resep masakan kuno: Something Abt Wine

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Thursday, February 21, 2013

Green Bean Spelt Cake with Hazelnuts and White Wine

Green beans and paparika flavoured chicken cold cut along with white wine...a delicious and healthy combination. The addition of hazelnuts (or walnuts as the original recipe calls for) gives this savoury, but nonetheless delicious cake more substance and an interestingly crunchy texture. Cheer you up with a large slice paired a glass of white wine, as well as some crème fraîche.

Green Bean Spelt Cake with Hazelnuts and White Wine

adapted from Quiches, Cakes & Tartes - Christina Richon

©angiesrecipes

200 g Green beans
80 g Hazelnuts
80 g Paprika flavoured chicken cold cut
250 g Refined spelt flour
2 tsp Baking powder
Pinch of sugar
4 Eggs, medium
100 ml Walnut oil
100 ml Dry white wine
Salt and pepper

Rinse and clean the green beans. Poach them in a pot of boiling salted water for about 8 minutes until tender but still firm. Drain the beans in a sieve, and rinse them briefly under cold water. Set aside to drain again.
Preheat the oven to 180C/350F. Line a standard loaf pan with parchment paper. Finely dice the chicken cold cut. Cut the drained green beans into small pieces.
Whisk the spelt flour, baking powder and 1 pinch of sugar together in a mixing bowl. Beat the eggs and walnut oil until blended and foamy. Stir in white wine, then gradually fold in flour mixture.
Add in the diced chicken cold cut, green beans and the hazelnuts. Gently stir to combine. Season with salt and pepper. Pour the batter into the prepared baking pan.
Bake the cake in the center of hot oven for about 50 minutes. Remove from the oven and set aside for 10 minutes. Turn the cake out onto a wire rack and cool to the room temperature.

Sunday, January 20, 2013

Braided Onion Bread with White Wine and Smoked Bacon

This is a rustic braided yeast bread (part levain, part commercial yeast) that is filled with a mix of caramelized onions and smoked bacon deglazed with white wine. It's hearty, packed with flavour, and quite a treat for onion lovers. If you're a vegetarian, leave out the smoked bacon, it tastes different though equally delicious served with a salad or soup. I have cut the braided loaf into two and baked them in loaf pans, but you can just bake the whole braided loaf on a baking tray lined with parchment paper.

Braided Onion Bread with White Wine and Smoked Bacon

adapted from Brot-Bernd Armbrust

©angiesrecipes

Filling	Dough
250 g Onions 150 g Smoked bacon 2 tbsp Sunflower oil 200 ml White wine	25 g Fresh yeast 150 ml Water, lukewarm 50 g Rye sourdough starter 150 ml White wine 400 g Bread flour 100 g Dark rye flour 10 g Salt

Peel and cut the onions into rings. Cut the smoked bacon into small cubes. Heat the oil in a skillet and cook onion rings over medium heat until golden brown, about 8 minutes. Add in diced smoked bacon and white wine. Cook the mixture until the liquid has almost evaporated. Leave it overnight in the fridge.
Dissolve yeast with warm water in the bowl of your stand mixer, then stir in sourdough starter and white wine. Add in flours and salt. Mix for 4 minutes at slow speed, then increase the speed and mix 4 more minutes. Shape into a longish dough. Cover and rest for 30 minutes at room temperature. Prepare two loaf pans and line with baking papers.
Place the dough on a lightly floured work surface roll it out to a 50x35-cm rectangle. Spread the onion mixture lengthwise over 2/3 of the dough. Fold the dough into a three-layer, beginning at the un-filled third. Cut into 3 strips and braid. Slice the braided loaf from the center into half. Pinch ends to seal and tuck under. Place each into a loaf pan. Cover and let rise for 30-45 minutes at room temperature.
Fill a roasting pan with water and place it at the bottom of the oven. Preheat the oven to 230C/450F. Dust the loaves with a little bit flour. Bake the loaves in the center of the hot oven for 35-40 minutes. Remove the roasting pan with water after 15 minutes.

Thursday, January 3, 2013

Red Wine braised Cabbage with Caramelized Chestnuts

This red wine braised cabbage makes a great side dish to roasted poultry, pork or game meats, but you can enjoy it with bulgur or wild rice and caramelized chestnuts for a hearty and healthy meal. Goose fat can be substituted with butter and red wine with grape juice instead.

Red Wine braised Cabbage with Caramelized Chestnuts

adapted from Küchen Göetter

800 g Red cabbage
1 Large onion
1 Large apple
2 tbsp Goose fat
5 tbsp Red wine vinegar
100 ml Red wine
Salt and pepper
200 g Vacuum-packed cooked chestnuts
2 tbsp Caster sugar
1/2 tbsp Butter

Remove any wilted leaves on the outside of the cabbage. Cut the cabbage vertically into 4 parts.Remove the core and cut the cabbage into 5mm slices. Peel and dice the onion. Peel, core and dice the apple.
Melt the goose fat in a large pan over medium heat. Add in onion and stir until translucent. Add in red cabbage and apple. Cook and stir briefly, then add in 4 tablespoons of red wine vinegar and red wine. Cover and cook for 40-50 minutes until almost all the liquid has evaporated. Taste and season with the remaining vinegar, salt and pepper.
Melt 2 tablespoons of sugar in a small pan over medium heat until lightly brown and caramelized. Remove the pan from the heat and add in butter and chestnuts. Cook over the low heat and gently stir until chestnuts are well coated with caramel. Fold the caramelized chestnuts into red cabbage.

Saturday, August 13, 2011

Quick Coq au Vin

Coq au Vin is a classic French dish of cock cooked in red wine, traditionally a Bourgogne. Obviously can't call this one as an authentic Coq au Vin as I used chicken drumsticks and pinot noir instead. Besides that, I purposely left out the bacon. The end result was for sure different, but it was absolutely delicious!

Quick Coq au Vin

--adapted from My Recipes


2 tbsp All-purpose flour 1 tsp Dried thyme 1/2 teaspoon salt 1 handful Dried shiitake mushrooms 7 Skinless chicken drumsticks 3 tbsp Corn oil 2 Carrots, cut into bite-sized pieces 300 ml Dry red wine 100 ml Chicken broth 1 tbsp Tomato paste

Combine flour, thyme, and salt in a bowl. Coat the chicken drumsticks with flour mixture, shaking off excess flour. Soak the dried mushrooms in a bowl of warm water for 30 minutes until softened. Drain and cut into 2-3 pieces.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning frequently, until they are browned, about 8 minutes. Remove and drain on the paper.
Add in prepared mushrooms and carrot. Cook, stirring occasionally, until the aroma is released. Pour in red wine, broth, and tomato paste. Bring the mixture to a boil. Return the chicken drumsticks to the pan. Simmer it over medium heat for about 20 minutes until chicken is done.

Monday, July 11, 2011

Red Wine Whole Wheat Spelt Biscotti

A rather different, but tasty nonetheless biscotti recipe with whole wheat spelt, and chocolate-flavoured red wine. Caraway seeds and black pepper have added a flirtatious spicy twist that compliments a glass of powerful Châteauneuf-du-Pape perfectly.

Recipe adapted from Too Much Food

360 g Whole wheat spelt
1/2 tbsp Baking powder
40 g Caster sugar
1/8 tsp Salt
3/4 tsp Freshly cracked black pepper
1 tbsp Caraway seeds
300 ml Chocolate flavoured red wine
1/2 Egg white, lightly beaten

Preheat the oven to 180C/350F. Line a baking tray with parchment paper. Mix together whole wheat spelt flour, baking powder, sugar, salt, black pepper and caraway seeds in a large bowl.
Pour in red wine and olive oil. Mix until smooth. Divide dough in half and shape two logs, 10 inches long and 3 inches wide. Brush the tops with egg white.
Bake in the preheated oven for 30 minutes. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 93C/200F. Slice each log into 1/2-inch-wide slices with a serrated knife.
Arrange slices, cut side down, on same baking sheet. Bake for about 30 minutes. Turn biscotti over halfway in between. Transfer to rack and cool.

Wednesday, June 1, 2011

Red Wine Spinach and Spinach Prosciutto Pizza

Spinach is low in calories yet packed full of nutrients, like vitamins, minerals and fibre, which are good for you. This is such a versatile vegetable. It can be eaten raw in salads or enjoyed cooked on its own or added to soups and other dishes. However, people who have kidney problems will have to be careful about eating this green, as "oxalates/草酸" in spinach may interfere with the absorption of "calcium/钙", as well as potentially crystallize. Find out more information of how to select, store, and enjoy spinach here.

The outbreak of the intestinal bacteria EHEC has now killed more than 10 people and hundreds of people falling ill in Germany. It is suspected that the outbreak is linked to contaminated salads and vegetables, but there has been no confirmation of the source. So to play it safe, I have prepared all sorts of leafy vegetables these days COOKED, even those greens on the pizza.

Red Wine Spinach (adapted from Essen und Trinken)

375 g Spinach, roughly cut into chunks
2 Shallots, finely diced
1 clove Garlic, pressed
25 g Butter
200 ml Red wine
Salt and pepper to taste

Pinch off the spinach leaves and discard stems. Soak the leaves in the water for 30 minutes. Drain. Rinse and drain a couple more times until the water is clear. Drain and roughly cut the leaves into smaller chunks.
Finely chop the shallots and crush the garlic through a press. Melt the butter in a large skillet. Stir in chopped shallots and garlic over medium heat for 2-3 minutes. Pour in red wine and cook until it’s syrupy. Add in chopped spinach and cook, covered, for 2-3 minutes. Taste with salt and pepper.

Spinach Prosciutto Pizza

Fresh Tomato Pizza Sauce	Pizza
2 tsp Olive oil 1 Large onion, finely chopped 2 clove Garlic, finely chopped 1 kg Fresh tomatoes, peeled, seeded, and chopped 3 tbsp Tomato paste 1/2 tbsp Dried oregano 2 tbsp Sugar Salt and freshly ground black pepper	300 g Bread flour 1/2 tsp Salt 4 g Instant dried yeast 210 ml Water Tomato pizza sauce Mozzarella or Gruyere, grated Parmesan, grated Spinach Prosciutto Black olives Salt and freshly ground black pepper

Cut small x in base of each tomato. Bring a large pot of water to boil. In a large basin or container add cold water and some ice. Using a slotted spoon put a few tomatoes in the boiling water for about 20 seconds. The skin will split where the x was cut. Transfer each tomato to the prepared ice bath. After the tomato cools use fingers to pull the skin off of the tomato. Slice the tomato in quarters. Remove the seeds and chop.
Heat oil in large pan. Add in chopped onions and cook over medium heat for until transparent, about 5 minutes. Add garlic, tomatoes, paste, oregano, salt and pepper. Bring to a boil and simmer, stirring occasionally, until thick, about 30 minutes.
Stir together the flour, salt and instant yeast in the bowl of an electric mixer. Mix on low speed with the paddle attachment until the dough pulls away from the side of the bowl. Fit the mixer with the dough hook and knead the dough at the lowest speed until the dough is smooth and elastic, about 5 minutes. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down, divide into 2 balls, and allow them to relax for another 30 minutes. Heat up pizza stone in a 250C/500F oven. Form a 12 to 14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal.
Top pizza dough with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone. Bake until the cheese and crust are golden brown, about 10 minutes.

Saturday, May 7, 2011

Chicken Rice with Black Fungus, Parmesan and Cherry Radish Leaves

Black fungus has a reputation in Chinese herbal medicine for increasing the fluidity of the blood, improving circulation and purifying lungs and intestines, etc. As black fungus carries a compound called polysaccharide that inhibits tumor growth and prevent cancer. Besides this, black fungus is also rich in protein, vitamins D, B1 and B2.

If you can't find black fungus, then substitute them with any other dried fungus, like shiitake.

200 g Skinless, boneless chicken breast, cut into bite-sized pieces
10 Small dried black fungus (cloud ears)
1 Onion, chopped
1 clove Garlic, minced
1 tbsp Olive oil
1/3 tsp Dried thyme
2 tbsp Dry white wine
Salt and freshly ground black pepper
1/2 cup Long grain and wild rice mix
120 ml Vegetable broth
25 g Parmesan cheese, grated
Some cherry radish leaves, chopped

Cut the chicken breast into bite-sized pieces. Rinse thoroughly, and dry with paper towels. Soak black fungus in warm water until soft and completely expanded, about 20 minutes. After soaking, rinse them thoroughly and trim the gritty part. Slice each into 2-3 pieces. Peel and finely chop the onion. Peel and mince the garlic.
Heat olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion, minced garlic, and thyme. Stir until onion is tender. Add in diced chicken and saute lightly browned. Add white wine and season with salt and pepper.
Cook until liquid almost evaporates,about 3 minutes. Stir in rice, black fungus, and vegetable broth. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes or until liquid is absorbed. Stir in cheese and chopped radish leaves.

Monday, March 14, 2011

Cornflakes Encrusted Baked Cod Fillets

A delicious and healthy alternative to the fried fish. The topping prepared with a mix of cornflakes and breadcrumbs, which results in a crunchier crust. Serve with lemon wedges.

2 Cod or walleye fillets
Salt and pepper to taste
25 g Herb butter
25 g Cornflakes, crushed
25 g Breadcrumbs
2 tbsp Olive oil, plus extra for greasing
1 tbsp Fresh parsley, chopped
1 tsp Dill
2 clove Garlic, minced
2 tbsp White wine
Lemon wedges, for garnish

Preheat the oven to 210C/420F. Grease lightly a glass baking pan with olive oil. Melt the butter and place them in a bowl together with crushed cornflakes, breadcrumbs, olive oil, herbs and minced garlic.
Pat the fish fillets dry with paper towels and season with salt and pepper. Place them, skinned-side down, on the baking pan. Pour the white wine over the fish. Divide the cornflake mixture onto two fish fillets and press down lightly so they adhere.
Bake in the center of the hot oven for 20 minutes or until the topping is golden and the fish is opaque and cooked through. Serve immediately garnished with lemon wedges.

Sunday, February 6, 2011

Zürcher Geschnetzeltes / Chicken Zurich Style

"Zürcher Geschnetzeltes" or "sliced meat Zurich style" is a popular Swiss dish from Zurich region. Its main ingredients are schnitzel, mushrooms and cream. While it is possible to use any type of meat to make this dish, the real "Zürcher Geschnetzeltes" is made with cut veal. It was originally prepared using meat only, a popular variation today is adding about a fourth of sliced veal kidney to the meat. It usually comes with Rösti, similar to hash browns, but it could also be served with rice, or pasta.

Recipe adapted from Geschnetzeltes Zürcher Art

2 Shallots, small
400 g Chicken fillet, cut into strips
1/4 tsp White pepper powder
1/2 tsp Sweet paprika powder
3 tbsp Oil
50 ml White wine
200 ml Cream
50 ml Chicken stock
Salt and pepper to taste
1 tbsp Parsley, chopped
1/2 tsp Finely grated lemon zest

Finly dice the shallots. Cut the chicken filet into strips. Season the chicken strips with pepper and paparka powder.
Heat two tablespoons oil in a skillet until hot. Add in marinated sliced chicken and stir over a mediuim-high heat till lightly browned and cooked through, then remove from the pan and set aside.
Add the remaining oil in the skillet. Stir the finely chopped shallots till softened and lightly browned. Pour in the white wine and bring it to a boil over a high heat before adding cream and chicken stock. Cook over a medium heat for about 2 minutes then return the chicken strips and any accumulated juices to the pan.
Heat through, tossing often, about 3 minutes. Season with salt and pepper. Sprinkle chopped parsley and lemon zest. Serve with harsh browns.

Friday, December 17, 2010

Beetroot Risotto

Risotto is really delicious at any time of the day and the addition of beetroot makes this pretty much a super-food, as beetroot are a rich source of potent antioxidants and nutrients. Next time I am going to scatter some

200 g Cooked beetroot
1 tbsp Olive oil
1 Shallot, finely chopped
1 clove Garlic, minced
130 g Risotto rice
80 ml White wine
400 ml Hot vegetable stock
2 tbsp Parmesan, finely grated
Handful of arugula

Puree half of the cooked beetroot and cut another half into small pieces. Ser aside. Heat the olive oil in a pan. Tip in shallot and garlic, then stir until translucent. Stir in rice until well-coated with oil. Pour in the white wine and beetroot puree. Simmer until all is absorbed.
Pour in a third of the hot vegetable stock and set the timer to 18 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and continue cooking and stirring until that has been absorbed.
Add in the rest of the stock, stir, then simmer until cooked. Remove the pan from the heat and stir in most of the Parmesan, arugula and the diced beetroot through the risotto. Serve with Parmesan and arugula scattered on top.

Wednesday, December 8, 2010

Mulled Wine Linzer Cookies / Spitzbuben mit Gluehweingelee

Linzer cookies based on traditional Austrian Linzertorte, are one of the common Christmas cookies in Germany. They are nutty, rich and SWEET. Traditionally they are filled with black currant jam, but any other fruit preserves can be used to fill the cookies. Rather than almonds, nuts such as hazelnuts, pecan, can be substituted to make Linzer dough.

Created in Linz, Austria in the 17th century, the Linzer torte is the world's oldest torte recipe. Tortes use nuts rather than flour as the main dough ingredient. The Linzer torte features an almond-based crust filled with black current preserves and topped with a lattice crust. In the 19th century, the Linzer torte was adapted into the present-day Linzer cookie.

Recipe adapted from Spitzbuben mit Gluehweingelee

Mulled Wine Jelly	Cookie Dough
1 Orange 100 ml Red wine 180 g Canning sugar (3:1) 2 Star anises 1 Cinnamon stick 3 Cloves	200 g Butter, cut into small pieces 100 g Sugar Pinch of salt 1 Egg yolk 150 g Ground almond 180 g Plain flour 1/2 tsp Spekulatius spice, optional Confectioners' sugar, for dusting

Cut the orange into halves, put the half of the orange face down on the juicer and rotate it to get the juice. Place orange juice, red wine, canning sugar, star anises, cinnamon stick, and cloves in a saucepan. Bring the mixture to a boil and simmer for about 4 minutes. Strain the jelly through a sieve. Set aside.
Beat butter, sugar, pinch of salt and egg yolk until combined. Add in ground almond, spekulatius spice and flour. Mix all the ingredients together with your hands until you have smooth dough. Flatten the dough into a 5-inch disk. Wrap the disk in plastic wrap and chill until firm, at least 1 hour.
Line 2 baking trays with parchment paper. Preheat the oven to 180C/350F. Roll out the dough into a 4mm thick round between 2 sheets of wax paper. Cut 2-inch rounds with a plain or fluted cutter and place them on the prepared trays. With half of the rounds, cut a hole from the middle of each round with a heart or flower shaped cutter.
Bake the cookies for 10-12 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread mulled wine jelly thinly on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together. Fill the holes with little more jelly. Store them in your cookie box, separating the layers with waxed paper, and store for up to 2 weeks.