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PASTRY CREAM
3 tablespoons cornstarch
One pint milk
Half cup sugar
Two whole eggs and three egg yolks
Two oz. unsalted butter
Two teaspoons vanilla extract
Whisk the cornstarch in a little bit of the milk.
Combine the rest of the milk with the sugar in a saucepan, bring to a boil and remove from the heat.
Whisk the eggs and egg yolks with the cornstarch.
Slowly pour about a third of the hot milk into the egg/cornstarch mixture, whisking constantly.
Then pour the egg mixture into the saucepan with the rest of the milk.
Constantly whisking, cook until it comes to a boil and thickens.
Remove from heat and whisk in butter and vanilla extract.
Pour into a large stainless steel bowl, cover with plastic wrap touching the cream, and refrigerate until chilled.
One pint milk
Half cup sugar
Two whole eggs and three egg yolks
Two oz. unsalted butter
Two teaspoons vanilla extract
Whisk the cornstarch in a little bit of the milk.
Combine the rest of the milk with the sugar in a saucepan, bring to a boil and remove from the heat.
Whisk the eggs and egg yolks with the cornstarch.
Slowly pour about a third of the hot milk into the egg/cornstarch mixture, whisking constantly.
Then pour the egg mixture into the saucepan with the rest of the milk.
Constantly whisking, cook until it comes to a boil and thickens.
Remove from heat and whisk in butter and vanilla extract.
Pour into a large stainless steel bowl, cover with plastic wrap touching the cream, and refrigerate until chilled.
The Fruit of the Conquistador
In 1519 Spanish Conquistador Hernan Cortes, (a.k.a., Hernando Cortez), and his entourage were the first Europeans to enter Tenochtitlan, the capital of the Aztec Empire and forerunner to modern day Mexico City. Originally welcomed as a god by Montezuma, the leader of the Aztecs, Cortes eventually conquered and destroyed much of the city, thus claiming the territory for Spain. Thousands were killed in the pursuit of European imperialism. But Cortes' conquests bore other fruit than territorial gain. Cortes is credited with introducing the avocado to Europe, a fruit he found in abundance in and around Mexico.
The avocado originated somewhere in the tropics of either Central or South America. The exact location is in dispute. Archeological evidence suggests it has been cultivated for 7,000-8,000 years. Its name comes from the Nahuatl word for testicle, supposedly because of the avocado's shape. The Nahua were the Indians of central Mexico, of which the Aztecs were one subgroup. Due to the avocado's genital reference, it naturally became thought of as an aphrodisiac.
Avocados are a rather unique fruit, having a rich, buttery texture. There are many varieties but the two most common are the Fuerte and the Hass. The Fuerte is larger, green colored and smooth skinned. The preferred Hass is smaller, dark green to black, and pebbly skinned. The Hass is the only variety available year round. California produces over 90% of the world's avocados and is a leading consumer as well.
Avocados ripen best off the tree. Unless they've been languishing in the produce section, most of the avocados you'll encounter in the supermarket are hard and unripe. They will need at least a few days to ripen, a process that can be accelerated by keeping them in a paper bag. When they yield to gentle pressure but are not mushy they are at the peak of ripeness. Choose avocados that are heavy for their size and unblemished.
To harvest an avocado take a large chef's knife and cut down the center from pole to pole until you hit the pit. Slice your way around its circumference using the pit as your guide. Then simply twist the two halves to separate them. Now hold the half containing the pit in your one hand and with a swift yet carefully aimed swing of the knife, strike the pit with the blade dead center. Twist the knife and remove the pit.
Avocados contain vitamins C and E, a range of B vitamins, and numerous minerals. And while they have a notable fat content, (an eight ounce avocado has about 30 grams of fat), most of it is the healthy monosaturated fat as is found in olive oil.
Avocados are at their best when used raw or very lightly cooked. Extended cooking can reduce their flavor and/or make them bitter. Freshly cut avocados will discolor when exposed to air so either use them immediately or douse them with citrus juice to retain the color. Employ avocados in salads, soups, condiments, spreads and other preparations. I like simply taking freshly chopped and salted avocado and eating it with my steak. And of course, how could we not mention guacamole, a dish that has its roots in the Aztec's culinary repertoire.
The avocado originated somewhere in the tropics of either Central or South America. The exact location is in dispute. Archeological evidence suggests it has been cultivated for 7,000-8,000 years. Its name comes from the Nahuatl word for testicle, supposedly because of the avocado's shape. The Nahua were the Indians of central Mexico, of which the Aztecs were one subgroup. Due to the avocado's genital reference, it naturally became thought of as an aphrodisiac.
Avocados are a rather unique fruit, having a rich, buttery texture. There are many varieties but the two most common are the Fuerte and the Hass. The Fuerte is larger, green colored and smooth skinned. The preferred Hass is smaller, dark green to black, and pebbly skinned. The Hass is the only variety available year round. California produces over 90% of the world's avocados and is a leading consumer as well.
Avocados ripen best off the tree. Unless they've been languishing in the produce section, most of the avocados you'll encounter in the supermarket are hard and unripe. They will need at least a few days to ripen, a process that can be accelerated by keeping them in a paper bag. When they yield to gentle pressure but are not mushy they are at the peak of ripeness. Choose avocados that are heavy for their size and unblemished.
To harvest an avocado take a large chef's knife and cut down the center from pole to pole until you hit the pit. Slice your way around its circumference using the pit as your guide. Then simply twist the two halves to separate them. Now hold the half containing the pit in your one hand and with a swift yet carefully aimed swing of the knife, strike the pit with the blade dead center. Twist the knife and remove the pit.
Avocados contain vitamins C and E, a range of B vitamins, and numerous minerals. And while they have a notable fat content, (an eight ounce avocado has about 30 grams of fat), most of it is the healthy monosaturated fat as is found in olive oil.
Avocados are at their best when used raw or very lightly cooked. Extended cooking can reduce their flavor and/or make them bitter. Freshly cut avocados will discolor when exposed to air so either use them immediately or douse them with citrus juice to retain the color. Employ avocados in salads, soups, condiments, spreads and other preparations. I like simply taking freshly chopped and salted avocado and eating it with my steak. And of course, how could we not mention guacamole, a dish that has its roots in the Aztec's culinary repertoire.
GUACAMOLE
• 1 small onion, chopped
• 3 jalapenos or 2 serrano chiles, chopped
• Chopped cilantro to taste
• Juice of one lime
• Salt to taste
• 2 ripe Hass avocados
Guacamole is a snap. Chop the onion, peppers and cilantro, add the remaining ingredients and mash with a potato masher to break down the avocado and mix everything. Serve immediately or cover with plastic wrap and refrigerate. Make sure the plastic is actually touching the guacamole to inhibit discoloration.
Usually guacamole is served with large chunks of avocado as opposed to my procedure of thoroughly mashing it. Prepare it to suit your own taste but consider the following. When you bite into a large chunk of avocado you are tasting nothing but the avocado. What's the point then of making guacamole? Unadulterated pieces of avocado are a little on the bland side. Mashing the avocado uniformly blends it with all of the other ingredients. Every bite is a harmonious integration of all the flavor elements. Finally, adjust the types and/or amounts of hot peppers to your preferred heat level. Although a sacrilege, substitute bell pepper for zero kick.
• 3 jalapenos or 2 serrano chiles, chopped
• Chopped cilantro to taste
• Juice of one lime
• Salt to taste
• 2 ripe Hass avocados
Guacamole is a snap. Chop the onion, peppers and cilantro, add the remaining ingredients and mash with a potato masher to break down the avocado and mix everything. Serve immediately or cover with plastic wrap and refrigerate. Make sure the plastic is actually touching the guacamole to inhibit discoloration.
Usually guacamole is served with large chunks of avocado as opposed to my procedure of thoroughly mashing it. Prepare it to suit your own taste but consider the following. When you bite into a large chunk of avocado you are tasting nothing but the avocado. What's the point then of making guacamole? Unadulterated pieces of avocado are a little on the bland side. Mashing the avocado uniformly blends it with all of the other ingredients. Every bite is a harmonious integration of all the flavor elements. Finally, adjust the types and/or amounts of hot peppers to your preferred heat level. Although a sacrilege, substitute bell pepper for zero kick.
HABANERO-AVOCADO SOUP
This recipe comes from the book "Hot & Spicy Latin Dishes" by Dave DeWitt et al., of Chile Pepper Magazine.
• 2 large ripe avocados, peeled and pitted
• 1 habanero chile, seeds and stems removed, minced
• 4 cups chicken stock
• 1 cup heavy cream
• Salt and freshly ground white pepper to taste
• 1 tablespoon cilantro, finely chopped
• 6 tortillas, quartered and fried in oil until crisp
Mash the avocados and put them through a sieve. Place them in a heated soup tureen. Heat the habanero and chicken stock with the cream in a saucepan and stir well. Pour the stock into the avocados, stirring to mix, or beat lightly with a whisk. Season to taste with salt and pepper and sprinkle with cilantro. Serve immediately with the tortillas.
• 2 large ripe avocados, peeled and pitted
• 1 habanero chile, seeds and stems removed, minced
• 4 cups chicken stock
• 1 cup heavy cream
• Salt and freshly ground white pepper to taste
• 1 tablespoon cilantro, finely chopped
• 6 tortillas, quartered and fried in oil until crisp
Mash the avocados and put them through a sieve. Place them in a heated soup tureen. Heat the habanero and chicken stock with the cream in a saucepan and stir well. Pour the stock into the avocados, stirring to mix, or beat lightly with a whisk. Season to taste with salt and pepper and sprinkle with cilantro. Serve immediately with the tortillas.
POBLANOS
Poblanos are dark greenchile peppers approximately 4-5 inches long and 2 ½ -3 inches wide. Poblanos are the "bell pepper" of Mexican cuisine. Poblanos are triangular in shape and flatter than bell peppers. They are also less sweet, more savory and hotter. Their heat level can vary but usually they are in the mild to medium range. They are perfect for individuals who like a little bit of spiciness but not too much heat. If left to ripen they turn a reddish brown and become sweeter than the green ones. Dried Poblanos are known as anchos. Anchos are sometimes mistakenly referred to as pasillas which are actually dried chilaca chiles.
Like all fresh peppers, choose poblanos that have firm, smooth skins, devoid of any wrinkling or noticeable bruises. They can be stored in the fridge for up to a week. Anchos can be stored in an air-tight container for months. Poblanos are available year round but their peak season is summer and fall.
As stated, poblanos are very popular in Mexican cuisine. Indeed, they are the workhorse of the Mexican kitchen. They are often roasted, which accentuates their deep flavor even further. After roasting, their skins and seeds are removed. Sometimes they are then cut into strips called rajas, and added to any number of dishes. To roast them, place them under the broiler, on a grill, or directly on a gas burner. Turn them as each side turns black. Remove them from the heat and let them steep in a covered container. This facilitates removal of the skin.
Poblanos are the chile of choice for chile rellenos, i.e., peppers stuffed with cheese, then battered and fried. If you prefer a milder but still savory salsa, poblanos are the way to go. Try sprinkling diced Poblanos on your refried beans. I also use them in black bean soup.
Anchos are indispensable for making the classic Mexican mole and pipian sauces. Mole, of which there are many variations, is a sauce made from chiles, onions, garlic, seeds, and chocolate. Pipian, similar to mole and also with multiple renditions, usually doesn't contain chocolate. Anchos can also be ground and blended into all sorts of concoctions such as rice, soups, marinades, dry rubs, and stews to name a few.
Like all fresh peppers, choose poblanos that have firm, smooth skins, devoid of any wrinkling or noticeable bruises. They can be stored in the fridge for up to a week. Anchos can be stored in an air-tight container for months. Poblanos are available year round but their peak season is summer and fall.
As stated, poblanos are very popular in Mexican cuisine. Indeed, they are the workhorse of the Mexican kitchen. They are often roasted, which accentuates their deep flavor even further. After roasting, their skins and seeds are removed. Sometimes they are then cut into strips called rajas, and added to any number of dishes. To roast them, place them under the broiler, on a grill, or directly on a gas burner. Turn them as each side turns black. Remove them from the heat and let them steep in a covered container. This facilitates removal of the skin.
Poblanos are the chile of choice for chile rellenos, i.e., peppers stuffed with cheese, then battered and fried. If you prefer a milder but still savory salsa, poblanos are the way to go. Try sprinkling diced Poblanos on your refried beans. I also use them in black bean soup.
Anchos are indispensable for making the classic Mexican mole and pipian sauces. Mole, of which there are many variations, is a sauce made from chiles, onions, garlic, seeds, and chocolate. Pipian, similar to mole and also with multiple renditions, usually doesn't contain chocolate. Anchos can also be ground and blended into all sorts of concoctions such as rice, soups, marinades, dry rubs, and stews to name a few.
GRILLED FLANK STEAK WITH POBLANO PEPPER MARINADE
• 1 lb. flank Steak
• 1 batch poblano pepper marinade (recipe below)
• Olive oil as needed
• Salt & pepper to taste
Pound the steak with a meat mallet if necessary to thin, tenderize and/or create a uniform thickness. Place in covered container in the marinade for at least two hours or optimally overnight. Remove excess marinade and place steak on a very hot grill until the first side sears, about two minutes. Flip, sear the other side and serve. Cut it against the grain for greater tenderness. If you like, you can use the leftover marinade as a sauce but you must boil it first for a few minutes since it was in contact with raw meat.
• 1 batch poblano pepper marinade (recipe below)
• Olive oil as needed
• Salt & pepper to taste
Pound the steak with a meat mallet if necessary to thin, tenderize and/or create a uniform thickness. Place in covered container in the marinade for at least two hours or optimally overnight. Remove excess marinade and place steak on a very hot grill until the first side sears, about two minutes. Flip, sear the other side and serve. Cut it against the grain for greater tenderness. If you like, you can use the leftover marinade as a sauce but you must boil it first for a few minutes since it was in contact with raw meat.
POBLANO PEPPER MARINADE
• 1 cup water
• One third cup white wine vinegar
• 2 poblano peppers, roughly chopped
• 2 oz. onion, roughly chopped
• 3 cloves garlic, roughly chopped
• Handful of cilantro
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt
Place all of the ingredients in a saucepan, cover, and bring to boil. Reduce to a simmer, covered, for eight minutes. Puree sauce thoroughly in a blender. It yields about one and a half cups.
• One third cup white wine vinegar
• 2 poblano peppers, roughly chopped
• 2 oz. onion, roughly chopped
• 3 cloves garlic, roughly chopped
• Handful of cilantro
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt
Place all of the ingredients in a saucepan, cover, and bring to boil. Reduce to a simmer, covered, for eight minutes. Puree sauce thoroughly in a blender. It yields about one and a half cups.
MEXICAN RICE PILAF
• 1 cup long grain rice
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 large poblano pepper, chopped or 2 anchos, (see variation below)
• Salt and pepper to taste
• Vegetable oil as needed
• 3 cloves garlic, chopped
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 2 teaspoons paprika
• 2 teaspoons ground achiote
• Cayenne pepper, to taste
• 1 14.5-oz. can chicken broth
• Half cup chopped cilantro stems
Preheat the oven to 350 degrees. Rinse the rice in a stainless bowl thoroughly until the water runs clear. Removing the excess starch allows for a fluffier pilaf. Sauté the onion, celery, and poblano pepper, with salt and pepper in vegetable oil until soft. Add the garlic and sauté one more minute. Add all the spices and sauté for another minute. Add the rice and sauté for another minute or so. Add the chicken broth, cover, bring to a boil and then place in the oven for 15 minutes. After removing the rice from the oven, mix in the cilantro stems and fluff with a fork.
For a tasty variation take 2 ancho chiles and 1 pint of boiling water or chicken broth if you prefer. Remove the seeds and stems of the peppers and break into large pieces. Pour the boiling liquid over them and steep in a covered container for 30 minutes. Puree this mixture in a blender and use it in place of the chicken broth in the recipe.
Achiote, (also called annatto), is the seed of the annatto tree. It can be found in the Spanish section of your supermarket. If they only sell the whole seeds, grind them in a spice grinder.
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 large poblano pepper, chopped or 2 anchos, (see variation below)
• Salt and pepper to taste
• Vegetable oil as needed
• 3 cloves garlic, chopped
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 2 teaspoons paprika
• 2 teaspoons ground achiote
• Cayenne pepper, to taste
• 1 14.5-oz. can chicken broth
• Half cup chopped cilantro stems
Preheat the oven to 350 degrees. Rinse the rice in a stainless bowl thoroughly until the water runs clear. Removing the excess starch allows for a fluffier pilaf. Sauté the onion, celery, and poblano pepper, with salt and pepper in vegetable oil until soft. Add the garlic and sauté one more minute. Add all the spices and sauté for another minute. Add the rice and sauté for another minute or so. Add the chicken broth, cover, bring to a boil and then place in the oven for 15 minutes. After removing the rice from the oven, mix in the cilantro stems and fluff with a fork.
For a tasty variation take 2 ancho chiles and 1 pint of boiling water or chicken broth if you prefer. Remove the seeds and stems of the peppers and break into large pieces. Pour the boiling liquid over them and steep in a covered container for 30 minutes. Puree this mixture in a blender and use it in place of the chicken broth in the recipe.
Achiote, (also called annatto), is the seed of the annatto tree. It can be found in the Spanish section of your supermarket. If they only sell the whole seeds, grind them in a spice grinder.
Corned Beef's Finest Hour
The next scenario takes place somewhere between 1920 and 1935, or in the year 1955, again, depending on whom you ask. Supposedly a grocer by the name of Reuben Kay created a sandwich of corned beef, Swiss cheese and sauerkraut on rye bread, during a weekly poker game in Omaha, Nebraska
In yet another twist in the ontological saga of the Reuben, other Nebraskans claim the sandwich was invented by a grocer named Reuben Kulakofsky in Omaha's Blackstone Hotel in either 1922 or 1925 for the players of a poker game. It was a big hit so the hotel owner placed it on the menu and named it a "Reuben" in Kulakofsky's honor.
And if that's not confusing enough, a final yarn is that a waitress of the Blackstone Inn, whose employer's father played poker with Reuben Kay, entered the sandwich in a sandwich contest and won. Supposedly her boss, a trained chef, tweaked Kay's recipe by adding Russian dressing, replacing the rye bread with pumpernickel, and then buttering and grilling the bread.
Whatever its origins the Reuben is a classic sandwich and an American favorite. The current recipe includes corned beef, Swiss cheese, sauerkraut, (although some still use cole slaw), and Russian dressing on rye bread, with the option of buttering and toasting/grilling the bread.
Russian dressing is so named because it originally contained caviar. Putting real Russian caviar in salad dressing is like mixing a bottle of top notch Bordeaux into a punch bowl. Be that as it may, Russian dressing has more recipes than the Reuben has stories of its origin. It will always contain mayonnaise, ketchup or chili sauce, and grated onion and/or chives. From there the sky's the limit. Other possible ingredients include sugar, vinegar, lemon juice, Worcestershire sauce, pimentos, capers, sour cream, horseradish, paprika, parsley, dill, etc. Here's my recipe for Russian dressing but feel free to augment it to your taste.
RUSSIAN DRESSING
• 3 oz. mayonnaise
• 1 oz. ketchup
• 1 oz. minced onions or chives
• 1 teaspoon horseradish
• 1 teaspoon lemon juice
• Half teaspoon paprika
• Chopped parsley or dill to taste
• Salt and pepper to taste
OK let's make a Reuben.
Once again, like seemingly everything else in the culinary world, there are a number of possibilities. First you must decide whether you want the bread toasted and/or the cheese melted. If not, it's pretty straightforward: Simply pile whatever amount of corned beef, Swiss cheese, sauerkraut, and Russian dressing on your rye bread and dig in.
• If you want just the bread toasted but nothing else heated, place it in a toaster, the oven, or on a grill. The latter two options give you the choice of buttering it first.
• Or, if you'd like the cheese melted, place the buttered bread, topped with the cheese into an oven and toast the bread and melt the cheese concurrently, then add the remaining ingredients.
• If you want the entire sandwich heated take two slices of bread, build each half, and then place them into an oven.
• Another option is to compile the entire sandwich first and place it on a griddle. Press it down with a sandwich press or a heavy skillet and flip it when the first side is browned.
• Or, the ultimate method would be to use a panini press. A panini is basically a toasted sandwich. A panini press is two grills connected by a hinge. Place the sandwich on the bottom grill and close the upper grill on top of it. This allows both sides to be grilled simultaneously.
CHICKEN SOUP 101
The other day I was having lunch with a friend. She typifies the average American when it comes to food: She works a full time job and comes home to a spouse, a home, pets, and two young children, all of which demand her attention. Preparing an elaborate meal or one made from scratch is just simply out of the question, at least on weekdays anyway. I mentioned that I was making chicken soup that evening. She lamented on how all of the canned soups she has tried have left her dissatisfied, so much so that she has practically given up on soup. I offered her the option of making her own homemade soup but when I began to outline the particulars, (especially the amount of hours required to make a broth or stock), she quickly scoffed and looked at me like I was nuts. What a shame that the dictates of our socio-cultural milieu and harried lives interfere with something as nourishing and genuinely satisfying as a good bowl of homemade soup.
Chicken soup is indeed one of the quintessential comfort foods of all time, in addition to being healthy and nutritious. It's no coincidence that virtually every cuisine on the planet has some form of it in its culinary repertoire. It has been proscribed to treat a host of ailments over the ages beginning with the ancient Egyptians who served it as a remedy for the common cold. Sorry folks, but as good as chicken soup is, it's not imbibed with anti-viral properties. But we don't need medicinal folklore to justify consuming it. It's delicious and comforting and as far as I'm concerned, that's all the rationale I need. For me there's nothing like spending a Saturday or Sunday in fall or winter, especially a cold or snowy one, simmering a big pot of chicken soup. Turn on some classical music, pour yourself a glass of wine, and unwind as the sublime aromas fill your home. Now that's what I call aromatherapy.
So, for those of you who have suffered through more than your share of mawkish canned soups and want to give the real thing a shot, this article's for you. Let's go through a step-by-step process of making good ole fashioned chicken soup. It won't cure your cold, but it will warm your heart.
The first and foremost step to creating delicious chicken soup is making a homemade broth or stock. The broth or stock is the foundation of the soup and I cannot stress enough its vital role to the overall success of the soup. It is also the most time consuming step in the endeavor. A broth is produced by simmering meat, aromatic vegetables and herbs for an extended period of time. A stock, by contrast relies on bones instead of meat. Bones will imbibe a stock with collagen, a protein that imparts body and viscosity to the stock. Meat however, will give it more flavor. I like the best of both worlds and use both. Use a large pot that is narrow and tall as opposed to low and wide. The latter will cause it to evaporate too rapidly.
RECIPES
Chicken soup is indeed one of the quintessential comfort foods of all time, in addition to being healthy and nutritious. It's no coincidence that virtually every cuisine on the planet has some form of it in its culinary repertoire. It has been proscribed to treat a host of ailments over the ages beginning with the ancient Egyptians who served it as a remedy for the common cold. Sorry folks, but as good as chicken soup is, it's not imbibed with anti-viral properties. But we don't need medicinal folklore to justify consuming it. It's delicious and comforting and as far as I'm concerned, that's all the rationale I need. For me there's nothing like spending a Saturday or Sunday in fall or winter, especially a cold or snowy one, simmering a big pot of chicken soup. Turn on some classical music, pour yourself a glass of wine, and unwind as the sublime aromas fill your home. Now that's what I call aromatherapy.
So, for those of you who have suffered through more than your share of mawkish canned soups and want to give the real thing a shot, this article's for you. Let's go through a step-by-step process of making good ole fashioned chicken soup. It won't cure your cold, but it will warm your heart.
The first and foremost step to creating delicious chicken soup is making a homemade broth or stock. The broth or stock is the foundation of the soup and I cannot stress enough its vital role to the overall success of the soup. It is also the most time consuming step in the endeavor. A broth is produced by simmering meat, aromatic vegetables and herbs for an extended period of time. A stock, by contrast relies on bones instead of meat. Bones will imbibe a stock with collagen, a protein that imparts body and viscosity to the stock. Meat however, will give it more flavor. I like the best of both worlds and use both. Use a large pot that is narrow and tall as opposed to low and wide. The latter will cause it to evaporate too rapidly.
RECIPES
CHICKEN BROTH Ingredients • 8 lbs total of chicken, (legs thighs, and/or wings), and bones • 6 quarts of cold spring water • 8 oz. onion, roughly chopped • 4 oz. celery, roughly chopped • 4 oz. carrots, roughly chopped • 3 cloves garlic • 1 bundle of thyme • 1 handful parsley, including stems • 3 bay leaves • 1 teaspoon peppercorns Directions Bring the chicken parts to a boil and then immediately reduce to a very gentle simmer, uncovered. Bubbles should be lazily breaking the surface. This is important. A strong simmer will evaporate the fluid too quickly and not extract the collagen and flavoring elements as efficiently. Skim the top to remove any scum or errant particles but do not stir. Stirring will make the final broth cloudy. Add the remaining ingredients and simmer, occasionally skimming, for at least 4 hours. When finished, remove the chicken meat and shred whatever amount of it you would like to add back to the finished soup. Pick through it carefully to ensure you've avoided small bits of bone or cartilage. Strain the soup to remove the solids. For a clearer, higher filtered broth strain again through cheesecloth and a chinois, (a fine-meshed strainer). Discard the vegetables. They have given their all and we will add fresh ones to the final soup.
For the best tasting broth use only the dark meat and leave the skin on. As stated, I employ a combination of bones and meat. Yes, there are bones in the legs or wings but not enough. Every time I make chicken wings I cut off the tips and freeze them. Likewise, whenever I make a whole chicken I save the neck. If I butterfly a chicken I save the back bone. I combine these bones with the assorted pieces of dark meat for the broth. (Some Asian supermarkets sell carcasses of chicken with the meat removed for making stock).
Now that we have our chicken broth, the rest is pretty straightforward:
Now that we have our chicken broth, the rest is pretty straightforward:
CHICKEN SOUP Ingredients • 2-3 carrots, chopped • 2-3 celery sticks, chopped • 1 large onion, chopped • Salt and pepper to taste • Chicken broth/stock from above recipe • 6 oz. pasta of your choice • Chicken meat from above recipe • Celery leaves, chopped, to taste • Fresh parsley, chopped, to taste Directions Add the carrots, celery, onion, salt and pepper to the chicken broth and bring to a boil. Reduce to a simmer and cook uncovered until the vegetables are soft. Meanwhile cook the pasta separately to desired doneness. Add the chicken meat to warm through. I like a good amount of celery leaves and parsley in my soup but you can adjust accordingly. I pick off the leaves from about ¾ of a batch of celery and match it with an equal amount of parsley and chop it. Finish the soup with the herbs and additional salt and pepper to taste.
SANDWICHES
Sandwich is a historic town in Kent, England whose borders once stretched to the sea. Dotted with medieval buildings, this quaint little municipality boasts a number of intriguing phenomena. In 1255 the first captive elephant brought to Europe landed here. A gift to King Henry III from France, it ended up in the king's personal zoo. In 1457 4,000 Frenchman marauded the town, burning most of it and killing the mayor. Most recently it was the birthplace of Viagra® invented by Pfizer pharmaceuticals in a nearby research and development facility. But it is obviously most famous for the bread and meat dish that bears its name.
John Montagu (1718-1792) was the 4th Earl of Sandwich. A nobleman who held numerous public offices, including a membership in the House of Lords, Secretary of State, and First Lord of the Admiralty, he was known for his incompetence, lack of accomplishment and dissipation. Despite his undistinguished record, he will eternally be credited with putting Sandwich on the culinary map in addition to the geographical.
The story has many variations but basically goes like this: Montagu was supposedly gambling, embroiled in a protracted card game and was in need of nourishment. At his bequest his chef put together a meal that could be easily handled, thus preventing him from having to depart the game. Whether Montagu specifically instructed the chef to place some meat between two slices of bread or the creation was due to the chef's own devices is in dispute. Two facts are clear: neither was the first inventor of a sandwich but the name for the dish originated with Monatgu's title.
Montagu, (or his chef), was by no means a seminal influence in the culinary world. Mankind had been making sandwiches since ancient times. Indeed, it was probably a blink of an eye between when the first bread was made and when the first sandwich was born. The sandwich, despite the enduring credit bestowed on Montagu, is one more example of his dearth of achievements and misfortunes: His ineptitude as Lord of the Admiralty incited the criticism that he subverted Britain's sea power during the American Revolution. His first wife became ill, went insane and died. His second wife was murdered. Poor Montagu. I hope for his sake he at least ate well.
John Montagu (1718-1792) was the 4th Earl of Sandwich. A nobleman who held numerous public offices, including a membership in the House of Lords, Secretary of State, and First Lord of the Admiralty, he was known for his incompetence, lack of accomplishment and dissipation. Despite his undistinguished record, he will eternally be credited with putting Sandwich on the culinary map in addition to the geographical.
The story has many variations but basically goes like this: Montagu was supposedly gambling, embroiled in a protracted card game and was in need of nourishment. At his bequest his chef put together a meal that could be easily handled, thus preventing him from having to depart the game. Whether Montagu specifically instructed the chef to place some meat between two slices of bread or the creation was due to the chef's own devices is in dispute. Two facts are clear: neither was the first inventor of a sandwich but the name for the dish originated with Monatgu's title.
Montagu, (or his chef), was by no means a seminal influence in the culinary world. Mankind had been making sandwiches since ancient times. Indeed, it was probably a blink of an eye between when the first bread was made and when the first sandwich was born. The sandwich, despite the enduring credit bestowed on Montagu, is one more example of his dearth of achievements and misfortunes: His ineptitude as Lord of the Admiralty incited the criticism that he subverted Britain's sea power during the American Revolution. His first wife became ill, went insane and died. His second wife was murdered. Poor Montagu. I hope for his sake he at least ate well.
| PORK CUTLET SANDWICH |
Ingredients
• 1 cup all-purpose flour
• 3 eggs
• 2 cups plain breadcrumbs
• ½ cup grated Pecorino Romano cheese
• 4 boneless pork cutlets, pounded thin
• ¼ cup olive oil
• 1 bunch arugula
• 8 pickled cherry peppers, sliced
• Salt and pepper to taste
• 2 tablespoons extra virgin olive oil
• 4 ciabatta rolls
• 3 tablespoons mayonnaise
• 6 sun-dried tomatoes, soaked in warm water for 10-15 minutes
• 4 large slices fontina cheese
Directions
Place flour in one bowl. In a separate bowl beat the eggs and in a third bowl combine the breadcrumbs and cheese. Dredge the cutlets in the flour, shaking off the excess, then the egg, and finally the breadcrumb mixture. Heat the olive oil in a large sauté pan. Fry the cutlets in the oil, browning each side, about 2-3 minutes a side. Remove and rest on paper towels.
Toss the arugula with the cherry peppers, salt, pepper, and extra virgin olive oil. Slice the rolls in half and spread the mayonnaise on the top half. Divide and place the arugula mixture on the bottom halves.
Place the cutlets on a baking sheet and top with the tomatoes and cheese. Place under a broiler until the cheese is melted, about 30 seconds. Place cutlet on top of arugula mixture and close with the top half of the roll.
Ingredients
• 1 lb. swordfish, cut into four ½-inch thick steaks
• 4 large portobello mushroom caps, stems removed, halved horizontally
• Olive oil, as needed
• Salt and pepper to taste
• 2 tablespoons lemon zest
• 3 tablespoons thyme leaves
• ½ cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• ¼ lb. thinly sliced smoked bacon
• 4 slices country bread, ¾-inch thick
• 4 large leaves iceberg lettuce
• 2 avocados, halved, pitted, peeled, and thinly sliced
• 1 beefsteak tomato, seeded and thinly sliced
Directions
Bush the swordfish and mushrooms with olive oil and season with salt and pepper. Mix the lemon zest and half the thyme and sprinkle over the mushrooms. Place the mayonnaise in a bowl and mix in the remaining thyme leaves and lemon juice.
Heat a sauté pan over medium heat, add the bacon, and cook until crisp. Remove bacon and place on paper towels.
Heat an outdoor grill or grill pan. Grill the bread slices until golden and then place each slice on one of four dinner plates. Grill the mushroom caps on each side until browned, about 2 minutes per side, and set aside. Grill the swordfish to medium-rare, about 3-4 minutes per side, and remove.
Place a lettuce leaf on each slice of bread and top with avocado, tomato, swordfish, and bacon. Drizzle lemon-thyme mayonnaise over the top and serve.
Cornwall: Its Legends and Legacies
Cornwall is the birthplace of the mythical King Arthur and the famous Knights of the Round Table. As the story goes, the sorcerer Merlin imbedded a sword within a stone and proclaimed that whoever could withdraw the blade would become king. Arthur did so and was crowned by Merlin. Other plots in the Arthurian saga include his victorious battles with the Romans, the quest for the Holy Grail, the adulterous relationship between his wife Guinevere and the famed knight Sir Lancelot, and Arthur's ultimate demise by his nephew Mordred. Historians to this day debate whether Arthur is completely fabricated or whether he was a real person. It's fairly certain he wasn't an actual sovereign of England but he may have been a notable warrior who became the impetus for an elaborately embellished legend.
The actual history of Cornwall begins around 4500 BC, the age of the oldest stone tools found in the area. In 2500 BC Cornwall's denizens began trading their tin and copper for bronze tools and gold with foreign civilizations. In 1000 BC the Celts, a bellicose people from the European continent, settled in Cornwall and became the ancestors of modern day Cornishmen. Cornwall was subsequently dominated by the Romans, the Saxons, and then after the Norman Conquest, finally began its integration into modern day England.
Cornwall, being nearly surrounded by the sea, naturally employs seafood in its traditional cuisine. Potatoes, turnips, dairy products, eggs, biscuits, puddings, and the world renowned Cornish pasty, (a pastry filled with meat and vegetables and sometimes fish), are also culinary mainstays. But it's the Cornish hen that my historical meandering has finally led us to.
All of the rules and regs for selecting, storing and cooking standard chickens apply to Cornish hens. Look for plump specimens with unblemished skin. Use within 24 hours or freeze them, (remove the giblets before freezing). Cook them in the same manner and to the same temperature you would a regular chicken although I think roasting them is the best. Cornish hens make for an elegant alternative to traditional fowl. Serve one hen per person.
ROASTED CORNISH HENS
• 4 garlic cloves, roughly chopped
• Rosemary, chopped, as needed
• Thyme, chopped as needed
• 1 medium onion, chopped
• Olive oil as needed
• Juice of half a lemon
• Salt & pepper to taste
• 2 Cornish hens
• 4 oz white wine
• 4 oz chicken stock
• 2 bay leaves
• 1 tablespoon butter
Preheat the oven to 350. Divide the garlic, rosemary and thyme in half. Mix the onion with half of the garlic, rosemary, and thyme. Add some olive oil, the lemon juice, salt and pepper. Save the other half of the garlic, rosemary and thyme for the sauce. Brush the inside and outside of the hens with olive oil and sprinkle with salt and pepper. Fill the cavity of each hen with half of the onion mixture. Press it in with a fork or spoon. Trussing is not necessary.
Roast the hens until the dark meat registers 175 degrees on a meat thermometer. This will take about 45 minutes but ovens and hens vary so use a thermometer. When done remove the hens from the roasting pan and cover with foil to keep warm. Place the roasting pan on the stove and deglaze the pan on high heat with the wine, scraping the browned bits off the bottom of the pan. Add the stock, the remainder of the garlic, rosemary and thyme, the bay leaves, salt and pepper. Cook on high heat until reduced by at least half. Finish the sauce with butter and strain.
SUMMER SALADS II
Salads are classic summer fare. Cool and light, they're great for beating the heat as well as those bathing suit woes. A couple of tips when preparing salads: Soak the greens in cold water for 15-20 minutes. Not only does this help wash them, it will increase their crispness to some degree. Always use a salad spinner. The water on wet greens will dilute your dressing and prevent it from sticking to them as well. Make the dressing and toss it with the salad just before service. Salads soaking in their dressing will wilt.
RECIPES
TOMATO & COUSCOUS SALAD
Ingredients
• 2 cans chick peas, drained and rinsed • 2 cups cooked couscous • 2 tomatoes, chopped • 5 scallions, chopped • 2 garlic cloves, finely minced • Handful of basil chiffonade • Salt and pepper to taste • 3 tablespoons lemon juice • 6 tablespoons extra virgin olive oil
Directions
Combine the peas, couscous, tomatoes, scallions, garlic, and basil.
In a bowl whisk the lemon juice with salt and pepper. Drizzle in the olive oil, constantly whisking, until it is completely incorporated.
Toss the salad with the dressing and serve.
CLEMENTINE ORANGE & FENNEL SALAD
Ingredients
• 6 Clementine oranges (or substitute tangerines), cut into supremes, (see below). • 1 large fennel bulb • 2 teaspoons fennel seeds • Fennel fronds, as needed • Parsley, chopped, to taste • 4 tablespoons orange juice • Salt & pepper to taste • 4 tablespoons extra virgin olive oil
Directions
To make orange supremes, or any citrus fruit for that matter, take the heel of a chef's knife and slice the fruit, between the skin and the flesh, in a curving stroke, from its north pole to its south. You want to remove all of the rind while losing the least amount of flesh. Once the rind is removed you will be able to see thin sheets of the pith which separate the fruit's segments. Slice the sides of the segments right next to the pith and remove them. This will produce clean segments of flesh devoid of any skin.
Cut some of the fennel fronds off. The fronds are the tiny green leaves at the top of the stalk. Cut off the bulb and remove its outer layer if it is brown or discolored. Cut the bulb in half and then cut it crosswise into thin strips.
Cut some of the fennel fronds off. The fronds are the tiny green leaves at the top of the stalk. Cut off the bulb and remove its outer layer if it is brown or discolored. Cut the bulb in half and then cut it crosswise into thin strips.
Mix the oranges, fennel, fennel seeds, fennel fronds, and parsley.
In a bowl whisk the orange juice with salt and pepper. Drizzle in the olive oil, constantly whisking, until it is completely incorporated.
In a bowl whisk the orange juice with salt and pepper. Drizzle in the olive oil, constantly whisking, until it is completely incorporated.
Toss the salad with the dressing and serve.
SPINACH AND STRING BEAN SALAD WITH AVOCADO OIL DRESSING
Ingredients
• Half pound green beans, trimmed and blanched. • 3 hard cooked eggs, chopped or thinly sliced • 4 oz. baby spinach leaves • 1 small red onion, thinly sliced • 3 plum tomatoes, sliced vertically, and then cut crosswise. • Handful of basil chiffonade • 3 cloves garlic • 2 tablespoons red wine vinegar • 1 teaspoon Dijon mustard • Salt and pepper to taste. • 6 tablespoons avocado oil, (or substitute olive oil)
Directions
Trim the ends off the green beans and blanch in boiling, salted water for 2-3 minutes or until desired doneness. Immediately submerge in ice water to stop the cooking.
For perfectly hard cooked eggs, immerse the eggs in cold water, covered, and bring to a boil. As soon as the water boils remove the pan from the heat and let the eggs steep for exactly 12 minutes, covered. Run cold water over the eggs to cool them.
Combine the beans, eggs, spinach, onion, tomatoes, and basil.
For the dressing, run the garlic cloves through a garlic press. Otherwise mince them very finely. Whisk the garlic in the vinegar, mustard, and salt and pepper. Drizzle in the oil, constantly whisking, until it is completely incorporated.
Toss the salad with the dressing and serve.
For perfectly hard cooked eggs, immerse the eggs in cold water, covered, and bring to a boil. As soon as the water boils remove the pan from the heat and let the eggs steep for exactly 12 minutes, covered. Run cold water over the eggs to cool them.
Combine the beans, eggs, spinach, onion, tomatoes, and basil.
For the dressing, run the garlic cloves through a garlic press. Otherwise mince them very finely. Whisk the garlic in the vinegar, mustard, and salt and pepper. Drizzle in the oil, constantly whisking, until it is completely incorporated.
Toss the salad with the dressing and serve.
HONEYDEW MELON SALAD WITH SPUMANTE VINAIGRETTE
Ingredients
• 1 fennel bulb • Half a ripe honeydew melon • 1 lb. mixed salad greens • 1 small red onion, sliced • Chervil, chopped to taste • Parsley, chopped to taste • 3 tablespoons lemon juice • Zest from one lemon • 1 tablespoon Champagne vinegar • 2 oz. Spumante sparkling wine • 1 tablespoon honey • Salt and pepper to taste • Half cup extra virgin olive oil
Directions
Remove the outer layers of the fennel bulb if it is brown or discolored. Cut the bulb in half and then cut it crosswise into thin strips.
Slice the melon into thin strips.
Combine the fennel, melon, greens, onion and herbs.
Whisk the lemon juice, lemon zest, vinegar, Spumante, honey, salt and pepper. Drizzle in the oil, constantly whisking, until it is completely incorporated.
Slice the melon into thin strips.
Combine the fennel, melon, greens, onion and herbs.
Whisk the lemon juice, lemon zest, vinegar, Spumante, honey, salt and pepper. Drizzle in the oil, constantly whisking, until it is completely incorporated.
Toss the salad with the dressing and serve.
British Traditional Foods
British food has traditionally been based on beef, lamb, pork, chicken and fish and generally served with potatoes and one other vegetable. The most common and typical foods eaten in Britain include the Sandwich, Fish and Chips, Pies like the cornish pasty, Trifle and roasts dinners. Some of our main dishes have strange names like Bubble and Squeak and Toad-in-the-Hole.
The staple foods of Britain are meat, fish, potatoes, flour, butter and eggs. Many of our dishes are based on these foods.
Traditional British dishes have had competition from other dishes over the years. Despite this, if you visit England, Scotland or Wales, you can still be served up the traditional foods we have been eating for years.
This page contains some of England's most popular traditional dishes.
British Traditional Foods
You may already have several ideas about typical British food, but the most popular dish in England at the moment is… curry! |
British food has traditionally been based on beef, lamb, pork, chicken and fish and generally served with potatoes and one other vegetable. The most common and typical foods eaten in Britain include the Sandwich, Fish and Chips, Pies like the cornish pasty, Trifle and roasts dinners. Some of our main dishes have strange names like Bubble and Squeak and Toad-in-the-Hole.
The staple foods of Britain are meat, fish, potatoes, flour, butter and eggs. Many of our dishes are based on these foods.
Traditional British dishes have had competition from other dishes over the years. Despite this, if you visit England, Scotland or Wales, you can still be served up the traditional foods we have been eating for years.
This page contains some of England's most popular traditional dishes.
"Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, Yorkshire pudding, peas, carrots, gravy, ketchup and, for some strange reason, mint humbugs." |
Main meal dishes in England
| Roast Beef | Yorkshire Pudding | Toad-in-the-Hole |
| Roast Meats | Fish and chips | Ploughman's Lunch |
| Cottage Pie | Shepherd's Pie | Gammon Steak With Egg |
| Lancashire Hotpot | Bubble and Squeak | Englsih Breakfast |
| Bandgers and Mash | Black Pudding | Bacon Roly-Poly |
| Cumberland Sausages | Pie And Mash With Parsley Liqour | |
Roast beef and Yorkshire puddingThis dish is not usually eaten as a dessert like other puddings but instead as part of the main course or at a starter.
Yorkshire pudding, made from flour, eggs and milk, is a sort of batter baked in the oven and usually moistened with gravy.
Toad-in-the-Hole (sausages covered in batter and roasted.)Similar to Yorkshire Pudding but with sausages placed in the batter before cooking.
Roast Meats ( cooked in the oven for about two hours)Typical meats for roasting are joints of beef, pork, lamb or a whole chicken. More rarely duck, goose, gammon, turkey or game are eaten.
Roast Gammon
Traditional accompaniments to roast meatsWith beef:
- Horseradish sauce
- English mustard
- Yorkshire pudding
- Gravy
- Onion sauce
- Red-currant jelly
- Mint sauce
- Savoury herb pudding
- Apple sauce
- Pease Pudding
- Roast apples
Sunday Roast
Fish and chips Ploughman's LunchThis dish is served in Pubs. It consists of a piece of cheese, a bit of pickle and pickled onion, and a chunk of bread.
Made with minced lamb and vegetables topped with mashed potato)
Gammon Steak with egg (Gammon is ham)A casserole of meat and vegetables topped with sliced potatoes.
The original pies were made with eels because at the time eels were a cheaper product than beef. About fifty years ago, mince beef pies replaced the eels and have now become the traditional pie and mash that people know.
The traditional pie and mash doesn't come without its famous sauce known as liquor which is a curious shade of green and definitely non-alcoholic. The liquor tastes much nicer than it looks (it's bright green!).
Jellied eels are also an East End delicacy often sold with pie and mash
Chicken Salad
English breakfastEggs, bacon, sausages, fried bread, mushrooms, baked beans
A Full English Breakfast
Bangers and Mash (mashed potatoes and sausages).Bangers are sausages in England. (The reason sausages were nicknamed bangers is that during wartime rationing they were so filled with water they often exploded when they were fried.)
Cornish Pastie with chips, baked beans and salad
Black Pudding (Blood Pudding)Looks like a black sausage. It is made from dried pigs blood and fat). Eaten at breakfast time Recipe
Black pudding recipes vary from region to region, some are more peppery and some are more fatty than others.
Bacon Roly-Poly (made with a suet pastry)This famous pork sausage is usually presented coiled up like a long rope
Vegetables
Favourite Children Meals
Three favourite meals with children are fish fingers and chips, pizza and baked beans on toast.Spanish Food
Pasta salad with King prawns, esparagus and wild mushrooms
INGREDIENTS:
- Tagliatelle pasta
- King prawns
- Esparagus
- Wild mushrooms (various ones, whichever you like)
- Truffle vinegar
- Table vinegar
- Two bay leaves
- King prawns
- Esparagus
- Wild mushrooms (various ones, whichever you like)
- Truffle vinegar
- Table vinegar
- Two bay leaves
METHOD:
Prepare the pasta first by popping it into a pan of water with a pinch of salt, a little oil and the two bay leaves. Whilst the pasta cooks wash and chop the mushrooms into small pieces but not too small and fry them in oil adding the prawns shortly after. Then pop the esparagus in a pan of hot water and cook slowly. When the pasta is cooked, drain and then put back into the pan adding the prawns and mushrooms. Then dress the pasta with the two vinegars. Serve on a plate and place the esparagus in the shape of an X over the pasta.
Prepare the pasta first by popping it into a pan of water with a pinch of salt, a little oil and the two bay leaves. Whilst the pasta cooks wash and chop the mushrooms into small pieces but not too small and fry them in oil adding the prawns shortly after. Then pop the esparagus in a pan of hot water and cook slowly. When the pasta is cooked, drain and then put back into the pan adding the prawns and mushrooms. Then dress the pasta with the two vinegars. Serve on a plate and place the esparagus in the shape of an X over the pasta.
Sweetcorn mouse with Foie-gras
INGREDIENTS:
- For the mouse:
- 200gr of boiled and drained sweetcorn
- 75gr of whipped cream
- A leaf or half a leaf of gelatin
- Salt
- For the truffle vinaigrette
- 8 spoonfuls of truffle juice
- 3 spoonfuls of olive oil
- 1 spoonful of parsley chopped
- 100gr of Foie-gras
- 200gr of boiled and drained sweetcorn
- 75gr of whipped cream
- A leaf or half a leaf of gelatin
- Salt
- For the truffle vinaigrette
- 8 spoonfuls of truffle juice
- 3 spoonfuls of olive oil
- 1 spoonful of parsley chopped
- 100gr of Foie-gras
METHOD:
Liquidize the sweetcorn into a pureé making sure it is fine and soft. Remove a small part of the gelatin leaf and melt it and then add it to the rest of the sweetcorn mixture and leave it to chill. Then after that add the whipped up cream and then fill up three quarters of some cocktail glasses. Flour the foie-gras and then pop it in a pan to fry very lightly on a low flame or heat. Once cooked let cool in the fridge and once cooled chop into small pieces of a contimetre or so. With a desert spoon make a small hole in the mousee and place the foie-gras pieces inside adding a little truffle vinaigrette on top.
Liquidize the sweetcorn into a pureé making sure it is fine and soft. Remove a small part of the gelatin leaf and melt it and then add it to the rest of the sweetcorn mixture and leave it to chill. Then after that add the whipped up cream and then fill up three quarters of some cocktail glasses. Flour the foie-gras and then pop it in a pan to fry very lightly on a low flame or heat. Once cooked let cool in the fridge and once cooled chop into small pieces of a contimetre or so. With a desert spoon make a small hole in the mousee and place the foie-gras pieces inside adding a little truffle vinaigrette on top.
Caramelised potatoes
INGREDIENTS:
- half a kilo of ready peeled and cooked potatoes
- 50gr of salted butter
- A spoonful of chopped parsley
- A spoonful of brown sugar
- Salt and pepper
- 50gr of salted butter
- A spoonful of chopped parsley
- A spoonful of brown sugar
- Salt and pepper
METHOD:
Put the butter in a pan to melt and once melted throw in the potatoes, sprinkle the sugar over the top of them and do the same with the salt and pepper. Take them out of the pan with a wooden spoon taking care as to not break or mash them and whilst removing them keep shaking them in the pan lightly so that they caramelize a bit more. Once they have caramelized sprinkle the parsley over the top. This dish is normally served as an accompaniment.
Put the butter in a pan to melt and once melted throw in the potatoes, sprinkle the sugar over the top of them and do the same with the salt and pepper. Take them out of the pan with a wooden spoon taking care as to not break or mash them and whilst removing them keep shaking them in the pan lightly so that they caramelize a bit more. Once they have caramelized sprinkle the parsley over the top. This dish is normally served as an accompaniment.
TIME: 10 minutes
Asparagus tips with eggs and potatoes
INGREDIENTS:
- 2 kilos of chopped asapragus (keeping the tips)
- A kilo of potatoes
- 6 eggs
- Half a litre of oil
- Water and salt
- A kilo of potatoes
- 6 eggs
- Half a litre of oil
- Water and salt
METHOD:
Peel and cut the soft part of the asparagus keeping 3cm of the tip and then cook them. Once they have cooked put them in a colander to drain them of the water. Then peel and wash the potatoes then cut them into small cubes. In a frying pan put the oil to heat up and fry the potatoes until they turn brown. Once brown, take them from the heat and drain them of any excess oil and lightly salt them and keep them to one side until later. Remove nearly all the oil from the pan but leave a little. Start to fry the asparagus tips in the pan and in a separate bowl whisk the eggs and add them to the pan. When everything is creamy- looking take them from the pan from the heat so it can set more and then at the last moment throw in the fried potatoes and mix in.
Peel and cut the soft part of the asparagus keeping 3cm of the tip and then cook them. Once they have cooked put them in a colander to drain them of the water. Then peel and wash the potatoes then cut them into small cubes. In a frying pan put the oil to heat up and fry the potatoes until they turn brown. Once brown, take them from the heat and drain them of any excess oil and lightly salt them and keep them to one side until later. Remove nearly all the oil from the pan but leave a little. Start to fry the asparagus tips in the pan and in a separate bowl whisk the eggs and add them to the pan. When everything is creamy- looking take them from the pan from the heat so it can set more and then at the last moment throw in the fried potatoes and mix in.
TIME: 20 minutes
Barbecued vegetables
INGREDIENTS:
- 4 onions
- 4 small endives
- 4 slices of aubergine
- 4 artichokes
- 4 cherry tomatoes
- 4 small fennels 16 asparagus tips
- 12 soft cloves of garlic
- 4 porcini mushrooms
- 1 small courgette
- 4 spoonfuls of beans
- 80gr fresh truffle
- 80gr shavings of ham
- 8 tablesppons of deglasé de trufa
- 8 tablespoons of vinaigrette of dry fruits and truffle
- 4 small endives
- 4 slices of aubergine
- 4 artichokes
- 4 cherry tomatoes
- 4 small fennels 16 asparagus tips
- 12 soft cloves of garlic
- 4 porcini mushrooms
- 1 small courgette
- 4 spoonfuls of beans
- 80gr fresh truffle
- 80gr shavings of ham
- 8 tablesppons of deglasé de trufa
- 8 tablespoons of vinaigrette of dry fruits and truffle
METHOD:
Take the first few layers of the onion and endive, cut half of the onion, endives, tomatoes, artichokes, fennel and the mushrooms. Cut the truffle into fine layers and the courgette into long strips. Cook the ham until it goes crunchy. Cook in the pan the vegetables and let them brown. Put everything mixed together on a plate and dress with the deglasé and truffle.
Take the first few layers of the onion and endive, cut half of the onion, endives, tomatoes, artichokes, fennel and the mushrooms. Cut the truffle into fine layers and the courgette into long strips. Cook the ham until it goes crunchy. Cook in the pan the vegetables and let them brown. Put everything mixed together on a plate and dress with the deglasé and truffle.
Endives au gratin
INGREDIENTS:
- 8 medium size endives
- 8 slices of York ham
- 100gr of butter
- 60gr of gruyère, grated
- 8 slices of York ham
- 100gr of butter
- 60gr of gruyère, grated
METHOD:
Wash the endives but not under too much water as they go slightly bitter if under too much water. Then put them into a pan of cold water to cook. At the same time put another pan of hot water and salt on the hob. When the water with endives starts to fiercely boil, remove them from the water and with the help of a large spoon and add them into the second pan whose water should be boiling too. This is just to make sure the endives do not o too bitter. When boiling in the other pan, cook the endives for 25 minutes until they are soft. When soft take them out of the water and once drain of the water place them in an ovenproof dish greased with butter and lined with slices of the York ham. Sprinkle on top the gruyere and put the endives in the oven until the cheese goes brown on top.
Wash the endives but not under too much water as they go slightly bitter if under too much water. Then put them into a pan of cold water to cook. At the same time put another pan of hot water and salt on the hob. When the water with endives starts to fiercely boil, remove them from the water and with the help of a large spoon and add them into the second pan whose water should be boiling too. This is just to make sure the endives do not o too bitter. When boiling in the other pan, cook the endives for 25 minutes until they are soft. When soft take them out of the water and once drain of the water place them in an ovenproof dish greased with butter and lined with slices of the York ham. Sprinkle on top the gruyere and put the endives in the oven until the cheese goes brown on top.
TIME: 45 minutes
Minted broad bean cappuccino
INGREDIENTS:
- 200gr of peeled broad beans
- A bunch of mint
- 30 gr of jamón ibérico fat
- 100ml jamón (ham) stock
- 100ml of pig´s ear stock
- A bunch of mint
- 30 gr of jamón ibérico fat
- 100ml jamón (ham) stock
- 100ml of pig´s ear stock
METHOD:
Blend and crush 150gr of the beans with the jamón stock until everything goes smooth. Prepare the mint froth by taking all the mint and blending it with the stock of the pig´s ear and then letting it cool. Then lightly fry the cubes of jamón fat and add the rest of the beans. Once warm and ready, add the fat and beans to the bottom of some tall coffee cups. Warm up the soup made at the start and fill the cup three quarters of the way and then take the mint froth mixture and fill the remaining quarter.
Blend and crush 150gr of the beans with the jamón stock until everything goes smooth. Prepare the mint froth by taking all the mint and blending it with the stock of the pig´s ear and then letting it cool. Then lightly fry the cubes of jamón fat and add the rest of the beans. Once warm and ready, add the fat and beans to the bottom of some tall coffee cups. Warm up the soup made at the start and fill the cup three quarters of the way and then take the mint froth mixture and fill the remaining quarter.
TIME: 30 minutes
Stuffed courgettes
INGREDIENTS:
- 6 fresh and médium courgettes
- 300gr of York ham
- 3 medium tomatoes
- A ball of mozzarella cheese
- A small teaspoon of fresh tarragon
- 2 or 3 tablespoons of oil
- 3 tablespoons of grated bread
- Water and salt
- 300gr of York ham
- 3 medium tomatoes
- A ball of mozzarella cheese
- A small teaspoon of fresh tarragon
- 2 or 3 tablespoons of oil
- 3 tablespoons of grated bread
- Water and salt
METHOD:
Wash the courgette, dry them and cut them in two parts breadthways. Put a large pan of salted water on the hob. When the water starts to boil carefully place the courgettes and leave them to cook for ten minutes. Then after 10 minutes take them out and leave them for a few minutes to go cool and drain on a dishtowel. When they have dried and are cool enough to handle scoop out the pulp from centre trying not to rip the outer skin. Peel the tomatoes by getting some hot water and pouring it over the tomatoes in a bowl and waiting until the skin starts to crack and come away from the flesh. Extract the seeds from the tomatoes and chop them into pieces. Then chop the ham and mix it with the peeled tomatoes. Then add the courgette flesh to the tomato mixture, also chopped. Mix in all the tarragon in and with the mixture re-stuff the courgette skins and then cover with a slice of mozzarella. In an ovenproof dish pour a little oil and put the courgettes in the dish, sprinkle with the grated bread and cover with a little more oiland put them in the oven. Take out when they have browned on top.
Wash the courgette, dry them and cut them in two parts breadthways. Put a large pan of salted water on the hob. When the water starts to boil carefully place the courgettes and leave them to cook for ten minutes. Then after 10 minutes take them out and leave them for a few minutes to go cool and drain on a dishtowel. When they have dried and are cool enough to handle scoop out the pulp from centre trying not to rip the outer skin. Peel the tomatoes by getting some hot water and pouring it over the tomatoes in a bowl and waiting until the skin starts to crack and come away from the flesh. Extract the seeds from the tomatoes and chop them into pieces. Then chop the ham and mix it with the peeled tomatoes. Then add the courgette flesh to the tomato mixture, also chopped. Mix in all the tarragon in and with the mixture re-stuff the courgette skins and then cover with a slice of mozzarella. In an ovenproof dish pour a little oil and put the courgettes in the dish, sprinkle with the grated bread and cover with a little more oiland put them in the oven. Take out when they have browned on top.
TIME: 45 minutes
Ramekins of cauliflower and cheese
INGREDIENTS:
- 1 cauliflower
- 250gr of white cheese
- 30gr of butter
- 1 large tablespoon of oil
- 2 large tablespoons of flour
- 50gr of grated gruyère
- 4 egg yolks and egg whites
- Salt, pepper and nutmeg
- 250gr of white cheese
- 30gr of butter
- 1 large tablespoon of oil
- 2 large tablespoons of flour
- 50gr of grated gruyère
- 4 egg yolks and egg whites
- Salt, pepper and nutmeg
METHOD:
First remove the leaves from the cauliflower and separate the florets and put them to cook in a pan of water with a drop of vinegar for about 15 minutes. Take them out and cook them in salted water for around 25 minutes. When they are soft, drain them and put them in the food blender and blend until they form a smooth purée. In a saucepan melt 20gr of butter with the oil and once melted add the flour and then gradually the white cheese. Stir the sauce and keep stirring. Add the purée, the gruyère, the egg yolks and some grated nutmeg. Mix everything well and put the saucepan onto a low heat. Lightly grease small ramekins or a large dish with high sides and then put this to bain-Marie. Whip the eggs whites until they reach a firm consistency and add the eggs whites with the purée mixture into the greased dish or divide the mixture between the the smaller dishes. (whichever you have chosen). Put it all into the oven for 20 minutes. Serve it as soon as it comes out of the oven in the same dish.
First remove the leaves from the cauliflower and separate the florets and put them to cook in a pan of water with a drop of vinegar for about 15 minutes. Take them out and cook them in salted water for around 25 minutes. When they are soft, drain them and put them in the food blender and blend until they form a smooth purée. In a saucepan melt 20gr of butter with the oil and once melted add the flour and then gradually the white cheese. Stir the sauce and keep stirring. Add the purée, the gruyère, the egg yolks and some grated nutmeg. Mix everything well and put the saucepan onto a low heat. Lightly grease small ramekins or a large dish with high sides and then put this to bain-Marie. Whip the eggs whites until they reach a firm consistency and add the eggs whites with the purée mixture into the greased dish or divide the mixture between the the smaller dishes. (whichever you have chosen). Put it all into the oven for 20 minutes. Serve it as soon as it comes out of the oven in the same dish.
TIME: 1 hour
Advocado, cucumber and tomato soup
INGREDIENTS:
- 2 soft advocados
- 2 medium cucumbers
- 2 large tomatoes
- 3 cups of chicken stock
- Natural yoghurt
- Some mint leaves
- Salt
- 2 medium cucumbers
- 2 large tomatoes
- 3 cups of chicken stock
- Natural yoghurt
- Some mint leaves
- Salt
METHOD:
Have the stock already cold. In a food processor blend in batches : the advocados, peeled and with the stone taken out, the cucumbers chopped and peeled, but saving a small amount to garnish with cream; the tomatoes, peeled, chopped and deseeded. Blend all this together with the stock and a little mint after each batch of vegetables has been blended. Add a little salt and put it in the fridge for at least two hours so it cools. When you go to serve it add the cream and the yoghurt and the remaining mint. Mix everything well and when served in bowls garnish on top with some cucumber from earlier. Serve very cold.
Have the stock already cold. In a food processor blend in batches : the advocados, peeled and with the stone taken out, the cucumbers chopped and peeled, but saving a small amount to garnish with cream; the tomatoes, peeled, chopped and deseeded. Blend all this together with the stock and a little mint after each batch of vegetables has been blended. Add a little salt and put it in the fridge for at least two hours so it cools. When you go to serve it add the cream and the yoghurt and the remaining mint. Mix everything well and when served in bowls garnish on top with some cucumber from earlier. Serve very cold.
TIME: 25 minutes + 2 hours
Artichoke soup
INGREDIENTS:
- 50gr of artichoke leaves
- 2 tablespoons of flour
- 1 tablespoon of oil
- 1 onion (50gr)
- 1 glass of milk
- Salt
- 2 tablespoons of flour
- 1 tablespoon of oil
- 1 onion (50gr)
- 1 glass of milk
- Salt
METHOD:
Take the artichoke leaves and blend them in a food processor with a little milk. Then strain through a chinoise to get a puré-textured mixture. Put a little oil in a pan and lightly fry the onion until it starts to go brown. Add the flour and cook a little longer and then mix it with the purée of artichokes and cook everything in the pan for another ten minutes. Strain it again again to get a smooth texture and then add a little salt. If the soup is still a little thick add some milk to change the consistency. Serve by itself or with pieces of artichoke.
Take the artichoke leaves and blend them in a food processor with a little milk. Then strain through a chinoise to get a puré-textured mixture. Put a little oil in a pan and lightly fry the onion until it starts to go brown. Add the flour and cook a little longer and then mix it with the purée of artichokes and cook everything in the pan for another ten minutes. Strain it again again to get a smooth texture and then add a little salt. If the soup is still a little thick add some milk to change the consistency. Serve by itself or with pieces of artichoke.
TIME: 25 minutes
Cream of lettuce
INGREDIENTS:
- 1 very green lettuce
- 40gr of magarine
- 1 glass of hot water
- 1 glass of milk
- 1 stock cube
- Salt and pepper
- A couple of balls of potatoe purée, if needed
- 40gr of magarine
- 1 glass of hot water
- 1 glass of milk
- 1 stock cube
- Salt and pepper
- A couple of balls of potatoe purée, if needed
METHOD:
Wash, dry and cut the lettuce leaves. Put the margarine in a pot and heat it up and lightly fry the lettuce for 3 minutes. Then dissolve the stock cube in the glass of hot water and pour the water over the lettuce. Next pour in the milk and add a little pepper. Cook the soup covered stirring it from time to time. Take it from the heat and when it is warm put it into the blender in batches and then strain it through a chinoise (conical strainer) so the cream stays smooth. If the cream is thick lighten with a little milk and if on the other hand it is very runny add a couple of spoonfuls of potato purée.
Wash, dry and cut the lettuce leaves. Put the margarine in a pot and heat it up and lightly fry the lettuce for 3 minutes. Then dissolve the stock cube in the glass of hot water and pour the water over the lettuce. Next pour in the milk and add a little pepper. Cook the soup covered stirring it from time to time. Take it from the heat and when it is warm put it into the blender in batches and then strain it through a chinoise (conical strainer) so the cream stays smooth. If the cream is thick lighten with a little milk and if on the other hand it is very runny add a couple of spoonfuls of potato purée.
TIME: 30 minutes
Cream of melon
INGREDIENTS:
- 1 piece of melón (weight of 1.5 kilos approx)
- 250cl of pouring cream
- A half a litre of white soup
- 1 glass of vino de Málaga
- Salt and white pepper
- A large tablespoon of sugar
- 250cl of pouring cream
- A half a litre of white soup
- 1 glass of vino de Málaga
- Salt and white pepper
- A large tablespoon of sugar
METHOD:
Rid the melon of the seeds and cut off the rind. In a food blender mix the melon pulp, the vino de Málaga and the salt and pepper. For every litre of blended melon there is you add half a litre of the white meat soup (made from bone bits of a cow, chicken meat and the large part from vegetables) and you add the liquid cream. Strain the liquid and serve cold.
Rid the melon of the seeds and cut off the rind. In a food blender mix the melon pulp, the vino de Málaga and the salt and pepper. For every litre of blended melon there is you add half a litre of the white meat soup (made from bone bits of a cow, chicken meat and the large part from vegetables) and you add the liquid cream. Strain the liquid and serve cold.
TIME: 20 minutes
Pepper soup
INGREDIENTS:
- half a tin of pickled peppers and two red peppers
- half a glass of oil
- 2 onions
- A litre of milk
- 1 stock cube
- 1 large tablespoon of flour
- half a glass of oil
- 2 onions
- A litre of milk
- 1 stock cube
- 1 large tablespoon of flour
METHOD:
Chop finely and lightly fry the onions and the peppers on a low heat for about 30 minutes. When they have browned add the flour. Stir the pan slightly and incorporate a little milk, leaving it to boil and thicken until it resembles béchamel. Put the rest of the milk and sprinkle the stock cube in it and let it cook for 10 minutes on a low flame or heat. Blend it and strain.
Chop finely and lightly fry the onions and the peppers on a low heat for about 30 minutes. When they have browned add the flour. Stir the pan slightly and incorporate a little milk, leaving it to boil and thicken until it resembles béchamel. Put the rest of the milk and sprinkle the stock cube in it and let it cook for 10 minutes on a low flame or heat. Blend it and strain.
TIME: 20 minutes
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