tag:blogger.com,1999:blog-42295839766527311612024-03-17T23:04:03.558-04:00DeliciousEuropeEuropean RecipesSigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-4229583976652731161.post-51712689152311074572011-07-23T12:32:00.000-04:002011-07-23T12:32:33.432-04:00Italian Hunter's Chicken (Pollo Alla Cacciatora)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpStNnNE580iFX898XMV3eqFP3zYACWKaqwkTbhIemq4ybvgi0C1JiiPMizzKHhjrE89ScM4RF4r_zEYJXBXOhyphenhyphen5W1zBYNJNrF-AsPyWRxFzPEGiH3GrFePwTMQSQGmsOauyFHVZEIBRQ3/s1600/DSC_0406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpStNnNE580iFX898XMV3eqFP3zYACWKaqwkTbhIemq4ybvgi0C1JiiPMizzKHhjrE89ScM4RF4r_zEYJXBXOhyphenhyphen5W1zBYNJNrF-AsPyWRxFzPEGiH3GrFePwTMQSQGmsOauyFHVZEIBRQ3/s640/DSC_0406.JPG" width="640" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: left;">3 lb chicken pieces</div><div style="text-align: left;">Salt and pepper</div><div style="text-align: left;">1/4 cup butter</div><div style="text-align: left;">1 onion, chopped</div><div style="text-align: left;">2 cloves garlic, chopped</div><div style="text-align: left;">2 bell peppers, chopped</div><div style="text-align: left;">5 oz mushrooms, quartered</div><div style="text-align: left;">1 tbsp all-purpose flour</div><div style="text-align: left;">4 large tomatoes, peeled and chopped</div><div style="text-align: left;">1 cup white wine</div><div style="text-align: left;">1 tbsp white wine vinegar</div><div style="text-align: left;">2 tbsp tomato paste</div><div style="text-align: left;">1/2 cup black olives</div><div style="text-align: left;">1/2 cup capers</div><div style="text-align: left;">1/2 cup fresh parsley, chopped</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Season the chicken pieces with salt and pepper. In a large Dutch oven, melt the butter. Brown the chicken on both sides. Set aside. Add the onion and garlic to the drippings, cook for 3 minutes, until onion is soft. Add the bell peppers and mushrooms, cook for 3 minute. Add the flour and cook for 1 minute, stirring constantly. Stir in the tomatoes, wine, vinegar, tomato paste, olives and capers. season wits salt and pepper. Return the chicken to the Dutch oven. Stir a little, to make sure it is covered with the tomato mixture. Simmer, covered, for 1 hour. Add parsley and let stand for 10 minutes. Serve with pasta.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs16UebcqSlJqjY09Vd5ndx04f9SoHEMsTCreHfwOO9EXQ9J6eWvr0_wzAfVbHR4WAOZ0WxJ3gJc14sOr-l0aw8naEARmA8zkwnSo8TnRuuiZ2b0JyoYUOgx3nziUEhhGYDhCNQl4DZYkH/s1600/DSC_0385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs16UebcqSlJqjY09Vd5ndx04f9SoHEMsTCreHfwOO9EXQ9J6eWvr0_wzAfVbHR4WAOZ0WxJ3gJc14sOr-l0aw8naEARmA8zkwnSo8TnRuuiZ2b0JyoYUOgx3nziUEhhGYDhCNQl4DZYkH/s400/DSC_0385.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/1000-Best-Recipes-Bay-Books/dp/0681067284?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">THE 1000 BEST RECIPES by Bay Books</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=0681067284" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div><div style="text-align: center;"><br />
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</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com4tag:blogger.com,1999:blog-4229583976652731161.post-691843825730378632011-07-17T16:59:00.001-04:002011-07-22T10:53:41.455-04:00Greek Milk Pie (γαλατόπιτα)<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdtNoH0e7J0XzBNyNXVS0BGbT5Kw9m0ntD9RwNjfarB2LK_N_apHXBL36WmYtJmo-xl_fQkDWTvwkuuqaby7ElwmKVYhd0rcw-IzhcwXY0r1rUOCKM4pnO4VvdOctfGHYDNzIaIuqVeHl/s1600/DSC_0379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdtNoH0e7J0XzBNyNXVS0BGbT5Kw9m0ntD9RwNjfarB2LK_N_apHXBL36WmYtJmo-xl_fQkDWTvwkuuqaby7ElwmKVYhd0rcw-IzhcwXY0r1rUOCKM4pnO4VvdOctfGHYDNzIaIuqVeHl/s640/DSC_0379.JPG" width="640" /></a></div><i>Galatopita is a custard-like Greek dessert</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;">5 cups milk</div><div style="text-align: left;">1/2 cup butter</div><div style="text-align: left;">1 cup sugar</div><div style="text-align: left;">1 cup fine semolina</div><div style="text-align: left;">3 eggs</div><div style="text-align: left;">1/2 tsp cinnamon</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a large saucepan, bring milk to a simmer. Add butter, sugar and cinnamon. When butter is melted add the semolina, cook until, stirring continuously, until the mixture thickens. Take the saucepan of the heat and let cool slightly.</div><div style="text-align: left;">Preheat oven to 350 degrees F.</div><div style="text-align: left;">Butter 9x13 inch baking dish.</div><div style="text-align: left;">In a small bowl, beat the eggs. Add to the semolina mixture, a little at a time. Beat well to incorporate.</div><div style="text-align: left;">Pour into the prepared baking dish and bake for 40-60 minutes or until a knife inserted comes out clean. Remove and let cool. Serve sprinkled with cinnamon or powdered sugar (or both).</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqQaqjLlk9sPE7Js6vYin5nU3t57bMHK0Ju9Gk9pHhWEjEnEEuC4R_cWBHKWCn131ezs-m7lEbY131ynl9pownTScyakPy_ZMNz0RQXCNgKqoRA50qSMRf1RQ2oRvHJsWLkI9kSRa_11g/s1600/DSC_0354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqQaqjLlk9sPE7Js6vYin5nU3t57bMHK0Ju9Gk9pHhWEjEnEEuC4R_cWBHKWCn131ezs-m7lEbY131ynl9pownTScyakPy_ZMNz0RQXCNgKqoRA50qSMRf1RQ2oRvHJsWLkI9kSRa_11g/s400/DSC_0354.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Link: <a href="http://seeminglygreek.blogspot.com/2010/12/galatopita-me-kanela.html">http://seeminglygreek.blogspot.com/2010/12/galatopita-me-kanela.html</a></span></div><div style="text-align: center;"><br />
</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com6tag:blogger.com,1999:blog-4229583976652731161.post-63398676951004146082011-07-14T21:26:00.000-04:002011-07-14T21:26:06.859-04:00Beef Wellington<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-q7I8-7XL8McS6OhM8QfKb6HpGpY6y2BKHDOuWCU-18CjoL-wl-_YD-p9rs8i6nefbevERIMITRSp3UulU9rfoSznwXlgmsn9EA-bpYlqDyXRsf4_FhduP2luErti-nfU3FcwxlADyxz/s1600/DSC_0252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-q7I8-7XL8McS6OhM8QfKb6HpGpY6y2BKHDOuWCU-18CjoL-wl-_YD-p9rs8i6nefbevERIMITRSp3UulU9rfoSznwXlgmsn9EA-bpYlqDyXRsf4_FhduP2luErti-nfU3FcwxlADyxz/s640/DSC_0252.JPG" width="640" /></a></div><div style="text-align: center;"><i>This is an elegant yet </i><i>surprisingly easy British recipe </i></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">3 lb fillet of beef</div><div style="text-align: left;">4 tbsp butter</div><div style="text-align: left;">4 oz mushrooms, chopped</div><div style="text-align: left;">2 garlic cloves, crushed</div><div style="text-align: left;">6 oz liver pate</div><div style="text-align: left;">Salt and pepper</div><div style="text-align: left;">14 oz puff pastry</div><div style="text-align: left;">1 egg, beaten</div><div style="text-align: left;">1/2 cup sour cream</div><div style="text-align: left;">3 tbsp horseradish </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat oven to 425 degrees F.</div><div style="text-align: left;">Rub the fillet with salt and pepper. Melt 2 tbsp butter in a large, oven-proof, skillet and sear the meet on all sides until brown. Transfer to the oven and cook for 20 minutes. Remove the meat from the oven and let cool completely.</div><div style="text-align: left;">Melt 2 tbsp butter in the skillet, add mushrooms and garlic, cook for 5 minutes until soft. Cool slightly. Add the liver pate to the mushrooms and mix well. Season with salt and pepper.</div><div style="text-align: left;">Roll out the puff pastry, spread the pate mixture down the middle, and place the fillet on top. Fold up the pastry, brush the edges with beaten egg and press the edges together, to seal. Place the wrapped meat, seam down, on a baking sheet, cut a few slits in the dough. Use pastry trimmings to cut shapes to decorate the top. Brush with beaten egg.Cook for 50-60 minutes in the oven. If pastry starts to brown too quickly, cover loosely with foil.</div><div style="text-align: left;">Allow the meat to stand for 15 minutes in a warm place, before serving.</div><div style="text-align: left;">In a small bowl, mix the sour cream and horseradish. spoon the sauce over the sliced beef.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqs3NN2HYpuA0edpkrxk6Kqam9-fjZ8VPiDur_bDTUYBeqheBTkCgDGeCv5IWxXVs7wd_RO-qufof_TrsL_BIa7TzIQWOM1RhAF7MQwNPhOqygHg8tIWNIfdROx1OhV6E5J2NjcRrHk8YA/s1600/DSC_0239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqs3NN2HYpuA0edpkrxk6Kqam9-fjZ8VPiDur_bDTUYBeqheBTkCgDGeCv5IWxXVs7wd_RO-qufof_TrsL_BIa7TzIQWOM1RhAF7MQwNPhOqygHg8tIWNIfdROx1OhV6E5J2NjcRrHk8YA/s400/DSC_0239.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Traditional-British-Cooking-step-step/dp/1844767868?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">THE BEST OF TRADITIONAL BRITISH COOKING by Christopher Trotter, Annette Yates, Georgina Campbell</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=1844767868" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div><div style="text-align: left;"><br />
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</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com0tag:blogger.com,1999:blog-4229583976652731161.post-14636402300773964472011-07-10T22:29:00.000-04:002011-07-10T22:29:55.368-04:00Brandy Snaps<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ4oMpDC3sGmj-CtzktavBvl3mDSH0_i34Uce6Y6GLpE2FNAVKPpi1pq6lgIftWiHAySLXLh8mLROL8M83jl6ymQ3AMO_Xkq4hamJmF5AYbwHPPzkEhKr-2vz-b0Ka1AE4iF4BIO9MHWdQ/s1600/DSC04210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ4oMpDC3sGmj-CtzktavBvl3mDSH0_i34Uce6Y6GLpE2FNAVKPpi1pq6lgIftWiHAySLXLh8mLROL8M83jl6ymQ3AMO_Xkq4hamJmF5AYbwHPPzkEhKr-2vz-b0Ka1AE4iF4BIO9MHWdQ/s640/DSC04210.JPG" width="640" /></a></div><div style="text-align: center;"><i>These sweet and crisp cookies are a popular desert in England and Ireland.</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;">2 oz butter</div><div style="text-align: left;">2 tbsp golden syrup or dark corn syrup</div><div style="text-align: left;">1/3 cup brown sugar</div><div style="text-align: left;">1/4 cup all-purpose flour</div><div style="text-align: left;">1 1/2 tsp ground ginger</div><div style="text-align: left;">Whipped cream</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat oven to 350 degrees F.. Line a cookie sheet with baking paper or non-stick foil.</div><div style="text-align: left;">In small saucepan, melt the butter, golden syrup and brown sugar over low heat. Once melted remove from the heat. Add the flour and ginger. Mix well; do not over beat.</div><div style="text-align: left;">Drop batter by rounded teaspoons 5 inches apart onto the cookie sheet. (prepare only 3 cookies at a time). Bake for 6 minuter or until bubbly and lightly browned. Let stand 30 seconds on cookie sheet, then wrap each cookie around the greased handle of a wooden spoon and allow to set. Then transfer to a wire rack and let cool. Before serving fill cooled snaps with whipped cream.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Essential-Fingerfood-Cookbook-Murdoch/dp/174045460X?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">THE ESSENTIAL FINGERFOOD COOKBOOK </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=174045460X" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div><div style="text-align: left;"><br />
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</i></div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com0tag:blogger.com,1999:blog-4229583976652731161.post-30159573402017939322011-07-09T19:10:00.000-04:002011-07-09T19:10:49.420-04:00Dutch Mashed Potatoes And Eggs (Pik in Het Potje)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FivrFq1LUfB9-Azb0meXnDtVWWsUlhGof7Gm0QOOSsSSb0UtvgVnsFKE1Bgh_3iW5r14QcP4nH9zbyySpjPrDiorkHZ6T8OmxIHvGfaaHo1N63neL_B4KYTVdeZjkX_wY_TIJenR-Vm_/s1600/DSC_0476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FivrFq1LUfB9-Azb0meXnDtVWWsUlhGof7Gm0QOOSsSSb0UtvgVnsFKE1Bgh_3iW5r14QcP4nH9zbyySpjPrDiorkHZ6T8OmxIHvGfaaHo1N63neL_B4KYTVdeZjkX_wY_TIJenR-Vm_/s640/DSC_0476.JPG" width="640" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: left;">2 lb potatoes, peeled</div><div style="text-align: left;">2 tbsp milk</div><div style="text-align: left;">1/2 tsp salt</div><div style="text-align: left;">1/4 tsp pepper</div><div style="text-align: left;">2/3 cup butter, softened</div><div style="text-align: left;">5 hard-boiled eggs</div><div style="text-align: left;">1 tbsp vinegar</div><div style="text-align: left;">5 tbsp warm water</div><div style="text-align: left;">Salt and pepper, to taste</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Boil the potatoes in salted water. Mas and add the milk, salt, pepper and 1 tbsp. butter. Beat until well blended. Cut eggs into large pieces and stir into the potatoes. </div><div style="text-align: left;">Melt the remaining butter and whisk in the vinegar and water. add more salt and pepper if needed. </div><div style="text-align: left;">Pour the sauce over the mashed potatoes. Serve hot.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Adapted from<a href="http://www.amazon.com/Lets-Go-Dutch-Again-Treasury/dp/1895292417?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank"> LET'S GO DUTCH AGAIN by Johanna (van der Zeijst) Bates and Jan Walrabenstein</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=1895292417" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></div><div style="text-align: left;"><br />
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</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com1tag:blogger.com,1999:blog-4229583976652731161.post-87553197126435076552011-07-07T14:49:00.000-04:002011-07-07T14:49:49.837-04:00Emperor's Pancake (Kaiserschmarren)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6h8VI4JtilkAmnT5Elg_UintdTHSnQ34rIjbBgByl4vkliVRQXUgTVMReZItCJD4xH0ihnO-RZviB7yfXUNCCsaVJRzYwBgZlUqBkA9B5ipSItQhuyM_2oZSEIuKa3CT7vXWFd32z4mj/s1600/DSC_0477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6h8VI4JtilkAmnT5Elg_UintdTHSnQ34rIjbBgByl4vkliVRQXUgTVMReZItCJD4xH0ihnO-RZviB7yfXUNCCsaVJRzYwBgZlUqBkA9B5ipSItQhuyM_2oZSEIuKa3CT7vXWFd32z4mj/s640/DSC_0477.JPG" width="640" /></a></div><div style="text-align: center;"><i>Kaiserschmarren is a very popular dessert in Austria. Translated it means "Emperor's rubbish" or "Emperor's mishmash". Legend says it was created for Austrian Emperor Franz Joseph I.</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 eggs, separated</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 tbsp sugar</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 cup milk</div><br />
<div style="text-align: left;">1 cup all-purpose flour</div><div style="text-align: left;">1/2 cup raisins</div><div style="text-align: left;">4 tbsp unsalted butter</div><div style="text-align: left;">Powdered sugar</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a large bowl, beat the egg yolks and sugar until creamy. Whisk in the milk. Add the flour and rasins, beat until well blended.</div><div style="text-align: left;">In a separate bowl, beat the egg white until stiff. Carefully fold the egg whites into the batter.</div><div style="text-align: left;">In a large skillet, melt the butter over medium heat. Pour the batter in to the skillet. Cook for 3-4 minutes until lightly browned on the bottom. Flip the pancake and cook for 3 minutes more. With two forks or spatula pull the pancake into peaces. Remove to a plate , sprinkle with powdered sugar and serve with apple sauce or stewed fruit.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Lb3IAmW9qRjK1qtY_7tU5ka4YsuQ1HXEoBtqn9CtrNx8P_5pLI-iQ2tDlsFVg3nMj3wm2JX-Yn1hnffrd5F0FNWlX2d7a5dEfxS8Xfp5v_RvJ9IEI5Kkj1bT4_nuCl0mcKo6X2F4wXJz/s1600/DSC_0487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Lb3IAmW9qRjK1qtY_7tU5ka4YsuQ1HXEoBtqn9CtrNx8P_5pLI-iQ2tDlsFVg3nMj3wm2JX-Yn1hnffrd5F0FNWlX2d7a5dEfxS8Xfp5v_RvJ9IEI5Kkj1bT4_nuCl0mcKo6X2F4wXJz/s400/DSC_0487.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Best-Austrian-Cuisine-Elisabeth-Mayer-Browne/dp/0781805260?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">BEST OF AUSTRIAN CUISINE by Elisabeth Mayer-Browne</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=0781805260" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div><div style="text-align: center;"><br />
</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com3tag:blogger.com,1999:blog-4229583976652731161.post-87637891432510578082011-07-05T11:55:00.000-04:002011-07-05T11:55:29.923-04:00Fish Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKP4wxfuJS40NQj6R_EB5HKsl5iFXNhVDIsgSztlV9SbpLL2t-L7V-iETttLLHRuu-aKheC8-led3ZODZJZ0BOjyUUaustV6n0n-gfPaYc4jdHmTELjwUKpv-HKSPPnR7fVa_Z-JAcLUcQ/s1600/DSC_0463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKP4wxfuJS40NQj6R_EB5HKsl5iFXNhVDIsgSztlV9SbpLL2t-L7V-iETttLLHRuu-aKheC8-led3ZODZJZ0BOjyUUaustV6n0n-gfPaYc4jdHmTELjwUKpv-HKSPPnR7fVa_Z-JAcLUcQ/s640/DSC_0463.JPG" width="640" /></a></div><div style="text-align: center;"><i>Rich and creamy classic British fish pie</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;">1 lb potatoes</div><div style="text-align: left;">1 lb white fish fillets(cod, haddock, flounder)</div><div style="text-align: left;">2 bay leaves</div><div style="text-align: left;">1 1/2 cups milk</div><div style="text-align: left;">Salt and pepper</div><div style="text-align: left;">4 oz butter</div><div style="text-align: left;">8 oz peeled raw shrimp</div><div style="text-align: left;">1 medium onion, diced</div><div style="text-align: left;">2 stalks celery, diced</div><div style="text-align: left;">1/3 cup flour</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Boil the potatoes in salted water. Once cooked mash with 2 oz butter until smooth and creamy.</div><div style="text-align: left;">Simmer the fish with bay leaves, salt and pepper, in milk until the fish flakes easily. Drain and reserve the milk. Flake the fish and put in a baking dish.</div><div style="text-align: left;">Heat oven to 350 degrees F.</div><div style="text-align: left;">In a large saucepan, melt 2 oz butter, cook the shrimp until it turns pink. Remove the shrimp to the baking dish. In the same butter cook onions and celery until soft. Stir in the flour. Gradually pour in the reserved milk stirring constantly until thickened. Season with salt and pepper. Pour the sauce over the fish and shrimp. Top with mashed potatoes. Bake for 20-30 minutes or until the top is golden brown.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RZlWOOgWEhVoCICr956e-S-6WUGpm2415xoUlFroglr1m1_rimvRnwYcuotH0hpniCmhPrntUJ9ZJv1gJBSj1wQ4OdLksNph4N9Q-JWxMMbywXb0p8pyO5Sv8MlIURQy83pcaXPiqiiB/s1600/DSC_0486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RZlWOOgWEhVoCICr956e-S-6WUGpm2415xoUlFroglr1m1_rimvRnwYcuotH0hpniCmhPrntUJ9ZJv1gJBSj1wQ4OdLksNph4N9Q-JWxMMbywXb0p8pyO5Sv8MlIURQy83pcaXPiqiiB/s400/DSC_0486.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Great-British-Cooking-Wellkept-Secret/dp/0060974591?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">GREAT BRITISH COOKING:A WELL-KEPT SECRET by Jane Garmey</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=0060974591" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div><div style="text-align: center;"><br />
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</i></div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com2tag:blogger.com,1999:blog-4229583976652731161.post-71241585793526744562011-07-02T19:07:00.001-04:002011-07-02T19:40:36.068-04:00Ladies' Kisses (Baci di Dama)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ve5u9NJ29ipLhsP1atsQ-yxBpIcjBgcmCnqPDZFVCibM4m1ci1q5PdzHqKUTxsMAiTisKVQT_T4N38KpadzfXPWd2XWvztg13wU9qwkxvdoDn3fw2gtRUxr_gyhyphenhyphenIZw29Kcpbv6XABO3/s1600/DSC_0481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ve5u9NJ29ipLhsP1atsQ-yxBpIcjBgcmCnqPDZFVCibM4m1ci1q5PdzHqKUTxsMAiTisKVQT_T4N38KpadzfXPWd2XWvztg13wU9qwkxvdoDn3fw2gtRUxr_gyhyphenhyphenIZw29Kcpbv6XABO3/s640/DSC_0481.JPG" width="640" /></a></div><div style="text-align: center;"><i>These delicious Italian cookies are perfect with a cup of coffee.</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;">10 tbsp butter, softened</div><div style="text-align: left;">1/2 cup sugar</div><div style="text-align: left;">1 egg yolk</div><div style="text-align: left;">1/2 tsp almond extract</div><div style="text-align: left;">1 cup ground almonds</div><div style="text-align: left;">1 1/2 cups all-purpose flour</div><div style="text-align: left;">2 oz semisweet chocolate</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a large mixing bowl beat butter with sugar until fluffy. Add the egg yolk, almond extract, ground almonds, and flour. Beat until combined, scraping sides of the bowl occasionally. Chill the dough for 2 hours.</div><div style="text-align: left;">Preheat oven to 325 degrees F.</div><div style="text-align: left;">Roll dough into 1-inch balls with your hands. Place the balls 1 inch apart on a baking sheet. Bake for 20 minutes or until golden brown. Let stand on the baking sheet for 2 minutes. Transfer to a wire rack and let cool.</div><div style="text-align: left;">Melt the chocolate. Spread about 1 tsp of the chocolate on the flat sides of half of the cookies. Top with remaining cookies, flat side down. Let stand until chocolate is set.</div><div style="text-align: left;"><br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQDfii7VWbpZuhvNepFvoGJ9AF1cVZ2CwkZQRCkmW8bzD8qT55KAmwTFeZleazkPShls2C1V-XCOYF1_9isQc7FWGb0MqTlqsl2UGBTxBEZjOk1Y5U9tTljROu74H_WjT6V12EFe87BAD/s1600/DSC_0478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQDfii7VWbpZuhvNepFvoGJ9AF1cVZ2CwkZQRCkmW8bzD8qT55KAmwTFeZleazkPShls2C1V-XCOYF1_9isQc7FWGb0MqTlqsl2UGBTxBEZjOk1Y5U9tTljROu74H_WjT6V12EFe87BAD/s400/DSC_0478.JPG" width="400" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cnqq58g6KoZMSWPuvDjaHKU52xMoaPBmhseN2BzVBx5EBq-cL1fPO3_9aPDb0dIMLZyVc1DRFo_gk6SYq7FP6n2p_S7uCTCN6jfdtqNXRANQy-eXD1wP5_Xham6cxY8-Zh-nM3tMwoKc/s1600/DSC_0495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cnqq58g6KoZMSWPuvDjaHKU52xMoaPBmhseN2BzVBx5EBq-cL1fPO3_9aPDb0dIMLZyVc1DRFo_gk6SYq7FP6n2p_S7uCTCN6jfdtqNXRANQy-eXD1wP5_Xham6cxY8-Zh-nM3tMwoKc/s400/DSC_0495.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Chocolate-Best-Ever-Recipes-Felicity-Forster/dp/068154001X?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">500 BEST-EVER RECIPES:CHOCOLATE by Felicity Forster</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=068154001X" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com5tag:blogger.com,1999:blog-4229583976652731161.post-19610092824524448372011-06-30T15:23:00.000-04:002011-06-30T15:23:43.633-04:00Rösti<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4K4bBjQYRIalx-_Y0M8mI9O01q-dj-4P_t8tQbYvrOza2KGFxgYdOj2Yz_3HdVjqksQdI2wWbr5HlcZ0PUKDF1s-88kWEA1Su7X5aiKasMwm5dROzGicMHRrYFyKb5zpoaB40jfjZdUz/s1600/DSC_0467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4K4bBjQYRIalx-_Y0M8mI9O01q-dj-4P_t8tQbYvrOza2KGFxgYdOj2Yz_3HdVjqksQdI2wWbr5HlcZ0PUKDF1s-88kWEA1Su7X5aiKasMwm5dROzGicMHRrYFyKb5zpoaB40jfjZdUz/s640/DSC_0467.JPG" width="640" /></a></div><div style="text-align: center;"><i>This is a traditional Swiss potato dish. Potatoes are shredded, shaped into a cake and fried. Rösti is typically eaten for breakfast, but can be served as a side dish as well. Raw or cooked potatoes are used in this dish.</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;">4 tbsp butter or oil</div><div style="text-align: left;">1 medium onion, diced</div><div style="text-align: left;">6 medium potatoes, peeled and shredded</div><div style="text-align: left;">Salt and pepper</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a large non-stick skillet, heat the butter or oil over medium-high heat. Add diced onions and cook until soft. Add shredded potatoes, salt and pepper. Cook covered for 10 minutes. stirring a couple of times. Firmly press down the potatoes with a spatula, to form a round cake. Cook uncovered for 5 minutes or until bottom is crispy and golden brown.. using a large plate, flip the cake, cook for 5 minutes more. Serve immediately. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/All-Along-Rhine-Liechtenstein-ebook/dp/B0026RI2LO?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">ALL ALONG THE RHINE by Kay Shaw Nelson</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=B0026RI2LO" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com0tag:blogger.com,1999:blog-4229583976652731161.post-11547084787542106812011-06-28T20:39:00.000-04:002011-06-28T20:39:40.878-04:00Shashlik<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj992nX1SJpG3jvQ52xg2yFcso9xBxGkUjIOhYmzTshnpBpTIzL4s659z4Z7KTEY_hzBhjZmdOoq9AyciAhbisCwMtbZBJFsMm81tkQY68ZLlQO84KaS15nXjpH7DDeFL5jz7pmWhdUd8gN/s1600/DSC05361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj992nX1SJpG3jvQ52xg2yFcso9xBxGkUjIOhYmzTshnpBpTIzL4s659z4Z7KTEY_hzBhjZmdOoq9AyciAhbisCwMtbZBJFsMm81tkQY68ZLlQO84KaS15nXjpH7DDeFL5jz7pmWhdUd8gN/s640/DSC05361.JPG" width="640" /></a></div><div style="text-align: center;"><i>Shashlik is a variety of skewered meat commonly eaten in Central and Eastern Europe.</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;">2 lb fatty pork, lamb or veal</div><div style="text-align: left;">3 medium onions, sliced</div><div style="text-align: left;">1 tsp sweet paprika</div><div style="text-align: left;">1 tsp garlic powder</div><div style="text-align: left;">1/2 tsp cumin</div><div style="text-align: left;">1/2 tsp nutmeg</div><div style="text-align: left;">1 tsp sugar</div><div style="text-align: left;">Salt and pepper, to taste</div><div style="text-align: left;">1 cup red wine vinegar</div><div style="text-align: left;">1 cup water</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Cut the meat into 2 inch cubes. Put it into a large glass dish. Add the onions, paprika, garlic powder,</div><div style="text-align: left;">cumin, nutmeg, sugar, salt and pepper. Mix with your hands, rubbing the spices into the meat.</div><div style="text-align: left;">In a medium bowl, mix the vinegar and water. Pour over the meat. Let the meat marinade in the fridge overnight.</div><div style="text-align: left;">Skewer the meat cubes on to the <a href="http://www.amazon.com/Steven-Raichlen-Best-Barbecue-Signature/dp/B0007ZGULG?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">steel skewers</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=B0007ZGULG" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, separating each cube with the sliced onion. Grill shashlik on medium high heat for 30-40 minutes, rotating the skewers frequently. Serve with ketchup, marinated onions, chopped parsley and scallions.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFVq7j_D2q7C9sGVKso0Ot_xYMoKXsTNygndO4MTZd52cMEI2CX1wYb7sR4JYqDOcXJG10N17M3jm2NCEl7ej_4jvI40n2tUGZTlc-vjNdMCkVT8-Bn0TpzSjY61aGq65Gc80QNRMQWUD/s1600/DSC05345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFVq7j_D2q7C9sGVKso0Ot_xYMoKXsTNygndO4MTZd52cMEI2CX1wYb7sR4JYqDOcXJG10N17M3jm2NCEl7ej_4jvI40n2tUGZTlc-vjNdMCkVT8-Bn0TpzSjY61aGq65Gc80QNRMQWUD/s400/DSC05345.JPG" width="400" /></a></div><div style="text-align: left;"><br />
</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com1tag:blogger.com,1999:blog-4229583976652731161.post-15209053194742211512011-06-27T21:01:00.000-04:002011-06-27T21:01:11.927-04:00Spanish Garlic Shrimp (Camarones al Ajillo)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFKvMmDUnUKjQXDa42LkqjNO8WuVsSgfyMgwKNcmz22maEUP3GpiGvHzcC2JCZ6EXbJ72_ZWWcgVNX4VZsrnRYhj9wc5k9HmlvfkIAcdKrOAF4b9BtWY-uewu3gr8FpvaCcue_T3IVdIK/s1600/garlic+shrimp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFKvMmDUnUKjQXDa42LkqjNO8WuVsSgfyMgwKNcmz22maEUP3GpiGvHzcC2JCZ6EXbJ72_ZWWcgVNX4VZsrnRYhj9wc5k9HmlvfkIAcdKrOAF4b9BtWY-uewu3gr8FpvaCcue_T3IVdIK/s640/garlic+shrimp.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>This simple yet flavorful dish is usually served as a tapa (appetizer) in Spain, but also makes a wonderful main dish. Serve with crusty bread to soak up all the garlicky oil.</i></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">6 tbsp olive oil</div><div style="text-align: left;">1 lb peeled raw shrimp</div><div style="text-align: left;">3 garlic cloves, finely chopped</div><div style="text-align: left;">Red pepper flakes, or fresh red chilies, diced </div><div style="text-align: left;">Salt, to taste</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a large skillet, heat olive oil over high heat until shimmering. Add the garlic, pepper flakes or diced chilies, cook for 10 seconds. Add the shrimp and fry , stirring constantly, until shrimp turns pink. Season with salt and serve immediately. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Spanish-Kitchen-Regional-Ingredients-Recipes/dp/1566565995?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">THE SPANISH KITCHEN by Clarissa Hyman</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=1566565995" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com1tag:blogger.com,1999:blog-4229583976652731161.post-4611200882611617802011-06-25T19:05:00.002-04:002011-06-27T21:11:08.369-04:00Rosettes (Rosettbakkels, Struvor)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRJdqf68Bo3dfMAer-2w9BagMKlmdtqI14_CEkLJ4VYfY46NIXwcBmrUwvV8SJ5RDBWD_N7oO0kdOJnCAvhzFpnHgZhyphenhyphenziZlXXLwvQmE1sJqPMuMae3yX5sIJX-vjIjVsuyNdzZEdqHMJ/s1600/DSC_0418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRJdqf68Bo3dfMAer-2w9BagMKlmdtqI14_CEkLJ4VYfY46NIXwcBmrUwvV8SJ5RDBWD_N7oO0kdOJnCAvhzFpnHgZhyphenhyphenziZlXXLwvQmE1sJqPMuMae3yX5sIJX-vjIjVsuyNdzZEdqHMJ/s640/DSC_0418.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>These delicate cookies are very popular in Scandinavia, especially in Norway and Sweden. Rosettes are made from a thin batter that is fried using <a href="http://www.amazon.com/Norpro-3286-7-Piece-Cast-Aluminum-Rosette/dp/B0000VLYB8?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">specially shaped irons</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=B0000VLYB8" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">2 tsp sugar</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1 cup milk</div><div class="separator" style="clear: both; text-align: left;">1 cup all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">Oil for deep-frying</div><div class="separator" style="clear: both; text-align: left;">Powdered sugar</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine the eggs, sugar, salt and milk. Whisk well. Add the flour little at a time, and beat until very smooth. Let stand for 30 minutes. </div><div class="separator" style="clear: both; text-align: left;">Heat the oil to 365 degrees F</div><div class="separator" style="clear: both; text-align: left;">Dip a rosette <a href="http://www.amazon.com/Norpro-3286-7-Piece-Cast-Aluminum-Rosette/dp/B0000VLYB8?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">iron</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=B0000VLYB8" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> into the hot oil for about 30 seconds. Remove the iron, shake off excess oil and immediately dip it into the batter. Make sure the batter covers only 3/4 of the mold. The batter should not run over the edges or the rosette will not come off the iron. Immerse the coated iron into the hot oil and fry 20-25 seconds. After rosette begins to brown, lift the iron, turn the pastry over and let it cook for few more second.</div><div class="separator" style="clear: both; text-align: left;">Remove from oil with a slotted spoon and drain on a paper towel. Dust with the powdered sugar.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3YNoPkv2OjwmPdoTbGxBMd-28MT4UI13RJ142-VNCdffd_Ak6KaxVZ2mO7PogFneKZ3XqdvoZCgc4bCUmDJ8nHhmA-jOxZ8b7mXvOo4uxILH83VzhUMdTy6f885rADlGv3aXqup_Bm6F/s1600/DSC_0407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3YNoPkv2OjwmPdoTbGxBMd-28MT4UI13RJ142-VNCdffd_Ak6KaxVZ2mO7PogFneKZ3XqdvoZCgc4bCUmDJ8nHhmA-jOxZ8b7mXvOo4uxILH83VzhUMdTy6f885rADlGv3aXqup_Bm6F/s400/DSC_0407.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Scandinavian-Cooking-Beatrice-Ojakangas/dp/0816638675?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">SCANDINAVIAN COOKING by Beatrice Ojakangas</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=0816638675" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com2tag:blogger.com,1999:blog-4229583976652731161.post-14887574512790421862011-06-24T14:46:00.001-04:002011-06-27T21:11:28.016-04:00Heaven And Earth (Himmel und Erde)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLaJ9SbH_bmlOc1qZHf9rhe30ZrotkkeggWsjlw_eWCatkdROKcBebPX954yWMgsDnaZKnvJN0eMaHEEyjzCA7X0bbRq5u-O0nyyJOebw-etn6r1prm_rJea3nVojLem4RGEtW_oxv-GCR/s1600/DSC_0417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLaJ9SbH_bmlOc1qZHf9rhe30ZrotkkeggWsjlw_eWCatkdROKcBebPX954yWMgsDnaZKnvJN0eMaHEEyjzCA7X0bbRq5u-O0nyyJOebw-etn6r1prm_rJea3nVojLem4RGEtW_oxv-GCR/s640/DSC_0417.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>This is an old German farm recipe of mashed potatoes (from earth) and apples (from heaven).</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">6 medium potatoes, peeled and quartered </div><div class="separator" style="clear: both; text-align: left;">4 tart apples, peeled, cored, and quartered</div><div class="separator" style="clear: both; text-align: left;">Salt, to taste</div><div class="separator" style="clear: both; text-align: left;">1 tbsp unsalted butter</div><div class="separator" style="clear: both; text-align: left;">1 tsp sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp ground pepper</div><div class="separator" style="clear: both; text-align: left;">5 rashers bacon, cooked and crumbled</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: left;">In a medium saucepan cook the potatoes and apples in a salted water until potatoes are tender, about 15 minutes. Drain. Mash until smooth and creamy. Add butter, sugar, pepper, and more salt (if needed). Mix well. Before serving, sprinkle with crumbled bacon.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/All-Along-Rhine-Liechtenstein-ebook/dp/B0026RI2LO?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">ALL ALONG THE RHINE by Kay Shaw Nelson</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=B0026RI2LO" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div><div style="text-align: left;"><br />
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</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com1tag:blogger.com,1999:blog-4229583976652731161.post-29608760207767719252011-06-23T14:24:00.002-04:002011-06-27T21:11:48.850-04:00Swedish Herring Cocktail (Sillcocktail)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCzv5zE23AdkIdysBRDxt0V8DYiq44CFxg2Ydmlh7ToF9JeJyujU3kBEjslxPqSAEiZlC4YJFtKOv8RlF8AZ2W9xgtLLkdzGG8Qp-nzA-fSLedsUU18urnnxLD5TenDb55pqJeY_k8C-YI/s1600/DSC_0403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCzv5zE23AdkIdysBRDxt0V8DYiq44CFxg2Ydmlh7ToF9JeJyujU3kBEjslxPqSAEiZlC4YJFtKOv8RlF8AZ2W9xgtLLkdzGG8Qp-nzA-fSLedsUU18urnnxLD5TenDb55pqJeY_k8C-YI/s640/DSC_0403.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Serve this appetizer in small dessert dishes or cocktail glasses.</i></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">1 jar (8 oz) herring in wine sauce, drained and diced</div><div class="separator" style="clear: both; text-align: left;">4 medium potatoes, peeled, boiled and diced</div><div class="separator" style="clear: both; text-align: left;">8 Boston lettuce leaves</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sour cream</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1/8 tsp ground white pepper</div><div class="separator" style="clear: both; text-align: left;">1 tbsp minced green onions or chives</div><div class="separator" style="clear: both; text-align: left;">1 tsp lemon juice</div><div class="separator" style="clear: both; text-align: left;">Dill weed, to garnish</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place a lettuce leaf in each serving dish. Layer herring and potatoes on lettuce.</div><div class="separator" style="clear: both; text-align: left;">In a small bowl, combine the sour cream, salt, pepper, onions or chives and lemon juice. Mix well and and spoon the dressing on to each serving. Garnish with dill weed.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Scandinavian-Cooking-Beatrice-Ojakangas/dp/0816638675?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">SCANDINAVIAN COOKING by Beatrice Ojakangas</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=0816638675" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com0tag:blogger.com,1999:blog-4229583976652731161.post-47764917054753321952011-06-21T22:27:00.001-04:002011-06-27T21:12:09.536-04:00Cabbage Soup (Šviežių kopūstų sriuba)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKmSvY-E3IqIk5UGnVerspwqoGXhMf1OnOpSxKDv-Q_BCBsS1pRPwJFfqQbefPZQINI340JnjYQwQ2fVXwY5WNp2HMNGufCQ2MmhElEKDMeXW90bYDld47f0i0iNtu_YYC32NsrzMCH-o/s1600/cabbage+soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKmSvY-E3IqIk5UGnVerspwqoGXhMf1OnOpSxKDv-Q_BCBsS1pRPwJFfqQbefPZQINI340JnjYQwQ2fVXwY5WNp2HMNGufCQ2MmhElEKDMeXW90bYDld47f0i0iNtu_YYC32NsrzMCH-o/s640/cabbage+soup.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Simple Lithuanian cabbage soup.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">1 medium onion, diced</div><div class="separator" style="clear: both; text-align: left;">2 carrots, sliced</div><div class="separator" style="clear: both; text-align: left;">2 tbsp oil</div><div class="separator" style="clear: both; text-align: left;">1 small head of cabbage, shredded</div><div class="separator" style="clear: both; text-align: left;">5 cups water</div><div class="separator" style="clear: both; text-align: left;">3 tomatoes, diced</div><div class="separator" style="clear: both; text-align: left;">1 tbsp sugar</div><div class="separator" style="clear: both; text-align: left;">Salt, to taste</div><div class="separator" style="clear: both; text-align: left;">1/3 cup chopped dill weed</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a large saucepan, heat oil over medium heat. Add onions and carrots, saute for 5 minutes. Add cabbage, tomatoes water, sugar and salt. Simmer on low heat until the cabbage is cooked, about 1 hour. Add the dill weed, cover and let stand for 10 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com2tag:blogger.com,1999:blog-4229583976652731161.post-45351561546017713132011-06-20T21:42:00.001-04:002011-06-27T21:12:43.515-04:00Turkish Pita Bread (Pide)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJK6NwA4i_ohQzs20w2p6XTT-2F2wGrrGRUiqkTj0cjvF5N8zGaszqZpxr-cgzqXjYv6KxZPoHNeoe2O00xyw1newQcBbBTkSBGOoi2MQCskQR7-68Sx0cLeDmlxpPr7310aEfFeru6nd/s1600/Turkish+bread+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="441" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJK6NwA4i_ohQzs20w2p6XTT-2F2wGrrGRUiqkTj0cjvF5N8zGaszqZpxr-cgzqXjYv6KxZPoHNeoe2O00xyw1newQcBbBTkSBGOoi2MQCskQR7-68Sx0cLeDmlxpPr7310aEfFeru6nd/s640/Turkish+bread+%25282%2529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">1 cup warm water</div><div class="separator" style="clear: both; text-align: left;">2 tbsp olive oil</div><div class="separator" style="clear: both; text-align: left;">3 1/2 cups bread flour</div><div class="separator" style="clear: both; text-align: left;">1 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1 tsp sugar</div><div class="separator" style="clear: both; text-align: left;">2 tsp active dry yeast</div><div class="separator" style="clear: both; text-align: left;">1 egg yolk mixed wit 2 tsp water, for glazing</div><div class="separator" style="clear: both; text-align: left;">Poppy seeds, for sprinkling</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a large bowl, dissolve the yeast in warm water, let stand for 10 minutes until frothy. Add the salt, sugar, oil and flour. Knead the dough until smooth and elastic. Put in a lightly oiled bowl and let rice in a warm place for 1 1/2 hours. Punch the dough down and divide into three balls. Roll out each ball to form a 1/4 in. thick round. Cower with a towel and let rest for 20 minutes.</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 450 degrees F.</div><div class="separator" style="clear: both; text-align: left;">Using your fingers, ridge the bread. Transfer onto a lightly floured baking sheet, brush with the egg yolk and sprinkle with the poppy seeds. Bake for 10-15 minutes until puffy and the top is golden brown.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDlVaDw6deLtp3Mp5qiXxWu_A-CEXIJNZexwOTS_eWj0-J8oE9YbPHfNFf5bOAS2y_mlzIak1CeARn1r7a7P2onWbYXSz1ODXGRcFw6Vsr-Z35FiwkQQdIoFxcLA94uX0nrgobWrISRgn/s1600/turkish+bread+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDlVaDw6deLtp3Mp5qiXxWu_A-CEXIJNZexwOTS_eWj0-J8oE9YbPHfNFf5bOAS2y_mlzIak1CeARn1r7a7P2onWbYXSz1ODXGRcFw6Vsr-Z35FiwkQQdIoFxcLA94uX0nrgobWrISRgn/s400/turkish+bread+%25283%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Bread-Machine-Bible-Recipes-Breads/dp/B00314U6H4?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">THE BREAD AND BREAD MACHINE BIBLE by Christine Ingram and Jennie Shapter </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=B00314U6H4" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com3tag:blogger.com,1999:blog-4229583976652731161.post-11048707935351814842011-06-18T21:48:00.002-04:002011-06-27T21:13:15.963-04:00Cherry Clafoutis (Clafoutis aux cerises)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuAjQWQ_rJRrOkgL56mpjvLuVztkwxgBwvuoaHS70uXbcn4-j5svl3A7BS2Bbj30jAymawAC6S2yKanEYNWlpI9iuX69wMS6edsVRo9MZ17GKJuCiwpQtV6RXvKJFDooLjrOi5PudFuMa3/s1600/cherry+clafoutis.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuAjQWQ_rJRrOkgL56mpjvLuVztkwxgBwvuoaHS70uXbcn4-j5svl3A7BS2Bbj30jAymawAC6S2yKanEYNWlpI9iuX69wMS6edsVRo9MZ17GKJuCiwpQtV6RXvKJFDooLjrOi5PudFuMa3/s640/cherry+clafoutis.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>It's a French dessert originally from Limousin region. Traditionally, the cherries are not pitted, what gives the clafoutis stronger flavor</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">1 lb fresh cherries, pitted(if preferred)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">Pinch of salt</div><div class="separator" style="clear: both; text-align: left;">4 eggs, plus 2 egg yolks</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sugar</div><div class="separator" style="clear: both; text-align: left;">2 1/2 cups milk</div><div class="separator" style="clear: both; text-align: left;">1/4 cup melted butter</div><div class="separator" style="clear: both; text-align: left;">Confectioners' sugar for dusting</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 375 degrees F.</div><div class="separator" style="clear: both; text-align: left;">Lightly butter a shallow ovenproof dish. Add the cherries, in an even layer, to the prepared dish.</div><div class="separator" style="clear: both; text-align: left;">In a large bowl sift the flour and salt. Add the eggs, egg yolks, sugar and 1/2 cup milk. Whisk until there are no lumps left. Gradually whisk in the rest of the milk and butter. Pour the batter over the cherries.</div><div class="separator" style="clear: both; text-align: left;">Bake in the preheated oven for 40-50 minutes or until the top is golden brown.</div><div class="separator" style="clear: both; text-align: left;">Dust with confectioners' sugar. Clafoutis can be served with ice cream or whipped cream. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Best-Ever-Mediterranean-Cookbook-Jacqueline-Clark/dp/1843093448?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">THE BEST EVER MEDITERRANEAN COOKBOOK by Jacqueline Clark and Joanna Farrow </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=1843093448" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com0tag:blogger.com,1999:blog-4229583976652731161.post-61144593187425494032011-06-17T20:31:00.002-04:002011-06-27T21:13:48.808-04:00Russian Pancakes With Caviar (Оладьи с икрой)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNacGafQ2WEY78-jfOIDxK5RhV7A5DVwBJLZqRULHoUvI7CI1A4s7i-ruIreS5-R-wyTu114PQLlEFrWPahc2G8yWUHh4Wz1UUatS_1RlDBYQiLfgDtVCAOmExl9z4JyaGcl2GP9C5Dnz/s1600/DSC_0269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNacGafQ2WEY78-jfOIDxK5RhV7A5DVwBJLZqRULHoUvI7CI1A4s7i-ruIreS5-R-wyTu114PQLlEFrWPahc2G8yWUHh4Wz1UUatS_1RlDBYQiLfgDtVCAOmExl9z4JyaGcl2GP9C5Dnz/s640/DSC_0269.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><br />
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</i></div><div class="separator" style="clear: both; text-align: left;">1/2 cup buckwheat flour</div><div class="separator" style="clear: both; text-align: left;">1/2 cup all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1/2 oz fresh yeast</div><div class="separator" style="clear: both; text-align: left;">1 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1 cup warm milk</div><div class="separator" style="clear: both; text-align: left;">1 egg, lightly beaten</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sour cream</div><div class="separator" style="clear: both; text-align: left;">1/3 cup red or black caviar</div><div class="separator" style="clear: both; text-align: left;">Dill weed, to garnish</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In large bowl, mix the buckwheat flour, all-purpose flour and salt.</div><div class="separator" style="clear: both; text-align: left;">In a medium bowl, dissolve the yeast in the warm milk, let stand until creamy, about 5 minutes. Add the egg, mix well. Gradually pour the yeast mixture into the flour mixture, mixing well. Cover and let stand in a warm place for 1 hour.</div><div class="separator" style="clear: both; text-align: left;">Heat a lightly greased griddle or frying pan over medium heat. Drop spoonfuls of the batter in to the pan to make small pancakes. Brown on both sides.</div><div class="separator" style="clear: both; text-align: left;">Place the pancakes onto a large serving plate, top with 1 /2 tbsp of sour cream and 1 tsp of caviar. Garnish with dill weed.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifi46yuvrU4hqHNIZA2wssbyEimlTakZIb3daN_KStXtNpWcwtVlC_mMTCnDjNEj41LbF5eOW3WmP4PUDwRA27tLVnJOE-Hlapc_JPmz3Ik63RDwjvXcz7WnPWIcFi6u59aILDX-C_OiKV/s1600/DSC_0274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifi46yuvrU4hqHNIZA2wssbyEimlTakZIb3daN_KStXtNpWcwtVlC_mMTCnDjNEj41LbF5eOW3WmP4PUDwRA27tLVnJOE-Hlapc_JPmz3Ik63RDwjvXcz7WnPWIcFi6u59aILDX-C_OiKV/s400/DSC_0274.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from </span></div><span class="Apple-style-span" style="font-size: x-small;"><a href="http://www.amazon.com/Bread-Machine-Bible-Recipes-Breads/dp/B00314U6H4?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">THE BREAD AND BREAD MACHINE BIBLE by Christine Ingram and Jennie Shapter </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=B00314U6H4" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span><br />
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</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com0tag:blogger.com,1999:blog-4229583976652731161.post-66505963092739498582011-06-16T18:46:00.003-04:002011-06-27T21:14:40.671-04:00Pizza Margherita<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjj52Al9MPs4RwPVJu319guQKR1ngbMUsGZ0hEjXbhYxx9Gx_I3ZbIBuZp8HSZMIggqc6xwmP8Aw6wUvQh8SCHcz8fMZr5p-xG2MG5rEHePAcSpRAq4DPDcA2dj8KOHfE6saKhE61KezUc/s1600/Pizza+margherita.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjj52Al9MPs4RwPVJu319guQKR1ngbMUsGZ0hEjXbhYxx9Gx_I3ZbIBuZp8HSZMIggqc6xwmP8Aw6wUvQh8SCHcz8fMZr5p-xG2MG5rEHePAcSpRAq4DPDcA2dj8KOHfE6saKhE61KezUc/s640/Pizza+margherita.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Pizza Margherita- a classic Italian pizza, named after Queen Margherita, wife of Italy's king Umberto I</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Dough</i></div><div class="separator" style="clear: both; text-align: left;">1 oz fresh yeast or 2 packages active dry yeast</div><div class="separator" style="clear: both; text-align: left;">2/3-1 cup warm water</div><div class="separator" style="clear: both; text-align: left;">3 cups all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;"><i>Topping</i></div><div class="separator" style="clear: both; text-align: left;">1 (14 oz) can crushed tomatoes</div><div class="separator" style="clear: both; text-align: left;">8 oz mozzarella cheese, thinly sliced</div><div class="separator" style="clear: both; text-align: left;">1/3 cup fresh basil leaves, torn</div><div class="separator" style="clear: both; text-align: left;">3 tbsp extra-virgin olive oil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a small bowl, dissolve the yeast in the warm water. Let sit until creamy, about 10 minutes.</div><div class="separator" style="clear: both; text-align: left;">In a large bowl, combine the flour and salt. Add the yeast mixture and stir well. Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl, cover an let rice until doubles in volume, about 1-1 1/2 hour.</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 450 degrees F.</div><div class="separator" style="clear: both; text-align: left;">Turn out the dough onto a lightly floured surface and roll out into a large pizza crust shape. Transfer to a pizza pan or cookie sheet. Spread the tomatoes evenly over the top, sprinkle wit basil, cover with mozzarella cheese. Drizzle with 1 tbsp olive oil.</div><div class="separator" style="clear: both; text-align: left;">Bake in the preheated oven until the crust is golden and the cheese is bubbling, about 20 minutes. Before serving, garnish with basil leaves and drizzle wit remaining oil.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Simply-Delicious-Italian/dp/B001OK8U8E?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">SIMPLY DELICIOUS ITALIAN by Carla Bardi</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=B001OK8U8E" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> </span></div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com2tag:blogger.com,1999:blog-4229583976652731161.post-20629421675926259692011-06-13T22:36:00.002-04:002011-06-27T21:15:09.105-04:00Sour Cream Pockets (Grietiniečiai)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfMJMHWn4GZBLdnB3-qJIY2ag-aSXEaIDOGKNGSoOkk3iprgVctXnQ3mt5r5D8rA5nhGF2r2-woIcHThdqZS-zA8qXgbKr6RsopHBQ6jbAhY9Hef7Ihex8srltTArmAUWPhVylH_4ReqT/s1600/DSC03996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfMJMHWn4GZBLdnB3-qJIY2ag-aSXEaIDOGKNGSoOkk3iprgVctXnQ3mt5r5D8rA5nhGF2r2-woIcHThdqZS-zA8qXgbKr6RsopHBQ6jbAhY9Hef7Ihex8srltTArmAUWPhVylH_4ReqT/s640/DSC03996.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Lithuanian cookies</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
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</div><div class="separator" style="clear: both; text-align: left;">1/2 cup butter, softened</div><div style="text-align: left;">1 cup sugar</div><div style="text-align: left;">1 egg, lightly beaten</div><div style="text-align: left;">1/2 cup sour cream</div><div style="text-align: left;">3 cups all- purpose flour</div><div style="text-align: left;">2 tsp baking powder</div><div style="text-align: left;">1 tsp salt</div><div style="text-align: left;">1 package cream cheese, softened</div><div style="text-align: left;">2 tbsp sugar</div><div style="text-align: left;">1 egg</div><div style="text-align: left;">1 tsp vanilla extract</div><div style="text-align: left;">2 tbsp all-purpose flour</div><div style="text-align: left;">1 egg, beaten<br />
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Preheat oven to 400 degrees F.<br />
In a large bowl sift together 3 cups flour, baking powder and salt. In separate bowl, beat the butter and sugar until fluffy. Add 1 egg and sour cream, beat well. Mix in the flour mixture until just incorporated. Knead a little on a lightly floured surface.<br />
In a medium bowl, mix cream cheese, 2 tbsp sugar, 1 egg, vanilla extract and 2 tbsp flour.<br />
Roll out the dough onto a lightly floured surface to about 1/4 inch thick and cut into 4-inch circles.<br />
Place a large spoonful of the cream cheese mixture on one half of each circle. Fold circle in half, press lightly but do not pinch edges together.<br />
Place on a lightly greased baking sheet. Brush with the beaten egg. Bake for 20 minutes or until golden brown.<br />
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<span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://vifsla.blogas.lt/grietinieciai-14.html">http://vifsla.blogas.lt/grietinieciai-14.html</a></span><br />
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</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com1tag:blogger.com,1999:blog-4229583976652731161.post-53028136538146839172011-06-12T23:34:00.002-04:002011-06-27T21:15:32.516-04:00Minestrone<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoQ0ffEO2SamyXeBmbKWGV_AgtldYa7NPTCbz_iA7LSAWbbkIHyCgg-x2dItHYBqfXxYBc6W-TOXvvMJ5yY09sJ_lOI0krunLn0gwFNFfspO4-8pV22t42iYh3i4QMcxGzZqdxTXkglJR/s1600/minestrone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoQ0ffEO2SamyXeBmbKWGV_AgtldYa7NPTCbz_iA7LSAWbbkIHyCgg-x2dItHYBqfXxYBc6W-TOXvvMJ5yY09sJ_lOI0krunLn0gwFNFfspO4-8pV22t42iYh3i4QMcxGzZqdxTXkglJR/s640/minestrone.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Classic Italian pasta and vegetables soup.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">1/3 cup olive oil</div><div class="separator" style="clear: both; text-align: left;">2 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;">2 onions, chopped</div><div class="separator" style="clear: both; text-align: left;">5 carrots, sliced</div><div class="separator" style="clear: both; text-align: left;">3 stalks celery, sliced</div><div class="separator" style="clear: both; text-align: left;">2 large potatoes, peeled and diced</div><div class="separator" style="clear: both; text-align: left;">2 medium zucchini, sliced</div><div class="separator" style="clear: both; text-align: left;">4 cups chicken or beef broth</div><div class="separator" style="clear: both; text-align: left;">4 cups water</div><div class="separator" style="clear: both; text-align: left;">14 1/2 oz can diced tomatoes</div><div class="separator" style="clear: both; text-align: left;">1 cup small pasta</div><div class="separator" style="clear: both; text-align: left;">10 oz canned beans. drained</div><div class="separator" style="clear: both; text-align: left;">1 tsp dried oregano</div><div class="separator" style="clear: both; text-align: left;">Salt and pepper, to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat olive oil in a large saucepan, over medium heat. Add onions and garlic, cook until onions are soft.</div><div class="separator" style="clear: both; text-align: left;">Add carrots, celery, potatoes and zucchini, cook for 2 minutes, stirring occasionally. Add tomatoes, oregano, broth and water. Season with salt and pepper. Simmer for 1 hour. Add pasta cook for 10 minutes. Add beans, cook for 5 more minutes. Serve with garlic toast.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Recipe-Encyclopedia-Complete-Illustrated-Cooking/dp/1551106426?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">THE RECIPE ENCYCLOPEDIA by Whitecap Books</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=1551106426" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com0tag:blogger.com,1999:blog-4229583976652731161.post-5702659469075820752011-06-11T23:03:00.001-04:002011-06-27T21:16:06.334-04:00Lithuanian Summer Salad ( Salotos su ridikėliais)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovi0VMU5crpCkFfzLnHGfWgVVwtYFVyyBhyphenhyphenPGH0kgPoI4U0DkFmB2dnK383g7LmXVpGOEJRHdB7kxm6nkmp6_DxKBLHghVNTgljQMet_0xALjcvQJ3sQtU3AHcp1Nk8GuduOaIdnoelAG/s1600/DSC04595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovi0VMU5crpCkFfzLnHGfWgVVwtYFVyyBhyphenhyphenPGH0kgPoI4U0DkFmB2dnK383g7LmXVpGOEJRHdB7kxm6nkmp6_DxKBLHghVNTgljQMet_0xALjcvQJ3sQtU3AHcp1Nk8GuduOaIdnoelAG/s640/DSC04595.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>This is a very light and refreshing salad. Perfect for summer cookouts.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">1 head butterhead lettuce, chopped</div><div class="separator" style="clear: both; text-align: left;">1 cup radishes, sliced</div><div class="separator" style="clear: both; text-align: left;">1/2 cup chopped scallions</div><div class="separator" style="clear: both; text-align: left;">1/2 cup chopped dill weed</div><div class="separator" style="clear: both; text-align: left;">1 cup plain Kefir or yogurt</div><div class="separator" style="clear: both; text-align: left;">Salt to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place lettuce, radishes and scallions into a large bowl. </div><div class="separator" style="clear: both; text-align: left;">In a small bowl whisk together Kefir or yogurt, dill weed and salt. Pour over lettuce and toss to coat. Serve immediately. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dkonWoHIPE1BqdouYl6r1hyjJFN6cdq_f1LaF8982t5zG5MvV-kSiAHDAfVCQwvJTIpXC3NzkNagV-8McbbabOXSwfI0pw78x2qMizSNMrZiodC-qCMPdH-9Ub8u4OLrH_3ja5rx3Gm1/s1600/DSC04604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dkonWoHIPE1BqdouYl6r1hyjJFN6cdq_f1LaF8982t5zG5MvV-kSiAHDAfVCQwvJTIpXC3NzkNagV-8McbbabOXSwfI0pw78x2qMizSNMrZiodC-qCMPdH-9Ub8u4OLrH_3ja5rx3Gm1/s400/DSC04604.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com0tag:blogger.com,1999:blog-4229583976652731161.post-18119762046283923512011-06-10T16:40:00.003-04:002011-06-27T21:16:26.379-04:00Jellied Pork (Šaltiena, Студень)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktAGlKI-uWnc8tHJL4PRgK8_faqYoEhGLieeuV9eRkik3GgNZtLiG-_uatyp6GHhVS4YazNCfkEAMZjvbfP0Izpjitu_aOkVHUrqdZe3vdCBnR2POsEoptYmNX0t4GSUSX5vFzpQY1R_X/s1600/DSC_0144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktAGlKI-uWnc8tHJL4PRgK8_faqYoEhGLieeuV9eRkik3GgNZtLiG-_uatyp6GHhVS4YazNCfkEAMZjvbfP0Izpjitu_aOkVHUrqdZe3vdCBnR2POsEoptYmNX0t4GSUSX5vFzpQY1R_X/s640/DSC_0144.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Jellied pork-a cold meat appetizer, that is very popular in Russia, Lithuania, Ukraine and many more European countries.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">2 pig's feet</div><div class="separator" style="clear: both; text-align: left;">1 lb stewing pork</div><div class="separator" style="clear: both; text-align: left;">1 onion</div><div class="separator" style="clear: both; text-align: left;">2 carrots</div><div class="separator" style="clear: both; text-align: left;">4 allspice peppercorns</div><div class="separator" style="clear: both; text-align: left;">1 bay leaf</div><div class="separator" style="clear: both; text-align: left;">Salt, to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Scrub the pig's feet under hot water. Put all ingredients in a large pot, cover with water, bring to a boil, cover with a lid and simmer on slow heat for 2 hours. When meat is cooked remove it from the water and chop. Strain the stock and skim off the fat. Discard the onion, peppercorns and bay leaves. Slice carrots and put them on the bottom of the large mold dish. Add the meat and pour in the stock. Let set overnight in a refrigerator. To remove the jellied pork from the mold, dip the exterior of the mold in warm water and hold for 10 seconds. Turn out the jellied pork on to a plate. Serve with horseradish, mayonnaise or vinegar.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Best-Russian-Cooking-Value-Publishing/dp/0517538288?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">THE BEST OF RUSSIAN COOKING by Nina Petrova</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=0517538288" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com0tag:blogger.com,1999:blog-4229583976652731161.post-8999242380187334382011-06-09T11:01:00.002-04:002011-06-27T21:16:49.191-04:00Coq Au Vin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WTj2wxyEAJpsw4eFskTRWCrEre6XE884B_JOHJvbsxrUqieIOOeaIACXofcItnpat7ztmw5QCvtEE9X0H0pR9KGImvBaZCuWJCicHM4pR1FHJ0sNNZRbk_bgMbzw2CzpUM4Vu459AJVp/s1600/DSC_0195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WTj2wxyEAJpsw4eFskTRWCrEre6XE884B_JOHJvbsxrUqieIOOeaIACXofcItnpat7ztmw5QCvtEE9X0H0pR9KGImvBaZCuWJCicHM4pR1FHJ0sNNZRbk_bgMbzw2CzpUM4Vu459AJVp/s640/DSC_0195.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Coq Au Vin is a classic French dish . Originally it was made with rooster and wine.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">2 tbsp olive oil</div><div class="separator" style="clear: both; text-align: left;">2 tbsp butter</div><div class="separator" style="clear: both; text-align: left;">1 chicken, cut into 8 pieces</div><div class="separator" style="clear: both; text-align: left;">4 oz bacon, cut into 1/4-inch strips</div><div class="separator" style="clear: both; text-align: left;">1 cup pearl onions, peeled</div><div class="separator" style="clear: both; text-align: left;">3 medium carrots, cut into strips</div><div class="separator" style="clear: both; text-align: left;">3 celery stalks, sliced</div><div class="separator" style="clear: both; text-align: left;">1 cup dried porcini mushrooms</div><div class="separator" style="clear: both; text-align: left;">2 garlic cloves, crushed</div><div class="separator" style="clear: both; text-align: left;">1 cup Burgundy wine</div><div class="separator" style="clear: both; text-align: left;">1 1/4 cups chicken stock</div><div class="separator" style="clear: both; text-align: left;">1 bouquet garni ( bay leaves, thyme, parsley)</div><div class="separator" style="clear: both; text-align: left;">Salt and pepper, to taste</div><div class="separator" style="clear: both; text-align: left;">Fresh thyme, to garnish</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Season the chicken on all sides with salt and pepper. In a large Dutch oven, cook bacon pieces over medium heat until golden brown and crispy. Set aside. In the same pan, brown the chicken in batches on all sides. Set aside. Add the onions garlic, carrots,celery and cook, stirring, until vegetables are softened, about 5 minutes.</div><div class="separator" style="clear: both; text-align: left;">Return the chicken pieces to the pot and add the wine, stock, dried mushrooms, bacon and bouquet garni. Cover and simmer for about 1 hour.</div><div class="separator" style="clear: both; text-align: left;"> Remove the bouquet garni, sprinkle with fresh thyme and serve over noodles or mashed potatoes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Adapted from </span><span class="Apple-style-span" style="font-size: x-small;"><a href="http://www.amazon.com/Best-ever-Chicken-exciting-recipes-occassion/dp/0681013079?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">BEST EVER CHICKEN :EXITING RECIPES FOR EVERY OCCASION by Linda Fraser</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=0681013079" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Sigitahttp://www.blogger.com/profile/05183208534416040026noreply@blogger.com2tag:blogger.com,1999:blog-4229583976652731161.post-73364908405058050002011-06-07T09:23:00.002-04:002011-06-27T21:17:17.625-04:00Turkish Cucumber And Yogurt Salad (Cacik)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ywDd8IoBiXqIMAEImI5rrStbDJPRrCcMkUprrdP0U4dIrKBf_3wk9jihwGT6sx2kOS7vhprqg5nU4GmTGI38B9Zehovcanb93UQ-3-IHX8754Hk1T-h65OIqVajuQoaT4EBGPe2oPWK-/s1600/turkish+cucumber+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://www.amazon.com/s/?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969&search-alias=aps&field-keywords=betty%20crockers%20new%20international" target="_blank">Search Amazon.com for betty crockers new international</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ywDd8IoBiXqIMAEImI5rrStbDJPRrCcMkUprrdP0U4dIrKBf_3wk9jihwGT6sx2kOS7vhprqg5nU4GmTGI38B9Zehovcanb93UQ-3-IHX8754Hk1T-h65OIqVajuQoaT4EBGPe2oPWK-/s640/turkish+cucumber+salad.JPG" width="640" /></div><div class="separator" style="clear: both; text-align: center;"><i>This is a quick and easy throw-together salad. It is a perfect side dish for a summer lunch or dinner.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">1 cup plain yogurt</div><div class="separator" style="clear: both; text-align: left;">2 tbsp finely snipped fresh mint leaves or 1/2 tsp dried mint</div><div class="separator" style="clear: both; text-align: left;">1 tbsp lemon juice</div><div class="separator" style="clear: both; text-align: left;">1 clove garlic, minced</div><div class="separator" style="clear: both; text-align: left;">Salt and pepper to taste</div><div class="separator" style="clear: both; text-align: left;">2 medium cucumbers, thinly sliced</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a medium bowl, stir together the yogurt, mint, lemon juice, garlic, salt and pepper. Cover with plastic wrap and refrigerate, 1 hour. </div><div class="separator" style="clear: both; text-align: left;">Drain cucumbers for a few minutes on pepper towels. Place in a serving dish and and pour chilled yogurt over the cucumbers. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: left;"><span class="Apple-style-span" style="font-size: xx-small;">Adapted from </span><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: x-small; line-height: normal;"><a href="http://www.amazon.com/Betty-Crockers-New-International-Cookbook/dp/0671887637?ie=UTF8&tag=delicio09-20&link_code=btl&camp=213689&creative=392969" target="_blank">BETTY CROCKER'S NEW INTERNATIONAL COOKBOOK by Betty Crocker</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=delicio09-20&l=btl&camp=213689&creative=392969&o=1&a=0671887637" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></div><div class="separator" style="clear: both; text-align: left;"><br />
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