Food and Drink Search: European

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Fried Chickpeas with Chorizo and Spinach

Posted Mon, 04/12/2010 - 20:28 by Audrey

This runs the risk of being Very Salty, but if you can avoid that fate, it is Very Tasty.

From Mark Bittman via Tex-Mix

1/4 cup olive oil, plus more for drizzling
2 cups cooked dry or canned chickpeas, as dry as possible
Salt and black pepper
4 ounces Spanish chorizo, finely diced (3 or 4 small links)
1/2 pound leafy spinach, roughly chopped
1/4 cup sherry (or sweet vermouth, or red wine - but not sherry vinegar)

Chickpeas and Chorizo
3
Your rating: None Average: 3 (2 votes)

Pizza

Posted Tue, 08/25/2009 - 12:13 by Jon

Makes 2 12" round pizzas.

This was the first recipe Jon learned from his Mom, because, damn it's good pizza!

Dough

make about 2 1/2 hours before serving

  • 1 package active dry yeast (2.25 tsp)
  • About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
  • 1 tsp salt
  • 1 1/2 c. water

In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).

Pizza
4.5
Your rating: None Average: 4.5 (2 votes)

Truffle Cream Sauce

Posted Tue, 08/25/2009 - 14:36 by Jon

Inspired by the best meal we had in Paris, at Un Jour a Peyrassol. Goes with the potato gnocchi.

Truffle Cream Sauce with Agniolotti, served with salad and a roll
5
Your rating: None Average: 5 (2 votes)

Shallot Confiture (Onion Jam)

Posted Sat, 02/06/2010 - 11:49 by Audrey

Yield: abt 2.5 pints

2.5 lb shallots
.75 c salt
6 c white wine vinegar
4 c granulated sugar
for the spice bag:
4 cardamom pods
2 cinnamon sticks
3 strips lemon rind
1 Tbsp caraway seed
1 Tbsp cloves
.5 bird's eye chile

Blanch and peel shallots. Make sure root ends stay intact, or shallots will disintegrate during cooking.

Place peeled shallots in large glass bowl. Cover with cold water and add the salt. Mix until dissolved.. Weight shallots down (with a plate works) and leave for 24 hours.

0
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Panzanella Salad

Posted Sun, 06/24/2012 - 18:38 by Audrey

Basically a recipe of my own creation

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  • 2 medium tomatoes, or 1/2 pint of cherry tomatoes, chopped into large pieces
  • 1/2 large English cucumbers, chopped into medium pieces
  • 1 medium red onion, chopped into medium pieces (and roasted in oven, optional)
  • 1 sweet red pepper, chopped into medium pieces (and roasted in oven, optional)
  • 1 pint-sized container of mini mozzarella balls (or cut a larger piece of fresh mozzarella into small chunks)
    • Panzanella Salad
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Tomato Salad with Shallot Vinaigrette

    Posted Sat, 10/05/2013 - 20:48 by Audrey

    A nice Bon Appetit recipe that is a great summer side.

    1 tablespoons minced shallots
    2 tablespoons red wine or sherry vinegar
    1/2 teaspoon sugar
    1/4 cup extra-virgin olive oil
    2-3 ripe beefsteak or heirloom tomatoes, cut into 1/2-inch slices
    Freshly ground black pepper
    3 fresh medium basil leaves, torn into approximately 1/2-inch pieces

    Combine shallots, vinegar, sugar, and a pinch of salt in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.

    Tomato Salad
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Ajo Blanco

    Posted Fri, 07/03/2015 - 11:35 by Jon

    1 1/2 lbs blanched almonds
    6 cups water
    2 large or 3 small garlic cloves
    1/3 cup sherry vinegar
    2 1/2 cups good extra virgin olive oil
    3 slices rustic style bread, crusts removed
    1 Tbsp chopped chives
    pinch of salt

    Put blanched almonds into a bowl and cover with water. Let the almonds soak overnight. Don't throw out the soaking water!

    Bring 2 cups of water to a boil in a small pot over high heat. Add the garlic and boil for one minute until garlic gets soft. Drain from water.

    Ajo Blano
    2
    Your rating: None Average: 2 (1 vote)

    Irish Pub Salad

    Posted Sun, 05/08/2022 - 13:32 by Audrey

    Every year during the week of St Patrick's day, we do an Irish week. And every year I make some sort of pub salad. Here's a picture and a notional recipe of what I make.

    Mixed greens and cherry tomatoes, dressed with oil and vinegar
    Picked things like onions, beets, cabbage, cornichons, or whatever you particularly like/have
    Baked fingerling potatoes
    Boiled green beans
    Pieces of cheddar cheese
    Hard boiled egg
    Dill/tarragon sauce (I usually just buy something interesting from the store)

    Serve composed on a plate

    Pub Salad
    3
    Your rating: None Average: 3 (1 vote)

    Red Wine Risotto

    Posted Thu, 03/11/2010 - 22:18 by Audrey

    A twist on classic risotto. Doesn't taste too red winey.

    From http://www.newitalianrecipes.com/red-wine-risotto.html. Makes 3-4 side dish servings.

    Ingredients:
    About 3 cups of chicken or vegetable broth. (Amount needed to finish the red wine risotto will vary, so have an extra cup ready, just in case.)
    5 fresh basil leaves
    1 sprig fresh thyme
    1 T extra virgin olive oil
    1.5 T minced shallots
    2 cloves minced garlic
    1/2 cup Italian Arborio rice
    1/3 cup good quality red wine

    Red Wine Risotto
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Pasta Salad with Melon, Pancetta, and Ricotta Salata

    Posted Mon, 08/20/2012 - 19:37 by Audrey

    Not really hearty enough for a meal, but a nice (non-vegetarian) pasta salad to bring to a party or have as a side dish. Courtsey of Bon Appetit, but slightly modified.

    Ingredients

    2 ounces thinly sliced pancetta (Italian bacon)
    4 ounces orecchiette (ear-shaped pasta)
    3 tablespoons extra-virgin olive oil
    3 tablespoons Champagne vinegar, white wine vinegar, or rice vinegar
    1 1/2 cups 3/4" square diced pieces peeled cantaloupe
    1/3 cup coarsely chopped fresh mint

    Pasta Salad with melon, ricotta, pancetta and mint
    3
    Your rating: None Average: 3 (2 votes)

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