Rafaella Sargi4 Comments

2013

Rafaella Sargi4 Comments
2013

it’s good to be back home… specially back in the kitchen! When I’m away for more than a week, I start dreaming of the kitchen, of cooking, of planning different menus… Can’t be on vacation for too long,… unless,… my vacation involves active cooking! :)

We’re still dealing with a 7 hour jet lag… so this week’s menu was easy. The kids asked for some eggs. They describe it as “with the yellow hat on top”… can’t refuse that! :) I served it with Guisantes a la Valenciana (Valencian peas) and slices of sourdough bread. 

I also did a Lentils and Swiss Chard Lebanese Soup. (3adas bi hamod) It’s hearty, healthy and delicious… you need this kind of comforting meal after more than two weeks of vacation, where “eating” was the main activity! It resets your body and soul…

The recipe calls for chopped swiss chard leaves, but I don’t throw the stems. I clean them, cut them and steam until tender. It doesn’t require a lot of time. I serve the bits of swiss chard stems in a tahini sauce, with a hint of garlic, lemon juice and salt. It’s delicious…

On wednesday, I tried to make Fresh Pasta, for the first time. I think the recipe was very good, the dough came out beautifully. It had the right consistency and I was very pleased with the end result. Since it was the first trial of Fresh Pasta, it took me some time. I was not familiar with the consistency of the dough, the functioning system of the machines etc… I served the pasta with a home made ragù alla bolognese… we all loved it, but my husband said that the “cooked texture” of the pasta can be a little better. I’ll try to master the cooking time… the pasta cooks way faster that the dried version we buy in boxes. I’m glad I did it once! I know that now on, I’ll enjoy the process more… I’m planning on having fun with different pasta shapes, fillings and colors…

Thursday we had Tarragon Chicken. I make this dish very often. We all love it! It was added to the family recipe book a while ago,… It’s a french recipe from a book that I love: The Food of France, a journey for food lovers. The sauce is so good, that I have to double the amount… I served the chicken with white rice. It was delicious.