Zucchini Parmesan Crisps, thrilling vegetables

zucchini_parmesan_crips

Cooking spray, about a pound of zucchini (2 medium), 1 tablespoon olive oil, 1/4 cup freshly grated parmesan cheese, 1/4 cup plain dry bread crumbs, 1/8teaspoon salt, and freshly ground black pepper.

To prepare the dish first preheat an oven to 450 degrees F and coat a baking sheet with cooking spray.

Next slice the zucchini into 1/4-inch thick rounds. In another bowl toss the zucchini with oil and in a separate bowl combine the parmesan cheese, bread crumbs, salt, and pepper.

Next dip each of the slices of zucchini in the parmesan cheese mixture, ensuring that the sides are evenly coated and then lace on the baking sheet. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

 

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Kir Royale, champagne delight

kir_royale
The Kir Royale is a French cocktail that is made of crème de cassis or the juice of a blackcurrant and then topped with champagne. It is a deviation from the other cocktail Kir which is blackcurrant topped with white wine.

The cocktail is often had before a meal or snack as an aperitif. The drink was named after a Felix Kir who was a former mayor of the city of Burgundy in France.

Variations on the Kir Royale include the Cider Royale which is made with cider instead of wine, Communard which is made with red instead of white wine, the Hibiscus Royale which is made with sparkling wine and peach and raspberry liqueur and a hibiscus and Kir Pamplemousse which is made with red grapefruit juice instead of black currant.

To make the Kir Royal you will need 4 tablespoons of Chambord, ¼ cups fresh raspberries, and 1 bottle of French champagne, chilled.

Place the 4 champagne flutes in a freezer for 15 minutes and remove and add 1 tablespoon of Chambord to each flute. Add a few raspberries and top with champagne. Serve while chilled.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Beef Bourgogne, Burgundy beef

beef_bourgogne

Beef Bourgogne is a specialty dish from the French region of Burgundy.

To make this meal you will need 3 cups dry red wine, 2 cups beef stock, 2 tablespoons brandy, plus 1/4 cup brandy, 1 large onion, peeled and cut in quarters, 2 carrots, peeled and cut in large chunks, 4garlic cloves, peeled and sliced, 12 parsley stems, 1 teaspoon dried thyme, 1 teaspoon driedrosemary, 10 black peppercorns, 4 whole cloves, 4 allspice berries, 1 bay leaf, 3 pounds well-marbled beef chuck, cut into 2-inch pieces, 1/2 pound slab bacon, 6 tablespoons unsalted butter, plus 1 tablespoon softened unsalted butter, 1 tablespoon olive oil, 1 tablespoons tomato paste.

In a large bowl combine the wine, stock, brandy, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf, stirring well. Add the beef and continue to sir. Refrigerate overnight.

Next day drain the beef and reserve the marinade and vegetables. Dry the beef with towels, and season with salt and pepper. Preheat oven to 275 degrees. Cut the bacon the long way into slices and then slice them 1/2-inch long. Cover with cold water and boil. Lower the heat and simmer. Remove the bacon.

In a large pot use butter and olive oil over a medium heat and fry the bacon until golden. In the same pot , over high flame brown the beef in the bacon fat. Once done pour off all but 1 tablespoon of fat and return the browned beef to the pot. Add the vegetable and herbs and cook over medium-high heat for 5 minutes. Add the marinade and tomato paste and boil. Cook in the oven covered for 3 hours. After 3 hours. Remove meat and strain the sauce and remove the fat.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Irish coffee

irish_coffee

Irish coffee is a hot coffee beverage that includes liqueur and whipped cream. The cream can be whipped although some recipes do state that it should not be whipped.

The coffee is drunk through the cream in much the same way as a cappuccino.

The beverage was said to have been invented by an Irish chef known as Joe Sheridan while there are also GermanAustrian, and Danish varieties.

There is also a tendency to name some other varieties of coffee beverages after the region in which it originated such as adding rum to make Jamaican coffee or Scotch whiskey to makingHighland Coffee.

To make Irish coffee you will need around 1.5 fluid ounces or a jigger of Irish cream liqueur,1 jigger ofIrish whiskey, 1 cuphot brewed coffee, 1 teaspoon of brown sugar, 1 tablespoonwhipped cream, and 1 dashground nutmeg.

To prepare first combine the Irish cream and Irish whiskey in a coffee mug and fill the mug with coffee. Add sugar to taste, then top with a dab of whipped cream and a pinch of nutmeg.

Whatever way you make it, enjoy!

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Wiener Schnitzel, fried veal

weiner_schnitzel

Wiener Schnitzel is recognised as the national dish of Austria. The dish consists of very thinly sliced breaded veal. It is one of the best known of the dishes of the Austrian capital, Vienna.

To make this dish gather together 4 veal cutlets, pounded very thin, scaloppinistyle, salt, freshly ground black pepper, 1 cup all-purpose flour, 2 eggs, beaten, 2 tablespoons water, 2 cups plain, dry bread crumbs, vegetable oil, for frying, and lemon wedges.

To prepare, first dry the veal cutlets and season them with salt and pepper. Place bread crumbs in a bowl and put in flour in 1, eggs and water in two other bowls. Beat the eggs and water together and place each veal cutlet in first the flour the eggs and then bread crumbs. Place each coated veal cutlet onto a platter.

In a skillet, place the vegetable oil, halfway through the skillet and heat over a medium flame.

Place each cutlet into the heated oil and fry. Each cutlet will be thin enough to fry within two minutes on either side. Then remove from the skillet and drain on a paper towel. Serve the cutlets with wedges.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Classic Tafelspitz

classic_tafelspitz
Tafelspitz is a classic Austrian dish and is considered the national dish of Austria. It is boiled beef in broth served with horseradish.

To make Tafelspitz you will need 1 round of beef, 750 g beef bones, 3 carrots, 3 turnips/parsnips, 1 small celeriac, 1 onion, 2 bay leaves, 10 peppercorns, 2 juniper berries, salt, and chopped chives for decoration.

To prepare fill a pot with about a gallon of cold water. Wash the bones and boil them in the water. Place the meat, bay leaves, peppercorns, and juniper berries in the water and simmer for about 2 ½ hours.

Split the onion and fry in a pan until dark brown and cut the vegetable into cubes and add the onion to the meat.

Continue to cook until the meat is tender. Remove the meat and strain the soup and the put in the meat again. Slice the meat and arrange on a warm plate. Pour in soup and add salt to taste. Sprinkle with chives.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Genovese-style artichokes, stuffed thistles

genovese_style_artichokes
Artichokes are a real interesting way to spice up any kind of meal. The interestingly shaped vegetable is really a thistle that is grown as food.

The Genovese-style artichoke is one good way to enjoy this food. To make it you will need 3 tablespoons olive oil, plus 1/4 cup, 1 pound button or Roman mushrooms, trimmed and chopped, 1 onion, diced, 4 garlic cloves, chopped, 4 slices prosciutto, chopped, 2 tablespoons chopped fresh parsley leaves, 1/2 cup grated Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper, 4 fresh artichokes, trimmed and cleaned, and 2 cups white wine.

To prepare, first in a large skillet heat 3 tablespoons of olive oil over a medium high flame and add the mushrooms, onions, and garlic.

Cook them stirring often and until the mushrooms are tender and the onions gold. Place the mushrooms in a bowl and allow to cool then add the prosciutto, parsley, Parmesan, salt, and pepper and stir to combine.

Pull the artichoke leaves apart and widen the spaces. Then stuff the mushroom mixture between the leaves and place them in a pan. Add the wine and 1 cup of water and olive oil. Cover the pan and allow to simmer for 45 minutes until he artichokes are tender. Remove from the flame and serve hot.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Garbanzo Bean and Tripe soup

buseca2
Buseca or Garbanzo Bean and Tripe soup is one of those special tastes of Milan visitors can enjoy. There are several varieties from parts of Europe and Spanish South America.

To make the soup you will need 1 pound honeycomb tripe, 1 cup white vinegar, 7 bay leaves, 1 tablespoon red-pepper flakes, 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1/4 cup olive oil, 2 onions, diced, 4 plum tomatoes, diced, 6 cloves garlic, minced, 1/4 cup chopped parsley leaves, 1 gallon beef stock, 1/2 cup dried garbanzo beans,1 c up dried white navy beans, 2 turnips, diced, 4 carrots, sliced, 1/2 head white cabbage, shredded, 1 cup long-grain rice, 12 ounces chorizo sausage, thinly sliced, 12 ounces morcilla sausage, thinly sliced, 1 cup grated queso blanco, 5 sprigs basil.

Rinse the tripe under cold running water and fill a large bowl with ice water and add vinegar. Place the tripe in the bowl and soak for 30 minutes. Remove from the water and cut into small cubes.

In a large pot combine the tripe, bay leaves, pepper flakes, thyme, oregano, 1 gallon water and the remaining vinegar. Bring to a boil over high heat and cook at a full boil for 1 hour. Drain the tripe and rinse. In another pot over a high flame, combine the oil, onions, tomatoes, garlic, parsley and remaining bay leaves and cook for 5 minutes. Add the stock, reserved tripe, garbanzo beans, white navy beans and turnips, and boil. Lower the heat and simmer for 1 hour. Add the carrots, cabbage and rice and simmer for another hour. Add the chorizo, morcilla, cheese and basil. Stir and simmer 10 minutes.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

The Cayman Islands, stingray paradise

cayman_islands
The Cayman Islands are a British Overseas Territory in the Caribbean Sea not far from the island of Jamaica. The group includes Grand Cayman, Little Cayman, and Cayman Brac. Its capital is George Town.

The island is famous for its coral reefs and is a major tourist destination. It is also a great spot for unusual flora and fauna. Stingrays and turtles are an important part of the culture. Turtles are eaten while it’s possible to swim with the rays in a part of the island known as Stingray City.

Places of interest in the Cayman Islands include the Cayman Islands National Museum in George Town, Heroes Square, Rum Point, Seven Mile Beach –which as the name suggests is a seven mile stretch of white sand beaches where several hotels and resorts are located , Pedro St. James Castle, and East End Light, Hell, and the Turtle Museum.

Music is also important to the culture and in Cayman there are several festivals including the Cayman Jazzfest, Seafarers Festival, Cayman Islands International Storytelling Festival and Cayfest.

Turtle is also a big part of the Cayman cuisine and its meat is served in restaurants.

DISCOVER OTHER INTEREST ON PLACES: SIGNUP IN CIRCLEME SOCIAL

Zucchini stuffing casserole, fresh vegetable

zucchini_stuffing
The zucchini or courgette as it is known in French and is a summer vegetable which can be prepared in a variety of ways including grilled, baked, steamed, boiled, stuffed, barbequed, and fried. The zucchini in Italy can also be breaded and then pan-fried or prepared in other ways.

To make the stuffed zucchini casserole you will need 4 ounces herb-seasoned dry bread stuffing mix, 1/3 cup melted butter, 4 cups cubed zucchini, 2 carrots, grated, 1 small onion, chopped, 1 can condensed cream of chicken soup, and 1/2 cup sour cream.

To make the casserole first preheat an oven to 350 degrees F. Next, in a bowl mix together the stuffing and butter. In another bowl mix together the zucchini, carrots, onion, soup, and sour cream. Mix half of the stuffing mixture and spread it into the bottom of a casserole dish. Sprinkle the stuffing on top.

Once done, cover the dish with foil and bake the oven for about 60 minutes or until done.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL