Friday, July 4, 2014

Cheesy Potatoes

Cheesy Potatoes
from here



I honestly read this recipe and immediately knew I'd be making it. Soon. And eating the 'left overs' for breakfast.

And so I did. There's little more American than this I think-over the top rich cheese sauce poured over potatoes. How can it go wrong?

you need: potatoes, onion, garlic, butter, flour, broth, milk, sour cream, cheese

-Boil your potatoes, cubed.
-Saute the onion and garlic in butter until softened.
-Add in the flour.
-Add broth and milk and cook over low heat.
-Remove from the heat and add in the sour cream.
-Add this to the potatoes and season.
-Add in the cheese.
-Bake it in a deep dish at 350F/170C.

Friday, June 27, 2014

Carmelized Onion Tart

Caramelized Onion Tart
find it here



The first time I made this tart, I made it to the recipe. It was the first, real social get together with this group of ladies and I wanted to make a good impression. So I baked two tarts-one for dessert and the other veggie. Yeah, I do few things halfway-I actually ended up barely making it in time, a half baked french onion tart in a tin ready to be popped into the host's oven.

It was worth it. The phrase "I never would have thought it was veggie" was uttered-pure success for the sole veggie in fully carnivorous company.

Years later, I've really incorporated this into my regular repertoire. I regularly make it-I've added in peas to incorporate vegetables. This works for a week's worth of lunches or sometimes just dinner.

you need: flour, salt, butter, cold water, olive oil, onions, broth, egg, cream/milk, peas, cheese (I use gouda)

-Make the crust. Cut the butter into flour and salt to form a pebbly mixture. Add in cold water and knead into a dough. Form into a disc and chill for 15 minutes. Roll out and set into pan. Par bake at 400F/200C until golden.
-Caramelize the onions in a mixture of butter and olive oil.
-When they are browned and sweet, add in the broth and peas.
-Simmer it all until it is reduced. Reduce it as dry as possible before it burns. (The drier the mixture, the more concentrated and stable the final tart.)
-Let it all cool.
-Beat the egg and cream or milk together.
-Add it into the onions and put it all into the tart.
-Cover it all with grated cheese.
-Bake until it's all melted and gooey.

Friday, June 20, 2014

Risi e bisi

Rice and Peas
find the original here



When I first read the recipe I thought there wasn't anything ground-breaking here. Peas and rice. What could be special about this particular iteration. Nevertheless, it included butter and involved broth. I thought, hey, this could be an improvement on my previous rice&peas.

Boy, was I unprepared for the impact this would have on my time-tested favorites because I eat this about twice a month. It makes for an excellent dinner and lunch the next day. The dinner version is soupy and wet but it dries slightly for lunch to make it just different enough to prevent boredom.

you need: butter, (frozen) peas, rice, broth, onion or garlic

-Melt the butter.
-Cook the onion until softened.
-Add the broth, peas, and rice.
-Bring to a low boil until it's all cooked, about 20 minutes.

Friday, June 13, 2014

Tomato Risotto

Tomato Risotto


Creamy, surprisingly creamy. I thought I had made enough for dinner and lunch and maybe a little extra but I ended up eating most of it for dinner and then the rest for breakfast.

It was that good.

This is a super easy risotto-not tricky at all and it would make a great beginner risotto if you're the sort to be intimidated by fancy sounding recipes names.

you need: oil, garlic, canned chopped tomatoes, milk, water, soy sauce, cheese

-Heat up the oil in the pan.
-Pour in the rice and stir in order to coat the grains with oil.
-Add in the garlic and let cook until fragrant.
-Add in the tomatoes, milk, water, soy sauce, and cheese.
-Stir, regularly, and well for about 30-35 minutes.

Friday, June 6, 2014

Camarones al ajillo

Camarones al ajillo


Growing up I was such a picky eater that every restaurant was wasted on me. Every special occasion we'd go to the fine Spanish restaurants, say hello to all of the fellow expatriates we knew, and sit down to impeccable waiter service and every time, no matter the restaurant, I'd order camarones alajillo (yes, slurred that way). Usually it was only available as an appetizer but it would be my meal-no matter if it was not even on the menu.

Nowadays, I have a much broader appreciation for the pleasures of Iberian cuisine but let's face it, sometimes I get out the garlic and I cook a very simple version inspired by nostalgia.

you need: shrimp (defrosted a little and patted dry), garlic, paprika (I use pimentón, as you could have guessed), loads of olive oil, lemon juice (if using fresh shrimp, add in some sort of alcohol)

-Heat the oil on low heat.
-Drop in the paprika and garlic. Cook, over low heat, with patience, until fragrant.
-Raise to the heat to high and add in the shrimp and lemon juice.
-Cook until the shrimp is cooked through.
-Enjoy with bread to soak up some of that amazing garlicky oil.

Friday, April 4, 2014

Roast Cauliflower and Cheese Soup

Roast Cauliflower and Cheese Soup



I love cauliflower and cheese. It used to be the only way I ate cauliflower.

Then I began roasting cauliflower and it was so delicious.

I eat it basically 6 times a month.



Then I thought, what if...I combine the two and make it into a soup.

You need: cauliflower, garlic, cumin, pimentón, olive oil, onion, stock, cheese

-Roast the cauliflower and garlic, drizzled in oil and spiced with the cumin, pimentón, salt and pepper.
-Saute the onion until translucent.
-Add in the stock and roast cauliflower and garlic.
-Simmer until everything is tender and the broth tastes set.
-Take the pot off the heat and stir in half the cheese.
-Blend smooth.

-Add in the rest of the cheese.

Friday, March 28, 2014

Koshari

Koshari
find it here at Fork and Flower



I'm always on the lookout for recipes involving lots of pantry items that will last through the week.

Here in Greece, you can find chickpeas in 4 different sizes. I love it-the smaller sizes cook up quickly and allow me to make this pretty much any time I want. It's the perfect marriage of grains topped with a spiced tomato sauce.

I love my foods in sections. I'll eat the peas first, then move to the grains, then whatever else is on the plate. And koshari works against this and yet I love it so. You layer it so and every bite is pretty much perfect. The original has a “spice punch” that I never get to. I'm too busy eating the grains.

You need: lentils, rice, broth, orzo, chickpeas, onion, garlic, cumin, coriander, tomato sauce, bay leaf, sugar, vinegar

-Soak chickpeas overnight.
-Set to cook in plain water with a bay leaf until soft.
-Drain and set aside.
-Cook the rice and lentils together with double the water.
-When it's mostly cooked, add the broth.
-Set aside.
-Cook the orzo in salted water.
-Drain and set aside.
-Saute some of the onion, garlic, cumin, and coriander until fragrant.
-Add in the tomato sauce to boil.
-Reduce the heat, add the salt, sugar, and some vinegar.
-Caramelize the rest of the onion.

-Layer it-the rice&lentils on the bottom, then the pasta, then the tomato sauce, then the chickpeas, and top with the caramelized onion.