Monday, July 29, 2013
Dehydrated Grape Leaves
Subscribe to:
Post Comments (Atom)
Subscribe To
Posts
Comments
About Me
- Ken Albala
- Food Historian at the University of the Pacific. Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake.THE LOST ART OF REAL COOKING with Rosanna Nafziger. Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance. Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies. THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger. Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table. Noodle Soup, The Great Gelatin Revival, Opulent Nosh. Forthcoming: Atlas of Fermentation
Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
8 comments:
I am making this ASAP. Briiliant!
You can also do them in a low oven if you don't have a dehydrator. I also think they could be really interesting with a smear of feta, maybe some fig, with a nice contrast of chewy, crunchy and smoothness. Layered like a napoleon.
This is so fantastic, how did you do that. Seems the steps are not complicated, will surely make something more than this.
Sounds wonderful, Ken, but I have to note that dried grape leaves are traditional animal fodder in the grape growing (and raisin and wine producing) areas of western China - and the taste comes through in the "lamb" and mutton.
I'm interested to see what recipes you make with these dehydrated ones and hope you'll follow up with other posts.
I love grape leaves and use the non-dehydrated ones in pilafs and stuffings all the time - and of course as wrappings for dolma.
P.S I've never had problems over at Wordpress.
We roast kale, chard, spinach, and any other flat edible leaf we can find, so why not grape leaves? Yum.
Laura, Here's another idea. Crumble them up and mix with sesame seeds, make a nice kind of furikake, I'm going to try it on rice imminently, and if it works, I'll post it. The possibilities are really endless.
Where do you buy them?
This is a great idea! Vine leaves are wonderfully good for us but traditionally we only eat them in very small amounts. I love the sound of these dried leaves and will try it as soon as my vines get cracking this spring. Thank you for the great idea!
Post a Comment