Musings on Food and Wine
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Hello !
Let’s see if we get back to blogging on Food and Wine… In the meantime, the old posts should be available here…
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Brussel sprout, potatoes, and nuts
We have started to have a pack from the farm, together with unaltered milk, every Friday. Of course, the farm in the winter, essentially produces the staple roots, with some nut salad and other greens breaking the fence once in a while. On some of our latest arrivals, we received Brussel sprouts and potatoes. Now…
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Week-end cooking
This is cross-posted from a guest post I was invited to do by Meltem Daysal. Check out her blog: Fly Fun Fashion! With two kids and a full time job, most week days, cooking is limited to quick thinking. In fact, the kids have some standard favorites that come back every other week, or more…
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Creativity
Our number one fish is salmon and our number one (cooked) veggie is zucchini. So with a fridge to empty a bit before a long WE trip, and salmon and zucchini under hand, we improvised. First I fried an onion over medium low heat and used my extra coarse microplane grater to grate two zucchinis…
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Limonada y roscos
Semana Santa is upon us, and we prepared our Limonada and Roscos de vino as usual! This year, the dried figs were replaced by North American staples: dried blueberries and dried cranberries. The limonada is delicious, and the roscos excellent…
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Brussel sprouts
Seems like the NY Times is reading this blog, or more likely, it is the season for Brussel sprouts…
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Magret flambé
We haven’t tried this recipe yet, but we have a visitor from Switzerland this WE, and might want to try. tried this recipe last Saturday, together with Eric Ripert’s brussel sprout recipe, and pairing it with a great wine: A great success, I recommend the recipe! It comes once more from Le Bernardin‘s Eric Ripert‘s twitter sharing. And it…
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Long time since our last post. Well, we’ve been cooking essentially for the kids, canning a lot, and just didn’t take time to update the contents. Why not try a new start? This week Eric Ripert introduced me to a recipe for caramelized Brussel sprouts through, and I tried. Served it with a steak, some raw cucumbers,…
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Canning
We have worked hard (especially Noe) to transform the 50 lbs of tomatoes pictured above in 14 liters of tomato sauce for the winter days… And we are not the only one doing so, what with the NY Times publishing a special on canning and preserving: http://topics.nytimes.com/top/reference/timestopics/subjects/c/canning_and_preserving/index.html
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Escabeche
We have recently been doing our escabeche. Escabeche is an old way of preserving meat and fish using oil and vinegar. According to some, it came to Spain with the Arabs. You can preserve chicken, rabbit, and many fatty fish (herring, mackerel, sardines) and shellfish. Meat Escabeche Ingredients: 1 kg chicken (chicken breast, or full…