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Tuesday, December 6, 2011


Groats with Peach Sauce
(Peaches donated from Carolina de la Fuente's
orchard in Rapel, Chile)
Photo by: Lord-Williams
 Ar asā id, Eng Muslim pottage, polenta or gachas, adopted by Christians, consisting of flour or semolina, aromatic herbs and legumes. Sometimes lamb and diluted honey were added as well as breadcrumbs with yeast, ground almonds and egg yolks. Also, it can be made with couscous, in which case it was steamed. A recipe appears in Anon Andalus using ground rice, cracked wheat and chickpeas while Sent Soví and Nola provide recipes using only semolina and almond milk. [Anón/Grewe. 1982:CVIII:137; Anón/Huici.1966:399:218-219; Gázquez. Cocina. 2002:78:89; Nola. 1989:xxi-4:lxxi-2]

For 4 persons

When it reaches this consistency remove from heat.
Photo by: Lord-Williams

1 qt chicken or vegetable broth
1 ½ c peeled almonds
½ c wheat flour
½ c oatmeal
1/2 tsp thyme
1/2 tsp oregano
salt and pepper to taste


Prepare the broth. Grind almonds in a food processor. Add 1 ½ c broth and continue grinding until all is blended. Strain through a cheesecloth into a saucepan. Add the rest of the chicken broth to the sauce pan.  Bring to a boil. Add the flour and oatmeal, herbs and salt and pepper to taste. Reduce heat and gently boil for about10 minutes.  Stir often. Then simmer until the meal absorbs the water and starts to pull away from the sides of the pot, about 10 minutes.  Put the mush into a greased bowl or mold and let it cool. Move it gently while cooling hitting the sides to prevent sticking. Invert the bowl on a plate and you have a loaf. This can be frozen until needed. When ready to use, dethaw if necessary and reheat in a microwave or oven. Cut individual portions with a string or a knife.

Peaches from Carolina de la Fuente's Orchard
Photo by: Lord-Williams

For 4 persons

3 tbsp extra virgin olive oil
1 medium shallot, finely chopped
3 medium peaches (approximately 1 to 1 1/4 pounds), peeled, pitted and chopped
1 tsp freshly ground pepper
leaves from two sprigs fresh thyme or 1 tsp dried
1 tsp freshly ground ginger
¼ c honey
1/2 c white wine


Heat the olive oil in a large skillet, then add the shallot and cook covered, stirring occasionally, until it's translucent.

Add the peaches, pepper, thyme and ginger. Cook covered, stirring occasionally, until the peaches are starting to soften.

Asida Toped with Peach Sauce, Spinach and Quail
Photo by: Lord-Williams
Pour in the honey. Cook for covered 2-3 minutes. Add the wine, and cook uncovered, stirring more often until sauce begins to thicken. Remove from heat. This can be made ahead of time and frozen. Dethaw when ready to use.

Place a slice of groats on each dinner plate. Pour a tbsp of peach sauce over that. Put a layer stir-fried  spinach (frying leaves for one minute on each side in vegetable oil) over the groats and then a serving of meat. Pour the rest of the peach sauce over the meat. Use a strong meat like goat, lamb or pork or game like quail.  See asado de cabrito. Chicken is too bland. Be sure to have plenty of sauce or the guests will lick their plates!

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