Food and Drink Search: European

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.).
With mixer (or kitchenaid with paddle) at low speed, gradually beat water into dry ingredients until just blended.

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.

Potato Gnocchi

Posted Tue, 08/25/2009 - 14:31 by Jon

The gnocchi are surprisingly easy (if messy) to make; and freeze well. This goes great with almost any creamy pasta sauce, but especially will with a truffle cream sauce, makes ~100 gnocchi

2 lbs whole baking potatoes
2 beaten egg yolks
1 1/2 cups flour
Pinch of salt

Rugelach

Posted Thu, 10/28/2010 - 20:48 by Audrey

For some reason, I got on a baking kick this week. And I decided to make rugelach. Rugelach is a jewish pastry, sort of. Like all "jewish" foods, its a European thing, brought to America first by Jews, and adopted into Jewish culture. I like them, and I thought I'd try and make them.

All of the recipes sounded a little hard, but it actually turned out to be a snap. I primarily used these two recipes.

Jose's Basque Tuna Stew

Posted Sun, 11/06/2011 - 21:05 by Audrey

WoW...

One of our favorite recipes from our signed copy of Jose Andres' Made in Spain cookbook. Serves 4-6.

Ingredients
1 pounds fresh bonito or yellowfin tuna
2 medium green bell peppers, roasted, skinned and roughly chopped
1/2 cup Spanish extra-virgin olive oil, plus more for drizzling
2 slices day-old bread, preferably country-style
1 pound plum tomatoes (5 to 6) or 2-3 medium tomatoes
3 cups thinly sliced onions (about 2 large onions)
2 tbs minced garlic

Red Wine-Braised Short Ribs

Posted Sun, 10/16/2011 - 16:28 by Audrey

We merged a Bon Appetit recipe with a (strikingly) similar recipe from my canning book (which recommends topping the finished product with pickled red onions). We don't (yet) have a dutch oven, so we did this entirely on the stovetop. For those home chefs with a dutch oven (one day that will be us), I've left in the oven directions as optional.

Makes about 4 servings.

Ingredients

Tuna with Basil Cream Sauce

Posted Tue, 08/25/2009 - 11:02 by Jon

From great-chicago-italian-recipes.com

2 8oz. Tuna steaks, cut into 1 inch pieces
5 long green onions, chopped
1 small zucchini, sliced in 1/4 inch circles
2 cloves of garlic, chopped
4 Tbls of extra virgin olive oil
1/2 cup of fresh basil, broken into pieces
1/2 cup of chicken broth
1 cup of heavy whipping cream
2 Tbls of flour
1 tsp of freshly ground black pepper
1 lemon
1 pound of bow tie pasta

Sauté the garlic, onions and zucchini in 2 Tbls of olive oil until tender, around 3 minutes.

Wild mushroom and mozzarella risotto cakes

Posted Tue, 08/25/2009 - 11:05 by Jon

Risotto Cakes from deliciousmagazine.co.uk

From deliciousmagazine.co.uk Difficult to form, but tasty! Freezing them gives a good snack/side later on

2 tbsp butter
1 cup assorted wild or chestnut mushrooms, wiped clean and sliced
1 onion, finely chopped
1 garlic clove, crushed
1.5 cups arborio rice
1/3 cup white wine
3 cups vegetable stock, hot (approx - make more if needed)
1 tbsp fresh thyme leaves
4 oz buffalo mozzarella ball, cut into 12 pieces
4 tbsp plain flour, seasoned
3 tbsp sunflower oil

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 broth. (Amount needed to finish the red wine risotto will vary, so have a couple of extra cups at the ready, just in case.)
1 T extra virgin olive oil
1.5 T minced shallots (or onions)
1/2 cup Italian Arborio rice
1/3 cup good quality red wine
1 T balsamic vinegar
2 cloves garlic, sliced thinly

Seared Scallops with Pommes

Posted Sat, 02/12/2011 - 19:50 by Jon

This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.

Audrey and Jon

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