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Cooking like a chef: Tortellini with tomato basil sauce

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Cooking like a chef. 8220;I cook with wine, sometimes I even add it to the food.” ― W.C. Fields. Friday, July 26, 2013. Tortellini with tomato basil sauce. Tortellini are ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button" (umbellico). They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, either of beef,.

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Cooking like a chef: Cod Fish with Tomato Sauce - Bacalao con Tomate

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Cooking like a chef. 8220;I cook with wine, sometimes I even add it to the food.” ― W.C. Fields. Saturday, July 13, 2013. Cod Fish with Tomato Sauce - Bacalao con Tomate. A common dish in restaurants all across Spain, this recipe comes from Sevilla where it is very popular during Christmas season. 24 hours, 32 minutes. 1 kg dried salt cod (preferably boneless). 1 large yellow or white onion. 3 cloves garlic, chopped. 3/4 cup (177 ml) (approximately) Spanish olive oil for frying. Add the rest of the olive...

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Cooking like a chef: Pork Souvlaki

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Cooking like a chef. 8220;I cook with wine, sometimes I even add it to the food.” ― W.C. Fields. Sunday, July 28, 2013. Souvlaki (Greek: σουβλάκι, [suˈvlaki]), plural souvlakia, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes. 2 hours and 12 minutes. 1/2 cup olive oil. 2 garlic cloves, minced.

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Cooking like a chef: Wiener Schnitzel

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Cooking like a chef. 8220;I cook with wine, sometimes I even add it to the food.” ― W.C. Fields. Tuesday, July 30, 2013. Wiener Schnitzel is a very thin, breaded and deep fried Schnitzel from veal. It belongs to the best known speciality of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria. The original Wiener Schnitzel is made with veal, but very commonly pork is used in Austrian households as veal is more expensive. It is generally served with parsley potatoes and lemon. Simple tem...

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Cooking like a chef: Hungarian Goulash

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Cooking like a chef. 8220;I cook with wine, sometimes I even add it to the food.” ― W.C. Fields. Saturday, July 27, 2013. Goulash is a soup or stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices. Originating within the historical Hungarian ethnic area, goulash is also a popular meal in and in Central Europe, Scandinavia and Southern Europe. It is one of the national dishes of Hungary and a symbol of the country. 2 tbsp olive oil. 1 lb cubed stew beef. The list...

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Cooking like a chef: Imam Bayildi - Stuffed Eggplant

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Cooking like a chef. 8220;I cook with wine, sometimes I even add it to the food.” ― W.C. Fields. Monday, July 29, 2013. Imam Bayildi - Stuffed Eggplant. The name supposedly derives from a tale of a Turkish imam (priest), who swooned with pleasure. At the flavot when presented with this dish by his. Wife, although other accounts suggest he fainted at the cost. Of the ingredients or the amount of oil used to cook it. 1 large onion, finely chopped. 2 garlic cloves, crushed. 1 red peppers, seeded and chopped.

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Cooking like a chef: Pasta e Fagioli

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Cooking like a chef. 8220;I cook with wine, sometimes I even add it to the food.” ― W.C. Fields. Monday, July 22, 2013. Pasta e fagioli, meaning "pasta and beans", is a traditional meatless Italian dish. Like many other Italian favorites including pizza and polenta, the dish started as a peasant dish, being composed of inexpensive ingredients. Today it can be widely found, even in restaurants that do not specialize in Italian cuisine. It is often pronounced pasta fazool in the United States. Increase hea...

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Cooking like a chef: Filet Mignon with Mushroom Marsala Sauce

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Cooking like a chef. 8220;I cook with wine, sometimes I even add it to the food.” ― W.C. Fields. Wednesday, July 17, 2013. Filet Mignon with Mushroom Marsala Sauce. Filet mignon (French for "cute fillet" or "dainty fillet") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de bœuf, which translates in English to beef filet. Salt and black pepper to taste. 2 cups sliced mushrooms.

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Cooking like a chef: Caesar Salad with Grilled Chicken

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Cooking like a chef. 8220;I cook with wine, sometimes I even add it to the food.” ― W.C. Fields. Saturday, August 3, 2013. Caesar Salad with Grilled Chicken. The salad's creation is generally attributed to restaurateur Caesar Cardini. Many variations of the salad exist; for example, by topping a Caesar salad with grilled chicken, steak, or seafood. 3 tbsp olive oil. 2 skinless, boneless chicken breasts. 1 large cos or romaine lettuce, leaves separated. 2 anchovy fillets, rinsed and finely chopped. Combin...