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Portugese Patterns

portuguese tiles

ceramic tile

Portugal has been one of those few European countries to which for some reason both my husband and myself never had been to. We had often been very close by, in Spain, we had seen pictures, heard recounts and read articles though. According to them, every pore and place of this history laden little country sounded fantastic, and a few weeks back we finally decided to go see for ourselves and travel to Portugal.

What a great decision this was! Even though our expectations were high, we did not get disappointed in any way. The cities are charmful and pictuesque, full of art and beauty stories, the villages and landscapes ever changing, rural and genuine. There’s colors and gardens and architectural styles, orchards and green spaces and traditions. The people act calm, friendly and helpful towards strangers, and seem like a happy and serene bunch between themselves.

pulpo

vineyards in the duoro

And the food, oh the glorious food, is an entire story on its own. Portugese food is down to earth and does, what food first and foremost used to be and (at least there, how refreshing to witness) still is intended to do: It nourishes. Both the body and the soul, and abundantly so. There is little Froufrou in Portugese food, and much honesty. Animals and plants are used in their entiety. So one will get served pig ears instead of just the loin, turnip greens instead of just turnip, or tiny, whole fishes, eyes, fins and all. Continue reading “Portugese Patterns” »

Swiss Kiss #11 – Omeletten

cheese omelette

They are not pancakes and they are not crêpes and they are not omelets. They are something in between all those. They are very Swiss. And they are called Omeletten.

omeletten stack

Continue reading “Swiss Kiss #11 – Omeletten” »

Past Supper #17 – Looks like Christmas

pork tenderloin with cranberry gravy, couscous and salad

It was a regular Sunday night in early December – just one day after Chlouser (Santa Day) – but dinner reminded, flavor and color wise, of Christmas. We had pork tenderloin, first pan seared and then finished to juicy on low temperature in the oven, with a rich, deep, wonderful cranberry gravy. Couscous to soak it all up. And a literally brilliant salad of Romaine lettuce, red onions, boiled eggs, peppery yellow, orange and red Nasturtiums and pomegranate seeds, in a creamy red pepper dressing. Gorgeous!

salad with edible fowers and pomegranate seeds

Carpe Diem #7 – Quick, Quaint, Quail

finger food with quail eggs sunny side up

quail eggs

I hadn’t even planned to fix some food. I had had a little lunch, and supper still was far away. But all of a sudden I remembered those quail eggs in my fridge.

So I decided that – instead of trying to find excuses and reasons why, indeed, I should fix some food – I just would go into the kitchen and start working. On what, I had no idea yet. I only knew that quail eggs would be involved. Contemplating and rummaging through fridge and pantry, eliminating what I didn’t want to do or eat – no scrambling of the eggs, no filling them, no peeling or prepping vegetables, not prosciutto and no smoked salmon either – I finally opted for a super simple canapé.

pepper jam on bread

quail egg cooking in skillet

A miniature one, to perfectly accommodate and honor the tiny, heavenly eggs; and one that combined just a few very fine and complementing ingredients. So onto slices of Baguette went my sweet & spicy pepper jam, and on this a generous smear of duck liver & black truffle mousse. While the butter became hot in the skillet, I carefully cracked the nifty egg shells with a sharp knife, one by one, and then briefly fried the quail eggs until the white had set and started to brown around the edge, just about a minute or so.

Now it was the little sunny side up’s turn to take stage on the canapés. I sprinkled a little black lava salt onto the eggs, and a wonderful afternoon delight was born. We ate, raved, and were happy. (So next time you remember a dear ingredient in your kitchen, take a break and go play. It’s food, so it’s always worth it.)

face made of eggs, play with your food

canapé with quail egg

Eggs Peru-Dict (or: How Aji and Benedict Found Each Other)

Version of eggs Benedict

I love Ceviche. And even more than the common citrusy one, I love Tiradito. This is the Peruvian interpretation of a Japanese Sashimi, so to speak, where the fish is cut into thin slices and served raw, in a creamy, dreamy, slightly hot sauce called Aji or Aji Amarillo. – Ah, Tiradito, yes, I adore you so much, I might suffer a case of obsession…

And still, when I was gifted with a big basket full of bright little yellow peppers that turned out to be Aji Dulce, or Peruvian Lemon Drops – the main ingredient of Aji -, it was not fish that came to my mind. It was a plump, sexy, poached egg that suddenly was dancing in front of my inner eye. Eureka! – I would provoke my Lemon Drops into a hefty flirt with Eggs Benedict. In a way, that ultimately would lead to marriage. She would take on his last name, but still keep hers. Eggs Peru-Dict. Perfect.

aji amarillo pepper

Aji is very easy to prepare. Aji Dulce – don’t let you fool by its name – is a hot pepper with bright, citrusy flavors that can be substituted with Tabasco or Cayenne peppers, or also with the dried Lemon Drop, Aji Mirasol. In case you get your hands on a copious amount of fruit, simply fill the sauce into small containers or ice cube trays and freeze it, so that you can pop it out whenever the craving strikes. The one for Tiradito or the one for poached eggs. Depending on your mood.

paste of lemon drop peppers

Aji Amarillo Paste

(makes 8oz)

  • 1 lbs Aji Dulce
  • 2-4 tbsp vegetable oil

Put Aji into a large pan, fill up with water and bring to a broil. Let boil 5 minutes, drain. Repeat twice, using fresh water each time.

Cut off the stems of the peppers, cut into halves lengthwise. Remove the seeds and glands.

In a food processor, purée Aji, adding the oil in stages, until the paste reaches the desired consistency. Store in the fridge or freezer.

lemon drop peppers, cooked

Tiradito

(makes plenty for 1 serving of Eggs Perudict)

  • 1 tbsp Aji Amarillo Paste
  • 1 pce Peruvian Lemon Drop pepper, washed, deseeded and finely chopped
  • 1/2 tbsp garlic, peeled and finely chopped
  • 1 tbsp vegetable or olive oil
  • 1 tbsp lime juice, freshly squeezed
  • salt and freshly ground black pepper, to taste

In a small bowl, mix all ingredients into a smooth, not too thin sauce and set aside.

poached eggs on a green bed

Eggs Peru-Dict

(makes 1 serving)

  • 2 handful Arugula, washed and dried
  • 1/2 pce Avocado
  • 1/2 pce Lime
  • 2 eggs
  • 4 tbsp Tiradito
  • salt and freshly ground black pepper

Arrange the Arugula in the center of a large plate.

Cut Avocado into slices, drizzle Lime on each slice and arrange on the Arugula.

Fill large pan with water and bring to a boil. Crack the eggs open and carefully slide into the water. Cook 2-3 minutes, remove with a slotted spoon and put on paper towel. Carefully pat the eggs dry.

Arrange eggs on top of the Arugula-Avocado nest, pour Aji Amarillo on top. Add salt and pepper to your liking. – Bon appétit!

whole peruvian lemon drop peppers

messy poached eggs with greens