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Duo of Beef with Fondant Potatoes | The Hungry Nassaurus

https://hungrynassaurus.com/2015/05/24/duo-of-beef-with-fondant-potaoes

Cataloging my attempts to cook good food. Duo of Beef with Fondant Potatoes. May 24, 2015. A departure from the Nonna phase. For the braised beef. 2 bone in beef shanks about 5cm thick. 1/2 bottle of full bodied red wine. 200-300ml of chicken or beef stock. 1 carrot chopped roughly. 1 onion chopped roughly. 1 1/2 celery stick chopped roughly. 1 sprig of rosemary. Salt and pepper to taste. Butter and olive oil as outlined below. Flour to dredge the shanks. For the fondant potatoes:. 4 Medium sized potatoes.

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Steak for Winter. With Roasted Sweet Potatoes, Celeriac Puree, Mashed Potatoes and a Vermouth Sauce | The Hungry Nassaurus

https://hungrynassaurus.com/2015/01/13/steak-for-winter-with-roasted-sweet-potatoes-celeriac-puree-mashed-potatoes-and-a-vermouth-sauce

Cataloging my attempts to cook good food. Steak for Winter. With Roasted Sweet Potatoes, Celeriac Puree, Mashed Potatoes and a Vermouth Sauce. January 13, 2015. One day I will convince our new photographer extraordinaire to retake this photo, till then, this will have to do…. Below is the recipe, and I hope you enjoy cooking and eating this as much as I did. All quantities here are meant for a 4 person serving. 4 x 250-300g of tenderloin steaks. For the Celeriac puree:. 2 garlic cloves, peeled. This sauc...

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Perfectly Cooked Duck Breast with a Wild Mushroom and Cognac Sauce | The Hungry Nassaurus

https://hungrynassaurus.com/2015/02/19/perfectly-cooked-duck-breast-with-a-wild-mushroom-and-cognac-sauce

Cataloging my attempts to cook good food. Perfectly Cooked Duck Breast with a Wild Mushroom and Cognac Sauce. February 19, 2015. Perfect color and crispiness on that skin. Preheat the oven to 200C with fan. 2 Duck breasts with the skin on. Salt and pepper for seasoning. 200g of mixed chopped (roughly) wild mushrooms. 1 shallot chopped finely. 1 garlic clove peeled and squashed with the side of your knife. 1 tsp of date balsamic vinegar or pomegranate mollasses. 2 tbsp of cognac. 2-3 tbsp of heavy cream.

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Quick recipe. Sure-fire Bechamel Sauce | The Hungry Nassaurus

https://hungrynassaurus.com/2015/01/26/quick-recipe-sure-fire-bechamel-sauce

Cataloging my attempts to cook good food. Quick recipe. Sure-fire Bechamel Sauce. January 26, 2015. Depending on the application, you can thin the bechamel with some more milk. Makes about 2 1/2 cups. 25 tbsp of butter. 2 tbsp of flour. 2 cups of milk. Salt and pepper to taste. Reduce the heat and then leave to cook for another 5-7ish minutes until the sauce thickens to the desired consistency and season with salt and pepper. And there you have it, easy and guaranteed tasty bechamel sauce. Tuesday’...

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Lamb Shank Gnudi. This is Food for the Soul. | The Hungry Nassaurus

https://hungrynassaurus.com/2014/11/10/lamb-shank-gnudi-this-is-food-for-the-soul

Cataloging my attempts to cook good food. Lamb Shank Gnudi. This is Food for the Soul. November 10, 2014. I’m dying here just remembering how tasty this was. 3 large lamb shanks on the bone. 1 Osso bucco bone or a similar beef bone. 2 carrots chopped roughly. 1 carrots peeled and paysanned. 1 1/2 celery sticks roughly chopped. 1 large onion roughly chopped. 4 button mushrooms sliced. 3 garlic cloves peeled and squashed. 2 tbsp of tomato puree. A couple of rosemary sprigs. 1 cup of white wine. Fill in you...

mauriceincairo.blogspot.com

Adrift on the Nile: A Travel Guide!

http://mauriceincairo.blogspot.com/2012/10/a-travel-guide.html

Adrift on the Nile. Writings from when I lived in Egypt, 2011-2012, and a few since then. Sunday, October 7, 2012. Emily Smith and I would like to present this nifty travel guide to off-the-beaten-path destinations in Cairo and throughout Egypt. Weird and Wonderful Cairo. April 12, 2013 at 10:03 PM. Nice effort he is doing on it. Subscribe to: Post Comments (Atom). I studied the history of Egyptian media while on a Fulbright grant, 2011-2012. More here: www.mauricechammah.com. View my complete profile.

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Thank you Naila for the new photography! | The Hungry Nassaurus

https://hungrynassaurus.com/2014/10/18/thank-you-naila-for-the-new-photography

Cataloging my attempts to cook good food. Thank you Naila for the new photography! October 18, 2014. If you happen to frequent this site with some regularity, you may start to notice that the quality of photography is vastly improving with some posts; case in point here. This is the work of the very talented Naila Fateen, and if you would like to reach out to her about getting some food styled and shot, you can reach her on naila.fateen@gmail.com. Lamb Shank Gnudi. This is Food for the Soul. The High Hee...

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Masterstock Chicken? What is this sorcery I ask? | The Hungry Nassaurus

https://hungrynassaurus.com/2014/07/16/masterstock-chicken-what-is-this-sorcery-i-ask

Cataloging my attempts to cook good food. What is this sorcery I ask? July 16, 2014. This was never going to win a beauty contest. But you’ll have to take my word for it, it’s totally delicious. So a master-stock is a Chinese cooking liquid that is used to poach or braise a protein in. The reason it’s called a master-stock is because it is usually reserved after use and frozen for reuse later, gaining depth in flavor and general richness with every use. Sounds pretty badass right? 1 1/2 cups of soy sauce.