My OperaCookery Class
Sunday, April 15, 2007 1:53:54 PM
A collection of recipies collected and tried over the years, some are gathered from friends or family, some are personal favourites, some are experiments with what was available, etc.
Frango com Alecrim - Chicken with Rosemary
Ingredients:
Chicken, deboned and diced
Twigs of fresh rosemary
Olive oil
Butter
Garlic
Dry white wine
Fresh cream
Pepper/Salt
Preparation:
Cover the bottom of a big stewing pan with olive oil and add a chunk of butter.
Heat on high fire, and brown the chicken dices. Add pepper and salt to taste.
Chop the fresh rosemary fine, squash some garlic cloves.
Add to the chicken, and quench with a glass of the dry white wine.
Reduce heat, cover and let simmer until chicken is tender and done.
Remove the chicken and keep warm.
Gently fold the fresh cream into the sauce in the pan.
Nice with creamed potato mash, or rice (long grain and wild rice mix).
Veal Cordon Blue
Ingredients:
Butter
Almond powder
Fresh cream
Per person:
2 thin scallops of veal
1 slice of smoked ham (Parma)
1 slice of Swiss cheese (Emmental or Gruyere)
2 little wooden skewers
Preparation:
Take on veal scallop, stack with layer of ham, layer of cheese, the other scallop. Keep together with the 2 skewers.
Melt butter in pan.
Sauté the stack until cheese is runny.
Turn over and sauté other side.
Take out of pan and keep warm
Add almond powder to thicken sauce.
Fold in cream.
Excellent with creamed potato mash or rice.
Quadrelli di Stephano - A Fusion Kitchen Experiment
Ingredients:
Italian olive oil
Danish slightly smoked diced striped bacon pieces
Red wine
Carrots
Tin (400 g) of chopped tomato
Tex-Mex jar of Picante (Medium)
Italian organic quadrelli pasta
Preparation:
Sauce:
Cover bottom of sauce pan with some olive oil.
Heat on high fire and saute the bacon dices.
Quench with some red wine, and let it cook a while.
Add sliced carrots.
Add the chopped tomatos, and put on low fire.
Fold in picante
Pasta:
Heat water to boiling point.
Add the quadrelli pasta.
Cook 8-10 min.
Drain and return to pan.
Add sauce to pasta and serve.
Frango com Alecrim - Chicken with Rosemary
Ingredients:
Chicken, deboned and diced
Twigs of fresh rosemary
Olive oil
Butter
Garlic
Dry white wine
Fresh cream
Pepper/Salt
Preparation:
Cover the bottom of a big stewing pan with olive oil and add a chunk of butter.
Heat on high fire, and brown the chicken dices. Add pepper and salt to taste.
Chop the fresh rosemary fine, squash some garlic cloves.
Add to the chicken, and quench with a glass of the dry white wine.
Reduce heat, cover and let simmer until chicken is tender and done.
Remove the chicken and keep warm.
Gently fold the fresh cream into the sauce in the pan.
Nice with creamed potato mash, or rice (long grain and wild rice mix).
Veal Cordon Blue
Ingredients:
Butter
Almond powder
Fresh cream
Per person:
2 thin scallops of veal
1 slice of smoked ham (Parma)
1 slice of Swiss cheese (Emmental or Gruyere)
2 little wooden skewers
Preparation:
Take on veal scallop, stack with layer of ham, layer of cheese, the other scallop. Keep together with the 2 skewers.
Melt butter in pan.
Sauté the stack until cheese is runny.
Turn over and sauté other side.
Take out of pan and keep warm
Add almond powder to thicken sauce.
Fold in cream.
Excellent with creamed potato mash or rice.
Quadrelli di Stephano - A Fusion Kitchen Experiment
Ingredients:
Italian olive oil
Danish slightly smoked diced striped bacon pieces
Red wine
Carrots
Tin (400 g) of chopped tomato
Tex-Mex jar of Picante (Medium)
Italian organic quadrelli pasta
Preparation:
Sauce:
Cover bottom of sauce pan with some olive oil.
Heat on high fire and saute the bacon dices.
Quench with some red wine, and let it cook a while.
Add sliced carrots.
Add the chopped tomatos, and put on low fire.
Fold in picante
Pasta:
Heat water to boiling point.
Add the quadrelli pasta.
Cook 8-10 min.
Drain and return to pan.
Add sauce to pasta and serve.
(0%)
MeganSam89 # Monday, April 16, 2007 2:34:05 AM
StevenStevenV # Monday, April 16, 2007 12:06:13 PM
Sure use Canadian bacon; and I can point you in the direction of a good picante supplier - LOL
kerrykerrykait # Monday, April 16, 2007 6:18:06 PM
Riene # Monday, April 16, 2007 6:39:50 PM
solidcopper # Tuesday, April 17, 2007 6:25:42 AM
Jenlatebloom # Tuesday, April 17, 2007 5:28:36 PM