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One of the rooms had been set up for a wedding reception, this is one of the mirrors in that room.
Part of our day at the Raymond Blank Cookery School at Le Manoir aux Quat' Saisons
This was the finished scampi that was so delicious! It was as rich as the normal one with lots of butter. Chef used a little boursin cheese and a little heavy cream. This is an entree that is served at the new Ka Ikena dining room at KCC. Chef Sato is the instructor for those upcoming chefs.
Amazing Food Race through Beijing's historic 'hutong' neighborhoods, a cooking class, followed by a private group dinner at Hias Gourmet's cooking studio.
Amazing Food Race through Beijing's historic 'hutong' neighborhoods, a cooking class, followed by a private group dinner at Hias Gourmet's cooking studio.
The name means "the Imam swooned" or "the Imam fainted." there are different stories about where the name came from, either because of the wonderful taste, or the amount of olive oil the dish calls for (yeah, a lot). In some versions, the Imam faints when he sees how much olive oil is added to the dish at each step, but my favorite says that his bride brings to the marriage several casks of olive oil, and she uses them all up in just days make this dish for him. Mmmmmmmm!