Saturday, January 26, 2013

Borough Market


On our past weekend in London, we finally made it to Borough Market.  An eclectic food market, I loved that you could try things "tapas" style.  Buying a drink or snack here and there.  My first purchase was a cup of mulled wine as it satisfied both my need for warmth (as this is England it is ALWAYS cold) and since it was Saturday my need for wine.  My husband found a stand where a couple of Italian guys were cooking fresh pasta, (which was a great idea for Italian fast food.)  We did not leave either hungry or empty handed.  

Borough market is split up into sections, this was a hall connecting a few of them
One of the first stands we saw upon entering

I ate one of these delicious cookies!
Graphic artwork on display in the Underground

Wednesday, January 9, 2013

Christmas Continuation

Traditional panettone with sultana's

After Christmas one is generally left with an over abundance of food.  Trying to get through it all can prove a challenge.  Panettone french bread for breakfast is one way I have found.  (I think pandoro french toast would be great too!)

This panettone is not a true original as it only has sultana's and almonds on the top, the very true traditional bread will have sultana's (raisins) and canditi (small, dried pieces of fruit like bits of orange and apricot.)
Depending on how many people you are feeding will affect the quantity of eggs, milk and bread you will use, here I used 3 eggs and about 2/3 cup of milk and a heaping teaspoon of cinnamon
I sliced the panettone starting from the bottom... I think thick slices are better then thin
Place cut bread in a tray
Pour the beaten eggs and milk mixture on the bread and let sit for a few minutes
Fry up the soaked pieces until brown on both sides
Tip - if you prefer a crisper, drier finished product then don't soak in the egg/milk coating as long

Wednesday, January 2, 2013

Cipollini Agro Dolce

This tasty side dish was served for our Christmas lunch, (Buono Natale .)  As promised here is the quick and easy recipe.  Agro Dolce means literally sour and sweet.  You could cook really any vegetable in this manner, (for example carrots are quite good cooked agro dolce.)

In Italy you can purchase the tiny onions already peeled, (which is awesome because peeling them is quite a bit of work.)  Add a bay leaf and a few whole cloves with the onions in your pot, (along with some olive oil of course.)  Remember to remove the bay leaf and cloves before serving!
You can buy acgro dolce as a condiment in Italy, but you can recreate this by using white balsamic vinegar (or regular) along with some sugar.)
Sweat out your onions initially on low heat with a cover
After a few minutes of cooking add some salt and your agro dolce condiment, continue to cook 
Some browning should start to occur, once this happens lower the heat a little and cover and leave it for a while
You want your onions to become almost caramelized, so keep cooking until they are soft and brown enough