Tag Archives: Parmeggiano

Kale and Fetacheese bread

(original recipe from ICA)

mellommltid

Dette brødet smaker himmelsk, og metter godt. Det gjør seg godt alene, og trenger ikke å serveres med eller til noe.

Ingredients: 

350 gram speltflour
2 teaspoons baking powder
1/2 teaspoon pepper
30 gram chopped / shredded Kale
50 gram Parsley, chopped
25 gram Mentha, chopped
25 gram Dill, chopped
150 gram Fetacheese, crumbled
2,5 dl Greek yoghurt
1 dl oliveoil
2 egg
about 50 gram Parmesancheese

Instructions:

Butter up a breadform about 20 cm x 12 cm big.

Heat up the oven until 180 Celcius degrees.

Mix the spelt flour, baking powder, pepper, kale, herbs and fetacheese in a baking bowl.
Mix yoghurt, oliveoil and egg (or egg replacement powder) in a different bowl. Add to the flourmix.

Mix the two well and add to the bread form. Shred parmesan cheese on top and set to bake.

Bake for about 45 minutter, test to see if done. Cool for 5 minutes before taking out of the form and set to cool on a baking grid

Moussaka – Classic Greek Moussaka with Eggplant

Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection.

It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes.

This eggplant version is the traditional rendition, however you can also layer in potatoes, zucchini, or whatever vegetables you prefer.  It’s hearty and filling so you won’t need many side dishes.

While it can be time consuming to prepare, I think you will find that once complete it is a very worthwhile endeavor.

Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes

Ingredients:

  • 3-4 eggplants, about 4 lbs. total
  • 2 lb. potatoes
  • 1 1/2 lbs. ground beef (or lamb)
  • 2 large onions, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 1/4 cup chopped fresh parsley
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1 cup tomato puree (or crushed tomatoes)
  • 2 tbsp. tomato paste
  • 1 tsp. sugar
  • Salt and pepper to taste
  • 2 cups plain breadcrumbs
  • 8 egg whites, lightly beaten (reserve yolks for bechamel)
  • 1 cup grated Kefalotyri or Parmesan cheese
  • Bechamel Sauce:
  • 1 cup salted butter (2 sticks)
  • 1 cup flour
  • 4 cups milk, warmed
  • 8 egg yolks, lightly beaten
  • Pinch of ground nutmeg

Preparation:

Prep the Vegetables:
Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. 
Place the eggplant slices in a colander and salt them liberally. The salt also helps to remove some of the bitterness of the eggplant.
Cover them with an inverted plate that is weighted down by a heavy can or jar. 
Place the colander in the sink so that excess moisture can be drawn out. 
They will need to sit for at least 15-20 minutes, preferably an hour. 

Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. 
Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 400 degrees. Line two baking sheets with aluminum foil and lightly grease.  Add a splash of water to the egg whites and beat them lightly with a fork.  Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels.  Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides.  Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.

Make the Meat Filling:

In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears.  Add onion and sauté until translucent, about 5 minutes.  Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.  
Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. 

Make the Béchamel Sauce:

Melt butter over low heat.  Using a whisk, add flour to melted butter whisking continuously to make a smooth paste.  Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in beaten egg yolks and pinch of nutmeg.  Return to heat and stir until sauce thickens.

Assemble the Moussaka:

Lightly grease a large deep baking pan (lasagna pan).  Sprinkle the bottom of pan with breadcrumbs.  Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. 
Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese.
Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan.  Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese.  Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. 

Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the béchamel sauce and refrigerate.  Make the béchamel sauce right before you intend to bake it.

I originally found this recipe at About.com Greek Food.

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Thanksgiving Creamed Corn

Original recipe makes 15 servings

Ingredients

  • 4 packages (20 ounce – 550 grams in total) frozen or canned corn kernels, thawed
  • 2 cups heavy whipping cream
  • 2 teaspoon salt
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Bacon grease
  • 4 tablespoons butter
  • 2 cup whole milk
  • 4 tablespoons all-purpose flour
  • 1/2 cup freshly grated Parmesan cheese

Directions:

  • In a saucepan, melt butter over medium heat. Stir in flour until smooth.
  • Bring to a boil; boil and stir for 2 minutes. Add corn; heat through.
  • Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally until corn is very tender, 20 to 25 minutes.
  • Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.
  • Remove from heat, and stir in the Parmesan cheese until melted. Serve hot..Optional
  • Broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly.

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Duck risotto with mushrooms

When I was in Lyon, France in November 2012 I had a Duck Risotto at Bistro Le Bouchon aux vins. The taste of the Duck Risotto never left my mind and I really wanted to taste this delicious dish again.
I didn’t manage to make it exactly the same as in that Restaurant, but this recipe is nothing less than awesome itself…
Ingredients
  • 400 ml boiling water
  • 600 ml  hot poultry stock
  • 250 ml dry white wine
  • 50 g butter
  • 2 tbsp sunflower oil
  • 3 tablespoons crème fraîche
  • 3 tablespoons Balsamico
  • 2 duck breasts, about 340 g (12 oz) in total, skinned
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp chopped fresh basil
  • 2 tsp chopped fresh thyme
  • salt and pepper
  • 340 g (12 oz) risotto rice
  • 10 grams Porcini / Cepes mushrooms
  • 500 grams mixed fresh mushrooms, such as Chanterelles, aroma mushrooms and champignons or other if you prefer that.
  • Parmesan cheese to your taste.

How to make the Duck Risotto

  • Put the porcini mushrooms in a bowl and pour over the boiling water. Leave to soak for 20 minutes, then drain, reserving the soaking liquid. Finely chop the mushrooms and set aside. Strain the liquid into a saucepan. Add the stock and keep hot over a very low heat
  • Clean the Duck Breasts and cut the extra fat in small pieces
  • Brush 1 tsp of the oil over a ridged cast-iron grill pan and heat it. Add the duck breasts, reduce the heat to moderate and cook for 8–12 minutes, turning once, until done to your taste. Remove from the pan and leave to rest in a warm place for 10 minutes, then cut into thin slices. Keep warm.
  • Meanwhile, heat 1 tbsp of the remaining oil in a wok like saucepan, add the onion and garlic, and fry gently for 4–5 minutes or until softened.
  • Add the fat from the duck breasts and fry like bacon in the oil with the onion and garlic.
  • Add the rice and stir for about 1 minute to coat it with the oil.
  • Add the wine and bubble until it has almost all been absorbed. Stir in the thyme and basil, then add a ladleful the stock. Bubble, stirring frequently, until it has almost all been absorbed, then add another ladleful of stock. Continue adding the stock gradually in this way – total cooking time will be 15–20 minutes. The risotto is ready when the rice is tender but still firm and the texture is moist and creamy.
  • Add the balsamico and the creme fraiche.
  • About 5 minutes before the end of cooking time, heat the remaining 2 tsp of oil and the butter in a large frying pan. Add the fresh mushrooms and sautéover a high heat for 4 minutes or until tender.
  • Stir the mushrooms and the porcini / cepes into the risotto together with the duck and any duck juices. Add the parsley and season with salt and pepper to taste. Cover the pan and leave to stand off the heat for 5 minutes before serving.

Risotto

Tropical Chicken Omelette with Parmesan Cheese

This morning I made myself a tropical omelette for breakfast.

I have this habit of wanting to try out different stuff all the time and this morning I decided to try out a new recipe (invented while cooking of course).

The result was absolutely delicious…

Ingredients:

  • Fry 1/2 red onion chopped in tiny pieces in olive oil in a hot pan
  • Add 150-200 grams of pre-cooked chicken (left-overs from last nights dinner is perfect)
  • 3 eggs, stirr while cooking to get them scrambled
  • Then add Spices; Salt, Pepper, herb mix (garlic, chili pepper, parsley)
  • and 2 table spoons of Santa Maria Tropical Salsa with chunks of mango, pineapple and papaya.
  • 50 grams of Arla Tolko Chives cheese to melt in the omelette.

Top with Parmesan cheese.

OK, I do admit that sometimes i have strange desiers to mix and blend stuff that normal people might not do, but at the same time this one turned out fantastic. I really really liked it. It was a lovely sensation of tropical tastes as well as the regular chicken and egg taste. It was lovely with the cheeses on top.

Enjoy!

PS: In the nordics Arla Foods is the producer of this cheese. Local variants of this cheese is possible to find in any of the countries Arla distributes to.
The complete list is published on Arlas webpage.

If you cannot find this cheese, I am certain there are lots of other variants that will also taste delicious in this dish!