Homemade goodness: walnut and raisins babka pain perdu with cinnamon, topped with the most delicious and ripe pears and lemon curd. It took me 10 minutes to put it all together. Will share the recipe soon! 🤗😋😍
One final bit on Tapas Molecular Bar at @mo_tokyo!
10. Curry (persimmon, micro curry herbs, lamb, curry, spices)
11. Rocky road (truffle ice, sugar disc, marshmallow, nuts, Oreo, chocolate sauce, nitrogen almond cream, pachi pachi)
12. Pumpkin pie fondant (pumpkin espuma, tart - it is made on the spot with melt-in-the-middle pumpkin!)
13. Rum raisin (Kyoho grape sparkling, grape rum - a real winner! 🏆)
14. After eight (mint, chocolate - save the best for last, also a fav! It is a carbonated chocolate ball which fizzes in your mouth, cleansing your palate. Smoke comes out of your nostrils too! No picture of it since it has to be eaten quickly in one bite)
Overall we very much enjoyed the showmanship of its lovely chef and the stunning view from the 38th floor. We aren’t exactly fans of molecular gastronomy, but try for yourselves! 🙀 #radishnow
Good morning everyone! I hope you have a fabulous weekend ahead of you. I am very happy to share with you today my new recipe for Masala Baby Aubergines. I always love discovering new recipes with this vegetable and this one I think has now become one of my new favourites!
This dish is inspired from a dish called Bahrli Vangi (stuffed aubergines) originating from Goa and Maharashtra in India. The stuffing made with spices, desiccated coconut, sesame seeds and other ingredients of your choice is the real star in this dish. The baby aubergines have thinner skin and a delicate, tender, sweet flavour which I loved. It certainly made for some of the best aubergines I ever had and a more than great alternative to how I used to know aubergine in a French ratatouille! .
Link in bio if you want to try it and let me know if you have other aubergine favourites. I'd like to try more recipes with them. Happy weekend! I'm off to the farmers market now to see what they've got. Check out the Insta stories later, I x
It's midnight on a Friday and ya know what I'm doing? Drinking white wine and working on the post for this insanely delicious cauliflower mac and cheese 😝 And maybe eating multiple bowls of it so I can get into the right "frame of mind" to write about it 😉 Conclusions so far:
1. Basically the sauce is insane (I MEAN C'MON - I can't even get over it)
2. You're going to looooove it 👅
Hope to have it all packaged up for you in all of it's creamy "cheesy" glory by the end of the weekend! 🙌🏼
Just like an #applepie but without the hassle, this #apple galette with Poudre Fort (aka kick-ass, medieval spice blend) is the perfect, no fuss dessert!⠀
Basically guys, if I can make it, you certainly can! ⠀
Recipe for this apple and pastry awesomeness can be found on my blog right now!!!!!⠀
Promenade d'automne aux poires Doyenné, girolles et raisins au verjus, potimarron et huile de feuilles de figuier. Cette recette est une création du chef cuisinier Bruno Verjus @bruno_verjus . Nous aimons beaucoup la préparer au mois de septembre en plein changement de saison. Ses couleurs et ses produits gorgés du soleil de l'été nous aide à mieux nous préparer à l'arrivée de l'automne. L'huile de feuilles de figuier est un véritable régal qui accompagne divinement les fromages. C'est toujours une grande joie pour les deux renards que nous sommes d'aller voler quelques feuilles dans les squares parisiens. Pour le verjus, nous utilisons celui du Domaine de Siorac, un produit naturel et sans conservateur, récolté et réalisé manuellement à partir d'un cépage local nommé "Périgord", filtré sur céramique et conservé à basse température.
Autumn walk with pears Doyenné, chanterelles and raisins with verjuice, pumpkin and oil of fig leaves. This recipe is a creation of the chef Bruno Verjus @bruno_verjus. We really like to prepare it in September when the season is changing. Its colors and products saturated with the summer sun help us better prepare for the arrival of autumn. The oil of fig leaves is a real treat that accompanies the cheese divinely. It is always a great joy for the two foxes that we are going to fly some leaves in the Paris squares. For verjuice, we use that of Domaine de Siorac, a natural product without preservatives, harvested and made manually from a local grape named "Périgord", filtered on ceramic and kept at low temperature. . . .
“Snow” capped Mt. Bucatini with Lamb Ragu. ⛰🍝After a long week, I was in the mood to get lost in the kitchen.
Took my time sweating the mirepoix, toasting and the grinding the spices (fennel, cumin, & coriander), adding in garlic and some crushed red pepper.
Then I added the ground lamb and cooked it until there was no more pink. Next layer of flavor came from red wine that I let mingle with the other ingredients for a while as it cooked down.
Tomato Time. Stirred in tomato paste, which mingled á la the wine, to let the flavors start to meld, followed by crushed tomatoes.
S&P added along the way, and then it was time to simmer, simmer, simmer, in went a little balsamic vinegar for sweetness, and to give an additional acid component to the tomatoes.
Married the sauce and noodles, then Parmesan and mint were the crowning touches. #seriouseats#cookit#f52grams#epicurious#tastingtable#feedfeed#eater#eeeeeats#dinner
“Since habit is such a powerful influence, and we’re used to pursuing our impulses to gain and avoid outside our own choice, we should set a contrary habit against that, and where appearances are really slippery, use the counterforce of our training.” — E PICTETUS, D ISCOURSES , 3.12.6
Malem minggu mo jalan kemana ?
Besok mo sarapan apa ?
Weekend jadi hari ngumpul ma keluarga pan ya
Weekday biasanya ada yang sarapan di mobil sambil berangkat kerja. Lunchnya sendiri2, karena menyesuaikan lagi ada dimana pas jam makan siang
Kalo pas weekend bisa kruntelan sambil maem bareng dan ngobrol puanjaaang ya. Butuh makanan yang special tapi ga butuh waktu lama bikinnya👌
Pizza bomb ini bisa jadi ganjel pagi hari untuk brunch😉 ato cemilan *cemilaaan katanya😂😂😂* di kendaraan
Sama aja kayak pitsa biasa, cuma diunder2 bulet, dan toppingnya jadi isian 👌
Doughnya bisa dibikin sehari sebelumnya, plastikin rapet pake plastik wrap setelah ngembang, dan dikempeskan. Taruh di kulkas. Pas mo pake, diamkan suhu ruang sebentar
1 resep pizza dough #AJdoughpizza
250 gr dada ayam, rebus, suwir kasar
200 gr saus bolognese #AJsausbolognese
1/2 bawang bombay, cincang
Paprika, potong2 *ga duwe😆*
2 sdm butter/margarine, lelehkan
1 sdt italian herb *abiiis😆*
1. Tumis bombay sampai layu, masukkan saus bolognese, ayam suwir. Aduk rata. Angkat
2. Dough pizza bagi jadi bbrp bulatan
3. Ambil satu bulatan pizza dough, pipihkan isi mozza, ayam bolognese, paprika. Tutup rapat. Bulatkan lagi. Taruh di loyang, diamkan 20' atau sampai ngembang
4. Sementara pizza didiamkan, panaskan oven 200 derajat celcius
5. Oles atasnya dengan olesan, dan taburi keju parmesan
6. Masukan pizza ke oven. Oven 15' sampai kecoklatan. Angkat
Notre esprit interprète toujours des évènements déjà passer ne serait-ce que de quelques microsecondes, cet conscience est tronquée par nos capacités limité et nos besoins d'y retenir l'essentiel.
L'essentiel parfois c'est l'émotion que ça nous procure. Une odeur est parfois pleine de souvenirs, un goût peu nous amenée à revivre des moments de vacances... Parfois ces souvenirs sont plus fort que la réalité factuelle, ils sont notre interprétation, notre réalité individuel, on se souvient d'une ambiance chaleureuse, ou champs plus fleurit que jamais et d'automne où même les aiguilles des pins ont rougis.
When the beet salad you ordered is more dressed up than you... WOOD FIRED GOLDEN BEETS |
Sassafras glazed golden beets served with bruleed onions, brown butter vinaigrette, candy-striped beets, smoked almonds & mustard greens
Cute lil mignardises! These treats and more can be yours this Monday the 23rd at our dessert collaboration with Maya Erickson of Langbaan and Lauren Breneman of Coquine. Give us a call for tickets and more info 503-231-7373
We first posted the recipe for this amazing fried calamari last fall. Although we always anticipated sharing it, it came about quite spontaneously. We were in our parents' kitchen, watching them work their magic, and while our planned recipe was in the oven they said, "You girls must be hungry...let's make a little meze!" (of course....they said this in Greek 😉). We figured they might pull out some olives, feta and bread, but we should have known better! Their "little meze" ended up being fried calamari...because...who doesn't have calamari at the ready!? You might have to actually go out and buy some...which we hope you do! Head on over to our blog for some helpful hints and the recipe:) ✨. #miakouppa#greek#greekcooking#greekrecipes#calamari#meze#Καλαμάρι#appetizer#montreal#montrealfoodie
Veggie powerhouse right here 💥👊💥
Sometimes we forget what’s packed in kimchi because it usually shows up as a side dish, in an unassuming tiny plate.
Come and explore the world of kimchi with us and learn about much more than what it seems on the table. 😋
We’ll make 2 most popular types of kimchi - baechu kimchi (spicy napa cabbage) and dongchimi (radish water kimchi). As we make kimchi together, you'll learn to recognize the core ingredients vs. all the bells you can add, critical steps to make kimchi happen, and fix problems before they occur based on my previous mistakes and questions I’ve received over the years. These yummy kimchi are easy and basic, so you’ll want to recreate them at home over and over. With all the pointers given in class, you’ll also feel confident about adding your own flair because you’ll know the critical steps when playing with other vegetables for kimchi. Then we’ll learn about when and how to draw out more flavors out of kimchi as we cook with kimchi.
Learning to make your own kimchi and cooking with kimchi may be one of the best winter preparations for yourself and your loved ones. 😉 You’ll take 2 jars of kimchi (baechu kimchi & dongchimi) home. Our first kimchi classes are on Nov 3 & 4. More details from the link on profile.