Cucina sfiziosa. Playing with fire and water. Have you ever cut into a plum tomato and [for a moment] thought it was a pepper? Or had a similar moment with the seed patterns of eggplant and tomatillos? Have you ever roasted peppers over an open fire or opened a bag of sun dried tomatoes and caught a whiff of tobacco? Maybe you've walked through a vegetable garden and noticed how certain flowers resemble each other? You have? Well, you're very observant. And you probably already know that these observations are not random but just some of the threads that link together the nightshade family. Solanaceae, commonly known as nightshade, is a fascinating and diverse family of plants comprised of 102 genera and 2800 species, many of which are globally significant sources of food.
Popular edible genera and species:Solanum: potato (S. tuberosum), tomato (S. lycopersicum), eggplant (S. melongena)Capsicum: bell pepper and chili pepper (C. annuum)Physalis: tomatillo (P. philadelphica) But there is hope... Godspeed. Everything we eat has consequences. Mousse al limone con sifone. A dispetto di tutto quello che si è detto ultimamente sulla "cucina molecolare",io ho preso fuori il mio sifone ed ho fatto una mousse di limone ( ho fatto anche la rima!!). Come cuoca/streghetta molecolare ho ancora bisogno di esercizio con il sifone,soprattutto nella fase di "sifonatura" come si può vedere dalle bolle di aria nella foto!!
Nella ricetta ho riportato il procedimento per fare la mousse anche senza l'utilizzo del sifone,non sono poi così "streghetta"? Mousse al limone “sifonata” Ingredienti : 2 tuorli50g di zucchero40g di burro40g di limoncello1g di colla di pescela scorza di 2 limoni9 cucchiai di succo di limone10g di fecola250ml di panna fresca Macedonia di frutti rossi per completare **Se non si dispone del sifone,far raffreddare la crema,montare i 250ml di panna ed incorporarli alla crema.
Volevo fare lo chef. Brined Quail with Agresto Sauce | Cook (almost) Anything at Least Once. For this week only, Weekend Herb Blogging became Holiday Herb Blogging where we were asked for Holiday friendly recipes and I've turned to two classic herbs to fulfill this requirement. Parsley and Basil which are the main ingredients for an Italian medieval sauce called Agresto. Agresto sauce resembles a pesto - it is made from a mix of nuts and herbs that are bound with verjuice and olive oil.
Verjuice is the name given to the unfermented pressings of unripe grapes. Highly popular in the Middle ages it fell out of favour but in recent times it has been revived. While there is a tart element to it, it isn't as acidic as vinegar. On the nose, it has a lovely fresh fruit aroma. When it comes to Christmas, I'm always on the lookout for something different to do for a main course. This year I've turned to quail and in particular to this rather interesting recipe found in Shared Plates by Jared Ingersoll for a brined quail.
Brined Quail with Agresto Sauce Make the Agresto Sauce: Make the brine: Recetas de cocina y gastronomía -Gastronomía & Cía. Sweet, Sour, Salty, Bitter ... and Umami : Krulwich Wonders... Restaurant Navata l'OCA PINTADA: Carta primavera estiu: ALT EMPORDA (GIRONA) Cake Decorating Supplies | Candy Making Supplies - Cake-Supplies-Plus.com. Pasteleria | Recetas faciles de Cocina - Recetas de Cocina - Part 2. Archivo para la ‘ Pasteleria ’ Categoria | por carlossolis |In Pasteleria| Comentarios desactivados Ingredientes principales: ingredientes (para el bizcocho): 4 cucharadas de azucar 3 huevos4 cucharadas de harinaingredientes (para el azucarado de naranja): 230 gr de azucar l de aguaun huevomedia cucharada de zumo de naranjacorteza de naranja rallada. Modo de preparacionbizcocho: batir los huevos con el azucar hasta quedar espumosos (punto de nieve). añadir con cuidado y poco a poco la harina, pasada por una tamiz o colador, unir con cuidado sin batir. volcar en un molde redondo untado de mantequilla, meter a horno suave durante. 40 minutos. azucarado de naranja: hagase con el agua y azucar almibar a punto de hebra. batase la clara a punto de nieve, viertase en ella el almibar, batiendose con una batidora, y a continuacion añadase la yema de huevo, la corteza rallada y el jugo de naranja. viertase por encima del bizcocho.
Enviar a un amigo. Cindystar. Gomasio (Sesame Salt) I was introduced to gomasio about the time I was introduced to Macrobiotics - a Japanese philosophy that, among its many food-related principles, extols the virtues of sesame salt, not least for what it claims are its natural healing properties. Well, the Macrobiotics didn't stick (although there are some good basic tenets there), but the gomasio sure did. Gomasio is one flavor powerhouse. Used as a replacement for salt on whole grains (it's very good on rice), soups, stews, and vegetables, it's a delicious way to reduce sodium while adding a little calcium, magnesium, iron, protein, and fiber.
Note: The photo above is a juxtaposition of my raw, unhulled, unroasted seeds on the left, and my toasted, ground seeds on the right. Gomasio is made by grinding dry-roasted sesame seeds with salt. The seeds are about 50% oil by weight, almost half of that is the rancid-vulnerable polyunsaturated type. From what I can tell, sesame seeds aren't chock full of vitamin E, not like an almond.
Enjoy! Spigoloso - L'altra metà del cibo. Veal Stock. I promised a long time ago that I'd do a post on veal stock, and I apologize that it's taken me this long to get to it. See, here's the deal: I have a small kitchen with a small sink. I like to make veal stock in large quantities, which requires large stock pots... which means the weather has to be nice because I have to take those pots outside and wash them using a garden hose because they don't fit in the sink.
And, because I enjoy a clean and relatively sanitary space in which to clean these pots, it means I have to clean up the area where my garden hose is, oh and by the way, it has to be above 32 degrees Fahrenheit because the hose can't be hooked up when it's too cold, and I hate being outside in the cold anyway to wash those pots, so there you have it. Also? I had a freezer full of veal stock from the last time I made it, so I needed to use that before I made more.
And so I did. And here we are. And now, today, at this very moment, you get to see how it's done. Aren't you lucky? Whisk: a food blog: Fond brun clair de veau (Basic recipe for brown stock) Stock, stock, and more stock. My refrigerator is overflowing with all sorts of stock. White stock from last week’s post, and this week I have a fridge full of variations on a brown stock theme.
Brown stock. Who knew how complicated this topic would be. First, there’s the issue of beef versus veal, which led to research about collagen, which led to research about umami. Then, there’s the question about whether to roast the meat beforehand or not, which introduces the differences between carmelization and the Maillard reaction.
“You can’t have a good sauce if you start with a bad stock.”The French Laundry Cookbook To begin, I raided several butcheries of their treasured veal bones, or tried to. Click for larger image Now I have 40+ cups of stock to freeze and use up in the coming weeks, months, years! “Indeed, stock is everything in cooking. Bovine collagenYou can make brown stock from chicken, beef, or veal. More collagen is found in a younger animal. Veal stock three ways Makes 8 cups. Xesco chef’s Blog. Erba volant | Scienze erboristiche e cultura rizomatica. Scienza in cucina - Blog - L'espresso. Laura in cucina.