Stephen Darori’s FRIED SHRIMP WITH GARLIC SAUCE

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FRIED SHRIMP WITH GARLIC SAUCE
2 lb. shrimp
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. oregano
1 clove garlic, minced
1/4 c. grated Parmesan cheese
1 1/2 c. bread crumbs
2 eggs
1/4 c. milk
Oil for frying
Garlic Sauce

 

Cook shrimp in boiling salted water until pink. Peel and devein shrimp. Rinse in cold water and drain on paper towels. Mix together salt, pepper, oregano, garlic, cheese and bread crumbs. Beat eggs and milk. Dip shrimp in egg mixture, then in seasoned bread crumbs. Heat oil in deep skillet and fry shrimp until golden brown. Pour Garlic Sauce over the shrimp, serve immediately.

 

GARLIC SAUCE:

 

2 cloves garlic, minced
1/4 tsp. oregano
2 sprigs parsley, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 c. oil

 

Cook garlic, salt, oregano, pepper and parsley in oil until the garlic is light brown.

Sophrosyne

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Sophrosyne (so-fro-soo-nay, in my area of the globe) is such an elegant word you might want to learn it just so you can say it. Practically, the chances increase the longer you spend studying Classics that you will run into it. Plato‘s Charmides dialogue is about it, so don’t expect to be an expert in it immediately. But, on the other hand, don’t feel threatened by it, as I did. I felt that because it was so exotic a word, I was missing essential connotations not supplied by the Latin equivalent: temperantia, which we translate into English as temperance.

The Oxford Classical Dictionary does not have an entry on sophrosyne, but names this virtue in connection with the Stoics because sophrosyne is a virtue incorporating self-control and moderation. For the Stoics, sophrosyne, courage, prudence, and justice were all cardinal virtues.

The Dictionary of the History of Ideas says sophrosyne comes from an adjective Homer usessaophrōn ‘of sound mind’ for which reason the line from Juvenalmens sana in corpore sano ‘healthy mind in a healthy body’ is sometimes used to clarify what sophrosyne is all about. Theognis uses sophrosyne as the opposite of hubris, according toEthics in Thucydides: the Ancient Simplicity, by Mary Frances Williams. Theognis’ use is sometimes political, where sophrosyne is a characteristic of the conservative order, and, at other times, sophrosyne is linked with justice.

 

Sophrosyne Definition

“sophrosyn (Greek, self-control, temperance, soundness of mind) One of the cardinal virtues, consisting in a harmonious state of rational control of one’s desires. In Aristotle the temperate person is one who can abstain or indulge appetites to the right degree without a severe effort of will; the person who needs the effort of will is not temperate, and needs to be continent….”

Source:
“sophrosyn” The Oxford Dictionary of Philosophy. Simon Blackburn. Oxford University Press, 2008

Obviously, there is much more on sophrosyne, but the links and references above should get you started.

 (so-fro-soo-nay, in my area of the globe) is such an elegant word you might want to learn it just so you can say it. Practically, the chances increase the longer you spend studying Classics that you will run into it. Plato‘s Charmides dialogue is about it, so don’t expect to be an expert in it immediately. But, on the other hand, don’t feel threatened by it, as I did. I felt that because it was so exotic a word, I was missing essential connotations not supplied by the Latin equivalent: temperantia, which we translate into English as temperance.

The Oxford Classical Dictionary does not have an entry on sophrosyne, but names this virtue in connection with the Stoics because sophrosyne is a virtue incorporating self-control and moderation. For the Stoics, sophrosyne, courage, prudence, and justice were all cardinal virtues.

The Dictionary of the History of Ideas says sophrosyne comes from an adjective Homer usessaophrōn ‘of sound mind’ for which reason the line from Juvenalmens sana in corpore sano ‘healthy mind in a healthy body’ is sometimes used to clarify what sophrosyne is all about. Theognis uses sophrosyne as the opposite of hubris, according toEthics in Thucydides: the Ancient Simplicity, by Mary Frances Williams. Theognis’ use is sometimes political, where sophrosyne is a characteristic of the conservative order, and, at other times, sophrosyne is linked with justice.

 

Sophrosyne Definition

“sophrosyn (Greek, self-control, temperance, soundness of mind) One of the cardinal virtues, consisting in a harmonious state of rational control of one’s desires. In Aristotle the temperate person is one who can abstain or indulge appetites to the right degree without a severe effort of will; the person who needs the effort of will is not temperate, and needs to be continent….”

Source:
“sophrosyn” The Oxford Dictionary of Philosophy. Simon Blackburn. Oxford University Press, 2008

Obviously, there is much more on sophrosyne, but the links and references above should get you started.

Stephen Darori’s Autumn arugula salad with caramelized squash + pomegranate ginger vinaigrette

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Okay, so I get it.

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I howsweeteats.com

It’s October, the leaves are getting crunchy and people are losing their heads over everything pumpkin related. You could say that I’m deep in the throes of my own obsession, and I just might be but the real question I have is why isn’t everyone going berserk over pomegranates?!

They are the real jewel of fall… pun totally intended.

 

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I howsweeteats.com

I get super excited every autumn for the reappearance of pomegranates that do not cost $6 a pop at my local grocery store. Now, we are still talking like $2.50 per fruit, but that’s pennies compared to what they go for in the spring and summer. Sometimes I can’t even find a container of the arils.

Not only am I a complete maniac over their gorgeous color, I just absolutely LOVE to use them as a snack, in yogurt, in chicken dishes and of course, in salads. Since I’m a bit fanatical over that little thing called texture, their juicy pop does me in. Flipping out over it. I also think they are totally refreshing. I have been known to sit on the couch with an actual pomegranate in a bowl and pick out the arils one by one.

I’ve also been known to create a giant mess. (Worth it.)

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I howsweeteats.com

I’m living in a world where the leaves appeared to have changed colors over night. This past weekend we planned on taking a nice little fall drive (because we are 85 years old) but it just seemed so… green. Instead we sat around and ate our weight in homemade chicken cheesesteaks, played on pinterest until our eyes hurt, watched so much TV that I don’t even know what real life is anymore and cuddled on the couch, which translates to laying on our own sides of the sectional since we desperately like our own space. I also put a major dent in a container of Trader Joe’s pumpkin ice cream, and for someone who has been eating pumpkin ice cream for 20 years or so, I actually think their version is the best one. Good old Joe. I’ve got a spoon in it now.

But then yesterday, I wake up and boom – the trees are suddenly red and orange and fifty shades of yellow. Can’t it be the weekend forever?

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I howsweeteats.com

Oh well. Salad time.

This salad is practically a big, fat copout – it’s quite similar to my autumn panzanella from a few years ago, but a few quick changes make it diverse enough for me. You can really throw it together in less than 20 minutes or so, but it definitely constitutes and entire meal. The squash just MAKES it.  I love roasting them in the skin so they can be little handheld snacks. For this particular acorn squash, I caramelized it in some coconut oil and a little brown sugar. I don’t know why but those two things make thing a complete flavor explosion, if I can be so cliché. Plus, they look like adorable little crowns or something with their pretty scalloped edges. So cute.

Says the person who now calls her food cute.

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I howsweeteats.com

Some other little bits to give it an autumn kick include the toasted spiced pecans. You can swap those out for almonds or walnuts or hazelnuts or no nuts – whatever floats your boat. I threw them in with the arils for the extra crunch crunch crunch. A salad is one of the few dishes that I don’t find nuts to completely DESTROY. Like brownies or cookies. Can you really trust someone who loves nuts in their brownies?

I kid I kid.

The final step in this healthy fall mess is the pomegranate ginger dressing – pom juice with some freshly grated ginger and garlic and lots of vinegar and oil. Vinegar is also what makes a salad for me and many times I’ll use my fave pomegranate balsamic to bring everything together. Since I’m all about a salad with as few green vegetable things as possible… this one does me in.

I like to eat seasons.

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I howsweeteats.com

 

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Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette

YIELD: SERVES 2 TO 4

TOTAL TIME: 30 MINUTES

ingredients:

2 tablespoons coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
1/4 teaspoon salt
1/4 teaspoon pepped
2 teaspoons brown sugar
1/2 cup whole pecans, chopped
1/4 teaspoon pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed
1 seedless cucumber, sliced

pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

directions:

Heat a large skillet over medium heat and add coconut oil. Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.

Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.

pomegranate ginger vinaigrette
Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I howsweeteats.com 

And color!

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115 responses to “autumn arugula salad with caramelized squash + pomegranate ginger vinaigrette.”

  1. #

    51
    Simone — OCTOBER 16, 2013 @ 8:36 AM

    I made this last night – with leftover acorn squash I had from doing stuffed acorn squash. Oh my goodness. This was so good. I didn’t actually make my own pomegranate dressing, we bought this delicious kind, but it was so incredible.

    REPLY

  2. #

    52
    CathyKarr05 — OCTOBER 16, 2013 @ 1:19 PM

    just as Jack implied I’m impressed that any one can make $5759 in 1 month on the computer. learn the facts here now Exit35com

    REPLY

    • BRITT — OCTOBER 18TH, 2013 @ 2:42 PM

      ..send info on making $5759 in 1 month on computor….thanks

      REPLY

      • Bernice Pattow — JANUARY 12TH, 2014 @ 2:15 PM

        Please send details. Thank you!

  3. #

    53
    katie @ ohshineon — OCTOBER 16, 2013 @ 2:38 PM

    i’m so glad you shared this stuff. totally mind-blowin-knock-yer-socks-off-hit-me-over-the-head-with-a-hammer good.

    REPLY

  4. #

    54
    Heather — OCTOBER 16, 2013 @ 4:49 PM

    This. Was. Delicious. I love fall even more than I knew. Thanks for sharing!

    REPLY

  5. #

    55
    Jaclyn — OCTOBER 16, 2013 @ 6:10 PM

    These photos are freakin gorgeous!!

    REPLY

  6. #

    56
    Holly — OCTOBER 16, 2013 @ 7:45 PM

    I got stuff to make this and I have a crazy question, is the squash skin edible?

    REPLY

  7. #

    57
    Amber — OCTOBER 17, 2013 @ 8:24 PM

    I made this for dinner tonight & omg this is amazing. I didn’t need to use the brown sugar on the squash & it was sooooo good! I will def be making this again, maybe even for thanksgiving!

    REPLY

  8. #

    58
    Kerry — OCTOBER 18, 2013 @ 1:04 AM

    So I’m new to the whole pomegranate scene and I need a little help! Do I just eat the whole aril? Isn’t that a seed in the middle?! (Bought one, brought it home and dissected like the directions showed, now I have arils in the fridge awaiting further instructions!)

    REPLY

    • Jessica — OCTOBER 18TH, 2013 @ 7:00 AM

      i personally do eat the whole aril – i don’t mind at all. some people spit out the inside seed though. i think it’s just preference!

      REPLY

  9. #

    59
    Ruta — OCTOBER 20, 2013 @ 1:52 PM

    What a grgeous salad. I love the idea of carmelized squash.

    REPLY

  10. #

    60
    Rebekah — NOVEMBER 1, 2013 @ 10:45 AM

    I am NOT a fan of pomegranate arils but I do love the juice. This salad looks so good, I will probably just swap out the arils for dried cranberries and make the rest as is. Yum. Also, I now need to try Trader Joe’s pumpkin ice cream- thanks!

    REPLY

  11. #

    61
    Alexandra @ Made to Glow — NOVEMBER 1, 2013 @ 6:50 PM

    This looks beautiful and delicious! I love all of those ingredients. What a fabulous combination. I’ve included this in my round-up of favorite recipe pins on my “Friday Favorites” post. Thanks!

    REPLY

  12. #

    62
    Martin — NOVEMBER 2, 2013 @ 9:06 AM

    The richness of this photo has stayed with me for days!
    I am making this tonight🙂

    REPLY

  13. #

    63
    Cordelia — NOVEMBER 3, 2013 @ 7:07 PM

    This is on the menu this week for sure! Looks amazing! And quite simple to make… Thanks for posting this!!!!

    REPLY

  14. #

    64
    Ellen — NOVEMBER 6, 2013 @ 2:04 PM

    Never thought all these leftover foods I had in the fridge would make a perfect salad like this! Glad google gave me this link when I googled for all those ingredients combined. Wooowww, truly amazing🙂 Thanks for the recipe (and the pretty pics!!)

    REPLY

  15. #

    65
    a quiet life — NOVEMBER 8, 2013 @ 1:07 PM

    love this, making for dinner tonight, was surprised you didn’t roast the squash, can’t wait to make your version~

    REPLY

  16. #

    66
    Maddie — NOVEMBER 9, 2013 @ 4:06 PM

    So student life confessions… I love pomegranates but the price is definitely a deterrent (I live in Chicago). I heard a rumor that Aldi carries pomegranates on the cheap (not sure if you have one where you live) and when I went I bought some for 69 cents-79 cents and they are pretty fantastic re: taste and color.

    Also… tip for shelling! I cut my pomegranates into quarters and use the curved back of a spoon to hit the skin side of the pomegranate segments. It loosens up the arils and make its a lot easier and faster!

    REPLY

    • Kelly W — NOVEMBER 27TH, 2013 @ 12:38 PM

      Another tip…fill your bowl of arils with water and the white stuff will float for easy picking out.

      REPLY

  17. #

    67
    Stacy — NOVEMBER 14, 2013 @ 2:34 PM

    I made this salad last weekend. Amazing! Delicious! (and it really DID seem like I was eating fall, hehe!)
    Thanks for this recipe, it’s definitely a keeper.

    REPLY

  18. #

    68
    Natalie — NOVEMBER 16, 2013 @ 3:09 PM

    Hi there,

    I would love to make this salad for Thanksgiving, the only problem is that it has to serve 15-20 people. It seems like this recipe is designed as a meal and since my salad will only be as a side, by how much do you think I should increase the ingredients?

    Thank you!
    Natalie

    REPLY

    • Jessica — NOVEMBER 21ST, 2013 @ 2:45 PM

      Hi Natalie! I would probably triple the recipe. I think that will be good.

      REPLY

  19. #

    69
    Claire — NOVEMBER 30, 2013 @ 11:53 AM

    Wow, that’s one beautiful salad! You’ve inspired me to rekindle an interest with the pomogranit. But more, 85 years?! Really.? Now I’m really impressed ! You’re an inspiration, I love your photos and your blog,

    Claire
    http://www.ClaireFromYVR.com

    REPLY

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Fay Drus Roll Mop Herrings

Standard
Roll mop herrings
Roll mop herrings

Ingredients

Serves: 8

  • 600ml (1 pt) water
  • 55g (2 oz) salt
  • 8 herring fillets
  • 450ml (3/4 pt) red wine vinegar
  • 8 whole cloves
  • 8 allspice berries
  • 8 whole black peppercorns
  • 2 bay leaves
  • Dijon mustard, as needed
  • 1 dessertspoon sugar

CREATE SHOPPING LIST with

Method

Prep:20min  ›  Cook:15min  ›  Extra time:3days8hr curing  ›  Ready in:3days9hr35min

  1. Dissolve the salt in 600ml (1 pt) of water.
  2. Place herring fillets in a shallow dish and pour over the brine. Chill in the fridge overnight.
  3. Put 450ml (3/4 pt) water and vinegar in a saucepan. Add the spices, bay leaves and sugar and bring to the boil. Take off the heat and allow to cool. Pass through a sieve to remove the whole spices.
  4. Spread the fillets with Dijon mustard and then roll starting from the wide end and securing with a cocktail stick or short length of wooden kebab skewer. Pack them in a preserving jar and fill with the cooled vinegar.
  5. Place in the fridge and leave for at least 3 days before trying. They should keep for 3 months or more.

Tip

You can use four whole herrings and fillet them yourself, if desired.
I use red wine vinegar but you can also use cider vinegar as an alternative.
The strange implement in the photo is an old gadget that was used to make a single cup of tea back in the days before tea bags were invented. Mine was given to me by my mother and I don’t think they’re available these days. It makes adding spices to a mix so much easier. The alternative is to just add the ingredients and then sieve the vinegar before use.

Fay Drus Danish Herish

Standard

DANISH HERRING photo


 INGREDIENTS
  • 12 herring fillets
  • 1 cup sugar
  • 3 TBS oil
  • 1 cup apple, diced
  • 1 cup onion, diced
  • 1 cup pickles, diced
  • 2/3 cup vinegar
  • 1 tsp French mustard
  • 1 cup tomato purée

DIRECTIONS

  • 1

    Cut herrings into bite size pieces.

  • 2

    Mix all ingredients together and pour over herrings.

  • 3

    Leave for a few days before serving.

Standard

List of culinary herbs and spices

A spice market in Istanbul

This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.

This list does not contain salt, which is a mineral, nor is it for fictional plants such as aglaophotis, or recreational drugs such as tobacco.

This list is not for plants used primarily for “herbal teas” or tisanes, nor for plant products that are purely medicinal, such as valerian.

A

B

C

D

  • Dill seed (Anethum graveolens)
  • Dill herb or weed (Anethum graveolens)

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

V

W

Y

Z

  • Za’atar (herbs from the genera OriganumCalaminthaThymus, and Satureja)
  • Zedoary (Curcuma zedoaria)

List of culinary vegetables

Standard

Leafy and salad vegetables

Garden Cress

Iceberg lettuce field in Northern Santa Barbara County

Spinach in flower

Miner’s lettuce

Fruits

Flowers and flower buds

Main article: Edible flowers

Globe artichokes being cooked

Podded vegetables (Legumes)

See also: Types of beans

Diversity in dry common beans

Varieties of soybeans are used for many purposes.

Bulb and stem vegetables

Garlic bulbs and individual cloves, one peeled

Root and tuberous vegetables

Carrots come in a wide variety of shapes and sizes, and also vary in color, including orange, white and purple.

Potatoes are one of the most used staple foods.

Sea vegetables

Caulerpa is a genus of edible seaweed.