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Tag Archives: wine
Ver post de AppetizersBeginner10m40m
We start this week with a very easy appetizer to surprise all your guests. This one goes to my friend Macarena whose birthday is tomorrow. I know she loves preparing the Filled Philly but she’s always asking me for more easy appetizers. So here comes this one and in a couple of days delicious Tequeños. With those three and a good red wine all guests will be happy for sure :)
The name says it all. A perfect match of flavours and aromas. Simple as roasting peppers adding some garlic, rosemary and olive oil and melting some camembert on the pan. I remember when I made it it was completely improvised, had surprise guests, had the roasted peppers, did the mix and voilà. About the wine I know that creamy camembert goes well with Malbec, Syrah and Cabernet Sauvignon.
- 3 bell-peppers: 1 red, 1 green and 1 yellow
- Extra-virgin olive oil
- 1-2 garlic cloves
- Fresh rosemary
- Camembert cheese
- Salt and freshly ground pepper
- Toasts for serving
- Cut the peppers in half and place them on a pyrex with the skin up.
- Drizzle with olive oil.
- Take to the pre-heated oven at 210ºC for 20-25 minutes.
- Take out of the oven and take the skin off. It should come out very easily.
- Cut into strips.
- Slice the garlic cloves into very fine slices.
- Add the garlic, olive oil, fresh rosemary, salt and pepper to the peppers. Move well and let stand until serving.
- Heat a pan with some olive oil and when it is hot place the camembert cheese.
- Take out to a plate once all the crust is golden.
- Serve with the roasted peppers, toast and red wine.
Ver post de AppetizersNewbie40m3h
This recipe is perfect for a special occasion with a guest/guests. Elegant and delicious.
- 250 gr. chicken liver.
- 1/2 chopped medium white onion
- 1 peeled and chopped small apple
- 1 tablespoon of gelatin
- 1 tablespoon of mustard
- 90 gr butter
- 1 white wine glass of cognac/port/brandy.
- salt and black pepper
- thin, crisp toast, to serve
- berry marmalade (optional), to taste
- Boil water with some salt and add the liver. Cook for aproximately 5 minutes.
- Melt the butter in a frying pan (some oil will prevent it from burning easily) and fry the onions until soft in medium heat.
- Add the apple, mustard, nutmeg, salt, black pepper and leave cooking until the onion and apples look the same.
- Add the liver and a soup spoon of its stock and leave it for a couple of minutes on low heat.
- Let it cool and purée in a food processor or blender with the gelatine (dissolved with some liver stock).
- Add the cognac.
- Try and season if necessary. A lot of black pepper would make this pâté a “black pepper pâté”, anothe variation could be adding different herbs as well.
- Transfer the pâté to individual pots or ramekins and let it chill until set.
- Serve with toast, berry mermelade and a good strong and mature wine that will tune in… I had a D.O Toro (Spain) excellent wine.Delicious!