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Posts Tagged ‘onions’

  1. A lazy Tuesday – Vegetable stock-cube

    December 6, 2011 by Giulietta

    I return to the charge with my lazy posts .. and this is lazy squared!

    Why lazy squared? First of all because this is a quick preparation: it won't waste much of your time or attention. And, secondly, because once you've got your cube, you can afford to be lazy for four to five months (it will last this long), you can get a vegetable broth in a second (for risotto, to add to meat preparations, for a broth if you're ill) and you can have always at your fingertips a great seasonings (I often use it instead of salt) made ​​with fresh and healthy ingredients (ok, I sound like a baby food advertising).

    Believe me, if you already use stock-cubes, this will change your mind about what a stock-cube really is. If you don't use stock-cubes, you'll begin to use this one.

    I learned this recipe at a recent cooking class about meat preparations, and I won't leave it!

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    Category Concentrated, Conserve, Cooking for dummies, Herbs, Vegetables | Tags: ,,,,,,,,,,,, | 18 Comments

  2. The slowness of the return: beef braised in Barbera

    November 30, 2011 by Giulietta

     

    Just a few days ago I wrote that I would take a break from my blog, that I didn't know when I would come back, but that I hoped it would be soon. You might be surprised to see me again after such a short period, but in these days I understood some things. I understood, thanks to a lot of kind messages and comments from many of you, that in these blogging months I gave to you more than I imagined, and I couldn't be happier about it. I understood that food and cooking are soul (and not only body) nourishment, and that sometimes you have to rediscover those nourishment by abandoning yourself to slowness, calm and patience … so that we can find that lost (or maybe just forgotten) taste.

    For my personal quest I chose to rediscover an elaborated dish, a slowly cooked one, enriched by a thousand flavors and smells … I indulged in a pot roast, a dish that you can find in many places, but that I made ​​mine using a Piedmontese wine, a rich and full-bodied Barbera. I learned to prepare this dish in a recent cooking class about meat preparations, so I hope the procedure I followed is very meticulous. This is a slow preparation, so it will allow you to spend some time at home and dedicate yourself to something else, because you won't be sucked into the preparation, but in the end you'll have a great final dish, a dish that gives off the scent of the imminent holidays.

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    Category Beef, Herbs, Meat, Piedmont, Regional Italian cooking, Second course, Spices, Vegetables, Wine | Tags: ,,,,,,,,,,,,,, | 20 Comments