Wednesday, July 15, 2015

Linguine With Green Olive Sauce And Zesty Breadcrumbs

Pasta is always welcome on my dinner table, especially when the sauce comes together in no time.
If you like olives try this version with lots of herbs and green olives and serve it on a hot summer evening with a nice crisp white wine.



Linguine With Green Olive Sauce And Zesty Breadcrumbs
from: bonappetit

Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

Ingredients
SERVINGS: 4
1 tablespoon plus ½ cup olive oil
¼ cup panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh dill
1 teaspoon finely grated lemon zest
12 ounces linguine or other long pasta
4 oil-packed anchovy fillets
1 small garlic clove
1 cup chopped fresh parsley
½ cup chopped fresh basil
1 cup green olives, pitted, halved
3 tablespoons drained capers
½ ounce Parmesan, finely grated (about ½ cup), plus more for serving
2 tablespoons fresh lemon juice



Preparation
ACTIVE: 30 MIN TOTAL: 30 MIN

Heat 1 Tbsp. oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef’s knife. Combine with parsley, basil, and half of olives and capers in a large bowl. Chop remaining olives and capers and add to bowl, along with remaining ½ cup oil. Mix well; season sauce with salt and pepper.
Add pasta and ¼ cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.
Serve pasta topped with panko and more Parmesan.
Do Ahead: Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.

Friday, June 26, 2015

Egg-Salmon Salad / Eierlachssalat

This salad is one of the things that we need to have on our breakfast table whenever we visit Germany. We eat it with crusty rolls, hearty bread or on toast. However,  it is not available in the U.S. so I came up with my own recipe that is even better than the supermarket version.



Egg - Salmon Salad
freshfromevaskitchen

4 Eggs, hard boiled
1/2 lb of Smoked Salmon Strips 
1 T Mustard
3 - 4 T Sour Cream
3 T Mayonnaise
1 T Capers
2 - 3 T Herbs (Chives, Parsley, Dill)

Mix sour cream, mayonnaise, mustard and herbs. Chop the eggs and the salmon and add to the sauce. Add herbs and mix carefully. Serve on top of rustic bread. 

Tuesday, June 9, 2015

Fish Tacos


Here is another very tasty Mexican recipe that my friend Teresa made for me. The salad is very light and can be made ahead of time.  You could also serve it on bread (the German way...) or as a side dish. 





Fish Tacos


Corn Tortillas, Tostadas or Corn Chips ("El Milagro" is good)
2 lb fish filets (Halibut, White Fish) - use a firm white fish
1 Jalapeno Pepper, diced small
3 Spring Onions, cut into small rolls
Cilantro, chopped
Juice of 2 - 3 limes
Maggi (4 spritz) or more, as needed
2 T White Wine Vinegar
Salt, Pepper
2 T Oil for frying

Heat the oil in a pan and fry the fish until a brown crust forms and the fish is cooked through. Place in a bowl and let cool, then flake the fish with a fork. Add the rest of the ingredients and adjust seasoning according to your likings.


Green Salsa

1 lb Tomatillos, husks and stems removed
2 Jalapenos, deseeded (reserve some of the seeds)
3  Onions, diced
1 - 2 T chopped Cilantro
1 Avocado, diced (optional)
1 - 2 t Salt

Place Tomatillos and Jalapenos with some of the seeds in a blender and blend until a sauce forms. You can add more of the reserved seeds if you want more heat. Add the chopped onion and the cilantro and taste with lots of salt. Add the diced Avocado (if using) and serve with the Fish Tacos.




Wednesday, May 20, 2015

Waffles from Liège

These waffles are amazing! They are small, not too sweet, crunchy on the outside and fluffy on the inside. The right treat for an afternoon with family or friends or for your morning coffee or at any time of the day. The dough comes together in 15 minutes and needs to rest a little bit. The waffles freeze well and you can reheat them in your toaster. Use a non-stick waffle iron or else the clean-up is a bit annoying.



Waffles from Liège
(from Kleiner Kuriositaetenladen)


150 g / 4 oz  Butter
1 package / 7 g of Instant Dried Yeast
3 T Milk
1 Pinch of Sugar
400 g / 14 oz AP Flour
2 Eggs
25 g / 1 oz Brown Sugar
1 Pinch of Salt
1 T Vanilla
150 g / 4 oz Pearl Sugar

Melt butter in a small pot over low heat and let brown. Set aside and let cool. Mix yeast, 3 T of milk and sugar in a small bowl and let sit until foamy.
In a bowl of a stand mixer (or with your hand mixer) mix flour, eggs, vanilla extract, cold butter, salt and yeast mixture until you have a smooth dough. Let rest for 20 - 30 minutes. Heat your waffle iron. Add the pearl sugar to the dough and knead the sugar into the dough. Form little golf ball size balls and bake until golden brown.



Thursday, May 14, 2015

Sopes (Mexican Street Food)


There aren't a lot of Mexican recipes on my blog. I guess that is mainly because I didn't grow up with this cuisine and it never really interested me. My friend Teresa is from Mexico and tries to convince me all the time that I should try more of her recipes. So she cooked this dish for me and I must admit I really loved it. It is a kind of street food recipe that people have for breakfast. I think it works also for lunch or dinner. Thanks Teresa!

Mexican Sopes

1 bag of sopes
1 Chorizo Mexican style (the soft kind) (7 oz)
1 can of refried beans 16 oz (fat free)
1/2 medium onion, chopped fine
2 cups of Vegetable Oil for frying

For Garnish
Lettuce, sliced thinly
Radishes. sliced thinly
Avocado, diced
Queso Fresco (4 oz), crumbled
Cilantro
Pasilla Sauce (recipe follows)


Fry chorizo (without skin), the chorizo will release some fat. Take out of the pan and set aside. Add onion to the same pan, cook until soft 5 min. or so, then add beans. Cook for approximately 5 minutes until it comes together.

Heat the oil and deep fry the sopes until lightly brown, let drain on paper towels. Fill with the bean mixture first, then layer some of the chorizo on top. Garnish with the lettuce, radishes, avocado, queso fresco and cilantro. Serve with the Pasilla Sauce.

Pasilla Sauce

3 dried Pasilla Chilies, deseeded and stems removed
1/2 med onion, diced
1 clove of garlic, minced
1 Jalapeno pepper
2 Tomatoes
Salt

Hidrate in 1/2 cup hot water the dried chiles until soft. In blender puree all ingredients. Bring to a simmering point and cook in saute pan until flavors are well combined.


Sunday, May 10, 2015

Torta de la Nonna (Grandma's Cake)

Torta Della Nonna is a delicious and delicate pie made with a soft shortcrust pastry and filled with a thick Italian custard and garnished with pine nuts and icing sugar. It is a Florentine cake that is served at every cafe and bakery in Florence and other Italian cities. I found the recipe for this cake years ago in a womens magazine. At that time I did not know what it was and I was disappointed when I saw the very flat and unimpressing cake coming out of the oven.
However, it is totally tasty and delicious and it is the perfect snack with a cup of coffee. I used a different crust for this recipe (Dorie Greenspan) this time just because I had some left in my freezer and it worked very well. So I think you can use any pastry dough recipe that you like. Serve the cake cool.





Torta della Nonna

For the dough:
150 grams / 5.3 oz  of Flour
1 Egg
75 grams / 3 oz of Sugar
1 pinch of Salt
75 grams / 3 oz of cold Butter flakes
Flour for working surface
Butter for mold

For the filling:
2 Egg Yolks
50 grams / 2 oz of Sugar
15 grams of Flour
1 Vanilla Pod
250 grams / 1 cup of Whipping Cream
25 grams / 1 oz Pine Nuts
Icing Sugar for dusting
Pine Nuts for sprinkling

For the dough:
Knead the ingredients for the dough quickly until they come together.
Roll out half the dough on a floured surface into a flat disk (diameter 26 cm).
Grease spring form or tart dish ( 24 cm / 9.5 inch) put the disk into the prepared baking pan.
Roll out the second half of the dough into a flat disk (24 cm / 9 inch).
Place on a plate lined with cling film cover with cling film and place both dough pieces into the fridge.
Preheat the oven to 350 F /180 degrees, convection oven 325 F /160 degrees

For the filling:
In a small saucepan stir together egg yolks, sugar, flour, vanilla and cream.
Over low heat bring the cream almost to a boil while constantly stirring. The cream should not boil. When thickened take off the heat.
Stir the pine nuts into the cream when the cream has cooled.

Make the cake:
Place the filling into the lined baking pan.
Place second piece of dough on top of the cream and seal the edges with your fingers.
Bake for 25 min. or until golden brown.
Sprinkle with pine nuts and dust with icing sugar when cooled.

Friday, April 24, 2015

Breakfast Egg Cups

If you need to make a lot of eggs all at once for breakfast or for a brunch, try this very easy and fast recipe from Martha Stewart. You only have to flatten a couple of pieces of toast with a rolling pin then layer them in a muffin tin and crack some eggs into these little cups. Done!  



Bacon, Egg, and Toast Cups
(adapated from Martha Stewart)

Note: I didn't use the bacon and the eggs were still delicious!

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.