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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 10 December 2012 at 13:12
Brook. Two more for 2013 list. Both sound quite lovely. It is wild mushroom season here in Medit. Started late this autumn.   TU for posting. Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 10 December 2012 at 19:04
Speaking of mushrooms, Marg, are you familiar with Eric Ripart's recipe for portobello "fries" with Truffled Aioli? It's a great dish, both elegant and rustic at the same time. And it really impresses guests:
 
Portobello "Fries" with Truffled Aioli
 
for the truffle aioli:
2 large egg yolks
2 tbls fresh lemon juice
1 tsp minced garlic
1/2 cup canola oil
1/2 cup olive oil
2 tbls white truffle oil (approx)
Fine sea salt
White pepper
 
for the portobello fries:
4 large portbello mushrooms
1 1/2 fine dry bread crumbs
1/2 cup grated Pecorino Romano cheese
1 tsp freshly ground black pepper
3/4 tsp fine sea salt
1/2 tsp dried thyme
1/4 cup all purpose flour
2 large eggs, lightly beaten
Oil for frying
 
Combine the yolks, lemon juice and garlic in a blender. With the blender on medium speed, drizzle the canola oil and olive oil into the yolk mixture in a slow, steady stream until the aioli is emulsified and well blended. Season with the truffle oil, salt, and pepper. Transfer the aioli to a small bowl and set aside.
 
Trim the stems from the mushrooms, scrape out the gills, and gently wipe the mushroom caps with a damp cloth. Cut the mushroom caps into 1/2-inch wide strips.
 
Combine the read crumbs, cheese, pepper, salt and thume in a shallow dish. Place the flour and eggs in separate shallow dishes. Toss the mushroom strips in the flour to coat evenly, then dep thm into the eggs and roll them in the breadcrumb mixture.
 
Heat about 1 inch of oil in a large skillet over medium heat. Working in batches, place the breaded mushroom strips in the hot oil and cook on all sides until golden brown, 3 to 4 minutes. Transfer to a tray lined with paper towels. Serve hot with the aioli.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 December 2012 at 00:44
Brook: 
TU for posting Eric's interesting take on wild mushrms. I remember when he was doing an internship in a well known South Miami Beach Hotel early 1990s. However I am not very familiar with his current artistry or restaurants.   We are big fans of Boletus or Ceps or Penny Buns I believe is name in English.
Thanx for posting.
Next time Fil brings home some Boletus we shall give this a try.
 
 
 
Mare.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 December 2012 at 09:19
In Spain, still steeped in profound culinary culture, provides several seasonal appetisers, which have not been mentioned yet:
 
Here is an updated list;
 
1) Patés, Foie Gras and Terrines: Scorpion fish, ham, pork liver, goose or duck liver  
 
2) Pastel or Stuffed Breads: filled with black olives or artichokes, or cheese or sausage or ham
 
3) Charcuterie: Iberian or Serrano Ham, Air Dried or Smoked Sausage, Salami, Veal Cecina, Boar or Venison Charcuterie
 
4) International Cheeses ( ewe, smoked, goat fresh herbed and cow varieties )
 
5) Cream Vegetable or Fruit Gazpacho served in large Martini Stemware ( cauliflower, white & green asparagus, rasberry, pineapple ( winter season from the Canary Islands) and / or leek & chive, beetroot,  broccoli, zucchini or cardoon with almond
 
6) Pomegranate Seeds in Salads; a variety of lettuces and always red cabbage raw or radicchio or lloso, an oak leaf curly  lettuce which tastes similar to butter lettuce & field greens; Scottish or Norwegian smoked salmon or cod, rasberries, salt and sugar to taste; Evoo, Balsamic or Rasberry Vinegar, freshly ground black pepper, and a tropical fruit; citrus or mango.
 
7) Volvanes or Tartaletas ( Stuffed Pastry ) filled with mushrooms & bechamel, or vegetables with cheese or flaky white cod fish or shrimp with bechamel.
 
8) Rollitos or Croquetas:  Croquettes or Spanish filled Spring Rolls; Croquettes are usually filled with cod fish and / or Serrano Ham with Bechamel. The Spring Rolls, are filled with pine nuts, cherry tomatoes, Evoo and herbs with Tetilla, a buttery cow cheese from Galicia, with a lovely buttery aroma.
 
9) Roasts: Milk fed baby lamb ( lechazo or lechal ), roast Kid, or roast Suckling piglet, are quite common fare during this time of year. Stuffed roast beef is an alternative or Stuffed Capon which is very common in Galicia, northwestern Spain.
 
10) Shellfish and Fish: The ocean plays a quintessential role in Spain and Italy during this time of year. The favorite of most Mediterraneans, are the fresh catches; sea bream, cod fish, lobster, huge shrimp called Langostinos, giant giant shrimp called Gambónes, enormous red prawns called Crevettes, mussels, clams, cockles, gilt bream, John Dory, Baby Octopus a La Feira ( festive octopus ), Sea Bass, and Oysters, fill the tables.
 
Best regards and Happy Holidays to all,
Margaux Cintrano.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 December 2012 at 09:46
Nice list, Margi, with many good additions to the festive board.
 
Ironically, I almost posted the recipe for Serrano croquettes, also a variation that uses shrimp. But decided not to for some reason I can't recall. Probably just too lazy to type it.
 
Terrines and pates: How could we all have forgotten them?
 
How dare you mention baby octopus, when I have no time to prepare any. Not in the next few weeks, at any rate. Cry
 
What about the whole range of crostini and bruchetta? You could go two days longer than forever just running the changes on them.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 December 2012 at 10:44
Brook,
 
Crostini and brochettas are Italian and in Spain, Tostas and Canapés. Yes, definitely a favorite in both countries. Some toppings are: prosciutto di parma, gorgonzola, anchovies with fresh tomato, black olive tapenade, Serrano Ham with Tomato & Garlic Spread, Fresh cheese & anchovies, Veal Cecina, Marinated Cod Fish, Charcuterie, Spanish Omelette, Omelette with wild green asparagus, tunafish salad and Pepito Loin of Pork.
 
Then, let us not forget, Smoked salmon, or smoked Cod, and / or smoked trout ... In Italy, Carpacchio is always welcomed, especially in Venician region of Veneto, in north east Italy.
 
Have nice evening;
 
Please do not forget you are still in the corner of the Potter´s; thus, NO BABY OCTOPUS ( pulpo alla Feria ) ... Ouch     
 
Margi.   
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 December 2012 at 12:37
Suiting word to deed, I made some crostini for lunch. In this case, goat cheese and caramelized red onions.
 
First I sliced a large red onion, and put it up to caramelize---just a whisper of oil, very low flame, frequent stirring, a hint of salt and pepper. Took about an hour. When just about ready I added a good splash of Balsomico, and let it cook until all the liquid had evaporated.
 
Meanwhile I took a package of Ziegenwald Dairy's garlic/black pepper chevre out of the fridge, to come to room temperature.
 
I sliced a French bread on the bias, brushed them with olive oil on both sides, and popped them under the broiler until golden brown on both sides.
 
Assembly was easy. Each piece of toast got a healty smear of the goat cheese, which was topped with a mound of the onions. Three of these, along with a handful of olives, made a perfect light lunch.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 11 December 2012 at 13:00
Originally posted by Margi Cintrano Margi Cintrano wrote:

Chocolate Fondue: Since I am a bit uncertain as to Alaskan product availability I shall list our treats that we employ: cubes of home made sponge cake, fresh rasberries, Granny Smith Apple, Bosc Red Pears, panettone Italian nut and fruit cake, Cranberries, black berries, coconut cake cubes homemade and blueberries fresh and tangerines or navel orange. Hope this assists. Margi.


And Hoser - thank you for the ideas. I should be able to round some of these up including the bacon.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 December 2012 at 13:15
Brook:
 
Catalonia Herbed Goat cheeses or Andalusian or Canary Islands (there are 7) and Extremaduran varieties commonly employed with caramelized onions as in your recipe and in Italy too. Lovely tosta !
 
 
 
 
Thanks for reminder   too. I also enjoy with French varieties. I am a cheese-a- holic.   We melt the goat cheese and place the onions ...
Yum. Margi
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 December 2012 at 14:34
Crostini with a French Twist...
INGREDIENTS: 
brie cheese room temperature; 
French style baguette; 
tangerine sliced sliced small; 
cranberry marmalade and a sprinkle of: pinenuts; hazelnuts; pistachios; 
preheat oven and spread marmalade on bread, then fruit and place brie on top of fruit and marmalade:
 
AND then place under broiler and broil until cheese is bubbly melting 2 to 3 mins. 
Sprinkle crushed nuts on top. 
Enjoy. Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 08:23
Venison Cecina - León, Castilla Léón. ( Photo: Chef Bruno Oteiza )
 
This is quite a lovely alternative to Prosciutto di Parma.
 
Happy Holidays.
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 08:27
 
 
Roasted Spanish Variety Vegetables: Always a lovely addition, for those dieting, vegetarian practicing and those who have health afflictions.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 09:52
Ham or Charcuterie Wraps. Very versatile.
 
Photo: Chef Bruno Orteiza, from the Basque Country.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 10:31
Some lovely aromatic refreshing chilled White Wine.
 
( this is a 100% Albarino Galician Grape white)
 
Photo Courtesy: www.elcorteingles.es
 
Have a happy holiday,
Margi.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 December 2012 at 06:08
Gambas al Ajillo en Cazuela.  
 
One of the most wonderful pleasures of the Tapas Table or Bar Counter, our Gambas al Ajillo.
 
Here is our take on this absolutely delicious dish.
 
LOL  Gambas al Ajillo / Shrimp in Garlic & Olive Oil
 
 
  
Need:  cazuelas, which are earthenware little casserole dishes; as in photo above.  
 
8 ounces of the freshes shrimp available
3 tblsps. Evoo
2 garlic cloves skinned and minced
3 small dried red chili peppers seeded and left whole or red pepper flakes
sea salt
 
1) Peel the shrimp and remove heads however, leave tails intact
2) heat the oil in a small shallow heavy skillet in the oven; and when the oil is warm, add the garlic, the shrimp and chili peppers. Heat until the shrimp turn opaque and coral pink
3) serve as soon as the olive oil bubbles on a hot plate, in the earthenware cazeulas with enough warm bread to dunk and mop up the garlic and oil.
4) also, serve with white wine of choice.
 
Kind regards, Margi. LOL
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 December 2012 at 08:45
 
 
Dips, snappy cheese sticks, chestnuts, eggs stuffed with smoked salmon, or deviled; crabmeat supreme and numerous other dips, are always a very welcomed addition to the snack category. Here are a few recipes which take just a few minutes to prepare; keeping work load to a minimum.
 
1) RAREBIT SPREAD DIP: 
 
4 oz. grated Swiss Gruyère cheese
1 tsp. Worcestshire Lea and Perrins Sauce
6 slices of crisp bacon, fried & crumbled
8 oz. Philadelphia cream cheese
a drizzle of liquid hot pepper or Tabasco
 
1) Combine all the ingredietns except the bacon, in a heavy saucepan over low flame.
2) stir frequently until smooth and bubbly.
3) blend in the bacon crisp bits and pour in a crock and serve with crackers or oven warm bread.
 
2)  CRABMEAT SUPREME:
 
Two packages of 8 oz. each, Philadephia cream cheese or cremè fraîche
12 ounces of crab meat ( fresh or pre-packaged )
2 cloves of minced garlic
1/2 cup mayonnaise or home made Mayonnaise ( Evoo, egg, garlic )
2 tsps. Mustard French Maille - Dijon or similar
1/4 cup dry white wine
2 tblsps. powdered sugar
pinch of freshly ground black pepper and salt to taste
 
1) place the unwrapped cheese in 3 quart casserole and microwave in high 1 1/2 mins. until cheese has softened
2) add remaining ingredients and combine thoroughly and chill over night
3) when ready to serve, microwave 5 mins. on high, stir and serve hot as a dip with crackers and Melba rounds.
 
3) PHILLY CHEESE BALL
 
8 ounces of Gruyère Cheese
1 eight ounce Philadelphia cream cheese
2 tsps. roasted red bell pepper ( jar version, rinsed thoroughly from brine )
1/2 tsp. fresh lemon juice
2 tsps. chopped green bell pepper
1 tsp. Worcestshire Lea & Perrins
 
1) combine the cheeses and mix thoroughly
2) add remaining ingredients and mix with electric mixer
3) Mold into balls using molds and wrap in plastic wrap
4) chill overnight
5) unmold and garnish with the green olives and roasted red bell pepper strips and Proscuitto di Parma strips ( virutas ) or Serrano Ham or Smoked Salmon strips
 
YIELD:  2 BALLS.
 
Enjoy, Margi.
 
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 December 2012 at 08:48
FRESH ROOM TEMPERATURE CHEESES WITH WHITE GRAPES. ( SERVE ON WOOD BOARD WITH CRACKERS AND A LOVELY TAWNY PORT OR MUSCATEL OR PROSECCO OR CAVA ).
 
ENJOY,
MARGI.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 17 December 2012 at 17:09
Bad news, good news.

After much preparation my trusty-rusty chocolate fountain let me down Friday. The heating element went out so it became an abstract chocolate sculpture very quickly. I did not think to bring my 2nd fountain.

At home when I was about to melt/clean the large chocolate "blossom" from the fountain this video came to mind:

http://www.youtube.com/watch?v=jWYyCrH34WY

Noticing the similarities (and having bought Tea Biscuits to dip in the fountain) I fudged the recipe by remelting the chocolate sauce. I did not add more sugar or the egg just butter then biscuits. It set up very nicely in the house entry way and came out of the rubber bread pan perfectly. I used two bars of Dark Select chocolate to frost it which went surprisingly smoothly.



With no shortage of Christmas parties I took it to our church Sunday morning where, despite being declared "very rich" by several folks, was as popular as the frozen fountain was a flop.



I used the left over chocolate to dip various things including bacon and maraschino cherries soaked a long time in Godiva flavored vodka.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 December 2012 at 20:49
Karl, Sorry to hear about the Dilemmas with your Fondue Pot; however you seemed to have had a chocolate-holic phase ! Fun. Thanx for posting. Margi
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