I remember an episode of the sitcom Friends where Rachel tries to prepare a Traiffel (several layers of ladyfingers, jam, cream, raspberries, bananas), with such bad luck that you get stuck, two layers of the cookbook and just mistakenly added a layer of ground beef with onions and peas.
Given this mix, everyone puts a face and avoid eating at all costs, except Joey , which is eaten whole. When asked if he likes states: “The flan, I like. The jam, I like it. The meat … I love it! “.
Something I’ve wanted to do with this cake of minced meat and vegetables together in one dish I like a lot of ingredients, but in this case, they get along very well together.
Ingredients for 4 persons
400 gr minced mutton meat, 2 eggplant, 1 zucchini, 1 large tomato, sliced Havarti cheese, 2 cloves of garlic, oil, salt, pepper, oregano and basil.
Preparation of the cake of minced meat and vegetables
Although none of the steps to prepare the cake of minced meat and vegetables is too complicated, the process is somewhat “entertaining” if not laborious, but the end result is well worth the effort.
The first thing to do is cut the eggplant into slices and place in a colander with salt for half an hour, to remove them a little bitterness. Then we cut the zucchini and sliced tomatoes also.
Once we have all the vegetables ready, put them in a couple of trays of oven with aluminum foil dipped in oil. The season and the 10-15 minutes we put in a preheated oven at 200 º. The time varies a bit depending on what we’ve cut thick slices made and how we like vegetables. You can also bake the tomatoes for this step if you want it to end is very done.
While the vegetables are in the oven, prepare the minced meat. In a skillet with a drizzle of olive oil, a pair of gilded cloves. Then we take the meat and fry until almost done.
With the ingredients ready, it’s time to assemble the cake. Going deep into a mold by placing the ingredients forming layers. I have followed the order was as follows: eggplant, cheese, zucchini, cheese, minced meat, tomato, cheese, eggplant, tomato, cheese, minced meat, double cheese. However, it acknowledges variations, such as ending with a layer of eggplant and put less cheese between layers.
Is now only bake for 10 minutes on the grill to grill the cheese and other layers that are exhausted to cook. Then take it out of the oven, serve it with much care that is not removed (it’s complicated, but the melted cheese helps) and get ready to enjoy our work.
Time development | 1 hour
Difficulty | media
Tasting
The cake of minced meat and vegetable dish is a strong, very intense, yet very diverse. Meat and vegetables are perfectly alternated in every bite, offering bites of consistency and taste very different, though united forever by the delicious cheeses. A dish to eat quietly.
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As predicted by some gurus of the kitchen a few years ago, science has come into the kitchen. You just need to enter the kitchen to find some materials specific to a laboratory, Rotaval, Thermostatic baths, etc..
Addition in recent years have seen an exponential growth of books and articles on the why of things in the kitchen and today I bring you another example.
The latest publication is a small book called molecular gastronomy. A New Emerging Scientific Discipline (Molecular gastronomy. An emerging discipline) written by various authors led by Peter Barham, author of the fantastic book The Science of Cooking.
The book is separated into 8 chapters covering topics such as reactions chemicals that affect the taste or one that has caught my attention, the effect of diet on the taste and texture of meat.
is available free of charge. pdf and is written in English but with a little effort can understand quite well.
Via | The Blog Bertus
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Yesterday I spoke in depth of cutting boards and today I present a very original. Not just for design but also the table we can serve small catering stand to do at home.
The utility table has a very showy. We can use it as a unit for cutting or merging small things to cut other food sections longer or quantity. But on the other hand can be used to put a glass on one end and above the couch and hold with one hand.
The truth as I find great curiosity. Although you know that if others prefer wood tables, now catering for the function seems fantastic. Available in two sizes: 17.5 × 29 × 1.7 cm, and 6.9 × 11.4 × 0.67 cm, from a price of 19.95 euros.
Vía | Compradicción
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There are hundreds of recipes for pies, meat, fish, vegetables, a little of everything, and so on. but generally are a good resource to use what you have in the fridge.
In my case I had a couple of pieces of chicken breast and slices of ham so I made some dumplings with onions, ham and chicken for dinner. You can vary what you put your taste.
Ingredients for 12 unidades2 medium onions, 2 eggs, 50 g ham, 150 grams of chicken breast, 12 wafers, olive oil and tomato pies frito.Elaboración of onion, ham and chicken
First of all finely chop the onion and fry in a paella with a couple of tablespoons of olive oil over medium heat.
in a grinder or chop ham and knife chicken. The reserve.
We put a pot to boil and when we break the first two eggs boil and boil 11 minutes. The refreshed in cold water, the peel and chop.
Once the onion starts to brown add the minced meat and stir well.
We put the mixture into a bowl and add the chopped egg and a little tomato sauce and mix thoroughly.
divvy up the wafer above the marble and put a spoonful of the mixture on each, fold in half the wafer and with the help of a fork seal the edges. ( #)
The fry in plenty of olive oil and when browned and drained them remove the excess oil with paper towels.
development time | 30 minutes
Difficulty | Easy
Tasting
The dumplings filled with pretty and typically accompanied with a little salad seasoned with lots of green with a splash of oil.
Another option we have is to cook lasempanadillas of onion, ham and chicken in the oven and avoid the excess oil.
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Come to the dark side we have cookies. So reads the inscription on this apron own Darth Vader, the ultimate villain of Star Wars. In fact, until it is signed by a bare V, but the truth, I can not imagine preparing cookies on the bridge of the Tie Fighter.
Course is a perfect gift for the typical friend “special” always dresses of the same in carnivals and has a house full of toys in their original packaging. Sure would appreciate not having to clean your Jedi robe so often.
Obviously, the apron of the dark side is black, is made of polyester and cotton, has two convenient side pockets and costs only 15 euro. That yes, if you’re wearing, you can only make chocolate cookies with very black, for that not to lose the forms.
Vía | Compradicción
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You’re going to say I am very conceited, but the mouse’s tale, but what do I say is true. This monkfish and salmon burger which I just take his sleeve and I’m eating as I write is great.
Now comes the chance. I had to eat, someone told me I had to do with monkfish recipe one day and suddenly I remembered I had a monkfish tails in the freezer (you can do with any part of rape) and saw a lone salmon and loin I said to chop too!
Ingredients for 4 g of rape hamburguesas250 clean (skinless and boneless), 100 g of clean salmon (skinless and boneless), 50 g of onion or shallot, 1 egg, salt, freshly ground pepper, some chopped parsley and some dill.
Development of a monkfish and salmon burger
First cut the meat of the monkfish and salmon to chop them in pieces. If we do best is mincer knife, very, very choppy.
In a bowl mix the fish with chopped egg, finely chopped chives, salt, pepper, parsley and dill.
comprobareis Once well blended that it is a very soft meat so it is best to burgers emplatar hoop and plastic film.
Then it is just grilled a drop of oil.
development time | 25 minutes
Difficulty | Easy
Tasting
To serve monkfish and salmon burger can accompany a light salad or putting it between bread and bread and put a traditional garnish for any burger.
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Yesterday I spoke of the book that brought my wife home, Days of Harvest (Harvest Days), written by Terry and Marilyn Day. And I wanted to tell you about him because he is very curious and I was delighted.
Before the book itself speak, I am going to talk a little about the history of its authors for you to understand. They are an American couple, who has lived half a world and collect their best dishes from each season in each country.
Marilyn started cooking when I was practically a child. It comes from a large family and Saturdays were devoted to baking and preparing meals for the whole week. His love of cooking grew, like its interesting recipes.
Is not a book published by a publisher, although it should be. They have done and bound them and sold from hand to hand. In this way the book is composed of blocks that the recipes grouped according to stages of life: the early years, memories of Mexico, particularly Spanish, delicious desserts and soups and salads.
I like it because there are recipes too interesting, especially Mexican and American. As you know at home we are mad about the desserts and there is every delicacy, such as lemon bars yesterday, that I’m crazy.
One of the things I like about the book is a table where we show some ingredients in some countries that are equivalent to others from different places because sometimes when we make recipes from other countries, we find many ingredients. So at the end of the book is an interesting chapter with tracks for “more Spanish” ingredients.
There is also a practical guide equivalences, already know that in other countries often use other measures, and sometimes we with major problems in preparing the recipes.
In fact, my edition is in English but there is a Castilian version if not apañáis with English. And as I say not in any editorial or library book, only directly from the authors.
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Last week Directo al Paladar again participate in another meeting of Tapas & Blogs, this time within another theme, oil, and a very good framework, the Madrid restaurant and wine Oliva. Marcelo There awaiting us, chef and owner of the premises, with a large table set, all ready on the stove and oils ready for tasting.
As he told us, the restaurant is called Wine and Olive, where his wife, Concha, is a great expert on oil, and he is a wine connoisseur. Unfortunately, she could not accompany us on this occasion, so was Marcelo himself who introduced and guided us in the tasting of oils. We tested three very different varieties of extra virgin olive oil, with flavors ranging from less to more intensity. Arbequina of Siurana, Arbequina picual Extremadura and Granada.
Learned about the origin of Arbequina olive, the cornicabra, or the absurd rules on the revocation of oil, among other things, and after the talk, Marcelo disappeared into the kitchen to have everything ready. Meanwhile, those responsible for the mill Spell Andaluz, gave us good clues about the variety Picual, an excellent oil for frying for its richness in antioxidants, which can create a layer around the food that prevents the oil penetrates and alters its natural .
After the tasting we were ready to enjoy a long and narrow menu prepared with love and good products. For starters, an appetizer of crispy greens chips, accompanied by an aperitif wine grape Verdejo. Baby spinach leaves were at their crisp, different delicious appetizer to start.
Followed by two first courses: the first was delicious vegetables wok-crystallized with Arbequina, picual and sesame oil with a touch of soy. Above, a cap mushroom cream with candied cornicabra white truffle aroma, and surrounding all, a Pedro Ximenez reduction. The dish was paired with a Wine Valdubón Roble Ribera del Duero. A good start for dinner no doubt.
The second main course was what surprised me most of all, an artichoke confit to arbequina on a bed of mushrooms and cream brown, with a poached quail egg, foie shavings and a Pedro Ximenez reduction. Cook artichokes in point is not very easy, quite challenging for a restaurant kitchen. This was presented whole, machined, tender and delicate, topped with a tiny egg, and a sauce of mushrooms and brown very successful and balanced. For a wine pairing left me with good memories and intense fruit flavor, a clapper Verdejo.
We went to the latter, and we taste first with a golden bed of wild leaves, garnished with fresh fruit and flowers, which contrasted with point flavor spicy wasabi mayonnaise. This dish really liked both the presentation, impeccable, as the contrast of flavors. To accompany this dish, a wine Sampayolo (OJ Valedora) Mencia.
A kangaroo carpaccio with Parmesan, retreats and wine jelly closed pending dinner dessert. Maybe it was the dish more curious given its main ingredient, and it was good but did not get hooked as much as before. His counterpoint, a wine of Torresano Heredad Crianza (DOMadrid) Tempranillo.
The time dessert arrived with two treasures sharing plate, the surprise of the evening courtesy of Queixerias Bama and Santa Teresa Ulloa cheese and quince Arzúa together as a couple cool. The creaminess and the delicate flavor of the cheese Arzúa Ulloa in perfect communion with the deep sweetness of the quince.
The finishing touch was embodied in an almond foam sweet wine jelly. Very easy to eat, sweet, cloying, and delicate flavor, ending the meal with a toast with champagne Freixenet Rosé.
As you can see was a feast, designed and prepared with care, wanting tasted and in very good company.
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In 1939, when World War II broke out, the British government created the Ministry of Food-and, as such, to help families get the most out of your portions .
Today, although the situation is far from then on, we all try to adjust the budget a bit, and since food is more expensive and more-in Britain the problem is most-certainly more than one we could use this book.
Ministry of Food, by Jane Fearnley at the behest of the Imperial War Museum is a collection of tricks and tips to save on food. Includes everything needed to grow a small garden, illustrated step by step, as well as many recipes as suggestive and economically. It also contains tips on how to get free food and on conservation techniques.
In any case, if you want to save up the book, you can always ask your grandmother or your mother, as appropriate, how he managed during postwar insurance also gives you good advice.
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Another recipe rescued Carmencita book or a good cook. I glance through the book very often and I read the titles of the recipes, if one strikes me amuse me read the ingredients and if I have the ingredients and preparation is simple to me, I decide to try it. So come in my kitchen this cheese almonds.
Later, when writing the post, is when I investigate a little on the prescription, I have discovered is that Huelva, Canary Islands, Extremadura, Malaga , Badajoz and Granada in Spain and Mexico or Cuba, among many more sites than most certain know, enjoy the cuisine in traditional cheese and sweet almonds.
The ingredients
200 grams of crushed raw almonds, 200 grams of sugar, 1 / 2 cup water, scraping of a lemon, cinnamon, 5 egg yolks, 1 egg white and cinnamon. ( #)
The preparation of almond cheese
We beat the yolks separately and clearly. Reserve.
In a saucepan pour the water, sugar, scraping of lemon and a pinch of cinnamon, simmer until it is syrup.
When we get ready we remove the syrup from the fire, we add the almonds and mix well so we put in the fire, soon we’ll have a very thick mass, until we get a thick dough.
then a low heat and while stirring constantly, we add the yolks and the white. Continue to keep the fire, stirring and mixing well the pasta for about 10 or 15 minutes, getting it thickens a little more, separating the mass that will remain on the walls of the pan and prevent sticking to the bottom.
(# ) We had a greased pan and let cool in the fridge.
Preparation Time | 15 min
Cooking Time | 20 minutes
Difficulty | Low
The tasting
The almond cheese is a traditional Christmas sweet, served cold and cut up into pieces.
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