Mexico

Mexican Soup (Caldo de Papa con Queso)

This recipe popped up on my YouTube recommendations and I knew I had to make it.  It's from Jauja Cocina Mexicana and there are many more recipes I would like to try from this channel.  I love the simplicity of the ingredients and the flavors of Mexico.  Onions and tomatoes are sauteed in a little oil, then garlic and cubed white potatoes are added and cooked for about 10 minutes, stirring constantly.  Then add salt and pepper, dried Mexican oregano, water, and a few teaspoons of caldo de pollo.  Bring to a boil then cover and simmer for about 15 minutes until the potatoes are cooked.  Just before serving, add 3/4 cup of milk, strips of roasted Anaheim chiles and cubes of queso fresco.

Mexico

Salsa Ranchera

Several weeks ago, baked chicken quarters with a ranchera sauce was served at work and it was so delicious I researched on-line and in my many Mexican food cookbooks and found this recipe.  It's not exactly the same as the one at work but I'm going to try and find the person who made it and get the recipe.  For this salsa, it was just five fresh ingredients and a sprinkling of sea salt.  I roasted Roma tomatoes cut in large chunks, along with chunks of onion, a few garlic cloves and a whole chili serrano.  All of the vegetables are lightly coated in vegetable oil then roasted in a skillet on top of the stove.  After 10 minutes or so, once they're lightly charred, they're put in a blended and whizzed with a little sea salt and lime juice.  This was very flavorful and can be used for Huevos Rancheros or for tortilla chips and salsa. 

Italy

Sausage-Stuffed Mushrooms

Spain

Spain (Tapas)

I recently had a few friends over for tapas on the patio while the weather is so perfect for sitting outside.  I served tortilla espanola, a ham and cheese platter with various Spanish cheeses, beets with feta and a drizzle of balsamic vinegar, roasted red pepper spread made with garlic, capers, lemon juice (picked fresh from the neighborhood), and fresh parsley, and cherry peppers stuffed with cream and feta cheeses.

Italy

Italy (#1) Chicken Marsala

I have often ordered this dish at Italian restaurants but this is the first time I've made it at home.  It was fairly easy to make and was just as good as what I've had out for dinner.  There are just a few main ingredients - chicken cutlets, marsala wine, cream, mushrooms and onions or shallots.  I added a pinch of dried tarragon.  The cutlets are sauteed in olive oil and butter then removed from the pan and set aside.  The mushrooms and onions/shallots are sauteed in the same pan until they're softened then equal parts of chicken broth, cream and wine are added and simmered until the sauce is reduced.  Add the chicken back to the pan and cook a few more minutes.  I served this over thin spaghetti.