Erratic eats
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Erratic eats
Unique food from around the web
Curated by Jess P
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lentil soup with sausage, chard and garlic | smitten kitchen

lentil soup with sausage, chard and garlic | smitten kitchen | Erratic eats | Scoop.it
A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook.
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Mango, avocado and feta salad with lime

Mango, avocado and feta salad with lime | Erratic eats | Scoop.it
Ingredients (4 people)500 gr fresh mango200 gr feta cheese4 small radishes1 avocado1 bag of mixed saladRaspberries1 limesalt and pepperolive oilDirections

Use the mixed salad as a base. Cut the radishes into thin slices and spread evenly. Cut mango and avocado into strips - not too thin.

Crumble the cheese over the salad and distribute raspberries throughout. Spritz with the lime juice. Immediately before serving, add mango and avocado, drizzle with olive oil and season appropriately.

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Asiago Shrimp Bisque | How Sweet It Is

Asiago Shrimp Bisque | How Sweet It Is | Erratic eats | Scoop.it
Yesterday my heart exploded. Apparently, the universe has decided to reward my inner 13-year old self by sending Boyz II Men, 98 degrees and New Kids on
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Fish in almond sauce

Fish in almond sauce | Erratic eats | Scoop.it
Ingredientes (4 people)2 kg monkfish or other white fishclams or musselssalt and pepper

Broth:

1 ripe tomato1 large onion1 carrot1 L fish stock2 celery stalks1 bay leaf2 tbsp olive oil

Para la picada

2 cloves garlic2 bread crusts12 whole almonds12 pine nuts1/2 cup cooked lentilsbunch of parsley1 cup dry white whineDirections

El primer paso es hacer el caldo y para ello marcamos en el aceite  las espinas del pescado, añadimos el litro de agua y todos los ingredientes  vegetales, espumar  y dejar hervir durante 30 minutos. Cuando esté listo filtramos el caldo con un colador fino para que no pasen impurezas y reservamos

Limpiamos las chirlas de arena  las reservamos. Quitamos  la piel del pescado para que no encoja  al guisarlo.

Preparamos la picada sofriendo los ajos, las rebanadas de pan y el hígado de rape, por este orden. Retiramos al mortero y majamos con el resto de ingredientes. Cuando este todo bien picado añadimos una copa de vino blanco seco y un chorrito de caldo. Reservar.

En una olla baja colocamos, en crudo, el rape salpimentado, echamos por encima la picada y parte del caldo de pescado solamente para que cubra todo en pescado. Integramos con movimientos de vaivén todos los ingredientes y ponemos al fuego.

Cuando rompa a hervir dejamos cocer a fuego lento durante 10 minutos. Pasado este tiempo se le añaden las chirlas y lo tenemos cociendo otros 5 minutos o hasta que estas se abran.

Rectificamos  de sal, si fuera necesario y listo.

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Basque Lamb Stew

Basque Lamb Stew | Erratic eats | Scoop.it
Marinated, slow-cooked, lamb stew with lamb shoulder, farlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
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