Tag Archives: recipe

Tabouleh

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Simple tabouleh, modify as desired:

  • 2 cups of couscous (to cook, place in a bowl, off from the heat, with 1 3/4 cup of boiling water, and cover for 5 min, fluff with a fork)
  • 1 large cucumber (cubed)
  • 3 tomatoes (cubed)
  • 6 green onions (diced), or 1 spring onion
  • 1 bunch of parsley (about 1 cup when chopped finely)
  • 1/4-1/2 cup of chopped mint (20 leaves or so)
  • 3 table spoons of lemon juice
  • Olive oil to taste
  • Salt and pepper to taste

Mix all the vegetables together, salt and pepper, lemon juice and olive oil. Add couscous and chopped parsley and mint. Add olive oil to taste. Refrigerate for at least an hour. Keeps for several days in the fridge.

Radish gazpacho

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  • 3 big tomatoes, diced coarsely
  • 8-10 radishes, diced coarsely (same volume roughly as tomatoes)
  • 6 green onions, sliced
  • 3 gloves of garlic (pressed before putting in blender)
  • 1 and 1/2 cucumber, peeled, diced
  • a little bit of salt and pepper (really, it hardly needs seasoning!)
  • 3/8 cup of olive oil
  • 4 tbsp of lime juice

Blend it all together (consistency of salsa). Best if refrigerated over night.

Chicken tagine

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  • 2 lbs of chicken thighs (about 8 of them) or vegetarian: use a cauliflower and a root vegetable (parsnips work great!)
  • 4-6 carrots sliced
  • 1 large onion diced
  • 1 can of chickpeas
  • 3/4 cup of dried cranberries or raisins
  • 1/2 cup ish of chicken bouillon
  • 1 big tomato diced
  • 4 minced garlic cloves
  • 2 tbsp of lemon juice (or juice from 1/2 lemon)
  • couscous

Spice mix:

  • 1 1/2 tsp cumin
  • 1 1/2 tsp ground ginger
  • 1 tsp coriander
  • 3/4 tsp turmeric
  • 1 1/2 tsp cinnamon
  • 1 tsp black pepper

Instructions:

  1. In dutch oven, on med high, add a bit of olive oil
  2. Add chicken thighs and onion and brown until there is stuff to deglaze
  3. Turn heat down, deglaze with red wine or beer (I used a nice Belgian Ale)
  4. Add broth, tomatoes, carrots, garlic, chickpeas (with their juice), lemon juice, cranberries, spices
  5. Let simmer with lid on for a couple of hours (no need to simmer for really long)
  6. To make couscous (in a separate pot!), boil water (same volume as couscous), remove from heat, stir in couscous and cover for 5min. Then fluff with fork.

Pan Kale

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  • On medium-low heat, get 2 gloves of mashed garlic going in some butter
  • After ~2 minutes (before garlic browns) throw in the Kale (cut in ~1″ strips, make sure that the pieces only have “thin” stems on them (~1/4″ thick stem at most))
  • Add pepper (don’t add salt, or very very little!!)
  • Stir Kale every once in a while, for about 5 minutes (until it gets soft, but before it turns in to mush!)
  • Add in about 1/4 cup of broth, let it simmer on medium heat until broth has evaporated (don’t let it evaporate dry though!)
  • Serve! More garlic makes it taste more garlicky, which is ok, right!

Magret de canard in shallot reduction

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  • Slice diamond pattern in the fat side (score)
  • Heat up a pan (not a non-stick one! i.e. a stick one!) to medium high
  • Place breasts fat side down, cook 10-15 minutes (with heat on medium soon after putting them in)
  • Cook meat side down 3-5 minutes
  • Finish off for 1-2 minutes on fat side, then remove from heat
  • Drain fat out of pan and keep for other cookings
  • Dice a couple of shallots, thrown in the pan with 2-3 tablespoons of the duck fat
  • Throw the shallots for 2-3 minutes in the fat
  • Add ~1/4 cup of red wine
  • Add same amount of broth
  • Reduce until good (pretty thick)
  • Wait until reduction is ready before slicing the duck (i.e. let it sit!).
  • Slide duck breasts diagonally, drizzle with reduction
  • Enjoy!

Pheasant in pear and shallot cream sauce

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  • Cut pheasant into medallion size pieces
  • Fry in butter (use a metal pan, not a non-stick pan) at medium heat
  • Remove the pheasant medallions once they are just cooked (do not overcook!)
  • Add more butter to the pan
  • Add 2 finely chopped shallots and cook at medium heat for ~4 minutes
  • Add 2 pears cut into slices, fry for another 2 minutes
  • Add a generous amount of white wine (~ 1cup) and reduce on medium high heat
  • Add 1/2 cup of broth, reduce more
  • Add cream and reduce, but do not let it get thick
  • Add the pheasant back in for a minute to reheat
  • Serve!

Easy Awesome Venison

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An easy recipe to fry up some venison steaks and make a little sauce.

  • Fry the steaks (about 1-2cm thick) in a generous amount of butter. Do not overcook! It only takes a couple of minutes on each side, you can see the blood come up. Medium high heat.
  • Take the steaks out and set aside. There should be quite a bit of liquid in the pan.
  • Add about the same amount of red wine as there was liquid, let it reduce.
  • Add some milk (a little less than the red wine)
  • Let it reduce to a nice consistency, and serve right away!

This goes well with some roasted sweet potatoes. Dice them up, sprinkle some salt and pepper, a little olive oil and about 35min at 400F.

Swiss Fruit Pie

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Pie crust:

  • 100g sugar
  • 100g softened butter (room temperature)
  • 200g flour
  • 1 egg

Mix all until it barely holds together. Don’t over knead. Make into a flattened ball and wrap in seran wrap. Place in freezer for >20min.

Turn oven on to 350F (180C).

Butter a pie dish and flatten dough into it with fingers. Sprinkle some almond meal to keep dough from from getting soggy. Lay fruit inside. Can go in the oven as is, or one can add the following egg custard along with the fruit:

  • 2 Tbsp of sugar
  • 2 eggs, lightly beaten
  • 1 Tsp of vanilla extract
  • 1Tsp of corn starch (or flour), mixed into the cream
  • 2 dl of cream

Cook in oven for 45min. Let cool.