The Saucy Chef

A New Taste of the Old Country

2012-03-04T14:36:00.000-08:00

Scallopina di Maiale in Marsala Agrodolce con Spinaci & Pastinaca
Sicilian-Styled Sweet & Sour Pork Tenderloin with Marsala, with Spinach and Parsnip

I am all for trying something new- even when it comes to traditional dishes! Traditions are great and there are millions of books and restaurants keeping those traditions alive. I think that's wonderful. Because whilst they are busy doing that and everyone else is concerned with things being authentic and regional- it gives me a chance to get creative and have some fun in my kitchen!

Oh, I am being a little naughty I know with my flippant remarks, but this dish is basically your typical Italian sweet and sour meat dish and I have just speeded up the method and presented it in a slightly more modern way. But trust me... my Sicilian roots make this as authentic and traditional as you could want... because some flavors and combinations of ingredients just can't be beat and I want to share those with you!

So- this is actually a lot easier to make than it might seem! The ingredients are also very simple- a thinly sliced pork cutlet, or tenderloin, schallots, raisins, carrot and fresh marjoram and Marsala for the meat dish- spinach and parsnip for the side.

Dip the meat into flour and fry in a little clarified butter with a little crushed garlic, sliced shallot and a couple of stems of fresh marjoram. Once the meat begins to brown, add the carrot, which should be sliced to a fine julienne and the raisins and deglaze the pan with a cupful of Marsala. Reduce the heat to a simmer and add about half a cup of white balsamic vinegar. To thicken the sauce a little, I used the juice of half an orange and a half teaspoon of flour, which I slowly trickled into the pan whilst stirring constantly. I seasoned with salt, pepper and a little cinnamon... simple and delicious!

The spinach was simply rinsed and sautéed with a drop of olive oil, some crushed garlic and seasoned with salt, pepper and nutmeg.

The parsnip was simply scrubbed and cleaned and then sliced thinly without peeling. I then fried it at a moderate heat in a little clarified butter, with a pinch of salt and sugar, until it began to brown slightly... yum!

So that is basically a traditional kind of Sicilian meal, speeded up and revamped by yours truly! And I hope you like it! Bon apetito!

Keeping Up ApPEARances...

2012-03-04T12:59:00.000-08:00

Tortilla con Formaggio Blu, Ciliega e Pera
Savory Bavaria Blue, Cherry and Pear Tortilla

Sometimes, even really simple ideas can turn into really delicious and beautiful dishes... case in point- this little twirl of temptation here! Maybe it is a confused little creation- but that would just make it perfect to end a meal with... a dessert of sorts with the fruit but also savory with the blue cheese and onion- the best of both worlds! At the same time it could just be a cool snack or light lunch... the fact of the matter is- it is totally easy to make and finished in less than 15 minutes in all. Yeah- I know you people always love it when you read that! So read on...

This one was really fun to make. I took the tortilla and cut it into a spiral form with a pair of scissors, with each turn of the spiral around 2 - 2.5" wide. When you get to the center, leave the middle circle intact. Now, "wind" the tortilla up again- it will form itself into a flower-like cone all by itself- easy!

I set the tortilla cone into a muffin tray which was the easiest way to keep it in shape- just press the base lightly into one of the muffin shapes- it will happen! Alternatively, you can also wrap some aluminum foil around the bottom, almost as you would wrap paper around a bunch of flowers to transport it. The benefit of doing this, is that any blue cheese that melts and drips down will not burn onto your oven tray. So, not loving doing a lot of washing up... I did both!

Next, I simply sliced the pear and halved the cherries, cut the blue cheese into small pieces, and slotted them in-between the layers of tortilla evenly. Add a few slivers of finely sliced Spring onion for a little extra contrast and flavor. Season with a little white pepper- there is no need for salt as the blue cheese is savory enough, and drizzle lightly with honey. Pop into the oven at a moderate heat for 5-10 minutes depending on your oven, until the tortilla begins to brown.

The result is smooth, creamy and tangy blue cheese (it melts almost straight away!) and fresh fruit that has a hint of toastiness to it, and warm, crispy on the outside and chewy on the inside tortilla to wrap it all up in! Pretty delicious! In all fairness, I would suggest serving it on a regular plate or in a bowl to make it easier to cut up and enjoy... but I am sure you will forgive me that liberty in light of the pretty photograph I have presented you with ;-)

Enjoy!

Rice, Rice Baby!

2012-03-03T15:41:00.002-08:00

Budino di Riso e Cocco al Forno con Ciliege
Oven-Baked Coconut Rice-Pudding with Cherries

You know how it is sometimes, when you just wake up one morning with an inexplicable craving for something you haven't eaten for years? That sense of nostalgia, remembering something from the past and knowing at the same time that you are indeed romanticizing the whole thing- and that it really can't have been "all that good" after all...

It was that way this morning. I woke up, hankering for the dessert we used to get so often at school as I was growing up and that I didn't like at all at the time- rice pudding! Of all things! Something so banal and simple! Back then, we would get a small bowl of glue, made from rice and topped with a blob of jam. Well I knew I could do at least a little better than that! And I came up with this little idea here... hope you like it as much as I did!

Not wanting to go into overload with sugar and fat, I decided to skip the cream in my version and keep it simple. I boiled the milk, added the rice, about half as much grated coconut, some fresh vanilla and the faintest hint of nutmeg. I ground the vanilla pod up rather than just scraping the seeds out- one quick whizz in my blender did the trick. I also skipped the sugar and used Stevia to sweeten my rice- but that is completely up to you... you don't all have to be on the same "trip" that I am! And probably you don't have the same problems keeping off the weight!
The rest was plain sailing and business as usual- stirring occasionally and simmering until the rice is smooth and creamy... totally easy! Just don't forget to add that obligatory little pinch of salt- just the tiniest amount will make the flavor fuller, richer and much, much nicer.

In the meantime, I sliced and de-stoned the cherries and popped them into a saucepan with a little nob of butter and a good splash of Cointreau. Once they had begun to bubble, I added cinnamon, a hint of chili (optional) and turned down the heat. They only need to cook for 3-4 minutes- just long enough for them to start exuding their juices and to turn into a light syrup.

Now, simply spoon the cherries into the bottom of your ramekin and then add the creamy rice pudding on top. Sprinkle with cinnamon and a light drizzle of honey and bake in a moderate oven for 15 minutes, to finish cooking the cherries, bring the rice back up to temperature and give the whole thing a glorious golden topping... you're going to love it!

And the best thing is- NO school, no homework- just yummy, delicious dessert and so easy to make! Enjoy!

A Mad Scramble

2012-03-03T15:08:00.000-08:00

Uovo Strappazato con Bavaria Blu, Spinaci e Pumpernickel
Bavaria Blue Cheese Egg "Fold-overs" On Spinach & Pumpernickel

Yes you're right and no, it's not just scrambled egg. Well, it is and it isn't. And it is something I ended up making by accident but which was better than what I had intended in the first place. Life is strange like that sometimes.

I had seen some high-flying Italian cook on tv, deep-frying egg yolks which he had coated in breadcrumbs. Lovely and crispy and light on the outside and creamy and smooth and liquid on the inside. And yes you are right again- that does sound really clever and also delicious... but also very pretentious and more trouble than it's worth! Also- very tricky to make!!! So after my second failed attempt, I switched to Plan B and got it right first time!

Plan B was to make something similar to a Chinese or Japanese egg roll- where you pour a little beaten egg into the frying pan and then fold it over as it sets, pus it to one side of the pan, add more beaten egg and roll the first roll into it and build the roll up in many more layers. Much easier than the egg yolk idea- but I had a little idea of my own hatching, even as I beat the eggs...

Cut the blue cheese into chunks and have it close at hand. Pour a little beaten egg into a hot, non-stick pan and drop a piece of cheese into the center. As the egg sets, fold it over the cheese and roll it over to make it set and enclose the cheese. Simple idea- and so much fun to eat! Fry the egg for only 1-2 minutes at the most and keep the heat moderate so as not to dry these yummy little "parcels out.

As you can see, I served mine up either set on top of some sautéed spinach, seasoned with salt, pepper and nutmeg and set on a slice of dark, rich Pumpernickel bread, or alternatively, pop everything into a little glass so that you can enjoy spooning this great combination of flavors up as you go... either way, with a dash of Ajvar, this makes for a quick, delicious alternative breakfast!

Hope you enjoy!

Dinner Pepperations

2012-03-02T16:27:00.000-08:00

Peperoni a Vapore con Couscous Mediterrano
Steamed Peppers with Mediterranean Couscous

Quick, easy, delicious, colorful, impressive, fun... too much to ask? Nah! 'course not... especially if you ask me nicely! Ok- here we go...

What to do when it is Friday evening and you are all out of your good stuff as you are waiting it out until the weekend and the market hall? You improvise- that's what! Make the most of what you've got, use a little imagination and enjoy the challenge!

I had a little chopped bacon left over, some herbs and a couple of pointed peppers... olives are always there (hey- I'm Sicilian!) and another staple- couscous. That's almost enough for a little banquet I'd say!

So here we go: chop some parsley, oregano and mint finely and mix them in with the couscous. Pour just enough boiling water over to cover- not enough to actually cook it, but enough to be able to form a "paste" of sorts. Add the juice of 1 lime- you can also grate a little of the zest into there before you get squeezing to give it a stronger flavor... and then grab your frying pan for the next step...

Fry the finely chopped bacon in a dry, non-stick pan, with a little crushed garlic and some finely sliced Spring onion. Once the bacon begins to brown nicely, add this to the couscous and season with salt, pepper, a little cayenne and a little olive oil. Now add some diced Calamata olives, stir well and fill the halved peppers loosely. Don't overfill them, as the couscous will fluff-up and expand when we steam the peppers of course.

I used one of those little folding gizmo's, a metal steam rack, to make my peppers, but you can use a bamboo steamer or some other steaming device if you prefer. The only important thing is that the peppers do not sit directly in water- otherwise they will simply boil and the couscous will end up getting waterlogged and soggy.

Steam for 10-15 minutes until the peppers are good- a bit of trial and error will be involved here, as it depends on the size of the peppers, the method of steaming etc and there will be slight variations. But 10-15 minutes should be long enough and the result should be pretty delicious! At least I know that mine was! I hope you enjoy yours!

Punjab Pizza

2012-03-01T15:27:00.000-08:00

Piccole Calzone con Agnello Trittato & 3 Dip Indiani al Yogurt
Mini Calzone with Ground Lamb & 3 Indian Yogurt Dips

Oh, I could have claimed to have made wonderful little "authentic Indian pastries"- but you know... the truth of the matter is- these were made from pizza dough! Samosa's and Pakora's are yummy indeed, but I wanted to try to come up with an oven-baked alternative... and this first very basic attempt was not half bad!

I used a regular store- bought pizza dough from the roll, a little intuition and a good pinch of spice and before I knew it, a new snack-time star was born!

I prepared the filling yesterday evening as it needs to be cold before you start filling the pastry. It was a mix of ground lamb, chopped Spring onion, grated ginger, garlic, sugar, Garam Masala, Tandoori spice and diced tomatoes, with some finely chopped parsley and mint. Fry these together in a dry pan until the meat is done and then cool and chill until you
are ready to make your mini pies.

Cut the dough into rounds and then spoon some of the filling into the center. Fold the two outer edges of the dough together and then squeeze it shut all the way around- then bake in the oven at a high temperature for 10-15 minutes... flipping over once so as to get the dough baked evenly. I used a fork to poke the surface of the little calzone, so as to allow steam to escape during baking and to prevent them puffing up too much. Easy eh?

Next to the dips- and they were equally easy.

The white dip is made of plain yogurt, onion, garlic, parsley and lime juice.

The red one is made of plain yogurt, tandoori spice, garam masala, coriander, chili and orange juice.

And last but not least, the yellow one is made of plain yogurt, turmeric, madrass curry, sugar, lemon and fennel seed.

Each of them was made in the same way- I strained the yoghurt through a kitchen towel for 15-20 minutes, letting it hang und drip until what is left over is firmer and creamier. Blend the other ingredients together in a mixer and add the yogurt... stir well together... ready!

These little pies are delicious hot or cold- and there you have it- quick, fun, easy and affordable yet again! What's not to like!?! Enjoy!

Butterfly Trap!

2012-02-29T14:58:00.000-08:00

Farfalle alla Grappa con Agretti, Pomodoro & Scorze d'Arancia
Farfalle with Grappa, Saltwort, Tomato and Orange Zest

That's right my friends- this is one yummy bowl of pasta and is perfect to lure and catch your friends, families and loved ones at the dining table- they're going to love it! And I am pretty sure that you are too!

So, just to dumbfound you all a little, I am using a different name for the same old greens that I used on Sunday tonight. Sure- name stays the same for us English speakers, but saltwort is also known as "Agretti" in Italy... who knew?

This dish is very easy to prepare- 15 minutes at the most... sounds like a deal already, don't you think? Start off by boiling the farfalle in unsalted water for 5 minutes- remember, we are going to be adding the saltwort, which has a natural saltiness to it and should be perfectly adequate for seasoning this dish.

In the meantime, trim off the root ends of the greens and rinse thoroughly. Next, finely chop a little garlic and Spring onion and set this to one side so that we have it close at hand when we come to put everything together in a few short minutes!

Once the pasta has boiled for 5 minutes, add the saltwort and continue to simmer for 2 more, then drain but make sure to retain a little of the water and set to one side.

In a frying pan, sautée the crushed garlic and Spring onion in a little olive oil and when it begins to brown, deglaze with a generous shot of grappa and 1 tablespoon of orange zest. Now add the drained pasta and saltwort, grate generously with nutmeg and add a good splash of milk and continue stirring gently until the liquid gets absorbed and the pasta becomes smooth and delicious.

Serve with a few chunks of skinned tomato to add a little freshness, a drizzle of olive oil and a pinch of cracked black pepper... and buon apetito!

Portobello Bello!

2012-02-29T13:45:00.000-08:00

Fungo Portabello al Forno
Oven-Baked Portabello Rarebit

Oh, those big, beautiful Portobello mushrooms! Compare them to your regular common or garden mushrooms and it is like King Kong meets Fay Wray. The blonde may have been cute- but it was the big guy we were all rooting for, right?

So I decided to make a quick, easy snack tonight- I knew it wouldn't quite make a full meal- but it almost did! Yes these things are yummy and satisfying and always a whole lot of fun- I combined this one with a yummy topping and a base of pitta which I covered with tomato and Ajvar... and it was pretty delicious, I must say!

Okay- I said this thing was oven-baked, but I did cheat a little and there was a little pre-cooking on the stove... but I am sure you will excuse me that little descriptive faux pas. I started out by frying a little finely chopped bacon in a dry pan. Once it was very lightly browned I removed it and fried the mushroom for 2-3 minutes on each side, just to give it a little head start. But that was all of the cheating... promise!

For the topping I made a mix of 1 egg, I finely chopped Spring onion, 1 tablespoon of grated salted ricotta cheese, the bacon bits, some finely chopped bacon and enough breadcrumbs to make it into a soft paste- these also went to give the topping a nice crispy texture.

So, now to put our snack together! Stir a little Ajvar together with a tablespoon of canned pizza tomatoes, season with salt and pepper and spread the pitta bread with it. Now set the mushroom on top and spoon on the topping. Sprinkle with a little chopped salted ricotta, drizzle lightly with olive oil and bake at a moderate heat for 10-15 minutes, or until the bread and the topping begin to brown. Serve with some finely chopped chives and freshly ground pepper and enjoy your big little snack!

Anyone for Seconds?

2012-02-28T15:15:00.000-08:00

Fettina alla Salmoriglio al Limone, con Peperoni Glassate
Thinly Sliced Flank Steak with Lemon Salmoriglio Sauce and Glazed Peppers

Let's presume we are preparing an Italian meal for our friends. We will have some simple antipasti- olives, prosciutti or salumi say and then a small pasta or risotto dish. You can manage that, right? But what about a secondo? Something that will be a real treat, but not something that is going to be overkill and simply too much food. We may actually even still be contemplating dessert...

So here is a nice, simple and quick idea for you- we are talking 10 minutes here! Cheap, fast absolutely mouthwatering- this traditional Sicilian preparation for a paper-thin flank steak will be a great highlight that costs you no stress or hard work. Oh... so now you want to know how to make it, huh? Yeah... I thought you might!

The only preparation you are going to need to do is a bit of chopping- but that really is all! I used red pointed peppers which I cut into fine rings/slices, but you can use any kind that you prefer. I also finely chopped a little garlic and finely sliced some lemon zest. But that's about it boys and girls! From now on it is going to be plain sailing...

I fried the peppers in a very small amount of olive oil at a moderate heat, stirring constantly and seasoning with salt, pepper and a good pinch of sugar. After 4-5 minutes, the peppers should be nicely softened up, but still have a good bit of bite to them and the sugar will be combining nicely with the juices from the peppers to become a nice glaze... just the pure and natural flavor of the peppers themselves- but what more do you need? Mmmmm... delicious!

Next, take another frying pan and get it nice and hot. You are going to need a few ingredients and you are going to need to move fast- so make sure you have them close at hand- as the meat is cut so thinly that just a minute or two too long in the pan will ruin it and turn it into edible shoe leather. So, you will need the finely chopped garlic, some Herbs de Provence, sea salt, pepper, the juice of a lemon, a little honey and the lemon zest and and a little fresh oregano to finish it all off. This is going to take you all of 2 minutes- so get your nerves ready!

Add a splash of olive oil into the pan and as soon as it begins to shimmer and is really hot, add the meat. Sprinkle immediately with salt, pepper, the herbs and the garlic and then flip it over and do the same, adding a handful of capers at the same time. You need to have the heat up really high so that the meat browns quickly, but you don't want it to cook too much as it is so thin that it will dry out before you know it. Squeeze immediately with the lemon juice- and plenty of it, add a tablespoon of honey and stir it around a little to get all of the good flavor up from the pan. And serve it up immediately!

Traditionally it would be served "as is", but I thought that the topping of sweet peppers, the savory capers, the zingy oregano and the "bitter" lemon zest would take this simple preparation up to the next level... And I was right! You should give it a try some time!

Bowl Me Over!

2012-02-27T15:08:00.000-08:00

Piatto Rustico d' Orzo, Puntarelle, Salsiccia Piccante e Olive
A Rustic Bowl of Barley, Puntarelle, Spicy Sausage and Olives

I decided to do do another dish with barley this evening- you really can't beat it in the Winter months! It may be a little old-fashioned but it is wonderfully versatile at the same timed. You can make a lot of dishes with barley... including dishes like this!

This is basically one of those dishes where you can improvise and adapt according to what you have available at any given time. Today, I happened to have the leaves of the Puntarella left over and had decided that I wanted to use them up in one way or another- and this was how I went about it...

I started off with a fine dice of carrot, celery and onion, which I sautéed with a little crushed garlic in a tablespoon of olive oil. Once the celery and onion were translucent, I added the barley and some finely chopped parsley, including the stalks and deglazed the pan with a little Sambuca. I then poured in enough boiling water to cover the barley, seasoned with salt, pepper, nutmeg and a little cayenne and reduced the heat to a simmer. After 3-4 minutes, the barley had begun to absorb the water and at this point I added a cupful of milk and the puntarelle. On went the lid, down went the temperature and whilst the barley cooked for the next 5 minutes, I took the time to slice up some spicy Italian dried sausage, but you could also use bacon or salami.

After 5 minutes, the liquid had also been absorbed by the barley, which was now almost double in volume and almost done. I topped-up the barley with a little more boiling water and added the sausage slices and a handful of finely chopped chives. A final 3-4 minutes should be enough and then you can add the final finishing touches before serving, which were a few fresh, stoned olives and a dash of good olive oil. And then I added a last sprinkle of chili flakes and settled down to supper! Earthy, honest and tasty food- with no added stock or additional flavors... which is just the way that it should be. Clean, fresh and delicious and the perfect Winter dish! Buon apetito!

Oh Brother!

2012-02-26T14:30:00.000-08:00

Involtino di Manzo con Barba di Frate su Puré di Patate
Beef Roll with Olive Pesto and Sage Filling, with Saltwort and Mashed Potato

There is no happier moment, when I am out at the market hall shopping for produce, than when I discover something weird and wonderful and new. I am talking about that ring of fresh greens you can see, orbiting my meat and potatoes, like something from another world...

No it is not a whole bunch of chives, or a string of seaweed, it is Saltwort, also known as "Barba di Frate", which means "Monks Beard" when translated directly from the Italian. And both names are accurate in a way- one simply refers to the vegetables "hair-like" appearance and the other, to the naturally salty flavor. Read on and I will tell you more about it!

I happened upon this wonderful stuff yesterday and was quite perplexed by its seaweed/algae-like appearance, so I asked what it was and was told "Barba di Frate". Like I should know what it is! I did an internet search and found it is not all that obscure and that it is in season right now- one of the earliest Spring greens. It has a naturally salty flavor and the best comparison I can come up with, is to say that it is like a robust spinach, but a little more pungent and "nutty". It is mainly cultivated in Spain and Sicily for the mediterranean market, but also grows in Afrika... who knew?

In any case- let me begin with the beef roll, which was very simply spread with an olive tapanade and covered with sage leaves, then rolled together and wrapped in ceran wrap nice and tightly. I popped this, together with the saltwort, into my steamer and gave them both 5 minutes- after which time the greens were already tender and a bright, vivid green. I tossed them in a little olive oil, added a few slices of garlic and a light dusting of nutmeg to lightly perfume it and kept it warm until serving.

After the beef had rested for 2-3 minutes, I unwrapped it and fried it at a very high heat in some clarified butter, with some very finely chopped garlic and orange zest, coarsely ground pepper and some sea salt. As soon as it was browned off from all sides it was ready to serve! I deglazed the frying pan with a little white wine to pick up the juices and good flavor from browning the meat and added this later upon serving. With a simple sage leaf as a garnish, this made for a very simple yet elegant meal... and my first of many dishes using those old "Brother's" beards!

2012-02-26T07:21:00.000-08:00

Pasticini con i Cumquat
Breakfast Pastries with Cumquat

Another little Sunday-morning creation here- not much of a "recipe" as such... but then, none of my sweet dishes ever are! It was the cumquats again that led me into temptation at the market hall yesterday... I just had to have them! I had planned on using them in a salad, but as I made my yummy puntarelle and mandarin orange salad with mint yesterday- I had the chance to do something else with them today- and this was it!

I heated up the oven, ready to bake the pastry- and then had an idea as to how I could prepare the cumquats to make them yummy and soft and better-suited to this light preparation... and this is what I did!

I washed and sliced the cumquats, removing any pips, and then sprinkled them with some home-made vanilla sugar- which is nothing more than a little granulated sugar which I put into a jar with a empty vanilla pod. I am sure you are all familiar with this and it is a great way to get some delicious flavor into your sweet dishes.

I sprinkled the cumquat slices with sugar and wrapped them in a little parcel of aluminum foil, making sure it was tightly sealed and popped them into the very hot oven for 4-5 minutes. After this time, they had become softer, had lost their bitterness through the heat, taken on the sweetness of the sugar and oozed their yummy juice into it to create a wonderful, rich syrup. But be careful- it will be HOT!

Simply cut out the pastry and arrange the cumquats decoratively on top. Drizzle with any residual juice and bake in a hot oven for 10-15 minutes, until puffed up and golden brown!

And have a wonderful and sunny day!

Hey Gumbo- Gumbo Italiano!

2012-02-25T15:32:00.000-08:00

Gombo con Gamberi & Salsiccia Piccante su Bavette alla Safarana
Gumbo with Shrimp and Spicy Sausage on Saffron Noodles

Here's a little flavor explosion for you! I decided to take the tangy and spicy stew known as gumbo, which originated in the Deep South of the USA, born of French Cajun cuisine and African influences, back to Europe and give it new twist of my own...

My version is lighter, quicker and easier to make- well that's already 3 good reasons to like it right there- but there is more to come! Check out how I made it right here and I hope you enjoy the ride down South...

Most of the classic ingredients of a gumbo went into this- okra, spicy sausage (not Andouille), celery, garlic, oregano, shrimp-and even some sassafrass leaf powder from my trip to New Orleans- although in this version you really can do without. But basically- the important ingredients were there so that it did taste by all means like a proper gumbo. There are many recipes for gumbo- basically a gumbo is a stew, that combines shrimps with meat and simmers for a long time, along with okra and plenty of spice. Mine took around 15 minutes in all. Sounds good? Good!

The pasta was boiled together with a pinch of saffron and a few strips of lemon peel- otherwise it was just boiled as usual- but what a beautiful color! And the mildly perfumed aroma is a wonderful addition to the full picture...

For the gumbo itself I fried the spicy Italian sausage together with the shells from the shrimp, garlic and a little grated ginger. After 3-4 minutes, I removed the shrimp shells and added a little chopped carrot and celery and resumed stir frying... so in principle I had the classic ingredients for a "sofritto" as a base for the rest of the meal. I added oregano, basil, salt, pepper, cayenne and some of my sassafrass powder- although you could also just add a sprinkle of flour. At this point you can also add the okra, which is cut into small pieces.

Deglaze the frying pan with a shot of Sambuca and a little white wine and then some chunky-chopped, canned tomato- just a few spoonfuls. Keep stirring and let the sauce thicken down- the okra will also help to thicken the sauce.

And that is it! A perfect topping for a nice plate of pasta- don't you agree? Garnish with fresh oregano leaves and a tiny trickle of lime juice and enjoy! Buon apetito!

That's the Point!

2012-02-25T14:28:00.000-08:00

Insalata di Puntarelle, Mandarine e Menta
Puntarelle, Mandarin Orange and Mint Salad

How about a different kind of salad to the usual? If you like endives and radicchio, you may just well love these things- "puntarelle" they are called, but also sometimes known as "roman salad greens". The plant itself has long outer leaves, similar in appearance to dandelion greens, but on the inside is a cluster of these tender 'pods', which are mildly bitter, but succulent and tasty... if you like that kind of thing! And being Sicilian... of course I do!

To make the salad, snap the individual pods apart and if the bitterness doesn't agree with you, soak them in a warm water for 15-20 minutes, with a little salt and plenty of sugar- then chill again briefly before preparing.

It is not an absolute must by any means, but if you filet the mandarin orange segments as I did, you can squeeze out the juice as I did to make your dressing. Otherwise, you can simply split the segments apart and use another orange to squeeze. The dressing consisted of mandarin juice, olive oil, honey, a small amount of white balsamico, a little grated ginger and the seasoning came from some of my herb-infused salt- this time with lavender, sechuan pepper, mint and lime.

I put the salad together out of the puntarelle, some of the more tender leaves (these are a little bitter!), the sweet orange, some fresh peppermint leaves... and then added the dressing and some red cracked pepper corns! I think this is an incredible way to start a meal- it will bring your taste- buds to life and work up your appetite for more yummy stuff... but the rest is up to you!

Fishermans Friend

2012-02-24T15:50:00.001-08:00

Filetto di Merluzzo con Lenticchie Miste, Sedano e Peperoni
Fillet of Cod with Mixed Lentils, Celery and Pepper

Having had a lifetime-aversion to fish in general, I have to admit that I have grown to like cod more and more. Yes, you connoisseurs will tell me that there are many, many finer and better fish in the sea... but for this evening, this fillet of cod suited me fine, thank you very much!

Yes, I do prefer monkfish when my pennies will stretch that far- but as far as I am concerned, with fish as with meat, it is not simply a matter of buying the most exclusive and expensive quality or cut- it is about how you prepare it. And I would maintain any day that you will get a better result and better meal from a more inexpensive product if you have a little fantasy, skill, and fun in preparing your food, than if you simply have a dollar in your pocket and no real idea about cooking...

So let's begin at the beginning.... with the lentils and mung beans, which I soaked this morning, thus reducing the cooking time to between 10-15 minutes. I added some finely chopped carrot, onion and celery to give extra flavor and seasoned with salt, pepper, bay leaf and a little cumin powder. You never can tell for sure how long they will take exactly, but the secret is to bring them to the boil, cook at a low simmer for 7-8 minutes, drain off most of the water and then turn off the heat and let them sit with the lid on until you are ready to serve. The residual heat and steam will do the job for you, without you overcooking them and turning them into a paste or a soup.

The celery I steamed for 5 minutes, then drained and then sautéed in a little butter and deglazed with a splash of Sambuca... simple, delicate and intense at the same time!

The red pepper was also steamed- but I laid it on top of fresh peppermint leaves and then drizzled with honey and a little Tabasco. Yum!

And the star of ,the show, the cod, was fried at a high heat for around 2 minutes in a little clarified butter, with a slice of ginger, a little garlic, a hint of vanilla and a sprig or two of thyme. As soon as it began to brown nicely, I turned it over and removed it from the heat. Once again- the pan has enough heat still to finish the cooking process whilst you prepare your dishes- in 2-3 minutes it will be perfect, juicy and delicious!

I layered mine as you can see, with lentils first, then the celery, then pepper and the cod on top, with a light drizzle of olive oil, a hint of herb-infused salt and a light sprinkle of cress, to add a little fresh, peppery flavor.

I have to concede that with dishes like this one- I could maybe consider becoming more friendly with the fishermen after all- or at least what they bring to our kitchens! Enjoy!

Something to get Eggcited about!

2012-02-23T15:23:00.000-08:00

Zucchine Rotonde al Forno, con Uova, Pancetta, Mozzarella e Menta
Oven-Baked Egg & Round Zucchini with Peppers, Mint & Bacon

You all know by now that I see the situation of having but a handful of ingredients in the fridge as a fun opportunity and a challenge rather than a problem- there is always something cool that can be concocted! As long as you have some herbs, spices and a few basics at hand that is- and are not afraid to use them!

Tonight I was feeling fearless again- I had one of those little round zucchini's left over and wanted to do something fun with it- but not to stuff it again, as I already did that on Sunday. I had a small piece of Mozzarella, some fresh herbs, some red pointed pepper and eggs a-plenty. And the result of it all was this right here!

The first step was to start frying a little finely chopped bacon in a non-stick pan. This would be the only fat that would go into this dish- you are familiar by now with how I like to "prime" my pan with the natural fats in the ingredients I am using anyway. So- first brown the bacon, then remove it and fry the zucchini lightly from each side for 2-3 minutes, just so they are half done.

At this point turn on your oven, to a high heat, and get that oven-dish hot and ready- it won't take long to get the rest ready!

Finely chop a handful of both parsley and fresh mint, crack 2 eggs into a bowl and beat, together with a splash of milk, some salt and pepper and grated nutmeg. Finely chop a spring onion and a half of a red pointed pepper, take that hot baking dish out of the oven- and let's get busy putting our little meal together!

Carefully position the zucchini slices and then pour in the frothy beaten egg mix, which will immediately start to sizzle. Now sprinkle with the finely chopped Spring onion and pepper, the chopped bacon and a little Mozzarella cheese. Season with a final sprinkle of salt, pepper and nutmeg and pop into a hot oven for 15-20 minutes, until the egg has set, then turn on the broiler for 1-2 minutes to get everything golden brown. Feeling hungry? You will be when you open your oven door and smell it... and the flavor is better still! Enjoy!

Best Before Midnight

2012-02-22T15:52:00.000-08:00

Risoni con Funghi, Zucca e Salvia
Risoni Noodles with Mushroom, Pumpkin and Sage

This is another one of those dishes that was improvised on the spur of the moment, using the off-cuts from yesterdays mushrooms and half of a Hokkaido pumpkin that needed some attention in my fridge- before it began to develop a life of its own! Yes- that can happen to the best of us! I had bought the little grapefruit-sized Hokkaido the other week and somehow not got around to using it- but was not really worried as they usually last for ages. Except for the one that I picked out at the market!

So along with bacon, sage, and a couple of other bits and bobs, I put together this delicious combination and made the best use of my little pumpkin before it turned into something else entirely...

I started off by browning a small handful of finely diced bacon and a handful of sage leaves in a dry non-stick pan. Once finished, I removed them and browned off some thinly sliced Hokkaido pumpkin in the fat that was left over in the pan. Once that was done, removed it and added some finely diced pumpkin, celery and garlic and fried that until the celery began to turn translucent, then added a couple of handfuls of risoni and deglazed the pan with 2 cups of boiling water.

I seasoned with salt, pepper and nutmeg and stirred continuously, as one would a risotto.
Next, I added the sliced mushrooms and a splash of mushroom ketchup, to heighten the flavor just a little. Keep adding boiling water, a little at a time as required and stir gently until the risoni has a chewy but silky consistency...

Serve immediately, with a topping of pumpkin slices and toasted sage leaves, some freshly cracked black pepper and a light dusting of salted Ricotta cheese... and enjoy! Buon apetito!

These Boots are Made for Eating

2012-02-21T15:02:00.001-08:00

"Beef Wellington" Reinterpretato
Beef Wellington Reloaded

There is no point in getting into the discussion over whether Beef Wellington was named after the famous Duke, his shiny boots, or the city of Wellington, as no one can say for sure- the only thing that we do know is that the name is synonymous for meat of fish dishes that are wrapped in puff pastry. In the classic version, meat or fish is first coated in a paté of some kind, then in a layer of finely chopped mushrooms and then, finally, in pastry. My only problem with that, is that often, the pastry remains soggy on the inside- so I decided to cook my mushrooms separately and do without the paté... only I came up with a trick to give the meat a little added flavor... I don't want to make something more boring than the original after all!

I have been reading Harold McGees "On Food and Cooking" lately and soaking up information on the cooking of meat. On the subject of steaming, he said that being as steam is much hotter than boiling water, although it may seem a gentle method of cooking, when it comes to meat, it may dry out the meat from the outside by the time the interior is cooked. I found that to be an intriguing thought and developed a little idea out of it that I tried out in this little experiment...

Being as I was going to need a reduction of red wine in order to make my sauce, I decided to flavor the wine strongly and to set my steam-rack into the saucepan and pre-cook my little hunk of filet, to infuse it with a little flavor, but also to firm it up a little and to cut down the cooking time in the oven. I used port wine, regular Chianti, a splash of cognac, star anise, marjoram, rosemary and ginger. So into the steamer it went for 5 minutes. After this time I removed it, wrapped it in foil and allowed it to cool and rest.

Whilst it was steaming, I prepared a very fine dice or parsnip, which I fried in a drop of clarified butter and seasoned with salt, pepper, a pinch of sugar and a little nutmeg. I set these to one side as the topping for my mashed potato and began boiling the potatoes in milk whilst I turned my attention back to the now cooled beef.

I spread the beef with some Dijon mustard, then wrapped it in 2 layers of pastry and baked it at a relatively high temperature in a pre-heated oven for 15 minutes. Whilst it was baking prepared the mashed potatoes, which I seasoned with salt, pepper and nutmeg and finished with a pat of butter. The mushrooms were simply sautéed at a moderate heat with salt, pepper and a little crushed garlic with a very small amount of clarified butter.

Once the pastry is puffed up nicely, turn on the broiler for a minute to give it a nice golden color and then turn the oven off to allow the meat to rest. Prepare your dish by serving the mashed potato with a topping of parsnip, then add the mushrooms and the Wellington and season both with a nice steak pepper mix. A pat of butter is an option I suppose... but not for me! I also do not like to drench my food in gravy- so I definitely spared you that in the photos! I made the gravy by adding grated shallot to the wine / herb mix and reducing it down over the entire cooking time. I added a little chilled butter at the end to give it a nice glaze and to make it more unctuous- again, a reason to do without extra butter on the meat... after all, it is coated in puff-pastry!

So there you have a slightly different interpretation of an old classic. And a rather fine one at that I might add!

A Bowl of Con-Fusion

2012-02-20T14:59:00.000-08:00

Pasta Asiatica "Udon" con Peperoni e Okra in Brodo di Manzo e Funghi
Udon Noodles with Peppers and Okra in Beef & Mushroom Broth

Oh, I do the craziest things sometimes in the kitchen- and the craziest thing about the crazy things that I do, is that they often taste pretty darned good! Like this evenings supper. Now, I know that all of the ingredients I used are also commonly used in Japanese cuisine, but I am also pretty sure they are not used in this way... because I just made it up as I went along. Still, the flavor was amazing, the method was simple and the preparation was really minimal. And I am pretty confident you will excuse my lack of authenticity in the light of all that!

I used very thinly sliced braising steak and mushrooms to make a light stock- along with a few slices of ginger, some garlic paste and some fresh herbs, that was the base for building up this wonderfully warming dish. Keep on reading and I will give you all the details...

So, let's start at the beginning. I sliced the beef as thinly as possible and brought it to the boil in about 3 cupfuls of water per person. I counted 5-6 small, bite-sized slices per person too, which is plenty in combination with the vegetables. After 10 minutes or so, I removed the congealed "scum" (I hate that word!), from the surface of the broth with a slotted spoon and added some finely chopped parsley and mint. I reduced the heat to a low simmer and let it bubble away for a further 20 minutes or so. At this point, apart from the garlic and ginger, I did not add any extra flavors.

20 minutes later, I added some finely sliced red pointed peppers and the okra, which I simply cut in half. After 4-5 minutes, I added the noodles, some finely chopped Spring onion, a little more fresh mint and let it simmer for a further 5-6 minutes... after which my dish was ready to serve!

In the meantime, I prepared a little flavoring to pour onto the noodles before eating. This was a mixture of Mirin, soy sauce and sushi vinegar. I don't know how valid an addition to the Japanese cuisine this is- but the sweet, sour and salty flavors brought the light broth to life for me! I found it to be delicious! Serve with a little fresh parsley or cilantro if you prefer, a light drizzle of sesame oil and a few pinches of tangy Sansho pepper on the beef if you dare! I did!

Inside Job

2012-02-19T15:35:00.000-08:00

Zucchina Rotonda "Sorpresa" - con Ripieno di Couscous e Sugo di Pomodoro
Round Zucchini "Surprise" with Couscous Filling and Tomato Sugo

I felt like having a little fun this evening and creating something a little cool and different. I love the little round zucchini's- they have a much better and more intense flavor that the regular ones and I always find them to be so cool-looking when I see them on the market.
Still- the sad truth is, that once they have been sliced or diced, they either end up looking like regular zucchini on your plate, or somehow kind-of awkward...

So I thought up this here method of cooking and presenting them, that just might make you smile, but that hopefully will make you enjoy these little flavor bombs a little more!

The idea is so simple it is practically embarrassing- I simply hollowed the Zucchini out from below, rather than cutting off the top as one normally would. So you have no idea that it is hollowed out and stuffed when you first see it.

To hollow out the zucchini, you will need one of those gadgets that are used for scooping
out melon- like a miniature ice-cream scoop. Make one central scoop into the bottom of the zucchini and then continue removing scoops from there. Take your time and do it carefully and you will get a nice result... it is easier than you may think.

For the couscous, I added a few threads of saffron and a little grated ginger to it and then poured boiling chicken broth onto it- just enough to cover it. I then left it to absorb the hot liquid and to fluff up slightly. I added salt, pepper and a little nutmeg, stirred it well and filled it into the hollowed out zucchini. I seasoned the inside of the zucchini with a little salt, pepper, cayenne and nutmeg. Being as I had removed most of the interior of the zucchini, it only required 7-8 minutes of steaming for it to cook... but that gave me more than enough time to whip together a nice fruity tomato sugo.

I used diced, canned tomatoes, which have much more flavor than fresh, as well as being a lot easier! I began by frying some finely chopped onion and garlic in olive oil and then deglazing with the chopped tomatoes and a little white wine. I cranked up the heat to reduce the sauce down a little and seasoned it with a little cayenne, parsley, oregano, basil and a tiny hint of cinnamon. I allowed it to simmer until I was ready to serve the zucchini, which was tender and good to go after 7-8 minutes. If you overcook it- you will find that it will collapse in on itself!

Set the zucchini on the plate first and then spoon the sauce carefully around the outside- this is a little fiddly but definitely looks nicer done this way.

Of course you guests will not know that they have anything more than a simple zucchini on their plates until they cut into them- which is cool enough... but the combination of tomato, zucchini and couscous goes SO well together! And served up like this... well- what's not to like!?

Sicilian Sunrise

2012-02-19T13:50:00.000-08:00

Soufflé in Pasta Sfoglia "alla Siciliana"
Sicilian Puff-Pastry Breakfast Soufflé

Wake up you sleepyheads! It's time for breakfast! Cursed with the fate of being an incurable early-riser, I decided to take advantage of the fact today, set up my lights and camera and make a breakfast work shooting for you... and I hope you like it! I know that I did!

This is in fact, simply a slightly different version of my "Sicilian Coddled Eggs" recipe, which I posted many, many moons ago, shortly after I started this blog. You can see it here: http://the-saucy-chef.blogspot.com/2011/04/ill-make-you-breakfast-you-cant-refuse.html But this morning, I decided to give it a cool twist and bake it in the oven, in a framework of wonderfully fluffy puff-pastry... and what a treat it turned out to be!

So- the main difference here, is that as you can see, I have lined the edges of my dish with puff pastry. I cut 2" strips of store-bought pastry and folded them, concertina-style, then placed them around the edge of the dish. The only tip here, is to use a very sharp knife to cut the pastry with- it IS important! If you use a blunt knife, of course it will "cut" the pastry, but it will actually just squeeze the edges shut, rather than cut through them smoothly- which will result in the air not being able to escape from the many layers of folded pastry during baking and the pastry will not rise properly.

For the soufflé, I separated 2 eggs and beat the whites up until the were nice and fluffy. I then mixed all of the other ingredients into the yolk, before stirring the egg whites and yolks back together. Into 2 egg yolks I added a good splash of milk, some finely chopped parsley and plenty of finely chopped mint. I then added grated salted ricotta cheese, nutmeg, salt and pepper, whisked them up at the highest setting, and when they were done, stirred the egg whites back in, so that I had a nice fluffy soufflé mass ready to pour into my oven dish.

I did not line the base of the dish with pastry, as I wanted the heat to be transferred directly from the dish to the eggs. I also did not want the pastry to become moist from the egg and not cook thoroughly- nothing worse than soggy pastry! Turn the heat up to the highest setting in the oven to preheat and prepare to put your soufflé together!

Pour the egg mix into the dish and then sprinkle with finely chopped bacon, sun-dried tomatoes cut into thin strips and a little mozzarella, also cut into strips, so it can be more evenly distributed all over the surface of the soufflé without making everything sink down to the bottom. Pour a little water into your oven tray first, so that it begins to steam- this will help the soufflé rise. Of course, you will need to do all of this preparation as quickly as possible as the air-bubbles from beating the eggs will also diminish otherwise. In goes your dish at a high temperature, on the middle rack of the oven, in your tray in which you have 1" or so of steaming water, for around 15 minutes- it does really depend on your oven though. Keep your eyes on it- but don't be tempted to open the door on it! One the pastry is nice and puffy, give it a final blast under the broiler for 1-2 minutes to give it a nice golden finish... and get ready to enjoy an amazing breakfast! Buon apetito!

Porn Cocktail

2012-02-18T14:40:00.000-08:00

Avocado con Gamberi Piccante + Salsa "Cocktail" allo Gin
Avocado with Spicy Shrimp and Gin-infused Cocktail Sauce

Oh, so you think time-travel is something from the realms of science-fiction, do you? Well- what do you think of, when you read the words "prawn cocktail"? That's right- you are instantly transported to the 1970's and 80's and scenes of stuffy dinner parties- am I right?
Sorry to have sent that shiver down your spine- because I know you are also thinking of that ketchup and mayonnaise dressing you used to love and ashamed to admit it now!

But fear not and join me on a journey back- but indeed "back to the future", as I show you how you can revamp and reinvent that classic appetizer in a way that really IS appetizing- and so much more delicious, fun and healthy! Read on!

The sauce for this dish was made using yogurt, Ajvar, lime juice, a shot of gin, a pinch of cayenne, salt, pepper and a pinch of sugar. Can you imagine anything more simple- or more delicious in combination with avocado and shrimp? No... me either! Stir the ingredients together to taste- I mixed 5 tablespoons of yogurt to 1 of Ajvar, added lime juice and the other ingredients by-and-by until I liked the flavor... It all depends on how hot, spicy and tangy you like it- so I will leave it up to you! prepare a little in advance and chill until ready to serve.

The shrimp were fried in a little sesame oil, with crushed garlic, some grated dried lemon, cayenne pepper and right at the very end, a little honey. Dried lemons are a wonderful ingredient used in Persian cuisine- their flavor is more complex and sweet than fresh lemons which are merely sour- they have a tangy sweetness which is mildly exotic and totally delicious. A little tip for you- don't add the honey too early or it will burn and become bitter! Give the shrimp a splash of gin when they are finished and you will love what it does for the flavor!

Split the avocado, drizzle with a little lime juice to prevent it from going off-color and fill with the tangy cocktail sauce. I served up the shrimp on little cocktail sticks to make them easier to dip and enjoy and sprinkled everything with a generous amount of smoked paprika flakes- you already know that I love those things! Spicy but not nearly as hot as chili or cayenne and with a lovely smokey aroma- the perfect finishing touch to a wonderful opener!

Enjoy!

Precious Pearls

2012-02-17T15:15:00.000-08:00

Orzo Perlato con Pomodoro e Manzo Trittato con Pastinaca Croccante
Tomato & Beef Pearl Barley with Crispy Parsnip

I love pearl barley- its chewy, nutty flavor is so easy to combine with other ingredients and to transform into any number of wonderful dishes, especially during the Winter months. And so this evening, I improvised another quick, easy and delicious meal which is bound to please, especially with these sub-zero temperatures!

With just a tiny handful of ground beef left over, I went about preparing this little beauty of a dish and tried to get as much flavor into the barley as possible... and it IS possible! And this is how!

Start frying the ground beef in a dry pan and crumbling it apart as you go. Once it is cooked, but not quite brown, remove and set to one side and begin to fry the thinly sliced parsnip slices in the residual oil from the meat- waste not-want not! And all of that good flavor from the meat too! Keep turning the parsnip until it is golden and crispy brown.., delicious! Remove the parsnips from the pan and return the meat, but now add the barley, some finely diced carrots, celery and Spring onions.

Sautée together for 5-6 minutes, adding flavor with finely-chopped parsley, freshly grated nutmeg, ground chili and dried basil, then deglaze with a little white wine. Add a good tablespoon of tomato paste, add enough boiling water to cover everything, stir well, and allow to simmer for 10-15 minutes on a small flame.

Once the barley is cooked and the liquid has all been absorbed, add a handful of sliced cherry tomatoes and remove from the heat- you want the cherry tomatoes to add a fresh, juiciness to the dish and there is enough residual heat there to make sure that tomatoes do not remain completely raw.

Serve with the crispy parsnips as a garnish, along with a generous sprinkle of cracked black pepper and a couple of parsley leaves for color- and enjoy! What's not to love?!!

Springtime in Sicily!

2012-02-16T15:16:00.000-08:00

Caponata Fresca Primavera
Fresh Springtime Caponata

Ah, yes- Caponata! That Sicilian classic! A wonderful mix of celery, egg plant, peppers, tomato, onion, garlic, olives and capers- so rich and delicious! The traditional version would be stewed down more into a smoother, richer, more intense finished product, which makes a wonderful preserve. This faster version is wonderful eaten straight from the pan- either simply with some fresh bread, or even as a condiment to a pasta or rice dish if you like- or as a side to any number of meat dishes. Let me tell me how I made it and then you can try it for yourself!

I started off by chopping all of the ingredients so that I could add them one by one to the pan. Traditionally, you would fry each ingredient seperately, which does make it a little more time consuming. Me- I am open for change and all for time-saving!

I began cooking with the celery and peppers as they take the longest, sautéeing them with a little crushed garlic in olive oil at a moderate heat. After 5-6 minutes I added the egg plant and added some dried oregano, thyme, marjoram, cinnamon, salt and pepper.

5 minutes later, I added a handful of diced cherry tomatoes and the same of halved olives and capers... and trust me- by now things were really smelling delicious! Next came a tablespoon of tomato paste and a half cup of boiling water. Stir these in well and add 2 chopped Spring onions, a pinch of sugar and a squeeze of lemon. I like to add a little chili, cayenne or Tabasco and make mine a little more fiery- but mild or hot, you are going to love this great combination of flavors!

By the time the water and tomato paste have thickened down and everything has become a nice compact mass... you are ready to serve and ready to enjoy! Grab yourself a bottle or red wine and some bread and bon apetito!

Seeing Red

2012-02-16T14:36:00.001-08:00

Panino con Polpetta di Manzo, Melenzane, Mozzarella e Marmalata di Barbabietola Rossa
Grilled Beef & Egg Plant Sandwich with Mozzarella Cheese & Beet Root Chutney

Just a simple grilled sandwich for supper tonight... well- simple enough, but a typical hamburger this is not! No- as usual, I had to try to do something a little new, so I decided to make my sandwich a little more fun!

The secret star of this show, is this simple little tangy chutney, which I whipped-up in just a few minutes. I made it by melting a little sugar in a saucepan until it began to caramelize and then adding the finely diced beet root, some grated ginger and a little orange juice. This will cause the sugar to immediately transform itself into a rock-hard, sticky clump- but don't panic! It will soon dissolve again and then you will be able to get back to stirring! I chopped 2 beets, about a 1" slice of ginger and used 3 tablespoons of sugar. Simmer and keep stirring for around 10 minutes and then add 2 finely chopped spring onions. Season with salt, pepper, cayenne, cinnamon, a little ground fennel seed, 1 piece of star anise and a pinch of curry. Simple. Stir well, simmer for a further 5-10 minutes, add a squeeze of lemon juice and you are ready to go!

Making the sandwich was a simple affair. The bread/roll, was made by baking some store-bought pizza dough on a griddle pan. Grill on both sides and set to one side whilst you prepare the other ingredients. The meat was mixed with a little crushed garlic, finely chopped spring onion, a little fennel seed, salt, pepper and a little Parmesan cheese. Knead together well, form into a flat patty and start frying on the dry griddle- yes, you guessed it- the meat has enough fat of its own!

Once one side it done,, flip the burger over and move to one side on the pan. Now lay the eggplant onto the part of the pan that is coated in the meat juices... it will taste so much better with that added flavor!

When both the burger and the eggplant are done, you can start putting your sandwich together. I started with the egg plant, then came the burger, next was some Mozzarella and then came a couple of spoonfuls of the yummy fresh beet root chutney! Mmmm! And to top it all off and add a hint of freshness, a nice sprinkle of fresh cress! What a great combo! And so much better than a regular hamburger! Nom, nom, nom!

Visions of China

2012-02-15T14:58:00.000-08:00

Polpettini ai 5-Spezie e Riso Glutinoso
5-Spice Meatballs with Sticky Rice

I made a return visit to my beloved 5-spice powder jar this evening- we really should get to see each other a little more often! I think it is quite a shame that this delicious blend of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds, has become so forgotten, giving way to so many "authentic" and "regional" dishes- which let's face it- also get to be a little boring and bland when people overdo it too much!

No, I like a little spice in my life, so this evening decided to pep-up some little meatballs and make myself a simple, satisfying but flavorful, Chinese inspired dish. It turned out a little bit like this...

I got the rice going in my rice cooker, with a hint of lemon juice, some salt and a tiny pinch of sugar- just to give it a light citrus note. And while that was gently steaming away, I prepared a fine julienne of carrot, celery, sugar-snap peas and chives. I set this to one side and sliced about 1" worth of ginger nice and thinly too, to both flavor the meatballs, but also to serve as a garnish later.

With all of my prep-work done, I turned my attention back to the meatballs. To make them, I used ground pork and beef and seasoned them with salt, pepper, 5-spice powder, lime juice, finely chopped shallot, a little Thai sweet chili sauce, a hint of fish sauce and a little cayenne. Knead everything together gently but firmly, until the meat becomes a light, compact mass. Form into small, oval meatballs and begin frying at a moderate heat in a non-stick pan.

Once the meat has begun to brown, add the finely sliced ginger and fry until crispy and brown. Remove the ginger, keep flipping the meatballs until they are good on all sides, but add the julienne' vegetables at this point. Sautée for 3-4 minutes, until cooked and glossy from the meat juices, but not overly soft. And for the last 3-4 minutes, add a couple of tender Spring onions to the pan... and you will be able to serve it all up in just a matter of minutes.

I spread the julienne of vegetables out on a layer of sticky rice, to form a tasty and attractive base for the meatballs- the toasted ginger went on top as a garnish. I dipped mine as I went, into oyster sauce, but a light drizzle of sesame oil would have also been a nice, simple dressing. So there you have it- a very simple, but sophisticated little supper and all done within 20 minutes as usual. And who can complain about that?

Let's Split!

2012-02-13T15:22:00.000-08:00

Bavette con Ceci, Sedano e Pomodoro Secco
Bavette with Yellow Split-Peas, Celery and Sun-Dried Tomatoes

Here's a Summery-looking, Wintery dish for you! I based this idea on the traditional Sicilian dish of pasta soup with Garbanzo's, chick-peas, or split peas, whatever it is that you call them where you happen to live;-) I love the nutty flavor of split-peas with pasta- they are filling and versatile and basically just a very good idea!

I decided to not make a soup in this incarnation of the dish and to go in a slightly different direction. I wanted to make it a quick, easy and yes- you will be surprised about this- completely vegetarian! That's right... not my usual, "vegetarian with a touch of bacon", but a pure and simple meat-free dish. And this is how I did it!

The split-peas that I used, were bought at my local Indian supermarket, under the name of "Chana Dal"- which are the shelled kernels of of the black chick peas. They are a little smaller in size- but a lot nicer to eat than the regular chick peas that shed their shells whilst boiling and result in having a bowl full of floating skins...

So- down to business! This is another one of those easy recipes, which just takes a little careful timing- but will be all the swifter and more convenient for it! The chick peas went into a saucepan filled with plenty of boiling water for 10 minutes. I used a handful per person- and you are going to be thinking, "that's an awful lot of water for a handful of peas!"... but we will move on swiftly to step 2, which is that we then add the pasta, stir well and maintain the heat at a steady simmer, for 7-8 minutes.

Whilst the pasta is boiling, slice a stick of celery thinly, a Spring onion and some sun-dried tomatoes. Also, chop a little parsley finely and grate a little salted ricotta for later. But for now, get the celery, onion and garlic going at a relatively high heat and then get back to the pasta and drain it. Before it drips completely dry, transfer it to the frying pan and mix it together with the other ingredients. Now add a good splash of milk and grate with nutmeg.
Keep stirring until the pasta absorbs the milk mostly and turns the rest into a nice sauce with all of the other ingredients!

Serve with some coarsely ground black pepper and a little grated ricotta cheese- and buon apetito!

Puren Simple

2012-02-12T15:41:00.000-08:00

Barbabietola Rossa & Patate Americane con Spezie Indiani (Panch Puren)
Indian-Spiced Beet Root + Sweet Potato (Panch Puren)

This one is a quick and easy way to turn something as ordinary as a beet root and a sweet potato, into a deliciously exotic treat, in less that 15 minutes. The earthy beets benefit greatly from the sweetness of the sweet potato and the Indian spices bring both together in a wonderful way!

For this nice ample, single serving, I used 2 small beets and about one third of a sweet potato. I started off by dicing the vegetables and frying the sweet potato together with a handful of diced bacon, but no other fat. As soon as the bacon became crispy, I deglazed the frying pan with a splash of orange juice and a little water, put on the lid and allowed it to steam for 5 minutes. And in the meantime, I prepared the spices for later...

I ground 1 tablespoon of "Panch Puren" spice in my mortar and pestle with a pinch of coarse sea salt and the same of sugar. I set this to one side and then added the diced beet root to the sweet potato. I turned the heat up and stirred until all of the liquid had evaporated and then added a good pat of clarified butter and the spices.

Next I added 1 coarsely chopped spring onion, a little green Tabasco and a drizzle of honey. Stir for a further 5 minutes and serve with a simple garnish of parsley and enjoy with some steamed Basmati rice, or just as it is with some fresh white bread... delicious!

Beet You to it!

2012-02-12T15:18:00.000-08:00

Insalata di Barbabietola Rossa, Sedano e Formaggio Fresco

Beetroot, Celery & Cream Cheese Salad

I am not much of one to buy any so-called convenience products- but one of the few that I do find to be a really good thing, are pre-cooked, steamed beets. Because let's face it- they are messy and rather time consuming... and apart from that- you really can't get them to taste that much better in their plain and unflavored form. These are cooked to perfection, juicy, sweet and with nothing added and nothing taken away.

So as a little starter this evening, I put together this simple salad. And as is so often the case, letting the pictures do the talking is the way to go...

Slice the beetroot as thinly as possible and spread it out on your serving dish and then add the other ingredients on top: thinly sliced celery and Spring onions, a little cream cheese, finely chopped chives and a light sprinkle of cress. In this case, I used cheese curd, but you could use any kind of mild, fresh cream cheese that you prefer.

Sprinkle with a little seasoned herb-infused salt and drizzle lightly with honey. if you are not familiar with that, take a look at my post entitled "Salt of the Earth". The finishing touch here, is a few strips of orange zest, which add a nice, zingy freshness that brings out the best of all the other flavors... and boy, do they taste good together in this combination! Try it and see!

Breaking the Law

2012-02-10T16:37:00.000-08:00

Pizzette con Gamberi & Avocado
Individual Pizza's with Shrimp & Avocado

When it comes to pizza, there are many schools of thought on the matter of how they are supposed to be made if they are to be considered traditional or outstanding and this would mean of course by being baked in a stone oven. And there there is the matter of what goes on top of the pizza. Should it be thick and doughy or thin and crispy? Of course- all a matter of taste. And sure- the simpler, more traditional pizza's are more authentic and they are delicious, although I have to admit, that though it is tasty and good, it is not something I get excited about. I think life is too short and I like to branch out with ingredients and try new ideas. And sometimes the ideas are not half that bad... and look a little something like this :-)

Using my griddle-pan, I browned off the pizza dough before applying the toppings, as you have seen me do before in previous posts. I heated up the griddle pan and fried a handful of bacon pieces in it first, to get the bacon browned a little in advance, but also to get a nice "light" coating of fat onto the pan. Basically, I had 2 different topping and a 3rd variety which was a combination of the pair... "waste not- want not" indeed!

So as soon as the dough has been toasted in either side, for the first variety, spread with Ajvar instead of tomato sauce and sprinkle lightly with salted ricotta. Now add the avocado, in thin slices, a few drops of lime, a light sprinkle of bacon, a little more salted ricotta and a sprinkle of chili and bake for a further 3-4 minutes under a hot broiler.

The other version is made with a lemon and herb-infused cheese-curd topping, then the avocado, shrimp etc and a light dusting of ricotta and chili. The third version was made by mixing the left-over cheese curd together with a little of the Ajvar, the left-over onion, bacon and ricotta... and then spreading the combination also onto a pre-toasted slice of dough...

And let me tell you people- they all tasted mighty fine to me!

The word for "lawyer" or "attorney" in Italian is "Avvocato"- which sounds distractingly similar to the word "Avocado". At this point, I want to break the unwritten law that determines that the "real" and "authentic" pizza MUST BE the Margherita, which consists purely of tomato, mozzarella and basil. Because laws are made for breaking! And avocados are made for eating! Enjoy!

All Together Now...

2012-02-09T15:42:00.000-08:00

Couscous allo Zafferano al Forno con Carne di Maiale e Verdure Miste
Oven Baked Saffron-Couscous with Pork & Mixed Vegetables

Amazing, but true... it is already Thursday and the end of the week is already upon us! How time flies! Just one more day until the weekend and new, fresh produce at the market. So again, this evening it was time to take stock and to use up any bits and pieces that I had in the fridge...

There is something very, very satisfying, at least for me, in making good use of good food. I never throw anything out- things get re-vamped, re-cooked and usually really good when I start dreaming up new dishes... and they are usually quick, easy and delicious too! Take a look and see what I did this evening!

Basically, I had a little of the pork sirloin I used for last night's tandoori dish left over, some parsnip, carrot, celery, a Spring onion, about 2" worth of zucchini and a few cherry tomatoes. Doesn't really sound like much of a meal, does it? It didn't to me either- I was really thrown for an idea and about to give up. But trusting my instincts (and my extreme hunger!), I switched into auto-pilot mode, grabbed my vegetable peeler, started working... and before I knew it a plan started taking shape...

I peeled and sliced the vegetables and started around 3 cupfuls of water boiling. I started the carrots boiling first, added the parsnip and celery around 3 minutes later and the onions 2 minutes after that... it's all about timing! I lifted the vegetables out with a slotted spoon and dropped a pinch of saffron threads into the light broth that had formed during boiling, along with a little grated garlic, ginger and lemon zest and a handful of finely chopped parsley. I let this continue simmering for a few minutes, whilst I prepared the pork.

The pork was cut into bite-sized chunks and sautéed as a high heat in a little sesame oil, with some green tabasco, lemon juice, honey and a hint of cinnamon. As soon as it began to brown... out it came! It continues cooking in the oven anyway- so fear not!

Ok- so now we are going to have some fun! Pour some of the vegetable broth into the frying pan to deglaze and bring up all of those good meat juices and flavor, then return to the saucepan. I will indeed steal and squeeze out flavors wherever I can! Now, stir into this tasty, saffron-infused broth, the couscous and a little apple cider. Allow the couscous to swell for 2-3 minutes, fluff up with a fork, and then layer with the vegetables and meat in an oven-proof dish. Add a few cherry tomatoes to keep everything nice and juicy and some slice Spring onion to keep the flavors nice and savory... simple! Drizzle lightly with a little more sesame oil and a bit of honey and you are ready to go!

Bake at a moderate heat for 10 minutes and then turn on the broiler for a minute or two more to crisp-up the outer layer a little. Underneath the couscous will be warm and steamy and the the meat and vegetables hot, delicious and spicy! And you will have a great supper, and empty fridge, a clear conscience... and a great time shopping for fresh produce in the morning!

The Tail of the Bengal Tiger

2012-02-08T15:28:00.000-08:00

Maiale "Tandoori" con una Salsa di Yogurt alla Menta e Limone
Tandoori Pork with Mint & Lemon Yogurt Dip

Always colorful and exotic to us Westerners- as well as being totally delicious, the Tandoori spice mix was the perfect way to do something wild with this simple slice of pork... in fact, as you can see, it really brought out the tiger in it!

An aromatic mix of garam masala, garlic, ginger, onion and cayenne pepper, stirred into a little plain yogurt, with a little clarified butter and lemon juice added, this was all that it took to make this wonderful, fun meal- let me tell you how easy it is to do...

The meat needs to marinate for at least 30 minutes to take on the good flavors of the tandoori spice and for it to tenderize a little- if you have time to let it sit for an hour or two you will get better results.

Basically- you have done all of the "hard work" right there in marinating the meat- because all you need to do now is to fire up your grill or heat up your griddle really hot. I mixed a little clarified butter into the yogurt and spice mix, which will both help keep the meat moist and also prevent if from sticking to the grill. It will take 2-3 minutes from either side. And trust me- you needn't worry about getting those lovely scorch marks on your meat- the yogurt and lemon juice do a wonderful job of that. So be careful not to let it brown too much!

Season with a little salt and pepper and a good squeeze of lemon juice. Serve with a simple dip of plain yogurt, mint, crushed garlic and finely chopped onion, lemon zest amd lemon juice- stir these ingredients together well, add salt and pepper and go grab some flat bread!

I ate mine, wrapped in salad greens and flat bread, with a little of the yogurt sauce... and it was pretty damned delicious! And I am pretty sure that you will like it too!

Oh My Cod!

2012-02-07T15:38:00.000-08:00

Merluzzo con Bietola Selvaggia, Lenticchie Rosse & Finocchio
Cod with Wild Chard, Red Lentils and Fennel

Yes indeed, I fried a fish- and I liked it! Which IS actually quite surprising to those of you who know me a little better. Fish is not at the top of my list of "must eat" foods, I will be honest with you. The only real exception to this rule being that I do actually really enjoy monkfish- but at those prices? No, one of the few other fish that I do occasionally enjoy is cod- basically because of its mild flavor and firm, juicy consistency. Well... juicy if you don't overcook it that is- which so many so-called fish-lovers do!

So this evening, I took it upon myself to make a light and delicious meal rather than another heavy Winter meal... despite our first snow falling today and the temperatures plummeting! And I think you have to admit... it is hard to look at these pictures and not yearn for the bright, sunny days of Summer- but at least we can TASTE them now... and dream...

All you need to do to make this dish, is to have your wits about you- because it will be finished in a flash! So you will need to time it well. You will need a small saucepan, a small frying pan and a regular sized one... and you will need to not be afraid to use them!

Let's start off with the lentils. To cook 1 cupful of lentils, you will need 2 of water- rule of thumb. Get your water boiling and add some crushed garlic and tomato paste... still until dissolved and then add the lentils. Season with salt, pepper, a little ground cumin and a pinch of sugar and reduce to a low simmer.

Heat up both frying pans and add a little olive oil to each. In the large pan, sautée a few slices of fennel at a high heat, with a light sprinkle of sugar and salt. Flip occasionally until it softens slightly and becomes a light golden brown.

In the small pan, add a clove of garlic to perfume the oil and a sprig of rosemary. Lay your fish in the pan with the nicest-looking side face down and let it fry at a relatively high heat without moving, for 2-3 minutes.

In the meantime, remove the fennel and pop the chard into the frying pan with a few new drops of oil and a little crushed garlic. Season with salt, pepper and a hint of nutmeg and stir so that all the leaves get coated and begin to soften. At this point also, add a chopped spring onion to the lentils, a splash of olive oil and a little finely chopped parsley.

Back to the cod- after 3-4 minutes, it should be nicely golden on the underside. Add a squeeze of lemon juice to the saucepan and a drop of Pastis or Sambuca and a splash of water. Carefully turn the fish over and turn off the heat. Add a pat of butter and allow it to sit in the frying pans residual heat- which will gently cook the fish through without drying it out, in the following 2-3 minutes whilst you serve the rest.

I set the lentils down on top of the fennel and the cod on top of the chard, sprinkled the cod with some crushed red pepper and a few sprigs of fennel greens as a garnish. These are nice, gentle, complimentary flavors and go to make a lovely dish... so I do hope that you enjoy it as much as I did!

Steam Power!

2012-02-06T15:20:00.000-08:00

Involtino di Pollo alla Menta, Marmalata di Arance e Cipolla & Verdure Miste
Roll of Chicken-Breast with Mint and Mustard Filling, Blood Orange Marmalade and Assorted Vegetables

This delicate, complicated and frightfully fussy little dish is actually anything BUT all of the aforementioned. Well- maybe it is rather delicate... in it's flavor at least. But it is indeed very quick and easy to make, light and delicious to enjoy and wonderfully healthy at the same time...

The best thing about it is that it is made from very inexpensive ingredients, with very little prep- work and is finished and ready to enjoy in around 20 minutes. And that has got to be a good thing!

The roll is made from a half of a chicken breast, which I cut by laying the knife down flat and splitting it carefully into 2. I spreaded the chicken with a coarse Dijon mustard and then covered the inside surface completely with fresh mint leaves. I then seasoned with salt, pepper and nutmeg and rolled it together tightly, starting with the narrow end and then wrapping it in Ceran-wrap nice and tightly then wrapping that, in turn, in aluminum foil.

I trimmed the snow peas and peeled the purple carrot, which I then cut on a diagonal. I then took my trusty steaming-stand and set it into a small saucepan in which I had water boiling away. Then in went chicken roll and the vegetables, on went the lid and that's where they stayed for the next 20 minutes, which gave me more than enough time to dice about a quarter of a sweet potato and to sautée it at a moderate heat in a little clarified butter- this took about 10 minutes in all.

Once the vegetables were steamed, I coated them lightly with a drop of olive oil and sprinkled them with a hint of my Salt of the Earth. I set the rolls of chicken onto a little of the blood orange and onion mustard that I made yesterday, which gave the whole thing a fruity, tangy flavor, which complimented the mustard and mint flavor of the rolls wonderfully and was a great contrast to the simple vegetables... And very nice it was too!

And who would ever know it only took 20 minutes to make?

Apollo Mine

2012-02-06T14:26:00.000-08:00

Fusilli con Pollo, Pomodoro & Zucchine
Fusilli with Chicken, Tomato and Zucchini

I guess there is a first time for everything- like for example, the first time I made a pasta dish with chicken this evening. May not seem out of the ordinary to you dear reader, but fish or fowl are two things that never got combined with pasta in our house as I was growing up. So it never registered on my Culinary radar I suppose- and who knew it could taste so good?

This was my first attempt- but I was determined not to be chicken about using chicken this evening and came up with this fast and fun recipe... and it will most probably be the first of many in times to come!

I started the pasta boiling and started at the same time to prepare the rest- which doesn't take any longer than the 8-9 minutes that the noodles do. So whilst it is boiling- let's get right to it!

Warm up your frying pan to a moderate heat and add a drop of olive oil. Add the chicken along with a little crushed garlic, some finely chopped celery and a little finely chopped onion. Sautée and brown from all sides and then deglaze the pan with a hint of white wine. Add grated nutmeg, a little finely chopped parsley and the zucchini slices and continue simmering with the lid on, whilst you remove the pasta from the heat and drain.

Add the pasta to the other ingredients along with a good splash of milk and crank up the heat- this will again deglaze the saucepan and also infuse all of those good flavors into the pasta- which is a good thing!

Serve with a sprinkle of chili flakes, some grated ricotta cheese and garnish with a sprig of basil... but above all- ENJOY!

Sunday, Bloody Sunday...

2012-02-05T15:14:00.000-08:00

Marmalata di Cipolla & Arancia Sanguine
Onion and Blood Orange Marmalade

Just like in the old country... this is the onion marmalade that I dreamed up for my sister Stelina, whilst visiting in Sicily this Christmas. Sure- we used oranges from my fathers garden and that made a big difference for us, but the combination of onion and orange is guaranteed to delight you wherever you are, as a complement to any savory snack like parmesan cheese or salami- whether as an appetizer or an after-meal treat.

How could I resist then, when I saw such beautiful Sicilian blood oranges on the market yesterday? Quite obviously I couldn't! So I made myself a small batch today- just a small jar full... but just enough for it to be a handy way for you to get to grips with the flavor... and next time, you can just do a little math and up the quantities!

So, this Sunday morning, for my starter-portion, I used 1 orange and 2 onions, that was my rule of thumb. Of course it all depends on the size of the orange and the size of the onions- you just want twice as much onion for it to taste right. I chopped up both the onion and the orange as finely as I could- I removed the seeds from the orange but included the peel... yes indeed- the whole orange goes in! Chop finely- but don't obsess over it- this is a marmalade, not a beauty pageant!

I also added 1 finely chopped clove of garlic, some finely chopped red chili (depends on how hot you like it- and how how the chili is), a little cinnamon, some finely chopped rosemary and thyme. And of course the other important ingredient- sugar.

So let's get started!
Heat up the sugar in a small saucepan until it melts and begins to caramelize, then add the onion and a splash of whiskey if you feel that way inclined. I did. What happens next is that the sugar immediately becomes a sticky, rock-hard brown mass and scares the bejeezus out of you. Don't panic... this is normal! Remove it from the heat and keep stirring... eventually, the sugar WILL melt again! Once this happens, add the rest of the ingredients and continue to stir.

For the first 3-4 minutes, the orange and the onion, will continue to give off their juices and the mixture will be soft and quite fluid. At this point, reduce the heat to a low simmer and continue to cook for a further 30 minutes or so, until the orange peel and the onion chunks are soft and the juices have rendered down to a thick, jammy consistency. Now is the time to taste it and see if it is sweet enough. There should be enough tanginess in the flavor from the bitter orange peel, but if it tastes simply sweet, add a little vinegar- likewise if it is too sour, add a little more sugar... it all depends on the fruits. and your own personal taste.

We both loved the result- as did the rest of the family and visitors... and I am pretty sure that you will too!

I enjoyed mine on tiny crackers I made by cutting small rounds of pizza dough with a cookie-cutter, which I then very lightly brushed with olive oil, sprinkled with salt and sesame seeds and baked until golden brown. Along with a few slivers of Parmesan cheese or a nice ham or salami... who could ask for more? Well... actually this is so delicious that people WILL ask for more! Enjoy!

Chop-Chop! Hurry-Hurry!

2012-02-05T14:15:00.000-08:00

Frittata di Zucchine, Olive e Ricotta Salata con Insalata
Zucchini, Olive and Salted Ricotta Frittata with Chop Salad

Here's a quick one for you, to make you look forward to the Spring and Summer... whilst enduring the coldest weather of the Winter! This would make a perfect lunch or light supper- and much to my vegetarian friends surprise, actually has no bacon in it! And still tastes good? I was pretty amazed myself!

The salad was a spin on Jamie Oliver's chop salad, with a fun little twist in the dressing... I am sure he was not the first person in the world to chop up lettuce so finely- in fact my mom has been doing that for years... only I decided to come up with a refreshing new twist of my own... Read on!

For the frittata, I took my small frying pan and 2 eggs, about 3" of sliced zucchini, 1 Spring onion and a 2" chunk of salted ricotta and went to work. First of all, I put the zucchini and onion slices, along with some fresh rosemary, into the frying pan with a little crushed garlic and a little olive oil. I let them fry for 1-2 minutes, in which time I beat the eggs and grated the ricotta. I pitted and halved 5-6 olives and finely chopped a little parsley. I then removed the onion and zucchini from the frying pan and got ready to put this little baby together!

The frying pan was now empty but had a light film of oil from sautéeing the other ingredients... I didn't need to add any more and so in went the eggs! I sprinkled half of the ricotta onto the still soft eggs and began to distribute the zucchini and onions evenly, followed by the olives, moving quickly before the eggs began to set! I then sprinkled on the parsley and the rest of the ricotta cheese. Next came salt, pepper, a little paprika powder and some ground nutmeg- it was that simple!

I transferred the pan to the oven and finished the frittata under the broiler- in 2 minutes it was a deep and golden brown and ready to go! I told you this was a quick one!

To dress my little salad of chopped romaine and cherry tomatoes, I made a mix of dried oregano, dried mint and some lime juice, then added olive oil, green Tabasco, a little honey and a pinch of salt. A nice and literally refreshing alternative to the usual dressings- just perfect in combination with the frittata! So that was a great, easy and healthy meal... although I can't help thinking that some bacon was missing there after all somehow...

Pardon My French...

2012-02-05T13:32:00.000-08:00

Clafoutis al Fiocchi d'Avena con Mirtillo, Cumquat "St. Etienne"
Blueberry, Cumquat, Oatmeal Clafoutis "St. Etienne"

I always thought the name "Clafoutis" sounded a little weird and a little too "chic" to describe what it actually is- namely and overblown pancake batter poured into a baking dish and baked rather than fried. Back when I live in England, 24 or 25 years ago (Lord I am OLD!), ever other dessert that you saw on the TV cook shows was a clafoutis. Basically because it sounded sophisticated to a TV audience and was really easy to make...

Well being as I can not bake, as we all know, I decided to make one of my own this morning... but yes- with a twist. Of course. I decided to add some oatmeal into the mix rather than flour, to give it a bit more body and a little more to bite into... and furthermore- I decided to "risk" sweetening it with Stevia rather than sugar or honey... hence the name I gave this little recipe- Ettienne being the French equivalent of Steven. And yes, I think that St Steven must have been smiling down upon me this morning- because it turned out really nice! And I made it like this...

I started off by beating 2 eggs until they were nice and fluffy. I then added 1 cupful of oatmeal and half a teaspoon of Stevia. Remember it is MUCH sweeter than sugar! But obviously it is a matter of taste- so at this point I will have to say "trial and error time", as I personally do not like my desserts too sweet... but you might. I added a pinch of salt, a teaspoon of cinnamon, a hint of vanilla and a little squeeze of orange juice. At this point, I also added a teaspoon of baking powder, then whisked it together again and then let it sit whilst I prepared the fruits.

I cut the cumquat's into slices and removed the pips- the berries went in as they were. That was the next step- to add them to the batter as well as about a tablespoon of melted butter- just a drizzle. I stirred it all together gently and then spooned the mix into my oven proof dish. Despite having boycotted the sugar in favor of Stevia, I DID sprinkle the clafoutis with a little sugar before bidding it farewell for 40 minutes in the oven- just to give it a light caramel crunchy topping. 180°c or a moderate heat and a final minute or two should do the trick!

The result was a fluffy yet chewy oatmeal dessert, with tangy fruit and a mild, natural sweetness. I can see me relying on St. Steven to bless my baking endeavors again in the future- he took good care of me today!

Arabian Nights

2012-02-04T15:46:00.000-08:00

Brodo di Pollo Marocchina con Couscous
Quick Moroccan Chicken Soup with Couscous

Ok, it is official, it is here online and I am not denying it... I have a cold! Sniff! A runny nose, aches and pains, a dull headache and all of the other good stuff that goes with it. Ugh! So this evening I decided the best thing to do was to make myself a hot chicken soup- there really IS nothing like it, when it comes to getting your strength back up and raising your spirits- it really is a perfect cure!

But as miserable as I was feeling, there was still no way I was going to make an "ordinary" chicken soup, with corn and noodles and the likes. I didn't have any chicken meat on the bone at home, to make a good broth out of, so I decided I needed to improvise with the chicken breast I had and get some flavor in another way. I wanted to make something spicier and more adventurous and a whole lot quicker. And so I came up with this idea...

I started off with the classic ingredients of celery, carrots and onion, which I sliced very thinly. I sautéed them together with a little olive oil, garlic and crushed ginger, and then added 1 tablespoon of Ras al Hanout "rouge". This was a ground version of the Moroccan spice mix that I love so much, but it had a mild red coloring to it and I was eager to try it out! I stirred the spice mix in thoroughly and deglazed the saucepan with a shot of Brandy (why the heck not?) and brought it to a slow boil with the diced chicken. I reduced the heat and let the chicken simmer for 20 minutes. In the meantime I prepared my dish and the couscous.

I made the couscous in the traditional manner, by covering with boiling water and allowing to sit and swell for 10 minutes or so. I seasoned the couscous only with a little salt and a squeeze of lemon. I wanted it to be plain tasting as a contrast to the fiery and warming spices.

Once the broth was ready, the flavor well rounded and the chicken nice and tender, I grabbed my soup bowl and went about presenting it nicely. I built a tower of couscous in the center of the plate and then distributed the chicken and vegetables around it. I then poured in the broth, garnished with some chopped Spring onions, Chili flakes and also a little ground Sumac. The soup was hearty, spicy and warming and did the trick this evening. And I am ready for bed now and hoping to be fit and well again for the morning... after all, I AM expecting you all for dinner!

Flash in the Pan!

2012-02-04T14:55:00.000-08:00

Insalata di Portulaca con Patate Americane, Zucchini e Pollo
Purslane Salad with Sweet Potato, Zucchini and Chicken

It's ok- you can look at these images without sunglasses without going blind... I think! Aren't they just wonderful colors though? It seems a crime sometimes the way some people manage to produce and indefinable brown mass out of whatever ingredients they cook up sometimes- especially when nature offers us up such a wonderful palette of colors!

So yes, this is a simple, but simply delightful salad dish. One good handful of Purslane, or any other large-leaf cress, about 2" worth of finely sliced sweet potato, 3-4 " worth of zucchini, a little handful of bacon and a couple of strips of chicken breast and you have a salad lined up for you that is fit for a king!

Slice the sweet potato, (I chose to scrub mine and leave it unpeeled) as thinly as you can, the zucchini a little thicker and then turn the heat on your frying pan up high. Add the bacon, NO extra oil, and the sliced potato and zucchini on top. Sprinkle with salt, pepper and a little nutmeg and allow the potatoes and zucchini to brown in the bacon fat, whilst the bacon becomes crunchy. Keep flipping the potato and zucchini slices so that they all get a chance to lie flat on the center of the pan. You will need to keep your eyes on them!

For a long while it will seem that nothing much is happening, but what IS happening, is that the potatoes and zucchini are giving off and reducing their moisture... and slowly but surely they will become dry, crisp and delicious. I took them out of the pan one by one and let them dry on a separate dish to cool off.

I then put the chicken slices in the pan and began to arrange the potato and zucchini on top of the lettuce. I sprinkled it again with a little of my "Salt of the Earth" mix- which was ground sea salt, pepper, lavender, lemon zest, thyme and rosemary... hmmm! I tossed the chicken, added a little honey, salt, pepper and ginger- and then on to the salad it went!

I light squeeze of lemon and a drizzle of honey and the deed has been done! Hope you enjoy if you give it a try!

Kung-Fu Tofu!

2012-02-03T14:45:00.000-08:00

Tofu con una Glassa di Miele e Sansho, con Insalata Asiatica
Honey-Glazed Tofu with Sansho Pepper + Asian Slaw

It was time to finish off that hunk of tofu that had been staring me down every time I opened my fridge these past 2 days. Not being much of a tofu fan, I considered it a challenge to myself this week, to attempt to do something exciting and fun with it and maybe change my mind. And being as tofu is, in itself, relatively bland... I decided to give it a knock-out combination of flavors tonight and take care of it properly!

The main thing with tofu I think, when you are going to stir-fry it, is to let it drain and dry out before preparing it. If it is still waterlogged, it will not be able to absorb any new flavors- makes sense, no?

So I drained the tofu for about an hour and then marinated it for about another hour before cooking. I made a mix of sesame oil, soy sauce, grated ginger, lime juice, chili, and a little 5-spice powder. Whilst the tofu was soaking up all of these wonderful aroma's, I started working on the "slaw"...

This was a mix of shredded white cabbage, snow peas, carrot and shallot. I seasoned with sugar, salt and pepper, squeezed with lime juice, added a little sesame oil, fish sauce and a little light soy and allowed to marinate for 30 minutes.

I flash-fried the tofu in a hot non-stick pan without any added oil- there was enough in the marinade to keep it from sticking. Once it was lightly browned on all sides I added some dice red pepper and sautéed it for a further 2-3 minutes, before adding a good squirt of honey and a little lime juice. I then added a little of the marinade just to keep everything nice and moist and then sprinkled it lightly with Sansho pepper. Remember- be careful with that stuff! It WILL put your tongue to sleep if you are not! It is very powerful in flavor and is indeed a natural anaesthetic (!), but used discretely it has an amazing lemony flavor which is simply wonderful!

I added some coriander leaves to both the salad and the tofu, a sprinkle of toasted sesame seeds as a garnish... and was thrilled with the result! At last, tofu that tastes of something other than simply soy! Having said that, I did serve up a little soy sauce and sweet chili sauce by the side, for dipping... Hope you all enjoy!

It's the Little Things that Matter...

2012-02-02T15:27:00.000-08:00

Penne con Polpettini, Melanzane & Salvia
Penne with Meatballs, Aubergine and Sage

No, there is nothing wrong with your monitor and no, those are not giant-sized meatballs and penne! The meatballs are barely bite-size and the aubergines are the little babies from the other night's pizza recipe- just about the size of your thumb. But you know what? When people say "size DOES matter", smirking and full of innuendo, we all know very well that even when it comes to that kind of bedroom talk- it ain't what you do- it's the way that you do it!

So stop grinning and start reading and let me tell you how you can still get plenty of satisfaction even from these itsy-bitsy ingredients!

First of all we need to make some very simple meatballs. I made mine out of mixed ground beef and pork, a little chopped onion, fennel seed, paprika, salt and pepper. That easy. Knead the meat and onion together until it begins to blend and bind together- no need for breadcrumbs or egg here. Once that is done, the games can begin!

Start the penne boiling and then turn your attention to the meatballs and get them going in a non-stick pan. Once they begin to sizzle, add a handful of sage leaves, so that they soak up the meat juices and begin to sizzle along too.

Now slice the aubergine lengthways and add it to the meatballs and sage. One aubergine per serving will be more than enough. Season all with salt and pepper and grate generously with nutmeg. Now add crushed garlic and a pinch of sugar and check the pasta- if you have been working swiftly and efficiently it should have been on for 6-7 minutes and be close to ready.

Drain the penne and add them to the frying pan- make sure not to drain off all of the water too thoroughly, so that there is still about a half cupful that goes into the pan with it, so that it can continue to simmer and at the same time, gather up all of the flavor from the meat, garlic, aubergine and sage.

Sprinkle generously with finely chopped parsley and mix well together. After a further 1-2 minutes the water should have evaporated away and your pasta should be ready! Add a light drizzle of olive oil, sprinkle with some salted ricotta, season with freshly ground pepper and be amazed at how much enjoyment you get from those tiny ingredients! Like I said before... it ain't what you do...

Thai Me, Squeeze Me...

2012-02-01T15:43:00.000-08:00

Cavolo Bianco Thailandese con Ripieno di Maiale Trittato, su Riso Misto
Thai-Style Stuffed White Cabbage with Ground Pork on Mixed Jasmin & Wild Rice

I did say there would be a few more Asian-influenced dishes this week and this was supper this cold Wednesday evening- hot, spicy and so easy! Stephen- you know how you ask about doing a whole meal in the rice cooker? Well this is one of them! We made this dish together before, but tonight I made it a little differently- and I kept the rice cooker idea in mind... so here you go- this one is for you!

This dish is based on the recipe I was taught by a Thai friend I used to work with many moons ago. The method she showed me was basically the same, only in the original version the cabbage was gently boiled in broth. Of course I had to change and update the traditional version- but somehow I am sure she would still approve of my version...

The first thing you need to do, is to season the ground pork, using a little fish sauce (yes, you read correctly ;-) ), finely grated ginger, finely chopped shallot, crushed garlic, lime juice, salt, pepper and a drop of sesame oil. Mix this together thoroughly and then prepare a wedge of white cabbage for stuffing. To do this, loosen the leaves carefully, one by one and remove any loose leaves you may happen upon. Now carefully press the seasoned meat in-between the leaves, making sure to try to get as far back as possible. And then SQUEEZE the cabbage back to together, and then remove any of the meat that gets pushed back out, so that you have nice, clean outside edges.

I would love to tell you that this is a one-pot affair, but we will get to that ins a short while. Next step is to boil a little water in your kettle and heat up a non-stick pan. Once the pan is hot, lay the wedge of cabbage into it and sear the edges until they become a nice color- do this to both sides. Now turn on the rice cooker and prepare to put everything together!

Once the cabbage has a nice color, remove it carefully and then immediately deglaze the frying pan with a little hot water, to loosen any residue from the meat. Pour this water, in turn, into rice cooker and add the rice and then enough water so that it is covered. Now lay a loose leaf or two of cabbage on top of the rice and then set the stuffed cabbage on top of that- that way you can easily keep it separated from the rice. Now put on the lid and let it simmer and steam for the next 15 minutes or so. Don't walk too far away mind and make sure to add a little more hot water if necessary.

After 15 or 20 minutes, depending on the rice, everything should be done and all you need to do is to serve it up with a smile... and trust me- after trying this you WILL be smiling! I garnished mine with a few chili flakes and threads and was thrilled with th results! And again- yes, again:- you will be too!

Rise of the Flat Bread (Part Two)

2012-01-31T15:49:00.000-08:00

Schiacciata con Cavolo, Pancetta & Patate Americane
Flat Bread with White Cabbage, Sweet Potato and Bacon

So- with no further ado, our next flat bread and a slightly more unusual topping for this one. I don't quite know why, but I almost just woke up this morning with the strange thought for this flavor combination. Somehow I knew it would work... I just didn't know how well it would work until I finally did it! So let me tell you what was involved... and relax- it was easy! Very, very easy...

I started off by cutting a small chunk off a white cabbage and slicing it as thinly as I possibly could... which was pretty thin! Despite what some of you might believe, after my accident last Christmas. In any case, I then sprinkled the cabbage with salt and sugar and let it sit for 9-10 minutes. I then squeezed a little lemon juice onto it, let it sit for a further 5-10 minutes and then squeezed it out. I then drizzled it lightly with olive oil and added a sprinkle of caraway seeds.

Next, I cut off a small chunk of sweet potato, from which I took thin shavings with a potato peeler. I sautéed these in a dry non-stick pan with a little chopped bacon, some fresh rosemary and a little crushed garlic. Once the potato began to look translucent and the bacon was cooked but not crispy, I removed them from the heat.

Back to the cabbage! I spread the cabbage out on the pizza dough evenly and then added the sweet potato and bacon. A light drizzle of olive oil and little nutmeg and pepper and the whole thing was good to go into the oven until it was golden brown and delicious.

The cabbage becomes sweet and mild and blends in wonderfully with the salty, tasty bacon bits and the mild sweet potato... a light, healthy and above all pretty and healthy treat! One to be enjoyed- and preferably in company!

Rise of the Flat Bread (Part One)

2012-01-31T15:26:00.000-08:00

Schiacciata con Melanzane, Olive & Mozzarella
Flat Bread with Aubergine, Olives and Mozzarella

There are a number of definitions and perceptions as to what a "Schiacciata" actually is in Italy... it is a rather confusing affair! In Florence, it is a sweet dish, in Sicily, it is a folded-over bread with a filling, much like a Calzone. But basically, it is a piece of flattened out bread dough with a topping- hence the name Schiacciata, which means, more or less, "squashed". I hope you do not feel crushed with disappointment yourselves now that you know it doesn't mean something prettier... but there you go!

So, being as the details for making these little beauties is so limited, I will try to keep them brief and let the pictures do most of the talking! I used a pre-made pizza dough to make them- sure it is easy, but if you live on your own and it is a spur of the moment decision... it really doesn't make sense to go buying yeast and then making the mess and spending the time, just for a 6" square of pizza!

As you can see, I used one of those mini aubergines to make this... you may not believe it, but one is all you need per person. Cut it into thin slices and sautée them in a little olive oil, along with a couple of sprigs of thyme and and a little garlic- this will take all of 3 minutes! Add a little nutmeg, salt and lemon juice and remove from the heat.

Spread out an even amount of mozzarella, torn into little pieces, onto the dough and then add the aubergine and a few Kalamata olives that have been plucked apart. A little more nutmeg and pepper and a hint of oil and into the oven it goes for around 15-20 minutes at a moderate heat- depending on your oven. By then it should be a lovely golden-brown in color- if not, a quick blast under the broiler will take care of that!

And that is our flat-bread number one!

Want to see number two? Then click onto the next page on this very blog! What are you waiting for?!?

My-Thai Soup!

2012-01-30T15:36:00.000-08:00

Zuppa Thailandese con Tofu, Gamberi, Funghi, Mini-Melanzane & Piselli
Thai Soup with Tofu, Shrimp, Oyster Mushroom Mini-Aubergine and Sugar-Snap Peas

The temperatures get colder, the Winter lingers on and the need for hot and satisfying food doesn't fade away... it just get's stronger! And the one thing that is always good is a hot and spicy soup to warm you through and through.

This week will quite possible end up being a little Asian by persuasion... you see, I bought the biggest bunch of cilantro on Saturday- and I intend to use it! I also bought a block of firm, organic tofu from my local Asian supermarket, as well as some spices... I just couldn't resist! And why should I?

Ok- this was a simple affair and the only real work was in preparing the spice paste for flavoring the broth... but even that was not difficult! I took about 1" each of ginger and galangal, a clove of garlic, a small chili pepper (without the seeds- unless your name happens to be Rambo), a handful of cilantro stalks, 1 shallot, a little turmeric and a pinch each of salt, pepper and sugar. That all went into my blender with a little sesame oil and lime juice and got whizzed together into a paste- easy so far, no?

Next, I shelled the shrimp and put the shells into a saucepan with the paste and turned on the heat. I toasted the shells and paste together with a little tomato paste and then deglazed the pan with some Sambuca (!) and added hot water. Hey- this is MY recipe, ok? And I'm Sicilian! I added a piece of star anise and some sliced celery and let the broth simmer for a good 20 minutes. So that is why I chose to add a splash of aniseed flavored liquor- just to up that flavor a little. And of course, the shells came out at the end of that time- they had done their part by infusing the broth with some excellent rich flaor too.

Before I turned my attention to the other ingredients, I soaked a couple of dried king-oyster mushrooms in some warm water for 10 minutes until soft. In the meantime I diced the tofu and sliced the baby aubergine- those little ones are SO cute! Oh- and tasty too!

Ok- so now it was time to add the tofu and mushrooms, which I let simmer for 10 minutes. While that was happening, I shredded a small handful of sugar snap peas lengthways and a small shallot. I added the peas, shallot and aubergine together and they took up the last 10 minutes of the cooking time. So... it wasn't that difficult after all, was it?
I seasoned with a little fish sauce, a splash of soy sauce and a drizzle of sesame oil... together with a few fresh leaves of cilantro, a few chili flakes and a last squeeze of lime... and supper was ready to be served! And the result doesn't really look all that bad... although it is nothing near as good as it tasted...

Zim-Salad-Bim!

2012-01-29T15:26:00.000-08:00

Insalata di Couscous Arabica
Arabian Couscous Salad

Supper this evening, was a little Arabian magic-spell, to ward off any evil inches gathering too closely around my waistline. Yes, I do worry and I do struggle, when it comes to maintaining some semblance of a "figure", whilst dedicating myself so intensely to creating these recipes and updating this blog with my little creations...

So a salad it was to be! But not just an ordinary salad, I still wanted something satisfying and tasty and I wanted to have a little fun. So I grabbed my favorite Arabian spice mix, Ras al Hanout, and my mortar and pestle... and before I even had a real plan... a real plan began to form in my minds eye...

I mixed the ground spices into my couscous- it was about 1 teaspoonful to 2 cups of couscous. I then added raisins, turmeric, barberries, shredded white cabbage, shallot, finely chopped mint and cilantro, some grated ginger, a squeeze of lime juice, a sprinkle of sugar, salt and pepper, and added enough boiling water to cover it all and then about 1" more. And that was it. I gave it a good stir, covered it and let it sit for 5-10 minutes, until the couscous had absorbed all of the water, and the flavors from the spices and other ingredients had infused the now wonderfully fluffy couscous with their yumminess! I smelt fantastic!

The heat of the boiling water had "cooked" the shallot and the white cabbage just enough, that they still were crunch and had "bite" to them, but were much milder and enjoyable to eat. I added fresh cilantro leaves, a small handful of coarsely-chopped pistachios, a drizzle of sesame oil and a sprinkle of ground sumac. And that was my Supper- all done in around 10 minutes! Light enough to make any dietician smile and satisfying enough to keep those evil calories at bay! As if by magic!

Done Some Dim Sum

2012-01-28T15:28:00.000-08:00

"Agnolotti Asiatiche" con Ripieno die Maiale al Vapore
Steamed Pork Dumplings

Sometimes, it's those little things in life that make all the difference, am I right? And sometimes, those little things are parcels of dough with a ground pork and shredded cabbage filling... and yes they did make a difference this evening! They put a smile on my face and that's for sure!

I had been out of town all day and was home and hungry... it was after 8pm and something had to happen FAST! I opened the freezer and there was a packet of Thai Spring-roll pastry... next to it was a container of shredded red cabbage that I had frozen a month or so ago, in the fridge was ground pork, ginger and some fresh white cabbage- and already a thought was forming...

Before I knew what was happening, I had fetched out my trusty steamer, started some water boiling and was reaching for my chopping board and the fun was about to begin!

I finely shredded the white cabbage and mixed it with the ground pork- about a handful of each. To this I added about a teaspoonful of grated fresh ginger, the same amount of finely chopped coriander, some salt, pepper, 5-spice powder, a little fish-sauce and a pinch of sugar... and that was the filling taken care of!

Next, I cut rounds from the spring roll pastry using a cookie cutter. Using a double layer of pastry, I laid out the ground pork mix and one side of the circle and folded it shut. I glued it down using a simple paste made of flour and water, first with one layer of pastry and then with a second, just to make sure the little parcels would not be too delicate.

To steam the dumplings, I laid out lettuce leaves on the steam rack to prevent the pastry from sticking.The type of lettuce I used was similar to a Romaine, but you can use any kind that you like. I sprinkled the red cabbage with a little salt and sugar before adding it and then put on the lid and steamed everything for 10 minutes... and that was it!

I served them with a little Thai sweet chili sauce and some toasted red-chili flakes on the bed of lettuce I steamed them on and a little of the red cabbage. A few Spring onion rings and a little fresh Cilantro and a good time was had by all! Well... by me anyway...

Getting Warmer...

2012-01-27T15:54:00.000-08:00

Straccetti di Manzo a Brodo con Orzo Perlato
Strips of Braised Beef with Pearl Barley & Vegetables

Yes indeed... getting warmer is what it's all about when the real cold of the Winter weather finally does come around. Like this evening! I got home frozen through and needing something hot, tasty and good- it was Friday night, the working week was behind me and I figured I deserved it!

Being as I had some other chores to do before being able to settle down to supper, I decided to sacrifice the slice of braising steak I had planned on turning into a Bolognese at some point this weekend and make something else. I cut it into thin strips, or "Straccetti" and put it on to a slow boil until it was tender and at the same time, I had a nice tasty broth to use for this great bowl of Winter wonderment!

Ok- so the meat simmered for about 45 minutes, after which time I began cooking the rest. I started off with some chopped carrot, celery and finely chopped celery stalks, which I sautéed in a little olive oil with some crushed garlic. Yes, I did say that I used the stalks there- I always do! Do you throw them away? What a shame! There is much more flavor in the stalks than in the leaves when it comes to cooking! That is why I always prefer to cook with the stalks and add the leaves at the end.

After around 2-3 minutes, add the barley to the vegetables and add the meat from the other saucepan, whilst retain the broth at a low simmer. Season with a little marjoram, chili, salt, pepper and nutmeg. Now proceed to add the broth, little be little and to keep on stirring, as you would when making a risotto. After 10-15 minutes the barley should be almost ready and this is the time to add the last ingredients, which are a handful of chopped green beans, a couple of sun-dried tomatoes cut into strips and yes- now you can add the other handful of finely chopped parsley!

After a further 5 minutes of cooking, everything should be mild, fresh, tasty and ready to serve! I added a little fresh, creamy ricotta and some finely chopped Kalamata olives, along with a few fresh leaves of parsley... and dinner was served! Warming and simple and delicious- just the thing to keep the cold at bay! Enjoy!

Thai Me Up!

2012-01-25T15:17:00.000-08:00

Curry Veloce Thailandes "Penang" di Maiale & Verdure Miste
Quick, Low-Fat Thai Penang Curried Pork and Vegetables

I love Thai food, how aromatic it is, complex in flavor and yet simple at the same time- it really is one of my favorites! But much as I adore those rich, dreamy, coconut-milk based curries or the fried noodle dishes, I sometimes like to try to keep meals lighter and lower-fat. For me, it is the wonderful flavor combinations that make Thai so exciting- so I decided to keep the taste and cut the calories- and came up with this dish of my own!

Of course this is not authentic or traditional Thai cuisine, but the typical flavors are there and the for a home-made meal, using fresh ingredients, that is all that we are worried about, right, readers?

I used one of those store-bought Thai curry pastes- I think the Penang variety tastes best to pork and so I blended that with a little fish sauce, a little sweet chili sauce, some lime juice and some honey. I put these ingredients into a small saucepan with a little water and let them reduce together.

In a separate saucepan, I chopped some potatoes into bite-sized chunks and began par-boiling them. Whilst this was happening, I started frying the pork, also cut into bite-sized chunks, in a little sesame oil. Once it began to brown, I added red peppers and green beans, along with some powdered galangal and lime leaves. After 2-3 minutes I added the curry paste/sauce reduction and continued cooking at a reduced temperature for
a further 4-5 minutes- enough time for the meat and potatoes to soak up the flavor, but still retain their bite. Finish by adding an additional light drizzle of sesame oil, a chopped Spring onion and a squeeze of lime as well as a good handful of peanuts, for a savory bit of crunch!

Enjoy on a bed of rice or noodles- or just so! But do enjoy!

Gone in a Puff!

2012-01-25T03:43:00.000-08:00

Sfogliatini Vegeteriano con Patate al Curry
Vegetarian Curried Potato Puff-Pastries

And now, by popular request, (well- by request from a certain young lady who wrote to me from Marmara University this morning :-) ), the recipe I didn't intend on posting, because of the poor photographs. Sigh. I don't know what happened... I changed the settings, altered my lighting, supposedly making things better... and then this. Oh well! As with everything else, even with photography, it is all a matter of taste- only in this case, it was the taste of the food that was better than the images!

Enough whining, the truth of the matter is that yet again, this is a little idea I had to use up the left-over mashed potato from the other night. I also thought of my vegetarian friends at the office... and left out the bacon that I was SO tempted to include in the ingredients!

I simply added to the potato (about 3 cupfuls), some low-fat cream cheese, finely chopped parsley and mint, finely chopped Spring onion, turmeric, curry powder, caraway seed and nutmeg and a couple of eggs. Easy. I stirred them together well with a fork (a whisk would simply clog up) and then seasoned with a little salt, pepper and cayenne. I added a little butter, just to make sure that everything stayed nice and juicy and sliced a little zucchini and red pepper to make a decorative topping.

Next step was to cut out out circles of puff pastry and to spread the potato mix on top, leaving around 1" of pastry uncovered around the outside edge. Decorate with a little more chopped onion, the peppers and zucchini, a few caraway seeds more and bake until golden brown in a pre-heated oven (around 15 minutes). Delicious hot or cold, these little alternatives to the classic Indian samosas make great little party treats! Try them and see for yourself!

Little Pigs and Sour Grapes

2012-01-23T15:34:00.000-08:00

Filetto di Maiale in Agrodolce
Sweat and Sour Fillet of Pork- "Sicilian" Style!

Just in case thou thought that "sweet and sour" was a Chines invention, deep fried with a pineapple and tomato ketchup sauce (yum!), you had better think again! Because I am sure that the tradition of combining sweet and savory, or even sour ingredients, is just as ancient and definitely equally as tasty here in Sicily. This is a dish that is loosely based on a pork dish that my mother makes- so Thank You Mom for the inspiration!

I used 2 slices of fillet of pork for this dish, but the flavors and the method will work perfectly well with any other cut, e.g. tenderloin. The other ingredients were apple, carrots, celery, onion and raisins... and it was all done and ready to go within 20 minutes!

I started off by slicing the carrots and celery in diagonals. I finely chopped a good handful of fresh parsley and sliced a Spring onion, crushed a clove of garlic and was ready to go! I put the pork into a hot non-stick pan and fried it briefly from either side, just long enough for some juices and fat to start showing. I then added the celery and carrots and all of the herbs and spices, which were, a couple of cloves, a couple of bay leaves, some grated ginger, a good sprinkle of cinnamon, a star-anis, a little cayenne, some dried oregano and a little chopped parsley. This all went in, as well as the raisins. These were particularly large and succulent ones that I brought home from Sicily with me in January.

I then added the apple slices and a little butter. As soon as the apples start to brown, deglaze the pan, preferably with a splash of Calvados, but alternatively with white wine or cider. Now add the juice of 1 lemon and a good splash of wine vinegar. Cover and allow to steam for 6-7 minutes and then add a little fresh and finely chopped parsley, a light dusting of nutmeg, and a squeeze of honey... yummy!

Serve with hot mashed potatoes and drizzle with the good juices... and buon appetito!

Steak Bites!

2012-01-22T15:23:00.000-08:00

Fettina di Manzo Rollata, Insalata Verde & Salmoriglio
Entrecôte of Beef Rolls with Salad and Salmoriglio Dressing

The most common meat "secondo" in Sicily in the Summer, after you have just enjoyed a first course of pasta, is a "fettina", or a thin slice of beef entrecote which is usually flash-fried for maybe 1 minute on either side and then served up with a "Salmoriglio" dressing made from the meat juices, garlic, vinegar and oregano. And a delicious treat it is too- there is almost nothing better in the world than a piece of bread dipped in a still-warm Salmoriglio...

So this evening, I thought- why save the best for last all the time and why not START an evening meal with a little bite-sized serving? Or present it as a party-snack? Well, using only 1 slice of entrecote, (although any thinly-sliced inexpensive cut will do), I managed to make 12 of these little meaty pinwheels. And I know you can only see 9 in the photos... and that is because I ate the other 3 whilst I was making them!

I took a slice of beef and spread it with the left-over liver paté from yesterday evening. I then spread it with a chunky French mustard and laid out a few full leaves of basil onto it and then rolled it up tightly. Basically- that is all there is to it! I then cut slices of around 1" thickness from the roll and skewered them with a toothpick... and you can't get much easier than that! They were then flash-fried in a very hot griddle pan for just 1 minute on either side- just long enough to char the surface.

The "Salmoriglio" was then quickly made, by dropping a little thinly sliced garlic onto the pan and by deglazing it using a small splash of water and then following it swiftly with some freshly squeezed lemon juice, vinegar, olive oil, salt, pepper, honey, oregano and parsley. The amount of each of these ingredients is a question of taste and it all depends on how many steak-bites you are making and how much sauce you want... trial and error my friends! But try it indeed- because you are going to love it!

I served mine on a bed of fresh green lettuce greens which were shredded and lightly salted, then came the meat skewers, and over the top came the warm, tangy and delicious dressing! A perfect combination! Try it and see!

Roman Treasures

2012-01-21T15:20:00.000-08:00

Mafaldine al Paté di Fegato d' Anatra
Mafaldine with Duck Liver Paté

That's a strange heading, you are thinking, whilst reading about something as decidedly French as a duck liver paté, which is the the main ingredient in this dish. Well, that is because the second most important flavor-giving ingredient is Vecchia Romagna Brandy- which translates into English as "Old Roman", but it was a nice addition and a great new flavor to add to this simple recipe!

I would love to tell you that the pasta was hand-made, but I would much rather tell you the truth! I didn't get home until late this evening, was tired, hungry- and looking to make something swift and tasty. As usual! And this was the result of maybe 10-12 minutes of cooking... still looks pretty presentable, don't you think?

Start off by boiling you pasta as according to the instructions- they usually take 8-9 minutes. Whilst that is happening, chop a very fine dice of Spring onion, garlic, carrots, parsley (including stalks) and celery. Prepare your liquor of choice- I used, as I said, Vecchia Romagna, but you can use any kind of brandy or whisky in this dish. Once the pasta is done, drain it, but not too thoroughly and start getting things put together. Leaving a little water in when you drain the pasta will help make the finished result much better.

In a hot non-stick frying pan, stir-fry around 1 generous tablespoon of a coarsely ground liver paté per person, which you will find, soon begins to dissolve in the frying pan. As soon as this happens, add the finely chopped vegetables and allow to fry together for a few minutes.

After 2-3 minutes, deglaze with a good shot of brandy, add add the drained pasta and stir until it is nicely coated and succulent. You can add a little olive oil if you so wish, but I found it to be just fine without any added fat. I added a sprinkle of toasted chili flakes for some extra zing and a garnish of parsley and enjoyed it immemsely... and I can imagine you will too if you give it a try!

Mix 'n' Match!

2012-01-20T15:59:00.000-08:00

Saporiti Verdure e Lenticchie Miste con Couscous
Tasty Mixed Vegetables and Lentils with Couscous

I realized this morning that I had some leftovers (again) of assorted beans and lentils- not quite enough of each to make a full meal or a decent side... but just enough to bother me! There were mung beans as well as green and yellow lentils. So I decided to mix them together and leave them to soak until I got back home from work in the evening- I thought for sure I would have had an idea of what to do with them by then!

And then suddenly, my workday was done and I was back home and in the kitchen.... starving! And worse still- I still didn't have any idea of what I was going to do with the lentils! This left me only one reasonable option and it is what I usually do in such a situation- I just START cooking and let my imagination and hunger work out something for me... and so far I have never had to go hungry!

I put the lentils onto a slow simmer, with a bay leaf and prepared the other ingredients: a fine dice of bacon, onion, celery and carrot, the remaining half of a king oyster mushroom and some crushed garlic. These went, as is usually the case when I am cooking, into a dry non-stick pan and began to brown gently.

Whilst they were taking care of themselves I prepared some couscous with finely chopped parsley, salt, pepper, a little mint and a little lemon juice. I simply mixed the ingredients together, poured enough boiling water over to cover nicely and let it fluff-up whist I got back to the lentils... and everything started coming together nicely!

It was time to start pulling things together and the next ingredients were some finely diced red pepper and the fine green beans, which I added to the lentils for the last 3-4 minutes of cooking time. I then transferred the lentils to the vegetables in the frying pan and added some fresh thyme, finely chopped parsley and mint, some cayenne pepper, ground cumin, a little balsamic vinegar and a drizzle of honey... and suddenly everything was bursting with flavor! I have found in the past, that adding the herbs and spices earlier diminishes the nice fresh flavor and for me at least- this is the way to go when it comes to lentils!

And there you have it! With a simple garnish of thinly sliced pepper and a light trickle of sesame oil, Friday's supper was rescued! And it was so delicious that it may well be repeated sometime!

Magic Mushroom Tortilla

2012-01-20T14:15:00.000-08:00

Tortilla Croccante con Formaggio Cremoso, Funghi, Pancetta e Pepe
Crispy Cream Cheese Tortilla with Mushrooms, Bacon and Peppers

It was like this you see- supper was bubbling away, but I was just feeling ravenous! I needed a drink, I needed a snack and I needed it fast! Pouring a gin and tonic was easy enough, but I needed something crispy to nibble on and had no chips or crackers. But I DID still have a couple of tortillas at home...

Suddenly I had an idea! I had a few leftovers from my supper ingredients and I had maybe half an hour to wait until supper was ready. So I got to work on turning them into a more than luxurious little before-dinner treat- but then hey! I deserve it after all this cooking I do!

I sliced some bacon into very fine strips and started it frying in a dry non-stick pan. When it was half-done, I removed it from the frying pan and replaced it with some very thin slices of king oyster mushroom and a little crushed garlic- this also fried for only 2-3 minutes on either side until cooked and soft. I then removed the mushrooms from the heat and set them to one side.

I then took a soft cream cheese-curd and added parsley, chives and thyme to it, added a squeeze of lemon juice, some salt and pepper and spread the mix onto the tortilla. I then layed the mushrooms out, followed by the bacon and then, again followed by some finely sliced red peppers and spring onion. I seasoned with salt, pepper, nutmeg and a little Tobasco- amd into the oven it went for 5-6 minutes under the broiler, by which time it was the rich, toasty gold color you can see in the photos and ultra-crispy and delicious!

So easy! So where was my drink again...?

How to Slay the Dragon

2012-01-19T15:55:00.000-08:00

Pollo Mediterrano, Saltato con Dragoncello, Pepe, Sedano e Funghi
Mediterranean Stir-Fried Chicken with Tarragon, Peppers and Celery and Mushroom

You are seeing these pictures and thinking of soy-sauce, ginger and chili... am I right? Ah, but then you would be disappointed my friends if you tried this dish- or maybe not! Because although it is fried in a pan and although I had a little fun with the chop sticks when I took the photos, the flavors are very European... but still very tasty! And not wanting to wok the boat too much, I will tell you what you are looking at here and how to make it!

The name of this post is derived from the Italian "dragoncello" which is the word for tarragon... don't you love that? Makes me smile ever time! As you may have noticed, I already made a couple of dishes with tarragon this week, so this evening I decided to make use of the remainder of the bunch before it began to wilt... as ever with me it was a case of waste not- want not! The "dragon" had to go!

So, it was indeed a very simple affair. In a little olive oil, I fried the chicken breast and the mushroom, along with some finely chopped garlic, for 2-3 minutes. The mushroom I used was a king oyster mushroom- one of my favorites- and one is enough per serving. Next I added the celery slices and seasoned with salt, pepper, a little mustard powder, a hint of cinnamon and a squeeze of lemon. I continued frying for 2-3 minutes, in which time I finely sliced a shallot and a half of a pointed red pepper.

I added these last 2 ingredients along with the tarragon- a whole handful- the flavor is very mild, especially after cooking. I fried for a further 2-3 minutes and deglazed the pan with a splash of Sambuca and then grated it with a little fresh nutmeg and added about a tablespoon of honey. And that was my light, Mediterranean stir-fry for tonight. I enjoyed mine with a little toasted ciabatta and a glass of white Corvo. Life can be so simple and so good...

Fool for Fazool!

2012-01-18T15:34:00.000-08:00

Fusilli con Cime di Rapa, Fagioli, Pepe & Pomodoro
Fusilli with Turnip Greens, Beans, Peppers and Tomato

I remember as a child growing up in England, hearing Dean Martin singing "That's Amore" and finding the line about "pasta fazool" absolutely hilarious... what WAS that anyway?!?! How was I to know that is was the American way of saying "pasta e fagioli", or pasta and beans? We used to have pasta and been soup as well, but it was very different to the dish that ol' Dean Martin was singing about and of course you always want to have what you haven't got and the grass does always seem greener from the other side...

So now, a few years later (no I am NOT going to admit to it being more like 35 years later!), I decided to try something a little different to the kind of pasta and bean soup my mother used to make in Sicily and to see what all that singin' was about anyway...

My mom used to make a soup with a broth made from the greens, which were usually broccoli or cabbage and with either kidney, Cannelini beans- (or both!), maybe a potato or two... and that was it. Very basic, rustic and honest and much better than it may sound. But my dish this evening was a little more complex, a little bit more fun, but equally easy and definitely a whole lot quicker- especially as I used beans from a can!

First, prepare a "sofritto" of finely diced carrot, celery and onion and sautée it with some finely diced smokey bacon until it begins to brown. In the meantime, cut the turnip greens into small pieces and add them into the mix. Next, deglaze the saucepan with a little white wine and and add your pasta of choice and enough boiling water to cover it. Add salt, pepper, thyme and a little Tabasco and let it simmer for 7-8 minutes, stirring occasionally. After this time, the pasta is almost done and it will have soaked up a lot of the broth. Add a good tablespoon of tomato paste, the beans and about a cupful of finely diced red peppers.
Before you know it, the juices will have thickened up to more than a broth but less of a soup- a kind-of in-between thing that is really, really nice in the Winter!

Serve with a light drizzle of olive oil, a fresh splash of Tabasco, a little fresh thyme and some grated, salted ricotta cheese! And does that sound good- or does that sound good! Buon apetito!

Juiced a Minute...

2012-01-17T15:53:00.000-08:00

Pollo al Arancia & Dragoncello, con Spinaci & Puré
Tarragon & Orange Chicken with Spinach and Mashed Potato

I have to admit, I am definitely more of a leg than a breast man- at least when it comes to chicken that is! Thigh meat is always tastier and juicier, as is all meat that is still on the bone, whereas the more delicate breast meat has a tendency to dry up if you are not careful. So I decided to try out a new approach to cooking a whole breast of chicken and to see if I could manage to get a nice result. Judging by the pictures... how do you think I did?

This may seem a strange method for cooking a chicken breast, but again, I wanted to experiment and try out something new! I started off by heating a small amount of water in my non-stick pan until it began to boil and added the chicken. I let it continue boiling until the water had evaporated away, flipped it over and added another splash. I seasoned it with salt and pepper and at this point I added a little oil. I didn't start the meat off by frying it in oil, as I wanted it to absorb the water and to steam and effectively "pre-cook" before I began to fry it. I now added a few slices of orange to the pan and some crushed garlic. Before slicing the orange, I used my zester to scrape off most of the zest as I needed this for the sauce and the garnish. I poured boiling water over the zest and added a teaspoon of sugar and let it sit- this would remove any bitterness and to make the texture more pleasant for eating.

Back to the chicken! I kept the heat relatively high at this point, as I wanted the juice of the orange to begin caramelizing a little and sticking to the bottom of the pan along with the meat juices. And then I added a good shot of Cointreau and whole lot of flavor in the form of crushed garlic, a little finely chopped fresh chili, some whole tarragon leaves a hint of cinnamon, a leaf of bay and a little bit more water. The water will start to boil and draw the juices out of the orange slices and it is at this point that we want to turn the heat down to a simmer and cover the pan to let the meat steam and take in all of those flavors.

Whilst the chicken is cooking gently, we can start to boil out potatoes for the mash and to sautée the spinach with a little garlic in olive oil. After 1-3 minutes of sautéeing the spinach, I did that same thing and added a small amount of water and turned up the heat... I seasoned with salt, pepper and nutmeg and continued cooking until the water had evaporated away- by which time the spinach was done.

I turned my attentions back to the chicken and added a little honey to the pan and a little
little mustard powder as well as a little of the zest. I added a little more water, replace the lid, and after a further 5-10 minutes, the meat was almost done. I now added a little sesame oil, some fresh tarragon and the remaining zest of the orange. Once these had soaked up the juices, I spooned them over the breast and then put it onto a tray and placed it under the broiler for a few minutes.

Working swiftly, I quickly mashed the potatoes with a little warm milk, butter, nutmeg, salt and pepper as usual. I set this into a serving ring and laid the spinach on top, pressed it down into shape and voila!- my little side dish was done. In the meantime, the breast was golden and the juices in the pan had reduced down to a nice, thick, sweet and tangy sauce.

My little garnish of crispy parmesan set off the spinach and potatoes nicely and dinner was served! I have to say that I found the meat to be very flavorful and juicy cooked this way. The continuous adding of small amounts of liquid let the meat constantly absorb the moisture and flavors in the pan. It definitely is a nice alternative to frying, which is not as bland as boiling or steaming and which ensures that plenty of flavor gets taken up by the meat during cooking. And all you have to do at the end of it all... is as always... to enjoy!

Oh Baby!

2012-01-16T15:17:00.000-08:00

Carciofini e Fagioli Bianchi con Dragoncello, Menta e Limone

Baby Artichokes & White Beans with Tarragon, Mint and Lemon

Of course, I had to have them... it was a case of love at first sight and how could I resist? The last straw was when Nina, the Sicilian lady that I always buy my vegetables from at the market hall, told me that they came from the old country... I just took a handful or two and that was that! My first dish of the week was already, quite literally, in the bag...

The other things that ended up in the bag were a can of those giant white beans (sometimes known as "gigantes") and some fresh mint and tarragon. You are probably familiar with the beans from meals at Greek restaurants- I have no idea what their actual name is- but they do make for some great eating! I have also not seen them either fresh or dry. Now there's a mystery for you... where do they actually come from?! Well, I can't tell you that- but what I can tell you is that half a canful of them went into tonight's supper and the other half will be used tomorrow!

So- back to the dish at hand. I started off by topping and tailing the artichokes, making sure to cut away enough of the woody ends of the leaves and also removing the tougher outer leaves. I then halved them and checked them to see if there was any "choke" that needed to remove, but there wasn't- there usually isn't when they are this small and tender. I immediately squeezed some lemon juice over the cut surfaces to stop them from going brown and then steamed them for a good 10 minutes. Easy!

Next step was to drain them- but not too thoroughly, as those juices are tasty and will keep the artichokes moist and tender and transfer them to a frying pan. Now add a little finely chopped garlic, a drizzle of olive oil and the beans. Crank up the heat and give them a good sizzle together! Whilst they are sizzling away, finely chop a good handful of fresh mint and add it, together with salt, pepper and a good squeeze of lemon juice.

Once the artichokes and beans begin to brown slightly, add a splash of white wine to deglaze the pan and a half a cup of water to create a little blast of steam and a little "broth" to keep everything nice and juicy. Drizzle with a little more olive oil, sprinkle with some chili flakes, or simply pepper if you prefer and add the tarragon right at the last minute. The heat would diminish the mild flavor too much if it were to be added earlier. A last squeeze of lemon juice and presto! A wonderful side-dish is served- and I hope you love it as much as I did!

Can You Dig This?

2012-01-16T14:25:00.000-08:00

Zuppa di Pastinaca, Patate e Pancetta Affumicata
Parsnip, Potato & Smokey Bacon Soup

I am glad that some friendly farmer dug down and pulled up the yummy parsnips that I transformed into supper this evening. The sweet, savory, pungent and earthy flavor knocked what would have been a perfectly fine potato soup into orbit and made it especially tasty and made for a great little bowl of comfort food for a cold January evening.

The truth of the matter is... that I realized, much to my dismay, that the dish I was planning to make for myself this evening was going to be a rather small serving- ugh! Can happen to the best of us! So it was time to dig into my bag of tricks and come up with a FAST solution... which came in the shape of 2 little parsnips that were hiding amongst my other veggies, biding their time and waiting for this very evening to come into their own...

So this is how you make a GREAT Winter soup in just 15-20 minutes. First of all, fry some strips of parsnip along with a fine dice of smoked bacon in a non-stick pan (as usual!), until golden. Remove the parsnips and half of the bacon to use as a garnish and then add finely chopped onion and celery to the pan. Whilst these are browning, peel and grate the parsnips and potatoes- I had roughly a 50/50 mix. Start a small amount of water boiling, I would say 1 cupful and add the potato/parsnip mix. Season with salt, pepper and nutmeg and STIR! Within a minute or two of cooking, the potato and parsnip will soften up to a paste... now you can deglaze the pan with the onions and celery with a splash of white wine and transfer them to the saucepan... and stir again! Now add more water- little by little, as you would when preparing a risotto. You will see the soup rendering down, smoothing and thickening as you go... it's really easy! Now add a handful of finely chopped parsley and season with a little nutmeg. You can add a little cream if you want, but I just added a splash of milk- which worked equally well... it just "softens" the flavor a little and makes it more pleasant.

And that, dear readers, is about all there was to it! I garnished it with the crispy bacon and parsnip strips and enjoyed my little unexpected addition to supper immensely- and I am pretty sure you will too!

Fond Farewells

2012-01-15T14:23:00.000-08:00

Polenta Arrosto al Forno con Supplementi Assortiti
Oven Roasted Polenta with Assorted Extras (Leftovers!)

Well of course there was polenta left-over from the other night! And no, of course I did NOT throw it away... as usual, I re-loaded it with a few other left-over ingredients and turned it into tonight's supper- reality bites! The reality is, that I try not to ever throw food away- it is such a crime and so unnecessary and I think these pictures demonstrate pretty well just how appetizing a such meal can be!

Of course, the ingredients can and will vary, but the method I would use would remain the same. I had a handful of ground pork that I had bought, intending on using it to make something else, but I decided to sacrifice it in order to make use of the polenta. I simply tore the meat into little bits and spread it out on an oven tray. I then added the polenta, cut into cubes, some celery cut into chunks and carrot which I cut into rather thinner strips. Into the oven they went at a moderate heat- just as they were, with nothing added...

...and 5 minutes later, I took the tray out again and moved everything around a little. By this time, the meat had begun to give off some juices and fat and I made sure that everything got coated before returning it to the oven. 5 minutes later, it came out again and I seasoned everything with salt, pepper, fennel seed and some Herbs de Provence. Back into the oven it went with a couple of cloves of garlic that I crushed first, in order to infuse everything gently with flavor.

Of course, you have all noticed, that when I made this, I forgot one important ingredient- and that was of course onion... so next time I would recommend adding some wedges of onion into the mix... not that it didn't already taste delicious like this!

I only added the tomatoes and olives at the end, as I didn't want them to overcook and also not to discolor the other ingredients. The time of course will vary, but it is a simple matter of constantly flipping the ingredients so that they bake and brown evenly and so that they soak up all of their own juices. At the end of the cooking time, I added some leaves of parsley and little squeeze of lemon juice... just add a glass or 2 of wine and dinner can be served!

A Fast Breakfast

2012-01-15T11:40:00.000-08:00

Tortilla al Forno con Uovo, Pancetta, Ajvar, Dragoncello e Ricotta
Oven-Baked Tortilla with Egg, Bacon, Ajvar, Tarragon & Ricotta

I am not one for big breakfasts- never was. I can make exceptions on vacation, (especially if I am in the USA!), but otherwise, I am happy enough with a cup of coffee and a few minutes of quiet before I head to the office. Then it's another coffee, a banana and maybe one more fruit and my workday can begin.

But today was Sunday, I was not planning on doing any work other than my cooking and photography... so I thought I would make myself a little something yummy after all. Something that looked a little bit like this...

This is of course a very simple dish, but a wonderful combination of flavors. I popped the bacon pieces into a dry non-stick pan and fried them until they were half-done, then set them to one side on kitchen paper to drain some of the excess fat. The fat that remained in the pan on the other hand, was plenty to fry the egg in. I fried the egg, again, until it was half done... well, lets say until it was firm but still a little soft on top. I then cut it into shape- but that of course was purely for the sake of appearances- so you can do without going to that trouble.

I then cut a tortilla down in size, until it fitted my small pan and then spread it generously with Ajvar. I then sprinkled finely chopped tarragon on top and set out the bacon. Next came the egg of course and a nice sprinkle of grated salted ricotta... and into the oven it went for 5 minutes until the tortilla was golden and crispy, the egg and bacon and finished cooking and everything was up to temperature.

A final grind of fresh pepper and a few fresh leaves of tarragon to garnish... and there was a breakfast that could even tempt me! But I am pretty sure that you will like it too!

De-Liverance!

2012-01-14T16:25:00.000-08:00

Fegato di Tacchino con Spinaci e Polenta
Turkey Liver with Spinach and Polenta

Yes- it had been a while and I had been craving a nice juicy dish of liver all week- so today I finally decided to do something about it! I know that a lot of people out there don't like liver, but I would hazard a guess that they simply haven't tried GOOD liver yet! Like this here simple little dish!

So in order to make it, I prepared the polenta this morning, to give it a chance to cool and set all day, ready for me to cut it into strips for serving. I prepared the polenta by frying a little very finely chopped onion and garlic in a little olive oil and then deglazing with a splash of white wine. I then added a bay leaf, the polenta, some salt and pepper and for the actual cooking liquid, a light chicken broth. Simmer slowly for 10-15 minutes, stirring occasionally and then pour out onto a tray to cool.

The spinach was simply sauteed with a little garlic and lemon juice... so there is not much to tell you there! As for the polenta, it was now nice and firm after 5-6 hrs, so I popped it into a non-stick frying pan with a little olive oil and fried it SLOWLY and at not too high a temperature. I sprinkled it with freshly chopped rosemary and some orange and lemon zest that was diced very, very finely, some salt and pepper and a hint of nutmeg.

So now- back to the liver! I trimmed it and removed any fat or gristle and then dipped it in flour. I then heated a non-stick pan and added a mix of olive oil and butter- not too much mind- and then started to fry the liver at a moderate heat, dipping it in flour first to help it brown nicely. I added a finely sliced shallot and continued stirring and then when everything was nicely browned, deglazed the pan with a good shot of cognac! The only thing to remember is not to salt the liver until it done!

I kept stirring, and after a few minutes, I added a half cup of water- this soon boils away, but it transforms the flour on the surface of the chicken liver, into a light gravy. At this point I added some Herbs de Provence, a little lemon juice and a nice shot of balsamic vinegar. With a sprinkle of orange zest... I was ready to serve- so it was time to open the bottle of pinot noir and prepare myself for this wonderful meal! And it wasn't half bad!

Everybody Citrus Down!

2012-01-14T15:02:00.000-08:00

Insalata di Agrumi Invernale alla Menta e Melograno
Winter Citrus Salad with Mint and Pomegranate

Yes it's a fruit salad, but no, it is not a dessert- it's an appetizer! And pretty appetizing it is too, this combination of Sicilian blood-orange, pink grapefruit, tangerine, "Cedra" lemon, mint and pomegranate! It is as simple as can be to prepare and a refreshingly different starter to enjoy in the Winter months... so what are you waiting for- let's get started!

The only unusual ingredient here, is the "Cedra", which is an Italian "eating-lemon" and can easily be twice the size of a large grapefruit. You are thinking to yourself- where is the lemon in those photo's, right? Well, the thing with the Cedra, is that you do not eat the flesh of the fruit, but rather, the white layer surrounding it. To prepare it, first cut away the outer layer of yellow peel as thinly as possible. Now cut the Cedra in half and scoop out the actual fruit itself with a spoon- this is as sour as a regular lemon- or even more so! But the remaining white "pith", is mild, lemony and delicious and made for a nice addition to the other fruits.

Obviously, there is not much else to do in way of preparation for the other fruits. They are simply peeled and the segments are cut out, making sure to cut around the membrane and to get clean filet-slices. Except for the tangerines of course, which remain as they are. Arrange on a plate with a scattering of mint leaves and a sprinkle of pomegranate seeds and season with salt, pepper, a little sugar, olive oil- and that my friends is IT! So, if you are wondering what a typical taste of Sicilian Winter might be- it may well be something like this! Buon apetito!

A Round and a Round

2012-01-13T17:03:00.000-08:00

Zucchine Rotonde Ripiene di Macinato con Ajvar & Couscous
Round Zucchini Stuffed with Ground Meat, with Ajvar & Couscous

Yes, it's a pretty circular story, as you can see tonight folks! And I am not going to beat around the bush and just get right down to the details of how it came to be and how I put it together, this all-round wonderful little dish of mine. As usual- it was really easy to make!

There I was, at the end of the week, contemplating what was left in the fridge and what I wanted to do with it. There was some ground mixed pork and beef that I had been planning to make a burger with and a miniature round zucchini. The thought of having the zucchini as a side to a hamburger didn't really appeal to me... so then I thought, why not put the burger inside the zucchini!??!

So instead of making myself one decent-sized burger, I made 2 little meatballs and these were just the right size to stuff the zucchini with... lucky me! I made the meatballs out of ground meat along with finely chopped shallot, breadcrumbs, Parmesan cheese, finely chopped mint and parsley, salt, pepper, cayenne and both caraway and fennel seeds- pretty delicious! And to make it a little tangier and more unusual, I also added a little grated orange zest...mmmm!

This is where I got creative! I halved the zucchini, scooped out the middle using a teaspoon and seasoned them on the inside with a little salt and pepper- just so that the zucchini itself would have a good flavor and not just be a bland receptacle for the meat. I pressed the meat in firmly and then set the zucchini into a small saucepan, so that they could not tip up on me. I then poured in about an inch of water, put on the lid and steamed them for 5 minutes- just to give the zucchini and the meat at the bottom of the filling a head-start.

Whilst this was going on, I prepared the Ajvar and the couscous .

Being as I was going to need the oven to bake the zucchini later, I turned on the broiler and roasted a couple or red pointed peppers and a leftover slice of aubergine until they began to char. Of course, I flipped them over so that they would get equally browned! Once they were done, I popped them into a plastic container, with the lid on, so that the outer layer of charred skin would steam and loosen so that it could be easily removed. Once it was removed and the seeds were also taken out, I put the pepper and aubergine into a blender with a little onion and garlic, salt, pepper, cayenne, sugar, vinegar and olive oil and whizzed it up into a pretty decent version of Ajvar!

For the couscous, I finely chopped a shallot, a handful of parsley, a little mint, seasoned with salt, pepper and nutmeg and poured over enough boiling water to cover it. I let it stand for 2-3 minutes until the water had been absorbed and then added a little lemon juice, some finely grated ginger and a little green Tabasco. I added a little sesame oil to the mix and then poured the couscous into a baking dish. I carefully set the half-cooked zucchini on top and baked them in the oven for 15 minutes at a moderate heat, followed by 2-3 minutes under the broiler... and when they came out, they were toasty, delicious and piping hot! A little Ajvar, a little parsley and a rather more interesting supper than a simple burger was ready to be served... and boy, was I ever eager to eat!

Jumping out of the Pan!

2012-01-12T15:43:00.000-08:00

Piatto Mediterraneo, Saltato in Padella
Mediterranean Stir-Fry!
Potato, Swiss Chard, Sun-Dried Tomato, Black Olive and Onion with Crispy Bacon

It's strange but true, that you can not always translate any given word or expression into another language- my case in point is the expression "stir-fry"- you just can't SAY that in Italian... it doesn't make sense! Then again- the expression "saltare" that we use in the old country, to say the same thing- also doesn't make sense it English! The direct translation means "to jump", or to flip your food in the pan- similar to the way the French say "sautée"- which also means the same thing. But whether it is stirred or flipped- this little pan-shaken dish is a delightful Mediterranean take on a typical Asian stir-fry! Let me tell you how I made it...

First off, I decided to par-boil the potatoes and the stalks of the chard, to make sure they would be juicier and also to speed up the cooking time. After boiling the potatoes for 5 minutes, I added the roughly chopped stalks for the following 3-4 minutes until the potatoes were half-done and then drained them and set them to one side... and started figuring out which order to fry the other ingredients...

I started off by cutting 2-3 rashers of bacon into bite-sized pieces and frying them in a dry non-stick pan. The fat that the bacon gives off will be more than enough to fry the other ingredients in and it is the only fat that we will be using for this dish. Once the bacon was crispy, I removed it and set it to one side and began with the potato wedges, the chard stalks and the onion. Whilst they were browning, I pored some boiling water over 2-3 sun-dried tomatoes in order to soften them a little for cooking.

I stirred the potato, onion and chard occasionally for 7-8 minutes, until they began to brown and then added halved black olives and the chard leaves. I seasoned with salt, pepper, cumin seed, Herbs de Provence and a hint of nutmeg. After a further 4-5 minutes, when the leaves became a shiny dark green, I added the now softened tomatoes and a drizzle of the juice they had been soaking in.

Now it was time for a faint hint of balsamic vinegar- just a drop! This heightened the flavors of each individual ingredient and made this quick and easy little meal come to life! I enjoyed it with a slice or two of ciabatta and a glass of pinot grigio... and I'm sure that if you try it... you will too!

Rock the Casbah!

2012-01-11T15:39:00.000-08:00

Carne di Maiale e Melanzane con Raz el Hanout & Ceci
Pork & Aubergine with Raz el Hanout & Split Peas

Ok people- it's time we spiced things up around here again! Just to prove to you that leftovers need not ever be boring. Oh, ok- AND because I wanted a delicious dinner! So Take a look at what I did with the remaining pork tenderloin and the eggplant from my previous 2 posts- it's hardly looking repetitive now is it? And it really wasn't a lot of work either! And this is what I did...

Fist off, I prepared the split peas by soaking them all day in salted water. I then changed the water, brought them to a gentle boil, removed the foam that formed after 2-3 minutes with a slotted spoon and transferred them to a frying pan. I then added some finely chopped onion, garlic and ginger and 3-4 finely chopped parsley stalks- I find that they have much more flavor for cooking than the leaves. I sautéed them for 3-4 minutes in a pat of clarified butter and then added 1 cupful of water and reduced the heat to a low simmer. And now I could turn my attention to the rest of the ingredients...

Before starting on the pork and aubergine, I first ground 1 tablespoon of Ras el Hanout spices in my mortar and pestle and them toasted them for 2-3 minutes in a dry frying pan. I have a wonderful blend of Ras el Hanout with a good amount of rose petals included... but I removed these before grinding as I was afraid that they would be too delicate and may end up burning or becoming bitter during roasting in a dry pan. I chopped both the pork and the aubergine into equally sized chunks and began sautéeing them in the same pan. I did this because I didn't want the aubergine to get soaked in oil and become too soft and, well... just too soft! You know what I mean! I kept the heat high and kept stirring, and soon enough, the aubergine began to get miraculously and beautifully brown in the small amount of fat that the pork was giving off. At the same time, the moisture from the aubergine was keeping the pork from sticking... this was a good exchange going on! Next came a handful of pine nuts- I didn't add these earlier as I didn't want them to burn... At the same time, I didn't want to produce any extra wash-up just for the sake of a handful of nuts... so this was the right time! And by now it was safe to add the rose petals too...

So now I was stirring the split peas occasionally, the meat constantly and my meal was beginning to come together! I added some sliced onion, a little finely chopped garlic, a hint of cayenne and a pat of clarified butter- this now brought out and brought together the flavors of the spices, the aubergine and the meat. Next came a splash of white wine to deglaze the pan and a drizzle of honey. A squeeze of lemon juice, a sprinkle of cinnamon and a little freshly ground chili were my finishing touches- and my exotic dinner was ready to be served! As a garnish I added plenty of fresh parsley leaves and a squeeze of lemon and that was it! I told you it was easy!

Roll Up! Roll Up!

2012-01-10T15:34:00.000-08:00

Involtini di Melanzane con Riso alla Menta, Rucola al Forno, Pomodorini & Cotogne
Eggplant Rolls with Feta Cheese & Mint Rice, Oven Baked Arugula and Cherry Tomato & Chili- Quince Relish

TIme for something a little lighter this time around- one of my "vegetarian meals with bacon" as it happens! Because... like it or not, that little bit of bacon goes a long way to elevate the flavors of all of the other ingredients! So let's get busy and let me tell you how to make this very simple little meal...

The first thing I prepared was the rice, which I boiled in advance this morning... it is a lot easier to handle when you are rolling it in eggplant- trust me! I started off by finely chopping a shallot and frying it in a little olive oil, directly in my rice-cooker, until translucent. I then added a little finely chopped garlic, a tablespoon of dried mint, a squeeze of lemon and a hint of nutmeg- along with 1 cupful of rice. Once the rice was nicely coated, I added a splash of white wine and 2 cups of water, a little salt and pepper and let the machine do its thing. So, fortunately I had the rice pre-made and could easily add the Feta cheese without it sticking a clumping together. I crumbled the cheese up and added it to the rice- it was a mix of about 3/4 rice- 1/4 cheese. I added a little olive oil, a drizzle of honey and pinch of salt- and my filling for the rolls was finished.

Next, I cut 4 slices from my aubergine and popped them into a hot frying pan with just a pat of clarified butter and began frying them at a moderate heat. After 2-3 minutes of frying on either side, I deglazed the pan with a splash of white wine and put on the lid, containing the steam until all of the wine had evaporated... which happened quickly! I then turned off the heat and let it cool off whilst I prepared the relish...

The chili-quince I used to make this was a gift from a foodblogger friend of mine, Dorothée, who has a wonderful blog of her own- you can see how she made it here: http://bushcooks-kitchen.blogspot.com/2011/11/chili-quitten.html Unfortunately it is in German, but it is a simple enough procedure and any of the online translation websites should make light work of it. I simply cut the quince up into a fine dice, added it to some sliced cherry tomatoes, along with some of the juice, added some finely chopped chives, salt, pepper and a drop of olive oil and that was it- a simply but yummy combination!

I prepared the arugula in the same way that I prepared the kale a month or so ago- by drizzling it very lightly with olive oil, sprinkling with salt and pepper, and baking in a hot oven for 10-15 minutes. This dehydrates the leaves, making them delicately light and almost crispy, with a nutty and peppery flavor which is simply delicious!

So now I could finally put together the rolls! Firstly, I flattened the cool aubergine slices down a little, using the ball of my hand. If you cut the slices too thin- they will break when rolling... so this is definitely the better way to do it. I put about 2 tablespoonfuls of the rice/cheese/mint filling onto each slice of aubergine and rolled it up tight. I then wrapped a half-strip of bacon around each roll to keep it shut- as long as the bacon overlaps onto itself it should be fine and there is no need to overdo it with too much bacon. The balance of all of these great flavors is what this dish is all about.

I baked the rolls in the same hot oven until the bacon was crispy- this takes between 5-10 minutes. Basically you are just bringing everything back up to temperature... all of the ingredients are cooked, so as soon as that bacon is crispy and golden you are ready to go!

Minty-fresh Feta cheese with honey, a mild Aubergine wrapping and a crispy salty bacon- all of that along with the fruity tomato and quince relish... and the oven baked arugula... well what more can I say? An easy, cheap and idiot-proof meal that is fit for a king! Or for you and me! Enjoy!

3 Little Piggies

2012-01-09T15:09:00.000-08:00

Filetto di Maiale al Ginepro, Gin e Prugne, con Purè di Topinambur e Patate
Juniper & Gin Pork Tenderloin with Plums and Sun-Choke Mashed Potatoes

After my recent problems with my freezer and although I am a great lover of vegetable dishes, (preferably of the vegetarian kind but with added bacon), I was indeed ready, willing and able to partake in some "sins of the flesh" this evening! And like the Big Bad Wolf, I set my sights on these three little portions of pigginess- only I managed to turn them into a spectacular supper!

I started off by preparing the potato and sun-choke mash. I made this by bringing about 1 cupful each of water and milk to the boil and then adding 1 good-sized potato and 3 sun chokes, all of which I grated. I seasoned with salt, pepper and nutmeg and cooked for 10-15 minutes, stirring frequently until all of the liquid was absorbed and the grated potatoes and chokes became a smooth puree.

At the same time I set about preparing the pork and plums- which was a very simple affair.
In a hot frying pan, I added a pat of clarified butter- not too much, and began frying the medallions of pork around the outer edges at a high temperature. This is not about searing or sealing the meat in any way- as we all know that is nonsense by now, but rather about accumulating some good flavors in our frying pan. I added some finely chopped garlic and not so finely chopped shallot, a twig or two of thyme and 5-6 juniper berries which I crushed a little in my mortar and pestle. I seasoned with salt and pepper and added the plum slices, stirring continually- this contributed to a build-up of sticky, delicious residue to the surface of the pan.

At this point, the real fun began, as I deglazed the pan with a generous shot of gin... yum! Immediately there was a little cloud of steaming cocktail fragrance and the whole mixture in the frying pan came together. I added a little white wine and a drizzle of honey and turned the meat over to start the top and bottom cooking- but at a more gentle heat, more of a low simmer.

Whilst this was happening, I had time to get back to the mash and to finish that off- which basically entailed adding a little butter, a tiny squeeze of lemon and some freshly grated nutmeg. I whipped it us, simply using a wooden spoon and it became lovely and shiny-smooth... and was soon ready to serve!

By now, the juices in the pork had relaxed and the meat was rested and aromatic from the juniper, gin, wine and plum juices and of course the garlic, thyme and pepper. The honey rounded off the flavor and gave the meat a gentle glaze... and I just couldn't wait any longer! I served the pork medallions on a bed of mash, with a generous amount of juicy plums and enjoyed it with the same sauvignon blanc I had used for cooking.

So there you have it- a simple and inexpensive and yet almost decadent little supper! And if you ask me nicely, I may just invite you in so that you don't have to blow my house down to get it!

Pasta Point of No Return...

2012-01-08T14:22:00.000-08:00

Bucatini Asciutti con Bietola, Pancetta, Pomodoro Secco, Pepe, Olive, Pinoli & Pangrattato!
Bucatini with Swiss Chard, Bacon, Sun-Dried Tomato, Peppers, Olives, Pine-Nuts and Breadcrumbs!

Quite frankly, I don't know WHAT happened since I went away for Christmas... maybe a power-cut? An alien invasion that took our meat rations and made them go off whilst we were sleeping? Well in any case, it is a strange but true fact, that I defrosted a batch of ground meat yesterday that I had frozen and did the same today with a thigh of chicken- and both times the meat just did not smell right. I wasn't going to risk eating tainted food, so reluctantly I said my goodbyes to it... along with the meals I had being planning to make. Emergency! What to do? In any case- not panic! There is always something wonderful that can be created out of even the most simple of ingredients... so that is what I did!

Always happy to improvise, I decided to use the last handful of Bucatini I had sitting around- many of which were the broken half-length pieces. So I snapped the other pieces too and made them all the same length- noticing immediately the other added benefit, apart from the fact that they would be easier to eat they would now also fit into the saucepan easier!

I had 7-8 minutes time until the pasta would be almost done, and in this time, I chopped up
2 leaves of Swiss chard and one of those mild, pointy red peppers. I fried these in a dry non-stick pan with some chopped bacon- starting with the stalks of the chard and adding the leaves 3-4 minutes later. I added garlic, a finely chopped shallot and a handful of pitted and halved black olives.

Once I had added the leaves, I seasoned generously with grated nutmeg, pepper and a little Tabasco and then added a little olive oil. Next thing I did was to drain the pasta and add it to the vegetables in the frying pan, making sure to retain a little of the water. Whilst the pasta continued to cook it also took on all of the flavors of the other ingredients. I let the pasta simmer away and in the meantime toasted first of all a handful of pine nuts and then after removing them so that they could cool down and then set about making a little "Pangrattato" or toasted breadcrumbs, to sprinkle over the Bucatini in the next step. The ingredients for this are breadcrumbs, finely chopped parsley, parmesan cheese, lemon zest, salt, pepper and a little nutmeg.

By now, the pasta should be nicely cooked and ready for those breadcrumbs and pine nuts and a last grind of fresh pepper or chili flakes- for a glass of wine... and for a pat on the back for having made the most of a potentially difficult situation! So- if I could manage to make something special today and you have enjoyed reading about it- pick up your apron, get into the kitchen and have at it! I am sure that you can do it too!

Beautiful Bitterness!

2012-01-07T16:13:00.000-08:00

Radicchio di Treviso al Forno con Rricotta Salata e Rosmarino
Oven-Roasted Radicchio di Treviso with Salted Ricotta and Rosemary

Some experiments are perilous- fraught with danger, hardship and discomfort... whereas this little experiment too all of 10 minutes and was a pretty safe bet from the start! I knew of course from experience, that many bitter leaf vegetables lose a little of their bitterness when they are cooked, but I was curious to find out how the Treviso would taste oven roasted...

I remembered having heard of this combination before and it sounded pretty tempting, so I turned the oven up high to get it nice and warm and set about preparing the radicchio to be roasted.

First off, I separated the leaves and drizzled them very lightly with olive oil, which I then spread over them evenly using my hands in order to get the whole surface of each leaf coated. I grated them very, very lightly with nutmeg and then sprinkled them with grated salted ricotta cheese. You can also use Parmesan or Grana, but I had ricotta at home and that's what I used. I ground a little pepper on them and sprinkled them with a little bit of finely chopped rosemary. I didn't add any salt, due to the ricotta being salted- but this would have been the time to have done it otherwise!

I put them on the top shelf of the oven at a high temperature for 7-8 minutes, after which time, the leaves become a deep golden brown- the red coloring of the leaves transforming into a deep burnt umber, which tells you exactly how these are going to taste! Well, almost...

The leaves curl up and crisp around the edges, but in the middle where they are still juicy mildly bitter, they retain their heat and therefore would make for a perfect side dish. The flavor is a complex mix of bitter, savory and juicy- and what's not to like about that? Next time around I will combine them in a tasty risotto for example, or a nice pasta dish... but for this evening- they were a nice little snack and it was a clear case of "mission accomplished!". I wonder what I will try out next?

Space-Time Salad!

2012-01-07T15:32:00.000-08:00

Insalata di Radicchio di Treviso, Rucola, Topinambur & Prugne
Salad of Radicchio di Treviso, Arugula, Sun-Chokes and Plum

So it is freezing cold, raining, dark, dreary and depressing outside and you are in Frankfurt, Germany... and the forecast for the next 10 days is looking much the same. The streets are filled with billions of people with bulging shopping bags from the sales- apparently unaware of the fact that they have already spent loads of money on loads of gifts that no one really needed over the Festive Season and are supposed to be in the middle of a recession. The weather is getting you down, the crowds are getting you down and the weight you gained over Christmas and the New Year is getting you down. What are you going to do? You are going to get yourself over to the market hall, that's what you are going to do- where salvation awaits!

This incredibly Summery-looking salad is made of seasonal produce- the curly radicchio from Treviso in Italy, the locally grown arugula and sun-chokes... and the plums... well look, I don't know everything! But they were there and they were the perfect juicy and tangy addition to the other ingredients... so I popped them all in my bag and hurried home to transport myself instantly into a sunnier spot for supper!

The trick with radicchio, is to soak it in warm water with a little salt and sugar for 10-15 minutes- this will lessen the bitterness- unless of course you LIKE the bitterness, like I do. But then again- I AM Sicilian after all!

The sun-chokes are simply peeled and thinly sliced, then laid in lime juice in order to keep them from going off-color. Eaten raw, they have a similar texture and flavor to water-chestnuts and though usually bland, sometimes they actually do taste a little like artichokes. But alas not today- today it was all about crunch and freshness and that was fine with me in order to compliment and counterpoint the bitter radicchio.

I chose arugula as the main green leaf, as I thought its peppery flavor would bring a little depth into the flavors- especially when combined with a sweeter ingredient such as the plum. And of course I chose all 4 ingredients with their appearance in mind- there is no reason for Wintery food to looke lifeless and drab!

Thyme was the herb of choice and the dressing was made of lime juice, olive oil, honey and a little mustard. I tossed everything lightly in this fresh and simple dressing and added a light sprinkle of my seasoned salt with lavender and thyme- and there I was! Transported to the Summer in the wink of an eye! All I need to do now is to work on a portion large enough tp last me till July...

A Thing of the Pasta...

2012-01-06T15:49:00.000-08:00

Farfalle Integrale con Patate, Cavolo, Pancetta & Ricotta Salata
Wholemeal Farfalle with Kale, Potato, Bacon and Salted Ricotta

Yes, I suppose strictly speaking, dinner tonight was indeed a pretty old-fashioned affair- albeit a little updated for the year 2012! But back in the old days, after the 2nd world war, people were learning to stretch those supplies, to make the most of what they had and to make a nutritious meal from next to nothing. Ha! As if I can't do that in our current times of penny-pinching! Get a load of this!

Take a generous handful of wholemeal "Farfalle" pasta, (ok- 2 if you are really starving!), one small "fingerling" potato and one small leaf of kale per person and you can transform them into this tasty and satisfying dish...

Start off by boiling the pasta according to the package instructions- wholemeal tend to take a little longer, so it will be 8-9 minutes at a guess. Whilst it is boiling, dice the potato- I left mine unpeeled- and drop it into the salted pasta water for 3-4 minutes in a sieve- why not make use of that boiling water? What you are doing is par-boiling the potatoes to save you time when frying them with the bacon... which is the next thing you are going to do.

Drain the potato dice and fry it together with a handful of chopped bacon, a finely diced shallot and a little finely chopped garlic. This should be going on by the time the pasta has been cooking for 6-7 minutes... which brings us to our next ingredient: the kale.

I used some frozen kale that I had saved from a previous meal as an experiment. As I had saved the leaves as they were, without blanching them first, I was a little dubious as to how they would turn out... although there was no reason for it- it was just fine! I cut it into fine strips and dropped it into the pan with the pasta as well. The final 2-3 minutes of boiling are plenty for the kale- it will have a wonderful color and be tangy and have a nice bite- just perfect for this dish.

In the meantime, those potatoes should be golden, brown and delicious, the bacon crunchy- and your taste buds tingling!

Drain the pasta and add it to the diced potato and bacon, add a little olive oil, grate with nutmeg, sprinkle with chili flakes and you are almost there. The finishing touch is of course grated salted-ricotta cheese, which is rich, flavorful and the perfect combination. And the whole dish is done in no more than 10 minutes... which is no surprise coming from me now, is it? And you KNOW you want to try it! So go ahead! And Enjoy!

Indian Winter!

2012-01-05T14:10:00.000-08:00

Lenticchie Gialle Indiane con le Spezie "Panch Puran" & Gamberetti
Shrimp Mung Dal- Indian Yellow Lentils with Shrimp and Panch Puran Spices

So after 2 weeks in Sicily for the holidays and festivities with my family and friends, it is back to the reality of life in stormy and Wintery Frankfurt- brrr! The winds were so strong this evening that there was no way I was going to brave the elements and go out foraging for food- so I had to rely on what was left in my fridge from before my trip- zoiks! That meant- a 3 week old carrot, a stick of celery, a shallot, a chunk of ginger and in the freezer, a handful of shrimp. Well, that was good enough for me! And this is what I turned it into...

I started off by finely dicing the carrot and celery and finely slicing the shallot and ginger.
Into the frying pan it went, with a little crushed garlic and a pat of clarified butter. Once the onion had become translucent, I added about a tablespoon of ground "panch puran" spices which are fenugreek, Nigella seed, cumin seed, radhuni and fennel seed in equal parts, along with salt, pepper and a little cayenne. Then I added the lentils- about one mug full, and about the same amount of water. I brought the water up to the boil and put on the lid, letting them simmer for 10-15 minutes.

In the meantime, I split the shrimp with a butterfly cut, cleaned them and prepared them, along with some dried herbs, to finish off my dish of spicy lentils. The herbs I used were a mix of fenugreek leaf, coriander, parsley, chives and curry leaf. I would have preferred to have used fresh herbs of course... but hey- reality bites sometimes!

After around 15 minutes, I added the shrimp, herbs, a little extra chili, a good squeeze of lemon and a little sesame oil, which may not be very authentic- but it certainly was yummy!
I sautéed everything together, stirred for 1-2 minutes, then replaced the lid, turned off the heat, and allowed the lentils to steam a little for a further 3-4 minutes. By that time, the shrimp were cooked and juicy and all of the flavors in the pan had combined to become a rich, nutty and spicy treat- yum! Dinner was served, the evening was saved... and so was my routine!

It is good to be home and cooking in my own kitchen again!

Rice and Peas Please!

2011-12-18T15:08:00.000-08:00

Risi Bisi al Forno con Pancetta Croccante
Oven Baked Rice & Peas with Crispy Bacon

Oh, I know what you are thinking and you are right, this isn't a particularly Christmassy dish to be signing off with this year- but alas- the only things I had left in the fridge were bacon, celery, a carrot an onion and the few leaves of parsley- and now it is EMPTY! Thank heavens I had some rice and frozen peas so I could make this thing work- and surprisingly tasty it turned out too!

I thought of doing a risotto, but decided against it and made this pilau-styled version using Basmati rice instead. I wanted to do something I could just push into the oven and forget about, something that would be warming and delicious and easy- though not necessarily in that order!

So- I popped my dish into the oven for 10 minutes- to get the oven warm and the dish hot. Then I popped in some finely diced bacon, celery, carrot, onion and garlic and back in the oven it went for 2-3 minutes to start it bubbling away. In the meantime I boiled some water, chopped a handful of parsley um finely, including the stems and prepared the frozen peas and bacon slices so that I could put everything together... the rest is very quick and easy!

Take the hot dish with the sizzling bacon, and other ingredients out of the oven and stir in the rice, peas and parsley Stir well and then grate with nutmeg,sprinkle with salt, pepper and a little chili and pour over some boiling water, just enough to cover the rice. Lay the bacon on top and then cover with aluminum foil and return to the oven for 15 minutes at a moderate heat.

The rice will steam nicely and take in all of the flavors of those finely chopped vegetables, onion and garlic. The bacon will cook and give off its juices into the rice and everything will fluff up nicely. After 15 minutes, remove the foil and return the dish to the oven for a further 3-4 minutes under the broiler to get the bacon crispy and delicious.

A few more leaves of fresh parsley for looks and I was ready to rumble! The bacon was crispy and the top layer of rice had a light crunch to it too, but underneath the rest of the rice and peas was steamy-hot and delicious- mixing the parsley in was great- the leafy texture along with the crispy bacon and fluffy rice was excellent!

So having invited you to join me for my last meal online for this year, I wish you all a Very Merry Christmas and a Happy New Year! May your dreams come true, your meals be delicious and may your computers be tuned to this blog in 2012! Look forward to seeing you then!

Comfort and Joy

2011-12-16T16:46:00.000-08:00

Pasta al Forno con Macinato di Manzo, Avocado + Pomodorini
Avocado, Ground Beef & Tomato Pasta Bake

Maybe it was cold outside, maybe it was just thrown together from my last few provisions before I leave for Sicily in a couple of days- but there was plenty of comfort in this simple supper, even though it would have been a joy to have shared it on this Winter's night! That is the Sicilian way- no matter how humble or how little, if a friend turns up, you offer what you have. All I have for you dear reader, are my photos and instructions... but I am more than happy to share those with you now...

I had an avocado, 3 cherry tomatoes and 2 of those left over mini- meatballs, uncooked, from the other night. I figured, with a couple of handfuls of pasta, a little salted ricotta and some milk, I could make that into a meal... and boy, did I ever!

I put the pasta on to boil and crumbled the fennel seed meatballs into a dry frying pan and began to fry them. Once the meat was done, but not browned, I removed it and added finely chopped carrot, celery and garlic, sautéed them for 2-3 minutes to get them started and added half of the avocado, finely diced. I let that all sizzle away for 2-3 minutes, stirring constantly, so that the avocado began to lose its consistency and began to soak up the juices from the meat. This meant that I had a lot of wonderful flavors accumulating in that frying pan which I did not want to lose! So I added a little white wine and stirred it in well, which caused the avocado to begin to dissolve into a thick paste. I added milk, nutmeg, salt, pepper and Tabasco and kept on stirring, turning everything into a smooth, creamy sauce.

By now pasta was finished, so I drained it off and added it to the avocado sauce and mixed it in well. I filled my baking dish with the pasta- you can add as much sauce as you prefer, but I like my pasta to crisp up a little in the oven and so did not add so much. I then spread out the ground meat, the other half of the avocado in slices and the cherry tomatoes in halves.

I sprinkled the avocado and tomatoes with a little salt, ground chili flakes and a hint of lime juice, drizzled them very lightly with olive oil and then grated salted ricotta cheese over everything. Again- it is a matter of preference and I personally do not like lots of melted cheese on my pasta- but for sure you could add more cheese and more sauce and that would be equally delicious. I just think that sometimes less is more...

Into the oven it went for 20 minutes at a moderate heat- everything was warm and pre-cooked, so really it is just to bring everything up to temperature and for the flavors to combine a little better... and for you to set the table and pour some wine... and get ready to enjoy this delicious supper! Comfort food and a joy indeed!

Itty-Bitty-Fruities

2011-12-14T15:24:00.000-08:00

Piccoli Pasticini di Frutta
Mini Fruit Pastries

I am almost to embarrassed to write these things up- but there you go- I am shameless and doing it all the same! I had a little leftover puff pastry in the fridge, 3 little figs, a handful of cumquat's... and a craving for something sweet! Good combination to create something in a hurry- the only other ingredients I needed were Cointreau and honey- and away I went!

I brought a small glassful of Cointreau to the boil and added a couple of tablespoons of honey and a little cinnamon, stirred it well and turned off the heat. I added the fruit slices and stirred them gently and then allowed them to cool whilst I prepared the pastry bases.

I cut out the pastry using my handy little ravioli tool- although of course, you can just use a small glass if you do not have a cutter- or indeed cut the pastry into squares or any other shape. I simply placed a slice of fruit in the center of each pastry base- you cant get any easier than that- really!

Off they went into a pre-heated oven at 170-180 °C for around 15 minutes- or until the pastry begins to puff up nicely. At that point, fetch them out and sprinkle them lightly with sugar. Now back in they go and under the broiler for 3-4 minutes, until everything becomes a nice golden brown and the sugar caramelizes on the fruit slightly.

At least I admitted they were practically an embarrassment as far as the level of difficulty goes- but these simple little pastries are simply super-light, pretty and delicious. And what more do you need them to be than that?

Serve them as a little snack to accompany an espresso or cappucino, or serve 4-5 of them with some whipped cream or custard... but whatever you do- don't throw away those little bits of pastry- have some fun and do something with them!

More Capers from the Old Country

2011-12-14T14:54:00.000-08:00

Risoni con Polpettini, Pomodorini e Caperi
Risoni with Fennel-seed Meatballs, Tomatoes & Capers

Who needs weather like this? Cold, rainy, windy- just plain nasty is what it is! Especially when you have to walk home through it! And all the way I was thinking of what I was going to concoct this evening... and was thinking thoughts of Sicily again- where I will be flying in just 6 short days! But, impatient as I am, I set about giving myself a sneak-preview this very evening... and how!

Capers are a very typically Sicilian ingredient and delicious in any number of recipes. I especially like these huge, succulent ones- they are so much more aromatic than the little ones. Fennel seed is also very important in Sicilian "salsiccia" or sausage- my favorite kind!

So already the path was clear and the flavors were decided on... it was just a question of how I could manage to pull it all together... and I did it like this...

I started out by forming simple little meatballs of ground pork and beef in a 50/50 mix, finely chopped onion, finely chopped parsley, chili flakes, salt, pepper, fennel seed and a little salted ricotta cheese which I finely grated. I started frying the meatballs in a dry, non-stick pan and then added a stalk of celery in relatively fine slices. Once the meatballs began to brown I added the risoni and stired everything together gently, so that they got coated in the juices that were forming in the pan.

I added about a cupful of boiling water and continued stirring gently- similar to the way you would make a risotto. I then added the zucchini slices and seasoned with salt and pepper, a little crushed garlic, a handful of finely chopped parsley, a little nutmeg and a pinch of cinnamon.

After about 10 minutes I added the cocktail tomatoes, a pinch of sugar and a squeeze of tomato paste. I added another cupful of boiling water and stirred until the tomato paste was dissolved and equally distributed. I then turned off the heat and allowed them to sit for 4-5 minutes... finished! I served it with a light sprinkle of olive oil and a tiny squeeze of lemon juice- delicious on a cold Winter evening! Who cares what the weather is like outside!

Fruity Beauty

2011-12-13T15:38:00.000-08:00

Insalata di Finnochio, Albicocca, Fichi e Cumquat
Fennel, Apricot, Fig and Cumquat Salad

There isn't much of a story to this little entry- except to tell you that it was late in the evening and I was still hungry! Ravenous, I went to the fridge to see what would be reasonable to snack on. I didn't want to get cooking again at 10.30 pm, so my best option was to make a salad!

So the salad got made out of the same ingredients that I used for my baked pudding on Sunday- how cool? I love it when you can make 2 totally different dishes out of the same ingredients! This combination of fig, apricot and cumquats was transformed completely by having fennel added and being seasoned with crushed sea salt, freshly ground pepper and a little thyme and of course the delicious fennel leaves... yummy!

I dressed it with a drizzle of olive oil, a little white balsamic vinegar, a few droplets of honey and a squeeze of lime. That makes for a pretty yummy and tasty late-night snack! And yes. a totally healthy one at that! So what's not to love? Go make it yourself!

It may be Winter outside- but in this little bowl of salad is a blast of sunshine. Here's one last shot for you... don't you wish you could just take a fork and try it right now?

What came first, the Eggplant or the Egg?

2011-12-13T15:18:00.000-08:00

Uova al Forno in Involtini di Melanzane con Pomodoro & Pepe
Baked Eggs in Eggplant Rolls with Tomato & Pepper Compote

Wouldn't it be funny to cook an egg in an eggplant, I thought as I walked home from work this evening. And being as I only have a few days left before I leave home for the holidays, and have to use up some last bits and pieces in my fridge- that was exactly what I did!

I started off by slicing the eggplant into thin slices lengthways and frying them in a very little olive oil until they were half-cooked and soft enough to roll. I set them to one side and then went about slicing up some green and yellow peppers, a little celery and some cherry tomatoes. These went into the frying pan next, along with a little crushed garlic and spring onion, and I sautéed them in a little olive oil with oregano, parsley, basil, nutmeg, salt, pepper and chili. After 3-4 minutes of frying, I added a tablespoon of tomato paste and carried on stirring for another minute or two, before deglazing the frying pan with a little water.

I let the sauce thicken on a slow simmer for 10 minutes and then started to put my little dish together. I rolled the eggplant together, using 2 slices at a time for each roll/serving. I set these into an ovenproof dish and then started to fill the spaces in-between with the tomato/pepper mixture. I made sure that some wet into the rolls, so that the egg would not stick to the bottom of the dish later. It is a bit tricky- but it is doable and it is worth it! Just keep pushing the rolls back into shape if they fall over- lift them back up with a spoon and calm down- you can do it! It's only food!

Now carefully crack an egg into each eggplant roll and transfer your little creation to the oven, preheated to 170°, for 20-30 minutes until the egg is set. Yes, strangely enough it does take that long, but it also gives the spicy tomato and pepper sauce to come back up to temperature- and gives you time to chop some parsley as a garnish and to have a drink... though not necessarily in that order!

Once the egg is set and everything is ready, sprinkle with salt, grind with fresh pepper and serve immediately with some ciabatta or crusty white bread... and enjoy!

Money Bags!

2011-12-12T14:40:00.000-08:00

Pasta Sfoglia con Zucca, Lenticchie & Pancetta
Zucchini, Lentil & Bacon Pastries

I came up with this idea, trying to think of something nice to make for New Years Eve. I will be celebrating in Sicily with my parents and sisters and thought it might be nice to do something different and fun using traditional ingredients. And the tradition in Italy is to have at least one lentil dish for New Year, as the lentils used to symbolize coins in the old days and therefore bring good fortune and wealth in the new year. Well I am not sure about that- but they do make for a nice dish or two on the 31'st!

I prepared the lentils by boiling them, together with finely diced carrots and celery for 30 minutes, in just enough water to cover them. After around 15 minutes, the water had reduced some, so I added a tablespoon of tomato paste and topped it up again- using boiling water, so as to not slow down the cooking. I seasoned the lentils with salt, pepper, a little crushed garlic, thyme, chili and a leaf of bay. I let them finish cooking at a low simmer whilst I prepared the other ingredients...

The zucchini, was one of those small, round ones. I cut 3 nice slices from one and popped them into a hot, dry non-stick frying pan with a little salt. There is no need for oil, as the zucchini will soon start to give off it's own moisture and will begin to cook in it's own juices. This way, it will be pre-cooked, so that it only needs to be re-heated in the oven later and also the flavor of course intensifies if you reduce the moisture and do not add other ingredients. I kept flipping it for 5-6 minutes until it began to soften...

By which time of course the lentils were ready, the liquid evaporated and also tasting intense and wonderfully aromatic. All that needed to be done now was to put these little treasures together! I took a strip of bacon and wrapped it around my fingers in a loop- it holds together wonderfully, which is handy, as of course the next step is to fill the bacon with lentils, on top of the pre-cooked zucchini slice. Which is tricky, but probably not as difficult as you think! Use a teaspoon and scoop some lentils into the bacon- as soon as you have "enough" in there, it should be a little more stable and less tricky!

I set the prepared bacon-wrapped lentils on top of the zucchini and set that in turn on top of a square of puff pastry and baked it at 180°C for 10-15 minutes until brown. Easy! And delicious! And perfect to be enjoyed hot or cold which should be perfect for the latest night of the year as you may well feel hungry after that midnight champagne!

...a GRATE Little Soup!

2011-12-11T15:14:00.000-08:00

Zuppa di Patate Dolce con Zucchine e Pomodoro Secco
Sweet Potato, Zucchini & Sun-Dried Tomato Soup

Are you one of those people who thinks that it takes a long time to make a good and tasty soup? Do you think that the quick way to do it is to open a can? How sad! You would never catch me eating soup from a can- unless of course I am forced to do it as a survivor of a nuclear war or something. Nope- I make my own soups! And when I am short on time- I sometimes do something a little bit like this...

The whole secret here, is the preparation of the main ingredients and how I went about it. Those ingredients were, sweet potato, ginger, celery, garlic and onion and what I did with them was that I didn't chop them, but grated them. The great (grate) thing about it is that you needn't peel the ginger or the celery- you will find that the stringy sinews of the celery and the skin of the ginger do not go through the grater- so you have already saved time there!

Once they were grated, I added them, along with some finely chopped bacon, into a saucepan and started to brown them gently. You already have a great combination of flavors going right there, but I also added some grated nutmeg, chili and lime juice and then deglazed the saucepan with some boiling water- just enough to coat the potatoes. Stir well with a wooden spoon and soon the grated potato will begin to blend together into a smooth paste. Keep adding hot water a little at a time until you have a nice smooth consistency and then reduce the heat to a gentle simmer for 10 minutes.

Basically, that is all there is to it- except for the handful of finely diced sun-dried tomato and parsley that I added at the end. The only thing left to do now was to dish it up and enjoy! And I did!

Quickie-Sticky-Fruity-Figgy-Pudding!

2011-12-11T09:20:00.000-08:00

"Pudding Inglese" Veloce, con Fichi, Mandarini Cinese e Albicocca
Quick Gingerbread Pudding with Fig, Apricot and Cumquats

Yes, the line with the "figgy-pudding" in everybody's favorite Christmas carol, gets me every time too! What IS a figgy pudding?!?! Like anyone knows! Well, if you look it up, there are in fact many traditional English steamed puddings with figs... it is that time of the year! But a steamed pudding is a complicated and timely affair... unless you get created and make a fake version... a little something like this!

I used a store-bought ginger cake- the kind of thing you would have for breakfast- a simple loaf with honey and a little ginger in it... a classic "ginger bread" if you like. I cut the sticky loaf into slices, cut the slices into cubes, and filled about 1 coffee-mug full of them into a bowl. This will make a pudding of 2 generous servings. I then poured a little warm milk over it, just to moisten it slightly and then beat it with a wooden spoon until it became a smooth paste. I added 1 egg and about a half mug of coconut flakes, some cinnamon and a little powdered ginger. I added a little Cointreau to that (which you can leave out if you are making this for children), but rum would also have been nice. And then I gave it a beating!

Whisk until smooth and add 3 teaspoons of baking powder. Whisk again and allow to sit for 2-3 minutes whilst you butter your baking dish. I also was bright enough to flour mine this time- duh! I really am more of a cook than a baker!

Once you have poured it into you baking dish, add the figs, cumquats and apricots... you could also use any other fruits, or add nuts and raisins- but I just like the look of these and the combination went really well!

Into a pre-heated oven it went, for 25-30 minutes at 180°C. And the apartment soon started to smell divine... hot gingerbread- yummy! It is best to eat this hot- just as you would an English pudding... and a hot (or cold) custard would really take this thing off the charts! As you can see from the picture... the fig softens up and becomes lovely and syrupy and sticky... mmm! And with the smooth apricot and the tangy cumquat- it is really a great combination... and one I hope you will enjoy as much as I did!

Flower Power!

2011-12-10T15:11:00.000-08:00

Fiori di Zucca al Forno, Ripieni con Couscous Saporito
Oven Baked Savory Zucchini Blossoms with Couscous Filling

Maybe it was the surprisingly sunny and wonderful weather today, maybe it was just the fact that it was pure chance that I stumbled upon them in the first place, but when I DID stumble upon these wonderful little zucchini-blossoms, I just had to have them!

I had never made them before- nor had I even eaten them... so this was to be a cool little experiment! I know that they are often stuffed with some kind of cream cheese or ricotta and then deep fried- which sounds perfectly yummy, but I wanted to do something much lighter and just plain... different!

First thing I did, was to carefully get my fingers inside and to snap off the little stamen, which holds the pollen and un-yummy powder that you do not want to be eating. I then rinsed the blossoms off to make sure there were no bugs or critters in the folds of those delicate petals. Next step- Couscous!

To prepare the filling, I finely chopped spring onions, parsley and mint and added it to the couscous, which I then poured boiling water onto, stirred well and allowed it to cool and swell... and THEN I set about preparing the other ingredients. I added finely chopped black olives, finely chopped sun-dried tomatoes, grated salted ricotta cheese, salt, pepper, cayenne, a little honey and a little nutmeg. I mixed this well and allowed it to stand for 5-6 minutes.

To fill the blossoms, hold them open and carefully spoon in the savory couscous filling. Don't over fill them- you will only get a really nice result if you are careful. Once you have filled the blossoms, give them a half twist to "seal" them and lay them on an oven tray. Drizzle lightly with olive oil and bake at a moderate heat for 10 minutes. After that time, carefully flip them over once and pop them under the broiler to finish things off and get them very lightly browned.

I enjoyed mine with a few cherry tomatoes, which I gently fried with garlic, sliced basil and a little oregano... yum! A simple, delicious dish, filled with all the flavors of a Sicilian Summer... enjoy!

Open Sesame!

2011-12-09T14:40:00.000-08:00

Polpette di Manzo e Cavolo con Sesamo & Patate-Dolce Fritte
Beef & Red Cabbage Sesame Meatballs & Sweet Potato Fries

So the question was: did I want to go out and buy rolls, so that I could use one to sandwich my burger in and then have the problem with what to do with the rest- or not? The answer was obviously "not", as you can see. Rather than making a simple burger and fries, I decided
to try something different with my last portion of ground beef- and I am glad that I did!

I decided I wanted to do something a little more spicy and quirky than a burger, so, thinking of the fillings I usually do when I make my Thai spring rolls, with shredded cabbage, I decided to use the last wedge of red cabbage that I had left over. I cut it into strips and then cut the strips into a very fine dice. I added this, along with some finely chopped spring onion, grated ginger, raisins, finely chopped parsley and some spicy paprika powder. I mixed these ingredients together well, added salt, pepper and a little squeeze of lime and then formed small patties out of the mix. The next thing I did, was to prepare a plate full of sesame seeds, which I pressed the meatballs into on one side only... and the next thing I knew, I was sizzling them away in non-stick pan with no added oil with the uncoated side down. This lets the fat escape and therefore eliminates the need for any extra. Fry at a moderate heat for 5-6 minutes before flipping them over. I then fried them for a further 2-3 minutes on the seeded side, then took them out and popped them into the oven to continue cooking whilst I prepared the sweet potatoes...

I sliced the sweet potato into fries and blanched them for around 1 minute in boiling, well-salted water. I then drained them, drizzled them very lightly with olive oil, seasoned them with ground sea salt which was flavored with fennel seeds, chili flakes, rosemary and a tiny amount of sugar and fried them for 2-3 minutes at a high heat. I then transferred them to the oven try that the meatballs were roasting in and carried on cooking them together.

After around 7-8 minutes in the oven, I turned on the broiler and gave everything a more pleasant golden color- and that was it! Spicy, savory and individual meatballs and some yummy and individual flavored fries... a perfect good-mood meal to kick off the weekend with! Enjoy!