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Boar jugged, orange and olives. Meringues

Needless to tell you how good with olives and oranges, you know for sure!
What you may not know is what they are all good with wild boar!

The idea has given me her aunt's boyfriend (who I swear unstitching not miss a trick in the kitchen with a knife to her throat, hihi), but when I eat out active my detector for ingredients, so I dug up now!
The olives I put my own free will, are too well with the meat well prepared, no matter from orange ...

Then taking up a post of Air, which said that at times his body "calls for" certain foods just asked them, tell them I eat olives and orange salad with red for almost a week! : D

I thought to participate in the contest with this recipe of Cinzia citrus, since I have seen that there is the category of traditional recipes .. . I would say that this boar and my risotto, it's mine! ^ ^
About ... you saw that awards ?! Spectacular, Cinzia're a legend! OO

For the initial preparation of the wild boar, and if you prefer the second one first, maybe because you have a little meat, I refer you to this post , recipe for wild boar meat sauce.
I recommend, it is important, if you have not never cooked before, you might throw it!
The marinade can also be done with red wine, the meat will be a little 'more colorful and the flavor will be a little stronger. :)

BOAR IN PSALM, OLIVE AND ORANGE.
Ingredients (for 4 people approx):
1 kg of wild boar, cleaned, pickled and made into cubes, approximately;
1 small onion, 2 carrots
;
1 large stalk of celery;
odors from the garden: rosemary, marjoram, thyme, juniper berries (you can add what you want, but I would avoid the sage);
the peel of a small orange;
a glass and a half white wine;
a ladle of broth;
extra virgin olive oil, 1 tablespoon of butter, salt, pepper, chili pepper to taste;
a spoonful of flour;
E. ..
caserece black olives in oil, to taste.

Take the wild boar directly from the marinade, throw all the smells and drain.
In a non stick pan (if you have clay is fantastic!;)) You heat the oil with the butter, and buttateci in the fried onion, chopped celery and carrots according to your taste.
When they are softened, add the diced wild boar, wine and let evaporate.

When evaporated, add the herbs, tied with a kitchen string to a handle of the pot: it is very convenient to be able to remove without sweat pores, the aroma is wonderful anyway! It 's a trick I've learned why do not all like (I do!) Find the leaves of rosemary in the dish. Finally add the juniper. Of course you can simply break them coarsely and add them to meat in pan or immediately thereafter.
Remove the peel from orange, being careful not to take the white part, and at this point you can do in two ways (for the same reason odor) you chop it very finely and add to meat along with the odors, or left whole, boil it with the strap and remove it before serving the dish.

Bring cooking, adding, if needed, a ladle of broth or water. The more you cook
more is good (I would say at least 2-3 hours on low heat), but watch out: if the animal is young and flake the flesh can do the effect too boiled potato. If the animal is old but it can harden.
is fine cook on several occasions, the sauce will flavor and congeals better!
Example: I have served as a main dish for lunch. I cooked the evening before and the morning after I put on the fire for half an hour.

Just before removing the boar from the heat, add the tablespoon of flour (makes better thicken the sauce) and olives.

If necessary remove any twigs of rosemary / marjoram and bay leaves.
Serve hot, the pot where you cooked.

Then, the usual reasons: either you can omit the olives, if you do not like, the orange peel, but I assure you that the pot loses a lot without it.
This is not the Psalms to the Tuscan, which includes the addition of tomato sauce and / or dark chocolate.
The photograph moved (as usual): I hope she loves me even if I've got a damn camera decent!
only notice that I was done by the expert (the hunter of wild boar) was that the sauce has dried a little, had to be a little more 'on fire.
I would say that I shot for the rest, because he wants to prepare the rest of what he has in the freezer ...
A very satisfying indeed!
The orange, I swear, it's perfect.

With this recipe yet participate seguitissimo (brava!) Cynthia contest, "Citrus".



I invite you to peek at the recipe for lemon meringue pie (which I'll soon know! Hihi!) that is Sara, a college friend of mine, look how good !? ^ ^

Besitooos!
Babi

Bluegill Sunfish Sales

simple. March 11, 2011



What's better to be prepared to recover the advanced egg cream?

Merighi I love .. crispy, sweet simple meringues. Simple more to say than to actually cook!

How often burnt, undercooked, not at all cooked, pink / brown, squashed, etc. etc. ..

Obviously I do not doubt to be denied when it comes to making things easier, it's a curse! :)

But they, after many attempts lately I always succeed. Hallelujah!

The secret is patience. The lighting on the kitchen gave me a baker of Sarnano, which is always a thousand cupcakes: I told her, after baked, turn off the oven, make the meringues in the oven and leave off all afternoon, and then resumes the next day.

Now I do not know yours, but my meringues a day after a bit 'lost ... then I like firm and white, sometimes instead bought the oven are hard and brown.

course, as usual, the picture is not much (my camera-crazy-all free to decide everything, even when shooting), but they are small, firm and white.

There can be glimpsed behind the rest of the biscuits I had done a bit 'of days ago, the only surviving because they were left without cover with chocolate. But then yesterday Michele has had a manic attack of hunger, so goodbye goodbye biscuits and meringues. : D

can add to the mixture according to taste cocoa, almonds, cinnamon, as well as colors and more. I like it, natural.

are the so-called French meringues! ^ ^

The whites always do when I advanced in this case I had advanced from the cream of the trifle I made for my father's birthday, which I also meringue on the surface. The post it soon.

Here are meringhine.

is not a real recipe, just a list of instructions .. :)

Someone puts the lemon (for whitening), salt, spices, etc etc. I will not do anything and I love them.

MERINGUES SIMPLE.

Ingredients (use the aspect ratio):

5 egg whites at room temperature (without any trace of egg yolk);

230 g powdered sugar (maybe the home-made ^ ^).

I use the robot to mount the egg whites, of course it's the same power of whips.

Whip the egg whites, long time, and not exactly at full speed. As they mounted, add the powdered sugar in spoonfuls and dust.

If you want to add something do it now, when only whites are well secured.

When the dough is ready, put it in a piping bag or syringe for cakes (my grandmother was a spoon) and formed the meringues on a pair of plates covered with parchment paper.

The more you do little dry at first, then adjust the size over time you have.

Time: rather than have to cook dry. The most suitable temperature is 80-90 ° C, oven warmed up for about 3-4 hours, even if they are very large 5.

Sometimes you go to check if they harden. Tiratene an outside, open it and inside is dry if they are ready. :)

You can also use this dough to make the disks, rectangles, or large, to be cut then be used to compose more elaborate desserts.

Good sweetness!

Besitos!

Babi

Freeze Skin Tags On Dogs

http://www.youtube.com/watch?v=rtfYD_i1u-0

a bitch I feel damn lucky.

I'm shaking with anger and shame.

I wonder where we find the courage to complain about all of the children, parents, colds, tight shoes, too much of the study, money, the cold, the dough is too salty.

And meanwhile, the Earth's axis has shifted 10 cm.

We need an earthquake measuring 8.9 on monkeys to stop being hypocritical?

We are not able to cope with even a headache without complaining all the time. Imagine that. A complaining we are just good, very good. Not what they have faced, our grandparents would be able to trace.

We are too comfortable, too healthy, too rich, too beautiful, too lucky.

I feel like an idiot ... life with a blindfold, without knowing what are the real problems.

Sorry for my outburst. See images of the earthquake in Japan for me was like a stab in the heart. Maybe I needed this to realize how weak they are.

Everybody Hates Cutting School Song At End

eggs in lime [Marche].

me crazy Mmm the smell of tripe ... and that's it. Just the smell!

But the sweet smell of parmesan cheese and marjoram attracts me so much that I always end up micropezzetto a taste and then remind me that I do not like.

I can not help it!

Probably there will be more of "abnormal" that eat the tripe with his nose like me, so maybe you will like this recipe.

always made my grandmother, and was a somewhat 'different, and tastier to eat the "fried" for farming families who had so many eggs and little meat. ..

I am liked, are simple to do, without too many ingredients as I like, and then we wanted to remember my mother and I ... :)

recipe also reported on the collection of traditional recipes of Macerata, Recipes, memories, stories, Manuela Di Chiara and Lucilla.

EGGS IN tripe Macerata.

Ingredients (serves 4):

For the sauce

600 g of peeled tomatoes or chunks of tomato

1 clove garlic;

1 sprig of marjoram leaves, or alternatively, basil

salt, extra virgin olive oil, red pepper, to taste

For omelettes

6 eggs;

1 / 2 cup milk;

1 tablespoon flour;

a spoon of fresh grated pecorino;

a spoonful of grated Parmesan cheese;

nutmeg, to taste;

salt, pepper

E. ..

and pecorino or Parmesan cheese for grating.

Prepare the sauce of tripe by fry the garlic (if you do not like you can just crush it and remove it later) in a tablespoon of extra virgin olive oil. Add salt and add pepper to taste. Boil for a long time, why not be acid, and finally with abundant fragrant marjoram.

Prepare meanwhile the omelettes.

In a bowl lightly beat eggs with milk, flour, grated cheese (alternatively, you can also use only one of two) and a generous grating of nutmeg. Salt and pepper the mixture, then veiled oil a frying pan (24 cm in diameter or so) and 4-5 prepared omelettes, about half a centimeter thick, making them cook on both sides. Who is not practical to turn the omelet on the fly, can help with a lid, and slide the omelette on it and then reverse it back into the pan.

As will be warm, cut into strips, about two cm wide, however, to your taste. Throw in hot sauce and cook for a few minutes. Remove from heat and sprinkle with pecorino or Parmesan cheese (or both!) According to taste.

Serve immediately.

The old peasant recipes are in my opinion too often forget to make room for culinary complicated convoluted that stimulate the eyes, but, to me, are hungry to pass the tenth ingredient listed. I'm not a traditionalist convinced (my mother is enough for me for that), but I'm not even a lover of the kitchen complex. When I read a half page long list of ingredients, especially when it comes to salt, I already feel my stomach it closes.

few ingredients where possible all season, that are in harmony with each other, with a scent that is their natural scent, this is my kitchen ... :)

You will have already noticed from my hiding. Another test coming, of course.

I miss you! ^ ^

A besito a todos!

Babi