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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

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ALWAYS NEXT TO HELL TRIBUTE TO

Amid the journey of our life
I found myself in a dark wood
For the straight way was lost.

Ah, how to say What a thing it is hard
this forest savage, rough and steep
to think of it renews my fear!

So bitter is hardly more death ;
but for the good that 'there, I'll tell the other things
ch' i 'saw.

.................................

I will tell you that "The Divine Comedy" interpreted and represented by the English artist Salvador Dali is on display at the Museum of Brick Dynamics and terracotta Marsciano (PG) from November 27 ...

......................... ........



I'll tell you I saw the infernal sauce recipe ...


INGREDIENTS

4 medium tomatoes
15 g fresh coriander
1 / 2 onion
lemon juice
4 fresh chillies
salt

PROCEDURE

Wash the tomatoes and cut into cubes.

Wash and chop the cilantro and onion.

Fresh Cut the peppers into small pieces, discarding the seeds.

In a bowl, add all ingredients and seasoned with a tablespoon of lemon juice and salt.

.................................

I'll say it again, listen Codest man I admire so much ...


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

................. ................

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Today I was preparing a slice of turkey for my daughter, just seasoning with oil, salt, garlic, rosemary and sage. .. from there came to me an opportunity to pay tribute to these herbs.

In particular, the sage, so elegant and simple to view, gives a touch to every dish incredibly tasty. My curiosity has been unstoppable Scartabelli all sources available to me ...

The scientific name Salvia officinalis, Sage in ingelese, Sauge Salbei in French and German, has its origins in the Mediterranean Basin, but appears to be widely used to flavor meat in almost all European countries. . even in the Middle East flavor to the ram. Suffice it to say, but the simple butter and sage ravioli with fried sage leaves or mmmh ... I am already mouth-watering ...

But the sage also has excellent properties in the field of herbal ... sage has the same root as the verb and the word save salus (salvation, but even healthy people) and hence the Latins have attributed many virtues: the sage's effectiveness and is also antiseptic and digestive calming.

According to an ancient tradition also Salvia officinalis can be used to treat excessive sweating: an infusion is prepared with Salvia officinalis and practiced walls of the treatment area.

E 'is also useful for treating colds and sore throats.

Here is a recipe to the Salvia infusion for your sore throat

INGREDIENTS FOR A CUP OF HERBAL TEA

200 ml of water
1 teaspoon sage leaves (preferably dried)

PROCEDURE

Boil water and pour it on the leaves. Let soak for at least 10 minutes.
sweetened to taste.

Drink from a cup several times a day.
In case of sore throat can also be useful gargling:
3 times a day (of course the tea must be cold)

wraps with sage is useful against insect bites.

In cosmetics instead of sage extract is an excellent fixative for perfumes. It strengthens the gums and is suitable for tooth enamel (see mouthwashes and toothpastes).

Beware there are also drawbacks: avoid pregnancy and when taking iron preparations, in high doses can 'cause seizures and nerve. It should not be administered even in lactation and not to take it in epileptics and those suffering from hypertension.

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SAGE-PLUM CAKE BICOLOR and News from London ...



INGREDIENTS 4 eggs

white flour sugar butter

cocoa powder
salt

PROCEDURE

Weigh the eggs, then calculated an equal weight of butter, flour and sugar. Whip the butter and sugar, add egg yolks and flour. Whip the egg whites until stiff with a pinch of salt to the mixture and incorporate butter. Dicidetelo into two bowls we add in two tablespoons of cocoa. Grease and flour rectangular mold for the plum-cake and pour the two mixtures alternately. Bake for 50 min at 190 ° C. Let cool .... sprinkle with powdered sugar.

FROM LONDON BUT NOT ONLY RECIPES NEW MODE NEW DRUG ... Beware!

It's called nitrous oxide (laughing gas), just inhale to giggle uncontrollably, feeling euphoric and have hallucinations ... is now consumed as a soft drug in all the British party as if it were harmless, even if they are illegal is readily available ... In fact there is a risk of permanent damage or even death ... in fact the brain after inhalation is a few seconds without oxygen. So guys ... some advice: plum-cake that consumed more balloons ...

Source News: XL - The Republic nov.2010

http://it.wikipedia.org/wiki/Ossido_di_diazoto

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Thurs ... FOR ORIGINAL plum cake ...

Dear George you transcribe the typical English Plum-cake recipe even if it is a bit 'long and laborious ... plus plums are found in this short period, then I suggest the following ... cmq try them all and then two ... I recommend you let me know ...

-PLUM CAKE INGREDIENTS


750 g plums
250 gr butter 250 gr

white flour 4 eggs 200 g sugar

1 / 2 packet yeast
salt

PROCEDURE

Open Privatel plums in half and the core, thus aligning them on a grill, oven, placed on a baking tray and allow to dry at 100 ° C for about 4 hours. Lightly flour dried plums, in a bowl, using an electric mixer, fitted with softened butter at room temperature with with sugar. Stir in the cream thus obtained the eggs, remaining flour sifted with baking powder and a pinch of salt, mix well with a wooden spoon. Grease and flour a rectangular mold carefully for plum-cake and pour the mixture in layers, so as to alternate with plums flour. Transfer the mixture into oven and cook at 180 ° C for about an hour before you crank out the proof of the toothpick. When the plum-cake is fully baked, sfornatelo and let it cool.

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NEW YORK, SPIDERMAN AND MUFFIN ..

big news! Spider-Man becomes musical after five years of waiting ... and much rock and then, with the soundtrack of U2! opening was November 14 and the debut is scheduled for December 21, while the cost of the ticket is ... brace yourselves .... $ 150!

http://www.spin.com/articles/u2s-spider-man-musical-finally-rehearsing

and now ... "Enjoy the cake!" (As Norman Osborn said getting up from the table at lunch is not over yet !!!!)


Muffin with Chocolate Chips


INGREDIENTS

250 g flour wheat 00

1 tablespoon baking

100 g of sugar

a pinch of salt 1 egg

200 ml of milk,

100 g of butter

80 g chocolate chips

butter and flour for molds

PROCEDURE

Sift the flour into a bowl with the yeast. Add the sugar, a pinch of salt and mix.

In a second bowl break the egg and beat with a fork. Add the milk little by little, stirring with a whisk, kitchenware then warmed and melted butter, stirring constantly.

Make a hole in the center of the flour and put the slurry. Stir with a whisk to mix the two ingredients. The dough should be soft, shiny and cast tape.

Combine chocolate chips and stir with a wooden spoon.

If using aluminum molds greased thoroughly, then sprinkle with a little flour and blow off the excess. For the cups or silicone molds is not necessary, however, no preparation.

Place the molds on a baking sheet and fill with the dough to 1 / 3 their height. With the dosage regimen usually prepare 12 muffins.

Bake in preheated oven at 200 ° C for 20 minutes.

After the indicated time turn the oven off, open the door and wait 5 minutes before turning out.

to eat cold.