Baked Basa Roulades

Ingredients:

2-3 Basa fillets

2 red bell peppers

1/4 cup balsamic vinegar

1/4 extra virgin olive oil

1 lemon

4 cloves of garlic

dry white wine

salt and pepper to taste

Place the red peppers on highest rack in oven and broil. Rotate until burned on all sides. Place in a plastic bag until cool. 

Mix vinegar, olive oil, lemon juice, garlic, salt and pepper.

Peel away the charred outer layer of red pepper. Seed, cut into strips, and soak in vinaigrette for 15 minutes. 

Preheat oven to 450 degrees for 15 minutes.

Layer the strips on the fillet, 

roll up and tie with thread (I left them untied).

Place rolled fillets in a shallow baking dish, in 1/2 inch of white wine. Bake on middle rack, covered, for 30 minutes, or until the fillets are opaque.

Enjoy!

Sausages, Beans and Olives Casserole

I read that this is a traditional dish in northern Italy, usually made with lard and pork belly, which I replaced here with olive oil, sausages and pancetta, thus getting the strong flavours of pork with less cooking time. The sausages can also be replaced with small ribs.

 Ingredients:

- 3 tbsp olive oil

- 2 medium onions, chopped

- 2 carrots, chopped

- 4 oz pancetta, diced

- 1 lb sausages, cut into 1-inch thick chunks (mine had cheese and parsley in them)

- 1 cup pitted black olives

- 3 oz tomato puree

- 1 cup beef stock

- 1 glass red wine

- 14oz can cannellini beans, drained

- 3 bay leaves

- salt and pepper

Preheat the oven to 400F. Heat the olive oil in a large flameproof casserole dish and fry the onions and carrots over high heat for about 2 minutes, until golden.

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

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)

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!

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.

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.

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

Pork Tenderloin with Apples

I love cooking pork tenderloin because it is so versatile, partners well with fruit, onion or mustard and cooks up so quickly. It is especially helpful for a mid-week meal, and the recipe I'll show you does not require more than 30 minutes from start to finish.

For 2 persons:

- 1 pork tenderloin (I cut mine in half)

- 1 clove garlic, peeled and cut into slivers

- 1 teaspoon ground cumin

- 1 tablespoon grapeseed oil or canola oil

- 1/2 cup chicken or beef broth

-  1/2 cup white wine (can be substituted with apple brandy or apple cider)

- 1 medium size apple, peeled, cored and sliced - use a good cooking apple such as Jonagold or Fuji (not Red Delicious)

- salt and pepper to taste

Leek, Onion and Veal Stew with Lemon and Kalamata Olives

I think I've made this dish about three times in the past two weeks, that's how good it is. The idea comes from Dana and she's made it quite a few times, believe me! So, this is my take on it.

Ingredients:

- 2 lbs yellow onion, sliced

- 4 big leeks (only the white part)

-  1/2 lb veal shoulder, cut in bite-size cubes

- about 3 tbsp olive oil

- approximately 1 bottle (3 cups) dry white wine, it can be less than that depending on the quantity of the other ingredients

- 1 tbsp tomato paste

- 1-2 bay leaves

- allspice berries (about 10), salt and pepper to taste

- approximately 7-8 slices of lemon

First clean the leeks, by slicing the white part and putting them into a big bowl with cold water. Stir them a little bit in the bowl, then let them in the water for 10 minutes, so that the sand and dirt collect at the bottom of the bowl.

Meat and Potatoes Moussaka

• 1 lb (450 gr) lamb (ground, can be replaced with beef)
• 1/2 lb (200 gr) onions - I used a bunch of scallions, chopped
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 tablespoon oregano (dry)
• 1 teaspoon cinnamon (grounded)
• salt and pepper to taste
• 1 lb tomatoes (peeled and chopped)
• 1 cup (250 ml) lamb stock or beef stock
• 1 1/2 lb potatoes

In a large Dutch oven heat the olive oil over medium heat, add the minced lamb (or beef) and cook, stirring until browned. Add oregano, cinnamon, salt and pepper. 

Chop the onions, grate the garlic and add them to the browned meat, then allow to cook for several minutes, stirring from time to time.

Irish Beef Stew with Guinness Stout

I'm going to start this post with the final product, hoping it will stimulate your taste buds and determine you to make this recipe ;). This stew is rich and hearty and a perfect meal to serve on a cold day. Of course, it’s a must for St. Patrick's Day, which is just around the corner (more or less)!

- 1 pound stewing beef
- 2 tablespoons oil
- 2 tablespoons flour
- salt and freshly ground black pepper
- pinch of cayenne pepper
- 2 large onions, coarsely chopped
- 1 garlic clove, crushed

- 1 bay leaf (optional)
- 2 tablespoons tomato puree, dissolved in 4 tablespoons water
- 1 1/2 cups Guinness

- 1 cup beef stock (or water)
- 3 carrots, sliced

- sprig of fresh thyme (can be replaced with dried)

- sprig of fresh rosemary (again, replace with dried if so desired)
- chopped parsley, for garnish

I also added, because I could and I wanted to:

- 3 celery stalks, sliced

- 1/2 parsnip, diced

Roasted Potato Leek Soup

• 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
• 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
• 1/4 cup good olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine, plus extra for serving
• 5 cups chicken or vegetable stock, preferably homemade
• 3/4 cup heavy cream
• 8 ounces creme fraiche
• 1/4 cup freshly grated Parmesan, plus extra for garnish

Preheat the oven to 400 degrees F.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly.

Piept de pui "neumplut" cu prosciutto, provolone si salvie - Prosciutto Provolone and Sage "Unstuffed" Chicken Breast

De ce avem nevoie: - Ingredients:


- piept de pui taiat felii subtiri - thinly sliced chicken breast
- prosciutto, un nr. de felii egale cu cele de pui - prosciutto, same number of slices as the chicken breast
- branza provolone rasa (o cana) - grated Provolone cheese (one cup)
- smantana lichida cam 50 ml - 50 ml heavy cream
- vin alb cam jumatate de pahar (100 ml) - about 1/2 cup white wine (can be replaced with chicken stock)
- 4-5 frunze de salvie proaspata, maruntite - 4-5 chopped fresh sage leaves
- sare, piper - salt and pepper to taste
- pesmet pt snitele, al meu a fost cu nush ce gusturi de ierburi - breadcrumbs
- reteta mai cere 7 gr de porcini deshidratate, clatite si maruntite, da' mandra mea nu mananca ciuperci, asa c-am bagat ulei infuzat cu porcini, sa-mpac si capra si varza - 7 grams of dehydrated porcini mushrooms, I used some porcini infused oil instead

Am procedat asa:
- intr-o tigaie mare am pus la incins cam 2 lingurite din uleiul infuzat, peste care am adaugat puiul sarat si piperat pe ambele fete si-am lasat cam 3 minute la prajit

Salt and pepper the chicken breast slices on both sides. Heat 2 teaspoons of the porcini infused oil in a large pan, add the chicken breast and fry on one side for about 3 minutes

- am stins focul, am intors puiul pe partea ailalta, dupa care am asezat peste partea prajita prosciuttoul (eu am pus cate 2 felii de prosciutto)

Turn off the heat, turn the chicken over and cover with the prosciutto slices (I used 2 slices of prosciutto for each chicken breast)

Risotto cu sparanghel, menta si lamaie, reteta lui Jamie Oliver - Asparagus, mint and lemon risotto (recipe by Jamie Oliver)

Ingredientele, in toata splendoarea lor:

The ingredients:

Menta trebuia sa fie proaspata, insa in casa am avut doar uscata, iar supa de legume, un litru, era pe foc. Sa nu-mi ziceti de parmezanul gata ras, stiu si eu, de-asta au avut la magazinul de jos

The recipe calls for fresh mint, but I only had dried. The vegetable stock, 1 quart and 2 tablespoons (one liter), was simmering in another pot. Don't blame me for the already grated Parmesan, that's what I found at the grocery store downstairs.

Am taiat ceapa si telina

Chop the onion and celery stalks

Braciole - Braciole

Ingredientele sunt cam acestea:

Ingredients:

700 gr pulpa de vita taiata in 4 felii de aproximativ 0,8 cm (eu am avut 2, dar gigantice, cam cat o foaie A4) - 1.5 lbs flank steak sliced in 4 slices (I had 2 gigantic slices) 4 felii de prosciutto (eu n-am avut, n-am pus, evident) - 4 prosciutto slices 2 linguri seminte de pin - 2 tablespoons pine nuts 2 linguri de Pecorino Romano rasa (merge si parmezan sau alta branza maturata) - 2 tablespoons grated Pecorino Romano cheese 2 catei de usturoi, rasi - 2 grated garlic cloves 2 linguri de patrunjel taiat marunt - 2 tablespoons finely chopped fresh parsley 100 ml ulei de masline - 1/2 cup olive oil o conserva mare de rosii - one 28 oz can of whole peeled tomatoes 50 gr pasta de tomate - 2 oz tomato paste 2 frunze de dafin - 2 dry bay leaves 3 frunze de busuioc proaspat, rupte in fasiutze mici - 3 fresh basil leaves, sliced 1 ceapa uscata medie, tocata marunt - 1 small yellow onion, finely chopped 2 morcovi, tocati marunt - 2 finely diced carrots 2 tulpini de telina, tocate marunt - 2 finely diced celery stalks 250 ml vin rosu - 1 cup red wine faina - flour sare, piper - salt and pepper to taste Am luat fiecare felie de carne si am batut-o pana a ajuns la grosimea de jumatate de cm., apoi am presarat sare si piper. Aici trebuia sa pun deasupra cate o felie de prosciutto, pe care n-am avut-o. Mie imi lipseste poza asta, am uitat s-o fac Beat each slice of meat with the meat pounder to 1/8 inch thickness, sprinkle with salt and pepper then place a slice of prosciutto on top of each meat slice (I forgot to take this photo) Am pus in blender semintele de pin, patrunjelul, branza si usturoiul Put in the blender the pine nuts, parsley, grated cheese and garlic si le-am blendurit blend everything Am pus amestecul peste feliile de carne (tineti minte ca trebuie si prosciutto, da?) Lay the blended mix on top of the prosciutto and meat slices Apoi le-am rulat strans, bagand capetele inauntru si le-am legat cu ata de bucatarie, dupa care le-am tavalit prin faina si le-am pus la prajit, le-am intors pe toate partile pana s-au rumenit, cam 15 minute Roll each slice tightly, placing the ends inside the roll, then tie each roll with kitchen thread. Dredge each roll in flour, place in a large pan with enough oil and brown on all sides In alta cratita am pus la calit ceapa, telina si morcovii Whilst the meat rolls are browning, in another pan put the onion, celery and carrots to soften Le-am lasat sa stea cam 10 minute (rulourile de carne se prajeau in vremea asta), timp in care am scos la inaintare conserva de rosii, busuiocul, pasta de tomate, foile de dafin si vinul rosu Allow to cook for about 10 minutes, whilst preparing the can of tomatoes, basil leaves, tomato paste, bay leaves and red wine Dupa cele 10 minute am adaugat conserva de rosii, frunzele de dafin si pasta de tomate After 10 minutes add the can of tomatoes, bay leaves and tomato paste Am pus in sos braciolele Add the braciole to the sauce   Am adaugat vinul rosu si doua cani de apa Add the red wine and 2 cups of water   Am dat focul mic, am acoperit si am lasat sa fiarba incet cam 2 ore, pana ce carnea a fost moale si sosul scazut. La sfarsit am pus busuiocul si am mai lasat 2 minute. Turn the heat to low, cover and allow to boil for about 2 hours, until the meat is tender and the sauce has thickened. In the end, add the basil and let it sit for 2 minutes.   Am scos atele, am taiat felii Remove the kitchen thread and cut the rolls crosswise in about 1/2 inch slices   si am pus sosul peste feliile taiate. Spread the sauce over the slices   N-am mai pus garnitura, deja era galagie in casa din cauza mirosului . Se pot servi alaturi de paste sau gnocchi. I didn't get the chance to put any side dish on the plate, the smell (and the noise because of it) was already overwhelming! This dish can be served with pasta or gnocchi.