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Re: Pork with leeks and celery

I absolutely love leeks but I literally hate celery.  So if I have to make it I cook with shut nose (breathing from the mouth) and afterwards I do not eat a single bite lol

Dix Love,

Re: Beef with dried figs

Lol pipento is pimento lol  I did not notice to correct it right away.  Have you tried to make it?  What did you think?

Dix Love,

Pork with leeks and celery

Ingredients:
1 1/2 kg pork cut in big chunks
1 1/2 kg leeks cleaned and cut in 5cm pieces
1 bunch celery
1 glass red wine
400 gr canned tomatoes
1/2 cup olive oil
salt and pepper to taste


In a pot we heat the olive and sautee the pork chunks.  We add th4e wine and we let the alcohol evaporate.  We add a glass of water and we cover to boil.  We lower the heat and we let boil slowly for about 45 minutes.  Then we add the leeks, the canned tomatoes and the celery.  We salt and pepper to taste and we continue the cooking for about another 30 minutes until the meat is tender and the sauce has thickened.

Itadakimasu!

Dix Love,

Beef with dried figs

Ingredients:
750 gr. beef cut in cubes
2 tbsps olive oil
1 medium onion thinly sliced
1 cinnamon stick
1 dash pipento powder
1/4 tsp coriander powder
Salt and pepper to taste
1/4 glass brandy
1 tbsp tomato paste
1/2 cup dried figs cut in two
1 1/2 - 2 cups beef broth or water

Preparation:
We heat the olive oil in a big pan and we sautee the meat till it gets a nice brown color from all sides.  We turn the meat chunks with a wooden spatula so they do not get burned.  Then we add the onion and we continue sauteeing for 2-3 more minutes.  We add the tomato paste and we stir.  We add salt, pepper and pimento and we stir again.  We add the brandy, the cinnamon stick and the coriander and we stir again.  After alcohol has evaporated, we add the broth or the water and the figs.  We let boil for at least an hour.  If the meat has not got soft, we add more water and cook a bit further too.  We serve with white basmati rice.

Itadakimasu!

Dix Love,

Rabbit with onions stew

Ingredients:
2 lb. pearl onions, root ends trimmed
1 rabbit (about 3 lbs.), cut into 8 pieces
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup olive oil
1 lb. medium tomatoes, roughly chopped
1⁄2 cup chicken broth
1 tbsp. tomato paste
12 prunes
6 cloves
5 cloves garlic, peeled and smashed
3 dried bay leaves
2 small sprigs fresh rosemary
1 (2") stick cinnamon
Flat-leaf parsley, for garnish

Instructions:
Bring a 4-qt. pot of water to a boil. Add onions and cook for 1 minute. Using a slotted spoon, transfer onions to a large bowl of ice water and let sit for 5 minutes. Drain onions and, using a small knife, remove skins; set aside.
Season the rabbit with salt and pepper. Heat oil in a 5-qt. Dutch oven over medium-high heat. Working in 3 batches, add the rabbit and cook, turning once, until browned, about 8 minutes. Transfer rabbit to a plate; set aside. Add onions and cook, stirring occasionally, until golden brown, about 5 minutes. Add tomatoes, broth, tomato paste, prunes, cloves, garlic, bay leaves, rosemary and cinnamon. Nestle the rabbit in the pot, cover and bring to a boil. Reduce heat to low and cook until rabbit is very tender, about 45 minutes.  Transfer rabbit to a large platter. Set a medium strainer over a 1-qt. saucepan. Strain the cooking liquid, discarding bay leaves and rosemary. Transfer the onions and prunes to the platter. Simmer the strained sauce over medium-high heat until slightly thickened, about 8 minutes. Skim excess fat from surface, season sauce with salt and pepper and spoon over rabbit. Serve stew garnished with parsley.
Pairing Note: A red wine with a touch of sweetness works well with this entree.

Itadakimasu!

Dix Love,

Cinnamon syrup (from the island of Kos)

Ingredients:
1 kg sugar
1.5 lt water
5 cinnamon sticks
15 clove pins
1 tbsp red food color

Preparation:
We put all the ingredients in a cooking pot and we boil on low heat for about an hour.  If the boiling creates froth, we throw it away.  We take the pot from the stove and we add the food color for a more intense color.  After the syrup has got cold, we put it in glass bottle and we keep in the fridge.  We serve the syrup in tall glass, 1 part syrup and 3 parts water, fizzy water or ice.

Itadakimasu!

Dix Love,

Chicken with potatoes and beer in the oven

Ingredients:
4 chicken legs with the thighs
1 kg potatoes
1 tbsp mustard
1 tbsp honey
2/3 of a 330 ml beer can
1/2 tbsp dry thyme
1 tbsp garlic powder
olive oil
salt and pepper to taste


Preparation:
We peel and wash the potatoes.  We cut them in 2-3cm slices and we put them in a baking pot with the chicken.  We salt and pepper chicken and potatoes.  We Καθαρίζουμε και πλένουμε το κοτόπουλο και τις πατάτες.  We sprinkle with the dry thyme.  In a bowl, we mix the beer, the mustard, the olive oil and the garlic and we pour over the chicken and the potatoes.  We bake in medium heat till potatoes are soft and chicken is fully cooked.

Itadakimasu!

Dix Love,

Spaghetti with lentils bolognese

Ingredients:
500 grams spaghetti No. 6
1 tbsp olive oil
1 onion, thinly diced
2 carrots, thinly diced
2 cloves garlic, thinly diced
200 grams lentils
400 gram canned tomatoes
2 cups (500ml) vegetables broth
2 tbsp tomato paste
salt to taste
pepper to taste
feta cheese, crashed (optional)

Preparation:
In a big cooking pot we heat the olive oil, on medium heat.  We add the onion, the carrot, the garlic and we cook for 4 minutes until the vegetables soften.  We add the lentils, the tomato, the vegetables broth, the tomato paste, salt and pepper.  We increase the heat to higher and let them get a big boil.  We lower the temperature to medium and we continue cooking for about 20 minutes until the sauce has thickened.  Meanwhile we have made the spaghetti as per the instructions.  We have them drained and put back in the cooking pot.  We serve the spaghetti with the lentils sauce and crashed feta (optional).

Itadakimasu!

Dix Love,

Cinnamon Mocha Coffee

Ingredients:
1/2 cup ground dark roast coffee
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
5 cups water
1 cup milk
1/3 cup chocolate syrup
1/4 cup packed brown sugar
1 tsp vanilla
whipped cream (optional)

Preparation:
Combine coffee grounds, cinamon and nutmeg.  Pour into coffee filter of drip coffeemaker.  Add water, brew as usual.  In a large saucepan, add milk, chocolate syrup and brown sugar.  Cover and cook on low until sugar dissolves, stirring occasionally.  Stir in vanilla and brewed coffee.  Ladle into mugs, garnish with whipped cream, if you like.  You may add shaved chocolate or a cinnamon stick.  During Christmas you may add candy canes or broken pieces/candy cane on whipped  cream.  
Makes 8 servings.

Itadakimasu!

Dix Love,

Creamy green beans casserole

Ingredients:

For the onions:
2 tablespoons butter2 large yellow onions, thinly sliced lengthwise
salt and ground black pepper to taste
1 tablespoon sherry vinegar

For the white sauce:
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 1/2 cups milk
1 pinch ground nutmeg
cayenne pepper to taste (optional)
1/4 teaspoon ground thyme

For the topping:
2 tablespoons melted butter
2/3 cup panko bread crumbs
2 pounds fresh green beans, trimmed
4 ounces shredded Gruyere cheese, divided
1/3 cup grated Parmesan cheese

Preparation:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.  Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.  In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.  Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.  Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well.  Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.
Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.

Itadakimasu!

Dix Love,