Chicken Biryani

by smth good on November 30, 2011

in meat&poultry,pasta&risotto

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After our adventure with the Uzbek plov, we have continued to cook rice in all kinds and forms: pilaf, risotto and now… biryani. It’s a complete dish, full of flavours and richness; it takes almost 2 hours to prepare it but it’s worth it – slow food as comfort food, I like to call it. [...]


Pollo alla Parmigiana

by smth good on September 20, 2011

in meat&poultry

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Whenever I have to prepare a dinner for more than 6 people, I start cheating . I want to spend the time wisely in the kitchen and I don’t want to be late with dinner and stuck there for another hour after guests arrived. Therefore, choosing the right courses is crucial; I want something elaborate [...]


Curry, paprika & thyme poussins

by smth good 22 August 2011 meat&poultry
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A couple of days ago, I went to a farmers’ market to buy some chicken meat. One stand was selling poussins, two pieces per package. Grain fed, 450 gr each, beautiful poussins, excellent for roasting. And I was just standing there, staring while the seller kept asking me how many I want. Do you know why? [...]

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Porcini stuffed peppers

by smth good 15 August 2011 veggie
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It was called “the wild mushroom par excellence” (by the Italian chef Antonio Carluccio) and it’s one of the most appreciated edible mushrooms in European cuisines. It’s Boletus edulis / porcini (Italy) / penny bun (UK) / cèpe (France) and it is Europe’s second most sought-after mushroom after truffles. Wait, there’s more : it has lots [...]

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Cream of tomato soup

by smth good 7 July 2011 soups
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Inspired by the Italian Zuppa di pomodoro, this cream of tomato soup is delicate and elegant. We have served it as a first course for a dinner with friends and, well, it was a good choice, with mint and basil smoothly combined in a creamy tomato puree. Serves 4, prep. time 50 minutes Utensils: a [...]

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Stuffed bell peppers

by smth good 30 May 2011 meat&poultry
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Because we are leaving again, this time to Thassos (Greece), I wanted to share with you a really tasty Greek recipe – yemistes piperies, meaning stuffed peppers. There are many variations of this recipe, some of them do not use meat, but we chose to use lamb for the stuffing and it was a good choice, trust [...]

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Chicken with sage, rosemary and garlic

by smth good 7 May 2011 meat&poultry
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Expecting guests for lunch or dinner is a perfect occasion to roast a whole chicken. So, we decided to roast one with a mixture of sage, rosemary, lemon and garlic. It was fantastic! Serves 6-8, prep. time 2 hrs and 15 minutes Utensils: a baking tray with rack, a bowl Ingredients: 1 whole chicken 2 [...]

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Turkey in marjoram and mustard sauce

by smth good 16 April 2011 meat&poultry
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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 [...]

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Fish burgers

by smth good 11 April 2011 fish&seafood
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I know it’s quite late to talk about New Year’s resolutions with Easter coming and the spring floating in the air. I know also that fish is the core of  any gourmand’s resolutions (I am one of those focussing on fish this year at a statement level, at least). Don’t get me wrong. I like [...]

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Uzbek Lamb Plov

by smth good 4 April 2011 meat&poultry
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There are various rice dishes with meat and/or vegetables that are cooked especially for celebration moments (weddings, funerals etc) in many parts of the world. The Uzbek Plov is one of them; staple food in Uzbekistan (former Soviet Union), this dish is similar to pilaf and it is traditionally cooked with mutton or lamb, onion, [...]

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