Saturday, December 12, 2015

Veal Piccata With A Greek Twist.


Wikipedia says, and I quote: "The piccata was an Italian dish consisting of thin slices of veal sauteed and served with a base of lemon sauce, capers and butter. The meat is tender, seasoned, rolled in flour and sautéed in olive oil until a golden crust on each side. The sauce is obtained by icing the bottom of the pan with white wine before adding the lemon juice, capers and butter. The sauce is then served on the meat, sprinkled with parsley and possibly decorated with lemon slices".

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Tuesday, November 24, 2015

Cauliflower in Tomato Coriander Sauce on Cardamom Rice.

A homely everyday healthy meal would be vegetables. In this case we had cauliflower which we felt like eating in a different way than the usual plain steamed with olive oil and lemon. So I decided to cook it in a tomato sauce and dry powdered coriander giving the cauliflower a very tasty twist. Fresh coriander was add on top just before serving giving the whole dish a wonderful aroma. It was delicious. It was served on cardamom rice.

I apologize for the above picture. I always forget to take a photo once the dish is ready.

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Monday, November 23, 2015

Blanquette De Veau.

Blanquette means that the meat and the butter are not sauted. The meat is just boiled and the butter is used for a roux.

So Blanquette de Veau is nothing but boiled boneless chunks of bonesless veal (best taken from the shoulder),and  vegetables. The juice produced is used to make the white sauce served with the meat and vegetables. A white roux is made to thicken the egg / lemon sauce which is then added to the rest of the meat juice.





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Saturday, November 21, 2015

Stuffed Chicken Breast On White .Rice.

Happened to fall on a couple of chicken breasts which appealed to my eye.This is what I did with them.

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Wednesday, November 11, 2015

A Spanish Omelet Concoction With Left Over Rice And Curried Pitta

Sometimes you have left over rice and don't know what to with it. Asians usually use it for fried rice. I used it to make a nice mix which we enjoyed very much.

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Sunday, October 11, 2015

Pork Belly Bits With Green Apple And Ginger Mash


Boy I tell you this is one heck of a buffet or starter recipe. Get yourself one kg of pork belly with a lot of the surface fat taken off,  cut in 2 inch cubes ,  Sear and caramelize with strawberry flavoured balsamic cream vinegar on your stove top. Then roast in 180 degree Celsius oven for 20 minutes. Separately cook cubed green apples and ginger in fresh butter till very soft. Roughly pure the apple sauce. Serve pork bits with a dollop of this mash. Simply gorgeous !!

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Sunday, August 16, 2015

Tarte Tatin With Tomatoes, White Spread And Balsamic Sauce.

Ok folks I've been away for a long time. This was firstly due to health reasons and secondly I had nothing to write about. I always want to write something new and exciting. And that is exactly what I shall be writing about today. Maria is the chef this time. She did everything I stuck to the washing.

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Sauce Béarnaise

You will need for one batch of 250 ml. of Sauce Béarnaise:

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Sunday, June 21, 2015

Zucchini Pie

Pie not yet cooked.


Here is a very nice savory pie you can make when invited to some friends house (such as a New Year's Eve dinner party) and you would like to take something made by you. It is very presentable and light. I have taken this recipe from my friend Paola Collengui, of Zenzero e Limone a blogger with www.giallozafferano.it. She takes all the credit. Nothing wrong in copying another person's recipe as long as you mention his name and give him credit for it. Only in this case there will be a change in the styling of the pie because it is not the season for zucchini flowers. So this pie will decorated with something different....we shall see when the time comes.....

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Friday, June 5, 2015

NDUJA.... The Delicious Sausage From Calabria.





The following article has been copied verbatum from “Academia Barilla” on the Internet.

This Nduja was brought to me by a good Italian friend Aldo who happens to live with his wife next door to our building in Athens. 

If anybody can get a hold of this type of Hot Hot sausage, will be lucky because it can be used in a variety of ways in food.







NDUJA

Nduja is a Calabrian sausage traditionally made from pork trimmings. Its name most likely comes from the French word andouille.
HISTORY

Nduja is a Calabrian sausage traditionally made from pork trimmings. Its name most likely comes from the French word andouille, which is a type of sausage made with innards, tripe, lung, and liver, boiled with vegetables and spices.
The meat is stuffed into a casing of small intestine and consumed within a couple of days. The French may have brought this type of sausage to southern Italy when they were defending the land against the invading Spanish. In Calabria, the sausages are made with liver, lung, and the fatty parts of the pig. 
The sausages are grilled, cooked in sauce or even eaten raw.
NDUJA

Nowadays, nduja is still made from pork raised on a traditional diet of acorns, grains, chestnuts, beets, pumpkin and dinner table leftovers. In fact, pork raised on whey does not age well and is therefore avoided. Nduja is made from second and third choice cuts, like shoulder and thigh trimmings, head, and underbelly.
The meat is ground by hand using a course sieve, or better yet, chopped by hand. The ground meat is carefully mixed with peperoncino, ground using the same sieve. The meat mixture is left to rest for a couple of hours.  After this time, a small amount of the meat is taken as a sample, cooked and eaten with a piece of bread and wine. If it passes the taste test, then it encased in a large intestine. The other name for this sausage isorba, the actual name of the casing itself.

Now the meat is ready for aging, a process that can take over a year. The sausage is first matured in a well-ventilated area that is free from smoke. Then it is moved to a cool storage room and aged for about two years. If, however, the meat is put into a small, rather than large intestine, it will remain a fresh sausage and should be consumed within a month.

How you could consume Nduja.

1) The best way to eat it is as a spread over thin toasted bread to accompany before dinner drinks.

2) However it can be used to with fried eggs in the morning by adding a slice in the oil and or butter being melted to fry the eggs in and when it is somewhat dissolved, add the eggs you will fry.

3) It can also be used straight on pasta making  sure it will be well dissolved in the pasta before it it is served.

Serve with a nice Pecorino Romano and a red wine.

Enjoy
Stelio
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