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Posts Tagged ‘garlic’

  1. Salmorejo Recipe – Spanish Cold Soup from Andalucia

    June 22, 2018 by Varga László

    Ingredients (6 servings):

    • 2 cans of peeled tomatoes
    • half of baguette
    • 1-2 peppers (red or green)
    • 1 Cup Extra Virgin Olive Oil
    • 2-3 garlic cloves
    • 1-2 teaspoons Sherry Vinegar
    • salt and freshly ground black pepper to taste
    • 3 Hard Boiled Eggs
    • a few slices of jamon serrano (Spanish ham) – optional

    Preparation method:

    1. Add the canned peeled tomatoes to the blender.
    2. Blend at high-speed for about halt a minute until the tomatoes transformed to a sauce.
    3. Break the baguette into smaller pieces with your hands.
    4. Dice the hard boiled eggs.
    5. Add the baguette, peppers and garlic to the blender.
    6. Season with vinegar, salt and freshly ground black pepper.
    7. Blend until the bread and others break down to a smooth paste.
    8. Start blending again at medium speed and drizzle slowly the olive oil through the opening on the top of the blender so the olive oil gets emulsified mayonnaise-like.
    9. Add about one egg of the diced ones to the blender and blend it till incorporated into the soup.
    10. Adjust with salt and pepper to taste.
    11. Serve in smaller bowls with the diced hard boiled eggs and some jamon serrano, Spanish ham. I left out the ham and used only eggs.

  2. Sturgeon Braised in Butter, Moldovan Winebrandy and Kumquat with Broccolini Sauteed in Butter with Garlic Recipe

    June 16, 2018 by Varga László

     

    Ingredients (4 servings):

    • 1 kg sturgeon cutlets
    • 750 g broccolini
    • 150-200 g butter
    • 1 head of garlic
    • 200 g kumquats
    • salt and pepper to taste

    Preparation method:

    1. Season with salt and freshly ground black pepper the sturgeon cutlets.
    2. Slice the kumquats into half centimeter thick slices.
    3. Melt 50 g butter in a large frying pan and gently fry the fish slices on both sides for about 2 minutes.
    4. Add the sliced kumquats, 50 g more butter, about 50 more water, cover with a lid and simmer over low heat for 2-3 minutes.
    5. Wash the broccolinis and trim their ends.
    6. Chop coarsely the garlic.
    7. Melt 50 g butter in another large skillet.
    8. Add the broccolinis, 100 ml water and salt to taste.
    9. Cover with a lid and steam like this over medium low heat for about 3 minutes until the broccolinis turn dark wild green but still crunchy.
    10. Remove the lid, add the chopped garlic and remaining butter and sautee them for another minute.
    11. Serve the sturgeon cutlets with the broccolinis topped with loads of the sauteed garlic and buttery kumquats.

  3. Parmesan Roasted Asparagus Recipe

    June 14, 2018 by Varga László

    Ingredients (2 servings):

    • 400 g asparagus
    • 2 tablespoons olive oil
    • 1 garlic head
    • 100 g grated Parmesan cheese
    • 100 g breadcrumbs
    • salt and black pepper to taste

     

    Preparation method:

    1. Trim the asparagus about 5 cm each.
    2. Chop the garlic cloves.
    3. Preheat the oven to 200 C. Smear some olive oil
    4. Place the trimmed asparagus in a (resealable) plastic kitchen bag together with the chopped garlic, the grated parmesan, breadcrumbs, salt and freshly ground black pepper to taste.
    5. Seal this bag and shake lightly to mix the ingredients evenly.
    6. Empty the bag in an oven proof dish and spread them evenly, parallelly so the asparagus doesn’t touch each other.
    7. Roast for about 15 minutes, until the asparagus is tender and browned.
    8. Broil for the last 2 minutes until the asparagus is crisp to your liking and the breadcrumbs golden-brown.
    9. Serve hot with aioli, or your favorite dip, I used plain sour cream.