My Dog Poop Black, Sticky, No Appetite

MELAGUSTOse holidays to you all!

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LICImenu ... unbelievably menu ...

For someone a bit 'dreamy and pazzarella

tenacity and willpower only

magnetizing winding and with a smile

in its originality has enchanted

him, the king of joy, energy and simplicity ...

a menu for a special couple Special

full of stars and magic of the woods ...

...

APPETIZER:

BACI CHAMPIGNON

INGREDIENTS

12 heads mushrooms (small)

grass onion

rosemary

pine nuts 10 gr

Parmesan

robiola 100 gr

cream 75 gr

salt, pepper

PROCEDURE

clean mushrooms and remove the heads from the stalks.

Prepare the filling by mixing cream with robiola, salt, pepper, Parmesan cheese, pine nuts add to the end, all chopped chives and rosemary. Filled with this stuff the mushroom caps 6 Cover with the remaining 6 as were the kisses of checkers.

...

STELLINE polenta with bacon and artichokes

Take a packet of ready-made polenta! Make slices 1 cm thick, then with a biscuit cutter do you spend on the grill a few stars to brown them on both sides. Arrange the slices of bacon even mo 'and rose to 1 / 4 of the artichokes. Serve.

You can also prepare a variety of flavors, such as with truffle sauce, black olives and green chopped tomatoes seasoned with olive oil and salt ...

...

FIRST COURSE:

Lumaconi BAKED

INGREDIENTS

paste special "slugs"

tomatoes

black olives

fresh mozzarella

Parmesan

butter

garlic

oil

oregano

salt, pepper

PROCEDURE

Cook the snails leaving the tooth. Meanwhile prepare the sauce by frying the garlic in oil, add the olives cut in half, the chopped tomatoes. Add salt, pepper and oregano and cook for 5 minutes. Season the pasta with the sauce, line a baking tray with baking paper and place the dough with a little olive oil sprinkle with mozzarella and Parmesan cheese into small pieces. Bake for 35/40 minutes at 160 ° C.

...

SECOND:

PORTFOLIO OF PORK WITH POTATO WET

INGREDIENTS

400 gr potato

2 slices of pork loin

35 g fontina

25 g celery

25 g onion

20 g pancetta slices

garlic, parsley,

butter, salt, pepper

Saute for a couple of minutes the onion and half a clove of garlic in a knob of butter. Remove the garlic and add the chopped celery leaves, then the potatoes, peel into small pieces. Mix, add 300 g of water, salt, and simmer covered for 10 min.per cook another 5 minutes uncovered. Finally add a handful of pepper, a sprig of parsley and half a clove of garlic. Open the book to the slices of meat and beat lightly with a meat mallet, then distribuitevi fontina over the fillets. Reassembles the slices beating the edges with knife to seal lamadel ("portfolios") and cover with the bacon. Lay it down on the bacon in a frying pan, cook for 2 minutes, turn it and cook for another 3 minutes. Serve with potatoes.

...

SWEET:

TART with mascarpone and chocolate drops

cinnamon 1 / 2 teaspoon

Chocolate Drops 100 gr

10 grams potato starch

250 gr mascarpone

250 of ricotta

2 egg

1 teaspoon of vanilla extract

200 grams of sugar

400 g pastry

PROCEDURE

To make the tart with mascarpone and chocolate chips for the first thing you must dedicate to the preparation of the pastry that will be the base of your cake.
Meanwhile buttered greaseproof paper and lined with a baking pan with a diameter of 22-24 cm. Route the 3 / 4 of the pastry with a rolling pin and arrange in pan, set aside the remaining pastry you use to seal the final. Begin to prepare the cream that will serve for the filling of the pie. In a bowl, pour the ricotta, egg yolks, sugar, potato starch, vanilla and cinnamon.

mix with a whisk Electric and then add the mascarpone cream, chocolate chips and mix together with a spatula. Then pour the cream into the pan.

Level the cream with a spatula and flatten the edges of pastry. With a cutting wheel, cut strips of dough that will be used to decorate the surface of the tart (about 2 cm wide) and arrange them at regular intervals on the surface of the tart. to form the diamond cross. Bake the tart with mascarpone and chocolate chips in 180 degrees for 40-50 minutes. Once baked, sprinkle the tart with icing sugar.

bon appetit!

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IN SEARCH OF THE RIGHT GIFT ..

You are in panic for a Christmas gift to go to the loved one or your closest friend?

I give you a hint ... a nice dinner by candlelight to give him or her ...!!!!

Write to me, Show me your tastes, your preferences, your experience level (low, low, high, professional) and I will send you a nice custom menus from appetizers to desserts to amaze with simplicity originality and the person most dear to you. I'll give you tips on the equipment and decoration of the table ... it ... ... you'll see that Apple is not taking! ;-)

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LENTIL the food combining TWO WORLDS

Originating from Mesopotamia and Southwest Asia, lentils can be considered the food plant older. Studies of fossils show the presence since 7000 BC and more recent (5500 and 2500 BC) in Egypt and Turkey.

E 'a plant that resists drought. Always considered a tasty and nutritious food in the Middle Ages lentils replace the meat in the canteen of the poorest.

In the West the custom of eating them on New Year comes in the shape of some varieties of lentils that reminds of the coins, hence the custom of preparing for the dinner on 31 December and offer them as a wish for prosperity and luck.

I found a recipe for you alternative to traditional New Year and a lentil from Egypt ... try and eat a lot of lentils!

lentil soup


Ingredients for 4 people


300 g lentils

1 onion 1 stalk celery 1
can of peeled or increased from 1 / 2 LITER
extra virgin olive oil salt

bread






PROCEDURE

V ersare in a pot the oil, onion, celery, fry. Add the tomatoes, salt and water in quantities sufficient to cook the lentils.

cooked, the soup is poured into a large bowl if you have previously ordered stale bread cut into cubes.

KUSHARI (Egyptian dish)

INGREDIENTS

1 cup brown lentils 1 cup rice, 1 cup of pasta (ditaloni), 2 large onions, chopped 2 tablespoons olive oil 2 cups tomato sauce, hot pepper (optional), salt

PREPARATION

Cook the lentils in boiling salted water until they are tender. Drain. Cook rice in boiling salted water and drain. Cook macaroni, preferably the ditaloni, drain, rinse and drain again. Put lentils, rice and pasta in a pot. Fry the onions in oil until they are quite golden, then remove them and put them on a sheet of absorbent paper and pour the oil into lentil mixture. Put the pot on the stove and cook for 7 / 10 minutes, stirring often to prevent the mixture sticking. Sprinkle each serving with tomato sauce and fried onions. Sprinkle with pepper if desired.

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Snow calls the whole chocolate .. BEER!

And here I am again here after a long pause, if you want to call it writer's block ... in fact my strong curiosity and burning desire for knowledge have distracted me and pushed me to follow the small crumbs sown by others along my path ... I gave a peek, but now I am back from ladles, pans and stoves to honor yet Once one of the most exciting things in our life ... good food.

When I woke up I removed the blanket soft and warm Latvian plunge into the soft, cold snow outside the window .. and so I thought that there is no better way to warm up to a good recipe for chocolate ...

CHOCOLATE CAKE (type Sacher)

ingredients:

250 grams of butter

250 g icing sugar 5 eggs

80 grams of cocoa

250 grams of dark chocolate

1 bag of almonds

1 packet of nuts

apricot jam

Procedure:

Leave the butter at room temperature to soften it. With the mount sabttitore well with sugar, add the melted chocolate cool, cocoa and egg yolks one at a time, stirring constantly. Add the almonds and hazelnuts. Fit whites with a pinch of salt until stiff and add to sauce. Bake at 160 ° C for 30-40 minutes.

As a lover of dark beers I propose an interesting pairing with the chocolate cake.

R ay Daniels, spokesman says Brewer Associations AlCu types of beer that may well accompany dessert by replacing coffee in style.

An example is the British Porter and Stout that are produced using dark roasted barley and roasted malts that provide highly intense flavor similar to roasted coffee, which combine well with almost any chocolate.

And there are those who delight in homemade beer as Sebastian and his friends ... the news comes to us directly from the German capital ... the purpose of this group of students in Berlin is to use local ingredients and resources and then make a profit such as to enable further investment and support school projects and sports activities to improve the quality of life of their "Kiez" (neighborhood) . Hence the name "Quartiermeister"

Source: La Repubblica XL 2010/gen December 2011

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SNOW ALWAYS BEAUTIFUL THINGS ..

Siiiii! E 'come! Today, 30 November came the book I was expecting so much! "Mastering the Art of French Cooking!" written by Julia Child, Simone Beck and Louisette Bertholle ... I'm so taken by the enthusiasm that you read everything at once ... but no, I must resist. This magical recipe is savored slowly, like a plate of "Boeuf à la Bourguignonne. The cover with a touch of orange is already very warm and welcoming, the background wallpaper with a French theme, the lily represents the Lilium candidum said for this "lily St. Louis . "Ben 670 pages of history, history of French cuisine, Julia Child's life story, a woman who has given so much for the kitchen, which was relied upon in the midst of men chef, a love story , a couple who has shared every little emotion until the great satisfaction of seeing the book published successfully. This book is history and will always be for me. leafed through it quickly, recycled paper, but smooth, light, quick pages, bright, approached him on the nose ... the smell makes me go back 15 years ago, when I went by train to the sea Palombina with Julia and Maria Chiara in the backpack and my "yellow" of the month or a number of Dylan Dog .. same card, same scent. I go to sleep with these beautiful memories, and with the hope that this book will guide me to the beauty and simplicity of things, as in French cooking.

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PAVESE soup ... .. TO POETRY!

You do not know the hills

where he shed blood.

Everyone fled

everyone threw

the weapon and the name. A woman

we looked away.

Only one of us

stopped a closed fist,

saw the empty sky,

bowed his head and died

under the wall, silent.

Now is a sheet of blood

and his name. A woman

the hills waiting for us.



November 9, 1945

Cesare Pavese

in memory of the great Italian poet ...

prepared a simple dish with few ingredients, though in time of war would be a real gem ...

SOUP PAVESE

INGREDIENTS

4 slices of stale bread

200 gr celery

200 gr carrot

200 gr onion

200 g fennel

80 gr parmesan

4 eggs

olive

salt, pepper

PROCEDURE

Cut the vegetables into cubes, brown them quickly in oil, salt, pepper and moisten with about 2 liters of water .

Bring to a boil and simmer for about 30 ° C. Toast the bread, divide it in the bottom of each plate, sgusciatevi above the egg, which must be fresh, and sprinkle each portion with grated cheese. Strain the broth was ready, riportatene to boil a liter and pour the plates, the heat will Albumen consistency leaving the yolk fluid.

According to tradition, the recipe originated from an episode that saw Francis I of France who, during the Battle of Pavia , was taken prisoner and immediately conducted at a nearby farm for refreshment (Cascina Repenti). Legend has it that
the woman, taken aback, found no better way to serve the illustrious host a soup made from what was currently available, thus inventing the famous soup.
Francis I of France, returned home after a year of imprisonment, the court introduced this soup that was so successful that it soon became a popular dish is intended to secular fame.

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which has the Administration and the wood? Lassa négne that.

If you have the bread and the wood, let it Snow. (Proverb Macerata)

Oh yes! It 's true, can also be snowing outside but we have to eat if we do not need another.

with this day "a madman", sun, wind, hail, rests in the snow ... all he did ... if for some reason you are stuck at home and have not bread, you can always try to do it with your hands ...

recipe for a loaf of WHEAT

INGREDIENTS

250 gr flour for pizza

30 gr yeast

10 g malt

150 grams of water

PROCEDURE

For a 800 g loaf 30 g crumbled yeast and add it to 250 grams of flour for pizzas, and add 10 grams of malted wheat (if you can not replace it with sugar) and 150 grams of water.

Knead the dough and pulling the ingredients and collected a ball, until it is smooth.

Put the "cake" obtained in a large bowl, cover with a wet cloth and wrung out and let it rise for 45 minutes at 28 ° C approx.

After this time, knead the dough with 50 g of special flour, 200 grams of wheat flour, 10 grams of olive oil and 120 grams of water, in which you have dissolved 12 grams of salt. You can work by hand or with the mixer. Cover the dough again with the cloth and let rise for another 45 minutes at 28 ° C. At the end sgonfiatelo handmade for a few moments.

Line a large bowl with a dry cloth, sprinkle with flour, Lie down the dough, cover with a damp cloth and let rise until it has tripled in volume.

Once correctly leavening must be folded by placing it in a pan covered with parchment paper and bake at 170-180 ° C for 45 min.

the Cool loaf before slicing and eating it.

emmmh Enjoy ... I wanted to say bon appetit!

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THE PROGRESS OF CHEMISTRY AND GOOD ... HOW TO SATISFY HUNGER CHEMICAL

Today I came across an interesting article about biodegradable plates, so I started to do some 'research ...

M Bi-ater which is not the title of a prayer, but :-) a family of bioplastics patented and marketed by ; Novamont. To realize the Mater-Bi ® using vegetable components, such as corn starch, wheat and potato. It comes in the form of granules and can be processed according to the most common plastics processing technologies to create products with similar characteristics to or better than traditional plastics, but perfectly biodegradable and compostable.

As a lover of beautiful design and food presentation, I could not help but take a look at the new collection ... design is a high level and have excellent quality

1. reduced weight: 100 traditional ceramic plates weigh 40 kg, 100 plates Cloe weighing 5 kg
2. resist shock
3. can be reused after being washed in the dishwasher up to 3 times at temperatures below 60 ° C
4. end of life with the organic waste is disposed

in essence, you too boys can finally bring the dishes to the table with minimal effort, without breaking them, you will not be hand washed and not have to call your wife to know what color in the collection is thrown away.

if you want idea:
http://www.zoes.it/it/content/blog/eco-inn-e-novamont-lanciano-cloe-nuova-linea-stoviglie-biodegradabili-e-compostabili-ma


Trivia:
The M ater-Bi has been used to create a theatrical costume

And a quickie recipe for your dinner?


CROUTONS AND SAUSAGE STRACCHINO


INGREDIENTS
bread
stracchino
sausage


PROCEDURE

in a bowl mix the cheese and the sausage mashed with a fork. Spread the mixture on the bread slices, place them on the rack of the oven with baking paper and place them under the grill until it is colorful sausage.

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salmon with sesame seeds and pomegranate seeds

INGREDIENTS
Salmon
sesame seeds
pomegranate seeds
lemon oil


salt white pepper

PROCEDURE

Preheat a griddle pan good.

Meanwhile roll the slice of salmon in the sesame seeds to make them stick well on both surfaces. Arrange on grill and cook first on one side on low heat for 5 minutes. Meanwhile, prepare a sauce with olive oil, juice of 1 lemon, salt and pepper.

Turn the steak and cook the other side for another 5 minutes.

Serve, pour the sauce and pomegranate seeds, which with a touch of color and tangy taste that will give a fresh feeling to the flesh a bit 'fat wad of salmon.

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panna cotta with chocolate ... CORBEZZOLO! JULIA CHILD MANIA

INGREDIENTS 250 gr milk 250 gr

fresh cream 200 g dark chocolate
4 tablespoons sugar
3 sheets of gelatin
fresh fruit and decorations according to your imagination


PROCEDURE

Boil milk, cream and sugar. Meanwhile chop the chocolate and soak the gelatine leaves in cold water. Melt the chocolate in milk. Add gelatin and stir drained and squeezed. Aluminum mold lined with plastic wrap. If you have silicone molds do not need cover. Pour the mixture into molds and let cool for 2 / 3 hours.

Serve and decorate with fresh fruit, granulated sugar, hazelnut or vanilla sauce.

If you have a mom who delights in cultivating fruit trees in my terrace as you can also pick any of .... CORBEZZOLO !!!!!!!!!

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Today incurable fever by perfection ....

after numerous attempts at distraction overwhelmed by scraps of recipes and cookbooks, gave in, exhausted, to the supernatural power of French cuisine to better treat me ... I realized I need to know all weapons and the moves of the enemy, so I came to the rescue Amazon.fr ... that holy man always has a miracle drug hidden up his sleeve ... he was able to trim what I needed, with payment in advance ... "Mastering The Art of French cooking "

Now I'll have to wait for my elixir of 700 pages with thousands of French recipes in English .. ... healing is not immediate! hihi .. but just to stay on the ringworm is half a loaf ... !

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from the dead .... BEANS AND LAUGHTER!

INGREDIENTS 2 eggs 300 gr flour

300 gr sugar 200 gr almonds

almond flavoring 1 vial
cinnamon
1 / 2 teaspoon of baking soda
40 g butter
grated rind of 1 lemon

PROCEDURE

Beat eggs with sugar and mount them well, add the grated lemon peel, cinnamon and melted butter and cooled. Chopped almonds. You can also use a knife but they must be chopped very fine. Homogenize and stirring add the flour, baking soda, almonds, and the tube. When the dough is smooth and a little 'appicicoso, formed into balls, which you can crush a bit' or give it an oval shape as that of the beans. Arrange on a baking sheet well spaced and cook for about 20 min to 155 ° C.

I advise you to accompany the beans with a good Tuscan Vin Santo, or if you are more "smielosi, a Zibibbo of Sicily ...

CURIOSITY '

The origin of this dessert is related to the use of centuries old, at least in some parts of Italy, as in the Marches, to consume the beans " snacks "that took place between the relatives of the deceased immediately after the funeral.
According to ancient tradition, the beans were a means of direct communication between the Hades - the world of the dead, physically located in the depths of Earth - and the world of the living. This is probably explained by the flower color, which is white spotted with black. Black, a symbol of mystery, it is very rare among the plants. The spots also seem to be in the shape of "tau" Greek, the first letter of "Thanatos" meaning death.
were considered able to transfer in living souls of the dead: for this reason - for their right to be, that is, the link between the dead and alive - they were present in the funeral ceremonies in Greece, Egypt, Rome and even in India and Peru.
In this way, the "beans of the dead," constituted a sort of unconscious communion between the living and the dead and almost a physical exchange between the earthly world and the dead ...

and now let a laugh with Hades the god of the dead in the great masterpiece of Walt Disney's "Hercules "....

you will 'die laughing! Wahahahahahhhahahah!!

http://www.youtube.com/watch?v=9qDW2SPoL84&feature=related