Persephone's Dream - the epi-epilogue ;) 

ah, da ist ja schon das mosaik! dieses rot ist wunderbar intensiv ... fleischlich fast! :-)

ja Mona, die bildliche Suche nach der Repräsentation von Sinnlichkeit

abundance...

abundance, change, life cycles, seasons, longing ...

...das hat schon was von einem barocken gemälde .... toll !!

stimmt, liebe Sabine, mir ist heut auch ganz barock zumute ;)

es hat wirklich die zeit rot begonnen... ich bin inspiriert diesen mythos neu zu erleben irgendwie. wie wär's zum beispiel mit einem rezept für das küchelchen? :)

Zeit Rot :))) Gefällt mir!

Ein Rezeptchen? Aber gerne! Muß bloß mal schnell übersetzen, kömmet gleich als epilog :p ach was, Du sprichst ja Englisch, also dann mal los:

RECIPE:

Fire Roasted Chicken Skewers with Tangerine-Cascabel Glaze and Tangerine-Pomegranate Relish

Marinade:
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 tablespoons lemon juice
2 tablespoons ancho chile powder
1 tablespoon pasilla pepper
2 tablespoons paprika
1/4 teaspoon cayenne
3 tablespoons coarsely chopped fresh cilantro
1/4 cup olive oil
8 boneless, skinless chicken thighs, cut in half lengthwise
32 bamboo skewers, soaked in water for 2 hours
Finely chopped fresh chives
16 flour tortillas

Glaze:
2 tablespoons olive oil
2 shallots, finely diced
Pinch cascabel powder
1 cup red wine vinegar
1 cup sugar
2 cups tangerine juice
Lemon juice, to taste
Honey, to taste
1 tablespoon olive oil
Salt and freshly ground pepper
Tangerine-Pomegranate Relish:
6 tangerines, segmented
Seeds from 1 pomegranate
1/2 small red onion, finely diced
2 tablespoons lime juice
1 teaspoon honey

For the Marinade: Mix together the juices, chile powders, paprika, cayenne, cilantro and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill pan. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Season with salt and pepper and grill for 4 minutes on each side or until cooked through. Remove chicken from the grill pan and brush liberally with the tangerine glaze, serve on a platter, serve with the relish and garnish with chives. Serve with flour tortillas.

For the Glaze: Heat the olive oil in a medium saucepan over medium-heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, sugar and tangerine juice and reduce to a syrup. Season with lemon juice and honey to taste. Add the olive oil and season with salt and pepper. Let cool.

For the Tangerine-Pomegranate Relish: Combine all relish ingredients well.


or another, Persian dish:

Aash-e Anaar (Soup)

Ingredients: (4 servings)

* basmati or long-grain rice, 200 grams
* herbs (parsley, mint, coriander, spring-onion ends), 1 kg
* ground lamb or beef, 500 grams
* split peas, 3 spoons
* pomegranate paste, one glass
* marjoram, 2 spoons
* mint, one spoon
* onions, 4 large
* cooking oil
* salt
* black pepper

Directions:

Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes. Wash rice and add to the aash. Cook for another 15-20 minutes.

Peel and grate two onions. Add to meat with salt and pepper and mix well. Shape into small balls and add to the aash. Wash herbs, chop finely, add to the aash, and cook for another 15-20 minutes. Add in pomegranate paste and marjoram (if fresh marjoram is used, it should be finely chopped). Mix well and cook for a few more minutes.

Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying). Add mint on top of the aash and serve.

woowoooo, thankyouuuuuu. that means i have to get in the kitchen soon.. :))

well, I shall come and visit you once you are done :p :D

yes!!! it shall be a feast.... :))

but please beware, never more than 6 seeds at once or we might change the seasonal continuum ;)

Ooo- art about food then food with art !!!
Could only get better if you cook and serve- how about it???
^ - ^

I am so sorry, but those ultimate pleasures are just reserved to this Persephone's Hades, hehehe ;)

rats-the screen is a bit hard to chew- and i hate getting all the plastic splinters in my teeth
;oD

;)

oooooooooooopss is this the cooking department, sorry, hop hop hop

out of here, you furry thang, we don't need any hairs in our soup :p

soup, did I hear the word 'soup' yummmi

hahaha!! No wild boars roasting here so get the hell outta here, Obelix :D

This is wonderful... such rich colors... :)

thanks a lot, Louise, let's all enjoy autumn's rich colours :)

I luuuuv pomegranates. (Moderately.)
And I luuuuuv this "tetralogy", or, uh... tetraptich?

that would be a tetraptych, Jorge :)))

question: how do you luuuuuv moderately?! :D That's a state unknown to me haha!

I lurve them to death, but not all the time. Hence, I moderately love them to death.
Yes, a tetraptych. I checked afterwards.

hehe, interesting distinctions you make. Now, regarding pomegranates: I think there is a time, which is RIGHT, to enjoy them and there are times when we better leave them. I think those of us with imagination know well which times are these and those :)

Eine fantastische Zusammenstellung, so intensiv in ihren Farben.

freut mich, dass sie Dir gefällt. Dieses rot hat einfach etwas, nicht wahr?

Gorgeous mix.

many thanks, RedRastalia :) pulsing reds ....

Du bringst den absoluten Beweis, dass dies eine aphrodisische Frucht ist ;-) ! Erinnert mich an das Buch 'Aphrodite' von Isabel Allende. Sehr schön in Szene gesetzt :-) !

oh vielen Dank :) Es ist ja auch tief erlebte Beziehung zu dieser Frucht, die ich da versuchte, in Szene zu setzen :)

Beautiful !