Cooking European

Sunday, February 22, 2009

Finally ... Alfredo

It's taken me a while to do, but I have finally figured out a great, creamy alfredo that uses all of the regular ingredients! I have read over several recipes, many adding things in there that I just didn't want. But all of the recipes I have tried that use basically just milk, butter and cheese have not resulted in a yummy, creamy sauce. Today, I decided to not follow recipes, but (yes, this is corny but true) I followed my heart and it finally happened. No more packaged alfredo mixes for us - it's about time.

Ingredients:
2 Tb. butter
3-4 cloves of garlic, minced
2 Tb. flour
1 1/2 cups parmesan cheese, freshly grated
1 1/2 cups milk (I used Vitamin D)
1/2 tsp. salt
1/4 tsp. white pepper

Method:
Mix together the cheese, milk, salt and pepper and let it sit for a minute.

In a saucepan melt the butter over medium heat. Once melted, add the garlic and saute for a few minutes, do not let it burn or the butter go brown. The key is LOW heat. (well, medium low).

Then add the flour, stir it in with a wisk until it's all smooth, let it cook for a minute, you should turn the heat up just a bit.

When the flour is well incorporated and slightly cooked, add the milk/cheese mixture.

Keep using the wisk to make it smooth and stir while it cooks. Let it cook until it has thickened up to the desired consistancy.

Pour over pasta and devour!

YAY! This is such a relief!

Friday, February 6, 2009

Magdalenas - Breakfast Muffin

These little cuties are EASY and very authentic - nothing nutritional, really, but very tasty - I ate these almost everyday for breakfast when I lived in Spain!

Ingredients:

6 eggs

1 1/4 cups sugar

2 1/2 cups flour

7 oz. canola oil

1 TB. baking powder

The rind from 1 lemon

Method:

Mix all of the ingredients together. Let it rest for 1-2 hours in the fridge (covered). When it is time to bake, preheat your oven to 400 degrees. Fill the muffin cups (use liners - these will stick) about 2/3 full. I like to sprinkle the tops with a little bit of sugar, this is how they are in Spain. Bake for 12-15 minutes - they will have risen and turned a very LIGHT golden color. Do not overbake because they will dry out! Keep leftovers in an airtight container.

These are best dipped in hot chocolate!!! :)

Thursday, October 30, 2008

Pan con Tomate (Bread with tomato)

I love this easy little appetizer - it is so basic and so tasty. There are several variations that I have seen on American cooking shows, but I really have to stick with the basic form I learned in Spain. And I should clarify - Northern Spain - Catalonia - other places in Spain don't really do this. Boy, are they missing out.

Ingredients:

A baguette
Several Roma Tomatoes
Olive Oil
Salt

Method:

You start with a sliced baguette - the better the bread, the better this will be. A little on the crusty side is my preference.

You take a Roma tomato, cut it in half lengthwise and the spread the tomato inner parts (juice, seeds, whatever) over the surface of the bread. Really, just squish it in.

Then get some great, fruity olive oil and drizzle a little on top of one, grab another and rub the two tomato drenched faces together. When all the pieces of bread have the olive oil, then just a bit of salt and you are set. This is really the best way to eat bread I have ever come across. It is so good with any classic spanish dish - it's not too heavy and a healthy alternative to garlic bread.

Other form I have seen toast the bread first. And then they add little things like a great European cheese or some olive paste and even rub fresh garlic on the slice (which is great, too). They really are all good, but the plain old original is divine!

Friday, October 10, 2008

Spanish Almond Cookies

These were always one of my favorite things to pick up in the bakeries in Spain. They have a light lemon and anise zip to them - very fresh cookie - definitely NOT a favorite among children. This cookie tends to be a little more crisp and on the dry side. This is what they are and I love them. Just don't bake them expecting a super moist, soft cookie. And what's more ... these actually improve with time, so make a batch and enjoy them for the next few days - they will get better and better!

Ingredients:

3 cups flour
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt (optional)
3 eggs, divide one of them
1 1/2 cups granulated sugar
1/2 cup olive oil
1/2 cup canola oil
Zest from one lemon
1 tsp. anise flavoring
Whole almonds
Raw sugar

Method:

Sift together the dry ingredients, flour, baking soda and cinnamon. In a different bowl, combine 2 of the eggs and the egg white from the third egg that was divided with the granulated sugar. Beat in the two oils and add lemon zest and anise flavoring.

Stir in the dry ingredients until mixed together. Chill in the refrigerator for an hour.

Preheat the oven to 350 degrees. Beat the remaining egg yolk with 1/2 tsp. water and set aside.

When the dough is chilled, roll into small balls - maybe one inch in diameter.
Set the dough on the baking sheet and flatten slightly with the bottom of a small jar, this helps it achieve a more uniform shape, and I love the little ridges on the bottom of the jar, they add a nice touch.

Push an almond into the center of each cookie then brush each with the egg yolk.

Sprinkle some raw sugar on each and then bake for 15 minutes, when they are lightly golden. Let them set a minute or two, use your spatula to remove them from the cookie sheet (they will want to stick due to the egg wash).

Makes about 30-40 depending on the size, I prefer the smaller cookie.

Friday, September 12, 2008

Soooooo Tired

As soon as this baby gets sleeping, I might have the energy I need to experiment more in the kitchen! Thanks for checking - new recipes coming, eventually :)

Friday, August 8, 2008

Chicken (or Veal) with Bacon and White Risotto from the Ticino

One thing that I love about traditional European cooking is it isn't always what we think it should be. For example, when most people think Italian they think pasta and breads. But, when you look at the traditional Italian cookbooks there are very little pasta recipes. Instead you see it as a side dish eaten with veal, chicken, and animal organs. I have a cookbook called Eat Italian Once a Week and it contains many of these non-pasta selections ~ including the author's very opinionated view of the right and only way to cook mashed potatoes. (I love old cookbooks!)

Chicken with Bacon
serves 3-4 people

3 chicken breast halves
3-4 slices of bacon
12-14 leaves of fresh sage
salt and pepper

Cut the chicken breasts in thirds and pound 1/4 inch thin, without tearing them into pieces. Cut the bacon slices in thirds and pound these very thin. Place the bacon on top of the chicken, then place a fresh sage leaf on top, securing the three with a toothpick. Sprinkle with salt and pepper to taste. Sautee a few at a time in a little butter, keeping the finished ones warm while the other cook. Let the chicken brown a little before turning, 3-4 minutes per side. Serve hot. You can eat it with the sage leaf, as I do (YUM!), or remove it like my husband (still YUM, but not as intense sage flavor).
Notes: This recipe originally calls for veal and it is just as good as the chicken.

White Risotto from the Ticino
serves 3-4 people

Here's another recipe from my favorite Swiss cookbook, but this time it is a side dish, and it complements the Chicken & Bacon beautifully.

1/3 cup butter
1 tablespoon minced onions
1 cup rice
1 cup hot beef or chicken broth
1 cut hot dry wine
salt
pepper
grated Swiss or Parmesan cheese

Melt the butter in a heavy saucepan. Cook the onion in the butter until it is soft. Stir in the rice. Cook over medium heat, stirring constantly, for 1 to 2 minutes, or until the rice is opaque. Add the hot broth, the wine, and salt and pepper to taste. Cover tightly. Simmer over the lowest possible heat for about 15 to 20 minutes or until the rice is tender but firm. Serve with finely grated swiss or parmesan cheese.

Note: One cup of fresh or thawed frozen peas may be added to the rice when it is half way done.

My personal Note: I use short brown rice and have found that it takes 3 times longer to cook with the cooking wine and salt. So I first cook the rice, without wine and salt, until tender. Then I add about 1/2 a cup of cooking wine and cook until sticky. (Don't skip the wine ~ it is what makes it what it is ~ YUMMY!) It takes about an hour and a half to cook but it's not that much work and so worth it!