What is the Difference Between Cumin and Caraway.

The Apiaceae (Umbelliferae) are mostly temperate herbs almost always with umbellate inflorescences.
Foods in the Carrot Family – Including Parsley, Celery, and Caraway — Eat, don't eat
Many species of the Apiaceae are widely used vegetables, including:
parsley (Petroselinum crispum),
carrot (Daucus carota),
celery (Apium graveolens),
parsnip (Pastinaca sativa), and
fennel (Foeniculum vulgare).

Species used as herbs and spices include
anise (Pimpinella anisum),
dill (Anethum graveolens),
coriander (Coriandrum sativum),
caraway (Carum carvi),
cumin (Cuminum cyminum).

So, Cumin herb (Cuminum cyminum) and Caraway plant (Carum carvi) both a member of the parsley, carrot family, the family Apiaceae or Umbelliferae.
Besides looks, however, they do not have much else in common.

One wacky fact about Caraway Seed is that it not only resembles Cumin Seed but is often mistaken for Cumin in Indian recipes due to the translation of the name.
Only in the Northern area of India is Caraway alone used.
Another mistranslation comes from Turkish recipes calling for “black caraway” which is actually referring to Nigella Seed.
- Cumin seeds is the dried seed of the herb Cuminum cyminum, a member of the parsley family, the family Apiaceae or Umbelliferae.
It is an annual herbaceous plant, the plant has a uniform canopy.
Cumin seeds have eight ridges with oil canals.

- Caraway fruits (erroneously called seeds) is the dried seed of the Caraway plant (Carum carvi), a member of the family Apiaceae or Umbelliferae commonly known as the celery, carrot or parsley family, are a family of mostly aromatic plants with hollow stems.
Also Known As:
- Meridian fennel
- Persian cumin

It is a biennial plant…however, a polyploid variant (with four haploid sets=4n) of this plant was found to be perennial.
The caraway plant resembles a carrot (carrot-like foliage) and sets seed in its second year.
Caraway fruits (erroneously called seeds) have five pale ridges.

The Caraway fruits, usually used whole, have a pungent, anise-like flavor…the flavors can include notes of citrus peel but more dominantly can contain a strong anise (black licorice) flavor.
In fact you could substitute anise seeds for caraway seeds if you didn't have any.
Caraway is used as a spice in breads, especially rye bread.
While it has such a unique flavor profile, Caraway Seed is a fairly friendly spice and mixes well with other spices such as Coriander, Garlic, Juniper, and Thyme.
A mixture of Caraway Seed with one of these other spices can pair nicely in dishes containing apples, onions, potatoes and root vegetables alike, as well as duck or goose meat also with pork and cabbage.
Caraway seed is also used in flavoring curries, sausages and even liqueurs.
British seed cake is traditionally made with caraway seeds, as is the flavored Scandinavian spirit aquavit.
They're sometimes used in pickling and brining as well.
The leaves of the caraway plant can be used as an herb, much like its relative, parsley.
In addition, the root of the caraway plant can be eaten — it's similar to a parsnip.
Alys Fowler: Caraway, plus harvesting rocket seed | Life and style | The Guardian

Spice Substitutions - alternate ingredients for cooking and baking
Cumin: caraway seeds (½ tsp ground caraway per tsp cumin)

Fennel and Thyme.

Fennel bulb and fennel seeds.


Thyme (Thymus vulgaris L.)
Lamiaceae (mint family).
In Britain, thyme is the most popular culinary herb besides mint.
Fresh branches of thyme, tied up into bundles together with other fresh herbs, are added to soups, sauces and stews, being removed before serving (bouquet garni).
Dried thyme is also a part of the herbes de Provence.
Thyme is most used for soups, fish, meat, poultry and eggs. Thyme, particularly lemon thyme, is a great addition to herbal vinegar
Russian: Богородицкая трава, Чабрец, Тимьян/Bogoroditskaya trava, Chabrets, Timyan.

Spice Substitutions.

Spice Substitutions - alternate ingredients for cooking and baking
The substitutions below can be used in equal amounts to the spices being substituted, unless otherwise noted.

Allspice: equal parts cinnamon, cloves, and nutmeg
Aniseed: fennel seed, or crushed star anise (1 whole star anise per ½ tsp aniseed)
Apple Pie Spice: 1/2 tsp ground cinnamon + 1/4 tsp ground nutmeg + 1/8 tsp ground cardamom + 1/8 tsp ground allspice
Cajun Spice: equal parts white pepper, black pepper, garlic powder, onion powder, cayenne pepper, and paprika
Cardamom: equal parts ground cloves and cinnamon
Chives: green onion or leek
Cinnamon: allspice or nutmeg
Cloves: allspice or nutmeg
Coriander, ground: caraway seed or cumin
Cumin: caraway seeds (½ tsp ground caraway per tsp cumin)
Fennel: aniseed or caraway seeds
Garlic, fresh: ⅛ tsp garlic powder or ½ tsp granulated garlic per clove of fresh garlic
Ginger, fresh: ¼ tsp ground ginger per teaspoon fresh grated ginger
Mace: cinnamon, nutmeg, allspice, or pumpkin pie spice
Mustard Seeds: wasabi powder or horseradish powder
Nutmeg: cinnamon, ginger, or mace
Poultry Seasoning: sage + dash of thyme, marjoram, and black pepper
Pumpkin Pie Spice: 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground nutmeg + 1/8 tsp ground cloves
Saffron: turmeric (for color)
Sage: poultry seasoning
Vanilla: 1 tsp vanilla extract per inch of vanilla bean

Albion ratatouille.

From plot to plate: chefs' kitchen garden secrets | Life and style | The Guardian
A classic summer vegetable stew that has many variations. Should the vegetables be cooked separately and be mixed only at the final stage? Should you use red or green peppers? Do you cook ratatouille on the top of the stove or in the oven? This ratatouille is best left for 24 hours before eating, to give it a nice firm texture.

Serves 4
olive oil 200ml
courgettes 6, sliced
onions 3, sliced
red peppers 2, cored, deseeded and sliced
aubergines 2, quartered and thickly sliced
garlic cloves 4, finely sliced
tomatoes 8, skinned, deseeded and quartered
thyme large sprig
bay leaf

Preheat the oven to 180C/gas mark 4.
Heat half the oil in a large frying pan and sauté the courgettes gently.
When softened and turning golden, transfer them to an ovenproof casserole, leaving as much oil as possible in the frying pan.

Cook the onions gently in the frying pan, until wilted, then add to the courgettes in the casserole.
Sauté the red peppers in the frying pan until softened, and add them to the casserole.
Add more oil to the frying pan if required and cook the aubergines until they are just turning golden.
Transfer them to the casserole.

Gently sauté the garlic until it just turns transparent, then add the tomatoes to the frying pan.
Season with salt and pepper, and cook until the tomatoes are very soft.
Together with the thyme and bay leaf, tip the garlic and tomatoes into the casserole, stirring gently to distribute the tomatoes among the other vegetables.

Cover with a lid and cook in the oven for 20 minutes.
Take off the lid and cook for a further 35 minutes.

Add the remaining olive oil and allow to cool completely.
Then cover the casserole again and keep the contents for 24 hours before serving at room temperature.

Goulash by Felicity Cloake.

How to cook the perfect goulash | Life and style | The Guardian
Felicity Cloake's perfect goulash.
Thick meat stew.

(serves 4)
600g shin of beef (or chuck steak if unavailable)
3 tbsp sweet Hungarian paprika
1 tbsp flour
1 tsp salt
1 tsp caraway seeds
2 tbsp lard
2 onions, thinly sliced
1 green pepper, cut into rounds
Juice of 1 lemon
150ml sour cream (optional)
Chives (optional)

Cut the beef into large chunks.
Mix the paprika, flour, salt and caraway seeds together in a bowl then add the beef and toss to coat.
Heat the oven to 140C/gas mark 1.

Melt the lard in a heavy-based casserole dish over a medium-high heat, and then brown the meat in batches, being very careful not to crowd the pan.
Remove when golden and crusted, and set aside.

Scrape the bottom of the pan and add the onions and pepper, adding a little more fat if necessary.
Cook until soft and starting to brown, then pick out the peppers and set aside.
Stir the remaining flour and spice mixture into the onions and cook for a couple of minutes, stirring.
Return the beef to the pan and add water just to cover.
Scrape the bottom of the pan again, then put in the oven for 2.5 hours.

Stir the peppers and lemon juice into the goulash and cook for another half hour, or until the meat is very tender - you can remove the lid to let the sauce reduce if you like.
Check the seasoning, then dollop the sour cream, if using, on top of the goulash and snip the chives over it all before serving with crushed boiled potatoes or egg noodles.

Shop Paprika!

Goulash:
- Beef Goulash Soup with Tiny Dumplings

- Authentic Hungarian Goulash by June Meyer.
Meyer has the right idea when she says: "You can never use too much paprika. I like to use three tablespoons." And hurrah for that.
Meyer can afford to be heavy handed with the paprika, because her recipe contains very little else: "My family would never consider tomatoes or green peppers or other spices in goulash. Some other dishes would have tomato or green pepper, but not goulash."

- Thoughts for Food: Kettle Gulyas - recipe from Hungarian-American restaurateur George Lang's Cuisine of Hungary (1971), the first work in English on Hungarian cooking.

- Simply, it's goulash perfection - Page 2 - tribunedigital-chicagotribune - Hungarian goulash soup (Gulyas leves) By George Erdosh, Special to the Tribune.

- The Best Gulyás Recipe | The Hungary Dish

Beef Goulash Soup by Louis Szathmáry.

Beef Goulash Soup with Tiny Dumplings
From The Chef’s Secret Cookbook, by Louis Szathmáry.
Chef’s Secret: Be careful with the onions.
Their preparation is the most important part in making the soup.
Cold onions should go into a cold pot with the lard or bacon drippings (Bacon fat liquefies and becomes bacon drippings when it is heated.), then they are heated together.
This is important because if the post and the shortening are not, the onions will start to fry, brown and evaporate instead of turning into a thick soft substance.
The slurry (this is an expression from the food manufacturing industry) is the safest and fastest way to secure a lump-free soup without making a roux.
The melted shortening and paprika mixture gives the color to soup that housewives try for but seldom achieve.
My notes are more personal.
I used canola oil instead of the bacon drippings, omitted the caraway (because I don’t have any), the bell pepper (don’t like them), garlic salt/powder (don’t have any).
I made a double batch, but not the dumplings.
I just didn’t get that far.

For the soup
2 lb. cubed boneless beef, chuck or similar cut
2 cups finely minced onion
6 tbsp. lard or bacon drippings (see above)
1 qt. 3/4-to 1-inch potato cubes
1 small carrot, sliced
1 bell pepper, sliced
1 large ripe tomato, peeled and chopped,
or 4 tbsp canned tomato purée or 2 tbsp. canned tomato paste
1/4 cup flour
2 tbsp. Hungarian paprika
1 tbsp. salt
1/2 tsp. ground black pepper
1/4 tsp. garlic salt or 1 small pinch garlic powder
1 tsp. caraway seeds
1 small bunch green parsley
1 whole bay leaf

For the tiny dumplings
1 small egg
2 tbsp. water
3/4 cup flour
1 pinch salt

1. mix the 1/4 cup of flour with 1 tbsp. of the Hungarian paprika, 2 tbsp of the salt, the black pepper, garlic salt or powder, and the caraway seeds.
2. Tied the parsley and bay leaf securely together.
3. Sauté the onions over medium heat in a heavy skillet in 4 tbsp. of the lard or bacon dripping. When they become glossy, pour in a cup of water and add the carrot and the bell pepper. Cover and simmer over low heat for 15 to 20 minutes.
4. Spread out the meat on a cookie sheet and sprinkle have of the spice-flour mixture over it. Turn over the pieces of meat and try to coat them evenly.
5. Increase the heat to high. Lift the lid and let the water evaporate, so that the onions start to fry.
6. Quickly add the meat to the onions, one fourth at a time. Keep turning the meat with a spatula after each addition, waiting until the red color leaves before adding more meat.
7. When all the meat is added, decrease the heat to low. Cover the pot tightly and let it simmer for 5 minuted. Add 1/2 cup of water and and scrape the bottom of the pan. Cover again and let simmer for 45 minutes to 1 hour, stirring once in a while.
8. From the remaining flour and spice, make a slurry by adding a little water. Be sure that it is completely smooth and without lumps. Keep it at room temperature.
9. Pour 2 qt. of water over the meant and increase the heat to medium. Add the fresh or canned tomato, parsley, and bay leaf. Once the liquid comes to a boil, stir in the slurry, pouring it in a slow even stream.
10. Cover and again bring the mixture to a boil. Add the potatoes and simmer over low heat until the meat is tender and the potatoes are cooked.
11. Just before serving, remove the parsley and, in a small saucepan, warm up the remaining 2 tbsp. of lard or bacon drippings. Add the remaining 1 tbsp. paprika and stir constantly until it warms and turns a vivid red. Put this in the soup.
12. To prepare the tiny dumplings: Mix the egg, water, pinch of salt, and flour in a small bowl with your hands, or you can use the paddle of an electric mixer. When these ingredients are thoroughly mixed, bring to a boil 1 qt. of water with 1 tsp. of salt. Dip the tip of a spoon into the boiling water. With the wet spoon, take a piece of dough no larger than a hazelnut and drop it into the boiling water by gently hitting the side of the pot with the spoon handle.
13. Dip the spoon into the water again, and repeat the process until all the dough is used. Decrease the heat and cook the dumplings for 3 to 4 minutes. With a colander, drain the dumplings and rinse them with cold water. Shake off all the water then add the dumplings to the soup.

Goulash by Hugh Fearnley-Whittingstall.

Hot food for cold days recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian
In Hungary, the simple meal of meat and onions seasoned with paprika is called gulyás leves (Hung) /Goulash soup/ – which means cowboy's or cattle driver's soup.
What we think of as goulash, a soupy, stewy rib-sticker to which sour cream has been added, is more correctly called paprikás.
Whatever you call it, though, there are few dishes more comforting on a cold day.
Serves six.

3 tbsp vegetable oil, rendered pork fat or lard
2 onions, peeled and diced
2 cloves garlic, peeled and minced
½ tsp caraway seeds
1kg beef shin, cut into 3cm cubes
1 ½ tbsp sweet Hungarian paprika
¼ tsp cayenne pepper
1 bay leaf
2 green peppers, cored, deseeded and cut into thin strips
3 medium-sized tomatoes, cored, deseeded and diced
2 medium-sized potatoes, peeled and cut into 3cm cubes
Salt and freshly ground black pepper

To serve
Sour cream and chives

Warm a tablespoon of oil or fat in a large saucepan over a medium-low heat and fry the onions until they are soft and translucent, about 15 minutes.
Add the garlic and caraway seeds, fry for a further minute, then scrape the onion mixture into a bowl.

Raise the heat, add the rest of the oil or fat and brown the meat on all sides.
Remove from the heat, return the onions to the pan along with the paprika and cayenne, and stir until the meat is well coated with onions and spices.
Add the bay leaf and just enough water to cover the meat by about 3cm.

Bring to a boil, reduce the heat and simmer gently, uncovered, for about an hour, until the meat is tender.
Add the peppers, tomatoes and potatoes.
Season and simmer for a further 20 minutes.
Serve with a dollop of sour cream and some chives.

Kitchen essentials, gadgets and pantry.

...commonly used in an Italian kitchen.
For drinking:
Moka Pot Brewing Guide - How to Make Moka Pot Coffee
Moka pot.

Duralex glasses.

For the stovetop:
Pasta pan, taller-than-wide 6-litre!
- the litre of water for every 100g of pasta rule.
A wide sauté or frying pan with a long handle.
Deep copper sauté pan.
A heavy casserole, which I call my peperonata pan.
For draining:
- colander with feet
- long tongs
- big slotted spoon
For smoothing:
A food mill (also called passatutto, purée sieve, moulinette, mouli légumes, or passe-vite) is a food preparation utensil for mashing and sieving soft foods.
It purees tomatoes, pulses, fruit, fish and other ingredients, separating the skin and tough bits: the wanted from the unwanted.

- The Minimalist - A No-Frills Kitchen Still Cooks - NYTimes.com: In fact, I contend that with a bit of savvy, patience and a willingness to forgo steel-handle knives, copper pots and other extravagant items, $200 can equip a basic kitchen that will be adequate for just about any task, and $300 can equip one quite well.

- How to Build a Baking Pantry, Part I: Ingredients (Beginner) | Brown Eyed Baker:

- Search Results | Brown Eyed Baker:

Orange & Sweet Potato Juice.

Nature’s Creamsicle: Orange & Sweet Potato Juice | Honest Fare
Use a masticating juicer.

Makes approximately 340 ml of juice.
Feel free to play with the ratio provided here depending on how much or little sweet potato flavor you like.
Adding some ginger is nice too. Best served cold and even better served over ice!
So:
1 medium-sized sweet potato
2 large oranges

Wash and peel your sweet potato.
Cut into chunks that will fit into your juicer’s shoot.
Peel your oranges and cut into chunks that will fit into your juicer’s shoot.
Add more sweet potato for a creamier juice.
Chill before serving or serve over ice!

In Search of Ragu...Bolognese.

In Search of Ragu - Roads & Kingdoms
Ragù Alla Bolognese #1
This version of ragù was published in 1982 by the Bologna chapter of the Accademia Italiana della Cucina, the closest thing to an authority in the matters of Italian cuisine.

300 grams beef (skirt or flank steak, preferably), coarsely ground or chopped
150 g pancetta, ground or minced
50 g carrot, minced
50 g celery, minced
50 g onion, minced
300 g tomato puree or peeled chopped tomatoes
½ cup dry white wine
½ cup whole milk

A little broth
Olive oil or butter
Salt and pepper

Heat a large earthenware or thick aluminum pan over medium heat.
Combine 3 tablespoons of oil or 50 g of butter and the chopped vegetables and cook until soft.
Add the ground beef and bacon and cook until browned, stirring with a wooden spoon.
Add the wine and stir gently until it is completely evaporated.
Add the fresh or canned tomato, cover, and simmer slowly for about 2 hours, adding broth when necessary.
Towards the end, add the milk to soften the acidity of the tomato.
Season with salt and pepper.
Makes about 6 servings.

Ragù alla Bolognese #2

This is not a definitive recipe, but rather a synthesis of the parts I loved most about the dozens of ragus I tasted in Emilia Romagna: the rich, gelatinous flavor of Massimo’s hand-torn super ragu, the whisper of tomato from Alessandro’s version (despite Massimo’s convincing protestations, the light sweetness and extra umami hit of tomato has a certain place in the sauce), and, of course, the pancetta from the grandmas of Savigno. Whatever you do, don’t serve this with spaghetti.
Try penne, rigatoni or pappardelle—something substantial enough to grab hold off the chunky ragu.

700 gr beef (oxtail, short rib, shank—something with fat, flavor, and preferably some marrow and gelatin), in one or two large pieces
Salt to taste
1 Tbsp olive oil
2 medium carrots, peeled and minced
2 ribs celery, minced
1 medium onion, minced
450 gr ground pork (preferably from the shoulder)
½ cup minced pancetta
1 small can whole peeled tomatoes (preferably San Marzano), drained and crushed
1 cup dry red wine
1 ½ cups chicken stock
1 bay leaf

Heat the oil in a large, heavy-bottomed pot or Dutch oven set over medium-high heat.
Season the beef on all sides with salt and cook until deeply browned all over.
Remove from the pan.

If the pan is dry, add another splash of oil.
Sauté the carrot, celery, and onion until soft, about 5 minutes.
Add the pork and pancetta and cook until lightly browned, then stir in the tomato and continue cooking for another 3 minutes.
Return the beef to the pan, add the wine, stock, bay leaf and cover.
Turn the heat to low and simmer for two hours, until the beef is falling apart.

Shred the beef by hand or with two forks and fold back into the sauce, discarding any bones, excess fat, or cartilage.
If the sauce looks too dry, add a splash of broth or water to get the right consistency.
Serve over pasta with freshly grated Parmigiano Reggiano.
Makes about 8 servings.

A ragu alla bolognese. By Rachel Roddy.

A ragu alla bolognese recipe to provoke debate | Kitchen sink tales | Life and style | The Guardian

Serves 4–6
40g butter
3 tbsp extra virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
50g pancetta or unsmoked bacon, diced
1 bay leaf
200g minced beef
200g minced pork
50g chicken livers (optional)
200ml red or white wine
1 tbsp tomato puree dissolved in 150ml warm water or chicken stock
Salt and black pepper
150ml whole milk
500g fettuccine, tagliatelle or pappardelle
6 tbsp freshly grated parmesan

1 In a large, heavy-based saucepan or deep saute pan with a lid, heat the butter and olive oil, add the vegetables, pancetta and bay leaves and cook over a low heat until soft and fragrant.

2 Increase the heat slightly and crumble the meat into the pan.
Cook, stirring pretty continuously, until the meat has lost all of it’s colour and browned evenly.
Add the wine, let it evaporate for a couple of minutes, then add the tomato.
Simmer, uncovered, over a low heat for 30 minutes, by which time the sauce should have deepened in colour and have very little liquid.
Add a good pinch of salt, lots of black pepper and a little of the milk.
Cook slowly, covered, for another hour, every so often lifting the lid and adding the milk until it is used up.
The sauce should be rich, and thick, with very little liquid, but not dry, so keep an eye on it.

3 Warm a serving bowl.
Cook the pasta in plenty of well-salted water until al dente.
Drain the pasta, reserving some of the pasta cooking water, and tip into the warm bowl.
Sprinkle over half the cheese, the sauce, a little of a pasta cooking water and toss carefully, lifting the pasta from below with two spoons.
If it seems a little dry, cautiously add more pasta cooking water, toss again and serve, passing round the rest of the grated parmesan.

Rice Stuffed Peppers.

Garlic & Sweet Pepper Confit.

Garlic & Sweet Pepper Confit. | Honest Fare
Confit ,comes from the French word confire which means literally "to preserve" - cooked slowly over a long period of time as a method of preservation.
You can throw in some sea salt and cracked peppercorns or red pepper flakes or even some fresh herbs to add some depth to your confit.
I did all of the above, as well as some sweet Italian peppers in this particular batch.

There are so many practical applications for garlic confit in the kitchen, so it’s nice to make a big batch to keep in the fridge so you can:

1. Impress your friends with a no-big-deal snack of velvety garlic confit and crackers, like so…
2. Use the flavored oil in your cooking.
3. Whip some confit into a salad dressing or some softened butter.
4. Be cute about it and jar some up as gifts.
5. Or drop a few cloves into a pasta dish or a frittata, like we did here…

Cook time: 30-40 mins.
Double recipe to increase batch size.
Keeps in fridge for a month.
Adding the Italian sweet peppers is optional.
Feel free to experiment by adding fresh herbs like thyme, rosemary or basil or even dried herbs de Provence.
YOU NEED:
24 cloves of whole, peeled garlic
1 cup olive oil
Cracked black pepper
Sea salt
Red pepper flakes
Sprig or two of fresh rosemary, stem on
Splash of water
Several sweet Italian peppers
DIRECTIONS
Preheat oven to 350°F/176°C
Place garlic cloves, olive oil, splash of water, salt, pepper and herbs (if using) in an oven safe casserole dish.
Cover with lid or foil and bake for up to 40 mins or until garlic is nice and soft.
You’ll want the oil to reach a simmer, but not much more in order to avoid any browning, which will cause bitterness.
Remove from oven and let cool completely before transferring to storage container.
Remove stems, seeds and skin from Itailan peppers before serving.

OR:
- Onion and Red Pepper Confit Recipe on Food52

Pasta with ricotta, lemon and parmesan cream.

A bit sheepish | rachel eats
While a large pan of well salted water lumbered to the boil, I mashed and then beat 250 g of ricotta di pecora with the zest and a little of the juice of a large unwaxed lemon, a hefty handful of grated parmesan, a good pinch of salt and a grind of black pepper.
Once the water was rolling like a stormy ocean, I slid the pappardelle into the pan and pushed it down with a wooden spoon.

When the pasta was nearly ready – and this is important – I ladled a little of the pasta cooking water – cloudy with starch – from the pasta pan into the ricotta cream in order to loosen it a little.
I also set another cupful aside in case further loosening was necessary.
I drained the pasta before tipping it on top of the ricotta cream and tossing the wide ribbons in the thick white paste.
The egg pappardelle was surprisingly absorbent and so a little more pasta water was needed!
After all this is a dish that should be moist!
The ribbons of pasta should slip and slide not clump and stick.
I served my pasta with ricotta, lemon and parmesan cream with a little extra virgin olive oil poured over the top.

Budino di ricotta (Ricotta Pudding).

Budino di ricotta (Ricotta Pudding) | Memorie di Angelina

Yield: Enough to make 6 individual servings or one large pudding

Ingredients

500g ricotta cheese
100g caster sugar
3 whole eggs plus one egg yolk
1 heaping spoonful of flour (optional)

Optional fillings and flavorings:
A drizzle of rum, sambuca or other liqueur
Candied fruit
Chocolate chips
Almonds, peeled and crushed in mortar

Optional toppings:
Powdered sugar
Chocolate shavings
Ciliegie sciroppate (Cherries in brandy)
Strawberry coulis (see below)

Directions
If your ricotta is a bit lumpy or runny, let it drain for a good 20 minutes in a sieve and then press it through the sieve.
Separate the 3 eggs, adding the yolks to the ricotta and reserving the whites.
Add the extra yolk to the ricotta along with the sugar and (if using) flour.
Mix all these ingredients together until well amalgamated.
If using, add one or more of the optional fillings and flavorings to the ricotta mixture, incorporating them very well.
Whip the egg whites until they are quite fluffy and stiff.
The whites should retain its shape and stand up by themselves.
Now add the whipped whites to the ricotta mixture.
Fold the whites very gently into the mixture with a spatula, scooping the mixture from the bottom in a circular motion until you have a homogenous, fluffy mass.
Now grease the inside of a large mold (or individual molds—see Notes below) with butter and add cover them in breadcrumbs, shaking the mold around so that the breadcrumbs adhere and cover the inside surface completely.
Turn the mold over and shake out any excess breadcrumbs.
Now add the ricotta mixtures to the mold, making sure not to overfill it, as the mixture will expand considerably as it cooks.
Bake the mold in a moderate oven (180C/350F) until the mixture is set and browned at the edges, about 30 minutes for individual molds, 45-60 minutes for a single large mold.
Let the pudding cool completely.
Unmold it by flipping it over onto a baking tray.
Serve your budino, if you like, with one of the suggested toppings.

Blog - Memorie di Angelina - Recipe List.

Primi piatti | Memorie di Angelina

Rhubarb and blood orange.

How to get the best out of rhubarb this season | Food and Drink | Lifestyle | The Independent
"I believe that rhubarb – like many things in the kitchen – is best served simply.
I don’t like it too sweet (it feels like you’re trying to mask its true nature) and I don’t like it mushy.
So I decided to cook it slowly in the oven with a bit of sugar until tender but still retaining its shape.
There is something incredibly elegant about a stalk of rhubarb and I think that should be respected.
So a bit of kitchen magic – first season rhubarb with Italian blood oranges."
Rhubarb and blood orange with vanilla bean Greek yoghurt & toasted almonds.
Serves 3-4
Of course you can substitute regular oranges but do keep an eye out for blood oranges.
They are something special and give this dish a wonderful sweetness plus an unmatched pinky-red colour.

Cassola, the Ecumenical Pancake.

Cassola, the Ecumenical Pancake - Dinner in Venice by Alessandra Rovati.
My version in 4 ramekins.

Ingredients

250 gram ricotta cheese (made from whole milk, without emulsifiers)
2 large eggs
1 cup sugar (or less, depending on desired sweetness)
a pinch of salt
zest of one large organic lemon (optional)
½ teaspoon cinnamon or vanilla (optional)
about 2 tablespoons mild extra-virgin olive oil, or butter
Directions

Preheat the oven to 200ºC.
With a whisk or a hand mixer, beat the eggs with the sugar until creamy.
Add the ricotta, salt, lemon zest and cinnamon (or vanilla).
Grease a 4 ramekin with butter or olive oil, dust with flour.
Scoop the mixture into the ramekins, filling them to about 2/3 of the way to the top.
And transfer into your pre-heated oven.
Bake at 200ºC for the first 10 minutes, then lower the temperature to 176C bake for another 25 minutes.
Turn the oven off and allow the cassola to set inside, with the door open, for another 10 or 15 minutes.
It should be firmer and golden brown on the outside and very soft and moist inside, like a pudding.
Serve warm.
You can also cook it in a greased non-stick or cast iron pan like a frittata, on the stovetop, flipping it once (this was probably the original version), or cook the bottom on the stovetop and the top in the oven under the broiler.

Or:
- Cassola, Rome's Jewish Christmas Treat - Food – Forward.com

- A bit sheepish | rachel eats
Adapted from Elizabeth David’s Budino di ricotta in Italian food and Roberto and Rosa D’Ancona’s Budino di ricotta in the superlative La Cucina Romana.

- Budino di ricotta (Ricotta Pudding) | Memorie di Angelina

- Budino di ricotta alla veneta recipe - Telegraph
A delicious dessert of marsala-soaked biscuits layered with ricotta, chocolate, nuts and citrus.

Ricotta Pudding.

Recipe for Ricotta Pudding | DeLallo Recipes
A sweet, savory Italian treat of ricotta and cinnamon with a light airiness reminscient of a soufflé. We recommend serving this delicious dessert in portion-sized ramekins.

Ingredients:
1 tablespoon confectioner’s sugar
1 tablespoon cinnamon, plus extra
400 gr Ricotta
5 eggs: 2 whole, 3 separated, whites beaten to firm peaks
1 tablespoon all-purpose flour
1/4 cup sugar
1/2 lemon, zested
Directions:
Preheat oven to 190˚C.
Combine confectioner’s sugar with a pinch of cinnamon in a small bowl and set aside.
Grease and flour 8 ramekins and set aside.
In a bowl, combine ricotta with 1 tablespoon cinnamon, 2 whole eggs, 3 egg yolks, flour, sugar and lemon zest.
Mix thoroughly to combine.
Fold in egg whites.

Scoop the mixture into the ramekins, filling them to about 2/3 of the way to the top.
Bake for 30 minutes, or until tops have turned golden.
Turn off the heat and leave them to rest in the oven for about 5 minutes.
Remove and dust with confectioner’s sugar and cinnamon mixture.
Serve immediately.

Tuscan Vegetable Soup.

Tuscan Vegetable Soup Recipe : Ellie Krieger : Food Network

Ingredients
1 can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat.
Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil.
Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.

More from Ellie Krieger:
- Herbed Green Pea Soup - Ellie Krieger
- Navy Bean Soup with Ham - Ellie Krieger
- Sweet and Spicy Grilled Cheese Sandwiches - Ellie Krieger

Navy (haricot ) Bean Soup with Ham.

Navy Bean Soup with Ham - Ellie Krieger
The navy bean, haricot or pearl haricot bean.

Makes 8 servings
Serving size: 1 ¾ cup

Ingredients
1 pound dried navy beans
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 large carrot diced
2 ribs celery, diced
1 tablespoon crumbled fresh sage
4 cups low-sodium beef broth
4 cups water
1 bay leaf
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 oz. lean ham steak, cubed
¼ cup chopped fresh parsley leaves
Directions
Pick over the beans and discard any stones.
Soak the beans in cold water for at least 8 hours.
Drain and rinse well.

Heat the oil in a soup pot over medium-high heat.
Add the onion and cook until translucent, about 4 minutes.
Add the garlic and cook an additional 30 seconds.
Add the carrots, celery and sage and cook until the vegetables begin to soften, about 5 minutes.
Add the beans, beef stock, water, bay leaf, salt and pepper and bring to a boil.
Reduce the heat to medium-low, cover and cook until the beans have begun to soften, about 1 hour.
Add the ham and cook uncovered for about a half hour more, until the beans are soft and the soup has thickened.
Serve garnished with parsley.

Tomato and Red Pepper Soup.

Tomato and Red Pepper Soup – Easy Recipe (houseandgarden.co.uk)
Ingredients
A dash of extra virgin olive oil and fresh basil makes this simple tomato and red pepper soup recipe oh-so special.
Best of all, it takes just 10 minutes to prepare. An easy - and tasty - way to beat the chill.

2tbsp olive oil
1 onion, chopped
2 large red peppers, seeds removed and roughly chopped
2 cloves garlic, chopped
600g (21oz) ripe tomatoes, quartered
1 x 400g (14oz) tin chopped tomatoes
1l chicken stock or vegetable stock
1tbsp chopped fresh basil, to garnish
Extra virgin olive oil, to garnish
Directions
1. Heat the olive oil in a large saucepan.
Sauté the onion, peppers, and garlic for about 5 minutes.
Add the fresh tomatoes and cook for another 3-4 minutes.
2. Add the tinned tomatoes, the stock and 1 (250ml) cup of water.
Bring to the boil, reduce the heat and simmer for 30 minutes.
3. Remove from the heat and allow to cool a little.
Purée the soup in batches in a food processor or with a hand-held blender.
Strain through a coarse sieve and add a little extra stock, if desired.
4. Season to taste with salt and freshly ground black pepper.
Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil.

top tips
Roasting the vegetables gives the soup a delicious flavour.
Simply halve the onions, tomatoes and peppers, place them on a lined baking tray.
Drizzle with a little olive oil and roast in a 200°C (gas mark 6) oven for 60 minutes, turning the onions and peppers once.
Next, peel the skin from the cooked peppers and tomatoes.
Add the vegetables to the stock and continue from step 2.

Гуляш.

abugaisky: Гуляш по коридору, или спасибо Joske:

Целиком по Йошкиным рекомендациям я взял «сочного» мяса – верхняя часть передней говяжьей рульки, с мозговыми косточками и хрящиками, немного больше килограмма.
Мясо порезал крупными кусками-кубиками и обжарил быстро на самом сильном огне, сложил в кастрюлю.
На той же сковороде, дав ей чуть остыть и уменьшив огонь, неторопливо пожарил две накрошенных луковицы до лёгкого румянца и высыпал на них две столовых ложки паприки, быстро перемешал и тут же залил горячей водой – паприку жарить нельзя!
Перелил к мясу и поставил тушиться на самом слабом огоньке.
Хотел влить винца, но дома оказалось только анжуйское розовое, показалось мне неподходящим.
Булькало мясо часа два, потом принялся доделывать.
Для начала посолил и забросил порезанные крупно 3 картофелины, морковину и кусок сельдерейного корня.
Дав им повариться 15 минут, обжарил на сковороде до орехового цвета 2 столовые ложки кукурузной муки, развёл бульоном и вылил в кастрюлю.
Туда же отправил банку очищенных помидоров кусочками.
Ещё через 5 минут заложил в гуляш свежую красную паприку небольшими квадратиками, а чуть погодя, кусок порея колечками толщиной 5-7мм.
Ну и осталось только положить лавровую ветвь, немного толчёных чёрного, душистого и стручок сушёного красного перца, чайную ложку сухого тимьяна и, через пару минут, выключать.
Напоследок добавил ещё 3-4 зубка толчёного чеснока до кучи.

'via Blog this'

Viennese gulasch. By Rick Stein.

BBC Food - Recipes - Viennese gulasch. Гуляш.
Ingredients
100g lard
1.25kg onions, sliced
2 garlic cloves, grated or finely chopped
1 tbsp tomato purée
2 tbsp sweet paprika
1.5 tbsp hot paprika, to taste
0.5 tsp caraway seeds, crushed in a pestle and mortar
1 tsp brown sugar
1.5 tsp salt
12 turns of the black pepper mill
2 tsp cider vinegar
1.5kg shin of beef, cut into 3cm/1in pieces
1 tbsp chopped flat leaf parsley

Method
Heat the lard in a large pot and fry the onions until they are deep golden brown.
Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre pints of water.

Bring to a boil, then add the beef.
Turn down to a gentle simmer and cook for 2 and half hours.
Check the pan fairly frequently and stir, adding more water to cover the meat if necessary.
Check the meat for tenderness, if not tender add a little more water and cook for a little longer.
Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce.
Serve sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread.

Суперкулич, не требующий сверхусилий.

Суперкулич, не требующий сверхусилий на Gastronom.ru автор Алена Спирина.
Вот подробное описание процесса. Он занимает много времени, но вашего активного участия понадобится не более часа. Замесите тесто вечером, а на следующий день, в любое время, разложите его по формам и выпекайте. Из указанного количества продуктов у меня получилось семь куличей разного размера: один, выпеченный в форме объемом 1,5 л, два – в формах по 450 мл и 4 – в формах по 250 мл.

Кстати, небольшие куличи я пеку в бумажных стаканчиках для горячих напитков: к плотному вощеному картону, из которого они изготовлены, не прилипает тесто, и они прекрасно держат форму.
Кулич без замеса
Что нужно:
Для теста весом примерно 1800 г
700 г муки хлебопекарной высшего сорта
175 г молока (комнатной температуры)
350 г яиц (примерно 7 шт.)
350 г сливочного масла (растопленного, комнатной температуры)
70-100 г сахара
100-120 г изюма или цукатов
25 г прессованных дрожжей (или 8 г активных)
2 ст. л. муки для обсыпки изюма
14 г соли
1 ч.л. растертых в порошок кардамона, мускатного ореха и гвоздики
Изюм промойте, обдайте кипятком и залейте коньяком, бренди или другим ароматным алкоголем.

В большую миску раскрошите дрожжи, залейте молоком, перемешайте и оставьте на время, пока отмеряете остальные ингредиенты.

В миску с дрожжевым коктейлем перелейте яйца, слегка взбейте венчиком, чтобы объединить белок и желток.

Добавьте муку, соль, сахар и растопленное сливочное масло. Замесите тесто деревянной ложкой. На этом этапе тесто рыхлое, рваное, похоже, скорее, на тесто для кекса, чем на дрожжевое.

Представьте себе, что миска – это циферблат. Подведите пальцы обеих рук под тесто там, где воображаемые стрелки часов показывают 12 часов. Приподнимите края теста вверх и слегка растяните в стороны. Положите растянутую часть теста в центр миски. Поверните миску на 45 градусов и повторите «подтяжку». Снова поверните миску на 45 градусов и проделайте то же самое. Повторите процедуру еще раз – круг замкнулся. Закройте миску пленкой или крышкой и оставьте на кухонном столе на 20 минут. Повторите серию «подтяжек».
Продолжайте «подтягивать и складывать» тесто каждые 20 минут в течение 2 часов, то есть всего 6 раз (самое первое сложение после замеса теста не считается). Уже после третьего сложения вы заметите, как поменялась структура теста: оно стало более эластичным, почти не рвется, обрело «тело».
К концу второго часа станут заметны глютеновые нити. Конечно, такое тесто не растянуть «будто резиновую перчатку», как вымешанное в стационарном миксере, так ведь мы ничего и не месили!

Обсушите изюм бумажными полотенцами, смешайте с мукой и специями. Вмешайте в тесто, стараясь, чтобы изюм распределился равномерно.

Закройте миску с тестом крышкой или пленкой и уберите в холодильник минимум на 8 часов, максимум – на 48.

Достаньте тесто из холодильника, взвесьте и разделите на порции. Округлите каждый кусок теста на подпыленной мукой рабочей поверхности, прикройте пленкой и оставьте минут на 10.
Разложите тесто по формам, учитывая, что тесто увеличится в объеме в два раза. Прикройте пленкой, чтобы тесто не заветрелось, и оставьте расстаиваться при комнатной температуре на 2 часа. Если изюминки вылезли на поверхность кулича, постарайтесь прикрыть их тестом или просто снимите, иначе они сгорят во время выпечки.

Разогрейте духовку до 180 С.
Выпекайте куличи на противне, установленном в нижней части духовки, 40-45 минут.
Готовность проверяйте деревянной палочкой, она должна выходить чистой и сухой из центра кулича.
Если верх стал румяным, а внутри кулич еще не пропекся, прикройте поверхность фольгой или влажной бумагой для выпечки.
Если же не все куличи помещаются в духовку одновременно, испеките сначала «мелкие формы», а затем – крупные.

Достаньте куличи из духовки, поставьте на решетку. Через 3-5 минут извлеките из форм и положите на решетку на бок, остывать. Снимать пробу с кулича можно не раньше, чем через два часа после выпечки, когда он остынет до комнатной температуры. А еще лучше – дождаться следующего дня. Не волнуйтесь, такой кулич не черствеет очень долго!

Зеленый борщ или борщ со щавелем.

Зеленый борщ или борщ со щавелем: maruskasam

Домашний творог.

1 литр кефира
заморозить
затем, выстелить сито марлей, переложить туда брусок ледяного кефира и дать ему полностью растаять.
при таянии, отделиться сыворотка, а в сите останется около 300 гр. нежнейшего свежайшего натуральнейшего творога.
700 гр. сыворотки использовать по вкусу.

Rhubarb, Ginger and Orange Jam.

Rhubarb, Ginger and Orange Jam - From Plate to Pen

Maple Roast Rhubarb.

Adjust oven rack to center position and preheat oven to 200°C.
Place rhubarb (350 gr) in a shallow roasting pan and toss with maple syrup (1/3 cup).
Roast for 10 minutes, then toss the rhubarb and continue roasting until rhubarb is fall-apart tender, 5 to 10 minutes longer.
Allow to cool in pan.

Quick-Pickled Rhubarb With Lemongrass and Ginger.

Quick-Pickled Rhubarb With Lemongrass and Ginger | Serious Eats
This simple quick pickle recipe is made by soaking rhubarb in a hot brine made from red wine vinegar, water, light brown sugar, and salt and infused with fresh lemongrass, ginger, and spices.

Ingredients:
1 1/2 cups red wine vinegar
1 1/2 cups water
1/2 cup packed light brown sugar
1 tablespoon kosher salt
1 (6-inch) stalk fresh lemongrass, halved crosswise, then quartered lengthwise, and bruised with dull side of knife
1 (5-inch) knob fresh ginger, peeled and thinly sliced
1 star anise pod
1 teaspoon whole black peppercorns
1 pound rhubarb, cut into 3/4-inch pieces
Directions:
1.In a medium saucepan, combine vinegar, water, sugar, salt, lemongrass, ginger, star ansie, and black peppercorns.
Bring to a boil, stirring, until solids are dissolved.
Reduce to a low simmer and cook until infused with lemongrass and ginger, about 5 minutes.
Let stand 5 minutes.

2.In a medium heatproof bowl, strain brine onto rhubarb.
Press paper towels against surface to submerge rhubarb and let stand until cooled.
Transfer rhubarb and brine to a large sealed container and refrigerate for up to 3 weeks.

OR:
- Pickled Rhubarb Stalks | Serious Eats

Blood Orange & Rhubarb Jam.

Blood Orange & Rhubarb Jam [vegan] [gluten free] -

Easy Pickled Rhubarb.

Easy Pickled Rhubarb | Girl Versus Dough
Ingredients:
0.5 kg rhubarb stalks, trimmed to fit resealable jars
1.5 cups water
3/4 cup apple cider vinegar
1 tablespoon granulated sugar
1 tablespoon salt
Directions:
Tightly arrange rhubarb upright in resealable jars.
In medium saucepan, bring water, vinegar, sugar and salt to boil.
Cook 1 to 2 minutes, stirring until sugar and salt is dissolved.
Pour water-vinegar mixture over rhubarb in jars, leaving about ½-inch headspace at top of each jar (there may be leftover water-vinegar mixture).
Seal jars.
Chill 48 hours in refrigerator.
Store in fridge up to 1 month.

OR:
- Quick-Pickled Rhubarb With Lemongrass and Ginger | Serious Eats

Spring minestrone.

Rachel Roddy’s spring minestrone with basil pesto reicpe | A kitchen in Rome | Life and style | The Guardian

Serves 4
1 onion (ideally white)
2 celery stalks, with leaves
1 small fennel bulb
6 tbsp extra virgin olive oil
Salt
1 potato (around 100g)
100g green beans
A parmesan rind
1 litre water
1 courgette
200g white beans, cooked
150g peas (preferably fresh)

For the pesto
50g basil
30g pine nuts or almonds
100ml olive oil
1–2 garlic cloves
50g parmesan or pecorino, grated

- Peel and finely slice the onion, along with the celery and fennel.
In a large heavy-based pan, warm the olive oil over a medium-low heat, then fry the onion, celery and fennel, along with a pinch of salt, until they start to soften – about 5 minutes.

- Peel and dice the potato, then trim and chop the beans.
Add both to the pan – cook for another few minutes, stirring to make sure nothing catches.

- Add the parmesan rind and water.
Bring to a gentle boil, then reduce to a simmer for 15 minutes.
Dice the courgette, add to the pan, and simmer for another 15 minutes.
Add the white beans and cook for another 10 minutes, adding the peas when you think best.
Taste and add salt as necessary.
Take off the heat and set aside, ideally for at least an hour.

- Meanwhile, make the pesto.
Pulse the basil, pine nuts, olive oil, and garlic together in a blender until you have a paste, then stir in the cheese.

- If the soup has become too cool, re-heat it very gently, then divide between bowls, topping each one with a spoonful of pesto.