Chianti D.O.C.G. Riserva 2006

Chianti D.O.C.G. Riserva 2006, Majnoni Guicciardini from Tuscany [not opened] One of 9.500 bottles. Grapes: Sangiovese (86%) and Colorino (14%))

For spaghetti alla carbonara.

(good choice for red meat)

Lophophora williamsii flower

When will the time be right to eat my peyote?

Komkommer op zuur

1 stevige komkommer
100 ml water
100 ml natuurazijn
1 eetlepel suiker
5 pimentkorrels
5 kruidnagels
mespuntje zout
mespuntje peper
evt. een madame Jeannette peper

bron

Doesn't taste as good as I sometimes get from a Surinamese take-away. Need to adjust this recipe.

Guanciale

My Italian neighbour has a piece of guanciale he wants to share. I'll be having dinner at his place soon. Home made pasta alla carbonara with guanciale originale.

Fail: when cleaning the guanciale my neighbor didn't just throw away the fatty bits, but also the good meat. Apparently he didn't want to retrieve it from the garbage so we ate a different pasta instead.

Oven Fried Potatoes

Quarter small potatoes lengthwise, cut carrots in half lengthwise. Slice red onion in rings, fresh rosemary. Put in oven dish. Drizzle with olive oil and bake until the potatoes are golden. Grind salt using a salt mille on the table.

Fresh rosemary from my Amsterdam 'pavement garden'.



Half an hour on low heat. Don't use too much oil.

Bacalhau à Gomes de Sá

Scroll down for my latest much improved version of Bacalhau à Gomes de Sá.


Or: Dried and salted cod.

I bought half a bacalhau today. 14,50 euro per kg. I paid 11 euro for half a fish. Wondering what to do with it. It first needs to be soaked in water for 24 hours.

Maybe Jamacian ackee and saltfish? Although I doubt if I can buy ackee in Amsterdam.

I'll try this one: Bacalhau à Gomes de Sá.

Cut bacalhau in pieces.



Soak the bacalhau in water for 24 hours; change water a few times.



Recipe: Bacalhau à Gomes de Sá

My "2009" version: not so great



I didn't have any parsley and I should have used more fish. The dish was also a little dry.



My Bacalhau à Gomes de Sá "2011" version.

Preparation
Soak the salted fish in cold water to remove the salt. After boiling the fish for 20 minutes soak the fish in hot milk for up to 3 hours. Flake the fish. Prepare onion rings (2 -3 onions) and a nice handful of garlic.



Fry the onions and garlic in olive oil in a baking tray, add the fish. Mix well and add plenty of black pepper. Even some salt if needed, although the fish should still be a little salty.



Layer the mixture with potatoes. For 400 gram of fish you'll need about 400 gram potatoes. Boil the potatoes in their skin and slice them.



Bake the dish in a oven until the top layer slightly browns. To make the dish less dry. Fry some more garlic in olive oil and pour the mixture all over the dish. It should be sizzling hot.

Garnish with slices of hard boiled egg, lots of black olives (Kalamata olives are great) and parsley.