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Veal stew with potatoes Galician "To My Ball"

write This post is exclusively for me. So you do not want read do not read. Today (ie Saturday) I made some potatoes stuffed with meat (or meat stew with potatoes) requetebuenas, I've done to my ball, hence the title, and to not forget what put me here, because it is that living on the moon, that if you forget to write it, and I say knowingly. I made a little Cod with a rich sauce, and I agree that was what he got, so before I forget and can not make it so public.

The ingredients are 1 / 2 kg of meat for braising heading to squares 2 large potatoes
items to pinching (Galicia, I discovered recently and will try to dedicate a post one of these days)
6 cloves garlic, chopped parsley


2 carrots 2 onions chopped 1 tomato grated

a bay leaf torn in two
a sprig of chopped sage

a pinch of rosemary pinch of paprika vera "bittersweet"
3 / 4 of a liter of milk thistle about meat, "White Hen" (if that happens, the mine was not)
Salt, pepper and flour to coat meat Olive oil

A little lard

is easy and all you need is a bit of time so that the meat is tender, but I was so rich I do not want me or an ingredient exactly what I put.

First put in the little pot of butter with the oil to heat, while I seasoned the meat and add the flour, like salt, which is not too floury, and pinch of rosemary. Is made in the pan and when it begins to brown it and add the garlic and parsley spins to mix the taste of garlic and parsley with meat. When you start has to be golden and add the grated carrot sage immediately. Round. Cover and reduce heat, and stays there a couple of minutes. You add the tomato. He climbs the fire and is still spinning. Add the chopped onion. It is spinning and when you have a bit of color, low heat again and again to cover the onion is soft. About five minutes or less. Uncover turns up the heat and add the potatoes and peppers are still hanging around to continue mixing the flavors and adds beef broth to cover all ingredients and then close it again. When it starts to boil, reduce heat and leave it at between 20-30 minutes. After that time ... eat!

It was lighter than Beef Stew Montsant Wine I did in his day. And like everything else, I guess if one puts himself as beef broth is better. I had done and I preferred the easy to buy the White Hen, which fulfills its mission with honor, than to water. If you put a fresh peas, where season in early spring, I think, ta lso win the plate. But this as is, I went round. My Maxi evening still remembered.

accompany the dish with a great wine of the Douro, of course, selected by my Maxi.

The wine in question was the Maritávora 2004, purchased in Coalla Gourmet, to a great relationship money . Bright red and alive and fresh and fruity nose, with notes of fresh red fruits and a touch of well integrated toast. In the mouth is as fresh as expected, with hints of red fruits and roasted again, and memories of nuts all very well integrated and round. With a final long frank and I also believe that gave light to the stew. Very good.

In short, a perfect meal.

Oh, how hard is life! LRK

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Lomo A Salt With Tagliatelle "Aglio e olio"

few months ago my sister, my mom and I left in place the family on Saturday. We meet all three at lunch to see us and discuss how it has gone a week. Before that we could spend months without seeing each other so it seemed like a good way to keep contact and take a walk and my mother (and this is ugly but it only left home to go to the doctor.) So we spent the morning together, usually after lunch we tour the market, or we will see shops, the charm ... Anyway, girl stuff. Normally I try to control the time but often give us so many and I have to run to collect purchase that I have ordered and anything else that is always to buy, which I get home between the two, two and something, and keep under the purchase and are now, hopefully all three. At these times and I have no time or inclination to get to cook great dishes, but as we try to do things like to eat tasty and above all fast.

Differnce Between Hedge And Private Funds Are

feet (or hands) of pork with mushrooms

What things are. When I was young and unaware I did not like anything at all pig's feet, and why my mother was out of fear. If there was nothing I ate, of course, but the skin or crazy, and certainly, if I could choose, would prefer otherwise, I'll tell you ... a chicken with potatoes, for example.
Until you get that age, in which one day come to dinner, and dinner is ready and no one comma, one of the same, and another, until finally tired of your mother prepare dinner and begins to pass you "like" that you pass it, and make dinner thinking they like them and not you, and somehow I get the girl, late and hungry and there is only trotters.

- "O dinners that or you do what you want but it's there!"

Well, I were divine, fantastic, delicious .... I ate the skin, bones sucked, I dipped bread into the tomato and I think until I ate a banana for Rounding out the dinner. Since then I like, much as my Maxi you like best, which do not know why he had not done before.
I like, because I wanted to be different, but not the typical single tomato. O boned and stuffed with whatever, that give more task, apart, Escura bones is what I like and in restaurants, if you put the foot bones, which is not as usual, you can not make sucking and re-than-you-suck as you can in the privacy of your home. On the other hand we must also take into account the head servant, icing the foot and then see recipes for ideas ...

So as I said, I searched for all books and magazines from home and finally the only one that seemed appealing was a recipe I found the restaurant The Pep Passadís , a classic among classics, and although no had all the ingredients you put at the bottom of the letter, I could make do with what I had.

ingredients I used were:

• 5
trotters
• Assorted dried mushrooms (camagrocs (Cantharellus lutescens), porcini (Boletus edulis ), trumpet de la mort ( Craterellus cornucopioides)) A eye.
• 5 shitakes
• dry 1 / 2 Viada cut bacon or what is, bacon
• 3 duck gizzard confit
  cut up into pieces 2 onions
• 4 tomatoes 3 cloves
• 1 bay leaf 1 sprig
• dried rosemary Salt
• olive oil
• a carrot
• a celery
• a piece of leek, the green almonds
• 10
• Pine. A
eye
• 10
• hazelnuts 1 garlic clove

first thing is to boil the feet, attached to not deform, with the onion with three cloves stuck in it, laurel, rosemary, half head of garlic with skin, leek, carrot, celery and enough salt. From what I read, should be boiling an hour and a half to two hours (in some places put a half hours and put in other two) I made in the pressure cooker and freely weighed with 45 "would be perfect. The I did the day before for not having to rush later.
In the morning I started with the sauce. In a pan put oil, duck gizzard, and bacon cut very small with a little salt, a little, that the bacon is already salty, until it was golden, then added the other onion finely chopped, leaving also brown. Once golden brown joined tomatoes peeled and cut into pieces and the rest of the garlic bulb with your skin. Over medium heat for about 15 "more or less. Meanwhile, the bite did grinding nuts and garlic with a little water to hydrate the mushrooms. When the sauce was more or less been added the bite and a little boiling water and let little hands a little lower. After a few minutes I added the pork feet and I put a little more broth simmering leaving for 20 minutes, uncovered. Constructive self-criticism

.-> I have to improve the cooking time because I dumped a little. Tiernísimos that if. When I took the photo thought I did not do justice to how good they were and not publish it, but how about a bit I took my mother and ate when I called to tell him they were real good, they were better that those who did it, and that (As advertised in the detergent) had told anyone who would listen.

I liked it so much I thought as if it deserved a post.

LRK.

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Like Me Dinner! (Sopem In Blog)

Well, the issue is this.

Mar Calpena , we proposed to the bloggers Catalan an encounter of the kind that do bloggers and famous Galician Xantanzas .

Anyway, I find great this to know each other, and I pointed. And it's very easy . You go to the Bloc de la Mar, follow the instructions indicated, any question is asked, and you join saying (or typing ) in the same post. In any case, I advance seems to be that the date has been set for March 7 and will be a dinner.

Some who have signed already know them, but the rest is a mystery and cool!

Mar, t'he caught borrowed your image to put it as logo dinner in link I left fixed the "event "

Lrk .