tbsp or more vegetable oil, for frying

Preparation method:

1. Preheat oven to 190°C.

2. Rinse poussins inside and out and dry. Cut out necks if attached and discard.

3. In small bowl, whisk together salt, cumin, turmeric, pepper, and saffron. Sprinkle poussins with spice mixture; press to adhere.

4. Set large roasting pan on stove top. Add 2 tbsp vegetable oil and heat over moderately high heat until hot but not smoking.

5. Sear poussins until well browned, about 5 minutes per side, transferring as done to large platter and adding more oil as needed.

6. Pour pomegranate syrup over.

7. Roast 15 minutes in the oven. Baste poussins with pan juices and scatter walnuts around.

8. Roast, basting occasionally, about 15 minutes more.

9. While poussins are roasting, make the rösti.

 

potato rösti

mitzi’s foodoo

Ingredients: 4 potatoes, peeled and coarsely grated / 1 tbsp fresh thyme, chopped / 1 tsp salt / 1/2 tsp / freshly ground black pepper / 6 tbsp olive oil

Preparation method:

1. In large bowl, stir together grated potatoes, thyme, salt, and pepper.

2. In heavy nonstick skillet over moderate heat, heat 2 tablespoons oil until hot but not smoking.

3. Pour in potato batter and lightly press to form even layer that completely fills pan. 4. Fry, without moving, until underside is browned, about 12 minutes. Invert large plate over skillet and flip pancake onto plate.

5. Add 1 tbsp oil to skillet, then slide pancake back, uncooked side down, into skillet. Cook until underside is golden brown, about 5 minutes.

6. Remove from heat and keep warm, then repeat process with remaining oil and potato batter to make other pancakes.

mitzi’s foodoo

 

Filed under COOK · Tagged with black pepper, cumin, einat admony, frische paradies, israeli, olive oil, persian, pomegranate, potato, poussins, rösti, roasted, saffron, salt, sauce, sugar, taim restaurant nyc, thyme, turmeric, vegetable oil, walnut