Croquettes are the kids’ favourites in every single Spanish house and I bet they are grown ups’ too! It’s such a delicious simple bite. Have them hot or cold or as a tapa with a glass of wine… any time and any way is good for Croquetas.These ones hav…
September is Ovarian Cancer Awareness Month, and for the second year in a row, Sara of Ms Adventures in Italy and Michelle of Bleeding Espresso are hosting the O Foods Contest to raise awareness of this important health issue.
1st: Signed copy of Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma, Executive Pastry Chef of Babbo Ristorante in NYC, who is currently battling ovarian cancer, inspired this event, and will be choosing her favorite recipe for this prize;
2nd: Signed copy of Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali (winner chosen by Sara);
3rd: Signed copy of Vino Italiano: The Regional Italian Wines of Italy by Joseph Bastianich (winner chosen by Michelle).
TWO: If you’re not into the recipe thing, simply post this entire text box in a post on your blog to help spread the word and send your post url to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on Monday, September 28, 2009.
Awareness posts PRIZE:
One winner chosen at random will receive a Teal Toes tote bag filled with ovarian cancer awareness goodies that you can spread around amongst your friends and family.
From the Ovarian Cancer Research Fund:
Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.
The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose, but include bloating, pelvic and/or abdominal pain, difficulty eating or feeling full quickly; and urinary symptoms (urgency or frequency).
There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.
In spite of this, patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.
When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.
And remember, you can also always donate to the Ovarian Cancer Research Fund at our page through FirstGiving!
Please help spread the word about ovarian cancer.
Together we can make enough noise to kill this silent killer.
- Start boiling the eggs. About 10 minutes is enough, then cool them in cold water, peel and grate. Reserve.
- Strain the olives and chop in small pieces, reserve some for decoration. Reserve.
- Take the piquillo peppers, strain and take the seeds away. Prepare a pan with some olive oil, heat and throw the choped garlics in. When golden, add the peppers cut in strips. Cook for 5 minutes at low heat. Discard the garlics and reserve the peppers.
- Take the tuna and cut into small pieces. Place inside a big bowl. Put the rest of ingredients in and mix. Reserve.
- Prepare the dough over a clean surface and put a bit of the mixture in each open empanadilla. Moisten the borders with a bit of water and bend making the borders coincide. Help yourself with a fork to seal it and reserve.
- Heat some olive oil in a deep pan. When the oil is hot (not burning) throw the empanadillas in until golden. You can also bake them in the oven if you want to avoid the frying.
- Put over chitchen paper and they will be ready to eat in 1 minute. Enjoy
Last year, I won the O Foods Contest… this year it can be YOU!!!!
Check my post here.
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) …
We make usually pakodas with potatoes or with mixed veggies, for a change i tried making crispy pakodas with buttom mushrooms, and they came out extremely crispy. With simple ingredients, you can make your evening snacks or side dish very quickly. Mush…
Hilsa fish, commonly known as ‘Ilish maachh’ in Bengal is very much popular fish among Bengalees. Any preparation with Ilish becomes Bengal delicacy. Ilish is actually considered as national fish of Bangladesh and it is extremely popular in the Indian …
You don’t know what I’m talking about? Really? Remember my Octopus in a Stew recipe? That was my entry for the O Foods Event –September has been the Ovarian Cancer Awareness Month. In honor of Gina DePalma, author of Dolce Italiano: Desserts from the Babbo Kitchen and Executive Pastry Chef of Babbo Ristorante in NYC, who was recently diagnosed with ovarian cancer, Sara of Ms Adventures in Italy, Jenn of The Leftover Queen, and Michelle of Bleeding Espresso have been hosting this event.
From here, my support and positive energy to all women going through this tough experience… You can make it, girls!
If you want to help, please donate to the Ovarian Cancer Research Fund
Thanks Jenn, Michelle and Sara for hosting the Event and thanks for choosing my recipe among all fantastic entries! Please take a look to the succulent round up at Michelle’s blog.
This PotatO recipe is my particular way to show you my gratitude!!!
To make this recipe we will need some potatoes, of course, and also some Butifarras. Butifarra is a pork sausage typical from Catalonia. There’s many of them and this will try to be a guide for you in the “butifarras’ world” ;D. Peter, hope you find this post of interest and helps you saciate your curiosity on this catalan sausage .
Here you will see just a few of them. Ok, first on your bottom right side there’s the Basic
* Butifarra: raw shoulder meat, bacon viad and black ground pepper and salt wrapped in pork tripe’s skin.
* Butifarra blanca means white butifarra and it’s done with: copper pluck and hearts, and when they are cooked is mixed along with the tips of the remaining tummy and a little bacon fat. Dressed with salt and pepper and stuffed into tripe or pork thin skin.
* Butifarra negra means black butifarra and it’s done with: meat from the pig’s head, feet, kidneys, hearts, pluck, chin and blood and, sometimes, to thicken the mixture bread is added. Stuffed into tripe or pork skin and cooked. It is a very tasty sausage.
* Bisbe or Bull has also blood as an ingredient, along with fatty cuts of the head and offal.
* There’s many other catalan Butifarras/Sausages such as: Butifarra catalana, butifarra d’ou (egg), Butifarra de perol (from the casserole), Butifarra dolça (sweet)… and many more that will be shown in another day’s post.
Now to the recipe! Ingredients for 4 servings: 4 big potatoes, 1 big onion, 1 leek, 2 Butifarras (400 grs aprox), 1 butifarra negra (black sausage – 100 grs aprox), 2 carrots, salt, olive oil and parsley. Plus allioli ingredients.
- Place the cleaned potatoes in a big pot (don’t peel them). Cover with cold salty water and bring to a boil. Cook until they are done. To know when, insert a toothpick. If it gets in and out easily then they are cooked.
- In a big sauce pan pour some olive oil (enough to cover the surface), open the butifarras and cook the meat inside, when done, add the carrots cut in small dices, stir and after 1 minute add the chopped onion and the leek, when tender and transparent, add the black sausage (butifarra negra) until it dissolves. Sprinkle with the minced parsley. Turn heat off and reserve.
- When the potatoes are cooked, strain and let cool down.
- When cold, cut in half, carefully empty them and place in the sauce pan with the butifarras mixture. Stir until it becomes a paste and use it to stuff the empty potatoes. Taste and add salt if you wish.
- Prepare allioli and pour on top.
- Gratin in the oven until it changes the allioli colour.
This has been an authentic Delish!!!! Soooo good . You can buy butifarras on line here, or use similar local ingredients
You can have them gratin or not… what do you prefer?
Enjoy this dish and enjoy life!!!
Ingredients Crab Meat( tinned)-1 Onion big chopped-1 Garlic clove crushed-1 Coconut grated-1/4 cup Chilly powder-2tsp Turmeric powder-1/2tsp Salt to taste Method Heat oil in a pan, when hot add the crushed garlic and chopped onion, fry well for few mi…
This time my post is a very common and popular dish “Chicken Biriyani” but prepared in my own way. This is the first time I am trying something like this without knowing the conventional method of doing this. Again here I tried to make it in a easiest way, less spicy and with less oil. Try this. I am sure You will enjoy it.
Doi Begun is a very popular Bengali vegetarian dish. This is one of the special item my mother prepares whenever I visit my native.I used to relish that very much. That is why I made this preparation on that special day of poila boisakh.Ingredients:Br…
Earlier this month I volunteered to bake a cake for a birthday party. I was trying to decide what kind of cake to make but it just so happened that our cohosts this month, Lis and Ivonne, founders of the DB, and Fran and Shea chose an opera cake for the group’s monthly challenge. How perfect! The traditional opera cake consists of three layers of joconde, almond sponge/genoise, soaked with a strong coffees syrup, coffee buttercream, and finished with a shiny, dark chocolate glaze.
But this month’s challenge was extra special and it wasn’t going to be just any opera cake, this opera cake is a tribute to Barbara, fellow food blogger, honorary Daring Baker, cancer survivor, and host of one of the biggest food blogging events, A Taste of Yellow for LIVESTRONG Day. I was so bummed I missed the deadline for A Taste of Yellow this year so I’m very grateful for a second chance to give tribute to not only Barbara but all cancer survivors, those currently battling cancer, and everyone that has been affected by this disease. In honor of Barbara’s A Taste of Yellow event, the main rule for this challenge was to keep everything light colored, no browns or dark colors. Instead of the traditional chocolate glaze, we were using a white chocolate glaze. Immediately, I thought of pairing the white chocolate with green tea because that combo is one of my absolute favorites for desserts and the light green of matcha buttercream is very Spring.
Believe it or not, I actually finished the challenge way before the posting date this month. Yay for me! Too bad I can’t say the same about posting on time. Oh well, baby steps people, baby steps. This month I had a different deadline to work with, the day of the party. And like a professional procrastinator, I finished the cake with literally minutes to spare before I had to leave for the party.
Okay, moving on to the cake. I kept the joconde plain adding just a little almond extract, made a green tea soaking syrup, a green tea buttercream, and finally the white chocolate glaze (I skipped the mousse because I’m lazy). The plan was to bake the cake and make the syrup the night before then make the buttercream and assemble the cake the next morning (the party being at noon). But whenever you make a plan, something always goes wrong, that’s just how it goes right? I ran into an issue with the buttercream; after adding three sticks of butter to the egg yolk syrup mixture I was left with runny buttery glop that couldn’t hold a peak to save its life. With only a three hours left, I had to make a new buttercream but this time I played it safe and went with a Swiss buttercream (Dorie’s recipe), which I’m more comfortable with. But I was running out of time and my butter needed to be at room temperature and I had just taken it out of the fridge. After some frantic instant messaging to my friend telling him of my failures as a French buttercream maker, he suggested sitting on the cold butter (not seriously of course… I don’t think). Gives a new meaning to the word buttercream eh? Anyway, the butter eventually softened enough (no sitting required) to make the buttercream and luckily, the second batch of buttercream turned out perfectly, melt-on-the-tongue ethereal. With 30 minutes left to put the cake together, I haphazardly assembled the joconde layers, brushed on the syrup, spread on the buttercream, and finally poured on the white chocolate glaze, which thank god did not seize because it was my last bit of my white chocolate. I didn’t have time to make any decorations or even trim the messy looking edges. I snapped a few photos then ran off to catch the bus. I feel a little embarrassed about my naked cake. No spiffy decorations here but I’ve seen some drop dead gorgeous decorations this month. Man, this group never ceases to amaze me. So make sure to check out the DB Blogroll to see some beautiful music notes, g clefs, sexy legs, and a gorgeous edible rose.
Now I’m feeling kinda lazy again (actually, I’ve just been lazy recently, as you can see from the lack of posting) so instead of writing out the recipe, I will link to it because it is veeerrrry loooonggg.
Daring Bakers’ Opera Cake
- Almond meal can be really expensive but luckily it can be made very easily at home. If you are starting from raw almonds, first blanch them and squeeze them out of the skins (how to blanch almonds). Then be sure to grind them very fine in the food processor. Add a tablespoon or two of the flour from the recipe with the almonds to soak up some of the oils that the almonds release. It will start to get clump so make sure to stop the food processor once in a while and loosen up the mixture. Do not overprocess to almond butter.
- Dorie’s buttercream recipe is the same one we used for the March Challenge, Perfect Party Cake. Instead of the lemon juices addition at the end, I dissolved some matcha powder in a few tablespoons of hot water (ideally 180 deg F), then cooled that to room temperature, then slowly added that to the buttercream in the end.