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The Enogastronomist — Learning begets hunger

This is a blog written by a hands-on, self-proclaimed gastronome to promote home cooking and to actively discover the world of eno-gastronomic delights. I often try new recipes and whilst doing so I can develop my food preparing skills and gain more knowledge of different food cultures.

Showing posts with the label Poultry

Posts

Simple Three Step Chicken Soup

Posted by Helena Saxberg on December 01, 2021

Cheese Children in Kitchen Italo-Finlandese Poultry Soup

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Chicken Celery Salad with Naan Tandoor bread

Posted by Helena Saxberg on October 01, 2021

Bread Poultry Salad

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Pan-fried chicken au Indienne

Posted by Helena Saxberg on September 22, 2021

Classic Family Food Indian Lebanese Poultry

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Roasted chicken, veggies and 2 carbs: jasmine rice with saffron & roasted lemon potatoes

Posted by Helena Saxberg on February 19, 2021

Pesto Poultry Rice Sauce

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You wan-na la-sa-gna to-a-day? Ok. I roast-a turkey.

Posted by Helena Saxberg on November 14, 2020

Legume Poultry Sauce Stew

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Happyness is....

Posted by Helena Saxberg on October 14, 2020

Classic Family Food Home Grown Poultry Root Vegetable

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Greek Yogurt-Garlic-Spice marinated turkey kebabs

Posted by Helena Saxberg on September 30, 2020

BBQ Dairy Poultry

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Stuffed Chicken Turkey Meat Loaf with Spinata Coat

Posted by Helena Saxberg on November 27, 2019

Classic Family Food Poultry Retro

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Stuffed round courgettes baked in oven

Posted by Helena Saxberg on September 30, 2019

EVOO Italian Poultry Retro Stuffed

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Joojeh Kabob جوجه کباب | Grilled Saffron Chicken — A Recipe by Persian Mama

Posted by Helena Saxberg on June 22, 2018

BBQ Outdoors Persian Poultry Vegetables Video

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Stuffed Portobello mushrooms and tagliata of wild duck breast.

Posted by Helena Saxberg on November 11, 2017

Mushroom Poultry

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Slowly, slowly, my children can take over the whole kitchen.

Posted by Helena Saxberg on August 30, 2017

Children in Kitchen Mushroom Pasta Pesto Poultry Sauce

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Randang chicken with veggies

Posted by Helena Saxberg on September 15, 2016

Indonesian Poultry

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Boys prepared Paella Valenciana with snails and all. Watch recipe video!

Posted by Helena Saxberg on July 21, 2016

Children in Kitchen Poultry Rabbit Seafood Snails Spanish Video

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Iranian Saffron — Lombardian "Risotto allo Zafferano"

Posted by Helena Saxberg on September 09, 2014

Farmers' Market Iranian Persian Poultry Risotto Stock

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Charlestown Chicken Celery Salad

Posted by Helena Saxberg on January 29, 2014

Poultry Salad Vegetables

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Italian "Gremolated" Spring Chicken with a Middle-Eastern Twist

Posted by Helena Saxberg on August 13, 2013

Fruit Italian Ottolenghi Poultry Salad Vegetables

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Helena Saxberg

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Popular Posts

La Crema di Caffé

Due to a sudden writer's block, I am having a short break from writing a case study for Aalto University CEMS Multinational Management studies, and posting how to prepare a decent cup of espresso at home. I am also sharing a secret on how to prepare la crema di caffé . Use the best Neapolitan coffee — S. Passalacqua — that you can buy from my favourite cook shop , and a Bialetti Venus espresso pot , size 6. For la crema del caffé you will need 3 teaspoons of sugar, 1 teaspoon of dark muscovado sugar, a milk whipper and a vessel for whipping the cream. As soon as the first coffee drops start to appear, you need to pour approximately 2 tablespoons of that coffee into the whipping vessel. Apparently, the first drops contain a lot of vegetable oils that create the lovely coffee cream with some sugar. With milk whipper create the crema del caffé . Put 3 teaspoons of crema del caffe into an espresso cup and pour over some fresh espresso coffee. Drink immediate

Jiaozi – Chinese Dumplings and Crudités

This weekend I took part in The Guardian Chinese Challenge by mem erise. The idea of the challenge was to memorise a typical Chinese menu, its structure and related words and terms in few hours . As I hadn't been making Chinese food for a long time, I decided that it was about time to prepare my all time favourite Chinese street food: Jiaozi Dumplings. This dish was taught to me by my Chinese friend Luo Jun. Back in time, we used prepare Jiaozis with a group of friends and literally inhaled those whilst playing Mahjong. Good times! Anyway, here's how to prepare Jiaozis (饺子 / 餃子 ). Dough (for wrapping the meat in) also known as water based pasta dough: Approx. 6 dl (3 cups) durum wheat flour (or all-purpose flour) Pinch of salt Approx. 2 dl (1 cup) cold water 1 tl of sunflower oil Mix all the ingredients together as if you were making pasta. Knead well for 10 minutes. Add more flour in case dough is too soft and more water if too hard. Wrap in cling film and set a

Cooking with two Italian gourmands at our home

Rabbit and horse meat as well as a variety of animal organs and intestines are commonly used e.g. in the Mediterranean cuisine, but unfortunately these are underutilized in Scandinavia cuisine. In this coming Saturday, our 13 guests will receive a memorable enogastronomic experience and I will have the pleasure of cooking with two Italian gourmands at the comfort (or discomfort) of my home kitchen. As mains/secondi we will have Apulian Horse Sausages (Salsiccia Equino), Braised Rabbit (Coniglio in Bianco) and veal sweetbreads with Marsala (Animelle al Marsala). Prior to this we will have some risotto (ai funghi porcini); served as first dish/primo piatto. As starters/antipasti we will have: My version of Boquerones/Alici Marinate (i.e. marinated anchovies with vinegar, lemon, olive oil, garlic, capers, peperoncino and parsley), to satisfy a request of my dear French friend. Classic scallops with mushrooms & white wine ( Coquilles St Jacques ), just because I can. Sna

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