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This image is included in 2 galleries :- 1) "LOVELY FLOWERS AND BUTTERFLIES" curated by .M*A*K. and 2) "TOP FLICKR 2020 * INTERPHOTO-TOP PHOTOSHARING" by Marzetti Gianfranco.
...this was my dad's favorite garlic fried rice that i used to cook for him alot, back in sydney... ^^ (i had not cooked this again since, ...until few months ago) ... a simple dish if you want a quick meal and love garlic. ^^
ingredients used ~
- chopped onions
- lotsa finely chopped garlic (for this portion, i used only one whole bulb)
- spring onions
- olive (or veggie/corn) oil
- egg
- ground pepper
- sukiyaki sauce (sometimes i use soba sauce, or terriyaki sauce which is abit stronger/saltier in taste if you prefer)
- multigrain rice
... served in green bell pepper as bowl (i eat that, too... no food being wasted :p) and alfalfa sprouts (leftover from homemade sandwich :p) atop as garnish
(...after you've heated the pan/oil, start with the garlic first, then onions... the eggs and spring onions last after the rice ^^)
bon appetit! enjoy ~ ^^
dad's favorite homemade garlic fried rice
ikitchen
2008 may 24
© woolloomooloo / woolloomooloosky. all rights reserved.
这种一锅煎锅的食谱既快又生气，非常适合那些晚上有10分钟的时间站在炉子上的夜晚。 烹饪技术是中国炒菜的传统，将蛋白质和蔬菜切成小块，使其在高温下快速烹饪，然后与玉米淀粉增稠的酱汁绑在一起。 如果您有炒锅，现在是时候使用它了，尽管铸铁煎锅也可以解决问题。 通配符成分是日期。 它们可能不是常见的炒菜成分，但其果酱甜味却是一口咬入松脆的芹菜，咸花生和辣鸡之间的惊喜。
www.bonappetit.com/recipe/spicy-chicken-stir-fry-with-cel...
Sticky toffee date cake with salted toffee sauce
www.bonappetit.com/recipe/sticky-toffee-date-cake
Strobist:
YN-460 bounced off ceiling camera left at 1/2
Cactus 5 triggers
When you try to order food and this appears....the page you're searching for has been eaten
.....Have a nice weekend You All and more luck as me
More photos on my blog
postcardsfromlight.blogspot.it/2013/06/racconto-di-un-pra...
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I have had many questions regarding the time it took to create the personality of each Cheerio...how about an hour, give or take...
Vegan tacos that I unveganized by putting cheese on them, but that's how I like it.
(vegan tacos from bon appétit)
Just a little bit of butter!
First, plant your truferrie. Not that chef was bragging. Then train your truffle dog; teach him commands in French! Ironically his name, when translated, means slow and gentle. He's not.
Back in the kitchen, the masterclass began with a ritual washing of the dog's discoveries. Those first washings may contain spores; that's taken back and tipped like a libation to the oaks…
Next, the truffle butter, chef's tip for preserving your surplus truffles. Surplus truffles!! His truffle butter was a big batch — he is French after all. Now, because he's French he begins his scrambled eggs by taking half of that alarming amount of truffle butter and melting it in a bain-marie. Slowly, slowly, he stirs his eggs — beaten lightly and seasoned with Guérande salt, more minerally, less salty — in that same warm bath of fragrant butter.
His assistant plates up; he adjusts his coupe-truffe — it's olive wood, you know — to the perfect 1½mm and lays down a generous garnish to finish. Bon appétit — this is brunch; with just a little bit of butter!
We've made this before with shrimp and it's great, I just decided to try it this time with Tofurky sausage for variety. Also good!
(based on garlic shrimp and white beans from bon appétit)
when I saw this recipe, i wasn't very excited at first. it seemed to be too much work. and the custard made of four eggyolks? i was suspicious that it woudn't work..
but the result absolutely blew my mind! it was delicious. try it!
(i'm gonna make it soon again, i promise.)
See:
www.bonappetit.com/entertaining-style/pop-culture/article...
We may never know which woodchuck hypothetically chucked wood or which unspecified Sally sold seashells down by the seashore, but one of our tongue-twisting icons, Peter Piper (of the peck of pickled peppers), might have been an actual person.
Pierre Poivre was a one-armed 18th-century French horticulturist, missionary, and colonial administrator whose name, as any demi-Francophone might notice, is equivalent to the English "Peter Pepper." In the 1760s, Poivre became the Intendant of the Indian Ocean islands of Réunion and Mauritius (once the home of the dodo). There, he set about flexing his pouces verts, planting a garden on Mauritius made up of plants from all over the tropics, the Jardin Botanique des Pamplemousses (named for a nearby village, which was named for the grapefruit trees growing nearby).
Most importantly, Poivre managed to smuggle cloves and nutmeg out of the Dutch East India Company-controlled Spice Islands (part of modern-day Indonesia) and grow them at his home base, breaking the Dutch monopoly. It was his forceful advocacy for the free market and further cultivation of cloves on the French-controlled Seychelles that led to their introduction in Zanzibar, which remained the world's largest clove producer until recent decades.
Where were we? Oh, right: pickled peppers.
Poivre's travelogue, Voyages d'un Philosophe, was published in London in 1769. It was read widely enough to make its way to the British colonies, where Thomas Jefferson was reportedly intrigued by its description of Vietnamese mountain rice (Appalachia-appropriate!). So the story of "Peter Pepper," a man famous for his garden of spices, is a likely candidate for the inspiration of our prickly tongue-twister, first published in London in 1813. The transformation of "Pepper" to "Piper" makes linguistic sense (the Latin for "black pepper" is piper negrum) and sense as a British name ("Piper" is a common surname and the Old English word for "pepper"), but it also just makes the tongue twister work. Repeating "pepper" one more time wouldn't be quite as fun.
Of course, it's also possible that some witty Brit might have invented the phrase out of whole cloth. The "pickle" part, anyway, doesn't correspond to any particular anecdote about Monsieur Poivre, though pickling peppers would likely be part of any conscientious gardener's regimen, and Poivre's famous cloves do add a nice spice note to any brine.
Ultimately, though, no sources can help answer the most troubling question of all: If Peter Piper picked a peck of pickled peppers, how many pecks of pickled peppers did Peter Piper pick?
A high-class kebab shop seen on the otherwise attractive market square of Arras, France. The rubbish stacked in front of the shop was an added attraction..
Best on black.
for HIM, who's the light of my days... :)))
At times our own light goes out and is rekindled by a spark from another person.
Each of us has cause to think with deep gratitude of those who have lighted the flame within us.
Albert Schweitzer
Should you be wondering where today's 'novel' is; read the tags... :)
For all the lovely people who repeatedly rekindle the light within us when we haven't got the strength to do it ourselves! You know who you are - and so do we :)
♥ ♥ ♥ ♥ ♥ ♥ ♥
Für all die wundervollen Freunde, die unsere innern Lichter neu anfachen, wenn wir nicht mehr die Kraft dafür haben. Ihr wisst, wen alles ich meine! Danke
♥ ♥ ♥ ♥ ♥ ♥ ♥
Pour tous nos amis si précieux qui font tout pour rallumer les flammes dans notre intérieur quand nous n'avons plus la force et le courage à le faire nous-mêmes. Merci de tout coeur.
View my whole Christmas Season as a slideshow here!
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The very talented photography duo Peden and Munk photographed a recent Bon Appétit Magazine cover using their iPhone 7's. The magazine launch happened on a gorgeous day earlier this week at this stunning TriBeCa loft. I'll be posting some more images in my Instagram Stories today: www.instagram.com/danielkrieger/
just because we can't entertain doesn't mean we can't have a fancy celebration, just the two of us.
0936
Profumi d'estate per 4
riso Arborio (o un altro, rotondo di bella qualità) circa 200 g,
cipolla 1, aglio 2 spicchi, olio oliva, vino bianco 1 bicchiere, brodo di pollo 1,5 l, spinachi 1 tazza, peperone rosso 1/2, carciofo fresco 1 fondo, pizelli "mangiatutto" 10, funghi 1 tazza te, poro 1/2, prezzemolo 2 cucchiai, pomodori 2 piccoli, pelle di limone giallo + limone verde + arancia = 1 cucchiao, 1 busta zafferano, parmigiano, burro, sale, peppe.
Tagliare i funghi, la carotta, il poro, il fondo di carciofo, i pizelli mangiatutto, il peperone in cubetti.
Fare cuocere in una padella a fuoco vivo 3 o4 minuti ogni verdura, una a una, con un pocchino di sale (non mescolare tutto insieme). Lo so, è un po lungetto
Mettere da parte.
Buttare a bollire 2’ le pelle di agrumi. Rinfrescare e tagliare a nastri ( ?) finissimi. Tagliare a cubetti i pomodori, tritare il prezemolo, tagliare in nastri ( ?) i spinachi. Mettere da parte, senza cottura.
Tagliare a fine fette la cipolla, sciachiare l’aglio. Mettere le due cose ( ?) in una padella alta, larga. Con olio di oliva fare « blondire », diventare trasparente (fuoco non troppo vivo). Aggiungere il riso, fare biondire insieme qualche minuti, mescolando con un cucchiao di legno. Aggiungere il vino e mescolare. Alsare il fuoco. Il vino viene assorbito.
Coprire con il brodo di pollo riscaldato (deve ricoprire tutto). Aggiungete il zafferano. Lasciare cuocere tranquilmente, aggiungete brodo in ogni tanto quando sara assorbito. Questo durera circa 20’. Assagiare per capire quando sara quasi cotto.
A questo momento il brodo sara assorbito ma il riso deve rimanere morbido, molto umido.
Aggiungete 2 cucchiai di parmigiano grattugiato, 2 cucchiai di burro, peppe, sale (dipende del punto di sale del brodo), tutte le verdure e profumi messi da parte, anche quelle non cotte. Mescolare, lasciare 1 o 2 minuti il fuoco.
Spegnere il fuoco, lasciare riposare 2 minuti.
Mandate a tavola (come dicevano i libri di cucina di una volta) servito in piatti da minestra, caldi prego. Aggiungere parmigiano a volontà.
.
Français
Risotto d'été (pour 4)
200 g riz Arborio ou Carnaroli (ou une autre qualité de riz à risotto italien rond et à gros grains)
1 très gros oignon (ou 2 moyens)
2 gousses ail, 1 verre vin blanc sec, un litre bouillon volaille (ou 1 tablette)
quelques lanières de zestes fins de citron jaune et citron vert,
1 petit bouquet de persil plat.
1 tasse a thé de champignons (Paris, cèpes...) ½ carotte, ½ poireau, ½ poivron rouge, 1 fond d'artichaut cru, 2 petites tomates, une douzaine de pois gourmands (pois mange-tout), 1 tasse à thé d'épinards.
une bonne pointe de couteau de filaments de safran (à défaut une petite boîte de poudre), parmesan (pas de sachet tout prêt, une horreur), beurre, huile d'olive, sel, poivre.
Mettre les zestes en ayant bien enlevé le blanc de l'envers dans un bol rempli d'eau. Faire tourner 3' au micro-ondes chaleur forte. Jeter l'eau, couper ces zestes en lanières d'1 millimètre dans le sens de la largeur. Réserver.
Nettoyer le persil, le hacher. Réserver.
Couper en fins rubans les épinards. Couper les tomates en petits dés. Hacher le persil. Réserver sans cuire.
Couper en dés - séparément - les champignons, la carotte, le blanc et un peu de vert du poireau, le fond d'artichaut, le poivron, les pois gourmands. Faire revenir ces légumes 2 ou 3 minutes dans une petite poele, un à un, avec très peu d'huile d'olive, saler très légèrement. Ils doivent rester croquants. Réserver.
Mettre la tablette de bouillon dans 1 litre d'eau (même un peu plus) sur feu moyen, diluer en remuant un peu. Arrêter le feu quand c'est bien chaud (sans bouillir).
Ne pas laver le riz (mauvaise habitude française à proscrire absolument).
Matériel : une grande sauteuse fond anti-adhésif. Surtout pas une casserole classique où l'évaporation se ferait mal et où il est difficile de bien remuer le riz.
Couper très finement l'oignon . Ecraser les gousses d'ail.
Faire revenir dans l'huile d'olive l'oignon finement haché et les gousses d'ail bien écrasées. Le mélange doit devenir translucide, à peine coloré. Attention à ne pas faire brûler l'ail !
Ajouter le riz, faire blondir ensemble quelques minutes, feu moyen.
Ajouter le vin blanc, remuer.
A feu moyen/vif faire absorber tout le vin par le riz. Très important !!!
Ajouter le bouillon chaud. Il doit couvrir tout le riz. Régler le feu sur moyen, remuer, ajouter les filaments de safran, du poivre moulu frais, remuer. Laisser cuire à découvert, en remuant de temps en temps ! Le riz va petit à petit absorber le bouillon. Le bouillon doit couvrir totalement le riz. Garder le reste pour la suite. A chaque fois après avoir remué, donner de petites secousses latérales à la sauteuse pour bien unifier la masse de riz. C'est un coup à prendre.
Au bout de 20 minutes env. , le riz doit être souple presque cuit (attention il devra rester très très légèrement al dente) tout en restant bien humide et souple. Ajouter un peu de bouillon supplémentaire s'il devenait trop sec. Ajouter tous les légumes et parfums mis de côté + 1 bonne cuillère à soupe de beurre + 1 cuillère à soupe de parmesan, remuer, réduire le feu tout petit et laisser doucement cuire jusqu'au point parfait, soit environ 2 '.
En fait, il faut goûter très régulièrement pour surveiller.
A la fin tout le bouillon est absorbé mais le riz ne doit surtout pas être sec !
Eteindre le feu, laisser reposer 2' .
servir dans des assiettes creuses, chauffées (3' au micro ondes avec un peu d'eau dedans), parmesan fraîchement râpé présenté à part, à saupoudrer . Quelques tuiles au parmesan en garniture si on veut faire chic :-)
Attention au sel : le bouillon étant salé, ne pas en rajouter au départ, ajuster si nécessaire durant la cuisson.
Le risotto traditionnellement se sert seul, en entrée. Pas en garniture d'une viande ou d'un poisson !
"The phrase al fresco is borrowed from Italian for "in the cool ", it is not usually used to refer to dining outside. Instead, Italians use the phrases fuori or all'aperto. In Italian, the expression al fresco usually refers to spending time in jail."