Rooster Galantine
Rooster Galantine (adapted from Sale & Pepe magazine, Serbian issue for January/February 2011) 1 rooster, about 2 kg* 200 ml Porto 150 g prosciutto, diced 200 g cooked pork tongue, diced** 40 g blanched, peeled pistachios 150 g dry-cured pork tenderloin, diced 200 g bacon, diced 500 g mixture of pork and beef ground meat...
Pain Perdu
Pain Perdu (French Toast) (recipe from Savoring Provence: Recipes and Reflections on Provencal Cooking) slices of a day old bread from a square cornered loaf 100 g butter, at room temperature 100 g red currant jam 500 ml milk 1 vanilla bean, split lengthwise 3 whole eggs, + 2 egg yolks 125 g + 2...
Ratatouille
This was my attempt of recreating this dish from the movie Ratatouille. It’s not the real thing, but I liked it Ratatouille 2 zucchinis 2 small eggplants (approximately the same size as zucchinis) 1 red bell pepper 1 yellow bell pepper 1 big + 1 small red onion 1 small tomato 1 clove garlic olive...
