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Recipes - The Jewels of New York. Over the weekend my lovely friends, Anne and Katie McClain from MCMC fragrances came over to share their family recipe for Lemon Pound Cake. It always comes out delicious and is simple to make. Baking it in a decorative bundt pan makes it the perfect centerpiece for your next brunch get together. MCMC Fragrances is a boutique fragrance brand created by Anne McClain, a graduate of the Grasse Institute of Perfumery in southern France. Their product includes beautiful, rare natural ingredients and unusual compositions for a style that feels both modern & ethereal. All of their bottles are carefully crafted in small batches and bottled by hand.

Please scroll down for some Q&A with our favorite perfume sisters! Visit their online shop here. get recipes> Photography and Styling: Diana Yen Perfume photography: Alpha May Q&A with MCMC: 1. In the Spring, we gravitate towards herbs. 2. The recipe for this lemon cake is from our Grandmother on our Dad's side. 3. 4. Drei herbstliche Sonntagsgerichte | Sweet home. Verwöhnen Sie sich und Ihre Liebsten dieses Wochenende und kochen Sie ein richtig gutes Sonntagsmenü: einen feinen Braten mit Kartoffelstock oder gefüllte Ofenkartoffeln mit Ziegenkäse, Honig und Trauben. Als Dessert gibt es selbstgebackenen Mirabellenkuchen mit Schlagrahm.

Sweet Home wünscht: «En Guete!» GEFÜLLTER SCHWEINSBRATEN MIT ÄPFELN Ein Braten ist das typischste Sonntagsmenu. Der Sonntagsbraten drückt aus, dass Fleisch etwas Besonders ist und nur an besonderen, festlichen Anlässen und mit viel Liebe zubereitet wird. Zutaten für die Füllung: 200 g Champignons, geschnitten150 g Äpfel, geschält und in Würfel geschnitten400 g Wirz oder Grünkohl, Blätter2 Esslöffel (EL) Butter1 Zwiebel, gehackt2 Knoblauchzehen, gehackt1 EL Thymian1 EL Rosmarin2 EL Whisky400 g SchweinehackfleischSalz und Pfeffer Zutaten für den Braten: 1,5 kg SchweinsbratenSalz und Pfeffer200 g Rohschinkeneinige Rosmarinzweiglein4 Äpfel1 EL Butter1 EL Olivenöl2 dl Cider1 dl Hühnerbouillon Zubereitung: Zutaten: Zubereitung:

Rezepte aus der Kategorie Brunch - Alle Rezepte. Playing with fire and water. Rezepte. Umami Girl » A food blog by Carolyn Cope. Our girls have grown up so much since we moved to London that when we took a recent trip to Florence, Michelangelo’s David was like, “Wow, they’re big in person!” Tell me about it, you giant, beautiful slab of stone. Tell me about it. As they’ve grown, this whole casual travel around Europe thing has gotten easier and more fun. Even so, most of what’s fun is that we’ve abandoned all expectations and learned to show up, take in what we take in, and get out. Florence was an important — if tricky — place to practice that style of visit. Truth be told, we did our share of museum visits in Florence.

View full post » Of foie gras and filet mignon. Plötzblog – Rezepte rund ums Backen von Brot, Brötchen, Kuchen & Co. Photisserie. Dinner um Acht | Leben. Genießen. Kochen... und darüber schreiben. Aicuisine. A Super Summery Pasta | alexandra's kitchen. Food: Seven Great Dinner Recipes for Non-Dorky Meal Planning!

I go through phases of being really organised and then being completely un-hinged and feral. I like the feeling of having things sorted and knowing where things fit in, meal wise, but often I convince myself I am way too busy or spontaneous or urban to bother with the idea of mapping out a meal plan and planning my whole week. Part of me thinks there’s some kind of domestic punk-ness to NOT planning stuff. I think I must be TOTALLY kidding myself, because it’s not like people actually get impressed by un-planned risottos or surprise curries. No one ever remarked on the last-minute abandon with which I throw together butter chicken. Perhaps you are like me? Meal planning will not make you taupe or camel or even light tan. Here’s our seven great dinners for this week. Food: Seven Great Dinner Recipes Are you a meal planner? Top image via 101 Cookbooks. Dinner for Four | kochessenz. Dinner for X Freunde aus dem Hessischen besuchen uns, da will gerne und viel gekocht werden.

Morgens auf dem Münsteraner Markt finden wir alles, was wir brauchen. Vor allem den Star des Abends – ein ganzer Rotbarsch, den wir in spontaner Zuneigung Robert getauft haben. Die Fischverkäuferin vom Fischhaus Kittner hat mich dazu überredet. Eigentlich wollte ich Filet mit Haut, aber sie machte mir den gebackenen ganzen Fisch schmackhaft. Um es vorweg zu nehmen – ich habe es nicht bereut. Jakobsmuscheln auf Feldsalat mit Pflaumen-Himbeer-VinaigretteRotbarsch mit Pfifferlingen und Spinat auf Spitzkohl-Kartoffel-StampfHolunderblütenquark mit Lavendel-Himbeeren und Mandelkrokant Jakobsmuscheln auf Feldsalat mit Pflaumen-Himbeer-Vinaigrette Zuerst gibt es also Salat. Den Himbeerteil bekomme ich aus den Resten des Himbeerpürrees von der Nachtischproduktion, siehe weiter unten. Die Jakobsmuscheln werden wie immer kurz gebraten und auf dem Salat angerichtet. Feldsalat mit Jakobsmuscheln Action Mmmh.

A very Merry Christmas 2011! Thursday, December 22nd, 2011 Katie’s Beef Wellington Roast Loin of Pork with Apple, Apricot and Pistachio Nut Stuffing Creamy Pecorino and Parmesan Macaroni Bake with Salami, Roast Tomatoes and Chilli Garlic Butter Roast Chicken with Lemon, Macadamia Nut and Bacon Stuffing Roast Chicken with Mushroom, Walnut, White Truffle and Sausage Meat Stuffing Roasted Sweet Potatoes and Parsnips with Nutmeg, Garlic and Honey Crispy Brussels Sprouts with Broccolini, Bacon and Pine Nuts Baby Yellow Squash with Chilli, Red Onion and Garlic Pangrattato Mum’s Amazing Roast Potatoes Baby Carrots with Fennel, Thyme, Honey and White Wine Hot Smoked Salmon Paté; Peach, Apple, Chilli Chutney; Sour Rhubarb Paste for Cheese A selection of cheese and meats given to me by the one and only, fab gourmand and all-round great guy Andy Arnfield of my fave Sydney foodie store; The Gourmet Grocer.

This year I’m stockpiling a few bottles of my fave Logan wines. Ali’s Pavlova with Christmas Berries and White Chocolate Cream Katie x. Yummy Supper. Like most people, I am trying embark on 2012 with a renewed commitment to health, joy, and calm. Maybe my lofty aspirations will last only a few days before the roller coaster of life, obligations, and not-so-good habits take over. Day five and I'm going strong.... only 360 to go. A nourishing breakfast can never be a bad thing and this recipe has become quite popular at our house.

I finally have my soft boiled eggs down to an art, and the rest of the dish is so simple that you whip up the whole thing in about 10 minutes. Easy, right? I was eating my bowl of soft-boiled eggs, toast, and arugula and Abby remarked, "Hey, that's a salad. " Yes. INGREDIENTS (printable recipe) one or two farm eggs (room temp)one or two slices of your favorite bread for toastingunsalted butterhandful of arugula leavessea saltfreshly ground black pepper To bring your eggs to room temp, submerge them in a bowl of really warm (but not boiling hot) tap water. Fill a small sauce pan with 3-4 inches of water. Enjoy! The Daily Meal | Restaurants, Recipes, Chefs, Food Trends, Entertaining and Travel Guides. Penne im Topf.

LEGO Duplo 5608 - Eisenbahn Starter Set: Amazon.de: Spielzeug. Rezepte - Traditionelle Schweizer Rezepte - 1. Aargauer Apfelkuchen Rezept siehe hier... Aargauer Buuretopf Zutaten (für 4 Personen) 800 g Schweinsvoressen, 1 Schweinshaxe, 2 Esslöffel Bratbutter, 2 Zwiebeln (grob gehackt), 500 g Wirz (kleingeschnitten), 5 mittelgrosse Karotten in Rondellen geschnitten, Salz, Pfeffer, 3 dl Bouillon Zubereitung Das Fleisch und Haxe in heisser Bratbutter gut anbraten. Alpenglühn Zutaten 8 Scheiben Toastbrot, 8 Tranchen Frühstücksspeck, 1 Zwiebel, 50 g Reibkäse, 30 g Butter, 2 Esslöffel Mehl, 1 dl Wasser, 5 dl trockener Weisswein, 1 Esslöffel Tomatenpüree, Salz, Pfeffer Butter in einer kleinen Pfanne schmelzen. Die Toastbrotscheiben mit der Sauce bestreichen und mit je einer Specktranche und einigen Zwiebelringen garnieren.

Älplermagronen (nach Obwaldner Art) 400 g Hörnli oder Makkaroni, 250 g Kartoffeln, 2 grosse Zwiebeln, 2 Esslöffel eingesottenen Butter, 3 dl Rahm oder Milch, 300 g geriebener Käse (Obwaldner Bergkäse oder Sprinz), Salz, Pfeffer Tipp Dazu passen hervorragend die Ankestückli. Ankestückli Teig: Find recipes online. Share them with your friends. | FOODILY.

Topf und Deckel. Rezept für Capuns Bündnerart mit Salsiz und Salametti. Come preparare primi piatti di pasta:ricette fotografate passo a passo di cucina italiana di casa. TasteSpotting | a community driven visual potluck. Photograzing: Share Your Favorite Food Photos and Find Inspiration! Nola Cuisine | Celebrating the Food and Drink of New Orleans Louisiana!

Masak-masak. Jono & Jules do food & wine. Globetrotter Diaries — Traveling the World One Dish At a Time. FoodGazing.com | Home. Feral Kitchen | An untamed and instinctive culinary point of view. EatingAsia. Chubby Hubby - food, family & the finer things in life. Camerahols / Food, Photography & France | Journal of a food photographer living in France. Indochine Kitchen. Moules Bouchot Roquefort with the Parrets. On Saturday morning when I was market loitering, I encountered M. Parret and we decided to have a coffee or two at Jacque’s place.

In our discussions, which never exclude cuisine, the fresh bouchot mussels available at the fishmonger came up. Long story short, we decided to share lunch together on Sunday. I would be responsible for the roquefort mussels and he and Madame for the frites, entree and dessert. The venue would be their house because they’ve got this really cool front courtyard with table, umbrella and an outdoor kitchen.

The weather was beautiful! Knowing how to eat well is not so much about which fork or which plate but more about knowing what is correct in the season, choosing the right company and creating an ambiance. Because we were at the Parrets, the meal was interminable (:0() We began with a “little” plate of charcuterie. They have these “back in the day” friends who keep them supplied with the best of Burgundy’s artisanal products. Anyway, M. 3-4 tbsp butter.

Black Figs with Serrano and Purple Basil (and a word on Balsamic) « mw kitchen. In the mighty world of hams in Spain, nothing surpasses the acorn eating, wild Iberico pigs that provide the cured meat world with ‘Jamon Iberico de Bellota’, to be served and consumed only in paper-thin, translucent slices. Despite its fame, as a student I can’t quite justify a price tag of around €90 per 1kg of the stuff. However, I happily downgrade to Serrano whose silken texture, meaty yet fruity and floral flavour isn’t as rich as Iberico ham, but whose uses are much more versatile. I’ve definitely eaten my fair share of these melt-in-the-mouth hams this year and fully intend on taking as much of a leg as possible back to England. To quote the godfather of Food Science, Harold Mcgee: “Hams are to fresh pork what long-aged cheeses are to fresh milk – a distillation, an expression of the transforming powers of salt, enzymes, and time”.

My ‘go-to’ man for herbs in the market introduced me to this purple basil which I believe is the Red Rubin variety. In-season figs balsamic vinegar.

Deserts

RECIPES - Well Blog. Andrew Scrivani for The New York Times The vegetables of early spring and fresh herbs are big elements in these main-dish grain salads, some of them inspired by demonstrations at the “Healthy Kitchens, Healthy Lives” medical education conference recently held at the Culinary Institute of America in Napa Valley.

Read more… Not too sweet, not too fussy, fruit compotes are a way to take advantage of the apples, pears and citrus available before the arrival of stone-fruit and berry season. Read more… Whole-grain soda breads, a staple in Ireland, are a tasty way to celebrate the feast day of that country’s patron saint, St. I rarely look at the breakfast cereals on the shelves in the supermarket, as it’s easier and cheaper for me to put together my own combos, writes Martha Rose Shulman in this week’s Recipes for Health. Andrew Scrivani for the New York Times NYTCREDIT: The Recipes for Health columnist Martha Rose Shulman offers new ways to roast vegetables.

Fisch & Fleisch - Italienische Küche. Scaloppine al marsala – Schnitzel mit Marsalasauce ist ein leckeres Italienisches Gericht. Schnell und einfach zum selbst kochen, wird das zarte Fleisch durch die charakterstarke Sauce veredelt und passt hervorragend als leichte Mahlzeit zu den heissen Sommertagen – probieren Sie es selbst. Il Mestolo – Italienische Spezialitäten & mehr… Mehr Scampi alla veneziana – Garnelen werden auch in der Italienischen Küche als Delikatesse geschätzt.

In vielfältigen Varianten können Sie bezaubernde Gerichte kochen – gebraten, frittiert oder eingelegt haben sie echte Italienische Gerichte die Sie begeistern werden, probieren Sie es selbst. Lamm mit Oliven ist eine Spezialität aus den Abruzzen. Fegato di vitello alla veneziana – Kalbsleber venezianisch ist eine echte Delikatesse der Italienischen Küche.

Ossobuco alla Milanese – Kalbshaxe nach Mailänder Art – Dieses leckere Schmorgericht erhält seinen einzigartigen Geschmack durch die leckere Tomatensauce, die Zitronenschale und die Petersilie. Huettenhilfe.de • Rezepte zum Kochen, Backen und Cocktails mixen. Arthurs Tochter Kocht. Aux délices d'Aurélie. Salad Dressing Recipes.

Brunch

Recipe: Orange-Almond Flan. How to cook for one. A simple meal for one, eating with one's mouth open and reading at the table is actively encouraged. Photo: Katie Quinn Davies A solo night in means no one else to please, less cleaning up and any music you like. It's worth making a fuss of yourself. Robust flavours in the fennel spice mix are the perfect match for this gorgeous oily fish. grated zest of ½ lime Advertisement 1 tsp fennel seeds ½ tsp ground sumac 200g salmon fillet, skin on salt and pepper 1 tsp extra virgin olive oil, plus extra for brushing lime cheek and grilled flat bread (optional), to serve In a spice grinder, grind zest and fennel seeds, then combine with sumac. 1-1½ cups frozen peas 1 handful mint leaves 1 handful watercress leaves and baby herbs 1 tbsp yoghurt 1 tbsp lime juice 1 tsp olive oil Blanch peas in a small saucepan of salted boiling water for 3 minutes or until just tender.

Sommelier Laiana Ryan I'm a big fan of the half bottle, and a night in for one is great excuse to open one up. From: Sunday Life. Thai Panang Curry with Beef. When I requested my friends at TX Bar Organics, North Cal for their most suitable cuts of organic grass fed beef to showcase my Thai beef Panang curry post, they instantly delivered several choices, all beautifully vacuumed-packed in an ice box, and distinctively labeled. After careful deliberation, I decided on chuck roast (click on the picture gallery above), which by the way is excellent not just for Panang curry, but any braising recipe as well.

Coming in close was a tender juicy piece of top sirloin, which I can’t wait to share with you in my next beef recipe post. The name of the curry – Panang/Phanaeng, originates from my hometown, the beautiful island of Penang on the west coast of Malaysia. Spices commonly used in Malaysian curries (coriander and cumin) are shared in this Thai curry, along with other aromatic herbs (kaffir lime leaves, lemongrass, galangal, etc.). Warm Potato Salad with Bacon | Bumbles & Light. I’d never had purple potatoes before until recently, and I feel just a little like I’m late to the party and that someone has been keeping this incredible secret from me all this time.

Not only are they such a pretty colour both on the outside and inside of the potato, but they have a sort of earthy, nutty flavour and have more antioxidants than regular potatoes. Now that I’m in on the secret I’m going to be hunting them out every week at the farmer’s market or our local grocery store this summer for certain. This isn’t really a usual sort of potato salad, there’s no mayonnaise for one thing, although I certainly wouldn’t claim it to be a healthy alternative (you’ll see when you get to the recipe).

But it’s a nice change from a cold potato salad and a different sort of flavor too. This recipe is originally from one of my Nigella Lawson cookbooks, Nigella Express, the pages are tatty and well-thumbed with the amount of times I’ve flipped through it for recipes and inspiration. Rustic New Potato and Bean Salad.

Eye catchers

Veggie. Drinks. The Infamous Jacques Torres Chocolate Chip Cookies. Weekday Vegetarian: Chilled Guacamole Soup. Summer Recipes - Including Salsa, Ice Cream, Salads and Tarts - The Daily Green. Patriotic Rose Cake {Video Tutorial} | i am baker. Spicy Oven Baked Potatoes Recipe - How to Bake Potatoes in Oven — COOKING & MEALS » MEALS — Eatwell101.

Chicken and Cheese Lasagna Roll-Ups - iVillage. Watermelon Lime Sorbet Slices. Deliciously Organic — Simple Dishes, Vibrant Flavors Everyone Will Love. Design Crush & Popsicles! Cedric dumont. The Curious Cook: More Kitchen Science & Lore - Curious Cook. About Harold McGee - Curious Cook. Kochkunstführer: Hand- und Nachschlagebuch der klassischen französischen und der feinen internationalen Küche: Amazon.de: Auguste Escoffier.

Die klassische italienische Küche. 450 Rezepte: Amazon.de: Marcella Hazan. Pasta & Noodles | Recipe Finder. Buon appetito. Die vegetarische Küche Italiens. ( Slow Food): Amazon.de: Rita Boini.