Plat classique Tagalog au sud de Manille. Sa préparation dure plus de 2 heures et le mets est meilleur le lendemain de sa cuisson; à ce moment là, la viande, le sucre et le vinaigre auront pris corps et se seront pleinement développés! Végétariens, il faut  s’éloigner à tout prix.

Ingrédients

• 1 1/2 sauce soya
• 1 cuillerée à café de poivre noir  moulu
• 1,9 kg de pattes de cochon
• 1 tasse de sucre
• 2 tasses de vinaigre de riz
• 6 cuillerées à table d’huile
• 1 bulbe de gousses d’ail
• 4 échalotes
• 2 plantains mûres coupées en quatre

Préparation

Déposer les pattes de porc dans un récipient assez large afin de les mariner. Verser 1/2 tasse de sauce de soya, puis ajouter le poivre noir. Mariner au frigo pour la durée d’une nuit ou d’une heure au minimum.

Déposer le sucre dans une poêle antiadhésive, puis y mettre 2 cuillerées d’eau froide. Cuire lentement en brasant vigoureusement. Faire attention de ne pas brûler le caramel.

Dans une autre poêle, incorporer le vinaigre de riz, puis apporter à ébullition. Aussitôt bouilli, incorporer le vinaigre dans le sucre caramélisé. Faire attention de ne pas se brûler. S’éloigner du feu.

Retirer les pattes de la marinade, les faire sauter pendant 5 minutes dans 1/4 tasse d’huile d’arachide en les cuisant une à la fois. S’assurer de les dorer de chaque côté. Mettre de côté.

Dans un faitout, incorporer les pattes avec le caramel de sucre-vinaigre, puis ajouter la marinade restante.  Ajouter 1 tasse de sauce soya, l’ail, les échalotes. Porter à ébullition, laisser mijoter pendant 2 heures ou jusqu’à ce que la viande devienne tendre et se détache d’elle même de l’os. Retirer les pattes du faitout, hausser le feu et cuire la sauce jusqu’à ce qu’elle devienne réduite de moitié, soit environ 20 minutes.

Cuire les plantains dans 2 cuillerées d’huile à température moyenne basse pendant 5 minutes. Les plantains sont cuites et tendres.

Réincorporer les pattes au faitout dans la sauce ainsi que les plantains, puis réchauffer pendant 5 minutes.

Les haricots ont fait leur entrée dans la cuisine syrienne après la découverte de l’Amérique, vers le XVIème siècle. On les cuisine avec ou sans viande, en plat ou en entrée mais toujours revenus dans de l’huile. Le râgout de haricots à l’agneau [ فاصولياء بالحمة] est un plat familial que l’on cuisine dans toute la Syrie. Il y a quelques variantes : A Damas, on met de la coriandre fraîche dans ce plat alors qu’à Alep on met de la coriandre séchée en poudre. C’est une recette de ma mère que je vous présente, qui a l’habitude de mettre les 2 types de coriandre ! 

Ce plat peut se manger directement avec du pain arabe (on trempe le morceau de pain dans le plat) ou avec du riz. Ce dernier est très présent dans la cuisine syrienne : pour accompagner des ragoûts, farcir des légumes… Alep était une étape sur la route de la soie, le riz importé d’Asie a donc été introduit depuis plusieurs siècles et s’est même imposé dans la cuisine de cette région.

Ingrédients (pour 5-6 personnes)

• 500 g d’ haricots verts (frais ou congelés)
• 400 g de viande d’agneau (ou veau) coupée en petits cubes
• 5 gousses d’ail
• 2 c.s d’huile végétale
• 1/4 de c.c de bhar
• 1/2 c.c de coriandre sèche
• de la coriandre fraîche (environ un bouquet)
• sel

Pour la sauce :

• 3 c.s bombées de tomates concentrées
• 3 tasses d’eau (de façon à recouvrir la préparation)

Préparation : 

Retirer le fil éventuel sur chaque haricot. Sectionner à chaque extrémité et couper en 2 ou 3 (tronçons d’environ 5cm). Laver. (J’ai utilisé des haricots verts que j’avais achetés frais puis coupés et congelés )

Hâcher la coriandre et émincer les goussses d’ail. 

Dans une cocotte, faire sauter les haricots avec la viande et le reste des ingrédients dans l’huile (pendant à peu près 45 min pour des haricots congelés, moins s’ils sont frais). 

(Sur la photo, ce sont bien des petits morceaux de viande mais congelés, ils formaient une seule masse)  

Mélanger régulièrement en secouant la marmite (la fermer puis la secouer de façon à ce que les haricots se retournent).

Ensuite pour obtenir des haricots et une viande bien fondants, on termine la cuisson dans une sauce. Diluer le concentré de tomates dans l’eau puis l’ajouter à la préparation. Compléter avec de l’eau. Assaisonner de nouveau si nécessaire.

Faire cuire à la cocotte minute, après le premier sifflement laisser mijoter à feu doux pendant 10-15 minutes.

Riz à la syrienne ou riz aux vermicelles

Ingrédients

• 1 1/2 tasse de riz (basmati)
• 2 1/2 tasses d’eau
• 1/3 de tasse de vermicelles
• 1 c.s de beurre clarifié (samné/ghee)
• sel

Préparation

Rincer le riz. Tremper le dans de l’eau chaude pendant 15 minutes.

Dans une casserole, faire revenir les vermicelles dans le beurre clarifié, juqu’à ce qu’elles prennent une couleur dorée

Ajouter 2 1/2 tasses d’eau bouillante, puis le riz égoutté. Saler. Réduire le feu et laisser cuire jusqu’ à totale absorbtion de l’eau. Si vous ne faîtes pas tremper le riz au préalable,  il faut compter pour une mesure de riz, 2 mesures d’eau.

Disposer sur une assiette le riz et les haricots.

Sahten !

What got me out of my morning funk?

Dropping waaay too much $$$ on a birthday gift for my beloved that was meant to be a surprise but he ruined. BUT it is a fabulous gift that I get to enjoy with him and am really excited about. Now I just have to wait 7 months and 10 days for us to enjoy it!

Also, wonderfully fantastic possible news about a possible job opportunity but I am not getting my hopes up about it even though it sounds SUPERB. Details to come if all goes well! (You’d be proud, I promise!) And thank you, thank you, thank you all on your support about my recent life decisions!

Ok, enough of that blabber!

***

I had a cup of cocoa this morning to warm me up.

Christina was jealous. She said it smelled like butterscotch!

By 11am, my stomach was rearing it’s ugly head. I’m surprised it took that long due to the pitiful size of my oatmeal bowl this morning.

I didn’t want to break into lunch yet so I just ate a string cheese.

Question. When you eat string cheese, do you string it or do you just chomp on it like a regular old cheese stick?

Lunch was leftover ragout.

And I hella scored with aquiring a piece of kalamata bread from one of the lovely ladies in my office! Booya!

It went perfect with soup!

Ok! Now that my frown is OFFICIALLY upside down, I’m gonna peace out, girl scouts!

-L4L-

Hello loves!

Morning Snack:

Lunch:

Leftover spaghetti + a tootsie roll! It’s that kind of day!

Proposed dinner + snacks:

Leftover Ragout + a smooshed PBJ larabar + TJ’s dried apple rings

We’ll see how much of that I actually eat tonight.

So… the whole “switching tracks” thing.

As most of your know, I have been taking classes at night for the last year to knock out some pre-reqs and retaking some classes to get a GPA bump. Last year, I applied to Bastyr University to pursue a Masters in Dietetics. I didn’t make the cut in this extremely competitive program that only lets in about 30 people a year from what I understand.

Upon meeting with some advisors, it is going to take a lot of time and energy for me to actually get to the point where I am considered a competitive candidate, thanks to less than stellar grades for my undergrad and a lack of professional experience. Even after learning this information, I was still willing to give it a shot so I registered for Chemistry this past quarter and am currently rocking an “A”. I have one month left of class.

Today is registration day for Winter quarter. After discussing my/our options in great depth this weekend with my darling H2B, I pretty much have come to the conclusion that I am not going to register for class for the winter quarter and instead, I am going to look for a part time (or all together new that pays more) job.

My reasons are completely financial. Part of it has to do with my bosses situation and the fact that he does not have the ability to give me the promised raises and benefits partially due to his cancer and partially to the unrecovered economy. Part of it has to do with the fact that we I have a significant amount of debt from school the first go around plus my car blah blah blah. I think that our situation is to the point where if I even got accepted into the program, I wouldn’t be able to go because even if I got loans to cover school, we can’t afford to have me not working and I can’t work with the demands of the program.

So, today (and yesterday), I went full force into looking for part time (and full time) work. I have been looking previously, just not quite as seriously. I’ve discussed my situation with my boss and he completely supports me and he feels bad that he can’t afford to keep me around and pay me what I need to make that happen.

So where do I go from here?

Hopefully, I find a better paying full time job that allows me to continue to go to school in the evenings and continue to work towards my educational goals while building up a financial safety net instead of scraping pay check to pay check. If not, hopefully I can get a part time gig to put me in a better financial situation but obviously this is not ideal. At this point though, I don’t see the point in continuing to take classes to make tiny progress on my application for a program I wouldn’t be able to go into.

So that’s where I am at.

Sorry for all the words. If you actually read them, I know you care, and I greatly appreciate you just being my sounding board.

-L4L-

Buy a turkey….take it apart….highlight each piece of the turkey with it’s own meal…..celebrate! I did those over a couple of weeks but you could easily do this same type of meal for Thanksgiving and it would be a nice change to the typical wait around for the entire turkey to be cooked. Essentially, you could create a multi-course meal from one turkey! This was my plan for Thanksgiving but it looks like I’ll have some more important things to work on around that time.

Enjoy the gobble gobble. This was all from one 15 pound turkey.

Seared Turkey Tenderloin with a Beau Monde Ala Minute Sauce (pictured above)

Ingredients:

• Turkey tenderloin,   Brined in a sugar and salt mixture for 2 days
• Roasted pumpkin seeds
• Challenge Butter
• Spice Islands Chipotle, Beau Monde, and Fennel Seed seasoning
• Baby arugula
• Zucchini
• Shallot, minced
• White Wine

Procedure:

1. Butterfly the tenderloin and stuff it with roasted pumpkin seeds
2. Rub it with the spices
3. Place in pan with hot clarified butter then sear each side
4. Place entire pan in the oven at 325F….cook until internal temperature reaches 155F…remove and let rest
5. Pour off excess liquid in pan then pour in a little more butter
6. Toast shallot in sauce
7. Deglaze with white wine and remove from heat and add a little Beau Monde seasoning and Challenge Butter
8. Whisk
9. Serve over Turkey Tenderloin

Acorn and Butternut Squash Soup with a Turkey Broth

Ingredients:

• Turkey broth…..made it myself!
• 2 Acorn Squash
• 1 Butternut Squash
• Parsley
• 2 bay leaves
• White Wine
• Mirepoix (celery, carrots, onion)
• Salt pork
• Salt and pepper, tt
• Smoked Paprika, tt
• Alouette Crumbled Goat Cheese Provencal

Procedure:

1. Take salt pork and render fat
2. Remove pork bits and throw in mirepoix. THROW IT IN THERE!!!!
3. Deglaze with white wine and reduce then deglaze again. You don’t have to deglaze twice….I do because I’m awesome.
4. Add turkey broth, squash, parsley, bay leaves, smoked paprika, salt and pepper
5. Remove bay leaves then puree!
6. Adjust seasonings then serve with cheese crumbled on top

Buffalo Turkey Leg with a Hand Mixed Alouette Blue Cheese Dressing

Ingredients:

• Turkey legs, brined in brown sugar and alderwood smoked salt
• Smoked Paprika
• Parsley infused salt
• Pink and Black Pepper, ground
• Mayo……1 cup canola oil….1 egg….whisked together!
• Alouette Blue Cheese
• 2 tbsp. yogurt
• Frank’s Hot Sauce
• Clarified Butter

Procedure:

1. Rub turkey legs with smoked paprika, parsley infused salt, and peppers
2. Roast until done
3. In a small sauce pan heat up Frank’s Hot Sauce then add the clarified butter and simmer for 10 minutes
4. Mix together mayo, yogurt, and blue cheese
5. Pour Frank’s Sauce over turkey leg then serve with blue cheese dressing.
6. Stop looking at it funny and just grab the whole damn thing and eat it!

Turkey Thigh Ragout over Pappardelle Pasta

Stuffed Turkey Breast on Pumpkin/Sweet Potato Puree with Zucchini and Roasted Apple and Grapes

Ingredients:

• Stuffed turkey breast (use this recipe and use roasted pumpkin seeds in stuffing)
• Pumpkin/Sweet Potato Puree (roast pumpkin and sweet potato then puree with chicken stock and mirepoix)
• Roast grapes and apples @ 185 for 2 hours

Well, that’s it! A whole turkey….taken apart and made awesome.

Enjoy,

Eric

Nope. Not Scrabbled out yet!

We slept in this morning, I mean, yesterday was completely exhausting!

I started off the morning with a cup of eggnog coffee + nutmeg.

And somehow I convinced Jodus to make me breakfast while I dinked around on the internet! Skillz!

He made a scramble with spinach, onion, garlic, mushroom, and bell pepper with homemade wheat toast and some turkey sausage links.

He done good!

Then we pounded out a bunch of chores. Like the yucky ones you only do every blue moon. We successfully packed up 3 boxes + 1 suitcase of stuff to give-away to Goodwill. Tis the season! I also did ridiculous things like bleaching the ceiling of the bathroom (sucky ventilation + moisture = gross mold). I am quite satisfied with the amount of work we got done this morning.

We broke for lunch and I had a Sausage + Bean Ragout on the menu.

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 pound hot Italian pork sausage, casing removed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
• 1/4 cup chopped fresh basil leaves
• 2 (14.5 ounce) cans diced tomatoes seasoned with garlic, oregano and basil
• 1 (16 ounce) can Great Northern Beans white kidney beans (cannellini), rinsed and drained
• 1/2 cup uncooked elbow pasta
• 1 (6 ounce) package fresh baby spinach leaves, washed
• 1/3 cup grated Romano cheese

Directions

1. Heat oil in saucepot over medium-high heat. Add beef, sausage and onion and cook until meats are browned, stirring to separate meat. Add garlic and cook 30 seconds.
2. Add broth, basil, tomatoes and beans. Heat to a boil. Cover and cook over low heat 10 minutes, stirring occasionally. Add pasta and cook until pasta is done.
3. Add spinach and cook just until spinach is wilted, stirring occasionally. Remove from heat and stir in cheese. Serve with additional cheese.

 

I followed this almost exactly (minus not having fresh basil and using great northern’s instead of cannellini’s).

It was quite tasty. We give it a B+. Jodus said it was warm + hearty but also vaguely resembled Hamburger Helper which I can sort of see…

We are off to more Scrabble! Yes, we are currently obsessed. I think we are just more on each other’s playing level so we are quite competitive!

PS – - – >

Happy Birthday, Opa!

-L4L-

This was my final recipe for my turkey deconstruction. I will post all the recipes in one post so you can see what I did with each component. I had originally intended to do this for Thanksgiving but plans changed…..meaning, Mindy likes traditional Thanksgiving dinners instead…haha.

Ingredients:

• 2 Turkey Thighs….brined with Smoked Salt and Agave Nectar…..then rinsed and rubbed with pepper
• Glace de Foie………I’ll perfect it first then give you the recipe
• Clarified butter
• Red Wine
• Holy trinity (onions, celery, bell pepper)
• Mushrooms……..ends and pieces
• 3 tomatoes
• Parsley stems
• Salt, tt
• Fresh Pappardelle Pasta

Procedure:

1. Sear each side of the turkey thigh in a dutch oven then remove from pot
2. Add a little clarified butter to pot and sweat holy trinity
3. Deglaze with red wine
4. Add glace de foie, mushrooms, tomatoes, parsley stems, and salt
5. Cover dutch oven and place in oven for as long as you want. I left it in there for 6 hours.
6. By then the meat will pull apart from the bone and you will be able to skim a lot of the fat off from the stew. Once you remove the fat then remove liquid from dutch oven and reduce it in a small sauce pan.
7. Cook pasta then pour sauce over pasta then place as much stew ingredients on the pasta.

Enjoy,

Eric

I have had a bit of a slow cooker fetish lately, I think it has to do with the cold New Zealand weather, there’s nothing like the smell of comfort food wafting through the house all day long while you sit by the fire.

This one is one of my favourites from the slow cooker so far, it’s super easy and very delicious!

Bean & Vegetable Ragout
(Fresh from the Vegetarian Slow Cooker)

Ingredients:
2 tablespoons of Olive Oil
1 medium sized onion, leek, finely chopped
1 large carrot, halved lengthwise and sliced into half moons
1 large turnip, peeled and sliced
1 large parsnip, peeled, halved lengthwise and sliced into half moons
1 large sweet potato, peeled and diced
1 1/2 cups of cannellini or other white beans (or one can)
2 cups vegetable stock
1/2 cup dry white wine
1 teaspoon minced fresh thyme leaves or 1/2 tsp dried
1/4 teaspoon freshly ground black pepper
1 cup cooked chopped collards or other dark leafy greens (we used silver beet)
Method:
1. Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until softened – about 5 minutes.

2. Transfer the cooked vegetables to the slow cooker. Add the turnip, parsnip, sweet potato, beans, stock, thyme, salt and pepper. Cover, and cook on low for 6 – 8 hours.

3. About 30 minutes before ready to serve, stir in the collards or leafy greens.

4. Serve hot! (for the non vegans, top with some grated parmesan for extra yum!!)

Nice and easy!

ahhh thursday. i had a full day of classes scheduled with the last one ending at 9 and i wasn’t about to start a late dinner so i enlisted the help of my favorite BFF: The Crock Pot. i made the Ready and Waiting Ragout from Fresh From The Vegetarian Slow Cooker. i know, i know, i basically rotate between the same cookbooks (veganomicon,vegan w/a vengeance, vegan planet, fresh from the veg slow cooker,) and the occasional random stand in, but i have good reason! aside from vegan w/a vengeance (no offense) the books provide a huge, pleasing, variety of options. but, i’m starting to burn them out and hope that the holidays bring new staples into my repertoire; i’ve been eyeballing up the new vegan yum yum book, hint hint.

breakfast AND dinner!

turnips, they actually kick ass!?

before....

After! 8 hours of slow jammin later

for a late snack we had popcorn smoked paprika, coriander, and cinnamon to switch things up. we just put them in separate bowls to avoid flavor mash-ups! paprika and cinnamon were my favorites!

paprika,cinnamon,and coriander popcorns

and as usual, oatmeal with raisins. the co-op by our house doesn’t stock any fun dried fruit, like blueberries

We have some truly exciting things in mind for the coming weeks! Here’s a preview.

First, tonight’s specials will be basically the same as last night’s. For those wondering what the Soup of the Day is, it’s Chicken Vegetable Tortilla.

Now, for we upcoming weekends, starting tomorrow night, we have some real goodies planned, so make your reservations now if your mouth starts watering!

First, we’re going to feature amongst our specials this weekend a 14-oz. Veal Osso Bucco Cooked with Pureed Fall Root Vegetables, served on a bed of pappardelle pasta.

Then, starting this Friday and Saturday and continuing each weekend through the first two weeks of November, we’re going to offer a Bistro 185 Individual Clambake. It’s just like any other clambake, only each one is personal-sized: big enough for just you! Each person who orders a Personal Clambake will receive his or her own potful of goodies cooked in clam broth, including a “maris section” crab leg (the portion between the knuckle and the claw), a South African lobster tail, jumbo shrimp, clams, mussels, scallops, chicken thighs, redskin potatoes, and corn on the cob. Your clambake will be served with cornbread and melted butter so you can enjoy it to the fullest!

But that’s not all we’re working on that’s new and special. This Monday, October 12, the Bistro introduces its new Fall Menu, featuring some specials we think you’re really going to love. Here are some of the items we have planned:

House-Smoked Chicken with Four-Cheese Macaroni and Cheese: Replacing our Limoncello Chicken summer special, this treat will star our own smoked chicken with a combination of Gruyère, Brie, Emmenthaler and Parmesan cheeses on medium shell pasta, with black truffle, finished with a bit of white truffle oil. We like to call it “Ultimate Mac & Cheese.” We think you will, too.

Duck Three-Way: We’ve served duck the same way here at the Bistro since we opened. Time to change things up! That’s what we’ll be doing with this new dish: a duck ragout with a confit, served with a quarter roasted duck and sliced smoked duck breast. This creation will most likely be presented on a bed of pappardelle pasta.

Gumbo of the Week: We will feature a new and different gumbo each week. Next week’s will combine shrimp, chicken and andouille sausage.

Seafood Stews: We’ll be rotating a variety of seafood stews through our specials, influenced by different regions and countries, such as Thailand and Italy.

Cassoulets: Look for a rotating variety of cassoulets, including classic French and seafood.

Risottos: We’ll also rotate a variety of risottos highlighting various ingredients.

Julia Project Classics: We’ll rotate some of the most popular dishes we served during the Julia Project back through our fall menu.

A few items that are already on our specials, and have earned a permanent place throughout our fall menu, are our two most popular Julia Project dishes of all: the Lamb Shank with Baby Fall Vegetables and the Pork Tenderloin with Port and Prunes. We will also continue to offer our Calves’ Liver entree, which recently won Scene Magazine’s Best in Cleveland award for Best Liver That’s Not Foie Gras.

In the future, also look for another very special dish: Cornish Hen Wrapped in Bacon with a Ginger-Maple Glaze, Acorn Squash, Brussels Sprouts, Pecans, Roasted Shallots and Roasted Garlic.

To learn more about our fall menu, and to keep up with the nightly specials, keep checking this space. You won’t want to miss anything!

Tonight’s specials are the same as last night’s, but get ready: Soon we’ll be introducing our fall menu, full of heartier dishes for chilly autumn days. Even now, we’re busily smoking chicken and duck breasts to top a special ragout we’re planning that will include mirepoix (carrots, celery and onion) and duck confit, and possibly shredded chicken and duck meat. That’s just a taste of what we’ll have on offer in the future. Be looking for more information soon!

Also, be advised that tonight’s desserts include Raspberry Lemon-Curd Angel Food Cassata Cake, along with Chocolate Mousse Cassata Cake, and Dulce de Leche Cheesecake. Just wanted to let you know!

molto interessante, è stato realizzato a 8 mani…

1. 4 uova
2. 400 gr di farina 00
3. 650 gr di carne di cervo macinata
4. 400 gr di finferli freschi
5. 1 carota
6. 1 cipolla
7. 1 costa di sedano
8. 1 bicchiere di vino rosso
9. 1/2 lt di brodo di carne
10. ca 100gr di concentrato di pomodoro
11. Olio evo

Puliamo delicatamente ma a fondo i finferli dalla terra, spuntiamo appena il gambo e li tagliamo grossolanamente, tritiamo molto fine invece cipolla, carota e sedano. Scaldiamo l’olio in una pentola magari di terracotta o comunque adatta a cotture lente e lunghe, e vi soffriggiamo il battuto, aggiungiamo quindi i funghi e abbassiamo la fiamma per fargli perdere l’acqua e portarli così a cottura. Alziamo nuovamente la fiamma e aggiungiamo la carne di cervo tritata facciamo colorire appena dunque sfumiamo col vino rosso e una volta che l’alcool è evaporato, il concentrato di pomodoro allungato col brodo. da questo momento contiamo 3ore, aggiungendo di tanto in tanto brodo qualora il sugo dovesse asciugarsi.

A parte disponiamo a fontana la farina, e vi rompiamo le uova al centro. Lavoriamo dapprima con la forchetta, quindi a mano impastando fino a che non otterremo un a pasta elastica e dal colore uniforme. Chiudiamo in un canovaccio umido e poniamo in frigorifero una mezz’ora. Stendiamo dunque la pasta, io direi non troppo sottile per dargli un tocco rustico, e tagliamo le pappardelle che lasciamo a nido o appese allo stendipasta.

Cuociamo al dente in acqua salata e condiamo esagerando con il ragù, serviamo spolverato di Grana padano.

Scarica – Pappardelle con ragù di cervo e finferli

~ Mary ~

The first time I heard of  Union Square Cafe was when I purchased their first cookbook back in the ealy 90’s.  Every recipe I’ve cooked from it has been a delight!  When John took me to New York for the first time in 2001 we went to the actual restaurant with his sister Martha and had a spectacular time – it was truly an enchanted evening.

Artichoke & Potato Ragout

adapted from The Union Square Cafe Cookbook

Clean, cut and store in cold lemon water until ready to use:

     12 Baby Artichokes or 4 Large ones

canned wouldn’t make a huge difference here and would save a lot of time – just add them towards the end with the olives.

 Peel and quarter (1/4″ diced)

     1# Yukon Gold Potatoes

In a saucepan combine:

     Artichokes

     Potatoes

     1 tbsp Minced Garlic

     1/2 tsp Coriander seeds crushed

     1/2 tsp Peppercorns Crushed

     1/2 Cup White Wine

     1 1/2 Cups Water

     1/3 Cup Olive Oil

     1/2 tsp kosher Salt

Bring to boil, lower flame then simmer covered until potatoes are cooked.

Add:

     1/2 Cup pitted black Nicoise Olives

     3/4 Cup Oven Dried/Roasted Tomatoes

I got both the olives and the tomatoes from Whole Foods olive Bar

     1 tsp Mint – dry or 2 Tbsp Fresh

     2 tsp Basil dry or 2 tbsp Fresh

     Handful Fresh Chopped Parsley

Simmer uncovered about 5 minutes to reduce the broth.  Serve hot or at room temp.

Fun Fact: Who is Hermeto?

Hermeto Pascoal, an acclaimed Brazilian jazz musician who played with Miles Davis, learned how to play music because he had to stay inside a lot. As an albino, and thus a person very sensitive to the sun, he could not work in the fields with his family. Instead, he learned to play accordion. Perhaps he would’ve enjoyed this stew-like dish during a welcome break from practice.

What type of recipe is this?

Vegetarian

Vegan

Wheat-free

Stew

First course

Side dish

Delicious!

What do you use from Boston Organics?

1 8 oz. box of white mushrooms

1/2  of an onion

What else do you need?

28 oz. whole plum tomatoes (canned)

15 oz. white cannellini beans

1 cup of pinot grigio

25 leaves of basil

olive oil

1 tsp. minced garlic or 2 garlic cloves

salt

pepper

oregano

thyme

Prep

1. Chop 1/2 onion into 1 cm. pieces.

2. Mince 2 garlic cloves if you don’t have a jar of minced garlic.

3. Remove mushroom stems and discard. Chop mushroom caps into 1/2 in. pieces.

4. Chop basil.

5. Drain beans and tomatoes in a colander. Use a fork to mash tomatoes a bit.

Cook

1. Pour olive oil (count 1,2) into a pan. Heat on medium until shiny.

2. Add onion, garlic, a shake of oregano, and a shake of thyme. Wait until the onions are translucent, about 5 minutes, stirring every minute or so.

3. Add wine, basil, mushrooms, salt, and pepper. Turn heat up to high. The wine will bubble. Cook until most of the wine evaporates, about 10 minutes. Stir occasionally, every minute or so.

4. Reduce heat to medium. Add tomatoes and beans. Use a spatula to cut up the tomatoes even more. Add a little more salt and pepper.

5. Sauté for 10 minutes.

What’s poppin’ for tomorrow?

Carina’s Tangy Carrot Coins

]]> http://koni01g.wordpress.com/2009/08/04/gratuit-illustration-de-laffaire-libre-et-matiere-du-tissu%e3%80%80%e3%80%8cragout-blanc-ragout-ragout-de-la-creme-cuire-nourriture-bouillie%e3%80%8d/ Tue, 04 Aug 2009 23:59:40 +0000 T-KONI http://koni01g.wordpress.com/2009/08/04/gratuit-illustration-de-laffaire-libre-et-matiere-du-tissu%e3%80%80%e3%80%8cragout-blanc-ragout-ragout-de-la-creme-cuire-nourriture-bouillie%e3%80%8d/

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Illustration libre et matière du tissu　
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Ok.. it’s time.

I’ve been holding out on a lot of people (read: 4) on what goes into my bolognese, but im getting close to getting it right, just when i ate a bowl of bolognese when I was a kid from Italian friends at primary school.

So after much deliberation, a lot of bowls of bolognese and a lot of experimentation, here’s the first publication (albeit small scale) of my bolognese recipe.

So, if you can get hold of some take-away containers, its a lot nicer to buy ingredients in bulk, and freeze the fuckers. it makes for a delicious hangover lunch, a delicious late night booze marathon snack or a very nice ‘I really can’t be fucked cooking today’ meal for lazy housemates and family alike.  So beg borrow or steal a really big soup pot from someone and get going..

Hot Tip Number 1. The Victoria Market sells really cheap mince on Sundays. Like $3 a kilo cheap. So get stocked up.
Hot Tip Number 2. There’s a wholesale food place on A’Beckett St, get onto the 2.5kg tins of crushed tomatoes. They’re also cheap. Sorry, these places are in Melbourne.. i’m sure if you’re reading this from elsewhere there’ll be similarly cheap places to buy produce.

Ingredients

4kg Mince

Soup bones (a mixture is good.. pork and veal preferably..)

A really gelatinous cut of pork – tail, cheeks, ears or trotter

1 2.5 Kg tin of Crushed Tomatoes

Half a Bunch of Celery, ribbed and chopped really fine

1 Kg Brown Onions, Diced super fine

3 Big Carrots, finely grated

4 Cloves of Garlic, Crushed and pressed into a paste

1 Litre (1 bottle is enough, but 1litre is better..) of Red Wine

1 litre of water

12 Bay leaves (preferably fresh ones..)

8 Cloves

4 Cinnamon Quills

10-15 Stalks of Parsley

1 Cup Tomato Paste

Salt and Pepper to season.

Method:

First, put the bones into a pre-heated oven to roast. They should be ready once they’re ready to go into the sauce.

Saute the veggies (onions a minute or two before everything else) for several minutes until they’re just coloured, constantly stirring all the time so the carrots don’t catch.

Once thats done add the mince , and work it so it A) doesn’t clump together  and B) cooks through properly. It takes a bit with this sort’ve volume  but it’s better than paying some stooge at a gym for training. How many Nonna’s have you met that couldn’t break your arm?

Hot Tip Number 3: Leave the mince out of the fridge to come to room temperature, which means it will sear, rather that boil and lose all its juice. all the liquid will evaporate later and take away part of the rich meat flavour.

Now the meat is cooked through, its time to add the tomato paste, stir it through so it incorporates and then add the wine. Let the wine simmer down so the veggie, meat, wine and tomato paste concoction darkens and starts becoming fragrant. The alcohol begins to tenderise the meat which is crucial.

So, the wine has evaporated and the meat is becoming fragrant and looks a dark’ish’ shade of purple/red. Take the bones out of the oven, then should be golden, with a few parts where the bone has blackened. You’d be able to smell they’re roasted.. put them back in for a little longer if not, its not the end of the world. If they’re done, chuck em in, at the same time add the (uncooked) trotter, cheek, tail or ears (I prefer the ears. They make for a fun photo) into the mix, then add the Crushed Tomato, Bay Leaves, Parsley, Cinnamon and Cloves, followed by half the tomato tin of water.

Bring to a gentle simmer and let simmer for 2-3 hours, longer if you like.  But make sure of this: You have to keep an eye on it! Put the kettle on, organise a copy of The Running Man and turn your brain off for a few hours. Just yell out to whoever is walking past the stove to give it a good stir.

Hot Tip number 4: The easiest way to add the bay leaves is still on the stem. Then you can pull them all out in one go once its cooked. The other spices and the parsley, tie them up in muslin, or better still, put them into a big re-usable tea container so you can use it again next time.

Then its done! Pull out and discard the bones and the pork, and pour into other containers once its cooled down a little.

It tastes nice on day one, better on day two once the sauce has been chilled and then re-heated (better on the stove, rather than the microwave.)

Serve with thick pasta, or shaped pasta like Pappardelle, Tagliatelle, Rigatoni, Penne or Orrechetti.  Once it’s cold, it spreads well onto lasagne too.. which is another story for another day.

Note: Don’t be scared of cooking with cuts of pork like cheeks, trotter, ears or tail. They’re delicious, and any time you eat demi-glace or most sauces in fancy restaurants, they have some gelatinous cut in it. So buck up and get into it.

Love it!

I received this recipe from a good friend.  Haven’t made it yet, but I’m going to try it sometime this week!  I’ll let y’all know how it turns out.  Sounds delicious and super- easy to make!!

INGREDIENTS:

1/2 Tbl. olive oil

1 large onion, chopped

1 Tbl. minced garlic

1 tsp. dried thyme

3 cups fresh mushrooms, quartered

1/4 C. dry white wine

1 can cannellini beans, rinsed and drained

2 cans diced tomatoes

1/2 C. chopped fresh parsley

salt and pepper to taste

1 loaf french bread (or other variety crusty bread)

DIRECTIONS:

In large pan, heat oil.  Add onions, garlic and thyme.  Cover pan and cook 8-10 minutes, or until the onions begin to brown.  Add mushrooms and wine.  Cover and simmer 5 mins.  Stir in beans, tomatoes and parsley.  Allow to simmer about 10 minutes.  Serve with lots of crusty bread.

Ingredients

2 Whole chicken breasts (1 3/4 lbs), bone in, split and skinned
Salt and freshly ground pepper
2 tsp olive oil
1 3/4 cups homemade or low-sodium canned chicken stock
4 canned plum tomatoes, seeded and quartered
12 baby carrots, peeled and trimmed
1/2 lb asparagus, trimmed and cut into 1 1/2 inch pieces
1 leek (about 6 oz), well cleaned and cut into 1/4 inch rounds
1 cup shelled peas, preferably fresh
Flat leaf parsley for garnish (optional)

To make

01. Season chicken breasts with salt and pepper.  Heat olive oil in a large skillet, add chicken, and cook over medium-high heat until golden brown on both sides, about 7 minutes total.

02. Add stock and tomatoes, bring to a boil, and cover.  Cook on medium-low heat for about 20 minutes; remove chicken and set aside.

03. Add carrots to skillet and cook, covered, until almost tender, about 5 minutes.  Add asparagus, leeks, and peas and cook until all the vegetables are tender, about 5 more minutes.

04. Meahwhile, pull chicken from bone and shred into large bite-size pieces.  Return chicken to skillet and cook until heated through, about 2 minutes.  Serve over egg noodles and garnish with sprigs of parsley, if desired.

Esta en una receta muy fácil de realizar.
El ragú es de origen italiano, salsa típica para acompañar pastas o rellenar lasañas.
Te la paso…
Para 4 personas:
-500 gr de pasta seca
-600 gr de lomo (corte de carne vacuno)
-200 gr de hongos (champignones)
-50 gr de cebolla de verdeo.
-1 tomate
-50cc de vino bl.
-500 cc de crema de leche
-sal y pimienta
Cortar el lomo en cubos de 2×2 o tiras de 4×1 cm.
Cortar la cebolla fina, los hongos en juliana*, el tomate al medio, sacarle las semillas y cortarlo en gajos o tiras de 2 cm.
Una vez que tenes todo comenzas:
En una sartén o cacerola poner un chorro de aceite, sellar* la carne en todos sus lados y retirar, en lo posible que quede jugosa.
En la misma cacerola rehogar el verdeo junto con el champignon, cuando apenas este dorado le pones el vino para levantar la caramelizacion*, esperas un minuto hasta que evapore y agregas el tomate, la carne, la crema salpimentar y dejar reducir la salsa hasta que tenga consistencia.
Para cocinar la pasta partís de agua hirviendo con sal,generalmente es 1l de agua cada 100 gr.
Sacar la pasta del agua, ponerla en la cacerola moverla y servir, terminar con un chorrito de aceite de oliva.

*juliana: tiras finas
*sellar: dorar en todos sus lados para conservar los jugos
*caramelizacion: costra que se forma en el sartén, aporta mucho sabor.

Como siempre les digo antes de empezar con todo, create un clima con buena música…los Rolling Stones podría ser una posibilidad…

Hasta la próxima!!!

• Un chou-fleur
• 400g de viande d’agneau en petits morceaux (Ras el 3asfour cela veut dire tête d’oiseau (moineau))
• 6 à 8 gousses d’ail hachées
• épices libanaises
• sel
• Huile

lever les bouquets du chou-fleur et les faire frire dans une friteuse ou un bain d’huile .Laisser les prendre une belle couleur .Faites attention de marron ils passent vite au noir et là bonjour l’amertume.Les poser sur du papier absorbant et saler.
Dans une cocotte faire bien revenir la viande d’agneau préalablement salée,une fois bien dorée ajouter les épices (pas trop) l’ail haché et faire revenir une bonne minute encore à feu moyen pour que l’ail exprime bien son parfum.
Mouiller avec un grand verre d’eau (mieux avec du fond de volaille)et laisser cuire à couvert et à petit feu(il faut juste maintenir l’ébullition)un bon quart d’heure à 20 minutes,ce temps peut varier en fonction de la découpe et de la tendreté de la viande.Vérifier la cuisson avec une fourchette la viande doit être bien cuite et fondre sous la dent.(ajouter de l’eau si le liquide vient à manquer).
Ajouter les choux-fleurs dans la cocotte et les mélanger délicatement à la viande,recouvrir et laisser mijoter encore quelques minutes histoire de bien les réchauffer.

Servir avec un Riz aux vermicelles ou simplement avec riz Thaï.

Pour les amateurs de coriandre et d’ail :faire frire 30″ à 1′dans une poële 3 gousses d’ail hachées avec 1/4 de bouquet de coriandre fraîche hachée et verser ce mélange dans la cocotte,mélanger et servir.

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