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Zagreb, Croatia
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Minimum spices, maximum flavour- boeuf bourgignon... a bit of FXCuisine, a bit of Julia Child and a few of tricks I picked along the way. Smells and tastes far better than it looks. (A thing I should have done is either to thicken or reduce the sauce, but I left it as is to make reheating easier... it can always be done when reheating.)
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Tinga de pollo served on some arborio rice... I know, I know, wrong kind of rice, but I like it. T
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Macedonian (hot) baked beans (gravče na tavče) with leftover pork roast.
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@chefmd That brisket looks absolutely amazing! Could I trouble you for recipe (broad sketches) how it was prepared? TIA
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Today, I had to salvage some overcooked beans... My first refried beans.
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Chicken adobo (recipe from FoodWishes.com): I don't know how's it supposed to taste- but this is deee-licious.
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Yesterday mornig, as I went to the market, I decided to make 'pizza meatballs with a surprise'. So, I made meatballs (with grana padano added to the usual mix) wrapped around cubes of gouda (should've been about 1/2"- mine were bigger so the meatballs were rather on the large side), in pizza sauce* with sliced mushrooms. Served with spaghetti. * made roux on meatball drippings, roasted some tomato paste when the roux was mid-brown, added tomato passata and finely chopped anchovy fillet, a bit of salt, majoram and oregano... Returned meatballs to the pot (played with sauce consistenc
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Peposo with mashed potatoes (which were so creamy by themselves that no butter or cream needed to be added, just a bit of salt)
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Today was a late lunch... Oven roasted potato stuffed peppers sounds quite unremarkable, but I was astounded how good it tastes. There are several ways of preparing this dish, so I decided not to trouble myself too much with recipes I've seen and did my 'own thing', and I'm happy to say that it's the first dish I've prepared that I decided how it should taste (the filling, the potatoes baked in pepper juices, &c), instead of "I'll do this and that, and see how it turns out", or following a recipe... And I came quite close to what I had in mind- not better or worse, just a sha
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'Fusion leftovers'...The last portion of paprika csirke with arborio rice cooked in and some grated grana padano. It's still de-li-cious.
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When I saw this recipe, hungarian dish called paprika csirke, I knew I had to prepare it... It took me a while, but I finally made it and loved it. Tastes even better than it looks. It takes some effort and is a bit finnicky, so I trebled the quantities, and froze the better part of it before finishing the dish.
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Last night I was having supper rather late, so here's the pic... A local speciality very similar to Presswurst- we call it tlačenica, prezvuršt (obviously ) ili švargla (probably hungarian origin). Originally, it's stuffed into stomach, but this one was in plastic casing... Admiteddy, later I sliced half a loaf of bread, so those two were only for the photo opportunity. But, I still call this light supper.
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@heidih Glad to hear it! Give him best regards and best wishes from homeland. .
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Yesterday was a nice day for a visit to local farmers' market... Edited to add a great shot from google maps..
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Haven't been cooking in a while... This is Salisbury I made last night.