chicken stock

Turkey in marjoram and mustard sauce

by smth good on April 16, 2011

in meat&poultry

Post image for Turkey in marjoram and mustard sauce

This dish has German influences, using marjoram and mustard. Marjoram is so dear to me and there are not so many recipes that uses it. So, I try to compensate and use it to spice up salads, fish, game or cheeses. Its nutty spicy flavor goes so well in the dish below that I highly [...]

{ 16 comments }

Turkey scallopine with lemon and capers sauce

by smth good on February 8, 2011

in meat&poultry

Post image for Turkey scallopine with lemon and capers sauce

Scallopine, escalope, schnitzel or scallop. I must confess that I was quite confused the first time I saw veal scallop on a menu wondering what a bivalve had to do with veal . Thinly pounded meat coated with flour, quickly sauteed in butter & oil – it’s a quick and easy way to cook meat [...]

{ 12 comments }

Turkey in pineapple and Madeira sauce

by smth good 30 January 2011 meat&poultry
Thumbnail image for Turkey in pineapple and Madeira sauce

In the mood for a good steak of some sort, I stormed right to the freezer to look for raw materials. Two giant turkey wings were just at my eyes’ level, ready to fly off the rack. Now, there is a bit of a problem when dealing with turkey wings – they are big but [...]

Read the full article →

Nettles cream soup

by smth good 21 January 2011 soups
Thumbnail image for Nettles cream soup

My husband is writing a music play for children about Vivaldi’s “The Four Seasons” and you can easily imagine what we’ve been listening over and over again these days . Maybe this is the reason why I’m so strongly craving for a stingy nettles cream soup and longing for spring to come. A little bit [...]

Read the full article →

Risotto milanese

by smth good 12 January 2011 pasta&risotto
Thumbnail image for Risotto milanese

Risotto is not just the generic name for rice in Italian (riso is the Italian word for rice), but also the unique way of cooking it in Italy. Creamy and rich, yet al dente (firm, but not hard), risotto is different from Asian rice or from other rice dishes (pilaf etc). Cooking risotto takes patience [...]

Read the full article →