Saturday, March 5, 2011

Homos & Sausage Fondue......And Before Dinner Drinks

Long Forks With Color
Spot On Top
Fondue Set

Fondue Chafer Dish
Enamel Coated Sauce Pan

You must have something to nibble on when you are having before dinner drinks.  It is dangerous to drink on an empty stomach! I would like to share with you two recipes I usually make when I have guests for dinner. The first is homos, the second is a fondue.
1)  Homos: chick peas, Tahini, olive oil, lemon juice and garlic mixed together into a purée, and cumin.
2)  Sausage fondue: A specially spiced hot tomato sauce in a fondue dish over its chafer dish with little cocktail sausages.
You will need:
-  500 gms of chick peas soaked in lots of water overnight.
-  1 cup Tahini
-  Juice of one big lemon
-  2 Tbsp. freshly ground cumin.
-  4 cloves of garlic, crushed and finely chopped.
-  2 Tbsp. olive oil. 
-  Salt, pepper, and Cayenne pepper to desired heat.
-  Cook the chick peas in lots of boiling water till tender.
-  Strain, keeping some of the liquid for dilution later on if the homos becomes too thick.
-  With a vertical hand held blender, blend the chick peas till they become a purée.
-  Transfer to a big bowl. If very thick, add some of the retained liquid. Not too much because the final product must not be drippy but rather thick.
-  Add the Tahini, and the garlic blend well with blender.
-  Add the oil, salt, pepper, cayenne, cumin and  lemon juice to taste. Mix well
-  Pour some oil on the suface, sprinkle some cumin, and drop a couple of leaves of parsley (if you have).
Ready. Cover with cling film, and refrigerate for at least 2 hours.
Sausage Fondue:
 You will need:
-  250 ml of grated tomatoes with juice
-  2 Tbsp. tomato paste.
-  5 sun dried tomatoes finely chopped.
-  2 Tbsp. olive oil
-  3 cloves garlic crushed and finely chopped.
-  1 small onion finely chopped.
-  1 chili pepper finely chopped.
-  1 tsp. freshly ground cumin.
-  1 tsp. curry powder.
-  1 tsp. tumeric powder.
-  1 tsp. ginger powder.
-  500 gms -1 kg of cocktail sausages.
-  Salt to taste.
- Fondue set and lots of toothpics.
-  Make sauce by adding oil to a sauce pan, heat, add onion, garlic and chili, stir fry till onions become soft.
-  Add all tomatoes, stir and mix well.
-  Season by adding, cumin, curry, tumeric, ginger and finally salt. Bring to a boil, and simmer till the sauce is thick.
-  At the last minute add cocktail sausages.
-  Transfer the whole lot to the fondue earthenware sauce pan shown in figure. Cover till your guests are due to arrive.
-  Serve on the chafer dish to keep warm. Have lots of toothpicks close by so as to pick sausages with.
-  Have lots of papadams, toasted pita bread or potato crisps for the homos, the sausages, or the sauce.
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Friday, March 4, 2011

Spinach Pie II................A Different Way

Spinach Pie II Just Taken Out
Of The Oven
One Portion (1/8 Of The Pie)
That Is How The Pie Should
Appear Inside


This spinach pie was inspired by Jamie Oliver. I made it according to my equipment possibilities and taste.
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Thursday, March 3, 2011

La Fondue Savoyarde......For Snowy Evenings And Lots Of White Wine

The Cheese Fondue Set, A Basket Of Bread Cubes,
And A White Win
The Fondue Savoyarde* or as commonly called cheese fondue is consumed mostly during winter in Haute Savoie. Hence its name "Savoyarde" meaning "from Savoie". There is the French side of Haute Savoie, the town of Chamonix and the Italian side, Val d'Aosta, (Aosta Valley) with the town of Courmayeur and in between the 4800 + meter mountain of Mont Blanc with the famous tunnel going through it between the two towns.  Beautiful places!! In fact that is where my wife and I spent part of our honeymoon 30 years ago!! Many nice memories with this dish...
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Wednesday, March 2, 2011

Coquille Saint Jacques......My way.

The Coquille Saint Jacques shell fish is a hermaphrodite molusque which has two shells: the top one looks like the "Shell" Petroleum sign seen at gas stations and a similar flat shell on the bottom side. It has the orange or red part called the coral or Roe belonging to the female which is very good,  and then there is the Scallop. The male has a white coral which is not edible. Scallops are widely eaten fresh or frozen everywhere....
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Tuesday, March 1, 2011

Meat Pie I........For Lunch Break / Nibble

Fig.1 Puff Pastry Below And Above
Meat Pie Filling In Between

Fig.2 Meat Pie Cut Before Baking
Top of Meat Pie brushed With
Egg, Black Pepper, Sesame Seed
for Garnish And Beautiful Color.

Fig.3 Meat Pea Ready
This Meat Pie would be a nice idea for a mid-day snack. In some countries, lunch is not at noon, or 12:30 pm. In some countries lunch can be at 3 pm. So how do you get by from 7 am till 3 pm. You can have a piece of meat pie to nibble on until it is time for lunch. Or you can take a couple of pieces to the office for a noon snack there!
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Monday, February 28, 2011

Spinach / Cheese / Egg Bake........An Entrée Or A Main Meal?

This entree is rich, quite filling and could be used for a meal by itself except maybe with a fresh tomato chive salad. Basically it is a tasty spinach mixed with a béchamel sauce served in an individual, small, shallow earthenware baking dish with a sunny side up egg in the middle and melted cheese on top. All this is baked in the oven till egg cooks and the cheese melts.......fantastic!
You will therefore need:
Serves one to 12 individual earthenware baking dishes.
-  Fresh Spinach washed three times, boiled, finely cut and well strained. You can strain it further by taking handfuls and pressing them between your hands until all the liquids drains out.
-  Eggs
-  Whatever cheese you wish from Gouda, Chester, Cheddar to Camembert or Chèvre but it must melt.
1)  The spinach:
  • Boil spinach with very little water. It will expel its own
  • Drain, cool, press with your hands all the water out.
  • Repeat with rest of spinach.
  • Cut as finely as possible. 
2) The béchamel.
  • 1/3 cup flour
  • 25 gms fresh butter, melted
  • Mix flour and butter and make a roux. Stir roux for 1/2 minute till flour cooks.
  • Add 500 ml boiled milk slowly slowly by stirring with a wire wisk.
  • Keep on wisking until the bechamel is smooth,  nice and thick.
  • Add salt, pepper, garlic powder if you wish, and nutmeg. Mix spinach and bechamel very well and check for seasoning. You can add whatever else you wish according to your imagination. The spinach béchamel mixture has to be very tasty. 
3)  Dressing the plate before baking:
  • Add some spinach/bechamel sauce mix, flatten, make a hole in the middle and break an egg in this hole.
  • Cover the whole lot with thin slices of a cheese of your choice.
  • Bake in preheated oven  160 degrees C for 15 minutes. or till the egg cooks and the cheese melts
4)  Serve hot, sprinkled with freshly ground pepper.
Suggested wine: none, left to your own choice.
Bon Appétit,
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Sunday, February 27, 2011

Spinach With Rice........Totally Vegetarian!

After having corrected my yesterday's mistake, and still remaining on the theme of spinach because I simply love spinach in any way or form, I will share with you a very simple recipe: spinach with rice.
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A Blunder In My Yesterday's Recipe for The Cuttlefish!!!.....

My dear Friends and Relatives I would like to announce a blunder in my yesterday's recipe. I forgot to include DILL. It is very important to use dill because it make all the difference between an everyday dish and a fantastic one. Please forgive me. In fact it dawned on me this morning at 05:30 hours when I was burshing my teeth. So....
You will need:
-  One bunch dill finely chopped.
-  After having boiled and simmered the cuttlefish for 15 minutes till they are tender,
-  Add the finely chopped dill. Stir, mix
-  Add spinach etc........
Now you can enjoy!!
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