Ingredienti x 4 persone: 1 Kg di sarde. 150 g di pangrattato. 3 cucchiai pecorino grattugiato. 2 acciughe. prezzemolo. 30 g di pinoli. 50 g di uva passa. 2 limoni. zucchero. olio d’oliva. alloro. s…

Cheesemaker Kristen Allan gives us the 101 on how to make ricotta from scratch. The result? Fresh curds for days.

If you have ever had the pleasure of dining at Neiman Marcus, then you know how wonderful the popovers are when they arrive at your table. The classic strawberry butter that is served along side, just melts on each bite of the crunchy and rich popover. One of the classic starters at Neiman Marcus is the complimentary demitasse cup of handmade chicken consumme with a petite puff pastry bite. The chicken flavor is out of this world and you will surely savor each sip. I first experienced this epitome of luxury at the Rotunda Restaurant which overlooks Union Square in San Francisco. Mr. Stanely Marcus; or better known as “Mr. Stanley” was a greatly respected businessman whose celebrated acumen and promotional intellect defined and shaped the Neiman Marcus company. He was a second generation contributor to the business with his father, Herbert Marcus being the founder of this marquee company in 1907. Neiman Marcus is synonymous for taste, elegance and flair. He encouraged the chefs to be creative and put a modern twist on traditional recipes. Mr. Stanley focused on the customer. A few of the notes that Mr. Stanley left for the forward to the Neiman Marcus cookbook are simply the reasons why this special restaurant is so successful. Here is his list: Customers do not like to wait more than two minutes to be recognized and four minutes to be seated. Customers like prompt service of food; Prompt service of breads, jams, and butter; and the service of a waiter one minute after being seated. The manager should be able to quickly inspect a dining room to see if any food has not been eaten. Offer a small dish newly added to the menu without a charge. Know the customers by name and know their habits and taste preferences. Prompt response to the customer’s eye and head signals, especially when it comes to presenting the check. If you have the opportunity to eat at one of these iconic restaurants at a Neiman Marcus, you will certainly not be disappointed. These popovers take a bit of time to make, but worth every minute - crunchy on the outside and rich on the inside and completely satisfying. Popovers Recipe from Neiman Marcus Cookbook Makes 12 3 1/2 C. milk 4 C. all-purpose flour 1 1/2 t. salt 1 t. baking powder 6 large eggs, at room temperature Pre-heat the oven to 450°F Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl. Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature. Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside. Turn out the popovers and serve hot with strawberry butter. Note: The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day. Strawberry butter (optional) 3/4 C. Strawberry Preserves 1/2 C. Butter Place the butter in the work bowl of an electric mixer and beat on high until light and fluffy. Add the preserves and beat until well combined. To serve, spoon or pipe the flavored butter into 2-tablespoon ramekins or onto side plates. Note: Keep refrigerated in an airtight container. This spread will last for two to three days. Recipes from the Neiman Marcus Cookbook by Kevin Garvin

These Crazy Clown Eggs are a fun yet tasty way to get your kids to eat healthy! Henry’s the artistic one in our relationship—not me. I’ve been called

Loaded with cherries, pretzels, pistachios, and coconut flakes, there is nothing more satisfying than this Chocolate Bark from Delish.com.

25+ Scandinavian recipes from pfeffern?sse and cardamom buns to gravlox and aqua vit! Delicious comfort food, Nordic style! Glazed Gingerbread Spritz Cookies Sure, you've baked spritz cookies during the holidays, and maybe you've had a

Wie houdt er niet van een overheerlijke tosti? Vaak blijven we alleen hangen bij de simpele ham-kaas variant en dat is zo zonde...

This post has been sponsored by Nasoya. All opinions expressed are my own. Today we’re preparing a recipe that’s among my favorite uses for block tofu, particularly extra firm tofu – and we’re doing so

Vous m'avez fait très peur, quand je vous ai demandé si vous préfériez cette recette ou un article dédié au navet. AU NAVET. Moi qui pensait que personne. Recettes vegan sucrées, Desserts, sucré, Recettes vegan.

Mi sembrava interessante come proposta per il Pranzo di Natale o Cena della Vigilia, a Voi la scelta.. io l'ho provata da tempo e siccome mi è piaciuta troppo, mi son tenuta questa ricettina da conto giusto per Voi, l'ho appuntata nel mio organizer alla voce "da postare quando i tempi saranno maturi".. (si, ho anche questa voce nel mio librone, oltre ad altre del tipo "sarà il caso?" oppure "in tempi di austerità" o "se fuori piove", "per dirti che ti amo".. bla bla bla) e spero vivamente che qualcuno penserà "oh mi serviva proprio, mi hai tolto un problemuccio, la Roby si merita un regalino... qui sotto indicherò dove recapitare eh eh eh)"... Perchè lo so, è sempre la stessa storia. Chi deve occuparsi della parte mangereccia delle feste in arrivo a volta sbrocca... mica è facile ragionare e organizzare un menù completo, realizzarlo al meglio e soprattutto non ripetersi di anno in anno.. è un tale stress!! Vi sono vicina.. un consiglio? Curiosate fra i vari blog, il Vostro Menù di Natale sarà Speciale... dall'antipasto fino al dessert! La ricetta è stata pubblicata sul sito di cucina Spadellandia, nella sezione Blog Stellati. Date un occhiata, ci sono tante gustose ricette! CREMA DI FINOCCHI CON CARCIOFI CROCCANTI INGREDIENTI per 4 persone: 500 gr. di finocchi 1 patata 2 carciofi 1 foglia di alloro 100 gr. di farina di semola di grano duro olio EVO q.b. olio di semi q.b. sale e pepe q.b. PREPARAZIONE: Lavate e mondate la patata e i finocchi, tagliateli quindi a tocchetti. Scaldate un filo d'olio in una casseruola, unite i finocchi, la patata e la foglia di alloro, rosolate per 4-5 minuti e coprite con acqua. Cuocete per circa 20 minuti e frullate tutto (tranne la foglia di alloro); dovrete ottenere una crema non troppo densa. Aggiustate di sale e pepe. Pulite i carciofi eliminando le foglie più dure e la barba interna, tagliateli a lamelle, passateli nella farina e friggeteli in caldissimo olio di semi. Versate la crema di finocchi in 4 coppette di vetro, sistemate in cima i carciofi croccanti e salate leggermente.

J'adore le tartare, qu'il soit de viande ou de poisson, et je m'aperçois que je n'en ai publié qu'un seul sur mon blogu...

They're a real scream. View the Slideshow.

You'll have a hard time bringing yourself to use them.

Juste une petite parenthèse pour vous dire que le zona me tient toujours et que les nuits sont parfois difficiles et courtes...mais, j'avais promis de participer à ce jeu, j'ai tenu ma promesse même si il m'en a coûté un peu (ce n'est pas mon habitude)...

These bold and classic flavors pair on the plate and the palate to form the perfect platform for the rich and intriguing cabernet sauvignon varietal. If you close your eyes, you can quite easily imagine you are taking in the rustic French countryside.

The easiest, most flavorful salmon you will ever make. And that browned butter lime sauce is to die for!

-Je sais, je vous en ai déjà parlé plusieurs fois , de mes os à moelle, mais je n’ai pas pu m’empêcher de les remettre sur la table ! C’est tout …

Typically I like to eat membrillo or quince with a nice piece of manchego cheese and gourmet crackers, or tucked away in a grilled cheese sandwich. These days, I’m thinking less of gourmet meals for myself and more about making nice ingredients show up in kid-friendly meals. My son is exploring flavors and I am going to strike while the iron is hot. He is in the phase of trying new foods, but with baby steps. For instance, he would not eat watermelon or orange but will eat strawberries, blueberries, bananas and green apple. I wanted to introduce him to quince but knew for sure he would not eat it paired with fancy cheese or on its own. I thought quince would taste great when teamed up with peanut butter, and I was 100% right! We both enjoyed the delicious combination and since then, he has been brave enough to try quince all on its own. He told me that when he goes back to school, he wants to eat quince and peanut butter sandwiches everyday.

This version of the classic British food has an extra crispy exterior since it’s fried with a combination of all-purpose flour, rice flour, beer and a bit of vodka.

Une recette repéré sur pinterest et qui m'a vraiment beaucoup seduite pour ce duo de couleur et je n'ai pas été décue lors de la dégustation. J'ai diminué la quantité de gélatine car je n'aime pas trop lorsque c'est trop mousseux et ces petites bouchées...

Spiced aubergine slices are roasted until tender then topped with a smoky smashed aubergine and yoghurt mixture. Finished with a hemp seed chutney, plenty of fresh mint and pomegranate seeds, this is a perfect vegetarian aubergine recipe.

TIG | This Is Glamorous - A Digital Publication est. 2007 - An intelligent guide to the best of the internets for the aesthetically inclined

Chamambar : n. m. provenant de la contraction de Chamallow et de Carambar .... tout un programme !!! Pour 30 bouchées : 27 Chamallows16 Carambars (les vrais, ceux au caramel)80 g de beurre100 g de céréales : des pétales de maïs Faire fondre dans un...

Anyway, I share with you today Dear Reader, a divine recipe for lamb chops which may have you eating these with gusto as I found myself doing. It was prompted by a delicious punnet of sweet, small figs that I bought at the market. They were very, very ripe and soft so I wanted to eat them quickly. Problem was that I had already bought myself a dozen large figs that I had eaten and there are so many figs that you can eat at one go. So I thawed a lamb rack that I had in my freezer and asked friends what I should do with it. The recipe was one that came from their suggestion made up with some extra additions and although it cooks quickly, it doesn't taste like a "fast" meal at all. I served it with a spiced beetroot relish and I'll share that recipe with you on Friday!

Je n'achète jamais de ketchup bien que mes filles m'en réclament très souvent mais je n'aime pas ces produits industriels tout prêts. Donc, lorsqu'on m'a donné cette recette thermomix, je n'ai pas pu m'empêcher de la tester pour le plus grand bonheur...

This a record breaking post! I baked these crisp breads today and tonight, I’m blogging them! Is this because they are so good? Well, yes, and because a fan asked me to, and how could I say n…

Australian Gourmet Traveller dessert recipe for passionfruit vanilla slice

Vous avez surement vu cette recette de tartelette aux pommes sur le net. On la voit vraiment partout. J'avais dans l'idée de ta tester quand ma cousine m'a envoyer la vidéo ici et m'a mise au défit de la revisiter. Je n'ai rien changé à la technique...

Une de mes lectrices régulière est, en fait, la femme d'un collègue. Elle a déjà expérimenté pas mal de mes recettes et mon collègue me donne son avis au boulot, c'est plutot sympa ! Une fois n'est pas coutume, cette fois, c'est christine (ma lectrice)...

Though not traditional, these cocktails still refresh on a warm spring day.... or night.

T Per 3 cheesecakes: 80 g salmone affumicato 60 g biscotti salati TUC 50 g burro 100 g ricotta fresca 100 g philadelphia 1 cucchiaio vodka 1 bouquet aneto/finocchietto bacche ginepro sale pepe Tritare i biscotti. Sciogliere il burro e ancora caldo versarlo sui biscotti tritati e mescolare velocemente in modo da ottenere un composto omogeneo.Versarlo in 3 cerchi di 7 cm di diametro e 4,5 di altezza. Schiacciarlo bene in modo che sia pari . Conservare in frigo. Nel frattempo preparare la mousse lavorando la ricotta con il philadelphia, sale, pepe, bacche di ginepro, la vodka e poco aneto.Versarlo a cucchiaiate nei tre cerchi, sopra i biscotti. Tagliare a striscioline il salmone e decorare i cheesecakes. Lasciare in frigo un' ora abbondante, sformarli con delicatezza e tenerli a temperatura ambiente mezz'oretta prima di servire. Sono veloci e facilissimi, l'unica difficoltà sta nel togliere i coppapasta. Se li lasciate troppo in frigo sarà difficile sformarli.