Potbelly Pig For Sale

Surely we can be satisfied by food ingredients particularly complicated or sophisticated, but there are foods so simple that, at least to me, give great satisfaction. One of these is the soft-boiled egg, in this case served with a creamy sauce of peppers and zucchini in a pan. All my senses are intoxicated, hearing, the crunch of the shell when it breaks, the view from the contrast between the egg white and yolk yellow, the touch to the creamy consistency of the yolk, albumen next to the more solid, smell, because the fresh egg to know nature and finally of course the taste. Five ways to put one egg and two minutes of cooking, better than that ... only a sprinkling of truffles!!

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On the way wine




I leave the pictures because every comment è superfluo, quanto è bello l'alto adige...

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On the way wine

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If I were ... A request

Pubblico finalmente il meme di Gaia :
Un colore : verde - Un pianeta : Plutone, perchè è lontano - Una creatura fantastica : uno gnomo - Uno scrittore : Calvino - Una scrittrice : Angeles Mastretta - Uno stile : onirico - Una città : Nizza - Un metallo : oro rosso - Un film :una commedia in bianco e nero, con Cary Grant - Un compositore : Chopin - A poet : Montale - A language: English (which I do not know!) - A song : Lyric Vasco - A job : Outdoor - A book : a yellow - A substance : Contemporary History - A flower : Daisy - A director : boh? - An actor: Ewan McGregor - actress : a summation of the two Hepburn, Julia Roberts and Meg Ryan - A tree : Cherry - An object : Pillow - A number : 25 - a fruit: apricot -
A cardinal point south - An element : air - A body part: Eyes - A feeling : empathy - a place: the sea - A sports: skiing - utopia : Goodness - A png cartoon : pablo penguin chilly - A png of a book : Miss Marple - A png a manga : mah - A show: the judge amy - A reason for living, my husband - A mission : no you can tell - A food : a giant tray of shellfish - A transmission : I do not know - A philosopher : boh? - A musical note : G - A moment of the day : Evening - a punctuation mark : semicolon.

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Bavarian almond-crusted chocolate biscuits

I was asked for a recipe for Bavarian winter. This is not mine, but of Giuliana of coquinaria . As I said in the post on the Bavarian fruit, this beautiful lady is a true queen of Bavaria. I tweaked the original recipe with a filling of almonds, of course you can also garnish with other fruits (eg, slices of orange peel) and you can make small bavaresine single serving.
BAVARIAN CHOCOLATE ALMOND CRUST
the crust
150 g chocolate wafers (wafer with chocolate)
150 g chocolate biscuits (sponge-type stars)
80 grams of butter for the Bavarian

I do not have the recipe at hand, tomorrow intact for the time you have to settle for the procedure! egg sugar milk almond paste cream strawberries or other fruit to seal chocolate

Pass the biscuits in a food processor until chopped, then add the melted butter and line with this mash a springform pan, covered with parchment paper. Heat the milk, whisk the eggs with sugar, add a pinch of salt, warm milk and put it on low heat or double boiler. Cook the custard until it is slightly different texture veiling the spoon (Still liquid). Add the almond paste and whisk if necessary so that it dissolves completely. Remove from heat, add the gelatin sheets, softened in water and squeezed, dissolve it and let the mixture cool, stirring occasionally. When it is cold and the gelatin begins to take hold whip the cream and gently add the cream, pour into the mold and let stand in refrigerator for 4-6 hours. Decorate with melted chocolate and fruit. If you can not find you can use hazelnut or pistachio paste instead of almond paste. Tomorrow

add doses of the ingredients for the Bavarian

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Still

This time are the coconut, I've prepared with the biscuit maker, but require a jet with large holes. I went a little eye and I put too much butter, but in principle the correct recipe is so

Shortcake COCONUT

110 g butter 80 g sugar 45 g egg white


grated desiccated coconut 100 gr 200 gr flour

Cream butter and sugar, add egg whites and coconut, lastly the flour, add the biscuit maker or a pastry bag and shape, and cook about 10 minutes at 180 degrees, should not become too dark .

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pork tenderloin in mustard sauce

The pork tenderloin is a good resource for dinner with friends when you have no time to prepare, because it is delicious and tasty, requires no special seasonings and cook in no time. The versions I like best are those with a sweet sauce, apple, pear, plum, vincotto, figs, obtained by cooking the fruit and passing it through a sieve, or that the mustard sauce that you see above (sorry for the photos, always the same problem with flash).

pork fillet pork tenderloin MUSTARD


mustard salt pepper 1 teaspoon cornstarch

Cut the pork into slices about two fingers thick, add salt and pepper, stir-fry in non stick skillet, brown making first flame high and then lower, from side to side. Cooking is the hardest part, because the pig can not be rare, but overcooked it becomes stringy, pale pink dveve have the inside, about 4 minutes of cooking time per side. Put the hot cooked meat (oven 80 degrees) and deglaze the pan with a liqueur, brandy is perfect, but it's good enough Vodka and melt all the scabs that have formed on the bottom, add a couple of spoonfuls of mustard, dissolve in the liquid and, if still too soft, add a teaspoon of cornstarch dissolved in a drop of water. Close the fire immediately, otherwise the cornstarch relax, let the sauce thicken and put it on the threads, Nestled on a serving plate.

Blueprints Of Toothpick Tower

Autumn Risotto

The rain of recent days makes me take notice (reluctantly) that the autumn has now displaced the summer. As my husband said this morning, is to resist only until December 13, from then on returning to the days get longer and it's all downhill (say autogenic training aid). Yes, autumn has its positive sides, chestnuts, pumpkin, grapes, pears, and so why not exploit them? This is a steaming pumpkin risotto prepared without frills, bare and raw onion, pumpkin, broth, butter and Parmesan. You can add delicious ingredients to give a touch of individuality, some ingredients can play on the contrast with the sweet delicacy of the pumpkin, for example, with its taste smoked bacon, cut into strips, baked in the oven to make crispy and made the seal plate, or sausage, cooked separately with a little white wine, or, simple, a bit of rosemary to flavor the rice during cooking and a twig to seal the dish, but if you want to focus on similarities, they are good and spectacular in the toasted almonds lamellae. Everything here, but if you look carefully at the photo (I know it's horrible, but the flash of my car is deadly) you can see the smoke rising from the pot and maybe even smelling smell it ... inhale, swallowed, see you Monday!

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The Kitchen Meme Part II

These days, work is killing me, only now I can complete my meme and relaunch the Web. We had come to the appliance favorite, now it's up to the point

4) the waiver, the ingredients that we like best and never miss
my favorite ingredients, those ever-present appeal are all there , top left in the cupboard next to the fires. There are all jars of spices and herbs especially with the compounds that I prepare myself alone, without any sign of the doses, so there once that I can play them. The door is always full of fingerprints, overcrowded space, is a perennial challenge to the laws of physics, an occasional jar is down, I pick it and put it all together, you never know who will be able to invent the concoction of the century .. . obviously can not be reproduced!

5) The pan friend

When I got married I did not put pots in the wedding list, the pots are a gift from his grandmother and uncle, bought in a shop hotel supplies, carefully chosen, one by one, different shapes and materials. That to me is more pleasant is this pan Non-stick aluminum, nothing special, a good thick-bottomed pan with aluminum, but is 37 cm in diameter, tapers flared edges reaches 40 cm. It 's great, just great, you can cook a lot of chops at once and I love the chops, I love them just so, so me my pan is nice, but hardly ever used because when using it. .. ahhhhh that satisfaction.

I completed my meme, now re-launching the ball hoping that other bloggers to respond and to propagate the Web (I realized that I know very few Italians foodblog, bad!):

1) all good forks

2) roast chicken reasoning

3) food & thoughts

4) clea cuisine

For the rules look here

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The Kitchen Meme

The idea is to sprout but comes this blog via fiordizucca who has kindly called into question. The object is the kitchen, the center of our world gastroblogger. It 's my first experiment of confrontation and dialogue between the blog and I am very happy and excited, so that the instinct was to put myself furiously to reorder, but I said that would mean cheating so you'll see my cuisine in its authentic messy glory.
Here, then, 5 questions, 5 photos and answers.
1) My kitchen (photo) in what looks like me

this is the kitchen in a photo a bit 'stretched to keep us all on the left of the entrance corridor with tall wall units high, the right the rest of the kitchen, the peninsula, very fashionable in recent years, was an obligation for us, altimenti we could not put the oven (which are incubated under there!). What I like ... it's simple and straightforward yet comfortable, just like I do.

2) A cabinet choice
I chose the Wardrobe of junk, at the entrance on the right. There it all in, on the top floor molds, cutters and jets and a unit of gear dough, rolling pin striped grating for spatzle. On the second shelf bourghignonne (the box) and cakes in the ramekins third, fourth friggitricem tigelliera, pasta machine, ice cream and much more. Pieces scattered here and there.

3) The appliance preferred
Without a doubt the blender, but that of Braun, 500 watts of power and turbo button, a cream can make anything. I could not do without anything, it's easy to use, easy to clean, do not have to dirty pots over and above all it is potentissimoooo! The only drawback are the whips, I do not like at all, I had to buy a hand-held part.

.... to be continued

Blueprints For Toothpick Tower

's time to the

Autumn has arrived and with it the rain, the sky gray and dank that gets in the bones and prevents you from even thinking of being able to leave the house. Not to be their property, as my cat, I made the biscuits, biscuit maker to try the new gun bought at Lidl. The recipe I used is that of babette site coquinaria, slightly modified, I reduced the dosage to one-tenth came and biscuits enough for a regiment. Very good, easy to make and fast, thanks to Babette for her recipes.
shortbread biscuits

150 gr butter 150 gr flour 90 gr flour 00
manitoba

75 gr icing sugar 1 egg 1 teaspoon vanilla extract


Cream butter and sugar for a long time, until it becomes white and frothy, then add the egg, vanilla extract and flour. I used the mixer with the beaters to cream the butter with the blade body for the rest. You get a soft dough that can be squeezed perfectly with the biscuit maker, or a pocket Sutomore nozzle. I decorated with melted chocolate.