Bushnell Trophy 1x32 T Dot

tornando ad un vecchio amore...

... or the cabbage. Beautiful, long, slender, wiry, but so fragile, full-bodied and velvety, embroidery, almost lace, turgid, smooth and soft, almost lazy, but cute and funny, the beginning of winter. Low in calories, rich in vitamin C, iron, calcium, potassium. There I made a risotto, what else? I was running, someone was hungry, hungry, and so I am not been thinking about why and how to. I was at home on my jar of orange dust (thanks Alex!), So I embellished the dish. The risotto I did as learned in recent months, with no fat, no oil or butter. Taking the first steam and then passed to 2 shallots mixer until a creamy sauce. Rice I roasted in a pan, pour a drop of white wine vinegar, and slowly cooked with shallots broth to which I added the chopped cabbage and salt. Halfway through the cooking I added cream and scallions at the end of cooking I sprinkled with orange powder, pepper and stir in a bit 'of Parmesan cheese. I assure you, try to cook this dish as well. You will see that the rice sa rice, rice and good not only for seasoning. Oh yeah, the rice, if you choose it good. I did it with rice vialone nano Grumolo of Abbadesse , Slow Food. I remind Identity Golose that part Sunday, great idea Paolo Marchi ! Good weekend!

Yogurt Dipped Strawberries

cucina vicentina parte seconda: i bigoli con l'arna

Arna boiled and bigoli round, in the evening, el happy world.

E 'months, I mean months, I would put this post. Some time ago we gathered all of us, cousins \u200b\u200band uncles in the basement of his uncle Mario, a master in making bigoli with the torch once. But despite many photos of the press, of bigoli, of macaroni, flour mill Manni, the photo printed on the San Bastian, the church that dominates my village, I had a photos bigoli ready and dressed! And so I waited for better times. Sunday came again with the time of bigoli arna, home of Giuli. The opportunity was tempting to combine two moments of Vicenza, and serve, as they say, on a silver platter ... but like all things that drag, last night I am not able to find those pictures more Uncle Mario. Because in the meantime I changed my pc and that one is curled up under a pile of things to iron in the closet, suffering in wanting to turn, and the CD with the photos I saved the photos do not contain facts bigoli Uncle Mario ...

However, bigoli with arna are the most Vicenza, along with the cod, to which I can think of. Of an infinite goodness, greasy and tasty with that hint of sage. There is no restaurant in and around Vicenza, which does not serve this dish. Bigoli, for the uninitiated, are a sort of spaghetti not big holes in them, home-made with semolina and eggs worked hard and then drawn with a press bronze , like his uncle Mario. You sit on, and turns, turns, until dough comes out this wonderful. The traditional recipe

bigoli provided that they were cooked in the broth in which they read the same duck (novella, born 60-90 days before) and then served with a sauce made of butter flavored with sage and offal of the same duck. Now maybe you do not anymore, at least, my mom does not cook I have ever seen bigoli in duck sauce!

for 4 small duck

400 g bigoli homemade

80 g butter

a nice bunch of sage

celery

a nice carrot

a white onion

garlic parsley bay

The duck can get it already gutted and cleaned. If you had a farmer there who gives a (which would be much better) to have the duck plucking, free it from the insides, cleaning the liver and stomach, preserving other offal, then to burn in the fire, so any and all feathers will go (a little 'odor in the house ... but then passes!). Put a saucepan with salted water and add carrot, onion, celery, a sprig of parsley, bay leaf and garlic clove. As soon as the water begins to boil, tuffateci duck with hearts, livers and gizzards (the stomach). Cook on a semi-open lid for about an hour, then drained and skinned duck. Finely chop the giblets except the liver (or, if you like, including the liver), boneless duck and put the chopped giblets and meat to fry in a little 'with lots of butter' of leaves of sage. Salate e pepate. Cuocete i bigoli in acqua salata e conditeli poi con questo sughetto. Una spolverata di parmigiano, se gradite, e via!

Pain In Core Of Stomach Behind Navel

dopo i croissant, le brioche

Le brioche che vedete qui sono diverse da quelle fatte l'altra volta, che erano dei croissant al burro, tipo quelli francesi per intenderci. Queste sono, come dire, più briosciose, la pasta dentro è meno sfogliata, ma altrettanto saporite. Non sono troppo dolci, e vanno benissimo per colazione. La ricetta è sempre presa da un libro di Christophe Felder ma, siccome l'avevo fatta altre volte, senza mai ottenere il risultato della foto, vi metto anche la mia modifica, che è stata una piccola aggiunta di farina. Le altre volte non era mai lievitata bene come questa volta. Non so se sia stato merito di questa farina in più, ma di fatto io mi son trovata meglio così. Ah, piccola annotazione... mi è scappato il secondo compleanno di Adina!!!! Facciamo che lo festeggiamo con queste brioche, ben riuscite? :-) 

250 g di farina (più altri 30 circa)

30 g di zucchero

1 cucchiaino di sale

10 g di lievito fresco

3 uova 

2 cucchiai di latte

165 g di burro a temperatura ambiente

granelli di zucchero, se volete

Mettete la farina, lo zucchero, il sale e il lievito nell'impastatrice (o in una ciotola, se fate a mano), avendo cura che il lievito non tocchi né il sale né lo zucchero. Aggiungere le uova e il latte. Impastate 2-3 minuti. Incorporate il burro morbido e impastate di nuovo per altri 5-10 minuti, fino ad ottenere un impasto elastico che si stacchi dalle pareti della ciotola. Lasciate riposare circa un'ora in luogo senza correnti d'aria coperto da un panno umido. Quando è raddoppiata di volume, lavoratela e formate un biscione che metterete in frigo per due ore. Si indurirà. Procedete poi a fare le brioche, flattening a bit 'the dough, making the triangles and roll up such as here. Or let us squares, or pastries with Tuppo above, such as those of Sicily. After you've given the desired shape, let rise again for two hours, then brush them with a mix of eggs and a drop of water (if desired grains of sugar) and bake in preheated oven at 180 degrees for 10-15 minutes, depending on the size that you have given to the brioche.

Personalized Chapstick Fast

cucina vicentina parte prima: ravi al lardo

And this time, a recipe from Vicenza. Than once, I think. Much of the past. I do not remember neither my grandmother nor my mother, I have never done nor ravisse nor ravi. I taught my cookbook Vicenza (Vicenza The kitchen, Amedeo Sandri and Maurizio fallopian ) ravisse that are the leaves of turnips (called raves in Veneto), which are much more refined and turnips, and should be consumed to first frost in November. Boiled and then cooked for a long time to dry. I have not found the ravisse, but yes ravi. And so I made the recipe less delicate ... With lard, " that once the butter and oil were used much less ... but it was good fat," says my mom! Which is really strange as in Ontario (or maybe at home?) We always talk about "Vegetable cota "... anything that has a green color and looks like grass, and vegetables cota, always with a T alone. They can be herbs, Pisacane (dandelion), spinach, beets, ravisse always Cota and vegetables! :-) This dish once knew, knew of the Veneto, smelled of pork, homemade, a wooden table, a fireplace, a family.

1 kg of turnip

100 grams of fat (good quality , listen to Giuli!)

1 onion 1 clove garlic

beef broth salt and pepper

Heat the blade of a knife and beat the fat by reducing it to a pulp. Pour into a pot and add la cipolla e lo spicchio d'aglio a fettine. Fate appassire, unendovi le rape tagliate a fette fini con le loro fogliette. Aggiungete mezzo mestolo di brodo e lasciate cuocere circa trenta minuti. Salate e pepate. Servite con dei crostoni di pane.

Cobra 148 Peak And Tune

una breve vacanza

Non posso iniziare questo post senza pensare a loro, e a quel quiproquo che ci ha permesso un po' di viverli diversamente. Tutto iniziò l'estate scorsa, un link tra i tanti, la scoperta di una chambre d'hôtes nella regione del Languedoc-Roussillon, vicino alla Provenza, un innamoramento istantaneo. Prenotai per il 3 e il 4 gennaio, ma Isa I wrote that only 2 and 3 we could have gone. On January 4, would close. I have not noticed that change of dates, I went straight to my beliefs and I am presented 3, disenchanted, the Maison Felisa . On vous attendait hier ... Hier?!? Oui, hier ... ah! Ah, pure and sacred storditezza endless! That rarely strikes me (maybe), but sometimes it happens. Gentili, allowed us to stay the same as the fourth night in a deep and comfortable size, without even some talk and confidence. Dear, I think. We felt at CA-SA. I do not try anything, when I travel, luxury, great service. Not mine. But hear me home away from home, is a sign of great wonder. Spirit. It means for me to feel good, move spontaneously, not as an elephant between eggs. At home, in an environment that offers transparent to me, ready to be known.

Theirs is a story I feel as if many of those stories that we were a bit 'our stories, veiled dream. Isa and Philippe has opened the Maison Felisa, prolonged contraction of their names in Feliz, in 2003. They did more to life in Switzerland, but theirs was a real dream. Masters in their passions, he massages and well-being, her kitchen. Daily Philippe sweetens the stay of its guests with his own hands. On Friday and Saturday Isa prepare dinner for his guests, with his guests in front of his guests, a kitchen harmonious, seamless, open and smiling. And somehow guests become friends with a smile, a light, a glass of bubbly as apéritif. And what good is that, Isa! Prepare meals and dressed up like a real restaurant. Small portions, ready to welcome an encore brought directly from her pot in hand. A small kitchen, now you define fusion, but that is simply a syncretism of flavors learned many journeys, interwoven spices, tradition and novelty. Mousses, truffles, ravioli with wonton pastry and perfume Citronelle (escapes me the name in Italian .. I have it well in the fridge ... what's his name?) , pineapple saffron, beautiful chocolate ganache, cheese, honey and nuts, recipes that are not afraid to tell. It also takes cooking lessons, there, in her kitchen, to which I could not attend, for the inconvenience of the above dates! But I will propose a recipe soon, I generously and explained that I was particularly pleased.

All the rest are pictures taken here and there, between Avignon and Uzès, Nîmes and Aix-en-Provence. Douce France!

These photos are taken from the site Maison Felisa. She is Isa, the beautiful, he Philippe. And who else?

What Ever Happen To Ls Models

crema di castagne e mele, e tanta neve!!!

Winter, wood, piano and the yellow and cream tram number 1, which passes under the house (V. Capossela)

Wow, wow, wow! Milan hidden by snow! Maybe not submerged in Milan but there are eight inches of snow are not seen as in the countryside or in mountain, but this morning when I opened all the windows was really magical! The roofs, roads, my balcony ... all white! I always dream to come back dell'ottantacinque a snowfall like that, I put shoes and scarf and ran through the streets of my Milan, half empty, sneaking, gentle and peaceful. You see that tram down there? It 's a remake of the car bogie 1500 rebuilt last year away from the Twenties to the line 1 and then dressed like, yellow and cream and no ads! Like Milan, sometimes more. Today more. With that yellow and cream tram, which sometimes makes fun of us on the line 9 ... Di ritorno, invece, una crema calda, con quel che il frigo offriva, ma offriva un bel po' di cose buone, che messe assieme hanno dato soddisfazione. 

per circa 4 persone

200 g di castagne precotte (lessate)

1 mela 

1 porro

1 carota piccola
2 foglie di alloro

1 rametto di rosmarino

2 foglie di salvia

olio extravergine

4 fettine di bacon

sale alla vaniglia (un tocco che ci stava bene!)

Mettete in una pentola due cucchiai d'olio extravergine e fateci poi rosolare qualche minuto la carota small pieces and the leek. Then add the chestnuts (except a few) and apples. Cover with water, flush with the vegetables, and flavored with herbs (bay leaves, rosemary and sage). After about ten minutes of cooking, remove the herbs and go to the mixer until creamy. Season with salt and pepper. Fate then toast the slices of bacon in a nonstick pan, without adding fat, until the bacon is crisp, and cut into sticks half remaining apple. Garnish dishes with cream, slices of bacon, fresh apple sticks and a few bits here and there a chestnut. Then I took me a pinch of salt vanilla ( Halen Môn ) since I had taken, among many ups that I find myself ... and I must say that was just fine. :-)

update ** 22:50: giustappunto trams that make fun of us ... yet another clash between trams in Milan this evening because of snow! But can you?