Fram's Voyages
MAIN DISHES
Panzanella Salad Italy We actually discovered this in Spain, but it was an Italian food site that I found it on and I have been making it whenever we have baguette left over which is often. It’s easy to whip up and you can put pretty much whatever you want in it. Usually it’s cold, but you can serve it warm too. There are no set measurements to go buy, this is the one I generally do: Dressing: Juice strained from 4 chopped tomatoes (I chop the tomatoes, put them in a colander and let them drip into a bowl under the colander. I squeeze the tomato bits to get out as much juice as I can) Olive oil Balsam vinegar Juice from a half lemon Finely chopped garlic Finely chopped shallot or onion or whatever type you have on hand Teaspoon of mustard Thyme Salt and Pepper Shake together in a bottle and keep in fridge till ready for use For the Panzanella Salad: Stale bread cut in cubes and fried in Olive oil and a smashed garlic clove Put the fried bread on a plate lined with paper towel to soak up excess oil Chippolata or any meat you have leftover or happen to have in the fridge. Sometimes I do chicken, sometimes shrimp or halloumi. Olives any kind All the chopped tomatoes you were draining above. If using meat it should be already cooked. Using a shallow roasting pan put the protein on the bottom covered with tomatoes, sprinkle some basil on top and then add the bread. Pour the dressing over the whole Shabang and enjoy with a cold red wine!
Roam Signature Dinner Filet Mignon Serves 2 2 Beef tenderloin steaks 1 onion 4 large champignon mushrooms Butter/olive oil Instant mashed potatoes (I know what you’re thinking, but we doctor them up) Firstly, the mash potatoes. Follow instructions for 2 servings, then add a dollop of butter and a couple tablespoons of heavy cream. Keep warm. Slice onion and fry in butter or oil in a frying pan. Set aside Slice mushrooms thickly and fry in butter in a frying pan. Set aside Melt combo of butter and olive oil in frying pan and sizzle steaks on both sides to desired doneness. Warm up onions and mushrooms in shared pan with steaks Rest hot pan on plates to get them warm Serve piping hot
Fettucine al Fram Margaret's kitchen 4 big mushrooms sliced Sauté in butter/olive oil and set aside Pork medallions in 1cm thick slices Sprinkle with pepper and thyme Sauté in butter/olive oil and set aside Handful of Spring onions Some fresh thyme if it’s available, otherwise dried Some fresh chopped parsley if available, otherwise dried S and P Sauté very quickly and set aside Capellini spaghetti ( the thinner the better as cooks faster) Boil in just enough very salty water to cover Drain reserving at least a dl of the pasta water Set aside In same pasta pot, melt some butter/olive oil Add some chopped garlic, thyme and parsley and sauté quickly Add pasta water and some heavy cream or creme fraiche Grate parmesan cheese into the mix and let reach boiling point, then turn off Mix spaghetti into the sauce thoroughly On each plate: A mound of pasta Some pork medallions Some Mushrooms Greens on top Serve
Rostbratwurst pan fry Germany 4 rostbratwurst 4 medium sized potatoes sliced thinly 2 onions sliced thinly 1 red bell pepper sliced thinly 1 green bell pepper sliced thinly Salt and pepper Start with frying the potatoes in olive oil, add sausages and fry till the sausages get some color. Add onions and bell peppers and fry on low heat until the potatoes are soft and the sausages cooked through.
Pyttipanna Sweden This dish is a part of every Swede’s cooking repertoire. It’s a one-dish meal originally made with all the leftovers of the week, a couple fried eggs and pickled beet slices. Nowadays it’s been narrowed down to leftover beef or pork, bacon, sausage, fried potatoes and onions. This is one of my dishes that has no set measurements, it’s up to you to decide what you want to put in it. I do it like this: In a frying pan with a combination of olive oil and butter, sauté some chopped onions and diced potatoes. When the potatoes get soft, add cubed meat; beef, lamb, pork, bacon, sausage, whatever you like. When it’s all heated through, add a little salt and pepper. Transfer to a roasting dish and keep hot in the oven. Fry some eggs, we usually count 2 eggs per person. Serve the Pyttipanna with eggs on top and pickled beets on the side.