Category: Europe
Gazpacho
Prepped Veggies |
Berry Sangria
I have a bunch of fruit left over from my Berries with Lemon Mint Syrup. It’s a lovely warm weekend in Philadelphia which immediately made me think of sangria. What a perfect way to use more of these berries!
Ingredients:
- A bowl full of mixed berries (strawberries, hulled, blackberries, raspberries, blueberries, cherries)
- 1 1/2 cups of triple sec
- 1 1/2 cups cranberry juice (I used cran-raspberry juice)
- 1/2 cup simple syrup (left over from my Mojitos)
- 1 bottle of white wine
- 1-2 cups ginger ale or club soda, to taste
- Ice cubes
- Mint, optional
Tomato Sauce
My mom and aunts make mean tomato sauce. But sadly, they have not signed on to making sure my freezer is sufficiently filled with their delicious sauce. So I’ve finally broken down and attempted my own. Tomato sauce is quite adaptable, you can really throw in whatever you wish. Here’s my attempt at making a tomato sauce my Italian relatives would be proud of…
Ingredients:
2 cans of crushed tomatoes
1 can of pureed tomatoes
1/3 cup of red wine (whatever you already have opened will do)
1/4 cup grated Parmesan cheese
2 tablespoons each of parsley, oregano, basil, and thyme
1 bay leaf
2-3 garlic cloves, minced
Salt and pepper
1 shallot, minced
1 tablespoon olive oil
Heat the olive oil in a large pot over medium-high heat. Add the garlic and shallots and saute for 1 minute.
see? |
Asparagus Risotto
Asparagus soup? |
Flounder Meunière
Ingredients for fish:
1/4 cup all purpose flour
3 flounder fillets (get Pacific sole if you can)
Salt
Pepper
2 tablespoons olive oil
2 tablespoons (1/4 stick) unsalted butter
Ingredients for sauce:
I did a pretty rough chop |
Irish Stew
I joined a food swap, and the first swap is coming up next week, so I decided to make Irish Stew.
While researching Irish Stew, I couldn’t find a recipe I liked, so I decided to wing it.
I also have yet to attempt to use my slow cooker, so I thought this would be a great opportunity to do so. Here’s hoping it turns out ok…
Ingredients:
- 3 medium-size onions, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder, or 3 garlic cloves, minced
- 4 pounds lamb shoulder, cut into chunks (can substitute in beef)
- 7 carrots, chopped
- 3 leeks, chopped
- 3 tablespoons pearl barley
- 5 cups beef stock
- 1 bottle of Guinness
- 1 tablespoon Worcestershire sauce
- Salt & Pepper, to taste
- 1 bouquet of parsley, thyme, and bay leaves, plus more parsley for garnish
- 6 medium potatoes, peeled and cut into 1 inch cubes
- 1 parsnip, peeled and chopped (leave this to prep last)
- 1 cup frozen peas
the ingredients took up my entire counter |
Guinness Cupcakes with Baileys Frosting
Guinness cupcakes are chocolate cupcakes that use a dark stout to enhance the flavor.
To keep with the theme, I decided to also make Bailey’s frosting.
Ingredients (makes 24 cupcakes)
Guinness Cupcakes:
- 3/4 cup unsweetened cocoa
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 12 oz bottle of Guinness (or any other dark stout) – if your bottle is more than this, just measure out 12 oz
- 1 (4 oz) stick of butter, melted and cooled to room temperature
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
Baileys Frosting:
- 2 (4 oz) sticks of butter, softened
- 1 tablespoon vanilla extract
- 1/2 cup Bailey’s Irish Cream
- 1/4 tsp salt
- 8 cups powdered (confectioners) sugar
Lemony Chicken Saltimbocca
Ingredients:
- 4 (4-ounce) chicken cutlets
- 1/8 teaspoon salt
- 12 fresh sage leaves
- Extra dried sage (if you want a bit more sage taste)
- 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
- 4 teaspoons extra-virgin olive oil, divided
- 2/3 cup fat-free, lower-sodium chicken broth
- 1/2 cup fresh lemon juice
- 1 teaspoon cornstarch
- 4 oz angel hair pasta
Chicken Piccata Over Pasta
finished chicken |
thickened sauce |
finished dish |