Friday, July 15, 2011

BORLOTTI BEAN & LAMB STEW WITH CHEESY EGGPLANT PURÉE - MLLA

MLLA 5 bis

Lately, it seems that there is an outbrake of guest posts in the foodblogging world. There is not one blogger who has not succumbed to the "trend" (if one can call it so) and I must admit that I am one of those too, even if I was made a convert much later than everybody else as I process things a lot slowy than the common of mortals and I always think twice before I jump on the bandwagon...


Although I love exchanges and being in contact with others, at the beginning, I didn't really understand the point of having outside people write articles for your blog. Now, on the contrary, I find it a very good idea and appreciate that kind of "strategic" partnership as, in that way, your work gets positively promoted by your fellow colleagues who admire you and whom you hold in high regards too, you get into the spotlight and help them get more traffic through you, thus making each participants' site grow and you both have a wonderful time bonding as well as deepening your relationship.

This mutual help is extremely valuable and beneficial for either sides (learn more about it
here). Apart from the tactful aspect of guest blogging that has some similarities to business connections, there is also a warmer and convivial facet to it. It is a perfect method for creating long-lasting friendships with individuals who share the same passion for food, writing and photography as you do. Instead of staying in your corner, you open up and reveal yourself, hence giving a more humane face to this virtual world.

MLLA Tomato 3 bis

So when the sweet Susan from "
The Well Seasoned Cook" contacted me to ask me if I was willing to write a guest post for her brainchild, "My Legume Love Affair" (MLLA in short), it was with much excitement that I accepted her proposition. What an honor! MLLA
kicks off year 4 this month and I've and I am a regular as well as admirative reader of her blog since the year 2007, so I was certainly not going to pass that opportunity. I was so thrilled that this lovely lady wanted me to take part in this event and invited me to guest post on her private space.

5893113958_dc0218fa53_b

As I am an open-minded gastronome who takes great pleasure in devouring rustic, modest and country-style food as much as in savoring refined and gourmet five-star meals, I was delighted by the thought of creating a legume-oriented recipe. I have loved those little babies all my life and cannot imagine going throuh a week without eating them. They represent the base of my alimentation and I adore them as they are so palatable, incredibly versatile, dirt cheap and extraordinarily hearty.

After a few days of mad brainstorming, frantic searching on the internet and intense ruffling through my magazines and cookbooks, I finally came up with a stupendous idea. My dish would be Mediterranean-inspired, comforting, high in flavor, well-balanced, would celebrate the Turkish cuisine which I particularly admire for its sophistication as well well as diversity and put in the spotlight two of my favorite summer vegetables, eggplants/aubergines and tomatoes...

MLLA 1 CHOSEN bis
Link
If that introduction made your mouthwater, aroused your curiosity and made you want to read my article, get a glimpse of my pictures and discover my recipe for "Borlotti Bean & Lamb Stew With Cheesy Eggplant Purée", then please hop on over to "The Well Seasoned Cook" as you will not be deceived. I hope you'll enjoy my post.

There will be more guest posts on"The Well Seasoned Cook", so don't forget to visit Susan's sensational page on a regular basis!

~~~~~~~~~~~~~~~~~~~~~~

Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog de ma collègue Susan de "The Well Seasoned Cook", je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser.

J'espère que ce plat aux accents turcs et méditerranéens
vous plaira. Cette création personnelle est une ode à cette cuisine que j'adore tout particulièrement...

~ Ragoût De Haricots Borlotti Et d'Agneau Accompagné De Sa Purrée d'Aubergines Au Fromage ~
Recette par Rosa Mayland, Juin 2011.

Pour 4 personnes.

Ingrédients pour le "Ragoût De Haricots Borlotti Et d'Agneau":
4 CS d'Huile d'olive
2 Oignons rouges, hachés
6 Gousses d'ail, finement hachées
230g de Viande d'agneau hachée
1 Carotte (grosse), coupée en petits cubes
2 CC de Paprika en poudre
2 CC de Cumin en poudre
2 CC de Coriandre en poudre
1/2 CC de Cannelle en poudre
1/3 de Tout-épice en poudre
1/2 CC de Graines de fenouil
4-5 Brins de thym frais
570g
(~ 4 moyennes) de Tomates, hachées
1 CS de Concentré de tomates
2 CC de Pâte de piments turque
450ml de Bouillon de poule
2 CS de Mélasse de grenade
Sel de mer fin, à volonté
Poivre noir, fraîchement moulu, à volonté
400g de Haricots borlotti, cuits
Coriandre fraîche ou de persil frais, haché(e), pour décorer le plat
MLLA Beans 6 2 bis
Ingrédients Pour La "Purée d'Aubergines Au Fromage”:
4 Aubergines

6 CS de Beurre non-salé
4 1/2 CS de Farine
480ml de Crème à 25% de mat. grasses
200g de Gruyère, râpé
1 Pincée de noix de muscade en poudre
Poivre noir, fraîchement moulu, à volonté

Sel de mer fin, à volonté

Méthode pour le "Ragoût De Haricots Borlotti Et d'Agneau":
1. Dans une casserole à fond épais, faire chauffer l'huile à température moyennement haute.
2. Une fois, chaude, ajouter l'oignon et cuire pendant 3 minutes, jusqu'à ce qu'il soit translucide et doré.
3. Ajouter l'ail et continuer à cuire pendant 1 minute.
4. Y mettre la viande hachée et faire sauter pendant 5 minutes, tout en mélangeant.
5. Ajouter la carotte et cuire pendant 3 minutes supplémentaires, puis ajouter le paprika, le cumin, la coriandre en poudre, la cannelle cinnamon, le tout-épice, les graines de fenouil et le thym. Mélanger brièvement.
6. Ajouter les tomates, le concentré de tomates et la pâte de piments. Bien mélanger et cuire pendant 3 minutes, puis incorporer le bouillon, la mélasse, le sel et le poivre.
7. Baisser la température et faire mijoter pendant 1 heure (sans couvercle), jusqu'à ce que le ragoût ait diminué de volume (liquide évaporé) et que les tomates aient "fondu".
8. Ajouter les haricots et cuire pendant encore 30 minutes.


MLLA Path 1 bis

Méthode Pour La "Purée d'Aubergines Au Fromage”:
1. Pendant que le ragoût mijote,
percer les aubergines en plusieurs endroits avec la pointe d'un couteau et les cuire à 250° C, sur une plaque recouverte de papier sulfurisé pendant environ 35 minutes, ou jusqu'à ce que la peau des aubergines soit un peu brûlée et la chair soit bien molle.
2. Les retirer du four et les laisser refroidir.
3. Une fois que les aubergines sont manipulables (pas trop brûlantes), les peler (bien grater les restants de chair sur la peau) et jeter les peaux.
4. Mettre la chair des aubergines dans un chinois afin qu'elle s'égoutte pendant quelques minutes. Pendant ce temps, préparer la béchamel.
5. Dans une casserole, faire fondre le beurre et incorporer la farine. Cuire le roux blanc pendant quelques minutes, tout en remuant, jusqu'à ce qu'il soit un peu doré. Puis, verser la crème, tout en mélangeant bien à l'aide d'un fouet.
6. Porter à ébullition et cuire pendant 1-2 minutes afin que la béchamel épaississe. Pendant ce temps, réduire la chair des aubergines en purrée (fine et homogène), dans un mixeur.
7. Incorporer cette purrée à la béchamel et bien mélanger. Cuire pendant encore 5 minutes, puis ajouter le fromage râpé, assaisonner avec la noix de muscade, le sel et le poivre.
8. Bien mélanger à l'aide du fouet afin que le fromage ne forme pas de grumeaux.
9. Servir sur le ragoût et saupoudrer avec la coriandre (ou le persil).

Remarques:
Si vous n'avez pas de pâte de piments turque, vous pouvez aussi utiliser la même quantité de Tabsco rouge ou de harissa.
La purrée d'aubergine peut être gardée au chaud (à basse température) ou
faite à l'avance et réchauffée au four, au moment de servir.

Idée de présentation:
Servir avec du pain pita ou libanais (fattoush).

MLLA 4 bis bis

97 comments:

  1. Une recette superbe et qui doit être délicieuse.
    Bisous et bon WE.

    ReplyDelete
  2. Very enjoyable guest post Rosa. I did not realize the benefits of guest postings either. Thanks for the link. I've been a guest once and found it stimulating and tried my best so as not to disappoint my host or his readers.

    The lamb stew looks scrumptious and the photos, as always, top notch.
    Sam

    ReplyDelete
  3. Marvelous and delectable dish. I love everything about it, the lamb and the eggplant puree are perfect pairs.

    ReplyDelete
  4. oh,looks so tasty,rosa,the pics are perfect!

    ReplyDelete
  5. My blog has been off for 2 years and just recently I come back blogging again. When things get in the schedule I would love to have you as my quest. I hope you don't mind. Anyway very delish dish!

    ReplyDelete
  6. Looks lovely. Can't wait to read the post!

    ReplyDelete
  7. O the beans ..I love that variety.I make meanest bean salad with borloti beans.Your dish looks tasty too;)

    ReplyDelete
  8. The stew looks extremely flavorful Rosa..Love the combo of beans and lamb..lovely pictures as usual!

    ReplyDelete
  9. Thank you for highlighting the perks of guest-posts...I didn't really know much about it before.

    What a lovely stew! I would love to have a hearty serving for dinner. :D

    ReplyDelete
  10. Des saveurs qui invitent au voyage... tu sais que j'adore ça! Merci pour le partage, bon we... Bises!

    ReplyDelete
  11. oh wow, that does look good. i mean the way you dress it up and layer it. fabulous.

    ReplyDelete
  12. That looks gorgeous and delicious:) I have not done any guest posting on my blog, mostly because I am a little technologically challenged:)

    ReplyDelete
  13. Look really nice Rosa! yumm!

    ReplyDelete
  14. There's your Hunkar Begendi...divine isn't it? One friend calls this stuff crack...so addictive!

    ReplyDelete
  15. Looks so deliciously comforting... :D

    ReplyDelete
  16. Looks fantastic & deeeliiiicious!!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  17. Lovely guest post and such a flavoursome recipe!

    ReplyDelete
  18. une recette en couleur et en saveur comme je les aime !!!

    bises et bon WE gourmand

    virginie

    ReplyDelete
  19. what a novel way to use eggplant, rosa! i love turkish cuisine--the spices and herbs are some of my favorites. nice share!

    ReplyDelete
  20. I love this dish! Reminds me of a traditional Greek one that I grew up with. Borlotti beans, especially when they're fresh, are my favorite beans.
    Rosa, I smiled when I saw your dish!! :)
    Magda

    ReplyDelete
  21. What a gorgeous dish! Between the stew and that gorgeous puree, I don't know what I want to eat first!

    ReplyDelete
  22. This looks..like exactly like what you described: summery and flavourful!

    ReplyDelete
  23. I was very late to the guest-post party, too, only invited last month for first time to write for another site while the owner is away all summer. It was a positive & fresh experience for me, which encouraged my idea to feature guests for MLLA July. It has sure energized me by breaking the blogging rut I was in; there is no dawdling b/c you have to carefully craft intros, etc.

    Thanks so much, Rosa, for all the fine talents of your post which I was able to share with my readers. With tens of thousands of food blogs out there, these ambassadorships help to satisfy the hunger for new discovery.

    ReplyDelete
  24. QUel beau plat riche en saveurs. Non seulement je craque pour le ragoût, mais cette purée a l'air extra aussi!

    ReplyDelete
  25. That stew looks scrumptious! Eggplant puree sounds interesting. I bet the combination is spectacular!

    ReplyDelete
  26. I haven't jumped on the bandwagon yet but I certainly see the benefits of colaboration. This is a comforting dish highlighting legumes Rosa!!Looking at the word verification it says "bandwoge" do you think this is a sign:D

    ReplyDelete
  27. Une recette qui doit être délicieuse. Je viens de découvrir ton blog et je l'aime beaucoup; de très belles photos!
    à bientôt

    ReplyDelete
  28. Lovely guest post! I am mad for the eggplant puree. What a delicious base for this wonderful dish. One of my favorite eggplant dishes was my MIL's eggplant with cheese. Using gruyere would make it even better!

    ReplyDelete
  29. You really are a talented woman - that is the most divine looking tomato I have ever seen!

    ReplyDelete
  30. Once again I find your photos stunning; not only is this dish memorable but the presentation is superb. Great job!

    ReplyDelete
  31. je vais adorer ça ! c'est beau et bon !!!! bravo Rosa !

    ReplyDelete
  32. I think it's great that you'll be doing a guest post. ;-) This dish certainly sounds yummy. I like the combination of the main ingredients.

    ReplyDelete
  33. Delicious!!! I love how it looks. A must try recipe.

    Hugs

    ReplyDelete
  34. Funny you should talk about the idea of guest posting...took me quite some time to understand the value of it. Now I think it is a great opportunity for both parties. I have a current guest post over at Georgia Pellegrini's blog.
    A wonderful community we belong to girl :) Will go check out your recipe.

    ReplyDelete
  35. Just when I was staring at some lamb shanks in the freezer and wondering what to do with them...

    ReplyDelete
  36. Love those beans. So creamy and earthy wonderful.

    ReplyDelete
  37. This does look mouthwatering. I've never been invited to guest post but I do love to read them on other blogs. It's a great way to be introduced to a new blogger

    ReplyDelete
  38. Oh Rosa! I am positively drooling at this recipe. It combines all of my favourite ingredients and it comes together perfectly. Imhave bookmarked this and will be making it as a meal this week! Thank you so much!

    ReplyDelete
  39. Awesome guest post, Rosa and this stew is just amazing to look at, so I can only imagine how great it tastes. I'm not a lamb person, so I would probably sub beef. Yet another Rosa bookmark!

    ReplyDelete
  40. I love legumes too. :) I would prefer it anytime over truffles or caviar.

    ReplyDelete
  41. Beautiful thoughts about guest posting, Rosa...your words are always enlightening and I'm loving this eggplant puree!

    Hugs,

    Aldy.

    ReplyDelete
  42. I haven't jumped on that bandwagon yet, but I've been thinking about it. That said, I bet the lamb is so succulent and soft, I can just imagine it melting in my mouth. Eggplant puree, I have not tried it yet, but I'd love to.

    ReplyDelete
  43. Wonderful guest post Rosa! I always enjoy the time I spend here reading your posts. I cook often beans, and we love all type of beans. This dish looks so delicious! By the way, the last pic wow is gorgeous!

    ReplyDelete
  44. Great guest post, Rosa! Lovely photos and I have to say, this is without a doubt the most fantastic looking meal I've seen in quite a while...can't wait to make it!

    ReplyDelete
  45. Wonderful guest blog. Interesting combination of flavours. Beautiful clicks

    ReplyDelete
  46. tu as bien fait de la traduire car même si je comprends l'anglais ce n'est pas toujours facile avec le vocabulaire spécifique!!j'adore la photo de ta tomate avec les gouttes d'eau c'est superbe!Bonne fin de WE à toi, bises

    ReplyDelete
  47. I'm definitely one who can't resist a good hearty stew and yours looks very delicious!

    ReplyDelete
  48. j'adore tes photos...elles sont magnifiques, et la recette aussi!!
    merci de traduire en français! ♥

    ReplyDelete
  49. Rosa darling, whenever I visit your site I leave with a stomach grumbling and fantasizing about the fabulous recipes and photos you post!!! Not good for 10 pm...

    ReplyDelete
  50. I am drooling at it ... looks so creamy and comforting!

    ReplyDelete
  51. Wow! ça fait rêver tout ça, surtout quand on aime l'agneau comme moi!

    ReplyDelete
  52. Je vais aller lire ton guest post - mais deja les photos et la recette en francais sont diablement tentants - et puis j'adore les aubergines et tous ces parfums orientaux.
    Bonne journee.

    ReplyDelete
  53. A truly yummy combination of spices and flavours! The aubergine cheesy purée sounds amazing!

    ReplyDelete
  54. Delicious! I love legumes... yummy photos. :)

    ReplyDelete
  55. What a delicious and gorgeous dish..looks so yummy..and the pics are so so perfect as usual..love ur photography!

    ReplyDelete
  56. Il y a toutes les saveurs que j'aime dans ce plat ! (aaah l'agneau, la coriandre, miam !) Faudrait bien que je teste, j'ai presque tous les ingrédients sous la main ! ^_^

    ReplyDelete
  57. Thanks for the recipe.. It looks like something I would really like :)

    ReplyDelete
  58. great looking recipe and I love guest posts too!

    ReplyDelete
  59. Lamb! Yummy! Looks so delicious!

    ReplyDelete
  60. This dish sounds delicious, and I am rushing over to see the recipe!

    ReplyDelete
  61. Gosh Rosa, look at that photograph of the tomato! And look at the one with the beans in the bowl. Look at all of them - totally awesome! You rock.

    ReplyDelete
  62. ne m'en veux pas rosa, je sais que ce sont des choses qui ne se font pas, mais je m'invite à ta table ça ne te dérange pas ???

    bisous et bon mardi plein de gourmandise

    virginie

    ReplyDelete
  63. This looks incredibly good, please continue to make our mouths water, very inspiring!

    ReplyDelete
  64. The stew sounds so flavorful and I love the idea of a cheesy eggplant puree, an excellent side dish, and a great compliment to the lamb!

    ReplyDelete
  65. Ouah ce plat bien gourmand me plait énormément! Merci pour cette belle idée! ;)
    Bise

    ReplyDelete
  66. I'm just starting to love legumes. Your dish is such a gorgeous color. I'm sure I'd love yours.

    ReplyDelete
  67. mmmm so yummy! im cold, so i can imagine this in my plate right now!

    ReplyDelete
  68. yum in every way!!! I love the different textures and balance of this dish. I am not sure why I only see the recipe in french though.

    ReplyDelete
  69. ADELINA: Thanks! It is a guest post, so you just have to follow the link given in the text... ;-P Cheers.

    ReplyDelete
  70. Rosa, beautiful guest post...love how you paired the lam stew with the eggplant and cheese puree. Great meal and as always great pictures.
    Hope you are having a fantastic week :-)

    ReplyDelete
  71. That Cheesy Eggplant Puree sounds wonderful. I am thinking how else I can use that. Maybe just on crustini?? Beautiful :)

    ReplyDelete
  72. Hum un délice! Ca doit être fondant, réconfortant!

    ReplyDelete
  73. ELLIE: Thanks! It is mighty scrumptious and creamy. I bet it would pair wonderfully well with crostini. Why not?! Cheers.

    ReplyDelete
  74. What a delicious preparation ~ the combination of flavor is exquisite! Love that gorgeous appetizing color too :)
    US Masala

    ReplyDelete
  75. Tu m'invites ? ;) Cette purée d'aubergines m'intrigue...

    ReplyDelete
  76. LAURENT: Avec grand plaisir! Cette purée est addictive. Elle à une merveilleuse saveur de Gruyère et est si crémeuse! Bises.

    ReplyDelete
  77. I adore lamb so the stew is right up my alley, but that eggplant puree is what really struck me. What an original and delicious looking recipe. Love it. By the way, I have never had a guest post or written one either.

    ReplyDelete
  78. Wow, that sounds SERIOUSLY delicious. I never know what to do with borlotti beans. I'm going to have to hold onto this recipe.

    ReplyDelete
  79. Très belle recette!
    Ce doit etre très parfumé et savoureux!!

    ReplyDelete
  80. Would be such a lovely compliment to be asked to guest post. I always love finding new blogs to read that way, too.

    ReplyDelete
  81. Bon je suppose qu'on a dû te le dire maintes et maintes fois, mais je te le redis quand même, tes photos magnifiques donnent envie de croquer l'écran...

    ReplyDelete
  82. Beautiful post and the pictures are exquisite!

    Have a lovely day,
    Tammy

    ReplyDelete
  83. I don't have lamb very often, but this looks amazing!

    ReplyDelete
  84. LOL isn't it funny since I've been asked to do so many guest posts lately! This is one fabulous recipe. I love lamb and I love cooking dishes like this. The genius is the creamy purée you serve it on. I don't want you to guest post for me (yet :-) but I would LOVE for you to cook for me!

    ReplyDelete
  85. This sounds really tasty, especially that cheesy eggplant puree!

    ReplyDelete
  86. This looks so delicious. Proper comfort food! the cheesy eggplant puree is an inspired dish. I also appreciate the simplicity of your food photographs. Many blog photographs these days look very over-styled but yours put the focus on he FOOD!

    ReplyDelete
  87. This is definitely my kind of dish - a similar kind I order when i go to our favorite Turkish restaurant. Love love love the eggplant puree.

    .. catching up slowly after my trip and will soon find time to hear you on the air. can't wait to hear your voice! :D

    ReplyDelete
  88. Hello,
    my name is Mine, I m from Turkey.This great site, I liked it very much. Very nice photos, photo machine is brand?
    see you

    ReplyDelete
  89. Hello dear!!!
    I love photography too, your blog is filled with lovely recipes and wonderful clicks.
    First time to your space, I'm loving it. No doubt i'm following your blog.
    I will be very Delighited to find you in my followers list.
    Good Food Recipes
    Food Blog News

    ReplyDelete
  90. Rosa - You sure know how to wake up an appetite with this terrific dish and fabulous photos.

    ReplyDelete
  91. Rosa, I am catching up to all my comments...two hundred more to go.

    I am always flattered when I am asked to guest post. I feel that I have arrived in some way.

    Must go visit MLLA

    ReplyDelete