tag:blogger.com,1999:blog-54123671018571975712024-03-04T22:08:13.564-07:00Serendipity, Synchronicity and Saffron"You must be the change you want to see in the world."
Mahatma GandhiBuon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-5412367101857197571.post-74219005219263236272017-01-30T12:49:00.000-07:002017-01-30T12:49:44.370-07:00One of my Favorite Cookbooks. <a href="https://www.goodreads.com/book/show/1157904.Chinese_Cuisine" style="float: left; padding-right: 20px;"><img alt="Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese Cook" border="0" src="https://images.gr-assets.com/books/1181483911m/1157904.jpg" /></a><a href="https://www.goodreads.com/book/show/1157904.Chinese_Cuisine">Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese Cook</a> by <a href="https://www.goodreads.com/author/show/369789.Susanna_Foo">Susanna Foo</a><br />
My rating: <a href="https://www.goodreads.com/review/show/1897195185">5 of 5 stars</a><br /><br />
I bought this book about 20 years ago. I've never stopped using it. I've moved around the world quite a bit and the book has come with me everywhere. It is not 100% tradicional Chinese. There is a fantastic fusion that makes the dishes delicate and special. I wish so much there was a Kindle edition. Much easier to carry around. Highly recommend.Some of my favorite recipes are:Veal Dumplings in Ancho Chile Sauce,Salmon Congee, Pan Seared Tofu with Scallions and Ginger,Baked Creamy Napa Cabbage and Scallion Pancakes, just to name an few.<br />
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<a href="https://www.goodreads.com/review/list/50721341-pia-vidal">View all my reviews</a><br />
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These are the Veal Dumplings in Ancho Chile Sauce.</div>
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I honestly try a new recipe every day. There is no time to repeat recipes in my life. But this one...I've made it over and over again. The dumplings and the sauce are freezer friendly too. So when I make them, I make a lot!❤</div>
Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com0tag:blogger.com,1999:blog-5412367101857197571.post-13678196223892203682017-01-29T13:20:00.000-07:002017-01-29T13:20:22.171-07:00Blue Ribbon Chicken Pasta With ProsciuttoI had the most delicious pasta the other day. I got the recipe from<a href="http://www.recipezazz.com/recipe/blue-ribbon-chicken-pasta-with-prosciutto-16609" target="_blank"> www.Recipezazz.com</a> from a member called <a href="http://www.recipezazz.com/profile/4279" target="_blank">ForeverMama</a>. I have tried several of her recipes and every single one of them was fantastic.<br />
I hope you will enjoy this as much as we did.<br />
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1/2 to 1 teaspoon steak seasoning (McCormicks Montreal brand preferred)</div>
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Hot pepper sauce, to taste (of ground hot pepper, hot pepper sauce such as Pastene brand or sciracha)</div>
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2 pounds boneless skinless chicken breast (cut into strips, 4 chicken breasts)</div>
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1/4 cup olive oil</div>
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1/4 cup minced garlic</div>
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1 3/4 pounds tomatoes, chopped (seeded, 5 tomatoes)</div>
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4 ounces prosciutto ham (cut into small pieces)</div>
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2 tablespoons butter</div>
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1/2 cup fresh basil, sliced into small strips</div>
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3/4 to 1 pound dry linguine pasta</div>
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1/2 cup grated parmesan cheese (fresh, or Romano cheese)</div>
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5 chile peppers (roasted pasilla chiles, peeled, seeded and cut into strips or Italian banana peppers)</div>
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1 to 1 1/4 pounds red bell pepper (3 to 4 red bell peppers, roasted, peeled, seeded cut into strips)</div>
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Fresh basil, chopped for garnish</div>
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Season Chicken strips with the Montreal Seasoning mix and ground hot pepper. Let chicken meld flavor by letting it marinade for 30 min – 1 hour.</div>
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Heat a cast iron griddle grate pan (or use outdoor grill). Grease with Pam or with oil. Once pan is hot, place chicken strips in hot pan. Turn chicken strips over to cook evenly. Once chicken strips are just cooked with a little pink in the middle (do not overcook as the chicken will be tough because it's going to cook for a second time), remove from pan onto plate to rest a bit.</div>
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Once chicken has rested for at least 10 min., slice into bite size pieces diagonally; set aside.</div>
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Heat oil in a large skillet and sauté garlic until soft and golden, being careful not to burn as it will impart a bitter taste. Add tomatoes, proscuitto, chicken and butter; sauté for about 5 to 10 minutes. Add basil, and sauté for another 5 minutes.</div>
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Meanwhile, in a stockpot, bring salted water to boil and cook linguine until al dente.</div>
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Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chilies, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.</div>
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TO ROAST PEPPERS, place in a greased cookie sheet into a 500 degree oven to char. Once the skin of the peppers is charred and pulling away from the meat of the peppers, remove each pepper from oven with tongs and place immediately in a paper bag or bowl, sealing bag tightly in order for peppers to sweat (if using bowl, cover tightly with plastic wrap).</div>
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Let peppers sit in sealed bag or bowl for a while (10 – 15 min). Once the skin has wilted away from meat of peppers, remove peppers from bag and peal skin off gently, discarding the skin and slicing the peppers into desirable sized strips.</div>
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Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com0tag:blogger.com,1999:blog-5412367101857197571.post-49893842292419087632017-01-23T11:40:00.000-07:002017-01-23T16:16:20.501-07:00Pasta with Cauliflower<div class="separator" style="clear: both; text-align: center;">
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400 grs(14 0z) spaghetti<br />
700 grs (25 0z) cauliflower (just one normal size cauliflower)<br />
4 tablespoons extra virgin olive oil<br />
3 cloves of garlic,chopped<br />
1 hot pepper, chopped<br />
4 anchovy fillets drained<br />
2 Tbs parsley, chopped<br />
1/2 cup Parmesan cheese<br />
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Clean the cauliflower and cut it into florets; cook for 10 minutes in <b>salted</b> water.<br />
After they are cooked, remove them from the water with a slotted spoon and keep aside.In the same water cook the pasta, al dente.<br />
Meanwhile, warm up oil in a large pan over medium to low heat; saute garlic and hot pepper.Add anchovies and shred with the back of a wooden spoon.<br />
Add cauliflower florets and pasta. Toss to mix.<br />
Cook for two minutes, add Parmesan cheese, chopped parsley and season with salt, <b>if necessary</b>.<br />
Stir and serve.<br />
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<br />Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com0tag:blogger.com,1999:blog-5412367101857197571.post-32612418574693763952013-05-07T18:06:00.000-06:002013-05-07T18:06:07.524-06:00The Slow-Fast Food.<br />
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With just a few simple ingredients we can make a delicious, healthy and affordable meal.<br />
Today I was inspired by 3 zucchini I had in my veggie bin. They needed to go!<br />
So, I made Spaghetti with zucchini and chicken.<br />
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The ingredients are for 2<br />
(Two hungry people)<br />
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4 0z linguine<br />
1 Boneless skinless chicken breast, sliced<br />
3 Tbs.olive oil<br />
2 Garlic cloves, chopped<br />
2 Small chili peppers, sliced<br />
1/2 ts seasoned salt (or to taste)<br />
1/4 ts freshly ground black pepper<br />
3 Zucchini, sliced<br />
1/2 Cup Shredded cheese<br />
1/8 Cup fresh basil, julienned<br />
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In large saucepan with boiling salted water, cook pasta al dente.<br />
Meanwhile,heat oil in large skillet on medium heat. Add garlic and chili pepper and cook for 2 minutes;<br />
add chicken, saute 5 minutes or until lightly golden.<br />
Season with seasoned salt (I use Lawry's) and pepper.<br />
Add zucchini to same skillet and cook for 5 minutes until squash is crisp-tender.<br />
Drain pasta,and toss with some olive oil; place on a oven proof platter,top with chicken,zucchini and sprinkle with the cheese.<br />
Place under the broiler for a couple of minutes until the cheese is melted and golden.<br />
Sprinkle some fresh basil (VERY IMPORTANT) and...eat.<br />
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Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com0tag:blogger.com,1999:blog-5412367101857197571.post-72767033891191779272012-04-16T20:24:00.003-06:002012-04-16T20:24:41.913-06:00Daring cooks April Challenge<br />
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Our April 2012 Daring Cooks challenge, was quite interesting.<br />
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We had to create our own recipe using 1 ingredient out of each of the following lists.<br />
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List 1: Parsnips, Eggplant (aubergine), Cauliflower<br />
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List 2: Balsamic Vinegar, Goat Cheese, Chipotle peppers<br />
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List 3: Maple Syrup, Instant Coffee, Bananas<br />
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I have to admit I had a blank when I saw the ingredients. First of all I've never seen <br />
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parsnips in Argentina or Maple Syrup; two ingredients: GONE <br />
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It was a beautiful warm fall day perfect for a BBQ. <br />
I looked at my fridge and pantry and I had : Chipotles and instant coffee from the lists. <br />
I also had chicken. I run to the store and got cauliflower. <br />
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Started the grill and mixed and all purpose rub with the instant coffee and some olive oil; <br />
brushed all the chicken and let it marinade while the coals were getting red. <br />
I blanched the cauliflower, then brushed it with olive oil and sprinkled it with dry chipotle peppers. <br />
I had all my three ingredients. All on the grill,...laid on the sun and waited. <br />
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Simple, really simple and so, so flavourful. <br />
<br />Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com2tag:blogger.com,1999:blog-5412367101857197571.post-23068189996120594212012-03-20T15:51:00.000-06:002012-04-16T19:26:45.785-06:00Super easy Thai salad<br />
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We had a BBQ this weekend and I had just a little chicken and little beef leftovers. Not enough to make a sandwich, plus, where is the creativity on making a chicken sandwich?<br />
So, looking around in the pantry a found a few rice noodles; a had some veggies and tofu in the fridge and my leftovers became a bright and flavourful Thai salad.<br />
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For the dressing I adapted a recipe from <a href="http://www.taste.com.au/recipes/3216/thai+beef+salad" target="_blank">Taste.com.au</a> :<br />
<br />
1 1/2 tbs fresh lime juice <br />
1 tbs sugar <br />
1 tbs fish sauce <br />
2 tsp sesame oil <br />
1 tsp soy sauce <br />
2 tsp finely grated fresh ginger <br />
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For the tofu I adapted a recipe from <a href="http://vegetarian.about.com/od/tofurecipes/r/crispytofu.htm" target="_blank">Vegetarian.about.com</a><br />
<br />
1/4 block firm or extra firm tofu<br />
6 tbsp flour<br />
1 tsp garlic salt<br />
1/2 tsp pepper<br />
1/2 cup oil<br />
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And for the rest of the salad I used<br />
<br />
left over chicken<br />
leftover beef<br />
rice noodles<br />
1/2 red pepper<br />
2 green onions<br />
1 zucchini<br />
a small bunch of dandelions<br />
a few garlic chives<br />
black and white sesame seeds.<br />
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<br />
I cut up the tofu into small cubes, put them in a baggie with the flour, garlic salt and pepper, shacked them and the fried them in the oil.<br />
<br />
I soaked up the noodles, sauteed the red peppers, green onions and zucchini in separate batches.<br />
<br />
Mixed all the dressing ingredients.<br />
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<br />
<br />
Separately I soaked the noodles in the dressing, also the tofu, beef and chicken.<br />
<br />
Toasted the sesame seeds and assembled the plates by placing dandelions on the bottom, noodles in the middle and the rest of the ingredients all around the noodles.<br />
Sprinkled with sesame seeds, a little extra sesame oil and decorated with the garlic chives and pour the rest of the dressing on top.<br />
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<br />
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<br />Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com1tag:blogger.com,1999:blog-5412367101857197571.post-72397942409881342972012-03-17T00:11:00.000-06:002012-03-17T00:11:48.065-06:00Dessert in a flash.No time for baking or even thinking what to do for dessert?<br />
Get some dates, cut them in halve, get the pit out and stuffed them with a walnut.<br />
You can't stop eating them.<br />
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Getting recipes from books, magazines and the web is easy.<br />
Transforming the left overs into something else, it's an art.<br />
I am an artist.<br />
I hate throwing food away. I save the smallest amounts of leftovers<br />
and transform them into something else.<br />
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I had leftovers mashed pumpkin and potatoes from yesterday.<br />
Today they became: Pumpkin agnolotti with Gorgonzola-sage cream sauce.<br />
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I used wonton wrappers; filled them with the mashed pumpkin/potato.<br />
Added a very small cube of cheese and a little cut up sage. (from my garden)<br />
Dipped the edges with water and closed them.<br />
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For the sauce, just heavy cream with some Gorgonzola and a touch of salt and pepper.<br />
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I boiled the agnolotti in salted water, just for a few minutes until the floated and the dough<br />
turned a little transparent and you could see the orange filling.<br />
Strained them and saved them for a few seconds while I sauteed some sage leaves in butter.<br />
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I warmed up the plates, cover them with the sauce, top the sauce with the agnolotti and<br />
drizzled them with the sage butter.<br />
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That's it. Fast, affordable and delicious.<br />
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<br />
This year I started a veggie garden. I have to admit it is a sad veggie garden.<br />
I had a late start, waiting for the gardener to do some pruning and fixing.<br />
He said: ''I'll be there Thursday.''<br />
He just forgot to mention WHAT Thursday.<br />
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I had started lots of tomatoes seedlings, which by the time I transplanted them, they were on the verge of dying, torture by the lack of space (30+ plants in 1 pot).<br />
A big variety of peppers. Mostly seeds I collected after eating a new kind anywhere in the world.<br />
Some herbs, the classic ones: oregano, basil, parsley, thyme, rosemary, sage, a couple of different types of mint and Huacatay, a not so classic, from Perú.<br />
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After planting them I left for the summer to work on the coast, leaving my dear boyfriend in charge of the crop.<br />
Dear boyfriend had never even watered a pot in his entire life, so by the tame I came back, two months later, I was pretty surprised that most of the plants where still alive. Except for Mr. Jalapeño, one of my favorite ones.<br />
Ive been working for the past two weeks, putting some tutors to the tomato plants, fixing the soil, cleaning u dead leaves and slowly but surely I started to see a little improvement. We might be able to eat some home grown tomatoes after all.<br />
What are doing wonderfully, are the herbs.<br />
It's nice how some herbs can change a simple meal into something special.<br />
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<br />
Today for lunch we had some steak with mashed pumpkin and potatoes and I just chopped some mint, basil, thyme and oregano; mixed it with olive oil, kosher salt and a touch of balsamic and eat it with the meat. (and dipped some bread, couldn't help myself). Delicious!Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com0tag:blogger.com,1999:blog-5412367101857197571.post-28205053675797759142012-03-13T20:41:00.000-06:002012-03-13T20:41:37.503-06:00Tagliatelle with seafood/saffron croquettes on a cream sauce<br />
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I probably get more than 20 recipe newsletters a day. Love them all. Not always I have the time to read them all, actually 5 days out of 7 I delete them to keep my inbox on a manageable size.<br />
The glorious days that I get to enjoy them, I usually save 2 or 3 recipes I would like to make.<br />
I also have hundreds of cooking magazines with sticky notes, cookbooks, pictures, Cd's, software,...napkins, papers, notes, clippings....out of control!<br />
What should I cook first?? How can I get organize? <br />
That time will come...<br />
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But I have to say, I'm pretty proud of myself. Today I made a recipe that I saw only a couple of days ago (well, maybe 4 or 5 days ago). It was from <a href="http://www.giallozafferano.it/" target="_blank">Giallo Zafferano</a>, an Italian website that I love. I have try several of their recipes and they were all keepers. The original name of this recipe is: <a href="http://ricette.giallozafferano.it/Tagliatelle-mimosa.html" target="_blank">Tagliatelle mimosa<!-- </EdIndex> --></a><br />
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For the tagliatelle:<br />
<ul>
<li>flour, 300 gr</li>
<li>salt</li>
<li>3 medium eggs</li>
</ul>
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For the croquettes:<br />
<br />
<ul>
<li>1 clove garlic</li>
<li>250 gr hake (or cod) </li>
<li>80 gr bread crumbs </li>
<li>50 gr grated Parmigiano Reggiano</li>
<li>Pepper</li>
<li>salt</li>
<li>1egg</li>
<li>1 packet saffron</li>
</ul>
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For the sauce:<br />
<ul>
<li>2 cloves garlic</li>
<li>1/2 cup brandy</li>
<li>30 g butter</li>
<li>2 Tbs Olive oil</li>
<li>250 ml heavy cream</li>
<li>pepper</li>
<li>salt</li>
</ul>
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Garnish:<br />
<ul>
<li>Parsley</li>
</ul>
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To prepare the pasta, mix eggs, flour and salt together: knead until smooth and <span class="hps" closure_uid_h8vz06="376" sc="null">let it</span> <span class="hps" closure_uid_h8vz06="377" sc="null">rest covered</span> <span class="hps" closure_uid_h8vz06="378" sc="null">for at least</span> <span class="hps" closure_uid_h8vz06="379" sc="null">half an hour</span> <span class="hps" closure_uid_h8vz06="380" sc="null">in a cool place. Then r</span><span class="hps" closure_uid_h8vz06="382" sc="null">oll out</span> <span class="hps" closure_uid_h8vz06="383" sc="null">the pastry</span> and ass it through the pasta machine. (or you can cut them by hand) or....just buy fresh pasta.<br />
<span a="undefined" c="4" closure_uid_h8vz06="337" id="result_box" lang="en" sc="null"><span class="hps" closure_uid_h8vz06="420" sc="null">Meanwhile</span><span closure_uid_h8vz06="421" sc="null">, remove</span> <span class="hps" closure_uid_h8vz06="422" sc="null">any</span> <span class="hps" closure_uid_h8vz06="423" sc="null">bones</span> <span class="hps" closure_uid_h8vz06="424" sc="null">in fish,</span> <span class="hps" closure_uid_h8vz06="425" sc="null">cut into</span> <span class="hps" closure_uid_h8vz06="426" sc="null">pieces</span> <span class="hps" closure_uid_h8vz06="427" sc="null"> and</span> <span class="hps" closure_uid_h8vz06="428" sc="null">chop it</span> <span class="hps" closure_uid_h8vz06="429" sc="null">in a food processor</span><span closure_uid_h8vz06="432" sc="null">.</span> <span class="hps" closure_uid_h8vz06="433" sc="null">Pour into</span> <span class="hps" closure_uid_h8vz06="434" sc="null">a bowl</span><span closure_uid_h8vz06="435" sc="null">, add</span> <span class="hps" closure_uid_h8vz06="436" sc="null">the garlic clove</span> <span class="hps" closure_uid_h8vz06="438" sc="null">crushed </span><span closure_uid_h8vz06="439" sc="null">, </span> <span class="hps" closure_uid_h8vz06="440" sc="null">bread crumbs,</span> <span class="hps" closure_uid_h8vz06="441" sc="null">Parmesan</span><span closure_uid_h8vz06="442" sc="null">, egg,</span> <span class="hps" closure_uid_h8vz06="445" sc="null">salt,</span> <span class="hps atn" closure_uid_h8vz06="446" sc="null">pepper and <span a="undefined" c="4" closure_uid_h8vz06="337" id="result_box" lang="en" sc="null"><span class="hps" closure_uid_h8vz06="460" sc="null">saffron</span> <span class="hps" closure_uid_h8vz06="461" sc="null">dissolved in</span> <span class="hps" closure_uid_h8vz06="462" sc="null">a tablespoon</span> <span class="hps" closure_uid_h8vz06="463" sc="null">of water; </span> <span class="hps" closure_uid_h8vz06="465" sc="null">mix well</span><span closure_uid_h8vz06="466" sc="null">.</span> You will get a <span class="hps" closure_uid_h8vz06="469" sc="null">bright yellow</span> mix. F<span class="hps" closure_uid_h8vz06="472" sc="null">orm it into</span> <span class="hps" closure_uid_h8vz06="474" sc="null">very</span> <span class="hps" closure_uid_h8vz06="475" sc="null">small</span> <span class="hps" closure_uid_h8vz06="476" sc="null">balls.</span></span></span></span><br />
<span a="undefined" c="4" closure_uid_h8vz06="337" lang="en" sc="null"><span class="hps atn" closure_uid_h8vz06="446" sc="null"><span a="undefined" c="4" closure_uid_h8vz06="337" lang="en" sc="null"><span class="hps" closure_uid_h8vz06="476" sc="null"></span> <span a="undefined" c="4" closure_uid_h8vz06="337" id="result_box" lang="en" sc="null"><span class="hps" closure_uid_h8vz06="493" sc="null">Put</span> <span class="hps" closure_uid_h8vz06="494" sc="null">the oil,</span><span class="hps" closure_uid_h8vz06="496" sc="null"> butter <span class="hps" closure_uid_h8vz06="497" sc="null">and</span> <span class="hps" closure_uid_h8vz06="498" sc="null">two cloves</span> <span class="hps" closure_uid_h8vz06="499" sc="null">of garlic</span> </span> <span class="hps" closure_uid_h8vz06="495" sc="null">in a pan</span> and <span class="hps" closure_uid_h8vz06="504" sc="null">add the</span> <span class="hps" closure_uid_h8vz06="505" sc="null">meatballs</span><span closure_uid_h8vz06="506" sc="null">,</span> <span class="hps" closure_uid_h8vz06="507" sc="null">sauté</span> <span class="hps" closure_uid_h8vz06="508" sc="null">2 minutes</span><span closure_uid_h8vz06="509" sc="null">,</span> <span class="hps" closure_uid_h8vz06="510" sc="null">then</span> add<span class="hps" closure_uid_h8vz06="512" sc="null"> the brandy</span><span closure_uid_h8vz06="513" sc="null">,</span> <span class="hps" closure_uid_h8vz06="514" sc="null">add the cream</span> <span closure_uid_h8vz06="516" sc="null"> season with</span> <span class="hps" closure_uid_h8vz06="517" sc="null">salt and</span> <span class="hps" closure_uid_h8vz06="518" sc="null">pepper</span> <span class="hps" closure_uid_h8vz06="521" sc="null">and then</span> <span class="hps" closure_uid_h8vz06="522" sc="null">turn off the heat</span><span closure_uid_h8vz06="523" sc="null">.</span> <span class="hps" closure_uid_h8vz06="524" sc="null">Cook</span> <span class="hps" closure_uid_h8vz06="525" sc="null">the noodles in</span> <span class="hps" closure_uid_h8vz06="526" sc="null">salted water</span> <span class="hps" closure_uid_h8vz06="527" sc="null">and then</span><span closure_uid_h8vz06="528" sc="null">, once</span> <span class="hps" closure_uid_h8vz06="529" sc="null">drained</span><span closure_uid_h8vz06="530" sc="null">,</span> <span class="hps" closure_uid_h8vz06="531" sc="null">mix them</span> <span class="hps" closure_uid_h8vz06="532" sc="null">in a pan</span> <span class="hps" closure_uid_h8vz06="533" sc="null">with</span> <span class="hps" closure_uid_h8vz06="534" sc="null">the sauce</span> <span closure_uid_h8vz06="536" sc="null">.</span> S<span class="hps" closure_uid_h8vz06="507" sc="null">auté</span> <span class="hps" closure_uid_h8vz06="538" sc="null">for</span> <span class="hps" closure_uid_h8vz06="539" sc="null">a couple</span> <span class="hps" closure_uid_h8vz06="540" sc="null">of minutes</span><span closure_uid_h8vz06="541" sc="null">,</span> <span class="hps" closure_uid_h8vz06="542" sc="null">then</span> <span class="hps" closure_uid_h8vz06="543" sc="null">serve</span> <span class="hps" closure_uid_h8vz06="544" sc="null">dividing</span> <span class="hps" closure_uid_h8vz06="545" sc="null">the meatballs</span> <span class="hps" closure_uid_h8vz06="546" sc="null">in the various dishes</span><span closure_uid_h8vz06="547" sc="null">.</span> <span class="hps" closure_uid_h8vz06="548" sc="null">Sprinkle with chopped parsley.</span></span> </span></span></span><br />
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</div>Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com0tag:blogger.com,1999:blog-5412367101857197571.post-44635364410796851792011-11-28T20:31:00.001-07:002011-12-12T14:04:07.291-07:00FANTASTIC FISH PIE<br />
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A while back I spent a wonderful winter in a small town called Piriapolis,</div>
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located in Uruguay, South America.</div>
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Piriápolis was founded in 1893 by Francisco Piria.</div>
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Population of around 10,000 people ( and 12000 dogs...)</div>
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Piriapolis is also known to be a mystical place.</div>
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It suppose to be the crossroad of strong points of energy.</div>
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I don't know if that it is true but I have to admit that I did spent a very peaceful and happy</div>
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four months.</div>
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What I do know is that they have the best sunset I've seen in my life.</div>
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Everything is walking distance (long walks). There is a fantastic market once a week</div>
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where fruits, vegetables, cheese and other goodies were great quality and extremely affordable.</div>
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<a href="http://4.bp.blogspot.com/-yYiJ2zlPRtM/TtRTvXMgHEI/AAAAAAAAAdM/b2NbTVPT2Z8/s1600/IMG_6903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="480" src="http://4.bp.blogspot.com/-yYiJ2zlPRtM/TtRTvXMgHEI/AAAAAAAAAdM/b2NbTVPT2Z8/s640/IMG_6903.jpg" width="640" /></a></div>
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The best thing about it was the fresh fish. Very early in the morning boats will leave </div>
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the coast and come back with loads of fresh fish.</div>
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I did get to try several seafood recipes while I was there.</div>
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My favorite fish is call ''Brotola''.</div>
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With brotola I made this delicious <a href="http://www.food.com/recipe/fantastic-fish-pie-147123" target="_blank">fish pie</a>, I got the recipe from Food.com (Recipezaar at that moment)</div>
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<strong>Ingredients:</strong><br />
<br />
5 large potatoes, peeled and diced into 2 . 5cm/1 inch squares <br />
<br />
salt & freshly ground black pepper <br />
<br />
2 free range eggs <br />
<br />
200 g fresh spinach <br />
<br />
1 onion, finely chopped <br />
<br />
1 carrot, halved and finely chopped <br />
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extra virgin olive oil <br />
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600 ml cream <br />
<br />
200 g cheddar cheese <br />
<br />
1 lemon, juice of <br />
<br />
1 teaspoon English mustard <br />
<br />
100 g flat leaf parsley, finely chopped <br />
<br />
500 g haddock or 500 g cod fish fillets, skin removed pin boned and sliced into chunks <br />
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nutmeg (optional) <br />
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Preheat the oven to 230°C/450°F<br />
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Put the potatoes into salted boiling water and bring back to the boil for 2 minutes.<br />
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Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled,<br />
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by which time the potatoes should also be cooked.<br />
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At the same time steam the spinach in a colander above the pan. <br />
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This will only take a minute. When the spinach is done, remove from the colander <br />
<br />
and gently squeeze any excess moisture away.<br />
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Then drain the potatoes in the colander.<br />
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Remove the eggs, cool under cold water, then peel and quarter them. <br />
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Place to one side.<br />
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In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes,<br />
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than add the double cream and bring just to the boil. <br />
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Remove from the heat and add the cheese, lemon juice, mustard and parsley.<br />
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Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix <br />
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together, pouring over the creamy vegetable sauce.<br />
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The cooked potatoes should be drained and mashed - add a bit of olive oil, <br />
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salt, pepper and a touch of nutmeg if you like. <br />
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Spread on top of the fish. <br />
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Don't bother piping it to make it look pretty - it's a homely hearty thing.<br />
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Place in the oven for about 25-30 minutes until the potatoes are golden. <br />
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Now, if you are wondering why I do not have a picture of the finish dish....It's because we were sooo hungry, that I forgot and we eat it all!</div>
<img height="96" src="http://3.bp.blogspot.com/-GziJzTy-iT8/TtRSt_WIRwI/AAAAAAAAAc0/9Zb0mAbQO4c/s320/DSCN0840.jpg" style="filter: alpha(opacity=30); left: 490px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 206px; visibility: hidden;" width="72" />Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com1tag:blogger.com,1999:blog-5412367101857197571.post-30780133195508450912011-09-24T07:52:00.000-06:002011-09-24T07:52:59.527-06:00Sorelle in pentola: Seppie saltate con carciofi croccanti<a href="http://www.sorelleinpentola.com/2011/03/seppie-saltate-con-carciofi-croccanti.html?spref=bl">Sorelle in pentola: Seppie saltate con carciofi croccanti</a>: Questi giorni di malattia mi stanno aprendo un nuovo mondo. Erano mesi e forse anni che non mi fermavo, con il corpo ma soprattutto con la m...Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com0tag:blogger.com,1999:blog-5412367101857197571.post-49606354954402044512010-06-26T20:12:00.014-06:002010-06-26T21:28:45.323-06:00ITALIAN COMFORT FOOD<a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/TCa9bE6ccsI/AAAAAAAAAag/Kg55KvWYCIU/s1600/1552.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 289px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487281468870521538" border="0" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/TCa9bE6ccsI/AAAAAAAAAag/Kg55KvWYCIU/s400/1552.jpg" /></a><br /><br /><div>Food that nourish the body and soul.In Italy it differs with the regions.</div><br /><div>I was volunteering for 6 months in Puglia, the South of Italyand hosted by the most adorable couple, Gianni and Graziella.</div><br /><div>Graziella happens to be one of the most amazing cooks I've ever met.And trust me, I've been in the food business for a long time.</div><br /><div>Cooking is her passion and her husband keeps a large organic veggie gardenwere we picked most of the fresh produce needed for her fantastic meals.</div><br /><div>Top quality.</div><br /><div>If I try to reproduce one of her meal with the sad tomatoes that I find at the grocery store this days it will probably taste like ...water (if I'm lucky)</div><br /><div>Comfort food is a nostalgic element, and this baked pasta dish bring back memoriesof my great journey in Puglia this past winter.</div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 389px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487280966115469858" border="0" alt="" src="http://3.bp.blogspot.com/_eiPWVeE4tu4/TCa890ATKiI/AAAAAAAAAaY/oJI0wwEnawk/s400/IMG_1553_picnik.jpg" /> </div><br /><div><br /><strong>Baked Pasta Puglia Style :</strong> </div><br /><div><br /></div><br /><div><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/TCa8sqcpK3I/AAAAAAAAAaQ/aWudNrFnIts/s1600/IMG_1554.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 295px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487280671492221810" border="0" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/TCa8sqcpK3I/AAAAAAAAAaQ/aWudNrFnIts/s400/IMG_1554.JPG" /></a> Ingredients: (4 people)</div><br /><div></div><br /><div>400 grs. rigatoni</div><br /><div>120 grs. sausage</div><br /><div>1 medium onion, finely chopped</div><br /><div>2 Tbs. basil, chopped</div><br /><div>200 g ground beef</div><br /><div>200 g tomatoes, diced</div><br /><div>100 g bread</div><br /><div>50 g milk</div><br /><div>2 eggplants</div><br /><div>200 grams mozzarella</div><br /><div>100 g <a href="http://en.wikipedia.org/wiki/Mortadella">mortadella</a></div><br /><div>extra virgin olive oil</div><br /><div>salt<br /><br /><br /></div><br /><div><a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/TCa8bOQo7eI/AAAAAAAAAaI/sYonHXWTjuw/s1600/IMG_1555.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487280371867905506" border="0" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/TCa8bOQo7eI/AAAAAAAAAaI/sYonHXWTjuw/s400/IMG_1555.JPG" /></a>In a pan with olive oil, place onion, basil, tomatoes, salt and cook over medium heat for about 20 minutes.</div><br /><div>Mean while shred the sausage, chopped the mortadella and set aside. </div><br /><div>Mix the ground meat with bread soaked in milk, sausage and a pinch of salt and make some small meatballs.</div><br /><div>Cut eggplant into strips and fry in a pan with olive oil. </div><br /><div>Cut the mozzarella into pieces. </div><br /><div>Cook the rigatoni in salted water, al dente and strain.</div><br /><div>In a greased baking dish put a layer of rigatoni and cover with half of all ingredients including meatballs, add a second layer with the remaining rigatoni and finish the rest of the ingredients.</div><br /><div>Bake at 200 degrees for twenty minutes.<br /><br /><br /><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHmS1wfXew3cNtyvE5gg7kklJslo5-41Ton6t38BMbccOCm7fTud9civ3upQ0FXocqcss2z7HtLHxz3p3Uhnp09y9muqFwvngy9uKrUo9CKaiD0ldFL4LPBa52HLmZYEZ0uBLm8PuTN4o/s1600/IMG_1557.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487280062566329474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHmS1wfXew3cNtyvE5gg7kklJslo5-41Ton6t38BMbccOCm7fTud9civ3upQ0FXocqcss2z7HtLHxz3p3Uhnp09y9muqFwvngy9uKrUo9CKaiD0ldFL4LPBa52HLmZYEZ0uBLm8PuTN4o/s400/IMG_1557.JPG" /></a><br /><br /><br /><br /><br /><br /><div><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/TCa7ju51tsI/AAAAAAAAAZ4/Yk38XXIwsj0/s1600/IMG_1558.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487279418557970114" border="0" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/TCa7ju51tsI/AAAAAAAAAZ4/Yk38XXIwsj0/s400/IMG_1558.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><div><a href="http://3.bp.blogspot.com/_eiPWVeE4tu4/TCa5e4LHytI/AAAAAAAAAZw/-Ol-GdggAAU/s1600/IMG_1559_picnik.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 243px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487277136123775698" border="0" alt="" src="http://3.bp.blogspot.com/_eiPWVeE4tu4/TCa5e4LHytI/AAAAAAAAAZw/-Ol-GdggAAU/s400/IMG_1559_picnik.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><div><a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/TCa4tx9VjkI/AAAAAAAAAZo/lMgs6whx9HM/s1600/IMG_1560.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487276292641754690" border="0" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/TCa4tx9VjkI/AAAAAAAAAZo/lMgs6whx9HM/s400/IMG_1560.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysfVR6NPx7T61RiOQRUz2OFO4wA-WVLaTlyDor3E5R0Zf0nv6AgpjJtQbdPyB2Q9ZHCdgP1ADPiZZ09hGD16JEVpRmJlSzNwu4EVvZgdx6xMMELj4mIAA5bnkCE39Yu3r5z2rc00r0UqF/s1600/IMG_1553_picnik.jpg"></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUoSonmNcBXo_8m1_o_sSycmefwFGi8ODej7fxU-GxPx2b87SN98VZQUxv-I5SNTWMw4bJxOP3vyyu_oBJ4zUVLjyJDtGHAj8VA-k27uTpyva1s5kdwWWmFEhOBjrYfeO85Hs5c9AmiKcR/s1600/1552.jpg"></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div>Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com1tag:blogger.com,1999:blog-5412367101857197571.post-52251020531640671792010-02-07T14:04:00.009-07:002010-02-07T14:29:37.266-07:00INTERNATIONAL FOOD FESTIVAL<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hnFgqkxiPo_vFPxlBZ56t_OpiYmEDRSTnmRn0-0YHgY9WnLmj6sg2Hf-dCrycAaRM4J2W0WmGZk1HMyIqDTUtF21YWymmflMW2gEi47pQVenXQR505UqznzgdwIC9_JRX7MfXF1g6UwM/s1600-h/IMG_7415.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435613289612991554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hnFgqkxiPo_vFPxlBZ56t_OpiYmEDRSTnmRn0-0YHgY9WnLmj6sg2Hf-dCrycAaRM4J2W0WmGZk1HMyIqDTUtF21YWymmflMW2gEi47pQVenXQR505UqznzgdwIC9_JRX7MfXF1g6UwM/s400/IMG_7415.JPG" /></a> I arrived to Bergamo the first week of October just in time to go to the annual international food festival. Hundreds of stands with magnificent food steaming in the cold Autumn days.<br />How lucky I was.<br /><div><a href="http://2.bp.blogspot.com/_eiPWVeE4tu4/S28tNbJT59I/AAAAAAAAAYE/yBdzXeHpw9c/s1600-h/IMG_7414.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435612983907837906" border="0" alt="" src="http://2.bp.blogspot.com/_eiPWVeE4tu4/S28tNbJT59I/AAAAAAAAAYE/yBdzXeHpw9c/s400/IMG_7414.JPG" /></a> People are always so happy around food.<br /><br /><div><a href="http://2.bp.blogspot.com/_eiPWVeE4tu4/S28s0WkrnAI/AAAAAAAAAX8/M_Db8sb8ehM/s1600-h/IMG_7413.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435612553183730690" border="0" alt="" src="http://2.bp.blogspot.com/_eiPWVeE4tu4/S28s0WkrnAI/AAAAAAAAAX8/M_Db8sb8ehM/s400/IMG_7413.JPG" /></a><br />I had dozens of samples.<br /><br /><div><a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/S28skNV_FSI/AAAAAAAAAX0/cnAy0b6c1zw/s1600-h/IMG_7412.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435612275828266274" border="0" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/S28skNV_FSI/AAAAAAAAAX0/cnAy0b6c1zw/s400/IMG_7412.JPG" /></a><br />But I spent most of my money on cheese. Mmmm...so many creamy, pungent and delicious cheese.<br /><br /><br /><div><a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/S28sPAgfuyI/AAAAAAAAAXs/ypxwyJcnD1k/s1600-h/IMG_7411.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435611911605435170" border="0" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/S28sPAgfuyI/AAAAAAAAAXs/ypxwyJcnD1k/s400/IMG_7411.JPG" /></a><br />I also had toasted chestnuts for the very first time in my life. I loved them.<br /><br /><div><a href="http://3.bp.blogspot.com/_eiPWVeE4tu4/S28r6UD4IHI/AAAAAAAAAXk/3xNq_WA50U8/s1600-h/IMG_7410.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435611556076855410" border="0" alt="" src="http://3.bp.blogspot.com/_eiPWVeE4tu4/S28r6UD4IHI/AAAAAAAAAXk/3xNq_WA50U8/s400/IMG_7410.JPG" /></a><br />One of my favorites was a spice stand with seasoning freom all over the world.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0vMfOwm2Uxn1tTXIF1Mew4mwjIhcTt1A1N53XIcaq0SNRruNdso8A4koxmEPJk7__BYie2ovTfvM27GjGXBIBpV9aFjqoLSL1OCfZTR0rBYdRpCNgzsH8_JrqCgCWM9MwknI13JbJBPa/s1600-h/IMG_7408.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435610945731612946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0vMfOwm2Uxn1tTXIF1Mew4mwjIhcTt1A1N53XIcaq0SNRruNdso8A4koxmEPJk7__BYie2ovTfvM27GjGXBIBpV9aFjqoLSL1OCfZTR0rBYdRpCNgzsH8_JrqCgCWM9MwknI13JbJBPa/s400/IMG_7408.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div>Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com4tag:blogger.com,1999:blog-5412367101857197571.post-74872461380295133852010-01-26T08:34:00.004-07:002010-01-26T08:56:37.153-07:00FANTASTIC POLENTA<a href="http://2.bp.blogspot.com/_eiPWVeE4tu4/S18MXHcskQI/AAAAAAAAAXU/iuLTZh8gTtw/s1600-h/IMG_7418.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 335px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431073266908041474" border="0" alt="" src="http://2.bp.blogspot.com/_eiPWVeE4tu4/S18MXHcskQI/AAAAAAAAAXU/iuLTZh8gTtw/s400/IMG_7418.JPG" /></a> While in Bergamo this winter I was honored to meet "Chef Enrico", a true bergamasco chef or <em>cuoco</em> with a twist.<br />During my time there he made several fantastic dishes and this original polenta was the first one of a series of unforgettable meals.<br /><br /><a href="http://2.bp.blogspot.com/_eiPWVeE4tu4/S18MGVIL-ZI/AAAAAAAAAXM/BOKerNVSCVU/s1600-h/IMG_7426.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431072978522339730" border="0" alt="" src="http://2.bp.blogspot.com/_eiPWVeE4tu4/S18MGVIL-ZI/AAAAAAAAAXM/BOKerNVSCVU/s400/IMG_7426.JPG" /></a> He made one mini omelette for each of us, sauteed some mushrooms with parsley and the best <a href="http://www.ipoderidelsole.it/">organic extra virgin olive oil </a>in the world, cooked some polenta, sliced some smoked cheese and roasted some potatoes.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWwG6myaZHvq8IBE4EzQu99eE2qY5j02f1hlfMdEvGcziUF3LSnwx3BxTcL7lLotSRKSP4evlUJGcto9ngHQSmEGS5NOkf_3PI_8mcCa15BX3IdPMtxQDcS2BdIQXzYcmER68Ph66x6YZ/s1600-h/IMG_7427.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 303px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431072806603462610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWwG6myaZHvq8IBE4EzQu99eE2qY5j02f1hlfMdEvGcziUF3LSnwx3BxTcL7lLotSRKSP4evlUJGcto9ngHQSmEGS5NOkf_3PI_8mcCa15BX3IdPMtxQDcS2BdIQXzYcmER68Ph66x6YZ/s400/IMG_7427.JPG" /></a> After that he assemble the dish by setting the polenta in the middle of the dish with the smoked cheese on top, above the cheese he set the omelette and cover it with the sauteed mushrooms.</div><div>All surrounded by the roasted potatoes.<br /><br /><div><a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/S18LtnTlUMI/AAAAAAAAAW8/omLjgcLC0CA/s1600-h/IMG_7431.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 303px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431072553905246402" border="0" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/S18LtnTlUMI/AAAAAAAAAW8/omLjgcLC0CA/s400/IMG_7431.JPG" /></a> The dish was delicious and great looking.</div><div>I have had polenta with mushrooms before and I really like it but I hated that the mushrooms turn the polenta kind of grayish looking. By placing the mushrooms on top of the omelettes, that problem was solved.</div><div> </div><div>Thank you chef Enrico.<br /><br /><br /><br /></div><div></div></div>Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com1tag:blogger.com,1999:blog-5412367101857197571.post-19596182421229619762009-06-25T17:01:00.008-06:002009-06-25T17:23:30.451-06:00Delicious fresh wild mushrooms<a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/SkQDGvKIR6I/AAAAAAAAAUM/8Poh-Qn6i5Y/s1600-h/Mushrooms.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351405671496042402" border="0" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/SkQDGvKIR6I/AAAAAAAAAUM/8Poh-Qn6i5Y/s400/Mushrooms.JPG" /></a> Winter just started in this part of the world.<br />A couple of days ago we went to collect some pine cones for the fireplace.<br />Not only we found plenty of them but we were also very lucky and we found some wild mushrooms.<br /><div><a href="http://2.bp.blogspot.com/_eiPWVeE4tu4/SkQC50OYjPI/AAAAAAAAAUE/DI9IE5mizXU/s1600-h/Mushrooms-.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351405449517763826" border="0" alt="" src="http://2.bp.blogspot.com/_eiPWVeE4tu4/SkQC50OYjPI/AAAAAAAAAUE/DI9IE5mizXU/s400/Mushrooms-.JPG" /></a> I believe they are Pine Mushrooms, <em>Hongos de Pino</em> locals called them; they were right under at the bottom of a pine tree. I had them at home for a couple of days, Google them over and over, but I was afraid to eat them. What if I’m wrong and they are poisonous?<br />Well…I guess they were not! I had them today and they tasted fantastic; it’s been 5 hours and I’m still alive (and hungry again).<br />We had a delicious lunch: Grilled meat and sausage (<em>Salchicha Parrillera</em>), green salad, sautéed mushrooms, roasted spicy peppers, cauliflower fritters and some Pita bread.<br /></div><div><a href="http://3.bp.blogspot.com/_eiPWVeE4tu4/SkQCtv46-ZI/AAAAAAAAAT8/zOr2QdTQ-uw/s1600-h/Fire.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351405242195573138" border="0" alt="" src="http://3.bp.blogspot.com/_eiPWVeE4tu4/SkQCtv46-ZI/AAAAAAAAAT8/zOr2QdTQ-uw/s400/Fire.JPG" /></a><br />The cauliflower fritters was a recipe from <a href="http://astore.amazon.com/serensynchand-20/detail/B00005NINY">Food and Wine</a>.<br />The pita bread was a recipe from the <a href="http://astore.amazon.com/serensynchand-20/detail/0881505811">King Arthur's cookbook</a>; I’ve made this bread several times, it’s a yummy, easy, fool proof recipe.<br />The peppers I bought at the market and roasted them myself in the oven then peeled them and marinade them in olive oil with a whole garlic clove.<br />The mushrooms came out scrumptious. They smelled so good.<br /><br /><p><a href="http://3.bp.blogspot.com/_eiPWVeE4tu4/SkQCZ20lrRI/AAAAAAAAAT0/1B0a3BM-zuI/s1600-h/Plate.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351404900459064594" border="0" alt="" src="http://3.bp.blogspot.com/_eiPWVeE4tu4/SkQCZ20lrRI/AAAAAAAAAT0/1B0a3BM-zuI/s400/Plate.JPG" /></a><br /><br /><strong>Sautéed wild mushrooms:</strong><br /><br />Fresh wild mushrooms, sliced<br />Olive oil<br />Whole garlic cloves<br /><a href="http://astore.amazon.com/serensynchand-20/detail/B0005XO2ME">Worcestershire Sauce</a><br />Chopped parsley<br /><br />Just warm up the oil, add the garlic cloves and don’t let them burn.<br />Add mushrooms, sauté for a couple of minutes and season with the Worcestershire sauce and parley.<br /><br />We enjoy the meal in the terrace, it was little cold but such a nice day we just bundle up a bit.<br /></p><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQO1hwz47gIGRkB9F3LymnRZSNvfP-xp3PypRUf6Hen7HRuKUC-dsd8aGwAG1BpOLXlD8YWHgOV1IS1qHMOwtwOZGsd2Ty9bLz_XeAQvkUOePf04ycbkILyuFjgl2xjbJTxAXKavmASI-6/s1600-h/Terrace.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351404699191034754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQO1hwz47gIGRkB9F3LymnRZSNvfP-xp3PypRUf6Hen7HRuKUC-dsd8aGwAG1BpOLXlD8YWHgOV1IS1qHMOwtwOZGsd2Ty9bLz_XeAQvkUOePf04ycbkILyuFjgl2xjbJTxAXKavmASI-6/s400/Terrace.JPG" /></a> </div><div>It smelled so good we attracted some visitors.<br /><br /><br /><div><a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/SkQCEBn6-PI/AAAAAAAAATk/nAAYu40eSok/s1600-h/Dog.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5351404525401602290" border="0" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/SkQCEBn6-PI/AAAAAAAAATk/nAAYu40eSok/s400/Dog.JPG" /></a><br /><br /><br /><br /><br /><br /><div></div></div></div></div>Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com3tag:blogger.com,1999:blog-5412367101857197571.post-63871442501637834982009-05-01T16:45:00.016-06:002009-05-02T15:51:59.694-06:00The number one fish taco recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQS71dF0EpYGpm0-zOIODyYhi3WLL8dj_JZ97OEtqfm-o-s0WlkAwvfCicU5xXBbZCRqhVOtnHBgEdGK9Z_UjDrFEjl4QE7u2E3KgoDBOanJ5Qv3L6fe8VCfaMFzREdGzRdUKxI3Ygzx28/s1600-h/Picnik+collage+1.jpg"><img id="BLOGGER_PHOTO_ID_5331000701818212818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 136px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQS71dF0EpYGpm0-zOIODyYhi3WLL8dj_JZ97OEtqfm-o-s0WlkAwvfCicU5xXBbZCRqhVOtnHBgEdGK9Z_UjDrFEjl4QE7u2E3KgoDBOanJ5Qv3L6fe8VCfaMFzREdGzRdUKxI3Ygzx28/s400/Picnik+collage+1.jpg" border="0" /></a> I have not been good at blogging this past month.<br />Actually I have not been good at anything.<br />I don’t know what I’m doing wrong.<br /><br />This morning I woke up and it was kind of cold and cloudy. I made coffee, brought it back to bed, turn on my laptop and started catching up on Google Reader where I keep track of all my favorite blogs, I haven’t check them out in almost a month.<br />To my surprise I wasn’t that behind. As I start reading I notice that I’m not the only one<br />without energy or lack of inspiration. Hmmm…strange, what’s going on?<br />The two first blogs I read where <a href="http://becksposhnosh.blogspot.com/2009/04/what-ive-been-up-to.html">Beck & Posh </a>and <a href="http://kitchenmishmash.blogspot.com/2009/03/muringakka-paalu-pizhinju-vechathu.html">Mishmash!</a> , both going through something similar.<br />Somehow it made me feel that I’m not Coo- Coo and inspired me to get up, cook up a storm and post.<br />So here I am, with some delish and super home made fish tacos.<br /><br /><br /><br /><div><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/SfuEy4KrukI/AAAAAAAAAPc/uwbeAcmSLEk/s1600-h/Picnik+collage+2.jpg"><img id="BLOGGER_PHOTO_ID_5331000593528633922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 179px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/SfuEy4KrukI/AAAAAAAAAPc/uwbeAcmSLEk/s400/Picnik+collage+2.jpg" border="0" /></a> I started making <a href="http://www.recipezaar.com/Tortillas-De-Harina-Flour-Tortillas-185603">homemade flour tortillas</a>, that came out very tasty.<br /><br /><div><a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/SfuEt_SUkzI/AAAAAAAAAPU/vizDgFAne8I/s1600-h/Stack.jpg"><img id="BLOGGER_PHOTO_ID_5331000509540373298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/SfuEt_SUkzI/AAAAAAAAAPU/vizDgFAne8I/s400/Stack.jpg" border="0" /></a><br />I went to the island’s central fish market and got some fresh fish. I took my camera with me, it is a great place to photograph, sadly I got completely camera shy, didn’t want to look like a tourist and did not take one picture. Oh well…I am not 100% there yet, but I feel much better.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcF-DHGmiT2YfWecBfRyBppoDM9o4ydXXGWjvUs6ox7jjQ8KySrS5mkhrBDTRgAqO-etquq9Zqyxx8-uXGjOqxg_elxUtrxCFBYQWvzWRhdYAlkVSyJrgHxWbP2apfP9O0FOWgQlzw5ToR/s1600-h/Fish+side+one.jpg"><img id="BLOGGER_PHOTO_ID_5330999894250500866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcF-DHGmiT2YfWecBfRyBppoDM9o4ydXXGWjvUs6ox7jjQ8KySrS5mkhrBDTRgAqO-etquq9Zqyxx8-uXGjOqxg_elxUtrxCFBYQWvzWRhdYAlkVSyJrgHxWbP2apfP9O0FOWgQlzw5ToR/s400/Fish+side+one.jpg" border="0" /></a>I dusted the fish with flour, salt, pepper and some paprika and cooked it in olive oil. My kitchen smelled like the Mediterranean.<br /><br /><br /><br /><div><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/SfuDf7Hn4NI/AAAAAAAAAPE/uKC41XlsSc0/s1600-h/Fish+side+II.jpg"><img id="BLOGGER_PHOTO_ID_5330999168391962834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/SfuDf7Hn4NI/AAAAAAAAAPE/uKC41XlsSc0/s400/Fish+side+II.jpg" border="0" /></a><br />When it was done I deboned it and broke it into big chunks.<br /><br /><br /><br /><div><a href="http://2.bp.blogspot.com/_eiPWVeE4tu4/SfuC0kWii8I/AAAAAAAAAO8/0cz5vLZnyrM/s1600-h/Tomato.jpg"><img id="BLOGGER_PHOTO_ID_5330998423546137538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_eiPWVeE4tu4/SfuC0kWii8I/AAAAAAAAAO8/0cz5vLZnyrM/s400/Tomato.jpg" border="0" /></a><br />At the market I also got 3 different kind of peppers for the salsa. They looked pretty spicy but it is just looks, they are not. </div><div>I used all 3 plus a tomato and green onions to make the salsa.<br /><br /><br /><br /><br /><div><a href="http://3.bp.blogspot.com/_eiPWVeE4tu4/SfuCP0DSCrI/AAAAAAAAAO0/INAhueaKTlI/s1600-h/Salsa.jpg"><img id="BLOGGER_PHOTO_ID_5330997792105171634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eiPWVeE4tu4/SfuCP0DSCrI/AAAAAAAAAO0/INAhueaKTlI/s400/Salsa.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><div><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/SfuBIMZ-pPI/AAAAAAAAAOs/-JJ6ZQkGCEQ/s1600-h/Salsa+2.jpg"><img id="BLOGGER_PHOTO_ID_5330996561692239090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/SfuBIMZ-pPI/AAAAAAAAAOs/-JJ6ZQkGCEQ/s400/Salsa+2.jpg" border="0" /></a><br /><br /><br /><br />To add heat I had my tacos with chipotle mayonnaise. I think I have a little addiction to chipotles.</div><div>It was definitely and acquire taste since I didn't like them that much the first time I tried them.<br /><br /><br /><br /><div><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/Sft-vseAe9I/AAAAAAAAAOk/RGFWnq5OQzg/s1600-h/Tacos.jpg"><img id="BLOGGER_PHOTO_ID_5330993941779086290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/Sft-vseAe9I/AAAAAAAAAOk/RGFWnq5OQzg/s400/Tacos.jpg" border="0" /></a><br />I assembled the tacos with some lettuce and cilantro.<br /><br /><br /><br /><div><a href="http://2.bp.blogspot.com/_eiPWVeE4tu4/Sft-I2mJ4WI/AAAAAAAAAOc/zDbwfOouKJQ/s1600-h/tacos+2.jpg"><img id="BLOGGER_PHOTO_ID_5330993274482712930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_eiPWVeE4tu4/Sft-I2mJ4WI/AAAAAAAAAOc/zDbwfOouKJQ/s400/tacos+2.jpg" border="0" /></a><br />Added quite a bit of lime juice.<br /><br /><br /><div><a href="http://3.bp.blogspot.com/_eiPWVeE4tu4/Sft9ltBXAwI/AAAAAAAAAOU/HjsBQVV_WqA/s1600-h/Tacos+3.jpg"><img id="BLOGGER_PHOTO_ID_5330992670617043714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eiPWVeE4tu4/Sft9ltBXAwI/AAAAAAAAAOU/HjsBQVV_WqA/s400/Tacos+3.jpg" border="0" /></a><br />Opened a super cold beer and...yummy!!!!!!!!!!! </div></div></div></div></div></div></div></div></div></div>Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com6tag:blogger.com,1999:blog-5412367101857197571.post-32178737564092372232009-03-13T09:06:00.006-06:002009-03-13T10:13:17.036-06:00Chilli con carne<a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/Sbp4rumO5iI/AAAAAAAAAN8/CpUbYX1EofE/s1600-h/IMG_5779.JPG"><img id="BLOGGER_PHOTO_ID_5312691403075020322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/Sbp4rumO5iI/AAAAAAAAAN8/CpUbYX1EofE/s400/IMG_5779.JPG" border="0" /></a><br />Why is it that we always want what we don't have?<br />When I was in the US, I used to make a two hour drive trip to go to a small grocery store that carried Argentine food.<br />I would come back home with tons of <em>tapas de empanadas</em>, <em>masa de tarta </em>and what ever goodies I could find.<br />When I was in Argentina, I was searching through China Town all the oriental markets trying to find <a href="http://astore.amazon.com/serensynchand-20/detail/B0001DMTJG">oyster sauce</a>, <a href="http://astore.amazon.com/serensynchand-20/detail/B0000CNU64">fish sauce</a>, <a href="http://astore.amazon.com/serensynchand-20/detail/B0000CNU79">red</a> and <a href="http://astore.amazon.com/serensynchand-20/detail/B0000CNU77">green curry</a>, <a href="http://astore.amazon.com/serensynchand-20/detail/B00012OHY2">sesame oil</a>, etc...<br />Now, in Brazil, I find myself searching for Mexican food: <a href="http://astore.amazon.com/serensynchand-20/detail/B00169Y3CU">tortillas</a>, <a href="http://astore.amazon.com/serensynchand-20/detail/B000H25VSM">chipotles</a>, <a href="http://astore.amazon.com/serensynchand-20/detail/B0017OEX8S">jalapeños</a>, <a href="http://astore.amazon.com/serensynchand-20/detail/B0000GLEN6">tomatillos</a>...<br />I almost threw a party yesterday after I found <a href="http://astore.amazon.com/serensynchand-20/detail/B00169Y3CU">tortillas</a> at the grocery store. I wasn't sure if I should buy them all and freeze them or just gamble that i will be lucky in the future and find them again.<br />Finally a voice inside me yelled: " Just enjoy the LOCAL food"<br />And I will, but to celebrate my find I made Chilli con Carne.<br />I got this recipe from the <a href="http://www.bbcgoodfood.com/">BBC Goof Food </a>website.<br /><br /><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/Sbp4fL-zVaI/AAAAAAAAAN0/4KAfxQ4yncg/s1600-h/IMG_5776.JPG"><img id="BLOGGER_PHOTO_ID_5312691187624400290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/Sbp4fL-zVaI/AAAAAAAAAN0/4KAfxQ4yncg/s400/IMG_5776.JPG" border="0" /></a>1 tbsp oil<br />1 large onion<br />1 red pepper<br />2 garlic cloves , peeled<br />1 heaped tsp hot <a href="http://astore.amazon.com/serensynchand-20/detail/B000XAW34I">chilli powder </a>(or 1 level tbsp if you only have mild)<br />1 tsp <a href="http://astore.amazon.com/serensynchand-20/detail/B000NO943C">paprika </a><br />1 tsp ground <a href="http://astore.amazon.com/serensynchand-20/detail/B000HQPH5U">cumin </a><br />500g lean minced beef<br />1 <a href="http://astore.amazon.com/serensynchand-20/detail/B000NY6PKM">beef stock cube </a><br />400g can <a href="http://astore.amazon.com/serensynchand-20/detail/B000R8YIFI">chopped tomatoes </a><br />½ tsp <a href="http://astore.amazon.com/serensynchand-20/detail/B0001M12Q8">dried marjoram </a><br />1 tsp sugar<br />2 tbsp <a href="http://astore.amazon.com/serensynchand-20/detail/B000V9HTPE">tomato purée </a><br />410g can <a href="http://astore.amazon.com/serensynchand-20/detail/B000LKZLPS">red kidney beans </a><br />soured cream and plain boiled long grain rice , to serve<br /><br /><div><a href="http://3.bp.blogspot.com/_eiPWVeE4tu4/Sbp4OdrVnwI/AAAAAAAAANs/zDt7aoWOJsU/s1600-h/IMG_5778.JPG"><img id="BLOGGER_PHOTO_ID_5312690900316823298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eiPWVeE4tu4/Sbp4OdrVnwI/AAAAAAAAANs/zDt7aoWOJsU/s400/IMG_5778.JPG" border="0" /></a><br /><br />Prepare your vegetables. Chop your onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut your pepper in half lengthways, remove stalk and wash the seeds away, then chop.<br />Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent.Tip in the garlic, red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.<br />Brown the mince. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. </div><div><br />Making the sauce. Crumble your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Tip in the marjoram and the sugar, if using (see tip left), and add a good shake of salt and pepper. Squirt in about 2 tbsp of tomato purée and stir the sauce well.<br />Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.<br />Bring on the beans. Drain and rinse the beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.<br /><br /><div></div></div>Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com6tag:blogger.com,1999:blog-5412367101857197571.post-50450882130965412072009-01-29T07:55:00.004-07:002009-02-09T04:34:00.041-07:00Mushrooms<a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/SYHDjHh9rMI/AAAAAAAAANU/6Gmv9WWe8Kc/s1600-h/IMG_5767.JPG"><img id="BLOGGER_PHOTO_ID_5296729644848753858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 311px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/SYHDjHh9rMI/AAAAAAAAANU/6Gmv9WWe8Kc/s400/IMG_5767.JPG" border="0" /></a><br /><div>When I was a child, a few decades ago, there were some foods that really did not like.<br />Some of them where my mom’s favorites and I so wanted to please her that I would eat them any way, swallow them whole not to taste them, and tell her I love them.<br />Crazy!!!<br />One of those foods where mushrooms. I remember summers by the beach and my mother running out after a rain storm to see if there were any wild mushrooms around.<br />She could always find them and inevitably end up in an omelette.<br />At some point in my life, I have no idea when, I started liking mushrooms and now I really, really love them.<br />I while ago I found this recipe in the <a href="http://www.bbcgoodfood.com/">BBC Good Food </a>web site and decided to give it a try. It turned out delicious.<br />I didn’t post it for a long time because I did not like the picture I took, but <a href="http://www.blogger.com/profile/9859419">Ilva</a> from <a href="http://lucullian.blogspot.com/">Lucullian Delights</a>, inspired me to share it any way. It is truly a nice recipe.<br /><br /><strong>Pan-fried chicken in mushroom sauce:<br /></strong><br />2 tbsp sunflower oil<br />6 large, free-range chicken legs , halved at the joint so you have 6 thighs and 6 drumsticks<br />700ml/1¼ pts chicken stock<br />50g butter<br />1 onion , finely diced<br />400g mixed wild mushrooms (about a pound)<br />300ml/½ pt dry white wine<br />284ml pot double cream (1 1/4 cup)<br /><br />Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.<br />Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.<br />While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked. Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream,<br />bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on. </div>Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com4tag:blogger.com,1999:blog-5412367101857197571.post-34611399020351074892009-01-28T14:55:00.009-07:002009-01-29T08:01:44.756-07:00BEST SUSHI<a href="http://2.bp.blogspot.com/_eiPWVeE4tu4/SYDW3zHIPiI/AAAAAAAAANM/ZYCYZebei1E/s1600-h/3.jpg"></a><br /><div><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/SYDWnS98xbI/AAAAAAAAANE/toH6u7DPv0A/s1600-h/5.jpg"><img id="BLOGGER_PHOTO_ID_5296469132382619058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 308px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/SYDWnS98xbI/AAAAAAAAANE/toH6u7DPv0A/s400/5.jpg" border="0" /></a> Here in Brazil it is very common to have restaurants that sell food by the pound (kilo actually).<br />It is a buffet, but instead of eating “All you can eat style”, you help your self to what ever you want and then they weight your plate. Yes, ½ a pound of mashed potatoes has the same price as ½ a pound of tenderloin. I’m sure it works because they are very popular.<br />My favorite so far are two restaurants, one called Central and a Sushi bar called POKURO.<br /><br /><div><a href="http://3.bp.blogspot.com/_eiPWVeE4tu4/SYDWYfpbYrI/AAAAAAAAAM8/Et3I1Q0XdAk/s1600-h/4.jpg"><img id="BLOGGER_PHOTO_ID_5296468878088168114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 304px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eiPWVeE4tu4/SYDWYfpbYrI/AAAAAAAAAM8/Et3I1Q0XdAk/s400/4.jpg" border="0" /></a><br />Central has been in business for years. The have a big and exquisite food selection, displayed in a beautiful way. Very good service and reasonable priced.<br />Pokuro is quite new; I think they have been open for 2 or 3 months only.<br />The sushi is delicious. The rolls are small, something that I love; you can just pop them in your mouth.<br /><div><div><br /><br /><div><a href="http://3.bp.blogspot.com/_eiPWVeE4tu4/SYDUzGs4keI/AAAAAAAAAMk/p0pxOAjOC3c/s1600-h/2.jpg"><img id="BLOGGER_PHOTO_ID_5296467136224989666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 302px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eiPWVeE4tu4/SYDUzGs4keI/AAAAAAAAAMk/p0pxOAjOC3c/s400/2.jpg" border="0" /></a><br />They have great variety and a lot of unusual combinations, such as the dessert pieces with strawberries and chocolate.<br />I wasn’t able to find a webpage for any of the two restaurants. If you do let me know, I would like to add the links.<br /><br /><br /><div><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/SYDUnrvP_nI/AAAAAAAAAMc/mBjlR-5nn90/s1600-h/1.jpg"><img id="BLOGGER_PHOTO_ID_5296466940008595058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 304px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/SYDUnrvP_nI/AAAAAAAAAMc/mBjlR-5nn90/s400/1.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div>Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com3tag:blogger.com,1999:blog-5412367101857197571.post-70754693677493106642009-01-09T13:09:00.010-07:002009-01-09T13:32:45.592-07:00Resolutions<div align="center"><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/SWevuVFdgVI/AAAAAAAAALY/Lv1mW2otN70/s1600-h/4.jpg"><img id="BLOGGER_PHOTO_ID_5289389497838829906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 304px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/SWevuVFdgVI/AAAAAAAAALY/Lv1mW2otN70/s400/4.jpg" border="0" /></a> I don’t even know what happened in December 08, in between traveling and holidays I’ve lost the entire month.<br />Now things are back to normal ( well…my normal might not be that normal) and I’m happily catching up with life.<br />I received the New Year in South America and I have to admit I really love the feeling of starting the year during summer time.<br />What I liked the most was the way people wished you a happy new year; you feel that they really meant it. While they hold you they look at you in the eyes and smiling they wish you love and prosperity, health, good luck and many wonderful things.<br />It really made me think, I usually just say “Happy New Year”. Next year I will honestly customize my wishes. Actually, why wait until next year?<br />To all of you, from the bottom of my heart I really wish this would be the year that you find peace and harmony.<br />I wish you will feel loved.<br />I wish you will laugh every day.<br />I wish you could see the people you love often.<br />I wish you health.<br />I wish you will feel young and beautiful.<br />I wish you will have time to play, time to look around and admire.<br />I wish you will have no regrets. </div><div align="center"></div><div align="center"><br /><span style="color:#3366ff;"><span style="font-size:180%;">Happy 2009</span></span></div><span style="color:#3366ff;"><span style="font-size:180%;"></span><div align="center"><br /></div></span><div align="left"><a href="http://2.bp.blogspot.com/_eiPWVeE4tu4/SWevhesnbgI/AAAAAAAAALQ/x92-0IjyGak/s1600-h/3.jpg"><img id="BLOGGER_PHOTO_ID_5289389277080677890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 302px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_eiPWVeE4tu4/SWevhesnbgI/AAAAAAAAALQ/x92-0IjyGak/s400/3.jpg" border="0" /></a> I would love to share this delicious and simple Omelette recipe I’ve got from <a href="http://www.recipezaar.com/">Recipezaar</a>, one of my favorites sites.</div><div align="left"> </div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><span style="font-size:180%;"><strong><span style="color:#333399;">Caramelized Onion & Goats Cheese Omelette:<br /></span><br /></strong><br /></span></div><p><a href="http://2.bp.blogspot.com/_eiPWVeE4tu4/SWevW9LZ6OI/AAAAAAAAALI/9qPqVmjaSeo/s1600-h/2.jpg"><img id="BLOGGER_PHOTO_ID_5289389096284317922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 303px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_eiPWVeE4tu4/SWevW9LZ6OI/AAAAAAAAALI/9qPqVmjaSeo/s400/2.jpg" border="0" /></a><br /><br />1 red onion, chopped<br />2 garlic cloves, chopped<br />1 tablespoon butter, preferably unsalted<br />4 eggs<br />40 g goat cheese<br />1 pinch rosemary<br />1 pinch sage<br />1 pinch oregano<br />1 pinch marjoram<br />1 pinch thyme<br />Salt to taste<br />Fresh ground black pepper to taste<br />Rocket or baby spinach leaves or salad greens, 2 handfuls<br />1/2 tablespoon olive oil (or 1/4 tablespoon olive oil and 1/4 tablespoon fresh lemon juice) 1 tablespoon lemon zest<br /><br /><a href="http://2.bp.blogspot.com/_eiPWVeE4tu4/SWevOBKkBHI/AAAAAAAAALA/_sgY4-F33IM/s1600-h/1.jpg"><img id="BLOGGER_PHOTO_ID_5289388942735705202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 396px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_eiPWVeE4tu4/SWevOBKkBHI/AAAAAAAAALA/_sgY4-F33IM/s400/1.jpg" border="0" /></a><br />Melt the butter in a (preferably non-stick) pan and sauté the onion and garlic until they have softened and golden browned; remove from the pan. If you want to use the same pan, rinse or wash it as necessary and wipe it clean with kitchen towel.<br />Whisk the eggs lightly and pour into a (preferably non-stick) pan; when the base of the omelette is beginning to set, add the cheese, onions and garlic, your choice of herbs and salt and pepper to taste.Cook the top of the omelette under a grill; slide the omelette onto the serving plates and serve immediately with your choice of salad greens drizzled with olive oil and sprinkled with lemon zest.<br /><br /><br /><br /><br /></p>Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com4tag:blogger.com,1999:blog-5412367101857197571.post-58636822799874144782008-11-23T04:56:00.008-07:002008-11-23T05:09:43.356-07:00Oysters, Tabasco and Limes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmSVlW5NjcFhxY6kh7qhGEcnHuFkjhpMHxYhmBALKEr54oo_Ee30iuokzE_fqiEnnvVkkdYldC9Jc-LM0TP_TsUNQhwJxS75EmyP6fLQapaya-i4fiIMDr2UM6Hs8D6kxqK67f2TjnlT_/s1600-h/Oysters.jpg"><img id="BLOGGER_PHOTO_ID_5271823563804452050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmSVlW5NjcFhxY6kh7qhGEcnHuFkjhpMHxYhmBALKEr54oo_Ee30iuokzE_fqiEnnvVkkdYldC9Jc-LM0TP_TsUNQhwJxS75EmyP6fLQapaya-i4fiIMDr2UM6Hs8D6kxqK67f2TjnlT_/s400/Oysters.jpg" border="0" /></a>I lived in the mountains away from the sea for way to many years.<br />I do not love cold weather but I do enjoy skiing, snowboarding and snowshoeing; my biggest complaint was the lack of fresh seafood. On top of that the little seafood we get is extremely expensive.<br />Since I arrived to Brazil I can’t stop eating raw Oysters.<br />They are so fresh and sweet. I like the smaller ones, not because of difference in taste but I think Oysters should be a one-bite affair<br />Walking to a bar on the beach and enjoying beautiful sunsets with great company.<br />Good music…what else could I ask for?<br />Oh yes…A cold beer<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVty3DKN1ArDjBSKsiJ1L3CUs8bhYNUz-T4hhqqJn3MES8cAnqV2_OLuEhucr6ukZ8DFfWJXvYjMP5sZzZRo2ZQp7rdCVOF17mltyboJgW2oyYhvvrLNWAB-g8BNxebBOcEqaaBeApBWR/s1600-h/Music.jpg"><img id="BLOGGER_PHOTO_ID_5271823356528989170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVty3DKN1ArDjBSKsiJ1L3CUs8bhYNUz-T4hhqqJn3MES8cAnqV2_OLuEhucr6ukZ8DFfWJXvYjMP5sZzZRo2ZQp7rdCVOF17mltyboJgW2oyYhvvrLNWAB-g8BNxebBOcEqaaBeApBWR/s400/Music.jpg" border="0" /></a><br /><br /><div><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/SSlHGXafBwI/AAAAAAAAAKo/3MBJ39mkJ8k/s1600-h/boats.jpg"><img id="BLOGGER_PHOTO_ID_5271823013503764226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/SSlHGXafBwI/AAAAAAAAAKo/3MBJ39mkJ8k/s400/boats.jpg" border="0" /></a><br /><br /><br /><div><a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/SSlG6qEPaSI/AAAAAAAAAKg/CgSKh_r2_ZM/s1600-h/boat.jpg"><img id="BLOGGER_PHOTO_ID_5271822812352309538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/SSlG6qEPaSI/AAAAAAAAAKg/CgSKh_r2_ZM/s400/boat.jpg" border="0" /></a><br /><br /><br /><br /><div><a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/SSlGqnj7HYI/AAAAAAAAAKY/aFzwm7hC9w0/s1600-h/relax.jpg"><img id="BLOGGER_PHOTO_ID_5271822536801983874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/SSlGqnj7HYI/AAAAAAAAAKY/aFzwm7hC9w0/s400/relax.jpg" border="0" /></a><br /><br /><br /><br /><br /><div><a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/SSlGasoTQxI/AAAAAAAAAKQ/PwjNgX1pCyU/s1600-h/kids.jpg"><img id="BLOGGER_PHOTO_ID_5271822263284613906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/SSlGasoTQxI/AAAAAAAAAKQ/PwjNgX1pCyU/s400/kids.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><div><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/SSlGGrPmtOI/AAAAAAAAAKI/SQPRZ_EZLhA/s1600-h/walk.jpg"><img id="BLOGGER_PHOTO_ID_5271821919315211490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/SSlGGrPmtOI/AAAAAAAAAKI/SQPRZ_EZLhA/s400/walk.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjst6_JlCf9LP_NCdwBzWlgh25N1yfyXYxv5YhjrrbYN6EhPsxR-LphQfIpUWYAzDb1CEIMNsTN_sQJjjdB0NUh7xM96GIV_PkPgReGrJGX9eIMbUa1oYhwFxmmj20T9dDpyIRwfCFcfdef/s1600-h/Sunset.jpg"><img id="BLOGGER_PHOTO_ID_5271821624418174258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjst6_JlCf9LP_NCdwBzWlgh25N1yfyXYxv5YhjrrbYN6EhPsxR-LphQfIpUWYAzDb1CEIMNsTN_sQJjjdB0NUh7xM96GIV_PkPgReGrJGX9eIMbUa1oYhwFxmmj20T9dDpyIRwfCFcfdef/s400/Sunset.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div>Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com2tag:blogger.com,1999:blog-5412367101857197571.post-81605394486824234002008-11-14T15:17:00.011-07:002008-11-14T15:44:31.235-07:00Top three reasons to go to Brazil.<div align="center"><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/SR377X-D2FI/AAAAAAAAAJ4/EjPEiu2YUvc/s1600-h/1-Afuera.JPG"></a><strong><span style="font-size:180%;color:#000099;">Food, food, food.</span></strong></div><strong><span style="font-size:180%;color:#000099;"><div align="center"><br /></div></span></strong><div align="left"><a href="http://2.bp.blogspot.com/_eiPWVeE4tu4/SR369qfIiBI/AAAAAAAAAJw/uUX7YWZmmpE/s1600-h/1-Afuera.JPG"><img id="BLOGGER_PHOTO_ID_5268643076377184274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 301px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_eiPWVeE4tu4/SR369qfIiBI/AAAAAAAAAJw/uUX7YWZmmpE/s400/1-Afuera.JPG" border="0" /></a> A few days ago I was chatting with my cousin on line and he asked me: “What are you doing?”<br />“Not much” I answered, since I just woke up and I was enjoying my cup of super-strong coffee.<br />“Come over” he replied.<br />“Over to Brazil?”I asked, thinking maybe the coffee wasn’t as strong as I thought.<br />“Yes” he said.<br />“Ok” I answered.<br /><br /><a href="http://3.bp.blogspot.com/_eiPWVeE4tu4/SR36xRxqXSI/AAAAAAAAAJo/hUCXARPUaJg/s1600-h/2-Ostras.JPG"><img id="BLOGGER_PHOTO_ID_5268642863585582370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 302px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eiPWVeE4tu4/SR36xRxqXSI/AAAAAAAAAJo/hUCXARPUaJg/s400/2-Ostras.JPG" border="0" /></a> I finished my coffee, grabbed my little red bag, threw in 2 bikinis, a pair of flip flops, a couple of sun dresses and my camera; and left.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSQcXWhxVP848BznAD1raXDN5WGjzwno2XVbZ9dWbnh531CxOzrSmKeuINMCvD_Rw3nzYjgyTz2cORroPT08a6dKpnEQZ5dMXP1puzono7pCMgWqy0gWA-5ti2O5V8AxkaInhdECJPERe/s1600-h/3-Red.JPG"><img id="BLOGGER_PHOTO_ID_5268642674454609954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 302px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSQcXWhxVP848BznAD1raXDN5WGjzwno2XVbZ9dWbnh531CxOzrSmKeuINMCvD_Rw3nzYjgyTz2cORroPT08a6dKpnEQZ5dMXP1puzono7pCMgWqy0gWA-5ti2O5V8AxkaInhdECJPERe/s400/3-Red.JPG" border="0" /></a> Twenty six hours later I was arriving at the Florianopolis rodoviaria (bus station), hugging my cousin after almost 20 years of being apart.<br /><br /><div><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/SR36Q1rtE0I/AAAAAAAAAJY/3S3AfcNxiEY/s1600-h/4-Todo.JPG"><img id="BLOGGER_PHOTO_ID_5268642306288587586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/SR36Q1rtE0I/AAAAAAAAAJY/3S3AfcNxiEY/s400/4-Todo.JPG" border="0" /></a> The love for food is definitely a family thing. I’ve been feasting for 4 days nonstop. The fact that it rained for 3 days didn’t help at all; no sightseeing, no morning walks just eat, munch, munch, eat.<br /><br /><div><a href="http://3.bp.blogspot.com/_eiPWVeE4tu4/SR36AaaS_4I/AAAAAAAAAJQ/O42gcvcaBJU/s1600-h/5-Condimentos.JPG"><img id="BLOGGER_PHOTO_ID_5268642024089911170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eiPWVeE4tu4/SR36AaaS_4I/AAAAAAAAAJQ/O42gcvcaBJU/s400/5-Condimentos.JPG" border="0" /></a><br />Today it was the first sunny day and to celebrate we went out for lunch. We had seafood, my favorite.<br /><br /><div><a href="http://2.bp.blogspot.com/_eiPWVeE4tu4/SR35nHeal1I/AAAAAAAAAJI/y4voBX_KhoQ/s1600-h/6-Vinagreta.JPG"><img id="BLOGGER_PHOTO_ID_5268641589510182738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_eiPWVeE4tu4/SR35nHeal1I/AAAAAAAAAJI/y4voBX_KhoQ/s400/6-Vinagreta.JPG" border="0" /></a> The food was so good and fresh that I almost forgot to take pictures. So I’m sharing pics of what was left. Better than nothing, I guess.<br /><br /><div><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/SR35VuVeiiI/AAAAAAAAAJA/btUz44L1c2M/s1600-h/7-Playa.JPG"><img id="BLOGGER_PHOTO_ID_5268641290704030242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 303px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/SR35VuVeiiI/AAAAAAAAAJA/btUz44L1c2M/s400/7-Playa.JPG" border="0" /></a> We had Oyster, fried fish, fried shrimp, mussels with vinagrette sauce, a side of rice and a second side of something like cream of wheat, that I need to ask the name again because I forgot.</div><div>Fantastic!<br /><br /><br /><div><a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/SR35M5nerDI/AAAAAAAAAI4/TrSwBbfNn0o/s1600-h/8-Mesitas.JPG"><img id="BLOGGER_PHOTO_ID_5268641139113503794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 302px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/SR35M5nerDI/AAAAAAAAAI4/TrSwBbfNn0o/s400/8-Mesitas.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div><br /></div>Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com3tag:blogger.com,1999:blog-5412367101857197571.post-21536285463834680992008-11-11T18:31:00.002-07:002008-11-11T18:53:54.099-07:00Me MeI have been tagged...<br /><br />By Ilva from <a href="http://lucullian.blogspot.com/">Lucullian Delight </a>to tell six random things about me:<br /><br />· I am 42 years old and I still do not know what I would like to do when I grow up.<br />· When the sun touches my face I get an instant smile.<br />· My grandfather died when I was 5 years old, but in those few years he left me with enough happy memories for a life time<br />· I have seen the movie <a href="http://astore.amazon.com/serensynchand-20?%5Fencoding=UTF8&node=5">Under the Tuscan Sun </a>over 100 times and I never get tired of it.<br />· I do not care much about sweets but I could eat a jar of Nutella a day.<br />· I really wish people would smile some more.<br />I'll just invite anybody who feels like it to consider himself tagged (or herself)Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com3tag:blogger.com,1999:blog-5412367101857197571.post-49021570979173275842008-11-03T09:00:00.008-07:002008-11-03T09:27:59.910-07:00EATING MY WAY THROUGH ARGENTINA<a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/SQ8hNKdT4pI/AAAAAAAAAIs/cTbDxNWU7iI/s1600-h/Mmmm.JPG"><img id="BLOGGER_PHOTO_ID_5264462999448707730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/SQ8hNKdT4pI/AAAAAAAAAIs/cTbDxNWU7iI/s400/Mmmm.JPG" border="0" /></a>Good friends, good food; can you think of a better combination?<br />We had a fun Paella night and a mouthwatering barbecue.<br /><br />We traveled a little around the province.<br />Drove through “<a href="http://www.argentinaturismo.com.ar/eltrapiche/">El Trapiche</a>”, such I nice community, I definitely want to go back and spend some time there.<br />We stopped for lunch at <a href="http://www.hotelpotrero.sanluis.gov.ar/">El Hotel Potrero </a>by a beautiful lake in “El Potrero de los Funes”great service and a very nice meal.<br />Then continued our drive to “<a href="http://www.carolina.gov.ar/">La Carolina</a>” , a very small gold mining town with population 250. The end of our day trip was at “La Gruta de Inti Huasi” .<br /><br />I saw old friends and I made new friends.<br />My stay in San Luis was wonderful; I can’t wait to go back.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsor0unDwdASIh9dV-8CzLCAGrcjYEct39Z48qiNSSo0jl1-5ds8gvrBz2q_WhcIvzvfUceSkggdJwqt3tVge5hen9TSV2I-A3Vfv_ABJkLS21oFn8hAQELSiWHUkeanITMph4YLBIZQI/s1600-h/Picnik+collage.jpg"><img id="BLOGGER_PHOTO_ID_5264462807945575890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 136px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsor0unDwdASIh9dV-8CzLCAGrcjYEct39Z48qiNSSo0jl1-5ds8gvrBz2q_WhcIvzvfUceSkggdJwqt3tVge5hen9TSV2I-A3Vfv_ABJkLS21oFn8hAQELSiWHUkeanITMph4YLBIZQI/s400/Picnik+collage.jpg" border="0" /></a><br /><br /><div><a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/SQ8gya6Gw3I/AAAAAAAAAIc/KnbHNl3iNiU/s1600-h/Picnik+collage2.jpg"><img id="BLOGGER_PHOTO_ID_5264462540007981938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 137px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/SQ8gya6Gw3I/AAAAAAAAAIc/KnbHNl3iNiU/s400/Picnik+collage2.jpg" border="0" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0RSLg07thZw1Nqf19F-5BZFy8blBFZHiILmcwbmNnub6sxS9cTH_eybwLxS2TXfyE8uGYN6xKK6xuhr6arILR2fcMaxO7Vi60utVgOynMoDHtpL5SdqTW5rFZF4C-rQHqFhIy3wzviVD/s1600-h/2.jpg"><img id="BLOGGER_PHOTO_ID_5264462299910605266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 136px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0RSLg07thZw1Nqf19F-5BZFy8blBFZHiILmcwbmNnub6sxS9cTH_eybwLxS2TXfyE8uGYN6xKK6xuhr6arILR2fcMaxO7Vi60utVgOynMoDHtpL5SdqTW5rFZF4C-rQHqFhIy3wzviVD/s400/2.jpg" border="0" /></a><br />For dessert after the Paella we had a cake called Pirineo, made by one of the guest, un-be-li-va-ble!! The bottom was similar to a thick brownie with nuts, cover by <strong>dulce de leche repostero, </strong>a layer of heavy whipped cream and meringue on top.<br /><br /><div><a href="http://4.bp.blogspot.com/_eiPWVeE4tu4/SQ8gTLeCtWI/AAAAAAAAAIM/yZRnysoRtdU/s1600-h/IMG_5631.jpg"><img id="BLOGGER_PHOTO_ID_5264462003287799138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eiPWVeE4tu4/SQ8gTLeCtWI/AAAAAAAAAIM/yZRnysoRtdU/s400/IMG_5631.jpg" border="0" /></a> My lunch at the hotel, Veal with a reduced Marsala sauce with peach and a side of veggie mashed potatoes. Big enough for 2.<br /><br /><br /><br /><br /><div><a href="http://1.bp.blogspot.com/_eiPWVeE4tu4/SQ8gM2q8LVI/AAAAAAAAAIE/0_Fu60eIzeg/s1600-h/IMG_5627.jpg"><img id="BLOGGER_PHOTO_ID_5264461894625537362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_eiPWVeE4tu4/SQ8gM2q8LVI/AAAAAAAAAIE/0_Fu60eIzeg/s400/IMG_5627.jpg" border="0" /></a> One of my friend's meal was a typical <strong>Milanesa a la Napolitana.</strong><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div>Buon viaggio.http://www.blogger.com/profile/02679476921342004975noreply@blogger.com8