Further recipes from Stone Dog Inn
- Fabada1 1/2 lb pork belly1 smoked pork knuckle skin slashed1 3/4 lb fava, cannellini, or large white kidney beans ( soaked overnight)1 tsp peppercorns crushedpinch of saffron cumbled1 bay leaf1 tablespoon paprika4 garlic cloves chopped3/4 lb spiced sausage similar to spanish chorizo sliced thickly ( about 1/4" thick slices)in a large sock pot place pork belly & pork knuckle. cover with water and bring to a boildrain water and leave pork in potadd the drained beans to pot. Add 10 cups of waterbring to a boil slowly and then boil for 10 minutes. Add peppercorns,paprika,safrron, bayleafsimmer gently over low heat for 2 hoursstir gently ocassionally trying to ensure that beans hold shaperemove pork knuckle and belly. strip off skin and fat, reserves 2 tbspn fat for frying sausagestrip off meat from belly and kncukle and return to pot.heat the fat in a frying pan and add garlic lightly cook garlic and then plce into pot with beansfry the sausage in the same pan as the garlic ( do not clean before cooking sausage)stir into pot with beansgenlty simmer for a few minutes before serving.Stewed eggplant1 large eggplant4-6 tbsp olive oil2 shallots chopped2 galic cloves chopped4 tbsp red winet tbsp parsleysaltpepperslice eggplant in to 1/2". place in a large colander and srinkle with 1-2 tbsp salt leave to drain for 30 minutesrince the slices well then press between several layers of paper towels. press to remove excess moistureheat 2 tbsp olive oil in frying pan unil smoking. place 1 layer of eggplant slices in pan and fry, turning only once, until both sides golden brown. heat more oil and fry until all slices are done.heat 1 tbsp oil in frying pan and add shallots, cook until golden.cut eggplant into strips, place into frying pan, add garlic and wine. cover and simmer gently for 30 minutes.stir in parsley and check seasonings. serve hotto serve cold drizzle a little olive oil over dish bforeit goes onto table.eggs in onion sauce2 tbsp butter1 lb sweet white onions1 tbsp all purpose flour1 cup milkfresh ground pepper1/8 tsp saffron6 hard boiled eggsmelt butter in heavy bottomed saucepan over low heat. add onions and salt to tastestir often and cook until very soft but not colored ( about 30 minutes)sprinkle flour over onions and stir in well. slowly add milk stirring continuosly. raise heat to medium high bring to boil and lower heat to a simmer, add pepper & saffron. cook for another 30 minuted over low heat, stir occassionally to prevent scroching.quarter eggs, arrange on dish. pour sauce over eggs and serve.
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