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Bon Appetit Magazine

Bon Appetit Magazine

Burgers and Bourbon with BJ Coleman Save the date: the 2012 Dordogne food styling and photography workshop I have been waiting to tell you about this for quite some time and so finally, here we are… Stephanie, Nadia, and I are happy to announce the 2012 food styling and photography workshop in Dordogne, France! Last year’s workshop was such an amazing experience. We have been overwhelmed with the positive response and emails from readers who wanted us to repeat it. This is a hands-on workshop where we will learn about my philosophy on food styling and composition, how to tell a story through props, the basics of photography, and understanding and manipulating light, all in the beautiful surroundings of the Perigord region of France. The workshop includes 4 days of cooking, styling and photographing food in a beautiful manoir nestled up against a stone cliff overlooking a lazy river. We are happy to announce that registration will be open on Thursday, January 26th at 1 p.m. 1. 2. 3. 4. You can read about our 2011 workshop on our students’ blogs: Jennifer wrote about it here, here, and here.

Tales of pigling bland Învaţă să prepari: Aluatul de plăcintă Este o reţetă dificilă, dar odată tehnica stăpânită, este mereu amuzant şi uimitor să vezi cum dintr-o bucată de aluat iese o ditamai foaia, mare cât toată masa şi subţirică de vezi prin ea! Influenţă orientală Inventată de turci, botezată phyllo (frunză) de către greci şi apoi adoptată de egipteni, marocani şi popoarele balcanice, foaia de plăcintă este un aluat fragil şi delicat, subţire ca o foiţă de ţigară. Folosită la noi mai ales la plăcinte rulate, foaia de plăcintă este un preparat de bază în gastronomia orientală. Din ea se fac delicioasele baclavale sau alte bunătăţi dulci şi savuroase „pacheţele“ de toate formele, cu umpluturi sărate, prăjite în ulei încins sau preparate crocante, cu multe foi unse cu unt şi suprapuse. Aluat de plăcintă (phyllo) Preparare: 30-45 de minute, plus timp de odihnă 30 de minute Moderat 500g făină 2 linguri ulei 1 lingură oţet 1 pahar cu apă caldă 1 ou 1/2 linguriţă sare 1Cerne făina pe masă (sau într-un castron) şi fă în mijloc o fântână.

Bleezie's Playhouse Avocado Lime Purée #tacothursdays #foodporn Chicken Tinga, grilled tomatoes, roared garlic, cilantro. #braise #tacothursdays #foodporn @ninjakitchen 3 in 1 did a GREAT job searing my carnitas. Now to slow cook So I cooked on the Katie Show! 4/20! From @katietheshow today. Spring Salad with Seared Salmon Serves 4 Ingredients 4 Salmon loins 1 ½ Tbsp Italian parsley, chopped ½ Tbsp Fresh thyme leaves, chopped ½ Tbsp Fresh tarragon, chopped ½ Tbsp Fresh mint, chopped 1 each Zest of lemon 2 each Handfuls of baby kale 2 each Handfuls of baby spinach 6 each Radishes, sliced thin 16 each Asparagus spears, medium thickness ¼ Cup White Balsamic Vinegar ¾ Cup Extra virgin olive oil Salt and pepper Directions In a shallow bowl, drizzle salmon with the olive oil to coat, add all the herbs and lemon zest, season with salt and pepper and mix together. Cooking with @katietheshow today! @katietheshow 🙌 tune in! 4/20! Oh hey @cliquebyroble. Ok cool. Oh hey Elmi!! Call me Cocoa Crispy.

Crema de mascarpone cu amaretti si capsuni Zilele trecute am cumparat niste capsuni minunate. Cand le-am vazut frumos aliniate in ladita de lemn, eram convinsa ca nu vor fi nemaipomenite dar au fost extrem de parfumate si zemoase. O parte le-am mancat ca atare si cele ramase le-am transformat intr-un desert simplu, delicios si parfumat. 200 gr capsuni 250 gr mascarpone 125 gr iaurt grecesc 2 linguri marsala 6-7 linguri zahar pudra vanilat 1 lingurita esenta naturala vanilie 7-8 amaretti Trecem capsunile printr-un jet de apa rece apoi le stergem imediat cu un servetel absorbant de bucatarie. Le acoperim cu o folie de plastic alimentara si le lasam 1 ora la frigider. Dupa 1 ora, scoatem capsunile din frigider si le lasam cca 10 minute sa ajunga la temperatura camerei. Intre timp, amestecam mascarpone-le cu iaurtul grecesc, 3 linguri de zahar pudra, si 5 amaretti zdrobiti (pastram 3 amaretti intregi), Taiem capsunile intregi, pe lungime, in feliute subtiri. Asezam in fiecare cupa cate o lingura de capsuni cu putin din sucul format,

smitten kitchen The Cupcake Blog Baking & Dessert Recipes & Videos - *Tested Recipes* Aunt Clara’s Kitchen: Dominican cooking, recipes, dishes, food and culinary culture The Gumbo Pages :: Make Levees, Not War Nola Cuisine | Celebrating the Food and Drink of New Orleans Louisiana! My Creole & Cajun Recipe Page Hi there! Loved your site!. I’m an norwegian “girl” who loves to cook and invite guests. Since my economy is just normal I couldn’t have endulged in so many parties as I do, luckily my friends finds it so interesting they will pay the cost, so each dinner is paid by the participants. Anyhow, this winter my “theme” has was culinaric travelling – or “eva goes to countries she doesn’t know and prepare food she know just a little about”. We have been in India, North of Afrika, Italy (of course), Thailand, Spain, France and Greece. Now I have cast my eyes on the great northern american continent and have chosen Louisiana for the next dinner. I would like to ask you – could you give me an idea for a menu? Would appreciate emmensly if you could take the time! Regards Eva _________________________ I added cool smileys to this message… if you don’t see them go to:

The Noshery — a little something to nosh on