300ml fresh whole milk
300ml heavy cream
3 eggs
100g white chocolate
50g sugar
1 vanilla bean
3 gelatine leaf of 1tbsp powder
For the mint sauce:
100g heavy cream
50g sugar
2 tbsp mint syrup
In a bowl with water, add the gelatine leafs to hydrate. In a pan, heat the mild with the vanilla and add the gelatine leaves.
Separate the eggs in two bowls. Using a mixer, mix the egg yolks and sugar until is creamy. In another bowl, mix the egg whites until peaks.
Add the white chocolate on the pan and until melt.
In another bowl mix the heavy cream until is peaks.
Start folding all the ingredients. Be careful to do not over mix! :)
Put the Bavarese for at list 3 hours on the fridge!
Making the mint sauce:
In a small pan, heat the cream and sugar. Add the mint syrup and let reduce.
3.29.2015
Pollo alla Cacciatora
Six pieces of chicken tight
3 carrots cut in big cubes
1 onion cut in big cubes
1 celery stick in big cubes
6 cloves of garlic, minced
3 bay leafs
1 rosemary stick
1 cup black pitted olives
1 cup red wine
1 cup cherry tomatoes
Olive Oil
Salt & Pepper
Pepperoncino (optional)
In a big sauce pan, sear the chicken with olive oil. Reserve the chicken and cook the carrots, onion, garlic and celery in high heat. When the vegetables are brown add the chicken and the wine. Let cook in high heat for about five minutes and then add the tomatoes, olives and the herbs. Add salt & pepper and slow cook until the sauce is thick.
Serve with baked potatoes or polenta!
3 carrots cut in big cubes
1 onion cut in big cubes
1 celery stick in big cubes
6 cloves of garlic, minced
3 bay leafs
1 rosemary stick
1 cup black pitted olives
1 cup red wine
1 cup cherry tomatoes
Olive Oil
Salt & Pepper
Pepperoncino (optional)
In a big sauce pan, sear the chicken with olive oil. Reserve the chicken and cook the carrots, onion, garlic and celery in high heat. When the vegetables are brown add the chicken and the wine. Let cook in high heat for about five minutes and then add the tomatoes, olives and the herbs. Add salt & pepper and slow cook until the sauce is thick.
Serve with baked potatoes or polenta!
3.18.2015
Pollo alla San Patrizio
Recipe created for the Saint Patricks day class in 2015!For the chicken:
1 Kg (2 pounds) of chicken breast cut in fillet.
Salt & Pepper
Olive oil
For the Pesto sauce:
A jar of pesto (1 cup) or make a homemade pesto recipe. PESTO RECIPE LINK
1/2 cup of heavy cream
1 jar of sundries tomatoes
Grill the chicken. Mix the pesto with the heavy cream. Pour about 1 tbsp of the sauce in each chicken breast. Add a sun dried tomatoes on the top. And is ready to serve! :)
3.01.2015
Creme Brûlée
2 cups heavy cream- 5 egg yolks
- ½ cup granulated sugar, plus more to sprinkle for topping
- 1½ tsp. vanilla extract or one vanilla bean
- optional: fresh berries or mint for garnish
- Preheat oven to 325 degrees.
- Whisk together the egg yolks and ½ cup sugar in a medium mixing bowl until smooth and creamy. Add cream and vanilla and gently stir to combine, taking care not to mix quickly so as not to introduce extra bubbles. Place un-filled ramekins in a baking or casserole dish and fill baking dish with hot water until about half-way up sides of ramekins. Pour egg mixture into ramekins.
- Bake for 45 minutes to 1 hour, checking every 10 minutes after 35-40 minutes. When done, a knife inserted into the center of the egg mixture should come out mostly clean.
- Remove from baking dish (I use a spatula) and lay onto clean dish towel to dry, set and cool. Allow to sit for 15 minutes.
- Set oven to low broiler setting.
- Sprinkle a thin, even layer of granulated sugar over the top of the cooked custard. Completely, but lightly, cover the custard with the sugar. Place the ramekins back into the baking dish and surround by ice and cold water until the water almost reaches halfway up the sides (don't fill too high with water, as the ice will melt and add to the volume of water).
- Place baking dish with ramekins under broiler (or use crème brûlée torch, if you'd prefer) for 3-5 minutes, or until the sugar has melted and creates a golden brown, caramelized crust.
- Garnish with berries and/or some fresh mint leaves.
1.22.2015
Baked sausage with mushrooms and onions
1kg of Italian Sausages
4 cups of your favorite fresh mushrooms
1 sliced onion
3 tbsp fresh parsley chopped
Olive oil to coat the pan (can also use truffle oil)
Salt & Pepper
In a big roasting pan, add all the ingredients and mix together very well! Bake in a high temperature oven, about 200C/220C for about 30/40 minutes or until the sausages are all the way cooked.
Optionally you can add gorgonzola cheese after is baked, mix all de ingredients again with the cheese will create a delicious sauce!
Serve wil polenta.
4 cups of your favorite fresh mushrooms
1 sliced onion
3 tbsp fresh parsley chopped
Olive oil to coat the pan (can also use truffle oil)
Salt & Pepper
In a big roasting pan, add all the ingredients and mix together very well! Bake in a high temperature oven, about 200C/220C for about 30/40 minutes or until the sausages are all the way cooked.
Optionally you can add gorgonzola cheese after is baked, mix all de ingredients again with the cheese will create a delicious sauce!
Serve wil polenta.
1.13.2015
Colli Euganei Fior d'Arancio
Colli Euganei Fior d'Arancio is a Muscat wine made from Fior d'Arancio grapes grown in the Veneto wine region's Colli Euganei hills, in north-eastern Italy. These wines were sold asspumante and sweet, dried-grape passito forms.
Fior d'Arancio is a member of the Muscat family of grapes, and also goes by the name Orange Muscat and Muscat Fleur d'Oranger. Its name, more elegant in its French and Italian forms, means 'orange blossom'. This is appropriate: Fior d'Arancio wines have a fresh, delicate, slightly sweet, blossom-like aroma, very similar to that which blows around citrus groves on warm, breezy spring afternoons.
The ideal food matches for these wines are the locally made biscotti (biscuits) or sweet pastries, also goes very well with cheeses like Gorgonzola and Taleggio.
Taleggio
Taleggio
Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab, and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mold infestation, the cheese is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust.
This cheese has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang. To make it brighter and moderate, factories add spices, raisins, nuts and some lemons to it. When grated on salads such as radicchio and rucola, it tastes like a wonder, as well melts well. Taleggio can be served with Italian Nebbiolo wines, and also a wide range of Reds, whites and dessert wines.
Asiago
Asiago, is a cow's milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy. The
cheese-making tradition in the provinces of Vicenza and Trento dates back to more than thousand years. Traditionally, it was made from sheep's milk but today it is produced from unpasteurised cow's milk.
Texture wise, Asiago goes through many changes, assuming different textures, according to its aging. There are two types of Asiago - fresh Asiago (Asiago Pressato) has a smooth texture while the aged Asiago (Asiago d'allevo) has a crumbly texture. Asiago d’allevo is matured for different time periods; Mezzano for 4-6 months, Vecchio for more than ten months and Stravecchio for two years. On the other hand, Asiago Pressato made with whole milk is matured for a month and sold fresh as a softer, milder cheese.
Depending on age, the rinds of Asiago can be straw coloured and elastic to brownish gray and hard. The paste can be white to dark yellow, with small to medium irregular holes. Based on the aging, Asiago can be used for grating, melting, slicing on a variety of salads, sandwiches, soups, pastas, and sauces.
- Made from unpasteurized cow's milk
- Country of origin: Italy
- Region: Veneto, Trentino
- Type: hard
- Fat content: 34-48%
- Texture: compact, crumbly, open and smooth
- Rind: natural
- Colour: yellow
- Flavour: full-flavored, mild, milky, sharp
- Aroma: pungent
- Vegetarian: no
1.12.2015
Ideas for winter classes (Dec/Jan/Feb)
Altopiano class
Mountain class
-Tasting of two mountain cheeses
Risotto class
-Taleggio cheese and Fior D'Arancio
Venetian carnival class
Roman class
Polish Class
-Surprise shot!
French class
Deep fried Italian
French class
-Potato au gratin
-Creme brûlée
Deep fried Italian
-Panzerotti (fried calzone)
Souther style
Lasagna and ragu class
-Traditional Bolognese ragu served with homemade tagliatelle
12.28.2014
Pork chops with pumpkin sauce and Taleggio cheese
For the meat:
6 pork chops
1/2 cup apple vinager
6 bay-leafs
1 tea spoon coriander
1 clove
Salt & pepper
Olive oil
Marinate overnight the pork with the vinegar and the herbs. Next day in a heavy bottom frying pan, cook the meat until is done. When the meat is done add the Zucca sauce and reduce. Serve with Taleggio cheese on top and broil if necessary.
For the sauce:
2 cups butternut squash in cubes
1 cup leeks chopped
1 cup white wine
2 tbsp Mascarpone or cream
1 tbsp fresh parsley chopped or thyme
A pinch of cinnamon powder
Butter
Salt & Pepper
In a sauce pan, cook the leeks and squash until soft. Using a for, make a pure. Add the wine and cook for another 5 minutes. Then add the mascarpone and the condiments. Let reduce until the consistency is like a rich cream.
12.27.2014
Maiale al Prosecco
1,5kg of Pork
Pancetta or bacon enough
1 carrot
1 onion
1 clove of garlic
2 sticks of celery
1 tbsp of fennel seeds
3 leafs of sage chopped
1 tbsp oregano
2 tbsp parsley
2 sticks rosemary one chopped
Olive oil
Salt & Pepper
1 bottle of Prosecco
1 tbsp flour
1/2 cup heavy cream
Rub the meat with the herbs, salt & pepper. With a kitchen twine, wrap the pancetta around the meat and add as well a rosemary. Marinate the meat with all the ingredients overnight.
On a frying pan sear the meat and bake on 180C (350F) for about one hour. After baked, take the meat out and blend the vegetables, flour and prosecco. In a sauce pan, add the sauce and the cream and let get thick. Serve the meat with the sauce.
Pancetta or bacon enough
1 carrot
1 onion
1 clove of garlic
2 sticks of celery
1 tbsp of fennel seeds
3 leafs of sage chopped
1 tbsp oregano
2 tbsp parsley
2 sticks rosemary one chopped
Olive oil
Salt & Pepper
1 bottle of Prosecco
1 tbsp flour
1/2 cup heavy cream
Rub the meat with the herbs, salt & pepper. With a kitchen twine, wrap the pancetta around the meat and add as well a rosemary. Marinate the meat with all the ingredients overnight.
On a frying pan sear the meat and bake on 180C (350F) for about one hour. After baked, take the meat out and blend the vegetables, flour and prosecco. In a sauce pan, add the sauce and the cream and let get thick. Serve the meat with the sauce.
12.17.2014
Quail filled with ham and Asiago, served with Gorgonzola and pear sauce.
Serves 6
For the quails:
6 quails
250g Asiago cheese in cubes
250g Ham in cubes
100g bread crumbs
Parsley
Salt & Pepper
Olive oil
For the sauce:
2 pears in cubes
1 shot of brandy/cognac or whiskey
1 cup whole milk
1 tbsp flour
1 chopped shallot
150g Gorgonzola
2 tbsp butter
Nutmeg
Salt & Pepper
Clean and wash the quails, season them with salt & Pepper. Fill them with the ham, cheese and parsley. Tie the quail legs, rub the quails with olive oil and bake for 30 minutes in 180C/350F.
For the sauce:
Sauce the shallot with the butter, add the pears and flambé with the brandy. Add the milk mixed with the flour, the gorgonzola and the nutmeg. Cook until is thick. Add salt and pepper just if necessary.
For the quails:
6 quails
250g Asiago cheese in cubes
250g Ham in cubes
100g bread crumbs
Parsley
Salt & Pepper
Olive oil
For the sauce:
2 pears in cubes
1 shot of brandy/cognac or whiskey
1 cup whole milk1 tbsp flour
1 chopped shallot
150g Gorgonzola
2 tbsp butter
Nutmeg
Salt & Pepper
Clean and wash the quails, season them with salt & Pepper. Fill them with the ham, cheese and parsley. Tie the quail legs, rub the quails with olive oil and bake for 30 minutes in 180C/350F.
For the sauce:
Sauce the shallot with the butter, add the pears and flambé with the brandy. Add the milk mixed with the flour, the gorgonzola and the nutmeg. Cook until is thick. Add salt and pepper just if necessary.
12.12.2014
Hungarian Goulash
A Classical Hungarian Goulash Recipe
Authentic gulyás is a beef dish cooked with onions, Paprika, tomatoes and some green pepper.
Potato and noodles (csipetke in Hungarian) are also added according to some recipes.
Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. Though in Hungary it’s considered rather to be a soup than a stew, so look for it among Soups on restaurant menus.
If cooked in the proper way goulash has a nice and evenly thick consistency, almost like a sauce. In Hungary gulyás is eaten as a main dish; noodle or pastry dishes, especially the ones made with cottage cheese (túrós csúsza, túrógombóc, strudel) go down well after the heavy soup.
Ingredients (for 4 persons)
- 600 g beef shin or shoulder, or any tender part of the beef cut into 2x2 cm cubes
- 2 tablespoons oil or lard
- 2 medium onions, chopped
- 2 cloves of garlic
- 1-2 carrots, diced
- 1 parsnip, diced
- 1-2 celery leaves
- 2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste
- 2 fresh green peppers
- 2-3 medium potatoes, sliced
- 1 tablespoon Hungarian paprika powder
- 1 teaspoon ground caraway seed
- 1 bay leaf
- ground black pepper and salt according to taste
- water
For csipetke (Pinched noodles added to goulash or bean soup in Hungary. Csipetke comes from the word csípni, meaning pinch in English, referring to the way of making this noodle):
- 1 small egg,
- flour,
- a pinch of salt,
- cc. 1 teaspoon water
Goulash is hearty enough without csipetke, especially if you eat it with bread, so you can leave csipetke out.
Instructions
- Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.
- Sprinkle the braised onions with paprika powder while stirring them to prevent the paprika from burning.
- Add the beef cubes and and sauté them till they turn white and get a bit of brownish colour as well.
- The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seeds, some salt and ground black pepper, the bay leaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
- When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and the potatoes, the celery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
- When the vegetables and the meat are almost done add the tomato cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
- Bring the soup to the boil and add the csipetke dough, it needs about 5 minutes to get cooked.
How to make the csipetke:
- Beat up a small egg, add a pinch of salt and as much flour as you need to knead a stiff dough (you can add some water if necessary).
- Flatten the dough between your palms (to about 1 cm thick) and pinch small, bean-sized pieces from it and add them to the boiling soup. They need about 5 minutes to get cooked.
Recipe taken from the Budapest by locals.
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