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Savoiardi lady fingers soaked in espresso and rum, layered with a mixture of mascarpone cheese, egg yolks, sugar, and rum, cocoa powder sprinkled on top, garnished with dark chocolate shavings.
Enter for a chance to win a set of Foodie Dice, here: www.willcookforfriends.com/2014/02/braised-lamb-with-crea...
Enter for a chance to win a set of Foodie Dice, here: www.willcookforfriends.com/2014/02/braised-lamb-with-crea...
Cuisine[s] Michel Troisgros is 2 star Michelin French restaurant in Tokyo, and one of my favorite French restaurants in Asia. I like the modern touch of the cuisine which also embraces the seasonal Japanese ingredients and produce. Chef Guillaume Bracaval used to work at celebrated 3 star Michelin restaurants in Paris, i.e. l'Arpege, Ledoyen, l'Ambroisie, for several years. Afterwards, he became the chef of 1 star Michelin restaurant "l'Agape". He's been appointed as the Executive Chef of Cuisine[s] Michel Troisgros since August 2012. The photos were taken at my 3rd visit to this restaurant. I found the meal exquisite as well as exceptional. Simply marvelous. For me, it's reached Michelin 3 star level already.
With Damien Mazars, the restaurant Director & Executive Sommelier, I wouldn't worry about the wine at all. Just enjoy the moment. Michele Abbatemarco, the Pastry Chef, always brought a refined & tasteful ending to the meal. A great team from inside out.
Look forward to going back soon, if possible, hopefully in winter. (smile)
Official site of Cuisine[s] Michel Troisgros
My HaoKouFu Blog
My HaoKouFu Facebook page
Fraisier
Fresh strawberries, mousseline cream, genoise cake, marzipan.
Patisserie Poupon Bakery Baltimore Maryland
linenandboxwoods.com/2011/03/snootie-foodie-friday/
Yes, it's that time again...we can't believe it! I (Amie) wanted to share this GREAT cookbook I received for Christmas and I have devoured it since then. (BTW: cook books are one of my preferred subjects when I read, but this is so much more than just a cookbook!)
The Family Dinner by Laurie David.
You can find it at Amazon HERE.
First, I just love the message of this book. It is all about the importance of eating dinner at the family table...together...every night...no matter what. What a great message to write a whole book about! Laurie talks about her trip on the road to discovering the importance of having at least one meal together, with her family, every night...and then shares her creative ideas on how to how to make the process fun along the way.
This kind of tradition has a positive effect on every single member of the family- and she has the research to prove it!! Speaking personally, our family always tries to eat together at dinner and we usually get about 5 good minutes of "family time" in, but at our stage of life, the kids are still learning to take turns when talking and, as most kids do, they get squirmy when they know they are supposed to sit quietly! So, getting a 3 year old to sit still, AND eat, AND spend 5-10 minutes of quality time, feels like quite an accomplishment!
After I read all that Laurie and many others had to say on the matter, I started studying the recipes...because as a mom who has to please so many different needs ( a hard working husband who is on a triathlete diet, a child who prefers to eat in the "white only" food group, another child who says "I'm 3 so I only need 3 bites" and one exhausted mom who can't believe we have dinner on the table so please just appease me and eat it) , finding a good recipe is always a challenge! I have tried many in this book and they all have been so good, so easy and well received by the family- but this one has stood out for us lately. Reasons?
1) Because I always just happen to have all the ingredients on hand
2) Because it took longer for the oven to heat up than it did to assemble the meal
3) Because it was yummy and devoured by ALL!
I have to admit we have eaten it several times over the last few weeks and I have snuck in a few at lunch for myself!
You'll need:
6 pita breads
Olive Oil
your favorite tomato or pizza sauce
Shredded mozzarella cheese
Your favorite toppings
Romaine lettuce, torn into bite-sized pieces
Bunch of croutons
1/2 c grated or shaved Parmesan cheese
For the dressing:
2 cloves garlic, minced
1 tsp Worcestershire sauce
3 Tbsp mayonnaise
1/4c fresh lemon juice
2 Tbsp grated Parmesan cheese
1 Tbsp Dijon mustard
1/2 c extra virgin olive oil
salt and pepper to taste
To make:
Put a baking sheet on the bottom rack of your oven and preheat it to 450 degrees. Brush both sides of the pitas with olive oil, then spread the tops with tomato sauce and sprinkle with the mozzarella and any topping you please.
Using pot holders, take the baking sheet out of the oven and gently place your pizzas on it. Bake for 10-12 minutes or until you think it is perfect.
To make the salad dressing; put all the salad dressing ingredients into a large bowl and whisk, whisk, whisk until smooth. Now take a lettuce leaf, dip it into the dressing and see how it tastes. Does it need more salt? Or lemon?
Toss it with the lettuce, croutons, and cheese. When you have your pizza on a plate ready to serve, pile the Caesar salad on top.
Eat it all together and the flavors and textures all compliment each other...yummmmmmmy! We try to make a healthy version by using whole wheat pitas, skip the croutons (the romaine is so crunchy you won't miss them) and add leftover meat, like shredded chicken. The adult version usually gets spinach added under the cheese or anything green that we have in the fridge.
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Have a GREAT weekend and we will be back with you next week!
Found a new wickedly tasty sandwich shop.
Wicked Sammich.
I went with something called a Bifanaa Nirvana. Pork cutlets on top of French fries. Damn is this a good sandwich. Mmm pork.
I like sandwiches. If you don't already know. Lol.
Moroccan Lamb Tagine with Honey and Apricots, garlic couscous, cucumber and yogurt dip, Spicy Eggplant and Yogurt Dip, and pita chips