I love Hummus! Here they call it Houmous!
Anyways...
I don't have much to blog about. It might be writers block, or the fact that it is Friday night, not sure. But one thing did pop into my head that gave me an idea for this blog and it involves your involvement!!
So, I've been here for about a month now and I have made some awesome food, but I've found I'm slowly running out of ideas for recipes. I thought it might be cool if you all could send me your favorite recipe for a meal that I could try cooking here in London...then I can try your recipe here!
This will be awesome because I get to learn something about all of you and bring a "taste" of your lives to London!
Anyways, feel free to comment what it is or email me, sfpelletier524@yahoo.com
So, next week at this time I will be in Brussels, Belgium! I'll get another update in before then.
Thanks everyone!
Hi Stephen,
ReplyDeleteI think the idea of getting recipes to you is awesome!
Home made pasta sauce:
Step by Step!
Have a glass of wine as you begin your recipe prep!
In a large pan or pot heat over medium 2 tbl spoons of Olive Oil add:
1 medium onion diced
3 cloves of garlic chopped(put the onion in first and add garlic about 2 minutes after)
Add salt and pepper to onion and garlic mix. Cook for another 3 to 5 minutes till mix is soft but not burned. Add two bay leaves if you have them.
Add a can of paste and stir into onion mix. Cook for 3 minutes stirring every few seconds so it doesn't burn. Add 1/2 cup of dry red wine to de-glaze the pan.
Add two 28 ounce cans of whole tomato's with basil and crush in your hands as you add to the pot. Cook for 10 minutes stirring every once in a while. After about 10 minutes add 2 tbls of sugar and re-salt the mix.
If using a deep pan add 2 cans of water using the tomato cans. Cook over medium / low heat for about one hour, stirring every 10 minutes or so. Key is not to let it burn to the bottom. You may need to add some salt and pepper as it cooks.
You want it to cook down to about 2/3 or less of the original volume. Remove the Bay leaves before serving.
I like to add my pasta to the sauce and finish it in the sauce. Under cook the pasta by about 1 minute. Put some of the pasta water into your bowl to heat the bowl that you will serve the pasta from. Prior to adding the pasta remove the water and put a ladle of sauce into the bowl and then add pasta. Enjoy!
A point to consider in making the recipe above:
1) If you are short on time cut the amount of onion in half; add only one large spoonful of paste, splash of red wine to de-glaze pan; one can of tomato's crushed & one tbl spoon of sugar (salt and pepper adjusted to taste). Cook mixture for twenty minutes and follow directions from point of under cooking pasta and adding to sauce. It will be "chunkie" but good!
2) Have a glass of wine as you are cooking and enjoy your cooking & company!
Love,
Dad
Hi Buddy,
ReplyDeletePanna Cotta with Fresh Berries
1 Cup whole milk
1 TBLS unflavored powdered gelatin
3 Cups whipping cream
1/3 Cup honey - a little more spread on the fresh fruit
1 TBLS sugar
Pinch of salt
2 Cups assorted fresh berries
Place the mile in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves but the milk doesn't boil, about 5 minutes. Add the cream, honey, sugar and salt, stir until the sugar dissolves, about 2 minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 6 ramekins or wine glasses, dividing equally. Cover and refridgerate until set, at least 6 hours and up to over night (I recommend overnight)
Spoon berries over the Panna Cotta and serve. I like to put a couple of black berries and blue berries in the bottom of the ramekin when I fill it with the cream mixture as well.
Enjoy!
Dad
pasta with sausage and broccoli/swiss chard/broccoli rabe/red peppers/ asparagus/ mushrooms.. whatever veg you like.
ReplyDeletePut water on to boil for pasta.I like to use penne, but you choose for yourself.
chop up hot italian / reg sausage into small pieces( 1" or so), chop up some garlic. 1 clove per two people.
saute in frypan with very little oil, ( sausage provides some fat)add fennel seeds(1tsp)some crushed red pepper if you want to give it a "kick"( one shake of the jar, you`ll learn by trying!)
when sausage seems mostly cooked, add in whatever veg you like, and continue to saute until it all looks cooked.sprinkle some red wine over it,about two or three tablesp.
( all this will take the amount of time it takes to boil water, add pasta and cook for @ 12 mins.)
drain pasta, put in big bowl, add sausage and veg mixture , toss in some olive oil. Let sit for about two minutes..have a glass of wine while you are looking at it..
eat... with the rest of the red wine
the quantities are simple, look on the pasta box for amounts to cook per person. look at the sausage and see how hungry you all are, same with veggies, .. cook that amount!
its only two pans to wash....and each time it will come out different , if you put different veggies in.
http://www.foodnetwork.com/recipes/tyler-florence/pot-roast-with-vegetables-recipe/index.html
ReplyDeleteHi Stephen,
Great Idea, I have attached a very easy, but delicous slow cooked pot roast recipe. Very impostant to braise the meat well on all sides and then let it SLOW cook for 5 to 6 hours over very low heat. You will need a dutch oven or very heavy pot with a tight lid. When done you should have a very tender, flavorful roast, and all the veggies cooked with it and it will produce beautiful juices/gravy. The whole meal is in one pot. Make some mashed potato's to accompany it, and if you were looking for a wine suggestion, a bottle of Italian Chianti might work. Fire back any questions that you might have. Good luck and enjoy, happy cooking!!
Tom S