A small seedless raisin produced chiefly in California and in the Levant and used in cookery and confectionery; the small edible acid round fruit or berry of certain wild or cultivated shrubs of the genus Ribes.
Maple-Butternut Squash with Kale and Currants
The maple syrup and currants add a sweet flavor to complement the bitter kale in this side-dish recipe.
Adding dried currants , dried cranberries, and peanuts to these cookies adds a new twist to the classic recipe.
Irish Soda Bread
This low-sodium yeast bread has dried currants and raisins. Enjoy it toasted for breakfast or as a side dish for soups and salads.
The Great Flank Steak Roulade Experiment
I don’t remember exactly why, but for the longest time I’ve wanted to try stuffing and braising a beef flank steak, and this very brociale-like roulade was the result. And while the outside was an unsightly mess of frayed meat fiber, the overall dish was a delicious success. Braising a flank steak seems counterintuitive since it’s almost always cooked briefly and served medium-rare, but so is top-sirloin, and I’ve used that cut for beef roulade before, and it worked fine. Flank steak is also one of the “beefiest” cuts on a cow, and has a decent amount of fat, so I felt pretty confident going in. The only thing I hadn’t considered was the appearance, and that ended up being my only real complaint. Because flank steak has such large, pronounced meat fibers, after a few hours of simmering, my roulade had a bad case of split ends. As I mention in the video, we may try and wrap the meat with some type of protective layer, and by protective, I mean fatty. Other than that, it was a fairly straightforward procedure. Feel free to stuff with anything you like (just not too much), and the same goes for the braising liquid. No matter what you decide to simmer this in, once you’re done, simply reduce it, and use it as a sauce. That means be careful with the salt. I generously salted the roulade, so I didn’t need to heavily season the braising liquid as well. Best to adjust that later. Anyway, whether you use my specific ingredients or not, I hope you give this technique a try soon. All you need is a flank steak, a sharp, thin knife, and you’re ready to roll. Enjoy! Ingredients: 1 trimmed beef flank steak, butterflied, and pounded flat (please note: you must cut and roll the meat in the exact way shown, so the grain is going the right way for slicing!) salt and pepper to taste 1 tbsp black currants 1/4 cup plain breadcrumbs 2 tbsp chopped Italian parsley 1 ounce pancetta, slice into thin strips 2 tbsp finely-grated Parmigiano-Reggiano cheese For the braising liquid, I used: 3/4 cup white wine 3 cups tomato sauce 2 cups chicken broth 1 bay leaf enough water to just cover
Best Chard Recipes: Farmers Market Faves
Scallops with Bacon-Braised Chard This elegant main dish will dazzle them at your next dinner party. Chard with Green Olives, Currants and Goat Cheese Chard's Mediterranean heritage comes through in this flavorful salad, thanks to goat cheese and green olives
Great Grapes! — Fresh Talk
Chicken Salad with grapes, pine nuts and goat cheese. Vegetarians will enjoy a hearty Bulgur and Grape Salad with Walnuts and Currants , bursting with whole grains and healthy fats. Cooking grapes should never be out of the question either. Try this autumnal Arugula Salad with
Food Blogs We Love
Inspired by currants
Divide the black raspberries and currants amongst six 6-ounce bowls or ..... raspberries 1/2 cup (60 g) red currants 1 tablespoon freshly squeezed lime ..... the watermelon, raspberries, currants and lime juice in a blender. Puree
When we turned sugar plums and currants into a crumbly tart
topping, which worked very well. I am a bit obsessed with currants at the moment. So coveted around here - I treat them like ..... small plums, halved and pitted 1 cup (140 g) red and white currants mixed 3 tablespoons natural cane sugar 2 tablespoons cornstarch