Beef Broth (Stock) With Veggies

 

Beef Broth With Veggies (3)

Ingredients:

Beef

Carrot – Onion – Garlic – Celeriac – Fennel – Potato – Eggplant – Chilly – Ginger

Extra virgin olive oil

Marine Salt

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Start frying carrot and onion in extra virgin olive oil.

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Add the beef.

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Broil each side of the beef.

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Skin the potatoes and cut in dices.

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Clean the fennel and cut in pieces.

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Do the same to the eggplant.

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Clean from the seeds and cut also the chillies.

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Add all the veggies to the pot, stir well for a couple of minutes. Then add water to cover everything, almost reaching the border of the pot, and boil at low fire. Usually I keep three-four fingers down from the top.

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Cut the ginger in half, add to the pot; later we will remove from the broth.

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Cover with a lid and let boil, at low fire, for at least one hour.

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Set the fire at the minimum to keep the broth boiling slowly.

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Add three pinches of marine salt, later on check the salinity, and add more if necessary.

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Keep boiling for another hour.

 

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The result will be delicious, this broth ig good for any recipes, and you can eat the beef with any sauce you like.

Carbonara di Asparagi & Speck

 

 

 

Carbonara di Asparagi & Speck

If you want it “vegetarian” just don’t add the speck prosciutto.

 

 

 

Ingredients:

Asparagus

Speck Prosciutto (seasoned & light smoked prosciutto from north of Italy)

Formaggetta Cheese (cheese at the beginning of its seasoning, not soft but half stiff: Robiola, Tomino, pecorino fresco, primosale, etc.)

Eggs, fresh

Garlic and Onion

Extra virgin olive oil

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Start frying the onion in extra virgin olive oil.

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Cut in pieces the asparagus and the Speck prosciutto.

As the onion fades, drop them in the fry-pan.

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Let cook just till the fat of the speck starts to melt.

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You boiled already the pasta, drop it now inside the fry-pan.

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Add less than half glass of white wine and stir well, cooking two-three minutes.

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You need very fresh eggs, since we are not going to cook them. In Italy each egg is certified and can be eaten raw, we have a strong control on it by our authorities.

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Set off the fire, add the whole eggs and stir well.

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Cut in cubes the cheese.

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Drop the cheese and stir well.

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You can add grated parmesan cheese on the top if you like it.

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My culinary books are published by amazon.com

Sardines Fish Pie

 

Ingredients:

Sardina Fish – cleaned from head, guts, scales, bones – one pound

Bred Crumbs, very small – 0ne pound

Egg, fresh – 4 eggs

Grated Cheese – 4 ounces

Extra virgin olive oil

 

 

Sardina Fish or “Sarda” is one of the “Pesce Azzurro” from Mediterranean sea. Choose the bigger ones and ask the seller to clean from head, guts, scales, bones leaving the two side together by the skin. This operation looks complicate but, believe me, its very easy for any fisherman. For this recipe, instead of Sardines, you could use Anchoves or any other small fish that you like.

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Sardines are cleaned and ready.

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Put 4 ounces of grated cheese and two fresh eggs inside a bowl.

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Mix together with a fork.

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Add one spoon of extra virgin olive oil.

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I use aluminum oven-pan: cover the bottom with a thin layer of Bread Crumbs.

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Now we seat the Sardines inside the oven-pan: before to proceed check, one by one, to remove any bones left, especially the dorsal fin.

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Just remove the dorsal fin with the fingers.

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Make a layer with half of the Sardines.

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Spread some bread crumbs on top.

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Make a layer of the eggs and cheese mixture.

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Spread it well on top of the fishes.

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Put the rest of Sardines on top covering everything.

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Still spread bread crumbs.

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Cook in the oven at 360 Fahrenheit 7 180 Celsius for 8-12 minutes.

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Let cool down before to cut the portions.

 

Aldentekitchen Landing Page Missing from the WEB (www.aldentekitchen.com)

 

Good day everyone.

I noticed that www.aldentekitchen landing page is missing from the web.

I am figuring out what had happened, in order to re-post the page; but it will take time.

Luckily my blog is working fine: www.blog.aldentekitchen.com

I will keep a post every two weeks as usual.

Maurizio A.D.K.

Habanero Chilly Sauce with Lars and Stanley

 

 

 

 

 

 

 

 

 

Habanero Sauce with Lars and Stanley.

Time ago, Hotel Director Lars and Sous Chef Stanley, showed me how they make their special Habanero sauce (Lars recipe!) I reveal you their secret…

Ingredients (you can vary the quantities as per your personal taste)

Habanero Chillies – 70% (7000 grams – 15 and half pound)

Red Vinegar – 5% (500 grams – 17 ounces)

Dried Tomatoes – 5% (500 grams – 17 ounces)

Onion – 5% (500 grams – 17 ounces)

Garlic – 2% (200 grams – 7 ounces)

Parsley – 2% (200 grams – 7 ounces)

Marine Salt – 2% (200 grams – 7 ounces)

Lemon Juice – 2% (200 grams – 7 ounces)

Extra Virgin Olive Oil – 5% (500 grams – 17 ounces)

Tap Water – 2% (200 grams – 7 ounces)

 

 

Abanero Sauce Lars and Stanley (1)

Clean and wash the habanero chillies, then drop in a pre-heated pan (200 Celsius – 390 Fahrenheit). Fry with the extra virgin olive oil.

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Stir well.

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We have already pre-cooked a bit the garlic and onion; you can put raw if you like stronger taste.

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Dried tomatoes from the market.

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Oil and Vinegar from Mexico and Caribbean area

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Drop the onion, stir well.

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Add the vinegar.

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Stir well.

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Add the dried tomatoes.

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Stir well. Remember that stirring is the most important thing while cooking at high temperature.

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Drop the salt.

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Add the Tap Water.

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Add the Lemon Juice.

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Drop parsley and garlic.

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Stir well.

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If needed, add more water.

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The Habanero Chillies are ready in fifteen/twenty minutes from the beginning. Let cool  down, then use the blender to make the sauce very small like a “pesto”, pour in jars and keep in the fridge, use within one week.

All friends Picture!

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Habanero Chilly Sauce with Lars and Stanley.

More details in my culinary books published by Amazon.com

 

 

 

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