My last post, which was a recipe for chocolate hazelnut biscotti, had a mistake: I forgot to add that the roasted hazelnuts should be coursely chopped.
I fixed it.
Sorry.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
March 31, 2010
March 30, 2010
Chocolate Hazelnut Biscotti
Amazingly, nothing funny or embarassing has happened to me for several days, unless you could L inquiring hopefully if she gets all our money when we die.Therefore I am going to take this opportunity to document a secret family recipe for Chocolate Hazelnut Biscotti that taste divine in the morning with a cuppa.
Ready for bliss? Here we go:
You'll need:
7 oz (200 g) hazelnuts
7.5oz (215 g) flour
3.5 oz (100 g) sugar (and remember that raw is more ayurvedic than white)
dash of salt
half tsp cinnamon (optional)
half tsp baking powder
2 eggs
block of dark baking chocolate
Roast half the hazelnuts in a non-stick pan until a bit browned and grind the other half.
Chop the roasted hazelnuts into smaller pieces - just spread them on a cutting board and use a knife to chop them coarsely.
Mix flour, sugar, salt, baking powder and ground nuts in a bowl.
Add eggs and mix - you probably need to use your hands. It's worth it.
Make two long, flat loaves.
Bake 20 minutes at 375 F/190 C.
Remove and cut the loaves into individual biscotti.
Now bake again (biscotti means 'baked twice, get it?) at 275 F/140 C for 25 minutes.
Allow to cool while you melt the chocolate, ideally using a double boiler or put one pan on top of another pan that has boiling water in it.
Spread the melted chocolate on the biscotti.
Stick in the fridge so the chocolate can harden - once hardened you can put them in a cookie jar or tupperware.
Enjoy!
March 23, 2010
On God and Ayurveda
My 4-year-old daughter L has this to say about God: I want to be God. He doesn't have to wear socks.
I think that sums it up way better than that stupid Lord's prayer about dying in your sleep.
Last weekend I attended a class on Ayurveda cooking. The instructor was in her mid-to-late 40s and had clear, unlined skin and calm, alert eyes that caught my attention. In the past I have pondered why so many health food junkies who eat lots of raw vegetables always look gamey instead of healthy. Ayurveda philosophy answers this question and others.
Ayurveda boils down to three key points, or at least these are the three points I came away with:
1) Love food. Prepare food with love, eat with attention and enjoyment. (Parents of small children have permission to laugh here.) When you cook, the food receives your energy, positive or negative. Stir with intent.
2) Be satisfied after a meal. This means you have to include all flavors (sweet, sour, spicy, salty, bitter, etc.) or you will be left wanting. Order is also important - for example, it is best to end a meal with a bitter flavor so you feel satisfied and don't keep eating, which means salads do better as a final course than a starter.
3) Take care of your digestion. Eat foods that are quickly digested in order to get rid of inevitable toxins as quickly as possible. This is the key to staying healthy. Completely raw food is not recommended because it takes longer to digest. Ditto cold food.
Some of the healthiest foods are: organic chicken, olive oil, radiccio (that bitter purple cabagey thing you use in salads), tumeric, garlic, organic milk, oats, walnuts, broccoli, salmon, herbal tea, apples, lentils.
Some general tips for more Aryuvedic eating:
1. Drink warm water once or twice a day.
2. Don't cook honey. (It's apparently toxic)
3. Speaking of toxic, don't cook with olive oil or butter, either. Olive oil is very healthy but not when cooked. Use ghee or coconut oil to cook.
4. Never use sunflower oil, cooked or otherwise.
5. Avoid eating animals that can't sweat, such as pigs and mussels. They build up toxins.
6. Eat dairy products alone, don't mix with, say, fruit. An exception is mangos, so mango lassis are very good - just throw fresh mango, plain yogurt and a bit of water in the blender. Yum!
7. The fresher the better.
8. Eat real food, not processed. So, raw sugar is better than white processed sugar.
9. Go easy on raw and/or cold food. Don't mix fruit with other foods, give it time to digest first.
10. Try not to use a microwave - it pretty much kills the food. Best is fresh cooked meals, if you must reheat use a pan or a steamer.
11. Don't eat until you're hungry, then eat until you're satisfied.
12. Your stomach is about the size of two fists. Try not to eat more than that at each meal.
How to make your own ghee:
Ghee is butter that has been cooked to produce curds then filtered to remove them. The curds are basically animal fats and additives and are toxic when cooked, not to mention high in cholesterol. Starting with a good organic butter, cook it in a small pot on the stove. As it melts scoop off the foam with a spoon. It will boil and slowly clarify, producing small white curds. When the curds just begin to brown, filter into a jar using an unbleached cheese cloth or coffee filter. You can cook with this - nice flavor - and it never goes bad.
Now, this is a lot of work but what convinced me is that the remaining curds can be used as a moisturizing facial scrub and mask. Of course, if you don't wash it off thoroughly you will smell like rancid butter but your skin will be luminous.
I think that sums it up way better than that stupid Lord's prayer about dying in your sleep.
Last weekend I attended a class on Ayurveda cooking. The instructor was in her mid-to-late 40s and had clear, unlined skin and calm, alert eyes that caught my attention. In the past I have pondered why so many health food junkies who eat lots of raw vegetables always look gamey instead of healthy. Ayurveda philosophy answers this question and others.
Ayurveda boils down to three key points, or at least these are the three points I came away with:
1) Love food. Prepare food with love, eat with attention and enjoyment. (Parents of small children have permission to laugh here.) When you cook, the food receives your energy, positive or negative. Stir with intent.
2) Be satisfied after a meal. This means you have to include all flavors (sweet, sour, spicy, salty, bitter, etc.) or you will be left wanting. Order is also important - for example, it is best to end a meal with a bitter flavor so you feel satisfied and don't keep eating, which means salads do better as a final course than a starter.
3) Take care of your digestion. Eat foods that are quickly digested in order to get rid of inevitable toxins as quickly as possible. This is the key to staying healthy. Completely raw food is not recommended because it takes longer to digest. Ditto cold food.
Some of the healthiest foods are: organic chicken, olive oil, radiccio (that bitter purple cabagey thing you use in salads), tumeric, garlic, organic milk, oats, walnuts, broccoli, salmon, herbal tea, apples, lentils.
Some general tips for more Aryuvedic eating:
1. Drink warm water once or twice a day.
2. Don't cook honey. (It's apparently toxic)
3. Speaking of toxic, don't cook with olive oil or butter, either. Olive oil is very healthy but not when cooked. Use ghee or coconut oil to cook.
4. Never use sunflower oil, cooked or otherwise.
5. Avoid eating animals that can't sweat, such as pigs and mussels. They build up toxins.
6. Eat dairy products alone, don't mix with, say, fruit. An exception is mangos, so mango lassis are very good - just throw fresh mango, plain yogurt and a bit of water in the blender. Yum!
7. The fresher the better.
8. Eat real food, not processed. So, raw sugar is better than white processed sugar.
9. Go easy on raw and/or cold food. Don't mix fruit with other foods, give it time to digest first.
10. Try not to use a microwave - it pretty much kills the food. Best is fresh cooked meals, if you must reheat use a pan or a steamer.
11. Don't eat until you're hungry, then eat until you're satisfied.
12. Your stomach is about the size of two fists. Try not to eat more than that at each meal.
How to make your own ghee:
Ghee is butter that has been cooked to produce curds then filtered to remove them. The curds are basically animal fats and additives and are toxic when cooked, not to mention high in cholesterol. Starting with a good organic butter, cook it in a small pot on the stove. As it melts scoop off the foam with a spoon. It will boil and slowly clarify, producing small white curds. When the curds just begin to brown, filter into a jar using an unbleached cheese cloth or coffee filter. You can cook with this - nice flavor - and it never goes bad.
Now, this is a lot of work but what convinced me is that the remaining curds can be used as a moisturizing facial scrub and mask. Of course, if you don't wash it off thoroughly you will smell like rancid butter but your skin will be luminous.
September 4, 2009
Red, Green and White
A flag? No, a meal!
Back in the 50s they had this cool concept of three colors on a plate. The idea was that you get more balanced nutrition by eating a variety of colored foods and a palette of colors looks more appetizing on the plate. Of course, the 50's housewives tended to serve a lot of meat and potatoes but the third color rule at least forced them to serve some spinach or steamed carrots to go with.
Food went all to hell in the 60's when presumably stoned housewives started serving revolting creations like chipped beef lime jello casserole but that's neither here nor there.
Anyway, if you're trying to eat less meat and get pack in more vitamins why not try this quick, tasty meal?
Red: Fresh, firm, ripe tomatoes tossed with garlic croutons, oil, balsamic vinegar, basil and a bit of salt.
Green: Fry up a tiny bit of bacon for flavor, then add organic chard or kale until it wilts. Salt to taste. Looks beautiful on the plate next to the red tomato salad.
White: Greek yogurt with honey and walnuts.
Mmmmmn.....
Back in the 50s they had this cool concept of three colors on a plate. The idea was that you get more balanced nutrition by eating a variety of colored foods and a palette of colors looks more appetizing on the plate. Of course, the 50's housewives tended to serve a lot of meat and potatoes but the third color rule at least forced them to serve some spinach or steamed carrots to go with.
Food went all to hell in the 60's when presumably stoned housewives started serving revolting creations like chipped beef lime jello casserole but that's neither here nor there.
Anyway, if you're trying to eat less meat and get pack in more vitamins why not try this quick, tasty meal?
Red: Fresh, firm, ripe tomatoes tossed with garlic croutons, oil, balsamic vinegar, basil and a bit of salt.
Green: Fry up a tiny bit of bacon for flavor, then add organic chard or kale until it wilts. Salt to taste. Looks beautiful on the plate next to the red tomato salad.
White: Greek yogurt with honey and walnuts.
Mmmmmn.....
April 20, 2009
Mango Chicken Salad
I made this last night to counteract a fairly big hangover after a night of margueritas at our favorite Mexican restaurant in Munich, Tijuana Cafe. Let's just say I needed something fresh and citricy.It's pretty easy. The salad is just:
A bunch of leafy greens like Feld Salad, which kind of looks like Cress.
Grilled chicken with a bit of salt to season.
Fresh mango pieces.
I recommend organic ingredients.
The mango dressing is a bit more complex but you don't have to puree or anything, just pour and mix:
3 spoons plain yogurt
Dash of cream
1 tbs mango chutney
1 tsp curry powder
2 tbs OJ
1 tbs lemon juice
2 tbs sherry vinegar, or 1 tbs apple vinegar and 1 tsp sherry
1 diced red chili
a dash or two of ginger (fresh is best but I never bother)
1 tbs sesame oil
2 tbs peanut oil
optional: 1/4 onion, diced small
Now taste it and add anything you think it still needs, like salt or maybe a dash of sugar.
You can also buy mango dressing at TJs but fresh is better.
March 10, 2009
Clarification on Broccoli Brownies
Just a quick note to clarify a few points of confusion and address several comments and questions:
1) I blend the broccoli to a pulp before adding it to the brownie mix. I use it instead of butter.
2) Litlove, I doubt it would fool a 14-year-old. But try it, you never know. Spinach also works - in fact, I kind of like spinach brownies. And you can tell him it's a pot brownie.
3) Maven, good point - plain old broccoli would be far less disgusting but there you have it. There's no accounting for taste.
4) And a final note about K - she liked fruit and tolerated veggies until she turned 3 and then overnight refused to eat them any more. Juice and yogurt, too. Her explanation (now that she can talk) is that she doesn't like wet food, although she likes ice cream just fine. Go figure. I can usually compel her to eat a small portion of carrots or cauliflower if she wants dessert but she won't snack on apples, grapes and bananas like other kids. But she's healthy so I don't worry, I just content myself with creating really bad memories of her mom's baking skills so she can, I dunno, roll her eyes at me in high school or something.
And if you want more sneaky recipes, check out Jessica Seinfeld's cookbook Deceptively Delicious.
1) I blend the broccoli to a pulp before adding it to the brownie mix. I use it instead of butter.
2) Litlove, I doubt it would fool a 14-year-old. But try it, you never know. Spinach also works - in fact, I kind of like spinach brownies. And you can tell him it's a pot brownie.
3) Maven, good point - plain old broccoli would be far less disgusting but there you have it. There's no accounting for taste.
4) And a final note about K - she liked fruit and tolerated veggies until she turned 3 and then overnight refused to eat them any more. Juice and yogurt, too. Her explanation (now that she can talk) is that she doesn't like wet food, although she likes ice cream just fine. Go figure. I can usually compel her to eat a small portion of carrots or cauliflower if she wants dessert but she won't snack on apples, grapes and bananas like other kids. But she's healthy so I don't worry, I just content myself with creating really bad memories of her mom's baking skills so she can, I dunno, roll her eyes at me in high school or something.
And if you want more sneaky recipes, check out Jessica Seinfeld's cookbook Deceptively Delicious.
January 30, 2009
Bonus Post: Eggplant Rolls
I am really digging the German cooking magazine 'Meine Familie & Ich'. So far in the January edition I've made two things I like (which is a higher success ratio than I usually get from Martha), and it always includes a bonus insert of additional recipes that include time to make and price per serving.
I made these eggplant roles last night to general acclaim - and in fact this recipe took 2nd place in some contest judged by Jamie Oliver:
700 g tomatoes (a bit over a lb - I only had 3 small tomatoes so I used them plus a small jar of spaghetti sauce)
1 red chili pepper (I used 3 Italien cherry peppers to use them up)
1 yellow pepper
2 garlic cloves (I used garlic salt instead)
Salt, Pepper
2 eggplants
Mint (I didn't have any, unfortunately, but it was still really good)
30 grams pine nuts (that's like a generous handful)
1 onion
2 pieces of toast
100g feta cheese (about half a package, maybe a bit more than half)
300 g hamburger (I think about half a pound)
1 egg
If you're using fresh tomatoes boil them and take the skin off and lose the seeds and chop small. In my case I just cut my 3 smallish tomatoes in half and tossed them in a large bowl and dumped the spaghetti sauce on top.
Chop your spicy pepper in small strips and your yellow pepper in 1-inch chunks and add them to the bowl. Then either mince your fresh garlic or do what I did and dump some garlic salt over it. Add 2 tbs oil and stir ingredients, let them marinate for a few minutes and pour into a baking dish BEFORE you make the eggplant rolls.
Cut washed eggplant lengthwise into thin slices that you can use to roll later and lightly grill them in a non-stick pan with whatever oil is needed. I did two batches in a large frying pan and used about 4 tbs each time. I also sprinkled them with salt while frying. When they're done put them on paper towels to de-oil a bit.
Now mix the filling. Roast the pine nuts gently with no oil and put in a new bowl. Cut onions small and add to bowl. Ditto with the toast and feta. Add a handful of chopped mint (optional), hamburger and egg and mix it all up. Now you're ready to make the rolls.
Take a strip of eggplant and put a generous teaspoon of hamburger glop on it and roll it up. Continue until you're out of eggplant.
Bake at 200 C or 400 F for about 35 minutes or until the rolls look nicely browned on top.
Serve with warm bagette and red wine.
I made these eggplant roles last night to general acclaim - and in fact this recipe took 2nd place in some contest judged by Jamie Oliver:
700 g tomatoes (a bit over a lb - I only had 3 small tomatoes so I used them plus a small jar of spaghetti sauce)
1 red chili pepper (I used 3 Italien cherry peppers to use them up)
1 yellow pepper
2 garlic cloves (I used garlic salt instead)
Salt, Pepper
2 eggplants
Mint (I didn't have any, unfortunately, but it was still really good)
30 grams pine nuts (that's like a generous handful)
1 onion
2 pieces of toast
100g feta cheese (about half a package, maybe a bit more than half)
300 g hamburger (I think about half a pound)
1 egg
If you're using fresh tomatoes boil them and take the skin off and lose the seeds and chop small. In my case I just cut my 3 smallish tomatoes in half and tossed them in a large bowl and dumped the spaghetti sauce on top.
Chop your spicy pepper in small strips and your yellow pepper in 1-inch chunks and add them to the bowl. Then either mince your fresh garlic or do what I did and dump some garlic salt over it. Add 2 tbs oil and stir ingredients, let them marinate for a few minutes and pour into a baking dish BEFORE you make the eggplant rolls.
Cut washed eggplant lengthwise into thin slices that you can use to roll later and lightly grill them in a non-stick pan with whatever oil is needed. I did two batches in a large frying pan and used about 4 tbs each time. I also sprinkled them with salt while frying. When they're done put them on paper towels to de-oil a bit.
Now mix the filling. Roast the pine nuts gently with no oil and put in a new bowl. Cut onions small and add to bowl. Ditto with the toast and feta. Add a handful of chopped mint (optional), hamburger and egg and mix it all up. Now you're ready to make the rolls.
Take a strip of eggplant and put a generous teaspoon of hamburger glop on it and roll it up. Continue until you're out of eggplant.
Bake at 200 C or 400 F for about 35 minutes or until the rolls look nicely browned on top.
Serve with warm bagette and red wine.
January 1, 2009
Smokin' New Year Jambalaya
Wishing you all a happy, healthy, peaceful, Cajun New Year.
2 lb beef sausage, cut 1/4 inch thick
1 lb diced boneless chicken
1 1/2 lg onion, diced
1 bell pepper, diced
4 cloves garlic, minced
5 cups water
2 1/2 tbs Cajun spice (salt, hot red pepper, garlic, onion, paprika and some other mystery ingredients so if you can buy it ready-made all the better)
1 tbs salt
3 bay leaves
6 oz tomato paste or ketchup
1 lb peeled shrimp
3 cups raw rice
Saute sausage, chicken, onions, bell pepper and garlic until sausage and chicken browned. Add water, Cajun spice, salt, bay leaves and tomato paste. Bring to boil with lid and add rice. Stir and lower heat, simmer and stir periodically until rice cooked. When the rice is about half done toss in the shrimp. Enjoy!
2 lb beef sausage, cut 1/4 inch thick
1 lb diced boneless chicken
1 1/2 lg onion, diced
1 bell pepper, diced
4 cloves garlic, minced
5 cups water
2 1/2 tbs Cajun spice (salt, hot red pepper, garlic, onion, paprika and some other mystery ingredients so if you can buy it ready-made all the better)
1 tbs salt
3 bay leaves
6 oz tomato paste or ketchup
1 lb peeled shrimp
3 cups raw rice
Saute sausage, chicken, onions, bell pepper and garlic until sausage and chicken browned. Add water, Cajun spice, salt, bay leaves and tomato paste. Bring to boil with lid and add rice. Stir and lower heat, simmer and stir periodically until rice cooked. When the rice is about half done toss in the shrimp. Enjoy!
December 13, 2008
Really easy spicy tomato caper rotini
I made this the other night with a few random ingredients I found in my pantry and it was really easy and tasty:
1 package rotini pasta (any pasta will do, really)
4-6 fresh tomatoes
1 small jar capers
1/8 cup Olive oil
A generous dollop of chili oil
Cajun seasoning
Salt, pepper
Parmasan cheese
Cut the tomatoes and let them simmer in a frying pan with lots of oil while the noodles are cooking. After they start to get tender, add the capers, chili oil, Cajun seasoning and salt/pepper to taste and keep simmering until the tomatoes start looking saucy. Drain the noodles and add to the sauce, mix it all up and sprinkle with Parmasan.
Yummy!
1 package rotini pasta (any pasta will do, really)
4-6 fresh tomatoes
1 small jar capers
1/8 cup Olive oil
A generous dollop of chili oil
Cajun seasoning
Salt, pepper
Parmasan cheese
Cut the tomatoes and let them simmer in a frying pan with lots of oil while the noodles are cooking. After they start to get tender, add the capers, chili oil, Cajun seasoning and salt/pepper to taste and keep simmering until the tomatoes start looking saucy. Drain the noodles and add to the sauce, mix it all up and sprinkle with Parmasan.
Yummy!
December 4, 2008
Christmas Fondue Sauces
After my recent Christmas posting, I received a couple of requests for meat fondue sauces so here there are. They are a well-guarded family secret that Ralf's dad's been accumulating and perfecting over years so use them well. And make sure you have bread to mop up the meat juice and mixed sauces at the end!
Curry Sauce
1 cup sour cream
1 tsp. honey
1 tsp. curry
1 tbl. lemon juice
Salt, Pepper, a shot of Whisky
Mustard Sauce
1 cup sour cream
1 tbl. med. sharp mustard
1/2 tsp. sugar
2 tbl. chopped fresh dill (or 1 tsp dry Dill)
1 tbs. lemon juice
Salt, Pepper
Cream Cheese Sauce
½ package cream cheese
3 tbs. sour cream
1 tbs. finely chopped onion
1 tbs. minced sour pickle
1 tbs. finely chopped parsley
Salt, Pepper, lemon juice
Herb Sauce
1 cup sour cream
1 tbs. finely chopped onion
1 tbs. Mayonnaise
1 hard boiled egg, minced
Finely chopped chives, parsley, dill
Salt, Pepper, a dash of mustard, vinegar und sugar
Horseradish Sauce
½ cup whipping cream
1 peeled and grated Granny Smith apple
3 tsp. horseradish
Salt and a pinch of sugar
Spicy Sauce
3 tbs. sour cream
1 tbs. Mayonnaise
Hot Ketchup
Salt, pinch sugar, Cayenne pepper or Tobasco
Shot of Cognac
Pink Sauce
4 tbs. unsweetened whipped cream
2 tbs. Mayonnaise
1 tbs. minced capers
1 minced hardboiled egg
1 tbs. Hot Ketchup
Salt, Pepper, lemon juice
Curry Sauce
1 cup sour cream
1 tsp. honey
1 tsp. curry
1 tbl. lemon juice
Salt, Pepper, a shot of Whisky
Mustard Sauce
1 cup sour cream
1 tbl. med. sharp mustard
1/2 tsp. sugar
2 tbl. chopped fresh dill (or 1 tsp dry Dill)
1 tbs. lemon juice
Salt, Pepper
Cream Cheese Sauce
½ package cream cheese
3 tbs. sour cream
1 tbs. finely chopped onion
1 tbs. minced sour pickle
1 tbs. finely chopped parsley
Salt, Pepper, lemon juice
Herb Sauce
1 cup sour cream
1 tbs. finely chopped onion
1 tbs. Mayonnaise
1 hard boiled egg, minced
Finely chopped chives, parsley, dill
Salt, Pepper, a dash of mustard, vinegar und sugar
Horseradish Sauce
½ cup whipping cream
1 peeled and grated Granny Smith apple
3 tsp. horseradish
Salt and a pinch of sugar
Spicy Sauce
3 tbs. sour cream
1 tbs. Mayonnaise
Hot Ketchup
Salt, pinch sugar, Cayenne pepper or Tobasco
Shot of Cognac
Pink Sauce
4 tbs. unsweetened whipped cream
2 tbs. Mayonnaise
1 tbs. minced capers
1 minced hardboiled egg
1 tbs. Hot Ketchup
Salt, Pepper, lemon juice
November 14, 2008
Chicken, Sun-Dried Tomato and Mustard Pasta
I found this recipe on a cooking blog by Cook Sister - I admit I haven't tried it but it has all of my very favorite ingredients so I'm going to go ahead and reference it on faith. Nancy I know you'd love this one: click here
November 5, 2008
Amazing Salmon Chowder
I made this based on a recipe in Jolynn Spinelli's 'What's the Soup' and it is amazingly delicious and pretty easy. I adapted it a bit because 3 cups of cream is a bit much.
1 tbs fennel seeds
2 tbs unsalted butter
1 med yellow onion
2 ribs celery (or I prefer fennel), diced
1 tbs rosemary
1/4 tsp cayenne pepper
10 small red potatoes,cut into 1 inch cubes
3 yams, peeled and cut into 1 inch cubes
10 cups veg stock - or whatever you prefer, I think I used chicken
2 cups plain tomato sauce (I didn't have any so I used spaghetti sauce)
3 lbs salmon fillets, no skin or bones, frozen is fine
1 cup cream
5-6 cloves garlic, finely chopped
toast fennel seeds in frying pan then remove and set aside
Melt butter in large soup pot
Add onion and celery or fresh fennel, stir about 6-8 minutes until translucent
Add toasted fennel seeds, cayenne adn rosemary, cook another minute
Add potatoes, yams, stock, garlic and tomato sauce
Bring to boil, then simmer about 15 minutes until potatoes done
Add salmon and simmer at least another 15 minutes (I think I did 30 because I was bringing kids to bed)
Add cream and salt to taste
That's it!
1 tbs fennel seeds
2 tbs unsalted butter
1 med yellow onion
2 ribs celery (or I prefer fennel), diced
1 tbs rosemary
1/4 tsp cayenne pepper
10 small red potatoes,cut into 1 inch cubes
3 yams, peeled and cut into 1 inch cubes
10 cups veg stock - or whatever you prefer, I think I used chicken
2 cups plain tomato sauce (I didn't have any so I used spaghetti sauce)
3 lbs salmon fillets, no skin or bones, frozen is fine
1 cup cream
5-6 cloves garlic, finely chopped
toast fennel seeds in frying pan then remove and set aside
Melt butter in large soup pot
Add onion and celery or fresh fennel, stir about 6-8 minutes until translucent
Add toasted fennel seeds, cayenne adn rosemary, cook another minute
Add potatoes, yams, stock, garlic and tomato sauce
Bring to boil, then simmer about 15 minutes until potatoes done
Add salmon and simmer at least another 15 minutes (I think I did 30 because I was bringing kids to bed)
Add cream and salt to taste
That's it!
October 25, 2008
Rigatoni with Summer Squash, Spicy Sausage & Goat Cheese
An easy, tasty Fine Cooking recipe:
Salt (add to the water you cook the pasta in)
3 tbs olive oil
3/4 lb. spicy sausage
1/3 cup finely chopped challots (about 3)
2 3/4 cups yellow and green zuccini or squash
3 oz crumbled goat cheese or feta
2 tsp chopped parsley
fresh pepper for accent
1/4 cup grated parmigiano-reggiano (optional)
Boil pasta in salted water until not quite al dente.
While it cooks, heat 1/2 tbs oil and cook sausage until almost cooked through, about 3-5 min.
Transfer sausage to a bowl and wipe skillet.
Heat remaining 2 1/2 tbs oil in skillet and cook shallots until they begin to soften, then add squash and cook until just tender, about 3-5 min.
Reserve 1/2 cup of pasta water and drain pasta.
Add pasta back to cooking pot and toss in sausage, squash and 2 tbs. pasta water.
Cook over medium heat until sausage is cooked and pasta is al dente. Add water as necessary.
Remove from heat and add cheese and parsley.
toss until cheese melts, season to taste (salt, pepper) and serve with grated parmiagan.
Salt (add to the water you cook the pasta in)
3 tbs olive oil
3/4 lb. spicy sausage
1/3 cup finely chopped challots (about 3)
2 3/4 cups yellow and green zuccini or squash
3 oz crumbled goat cheese or feta
2 tsp chopped parsley
fresh pepper for accent
1/4 cup grated parmigiano-reggiano (optional)
Boil pasta in salted water until not quite al dente.
While it cooks, heat 1/2 tbs oil and cook sausage until almost cooked through, about 3-5 min.
Transfer sausage to a bowl and wipe skillet.
Heat remaining 2 1/2 tbs oil in skillet and cook shallots until they begin to soften, then add squash and cook until just tender, about 3-5 min.
Reserve 1/2 cup of pasta water and drain pasta.
Add pasta back to cooking pot and toss in sausage, squash and 2 tbs. pasta water.
Cook over medium heat until sausage is cooked and pasta is al dente. Add water as necessary.
Remove from heat and add cheese and parsley.
toss until cheese melts, season to taste (salt, pepper) and serve with grated parmiagan.
October 22, 2008
Best Irish Stew Recipe
A friend recommended this recipe to me from the BBC Food site and everyone I've made it for just loves it:
Ingredients1½kg/3lb 5oz stewing beef, cut into cubes
175g/6oz streaky bacon
3 tbsp olive oil
12 baby onions, peeled
18 button mushrooms, left whole
3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
salt and freshly ground black pepper
1 tbsp chopped thyme
2 tbsp chopped parsley
10 cloves of garlic, crushed and grated
425ml/15fl oz red wine
425ml/15fl oz chicken or beef stock
For the roux50g/2oz butter50g/1¾oz flour
Method
1. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
2. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
3. Place these back in the casserole, along with the herbs and garlic.
4. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
5. To make the roux, in a separate pan melt the butter, add the flour and cook for 2 minutes.
6. When the stew is cooked, remove the meat and vegetables.
7. Bring the remaining liquid to the boil and add 1 tbsp of roux.
8. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
9. Replace the meat and vegetables, and taste for seasoning.10. Sprinkle with chopped parsley
Ingredients1½kg/3lb 5oz stewing beef, cut into cubes
175g/6oz streaky bacon
3 tbsp olive oil
12 baby onions, peeled
18 button mushrooms, left whole
3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
salt and freshly ground black pepper
1 tbsp chopped thyme
2 tbsp chopped parsley
10 cloves of garlic, crushed and grated
425ml/15fl oz red wine
425ml/15fl oz chicken or beef stock
For the roux50g/2oz butter50g/1¾oz flour
Method
1. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
2. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
3. Place these back in the casserole, along with the herbs and garlic.
4. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
5. To make the roux, in a separate pan melt the butter, add the flour and cook for 2 minutes.
6. When the stew is cooked, remove the meat and vegetables.
7. Bring the remaining liquid to the boil and add 1 tbsp of roux.
8. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
9. Replace the meat and vegetables, and taste for seasoning.10. Sprinkle with chopped parsley
Subscribe to:
Posts (Atom)
