Foodblogs
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È alquanto controverso il mio rapporto con i legumi ed in particolare con ceci e fagioli, tanto da poterlo definire di amore e odio : amore in quanto mi aiutano a bilanciare la dieta settimanale povera di proteine animali e odio o per meglio dire diffidenza , sentimento frutto di retaggi infantili che li rappresenta poco appetibili alle papille gustative ed alla mente. Ed io per vincere ogni resistenza ne ho infilati ben due tipi, i ceci comuni e quelli neri, in un cake salato o meglio in mini cake marmorizzati (sulla falsa riga di questo ), soffici e delicati, si mostrano allegri compagni di un calice di bollicine. Se vi va di leggere come vivo la cucina, intesa come ambiente domestico e come vorrei fosse la mia cucina ideale, leggete qui , sul blog di Lube cucine .
Una finestra di fronte
Lo spilucchino
Non vorrei fare la finta modesta, ma devo rivelarvi che ho avuto l'onore di leggere in anteprima le idee contenute nella manovra salva-Italia di Monti. Ebbene, nel capitolo dedicato al risparmio ho scovato la ricetta di queste tre zuppe e l'ho fatta mia... Queste zuppe sono state ottenute rispettivamente dalle parti di scarto del finocchio, dai gambi dei carciofi e dalle foglie esterne del cavolfiore, ovvero da quello che si è soliti buttare. In tutti e tre i casi ho cotto gli ingredienti tagliati a pezzetti assieme ad una o più patate (sbucciate e tagliate anch'esse), sale e acqua fino a ricoprire.
The Abbotsford Kitchen's Blog
This diary relates to my previous post. I’m costing what I eat each day, including meals I make for my son, to see if we can live on $10 a day for all food and drink, (including alcohol – !). At the end of the week I will donate the balance between what I’ve lived on and what I budgeted for. I hope to also demonstrate that you can eat nutritious and decent food on a small budget.
Sydney’s 100 Mile Food Bowl And Local Living Economies | Pigs Will Fly | the can do community blog
The Australian has written up NSW’s Kurrajong Hills, in the Hawkesbury valley northwest of Sydney, as an ‘eat-local’ movement is helping once struggling farmers. The traditional way of life, the ‘Local Living Economy’ – as BALLE founder Judy Wicks would say – was dying. Suffering for a long time from the rising costs of farming and intense competition from supermarkets, farmers now have people travelling to them to pay well for freshly picked fruit and veg. Slow food helps people rediscover the joy of eating. Good, clean and fair local products are used and connections with the growers and producers, understanding how the enthusiasm and passion they bring to growing their product translates into the quality of the product, are encouraged.
smitten kitchen
This one is personal. Four years, five months and 19 days ago, I was bested by this quiche and as noted by the detailed date count, I may not be over it. Worse, it wasn’t even the quiche that bested me, but the crust. A flaky shell with even more fragility-enhancing butter than a standard pie dough, it was twice as big as a regular quiche shell, and then, instead of letting you press it into a shallow tart pan, it was draped inside the towering (okay, three-inch) walls of an open-hinged 9-inch springform ring. Without a base.il cavoletto di bruxelles
Per Stelline non intendo solo questi biscotti, ma anche le stelline che da lassù ci guardano. Sono tante, e sono convinta che ci accompagnano, con lo sguardo, col pensiero, e noi loro. Fra loro ce n’è una che si chiama, appunto, Stella, e sarebbe stato oggi il suo primo compleanno. Questo vuole essere un dolce pensiero per lei, per la sua mamma e per la sorellina che presto arriverà… ♫
David Lebovitz
When I lived in San Francisco, the baking community was a very friendly group and we all mingled easily. One of the people who I particularly admired and liked was Emily Luchetti , who was also a pastry chef and cookbook author. Her desserts were known for their stunning simplicity, which highlighted bold flavors as well as local ingredients, and whose recipes walked a balance between home-style and sophisticated. And even more importantly, she tends to like two of my favorite things – chocolate and caramel – and she uses them frequently. Emily’s newest book is The Fearless Baker , a book of 175 easy-to-make desserts that won’t intimidate anyone. I asked her if she would be interested in doing a guest post, and when she suggested something combining…you guessed it, caramel and chocolate brownies, I couldn’t wait to share the recipe with you.
The Wednesday Chef
I've been feeling a bit like a wrung-out dishrag lately, creatively speaking, I mean. A reader very kindly pointed out the other day that you all would be a lot happier if I posted more often, to which I could only bleat "I'm so sorry, I know !" at the screen and sink my head in defeat. I mean, I'm the first to feel bereft when my favorite blogs go silent for more than a few days.
I am supposed to be writing a manuscript, not baking rye crumble bars. No more rye crumble bars no more rye crumble bars no more rye crumble bars no more rye crumble bars no more rye crumble bars . When I found out that I was pregnant, I asked my publisher to extend my deadline, which was supposed to be March 1.
Orangette
My mom may not cook, but she’s an absolute authority when it comes to eating out at restaurants. She and my dad eat out almost every night of the week and they do so with a real zest for excitement and experience; they love to patronize busy restaurants, especially ones that are hard to get into. Which is why I had the idea to call my mom, this morning, to ask her for her tips on getting into an impossible-to-get-into restaurant.
The Amateur Gourmet - A Funny Food Blog with Recipes, Restaurant Reviews and More
Dorie Greenspan
Everyone who knows me knows I adore Alan Richardson and Karen Tack ! Everyone also knows that when it comes to Alan's photographs and Karen's food styling, you can't trust me to be impartial: they're the team that worked on my books, Baking From My Home to Yours and Around My French Table . But when it comes to cupcakes, you don't have to take my word for anything: millions (yes, truly millions) of people have bought their books, Hello, Cupcake! , What's New, Cupcake?Learn how to make delightful salted butter caramels, perfect madeleines, luscious chocolate truffles with armagnac prunes, New Orleans pralines, French gingerbread pain d’épice, alfajores and other delectable, edible gifts that’ll make you the toast of the town come this holidays. We’ll also show you some great packaging ideas so your gifts are as delicious outside as they are inside! We keep adding new dates for this incredibly popular workshop, and they keep filling up just as soon as we add them!
Chez Pim
Qui ci vuole un po' di sole e di colore altrimenti rischio la depressione, vi avviso! Ormai sento il bisogno estremo di un po' di primavera/estate. Alzi la mano chi di voi ancora non ha pensato alle vacanze! Siate sincere, neanche un minimo accenno ad un sogno ad occhi aperti?! Ovviamente io sono di quelle che già stanno facendo il conto alla rovescia. Considerando poi che con il piccolo adesso si viaggia anche un po' meno, la voglia di partire è all'ennesima potenza.