Skip to main content

Brussels Sprouts with Smoked Bacon

Brussels sprouts — you either love them or you don't. If you've never tried them before, maybe this recipe will help you discover what you've been missing. It's a wonderfully nutritious dish that comes together quickly.   Ingredients (serves 4) 12 Brussels sprouts. 100g smoked bacon. 4 garlic cloves. Salt and olive oil. Preparation Boil the Brussels sprouts in salted water until tender, then drain and set them aside. In a pan with hot oil, fry the chopped garlic and diced bacon. Once the bacon is cooked through, add the Brussels sprouts and let everything mingle together so the flavors can marry. Serve hot.

Monkfish Cubes with Pine Nuts


Ingredients

for 4 people
  • one large monkfish tail, about 800g (skinned and deboned).
  • 4 garlic cloves.
  • a generous handful of raw pine nuts.
  • 60g toasted or raw almonds.
  • chopped fresh parsley.
  • 8 ripe, firm tomatoes.
  • 180ml dry white wine.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

Preparation

Cut the monkfish (cleaned of skin and bone) into large cubes.
Peel the tomatoes and dice them small. Season with salt and pepper.
Toast the pine nuts lightly in a dry pan without oil.
If the almonds are raw, toast them too.
Peel the garlic cloves.
Chop the parsley finely.
Make a picada by grinding together the almonds, garlic, parsley, and most of the pine nuts. Set aside a few pine nuts to scatter whole over the fish at the end.
Heat 4 tablespoons of oil in a casserole and add the picada. Sauté it briefly, then pour in the white wine. Let the alcohol cook off, and stir in the diced tomatoes.
Let this simmer for 30 minutes over low heat. Taste and adjust the salt and pepper.
Add the monkfish cubes to the casserole and take it off the heat.
Just before serving, put the casserole back on the stove and warm it through for 8 minutes.
Scatter the reserved whole pine nuts on top.
Time to enjoy this dish.

Enjoy your meal!




Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more