Archive for the 'Ouzh taol!' Category

September 9, 2012

Kaiserschmarrn with apples

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Türk lokumu

June 18, 2012

Vanilla, honey, milk, nuts, coconut, granulated sugar, corn flour, gypsophila water.

Bigoli nobili al radicchio rosso “alla genovese”

June 17, 2012

Appassire in padella le cipolle, tagliate a velo, con le foglie di alloro spezzettate, ammorbidendole con acqua. Aggiungere il dado, i chiodi di garofano, salare, coprire e cuocere finché non si disfano. Saltare in padella i bigoli, lessati e scolati, sformaggiarli, pepare e servire ben caldi.

June 2, 2012

« Il vino è nemico dell’uomo. Chi fugge davanti al nemico è codardo. » ~ Popular motto from Bassano, Italy.

May 4, 2012

Appetizer: Brie a la Rhubarb et Mirabelle (baked Brie served with a side of Rhubarb and Mirabelle (Alsace yellow plum) jams and soft Pretzel bread). Plat chaud: Spaetzle aux champignons (Alsace noodles mixed with mushrooms and spinach and baked with cream and cheese).

April 15, 2012

Pasta alla gricia with marble-like guanciale. Simplicity is the ultimate sophistication.

February 5, 2012

Apple, pumpkin and cinnamon jam.

January 23, 2012

Zucchini flowers filled with with Montagnard cheese and capers, accompanied by gazpacho sauce.

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January 16, 2012

Handmade ravioli with the following fillings: potato, mint and roman pecorino; ricotta and speck; potato and pecan.

December 30, 2011

“Barbaricina”, Sardegna: bistecca di manzo cotta nella Vernaccia, coperta di fiore sardo fuso e tonno.