Here is another recipe from my GrandMother’s cookbook. As I went along I was tasting so to rectify the amounts of sugar as I have noticed the palette from years ago.
8oz of unsweetened chocolate
8 tbsp unsalted butter
2 tbsp of milk
7 fresh organic eggs
3.25 cups heavy cream
1.25 cups granulated sugar (divided in half)
2 envelopes of unflavored gelatine dissolved in 2 tbsp of hot water
1.5 packages of Maria cookies
Melt the chocolate with the butter and milk in a double boiler
Beat the egg whites to peak
In a large bowl beat the egg yolks with the remainder sugar
Once the chocolate is melted add the melted gelatine then it slowly the the egg yolks and keep on mixing
Add the egg whites to the chocolate and fold continuously
Beat the heavy cream with the rest of the sugar so to create whipped cream
In a round baking form add the crumbled cookies then the whipped cream then the chocolate and so on until no more
Place it in the freezer for at least 3 hours prior to serving
Yes I did and all I can say is that if you actually try them, you may be surprised that you will like them. This is a traditional Portuguese recipe that I grew up with and totally different from any gizzards I have had here in the States.
The trick is to let them boil in low temperature forever, this way they will be nice and tender. The first time I introduced this here in the States, we were living in Iowa. People’s first reaction was: what is this? Of course typical me I would say just try it. Some shun away from them, but most did try it. Surprisingly enough even though spicy, the children were the ones that liked the most (perhaps because they have no pre-conception of what gizzards actually were) and would end up fighting for the hearts!
If this is the first time ever trying them, try one along with some bread and make sure to add some of the juices/stock with it.
1 package of gizzards (chicken or turkey)
coarse sea salt
1tbsp olive oil
5 cloves of garlic finely minced
crushed chili peppers
Wash the gizzards in cold water and cut them into small pieces.
Place them in a pot filled with water and season with salt.
Let them cook in low for about 2 hours or until very soft to the fork.
Warm the olive oil in a skillet and sautee the garlic and chili peppers.
Strain the gizzards (but keep the broth).
Sautee the gizzards in the skillet at medium to high.
Once they start browning add a little of the broth and serve with toothpicks.
la dee la dee la…. I know what some of you are already saying…. gross… But again, try it, you MAY like it. And hate to say it but to all my friends who actually ate at my house, you’ve had it! My trick? Cutting the meats so small you had no idea what part of the piggy you were eating. And you liked it! See?
Now next question is where the heck can I find pig’s feet (as so many of you are eager to try this recipe!). Well, I have lived now in 5 states and have been lucky to find pig’s feet in every state. Often you can find it at your local supermarket, if not try Asian or Hispanic ones.
Believe it or not my daughters LOVE this recipe. My oldest, the Dancer will leave the beans to the side, but will NOT miss a piece of meat though. She will clean the little bones better than any dog would (well the dog would actually eat the bone, right?). The Princess is finally getting the hang of cleaning all those small bones and she devours it all. Next day if there are any leftovers she takes them to daycare (hmmm… I wonder if anyone there ever noticed it was pig’s feet she was eating!)
3 lbs fresh or frozen pig’s feet – not the smoked or jarred type please!
1 lb of bacon cut into pieces
1 tbsp of olive oil
2 diced onions
4 cloves of garlic chopped
2 bay leaves
3 cans of beans (I prefer black or red beans, but you can use whatever ones you want)
1 to 2 liters beef stock
salt & pepper to taste
If you are using dry beans, soak them overnight.
Clean well the pigs feet, I usually rinse them through vinegar and leave them for a few hours with water and salt.
In a large pot add the olive oil and lightly sauté the onions, garlic and bacon.
Add the feet and brown them lightly from all sides.
Add some of the stock and all other ingredients. Stock should cover everything, but if need be add a bit more from time to time.
Cover and let it all simmer for at least 2 hours.
Serve with some white rice and do not forget a nice bottle of red wine or beer!
This is one of my GrandMother’s favorite soups. So simple yet the taste is amazing and very delicate and just as good hot as cold for a warm summer day. If we ever have leftovers, the Dancer will go to the fridge first thing in the morning, grab and drink it cold for breakfast!
1 large iceberg lettuce head or 2 small ones (if you are to use other ones adjust their taste with a little extra sugar)
1 medium onion
2 tbsp of butter
1.5 cups of chicken stock (or vegetable stock if you are vegetarian)
1 cup of milk
2 egg yolks
2 tbsp of heavy cream OR Greek yogurt
1/4 tsp of nutmeg
1tsp of sugar
salt , pepper
1 cup of croutons (if desired)
a small bunch of parsley to decorate (if desired)
Fill a medium pan with water and salt, and bring it to a boil.
Wash the lettuce leaves, slice them up into strips and put them for about 5 minutes in the boiling water.
Remove them from the water and pass them through cold water.
Mince the onions.
In a medium size pan melt the butter add the onions and stir until they are translucent.
Add 3/4 of the lettuce strips and add the stock and let it simmer in medium heat for about 15 minutes.
Add the salt, pepper, nutmeg and the sugar.
Stir for about 2 to 3 minutes then remove from heat.
Put it in a blender to create a nice smooth cream.
Add the milk then bring it back to a low boil for about 5 minutes.
In a bowl beat the egg yolks and heavy cream, then slowly add a few spoons of the soup while mixing well.
Add the whole thing to the soup and stir continuously until the the soup thickness up.
Prior to serving add the leftover lettuce strips.
You can also add a few croutons, parsley leaves and a touch of heavy cream prior to serving.
Ever had these little things? I love love them and so does everyone at home. They are real cheap, usually you can find them frozen at supermarkets, fish monger or at Asian markets. I usually buy the whole fish, so head included. I scares people at first to see those tiny eyes, but they are so very fried that you barely notice them anyways.
What do they taste like? Well crunchy fried fish! They are a perfect snack and the best part is that you can do them ahead of time as they are awesome to eat cold. So once your guests arrive the house no longer smells of fried food!
A bunch of smelts (with or without heads!)
All purpose flour (I used rice flour which is nice and thin, this way it still sticks well to the fish, but is not packed with flour)
Run then smelts through water, then place them in a bowl with cold water and some salt for about 1 hour.
Remove the water and dry them nicely.
Heat your deep fryer to 375 degrees or if making on top of the stove, fill a pan with oil and bring it to the same temperature.
Place the smelts in a colander then sprinkle the flour all over them in such a way they are all nicely covered but without clunks of flour.
Start frying them in small batches so they do not touch each other for about 5 minutes, or until nice and golden.
Place them over some paper towel, or even better re-use those brown paper bags from grocery stores.