Your Dreams Coming True In The Kitchen

H ow  easy or difficult is it to make a mayonnaise?

O ne thing is for sure in cooking, nothing goes to waist. Everything is used in one way or another. Yesterday's recipe "meat torpedos with garlic and mint" refrigerated (not frozen)  left over uncooked ground beef was used this morning to make a very nice sauce for "Farfalle" pasta using mushrooms, dill and cream. We had a tomato and lettuce salad on the side and it was delicious. I would love to share it with you, maybe you would find it as good as we all did.

T oday I will not bother you with history and will get straight to the point.  Baba-gannoush is a Middle Eastern type of dish which consists of cooked aubergine (eggplant) mixed with a bit of tahini, a touch of garlic, salt, pepper, olive oil and lemon. It is an appetizer. 

Map Courtesy of Google B efore presenting my today's recipe, I would first like to share with you a little bit of history. The origin of this recipe is Byzantine; meaning that it was being cooked by Greek families well before the first millennium A.D. and well before the Ottoman Empire invaded and took over Byzantium in 1453 A.D. which included what we know of today's Greece.  Cities like Constantinople now Istanbul, and Smirni now Ismir were Greek. They had imported various spices from the Middle and Far East which were used in their cuisine. It is known that Greece was always a leading country in shipping. All the places were inhabited by Greeks who established their identity all through these centuries. Therefore the food was basically Greek and the Ottomans learned it and continued it.

 Upper Row:  Part Of Wing Attached To Body. Middle Row:  Middle Part Of Wing Lower Row: Middle Part Overturned. My Photo Close Up of Part Attached To Body. My Photo     Close Up of Middle Part Of Wing My Photo   Chicken Wings  Cooked   Chicken Wings Un-cooked My Photo     

W hen you feel that you have spent a few days  overeating and want a "Detox" make up a batch of the soup, the recipe of which I would like to share with you today. You will not eat anything else for lunch and dinner for at least three days,  raw or cooked vegetables when you want to "snack" in between meals and one fruit in the morning..... and of course you will have to drink a minimum of 2 liters of water per day and no alcohol.

Map of France Courtesy Of Google   T he quiche is a one crusted pie.  The filling is  made with milk and / or cream with eggs as a base filling into which you can add anything from hamburger to chichen, from  bacon to any other salami type meat.  All it takes is imagination. This is what cooking is all about.

Transparent Pyrex Mold Bottom Decorated By Adding Set Beef Gelatine My Photo   Thickly Sliced Slightly Smoked Ham Hanging Over the Sides My Photo  FillingHalf The Mold My Photo Molded Ham Aspic My Photo        Unmolding Aspic With Blowtorch My Photo Final Product My Photo    A Slice Of Ham Aspic My Pho I have in mind to share with you something for special occasions; something served as an entrée. A square cake mold lined with slightly smoked ham filled with peas / carrots / corn / mushrooms bathed in a beef broth gelatine which you can slice.   You will need: Serves 6 - 8  -  6 thickly sliced slightly smoked boiled ham. -  150 gms of peas cooked. -  150 gms of carrots cubes cooked. -  150 gms of sweet corn drained. -  150 gms of mushrooms cooked. -  4 slices of smoked bacon. -  300 ml beef broth. -  1 sachet gelatine. -  1/2 bunch dill finely cut.

Cream, Milk And Orange Zest Boiled Together. My Photo. Egg Yolks Yet Unbeaten My Photo