Dit zijn de Updrögt Bohnen
Picasso
Zie de eerste aflevering van deze serie hier (alle links openen hier in een nieuw venster)
Steeds onder elke aflevering een link naar de volgende
Omelette Tortilla Niçoise
for four people
6 tablespoons olive oil
1 large onion
4 peppers, red and green
3 tomatoes
2 tablespoons wine vinegar
8 eggs
Salt and pepper
In a flat-bottomed frying pan heat oil gently, adding the onion, sliced and separated into rings. After 5 minutes add the peppers, seeded and diced. Mix and cook gently for a few minutes, then slip in the tomatoes (seeded, peeled, and cubed). After mixing and seasoning cover pan and let simmer over a low flame for 1 hour. Vegetables should not stick.
Uncover the pan, pour in the wine vinegar, and let cook until liquid is reduced.
Beat the eggs in a bowl. Pour them over the vegetables, mix well and let the omelette cook gently without touching it. When it is well set, put a big plate over the pan and reverse the omelette onto it, then slide it back into the pan on the other side.
Finish over a higher flame until golden underneath.
Cut the omelette tortilla like a pie, and serve with a bowl of garlic-mayonnaise seasoned with saffron.
Smaakt niet lekker, maar een ei erin gebakken smaakt hemels
Eel Stew
For four people
6 tablespoons olive oil
6 tablespoons butter
12 small white onions
1 teaspoon sugar
2 yellow onions, chopped
12 mushrooms
⅓ pound salt pork, cubed
2 shallots, minced
2 cloves garlic, minced
2 eels of about 1 pound each, cut into four- to five-inch sections
1 bottle of good red wine
1 tablespoon flour
Salt, pepper, cayenne pepper
Bouquet garni: thyme, bay leaf, parsley, fennel, and a small branch of celery
Heat 2 tablespoons of butter and 3 tablespoons of olive oil in a large frying pan, add small white onions and sprinkle them with sugar. When golden on all sides, cover the pan and cook gently, turning onions carefully from time to time. Be sure they are well caramelized without sticking.
After 10 minutes add the salt pork cut in cubes; when transparent put in the mushroom heads and let simmer.
At the same time
Heat 2 tablespoons of butter and 3 tablespoons of oil in a casserole. Cover the bottom with 2 chopped onions, minced shallots, garlic, and chopped mushroom stems. Put the bouquet garni in the center and the sections of fish around it. Season and cook gently for 5 minutes, then cover with wine. Bring to a boil, then lower flame as far as possible, to simmer, without boiling, for 15 minutes.
Drain the pieces of eel and place in the frying pan with the small onions. Keep warm over a low flame.
Strain the sauce through a fine sieve, return to high flame and reduce uncovered for 5 minutes. Work 2 tablespoons butter and 1 tablespoon flour into a paste, and add it in bits to thicken sauce; stir to boiling point before removing from stove.
Cover the eel stew with sauce; and serve surrounded by croutons fried in butter.
Ze zijn er weer!
Reine Victoria
Volgende aflevering, Hemmingway, zie hier
Zie de Mongolodel hier
(Dank P!)
