Recipe: Green and Tasty!
Ingredients
- 1/4 cup dry white wine
- 2 tbsp shallots (minced)
- 1 anchovy fillets (finely chopped)
- 50 grams chicken liver
- 1/4 cup broth (chicken or beef)
- 3 tbsp butter (unsalted)
- 1 tbsp fresh parsley (finely chopped)
- 1 tablespoon fresh chervil (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
Instructions
- In a pan or skillet, brown the chicken livers until well cooked and then puree them.
- Add white wine, stock, shallots, anchovies, to the mixture; Simmer until the liquid reduces to a glaze.
- Remove from heat, whisk in the butter.
- Finally, add the rest of the herbs.
Quick Notes
best served with a steak.
Cooking time (duration): 15
Number of servings (yield): 2
Meal type: hors d’oerves
Culinary tradition: French
My rating:3 stars: ★★★☆☆
Posted: February 14th, 2010
Categories:
sauce
Tags:
anchovy,
beef,
broth,
brown,
butter,
chervil,
chicken,
cook,
glaze,
heat,
liver,
pan,
parsley,
puree,
salt,
simmer,
skillet,
stock,
thyme,
white,
wine
Comments:
No Comments.
You don’t want to miss that!
Ingredients
- ~5 kg Gigot (bone removed)
- 6 garlic cloves
- 1 medium sized onion
- 500 grams carrots
- 1 kg potatoes (preferably small bites)
- 4 tbsp mustard
- 2 leaves fresh rosemary
- 1/4 cup extra-virgin olive oil
- 2 tbsp salt
- 2 tbsp freshly-ground black pepper
Instructions
- Marinate and smear your “baby” Gigot (leg of Lamb) in a mixture of mustard, olive oil, black pepper and salt and some rosemary overnight.
- Preheat oven to 190C degrees.
- In the leg, with a knife, poke the leg and stick some garlic cloves in it.
- Place the leg in a oven ready bag with the onion, potatoes, carrots and rosemary leaves.
- Place in a roasting pan and put into oven. Roast for about 3 hours.
- Remove and allow to rest 10 minutes before carving.
Quick Notes
serve with some pesto tagliatelle and red wine.
Variations
replace potatoes and carrots with any fruits, nuts or vegetables you like.
Cooking time (duration): 200
Number of servings (yield): 12
Meal type: supper
My rating:5 stars: ★★★★★
Posted: February 12th, 2010
Categories:
Feast
Tags:
carrots,
clove,
fruits,
garlic,
gigot,
lamb,
leg,
mustard,
nuts,
olive oil,
onions,
pepper,
potatoes,
red,
rosemary,
salt,
vegetables,
wine
Comments:
No Comments.
Pizza with ham and figs
Ingredients
- 500 grams of pizza dough
- 250 grams ham often cut into strips
- 250 grams fresh mozzarella cheese
- 2 tablespoons fennel seeds
- extra virgin olive oil
- 14 fresh figs
- salt and fresh black pepper.
Instructions
- Roll out the dough into a thin sheet with a rolling pin or your hands.
- Put the dough in an oiled baking sheet, brush with oil also the
surface of the dough, sprinkle with the fennel seeds.
- Peel and cut the figs, place them over the pizza dough.
- Place cutted mozarella cheese on top.
- Season with olive oil, fresh black pepper and salt.
- Cook in oven at 250C degrees for about 20 minutes.
- Remove from the oven and sprinkle with ham.
Quick Notes
Serve with rose wine.
Cooking time (duration): 40
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Posted: January 29th, 2010
Categories:
italian
Tags:
black,
cheese,
dough,
extra,
fennel,
figs,
fresh,
ham,
mozzarella,
oil,
olive,
pepper,
pizza,
roll,
rose,
salt,
seeds,
virgin,
wine
Comments:
1 Comment.
Summary: an exquisite taste for BBQ lovers
Ingredients
- 500 grams Ashta (also knows as Atemoya , sugar-apple) pureed
- 1/2 cup wine (white preferred)
- 1/2 cup broth
- 2 shallots (thinly minced)
- 4 cloves garlic (mashed)
- 1/4 cup butter
- salt and black fresh pepper to taste
Instructions
- Sauté shallots and garlic in butter.
- Add wine until glazed.
- Pour broth and simmer for 5 minutes.
- Stir Ashta puree and season with salt and pepper.
- Keep mixture on low heat until thickened.
- Serve with your sea-food or chicken BBQ.
Cooking time (duration): 15
Number of servings (yield): 4
Meal type: brunch
Culinary tradition: Central American
My rating:5 stars: ★★★★★
.
Posted: December 31st, 2009
Categories:
sauce
Tags:
ashta,
atemoya,
black pepper,
butter,
chicken,
fish,
garlic,
pour,
salt,
sauce,
seafood,
shallots,
stir,
stock,
sugar-apple,
thick,
wine
Comments:
2 Comments.
Ingredients
Shells:
- 2 cups all-purpose flour
- 30 grams Crisco
- 50 grams sugar
- 1 egg
- 10 tbsp. of water (or white wine preferred)
- 1/2 tsp. cinnamon
Filling:
- 2.5 cups of milk
- 1 cinnamon stick
- 2 cups of sugar
- 0.5 cup of cornstarch
- 1 tsp. vanilla
Instructions
Shell making:
- Mix all the ingredients together except the egg till they form a small ball.
- Add the egg to the mix and slowly add the water/wine till you get the dough.
- Refrigerate the dough for about ~3 hours.
- Roll it thin.
- Use a cup or a glass to cut the rolled dough.
- Wrap the cut circles around the tube and seal the edge with some water.
- Fry the cannoli shells in the tubes in oiluntil deep golden brown.
- Pull the tubes from oil and slide the shell off the tube.
- Place the shells on paper towel to soak up extra oil and cool down.
Filling:
- Heat sugar, milk, and cinnamon, leaving a little milk out to mix with the cornstarch.
- Add cornstarch/milk mixture when milk comes to a boil.
- Mix until thick while stirring continuously.
- Refrigerate for about 20 minutes.
- Add the vanilla and stir it with the mixture.
Finishing:
- Use a cake decorator’s bag to fill the shells, and dip the ends of the filled cannoli shells into the nuts or chocolate mixture.
Enjoy!
Variations
You can use ricotta cheese instead of cream to fill the cannolis.
Cooking time (duration): 240
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Posted: November 7th, 2009
Categories:
Dessert
Tags:
cannoli,
chocolate,
cinnamon,
corn starch,
cream,
crisco,
egg,
filling,
flour,
milk,
nuts,
shells,
sugar,
vanilla,
water,
wine
Comments:
No Comments.
Ingredients
- 12 escargots, fresh ( you can buy them in pack)
- 250 grams soft butter
- 1/4 cup parsley, chopped
- 2 tbsp. onions, chopped
- 2 tbsp. garlic, minced
- 1 tbsp. red wine
- 1 tbsp. lemon juice
- salt to taste
- white pepper to taste
Instructions
- Combine all ingredients and mix well.
- Keep the butter in a plastic container.
- Drain the Snails and rinse them.
- Boil them for about 15 mins in a combination of 2 cups water and 2 cups red wine.
- In a escargot cocotte, place the snails and cover with the garlic butter mixture.
- Bake at 230C for 10 minutes.
- Serve them hot.
Quick Notes
serve with french baguette and wine.
Cooking time (duration): 45
Number of servings (yield): 2
Meal type: hors d’oerves
Culinary tradition: French
My rating:5 stars: ★★★★★
- GhD 