Archive for September 24th, 2010

this is an amazing soup my dad makes in Croatia with fresh fish and some very basic ingredients

here is his recipe, written by him
Tatin Brudetto
2-3 onions(med to large)
olive oil-3-4 tablespoons
tomato fresh or minced, about a small to med can
garlic a clove sliced finely
lorber leaves
parsley chopped
1 lbs chicken broth
1-2 tablespoons of vinegar-Balsamic or white wine
salt (quite a bit to taste)
cayenne pepper-to taste(hot)
First sautee chopped onions in olive oil till soft(not burned),then add tomato(paste,fresh or minced), cayenne,a few leaves of lorber,broken for flavor,sautee for a few minutes together, may add black pepper,garlic. Now comes the fish,shells if you have any,it is better if you have a few different fishes.Salt and pour 1/2 to 1 lbs of chicken broth.Usually to cover the fish. I like more juice , so I add a bit more depending on a fish.Some is more watery than others.
Cook for about 15-25 minutes, again depending on a fish. I added some octopus,sauteed it first than added fish.
Hope it serves you well and
Love Dad

Read Full Post »

champagne facts

I ran across this today in an old Saveur magazine and thought some people might find it useful:

Labels on French champagnes can be confusing and here are some quick facts:
Blanc de Blancs-made only with white grapes, 100 percent Chardonnay, ages well
Blanc de Noirs-light colored champagnes made from the juice of dark-skinned grapes such as pinot noir or pinot meunier
Brut-meaning dry, very little sugar added to the bottle, 95% of all French champagnes
Demi-Sec-pair well with desserts,noticeable amount of sugar
Extra-Dry-pretty sweet, popular in American sparkling wines
Rose-wide variety of taste, made with contact with dark grape skins or blending with red

Read Full Post »

%d bloggers like this: