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Dany Set by The Beauty Factory available @ Access
Caroline POSE by DPSP Store
Well I don't know if I'm walking on solid ground
'Cause everything around me is falling down
And all I want is for someone to help me
Ferrandina is a city of oil, Città dell'Olio designated by a national group that awards the title to each city that meets their standards for EVOO DOP and IGP. In Basilicata there are only six such oil cities; Aliano, Ferrandina, Matera, Millionic, Rotondella and finally San Mauro Forte.
Pictured here is the Mother Church of San Lorenzo Martire – from the 17th century onwards called the Duomo Santa Maria della Croce, it has three sixteenth-century portals and three Byzantine domes left over from the original construction. It wasn’t until the 15th century that the church found its final form with Frederick of Aragon in 1491 commissioning the remodeling of things into what you see mostly today.
Oil is not the only culinary attribute about the city it is also known for its cheeses as well as an ancient bread known as "u Fucilatidd", a circular bread braid topped with fennel seeds, and "'u Cecc'" (ceccio), a leavened pancake, with salt and oregano. Along with oil usually comes gas, luckily Ferrandina is no exception they discovered natural gas in the area and have been busily extracting it since the 1960’s.
I took this on Oct 6th, 2018 with my D750 and Nikon 28-300mm f3.5-5.6 Lens at 42mm 1/125s f`11 ISO 100 processed in LR, PS +Lumenzia, Topaz , and DXO
Disclaimer: My style is a study of romantic realism as well as a work in progress
Ingredients:
Double zero Flour, Milk, Water, Yeast, Sugar, Salt, Eggs, EVOO. Provolone Cheese.
Make a very soft, light dough.
Let it rest for few hours until doubles in size.
Bake until almost done.
Place slices of Provolone Cheese on the top and bake again for few min. until golden brown.
I feel the exact same way! Some fat is good for you, oils like EVOO, Avocado, Grape-seed oil is most excellent for high heat frying.
Lamb chops marinated in EVOO, lemon juice, salt, pepper, garlic, Maggi, Marjoram and fresh Rosemary, cooked on a griddle pan, accompanied by asparagus with a butter sauce seasoned with lime juice, salt, pepper, ground cumin, curry, and ground coriander.
When I'm half asleep either in the morning or night I often imagine what I'll make for lunch one of the next days. Since my wife is vegetarian, it's usually a complicated vegetarian/vegan dish.
This one was white beans, chickpeas, and red beans boiled separately (the chickpeas with bay leaf and garlic cloves) until almost tender; then finished cooking in a spicy tomato sauce (garlic, onion and shallot finely diced, with a bit of chilli) sauteed in EVOO, with a couple of tomatoes finely chopped, a good glug of tomato paste, a good splash of V8 juice, a good dose of fresh rosemary and basil (finely diced), a dash of curry powder for depth, and — of course — a good glug of Maggi for umami.
I also added a bit of Moroccan chermoula spice.
If as you're cooking the sauce, it doesn't seem liquid enough, add in some of the beans'/chickpeas' water.
Spiralize a small zucchini (for two), sauter 1/2 a small red onion in olive oil, and add in the zucchini, season with salt, pepper, and a splash of Maggi and cook on fairly low heat until the zucchini is soft and 'al dente'.
Serve the zucchini on a warmed plate, and top with the bean mixture...
A few years back now, I was in a restaurant where a few dishes on the menu said they contained EVOO. Luckily there was a chef in our group who explained that it stood for "extra virgin olive oil". Obviously, this female red winged parrot doesn't need a menu to know that it can get it straight from the tree. The shot was taken at the Warrego Riverside Tourist Park just out of Cunnamulla in Queensland,
A popular street vendor food in Mediterranean regions, a “bread” made with chickpea flour, olive oil, and water. Baked under a broiler, topped with Pecorino Romano cheese and served warm. I made fresh tomato bruschetta with basil to top it off, but its delicious without also.
At lunch time today I ordered a roast beef sandwich with two side salads. . . one was a fruit salad and the other was pasta. As part of dinner this evening, I thought I'd try to "recreate" the pasta I had at lunch time. The only ingredients I didn't have at home were the black olives and feta cheese. . . . after tossing in the fire-roasted bell peppers (from Trader Joe's), spinach and the tomatoes in with the vinaigrette dressing and a little a bit of EVOO . . . viola' . . . pasta a la tulipfleurs! I know this is not an original recipe but not being too "creative" in the kitchen, I think I "done good!" ;-)
Herbs represented are Dill Pesto pucks, garlic, salt, and chives. The pesto pucks are dill, garlic, EVOO frozen in ice cubes.
Prepare 1/4 cup of quinoa per pepper. While it's cooking, make a sauce of:
• chilli-infused olive oil (or use regular EVOO and a diced chilli to taste
• lemon juice
• good dash of Italian Herbs
• crushed clove of garlic
• couple of teaspoons of capers
•±8 Kalamata olives, quartered
• either some quartered cherry tomatoes or a heaping tablespoon of tomato paste
• splash of Maggi sauce
• splash of leftover vinegars from capers, dill pickles and jalapeños
•salt and freshly ground pepper
Mix it all up and let it blend for several minutes, then toss in the amount of cooked quinoa you want, toss, and put into halves of four-lobed peppers — important! If they're not four-lobed, you won't be able to sit them properly in your baking dish!
Lightly oil a baking dish, place the stuffed peppers, add a couple of mushroom slices and sprinkle with paprika.
Bake until the pepper shell is tender but not mushy — I used a microwave combi, 180° (350°F) plus micro level 1, for ±20
minutes.
Enjoy!
Eastbound with a three builder power set, Boston and Maine Hudson River Bridge, Hemstreet Park. August 2, 1983
Todays equivalent would be an NS BEVO, EVOO, and MAC.
Sliced sourdough bread with Balsamic and Olive Oil dip. A homebake classic.
#singapore #appetizer #sourdough #sourdoughbread #toast #italian #evoo #balsamic #delicious #yummy #edible #foodphotography #gourmet #covid19 #circuitbreaker
Probably my second last bake in Jan 2022 before I had tested positive. Focaccia with rosemary & sea salt. Biga preferment (~50% hydration), total hydration ~70%. Mine came out a bit too chewy due to overbaking. A modified recipe taken from Carol Tennet book I lent from my neighbour, but followed folding techniques in youtu.be/bq2Kins2ANg
OLYMPUS DIGITAL CAMERA
EVOO, onions, peas, tofu, spinach and tomato sauce. Ground ginger, coriander, salt,fresly ground pepper, and two other proprietary ingredients... simple and delicious...
The clue’s in the title with this one – it’s not the prettiest recipe in the world, but boy is it comforting and super-delicious. Let the recipe flex to what you’ve got in the house
600 g ripe mixed-colour cherry tomatoes
4 cloves of garlic
200 g rosemary focaccia
1 x 660 g jar of white beans
Veggie Sausages
I was in the mood for a panini but without the required grill, I had to get creative.
I put the tuna melt together (tuna, mayo, lemon, dill, salt, pepper, tomato, lettuce and cheese), brushed the outside of the bread with evoo, wrapped the whole thing in foil and threw it on the grill.
To smash it down, I found a nice flat rock in the river, wrapped it in foil, and placed it on top of my sandwich.
Great meal for a warm spring day!
I seared off some pork chops seasoned with garlic powder, thyme, seasoning salt ..in some evoo. I seared the chops for 5 min each side in an electric skillet set at 400 degrees F then I used dry vermouth to get up the pan goodies, then I added a can of cream of mushroom soup..stir it all around then added back the chops, covered, lowered temp to 250 degrees F for one hour, then served with long grain rice, it was very off the chain
An easy sauce for your pasta. Two large heirloom tomatoes diced, teaspoon EVOO, pink himalayan salt to taste, two cloves garlic, red pepper flakes to taste, and five fresh basil leaves sliced. Add all ingredients and simmer.
Feta Cheese
Bartlett Pear
Shaved Fennel bulb
Pomegranate Seeds
Micro Greens
Mixed Greens
Raspberry Vinaigrette with EVOO
Super YummmM!
heirloom tomato panzanella: heriloom tomatoes, EVOO, champagne vinegar, fresh basil, focaccia, wild arugula, shaved Parmesan
Springdale October 31, 1997
In a time of dirty GEVOs, BEVOs, MACs, and EVOOs, one never tires of a clean ALCO.
.... Evoo Restaurant in Toronto, set up this COVID-19 pandemic tongue in cheek display, showing mannequin customers ordering food while wearing masks. The popular neighborhood restaurant now allows for indoor social distancing dining ....
Goya Marinated Artichokes, Greek Olives, cherry tomatoes, cucumbers, block feta cut into cubes, pinch of red pepper flakes, pinch of dill weed, pepper, tbsp EVOO. Mix and chill.
Im so madddd. My computer deleted all but 70 of my 253 pictures taken today. Some were much more worthy of flickrness than this. Oh well.
One of the most beautiful things I've seen for a while.
This was actually a fisheye type thing but I cropped the edges. School is canceled tomorrow as well! Maybe a chance to recover some more shots but I'm pretty bummed :(
Must View On Black
One of Spains many great culinary prides, but can say their proudest; EVOO. Just drizzle on a fresh pan de barra, crack of pepper; oh my, life is good. But than there is Jamon Serrano, queso, tapas, etc.. It doesn't end...
Should read "Es puro cielo"
Recipe to follow - perfect picnic food!
1 cup cooked orzo
1 small tomato, diced
1/4 red onion, diced
1 cup cooked fava beans
1/8 cup minced black olive
Handful mint, chiffonade
1 tsp fresh thyme
Salt, pepper to taste
2 tsp EVOO
Toss together. Feeds 4.
If you like feta cheese, this is such a yummy snack. It’s block feta sliced 1/4”, red pepper flakes, dried parsley flakes, quartered cherry tomatoes, and a slight drizzle of EVOO. Try to use a Greek brand of feta, instead of an American brand....the texture and consistency is so different between the two manufacturing processes. Anyway, after you put it in a dish, BROIL in the oven until the feta just starts to brown in places. Take out of oven and serve warm with pieces of pita bread. Lin’s likes the pita, but I eat mine with sea salted thin baked wheat crackers.
Yummy Yummy!!
Mescalun lettuce mix, finely sliced celery, finely sliced onion, steamed finely diced potato, coarsely shredded fresh basil, topped with 4 hard-boiled eggs (sliced into sixths) and sun-dried tomato strips.
Homemade vinaigrette with Filippo Berio evoo, garlic, Dijon mustard, Jerez vinegar, salt, pepper, and herbs (dill tops, basil, marjoram, oregano, thyme), a splash of Maggi sauce, and a pinch of curry.
(If you don't want to remain vegetarian, a few anchovy filets might be nice...)
With couscous and steamed broccoli. I like to gently sauté the fish with a lot of garlic, butter, and EVOO. The plate is a traditional milk glass. Some people say that stark white glass with the bumps on it is milk glass, but I was told if you put your hand up to it and can see it behind the plate, milk glass.