Archive

Posts Tagged ‘onion’

Squid stew

Hello,

I was standing in front of fish monger when I thought about this simple recipe, well and the result was very nice. Those clams at the end give to the dish a superb flavor and it’s pretty easy to cook.

Ingredients:

  • Squids (about 300 gr x person)
  • Onions
  • Bay leaves
  • White wine
  • Garlic
  • Clams (about 6-8 clams per person)
  • Parsley

Let’s start chopping just one onion if we found little squid or two if we bought regular ones. Chop 4 garlic cloves. Chop a bunch of parsley.

Put some olive oil on a pot and then add the onion and garlic, the squids, salt and ground pepper, about 3 bay leaves and a bit of white wine. Mix well before covering the pot with a lid and cook about half hour until all the liquids evaporate.

Uncover the pot, mix well and add about 10 clams and the chopped parsley, cover again the pot and maintain the fire for one minute and half, and then let rest about 3 minutes before uncovering the pot and serving.

Squid Stew

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY.

Advertisements

Caponata

Hello,

This is a vegetarian recipe typical from Italy, it’s a nice choice to eat just the caponata or to serve aside with some meat or fish; it is also great if you bring it to work in a tupper, for example with some pasta or cous-cous.

Ingredients (for 2 people):

  • 2 eggplants
  • 1 onion
  • 5 tomatos
  • A bunch of parsley
  • 12 olives
  • 2 tablespoon of capers
  • 2 tablespoons of oregano
  • Herbal vinegar

First lets cut the ingredients. Cut the eggplants in medium pieces, like splitting the eggplant in two longitudinally, and then each part cut in 4 longitudinally, and finally cut in pieces of about one finger and half width. Chop one onion. Divide the stalks and leaves of a bunch of parsley and chop them. Remove the peduncles of 5 tomatoes and cut the tomatoes not so small pieces.

Once we have the ingredients cut, let’s start cooking. Put a bit of olive oil in a pot. Add the eggplant, some salt, some ground pepper and two tablespoons of oregano (I’ve forgot this step while recording the video so I will add later), in order to avoid adding too much olive oil, stir frequently and add just a bit if needed. After five minutes add the onion, the chopped parsley stalks and 3-4 crushed garlic cloves. Stir and cook for 2 minutes and add just a bit of olive oil. Add 12 olives (or more if you like them), 2 tablespoon of capers and a bit of herbal vinegar. Cook until the vinegar evaporates and then add the tomatoes and some salt. As I’ve forgot to add oregano at the beginning I add it now mix well everything, cover the pot with a lid and cook for about 15-20 minutes.

After this time, turn off the heat, add the chopped leaves of parsley, cover the pot again with the lid and let rest for about 10 minutes before serving.

Caponata

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY.

Tuna over bed of caramelized onion

February 12, 2014 1 comment

Hello,

While on the macrocasting for the second edition of MasterChef in Spain I saw this recipe from another contestant, and I could not help ask him the recipe I bring to you today. That’s very easy to do and it’s delicious, unless you don’t like fish near raw.

Ingredients:

  • Tuna
  • Onion
  • Teriyaki sauce
  • Sugar
  • Ginger

As long as tuna will be for a small period of time cooking, to avoid anisakis you can froze tuna about 48 hours and get out of freezer 8 hours before preparing the recipe. Prepare a sauce to marinate the tuna with teriyaki sauce, salt, ground pepper, and grated ginger, mix well and keep the tuna 20 minutes on each side.

To prepare the caramelized onion, cut one onion onto strips, add olive oil in a pan and the onion and some salt. Keep stirring all the time until the onion start to turn golden, then add a bit of sugar and some drops of teriyaki sauce. Keep stirring until the liquid is evaporated.

To cook the tuna, use a griddle very hot, add a bit of sesame oil and cook the tuna about 30 seconds on each side. Place the tuna over the caramelized onion and enjoy.

Tuna over bed of caramelized onion

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Squid in american sauce

Hello,

I normally have some (canned) preserved food in home for those days I run off of fresh ingredients, or where simply I’m too lazy to cook. A special preserved food I like are the squids in american sauce, if they were lovely canned imagine if you can cook them at home. Well they become gorgeus and a fantastic choice to bring to work/school on a tupper, and even you can preserve them on the freezer.

Ingredients:

  • 1 kg squid
  • 1 onion
  • 5 garlic cloves
  • 4 tomatoes
  • 1 chili
  • 1 glass of white wine
  • 1 cup of brandy

Start grating one onion, you can wear diving glasses to avoid crying … Then grate 4 tomatoes, cut them on half and grate each part until there is only the skin in your hands.

Cut the squid in rings.

In a pot tall enough add a bit of olive oil and the grated onion, add also a bit of salt, ground pepper and stir some times. Cook until the onion starts to get golden.

Then add the tomatoes, about 5 crushed garlic cloves and some chopped chili if you want it spicy. Keep on fire until the water of tomato is mostly evaporated, and stir frequently. Add one glass of white wine and cook again until is mostly evaporated, adding then one cup of brandy.

3 minutes later add the squid, mix well and add a bit of salt, cover the squid with water and cook about 35 minutes with the pot covered with a lid. If you want the squid softer you can cook them about 45 minutes. Finally remove the lid and cook with the fire at maximum until the sauce gets as dense as you like, stiring to avoid the food get stuck to the pot.

Squid in american sauce

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Beans soup

December 12, 2013 1 comment

Hello,

Recently I was doing a bit of tourism and take advantage to buy some local beans from El Barco de Ávila, widely known in Spain for their beans. Using those beans I’m preparing this vegetarian recipe I bring to you today. I call it also the java programmers soup, as long as the term Beans is closelly related to Java. This soup is a good choice for your tupper (but make sure it is watertight)

Ingredients (for 2 people):

  • 250 gr of beans
  • 1 oni0n
  • 2-3 leaks
  • 2 celery sticks
  • 4-5 tomatoes
  • 2 garlic cloves
  • Paprika

Before preparing this recipe you need to take the beans on a big recipient with triple of water, and let stay the beans a whole night in the water.

Briefly chop an onion. Chop 2 or 3 leaks, you can cut them on half longitudinally and then they will be easier and faster to chop. Cut in small pieces 2 celery sticks. Remove the peduncle of 4 or 5 tomatoes and cut them in small pieces.

Add a bit of olive oil in a pot, then add the onion as well as salt and ground pepper. Stir regularly and cook until the onion gets golden colour. Add a tablespoon of paprika and then add the leaks, celery, tomatoes as well as 2 garlic cloves cut in about 4 pieces. Move, cover the pot with a lid and cook for 10 minutes. Then move the content and add water, cover again the pot and cook for 30 minutes.

Blend the vegetables and get them back to the pot through a chinese strainer. Help yourself with a spoon or spatula to press the vegetables to the walls of chinese strainer until inside the strainer there is almost only pulp.

Add the beans, add enough water, cover the pot and cook between one hour and half and 2 hours. Check there is still water on the pot, and if you nead heat some water and add to the pot, avoid adding cold water because it will cut the beans baking process.

Beans Soup

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Noodles pot

Hello,

That’s a recipe my mother cooks nearly perferct. It’s a very typical recipe in Catalonia and the translation I did is a bit free, in Spanish is named fideos a la cazuela.

Ingredients (for 2 people):

  • Pasta
  • 800 gr tomato
  • 2 onions
  • 4 garlic cloves
  • 400 gr pork ribs

Let’s start chopping 2 onions. You can use canned tomatoes, but at this time of year you can find nice tomatoes on the market so I prefer to peel the tomatoes (about 800 gr), add them on a blender cup with 4 garlic cloves, a teaspoon of sugar and blend them.

On a pot add a bit of olive oil and then the pork ribs cut in pieces large like your longest finger, adding salt and ground pepper. Simmer the pork ribs in the pot for about 50 minutes , stirring frequently and adding a bit of water if they start to stick to the pot. It’s nice if they stick just a bit, as they get a nicer color and caramelize a bit.

After 50 minutes add the 2 chopped onions and stir frequently, simmer the onion for about 15 minutes until it’s not dropping more water. Then add the tomato sauce, move a bit and taste if you need to add salt and sugar (if it tastes too acid a bit of sugar will help). Simmer the tomato for 10 minutes and add the noodles, in this case I added Cellentani which find very nice because it’s curled shape.

Cook until the pasta is soft and check frequently if you need to add some water.

Noodles pot

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Marinated baked chicken

Hi,

This is for me a top recipe, it is easy, requires you near no time, it’s delicious, tender and juicy.

Ingredients (for 1-2 people):

  • Chicken (better drumsticks)
  • 2 onions
  • Rosemary
  • Thyme
  • Whine wine
  • Soy sauce
  • 4 garlic cloves

Let’s start putting the chicken on a food bag, and lets add salt, rosemary, thyme, a bit of soy sauce, a bit of olive oil, 4 or 5 garlic cloves crushed with your hands, 2 onions cut in about 10 pieces and finally cover all with white wine, do your best to close the food bag and let rest for one night in the fridge.

Next day place the chicken on an oven recipient, better with the skin on the up side and cook in the oven at 350ºF (180º C) for 90 minutes.

Marinated baked chicken

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

%d bloggers like this: