Saturday, October 31, 2009
This is a particularly good dish at this time of the year if you like lentils. Not only is it filling and nourishing but you can use up all the scraps of vegetables that you have in your 'fridge from previous dishes. All those half pieces of carrot and other root vegetables can be thrown together to make this wonderful dish.
For this particular dish I used linguica and pork shoulder. I let the lentils steep for a few hours. Then I started the stewe with some sauteed bacon bits to get that bacon flavor. Then I added a little olive oil and when that was hot enough I added the meats. When they were browned I added plenty of chopped onion and let them cook for a couple of minutes, then a little white wine and reduced it.
I Then added all the root vegetables I could find. Don’nt forget thyme, bay leaf and of course, salt and pepper.
This is a dish you can play with so I added a little cumin.
Finally I added the lentils with plenty of chopped garlic , covered the whole thing with water and let it stew in the slow cooker for a few hours.
Thursday, October 29, 2009
Monday, October 26, 2009
Sunday, October 25, 2009
Saturday, October 24, 2009
Friday, October 23, 2009
For the fish cakes:
Bake or poach the fish you will use. I suggest a sturdy fish like a salmon or halibut or the like. Don't use talapia or dover sole or any of the fish that disintegrates after cooking. You can also use crab or lobster but obviously that will be a lot more expensive. Let the fish cool than flake it into a bowl, add about 1/4 of its volume in mayonnaise and also a little mustard if you wish. Add some chopped onion and red peppers to taste. Then add some white breadcrumbs to absorb the moisture. Form into cakes and put in the 'fridge for a few hours to settle.
To cook: Use a Teflon pan on medium heat. Allow the pan to warm then add a little oil. When the oil is hot slide the cakes into the pan and get to a golden brown. Try to turn them as little as possible and use a spatula that will cover the circumference to avoid breakage. You should only turn them twice or three times at the most.
For the potatoes:
Bake some bakers in the oven and allow to cool. Slice them into thick slices and fry them in some hot oil. When the potatoes are golden brown empty off the oil and add a little butter. Let the butter flavor the potatoes, add some chopped scallions and serve.
Wednesday, October 21, 2009
Rosle Digital Kitchen Timer - 19220/ Easy Use Timer With Three Button Command On Its Front Side/ Large Well Visible Display And Stop-Watch Setting Up To 99 Minutes
Rosle Digital Kitchen Timer
Excellent product as usual from RosleBy James Walsh from Roseburg Oregon. on 10/21/2009
Pros: Easy To Clean, Comfortable Grip, Quality Construction
Cons: There are no cons
Best Uses: Veggies, Bread, Meat
Describe Yourself: Gourmet Chef
I use the product every day in the kitchen. It is very dependable and has two timers that run consecutively. Rosle is such a quality product, it is very sturdy, very well designed and will last a lifetime.
For anyone who is shopping for kitchen tools: by sure to look at Rosle. I am not into fancy or unnecessary equipment and am very wary of any marketing the the amateur cook who is easily seduced by these products. However, I found this brand to be great value for money and designed to last forever. Just take a look at the engineering in design that went into the garlic press. Although is costs $40. you will never have to buy another one and this one works perfectly.
Tuesday, October 20, 2009
Add Grated cheese, correct the seasoning and serve.
Put the pasta into the same bowl that you used to season vegetables and add the roasted vegetables. Refresh with a little virgin olive oil and some chopped garlic and cilantro or parsley.
Cook off some pasta and strain it.
Then put them onto a roasting tray and roast them in the oven. Start them off high and finish them in a medium oven. Add bay leaf and thyme.
Find all the left over vegetables in your 'fridge and cut them up into largish pieces. Here we have zuchinni, red and green peppers, tomatoes, sweet potatoes, parsnips,butternut squash, brussel sprouts and a jalapeno. Put them all in a big bowl and pour some olive oil over them with lots of crused garlic and salt and pepper and whatever takes your fancy.
Monday, October 19, 2009
Sunday, October 18, 2009
This is a variation on the old classic ' Minute Steak Diane' from the pre nouvelle cuisine period. Normally the steak is pounded and quickly sauteed in butter. Then some chopped shallots are added with a little lemon juice , chopped parsley and Worcester sauce. The sauce is then poured over the steak and served. I added a little white wine and some dijon mustard.
Saturday, October 17, 2009
I was about to make another Paella and I wondered about anyone who would want to make a Paella but did not have access to one of the basic ingredients which is saffron. Saffron is very expensive and the good stuff is very hard to come by. I made this one with curry powder and it was very good.
All the main principles and ingredients are the same and the only things missing are the items I can't find here like mussels, calamari and clams. I also have to admit that I forgot the chorizo but this was enough to eat and turned out to be a delicious dish.
Friday, October 16, 2009
Tuesday, October 13, 2009
Sunday, October 11, 2009
Saturday, October 10, 2009
Bake a small potato and let it cool. While it is cooling slice a tomato. When the potato is cool cut it into thickish slices and fry them in a little olive oil in a pan. Let the potato get nice and crisp and then lay them flat in the pan. Season the potatoes. Lay the slices of tomato on top of the potato slices and turn the pan to medium heat, cover the pan so that they cook in the heat. Best to use a transparent cover for this. Like the ones the use on the slow cookers.