Cooking Irish can also be found at Pinterest and PETITCHEF.
To get to Aswan to start the Nile cruise, we took the train from Cairo. I had always wanted to take an overnight train and was very much looking forward to it. The last site we toured before leaving for the station was the statue of Ramses II. The tour guide told us he had 62 wives and over 200 children. There was a smile on the statue’s face. Sometimes I wonder why. We were looking forward to the air conditioning of the train. It was 130°. [Remember to never visit Egypt in the summer.]
I would someday love to take holidays on the Orient Express and the glass-roof train through the Rockies. Two more adventures! Isn’t it fun to dream? It is 549 miles from Cairo to Aswan. We boarded the train during the late afternoon. For dinner we had chicken and rice, cucumber in seasoned yogurt, fish and stuffed vine leaves [Waraq Einab], rolls, and cake and coffee. In another post I will provide the recipe for the vine leaves. I found some tiny pebbles in my chicken and rice. My daughter Erin and I started laughing so hard that we could not stop. My son Eli was rooming with our young Australian tour guide Nick in the cabin next to ours. All cabins were for two. When I think back, I cannot believe I allowed that, but at the time I did not think twice about it. That evening Eli was in his glory. I wrote in my journal: “What happened to my shy boy?” We all went to the club car after dinner. I ordered an “Egyptian” beer which turned out to be Belgian Stella Artois®. There was entertainment and general gaiety, and everyone really had a wonderful time getting to know each other. I went back to my cabin after the belly dancing and slept really well. Breakfast consisted of coffee and three rolls: hard, sweet, and croissant. At the train station in Cairo we were told that when the doors opened in Aswan, the heat would hit us like a blast furnace. That was an accurate assessment. No one wanted to get off the train. I will relate more of our adventures in the next hors d’oeuvres post.
My son Eli Zachary relaxing after a strenuous day at the beach under the scorching Mediterranean sun. He was exhausted.
The Pyramid at Giza near Cairo [There are as many camels as cars.]
The Valley of the Nobles as we go over the mountains on our donkeys from the Valley of the Kings [When we got on the donkeys that day no one told us we would be going over mountain passes two feet wide!]
Like crostini, croutes are an easy way to make hors d'oeuvres. Here are some more great hors d'oeuvres found in my hors d'oeuvres bible: Hors D'Oeuvres, published in 1999 by A D K Publishing, Inc.® and written by Eric Treuille and Victoria Blashford-Snell.
BROILED BEEF FILET WITH SALSA VERDE CROUTES [Makes 20]
Ingredients:
¾ cup of fresh flat leaf parsley
10 basil leaves
10 mint leaves
1 clove of garlic, crushed
1 tbsp. of dijon mustard
1 tbsp. of capers, drained
2 anchovy fillets, drained [or anchovy paste]
2 tbsp. of quality olive oil
Salt and fresh black pepper to taste
¾ lb. of beef filet steak, ¾-inch thick
1 tsp. of paprika to dust for garnish
20 croutes [Recipe include]
Essential Equipment:
Cast-iron grill pan
Preparation:
To make the salsa, place the parsley, basil, mint, garlic, mustard, capers, anchovy, and olive oil into a blender or food processor. Pulse to a thick paste. Salt and pepper to taste. Cut the steak into 20 rounds with a pastry cutter. Preheat the grill pan over high heat. Sear the steak rounds, about 3 minutes per side. Sprinkle with salt and pepper. Place one steak round on to each croute. Top with a generous dollop of salsa and paprika for garnish. Best served warm but could be served at room temperature.
THAI GRILLED SCALLOPS WITH SWEET CHILI SAUCE AND CRÈME FRAÎCHE
[Makes 20]
Ingredients:
10 sea scallops
Salt and fresh black pepper to taste
4 tbsp. of Thai sweet chili sauce
6 tbsp. of crème fraîche
20 cilantro leaves for garnish
20 croutes [Recipe include]
Essential Equipment:
Cast-iron grill pan
Preparation:
Cut each scallop in half. Preheat the grill pan over high heat. Sear scallops, one minute per side. Sprinkle with salt and pepper to taste and toss with the chili sauce. Place one scallop on to each croute. Top with 1 tsp. of crème fraîche. Garnish with cilantro leaves. Served at room temperature or chilled.
Tips:
Sear and sauce the scallops up to one day in advance. Cover and refrigerate. Top croutes up to one hour in advance. For an even richer flavor, grill the scallops on a barbecue grill 3 inches above medium hot coals. Cook for one minute per side.
ASPARAGUS WITH LEMON HOLLANDAISE CROUTES [Makes 20]
Ingredients:
10 medium fresh asparagus tips, halved lengthwise
¾ cup of fresh chive, cut on the diagonal into 1-inch pieces
¾ cup of lemon hollandaise [Recipe included]
1 tsp. of paprika to dust for garnish
20 croutes [Recipe include]
Preparation:
Put the asparagus into a pan of boiling water. Once the water returns to a boil, drain the asparagus and put immediately into iced water. [This will keep it firm and green.] Pat dry with paper towels. Spoon the hollandaise sauce onto each croute, and top with a piece of asparagus half. Dust with paprika and garnish with a few pieces of chive placed at right angles to the asparagus for presentation. Serve warm.
LEMON HOLLANDAISE SAUCE [Makes ¾ cup]
Ingredients:
½ cup of butter
2 tbsp. of water
2 egg yolks
Salt and pepper
Juice of ½ a lemon
Preparation:
Melt the butter, and then skim the froth from the surface with a spoon. Let it cool until tepid. Place a heatproof bowl over a pan of simmering water set on low heat. Make sure the bottom of the bowl is not in direct contact with the water. Place the water, egg yolks, and pinch of salt and pepper into the bowl. Whisk to a light and frothy mixture that holds the trail of the whisk, about three minutes. Remove the pan from the heat. Whisk in the melted butter, a little at a time vigorously whisking after each addition, until the mixture emulsifies and becomes thick and creamy. Gradually whisk in the lemon juice. Adjust the seasoning, adding more salt, pepper, or lemon juice to taste. [I like a little white wine in hollandaise sauce which I would add with the lemon juice.]
Tips:
Make the sauce up to thirty minutes in advance. Keep warm in a bowl over a pan of hot water placed off the heat. Or make the sauce up to two days in advance. Cover and refrigerate. Place in a heatproof bowl over a pan of simmering water set over low heat. Again, make sure the base of the bowl is not in direct contact with the water. Warm through, whisking occasionally, about 10 minutes. If the butter is added too quickly, the hollandaise may separate. Do not throw it away as it can be salvaged. Combine 1 tbsp. of water and 1 egg yolk in a clean bowl over a pan of simmering water set on low heat. Again, make sure the base of the bowl is not in direct contact with the water. Whisk to a light and frothy mixture that holds the trail of the whisk, about three minutes. Remove the pan from the heat. Whisk in the separated sauce.
CROUTES [Makes 20]
Ingredients:
7 medium slices of white bread
¼ cup of butter, melted
¼ cup of Romano cheese, grated
Essential Equipment:
2-inch fluted pastry cutter
Preparation:
Preheat oven to 300°. Cut out 3 rounds from each bread slice. Brush each round with butter and sprinkle with the Romano cheese. Place each on a baking sheet and bake until crisp, 25 minutes.
These are among my favorite recipes from this cookbook. I hope you enjoy them with your family and friends.
To get to Aswan to start the Nile cruise, we took the train from Cairo. I had always wanted to take an overnight train and was very much looking forward to it. The last site we toured before leaving for the station was the statue of Ramses II. The tour guide told us he had 62 wives and over 200 children. There was a smile on the statue’s face. Sometimes I wonder why. We were looking forward to the air conditioning of the train. It was 130°. [Remember to never visit Egypt in the summer.]
I would someday love to take holidays on the Orient Express and the glass-roof train through the Rockies. Two more adventures! Isn’t it fun to dream? It is 549 miles from Cairo to Aswan. We boarded the train during the late afternoon. For dinner we had chicken and rice, cucumber in seasoned yogurt, fish and stuffed vine leaves [Waraq Einab], rolls, and cake and coffee. In another post I will provide the recipe for the vine leaves. I found some tiny pebbles in my chicken and rice. My daughter Erin and I started laughing so hard that we could not stop. My son Eli was rooming with our young Australian tour guide Nick in the cabin next to ours. All cabins were for two. When I think back, I cannot believe I allowed that, but at the time I did not think twice about it. That evening Eli was in his glory. I wrote in my journal: “What happened to my shy boy?” We all went to the club car after dinner. I ordered an “Egyptian” beer which turned out to be Belgian Stella Artois®. There was entertainment and general gaiety, and everyone really had a wonderful time getting to know each other. I went back to my cabin after the belly dancing and slept really well. Breakfast consisted of coffee and three rolls: hard, sweet, and croissant. At the train station in Cairo we were told that when the doors opened in Aswan, the heat would hit us like a blast furnace. That was an accurate assessment. No one wanted to get off the train. I will relate more of our adventures in the next hors d’oeuvres post.
My son Eli Zachary relaxing after a strenuous day at the beach under the scorching Mediterranean sun. He was exhausted.
The Pyramid at Giza near Cairo [There are as many camels as cars.]
The Valley of the Nobles as we go over the mountains on our donkeys from the Valley of the Kings [When we got on the donkeys that day no one told us we would be going over mountain passes two feet wide!]
Like crostini, croutes are an easy way to make hors d'oeuvres. Here are some more great hors d'oeuvres found in my hors d'oeuvres bible: Hors D'Oeuvres, published in 1999 by A D K Publishing, Inc.® and written by Eric Treuille and Victoria Blashford-Snell.
BROILED BEEF FILET WITH SALSA VERDE CROUTES [Makes 20]
Ingredients:
¾ cup of fresh flat leaf parsley
10 basil leaves
10 mint leaves
1 clove of garlic, crushed
1 tbsp. of dijon mustard
1 tbsp. of capers, drained
2 anchovy fillets, drained [or anchovy paste]
2 tbsp. of quality olive oil
Salt and fresh black pepper to taste
¾ lb. of beef filet steak, ¾-inch thick
1 tsp. of paprika to dust for garnish
20 croutes [Recipe include]
Essential Equipment:
Cast-iron grill pan
Preparation:
To make the salsa, place the parsley, basil, mint, garlic, mustard, capers, anchovy, and olive oil into a blender or food processor. Pulse to a thick paste. Salt and pepper to taste. Cut the steak into 20 rounds with a pastry cutter. Preheat the grill pan over high heat. Sear the steak rounds, about 3 minutes per side. Sprinkle with salt and pepper. Place one steak round on to each croute. Top with a generous dollop of salsa and paprika for garnish. Best served warm but could be served at room temperature.
THAI GRILLED SCALLOPS WITH SWEET CHILI SAUCE AND CRÈME FRAÎCHE
[Makes 20]
Ingredients:
10 sea scallops
Salt and fresh black pepper to taste
4 tbsp. of Thai sweet chili sauce
6 tbsp. of crème fraîche
20 cilantro leaves for garnish
20 croutes [Recipe include]
Essential Equipment:
Cast-iron grill pan
Preparation:
Cut each scallop in half. Preheat the grill pan over high heat. Sear scallops, one minute per side. Sprinkle with salt and pepper to taste and toss with the chili sauce. Place one scallop on to each croute. Top with 1 tsp. of crème fraîche. Garnish with cilantro leaves. Served at room temperature or chilled.
Tips:
Sear and sauce the scallops up to one day in advance. Cover and refrigerate. Top croutes up to one hour in advance. For an even richer flavor, grill the scallops on a barbecue grill 3 inches above medium hot coals. Cook for one minute per side.
ASPARAGUS WITH LEMON HOLLANDAISE CROUTES [Makes 20]
Ingredients:
10 medium fresh asparagus tips, halved lengthwise
¾ cup of fresh chive, cut on the diagonal into 1-inch pieces
¾ cup of lemon hollandaise [Recipe included]
1 tsp. of paprika to dust for garnish
20 croutes [Recipe include]
Preparation:
Put the asparagus into a pan of boiling water. Once the water returns to a boil, drain the asparagus and put immediately into iced water. [This will keep it firm and green.] Pat dry with paper towels. Spoon the hollandaise sauce onto each croute, and top with a piece of asparagus half. Dust with paprika and garnish with a few pieces of chive placed at right angles to the asparagus for presentation. Serve warm.
LEMON HOLLANDAISE SAUCE [Makes ¾ cup]
Ingredients:
½ cup of butter
2 tbsp. of water
2 egg yolks
Salt and pepper
Juice of ½ a lemon
Preparation:
Melt the butter, and then skim the froth from the surface with a spoon. Let it cool until tepid. Place a heatproof bowl over a pan of simmering water set on low heat. Make sure the bottom of the bowl is not in direct contact with the water. Place the water, egg yolks, and pinch of salt and pepper into the bowl. Whisk to a light and frothy mixture that holds the trail of the whisk, about three minutes. Remove the pan from the heat. Whisk in the melted butter, a little at a time vigorously whisking after each addition, until the mixture emulsifies and becomes thick and creamy. Gradually whisk in the lemon juice. Adjust the seasoning, adding more salt, pepper, or lemon juice to taste. [I like a little white wine in hollandaise sauce which I would add with the lemon juice.]
Tips:
Make the sauce up to thirty minutes in advance. Keep warm in a bowl over a pan of hot water placed off the heat. Or make the sauce up to two days in advance. Cover and refrigerate. Place in a heatproof bowl over a pan of simmering water set over low heat. Again, make sure the base of the bowl is not in direct contact with the water. Warm through, whisking occasionally, about 10 minutes. If the butter is added too quickly, the hollandaise may separate. Do not throw it away as it can be salvaged. Combine 1 tbsp. of water and 1 egg yolk in a clean bowl over a pan of simmering water set on low heat. Again, make sure the base of the bowl is not in direct contact with the water. Whisk to a light and frothy mixture that holds the trail of the whisk, about three minutes. Remove the pan from the heat. Whisk in the separated sauce.
CROUTES [Makes 20]
Ingredients:
7 medium slices of white bread
¼ cup of butter, melted
¼ cup of Romano cheese, grated
Essential Equipment:
2-inch fluted pastry cutter
Preparation:
Preheat oven to 300°. Cut out 3 rounds from each bread slice. Brush each round with butter and sprinkle with the Romano cheese. Place each on a baking sheet and bake until crisp, 25 minutes.
These are among my favorite recipes from this cookbook. I hope you enjoy them with your family and friends.
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