tattum's kitchen

Spaghetti alla Bolognese

There must be a million ways to do spaghetti alla Bolognese, a million…but because it’s one of my favourite recipes (and my husbands too) and because it’s easy to make, I decided to send it through the web space, so that anyone that is just starting to get in this cooking world, carnivorous, and hungry enough, can run into the kitchen, take a pan and follow the simple footsteps to this yummy pasta dish.

1 onion
1 chopped tomato can
500gr minced meat
30gr aprox of funghi secci
1/2 dry consommé cube
1 or 2 teaspoons of sugar
olive oil

once again, chop the onion, fry it in saucepan, remember, slow heat, and a loooong cooking, so it gets transparent and sweet. Add the meat, and after removing and removing,, add the tomato, the consommé cube, and the sugar.

At the end add the funghi secci, that you must have damped previously.

Your spaghetti, or favorite pasta in a huge plate with the Bolognese Sauce, would end with the terrible feeling that there’s nothing else in the world.

Ok this is great after a long Saturday night!

Ossobuco a la Milanesa

joey from 80 breakfast remembered me about the Ossobuco, that since I was a child has been something special in my family. my mom used to do it twice a year aprox. and I loved it.  what I liked best of the ossobuco, was that it had it's present at the end, once you have finished eating the meat and the carrots, you had a complete different dish wainting for you to savour it....mmmm, the bone marrow....

we used to separate it from the bone, spread it in a piece of bread and salt it a little bit. oh! what a delight!!! so simple but still so different...

well, that's why we had a battle in the table if the bone was empty.

as I said before, joey reminded me of the ossobuco. you see, in Spain, we had around the year 2001, "vacas locas", so everybody was really carefull with the meat that they bought. One of the things that was specialy dangerous was the meat next to the bone, so the ossobuco was forbidden. this illness of the cows, stood a year or so, returnig to normality later on. still, I got so used to not  to buy meat that I practically forgot about the ossobuco, till I read joey's post.

so I decided to make my Ossobuco a la Milanesa

Ingredients

4 ossobuco

6 or 7 carrots

6 or 7 branches of celery

1 big onion

grated lemon peel (of 1 lemon aprox)

olive oil, salt

2 bay leaves

1/2 liter boiling water

And here's how it goes,

chop the onion, the carrots and the celery, slice them as thin as you can (if they are really thin they will cook much earlier, and they will disolve, making a super salsa!)

take the ossobuco and cover them in flour. take a deep saucepan and add a base of olive oil, fry the ossobuco just 1 minute by  side and reserve.

with the fire still heating, add the onions first. slow down the fire and remove. the onions must be nearly transparent. add afterwards the celery removing a few minutes and then the carrots. heat the fire, and remove during 8 or 10 minutes.

add the boiling water, the salt (or if you prefer a dry consome cube) , the bay leaves and the ossobuco. cook slowly for an hour (it can be less, but as much time cooking much concentrated flavour you'll have) 10 or 15 min before add the greated lemon peel.

to go with it, I made cous cous, but it will do the same with white rice.

I really recomned it, it's one of my favourites!

The 23/5 meme

The 5º sentence in the 23rd was sent by Sweetnicks to Paz, and Paz tagged me . Now, here comes the rules:

Take a look  into your blog archive.
Find your 23rd post (or closest to).
Find the fifth sentence (or closest to).
Post the text of the sentence in your blog along with these instructions. Ponder it for meaning, subtext or hidden agendas...
Tag five people to do the same.

               "un poco triste...pero lo pasamos bien, siempre acompañados por una buena Quilmes".

                a little sad...but we had a good time, always in the good company of a Quilmes.

the sentence was , a little sad, but I couldn't leave it that way, so I added the 6th sentence also. this was supposed to be a little comment about a photo from a huge "tira de asado" that I couldn't finish, in the Carrrne! post.

I was a little sad, because after 20 something years it was the first time that our family was together in Buenos Aires, and I was leaving the next day...

the Quilmes, is a delicious argentinian beer, that if you have the oportunity you must try.

So now I must Tag 5 people, it's going to be hard,...

1. Florence from Bliss in the Kitchen

2. lapau from katira

3. Sittingchicken

4. joey from 80 Breakfast

5. Zarah Maria from Food and Thoughts

Well, thank you for inviting me Paz! Beixos

Gold Coast French Toast

first of all, thank you Paz, !! these toasts have been on my mind since I saw them a few weeks ago in 101 Cookbooks, . a few days later, Paz, that lives were I would love to live (NY), tried the recipe, and wrote about it on her blog, they looked terrific! this was the beginnig of what I hope it will become a nice long distance friendship ;)

I wrote her asking for some info about the bread, because I didn't know what kind I could use. She used a jewish kind of bread, called challah. (In Spain it's quite difficult to find jewish food) Her toasts looked really spongy, so I imagined she cutted thick slices, just like Heidi recomended.
Paz did a complete investigation work, asking to some friends from Spain, and to Melissa from The Traveler's Lunchbox, .
and between all the information I learned that the sweet bread in Spain, that is mainly used in Easter to make "Torrijas", it's not easy to find during the rest of the year. But there was a solution, Brioche.

Paris III

We had a shinny saturday morning, a little chilly maybe, but just perfect to go for a walk. After having the "petit déjeuner", in the cafe next to the hotel, we walked towards the Centre Georges Pompidou. We made a stop in Gap, (we don't have Gap in Spain) and continued through Les Halles. Because we were only for the weekend we decided that we were only going to walk around , have nice coffee and eat in typical french restaurants, so though we were just in the same place of the Pompidou, we didn't get in, ... we did get in Leroy Merlin,that was just next to it, for the joy of my husband...

did you know that there is a monument to the Flowerpot?

Paris II

Paris tiene para mi un encanto especial...desde que mi papis nos llevaron por primera vez a mi hermana y a mi, aya por el año....mmmm...no se no me acuerdo... he vuelto siempre con ilusion, como si siempre hubiese dejado algo alli y estuviera esperandome para recogerlo( solia ser una chaqueta olvidada en algun bar).

la ciudad de la luz...será por que tiene muchas farolas? no, es broma.  es de la luz quizas por la sabiduria de sus habitantes a lo largo de la historia? será quizas por la luz que le ha dado al mundo, con la "liberté, egalité,  fraternité"? en fins, ahora sigue emando luz por un tubo, por que a la Torre Eiffel, le pusieron en lo más alto una lamparita estilo faro, y la iluminaron asi como si tuviera purpurina....quizas un poco horterilla para mi gusto... por eso la foto la saqué un poco movidita...para darle cierto encanto misterioso.

La Méthode

alvaro goes to Paris aprox once a month to work. he stays in the center, near the rue muffetard...a colegue from work took him last year to a little restaurant in the rue descartes, La Méthode. Now, each time he goes to Paris, he has dinner in this place.
he told me that it was a true french style restaurant, and he didn't lie...

Paris is like home to me, I've been many times, but each time I get there I feel like it's the first...it's like a spell.
Paris has this special luminity, that even with a rainy day, the city is kind and warm to the stranger...
it's normal, you have all this greatness floating around, it's imposible not to feel it...

Paris

fisicamente he vuelto de Paris...pero en espiritu sigo ahi. ahora debo estar caminando por St. Germain,... buscando un sitio para comer, por que si esperamos un rato más no nos atienden. estos franceses comen muy temprano...

asi que les dejo un adelanto de mi breve pero intensa visita a mon chere Paris, esta tarde despues de comer, haré el monografico como dios manda.

Pan Tumaca con Jamon Serrano y Huevo de Codorniz

you know that one of the most typical things you can find in  Spain are the & quot;tapas". literally "covers".  these arose to avoid that the flies entered in the glass of wine or beer, for that reason they put  a cover on top of it.

they began as an empty plate.  after that it  was a plate with olives, and up till today that is one of the reasons to choose one or another bar.  in Spain it's possible to  distinguish the "tapas" by regions, if they are  abundant and  cheap (those of Granada), if they are the most elaborated (those in Pais Vasco that are called pintxos), and where we have the biggest variety (like in Madrid). But I think that the tapas are a way of living. Spain is not fiesta all the time, but nearly...we normally have good weather, so we do our life outside, having "una cañita" (a short beer) at mid day, or "para el aperitivo"....from time to time...

so just like I promised to joey, this a recipe that could be a perfect breakfast, brunch or "tapas" diner.

Pan Tumaca con Jamon Serrano y Huevos de Codorniz

1/2 tomato aprox per person

salt & olive oil

jamon serrano

bread cut in slices

quail eggs (1 per slice of bread)

Sorrentinos con Tuco

despues de un fin de semana largo y cansador...donde hubo comida marroqui, BBQ y un tipico español actualizado, pantumaca con jamon serrano y huevo de codorniz, no podia faltar un plato tan tipico de  Argentina como de Italia, la pasta.

Los sorrentinos son una especie de ravioli, aunque son redondos y tambien algo más grandes, suelen estar rellenos de ricotta y espinaca, aunque tambien los hay de jamon y queso, e incluso una vez, en Nueva York, los probé rellenos de setas. riquisimos!! lo complicado de comer sorrentinos es que si no te pones a hacer tu la masa y el relleno, son dificiles de conseguir (aqui en España, por que en Argentina se pueden comprar en cualquiera de las miles de tiendas de pasta fresca).

mis papis se vinieron el domingo desde Marbella con los sorrentinos en el coche, bien guardaditos como si de oro se tratase. y es que en Marbella esta  Pomposiello, un casa donde hacen y venden para llevar pasta fresca...es un lugarcito no muy grande y sin pretensiones, con la decoracion poco cuidada, pero donde lo principal, que es la pasta, esta cuidada al detalle.

lo que seguro que os estais preguntando es que es el Tuco...