Motopony - Daylight's Gone

If you watch enough Tv series, you hear a lot of music, and sometimes you discover a hidden jewel...

Here are Motopony - Daylight's Gone from Lucifer OST

Chicken and Mushrooms with Taleggio Polenta

Discovered this recipe on Rachael Ray website, tried it, it's delicious.

Don't let the sauce to reduce too much, it will be great with the polenta.

Polenta: 750 ml chicken stock, 200 gr stone-ground cornmeal, Salt and pepper, Freshly grated or ground nutmeg, 150 gr ripe Taleggio cheese
Chicken: 50 gr package dried porcini mushrooms, 1 cup chicken stock, 2 tablespoons olive oil, 8 boneless, skinless chicken thighs, 2 tablespoons butter, 350gr mushrooms, sliced, 2 large shallots, halved and thinly sliced, 1 rib celery with leafy top, finely chopped, 4 cloves garlic, sliced, 2 tablespoons fresh rosemary, chopped, 2 tablespoons fresh thyme, chopped, 1 rounded tbsp. tomato paste (a fat squirt from a tube), 250 ml dry white wine, 1/2 bunch flat-leaf parsley, chopped 

In a large saucepan, bring the stock to a boil. In a bowl, whisk the cornmeal and 1 cup cold water into a paste. Add the cornmeal to the boiling stock and cook over low, whisking occasionally, until thick and creamy, about 15 minutes. Season with salt, pepper and nutmeg to taste. Add the Taleggio; stir until the cheese melts. Cover to keep warm.
Meanwhile, in a small saucepan, simmer the porcini mushrooms in the stock and 1 cup water until the mushrooms are soft, about 5 minutes.

In a large, deep skillet, heat the oil, two turns of the pan, over medium. Season the chicken liberally; cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add the butter to the skillet. When the butter foams, add the mushrooms. Season and cook, stirring occasionally, until the mushrooms are browned, about 4 minutes. Add the shallots, celery, garlic, rosemary and thyme; stir until the shallots soften, 2 to 3 minutes . Add the tomato paste and stir until fragrant, 1 to 2 minutes. Add the wine and simmer until reduced by half, 3 to 4 minutes. Using a slotted spoon, add the porcini to the skillet, then add the mushroom cooking liquid, leaving any sediment behind. Slide the chicken back into the skillet and simmer until cooked through, 8 to 10 minutes. Add the parsley. Pour the polenta onto a serving platter; top with the chicken and mushrooms.

Dreamstime 06

After three months of no sale, somebody wanted this Labyrinth picture from Prague.

Thank you :D

Banuti cu gem

They are soo easy to make, 15 minutes tops!

150g margarine, 2 tablespoons honey, 20 tablespoons powdered sugar, 250 g flour, 1 tablespoon lemon juice, 1 teaspoon bicarbonate, apricot jam, salt
 

Mix well the margarine with sugar, add honey, lemon juice, baking soda and salt. Add the sifted flour and mix until you get a dough. Knead the dough and spread it on a floured worktable.
Cut out disks of dough and lay them on a baking sheet covered with parchment paper.

Bake them in a moderately hot oven for ten minutes, until golden amber color.
Pair them in twos with apricot jam (or any jam you prefer).

Memphis - Zůstávám

Traveling has its advantages, you discover good music everywhere... to find out who is singing is a total different story - you just go to the pub where you heard it and ask people there :D

Rote-Bete-Sellerie-Suppe mit Grießnockerln

Another day, another soup :D

1 tablespoon walnuts, 1 onion, 500 g beetroots, 500 g celery, 150g floury potatoes, 1 tsp oil, brown sugar, salt, pepper, nutmeg, 2 tablespoons vegetable stock (instant), 30 g hard cheese, 1 tablespoon butter, 125 g semolina, 1 egg, 1-2 tbsp lemon juice, 1/2 bunch of chives, 4 tsp crème fraîche

Coarsely chop walnuts. Roast them in a frying pan, remove. Peel and dice the onion. Peel and coarsely chop the beetroot. Peel and wash the celery and the potatoes, dice into small cubes.
Heat oil in a large saucepan. Braise the onion until soft. Add the beetroot, celery and potatoes and cook briefly. Sprinkle with 1 tsp sugar and caramelise briefly. Season with salt and pepper. Deglaze with 1 1/4 liters of water, stir and boil the broth. Cover and cook about 25 minutes over medium heat.
Meanwhile, for the dumplings grate finely the cheese. Bring to boil 1/4 liter of water, butter, 1/2 teaspoon salt and 1 pinch nutmeg. Stir in the semolina with a wooden spoon until you obtain a thick cream. Remove from heat, allow to cool slightly. Then stir in egg and cheese. 

Puree with a blender the soup, add the dumplings and boil over, serve with walnuts sprinkles.

Dreamstime 05

Sometimes you photograph places not knowing what they are, and then you spend hours canvasing the internet to find out :D
This is the Petruzzelli Theatre in Bari.