Happy New Year 2012!

Another year has passed, I don't know when or how. Another year of hopes and dreams, some fulfilled, others not. But when it comes to what really counts, there are more pluses than minuses.

I thank you all, my dear readers, for being here for me. I promise I will do my best to keep this blog interesting for you in the future, too. Thank you and wish you all a wonderful and prosperous New Year!

Leek, Prosciutto and Gruyere Crustless Quiche

I had re-made the roasted leek and potato soup and was left with two more leeks to use, so I prepared this quiche:

• 2 medium leeks, white and light green parts
• 1 1/2 tsp kosher salt
• 6 oz prosciutto
• 4 tbsp unsalted butter, softened
• 2 tbsp freshly grated Parmesan cheese
• 2 cups half-and-half
• 2 large eggs
• 2 large egg yolks
• freshly ground black pepper
• pinch freshly grated nutmeg
• 4 oz grated Gruyere or Swiss cheese, about 1 cup

Trim the root of the leeks, leaving ends intact to hold the leaves together, then halve lengthwise. Rinse well under running water to flush out any grit trapped between the leaves. Cut each half into 1/2-inch lengths, then drain very well. 

Rosemary Pork Tenderloin

A fairly quick and very inexpensive way to prepare a versatile cut of meat such as tenderloin. The recipe calls for:

- 1/3 cup Dijon mustard

- 2 tbsp freshly ground black pepper

- 1 tbsp freshly chopped rosemary leaves, plus 2 sprigs rosemary, with hard woody stems

- 5 large garlic cloves, 2 cloves minced, 3 cloves smashed

- 1 pork tenderloin, about 2 lbs 

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloin and wrap in plastic wrap. Marinate in the refrigerator for 1 hour. 

Vegetarian Gratin of Cauliflower and Sauteed Onions

We do have a number of vegetarians in the office, therefore each time I make lunch for any of our parties I have to come up with interesting and diverse dishes for them, too. This Christmas, besides the stuffed grapevine leaves and other things, I made this nice gratin, which requires a bit of attention, but the result is excellent.

Ingredients:

- 1 head cauliflower (about 6 lbs)
- 4 eggs

- 1 large yellow onion, thinly sliced
- 1 tbsp all-purpose flour
- 1 3/4 cup heavy cream
- 4 tbsp Parmesan cheese
- 1/4 stick butter  

- salt and pepper to taste 

- olive oil, about 4 tbsp

Preheat the oven to 450F. Clean the cauliflower, wash it and separate into small florets. Fill a large pot with water, add salt and bring to a boil. When the water is boiling, add the cauliflower and allow to cook for 5 minutes, until slightly softened. Drain and set aside.

Pear Risotto with Prosciutto and Fried Sage Leaves

• Olive oil, or canola oil
• 4 thin slices prosciutto, (2 ounce), 2 sliced crosswise and 2 finely chopped, divided
• 4 fresh sage leaves, plus 1 tsp minced fresh sage, divided
• 6 cups reduced-sodium chicken broth
• 1 tbsp extra-virgin olive oil
• 2 tbsp minced shallot
• 1 cup arborio, carnaroli or other medium-grain Italian rice
• 2 cups finely diced peeled ripe Bosc pears, (about 2 pears), divided (I didn't peel them)
• 1/3 cup dry white wine
• 2 tbsp grated Parmigiano-Reggiano, plus more for serving if desired
• 1 tbsp butter
• Freshly ground pepper, to taste

Tilapia Fillets in Spanish Sauce

My daughter is not the biggest fan ever when it comes to fish; however, this recipe was a huge success with her, so much that she wanted me to pack any leftovers for the following day's lunch at school. Indeed, the combination of flavours is special and unbelievably tasty.

Ingredients:

- 6 tilapia fillets (any other mild fish is equally suitable)

- 1 head of garlic, medium

- 1 tsp hot paprika

- 2 tsp sweet paprika

- 1 small chilli pepper (optional)

- 2 medium yellow onions, chopped

- 1 tbsp ground cumin

- 1 1/2 cup tomato juice

- 1/8 tsp ground all-spice

- zest of 1 lemon

- 6 tbsp olive oil

- 1 handful black olives (I used Kalamata pitted olives)

- 1 bunch fresh parsley, chopped

- salt and pepper to taste

Vegetarian Stuffed Grapevine Leaves (Dolmades)

Another one of the dishes I made for the office party was this vegetarian version of a staple Christmas meal. For about 50 dolmades, you'll need:

- 1/2 cup olive oil

- 6 spring onions, chopped

- 3/4 cup long-grain rice

- 1/4 cup chopped fresh mint

- 2 tbsp chopped fresh dill

- 2/3 cup lemon juice

- 1/4 cup currants

- 1/4 cup pine nuts

- 7 1/2 oz packaged vine leaves 

- 2 tbsp olive oil, extra

Heat the oil in a medium pan. Add the spring onion and cook over medium heat for a minute. Stir in the rice, mint, dill, half the lemon juice, and season to taste.

Tex-Mex Cheese Crisps

First, I hope you had a wonderful time this Christmas and Santa brought you everything you've asked for. I wish your holidays continue to be fun and relaxing!

I made these little biscuits for the Christmas lunch in the office. Here are the ingredients I used:

- 1 3/4 cups all-purpose flour

- 1 tsp chilli powder

- 1 tsp garlic salt

- 1/2 tsp ground paprika

- 6 1/2 oz butter, chopped

- 1 egg, lightly beaten

- 6 1/2 oz Cheddar cheese, grated

Preheat the oven at 415F. Lightly brush two baking trays with melted butter.

Sift the flour, chilli powder, garlic salt and paprika into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs (alternatively, you can use the food processor, which is what I did). Add the egg and cheese and stir until the mixture comes together. 

Turn onto a floured surface and gather together into a ball. Cover the dough with plastic wrap and refrigerate for 20 minutes.

Roll the dough on a lightly floured surface to 1/8 inch thickness. Cut into shapes with a biscuit cutter. Place on the trays, allowing room for spreading. Bake for 12 minutes or until crisp and golden brown. Leave on the trays for 2 minutes before transferring to a wire rack to cool.

Enjoy!

Lamb Leg with Garlic Lemon Sauce

A recipe in which lemon and garlic easily swap their usual roles. For 4 persons, you'll need:

- 1 leg of lamb, about 2 lbs.

- 2 lemons

- 1 twig of thyme

- 3 tbsp olive oil

- salt and pepper to taste

For the sauce:

- 6 big garlic cloves

- 1 cup vegetable broth

- the juice of 1/2 lemon

- 1 tsp green pepper

- salt

Pastitsio

I thought this was a perfect recipe for a cold autumn night, except the weather wasn't cold at all :)). Nevertheless, we enjoyed it immensely :D

 

For the tomato meat sauce:

• 3 tablespoons good olive oil
• 1 1/2 cups chopped yellow onion (1 large)
• 1 pound lean ground beef
• 1 pound lean ground lamb
• 1/2 cup dry red wine
• 1 tablespoon minced garlic (3 large cloves)
• 1/2 tablespoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• Pinch of cayenne pepper
• 1 can (28 ounces) crushed tomatoes in puree
• Kosher salt and freshly ground black pepper

For the bechamel sauce:

• 1 1/2 cups whole milk
• 1 cup heavy cream
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 1/2 cups freshly grated Parmesan
  
• 2 extra-large eggs, beaten
• 2/3 cup Greek-style yogurt
• 3/4 pound small shells (I used orechiette)

Thanksgiving - the bird

Happy Thanksgiving to you all!

A few images with the monster:

Roasted Butternut Squash Entree

I've got this recipe from Mary, but I decided to eliminate the dough (sorry, Mary, I hope you'll forgive me!) and make it into a crustless tart, if I am allowed to call it so. I loved the caramelized onion, next time I make this dish I'll certainly put in some more of it!

Doughnuts

Beautiful, tasty, golden doughnuts! What else to say about these beauties?

Ingredients:

500 gr flour

3 tbsp sugar
2 eggs and 1 yolk
200 ml lukewarm milk
3 tsp dry yeast
3 tbsp vanilla sugar

zest of a lemon
a pinch of salt

Mix the yeast with one tablespoon of sugar and a few drops of milk, then allow it to rise

Orange and Lemon Chicken Drumsticks

A very simple and cute recipe, not costly at all, just the right thing at a time when vegetables are not so abundant, but we feel the need for some fresh flavours on the plate.

Ingredients: 

- 6 chicken drumsticks (feel free to use 8, or a whole chicken, cut in pieces)

- 3/4 stick butter

- salt and pepper to taste

For marinating the meat:

- 1 orange

- 1 lemon

- 1 medium onion, very finely sliced

- 1 tablespoon olive oil

- 10 drops Tabasco

Roasted Butternut Squash and Orange Soup

This is my first butternut squash soup ever! I can't believe I've never used this wonderful ingredient before, this soup tastes amazing!

What you'll need:

• olive oil
• 1 large onion, cut into 1/2-inch dice
• 1 large or 2 small carrots, peeled and cut in 1/2-inch dice
• 2 ribs celery, cut into 1/2-inch dice
• 2 cloves garlic, smashed and finely chopped
• Kosher salt
• 1 large butternut squash, roasted, peeled and cut into 1-inch cubes
• 1 large russet potato, peeled and cut into 1- inch cubes
• 2 cups white wine
• 2 quarts chicken or vegetable stock
• 1 bundle thyme
• 2 bay leaves
• 1 orange, cut in 1/2 

Cornish Game Hens with Pomegranate Molasses and Israeli Couscous

I saw this recipe last week on Food Network and decided to try it. Let me tell you, it was a good decision!

I started with making the pomegranate molasses by combining in a small saucepan, on medium heat, 2 cups of pomegranate juice, 1/4 cup of sugar and 1 tbsp lemon juice. I stirred until the sugar dissolved, then allowed it to reduce, on medium-low heat, for about an hour, until it became syrupy. I let it cool, used about 2 tbsp of it, then stored the rest in a jar, in the fridge.

Lemon Yogurt Vanilla Pie

This is a ridiculously simple recipe, with ingredients that you most likely have in your fridge and pantry right now, but the result is absolutely delicious!

What I used for the pie:

- 8 sheets phyllo dough
- 5 eggs
- 500 gr Greek yogurt
- 125 gr sugar
- raisins
- the zest from one lemon
- vanilla extract to taste

Mix the sugar, lemon zest, vanilla extract and eggs together.

Italian Semolina Bread

Some months ago I posted a recipe for artisan bread with Kalamata olives. I love making artisan bread, because it's so easy to make a larger quantity of dough, refrigerate it and then just use from it when needed. Today I have a recipe for semolina bread, using the same principle.

These quantities will make four 1 lb loaves:

- 3 cups durum flour (semolina flour that's labeled "durum")

- 3 1/4 cups unbleached all-purpose flour

- 3 cups lukewarm water

- 1 1/2 tbsp granulated yeast (2 packets)

- 1 1/2 tbsp Kosher salt

- sesame seeds for top crust, about 1-2 tsp

- cornstarch wash

- cornmeal for the pizza peel

Salmon en Croute

Ingredients:

- 2 salmon fillets (a little bit over 1 lb)

- 1 lemon, zest and juice

- 2 tbsp chopped fresh dill

- 1 small zucchini, cut lengthwise into 4 strips

- 2/3 cup sour cream

- salt and pepper to taste

- 1/2 lb (1 sheet) puff pastry

Heat the oven to 450F. Cut the zucchini into three or four strips lengthwise, then cut the strips into four strips lengthwise. Juice 1/2 lemon and soak the zucchini strips in it for 10 to 15 minutes.

Cosi-style Tomato Basil Soup with Crisp Rosemary Flatbread

I am a fan of the tomato-basil soup at Cosi, I must've had it at least half a dozen times in the past two weeks. The other day I thought I should try and find the recipe on the net, and I came across something that looked promising. However, after I began making it, I discovered it needed adjustments, as the recipe I had found did not have enough liquid for my taste. So, this is what I came up with, for 4 servings:

For soup:

- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 (6 oz.) can tomato paste
- 1 (28 oz.) can of diced or crushed tomatoes

- 2 cups chicken broth (can be replaced with vegetable stock if desired)

- 1 cup heavy cream, heated (can be replaced with half and half, or with milk)
- 12-14 leaves fresh basil, chopped

- 1/4 tsp white pepper

- salt

Cauliflower and Vegetable Soup

I honestly hope you'll forgive my photos, but the kitchen bulb died on me and no, it's not that easy to replace it, a) because I don't have a high enough ladder and b) I don't know how to remove the ceiling light fitting. On this note, I had to wait for the building maintenance personnel to assist with this very important problem, which took quite awhile. In the meantime, the light under the cabinets had to do, but they are definitely not suitable for taking photographs.

Now that I've vented, let's get down to business. For this soup (inspired by Dana) you'll need:

- 1 head of cauliflower

- 2 celery stalks, diced

- 1 large onion, chopped

- 2 large carrots, diced

- 1 bell pepper, cleaned and diced

- 2 qt chicken stock (can of course be replaced with vegetable stock)

- 1 bunch parsley, chopped

- tomato juice (to taste, about 1 cup)

- salt and pepper

- red pepper flakes to taste

Hachis Parmentier

This is a French recipe very similar to the moussaka, but with enough differences to make one curious and ready to experiment. So, for 4 persons, you'll need:

Zucchini Gratin with Cherry Tomatoes

After more than two weeks in Africa and some miserable days fighting the malaria pills' side effects, I was able to get up and running again. This time I bring you a vegetarian dish I would have liked to eat when I was in West Africa: zucchini, cheese and cherry tomatoes in an easy to make, tasty dish.

To make this, you'll need:

Champagne Lemon and Black Currant Cake

Today is a very special day: Roxana celebrates her birthday! I am honoured because she invited me to write a guest post and because she accepted to have a cake from me for her day! Yupiiii!

So, to combine the best of both worlds, I chose to make a cake with champagne and lemon cream, plus black currant jam. Of course, since the cake is for GreenGirl, green glitter could not be omitted :))

Israeli Couscous with Pine Nuts and Parsley

The problem with my kitchen is that I never have enough light, even in the summertime I have to turn on the light to cook. That explains my photos to a degree (I'm not trying to make excuses here), and I confess I'd love to have a kitchen like Roxana's (sigh). Until then, let's make some couscous!

The ingredients are:

- 3 tbsp butter, divided

- 1/2 cup pine nuts

- 1/2 cup shallots, finely chopped

- 1 1/2 cups Israeli couscous

- 1/2 large cinnamon stick

- 1 fresh or dried bay leaf

- 1 3/4 cups chicken broth

- 1/2 tsp salt

- 1/4 cup parsley, minced

- zest of 1/2 lemon

- 1/4 cup raisins (optional)

- black pepper to taste

Melt 1 tablespoon butter in a large saucepan over medium-low heat. Add pine nuts and stir until golden brown, then transfer to a small bowl.

Slow Cooked Beef Roast (Eye Round)

Happy Labour Day! Summer is over now, and in sort of a rehearsal for the cold days ahead I made one of my daughter's favourite dishes. I used:

- 2 lbs eye round beef, cut in 1/2-inch slices

- 2 tbsp olive oil (or vegetable oil)

- 2 medium yellow onions, chopped

- 6 garlic cloves, grated

- 2 cups light beer (can be replaced with water, chicken/vegetable stock or 1 cup red wine)

- 1 cup chicken stock

- 1/2 tsp dried oregano

- 1/2 tsp dried thyme

- 1/2 tsp dried rosemary

- 2 bay leaves

- salt and pepper to taste

- 3/4 cup tomato sauce

First heat the oil in a pan large enough to contain all the meat (well seasoned with salt and pepper on both sides) in one layer.

Lemon Baked Cod

Now, summer camp is over, hurricane Irene has passed (thank God!), everything is back to normal. Therefore, back to cooking! Today I was in the mood for fish, and this is what I made:

• 1 lb cod fish fillet
• 1/4 cup butter, melted
• 2 tablespoons lemon juice
• 1/2 cup Panko breadcrumbs
• 1 tablespoon white wine
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• paprika, dried parsley

If fish fillets are large, cut into serving pieces. Mix butter, white wine and lemon juice.

In another bowl, mix Panko breadcrumbs, paprika, dried parsley, salt and white pepper. Dip fish into butter mixture; coat fish with the Panko mixture.

Place the fish in an ungreased square baking dish, 8x8x2 inches.

Cook uncovered in 350 degree oven until fish flakes easily with a fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired. I served it with creamed spinach and fresh radishes.

The recipe called for the butter mixture to be poured over the fish fillets. I advise you to refrain from doing so, otherwise the fish will have a soggy bottom. 

Enjoy!

Checkerboard Cake

I haven't been neglecting my blog lately, I just didn't cook that much, since my little one is away at summer camp and I'm putting in long hours in the office. Speaking of that, we have a colleague that recently decided to complete his studies, therefore quit his job and returned to school. As is the tradition in our office, we were going to have a small party for him, and my colleagues asked if I could make the cake. I said yes, and this is the result (the quality of the photos is not that great, they were taken in the office)

I used 9-inch pans.

Chicken Livers Lebanese Style

This recipe comes from Dana who in turn got it from Sarah_nc, and it is a tasty, beautiful one. It necessitates:

- 2 tbsp olive oil

- 1 small red onion (which I replaced with yellow, it was too hot to go shopping just for an onion), cut in quarters

- 1/2 lb chicken livers, cleaned

- 1/4 tsp allspice

- salt and pepper to taste

- juice from 1/2 lemon

- 3 cloves garlic, grated

- pinch of hot pepper (I replaced with hot paprika)

Leek and Tomatoes Rice Pilaf

Yes, I am finally back home and I missed all of you! I am sorry it took me so long to get back, but you know what is like to be on vacation and to take advantage of lazy days. But now that's all behind me and I'm back on track, including with some cooking (in spite of the scorching hot days). Now, precisely because of this heat wave, I have for you a very easy and fast recipe that tastes absolutely great - my daughter made sure we had leftovers for dinner, because, she said, it tasted so good! So, this is what we need for 4 servings:

- 2 lb leeks

- 1 cup rice

- 1 cup tomato puree

- 1 stick butter (can be replaced with olive oil)

- salt and pepper to taste

- 1 bunch parsley or dill (or a combination of both, depending on your taste, I used parsley)

Vacation!!!

My dear readers, I'm finally away on vacation and I promise I'll try to come back with some new recipes. Until then, I wish you all a great summer, not too hot... See you in two weeks or so!

Rosemary Roasted Pork Tenderloin with Strawberry-Prosecco Risotto

Tenderloin:

Rub the tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let it marinate for an hour or two in the refrigerator.

Peach, Pecans and Cinnamon Cake

My daughter and I were invited to a barbeque upstate today, at one of my colleagues' country house. I knew it was an approximately 3 hours drive to get there, so I needed a cake that would travel well under any weather conditions. I decided to make this one:

This cake can be made with fresh ripe peaches or pears.

Lemon Meringue Pie

After I had sworn to myself that I won't set foot in the kitchen today, I received an e-mail from the class moms, a reminder to bring food for tomorrow morning's end of Junior schoolyear party in my daughter's classroom. So, with a heavy heart (because of the heat), I had to turn the oven on :)) and make some lemon meringue pie. Now, this is the first and the last time I'm ever going to use store-bought crust pie; I wanted a shortcut and it fell short, meaning that the crust cracked in several places and was not rolled out uniformly. No problem, lesson learned!!

 

Ingredients:

• 1/3 cup cornstarch
• 4 egg yolks (reserve whites for meringue)
• 1 1/2 cups water
• 1 1/3 cups sugar
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup lemon juice
• 1 tablespoon finely grated lemon zest
• 1 (9-inch) pre-baked pie shell 

Sole Almondine

This idea comes from Food Glorious Food, I've only twisted it a bit, maybe also because I had some more time to make dinner than she did.

For the fish:

• 1 cup blanched sliced almonds
• Kosher salt
• Extra-virgin olive oil
• 2 tablespoons unsalted butter
• 3/4 cup all-purpose flour
• freshly ground black pepper
• 1 eggs
• 1/4 cup milk
• 2 cleaned sole fillets (6 ounces each)

for the sauce:

• 1 small shallot, finely chopped
• 1/2 cup white wine
• 1/2 lemon, juiced
• 1 tablespoon chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper

Chicken Cacciatore

I had some chicken breasts in the fridge that I wanted to get rid of, together with some mushrooms that I needed to disguise in the food because my daughter, as you know already, doesn't like them. So this was the perfect solution: chicken cacciatore.

Börek - Ground Meat and Leek-Filled Pastry

For the pastry, I used 3 sheets of yufka. The filling consisted of:

- 1 lb leeks

- 1 medium yellow onion

- 1 lb ground meat

- 1 tsp sweet paprika

- 1/2 bunch parsley

- salt and pepper to taste

Deviled Chicken Drumsticks

I know, it's chicken again, but at 90 degrees outside I was happy to get in and out of the kitchen as soon as possible. So I found this wonderful recipe that did not require any supervision, the product went into the oven and was done in under one hour.

I used:

• 6 chicken drumsticks
• 1/4 cup Dijon mustard
• 3/8 cup panko (Japanese bread crumbs)
• 3/8 cup grated Parmigiano-Reggiano
• 1/4 teaspoon cayenne
• 1.5 tablespoons unsalted butter, melted

Preheat oven to 450°F with rack in the upper third of the oven.

Pat chicken dry, then toss with mustard until evenly coated.

Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. 

Drizzle with butter and toss. 

Dredge each drumstick in crumb mixture to coat

Arrange, without crowding, in a buttered large 4-sided pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature

I made some roasted bell pepper salad to go with it (roasted bell pepper, vinegar, vegetable oil, garlic, thyme, salt and pepper, everything left in the fridge for at least 3 hours)

 

And I added some roasted eggplant salad to serve

I am sorry the pictures are blurred, my daughter was patrolling around the kitchen, as the smell of the freshly baked chicken was unbearable ;). These moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they're also terrific cold or at room temperature. Enjoy!

Chicken Breasts in Lemon and Sage Sauce

After another week of business travel, I managed to return home intact but sooo tired. And of course, as luck would have it, the fridge was very empty and my little princess wanted something special from "Chef Mommy", as she calls me.

Tagliatelle (or Fettuccine) with Zucchini and Parmesan-Lemon Cream Sauce

Ingredients for 2 servings:

• 4 ounces dried tagliatelle (or fettuccine)
• 1 tablespoons extra-virgin olive oil
• 1 small white onion, diced
• 1 small zucchini, diced
• 1 tsp fresh grated lemon zest
• 1/8 cup white wine
• 3/8 cup chicken stock or broth
• 1/6 cup heavy cream
• 1 tbsp fresh lemon juice
• 1/2 cup finely grated Parmesan cheese, plus Parmesan curls or more grated cheese, for garnish (if desired)
• Salt and freshly ground black pepper

Vegetarian Lasagna

About two weeks ago we had another party in the office and, as I seem to be the designated cook for such functions, I had the very important task to cater the entire lunch. So I made manicotti, raw broccoli salad, the vegetarian lasagna and three colours chocolate mousse cake for a colleague that was celebrating her birthday.

This post is for GreenGirl, I hope it will help her find some time for herself ;) (excuse the elbow, I didn't know there was a photo shoot going on :D).

Asparagus and Gorgonzola Souffle

I had this recipe on my mind ever since Alina posted the "Sweet Romania" challenge on her blog. Tonight I finally got around to make it and I must say the result is delicious, fluffy and light. This must be one of the easiest souffles ever, and the combination of asparagus with Gorgonzola cheese is amazing. It doesn't just taste fantastic, but it also looks elegant and beautiful (I'm very modest, I know! :))).

Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

I made this recipe some time ago, but could not find the time to post until now, so here it is today. I used:

- 1 pork tenderloin of about 1 lb

- 4 bacon strips

- 3/4 cup coarsely chopped pecans

- 1/2 teaspoon ground black pepper

Carolina Sauce: 

1/2 cup prepared mustard
1/4 cup honey
1/8 cup cider vinegar

1 tablespoon ketchup

1 tablespoon firmly-packed brown sugar

1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce

Spanish Chicken with Chorizo and Potatoes (recipe by Nigella Lawson)

The other day I was looking for a fast and tasty dinner so I opened Nigella Lawson's most recent cookboook (yes, I bought all of them, I love how she writes!). Without further ado, here are the ingredients:

- 1 tbsp olive oil

- 6 chicken thighs, bone in, with skin

- 1 lb chorizo sausages, cut into 1 1/2 inch chunks

- 1 lb baby white-skinned potatoes, halved

- 1 red onion, peeled and roughly chopped

- 1 tsp dried oregano

- grated zest from one orange

Preheat the oven to 425F. Put the oil on the bottom of a shallow roasting pan and rub the skin of the chicken in oil, then turn skin-side up. Add the chorizo sausage chunks and the baby potatoes. Sprinkle the onion and the oregano over, then grate the orange zest over the meat, potatoes and onion.

Cook for 1 hour; after 30 minutes baste the contents with the orange-coloured juices.

And that's it!

Any leftovers can be used for quesadilla, says Nigella. I didn't have any, so please share with me your experiences!

Mini-Meatballs Sour Soup

This must be one of the all-favourite traditional dishes we had back home. My daughter is crazy about it and dances around whenever I tell her we have it on the menu.  It may take a little bit of time, but I guarantee it is definitely worth it!

This is what I used for starters:

 

- 1 large yellow onion, chopped

- 2 carrots, peeled and finely sliced

- 3 celery stalks, finely sliced

- 1 parsnip, peeled and finely sliced

Creamy Apricot Rice Pudding

• 3/4 cup uncooked short grain white rice
• 2 cups milk, divided
• 1/3 cup sugar
• 1/4 teaspoon fine sea salt
• 1 egg
• 1 cup dried apricots, diced
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract
• 1 orange, zested
• 1/2 teaspoon ground cardamom
• Freshly grated nutmeg, for serving (optional)