Pork Roast with Quince

By , 2 June, 2010, No Comment

Roast Quince

You can make this dish with quince jam, or any jam of your choice – I would stick to the light ones though (apricot, peach).

Ingredients:

  • 1 Pork roast
  • 2 Tablespoons Quince jam
  • 3 Onions – cut in small pieces
  • 4 garlic cloves – chopped
  • 1 cup water
  • Sea salt – not ground
  • Cumin (if possible German cumin)
  • Pepper

Directions:

  1. Rub the roast with the quince jam.
  2. Sprinkle salt, pepper, and ground cumin.
  3. Place the onions and the garlic around the roast.
    Roast Quince 1
  4. Add the water, cover and bake for 45 minutes in a 350ºF (180ºC) oven. Uncover, check for water, and continue backing for another 45 minutes or until roast is well done and tender.
  5. Place the roast on a cutting board. Add 1 teaspoon cornstarch previously diluted in a little bit of water to the sauce.  Warm up so it thickens up a little bit.  Slice the roast, and return to the pan.

Cheese Sticks

By , 1 June, 2010, No Comment

Cheese Sticks

Ingredients:

  • Puff pastry
  • Parmesan cheese – grated
  • Olive oil
  • Salt
  • Garlic powder

Directions:

  1. Cut the puff pastry in 1.5″ x 10″ (4cm x 25 cm) pieces.
  2. Brush olive oil over the puff pastry.
  3. Sprinkle salt, garlic powder and parmesan cheese over the puff pastry.
  4. Take each piece, fold lengthwise, and then twist.  Place on a backing sheet lined with parchment paper.
  5. Bake in a 350ºF (180ºC) oven for about 15 minutes or until golden brown.

Cheese Quiche

By , 31 May, 2010, No Comment

Cheese Pie

Being in Switzerland at the moment, there’s no wonder all my dishes this week are packed with cheese.  This is no exception!

  • 1 lb (500 gr) grated Swiss cheese
  • 1 teaspoon cornstarch
  • 3/4 cup half & half (or milk)
  • 1 Tablespoon flour
  • 2 Tablespoons ricotta
  • 1 egg
  • 1 onion – finely chopped
  • Pepper, salt, and nutmeg
  • 1 sheet puff pastry

Directions:

  1. Fry the chopped onion for about 15 minutes at medium heat. Let cool.
  2. Mix the flour with a little bit of the milk first to make a paste.
  3. Add the rest of the milk, egg, ricotta, onion, salt, pepper and nutmeg.
  4. Mix the grated cheese with 1 teaspoon cornstach.  Add to the batter and mix well.
  5. Line a baking pan with parchment paper (baking). Place the puff pastry sheet and then add the cheese batter.
    Cheese Pie 1
  6. Bake in a 350ºF (180ºC) oven for 30 minutes.
    Cheese Pie 2

Klimpas Soup

By , 30 May, 2010, No Comment

Klimpas Soup

This used to be my childhood’s favorite soup!  My Latvian great-grandmother used to make it when I was very, very young, and then my mom took over the recipe.  I just learned it from her!  Here’s the recipe:

Ingredients:

  • Consommé – see yesterday’s post
  • 1 egg
  • 3 Tablespoons flour
  • 1/4 cup water
  • salt and pepper
  • chives – chopped

Directions:

  1. Warm up the Consommé.
  2. Mix the egg with the flour well.
  3. Add salt, pepper and water, and mix well.
  4. With a small teaspoon, add batter, one spoon at a time, slowly, into the broth.
  5. Warm up the soup, and let it cook, so that the “Klimpas” are cooked – about 10 minutes.
    Klimpas Soup1
  6. Serve and add a little bit of chives.

Chicken with Broccoli

By , 29 May, 2010, No Comment

Chicken Broccoli

I think I like any dish with cheese… I guess it has to do with my swiss roots ;-)  In Switzerland, at family restaurants, almost everything has cheese in it – if not, they put cheese on top!

Ingredients:

  • 1 chicken – in pieces
  • 2 carrots, 1 celery stick, parsley
  • 1 large broccoli – in small pieces
  • 3 oz (100 gr) grated cheese (Gruyère)
  • 3 oz (100 gr) grated parmesan
  • salt and pepper to taste
  • 5 Tablespoons flour
  • 3 oz (75 gr) butter
  • 2 cups milk
  • 1 teaspoon salt
  • Pepper and nutmeg to taste

Directions:

  1. Place the chicken in a stock pot. Add the carrots, celery, parsley and 1 teaspoon salt. Add water and boil for about 1 hour, or until the chicken is tender.
  2. Take out the chicken and let cool.  Save the chicken broth for a nice Consommé.

For the cream sauce (Béchamel):

  1. In a saucepan, melt the butter at medium heat.
  2. Add the flour and let fry while stirring constantly for about 2 minutes.
  3. Add the milk, salt, pepper, and nutmeg. Bring the heat to medium – high, and continue stirring until it starts to boil.

Now to put it all together:

  1. Make a first layer of broccoli.
    Chicken Broccoli 1
  2. Then a layer of chicken.
    Chicken Broccoli 2
  3. One layer of Béchamel sauce, and then at the end, sprinkle Gruyère and Parmesan.
    Chicken Broccoli 3
  4. Place in a warm oven at 350ºF (180ºC) for about 1 hour.

Fish Sticks

By , 28 May, 2010, No Comment

Fish Sticks

This is an easy way to make home-made fish sticks!

Ingredients:

  • 1 lb (500 gr) fish filets – cut into thin stripes
  • 1 egg
  • 1 cup bread crumbs
  • salt
  • oil

Directions:

  1. Sprinkle some salt over the fish stripes
  2. Scramble the egg in a medium bowl, and add some bread crumbs to a large plate.
  3. Pass each strip through the egg batter and then cover with bread crumbs.
  4. Fry at medium – high heat in a pan with some oil for about 5 minutes on each side or until well done.

Moussaka

By , 27 May, 2010, No Comment

Moussaka

Hola Sonia, aquí te dedicamos mi mamá y yo la receta! It’s been a very long time since we have made Moussaka at home.  We adjusted the preparation of the eggplants to save on a few calories … We have been grilling eggplants for so long , that it didn’t seem very appetizing to fry them anymore!

Ingredients:

  • 4 Eggplants
  • 1.5 lbs (750 gr) ground beef
  • 2 large onions – chopped finely
  • 4 garlic cloves – pressed
  • 2 teaspoons salt
  • pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon parsley
  • 1 teaspoon Herbes de Provence
  • 1 teaspoon sugar
  • 2 cups chopped tomatoes – peeled
  • 5 Tablespoons flour
  • 3 oz (75 gr) butter
  • 2 cups milk
  • 1 teaspoon salt
  • Pepper and nutmeg to taste
  • 7 oz (200 gr) grated cheese
  • Olive oil

Directions:

Eggplants:

  1. Moussaka 1
    Slice the eggplants lengthwise and place on a lined cookie sheet. Brush olive oil over them, and bake at 350ºF (180ºC) for about 15 minutes.

Meat sauce:

  1. In a large pan, fry the onions and the garlic in a little bit of oil.
  2. Add the ground beef.
  3. Add the chopped tomatoes, salt, pepper, cinnamon, parsley, Herbes de Provence, and sugar, and cook at medium heat for about 1.5 hrs.  The consistency should be that of the meat used for lasagna… not too dry, but not too watery.

For the cream sauce:

  1. In a saucepan, melt the butter at medium heat.
  2. Add the flour and let fry while stirring constantly for about 2 minutes.
  3. Add the milk, salt, pepper, and nutmeg. Bring the heat to medium – high, and continue stirring until it starts to boil.

Putting it all together:

  1. Cover a deep baking dish with a little bit of oil.
  2. Moussaka 2
    Start with a layer of eggplant.
  3. Moussaka 3
    Now add a layer of meat sauce.
  4. Moussaka 4
    Another layer of eggplant
  5. Moussaka 6
    Another layer of meat sauce.
  6. Now comes the cream sauce.
  7. Moussaka 7
    And at the end the grated cheese.
  8. Bake for 1 hour at 320ºF (160ºC)

"Crunchy" French Toast

By , 26 May, 2010, No Comment

French Toast

I remember eating “crunchy” French Toast when I was a kid.  There’s a tiny little trick in order to make them!

Ingredients:

  • 8 slices sandwich bread
  • 2 eggs
  • 1 cup milk
  • sugar
  • cinnamon
  • oil
  • Marmalade, powder sugar, maple syrup

Directions:

  1. Mix 2 eggs, milk, 1 teaspoon sugar, and 1/2 teaspoon cinnamon in a bowl.
  2. French Toast 1
    Dip the bread slices, one by one in the batter.
  3. French Toast 2
    Fry the bread slices on a non-stick pan with a little bit of oil at medium heat. Put them aside.
  4. French Toast 3
    Return the fried slices to the pan and sprinkle cinnamon and sugar on each side.  Fry shortly, just to caramelize the sugar over the french toast.  This will give you really crunchy French Toast!

Tortellini with Saffron Sauce

By , 25 May, 2010, No Comment

Tortellini Safran

Ingredients:

  • 1 Tablespoon Saffron
  • 1/2 onion – finely diced
  • 2 garlic cloves – pressed
  • 1 cup heavy cream
  • 1 cup milk
  • 2 egg yolks – mixed with a little bit of milk
  • Salt
  • Pepper
  • Parmesan or Pecorino – grated
  • Cooked tortellini

Directions:

  1. Put the saffron in a small cup and add a little bit of hot water.
  2. Fry the onion and the garlic in a tiny bit of oil by low heat for 2 – 3 minutes.
  3. tortellini Saffron sauce
    Add the cream, the milk and the saffron with the water, and bring it to a boil.
  4. As soon as it starts to boil, take it away from the heat and add the egg yolk – milk mix and mix well.
  5. Put it back on the stove, and bring it back very, very shortly to a boil, making sure you are mixing it very well – Use a whisker so it doesn’t clump.
  6. Mix the cooked tortellini with the sauce.  Serve with parmesan or pecorino.

Crispy Chicken

By , 24 May, 2010, No Comment

Crispy Chicken

Ingredients:

  • 2 cups corn flakes
  • 1/2 cup flour
  • 2 eggs
  • 1 chicken – in pieces
  • salt, pepper and garlic powder
  • Oil

Directions:

  1. Crispy Chicken 0
    Sprinkle salt, pepper and garlic powder over the chicken pieces.
  2. Place the corn flakes in a large plastic bag and crunch them well with your hands.
  3. Add the flour.
  4. Scramble the eggs in a bowl.
  5. Pass the chicken pieces through the egg batter, and then, one by one, place them in the bag with the corn flakes mix, and shake it/press it a little to cover each piece.
  6. Crispy Chicken 2
    Place the covered pieces on a well oiled baking pan.
  7. Bake for 45 min at 390ºF (200ºC). Turn the chicken pieces and continue baking for another 45 min or until chicken is well done.