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Showing posts with label Ajvar. Show all posts

Bistro inspired Portobello Courgette farcie Potato mash

Parisian Bistro inspired with my Italian cucina at the helm.

Portobello goes tête à tête with la courgette and a rustic smooth potato mash.

Paris and connections have been in my thoughts lately.

A somewhat long distance reunion has happened with a cousin from Italy.

The last time I had remembered her was when we were both in our much younger years.

Since then, we sadly lost complete touch with each other.

Along with our appreciation of great culinary experiences....

romantic cities such as Paris have come into our lively conversations.

I assumed that we may also share a love of books as well as charming cities.

Therefore, I took a chance and sent her an illustrated book on the alluring magnet of Paris.

Crossing our continents...

we may one day meet up in a Parisian bistro and connect in person?!?

Dreaming of adventures and possibilities is also something we have much in common.

Once upon a time...

how she initially made contact with me:

Out of nowhere, my younger 'Cugina' decided to mail me a friendly card with two enchanting window butterflies.

I could only wonder why and how she could have known about my connection with this fantastical insect? I was very moved by her gesture.

We've become email pals since then and along the way we are slowly finding our true deeper bond.

I've come to appreciate her very particular and unique personality whom I'm slowly coming to admire.

Not only have I come to cherish our correspondence, I've also started to let back in some whimsical that had got lost along the way.

Since she mentioned that her interests surround savoury dishes as opposed to desserts...

I thought of dedicating this friendly tête à tête to my 'Cugina'.

This dish is hopefully as generous and colorful as she has expressed herself to be.

Portobello and Courgette

stuffed with rustic Sweet Potato mash

A bounty of flavours and textures in every bite.

serves 2-4

(depending if used as an entrée or a meal)

Printer version

INGREDIENTS:
(American / Metric measures)

Part-1 - Potato mash:
4 medium 'new' potatoes, cubed
1 small sweet potato, cubed
1 small sweet onion, finely chopped
1 cube of vegetable stock
1 tsp. (5ml) sea salt
...
1/4 cup (60ml) reserved potato water
3 tbsp. (45ml) butter
3 tbsp. (45ml) e.v.Olive oil
1/2 cup (120ml) Ajvar* (optional)
1 tsp. (5ml) 'Fleur d'ail' (or 1 finely minced small garlic clove)
Seasoning:
1/2 tsp. (2.5ml) sea salt,
1/4 tsp. (1.25ml) each dried herbs: basil marjoram, rosemary, tarragon
* Ajvar: A Turkish product. It's simply a blend of finely puréed roasted peppers, eggplants, vinegar, sunflower oil, garlic, a touch of sugar and a tinch of chile pepper. The bonus, no additives or preservatives! Found in many regular stores with Ethnic departments. Middle Eastern stores have it for sure.
Part-2
3 Portobello mushrooms (1 reserved to be sliced)
2 medium zucchini 'courgettes', halved lengthwise, cored and divided to make 8 pieces
1 small sweet onion, thinly sliced
2 tbsp. (30ml) butter
2 tbsp. (30ml) e.v.Olive oil
1/8 cup (30ml) white wine
Garnish: (both optional)
. a handful of roasted crushed almonds
. a few big leaves of Radicchio or other sturdy lettuce

PREPARATION:

Part -1-Potato mash: (this part could have been made ahead if desired)

1. While getting ready to clean and cube vegetables, in a large pot, start boiling 6 cups (1.5L) of water and add the salt as well as the stock cube.

2. Prepare the potatoes by leaving most of the thin skin as well as cutting into medium sized cubes. The sweet potato shall be cubed into bigger pieces. Add all the potatoes and cubed onion at once into the boiling water. Once the boil has surfaced again, lower the heat to simmer for about 20 minutes with the lid on. Test if potatoes are tender. Leave them in their water if the next part of the recipe is not ready yet.

Part -2-Caramelized onion and mushroom sauté:

3. While potatoes are cooking, in another large skillet, begin to sauté the sliced onions in the heated butter and oil until well caramelized on medium-low heat.

4. Now, add one of the Portobello mushrooms which was sliced ahead of time and cook down for about 5 minutes before adding the wine. Once the alcohol has evaporated, place the remaining two mushrooms (ribs down) as well as the eight pieces of courgettes. Cook and flip them over twice before having them set and ready to receive the mashed potato stuffing. Note: while the mushroom and courgettes are cooking, the potato mix should be ready to mash.

Part-1-Potato mash...continued

5. With a slotted spoon, transfer the potatoes into a large bowl. Add the reserved cooking water, the butter, oil and seasoning. Mash by hand to keep it rustic. Add the (optional) 'Ajvar' at the very end and combine.

Assembly:

6. Spoon the warm mashed potatoes onto the mushroom and courgette cavities. Sprinkle some optional roasted crushed almonds onto the Portobello. Cover the skillet and leave the assembly to flavour together for 15 minutes on very low heat until ready to serve onto lettuce leaves. Spoon a little caramelized onion and sliced mushrooms on top of the potato mash topping the courgettes. Grab yourselves a glass of Rosé wine and enjoy.

Here's to fabulous Bistro inspired preparations...
strolls down memory lane and great culinary experiences.

Here's also hoping that you invite a connection that happily surprises you as well.

Have a special week everyone.

Flavourful wishes and bon appétit.

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Here are other related dishes that may be of interest:
- clever Stuffed CABBAGE roll CUPS...How to make roll cups
- Israeli COUSCOUS stuffed 'cremini' MUSHROOMS
- MILLET stuffed Bell PEPPER cups
- roasted vegetable stuffed Bell Peppers

Italian stuffed DATES appetizer

Medjool DATES get stuffed with decadent ITALIAN delicacies.

Prosciutto di Parma...Torta Mascarpone...PECANS...

are indulgent treats which will undoubtedly...
open appetites during the upcoming holidays.

Last week on a lovely sunshiny day...
Mom and I decided to get together.

We figured that days like these would
soon become few and far between.

Therefore, it was wise to take advantage and

forgo some of our responsibilities for that day.

We naturally started with our outing by the waterfront. Our catching up with each other was going fine up until we took a pause and gazed silently at the bright blue, cloudless sky.

Then, out of this blue silence came the following words from Mom, "What a change it is to feel great in November for once". At first, I was innocently perplexed with that statement. I then turned to look at her strangely and asked what she could possibly mean by it? She continued with the following sad reminder of how the month of November symbolizes the end of something and of the dead! Well, alright the trees may have appeared dead but they really weren't...so where was she going with this line of thought? I've got to admit that this statement coming from her took me quite by surprise. She's one of the most upbeat characters I have the pleasure to know and have as a Mom...and yet, her morose statement remained with me.

Actually, in retrospect, she was, in her defence, quite factual...

especially with our Veterans (Remembrance) day that had just passed.

photo credit: flowerhop.com

{the stunning red POPPY...a symbol of eternity in the hearts of our heroes}

This may be a good time to take another moment to pause...
in gratitude towards all veterans who courageously fought for...
our freedom during the first and second world wars.
They certainly are our lifetime heroes.
Thank you from the bottom of my heart.
Unfortunately, in the last few years we've also been paying these same
respects to our soldiers who were lost in combat in Iraq and in Afghanistan.
Here's to praying that this madness ends as soon as possible.

Alright, now...
all these sacrifices for our benefit
has to be put to good use...
therefore, I refuse to set myself...
up for depressive thoughts.

I personally don't mind November...
it's kind of an expanded timeframe that gets...
me ready to enter another phase of thoughts.

My lengthy to-do list from the last...
few months might just get a...
chance to shake and get done.

Since harvesting season for the lush Medjool dates are from mid-August to mid November...

I thought it best to take advantage and purchase one of my favourite dried fruits.

The next weeks will be prime-time to stock up on these fabulously sweet, rich tasting dates.

Waiting too long may end up leaving you with less full-bodied quality to choose from.

The Medjool

is often referred to as the

'King of Dates'

The Medjools were once reserved only for Moroccan royalty and their guests. They were, and still are, considered a precious confection and are typically the most expensive of the date varieties because their cultivation is more labour intensive.

Origins: In the 1920’s date palms in Morocco were threatened with extinction by a disease. To save their dates...Morocco sent eleven date palms to the USA. Nine of the eleven palms survived and are responsible for the millions of Medjool Dates that can be found throughout California and in parts of Arizona.

Characteristics: The date has a soft wrinkled flesh that gives way to a firm meaty center. When ripe, the date turns a dark brown color and with hints of wild honey, caramel, and cinnamon. As the date fruit dries, the sugars will concentrate in the dense, moist flesh, ultimately forming sugar crystals on the outside of the date. If a date has formed sugar crystals, it is usually less than ideal to eat, as the flesh will be dry and leathery.

Storing: Medjool dates in your cooler, away from all moisture. Keeping your dates cool, yet dry is the best way to insure enhanced shelf life.

Reference info: travel-to-morocco

The plump and slightly wrinkled outer skins of the Medjool dates adds to their visual interest as they contrast against the smoothness of the TORTA MASCARPONE and PROSCIUTTO crudo.

Prosciutto di Parma: is an Italian dry-cured ham which produces a thin slice of heaven. Its smooth velvety tasting texture is a pure gourmet indulgence. If you wish to learn more about this delicacy...here is where it has been appreciated greatly.

Torta Mascarpone (DolceLatte): A fabulous melt-in-your-mouth cheese torte which has a mildly salty sweet flavour. The layers of mascarpone and gorgonzola cheeses produce a lusciously velvety texture. These two cheeses fuse perfectly to offer an unforgettable creamy delight.

The subtly creamy, honey-like flavour of...
the MEDJOOL dates had inspired me to have them...
suited up for this festive hors d'oeuvre platter.

Italian stuffed DATES
appetizer platter
serves 2 persons

...for Printer Friendly Version...click here.

INGREDIENTS:

. 6 dried Medjool dates*
. 8 slices of Prosciutto crudo di Parma (sliced paper thin)
. 75 grams (3 ounces) Torta Mascarpone cheese**
[the 'Galbani' DolceLatte (Torta) preferred]

. 8 whole Pecans (very slightly roasted)
. Ajvar mild*** (optional garnish)

Notes:

* Harvesting season for the lush Medjool dates are from mid-August to mid November. 'Deglet Noor' dates can also be used.

** If absolutely necessary...the TORTA MASCARPONE (DolceLatte) can be substituted by:

a Gorgonzola Dolce...Dolceverde...or also a Torte Gaudenzio cheese.

*** Ajvar (mild)...It is simply a blend of finely pureed roasted peppers, eggplants, vinegar, sunflower oil, garlic, a touch of sugar and a tinch of hot pepper...and the bonus...no additives or preservatives.

PREPARATION:

1. Easily remove pits from the dates in order to 'Butterfly' them. With a pairing knife, slice them by leaving each end slightly attached.
2. Spread the dates open and fill with a generous amount of Torta Mascarpone and/or Prosciutto as well as sparingly adding the toasted pecans.
3. Close the date very slightly in order to have its shape hold the filling properly.
4. Display on the platter and serve with a fabulous glass of dry white wine or a 'Merlot' red.

I really hope you have a chance...
to stuff dates in this very special way.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

ROMESCO SAUCE goes ITALIAN my way

A savoury nut and tomato based specialty...

which has originated in Spain has now been taken over by an Italian.

I'm newly naming this gloriously versatile rich pesto...

the ROMaSCO SAUCE.

This sauce may look...well, let's be honest...a little ordinary.

However, I have been taught from a very early age that we can't judge until savoured.

Aromatic, rich and incredibly flavourful is exactly how I would describe this pesto.

I took the deep, red colored and very classic 'Catalan' pesto

from the Spaniards and whipped an Italian version of my own.

photo: Travelers Lunchbox...

with accompanying Romesco recipe

However, before I go ahead with the sharing of my recipe...

I feel I should not hide my embarrassing ignorance of sorts.

Up until a few weeks ago...

I had never heard of Romesco Sauce.

Please note: this is not to be confused with ROManESCO sauce...which is an inventive name created by others.

However, I've re-named it the ROMaSCO because I made pertinent changes to the original recipe.

One day, I was flipping through a cooking magazine that mentioned this sauce.

Can you imagine why I immediately assumed it was Italian?!?

Did I ever mention how innocently insufferable I can be at times.

My adorable 'Sushi' and I share a somewhat similar personality ;o)

To think...I sometimes accuse my Hubby of being Mr. Macho.

Did I think the Italians had the proprietary stamp on any great tomato based sauce?

Well, obviously I did.

Although, I did ponder on the fact of why I had never heard of it.

Well, no wonder.

No sooner did I 'google' it...I got a real chunk of humble pie.

Italian...it certainly was not!

Now, I was curious and determined to try this incredibly versatile sauce.

However, once again, not only did I not have all the mentioned ingredients...

I was already picking and choosing what I didn't like.

So much for respecting the typical Spanish cuisine.

Oh, well, I was still going ahead...

some sort of pesto sauce was going to be whipped up that evening.

I had a great start...

my tomatoes were already roasted and waiting for me to use.

ROMaSCO
romesco PESTO sauce

yields about 2-1/2 cups (600ml)

PRINTER FRIENDLY VERSION

INGREDIENTS:

(American / Metric measures)

. 4 big Roma tomatoes (sliced and roasted *)

. 1/4 cup (40g) roasted** whole almonds

. 1/4 cup (40g) roasted** whole hazelnuts

. 1/4 cup (60ml) mild 'Ajvar' *** (or roasted red pepper)

. 1 slice of crustless bread (multigrain preferred)

. 4 tbsp. (60ml) Port wine (red wine is alright also)

. 1 tbsp. (15ml) 'Fleur d'ail' (or roasted garlic)

. 1 tsp. (5ml) capers

. 1/2 tsp. (2.5ml) sea salt

. 1/4 cup (60ml) extra virgin olive oil

. 1 tsp. (5ml) Paprika (Hungarian preferred)

. a good pinch of cayenne pepper

* Refer to this post...for easy instructions on roasting tomatoes.

** Roasting nuts:

Pre-heat oven at 350F/180C/Gas4.

. Roast the hazelnuts for about 12 minutes.

Same applies for the almonds, although add 1-2 minutes.

The hazelnut skin can be rubbed off partially with the aid of a tea towel.

*** Ajvar: product from Turkey: It is simply a blend of finely pureed roasted peppers, eggplants, vinegar, sunflower oil, garlic, a touch of sugar and a tinch of hot pepper...and the bonus...no additives or preservatives.

PREPARATION:

1. Place everything in a blender without the olive oil. Pulsate a few times.

2. Start the blender again on low and gradually pour the olive oil until blended as it creates a slight rustic smooth texture.

3. Pour in a glass bowl. It will keep nicely up to 5 days in the fridge or freeze in small mason jars for up to 3 months.

Since, I've made this pesto sauce...

I could not bring myself to freeze it because...

I kept coming up with excuses to use it again and again.

Here are the many uses of this incredibly aromatic and flavourful sauce:
. Spread it as a base on pizza (as shown here on middle eastern pita bread).

. Make a 'bruschetta' type appetizer with a sprinkle of mild cheese.

. Slather on as a sandwich...or simply eat it with a slice of crusty bread.

. To use as a blended condiment or dip: add either to mayo or

Greek style yogurt (strained regular 2% fat yogurt gives amazing results also).
. Use as filling to appetizers as shown in these 'Tostitos' corn taco scoops.

. Accompaniment to chicken or other type meats.

. Scoop over grilled veggies...especially potatoes.

Even better to blend it into mashed potatoes.

. Mix it with pasta or other grain and a little bit of its cooking water

to smoothen the sauce...add Parmesan to taste.

Notice...not much red here...just a few spoons of the pesto left over...I was desperate.

. Great as a filler for homemade ravioli.

. Mix in a few spoons into a soup or stew.

. Used especially to spoon over fish...is just sublime.

I do hope you have a chance to blend up all this tasty goodness.

I can assure you...that this will certainly become a go to pesto.

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Now...for those who are interested...I introduce you the original ROMESCO:...a sauce originating in Tarragona (Catalonia, Spain) that is typically made from almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil and nyoras - a smaller, sweet, dried variety of red bell pepper. Other common ingredients include roasted tomatoes, red wine vinegar and onion. Leaves of fennel or mint may be added, particularly if served with fish or escargot. --ref. wiki

For other authentically simile Spanish derived recipes...you may visit:
. http://www.finecooking.com/recipes/romesco_sauce.aspx
. http://www.epicurious.com/recipes/food/views/Romesco-Sauce-232504

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.