Archive for the ‘Recipes’ Category
I had a kilo of duck breast to cook and I found this recipe via Google. Easy to follow instructions and good result!
I’m not particularly fond of video tutorials, but I must admit that for cooking they really hit a sweet spot. It makes a world of difference to see what “until the sauce is reduced” really means in practice!
I’m going to try Butter Chicken next.
It’s mushroom season in Finland, and thanks to the expert guide of some friends I too had a successful expedition to the forest. The catch of the day included mostly “suppilovahvero“, “kantarelli” and one “herkutatti” which I didn’t find myself but was given as a present, because I had whined so much about how great it would be to find some (it is considered the most precious mushroom in Italy).
As a fitting conclusion for the day, we had “pappardelle ai funghi” for dinner, obvioulsy made with some of the loot we brought home. Recipe follows.
For the basic mushroom sauce for 4 you will need a big bowl of mushrooms, olive oil, 2 onions, a bunch of fresh parsley, salt, pepper and one tomato. Fry the onions in oil in a non-stick saucepan. When the onions have become soft throw in the mushrooms, salt and pepper, and stir for a while. Add the diced tomato, stir some more and put the lid on. Cook for 15 minutes on low-medium heat, stirring occasionally and making sure the sauce doesn’t get dry (add a little hot water every now and then if needed). Meanwhile cook the pasta and once it’s ready mix it in the sauce with the chopped parsley. Best enjoyed with a “wide” pasta such as pappardelle or tagliatelle. Note the absence of cream, which is a no-no because it kills the delicate taste of the wild mushrooms.
You can argue all you want about who’s got the best cuisine in the world, but a culture that has come up with something as delicious as creme brulee has a strong claim to the title. It’s not even difficult, at least according to this recipe I’m using (from an unknown source).
For 4 persons:
2 dl cream
1 and 1/2 dl milk
1 vanilla bean
5 egg yolks
3/4 dl sugar
1/2 dl cane (brown) sugar
Cut the vanilla bean in half across its length and remove the seeds. Mix the milk and cream and bring to boil with the vanilla bean, set aside to cool down. Remove the bean, let it dry and store, you can use it several times (thankfully, given how much they cost)
Beat the yolks with the (white) sugar and mix them with the milk and cream. Pour the mixture in 4 small bowls, cover them with aluminum foil and set on a deep baking tray. Fill the tray with water so that the water level is more or less at the level of the cream in the bowls (hopefully you have checked before covering with the foil ) Heat the oven to 150 C, put in the tray and leave it there for 45 minutes (this is the time in the original recipe – it usually takes me a bit longer, perhaps it depends on the oven. Just see when the cream has become firm), take it out and leave it to cool down.
Sprinkle the brown sugar on top and caramelize it either by leaving it for a few minutes under the oven grill, or using the appropriate tool (see video below). If you use the grill watch out, it’s easy to burn the sugar.
Enjoy! Oh, and the glasses aren’t really necessary…