#Tomato Concassée

[askwhatsforlunch]

Mushroom Pepper and Burrata Pizza (Vegetarian)

This gorgeous Mushroom Pepper and Burrata Pizza, fragrant with herbs, and colourful with fresh vegetables --some grown in my garden!-- makes a deliciously festive Friday night dinner. Have a good one!

Ingredients (makes one pizza):

1 tablespoon unsalted butter

1 tablespoon ch oil

200 grams/7 ounces cremini and button mushrooms

half a dozen leaves fresh sage

1 garlic clove, minced

1 tablespoon Modena Balsamic Vinegar

a pinch of salt and freshly cracked black pepper

a whole green Bell Pepper

half an orange Bell Pepper

half a red Bell Pepper

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon salt

½ freshly cracked black pepper

1 tablespoon olive oil

1 cup Tomato Concassée 

¼ teaspoon Red Chili Flakes

255 grams/9 ounces Pizza Dough

125 grams/4.4 ounces Burrata Mozzarella

¼ teaspoon Red Chili Flakes

Melt butter with olive oil in a large, nonstick skillet, over medium-high heat. 

Slice cremini and button mushrooms into thick slices. Once the butter is just foaming, add mushrooms to the skillet, and sauté, coating in butter and oil, about 3 minutes.

Finely chop sage leaves, and stir them in as well. Cook, a minute more or so, until mushrooms are well-browned. Stir in minced garlic.

Then, deglaze with Balsamic Vinegar. Cook, 1 minute. Season with salt and black pepper. Remove from the heat and allow to cool.

Preheat oven to 250°C/485°F. Lightly oil a large pizza pan, or line a baking tray with baking paper.

Seed and slice  green, orange and red and Bell Peppers. In a shallow plate, combine dried basil, dried oregano, salt and black pepper. Stir in olive oil and mix well. Toss Bell Pepper slices in the oil and herb mixture, coating them well. Set aside.

Combine Tomato Concassée and Red Chili Flakes, stirring well to mix.

On a lightly floured surface, roughly roll out Pizza Dough (you can also hand-stretch it, if you prefer. Place Pizza Dough onto prepared pizza pan or baking tray.

Generously spread Chili Tomato Concassée onto Pizza Dough, just leaving out the edges.

Scatter Bell Pepper slices all over the Concassée. Scatter Balsamic mushrooms on top. Tear Burrata Mozzarella into chunks, and scatter liberally on top. Sprinkle with Red Chili Flakes.

Place pizza in the hot oven, and bake, at 250°C/485°F, for about 14 to 17 minutes, until crust is beautifully golden and cheese is bubbly.

Serve Mushroom Pepper and Burrata Pizza immediately, with a glass of chilled Pinot Grigio or rosé.

[greekcookingmadeeasy]

Greek Mushrooms Stifado Aka Stew With Onions And Spices

🍄

Greek Mushrooms Stifado aka Stew with Onions and spices - Manitaria Stifado

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

Check My YouTube Video: HERE

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

 

SERVES  🍴⃒     PREP. TIME 🕔⃒    

4 persons           15 min.

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

About 1 hour            Easy

This is the Lenten and Vegan variation to the renowned, rustic Greek dish "Stifado".

Mushrooms are known for their unique flavor profile, referred to as “umami.” The white Mushrooms (buttons) used in this recipe, have a milder, lightly earthy and most importantly meaty texture and flavor. Cooking intensifies their flavor, giving them an even meatier taste with the extra advantage that they absorb all the flavors from the lush sauce and warming spices.

Onions are the most important ingredient in this recipe, so look out for my tip how to easily clean them and not cry!

Suitable for vegans and fasting.

 

INGREDIENTS:

·      600 gr. / 1.3 lb Shallots (Baby Onions) or large Onions, cut in half

·      400 gr. / 14 oz White Mushrooms (buttons), small or cut in half

·      400 gr. / 14 oz sliced Tomatoes, canned (concassé)

·      2 Garlic Cloves, cut in small slices

·      1/2 cup / 125 ml Olive Oil

·      2/3 cup / 165 ml. Strong Red Wine (like Xinomavro)

·      1 tsp. All-Spice (bahari)

·      2 Bay Leaves

·      1 Cinnamon stick

·      Ground Salt and Pepper

 

METHOD:

A.    Prepare the onions and mushrooms:

1.     ADVICE: Peel the onions first. An easy way is to first cut both ends. Then cut a small slice of the skin vertically and easily peel off the rest. To prevent your eyes from running, open windows to make a draft and place a piece of soft bread between your lips! I promise you it works 🤣! Wash the cleaned onions to remove any leftover skin. Place them in a container with lukewarm water for an hour, to remove its sharp smell and taste.

2.     Strain them and if you have purchased large onions like me, cut them vertically in half. Reserve.

3.     Mushrooms should not be washed. Instead, clean them with a brush, removing any leftover soil from each mushroom.

4.     Next, if they are large like mine, cut them vertically in half. Place them in a bowl. Reserve.

 

B.    Make the Stifado:

5.     Pour half of the Olive Oil into a deep pot over medium-high heat.

6.     When oil heats up, sauté the onions first for about 3'. Shake pot regularly to sauté onions until glazed all around.

7.     Next add the garlic slices and mushrooms and sauté them together 2'-3', stirring gently.

8.     Adjust heat to low and deglaze by pouring in the wine.

9.     Stir in the canned tomatoes and all-spice next.

10.  Dip in the sauce the bay leaves and cinnamon stick.

11.  Lower heat to minimum! Take pot by the handles and shake stifado gently to mix all ingredients.

12.  Place the lid on top of the pot and let Stifado slowly simmer for approx. 55' - 1 hour.

13.  After 45', remove the lid and continue simmering for 15' more.

14.  After about 1 h Stifado must be ready. Pierce with a wooden skewer a couple or mushrooms to check if they are fork tender!

15.  Season with Ground Pepper and Salt, to taste and finally pour in the rest of oil.

16.  Shake the pot by its handles once more to incorporate the seasoning and oil in the sauce and turn off the heat.

17.  Let Stifado rest for 10' before serving. Sauce is now thicker with an aromatic, rustic, Umami taste!

 

C. Serving Suggestions:

The best way to serve this lenten Mushroom Stifado is with Pilaf Rice.

Here you see it as part of my Son's Birthday celebration where I prepared a whole Vegan dinner.

Mushroom Stifado is served together with:

🍄 Vegan Pilaf Rice (with margarine instead of butter)

🍄 Country Spinach and Leak Pie-Prasospanakopita

🍄 Skordalia with potatoes (garlic sauce)

🍄 Hummus

🍄 Lagana bread with Tahini (no oil)

🍄 Small Pita breads

🍄 Koulouri Thessalonikis Sesame Bread Rings

🍄 Green Olives

🍄 Chocolate Vegan Birthday Cake

🍄 Vegan "Brie" cheese and

🍄 A bowl with fresh Strawberries

 

An indulging, new way to enjoy the famous Stifado during fasting or if you are avoiding meat for health reasons or if you are a vegan.

An incredibly rich, umami dish, with onions and mushrooms perfectly glazed! Have a close look.

Needless to say that this dish can be made with a variety of meats, like beef, rabbit, as well as borlotti beans or even octopus!

Enjoy it!

 

D. Storage info:

Leftovers can be stored, in an airtight container, in the fridge for 1 week or in the freezer for 1 month.

 

E. More Info about Mushroom Stifado:

🚩 Info about Mushrooms:

Mushrooms are not just flavourful but also healthy and nutritious. Mushrooms are sources of potassium, Vitamine D, vitamin B6, and selenium. There are so many varieties to choose from, but are all considered quite healthy, low in calories and with the characteristic Umami flavour.

While mushrooms have been part of the human diet since antiquity, intensive commercial cultivation is relatively new in Greece.

The market opportunities for mushrooms in Greece are impressive. Presently Greece consumes about 11,000 tons mushrooms per year while only 3000 tons are locally produced. The other 7-9,000 tons are imported.

 

🚩 Info about the meaning of Umami:

Umami means “delicious savory taste” in Japanese. It's that fifth taste on the tongue that's often missed behind sweet, salty, sour and bitter, often described as robust and rich— reminiscent of meat— with a hint of saltiness. Some examples of Umami dishes are: seafood, meats, aged cheeses, seaweeds, soy foods, mushrooms, tomatoes, kimchi, green tea, and many others.

Interesting? See more examples of Umami Dishes HERE

 

🚩 Info about Stifado:

Stifado, pronounced stiff-ah-do, is a hearty Greek (usually) beef stew seasoned with warming spices, red wine, and loads of pearl onions.

The word Stifado comes from the ancient Greek word tifos meaning steam and it's similar to the cooking term stew. This is the root for the Latin word estufare, from which the Italian stufato (or Venetian stufado), the Italian word for stew, was born.

Originally the recipe was brought to Greece in the 13th century by the Venetians.

 

Check my YouTube Video: HERE

[enviesnomades]

Une autre variante avec les copeaux de parmesan. Rien a dire, se laisse savourer en silence.😋#vegan #veganfood petit encas sur galette de ris, concasse de tomates confites et tranches d’avocats. #avocattoast #avocadotoast #avocado #avocado🥑 #galettederiz #tomatessechées #concassé #tomato #tomatoes #tomatoes🍅 #toasts #vegan #healthyfood #healthy #vegetarianfood #parmesan #parmesano #fromage #fromageitalien #copeaudeparmesan https://www.instagram.com/p/B6_Rw-GpI6D/?igshid=qatfmr9eq8uj

[bumblebeeappletree]

Kwankyewaas Kitchen channel 👉🏾 https://www.youtube.com/channel/UC-G2...

INGREDIENTS:

2 large whole chicken (hen) tough meat

1/2 cup of vinegar and salt to clean chicken before cutting to preferred sizes.

Ingredients for marinade: 6 cloves of garlic, 1 large onion, 1 tablespoon fennel seeds, 2 habanero chilis, 2 tablespoon of rosemary, 30 grams of ginger, tablespoon salt, 1 teaspoon turmeric, 4 sprigs of thyme; substitute with 1 teaspoon of dried thyme, 2 bay leaves, 1 tablespoon of parsley flakes, 1 tablespoon crushed black pepper.

Ingredients for frying chicken: oil for deep frying-amount depends on size of frying pot, 1/4 cup all purpose flour to lightly coat chicken.

Chicken stew ingredients:

10 large tomatoes blended and reduced over low heat.

2 cups tomato paste

3 large onions thinly sliced

6 cloves of garlic Thinly sliced

30 grams ginger finely minced.

Chilis for fragrance

2 cups of oil

1 heaping tablespoon of curry powder

Optional large red onion cut into bite sizes for garnish and crunch

4 hard boiled eggs also optional for garnish.

INGRÉDIENTS:

2 gros poulet entier (poule) viande dure

1/2 tasse de vinaigre et de sel pour nettoyer le poulet avant de le couper aux tailles préférées.

Ingrédients pour la marinade: 6 gousses d'ail, 1 gros oignon, 1 cuillère à soupe de graines de fenouil, 2 piments habanero, 2 cuillère à soupe de romarin, 30 grammes de gingembre, cuillère à soupe de sel, 1 cuillère à café de curcuma, 4 brins de thym; remplacer par 1 cuillère à café de thym séché, 2 feuilles de laurier, 1 cuillère à soupe de flocons de persil, 1 cuillère à soupe de poivre noir concassé.

Ingrédients pour faire frire le poulet: l'huile pour la friture dépend de la taille de la poêle, 1/4 tasse de farine tout usage pour enrober légèrement le poulet.

Ingrédients pour le ragoût de poulet:

10 grosses tomates mélangées et réduites à feu doux.

3 gros oignons émincés

6 gousses d'ail émincées

30 grammes de gingembre finement haché.

Piments pour le parfum

2 tasses d'huile

1 cuillère à soupe de poudre de curry

Gros oignon rouge en option coupé en bouchées pour garnir et croquer

4 œufs durs également facultatifs pour la garniture.

[johnnie-jungle]

Slow Food Recipe: Shakshuka. Preparation time approx 5 months and 30 minutes. 1. Grow Tomatoes 2. Grow Bell Pepper 3. Grow Garlic 4. Grow Mint Chop and cook onions and capsicum (bell pepper, green pepper). Add a concassée of fresh tomatoes. Season with cumin, paprika, cayenne pepper, and nutmeg. Poach some eggs in the sauce. Chuck on a few fresh leaves of coriander, cilantro, mint, parsley or whatever. Serve with thick, round flatbread like you see in Arab markets. I've no idea what it's called, but I call it Thick Arab Flatbread. Hell yeah! — view on Instagram https://ift.tt/3DvDINi

[hhyphoto]

TART RIVIERA, Tomato Concassé, Confit Vegetables, Thyme & Garlic. @chef_julien (at Odette) https://www.instagram.com/p/CPV53v-rwWn/?utm_medium=tumblr

[a-monthful-of-life-blog]

You don't know what to cook for the diner of tonight? Here we are, I suggest one of my favourite meal, that's my dad who taught me when I was little, the mediterranean ratatouille with ravioli. (I added chickpeas for my protein) Ingredients : -1 aubergine -1 zucchini -1 sweet pepper -1 box of ravioli (one of my favourite ravioli are gf and vegan from #ugotrives) -1 cherry tomatoes chopped from #coop -1 box organic chickpeas #tesco Details of the recipe coming soon. Bon appétit! Vous n'avez aucune idée pour le repas de soir? Nous y voilà, je vous ai concocté une ratatouille maison que mon père m'a appris quand j'étais petite. Ingrédients: -1 aubergine -1 courgette -1 poivron rouge -1 boîte de ravioli -1 boîte de pois chiche -1 boîte de tomate concassée. La recette arrive bientôt. Enjoy!

[cheftoninholacerda]

Salad mix. Lettuce, watercress, grape tomatoes, garlic, chives, parsley, concassé tomatoes, olive oil, dal flower. #cheftoninholacerda https://www.instagram.com/p/CE9Asc7FNnp/?igshid=5z49nxm32n5k

[travelswithagourmet]

First time @mareadubai for their two-course business lunch: choice of a starter (either crudo or antipasti) and a main course (pasta or meat/fish) for 125AED We both started with the tuna crudo: three cubes of fresh fatty tuna on a thin slice of cucumber, topped with a fried artichoke - cold, warm, fresh in one bite. Pasta followed: the squid ink ravioli for E and the squid, clam spaghetti for me. Both had the al dente bite of handmade pasta - mine lightly tossed in olive oil with just a hint garlic and chili, hers several ravioli stuffed with lobster, shrimp and tomato concassée. A classic tiramisu to share with single espressos to end the meal. With food this good, this new @difc restaurant should be a hit. ... #TravelswithaGourmet #TWAGDubai #MareaDubai #yum #TasteDubai #FoodieDubai (at Marea Dubai) https://www.instagram.com/p/B5sIZ1pnIWt/?igshid=dbc9ligv7anp

[askwhatsforlunch]

Pizza con le Sarde (Sardine Pizza)

This Pizza con le Sarde is very simple to prepare, and beautifully tasty. Perfect for a weeknight dinner when you lack inspiration, but don’t want to order food!

Ingredients (serves 2 to 4):

215 grams/7.5 ounces Sourdough Pizza Dough

3 fluffy sprigs fresh thyme

1/2 sprig fresh rosemary

4 heaped tablespoons Tomato Concassée

3 large Sage and Lemon Sardines (canned sardines are fine, too!)

125 grams/4.4 ounces fresh Mozzarella di bufala

Parmesan Cheese

Preheat oven to 250°C/480°F.

Roll Sourdough Pizza Dough onto a lightly floured surface and place onto an oiled pizza pan or baking tray lined with baking paper.

Remove thyme and rosemary leaves from their sprigs, chop them finely, and stir into the Tomato Concassée.

Spoon rosemary and thyme Tomato Concassée generously on top of the Dough, and spread evenly all over. Scatter bits of Sardines all over the pizza. Tear Mozzarella into chunks, and scatter liberally on top. Generously grate Parmesan all over the pizza. 

Place in the middle of the hot oven, and bake, at 250°C/°F, 15 to 18 minutes, until the crust is a nice golden brown colour.

Serve Pizza con le Sarde hot, with a good Montepulciano d'Abruzzo or chilled rosé. 

[greekcookingmadeeasy]

Greek Cauliflower Kapama i.e. stew with Potatoes in tomato sauce

🥘

Greek Cauliflower Kapama i.e. stew with Potatoes in tomato sauce – Kounoupidi Kapama BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: HERE

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒      3-4                   10 min.

COOK. TIME ♨  DIFFIC. LEVEL 👩‍🍳⃒     45 min.                     Easy

This easy, one-pot dish is for cauliflower, slowly cooked with potatoes in a rich tomato sauce infused with spices. In Greek, this type of dish is called Kapamas (from the word Kapaki=lid, i.e. slowly cooked in a pot with a lid) and traditionally it is prepared either with meat, chicken or with Cauliflower as I show you today.   This recipe showcases how Greek cuisine takes the simplest ingredients and, with literally no effort, transforms them into a finger licking dish! I am certain you will enjoy this classic low cost, vegan and fasting dish.

INGREDIENTS: • About 1 kg / 2.25 lb fresh Cauliflower • 2 large Potatoes, about 500 gr / 1 lb 2 oz, suitable for boiling • 2 medium Onions, finely chopped • 400 gr / 14 oz chopped Tomatoes, canned (concassé) • 1.5 tbsp. / 22 ml Tomato puree (paste) • 2 Bay leaves • 1/4 cup / 50 gr / 1.75 oz Raisins (sultanas) • 1 tsp. All-Spice (bahari) • 1 Cinnamon stick • 1 tbsp. / 15 ml white wine Vinegar • A pinch of Sugar • 1/2 cup / 120 ml Olive Oil • 500 ml / 2 cups boiling Water • Ground Salt and Pepper • Optional: 1/3 tsp. Chili flakes

METHOD: A. Prepare the vegetables: 1. Wash and then cut the Cauliflower vertically, first in quarters and then in slices, like small flowers with their stems. Place them in a large, deep bowl.

  2. Peel the potatoes, wash and cut them in cubes. Place them in the same bowl with cauliflower. Reserve.

B. Cooking instructions: 3. Pour 3/4th of the Olive oil in a large, wide pot over high heat. 4. When oil heats up, throw the chopped onions in the pot and sauté them for 2' or until they turn translucent, stirring regularly. 5. Reduce heat and add the tomato puree, scraping the bottom of the pot to release its aromas. Stir to blend it in.

6. Now place the Cauliflower and potatoes mix in the pot. 7. Pour the chopped tomatoes on top and blend them in. 8. To begin the cooking process, pour the hot water in the pot. 9. Season with ground salt and pepper, to taste. 10. Add next the raisins, vinegar, sugar and the all-spice. 11. Dip the bay leaves and the cinnamon stick in the sauce.

12. Place the lid on top of the pot and reduce heat to very low. Your Cauliflower dish is now ready to be cooked. 13. Let Kapama simmer in the sauce for about 45' or until potatoes are fork tender. 14. Midway through cooking, open the lid and add the chili flakes, if using. 15. The last 10' into cooking, remove the lid.

16. Check with a fork if cauliflower and potatoes are done. It should pierce through without a problem. 17. Turn off the heat and let Kapama sit for 10' to rest and set. That was easy!

C. Serving suggestions: 18. Serve Cauliflower Kapama while still hot, drizzling a spoonful of the remaining Olive oil on top of each plate.

Serve it as main course with green olives and plenty of homemade whole meal bread to dip in the spicy sauce.

This dish could be accompanied with Greek Yoghurt or several dips like: Tzatziki, Hummus or Tahini sauce. Also, in non-fasting periods it could be served as side dish with Pilaf rice, homemade white bread and/or Greek baked Biftekia (minced meat patties).

The slow cooking ensures that all the delicious scents of the tomato, onions and spices are infused inside the cauliflower, removing its unpleasant odor.

  A classic Greek, mouth watering dish now at your table!

  Enjoy dear friends.

D. Storage info: After it cools down, leftovers from Cauliflower Kapama can be stored in an airtight container, in the fridge for up to a week or in the freezer for up to 1 month.

E. Info about Cauliflower: Cauliflower is a cruciferous vegetable of the cabbage family. In the Middle Ages, early forms of cauliflower were associated with the island of Cyprus from where it moved to other areas like Syria, Turkey, Egypt, Italy, Spain and northwestern Europe. This association continued into Western Europe, where cauliflowers were sometimes known as Cyprus colewart, and there was extensive trade in western Europe in cauliflower seeds from Cyprus, under the French Lusignan rulers of the island, until well into the sixteenth century. It is interesting to note that cauliflower after its origin in Cyprus, became established around Mediterranean, particularly in Italy.

Check other Cauliflower recipes HERE

Health benefits: Cauliflower is a vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients. In Greece cauliflower is grown in the winter season mainly in the regions of Evia, Attica, Corfu, Messinia and Arcadia and of course in Cyprus! With excerpts from Wikipedia and medianewstoday.com

Check my YouTube Video: HERE

Κουνουπίδι Καπαμά BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒     3-4                      10 min.         

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒    45 min.                     Εύκολο

Αυτό το εύκολο πιάτο μιας κατσαρόλας είναι για κουνουπίδι μαγειρεμένο αργά με πατάτες σε πλούσια σάλτσα ντομάτα εμπλουτισμένη με μπαχαρικά. Στα Ελληνικά, αυτό το είδος πιάτου το λέμε Καπαμά (από τη λέξη Καπάκι ή καπακώνω επειδή μαγειρεύεται αργά σε κατσαρόλα με καπάκι) και παραδοσιακά παρασκευάζεται είτε με κρέας, είτε με κοτόπουλο ή με κουνουπίδι όπως σας δείχνω σήμερα.   Αυτή η συνταγή αποδεικνύει πώς η Ελληνική κουζίνα παίρνει τα πιο απλά υλικά και, κυριολεκτικά χωρίς κόπο, τα μετατρέπει σε ένα λαχταριστό φαγάκι που γλείφετε τα δάχτυλα σας! Είμαι σίγουρη ότι θα απολαύσετε αυτό το κλασικό, χαμηλού κόστους, Βίγκαν και νηστίσιμο πιάτο.

ΥΛΙΚΑ: • Περίπου 1 κιλό / 2,25 lb φρέσκο Κουνουπίδι • 2 μεγάλες Πατάτες, περίπου 500 γρ / 1 lb 2 oz, κατάλληλες για βράσιμο • 2 μέτρια ξερά Κρεμμύδια, ψιλοκομμένα • 400 γρ / 14 oz ψιλοκομμένες Ντομάτες, κονσέρβας (κονκασέ) • 1,5 κ.σ. / 22 ml Ντοματοπελτές • 2 φύλλα Δάφνης • 1/4 φλ. / 50 γρ / 1,75 oz Σταφίδες Κορινθιακές (σουλτανίνα) • 1 κ.γ. Μπαχάρι • 1 ξύλο Κανέλας • 1 κ.σ. / 15 ml Ξύδι από λευκό κρασί • Μια πρέζα Ζάχαρη • 1/2 φλ. / 120 ml Ελαιόλαδο • 500 ml / 2 φλιτζάνια βραστό Νερό • Φρεσκοαλεσμένο αλάτι και πιπέρι • Προαιρετικά: 1/3 κ.γ. Μπούκοβο

ΜΕΘΟΔΟΣ: Α. Ετοιμάστε τα λαχανικά: 1. Πλύντε και μετά κόψτε κάθετα το κουνουπίδι, πρώτα σε τέταρτα και μετά σε φέτες, σαν μπουκετάκια με τα κοτσάνια τους. Τοποθετήστε τα σε ένα μεγάλο, βαθύ μπολ.

2. Ξεφλουδίστε τις πατάτες, πλύντε τις και κόψτε τις σε κύβους. Βάλτε τους στο ίδιο μπολ με το κουνουπίδι. Βάλτε στην άκρη.

Β. Οδηγίες μαγειρέματος: 3. Ρίξτε τα 3/4 του ελαιόλαδου σε μια μεγάλη, πλασοτέ κατσαρόλα πάνω από δυνατή φωτιά. 4. Μόλις ζεσταθεί το λάδι, ρίξτε στην κατσαρόλα τα ψιλοκομμένα κρεμμύδια και σοτάρετε τα για 2' ή μέχρι να γίνουν διάφανα, ανακατεύοντας τακτικά. 5. Χαμηλώστε τη φωτιά και προσθέστε τον ντοματοπελτέ, ξύνοντας τον πάτο της κατσαρόλας για να απελευθερωθούν τα αρώματά του. Ανακατέψτε να ενσωματωθεί.

6. Τώρα βάλτε στη κατσαρόλα το μείγμα από κουνουπίδι και πατάτες. 7. Ρίξτε από πάνω τις ψιλοκομμένες ντομάτες και ανακατέψτε. 8. Για να ξεκινήσετε τη διαδικασία του μαγειρέματος, χύστε το ζεστό νερό μέσα στην κατσαρόλα. 9. Αλατοπιπερώστε, κατά βούληση. 10. Προσθέστε στη συνέχεια τις σταφίδες, το ξύδι, τη ζάχαρη και το μπαχάρι. 11. Βουτήξτε στη σάλτσα τα φύλλα δάφνης και το ξυλάκι κανέλας.

12. Τοποθετήστε το καπάκι πάνω από την κατσαρόλα και ρυθμίστε τη φωτιά στο πολύ χαμηλό. Το φαγητό σας είναι τώρα έτοιμο για μαγείρεμα. 13. Αφήστε το Καπαμά να σιγοβράσει στη σάλτσα για περίπου 45' ή μέχρι να μαλακώσουν οι πατάτες. 14. Στα μέσα του μαγειρέματος, ανοίξτε το καπάκι και προσθέστε το μπούκοβο, εάν χρησιμοποιείτε. 15. Στα τελευταία 10' μαγειρέματος, αφαιρέστε το καπάκι.

16. Ελέγξτε με ένα πιρούνι αν είναι έτοιμα το κουνουπίδι και οι πατάτες. Θα πρέπει να τρυπιούνται χωρίς πρόβλημα. 17. Σβήστε τη φωτιά και αφήστε τον Καπαμά να σταθεί για 10' να ξεκουραστεί και να δέσει. Μα δεν ήταν εύκολο?!

Γ. Προτάσεις σερβιρίσματος: 18. Σερβίρετε το Κουνουπίδι Καπαμά όσο είναι ακόμα ζεστό, περιχύνοντας μια κουταλιά από το υπόλοιπο ελαιόλαδο πάνω από κάθε πιάτο.

Το σερβίρετε ως κυρίως πιάτο με πράσινες ελιές και άφθονο σπιτικό ψωμί ολικής αλέσεως για να βουτήξετε στην πικάντικη σάλτσα.

Αυτό το πιάτο θα μπορούσε να συνοδευτεί με γιαούρτι ή άλλα ντιπ όπως: Τζατζίκι, Χούμους ή Ταχινοσαλάτα. Επίσης σε μη νηστίσιμες περιόδους θα μπορούσε να σερβιριστεί σαν συνοδευτικό με πιλάφι, σπιτικό άσπρο ψωμί ή/και ψητά Μπιφτέκια.

Το αργό μαγείρεμα διασφαλίζει ότι όλα τα υπέροχα αρώματα της ντομάτας, των κρεμμυδιών και των μπαχαρικών εμποτίζονται μέσα στο κουνουπίδι, αφαιρώντας την δυσάρεστη οσμή του.

Ένα κλασικό Ελληνικό, λαχταριστό πιάτο τώρα στο τραπέζι σας! Απολαύστε το αγαπητοί μου φίλοι.

Δ. Πληροφορίες φύλαξης: Αφού κρυώσει, τυχόν υπολείμματα από Κουνουπίδι Καπαμά μπορούν να διατηρηθούν σε αεροστεγές δοχείο, στο ψυγείο έως και μια εβδομάδα ή στην κατάψυξη για έως και 1 μήνα.

Ε. Πληροφορίες για το κουνουπίδι: Το κουνουπίδι είναι ένα σταυρόφυτο λαχανικό της οικογένειας του λάχανου. Κατά τον Μεσαίωνα, οι πρώιμες μορφές κουνουπιδιού συνδέονταν με το νησί της Κύπρου από όπου μεταφέρθηκε σε άλλες περιοχές όπως η Συρία, η Τουρκία, η Αίγυπτος, η Ιταλία, η Ισπανία και η βορειοδυτική Ευρώπη. Αυτό συνεχίστηκε στη Δυτική Ευρώπη, όπου τα κουνουπίδια ήταν μερικές φορές γνωστά ως κυπριακά λαχανάκια και υπήρχε εκτεταμένο εμπόριο στη Δυτική Ευρώπη με σπόρους κουνουπιδιού από την Κύπρο κάτω από τους Γάλλους ηγέτες του νησιού Lusignan, μέχρι και τον 16ο αιώνα. Είναι ενδιαφέρον να σημειωθεί ότι το κουνουπίδι μετά την προέλευσή του στην Κύπρο, έγινε πολύ δημοφιλές γύρω στη Μεσόγειο, και ιδιαίτερα στην Ιταλία.

Δείτε και άλλες Συνταγές μου με Κουνουπίδι ΕΔΩ

Οφέλη για την υγεία: Το κουνουπίδι είναι ένα λαχανικό που έχει φυσικά υψηλή περιεκτικότητα σε φυτικές ίνες και βιταμίνες Β. Παρέχει αντιοξειδωτικά και φυτοθρεπτικά συστατικά που προστατεύουν από τον καρκίνο. Περιέχει επίσης φυτικές ίνες για την απώλεια βάρους και τη πέψη, χολίνη που είναι απαραίτητη για τη μάθηση και τη μνήμη και πολλά άλλα σημαντικά θρεπτικά συστατικά. Στην Ελλάδα το κουνουπίδι καλλιεργείται τη χειμερινή περίοδο κυρίως στους νομούς Εύβοιας, Αττικής, Κέρκυρας, Μεσσηνίας και Αρκαδίας και βεβαίως στη Κύπρο! Με αποσπάσματα από τη Wikipedia και medianewstoday.com

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[enviesnomades]

Totalement #vegan #veganfood petit encas sur galette de ris, concasse de tomates confites et tranches d’avocats. Un régal en bouche😋 #avocattoast #avocadotoast #avocado #avocado🥑 #galettederiz #tomatessechées #concassé #tomato #tomatoes #tomatoes🍅 #toasts #vegan #healthyfood #healthy #vegetarianfood https://www.instagram.com/p/B6_RKi0JAsN/?igshid=75dhtf9byaee

[vegnatureng]

Seitan Salami ! I wanted a 100% homemade tasting tray, so I made a seitan salami, aged vegan goat balls in oil and my VegNature V-Cheese ! :-) For seitan it is very simple: gluten flour, spices, balsamic vinegar, pickles, olives, sun-dried tomatoes, garlic and hot peppers, salt, crushed black pepper, onion broth and roll tight so it is firm, then cook from 1:30 to 2 hours. A little bit more challenging than my other recipes, but delicious! :-) _________________ Salami de seitan ! J'avais envie d'une plateau dégustation 100% fait maison, alors j'ai fait un salami de seitan, des boules de chèvre vieillies dans l'huile et mon Vromage VegNature ! :-) Pour le seitan, c'est très simple : farine de gluten, épices, vinaigre balsamique, cornichons, olives, tomate séchées au soleil, ail et piments forts, sel, poivre noir concassé, bouillon à l’oignon et hop on enroule bien serré pour qu'ils soit bien ferme et on cuit de 1h30 à 2h. Moins facile que mes autre recettes, mais délicieux !  :-) _________________ Join us on : www.facebook.com/vegnatureng www.tumblr.com/blog/vegnatureng www.twitter.com/vegnatureng www.instagram.com/vegnatureng www.vegnature.com

[johnnie-jungle]

RECIPE: Home Made Jungle Baked Beans! 💕 Soak haricot beans overnight, then cook until tender. Make a tomato concassé. Cook with onions, garlic, black pepper, smoked paprika, garam masala and a drop of maple syrup and balsamic glaze. Liquidise the tomatoes, and reduce to a thick sauce. Stir in the beans, and add a little water if necessary to get the correct consistency. Deeeeelicious! — view on Instagram https://ift.tt/3aLGnoJ

[tsgwilliamsburgvirginia]

A Taste of Waypoint: Chesapeake Jumbo Lump Crab with Virginia Ham

As our lovely Williamsburg and Chesapeake Bay region prepares for an arctic blast of cold air to move through the area, we can’t help but dream of spring and summer days on the water. Crab pickings. Sunshine. Sweet, salty air. 

That’s why when our friends at Waypoint Seafood & Grill (featured in Volume 3 and 4 of our Guide) shared this recipe with us to share with all of you we knew it had to go up right away! 

If you want to bring a taste of Waypoint home, or savor the taste of spring and summer in Virginia, try this delicious recipe - Chesapeake Jumbo Lump Crab with Virginia Ham with Crispy Potato Cake, Wilted Spinach and Sauce Dijonnaise - at home! 

There are several steps to read through and directions on how to plate this dish toward the bottom! Enjoy! 

Photos by Sara Harris Photography.

Chesapeake Jumbo Lump Crab with Virginia Ham

16 oz. jumbo lump crabmeat

6 oz. cooked fresh spinach

1 shallot, minced

1 garlic clove, minced

6 oz. thinly sliced Virginia ham

6 oz. whole butter

Splash of dry white wine

Sauté crabmeat in ½ oz. butter with half the shallot and garlic. 

Season with salt and pepper, add splash of white wine. Keep crabmeat lumps whole.

Sauté spinach with ½ oz. butter and the remaining shallots and garlic and season to taste.

Crisp Potato Cakes (4-6 4” diameter cakes)

1 egg lightly beaten – room temperature

1 ½ tablespoons all-purpose flour – sifted

¼ sweet onion – finely mined

2 teaspoons chives – minced

½ teaspoon salt

½ teaspoon pepper

Pinch of nutmeg

3-4 cups of peeled, drained and grated russet potatoes

Juice of ½ lemon

Add lemon juice to grated potatoes to avoid discoloration.

Place potatoes in a china cup or sieve, squeeze out as much liquid as possible.

Add all remaining ingredients and mix well.

Heat cast iron on Teflon pan. Add canola or vegetable oil – enough to cover surface. Pancakes need to nearly swim in the oil.

Drop the pancake batter in to hot oil by level serving spoons. Brown on one side then turn over. Edges need to be nice and crisp.

Place large piece of paper towel on platter or baking pan.

Place finished pancakes on paper towel to absence the oil from the frying     process.

Finish in 375°F oven if necessary.

Sauce Dijonnaise

2 tsp. grainy Dijon mustard

4 egg yolks

8 oz. clarified butter

Lemon juice, Worcestershire Sauce and lemon juice to taste

Salt and pepper

Whisk egg yolks over double boiler until thick. Remove from heat.

Slowly whisk in clarified butter, in a slow stream.

Add Dijon and season with salt and pepper.

Plate Presentation

Place Crisp Potato Cake in center of bowl plate, arrange thinly sliced Virginia Country Ham on potato cake.  

Arrange the sautéed spinach on the ham.

Place the sautéed crabmeat on the top of the spinach. Arrange crabmeat lumps carefully in circular mount.

Spoon on Dijonnaise and flash under broiler. Can also place sautéed crabmeat on a ring cutter on top of the ham to form a cylinder then remove the ring.

Surround base with some nice vegetables.

Drizzle small amount of Beurre Blanc around the base of the dish.

Garnish with chive sticks, tomato concassé and reduced balsamic vinegar.

[daydreamingnightdrinking]

Wheatfields with Crows

Vincent van Gogh, 1890.

It’s been a while.

I know, I know. I’m regressing back to the state where I’m about to put “writing” inside a drawer that I’ll open once in a blue moon. I’m trying not to do that, because I genuinely enjoy the time that I spend typing away on the keyboard. It’s decompressing in a sense. Ironically, I thought I wouldn’t have anything to say prior to writing anything, but it turned out that it was just something that I needed to do for the familiarity.

I’ve written so much about one experiences that I’ve decided to divide my travel posts into different parts, starting with this one on a special dinner with my friends.

I’ve been a lot more active recently in terms of being a nomad, and so about three weeks ago, I’ve had the opportunity to meet up with my friends at the one and only Las Vegas. It’s funny, because I’ve coordinated the trip with them since March, and at that time we thought that the end of October is a hefty distance away.

Time seemed to fly within a blink of an eye.

(Note: It was also the first time I’ve been to Vegas during Halloween, but since it landed on a weekday, I was more or less exploring on my own. That explains the painting I’ve selected from Van Gogh.)

Caesar’s Palace: Restaurant Guy Savoy

Ever since two years ago, my friend and I have had an ongoing conversation about going to Guy Savoy’s restaurant…one day. It happened when I was asking her for Las Vegas restaurant recommendations. She is the type of person anyone would call a fine dining connoisseur, but definitely not in a snobbish way. She’s just pretty passionate about food, making her the ultimate source to ask for recommendations.

On the other hand, we’ve both been to Joël Robuchon (@ MGM Las Vegas) as well as é by José Andrés (@ Cosmopolitan Las Vegas) so it was an overall great experience to explore somewhere new with someone I adore. I should really write about those two restaurants one day, too, as they were fantastic as well.

Therefore, when we finally get to visit Guy Savoy on the 28th of October (thanks, iPhone album) – it was appropriate to get the Prestige Tasting Menu. I think all of the individual dishes deserve its own picture, so I’m going to post that instead of bundle all of them together to do them as much justice as I can.

Amuse-bouche (Foie Gras)

Amuse-bouche (Salmon)

French butter (imported, looks like ice cream)

Bread cart (freshly made daily)

Amuse-bouche and carbs. Lots of them. They were freshly made so I ate a lot.

Without further ado, here is the start of a wonderful and filling menu (that might be my own problem though):

Kushi Oyster Concassée, Lemon and Seaweed Granité

I’m a huge fan of oysters – and in recent years, raw ones, even though I don’t know much about them yet. Raw oysters and lemon is a match made in heaven, and the seaweed gives it an additional texture. I may be biased, but it’s a good start.

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Osetra Caviar, Crab Salad and Heirloom Tomato Gelée

Honestly, I can’t really tell the difference between caviar quality, but I’m pretty sure the restaurant uses finer caviar. It’s still quite a light dish that introduces more flavors and a great successor to the oyster. I’ve decided to display three photos, because of the intricate detail that goes into producing the dish. The red nest on the top is made out of beets (lightly fried, if I remember correctly), and meshes well with the crab, caviar, and tomato once it softens with the liquid; it also provides more texture within the dish.

The most impressive detail of this dish was that the liquid the waiter poured down the dish was actually salt water from the sea if I remember correctly. I’m sure they’ve purified it somehow. The octopus was cooked perfectly – it wasn’t too tough to chew, and the additional croquettes add an extra crunch to it. Not to mention it was one of the most visually stimulating dishes from the entire menu.

Salmon Iceberg

My friends and I were trying to figure out the concept of this dish after it has been placed before us. The waiter rolled the cart over to us, placed the salmon on a huge slab of ice, and told us that the idea behind this dish is to play with extreme temperatures. The salmon is placed on ice at first, then on individual dishes with stock poured over it to heat it up.

When we ate it, the salmon wasn’t fully cooked inside (which was completely fine for us, as we all like Japanese food), which explains the disclaimer on the website menu. I’m still not too sure about the entire idea behind it, but the salmon was quite fresh and the stock was sweet.

  Red Mullet, Fregula Sarda and Jus Corsé

This was the turning point for me. The dishes were getting stronger as evidenced in the jus – it was much thicker than the stock with the salmon, and the crisps on the top were the red mullet scales. If I remember correctly, the vegetable below the fish was spinach, and the fregula sarda (a type of round pellet pasta) was al dente.

As usual, everything went well together – whether it’s regarding texture or taste wise.

Seared Foie Gras and Unagi Napoleon, Cherry Extraction and Green Almond

Yikes. There’s no need for further introduction for foie gras – albeit its controversial nature. Unagi is the Japanese word for “eel”. I have to admit, I’ve never had a dish combination with foie gras and eel, both on the heavier side of the palette. The cherry extraction and green almond counteracts the oil and overwhelming greasiness that one gets when he / she takes the first bite out of foie gras.

Artichoke and Black Truffle Soup, Toasted Mushroom Brioche, and Black Truffle Butter

This was the second time I’ve had artichoke in the entirety of my life, so I can’t say I’m a good judge of it. However, oh my goodness – the biroche had the perfect crunch, and went well with the thick soup (think: pumpkin soup consistency). The black truffle wasn’t the only dominating flavor, and I have to say that the two make a pretty good duo.

Hazelnut Crusted Sweetbread, Summer Squash Variation and Roasted Veal Jus

If I were to pick, this would probably be one of the least memorable dishes in Guy Savoy. It’s not because it wasn’t good – everything was exquisite in the restaurant, but it is because of my own unfamiliarity for the ingredients that were used to create this dish.

The sweetbread provides an extra type of “crunch” to it, although I wasn’t aware of what it was until I was doing my research and searching for it for more accuracy of the dish. It’s not a big deal though, because I’m more or less and adventurous eater. The hazelnut provided a sweeter taste to it, balanced out with the squash and veal.

Pluma de Bellota Iberico, Textures of Corn, Basil, and Roasted Jus

Oh, Iberico. I was already in love when I saw that on the menu, but after further research, “Pluma de Bellota Iberico” is actually a type of cut from the pork, which is located at the end of the loin, and is one of the juicer parts of the meat.

What is so special about Iberico pork is that this type of pigs eat sweet acorns and grasses as their main diet, and they also get to roam around the range freely. This results in its unique texture and flavor as well as its marbling.

Overall, the pork, combined with the jus and sauce on the side was robust in flavor, and the fried slice of corn on the top added the crunch that accompanied well.

Petit Basque Cheese, Textures of Pear and Saffron

The waiter recommended that we eat the entirety of the dish in one singular bite for the flavor. It was a huge bite, with a serious crunchy texture on the outside along with softness inside (think: fondue thickness). I can’t really recall any flavor but cheese.

“From Beet to Sweet”

Beet lovers, rejoice. This was a dish full of beets, and perhaps a transition of savory to sweet. On the side there were diced and fried beets, and beet mousse enclosed within candied beets.

I think this dish was innovative and highly focused on beets. It was creative, and the presentation was beautiful and impressive. Not so impressive for one of my friends who really isn’t a huge fan of beets though.

In terms of taste, it was great, but not my favorite out of the entire menu as it was focused on one singular ingredient.

Fig, Mediterranean Flavors

Here’s another ingredient I’m not familiar with. Taiwan isn’t a place that has a lot of figs, and the ones that I’ve had here that were grown locally were pretty much tasteless. The local figs here are basically watery sacs over here, so I’m pretty much indifferent about them.

However – the dessert had a mixture of sweet and tartness, so it wasn’t sickly sweet. I’ve come to realize and accept the fact that my sweet and salty tolerances are declining (or maybe my taste is just getting more and more refined), so this is a delicate balance.

Dry Age Pineapple, Baked in Clay, Scent of Lemongrass, Mellowest Aloe Vera

This one is pretty neat, as one of the pastry chefs came to our table to explain the dessert while working on its plating.

What the restaurant has done was to basically dry age the pineapple (like how beef would be dry aged), and the size of the pieces as shown above were reduced severely due to dehydration. This resulted in bite sized, flavor packed pineapple squares. The chef was breaking open a pineapple shaped clay mold (if I remember correctly) to reveal the pineapple we were about to eat.

To be honest, I’ve never been a huge fan of eating pineapple by itself because of the stinging sensation it brings my tongue whenever I try them. There is a reason behind the “sting”; pineapples have an enzyme that breaks down called “bromelain” that breaks down protein (meaning it digests protein). This explains that there’s that feeling on the tongue whenever one eats too much pineapple. It also explains why pineapple is used as meat tenderizer as a culinary ingredient.

Again, I dug in (even though I was super full by that time) and finished the entire plate. Perhaps it was the dry age – the pineapple provided the tart with a smudge of sweetness that paired well with the ice cream. It was a refreshing dessert.

Cocoa “Pie”

I can’t say “no” to chocolate, even though I was so stuffed I could just pass out from food coma then.

The chocolate flakes on the top balances the sweetness of the pie on the bottom with a dash of bitter, which would’ve gone really well with the coffee and tea that the restaurant offered, but we were all planning to drink later, so we politely declined.

Dessert Cart: Fall (Halloween) Macarons 

Last but not least, despite having a stomach that was about to burst, we were offered desserts on the cart. There was a hefty selection of freshly baked and made dessert, but ultimately I picked my favorite macarons to try, especially because it was close to Halloween and I do like seasonal desserts.

I guess I can save the others for next time with the same company or different.

The jack-o’-lantern looking macaron was of course, pumpkin flavored, and the cobweb black macaron was sesame flavored (I believe…? I forgot, really). They were both tasty, but I preferred the pumpkin flavored more as it was a flavor that I’ve never had.

So, was the restaurant worth the price tag?

I suppose it really depends on the person.

Personally, I am more than okay with spending money on experiences, whether it’s by myself or with my loved ones, so in my opinion, I’d say this meal was worth every penny spent. I also think that my palette has evolved throughout the past couple of years by getting the opportunity to travel and experience new cuisines – and not just fine dining, but also street food.

The ingredients, effort, and service was impeccable, not to mention the decor and ambiance of the restaurant.

I haven’t had the opportunity to try to wine tasting, but I would do so next time, as when we were offered the wine list, the server rolled a cart over with what looked like a dictionary or an encyclopedia on it. I can’t imagine how the list would be.

This is definitely somewhere I’d look forward to visit some other time in the future.

Food & Travel: Las Vegas, Nevada, United States. (Part I – Fine Dining) Wheatfields with Crows Vincent van Gogh, 1890. It's been a while. I know, I know. I'm regressing back to the state where I'm about to put "writing" inside a drawer that I'll open once in a blue moon.