the_cooking_mom | Entries tagged with алкоголь

Я вместе с курицей запекла отваренную фасоль с томатным соусом и остатками сhicken Rub. С хлебом было очень вкусно!

Chicken Rub

2 tablespoons (30 g) brown sugar
▢2 tablespoons (30 g) chopped fresh rosemary or thyme, or 2 teaspoons dried
▢1 tablespoon (15 g) coarsely cracked black pepper
▢1 tablespoon (15 g) kosher salt, or 2½ teaspoons table salt
▢1 teaspoon freshly ground black pepper
▢1 teaspoon ground fennel seeds, or use fennel pollen for a "cheffy" touch
▢1 teaspoon garlic powder
▢½ teaspoon crushed red pepper

Beer Can Chicken
▢2 tablespoons (15 ml) olive oil
▢1 3-4 pound (1.8 kg) whole chicken
▢1 12-ounce can beer
▢2-3 garlic cloves, smashed with a large knife

To make the rub, combine the brown sugar, salt, chopped herbs, black pepper, fennel, garlic powder, and red pepper in a small bowl.

Put a foil-lined rimmed baking pan on your work surface. Pat the chicken dry with a paper towel. Working over the pan, tuck the first joint of the wings behind the chicken's neck (this will help keep the wing tips from burning).

Drizzle the olive oil over the chicken to coat it thoroughly. Put 1 tablespoon of the rub in the cavity. Sprinkle the remaining rub over the front and back of the bird, rubbing it in evenly.

Pop the top of the beer. Pour ⅔ of the beer (8-ounces) out of the can into a glass and reserve as the chef's treat. Using a small, sharp knife, poke about a dozen holes all around the upper ⅓ of the can to allow steam to escape. Push the crushed garlic cloves into the can. Position the can in the center of the pan, and insert the can into the cavity. Gently push it down as far as it will go, until the chicken sits upright on the can.

Move the oven rack to the bottom row. Preheat the oven to 400F (200C) degrees or 375F for a convection oven.

Roast the chicken for one hour, rotating the pan a ¼ turn every 15 minutes. The chicken should be nicely golden brown and spewing juice onto the pan. If you want to be precise, gently insert an instant read thermometer in the thick end of the thigh, without touching bone, to get a reading of 165F.

Let the chicken rest for at least 10-15 minutes. Gently tilt the chicken with a large fork, and pull the can out with a pair of tongs — be careful, it will be hot. (discard the liquid in the can). Carve the chicken into pieces and serve with the pan juices poured over.

Источник: https://familystylefood.com/tuscan-beer-can-chicken/#wprm-recipe-container-16193

Блюдо готовится сутки и грязной посуды очень много. Вадиму понравилось, сказал, как в дорогом ресторане. На двоих я готовила из двух beef shank: замариновала в вине на ночь, обжарила и тушила часов 5 в медленноварке.

2 3/4 pounds trimmed boneless beef shank, cut into 2-inch pieces

One 750-milliliter bottle dry red wine

15 mint sprigs, stems reserved

Salt and freshly ground pepper

1/4 cup extra-virgin olive oil

One 35-ounce can peeled Italian tomatoes, crushed

1 pound fresh pappardelle

4 large garlic cloves, thinly sliced

Freshly grated Parmigiano-Reggiano cheese, for serving

Directions

In a large resealable plastic bag, combine the beef with the wine, mint stems and a generous pinch of salt and pepper. Seal the bag and refrigerate overnight.

Preheat the oven to 325°. Drain the beef, reserving the marinade; discard the mint stems. Pat the beef dry. In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add half of the meat to the casserole and cook over moderately high heat, turning occasionally, until well browned all over, about 12 minutes. Transfer the meat to a plate. Brown the remaining meat over moderate heat.

Return all of the meat to the casserole. Add the marinade and bring to a boil. Add the tomatoes, season with salt and pepper and bring to a boil. Cover and braise in the oven for about 2 hours and 15 minutes, until the meat is very tender.

Using a slotted spoon, transfer the meat to a plate and shred with 2 forks. Boil the braising liquid until reduced to 2 1/2 cups, about 20 minutes.

Meanwhile, in a large pot of salted boiling water, cook the pappardelle until al dente. Drain and return the pasta to the pot. Add the meat and the reduced braising liquid and cook over moderate heat, stirring, until the pasta is well coated with the brasato, about 2 minutes.

In a small skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the garlic and cook until lightly golden, about 1 minute. Add the mint leaves and cook for 10 seconds. Pour the garlic-mint oil over the pasta and toss. Serve in shallow bowls, passing the cheese alongside.

Источник: https://www.foodandwine.com/recipes/beef-brasato-pappardelle-and-mint

Очень вкусная паста и соус!

1 pound spaghetti
1 pound Argentine Red Shrimp
Kosher salt and freshly ground black pepper
2 tablespoon olive oil plus some for drizzling
3 tablespoons butter divided
4 cloves garlic chopped
1 large shallot finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup grated parmesan cheese
1 cup Rosé (something dry and mineral-y)
1 cup fresh basil torn
1 lemon zested and juiced

INSTRUCTIONS

Cook the pasta to package directions. Hold off on starting the shrimp until you start your pasta.
Season the shrimp with salt and pepper. Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil and 2 tablespoons of the butter. When butter melts into oil, add the shrimp. Cook for a few minutes on each side until cooked through. Remove shrimp and set aside.
Add an additional drizzle of olive oil to the skillet and remaining butter and add the garlic, shallots, crushed red pepper flakes, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute and add the lemon zest and juice and the shredded parmesan cheese stir the mixture until the cheese has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the shrimp back into the skillet to serve. Garnish with basil.

Источник: https://whatsgabycooking.com/garlic-shrimp-rose-pasta/#recipeJump

Ingredients

1 1/2 ounces cognac
3/4 ounce orange liqueur (such as Cointreau)
3/4 ounce lemon juice, freshly squeezed
Garnish: orange twist
Garnish: sugar rim (optional)

Steps

Coat the rim of a coupe glass with sugar, if desired, and set aside.

Add the cognac, orange liqueur and lemon juice to a shaker with ice and shake until well-chilled.

Strain into the prepared glass.

Garnish with an orange twist.

Источник: https://www.liquor.com/recipes/sidecar/

It's very nice, pleasant and refreshing!

8 medium basil leaves
1 ½ ounces gin
1 lime, juiced
1 to 2 teaspoons agave nectar or simple syrup, to taste

Источник: https://cookieandkate.com/basil-gimlet/

Очень вкусное блюдо, особенно бульон. Я отваривала бульон с овощами with snapper head, а потом разобрала голову и добавила рыбу. Картошку можно резать поменьше. Креветки очищать обязательно, потом это делать неудобно, а бульон из скорлупы украсит общий бульон. Будет вкусно добавить консервы, лосось и/или сардины прямо костями с маслом. Больгарский перец, зеленая фасоль и/или зеленый горошек, а так же броколли и/или листовая капуста, даже бок чой, здесь тоже не помешают.

Extra virgin olive oil
▢ 6 cloves of garlic minced
▢ 2 tomatoes peeled and diced
▢ 1 teaspoon tomato paste
▢ 1 pound waxy potatoes washed well (peeled if you wish) and cut into 1/3 inch thick slices
▢ 1/2 cup dry white wine or sherry like fino or manzanilla
▢ 1.5 cups fish stock
▢ A pinch of saffron threads
▢ 1 teaspoon sugar
▢ 1/2 pound firm white fish fillets such as hake, cod, halibut, cut into chunks
▢ 8 medium or large raw shrimp I prefer whole shrimp but peeled will also work

To Prepare the picada

▢ 10 raw almonds
▢ 2 large cloves of garlic peeled
▢ Extra virgin olive oil
▢ 1 tablespoon chopped flatleaf parsley

Heat the the olive oil in wide and heavy pan (I used a cast iron pan) over a medium heat.
Add the garlic, tomatoes and tomato paste, and sauté for about 10 minutes, until the sauce is reduced.
Add the potatoes, wine and stock (make sure the potatoes are covered with liquid-- add more stock if necessary). Then add the salt, saffron and sugar.
Cover and simmer on a low heat for 20 minutes.
To prepare the picada, coat a small skillet in olive oil and heat to medium high (but not smoking). Add the raw almonds and garlic, and brown on all sides. Remove and dry on paper towels. Once cool, pulse to a crumbly paste in your food processor or in a mortar and pestle. Add a bit of the stew's liquid if necessary to blend.
Finally, add the fish chunks to the stew and cook for about four minutes (uncovered). Then add the shrimp and cook until just pink. If you plan to keep the stew simmering a bit longer, remove the shrimp so that they don't overcook and just add back to serve.

Источник: https://spanishsabores.com/catalan-fish-stew-suquet-de-peix-recipe/

Делала с куриными грудками без хамона. Получилось вкусно!

6-8 chicken thighs Season with salt and pepper. You can substitute drumsticks or other parts as you prefer. Use about 1/2 lb (250g) of chicken per person.
▢ 4 cloves of garlic peeled and thinly sliced
▢ 1.75 oz Serrano ham (50g), diced. You can substitute any other cured ham, such as prosciutto.
▢ 1 onion diced
▢ 1 red bell pepper cut into thin strips. You can sub green or yellow bell pepper if you prefer.
▢ 2 juicy tomatoes medium sized. You can sub 1/2 cup (120 g) of canned diced tomato or passata.
▢ 1 bay leaf
▢ 1 tsp sweet Spanish paprika
▢ 1/2 cup white wine (120 ml).
▢ 4 tbsp olive oil
соль и перец

Put a heavy pan over medium heat and cover the bottom with olive oil. Once hot, add the seasoned chicken and brown on both sides. Do this in batches to avoid overcrowding the pan. Reserve the chicken to the side.
Lower the heat to medium-low and add the garlic and ham to the pan. Sauté for one minute, making sure the garlic doesn't stick or burn.
Add the red pepper, onion, and a pinch of salt to the pan. Sauté for about 10 minutes, until tender and starting to caramelize.
Add the bay leaf, tomato, and sweet paprika. Stir and cook everything together for about five minutes.
Add the white wine, turn up the heat, and reduce to a thick sauce. It should take about two-three minutes.
Add the chicken back to the pan and reduce the heat to low. Cook at a slow simmer for about 30 minutes, until the chicken is tender and fully cooked.
Taste your chicken chilindron for salt and pepper and then serve either family-style or individually plated.

Источник: https://spanishsabores.com/chicken-chilindron-recipe/

Ingredients: 1 teaspoon Powdered sugar, 2 oz. Bourbon whiskey, 2 teaspoons Water, 4 Mint leaves

Preparation: In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add Bourbon and stir well until the glass is well frosted. Garnish with a mint sprig.

Served: On the rocks; poured over ice

Standard garnish: Mint sprig

Drinkware: Highball glass

Приготовила с пюре и зеленым салатом на ужин. Обоим очень понравилось.

Ингредиенты:
Свежие колбаски/сосиски/сардельки (у меня свино-говяжие 50/50) — 600 гр
300 гр репчатого лука, порезанного полукольцами
0,33 мл пива
3 крупных зубчика чеснока
2 ст л оливкового масла
Приготовление:
Разогреть в сковороде масло, обжврить сардельки, вытапливая жир, в течение 3-4 минут с двух сторон, убрать.
Выложить очищенные раздавленые зубчики чеснока, обжарить до коричнего цвета съесть выбросить.
Всыпать лук (у меня половина была красного лука и половина белого).
Помешивая, обжарить в течение 5-6 минут.
Влить пиво, перемешать, довести до закипания.
Выложить обратно сосиски, уменьшить нагрев, готовить 15 минут, 1 раз перевернуть.

Источник: https://joe-alex.livejournal.com/316384.html

Великолепная получилась свинина!

1 kilo (2 lbs) pork shoulder cut into a large cubes
4-5 shallots or 1 medium onion plus 1-2 cloves of garlic, finely minced
red wine a good pour
1 bottle passata di pomodoro or 1 large can tomatoes, passed through a food mill
250 g (1/4 lb) frozen peas or 1 lb fresh and unshelled peas
olive oil
salt and pepper

Instructions

Sauté the shallots gently in a large, heavy pot or pressure cooker in abundant olive oil for just a minute or two.
Raise the heat and add the pork. Turn the pork from from time to time, until the pieces are lightly browned all over. Take care not to burn the shallots.

If using a conventional pot

Lower the heat to low and cover. Simmer for about an hour, or until the meat is tender. The sauce should be abundant but not watery. Add a bit of water if it needs it as it simmers.
Add the peas, if frozen, about 5 minutes before the end of cooking and, if fresh, about halfway through the simmer.
If using a pressure cooker
If using a stove-top pressure cooker, cover the pot and let come to pressure. Cook under pressure for about 15 minutes before releasing the pressure. If using an electric pressure cooker, set it to the "Stew" or equivalent setting; it should cook and release pressure automatically.
Open the pot and add the peas to the pot and simmer uncovered until done, about 5 minutes or so for frozen peas, perhaps a half hour for fresh. If using an electric cooker, use the "reduce" or similar function.
To finish the dish
Open the pot and add the peas to the pot and simmer uncovered until done, about 5 minutes or so for frozen peas, perhaps a half hour for fresh. If using an electric cooker, use the "reduce" or similar function.
Serve hot, with a nice chunk of crusty bread to soak up the delicious sauce.

Источник: https://memoriediangelina.com/2020/01/18/spezzatino-di-maiale-con-piselli-pork-stew-with-peas/?utm_source=Memorie+di+Angelina+Newsletter&utm_campaign=b0556e4c2c-EMAIL_CAMPAIGN_2020_01_18_12_25&utm_medium=email&utm_term=0_21c9b6e150-b0556e4c2c-510906985

Очень вкусное блюдо! Я потушила лук с зелелной фасолью.

Ingredients

4 large potatoes
Salt and pepper (to taste)
1/2 cup olive oil (plus more for drizzling)
1 medium onion (diced)
4 cloves garlic (finely minced)
1/2 cup dry white wine
1/2 cup fresh dill (chopped)
1/2 cup fresh parsley (chopped)
A pinch of dried mint
A pinch of dried basil
2 cups tomato sauce
1/2 cup of water
4 large tomatoes (sliced)
1 lb. zucchini (sliced into thin rounds)

Steps to Make It

Peel and boil the potatoes in generously salted water until nicely tender. When cool enough to handle, slice the potatoes into 1/4-inch rounds and set aside.

Heat 1/2 cup olive oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the 1/2 cup wine and saute a few minutes more.

Add the herbs, tomato sauce and about a 1/2 cup of water. Bring to a boil, cover and simmer for about 15 minutes.

Preheat the oven to 425 F.

While the sauce is simmering, drizzle some olive oil in the bottom of a rectangular baking pan. Layer half the potato slices on the bottom of the pan. Season them lightly with salt.

Top the potatoes with the tomato slices. Season lightly with salt and pepper. Next, add the remaining potatoes. Season lightly with salt and top with half of the tomato sauce.

Next, add the zucchini and top with the remaining sauce. Bake for one hour or until the vegetables have cooked through and are very tender.

Источник: https://www.thespruceeats.com/roasted-vegetable-casserole-1706414

Очень вкусно, торжественно и необычно! Мне очень понравился бульон. Из грибов с остатками бульона потом сделала грибной суп и это тоже было отлично. Делала 1/2. Равиоли варила прямо в бульоне.

Ingredients

3 cups water
2 ounces dried porcini mushrooms (about 3 cups)
Cheesecloth
2 tablespoons olive oil
2 large shallots, minced (about 3/4 cup)
4 1/2 cups low-salt chicken broth
1/2 cup dry white wine
3 tablespoons dry Sherry
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
8 ounces purchased fresh or frozen wild mushroom ravioli
3/4 cup thinly sliced green onion tops

Preparation

Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use).
Heat oil in large saucepan over medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.
Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.

Источник: https://www.epicurious.com/recipes/food/views/wild-mushroom-ravioli-in-porcini-broth-236499

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
5 tablespoons unsalted butter
1 1/2 pounds your choice: very thin veal or chicken cutlets or flounder fillets
Salt and freshly ground black pepper
All-purpose flour, for dredging
4 eggs, beaten until frothy
2 pinches of freshly grated or ground nutmeg
1 lemon
1/2 cup dry white wine (a couple of glugs)
2 tablespoons capers, coarsely chopped
3 tablespoons (a small handful) fresh flat-leaf parsley leaves, chopped Crusty bread

Preparation

Place a platter in a low oven to warm. Heat a very large nonstick skillet over medium heat. Add 1 tablespoon of the EVOO and 2 tablespoons of the butter to the skillet.
Season the meat or fish with salt and pepper. Coat half the meat at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan. Sauté the cutlets or fillets for 2 to 3 minutes on each side, until golden and puffy. Transfer the cooked meat or fish to the warm platter and repeat with the remaining cutlets or fillets, using the remaining tablespoon of EVOO and 2 more tablespoons of the butter.
Once all of the meat or fish has been cooked, add the nutmeg, the juice of half of the lemon, and the white wine to the pan. Scrape up the pan drippings with a whisk. Slice the remaining half lemon into thin disks and add to the sauce. Stir the capers and parsley and the remaining tablespoon of butter into the sauce. Turn off the heat. Shake the pan to combine the sauce. Arrange the lemon slices over the platter, then spoon the sauce evenly over the cutlets or fillets. Serve immediately with crusty bread and greens or spinach.

Источник: https://www.epicurious.com/recipes/food/views/veal-chicken-or-fish-francese-with-lemon-and-wine-374531

Печень куриная — 500 г
Сливочное масло — 150 г
Белое сухое вино — 150 мл
Лук белый крупный — 1 шт.
Сливки жирные (от 33%) — 100 мл
Чеснок — 3 зубчика
Молотый мускатный орех — 1 щепотка
Оливковое масло
Морская соль
Молотый черный перец

На оливковом масле обжарить порезанный лук до прозрачности - не надо его делать коричневым. Добавить крупно порезанную куриную печень. Быстро обжарить, она внутри должна оставаться очень очень розовой. Кинуть сливочное масло, влить вино и дать закипеть, хорошо все мешая, дать выпариться резкому запаху алкоголя. Это минут 5-8.
Дать немного остыть и в блендер - хорошо протереть.
2.
Вернуть обратно на сковороду, добавить сливки и, хорошо мешая (иначе будет коварно плеваться), нагреть вместе со сливками и потушить 3 минуты. Посолить-поперчить, натереть мускатный орех. Всё! отправить в формочка в холодильник - пусть застынет.

Хотите долго хранить? в банку и залить сверху растопленным сливочным маслом, чтобы полностью покрыть печень. так, чтобы воздух не соприкасался с паштетом, он будет надёжно защищён от воздуха и бактерий.
Горячие тосты, паштет, луковый джем (тут есть пара чудесных рецептов).

Источник: http://www.belonika.ru/recipes/934/

Для приготовления этого блюда можно использовать филе трески, мерлузы и другую подобную рыбу. Нам потребуется две сковороды, одна глубокая, для приготовления подливки и обычная, для жарки картошки.

Выливаем в глубокую сковороду (или широкую кастрюлю) достаточное количество оливкового масла, так, чтобы дно было полностью покрыто его слоем, разогреваем, кладем мелко порезанный чеснок и петрушку, немного муки, чтобы сделать соус гуще, добавляем белое вино и соль по вкусу. Не забываем постоянно перемешивать смесь, следя за тем, чтобы она не подгорела. Также можно добавить в соус немного рыбного бульона, зеленый горошек и спаржу. Когда подливка немного загустеет, кладем в нее филе трески.

Режем картофель тонкими дисками и обжариваем на другой сковороде до появления аппетитной золотистой корочки. Теперь, когда оба компонента блюда готовы, выкладываем картошку в глубокую сковороду с подливкой и тушим еще несколько минут. Блюдо готово.

Филе трески
Картофель
2-3 зубчика чеснока
Петрушка
Оливковое масло
Соль
Мука
Белое вино
Мука
Зеленый горошек
Спаржа

Источник: http://artamonova.es/ruso/html/euskadi/comida_vasca.shtml

Долго собиралась, сделала вчера на ужин. Вкусно, мне вкуснее с хлебом, а не с пастой. Курицу стоит резать как можно меньше, большие куски получаются сухими.

500 г мяса кролика (куриная грудка)
соль, свежемолтый белый перец
немного муки
растительное масло
350 г куриного бульона
150 г жирных сливок
1-2 столовые ложки горчицы
1 крупная морковь
1 репчатый лук
1-2 зубчика чеснока
70 мл белого вина
веточка свежего тимьяна

Мясо кролика очищаем от пленок, жестких жил и нарезаем небольшими кусочками.

Солим перчим мясо со всех сторон, слегка присыпаем мукой. У меня тут даже многовато муки получилось, лишнее лучше стряхнуть. (1 ст.л. муки в пакете)

В сотейнике разогреваем растительное масло и обжариваем кролика до золотистого цвета. Следим, чтобы все что пристает ко дну не горело.

Морковь нарезаем на тонкие четвертинки, лук полукольцами.

Мясо кролика отбрасываем на сито, остатки масла сливаем из сотейника, вливаем немного нового масла и готовим в нем лук, морковь и раздавленный ножом чеснок. В идеале до прозрачности лука, но нам так же важно, чтобы приставшие ко дну частички кролика и муки оставались красивого золотистого цвета и не сгорели. Это основа нашего соуса (sucre).

Вливаем в сотейник вино и пока оно выпаривается интенсивно отскребаем sucre со дна.

Вливаем бульон и возвращаем мясо в сотейник, нагреваем. Сливки смешиваем с горчицей.

На среднем огне вводим сливки и доводим до точки кипения. Не кипятим! Увидели первые признаки кипения и сразу выключаем огонь. Иначе соус может расслоиться. Бросаем в сотейник ветку тимьяна, накрываем крышкой.

Отправляем в разогретую до 170 градусов духовку на 40 минут. Через 40 минут достаем сотейник, извлекаем мясо из соуса и выпариваем его до нужной консистенции. В это время начинаем варить пасту, согласно инструкции на упаковке, но не довариваем на 1 минуту.

Процеживаем соус. Овощи не выбрасываем. Соединяем соус с мясом и пастой. Аккуратно перемениваем, так чтобы соус хорошо покрыл тальятелле. Выкладываем пасту на тарелку. Украшаем кусочками моркови и веточкой свежего тимяьна.

Источник: https://kate-grigoryeva.livejournal.com/457498.html

Я сделала 1/3 порции. Этого достаточно, чтобы раз вдвоем поесть, т.е. рецепт на 6 порций. Вкусно. Кураги можно класть больше.

1,5 кг свиной мякоти нарезанной на кусочки как для рагу
20 штук кураги
200 г темного изюма
1 средняя луковица, порезать полукольцами
2 стакана сухого белого вина
20 веточек свежего тимьяна
черный свежемолотый перец и соль
1/4 стакана виннного белого уксуса
1 ст.л. горчицы с зернами
upd: чуть не забыла 2 ст.л. меда
оливковое масло для жарки

Мясо с фруктами, луком и специями замариновать на ночь в вине, меде и уксусе. Утром мясо вынуть из маринада и обсушить бумажными полотенцами. Обжарить мясо на оливковом масле по 2-3 минуты с каждой стороны. Сложить в посуду для запекания, добавить маринад и фрукты, накрыть фольгой и запекать около часа при температуре 180 градусов. Затем мясо перемешать, снять фольгу и запекать еще 30 минут. Большая часть жидкости должна выпариться, а мясо подрумяниться.

Источник: https://julsmile.livejournal.com/63648.html

Очень вкусно! Я тушила часа три и, на мой взгляд, этого более чем достаточно, поскольку еще час все это тушится до томатного соуса. Пожалуй, что на этой версии я остановлюсь, она вполне идеальна.

Ingredients

For the soffritto:

1 large sweet yellow onion
1-2 medium carrots
1-2 stalks of celery
100g (3-1/2 oz) pancetta
2 Tbs. butter mixed with 2 Tbs. oil

followed by:

1 kilo (2 lbs.) ground beef, or a mixture of equal parts ground beef and pork
100 ml (1/2 cup) milk
100 ml (1/2 cup) red or white wine
540g (14 oz) puréed tomatoes

Directions

You begin, as with so many sauces, with a soffritto: Finely chop the onion, celery, carrot and pancetta together (you can use of food processor if you like but use the pulse function and make sure not to go too fine). Sauté these chopped ingredients very gently in olive oil and butter until soft and sweet. Take your time as this step as developing the full flavor of the soffritto is critically important to the ultimate success of the dish.

Once your soffritto is done, add the ground meat(s) and allow them to slowly insaporire (absorb the flavor of the soffritto). Stir constantly so that the meat(s) and the soffritto are throughly mixed and the chopped meat does not clump together.

As soon as the meat loses its raw color—it should not caramelize at all—add a bit of milk and allow it to evaporate. Then add a splash of wine (some recipes call for white, others for red—personally I prefer white) and allow it to evaporate as well.

Then add tomato purée (many recipes call for tomato paste diluted in water or broth), mix well and allow the sauce to simmer, partially covered, over very gently heat (a small bubble should appear at the surface of the sauce every so often) for at least 2 hours. I actually find that 2 hours is not nearly enough to fully develop flavor: 4 or even 6 hours is more like it. But other than giving the sauce a stir every once and a while, you can more or less forget about the sauce and go about your business. And you can turn the heat off and resume simmering at any time. Personally, I find that the sauce is best when made the evening before you want to use it—something about the overnight ‘rest’ that really gives a ragù (like a lot of slow simmered dishes) incredible depth of flavor.

Источник: https://memoriediangelina.com/2009/12/13/ragu-alla-bolognese/

Вкусно, быстро, просто, но очень диетично, я осталась голодная.

Parmesan Couscous

1 cup water
1 tablespoon butter
3/4 cup uncooked couscous
1/4 cup grated Parmesan cheese

In a small saucepan, bring water and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork, add parmesan.

INGREDIENTS

4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot diced
5 cloves garlic - chopped
Pinch red pepper flakes
2 pounds of large shrimp (I was cooking for 6 so adjust this amount as needed)
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon - juices
Parsley for garnish
INSTRUCTIONS

In a large skillet add the 1/2 the butter and olive oil. Then saute the shallot, garlic and red pepper flakes. Add the shrimp and cook for about 3 minutes until they are pink. Remove the shrimp and set aside and keep warm. Then add the remaining butter, white wine and lemon juice and mix together. Add the shrimp back to the skillet and serve immediately.

Источник: https://whatsgabycooking.com/shrimp-scampi-with-couscous/

Вкусно! Нам обоим понравилось.

For the meat sauce

750g beef or lamb mince (26 ounces)
2 red onions (chopped)
2 cloves of garlic (chopped)
1 carrot, grated (optional)
1 tin chopped tomatoes (400g/ 14 oz.)
1/4 of a cup water
2 tbsp tomato puree
1 teaspoon sugar
1 glass of red wine
sea salt and freshly ground black pepper
1 bay leaf
a pinch of cinnamon or one cinnamon stick
2 whole cloves
1/4 of a cup olive oil

For the spaghetti

1 package spaghetti
salt
boiling water
2 tsps olive oil
200g Parmigiano-Reggiano or kefalograviera (7 ounces)

To prepare this Greek style spaghetti with meat sauce recipe (Makaronia me kima), begin by preparing the meat sauce. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and carrot and sauté, until softened and slightly colored. Stir in the garlic, tomato puree and the mince breaking it up with a wooden spoon and sauté, until caramelized. Pour in the red wine and deglaze (wait to evaporate). Add the tinned tomatoes, water, sugar, cinnamon stick, cloves, bay leaf and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.
Cook the spaghetti in salted boiling water according to package instructions. Drain the pasta in a collander and stir in 2tsp of olive oil.
Serve with grated cheese and a nice refreshing Greek feta salad and enjoy over a glass of wine!

Источник: http://www.mygreekdish.com/recipe/makaronia-me-kima-recipe-greek-style-spaghetti-in-meat-sauce/

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My cookbook

Entries tagged with алкоголь

Beer Can Chicken

Beef Brasato with Pappardelle and Mint

Garlic Shrimp Rosé Pasta

Sidecar

Basil Gimlet/Mint Gimlet

Catalan Fish Stew (Suquet de Peix Recipe)

Chicken Chilindron

Mint julep

Пивные колбаски / Salchichas a la Cerveza.

Pork Stew with Peas

Briam (Roasted Vegetable) Casserole

Wild Mushroom Ravioli in Porcini Broth

Veal, Chicken, or Fish Francese with Lemon and Wine

Паштет из куриной печени

Рыба в зеленом соусе с картошкой/Pescado en salsa verde con patatas

Куриная грудка в горчичном соусе

Свинина с сухофруктами

Ragù alla bolognese (Bolognese Sauce)

Shrimp Scampi with Couscous

Makaronia me kima – The Greek version of spaghetti bolognese