More Foodie Nonsense
C is for Zelena Salata, Pašticada, Gnocchi with Parsley, Sage and Brown Butter, and Improv Apple Crisp.
Croatia.
Zelena Salata is a very simple salad, just butter lettuce, thin radishes, thin cucumbers, olive oil, lemon and salt.
Pašticada is a traditional Croatian holiday meal. It's made with top round, better known in it's incarnation as London Broil, which is tough, and a pain to cook. The recipe called for 2 days marinading, which seems to have helped a bit with the toughness, and then 2 hours simmering, because like pot roast you're supposed to cook it through fully. The butcher at Ver Brugge told me this would be a disaster, and my Grandmother said to just pan fry it. This all led to me modifying the recipe a great deal. I used all the same ingredients, but less liquid, and I made the sauce, took it out of the pan, and then fried the meat on it's own. It was a little on the rare side, but there were no complaints. The sauce is more like a stew than anything else, soup vegetables, winter fruit, wine, rosemary, nutmeg, and then dried fruit, prunes, figs, currents and apricots. I think the leftovers will be good stuffed in pita with feta and roast beast.
I assume you all know what gnocchi are, they're common in California, tossed with brown butter, sage, parsley and a little bit of shaved Parmesan. I would make this on it's own. It was really good. I'd forgotten how much like Sage.
No drinking this week, Mom's decided it effects her Yoga performance.
I forgot to plan for dessert until I had left the store. Luckily we had a couple of pink lady apples in the fridge, so I pan fried them in butter, sugar and clove, put them in ramekins and covered them with Pate Sucre. They baked into a nice apple crisp, topped with Vanilla Ice Cream. My only disappointment was that we didn't have caramel sauce to pour over.
So that's C done with. Next week is Dominica, I'm making Callaloo soup with generous helpings of fresh melon.
This weekend there is BBQ to cook for, which should be fun. I have too many ideas, miso and yellow bean potato salad? Or Anaheim Chile cheesecake? Both?
And then Father's Day dinner, I will venture into Dad's deck-side domain, the grill. Fillet Mignon, Asparagus, Roast Shallots and Grilled fruit...
Apologies again for my writing.
Zivjeli!
M.
Croatia.
Zelena Salata is a very simple salad, just butter lettuce, thin radishes, thin cucumbers, olive oil, lemon and salt.
Pašticada is a traditional Croatian holiday meal. It's made with top round, better known in it's incarnation as London Broil, which is tough, and a pain to cook. The recipe called for 2 days marinading, which seems to have helped a bit with the toughness, and then 2 hours simmering, because like pot roast you're supposed to cook it through fully. The butcher at Ver Brugge told me this would be a disaster, and my Grandmother said to just pan fry it. This all led to me modifying the recipe a great deal. I used all the same ingredients, but less liquid, and I made the sauce, took it out of the pan, and then fried the meat on it's own. It was a little on the rare side, but there were no complaints. The sauce is more like a stew than anything else, soup vegetables, winter fruit, wine, rosemary, nutmeg, and then dried fruit, prunes, figs, currents and apricots. I think the leftovers will be good stuffed in pita with feta and roast beast.
I assume you all know what gnocchi are, they're common in California, tossed with brown butter, sage, parsley and a little bit of shaved Parmesan. I would make this on it's own. It was really good. I'd forgotten how much like Sage.
No drinking this week, Mom's decided it effects her Yoga performance.
I forgot to plan for dessert until I had left the store. Luckily we had a couple of pink lady apples in the fridge, so I pan fried them in butter, sugar and clove, put them in ramekins and covered them with Pate Sucre. They baked into a nice apple crisp, topped with Vanilla Ice Cream. My only disappointment was that we didn't have caramel sauce to pour over.
So that's C done with. Next week is Dominica, I'm making Callaloo soup with generous helpings of fresh melon.
This weekend there is BBQ to cook for, which should be fun. I have too many ideas, miso and yellow bean potato salad? Or Anaheim Chile cheesecake? Both?
And then Father's Day dinner, I will venture into Dad's deck-side domain, the grill. Fillet Mignon, Asparagus, Roast Shallots and Grilled fruit...
Apologies again for my writing.
Zivjeli!
M.