Tuesday, November 30, 2010

Adidas Dwight Howard Superman Jersey

Baccalà all'olio


Today I present to you another of my family recipes that I'm bound, I'm sure there will be useful in this time of year. The recipe is long, but the result compensates for the effort.

Ingredients for 6 / 8 people
- 700 gr. about quality of cod spider
- laurel
-
2 cloves garlic - 1 stalk of celery
- 1 carrot
- ½ white onion
-
parsley - salt
-
pepper extra virgin olive

Procedure: Beat the cod until it becomes soft, then put it to soak in water. After 12 hours, wash and rinse thoroughly, changing the water and put it to soak for another 12 hours. After you proceed to delete the first part of the bones. Then you put the salt cod soaked in a pan full of water with celery, carrot, onion and a bay leaf, and boil over low heat for about ten minutes, drain and allow to cool, it eliminates the all skin and bones, and chops up the pulp. Place a pan on the heat with a drizzle of extra virgin oil, a clove of garlic and a bay leaf, when the oil is hot, place the flesh of cod, salt and pepper, cook for 10 minutes, turn off the heat and allow to cool. Now enter the flesh of cod in a mortar, add a little chopped parsley and a little at a time of extra virgin olive oil, gets pounded in a mortar until obtaining the desired consistency. I do not recommend you do this with the blender, to taste the true nature of this dish, this should be done with the mortar. The true cod oil should not be a cream, but it must have some significance.

Today I will propose as an appetizer and hors d'oeuvres, but matches perfectly with pasta, I use it in particular for dressing of feathers.
In the first picture, in appetizer version, I used to fill the vol au vent along with diced potatoes and steamed broccoli.




In the second version I will propose as an appetizer, paired with the croutons


Suggested Wine: Prosecco di Valdobbiadene
.


With this recipe I participate in the contest : mantecados the Fábrica de San Enrique.


Adidas Dwight Howard Superman Jersey

Baccalà all'olio


Today I present to you another of my family recipes that I'm bound, I'm sure there will be useful in this time of year. The recipe is long, but the result compensates for the effort.

Ingredients for 6 / 8 people
- 700 gr. about quality of cod spider
- laurel
-
2 cloves garlic - 1 stalk of celery
- 1 carrot
- ½ white onion
-
parsley - salt
-
pepper extra virgin olive

Procedure: Beat the cod until it becomes soft, then put it to soak in water. After 12 hours, wash and rinse thoroughly, changing the water and put it to soak for another 12 hours. After you proceed to delete the first part of the bones. Then you put the salt cod soaked in a pan full of water with celery, carrot, onion and a bay leaf, and boil over low heat for about ten minutes, drain and allow to cool, it eliminates the all skin and bones, and chops up the pulp. Place a pan on the heat with a drizzle of extra virgin oil, a clove of garlic and a bay leaf, when the oil is hot, place the flesh of cod, salt and pepper, cook for 10 minutes, turn off the heat and allow to cool. Now enter the flesh of cod in a mortar, add a little chopped parsley and a little at a time of extra virgin olive oil, gets pounded in a mortar until obtaining the desired consistency. I do not recommend you do this with the blender, to taste the true nature of this dish, this should be done with the mortar. The true cod oil should not be a cream, but it must have some significance.

Today I will propose as an appetizer and hors d'oeuvres, but matches perfectly with pasta, I use it in particular for dressing of feathers.
In the first picture, in appetizer version, I used to fill the vol au vent along with diced potatoes and steamed broccoli.




In the second version I will propose as an appetizer, paired with the croutons


Suggested Wine: Prosecco di Valdobbiadene
.


With this recipe I participate in the contest : mantecados the Fábrica de San Enrique.


Monday, November 22, 2010

What Size Bra Does Kates Playground Wear

Pennette con ragù di coniglio all’antica.





Ingredients for 4 persons - 240 gr. pens of small striped Voiello
No. 155 - 2 legs
rabbit - a slice of veal liver (80 Gr)
-
1 carrot - ½ white onion Chioggia
- small white celery
- 1
clove garlic - 2 bay leaves
-
rosemary - sage
- chives
- ½ orange bio
- 1 tablespoon pine nuts
- 1 spoon of raisins dried
blond - 120 ml.
dry white wine - 2 cloves
-
cinnamon - salt and pepper
- montasio stravecchio
cheese - 100 ml white wine vinegar
- Extra
virgin olive oil - balsamic vinegar glaze

Procedure: Place the rabbit legs with a bag of herbs in a container, cover it with water and vinegar, and allow the marinade for a couple of hours in the refrigerator. Soak the raisins in about 20 ml. of white wine. Rinse the rabbit, then blanch in boiling water. Let the meat cool, then the thigh bone of rabbits, and reduce the pulp into small pieces (you get about 400 gr. Of minced meat). Chop celery, carrot and onion and sauté in a little oil, add meat, brown it then add the garlic cloves stuck with two, one leaf bay, sage, a pinch of cinnamon, salt and pepper and blended with 100 ml dry white wine. Continue cooking over low heat, adding water when necessary, towards the end of cooking add the drained raisins, and pine nuts. Meanwhile

salt and pepper the slices of veal liver, add plenty of rosemary, then cook with a little oil in a nonstick pan, a few minutes per side. Cut the liver into squares and put it into the blender along with a bit 'of orange rind, then mix all together and add the mixture with rabbit sauce.

Cook penne in boiling salted water, drain al dente, then toss them in the sauce.
Serve with a sprinkling of chives and around the drops of balsamic vinegar glaze. Stravecchio grated cheese to taste.

Suggested Wine: Malvasia di Candia

I created this recipe, inspired by an ancient Venetian dish seconds, which was usually consumed during the Christmas season: the spicy rabbit.


I recommend you visit this page
http://www.piacerevero.it/incontri/incontro-voiello-roma-festivita-natalizie


With this recipe I attend: the November mtchallenge : the recipe is .... Rabbit the hunter Ginestra

What Size Bra Does Kates Playground Wear

Pennette con ragù di coniglio all’antica.





Ingredients for 4 persons - 240 gr. pens of small striped Voiello
No. 155 - 2 legs
rabbit - a slice of veal liver (80 Gr)
-
1 carrot - ½ white onion Chioggia
- small white celery
- 1
clove garlic - 2 bay leaves
-
rosemary - sage
- chives
- ½ orange bio
- 1 tablespoon pine nuts
- 1 spoon of raisins dried
blond - 120 ml.
dry white wine - 2 cloves
-
cinnamon - salt and pepper
- montasio stravecchio
cheese - 100 ml white wine vinegar
- Extra
virgin olive oil - balsamic vinegar glaze

Procedure: Place the rabbit legs with a bag of herbs in a container, cover it with water and vinegar, and allow the marinade for a couple of hours in the refrigerator. Soak the raisins in about 20 ml. of white wine. Rinse the rabbit, then blanch in boiling water. Let the meat cool, then the thigh bone of rabbits, and reduce the pulp into small pieces (you get about 400 gr. Of minced meat). Chop celery, carrot and onion and sauté in a little oil, add meat, brown it then add the garlic cloves stuck with two, one leaf bay, sage, a pinch of cinnamon, salt and pepper and blended with 100 ml dry white wine. Continue cooking over low heat, adding water when necessary, towards the end of cooking add the drained raisins, and pine nuts. Meanwhile

salt and pepper the slices of veal liver, add plenty of rosemary, then cook with a little oil in a nonstick pan, a few minutes per side. Cut the liver into squares and put it into the blender along with a bit 'of orange rind, then mix all together and add the mixture with rabbit sauce.

Cook penne in boiling salted water, drain al dente, then toss them in the sauce.
Serve with a sprinkling of chives and around the drops of balsamic vinegar glaze. Stravecchio grated cheese to taste.

Suggested Wine: Malvasia di Candia

I created this recipe, inspired by an ancient Venetian dish seconds, which was usually consumed during the Christmas season: the spicy rabbit.


I recommend you visit this page
http://www.piacerevero.it/incontri/incontro-voiello-roma-festivita-natalizie


With this recipe I attend: the November mtchallenge : the recipe is .... Rabbit the hunter Ginestra

Tuesday, November 16, 2010

Men Pinning Women Down

Trenette al radicchio in crosta di granchio e pistacchi su crema di cannellini


Ingredients for 4:

- 200 gr. of trenette Voiello No. 112
- 150 gr. crab boiled
- 2 small finocchine
- 300 gr. of radicchio di Treviso
- 2 slices of bacon, marinated in spicy Tuscan marble basin
-
2 garlic cloves - 2 bay leaves
-
parsley - chives
- 400 gr.
boiled cannellini beans - 3 tablespoons chopped pistachios
- 2 tablespoons breadcrumbs
- 1 / 4 organic lemon
-
salt and pepper - extra virgin olive

Procedure: coat a baking dish with parchment paper, place it inside the sliced \u200b\u200bfennel with a little olive oil over and a pinch of salt, then bake for ten minutes at 200 degrees.
Place a pan on the stove with a little olive oil, garlic and poached slices of chopped bacon, just the fat of the fat has melted, add the radicchio, chopped salt and pepper and bring it to cooking. Turn off the heat and add the grilled fennel.
In my opinion, the sweetness of the fennel goes perfectly with the radicchio.

For the crust crab
in a bowl add the crab meat, a few drops of lemon juice, parsley and chives finely chopped chopped pistachio nuts, bread crumbs, a few drops of extra virgin olive oil, mix thoroughly and set aside.

For the cannellini cream: Sift the beans. Put the puree obtained in a pan with a little oil, add a little 'cooking water from the beans, a clove of garlic and a bay leaf, and finally the salt. Cook until smooth and creamy.

trenette the Cook in boiling salted water, drain when al dente and then toss them in the sauce, radicchio and fennel. Line a baking pan with parchment paper and then insert four nests of pasta, and top of each nest a tablespoon mixture of crab mixture. Place the pan in the oven to 240 ° at the top of the oven until the crust is golden crab
Presentation: Place on a plate a few tablespoons of cream of hot beans, and enter the center of the nest of pasta, just out of the oven.


Suggested Wine: Merlot white.

recipe suitable for Christmas Eve.

I recommend you visit this page

Men Pinning Women Down

Trenette al radicchio in crosta di granchio e pistacchi su crema di cannellini


Ingredients for 4:

- 200 gr. of trenette Voiello No. 112
- 150 gr. crab boiled
- 2 small finocchine
- 300 gr. of radicchio di Treviso
- 2 slices of bacon, marinated in spicy Tuscan marble basin
-
2 garlic cloves - 2 bay leaves
-
parsley - chives
- 400 gr.
boiled cannellini beans - 3 tablespoons chopped pistachios
- 2 tablespoons breadcrumbs
- 1 / 4 organic lemon
-
salt and pepper - extra virgin olive

Procedure: coat a baking dish with parchment paper, place it inside the sliced \u200b\u200bfennel with a little olive oil over and a pinch of salt, then bake for ten minutes at 200 degrees.
Place a pan on the stove with a little olive oil, garlic and poached slices of chopped bacon, just the fat of the fat has melted, add the radicchio, chopped salt and pepper and bring it to cooking. Turn off the heat and add the grilled fennel.
In my opinion, the sweetness of the fennel goes perfectly with the radicchio.

For the crust crab
in a bowl add the crab meat, a few drops of lemon juice, parsley and chives finely chopped chopped pistachio nuts, bread crumbs, a few drops of extra virgin olive oil, mix thoroughly and set aside.

For the cannellini cream: Sift the beans. Put the puree obtained in a pan with a little oil, add a little 'cooking water from the beans, a clove of garlic and a bay leaf, and finally the salt. Cook until smooth and creamy.

trenette the Cook in boiling salted water, drain when al dente and then toss them in the sauce, radicchio and fennel. Line a baking pan with parchment paper and then insert four nests of pasta, and top of each nest a tablespoon mixture of crab mixture. Place the pan in the oven to 240 ° at the top of the oven until the crust is golden crab
Presentation: Place on a plate a few tablespoons of cream of hot beans, and enter the center of the nest of pasta, just out of the oven.


Suggested Wine: Merlot white.

recipe suitable for Christmas Eve.

I recommend you visit this page

Saturday, November 13, 2010

Philopines And Goiter

Pollo al forno in salsa di yogurt ed erbe aromatiche




Sono nata e vivo tutt’ora in un paese del Veneto Orientale: Annone Veneto . Nella nostra cultura il pollo ruspante è da sempre un bene prezioso. Una delle più antiche sagre del mio paese è appunto “ La sagra del poastrel ”, dove oltre al galletto alla griglia si possono gustare molte altre specialità.

Ho accolto l’invito di Nadia del blog: Vita da precisina e con questa ricetta partecipo al contest:
Conosco i miei polli: contest etico.

Il pollo ruspante che ho impiegato per questa ricetta proviene dal pollaio di mia mamma ; quando non ho la possibilità di utilizzare chickens reared in the family, I turn to a butcher.
The last time I bought a chicken from the butcher I paid € 7.50 per kg

of stories and tales about the many chickens there to tell: one of the first songs learned as a child: Me Giacometo appears, the famous tongue twister, "the iga i gai ga" (tied cocks), or the satisfaction I felt when I served to friends in the poastro tecia, certainly the most 'famous Venetian chicken recipe, and I have heard her say "I did not eat a chicken so '." It' s the way they are bred chicken that makes the difference. And here I connect Nadia of the contest: you know the chickens! The chicken skin has a bright yellow color, is low in fat, and the meat has a pinkish color with respect to poultry raised in captivity. The flesh is firm and then take longer to cook, and finally the result is much higher.

The forthcoming recipe is from the blog Simplemente Cocinera the friend Silvana, I made some small modifications.






Serves 6 - 1 kg of chicken
1.8 - 200 ml.
natural plain yogurt - 2 cloves garlic
-
sage - rosemary
- chives
- parsley
-
thyme - ½ lemon bio
- ½ tablespoon fennel seeds
- ½ teaspoon ground ginger
- 120 ml of wine Tocai
- 2 cloves
- salt and pepper
- Extra virgin olive

Execution cut the chicken into 8 parts,
Add the chopped herbs in a bowl with chopped garlic, lemon zest, add the yogurt, ginger, fennel seeds, nails cloves, salt and pepper. Add wine, lemon juice, and a drizzle of extra virgin olive oil, mix well. Arrange the chicken pieces in a large bowl and pour over the marinade. Cover the container with a plastic wrap and let stand in refrigerator for at least 6 hours, the 'ideal would be to let it marinate overnight.

Cook the chicken with the marinade in a pan for about 25 minutes, then place in oven at 220 degrees for 30 minutes.

Serve chicken with steamed baby green beans (a few minutes before the end of cooking, add slices of white onion) piccadilly and tomatoes, season with a vinaigrette made from olive oil, few drops of lemon, basil and chopped parsley, salt and pepper.

Recommended wine: Lison eastern Veneto (ex Tocai)



Philopines And Goiter

Pollo al forno in salsa di yogurt ed erbe aromatiche




Sono nata e vivo tutt’ora in un paese del Veneto Orientale: Annone Veneto . Nella nostra cultura il pollo ruspante è da sempre un bene prezioso. Una delle più antiche sagre del mio paese è appunto “ La sagra del poastrel ”, dove oltre al galletto alla griglia si possono gustare molte altre specialità.

Ho accolto l’invito di Nadia del blog: Vita da precisina e con questa ricetta partecipo al contest:
Conosco i miei polli: contest etico.

Il pollo ruspante che ho impiegato per questa ricetta proviene dal pollaio di mia mamma ; quando non ho la possibilità di utilizzare chickens reared in the family, I turn to a butcher.
The last time I bought a chicken from the butcher I paid € 7.50 per kg

of stories and tales about the many chickens there to tell: one of the first songs learned as a child: Me Giacometo appears, the famous tongue twister, "the iga i gai ga" (tied cocks), or the satisfaction I felt when I served to friends in the poastro tecia, certainly the most 'famous Venetian chicken recipe, and I have heard her say "I did not eat a chicken so '." It' s the way they are bred chicken that makes the difference. And here I connect Nadia of the contest: you know the chickens! The chicken skin has a bright yellow color, is low in fat, and the meat has a pinkish color with respect to poultry raised in captivity. The flesh is firm and then take longer to cook, and finally the result is much higher.

The forthcoming recipe is from the blog Simplemente Cocinera the friend Silvana, I made some small modifications.






Serves 6 - 1 kg of chicken
1.8 - 200 ml.
natural plain yogurt - 2 cloves garlic
-
sage - rosemary
- chives
- parsley
-
thyme - ½ lemon bio
- ½ tablespoon fennel seeds
- ½ teaspoon ground ginger
- 120 ml of wine Tocai
- 2 cloves
- salt and pepper
- Extra virgin olive

Execution cut the chicken into 8 parts,
Add the chopped herbs in a bowl with chopped garlic, lemon zest, add the yogurt, ginger, fennel seeds, nails cloves, salt and pepper. Add wine, lemon juice, and a drizzle of extra virgin olive oil, mix well. Arrange the chicken pieces in a large bowl and pour over the marinade. Cover the container with a plastic wrap and let stand in refrigerator for at least 6 hours, the 'ideal would be to let it marinate overnight.

Cook the chicken with the marinade in a pan for about 25 minutes, then place in oven at 220 degrees for 30 minutes.

Serve chicken with steamed baby green beans (a few minutes before the end of cooking, add slices of white onion) piccadilly and tomatoes, season with a vinaigrette made from olive oil, few drops of lemon, basil and chopped parsley, salt and pepper.

Recommended wine: Lison eastern Veneto (ex Tocai)



Tuesday, November 9, 2010

Thank You, Wedding Slogan



The forest is a place for the soul, before that body. A place that is the soul. It 's the place of mystery, the threshold to be crossed only if you really look for an initiation, initiation of necessity pass through death. And 'in fact inhabited by beings, the forest, leading as guardians and guides, beyond the threshold, wolves, night birds, foxes ... It 's a place that suggests to us the mysterious wonder ancestral one that caught in the depths of the spirit of our ancestors, all those who voluntarily or by necessity we ventured.


The forest is a wild place, by definition, a place where the certainties fade, where the road known is lost, when only learning to trust our senses and see with new eyes the reality, you can proceed.

E 'in a box, the woods, our thoughts and our desires, fears and difficulties that we carry within us even before they found fighting outside.

It 's a love song, the woods, a hymn to the wilderness, not tame, a place where only children of the night animals and women in search of knowledge and wisdom, then labeled as witches, of Strix, the owl, nocturnal animal, dare to venture, yesterday and today.

And 'Other place, the woods, where the immanent divinity dwells everywhere, where we encounter the Sacred in plants, trees, animals, rocks, the trails that wind in his belly.

It 's the place where every perception known, all knowledge, you cancel, to let themselves be replaced, in those who are willing to change, the reality which hides it jealously.

The forest is my beloved place, the temple and the home, my soul and my journey.

Thank You, Wedding Slogan



The forest is a place for the soul, before that body. A place that is the soul. It 's the place of mystery, the threshold to be crossed only if you really look for an initiation, initiation of necessity pass through death. And 'in fact inhabited by beings, the forest, leading as guardians and guides, beyond the threshold, wolves, night birds, foxes ... It 's a place that suggests to us the mysterious wonder ancestral one that caught in the depths of the spirit of our ancestors, all those who voluntarily or by necessity we ventured.


The forest is a wild place, by definition, a place where the certainties fade, where the road known is lost, when only learning to trust our senses and see with new eyes the reality, you can proceed.

E 'in a box, the woods, our thoughts and our desires, fears and difficulties that we carry within us even before they found fighting outside.

It 's a love song, the woods, a hymn to the wilderness, not tame, a place where only children of the night animals and women in search of knowledge and wisdom, then labeled as witches, of Strix, the owl, nocturnal animal, dare to venture, yesterday and today.

And 'Other place, the woods, where the immanent divinity dwells everywhere, where we encounter the Sacred in plants, trees, animals, rocks, the trails that wind in his belly.

It 's the place where every perception known, all knowledge, you cancel, to let themselves be replaced, in those who are willing to change, the reality which hides it jealously.

The forest is my beloved place, the temple and the home, my soul and my journey.

Saturday, November 6, 2010

Does A Master Bedroom And Bathroom Have To Match

Lisa Thiel - Sacred Ancestors' Chant

Does A Master Bedroom And Bathroom Have To Match

Lisa Thiel - Sacred Ancestors' Chant

Friday, November 5, 2010

Pinkish Cervical Mucus

MYSTICAL WOODS

Pinkish Cervical Mucus

MYSTICAL WOODS

Thursday, November 4, 2010

Tiffanytowers Posters

Polpette di carni miste con calamari



Questa ricetta è ispirata alla ricetta catalana: “Albondigas de cerdo con calamar” tratta dal libro:
Made in Spain: English Dishes for the American Kitchen.



Ingredienti per 4 persone :

- 350 gr. di carne tritata mista ( manzo, vitello, maiale )
- 250 gr. di calamari
- 1 uovo bio
- 3 mandorle tritate
- 1 scalogno
- 300 ml. di brodo vgetale
- 50 gr. di mollica bagnata nel latte e poi strizzata
- una spruzzata di brandy
- uno spicchio d’aglio
- prezzemolo
- farina q.b.
- Seasonings Ariosto for braised meats and stews
- Seasonings Ariosto for tomato sauces
-
2 large ripe tomatoes - extra virgin olive


Procedure: Chop the garlic and parsley, and put them together with the ground beef in a bowl, add the squeezed bread in milk, egg, a splash of brandy, chopped almonds el'insaporitore Ariosto, mix, form into balls and then put in the flour.

sliced \u200b\u200bsquid, cook them in a pan with hot oil for a few minutes, then remove from pan and place on a plate with paper towels.


Fry with shallots, add the chopped tomatoes (peeled and seeds), add the seasonings Ariosto, cook for 15 minutes, add the meatballs, (if necessary add the vegetable broth) and cook for about 25 ° at low heat. Now add the squid and bring it to cooking.

Council to serve this dish with slices of bread toasted baguettes.

Wine suggestion: Cabernet Franc delle Venezie.

Tiffanytowers Posters

Polpette di carni miste con calamari



Questa ricetta è ispirata alla ricetta catalana: “Albondigas de cerdo con calamar” tratta dal libro:
Made in Spain: English Dishes for the American Kitchen.



Ingredienti per 4 persone :

- 350 gr. di carne tritata mista ( manzo, vitello, maiale )
- 250 gr. di calamari
- 1 uovo bio
- 3 mandorle tritate
- 1 scalogno
- 300 ml. di brodo vgetale
- 50 gr. di mollica bagnata nel latte e poi strizzata
- una spruzzata di brandy
- uno spicchio d’aglio
- prezzemolo
- farina q.b.
- Seasonings Ariosto for braised meats and stews
- Seasonings Ariosto for tomato sauces
-
2 large ripe tomatoes - extra virgin olive


Procedure: Chop the garlic and parsley, and put them together with the ground beef in a bowl, add the squeezed bread in milk, egg, a splash of brandy, chopped almonds el'insaporitore Ariosto, mix, form into balls and then put in the flour.

sliced \u200b\u200bsquid, cook them in a pan with hot oil for a few minutes, then remove from pan and place on a plate with paper towels.


Fry with shallots, add the chopped tomatoes (peeled and seeds), add the seasonings Ariosto, cook for 15 minutes, add the meatballs, (if necessary add the vegetable broth) and cook for about 25 ° at low heat. Now add the squid and bring it to cooking.

Council to serve this dish with slices of bread toasted baguettes.

Wine suggestion: Cabernet Franc delle Venezie.