Saturday, April 2, 2011

Simple Mayonaise........Easy Or Difficult??

How  easy or difficult is it to make a mayonnaise?
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Friday, April 1, 2011

Sauce No.18 For Pasta....Ground Beef / Mushroom / Cream / Dill.

One thing is for sure in cooking, nothing goes to waist. Everything is used in one way or another. Yesterday's recipe "meat torpedos with garlic and mint" refrigerated (not frozen)  left over uncooked ground beef was used this morning to make a very nice sauce for "Farfalle" pasta using mushrooms, dill and cream. We had a tomato and lettuce salad on the side and it was delicious. I would love to share it with you, maybe you would find it as good as we all did.
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Thursday, March 31, 2011

Bába-Gannoúsh..............Oriental And Refreshing

Today I will not bother you with history and will get straight to the point.
 Baba-gannoush is a Middle Eastern type of dish which consists of cooked aubergine (eggplant) mixed with a bit of tahini, a touch of garlic, salt, pepper, olive oil and lemon. It is an appetizer. 
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Wednesday, March 30, 2011

Meat Torpedos With Garlic And Mint....Byzantium On Your Plate.

Map Courtesy of Google
Before presenting my today's recipe, I would first like to share with you a little bit of history.

The origin of this recipe is Byzantine; meaning that it was being cooked by Greek families well before the first millennium A.D. and well before the Ottoman Empire invaded and took over Byzantium in 1453 A.D. which included what we know of today's Greece. 

Cities like Constantinople now Istanbul, and Smirni now Ismir were Greek. They had imported various spices from the Middle and Far East which were used in their cuisine. It is known that Greece was always a leading country in shipping.

All the places were inhabited by Greeks who established their identity all through these centuries. Therefore the food was basically Greek and the Ottomans learned it and continued it.

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Tuesday, March 29, 2011

Finger Food Wings......Yummy Yummy I Got Love In My Tummy...!!

Upper Row:  Part Of Wing
Attached To Body.
Middle Row:  Middle Part Of Wing
Lower Row: Middle Part Overturned.
My Photo
Close Up of Part Attached To
My Photo

Close Up of Middle Part Of Wing
My Photo

Chicken Wings  Cooked

Chicken Wings Un-cooked
My Photo

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Miracle Soup.....Guaranteed Detox !!

When you feel that you have spent a few days  overeating and want a "Detox" make up a batch of the soup, the recipe of which I would like to share with you today. You will not eat anything else for lunch and dinner for at least three days,  raw or cooked vegetables when you want to "snack" in between meals and one fruit in the morning..... and of course you will have to drink a minimum of 2 liters of water per day and no alcohol.
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Monday, March 28, 2011

Quiche.....The Ultimate Lunch / Dinner Snack By Maria (My Wife).

Map of France
Courtesy Of Google

 The quiche is a one crusted pie.  The filling is  made with milk and / or cream with eggs as a base filling into which you can add anything from hamburger to chichen, from  bacon to any other salami type meat.  All it takes is imagination. This is what cooking is all about.
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Sunday, March 27, 2011

Smoked Ham And Pea/Bean/Corn Aspic ..... Trying Somethng Different

Transparent Pyrex Mold
Bottom Decorated By
Adding Set Beef Gelatine
My Photo 
 Thickly Sliced Slightly Smoked Ham
Hanging Over the Sides
My Photo

FillingHalf The Mold
My Photo
Molded Ham Aspic
My Photo

Unmolding Aspic
With Blowtorch
My Photo
Final Product
My Photo

A Slice Of Ham Aspic
My Pho

I have in mind to share with you something for special occasions; something served as an entrée. A square cake mold lined with slightly smoked ham filled with peas / carrots / corn / mushrooms bathed in a beef broth gelatine which you can slice.
 You will need:
Serves 6 - 8 
-  6 thickly sliced slightly smoked boiled ham.
-  150 gms of peas cooked.
-  150 gms of carrots cubes cooked.
-  150 gms of sweet corn drained.
-  150 gms of mushrooms cooked.
-  4 slices of smoked bacon.
-  300 ml beef broth.
-  1 sachet gelatine.
-  1/2 bunch dill finely cut.
-  2 slices carrot for decoration. 
-  1 small piece of red bell pepper brunoise cut for decoration. 
-  salt and freshly ground black pepper.
-  2-3 dashes of Worstershire sauce.
-  In a transparent Pyrex rectangular cake mold (see photo above) arrange some dill, carrot and red bell peppers brunoise to decorate the bottom ( which will become the top after preparation) and cover with beef broth gelatine ( prepare gelatine as per instructions on the box).
-  Refrigerate till gelatine is set.
-  Line the mold with two slices on one side, two on the other and one slice on each end. All are hanging off the sides of the mold.-  Add some beef gelatine and refrigerate till set. In the meantime,..
-  Mix all the vegetables in a bowl , add salt, pepper, dill, and Worstershire sauce.
-  Fill with half of the filling add beef gelatine and refrigerate till set.
-  Lay the four slices of bacon to cover the surface and add the rest of the filling.
-  Pour half of the reamaining beef gelatine, refrigerate till set.
-  Fold the ham to cover base of the mold and pour the rest of the beef gelatine and refrigerate till next day.
-  To unmold the aspic, heat the mold with a blowtorch as in photo.
Slice and serve with some "fine" mustard mayonaise "Maille" brand and a wine of your choice.
Bon Appétit
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Orange Flavored Crème Brûlée.........Getting Fancy!!

Cream, Milk And
Orange Zest Boiled
My Photo.
Egg Yolks Yet Unbeaten
My Photo

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