stella-marina.org

We have friends and family scattered all over the world, and this is a way of keeping in touch. The food presented here consists only of food we make for ourselves or serve to our guests. It is not intended to be representative of a particular cuisine, gourmet, or diatetic. Most of it has a Mediterranean flavor because that is where we are from.

A link to the written recipes has been added to each post. (If a recipe exists.)

The link below plays a video of the festivities. (The file is 7mb so it may not be for everyone.)

silvester

Wirsing is what you look for in a German store. Savoy cabbage in English, or Cavolo Capuccio in Italian. A good vegetable whatever you call it.

Here we turned it into cabbage rolls.
You just peel off some leaves in one piece. Cut out the main rib with a knife, and blanch for a minute. You can then roll them up with some sort of meat or vegetable mixture. (In the same manner as the Dolmathakia.)
These were filled with chopped meat and rice. Pour in a cup or two of broth, and into the oven.
It takes an hour or so. The Gruyere was added in the last ten minutes.

Or Onion Cake, Onion Flan. There are hundreds of recipes for this. This one is from a 30 year old German cookbook.
Pizza dough, Phyllo dough, and regular pie crust have all been used to line the pan. It takes a lot of onions. About a pound. We like to mix red, white, and yellow. After the onions have been sauteed with some bacon, they are spread over the crust and covered with a mixture of a couple of eggs, creme fraiche, salt and pepper.
Cooking takes 30-40 minutes in a 400 degree oven

You need:

Some mozzerella

The veggies. (Can be whatever you like best.)

Butter up a pan

Start making layers by adding some of the vegetables, white sauce, and sprinkling with Parmesan cheese.

Bake in a hot oven for 20 minutes or so.

Sautee some leeks in butter.

Add your home made chicken broth and finish cooking.

Some pepper and creme fraiche finish it.

We found this in a convenience store. The canned product was made in Spain. The soup in the picture was made in our kitchen. Since there was no recipe we went by the ingredients on the label.
And no, we didn’t buy it. Just stole the idea.

The base is chicken broth. It contains an onion and some garlic sauteed in olive oil, sliced olives, tomato wedges, and chorizos dulce. Spices are marjoram and achiote.
No salt because of the broth and chorizos.

Store bought pickles almost always have sugar in them. Ours don’t.
Here you can see them with just the dill and a piece of garlic. Ready for the refrigerator.

We were surprised to learn that 15% of those who come to us through a search engine were looking for Icebox Pickles.
There were some questions about the recipe. We got it from a Chinese cook, and it’s more of a method than a recipe. By refrigerating the pickles, you avoid the processing time for water bath canning.

It also works for other vegetables like carrots, broccoli, cauliflower, etc.

Good question. The answer is that it doesn’t happen that often. Usually it’s yogurt. Sometimes with some kind of seasonal fruit added.
Here is what we had in the archives.