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Syzygy View Drop Down
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Points: 7003 		Direct Link To This Post Posted: September 28 2008 at 18:14
Today I made thyme roasted pork shoulder with pears and perry gravy, and if I say so myself the crackling was lovely!
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Points: 7910 		Direct Link To This Post Posted: September 28 2008 at 19:30
Originally posted by Syzygy Syzygy wrote:

Today I made thyme roasted pork shoulder with pears and perry gravy, and if I say so myself the crackling was lovely!


How would I have to do to get you to post the recipe because that sounds awesome. BTW, what's pear and perry gravy?

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Points: 7910 		Direct Link To This Post Posted: October 19 2008 at 16:03
Thanks to Fandango, I'm currently making a curry pumpkin soup. Will fire up the grill and maybe do some burgers for the wife and kid, but the soup is for mom and me.

E


Edited by E-Dub - October 19 2008 at 18:29
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Points: 13244 		Direct Link To This Post Posted: October 19 2008 at 16:20
How's that for coincidence? For the first time in two months I actually had time and guts to have some kitchen fun and just now this thread pops up. Amazing...

I kept it simple, but ended up with something great.

Fry steaks in butter, seasoned only with a bit of black pepper. I use unsalted butter, so I add a little salt to that while it melts (a chef once explained to me that it helps brown the meat - please don't ask how that works).
Cook spaghetti (or other long thin pasta, like fettucine) al dente. Put diced tomato (without the liquid part) and chopped rocket salad (rucola) in a bit of olive oil. Put on high heat for a minute, add the pasta and stir together, while keeping on high heat for 2-3 more minutes.
Serve the meat and pasta on a plate, with a bit of this sauce on top:
Finely chop one clove of garlic, cut one scallion into very thin rings. Fry for 2-3 minutes in butter, together with a tied up bundle of fresh thyme. Add half a liter of red wine and some brown sugar (stir until dissolved). Let simmer until reduced by half and take of the fire, before whisking in 150 grams of cold butter in small cubes. Finish of with a bit of balsamic vinegar, and pepper and salt to taste.
To top it off, I made a simple salad of the left over rucola, serving it with a bit of balsamic vinegar and small capers.

And Eric - if only pumpkin's were on regular sale here. Somehow we don't seem to like them, so they're hard to get, but pumpkin curry soup is absolutely great.... Enjoy it!
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Points: 7910 		Direct Link To This Post Posted: October 19 2008 at 22:22
Angelo,

I had to doctor it up with a bit more curry and some nutmeg. Still very good, however.

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Points: 3252 		Direct Link To This Post Posted: October 19 2008 at 23:06
Trust me it took me only 12 minutes. This recipe has a quick non-traditional preparation designed for busy days.
 .

FARFALLE PRIMAVERA (half time version)
-Pasta -Broccoli - Green beans -Olive oil -Parsely (italian) -Parmesan cheese -Salt and Pepper

Boil water on high heat
Mean while wash and cut broccoli and green beans (I am not sure about frozen ones). Note: these veggies cook as fast as the pasta.
Use the pasta of your choice. I highly recommend short pasta.
Once the water is boiling, lower heat to medium high and add lots of salt, veggies and pasta (at the same time)
Short pasta, depending of the type, takes about 8 to 10 minutes to cook al dente.
Drain pasta and veggies and return to the pot, add a lot of extra virgin olive oil, black pepper, choped Parsley and Parmesan cheese.






Edited by markosherrera - October 19 2008 at 23:07
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Pascualina recipe: preparing it

For the dough of this pascualina you will need the following ingredients: 3 cups of flour, 80 grams of butter or margarine, 3 teaspoons baking powder, some salt (about 1 teaspoon), and water.

Preparing the dough: Mix the flour with the baking powder, the salt and the butter or margarine, first with a spoon and then with your hands, until is as mixed as possible. Then add some water and continue mixing until it is uniform and soft. Let it rest in a fresh place (can be the fridge) for about half an hour.

For the filling of this pascualina you will need: 2 packs of chard, 1 sweet belly pepper, 2 onions, 1 clove of garlic, oil, 5 eggs, 100 grams grated cheese, and salt.

Preparing the filling: Wash the chards thoroughly and cut them in pieces. Chop the garlic, sweet belly pepper, and onion in small pieces and put them in a big saucepan with oil, cooking this until the onion starts looking transparent. Then add the chards and some salt, and continue cooking with the fire set to low and mixing every now and then, until the chard is almost tender.

Put the mixture with the chards in a recipient, discarding any liquid. Add one beaten egg and the grated cheese and mix. Then, stretch half of the dough until it has he right size to cover the baking pan (ideally a round shaped baking pan) in such a way that the dough comes up by the borders. Put the dough over the baking pan (the pan should have a bit of oil). Add the chards mixture over it, making four holes towards the border, and adding the content of one egg (unbeaten) on each hole. Then stretch the rest of the dough and cover the chards with it, sealing the borders with the other half of the dough. Cook in the oven with the fire set to medium until it shows a golden color

  

 

 

 

 
Other recipe

 

Some people say it is special for Pascuas (Easter) and that's the name. You can call it Spinach pie or Spinach quiche but I always knew this as Torta Pascualina.

 

 

Ingredients:

*1 large onion
*1 TB olive oil
*1 bag frozen spinach squeezed dry (or fresh)
*4 TB grated Parmesan cheese
* Fresh ground black pepper
*1/4 tsp nutmeg
*1 egg
Directions

Heat the oven at 350F. Meanwhile, heat the oil and cook the onion until tender. In a medium container, mix all the ingredients.

In a 9 x 12 x 2 inch baking pan place one of the rolls. Spread the mixture at the bottom of it pressing a little bit to make it firm.

Cover it with the second roll closing the borders with the fingers.

Bake it at 350F for about 40 minutes or until golden.

Serves: 6


Edited by markosherrera - October 19 2008 at 23:26
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Points: 10692 		Direct Link To This Post Posted: October 20 2008 at 00:52
Nice recipes Mark, I like the vegetarian style.
Tonight was chilli with peppers from the garden (bell, bannana and anaheim), onions, black beans from a can, frozen corn, cumin powder, garlic salt, paprika, lime juice and cajun hot sauce served with buttered whole grain bread.
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Points: 24438 		Direct Link To This Post Posted: October 20 2008 at 03:15
Torta Pasqualina (this is how it is spelled in Italian) is an Easter speciality from the north-western Italian region of Liguria. It is traditionally made with spinach or swiss chard (bietole), ricotta and eggs, and layers of very thin puff pastry. I am sure I have a recipe or two for it somewhere, but I'd have to think about it... I'm getting my stuff ready to be shipped to the US now, and can't do too much researchWink.
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Points: 65701 		Direct Link To This Post Posted: October 20 2008 at 03:19
Originally posted by Easy Money Easy Money wrote:

Nice recipes Mark, I like the vegetarian style.
Tonight was chilli with peppers from the garden (bell, bannana and anaheim), onions, black beans from a can, frozen corn, cumin powder, garlic salt, paprika, lime juice and cajun hot sauce served with buttered whole grain bread.


wow that's different, I'd never think to put those things together into something really tasty


...though I'd probably want to add some good smoked ham to that  Embarrassed
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Points: 13244 		Direct Link To This Post Posted: October 20 2008 at 03:21
Markos.... that's great stuff, you've changed your style recently?  Wink

Edited by Angelo - October 20 2008 at 03:21
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Points: 29630 		Direct Link To This Post Posted: October 20 2008 at 03:57
Originally posted by Easy Money Easy Money wrote:

Nice recipes Mark, I like the vegetarian style.
Tonight was chilli with peppers from the garden (bell, bannana and anaheim), onions, black beans from a can, frozen corn, cumin powder, garlic salt, paprika, lime juice and cajun hot sauce served with buttered whole grain bread.

Chili peppers are one of the easier things to grow, black beans from a can, not so much Tongue
Released date are often when it it impacted you but recorded dates are when it really happened...
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Points: 10692 		Direct Link To This Post Posted: October 20 2008 at 08:56
Originally posted by Atavachron Atavachron wrote:


Originally posted by Easy Money Easy Money wrote:

Nice recipes Mark, I like the vegetarian style.
Tonight was chilli with peppers from the garden (bell, bannana and anaheim), onions, black beans from a can, frozen corn, cumin powder, garlic salt, paprika, lime juice and cajun hot sauce served with buttered whole grain bread.
wow that's different, I'd never think to put those things together into something really tasty...though I'd probably want to add some good smoked ham to that  Embarrassed


It's a southwestern US style chilli (semi Tex-Mex). I'm not sure where I picked it up. I cook without recipes usually, just tasting as I go and adjusting stuff.
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Points: 24438 		Direct Link To This Post Posted: October 20 2008 at 09:04
I have an extensive collection of cookbooks and recipes, but I never follow them slavishly, and I find this is the best method for me. Recipes for me are a sort of starting point from which I can create my own version of the dish, though there are times when I do invent altogether.

As regards chilli, I like it a lot, and so does Micky, but lately I have had to avoid beans and the like, so when I finally get to the US I'll try some of the bean-less varieties. My favourite Tex-Mex dish, however, are fajitas, especially if made with chicken... DeliciousHeart!
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Points: 3252 		Direct Link To This Post Posted: October 21 2008 at 21:54
 

Venezuelan Pan de Jamón

Makes 3 loaves


Dough:
¾ cup water, about 110-115 degrees
2 ½ teaspoons dry yeast
1 teaspoon sugar
4 ½ ounces unsalted butter
4 ¼ cups warm milk
2-3 pounds all purpose flour (about 12 cups)
½ teaspoon sea salt

Filling:
4 ½ ounces unsalted butter, softened
1 ½ pounds sliced black forest ham
½ pound smoked bacon
4 ounces olives, pitted
4 ounces raisins
1 egg, beaten lighly to glaze the top

1. Combine the water and the sugar in a small bowl, add the yeast and let stand for 15 minutes until foamy.

2. Add the butter and the salt to the warm milk. Pour the milk onto the flour, mix, then add the yeast mixture and combine to form a dough. Knead until smooth, about 10-15 minutes by hand. Place in a large bowl, cover, and allow to rise about 1 hour at room temperature, or overnight in the refrigerator.

3. Punch down the dough and divide into 3 pieces. Roll each piece of dough with a rolling pin into a rectangle about 1 inch thick. Spread each piece with softened butter and arrange the ham, bacon, olives and raisins on top, leaving a small strip bare at the top. Brush the strip with egg and roll up gently. Place each loaf on a parchment-lined baking sheet, cover, and allow to rise for about 15 minutes.

4. Brush each loaf with egg and bake in a preheated 375º oven until well-browned and firm, about 45 minutes. Slice and serve warm.

 














Edited by markosherrera - October 21 2008 at 22:09
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Points: 7910 		Direct Link To This Post Posted: October 21 2008 at 22:17
^^Sweet day in the morning, I think I'm in love.

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Points: 4309 		Direct Link To This Post Posted: October 21 2008 at 22:21
Originally posted by markosherrera markosherrera wrote:

 

 



Pascualina recipe: preparing it

For the dough of this pascualina you will need the following ingredients: 3 cups of flour, 80 grams of butter or margarine, 3 teaspoons baking powder, some salt (about 1 teaspoon), and water.

Preparing the dough: Mix the flour with the baking powder, the salt and the butter or margarine, first with a spoon and then with your hands, until is as mixed as possible. Then add some water and continue mixing until it is uniform and soft. Let it rest in a fresh place (can be the fridge) for about half an hour.

For the filling of this pascualina you will need: 2 packs of chard, 1 sweet belly pepper, 2 onions, 1 clove of garlic, oil, 5 eggs, 100 grams grated cheese, and salt.

Preparing the filling: Wash the chards thoroughly and cut them in pieces. Chop the garlic, sweet belly pepper, and onion in small pieces and put them in a big saucepan with oil, cooking this until the onion starts looking transparent. Then add the chards and some salt, and continue cooking with the fire set to low and mixing every now and then, until the chard is almost tender.

Put the mixture with the chards in a recipient, discarding any liquid. Add one beaten egg and the grated cheese and mix. Then, stretch half of the dough until it has he right size to cover the baking pan (ideally a round shaped baking pan) in such a way that the dough comes up by the borders. Put the dough over the baking pan (the pan should have a bit of oil). Add the chards mixture over it, making four holes towards the border, and adding the content of one egg (unbeaten) on each hole. Then stretch the rest of the dough and cover the chards with it, sealing the borders with the other half of the dough. Cook in the oven with the fire set to medium until it shows a golden color

  

 

 

 

 
Other recipe

 

Some people say it is special for Pascuas (Easter) and that's the name. You can call it Spinach pie or Spinach quiche but I always knew this as Torta Pascualina.

 

 

Ingredients:

*1 large onion
*1 TB olive oil
*1 bag frozen spinach squeezed dry (or fresh)
*4 TB grated Parmesan cheese
* Fresh ground black pepper
*1/4 tsp nutmeg
*1 egg
Directions

Heat the oven at 350F. Meanwhile, heat the oil and cook the onion until tender. In a medium container, mix all the ingredients.

In a 9 x 12 x 2 inch baking pan place one of the rolls. Spread the mixture at the bottom of it pressing a little bit to make it firm.

Cover it with the second roll closing the borders with the fingers.

Bake it at 350F for about 40 minutes or until golden.

Serves: 6


Not a chef myself, but I just wanted to take part in this forum to say: PASCUALINA ROCKS!! Clap Tongue Follow the instructions of markosherrera, you won't be disappointed.
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Points: 31169 		Direct Link To This Post Posted: October 21 2008 at 22:28
Originally posted by Ghost Rider Ghost Rider wrote:

Torta Pasqualina (this is how it is spelled in Italian) is an Easter speciality from the north-western Italian region of Liguria. It is traditionally made with spinach or swiss chard (bietole), ricotta and eggs, and layers of very thin puff pastry. I am sure I have a recipe or two for it somewhere, but I'd have to think about it... I'm getting my stuff ready to be shipped to the US now, and can't do too much researchWink.


I think they neglected to mention that a condition of your visa is that you have to teach a cooking class.  In Pennsylvania.  Curiously, the feds alerted me that it would actually be in my home, what are the odds?

Wink
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Points: 3252 		Direct Link To This Post Posted: October 21 2008 at 22:28
Pascualina is one of my faves ,my grand mother was from Uruguay that is similar of Argentina in food
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Points: 65701 		Direct Link To This Post Posted: October 21 2008 at 22:33
Originally posted by Ghost Rider Ghost Rider wrote:

I have an extensive collection of cookbooks and recipes, but I never follow them slavishly, and I find this is the best method for me. Recipes for me are a sort of starting point from which I can create my own version of the dish, though there are times when I do invent altogether.

As regards chilli, I like it a lot, and so does Micky, but lately I have had to avoid beans and the like, so when I finally get to the US I'll try some of the bean-less varieties. My favourite Tex-Mex dish, however, are fajitas, especially if made with chicken... DeliciousHeart!


y'know Raff, traditional Southwestern chili has no beans, it's more a sauce of chili peppers, tomatoes and spices.. so a beanless kind would be quite authentic (in fact in some regions even meat is not part of what is considered chili, though Chili con Carne is the most well known)
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