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Old 01-19-2007, 06:25 AM   #11
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Join Date: Dec 2006
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I took a Provence cooking class at our Johnson&Wales University last week and chef used semolina for the "starch" of the menu. Cooked with milk (some sage infused in the milk) and with parmigianno added. It was like a very smooth white polenta basically. It was OK--I prefer grits or polenta, I think. But just an FYI that it can be done.

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Old 01-28-2007, 09:53 AM   #12
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Location: Chicago
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In Indian cooking as well semolina is a very popular ingredient. The most popular dessert we make is called Sooji Halwa. It literally translates into Semolina Halwa. It is what we call comfort dessert just like a bread pudding in the US.

You toast semolina in unsalted butter for atleast 30-40 minutes (good workout for your arms) and then add some milk along with sugar, cardamom powder and saffron. You then add chopped unsalted pistachio's, unsalted almonds and raisins. We normally serve this slightly warm.

Semolina is also great to use for breading. We normally dredge patties in semolina to give it a nice crunch before giving it an egg wash and frying

We also make steamed semolina cakes which are savory. We soak semolina with some yogurt, water and salt (like a thick paste). We then let it sit for atleast 4 hours to ferment a bit and then cook it in the microwave until it sets. We then heat up some oil, add some green chilies, mustard seeds and curry leaves in hte hot oil so it starts spluttering and pour that over the steamed cakes. We then chop some fresh cilantro and sprinkle some dry coconut flakes on it, cut it into squares and eat it with cilantro chutney. It's really yummy.

I also enjoy Bas Bhusa which is a middle eastern dessert that is made with semolina. It is baked like a cake and then soaked in syrup that is infused with rose water. It is served warm with a side of some thick cream.

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