Check out these european food recipes images:
Ready for the oven
Image by ilmungo
This is a step in the Mahimahi in almond-panko crust recipe.
Melt 1/2 a stick of butter, mix half of it with the crust mix in the bowl, an pour the rest in a shallow baking pan. Take the fillets out of the marinade, and put them in the dish, turning to coat with the butter. Spoon the mix atop the fish, pressing gently to adhere.
This will go in a pre-heated 350 degrees oven (that is 180 Celsius for you European compadres). The recipe calls for about 20 minutes, but thanks to my nifty wireless thermometer i could tell that it was nowhere near done after 20 minutes. It was still around 145 degrees, far from the 160 that means fish is fully cooked. It took closer to 25-28 minutes for it to actually be done.
Quattro Formaggi Pizza
Image by chrischapman
from Delia's How to Cook, page 95. Recipe here.
Expensive cheeses that left a lot of leftovers to use (I mixed the ricotta with some honey and vanilla and made a nice dessert the next day, but the gorgonzola went to waste), but the pizza was a big treat. Great warmed up the next day, too.
Fish Glop: Finale
Image by laurelfactorial
I set out to make a peasant's pottage. I believe that this is pretty authentic as a southern European (Italy, France, Spain, Portugal, etc.) medieval working man's or woman's dinner. I used bacon, leek, lentils, barley, and salted cod, all staple foods of these areas in this era. If you replaced the lentils with yellow peas, this would be more northern dish.
Complete recipe:
1 slice bacon
1 small leek
2 cups water
1/2 cup lentils
1/4 cup barley
A small piece of salted cod
Salt, to taste
Rinse cod and soak overnight, changing water multiple times. Chop bacon, cook until crispy. Add leeks, soften. Add water, bring to boil. Add lentils, barley, fish. Cover, cook 1.5 hours or until lentils have glopped and barley is cooked.
Final analysis: I liked it!
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