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 Stuffed

View all

Posts

Vietnamese stuffed rolls with Nuoc Cham dipping sauce

Posted by Helena Saxberg on January 14, 2022

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Stuffed round courgettes baked in oven

Posted by Helena Saxberg on September 30, 2019

EVOO Italian Poultry Retro Stuffed

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Search This Blog

Labels

Argentina1 Argentinian1 Austria1 Bake2 Bakeware4 Baking6 Balkan1 BBQ6 Beef17 Blinis1

Bloke Food2 Bread4 Breakfast5 British3 Cake10 Charity2 Cheese11 Children in Kitchen16 Chinese3 Classic Family Food39 Coffee3 Comfort Food6 Curry8 Czech4 Dairy3 Dessert16 Dumplings6 Dutch2 Eggs5 Egyptian2 EVOO5 Farmers' Market2 Favourite Fruit10 Finnish14 Fish35 Flowers4 Food Blogger4 French14 Fruit13 Fusion Food3 Game1 Greek3 Greens2 Gyoza3 Herbs4 Holiday Food4 Home Grown3 Horse1 Indian4 Indonesian4 Inspirational Chefs26 Iranian1 Irish1 Israel1 Italian37 Italo-Finlandese2 Jam6 Kenya1 Kosher3 Lamb12 Lapland1 Lebanese4 Legume13 Lunch6 Macrobiotic1 Mirepoix8 Moose1 Mushroom21 Mussels3 Nepalese1 Nobel Laureates4 Nuts8 Offal12 Onions1 Ottolenghi12 Outdoors5 Pakistan1 Pancakes4 Parties11 Pasta17 Persian2 Pesto3 Pickled2 Pie4 Polenta1 Pop Up Restaurant Day1 Pork16 Portugese1 Poultry27 Quail1 Rabbit2 Raindeer1 Raising Money for a good Cause2 Reindeer2 Retro3 Rice7 Risotto10 Roast3 Root Vegetable15 Russian4 Salad20 Sandwich6 Sauce27 Sausages5 Scottish6 Seafood14 Serbia2 Shellfish6 Sicilian12 Snack1 Snails3 Soffritto2 Soup15 spaniards1 Spanish2 Spices1 Spicy3 Steak2 Stew10 Stir-fry1 Stock16 Stuffed2 Summer1 Swedish2 Tales1 Tennis1 Thai1 Turkish2 Ukrainian3 Veal2 Vegan15 Vegetables40 Vegetarian45 Video24 Vietnamese1 Waffles1 Wine Tasting2

Show more Show less

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. ...

Sign up here to join The Enogastronomist mailing list!

Email Address

Powered by Blogger