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Tag Archive | "pomegranate"

Add a Touch of Ground Pomegranate to Your Cooking


Pomegranates have become popular in recent years because of their healthful properties. The superfood is known for being high in vitamins C, B5 and E as well as beta carotene, potassium, thiamin, riboflavin and folic acid.

In short, they’re supposed to be good for you.

They also taste great, which is why I jumped at the chance to try ground anardana, or ground pomegranate, when I saw it on the shelf at the Himalayan Bazaar, 8466 Fredericksburg Road. The Indian market had three different varieties available. I picked up a jar made by Rani, which was offered at $3 for a 3-ounce jar.

In doing a little research, I discovered that anardana is made from a type of pomegranate that’s considered too sour to eat fresh, so they dry the seeds, which retain a remarkable amount of flavor.

Daikon salad with ground pomegranate.

Rani offered the following background on its website: “Anardana comes from the dried seeds of the pomegranate. Native to Southwest Asia, the fruit is both sweet and tangy. In India, the dried seeds are ground down to make a coarse powder used to flavor curries and chutneys. In the Middle East, it is used often to garnish dishes such as hummus, salads and tahini.”

You could use it in any dish that would benefit from a sweet-sour brightness, whether it was in a sauce for chicken or lamb or as an alternative to raisins in baked desserts. Once you start using anardana

I used the tangy ground pomegranate in a simple shrimp stir-fry with a butter-white wine sauce. I also added it to a daikon radish salad with EVOO and lime juice.

Plus, here’s a vegan-friendly recipe from Rani’s website for a easy garbanzo salad that would be ideal for a summer picnic.

Garbanzo Salad

1 (16-ounce) can garbanzo beans, drained
½ onion, chopped finely
1 red bell pepper, chopped finely
1 tablespoon ground pomegranate, such as Rani Anardana
1 teaspoon lemon juice
1 teaspoon salt
½ teaspoon sugar
Freshly ground black pepper, to taste
Cilantro leaves, for garnish

In a large mixing bowl combine garbanzo beans, onion, bell pepper, ground pomegranate, lemon juice, salt and sugar. Toss and sprinkle with freshly ground black pepper. Garnish with fresh cilantro leaves.

Makes 4 servings.

From Rani

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The Pomegranate Now Open


Nancy Fitch

The Pomegranate is now open at Artisans Alley, 555 W. Bitters Road.

The restaurant from chef Nancy Fitch will be open daily from 11 a.m. to 4 p.m. with brunch on Sunday.

The menu promises casual fine dining, so expect dishes made with seasonal ingredients, including, of course, pomegranates. Soups, salads, sandwiches and a host of desserts will be among the offerings.

Fitch also owns the Peach Cafe, 448 S. Main St., Boerne.

To reach the Pomegranate, call 210-494-9111.

Posted in Daily Dish, RestaurantsComments Off on The Pomegranate Now Open

Pomegranate Seeds Brighten Simple Sole Dish


pomegranatePomegranates are in season, so why not pick one up the next time you’re at the supermarket and use it in this easy seafood dish. There are numerous methods people give for peeling this fruit, from dunking them under water to going slowly around the fruit with a paring knife. The easiest, though, is to cut it down the middle and then start separating the seeds from the pith and the membranes. Juice, bright red and stain inducing, will flow no matter how you attempt to peel one, so be prepared beforehand to clean up some mess. The flavor is worth it.

Sole with Pomegranates

6 large sole fillets, about 7 ounces each, trimmed
3 tablespoons flour
4 tablespoons unsalted butter
2 pomegranates, halved, seeds removed, pith discarded
1/4 cup dry white wine
Salt, to taste
Pepper, to taste

[amazon-product]1862055610[/amazon-product]Dust the sole fillets with the flour. Heat the butter in a frying pan, then sauté the sole over medium heat until just turning golden. Scatter in the pomegranate seeds, pour in the wine. season with salt and pepper, cover and cook for 1 minute. Turn the fillets and cook , uncovered, for 1 more minute. Serve immediately.

Makes 6 servings.

From “A Passion for Fruit” by Lorenza de’Medici

Posted in Featured, In Season, RecipesComments Off on Pomegranate Seeds Brighten Simple Sole Dish

Splashy Summer Cocktails


Margarita Flight

Margarita Flight

We all know what a cocktail is — it is cold, sweet, sweet-sour, fruity, icy, alcoholic, plain, simple, fancy, icy, decorative, not decorative, colorful, cold — the list goes on.

While some terms that grew up around the cocktail culture have taken on a slight taint of the out-of-date, the actual drink, the cocktail, is still going strong. Especially considering that the term originated sometime between 1795 and the first decade in the 1800s, according to “The Dictionary of American Food and Drink” by John F. Mariani.

But enough about history. What can cocktails do for those of us in San Antonio now, as we suffer through the heat, wonder how many truckloads of ice it would take to cool off the pool and finally give up on our crispy lawns?

For one thing, a cocktail or two might cheer us up. (Funny how that works, since alcohol is a depressant.)  But it isn’t just about the alcohol, some might argue. A well-made cocktail is flavorful, fun and cool to put in your hand or even to against your fevered brow.  It brings a semblance of class to an occasion that you hope will transcend beer bash.

We offer today two recipes for colorful new summer cocktails courtesy of Roaring Fork. If you don’t want to make your own, the bar at this restaurant will make them for you. While they are selling these as summery drinks now, they will also be available throughout the year. Roaring Fork is at 1806 N. Loop 1604 W.

If you make them at home, though, you don’t have to drive anywhere. And that’s a very good thing to consider, too. You can also play around with the amounts of each ingredient, to tailor the drink to your own tastes.

Pomegranate Pink Grapefruit

Pomegranate Pink Grapefruit

Pomegranate Pink Grapefruit

0.5 ounce El Jimador Blanco Tequila
0.6 ounce  Sun Orchard Margarita Mix
0.9 ounce Cointreau
0.5 ounce lime juice
0.5 ounce pink grapefruit juice
0.4 ounce pomegranate simple syrup
Lime wedges, for garnish

Fill shaker halfway with ice. Pour ingredients into shaker and shake. Dip glass in salt, if desired. Strain drink over ice and garnish with lime.

Makes 1 drink.

From Roaring Fork

Blakberi Madras

Blakberi Madras

Blakberi Madras

0.7 ounce  Stolichnaya Blakberi
1 ounce Chambord
1 ounce Cranberry Juice
1 ounce Orange Juice
Orange slice, for garnish

Fill shaker halfway with ice. Pour ingredients into shaker and shake well. Strain over ice into glass. Garnish with orange slice.

Makes 1 drink.

From Roaring Fork

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