Category Archives: European

Steak with a Braciole style filling and Gremolata

We recently had the in-laws over for an 8 course Italian style dinner to celebrate their 30th wedding anniversary.  I originally wanted to cook Braciole (a type of roulade) as a main course.  I made Braciole 3 Ways (with 3 different fillings) last year and it was delicious.   Adrienne really wanted to braai.  We compromised and went for a South African/Italian style fusion dish by cooking a rump steak with a braciole style filling  over the coals.

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Julia Child’s Beef Bourguignon

 

I re-watched the movie “Julie and Julia” on Netflix the other day and it inspired me to finally try a Julia Child recipe.  Julia Child is famous for bringing French cuisine to America with her cookbook “Mastering the Art of French Cooking”.  As her famous Beef Bourguignon features in the movie I decided to try out this recipe.

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Portugal – Eating and drinking in Vila Nova de Gaia

Vila Nova de Gaia (or simply Gaia) is a city across the river from Porto.  All the cellars (locally known as “caves”) where the port is stored and aged are there.  This was our base for our last week in Portugal.

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Our trip to Portugal – Eating and drinking in Viana do Castelo

After spending a couple of days in Porto (which you can read about here) we wanted to explore a bit more of northern Portugal. Viana do Castelo looked like the perfect place.  This beautiful city with its stunning architecture and old world charm is 75km north of Porto.

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Our trip to Portugal – Eating and drinking in Porto

We went to Portugal in February and it was the most incredible holiday. We loved the country – the beautiful landscapes, beaches, architecture, people and of course the glorious food !

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Risotto alla Milanese (with bonemarrow and saffron)

Legend has it that in 1574  there was a glassmaker’s assistant in Milan whose nickname was Zaffereno (Saffron).  He always mixed a bit of saffron into the colours for the stained glass to make it more vivid. The glassmaker used to joke that he’ll be putting it into risotto next.  When the  glassmaker’s daughter got married he did just that.  The steaming pots of golden rice was a huge success with the guests and it became a classic Milanese dish.

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Braciole 3 Ways

Braciole (or involtini as it is known in Italy) are meat bundles with all kinds of delicious fillings.

Braciole is a beloved Sunday lunch in Italian American households. It is simmered for hours (often with meatballs and/or sausage) in a tomato sauce (called Sunday gravy).

All the recipes for fillings looked so delicious I could not pick just one. I decided to use 3 very different fillings – Braciole 3 Ways!

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