Song From Skiing Commercial

SPELT "TO SMOKE"

I would not be repetitive, but she is just a special person.

Laura Giusti The chef is really special because:

- is a chef stratospheric and yet did not pull it

- suggests that the combinations of flavors that never disappoint

- has an empathy and an ability to communicate outside the normal

- is a woman who had the courage (and ability) to turn their passion into work.

And this last point fascinates me to leave the paperwork to file and you love to jump on a new adventure as the owner and chef of the restaurant "Garden Arno ", enchanting place ideal for weddings and receptions, has not been easy. But those who leave their past to pursue a passion always makes the right choice.

If you also want to know and be transported by His enthusiasm will be at the cooking school House apple 16, 17 and 18 December for its Christmas menu ... meanwhile I'll be leaving you a mouth-watering recipe which is a guarantee of success with your guests: a sauce with a smoky taste and scent of rosemary that will charm you for sure.

LINGUINE SPELT "TO SMOKE" (Recipe Chef Laura Giusti)

Ingredients for 6:

• 200 grams of bacon
• 30/40 oz tomato paste
• 2 cloves garlic 1 sprig of rosemary
• 2 chillies
• extra virgin olive oil 150 ml cream 1 shot of vodka
• linguine 480 grams of farro ( The original recipe calls for spaghetti)

Procedure:

Pour the oil in a pan, add garlic, peeled and lightly crushed the rosemary, chilies and coarsely chopped bacon and fry for a few minutes.

Pour the vodka and then remove the rosemary. Add the tomato paste and cream and cook for 5 minutes.

Remove the garlic cloves and mix it all with a robot. If the sauce turns out too thick stretch it with water from the pasta.

Cook the pasta and finish cooking in a pan with the sauce.

Garnish with a sprig of rosemary and chilli mignon.

What Happens To Puppies With Heart Mumur

tartellettes PASTA WITH GOAT crust, Granny Smith apple and acacia honey cupcakes

I think there are two different ways of understanding the starters:

- on the one hand there is the "kingdom of carbohydrate ": an explosion of pizzas, pizzas, cakes, muffins, toast, breadsticks and creations with the pastry ... mixed blessing of hungry patrons of a buffet so that put to silence the belly and anesthetize the taste buds in view of the subsequent course

- other appetizers as understood in the French "hors-d'oeuvre ", or as a prelude to the whole meal, defined as work that has a beginning, a middle and an end ...

And if was really intended as a well-conceived appetizer should somehow be a pill flavors, guaranteed to whet the palate and prepare for what comes next, creating the kind of expectation that anticipates the beginning of a story

The appetizer that I propose today is a bit 'all this: a concentration of different sensations, well balanced and unexpected:

1) the crunchy crust dough (in the end I too have succumbed to the carbohydrate appetizer ;-)

2) 's acidity of the Granny Smith apples, firm, juicy and fresh

3) the creaminess of cheese, sour note when the goat is dampened by the voluptuousness of the Mascarpone

4) the sweetness NAPPATURA of acacia honey.

tartellettes PASTA BRISA EE with goat cheese, Granny Smith apple and acacia honey

Ingredients for pastry crust:

• 250 grams of flour 00
• 125 g butter softened
• 5 g salt
• up 1 egg 2 tablespoons water

Ingredients for the filling (about 8 tartellettes):

• 250 grams of goat
• 1 tablespoon of mascarpone, we make two
• 1 Granny Smith apple
• honey
• salt, white pepper

Procedure:

Prepare the pastry crust in advance: put the flour, crumble the butter in the center, worked with the tip fingers, adding salt, egg and water mixture until you have a nice smooth. Wrap in the film and put it in the refrigerator.

Take care of the dough by mixing goat with mascarpone and season with salt and white pepper (do not ruin the color of the filling with black pepper).

Peel the apple, leaving a few millimeters of flesh attached to skin and cut into small cubes.

Take the dried apple cubes in a pan with a little water for a few minutes, then remove from heat and let cool. Once cool add to the cheese.

Roll out the pastry crust, lined tartellettes of molds and fill with apple mixture and cheese. Bake for 30 minutes at 180 degrees.

Before serving you heat a few tablespoons of honey and cut the peel of the apple cubes. Once you take out the tartelettes from the oven, decorate with diced green apple peel and napa with warm honey.

With this recipe I participate in the contest that woman is volcanic Arabafelice category appetizers (but should be?)

Unwittingly it, she chose the granny smith for the banner ...

the way, you want to know how did this variety of apple? Read a little ' here!

Glandular Fever Sore Throat

SACHER

Vienna, 1832 ... a young apprentice pastry cook named Franz Sacher ... the melody of the waltz ... the intense perfume of melted chocolate and the sweet note of Marillenmarmelade ... a flash of genius ... and a special cake for the greedy Metternich.

A frame that shows you how a recipe can be transformed to the case in the best kept secret of pastry (but is it true?), Developed by subkey ' Hotel Sacher and defended to the sound of the bold legal action against violators.

Ecchessaràmmai , I say: two layers of chocolate sponge cake, with apricot jam filling, all covered by a generous flow dark chocolate icing. Oh well, maybe I will not have 'that which is the snazzy coccardina in chocolate that is laid over the cake, but the taste is really so different?

Not really, if I close my eyes and'll down 'a bit (a bit' of unsweetened whipped cream do not want to put it?) I already feel thrown into a Viennese coffee house !

SACHER cupcakes

Serves 9 mini Sacher (I used silicone muffin mold:

• 3 eggs 90 gr flour
90 g butter 90 g sugar
• 90 grams of dark chocolate melted

For the icing and decoration:

• 50 ml of water
• 100 grams of dark chocolate
• 100 grams of powdered sugar
• unsweetened whipped cream

For the filling:

• apricot jam
• a couple of tablespoons of water

Procedure:

1. Melt the chocolate in a double boiler or microwave. Melt the butter and add chocolate. Pour 45 grams of sugar and stir. When the mixture has cooled, add 3 egg yolks.

Meanwhile mounted the three egg whites and when they are almost completely assembled, add the remaining sugar (45 grams) a little at a time. United

the two compounds, before taking a spoonful of egg whites and mix with the chocolate mixture to lighten it. Then add the rest of egg whites and mix from the bottom up.

Pour the mixture into molds for silicone muffin (leaving 9) and bake at 180 ° C for 20 minutes (check with the teasing they are completely dry)

2. Once cooled, the deformed cupcakes and cut them in half horizontally.

3. Reheat in a saucepan a few tablespoons of apricot jam, diluted with a little water. Stuff the cupcakes and close the lid and place them on a wire rack.

4. Prepare the glaze by dissolving sugar in water in a saucepan. Let simmer for 3 minutes, then remove from heat and throw in the chopped chocolate, stirring until you get a shiny glaze and without lumps (the sugar I find more 'suitable than granulated). Reported over the heat and thicken the right low heat, stirring constantly.

fall Take a cast on cupcakes, making sure to spread the frosting over the entire surface, even that side.

Meanwhile whip the cream without sugar, and when the cakes are cold sprayed a generous clump of whipped cream on top with a pastry bag with nozzle thumb.

With participate in this recipe contest of Shake and Bake and Food Couture.

Gloryhole Tampa Reviews

Spätzle

I could certainly stay with our hands after seeing the wonders that Babs had prepared during last week to pay homage to the 'Alto Adige : first rice with chanterelles and Grauk Ase , then a rye bread sublime and conclude the season with a strudel doc!

There are indeed places of the heart and the South Tyrol (and the Tyrol) is one of them.

will pass the winter holidays in Val Pusteria, an appointment that we renew every year with great joy, or will be six months from the Erasmus student passed through the white peaks of Innsbruck ... the fact is that just in ' Air flies smell of bacon or strudel, my antennae are straightened as radar and salivation increases dramatically.

And sp ätzle , along with dumplings, represent the dish I have eaten and are more often in those places.

Well, sort of like a matryoshka, a tribute to the legendary Babs that paid homage to the Alto Adige I prepared the recipe rectory and best known in Italy: the ones made with the spinach and served with cream and bacon . One trick: the special advance purchase strategic fun gadgets to form the dumplings!

While in Italy are regarded primarily as a first course, we must remember that these "bread dumplings are often served as a side dish. And about the Italians who engage with this recipe, have you ever heard of the myriad ways in which the word is pronounced "sp ätzle ? A continuum of which start from a "crippling" spizzli "and ending with the hilarious" Brush ...

Well, actually something cool is inherent in the name of the dish: the word in Swabian dialect means "Who knows why sparrows "...;-)) , then ...

Meanwhile, to keep my workout gadgets hell-shaped dumplings, I'm already thinking of them again with buckwheat flour, dipped in a fondue Graukäse ...

Spätzle SPINACH

Ingredients for 4:

• 200 grams of cooked spinach, squeezed and passed (fresh weight: about 450 gr)
• 175 grams of flour
• 1 egg
• salt, pepper, nutmeg
• 25 grams of water (approximate)

For the sauce:

• cream
• a slice of bacon, cut into julienne
• a knob of butter

Procedure:

Boil spinach trimmed and then, after they are well drained, chop. Let them cool well.

Make a batter by combining the now cooled spinach, flour, water, egg, salt and a grating of nutmeg.

Let the dough rest in refrigerator for at least half an hour, after which stir and do the test with a special strainer sp ä tzle: The dough should be the right consistency, or should not be too liquid and make sure that you form the dumplings.

The weight of water stated in the recipe, in fact, is indicative: the moisture of the mix varies depending on the size of the egg, the flour used, the residual moisture from the spinach and environmental conditions .

Place tablespoons of mixture in strainer to sp ätzle and ask yourself directly on the pot with boiling salted water. Pull the handle back and forth and then fall that will form the dumplings into the water.

Meanwhile fry the bacon in the melted butter and add the cream.

When the gnocchi rise to the surface, remove them with a slotted spoon and plunge them into the sauce.

Serve hot and be generous with the sauce!

Cold Lake, Ab Airport

Poires POCHÉES WITH SPINACH SAUCE AND VANILLA HAZELNUT MUFFINS

That headline just to say: poached pears, pears, boiled pears.

In fact in my case are nothing but pears cooked in syrup doucement neutral, but no one forbids us to prepare Poires pochées using the cooking liquid as a good red wine, aromatic liqueur such as port or why not, a nice green tea!

You should not ever be invited to dinner and get tired after a meal, with the jaw pain, stomach problems and packed ambulatory?? At that moment the idea that only the owner or the landlord found his way triumphantly holding a pie or, worse still, a sweet creamy-creamy-damaging (to line) makes me want to run screaming or at least raise the white flag.

So why not finish a meal "just" with the fruit , made just a little 'more detail, a bit' fancier than usual?

Poires FEW EES WITH SAUCE AND VANILLA HAZELNUT

Ingredients for 6:

• 6 medium sized pears Kaiser
• 1 liter water 200 g caster sugar 3 cloves

For the sauce:

• 250 ml milk 120 g sugar cane
• a spoonful of hazelnut paste
• 1 vanilla pod 2 teaspoons cornstarch

Procedure:

Simmer for a few minutes the water, sugar and cloves in a saucepan big enough to hold pears.

While waiting for the syrup to a boil cloves, peeled pears carefully, leaving the stem and cut a slice down to create a base of support.

When the syrup boils horizontally immerse the pears and cook for 10-15 minutes on medium-low heat stirring frequently.

Meanwhile prepare the sauce: pour the milk and sugar in a thick-bottomed saucepan, add the tablespoon of hazelnut paste and the seeds of a vanilla bean. Let dissolve well with a whisk and then add the cornstarch to slightly thicken the sauce.

Picked the pears from the syrup with a slotted spoon and place them on serving plate while still hot, pour the hot sauce. If you want, instead of the plate, you can use a bowl, so the sauce can be collected more easily with a spoon.

You may want to lightly sprinkle the pears with the cocoa.