PUMPKIN PASTA BAKE WITH SPECK

Every week, Ruth at "Once Upon A Feast" from Halifax (Nova Scotia, Canada) organizes an event that takes place on Fridays. It's called "Presto Pasta Nights" (see infos and rules). The 34th edition is already on it's way and as you have maybe guessed, it's all about pasta!

Ruth's aim is to host a weekly round-up of the recipes that we, foodbloggers, have created/made and want to share with others via her great blog. Isn't it an awesome idea? Well, get cooking, folks!

For my 4th participation, I wanted to make a single pasta dish that would be baked in the oven, emblematic of autumn and comforting like medecine for the soul. After a lot of thinking, I came to the conclusion that I was craving "Macaroni Cheese" since long and that it was something that would go perfectly well with the season. As I had no macaronis at home and didn't want to do anything classic, I came up with a gorgeous and non-conventional idea. Why not create a pasta bake/casserole that would be made with pumpkin and which would be different from your usual "Macaroni Cheese"? Let's change our habits, I thought! A recipe was born...

This homely "Pumpkin Pasta Bake With Speck" has a groovy fall spirit. It is rich and hyper fulfilling... The bechamel sauce adds a wonderful onctuosity to the pasta, the delectable sweetness of the pumpkin contrasts amazingly well with the saltiness of the other ingredients, the rosemary brings a fantastic fragrant dimension/twang to the recipe, the "Speck" boosts the overall flavor with it's meaty smockiness and the Gruyère accentuates the dish's ampleness...

There's only good stuff here! Perfect and scrumptious! Isn't that just simply the best you can ask for?!!!

~ Pumpkin Pasta Bake With Speck ~
Recipe by Rosa @ Rosa's Yummy Yums

Serves 4.

Ingredients:
250g Dried pasta shells
150g Speck/Lardons (see link1 & link 2), finely cubed/sliced
1 Big onion, chopped
3-4 Cloves garlic, finely chopped
1 Tbs (or more to taste) Rosemary, chopped
600g Pumpkin, finely cubed
150-200g Gruyère cheese (see link), grated
Breadcrumbs, for the topping

Ingredients for the bechamel sauce:
50-60g (1/4 Cup) Unsalted butter
30g (1/4 Cup) Plain white flour
500ml Hot milk
A pinch grated nutmeg
Salt, to taste
Pepper, to taste

Method:
1. Cook the pasta as mentioned on the packet.
2. Drain and rinse well with cold water, until the pasta are cold.
3. Set aside in a big bowl.
4. In a frying pan, fry the "Speck" until golden.
5. Add the onion, garlic and rosemary. Stir-fry until the onions are translucid.
6. Then add the cubed pumpkin and stir-fry for another 5 minutes.
7. Remove from the heat and add contents to the bowl.
Method for the bechamel sauce:
8. Melt the butter in a saucepan. When it bubbles/splutters, add the flour and roast (but dont let it brown).
9. Add the milk and whisk until the sauce starts to thicken.
10. Cook for another 5-10 over low heat while constantly stirring.
11. Salt and pepper to taste and finally add the freshly grated nutmeg.
Method (final):
12. Pour the bechamel onto the contents of the bowl, add 2/3 of the grated cheese and mix thouroughly. Rectify the seasoning.
13. Put this mixture into a greased oven dish.
14. Sprinkle with the leftover cheese and breadcrumbs.
15. Bake at 200° C (400° F) for about 40-45 minutes, or until the top is golden brown and the sauce starts to bubble.

Remarks:
I used "Gnocchi" pasta, but you can use any other pasta shells like "Conchiglie" or "Orechiette".
It is possible to replace the "Speck (Lardons)" by cubed ham or bacon.
You can use either fresh or dried rosemary.
I chose a vegetable-tasting pumpkin such as "Jack-O-Lantern" for this recipe. It should not be too sweet and it's flesh should stay firm when cooked (not mushy)...
If you don't find any "Gruyère" cheese, then "Cheddar", "Comté", "Monterey Jack" or any good hard cheese with a strong flavor will do.

Serving Suggestions:
Serve the pasta bake with a salad (beetroot, celery root, endive, etc...) or any vegetable of your choice (brussel sprouts, carrots, fennel, etc...).
You can even make a tomato sauce as accompaniment to this pasta dish.

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~ Gratin De Pâtes A La Courge ~
Recette par Rosa @ Rosa's yummy Yums

Pour 4 personnes

Ingrédients:
250g de Pâtes (type coquillettes)
150g de Lardons
1 Gros onion, haché
3-4 Gousses d'ail, hachées finement
1 CS (ou plus) de Romarin, haché
600g de Courge, coupée en macédoine
150-200g de Gruyère, râpé
Panure (pour le dessus du gratin)
Ingrédients pour la sauce bechamel:
50-60g (1/4 de Tasse) de Beurre
30g (1/4 de Tasse) de Farine
500ml de Lait chaud
1 Pincée de noix de muscade râpée
Sel, à volonté
Poivre, à volonté

Méthode:
1. Cuire les pâtes comme indiqué sur le paquet.
2. Egoutter les pâtes et les rincer à l'eau froide jusqu'à ce qu'elles soient froides.
3. Mettre dans un grand bol.
4. Dans une poêle, faire revenir les lardons jusqu'à ce qu'ils soient dorés.
5. Ajouter l'onion, l'ail et le romarin. Faire revenir jusqu'à ce que l'onion soit translucide.
6. Ajouter la macédoine de courge et faire revenir/sauter pendant 5 minutes en remuant bien.
7. Retirer du feu et ajouter ce mélange aux pâtes dans le bol.

Méthode pour la sauce béchamel:
8. Dans une casserole, faire fondre le beurre puis, une fois qu'il crépite, ajouter la farine en une seule fois et bien mélanger à la spatule en bois ou au fouet. Cuire quelques minutes (il ne faut surtout pas laisser brunir).
9. Verser le lait chaud et bien mélanger au fouet jusqu'à ce que le mélange épaississe.
10. A température basse, laisser cuire 5-10 minutes en remuant constamment.
11. Saler et poivrer à volonté et ajouter la noix de muscade râpée.
Méthode (assemblage):
12. Verser la sauce béchamel (tiède) sur les pâtes dans le bol, ajouter les 2/3 du Gruyère et bien mélanger. Réctifier l'assaisonnement.
13. Mettre ce mélange dans un plat à gratin graissé.
14. Saupoudrer le dessus avec la panure et le reste du fromage.
15. Cuire à 200° C (400° F) pendant 40-45 minutes, ou jusqu'à ce que le dessus soit doré et que la sauce fasse des bulles.

Remarques:
J'ai utilisé des pâtes de type "Gnocchi", mais vous pouvez utiliser d'autres pâtes coquilles telles que les "Conchiglie" ou les "Orechiette".
Vous pouvez remplacer les lardons par du "Bacon" ou du jambon fumé.
Prenez du romarain séché ou frais.
Comme sorte de courge, j'ai plutôt choisi une variété pas trop sucrée (au goût prononcé de légume) et qui reste assez ferme à la cuisson (par ex. courge musquée)...
Le "Gruyère" peut être remplacé par du "Cheddar", du "Comté", du "Monterey Jack" ou un autre fromage à pâte dure qui a du goût.

Idées d'accompagnement:
Servir avec une salade (betrave, céleri rave, endive, etc...) ou le légume de votre choix (choux de bruxelles, carottes, fenouil, etc...).
Ce gratin peut aussi être accompagné par une sauce tomate.

BIRABROT OR BIRNENBROT

On the occasion of "World Bread Day", let me once again introduce you to that marvelous Swiss speciality that can be eaten all year long, but which is indivisible from autumn/winter and from the end of year feasting. I am talking about "Birabrot (or Birnenbrot)"!

This wonderful, spicy and rich peasant's pear and nut bread from Graubünden (Grisons in French) is made with dried pears, dates, plums and figs, almonds, hazelnuts, walnuts, sultanas, raisins, candied orange and lemon (or zest), thick pear juice (Birnel), "Birnbrot" spices, "Zopf Bread" dough, Kirsch, and many more ingredients.

In a sense, it is very similar to the Alsatian "Beerawecka". The main difference resides in the fact that it's French cousin has no crust...

This special Christmas bread (it is also eaten throughout the whole year) is delightful when cut in slices and eaten with butter or when served with savory food (very much like "Pain d'Epice"). Without a doubt, "Birnbrot" is highly nourishing, but it is also undeniably healthy. Due to it's sturdy nature, it can be kept for quite a long time (if you are strong enough to leave it sit in a cupboard for a while...).

If you are looking for recipes, please read this post: see link.

This "Birabrot" was bought from "Hosang'sche Stiftung Plankis" in Chur. If you are in the region, I really recommend you to have a look at their store, because they have delicious sausages (Salzis) and many fine regional specialities that taste like heaven...

ROSEMARY AND VINEFRUIT BLOOMER

WORLD BREAD DAY 2007

On Tuesday the 16th of October 2007, we will be celebrating "World Bread Day". For the second consecutive year, Zorra at "Kochtopf" (Spain) is organizing this event. She will do a big worldwide round-up of our best bread recipes that hail from the 6 continents.

The original World Bread Day (see link) was created by the UIB (International Union of Bakers and Bakers-Confectioners) in order to provide the opportunity to talk about bread and bakers, to find out about their history, their importance as well as their future...

For my second participation to the event (see my post), I thought that I would share with you my latest and most favorite discovery of the moment: a divine "Rosemary And Vinefruit Bloomer" recipe that I found on an Australian blog named "Stuff And Nonesense" and which blew me off my feet!

This marvelous "Rosemary And Vinefruit Bloomer" could be qualified as a harvest bread as it's has a very autumnal touch with it's sultanas and seeds. At the same time it reminds me of a certain Italian bread from Tuscany which is called "Pane Di Ramerino". Thanks to the rosemary, this loaf is staggeringly fragrant. The sultanas add a very gratifying sweetness and fruitiness that goes admirably well with any savory accompaniment. It's beautiful crust is scrumptiously crispy and contrasts delightfully with it's exquisite, smooth, dense and slightly chewy interior.

This full-flavored bread will enchant you whether you decide to couple it with savory food such as rubust cheeses (especially goat's cheese), dried meat, pate, terrine, chutneys and pickles or whether you choose to eat it for breakfast along with jam, honey and even peanut butter and chocolate spread (yes yes!!!). It is mind-blowing either ways!

A little gem. A bread with a unique twist!

~ Rosemary And Vinefruit Bloomer ~
Recipe by Philippa Grogan and adapted by Rosa @ Rosa's Yummy Yums

Makes two loaves

Ingredients:
350g Strong white flour
100g Rye flour
100g Mixed grains
10g Salt
2 Tsps Dried yeast or 15g Fresh yeast
300ml Warm water
100g Sultanas
1 1/2 Tbs Fresh rosemary, chopped

Method:
1. In a large mixing bowl mix the flours and grains with the salt.
2. In a small jug, mix the yeast with half the warm water and stir it into the flour, adding enough of the remaining water to produce a soft dough.
3. Knead by hand for about 10 minutes, or using the dough-hook attachment of an electric mixer for around 5 minutes, until the dough is shiny and pliable.
4. Add the sultanas and rosemary and knead to incorporate thoroughly into the dough.
5. Place the dough in a clean bowl, cover and leave in a warm place for around an hour, until it has almost doubled in size.
6. Preheat the oven to 190ºC (375° F) and line a baking tray with baking sheet.
7. Turn out the dough onto a lightly floured surface and knead briefly to expel any excess air.
8. Cut in half and shape each portion into a tapered loaf.
9. Arrange on the baking tray, cut short parallel slashes at regular intervals, cover with a towel and leave in a warm place to rise again until doubled in size.
10. Bake on the centre shelf for 30–35 minutes until the crust is a warm golden brown and the base sound hollow when knocked.
11. Cool on a wire rack and eat within two days.

Remarks:
The mixed grains can be found in organic stores or made at home by mixing together the grains of your choice (sesame seeds, poppy seeds, sunflower seeds, pumpkin seeds, etc...).
The sultanas can be replaced by raisins, dried cranberries or chopped dried figs.
If the dough feels a little too sticky while kneading, you can ajust the dough's consistency by adding flour, but remember, the more flour you add while kneading, the heavier and dryer your final loaf will be.

Serving suggestions:
This bread is wonderful when eaten with cheese (Brie, Maroille, Camembert, Munster, Gruyère, Appenzeller, Feta, cheddar, etc...), pate, terrine and/or chutney.
It also makes a good breakfast bread with honey or jam...

***************

Journée Mondiale Du Pain 2007

De son côté VérO de "DelimOOn" (Suisse) nous propose aussi le KIKI de la "Journée Mondiale Du Pain" (voir lien). A cette occasion, elle organisera aussi un compte-rendu qui regroupera toutes vos créations...

~ Pain Au Romarin, Aux Graines Et aux Sultanines ~
Recette par Philippa Grogan et adapté par Rosa @ Rosa's Yummy Yums

Donne 2 pains.

Ingrédients:
350g de Farine à pain
100g de Farine de seigle
100g de Graines (mélange)
10g de Sel
2 CC de Levure séchée ou 15g de Levure fraîche
300ml d'Eau tiède
100g de Sultanines
1 1/2 CS de Romarin frais, haché

Méthode:
1. Dans un grand bol, mélanger les deux farines avec les graines et le sel.
2. Dans un récipient, dissoudre la levure dans la moitié de l'eau et ajouter ce mélange à la farine (ainsi que le reste de l'eau, si nécessaire) afin d'obtenir une pâte souple qui ne colle pas aux mains.
3. Pétrir à la main pendant 10 minutes ou pétrir avec son robot pendant 5 minutes jusqu'à ce que la pâte soit douce, lisse et souple.
4. Incorporer les sultanines et le romarin en pétrissant (à la main) vigoureusement afin que ces ingredients soient répartis de manière homogène.
5. Mettre la pâte dans un bol propre, recouvrir d'un linge et laisser repose dans un endroit chaud pendant environ 1 heure ou jusqu'à ce que la pâte ait doublé de volume.
6. Préchauffer le four à 190° C (375° F) et recouvrir la plaque de papier sulfurisé.
7. Brièvement pétrir la pâte à la main sur un plan de travail fariné pour lui redonner son volume de départ et chasser l'air en trop.
8. Diviser en deux portion égales et former des boudins pas trop longs ni trop étroits que vous entaillerez sur le dessus, avec franchise.
9. Placer les pains côte à côte sur la plaque, couvrir avec un linge et laisser reposer dans un endroit chaud pendant 35-45 minutes ou jusqu'à ce qu'ils aient gonflé et doublé de volume.
10. Cuire le pain au centre du four pendant 30-35 minutes, jusqu'à ce que la croûte soit dorée et que le pain sonne creux.
11. Laisser refroidir sur une grille.

Remarques:
Le mélange de graine peut être acheté dans les magasins bio, sinon vous pouvez le faire à la maison avec les graines de votre choix (graines de sésame, de pavot, de tournesol, de courge, etc...).
Les sultanines peuvent être remplacées par des raisins, des canneberges séchées ou des figues séchées coupées en cubes.

Idées de présentation:
Servir ce pain avec du fromage (Brie, Maroille, Camembert, Munster, Gruyère, Appenzeller, Feta, Cheddar, etc...), avec du pâté, de la terrine et/ou du chutney.
Il est aussi délicieux avec une bonne confiture maison ou du miel.
Si la pâte est trop collante lors du pétrissage, vous pouvez ajouter un peu de farine afin d'obtenir la consistance désirée, mais attention à ne pas en ajouter trop car ça résulterait en un pain lourd et sec.

WEEKEND CAT BLOGGING #123

This week, the kind Sher and the gorgeous Upsie at "What Did You Eat?" (USA) are happy to announce that they are hosting Weekend Cat Blogging #123...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed informations.

Once again, Maruschka has woken me up this morning with her "yodel".
She vocalizes in such a loud and agressive way that it's difficult not to wake up and start the day on an angry modus!
I tried my best not to hear her nasty yammering, but she made me ever so angry that I could not go back to sleep.
This cat is a real dictator!!!

(Pumpkin - Picture by Jessica at "In Search Of Dessert")

A thought for the cute little Pumpkin who left this world (at the age of ~7 weeks) in a tragic way, before she could even reach adulthood.
May you rest in peace sweet darling.
I loved you...

COWS AND AUTUMN HAZE

Around the place where I like to go for walks (8 minutes walk from my home), close to the vineyards and the French border, there's a field with a herd of beautiful cows (Hérens cows) and their babies that graze peacefully. It's always mind puzzling when you think that only a few kilometers away from the center of the town of Geneva, there's nothing else than small villages and fields. This town is so small that the countryside is never too far. You can get out of the urban agglomerations within minutes!

Thanks to the fact that Geneva isn't one of those immense metropolis, everybody has access to a natural environment and has the opportunity to discover the countryside. Whether you walk by foot, take the bus or drive your car, it is always at a decent reach...

I hope that you'll enjoy those photos and may they make you dream (click on the pictures to enlarge).

If you want to see a video of the cows, then it's here.

EARL GREY CHOCOLATE MOUSSE

A little less than a year ago, I had written a post about my family's very own "Chocolate Mousse" recipe that I particularly love, because it's linked to my chilhood and to festivities such as birthdays, Chrismas and New Year...

Until now, I had always made it the way my grandmother did, without adding anything nor changing an ounce to her recipe. But, this time, on the occasion of our tea themed "Challenge Dinner Party" last September, I decided to give it an extra touch of flavor by infusing the water with Earl Grey tea and by adding vanilla extract (I also added an extra egg white for more fluffiness)!

This little digression from the original recipe gave very positive results and this gorgeously lush mousse turned out to be even more delightful! It had an entirely new dimension and was more complex.

The basic "Chocolate Mousse" is very rich tasting, has a pleasant roundness flavorwise and has a truffle-like texture that have an orgasmic effect on anybody who eats it. It is really a wonderful and highly sensuous dessert, believe me! With the extra tea aroma it is a wonder of subtlety and delicacy that it is totally rnchanting. The very first seconds you have it in your mouth, you will not clearly recognize it's light "Earl Grey" aroma, as it is not really perceptible straight away. Then, the strong and insisting flavor of chocolate will dissipate a little in order to give place to an ambrosial note of begamot (the taste will develop) that doesn't go without reminding us of "Orange Pekoe" tea...

Chocoholics worldwide, you are warned! This mousse can have perverse effects on your (mental & physical) health!!!

~ Earl Grey Chocolate Mousse ~
(Mousse Au Chocolat A L'Earl Grey)
Recipe by Rosa @ Rosa's Yummy Yums/Recette par Rosa @ Rosa's Yummy Yums

Serves 4-6 people/pour 4 à 6 personnes.

Ingredients/ingrédients:
500g Bittersweet chocolate (55-60 % cocoa)/500g de Chocolat (55-60% de cacao)
1 Cup Water/1 Tasse d'Eau
3 Bags Earl grey tea/3 Sachets de thé Earl Grey *
6 Eggs (~53g) + 1 egg white, at room temperature/6 Oeufs (~53g) + 1 blanc d'oeuf à température ambiante *
4 Tbs Castor sugar/4 CS de Sucre crystallisé
1 Tsp Vanilla extract/1 CC d'Extrait de vanille *
300g Unsalted butter, at room temperature/300g de Beurre non salé à température ambiante
A pinch salt/Une pincée de sel

Method/Méthode:
1. Seperate the eggs and put the whites in a medium bowl/séparer les oeufs et mettre les blancs dans un bol.
2. Bring the water (1 cup) to a boil, remove from heat and add the tea bags/faire bouillir l'eau et ajouter les sachets de thé.
3. Let infuse for about 10 minutes. Then remove the tea bags and strain them/laisser infuser pendant 10 minutes, puis les retirer.
4. Melt the chocolate with the tea-infused water in big bowl, over a bain-marie/double boiler (see info)/faire fondre le chocolat avec l'infusion dans un grand bol au bain-marie.
5. Once the chocolate has melted and is well blended with the water, remove from the bain-marie/une fois que le chocolat a fondu et que vous avez obtenu une "crème épaisse", retirer le bol (hors du feu).
6. Add the butter, the egg yolks, the sugar, vanilla extract and stir continously for about 20 minutes/ajouter le beurre, les jaunes d'oeufs, le sucre, l'extrait de vanille et remuer continuellement pendant 20 minutes.
7. Beat the egg whites (see method) with a pinch of salt until solid peaks form/battre les blancs d'oeufs (avec la pincée de sel) en neige ferme.
8. Very gently fold the egg whites into the chocolate mixture until well blended/ajouter les blancs en neige au mélange chocolat-beurre-sucre et incorporer très délicatement jusqu'à ce que le mélange soit homogène.
9. Pour the chocolate mousse into a clean bowl/verser la mousse au chocolat dans un bol propre.
10. Place the bowl in the refrigerator, overnight/mettre au frigo pour la nuit.

Remarks/remarques:
You can very well divide the quantities/les quantités peuvent être divisées.
Melt the chocolate over low heat and continuously stir the mixture in order to obtain a liquid, yet thick and creamy mass/faire fondre le chocolat à feu doux (bain-marie) et toujours remuer afin d'obtenir une masse liquide, mais crémeuse et épaisse.
For a more exotic touch, you can also add 100g chopped candied ginger or candied orange peel to the mix or add the spices/flavors (coffee, coriander, curry, cinnamon, etc....) of your choice/pour un goût plus éxotique, ajouter 100g de gingembre confit haché ou des fruits confits hachés ainsi que les épices de votre choix (café, coriandre, curry, cannelle, etc...).
The "Chocolate Mousse" should stay in the fridge for about 10 hours before it is served/cette mousse au chocolat devrait rester au frigo au moins 10 heures avant d'être servie.

Serving suggestions/présentation:
Serve with a dollop whipped cream/servir avec de la crème chantilly.
I recommend you to eat this mousse when it just comes out of the fridge, but if you like it less "hard" and truffly in texture, then get it out about 1/2 hour before serving (the cold butter hardens the mousse)/je vous recommande de manger cette mousse dès sa sortie du frigo, mais si vous la préférez plus mousseuse, alors laissez-là à température ambiante pendant 30 minutes...
Keep in the refrigerator for no longer than 2-3 days/conserver au frigo jusqu'à 3 jours.

* Ingredients (Earl Grey tea, vanilla extract and 1 extra egg white) which are not in the original recipe. They are optional/ingrédients qui ne figuraient pas dans la recette originale (en option)...

Une recette que je tiens à partager avec Audrey "Plaisirs De La Vie" (France) afin de participer à son concours culinaire "Souvenirs d'Enfance".

CHICKEN IN VANILLA SAUCE

As a food freak who loves foreign cuisines that integrate lots of spices, who is always looking for new taste adventures, who is constantly hungry for surprising culinary discoveries and who is open to widening her gastronomical horizon, it is not a surprise if the Creole cuisine has made it's grand entry in my kitchen and is now occupying my thoughts.

The Creole cuisine is extremely varied, with origins ranging from Africa, Europe to India. It has also been inspired by the native people of the places invaded/colonized. This cuisine takes advantages of what the sea offers and of the creativity of the inhabitants. You'll find this kind of food in various countries where the slave trade took place: in the Indian Ocean (Réunion, Mauritus, Seychelles, etc...), in the Caribbean (Haiti, Trinidad, Dominica, etc...), in the USA (Louisiana). There are even little communities in the Philippines, in Africa and South America. It is a culinary tradition with an important historical background and which is (unfortunately) rooted in suffering...

The recipe that is featured here has become a classic at home. Since the day (3 years ago) it has graced my plate for the very first time, this dish holds an important space in my heart.

This "Chicken In Vanilla Sauce" is originally a speciality from Réunion, an island in the Indian Ocean. In order to come up with my own version of that recipe, I got my inspiration from many different sources, went through a lot of brainstorming and experimenting in the kitchen, and I must say that the result is remarkably delicious whether it is made with chicken or pork!

It is a very original dish as vanilla is rarely associated with savory food, although it brings an undeniably delightful and surprising touch to any meal. The sweet and round flavors of this spice pair perfectly well with ingredients such as coconut milk, curcuma and chicken that can be placed in a similar taste category. On the other hand, the use of tomato puree and of various fragrant alcohols counterbalances the overall sweetness of the dish by adding a pleasant tinge of acidity that gives it a lot of dynamism and punch. This unique combination of flavors makes the "Chicken In Vanilla Sauce" dish a delicate, yet tasty and gorgeously mind tumbling speciality. It is so magical, stunning and intoxicatingly chock-a-block full with wonderful aromas synonymous of exotism, voluptuousness and fantasy that you'll be immediately conquered.

A dream dish that'll carry you away and transform you into it's most faithful admirer!

~ Chicken In Vanilla Sauce ~

Recipe by Rosa @ Rosa's Yummy Yums

Serves 4

Ingredients for the marinade:
800g Chicken thighs, skinned, boned and cubed
3 Tsps Cognac
2 Tbs Light soy sauce
3 Tbs Light runny honey
2 Cloves garlic, crushed
1 Tbs Olive oil
Pepper, to taste
Ingredients for the vanilla infusion:
300ml White wine
2 Pods vanilla, split & seeds scraped
5 Tbs Whisky
1 tbs Dark rum
Ingredients for the sauce (final method/steps):
2 Tbs Olive oil
2 Medium onions, chopped
3 Cloves garlic, crushed
1/2 Tsp Dried thyme
1-1 1/2 Tsps Ground curcuma
3 1/2 Tsps Plain white flour
2 Big tomatoes, peeled, seeded, chopped, cooked & reduced to a purree
1 1/2 Tbs Tomatoe puree (canned)
1 Cube chicken stock
1/4 Cup Hot water (for the stock)
300-450ml Double cream or coconut milk
Salt, to taste

Method for the marinade:
1. Blend together the cognac, soy sauce, olive oil, honey, garlic and pepper.
2. Add the chicken and allow to marinade in the refrigerator for about 2 hours.
Method for the vanilla infusion:
3. In a pan, mix all ingredients and bring to the boil.
4. Simmer for about 2 minutes over low heat.
5. Remove from the heat and let infuse for about 1 hour.
6. Then, remove the vanilla pods and scrape them well.
7. Set aside.

Final method (sauce):
8. Dissolve the chicken stock in the water.
9. Over high heat, heat up oil in a frying pan.
10. Remove the chicken from the marinade and fry chicken in batches, until well-browned, about 1 minute on each side.
11. Set the meat aside.
12. Then, add the onions and fry over medium heat until they are translucid.
13. Add the garlic, thyme, curcuma and flour.
14. Stir-fry for about 1 minute.
15. Then, add the chicken stock (cube + water), "vanilla infusion", homemade tomato puree, tomato puree (canned) and stir energically.
16. Pour the cream/coconut milk into the pan, stir well and let simmer for about 30-45 minutes, until the sauce has thickened.
17. Add the chicken and salt to taste.
18. Simmer for another 10 minutes or until the chicken is cooked through.
19. Serve.

Remarks:
You can replace the chicken thighs by the same quantity of chicken breast meat, but the it might be less tender...
Instead of using chicken, you can choose pork (shoulder) that you'll cube.
If you don't have any cognac for the marinade, then take so me sherry or whisky and if you don't have any whisky for the "vanilla infusion", then take either cognac or sherry.
If you don't fancy coconut milk, then replace it by the same quantity heavy cream.
Be careful when you add the liquid to the flour mixture (faux roux)! It might thicken very quickly, so I recommend you to act real fast (stirring enerically) in order to have a smooth sauce that is not grainy in texture.

Serving suggestions:
Serve with plain Basmati rice or any long grain rice and "Ajad" (Thai cucumber salad/relish).

WEEKEND CAT BLOGGING #122

This week, Astrid, the sweet Kashim and Othello at "Paulchen's Foodblog" (Austria) are happy to announce that they are hosting Weekend Cat Blogging #122...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed informations.

Once again, this week was pretty calm.
Fridolin has been as sweet and tame as an angel.
Nothing special happened...
It seems that the fresher temperatures are synonymous of peace and harmony within the kitty world.
I am a happy cat mom!!!

THE LAST WONDERFUL VISIONS OF GREEN

As summer was touching to it's end, on one very sunny afternoon, I went out for a walk. The leaves were already turning and the atmosphere had changed. Autumn was close, lurking around the corner, waiting to enshroud nature with it's powerful veil of gold...

On this very day of late September, summer had already given it's last breath. The vineyards were bursting with gorgeous ripe grapes, the trees had this particular burnt touch, mist was never too far away and the sunlight, although still quite powerful, was already fading fast.

Summer's dead, long live summer!!!!!

I hope that you'll have a good time looking at my pictures (click on photos to enlarge) as it is an ode to summer and beauty.