MEMORIES OF MACEDONIA ~ KOLBASI SO PIPERKI (Kielbasa Sausage with Peppers)
Macedonians love peppers. And they are continually finding ways to incorporate them into recipes. Smoked or dried meat is also a staple, so it only made sense that these two foods should be combined. And the result of this old, rustic village style recipe can rival any 5 star eatery. Simple spices, fresh ingredients and you have a complex flavour profile of smokey, sweet, spicy, fresh, and homey. Try it today!
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YOU NEED: (You can halve this recipe if desired)
Approx. 1.5 - 2 lbs smoked Kielbasa
1 kilo red and yellow peppers
4 tomatoes, peeled
8-10 garlic cloves, roughly chopped
1 onion, slivered (optional)
1.5 cups water (or as needed)
Salt to taste
1.5 Tbsp. paprika with crushed chili flakes (or sweet paprika)
Parsley, roughly chopped for garnish
Olive Oil for frying
*serve with crusty bread and feta cheese
Village Lifestyle In IRAN | Village Woman Cooks Chicken And Pilaf
Village Lifestyle In IRAN | Village Woman Cooks Chicken And Pilaf
Living in a rural area offers a unique experience where one can truly immerse themselves in the simplicity and authenticity of village life. The enchanting charm of the countryside is complemented by the art of rustic cooking, where the traditional recipes are passed down from generation to generation.
In this idyllic setting, the rhythm of life slows down, allowing for a deeper connection with nature and its bountiful offerings. The air is crisp and clean, carrying the scent of freshly harvested crops and wildflowers. The lush green fields stretch as far as the eye can see, painting a picturesque backdrop for the culinary adventures that await.
Rural cooking is an art form that embraces the use of locally sourced ingredients, often grown in one's own backyard or obtained from neighboring farms. The flavors are rich and robust, reflecting the true essence of the land. From plump, sun-ripened tomatoes bursting with juiciness to fragrant herbs that add depth to every dish, the ingredients are a testament to the purity and simplicity of rural living.
The heart of rural cuisine lies in the communal aspect of cooking. Families come together in cozy kitchens, their laughter filling the air as they share stories and secrets while preparing meals. The sound of sizzling pans and bubbling pots creates a symphony of flavors, tantalizing the senses and igniting a deep appreciation for the culinary heritage that binds generations together.
The dishes themselves are a celebration of tradition and innovation. From hearty stews simmered for hours to delicate pastries filled with seasonal fruits, each recipe is a testament to the creativity and resourcefulness of rural cooks. With skillful hands and a deep understanding of flavors, they transform humble ingredients into culinary masterpieces that warm both the body and soul.
As the sun sets over the rolling hills, casting a golden glow on the rustic farmhouse, the aroma of freshly baked bread wafts through the air. It is a reminder that in this rural haven, food is not just sustenance but a way of life. It is a celebration of community, heritage, and the simple pleasures that come from nurturing the land and sharing its bounty with loved ones.
So, come and experience the magic of rural living and the art of rustic cooking. Let the tranquility of the countryside envelop you as you explore the flavors and traditions that have shaped generations. In this haven of simplicity and authenticity, you will discover a profound appreciation for the beauty of nature, the joy of communal cooking, and the delicious rewards that come from embracing the rural way of life.
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Cookbook Preview: The Country Cooking of Italy, by Colman Andrews (2011)
My cookbook preview and look through of the massive The Country Cooking of Italy cookbook by Colman Andrews (2011).
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MEMORIES OF MACEDONIA ~ SVINKSO SO PIVO I KASHKAVAL (Pork With Beer and Cheese)
This rustic recipe has the flavours of home cooking, and can be equally served for a family gathering or even at a dinner party!
The pork melts in your mouth, and the herbs and spices are a perfect combo with melty cheese!
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YOU NEED:
Boneless Pork shoulder, butt, or leg. (2 kilos or a roast size)
2 large green peppers, in large dice
3-4 carrots, sliced
3 onions, sliced
1 kilo of white mushrooms, halved or quartered
salt & pepper to taste
2 tbsp. Vegeta
2 tbsp. Garlic Granules
1 tbsp. Sweet Paprika
1 tbsp. Dried Sage
2 tbsp. Dried Oregano
4 tbsp. Dijon Mustard
350 ml Beer
200 ml Passatta or Tomato Sauce
Kashkaval (or Mozzarella) Slices, as needed
CHICKEN STEAK WITH ROAST TOMATO SAUCE / HOW TO MAKE CHICKEN STEAK / STEAKS IN TOMATO SAUCE
The Slow Fire Chef SE 02 EP 21: CHICKEN STEAK WITH ROAST TOMATO SAUCE / HOW TO MAKE CHICKEN STEAK / STEAKS IN TOMATO SAUCE
Junior Chef Amit Shares one of the simplest recipes to make the most delicious Chicken Steaks in a unique Roast Tomato Sauce. The Chicken steaks are marinated prior to be pan fried and the tomatoes are roasted in the oven with some fresh herbs and onions till they melt into a rustic sauce.
New Episode, every week. Mostly, on Fridays.
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Pizzoccheri Recipe - Cheesy Italian Buckwheat Pasta | Chef Tips
Today I'm making one of Northern Italy's favorite winter comfort foods — a Pizzoccheri recipe made from homemade buckwheat pasta, potatoes, cabbage, bitto/fontina/gruyere cheese, and lots of butter! Thanks to our friends Lele Leo (who is from Milan) and Deshawn Dickinson for introducing us to this delicious cheesy Italian pasta recipe! It is one of many unique dishes found in Lombardy and Valtellina, a mountainous region in the Italian Alps.
1. Make Pizzochheri Buckwheat Pasta:
Pizzochheri Pasta Recipe:
• 2 1/4 cups buckwheat flour
• 3/4 cups all purpose flour
• 1 cup water
• Mix together the flours and water, and add a little more water to make a smooth pasta. Transfer to floured work surface and knead until firm. Set aside in a ball, covered in plastic wrap, for about 30 minutes at room temperature.
• Lightly flour work surface and and cut pasta ball in half, roll into 1/8-inch thick. Cut into 2 1/2 inch strips. Dust with flour and stack up. Cut into 1/4-inch strips.
To Make the Pizzochheri Recipe:
1 head of green cabbage or Swiss Chard, cut in half, cored, and sliced into bit-sized pieces
2-3 cups potatoes, peeled and diced
10-16 oz. Bitto, casera, fontina or gruyere cheese (grated)
1 cup Parmigiano-Reggiano cheese, grated
Garlic Butter Drizzle:
8 oz. butter
1 teaspoon garlic shallot puree or 1 clove garlic
Directions:
1. Preheat a large casserole dish at 300 F.
2. Boil the potatoes, cabbage and pasta:
3. Bring a large stockpot of water to a boil. Add a couple pinches of salt, potatoes, cabbage. Bring to rapid boil for about 5 minutes. Add the pasta ribbons. While veg are boilings.
4. Add butter to a sauce pan on medium low. Melt down. Add the garlic and stir until browned, but not burned. Set aside.
5. To make the pizzoccheri gratin, layer the vegetables and cheese in two layers, followed by your desired amount of garlic butter on top. Add fresh cracked pepper. Layer into bowls and enjoy!!!!
Note: There is no need to buy pizzoccheri noodles here in the United States. You can make it very easily! The correct pizzochheri pronunciation is Pitz-OCK--ERRI.