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  1. Pork Stew with Savoy Cabbage Recipe

    December 19, 2014 by admin

    Pork Stew with Savoy Cabbage 16

    Ingredients (about 10 servings):

    • 750-1000 g porkPork Stew with Savoy Cabbage 01
    • 2 tablespoons pork fat
    • 750-1000 g pork fresh sausages
    • 2 large carrots
    • 1 small celery root
    • 1 tablespoon sweet paprika
    • 4 bay leaves
    • 4 allspice berries
    • 10-15 black peppercorns
    • 1/2 head large Savoy cabbagePork Stew with Savoy Cabbage 13
    • 1 medium leek
    • 2 red onions
    • 1 head of garlic
    • 200 ml semi sweet white wine
    • 2 tablespoons mustard
    • 1 celery stalkPork Stew with Savoy Cabbage 11
    • 1 teaspoon chili flakes
    • salt to taste

    Preparation method:

    1. Cut the pork meat into 2 cm thick, 5-7 cm long strips.Pork Stew with Savoy Cabbage 02
    2. Chop the onion.  Pork Stew with Savoy Cabbage 03
    3. Melt the pork fat in a large pot, cast iron if available.
    4. Add the meat and fry over medium heat for 5 minutes, turning once.Pork Stew with Savoy Cabbage 04
    5. Add the chopped onion and continue frying for 2 minutes, stirring.Pork Stew with Savoy Cabbage 05
    6. Add the cleaned but still whole garlic cloves, chili flake and paprika and stir-fry for another minute.Pork Stew with Savoy Cabbage 07
    7. Slice the carrots and celery root and add to the pot.Pork Stew with Savoy Cabbage 09Pork Stew with Savoy Cabbage 08Pork Stew with Savoy Cabbage 10
    8. Add the whole black peppercorns, crushed allspice, bay leaves, mustard.
    9. Add the wine and enough water to cover the meat and the other ingredients.
    10. Slice roughly the celery stalks and leeks.Pork Stew with Savoy Cabbage 12
    11. After about 30-45 minutes of cooking add to the pot the whole sausages and the sliced celery and leeks. Add water enough to cover all the ingredients.
    12. Cook for another 20 minutes.
    13. Chop the Savoy Cabbage and add to the cooking pot.Pork Stew with Savoy Cabbage 14
    14. Cook until cabbage is done about 20-25 minutes.Pork Stew with Savoy Cabbage 15
    15. Serve while still hot.Pork Stew with Savoy Cabbage 17

  2. Goose with Smoked Pears – Recipe Inspired from Ukraine

    December 13, 2014 by admin

    Goose with Smoked Pears - Recipe Inspired from Ukraine 07I have been recently in Ukraine in Zakarpattia – aka Subcarpathia, very nice place, very friendly people, very good food and vodka.

    While I was visiting the city and browsing through the farmers market I found smoked pears, never heard of them before.

    So when I came back, I had to try them and add a splash of vodka to keep the Ukrainian theme. And since it’s goose season the meat of choice was of course goose.

    Here’s the recipe:

    Ingredients (2-4 servings):

    • 2 goose legs
    • 2 goose wings
    • 4 bay leaves
    • 100 ml dry white wine
    • 10-15 smoked pearsGoose with Smoked Pears - Recipe Inspired from Ukraine 05
    • 1 tablespoon cornstarch
    • 2-3 mild red chili peppers
    • 1 large tomato
    • 1 spoon of honey
    • a dash of vodka, optional
    • salt and pepper to taste

     

    Preparation method:

    1. Salt and pepper the goose legs and wings and place them in an ovenproof dish. Add the bay leaves and white wine,Goose with Smoked Pears - Recipe Inspired from Ukraine 02
    2. Place the dish with goose parts in the preheated oven at 180 C and roast the for about 1.5-2 hours, until done, and the skins are crunchy.Goose with Smoked Pears - Recipe Inspired from Ukraine 11
    3. Meanwhile chop finely the red peppers.Goose with Smoked Pears - Recipe Inspired from Ukraine 03
    4. Dice finely the tomatoes.Goose with Smoked Pears - Recipe Inspired from Ukraine 04
    5. Place the diced tomatoes and chopped  peppers in a small pot, add a cup of water, a bit of salt and pepper, and simmer on low heat for about 30 minutes until they are soft and mushy.
    6. In another small pot add the smoked pears and about 1 liter of water simmer over medium heat for about 30-45 minutes until the pears have soaked and soften up.
    7. Remove the pears and set them aside.Goose with Smoked Pears - Recipe Inspired from Ukraine 06
    8. In the smokey-peary liquid add the dissolved cornstarch, a dash of vodka and the honey, simmer for a minute until thickens a bit.Goose with Smoked Pears - Recipe Inspired from Ukraine 12
    9. Server the goose legs with some boiled potatoes, some smoked pears covered with sauce and a spoon of the chili-tomato sauce.     Goose with Smoked Pears - Recipe Inspired from Ukraine 08 Goose with Smoked Pears - Recipe Inspired from Ukraine 09 Goose with Smoked Pears - Recipe Inspired from Ukraine 10

  3. Quince Glazed Turkey with Brussels Sprouts – Thanksgiving Recipe

    November 27, 2014 by admin

    Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 22

     Ingredients (8 persons):

    • 1 turkey (4-5 kg)Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 07
    • 1 kg quinceQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 04
    • 1 kg purple/black grapesQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 09
    • 4 bay leaves
    • a few mild chili peppersQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 15
    • 1 kg Brussels sprouts
    • 100 g butter
    • 100 g fresh hazelnut kernels
    • 1-2 tablespoons crushed sage
    • salt an pepper to taste

    Preparation method:

    1. bWash the quinces and cut them in halves.
    2. Place the halved quinces in the oven and bake them atQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 05 200 C for about 1 hour until very fragrant and soft, melting.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 06
    3. Salt and pepper the turkey inside and outside.
    4. Stuff the turkey’s cavity with the grapes and bay leaves.
    5. Get the quinces out of the oven, skin them and core them.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 08
    6. Cook separately over medium low temperature in 2 pots with some water – in one the cores and skins and in the other the soft – melted flesh, for 1 hour.
    7. Meanwhile place the turkey in an ovenproof dish.
    8. Stuff the turkey’s cavity with the grapes and bay leaves. Sprinkle some sage over the turkey and put into preheated oven at 180 C.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 10
    9. Sieve the liquid from the pot with the seeds ans skins, forming a jelly-like thicker liquid.
    10. Every 20-30 minutes glaze the turkey with the quince jelly. Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 11Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 14
    11. Roast the turkey for about 4-5 hours, depending on the weight, until the meat is done.
    12. Puree the melting flesh of the quince and caramelize it a bit, over medium heat, in a large frying pan, stirring constantly.
    13. Slice thinly the chili peppers.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 16
    14. Add the sliced chili peppers to the caramelizing quince pan, stir-frying for another few minutes.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 18
    15. Wash and clean the Brussels sprouts.
    16. Slice thinly the hazelnuts.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 19
    17. In a wok melt the butter over medium heat, add the Brussels sprouts and hazelnut, 1/4 cup of water, salt and pepper to taste. Cover and fry for about 5 minutes until the sprouts are dark-wild green.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 20
    18. Take of the lid and stir fry for another few minutes until the water evaporates.
    19. Remove the turkey from the oven and let it cool for about 20 minutes before carving.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 21
    20. Serve the turkey accompanied by the Brussels sprouts in a leaf of savoy cabbage as a cup and some quince-chili gravy.

    Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 24Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 23