10 June 1509 - MASSIVE EARTHQUAKE HITS CONSTANTINOPLE: The North
Anatolian Fault releases 7.2 magnitudes of energy under the Sea of
Marmara close to the seat of the Ottoman Empire, Constantinople, in what
will one day be Turkey. The quake will earn its epithet, 'The Lesser
Judgment Day,' with its immediate destructiveness and 45 days of
seemingly endless aftershocks.

The site of Constantinople lies on the northern shore of the Sea of
Marmara, which is a pull-apart basin related to active faulting on a
series of segments of the North Anatolian Fault, the boundary between
the Anatolian Plate and the Eurasian Plate. The fault zone accommodates approximately 24 mm per year of dextral (right lateral) displacement
along this boundary and has been responsible for many destructive
historical earthquakes, such as those in 1509 and 1766.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkish Coffee-Rubbed Brisket
Categories: Beef, Vegetables, Potatoes, Herbs
Yield: 5 Servings

2 lg Onions; peeled, quartered
2 lg Potatoes; scrubbed, in 1"
- wedges
1 lg Carrot; peeled, in 2" pieces
1 Fennel bulb; in 1 1/2"
- wedges
1 Garlic head; unpeeled,
- halved crosswise
2 tb Extra-virgin olive oil
1 tb + 1 ts kosher salt; divided
1 1/2 ts Fresh ground pepper; divided
1 tb Fine ground Turkish coffee
- or espresso
1 tb Smoked or regular cinnamon
1 ts Ground cardamom
4 lb Brisket; first or second
- cut; Solomonov prefers
- well-marbled second cut

Special equipment: Heavy, large roasting pan

Preheat oven to 400øF/205øC.

Place onions, potatoes, carrot, fennel, and garlic in a
heavy roasting pan. Toss with olive oil, 1 teaspoon salt,
and 1/2 teaspoon pepper. In a small bowl, combine coffee,
cinnamon, cardamom, remaining 1 tablespoon salt, and 1
teaspoon pepper. Rub all over brisket and nestle brisket
into vegetables to rest on bottom of pan. Roast until
vegetables are lightly browned, 45 minutes.

Cover tightly with foil, lower oven to 300øF/150øC, and
roast until fork-tender (you should be able to insert a
roasting fork in the center and twist slightly with little
resistance), 4 1/2 to 5 hours for first cut and 5 1/2 to 6
hours for second cut. As the brisket cooks, check on it
every 45 minutes, adding 1/4 cup water to the pan if it
starts to look dry. When the brisket is cooked, remove
roasting pan from oven, cool to room temperature, and
refrigerate with the vegetables until fat is solid, 8 to
24 hours. Transfer brisket to a cutting board and slice
across the grain. Skim and discard fat in the roasting
pan. Return brisket slices to the roasting pan with the
vegetables and cooking juices.

TO SERVE, preheat oven to 300øF/150øC. Transfer roasting
pan to oven and heat brisket until liquid is melted and
brisket and vegetables are just warmed through, 15 to 20
minutes. Transfer the brisket and vegetables to a serving
dish, cover with foil, and reserve. Set the roasting pan
over two burners on the stovetop and simmer the liquid
over medium heat until thickened, 10 to 15 minutes. Pour
the thickened pan juices over the brisket and serve.

Makes 4 to 6 servings

by Michael Solomonov; Zahav

Epicurious | September 2014

From: http://www.epicurious.com

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