Feed Your Love by Guillermo Ferrara

Author:Guillermo Ferrara
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2016-11-16T05:00:00+00:00

Lobster and Mango Salad

Water and Feelings

Ginger Energy Drink

2 pounds (1 kg) morello (sour) cherries

1 pound (500 g) of sugar

2 cups of cognac

2 teaspoons of cinnamon

Grated ginger

4 clove buds

1. Wash and drain the morello cherries and put them with the sugar in a hermetically sealed (tightly sealed) jar. Let this sit for a month in the sunlight.

2. After the month is up, open the jar and add the cognac, cinnamon, ginger, and cloves. Reseal the jar and let it sit another 20 days.

3. Strain the liquor and bottle it. You will be surprised how much energy is contained in just one sip!

Evening Storms

Artichokes with Vegetables

4 artichokes

3 carrots chopped in big pieces

4 potatoes cut in large chunks

3 scallions cut in large pieces

1–2 cups of oil

Juice of 3 lemons

1 tablespoon of flour

Salt and pepper

1. Wash the artichokes and remove the tough, outer petals. Cut off the top of the artichokes with a knife. Remove the hearts. Put the artichokes in water and add half of the lemon juice so they don’t oxidize.

2. Sauté the vegetables in oil for a few minutes and then add the artichokes, salt, and pepper.

3. Mix the remaining half of the lemon juice with water and the flour and pour over the sautéed vegetables. Make sure the mix is covered with water.

4. Cover the pot and simmer slowly for approximately 1 hour. Serve either hot or cold.

Rain of Passions

Zucchini Moussaka

Virgin olive oil

3 zucchinis cut in fine slices (rounds)

3 medium onions chopped finely

1 clove of garlic chopped finely

1 pound ground lamb (or substitute an equal amount of tofu)

½ pound (250 g) of canned tomatoes

4 ounces (125 g) of tomato puree

1 tablespoon of oregano, dried or fresh (chopped)

½ cup of red wine

¼ cup of chicken or vegetable broth (optional)

1 tablespoon of salt (optional)

Black pepper, to taste

½ pound peeled, roasted potatoes, cut into thin slices

Butter (to rub on the pan)

1 ounce (25 g) of Parmesan cheese (to sprinkle on top)

To prepare the béchamel sauce:

1 ounce (30 g) of butter

1 tablespoon of all-purpose white flour

Milk

Yogurt

1. Heat the oil on a medium flame and fry the zucchini slices on both sides for 3 minutes. Remove from the oil with a skimmer and place the slices on absorbent paper towels.

2. In the same frying pan, gently brown the onion and garlic until they are transparent. Add the ground lamb (or tofu) and let it cook for 5 minutes or so. Add the canned tomatoes with their juice, the tomato purée, oregano, red wine, broth, and seasoning. Lower the flame and let this cook for about 20 minutes or until the liquid is evaporated.

3. Turn on the oven. While the oven is warming, prepare the béchamel sauce. Slowly melt the butter in a small saucepan on medium high heat. When it is melted, add the flour and stir. Keep the flame low and keep stirring until it starts to thicken.

4. Add milk and keep stirring until you obtain a thick cream. After you reach the desired consistency, remove and season. Add yogurt to taste.

5. By this time, the lamb (or tofu) filling should be ready.

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