3 results of 3 Recipes

Stirfried dried Anchovy

Stirfried dried Anchovy

Rating: star_offstar_offstar_offstar_offstar_off
Prep Time: 5 Minutes
Cook Time: 5 Minutes

Quick easy and tasty recipe. It takes hardly five min to prepare with five min cook time

Filet Mignon au Beurre Provençal

Filet Mignon au Beurre Provençal

Rating: star_onstar_onstar_onstar_onstar_on
Prep Time: 15 Minutes
Cook Time: 10 Minutes

Tender juicy fillet mignon grilled to perfection and topped with a classic Provençal butter to create a French bistro classic.

Orecchiette con cime di rape

Orecchiette con cime di rape

Rating: star_onstar_onstar_onstar_onstar_on
Prep Time: 10 Minutes
Cook Time: 20 Minutes

Orecchiette con cime di rape is the signature dish of the Puglia region of southern Italy. Orecchiette literally translates as "little ears". They look like little bowl shaped discs that are ideal for catching the wonderful sauce they are to be tossed wit…

10 results of 95 Blog Posts

ddeok, not duck

posted August 07, 2010 in Apricosa

One of my recent absolutely favorite comfort foods has been ddeokbokki, that is, 떡볶이.  (Yes, that's me typing in Hangul!)  Anyway, ddeokbokki (the "eo" is pronounced "aw") is a popular street food snack in Korea, and after watching mu (read full article)

Salad niçoise

posted August 03, 2010 in The Eton Mess

The anchovies have been blended into the dressing with the capers so they act like a seasoning for the whole salad. 8 new potatoes 200g french beans, trimmed (or sliced runner beans) 4 eggs 12 cherry tomatoes, halved 8 artichoke hearts, cooked and (read full article)

Vitello Tonnato Recipe

Vitello Tonnato Recipe by Jackie Cameron   My interpretation of "Vitello Tonnato" (Roasted veal (vitello) thinly sliced with a sauce of pureed tuna (tonno), anchovy, capers, lemon and olive oil). I viewed this as a new-age, tuna mayonnaise and (read full article)

Updates

posted July 15, 2010 in I SICILIAN

It seems like I disappeared for the last few days but I have been working on a short story and actually I have made a few additions to my blog, in existing posts. For example The Pizza sauces and toppings has new topping recipes. “Anchovy and S (read full article)

Red Salad

posted July 07, 2010 in Aroma Cucina

Why do green salads get all the glory? Why not a red salad? Tomato, red pepper, lemon anchovy dressing, sprinkle of oregano. Stay cool everyone! (read full article)

Announcing GYO for July: Grow Your Own and share

posted July 01, 2010 in Kitchen Gadget Girl

Grow Your Own Blogging Event I am pleased to announce that Andrea Meyers of Andrea’s Recipes has invited me to host the July edition of Grow Your Own, a blogging event which celebrates the backyard garden, hunting, foraging and growing your ow (read full article)

Farmers Market Greens with Anchovies and Sesame Spelt Croutons

posted June 26, 2010 in TheHungerStruck

Saturday lunch during the spring and summer months is my favorite meal of the week. It rivals even the prized boozy Sunday night dinners at my parents place. Though arguably lighter and without the wine parings these lunches are always pretty fantas (read full article)

Spaghetti with Cape Hake Sauce

posted June 26, 2010 in Angie\'s Recipes

Nothing fancy. Just an ordinary but very delectable white fish and tomato sauce for pasta that works perfectly as a one-course meal. 250 g Cape hake fillet©angiesrecipes 250 g Spaghetti©angiesrecipes 45 ml Olive oil 1 clove Garlic, sliced 1 Anch (read full article)

Spinasse Restaurant Review

posted June 25, 2010 in Delishhh

Picture from Spinasse Website It’s been nearly a year since I came back to Spinasse a few new things changes.  The most important the communal tables were transformed into individual tables. I am not a fan of communal tables so this was great for (read full article)

Céléri rémoulade

posted May 28, 2010 in Memorie di Angelina

I normally like my salads with a simple oil and vinegar dressing in the typical Italian manner, but once and a while I get the urge for one of those rich and creamy salads like cole slaw or Russian salad … or this French classic: céléri rémoulad (read full article)

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