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

Sidekick Lx Would Be Good For Att

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.