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Italian Feast Night - Suggestions and Ideas please?
5 Good quality ripe tomatoes
8 Chicken thighs
1TBS Tomato puree
1: Make a cross on the bottom of the tomatoes and put them in boiling water for 30sec. Take them out and put them in ice water. You can peel the skin off with ease now.
2: Slice tomatoes in 1/2 inch slices. Take a big iron cast pan and spread out some olive oil on the bottom. Lay out the tomatoes in the pan.
3: Oregano and garlic to taste on the tomatoes.
4: Chicken thighs on top of tomatoes. Salt and pepper to taste.
5: Fire on medium till it nearly boils. Fire on low, lid on the pan and let simmer for about 15min.
6: Tomato puree goes in there and simmer for another 15min.
I may suggest, despite the French name, a Filet Mignon:
It is a pork fillet cut into medallions, lightly fried in butter both sides for 3+3 minutes, then add some cognac, finally cream and mushrooms. Stir so that the cream becomes brown. Let the cream dry and become thick. Serve the medallions with a spoonful of creamy mushrooms.
The mushrooms part is not just plain mushrooms from the can, it's another recipe that comes handy for dozens of other dishes (or eaten as vegetables together with a grilled steak). It must be prepared before and it can be frozen (like I do).
- lightly fry finely cut onions in butter
- add some (just some) white wine and let the alcohol evaporate
- add the mushrooms (edible boletus or morchels)
- add some water + vegetable bouillon, parsley, some squeezed garlic (don't worry, it won't smell like garlic once it's well cooked, but you'll feel it's missing if you don't put it)
- optionally some oil of olive (but no need, you've got butter already)
Let it cook for 40-45 minutes until almost all the water evaporates. Add some water if it is evaporating too fast.
This are somethings I cook for dinner when my best friend comes by:
Little pork "tarts"
I layer a one portion "cup" with italian pancetta (or coppa when I need it tighter) and set it aside.
Mix 1 lb grounded pork with some crushed fennel seeds, a spoonful of onion juice if you like it, half a cup green apple sauce (or grated apples) a drop of calvados or any brandy you can put your hands on, some pureed mushrooms (porcini if you can, champignons will work the same). Treat the mixture like dough and put it all together.
You can fill the "cups" with the concoction above mentioned, drill a small hole with your finger and stuff in there whatever you like: a tiny quail egg, a piece of cheese if you are into dairy, whatever you fill like putting in there. Cover with a layer of pancetta, coppa or lard.
They come off the stamp quite easily and look totally good on a dish layered with fresh greens, or you can sit them with some homemade mayonaisse.
Mix 250 gr of mascarpone with three egg yolks, a pinch of "sugar" and the tiniest amount of salt (it brings out sweetness astoundingly) until airy and fluffy, ad some coffee and keep on mixing -taste it, is the only way to adjust sweetness and get the right coffee hint because different blends give different results. Lay some crushed primal cookies (the ones you like more, unless you decide to go plain crashed nuts) at the bottom of a serving glass and alternate with the cream. You may add berries but IMO dark chocolate goes better with the slightly coffee flavored version of this one. You could eventually substitute coffee with raspberry mush (homemade) to get a more flirty looking spring dessert.
yum i luv the caprese salad. The very rare occasion when we go to a local italian place, that's what i like to get. I also get a fantastic seafood salad; lots of fish & seafood cooked very plainly & lightly & it's dressed in balsamic vinegar. YUM!
-This eggplant parm: The Ultimate Eggplant Parmesan - Amateur Gourmet
I made this the other week (skipped the breadcrumbs on top to keep it primal) and it was DELICIOUS. The trick is to use lots of fresh basil and a generous glug of olive oil in the sauce.
-Portobello mushrooms make a great "pizza" base... Remove their stems, roast them stem-side down in a 450F oven for 5-10 minutes til they release some of their water. Discard this water, flip the mushrooms over, spread on some tomato paste, sprinkle with garlic, thyme, bacon/pepperoni/prosciutto and shredded cheese. Put back in the oven until the cheese is melted and browned. These are delicious and will go over well with any mushroom lover.
-Osso buco served with rice if you eat rice, cauliflower if you don't. (I pulse raw cauliflower in the food processor a few times and use it as a base under any saucy dish. The taste when raw is very mild, it holds the sauce well and the texture is wonderful.)
-Frittatas: I make one using 6 eggs, a bunch of mustard greens sauteed with garlic and 3/4 cup shredded cheese which is delicious.
Some type of veal using coconut flour & LSA for crumbing rather than breadcrumbs, cooked in our good oils, of course, or butter. I have replaced the breadcrumbs on all my crumbed dishes with this combo, from prawn cutlets to veal.
F 58 / 170cms / SW 131.5 kgs / Current 112.4/ GW 65 following Primal Lifestyle and swimming my way to health
Pizza casserole. Heat up pizza sauce. Drop in a bag of kelp noodles. Simmer it a while, then transfer to a casserole dish. Cover with fresh mozzarella, pepperoni, black olives, green peppers, whatever. Stick it in the over until the pepperoni is crispy and the mozza is melty. Not a real Italian dish, but it comes out delicious and might stave off iodine deficiency at the same time.