3.29.2020

Chicken with Leeks


-Six chicken thighs
-1 table spoon of oregano
-1 cup cream or mascarpone
-1 leek chopped
-1/4 cup Aceto Balsamico
-200g Parma ham or Black Forest ham, diced
-8 carrots, whole, just cut in half lengthwise
-Parmigiano cheese
-Salt & Pepper
-Crush red peppers (if desidered)
1 – Marinate the chicken thighs for six hours with the balsamic, oregano, pepper and crush red pepper;
2 – Mix the chicken with the leeks, carrots and ham. Place everything in a big baking dish;
3 – Bake it for 30 minutes in 190C / 370F. Keep looking every ten minutes while it bakes because the leeks can start to burn, if starts to burn, just mix with a spoon;
4 – Take out of the oven and mix the mascarpone/cream and the Parmigiano cheese;
5 – If your oven have the broiler function, broil for 10 minutes, until it gets all very crispy. If you don’t have this function on your oven, bake it at the highest temperature your oven can get for 10 minutes;

6 – Serve it. 

3.28.2020

Risotto with asparagus, mint and lemon

• 10/13 asparagus
• 1 medium onion, finely chopped
• 1 big lemon, juiced
• 1 1/2 cup of Arborio risotto rice
• Parmigiano cheese, grated
• 1 1/2 cup of white wine
• 3 table spoons of olive oil
• 3 table spoons of butter
• 5 cups vegetable stock
• 1/2 cup of fresh mint, finely chopped

1 - Heat the oil in a pan add the onion over a low heat for 6-8 minutes, or until it gets soft. Add the risotto rice;

2 - Pour in the wine and simmer until it has been fully absorbed. Add 2 cups of the stock and cook in medium heat, stirring, until it has been absorbed. Repeat, adding a little stock at a time until the rice is tender but retains a slight bite and the liquid has been absorbed. If you run out of stock add a little boiling water until the rice is cooked. This will take about 18 minutes;

3 - Five minutes before the rice is ready, stir the asparagus, mint and juice from half the lemon into the risotto. Cook over a low heat, stirring constantly, until heated through;

4 - Remove from the heat and stir in the Parmigiano cheese, lemon juice and butter. Taste the risotto and adjust the seasoning if necessary;
5. Serve the risotto immediately garnished with the remaining lemon cut into wedges.

Quick Pizza crust

3 1/4 cups 00 Flour    
1 cup Warm water

¼ cup Olive oil
1 tablespoon Sugar
1/2 tablespoon Fine salt
1 cube Fresh yeast (or 1 Satchel of dry yeast)


1 - 
In a big bowl, dissolve the fresh yeast with the sugar.  Simply by moving it around with a fork and mixing a bit, the fresh yeast will turn to liquid.  (If you're using dry yeast, it will dissolve in the water).After the yeast turn liquid ddd the warm water and stir;

2 -   Sift the flour into the bowl. Mix the water into the flour with a strong wooden spoon. Add the salt and mix with the spoon for about 1-2 minutes;

3 -   
Kneed the pizza dough for about 3 minutes with olive oil in your hands, mixing very well.  Let it rest for one hour inside the bowl;

4 - Divide the dough in two and make two balls. Put on the top of the baking tray that you will use it, and let it rise for another 30 minutes;

5 - Press the dough into the pan with your hands, making the pizza dough go all around the baking dish. If you are having trouble, just let it rise for another 10 minutes and it will be easier to open the dough;
6 - Before add the toppings, you will have to pre bake the pizza for 10 minutes so the crust gets more crispy. So bake the dough for 10 minutes in 180C / 360 F.

7 - After pre baked you can be creative and add any toppings you like.


Here is a very important recipe to make your pizza even better

Tomato sauce for pizza


This tomato sauce will make a big difference on the taste for your pizza. Making a raw tomato sauce, the tomatoes will cook simultaneously with the dough and the taste and smell of freshness will make your pizza a success.


-1 can san Marzano tomatoes
-1/2 cup olive oil
-1 table spoon oregano
-1 tea spoon salt
-1 pinch of crushed red peppers

1 - Mix all those ingredients on the blender until it gets like a juice texture;

2 - Top your pizza with this tomato sauce and bake your pizza.

3.27.2020

Pear ravioli with Parma ham and Gorgonzola sauce

Pear ravioli with Parma ham and Gorgonzola sauce
You can also substitute the Gorgonzola for other cheeses
For the dough:
-400g/4 cups 00 flour
-4 eggs
Using a fork begging mixing in the egg with the flour. Once egg has been mixed in enough, begin using your hands to work the dough. Continues until reaches a smooth consistency, adding a light dust of flour if necessary. Cover the dough with plastic wrap to protect from drying. For best results, let the dough rest for at least 10 minutes.
For the pear filling:
-2 ripe pears, grated with the skin
-1/2 cup of ricotta or gorgonzola dolce
-A pinch of ground nutmeg
Grate the pears and mix with the ricotta and nutmeg. The consistency needs to be firm.
Making the Ravioli:
1 - Roll the dough on your pasta machine until the number 6 if using a Marcato brand;
2 - Using a cutter, a glass or a jar, cut the dough in circles;
3 - Place heaped teaspoons of filling on your pasta sheet. Wet your finger with water and run it around the filling before folding the pasta onto itself so that the little mounds of filling are completely covered by pasta. Push down around the filling so that the pasta is well sealed, taking care not to trap air into the raviolo.
4 – Place the raviolis in a floured covered wood board;
5 – Boil them for not more than four minutes and toss with the sauce.
For the sauce:
-4 table spoons Gorgonzola dolce
-½ cup parma ham, chopped
-1 cup cream
-1 cup prosecco
-½ cup chopped walnuts
-1 table spoon, butter
-Salt & pepper
1 - In a big frying pan, brown the ham in butter in low heat;
2 – Combine the prosecco and stir the pan, turn heat on high and let reduce in half;
3 – Add the Gorgonzola and let it melt, then combine the cream and walnuts;
4 – Salt and Pepper and toss the ravioli with the sauce.

Risotto with shrimps, tomatoes and zucchini

*4 Tablespoons Olive Oil
*1/4 Cup Finely Chopped Onion
*4 Tablespoons Butter (2 Tablespoons Removed To Finish The Dish)
*2 Cups Arborio Rice
*1/3 cup lemon juice
*1 Cup White Wine
*6 Cups Chicken or Vegetable Broth
*1 Pound Fresh, Small To Medium Shrimp, Shells Removed And Deveined
*3 Small Zucchini, Ends Removed, Cut In Half Lengthwise, Sliced
*10 cherry tomatoes, cut in half
*1/2 Cup Fresh, Chopped Parsley


1 - Heat the 2 tablespoons of butter in a heavy saucepan with the oil;
2 - Add the onions and cook until translucent over medium heat;
      3 - Add the rice and stir until it is well coated with the butter and oil;
4 - Begin to add the wine, and stir continually over medium heat until it is absorbed;
      5 - Start to add 2 cup of hot broth, stirring as it is absorbed;
6 - Continue in this manner, adding ladles full of hot broth, and stirring continuously;
7 - About 10 minutes into the cooking time, add the zucchini and continue cooking for another 7 minutes.
8 - Add the shrimp, tomatoes, and continue to cook until the rice is cooked, but remains slightly firm to the teeth.
9 - Remove from the heat, add the remaining butter, parsley and the lemon juice;
10 – Serve it!





3.03.2020

Roasted Mediterranean vegetables sauce for pasta

This is a very healthy, quick and easy option for you to serve with your pasta. You can also roast it using a barbecue or pizza oven.

Ingredients:

1 eggplant, in little cubes
1 zucchini, in little cubes
20 cherry tomatoes, in half
1 red pepper, in little cubes
1 cup, squash in little cubes
3 garlic cloves, sliced thinly
1/2 cup black olives
1/4 cup capers
Olive oil
Balsamic vineagar
Basil or mint
Feta cheese, or ricotta

In a big baking tray, mix all the ingredients (except the cheese). Bake for about 30 minutes in 200C oven.
Toss the pasta and serve it with fresh feta or ricotta.


Greek chicken soup (Avgolemono)

Every country have it's own version of chicken soup. This is the Greek one.

Ingredients:

2 carrots
1 leek
3 garlic cloves
1 whole chicken, cut in pieces
1 cup rice
3 eggs
2 lemons
Pinch of zaffron or turmeric 
10 whole black pepper corns
2,5 l of water
Fresh parsley or fresh dill
Salt to taste

1. In a big pot, boil the chicken with the leeks, carrots, garlic, black pepper and black pepper for about 1 hour;

2. Take all the ingredients out of the water;

3. Add the rice and zaffron and cook for 20 minutes;

4. While the rice is cooking, pull the chicken and combine with the soup;

5. In a separate bowl, mix the eggs with the lemon. Slowly add one cup at the time the stock and keep mixing it. This process will make your soup thicker. When you already combined three cups of the stock, mix the egg mixture with the soup;

6. Serve the soup with fresh parsley or fresh dill.

3.01.2020

Bone broth

This is one of the most basic and useful recipes to learn how to make and always have in your freezer. I learned how to make this stock years ago with French chefs while working at the Sofitel.

Ingredients:

2kg cow or chicken bones from a good butcher
2 carrots, cut in big pieces
2 onions, quartered
1 clove garlic, cut in half
4 sticks celery
2 tbsp chopped ginger
8 black pepper corns
8 pink pepper corns
4 bayleaves
1 fresh rosemary spring
Water to cover

1. The first step is to roast all the ingredients together in 200C for 30 minutes.You can roast for more time if you would like a stronger taste and darker color;

2. After all is roasted, put everything in a big stock pot and fill with water. Cook in low heat for five hours, otherwise you can cook using a pressure cooker for 40 minutes;

3. Strain it while is still hot, this way is easier so is more liquid. When it get cold it can get a gelatine texture;

Demi-Glace, a stronger version of the broth.
4. After straining, you can reduce in low heat for another five hours and create a supre strong sauce that is French recipe called Demi-Glace. With the Demi-Glace you can create a lot of other sauces.