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Love and Olive Oil the meaning of pie La Succulente J'ai voulu commencer ce post avec un jeu de mots sur Metro et je me suis vite rendue à l'évidence : "tu ne sauras pas faire ce jeu de mots". C'est à l'aube (9h) que l'on m'a invité à découvrir les coulisses de Metro, oui vous savez le grossiste alimentaire. Cette visite m'a permis de réaliser plusieurs choses : - j'adore photographier les poissons morts ... et je me pose depuis beaucoup de questions, - mon corps arrive à digérer une autre forme de petit déjeuner : huîtres et vin blanc à 9h30... et je me pose aussi beaucoup de questions sur ce que seront mes futurs matins, - les coulisses de Metro sont faites de produits frais, bio, pas bio ....mais aussi d'hommes passionnés et ça c'est chouette ! Trève de plaisanterie, me voici donc au coeur des rayons, accueillie par Pascal Gayrard en personne (directeur général de Metro Cash et Carry France) et son équipe qui nous emmènent découvrir Metro côté coulisses. 9h03 : Exit le fromage qui me fait de l'oeil au café d'accueil ... Hassan !

Care's Kitchen If you're not quite ready to venture into making sushi at home... this Sesame Seared Ahi Tuna with Cucumber, Scallion and Sriracha Mayonnaise ...is the next best thing! The keys to making this a successful dish are simple... ...quality ahi tuna steaks ...a super hot pan ...and NOT overcooking your fish! Sesame Seared Ahi Tuna with Cucumber, Scallion and Sriracha Mayonnaise Fresh Ahi Tuna Steaks Black Sesame Seeds Sesame Oil Quality Mayonnaise Sriracha Sauce Cucumber, peeled and sliced lengthwise into 2 to 3 inch strips Scallion, sliced lengthwise into 2 to 3 inch strips Directions: Place black sesame seeds on a plate. Place raw tuna steak onto the sesame seeds, flip to entirely coat both sides of the tuna In the meantime, heat a pan (I used cast iron) over high heat until HOT! Drizzle a bit of sesame oil into your super hot pan and then immediately place your tuna in the pan. Cook to your desired doneness ...but to ensure keeping it rare only about 1-2 minutes per side (3 to 4 minutes total)

How Sweet It Is Sippity Sup Grab A Plate » Exploring what goes on in my kitchen and beyond jesuispasunecourge.com smitten kitchen Friday, December 13, 2013 linzer torte I think if you were to rank foods in order of how intimidating they are to cook, at the bottom of the list would be stuff you throw together any night of the week without a recipe, the top would be basically anything Grant Achatz has ever made and then maybe, just barely a notch below would be a dish that someone you love and respect makes so perfectly that you consider it to be “their” recipe. And this has been my feeling about linzer torte for all of the years since we first met at this url in 2006. Continued after the jump » Wednesday, December 11, 2013 eggnog florentines Today, because we don’t have enough bronzed and crisp, sugary, buttery thoughts already circling our heads, we’re going to talk about two recipes in one, a thin and lacy nut-caramel cookie known as a florentine and a filling that tastes exactly like eggnog, as if either of these things alone weren’t enough reason to gallop into the kitchen with your mask, cape and sense of urgency.

Vegan Recipes by Angela Liddon | Oh She Glows Aggies Kitchen Herbie Likes Spaghetti

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