Wednesday, November 5, 2008

Little Bubble In Mouth

Lussi medieval

is used in medicine, is an exciting and stimulating appetite. It is used in the kitchen as an ingredient in foods and beverages to buy perfume and color. It is used in perfume and dye silk
The history of saffron is so ancient that precedes the Bible. Its uses are many, in history. The Egyptians used it as an ointment and perfume, even the Phoenicians traded their weight in gold, an ancient scribe prescribed to dissolve it with tin to "spread it with brush on brown points" in the Middle Ages to the "love potions" with honey, cloves, cinnamon, nutmeg and pepper ...

Pici with scallops, zucchini and saffron.
160 grams of Pici
8 fresh scallops
A saffron
1 zucchini
Butter, 30 grams
freshly ground black pepper Chopped parsley Salt
30 gr
Half a glass of white wine

Clean scallops, removing them from the shell, remove the corals (the orange) and keep them separate from whites. The latter should be thoroughly dried and divided into 4 pieces. Boil water for pasta, in the meantime, heat half the butter in a pan and when it begins to brown lightly throw the corals. Let cook for 5 minutes, watered with wine and salandoli slightly. Drain and set them aside. The gravy dipping chunks of scallops now, blending well. These must be cooked over low heat for at least 15 minutes. If the sauce tends to dry add 2-3 tablespoons of water. Meanwhile, thinly slice the zucchini into slices, and divide them again into two parts. The zucchini should be added to the sauce to about half its cooking. When the water boils, plunge the pasta, being very large, it needs at least 13 minutes. The sauce and add salt towards the end add the remaining butter, saffron and parsley, stirring well to season evenly. When the pasta is al dente transfer the sauce to the pan and finish cooking for a minute to encourage creaming. You can end with a little olive oil and one coat of black pepper. Once Serve the pasta, place it gently on the coral. Serve hot.

Wednesday, October 29, 2008

How To Do A Bang With Weave

What's better than a rainy day to return to writing about food? The drumming on the windows, the first warmth of my kitchen, now silent. In a little 'resume live scents and sounds, some music and just relaxes his neck while his hands running movements stored in memory, which almost surprised me too. I moved away for a while '... but this "place" for now is not very crowded so I have not overlooked anyone but my desire to settle here a track, stay in the flow of time that begins when to make returns as our evening. Becomes even stronger then the desire to return to themselves. Good evening

Salad Almondine
For 4
6 potatoes medium size, suitable for boiling.
2 or 3 fresh eggs
150 gr. green beans
Vegetable Curry
Saffron 1 tablespoon
A handful of almonds
Extra virgin olive oil, 3-4 tablespoons, salt

Clean the potatoes and boil them. Then allow to cool thoroughly before peel, cut into wedges rather thick and place them in a bowl. Meanwhile Boil the green beans too clean and the eggs (7-8 minutes). Apart from preparing a cold sauce by mixing the oil with salt, curry and saffron. Drain the green beans al dente and cut in half. Once warm the eggs and mash with a fork in a big way.
bowl combine the potatoes and beans which the eggs, season with salt and add the spicy sauce of olive oil. Mix and, as a last thing, sprinkle with chopped almonds. Good
both warm and cold

Wednesday, September 24, 2008

Can You Get Birth Control At Walk In Clinic

strangozzi Rain Fall

What a great excuse, strangozzi, to review a friend! I recommend them Enri classic, with tomato sauce and basil. Mmmmhh, really good ... but I love the experiments and I jumped with the idea of \u200b\u200btwo products that I love them very much.

Strangozzi with zucchini flowers with honey

Ingredients for two or
Strangozzi umbricelli
fresh thyme or pici

dry white wine shallot olive oil

fresh zucchini flowers 150 gr 200 gr fresh wild mushrooms

freshly ground black pepper
The secret is to cook the ingredients according to their maximum time, then prepare the sauce with olive oil and finely chopped shallots, taking care to leave just brown the shallots. Now add the nails, clean thoroughly and never washed. After a minute, sprinkle with ½ cup dry white wine. Continue cooking low heat add the chopped thyme.
Throw the pasta in salted water previously brought to the boil stirring to stop it sticking. The cooking time of strangozzi allows us to complete the firing of nails. In the meantime, clean the flowers (although these must not be washed), removing the pistil, the green leaves and opening them in half. Set aside. Drain the pasta and add it to the mushroom sauce, if it appears too dry add a little cooking water and a grinding of fresh pepper. Last add the zucchini flowers, only for it to cook with the heat of the pasta, stir gently and serve hot, perhaps with light parmesan cheese.

Tuesday, September 16, 2008

Change My Gowth Fund To Bond Fund

Secrets plain

The is consumed sparingly as a delicacy, while digging with a spoon, still steaming, it releases its aroma and unique. The pungent taste of wine and spice is softened by the mashed potatoes that usually accompanies it. Cooking it takes time, patience and extreme care in handling. Or is it so thinly sliced \u200b\u200band served cold, in accompaniment to melon or fig compote.
The chronicles tell of the Este women who, seeking a way to regain his strength to his men, often distant, war or business adventure, began to knead the tasty pork with valuable drugs: pepper, cinnamon, nutmeg and nails clove, spicy and red wine Eliceo del Bosco, preferably old and bottled, and sometimes brandy or Marsala. On
salama da sugo no middle way, or you love or hate. E 'tradition, history, customs, conviviality. Each producer jealously guards its "own" recipe.
I like to eat it raw, well seasoned, sliced \u200b\u200bby hand in just a fresh sandwich (for Ferrara Gigina docet!)

pumpkin cannelloni with truffle sheets salama
Ingredients for 2 people:
4 1 leek cannelloni
150 g pumpkin, 100
ricotta cheese, butter 50
Salamina da Sugo Ferrara dop

Preparation: Boil the pumpkin
(or better yet steam cook), drain well, squeeze it and hold it in a colander to drain. Clean the leek and cut into slices, slice it and brown it in butter. Combine the pumpkin with the past through a sieve or food mill and cottage cheese well crushed, mix until a smooth mixture. Season with salt and pepper, stuff the cannelloni with the mixture using a pastry bag. Butter an ovenproof dish where you can put the cannelloni with a little olive oil and finish cooking oven at 170 degrees for 20 minuti.Servire with truffle slices and two slices of cold Salamis.

The classic recipe
Before anything else, the sausage should be soaked in warm water overnight to soften the external deposits are then gently brushed away. It must then be immersed, preferably wrapped in a piece of fine cloth, in a pot of water. Careful not to touch the bottom: a wooden stick at the edge appoggiatoa support the sausage with his own string.
The water in the pot is boiled at low heat for at least 4 hours, and top up when necessary, but without losing the boil. The bladder must not break.
Once cooked, it is free from the string and it affects the apex, obtaining an opening that let you collect the soft dough with a spoon. E 'recommended cut into wedges, if not should it be served cold. Ideally, however, is present very hot, accompanied by mashed potatoes.
few tips to avoid having a sausage too salty if the cooking is prolonged, it may be useful to change the cooking water, taking care not to interrupt the brewing process. The best way is to prepare another pot of water to move the sausage until it reached a light boil.

Thursday, September 11, 2008

Battle Royale What Is With The Painting

celebrate the summer

images may make it more than words. Good end of summer ..

Thursday, September 4, 2008

Initiation Ideas For Sororities

Sweets Old

ancient and Succulent fruit sexy, sensual, languid and intoxicating. The fig tree, considered sacred for millennia as a symbol of knowledge, wealth and fertility is sweet and energetic, full of fiber and minerals such as potassium, calcium and magnesium, precious for the body. We protect our immune system rediscover this precious sweetness, too underestimated himself.

Here is a recipe of ancient origin, reworked to make it more sensitive, can take advantage of those fruits, hard and small, at the end of season do not reach maturity (Who has a fig tree knows it!)

noodles bacon and figs

400 g of unripe green figs
100 grams of bacon cut into thin slices not
Extra virgin olive oil
1 small onion 100 g pecorino
a pinch of sugar
white wine Salt and pepper

Fry in 3 tablespoons of olive oil finely chopped onion with bits of bacon. When both are golden brown add the chopped figs, continue adding fried with a pinch of sugar and half a glass of white wine. Cook slowly until the sauce has shrunk, season with salt.
noodles, preferably fresh, must be blanched in salted water and removed the tooth. Once the drain pan should be added to the sauce to finish cooking. Quench the fire, add the cheese and pepper, stir and serve.

Monday, September 1, 2008

Earrings That Self Pierce


Here, in August the past in a flash. Hot, dry as splinters of fire that suddenly ignite the hay. Feel the warm smell of the earth in my nostrils and you think it would be nice, August. For me it was thought, and we wanted to instill a break.
There are times when almost no time to think, and this takes away humanity.
Compressed in our new cars waiting at traffic lights, oppressed by the time that swallows second by second and marks our lives, soaking up the commitments of hectic days, we spend our lives to pay mortgages and to accumulate things. And 'what I want? The reflection is worth a month and more. Deserves, in fact, that every day we ask him to, what we want. In a world full of possibilities, the hardest thing is not to betray.
September surprise me, invading with its light the streets and reveals subtle folds of melancholy that I know well. I wonder what will bring this already .. and ask, this curiosity, I raised and leads me to other places, to imagine the red lands, languages \u200b\u200bwhispered in a corner, hands of women knead the shade of walls custodians of other civilizations.

Cous Cous red gold
1 clove crushed garlic, 3 tablespoons extra virgin olive oil, 2 branches of fresh rosemary, 1 large red bell pepper without the seeds and cut into layers, 2 zucchini cut in half lengthwise and then sliced \u200b\u200broughly 3 carrots.
chili powder or fresh,
2 tomatoes peeled, seeded and diced, a handful of parsley
chopped, salt, pepper,
400 gr. chicken breast

pint of vegetable stock,
a saffron,
gr. 400 of couscous, a bay leaf,
Olive oil,

Boil the broth with saffron, then remove it from the heat and leave covered. Put the crushed garlic in extra virgin oliva.A Now, rub your hands with a little garlic oil on peppers and zucchini. Put the peppers on rosemary and roast in oven for about 15 minutes. Add the zucchini and continue cooking for another 20 minutes, turning the vegetables once or twice so they cook evenly. Pour the remaining oil in a bowl and stir in the lemon juice, pepper sauce, salt, and pepper.
When the vegetables are cooked, remove from oven and place in bowl with the sauce. Add the tomatoes, stir well and let cool.
Cut chicken breasts into strips. Heat up 6 tablespoons of oil in a large saucepan, rosolatevi the pieces of chicken, bring the fire to cook down slightly after they are salted and peppered. When they are cooked, turn up the heat, add the vegetables and cook.
Bring the broth to a boil with saffron, add the couscous, bay leaf and stir well. Remove from heat and set aside for about 5 minutes. Add the butter to the couscous and let it melt over medium heat for about 2 minutes, stirring with the tip of a fork to separate grains well .. Let cool the couscous, put it on a serving dish and pour over chicken and roasted vegetables sprinkled with chopped parsley.

Wednesday, August 6, 2008

Gerber Blueberry Buckle Stoppedmaking

Summer in pocket

summer unrolls in front of me with those intense colors and the air hot that, I wonder now how I did, hated for hours while riding his bike in the fields planted with watermelon and corn. I remember them well, my August was a child, the heat that left no truce unless the evening, the chirping of cicadas, which broke off as I passed along the paths, curiosity mixed with the excitement of discovery. The certainty that at home I was expecting a cool bath, a bathing suit and a dinner taste of summer. August was the heart of my summers. Endless days without hot freshly picked fruit, dust in his throat swept away by true liters of lemonade made with lemons.
I suddenly captures the memories of those places, those flavors. I find myself sniffing the air here in the city, through traffic. And I seem to catch them again, certain aromas. Maybe some grass stubbornly born between cement. Maybe it's just nostalgia.

cornet baked squid

The secret to this recipe is in abundance with the stuffing of the gratin.
For 2 pound of squid rings already washed and dried breadcrumbs in quantities
fresh garlic fresh parsley, 1 clove
extra virgin olive oil salt and pepper.

In a large bowl prepare the batter is typical for the gratin: Mix bread crumbs with finely chopped parsley, a clove of garlic, also chopped, salt and pepper. Stir the mixture and add to the thread of olive oil, until the mixture is not thereby sufficiently soaked. Knead with your hands, make sure that the mixture becomes smooth. Now add the squid to the bowl dry, and continue to knead with your hands. Then arrange on a baking tray from oven, spread enough, and pour the remaining filling remaining in bowl. Gratin in the oven for 2 minutes, making sure that they do not burn. When cooked, divide the squid and its filling into two cones of wax paper and keeps it warm oven until they are served.

Thursday, July 24, 2008

Ikusa Otome Suvia Pregnant


I find myself in the kitchen to think of the greatest systems of life. Love, politics, and passions. What would we be without passions?. Yet in the past, the main meaning of passion was linked to that of suffering, physical and moral passion, Latin origin of the word passion means disturbance of mind, his "ancestor" is pati, meaning to endure, suffer.
What was, then, that this ancient meaning, so the passion was so violent emotion to dominate in the negative the will of those who felt, has come down to us, turned into different shades, so that everything today is passion, even the interest?
How was that by "the passion that never gets lost" (as said Pier Paolo Pasolini), today the concept is traced back to a sense of curiosity for life, for the discovery, for a vocation? Not more and not only, therefore, uncontrollable feelings like love, hatred and jealousy, which led it to rash acts, and often definitive, but a passion for travel, a passion for research, exploration, sports. For the kitchen ...
short, over time the idea dell'incontrollabilità and suffering has given way to positive meaning to do something for the sheer pleasure of it, to be completely absorbed.
Work with passion, devoting himself entirely to study something, maybe just makes us feel alive, rather than suffering. Nicolas de Chamfort was right when he said the passions that sustain human life, the wisdom it does so only to live long.

Zuccotto passion
Ingredients for 4 people
sponge (preferably in hard-at least 2)
150 gr ricotta cheese 1 egg yolk 200 ml fresh cream
powdered sugar, canned pineapple
Passion fruit flower passion flower extract from the disc
pds of the triangles and put on a hemispheric-shaped mold with plastic wrap without PVC. Line the mold with the slices and brush them with a syrup composed of pineapple juice, 1 tablespoon of sugar and a glass of rum left to simmer for about fifteen minutes until it is just dense. This will allow the slices to soften and follow the shape of the mold.
Meanwhile prepare the filling, blending together the ricotta, egg yolk and sugar icing, also add two tablespoons cream. Add the pineapple into small pieces and mix. Fill with the cream of the heart zuccotto, then cover with a disc of sponge to close the base, trimming the excess with a knife and brush again with the syrup. Cover the preparation with other film and place the mold in the freezer for at least 1 hour. Then download it, turn it over onto a serving plate, cover with the cream previously whites and sugar. Use a spatula to spread the cream as homogeneous as possible. Garnish with flowers of passion flower and fruit cut in two.

Friday, July 18, 2008

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passion Talk about the satisfaction

on kind request of an apprentice cook ... my own recipe for caponata. Compared with the traditional Sicilian, this avoids the use of raisins fried vegetables and then stays lighter and suited to the summer heat. Good work ... ;-)

Caponata version Este
For two
1 eggplant
2 peppers 2 onions,
50 g of tomato pulp,
1 clove garlic, 2-3 tablespoons of olive oil
olive oil, 2 tablespoons of vinegar
1 tablespoon capers,
10 green olives, fresh basil
salt and freshly ground pepper (or chili)

Wash the eggplants and cut into chunks, leaving the peel. After being salted, put them in a colander to drain the bitter water (about 1 hour). Rinse and dry well with paper towels.
In the meantime, clean and wash the peppers, cut in two and remove the stalk, all the seeds and inner white filaments. Cut the peppers into strips rather large. Peel onions and slice them. Fry the onion in a pan with oil and, before that darken, add the peppers. Cook for 10 minutes over medium heat, then add the eggplant and then cover the pan and let simmer over low heat for 15 minutes.
Combine tomato sauce, vinegar, capers (if they are rinsed in salt) and olives. Continue cooking uncovered for 10 minutes. Garnish with basil.
Serve warm or cold.