Wednesday, March 31, 2010
Tuesday, March 30, 2010
4 cups water
Salt to taste
1 cup medium-grain yellow polenta
4 tablespoons butter
1 cup cream cheese
1 Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.
2 Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.
I added Jalapenos and chopped garlic to the recipe.
Sunday, March 28, 2010
Thursday, March 25, 2010
Tuesday, March 23, 2010
Sunday, March 21, 2010
Friday, March 19, 2010
Sunday, March 14, 2010
I love fried chicken but only the kind I make myself. This chicken is marinated overnight in buttermilk with the addition of chopped garlic and paprika. The next day it is drained and dredged in a seasoned flour and fried in a shallow fat.
Of course it is not very good for you but that's alright from time to time.
Saturday, March 13, 2010
Chicken or turkey
Broad lasagna type pasta
Sweet red and green peppers.
Thyme and bay leaf.
Poach the chicken with some a carrot, an onion and a stalk of celery as if you were making chicken stock. When it is cooked remove the chicken or turkey from heat and keep warm. Strain the stock.
Make a small roux and make a sauce using the chicken stock and the roux. Be sure to cook the flour taste out of the sauce. This is called a chicken veloute. You will find it on the internet.
Cut all the ingredients up into fairly large pieces and cook them slowly in some virgin olive oil. Add the onions and the peppers first and then the celery and the carrots and finally the mushrooms. Add a dash of vinegar and burn it off to counter the sweetness of all those vegetables.
Then add a few tablespoons of white wine and reduce that until dry. By this time the vegetables should be cooked but still be al dente.
Break up the pieces of chicken and add them to this mix.. Add some frozen peas. Reheat the sauce and cook the pasta. When it is cooked add the pasta to the chicken and pour the sauce over the whole mix. Crush a few cloves of garlic and add them too. Add some heavy cream and fold in so as not to break up the chicken and vegetables. Correct the seasoning. Place into and oven proof dish sprinkle with white breadcrumbs and cheese and bake to a golden brown.Make more sauce than you think you need because you need a lot of sauce with this.
Thursday, March 11, 2010
Tuesday, March 9, 2010
Sunday, March 7, 2010
Saturday, March 6, 2010
8 cups dried black beans
3 pounds carne seca (Brazilian salted cured beef)
2 pounds sweet sausage (I use Portuguese choriço when available)
2 pounds baby back spareribs
2 bay leaves
1 large onion
2 cloves garlic
3 tablespoons olive oil
The night before, soak the beans in a large bowl with water to cover at least 3-4 inches. Soak the carne seca in water to cover. The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches. Bring the beans to a boil in medium heat.
Meanwhile, cut the carne seca into 1-inch pieces. Cut the sausage into 1-inch pieces. (When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.) Cut the ribs into 2-rib sections.
Add the carne seca, sausage, ribs and bay leaves to the beans. Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours) , stirring from time to time, adding water as necessary to keep beans covered. Keep an eye on the beans so they don't burn at the bottom!
Chop the onion and garlic. Heat the olive oil in a cast iron skillet over medium heat. Add the onion and garlic and cook until golden brown. Add two ladlefuls of beans and mash them. Put this back into the pot. It will thicken and season the beans.
Continue to simmer gently for at least another hour, adding water as necessary. A good feijoada should have a creamy consistency when done. Remove the bay leaves. Some people take the meats out at this point and serve them separately on a platter. I like to leave them in with the beans, it keeps them hot. Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity!
To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top. Arrange oranges and couve around the sides. Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.
Thursday, March 4, 2010
This is a recipe from France that I found the other day. It looks more complicated than it is and it is very good. I didn't note things like garlic, salt and pepper etc in the recipe. That is all common sense. I also adapted this recipe for the housewife. You don't have to follow it exactly you can add and subtract things, for instance the original recipe calls for boiled potatoes but I prefer baked so I baked them. You can use a different cheese, you can add chopped tomatoes etc etc.