April 2015 archive

Homemade chicken gyros.

These homemade gyros are juicy and delicious! Next time I think I will try this recipe with lamb. 

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3 to 1 ground chicken thighs to ground pork, salt, pepper, oregano and fenugreek. Mix in a blender (or hand blender) for 1-2 minutes, until smooth.

 

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Place plastic wrap then a layer of prosciutto in a rectangular mold and fill with the ground chicken mixture, packing it tightly. Place in the fridge for one hour.

 

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Remove from fridge and flip the mold onto a baking pan. Let the meat come to room temperature.

 

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I wrapped mine with chicken skin (optional).

 

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Place in a very hot oven for 8 minutes then lower the heat very low and cook another 10-15 minutes.

 

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Remove meat from oven (turn the oven back to high) and let the meat rest for 10 minutes. With a sharp knife shave the meat as thinly as possible. Put the meat back into the oven for a few minutes until the edges are crispy.

 

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Serve in a warm pita with your favorite vegetables and top with a garlic sauce made from homemade mayo, plain yogurt and garlic.

 

My cured egg yolks are ready.

 After a month of curing, my golden egg yolks are ready to be eaten!  The yolk tastes like a nice hard cheese with a slight custard flavor. I’m going to eat it with pasta, green beans, asparagus and salad.

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The eggs are hard and easy to grate.

 

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Pasta with olive oil, pepper and grated cured yolk.

 

Making tofu from scratch in ten easy steps.

This recipe works, it’s simple and the tofu tastes great.

Step one: soak 1 1/2 cups of dried soy beans in 4 1/2 of cups water overnight.  

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Step two: blend the beans and water until almost smooth.

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Step three: in a large pot bring 5 cups of water to a boil then stir in the beany water and reduce to a simmer (stirring often). Within 8 minutes a thick layer of foam will form on the surface.

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Step four: using a cheese cloth (or washed nylons…that’s all I had at the time), strain the beany, foamy liquid, squeezing out as much as possible.

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On the left: soy milk (or future tofu). On the right: okara or soy bean pulp (no longer useful for the tofu making process). 

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You can either freeze or dry the okara and use it in several recipes. I might try a okara banana bread.

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Step five: return the soy milk to your large pot (after a quick rinse) and warm the liquid at a very low heat, make sure it doesn’t simmer, yet get it hot enough that it’s almost too hot to the touch. Remove from heat.

Step six: mix 1 cup of water with a 1/4 cup fresh lemon juice. Slowly stir in half of the liquid with the soy milk, stirring clockwise about 6 times. Leave the spoon in the liquid and wait until the liquid stops moving then stir (in a figure 8) the remaining water/lemon juice with the soy milk. At this point you will notice fresh curds forming. 

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Step seven: place a lid over the pot and let rest for 15 minutes. At this point the curds should sink to the bottom with water at the top.

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Step eight: remove the curds with a slotted spoon removing as much water as possible.

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Step nine: press the curds with a heavy plate, tofu press or with a heavy container (filled with water) fitted snuggly within a slightly larger container. Press for 15 minutes, drain out the excess water and refrigerate for an hour.

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Step ten: eat right away or cover with cold water and store in the refrigerator for up to 3 days. 

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What??? You wanted more cat photos?

We are waiting until it’s warm enough to walk around without huge gloomy winter jackets before we start taking pictures of our selves. At the moment, my skin is so white I look like a freaking zombie, it’s not good, I promise! 

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Green curry pork chops with Thai salad.

 Exactly one year ago today Matt and I returned home from our fun 6 week trek around South East Asia. For dinner I decided to make a Thai dish. The meal was spot on, one bite and we were transported back to the streets of Thailand.

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The pork chops are marinaded in green curry and topped with avocado, red onions, chilies and lime.

 

Thai salad.
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816 calories
172 g
0 g
9 g
29 g
1 g
1554 g
721 g
51 g
0 g
6 g
Nutrition Facts
Serving Size
1554g
Amount Per Serving
Calories 816
Calories from Fat 78
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 721mg
30%
Total Carbohydrates 172g
57%
Dietary Fiber 34g
137%
Sugars 51g
Protein 29g
Vitamin A
131%
Vitamin C
1079%
Calcium
63%
Iron
53%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the salad
  1. Wide glass noodles
  2. Cabbage, thinly sliced
  3. Red pepper, thinly sliced
  4. Onion, thinly sliced
  5. Corn
  6. Green beans
  7. Mandarin oranges
  8. Toasted sesame seeds
  9. Cilantro (I wish I had some)
For the dressing
  1. Soy sauce
  2. Peanut butter
  3. Crushed chilies
  4. Minced garlic
  5. Grated ginger
  6. Honey
  7. Lime juice
Instructions
  1. Make the dressing in a blender, mortar and pestle or with a hand blender. Try and balance the flavors, Thai food should be equally salty/sweet/spicy but most importantly intense.
  2. Toss the salad with the dressing several times, don't be shy to use your hands.
beta
calories
816
fat
9g
protein
29g
carbs
172g
more
Amalia and Matt's blog http://mattandamalia.com/

 

Dill pickle butter…this is some serious stuff.

Check out my super fluffy homemade bread!

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The butter pairs well with steamed ham and Swiss cheese.

  

Dill pickle butter
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Print
731 calories
3 g
215 g
81 g
1 g
51 g
177 g
181 g
1 g
3 g
24 g
Nutrition Facts
Serving Size
177g
Amount Per Serving
Calories 731
Calories from Fat 714
% Daily Value *
Total Fat 81g
125%
Saturated Fat 51g
257%
Trans Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 21g
Cholesterol 215mg
72%
Sodium 181mg
8%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
4%
Sugars 1g
Protein 1g
Vitamin A
57%
Vitamin C
5%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g unsalted butter (room temperature)
  2. 1 tablespoon pickle juice (room temperature)
  3. 1/4 cup fresh dill, finely chopped
  4. 1 gherkin sized pickle
  5. salt to taste
Instructions
  1. Mix with hand blender.
Notes
  1. *grate cold butter with the small holes on a cheese grater for instant "room temperature" butter.
beta
calories
731
fat
81g
protein
1g
carbs
3g
more
Amalia and Matt's blog http://mattandamalia.com/

Deep fried everything. I like this tempura batter.

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I’m sorry I don’t remember the exact recipe but it was along the lines of: flour, baking powder, baking soda, salt, ice cube and ice water. The batter should be slightly clumpy and very cold (hence the ice). I loved the taste, the baking soda and powder gave it a really cool zing. 

 

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Eggplants, sweet onions, mushrooms and radishes.