So as it is winter again, we are cooking winter dishes again, and this time it happens to be lamb stew. A pretty rich lamb stew, that is going to spread a really nice smell around the house and make everyone around you very hungry. By the time the stew was done, I had a starving BF around the house.
And today I am giving you a simple and light recipe to enjoy your fish. I love cooking the fish whole in the oven for 2 reasons: the fish is tasty because is cooked on the bone and the cooking is super easy and rather fool proof. I am not a fish gal and anything that makes fish tastier and easy to cook is right up my alley!
I find that when you cook the fish whole with the en papillote method you can hardly go wrong. I mean you would have to purposely ruin your dish to make it bad. I just throw in whatever ingredients I have laying around in the wrap and cook until the fish is ready. If when I open the wrap the fish is undercooked I wrap it again and put it back in the oven, if it is overcooked, well since it is steamed and on the bone it is usually still decent and not inedibly dry.
This fennel and orange combo is a new experiment, but I have to say it turned out great! Give it a try next time you cook fish!
Yesterday I made brasato. Brasato is beef braised in red wine, typically Barolo, and cooked until fall apart tender. It is delicious. Especially in winter at a dinner with friends and served with some polenta. And that is exactly what I did.
One of my friends, was so nice to take pics of the food for me. As you know I am a rather bad photographer, at least as compared to the rest of the awesome food bloggers out there. So I’m very glad to have help. Particularly to take picture of meat drenched in gravy in the dim lights of my apartment. Anytime I have to take pics of something glossy and soupy at night I cannot get anything in focus, there is always some sort of glare and I end up with horrible pic. So thanks Madhu for helping me out! Hope you enjoyed the food!
Today I am going to propose a simple quiche. I had a lot of leftover cabbage and I had it for like 3 meals in a row before deciding I had to do something different with it. So I decided to transform it into a quiche.
I usually do quiche crust using butter and water, but I had seen on some websites people doing the dough with oil and white wine so I decided to give it a try. And it turned out awesome! I could have eaten the crust alone. There is something in the wine that gives the crust a great taste.
The filling was just leftover cabbage. I wrote down my recipe, but you can use your leftover vegetables if you have some lying around.
So tonight I participated in the awesome MMD on-line cook-off by Mary Makes Dinner. I competed with Mary and Amy of What Jew Wanna Eat to create a recipe using 3 surprise ingredients. We got the ingredients by mail and opened them up for the challenge and then we got 40 minutes to cook.
The ingredients were: canned pineapple, fennel seeds and dried chipotle peppers. So I thought and I though (actually I only thought and not even that much or that well because 40 minutes go really fast!) and I decided to use red cabbage. I thought it would go well with the sweetness of the pineapple and I played the rest by hear.
I started by rendering the fat of some diced bacon and then I added sliced red cabbage, turnip for bitterness, pineapple for sweetness and the fennel seed for some . Then I cooked the split chipotles with some blood orange juice to get some acidity and smokiness.
Of course, time ran out fast and I ended up with a pretty mono-color purple dish. It was tasty, but not particularly pretty. 5 minutes too late it hit me: blend it into a soup and add croutons to it! And so version 2 of the dish was born.
Now for the video of the competition and to vote my recipe and give me chance of winning a cool book and a gift card you can go here.
And for the recipe, read on!