Memory Quotes For Picnik

Consider a low coast this time ... Back to Italy, and since I like to do the clever, with a lil bit of Belgium still ...

Ehh yes readers, readers, the end approaching the end of the budget as much, I do not take you in distant lands and exotic this week (but wait to see my inspiration for the next ... you certainly will have a check of a kit-anti-fear-in-the-jungle-cooking!) but you will walk with infinite joy in the country - culinary - I know best. Where some people begin to hold forth on matters metaphysical (the French judge seized under section 2 of the Brussels I Regulation (No, no, that's not my key "Belgian", do not worry!) Should it decline jurisdiction where there would have exclusive jurisdiction for a non-EU? But is it not rather the student should declare itself incompetent ...? ), sometimes I start to think about issues Culino-physical (well, there is not enough expression " pataphysical " on food blogs ...). An example? But when did I ever make my first ravioli al ragù? And I believe that a correct answer to this question would require me to go back far enough in psychoanalysis (!) Since, even at 5 years, we can "do i ravioli " closely following the fingering of her grandmother's head, which in any case will not give you the recipe later, she would simply say " my dai, hai visto, è facile eh? " (But then, you've seen well, easy huh?).
Finding no respite in the rest, I ask myself this question constantly, to conclude that, drenched from head to foot by the "kitchen rital traditional" since the tender age (and stupid to boot), I do not say since when I am so attached!
But but but, since there is a "but" (and yes, a "put" also, do not worry, I do not changééé jé souis touchours étranchééé the same .... I have not forgotten the recipe of the day, nor decadent touches of humor), I agree with the wonderful Cavoletto di Brussels that " it's not just the pizza life ", and all convinced by this new Grand Guru, my new credo is that of following some of his" recipes chic "*

So while the deal of the day? A Rouget, fennel ( the challenge : hated by 2 to 4 guests, and leaving the other two marble ...) Citrus ...
I had already tried a salad of fennel with citrus, and this marriage is no less surprising extremely successful! The proof that it is one of the most common elements in modern Italian cuisine ... trasition and without too conspicuous here is the ...
Mullet en Papillote with citrus, fennel and olives (Big Chief Sigrid - Cavoletto).

rital modern Serves 4 (recipe ultra-fast!)
- 4 Redfish (especially say "yes" when asked "are you clean?" and no ma'am it's not the froussardise! ).
- 1 fennel bulb
-
1 orange - 1 grapefruit more for me (for the prettiness of color, like pink, may be!)
- a beautiful twenty
black olives - 4 bay leaves
- 1 teaspoon fennel seeds
- oil Olive
- fleur de sel
- Pepper Of The Mill ( who suggested that I should have written "red" ?).

Preheat oven to 180 ° C. Wash and drain the red mullet (unless you read my statement correctly ... who said that I will be a severe teacher? ).

Cut orange and grapefruit slices of 5 mm and slice the fennel. Prepare 4 squares of parchment paper (Alu for my part, since O awkwardness when you hold us ...). Place each square on a little fennel and orange, red mullet sleep there, add some olives, 1 bay leaf, fennel seeds, 1 pinch of sea salt, 1 drop of olive oil and a little pepper (for the great romantics, like me opt for this presentation -rosette ... forgive me but I'm gloating by reading this sentence ... ).

Close the curl with kitchen string (or opt for the solution of aluminum and do not bother at all!). Place these little gems in a baking dish and bake for 15 minutes.
Hop, serve as shown ... The perfume is my small-gni-fi-that, and they are all refractory fennel, guests have nothing left ... I think I won due to write "another victory Duck!


And for those who no longer believe in the saying " better to be alone than in bad company" , here's my terrible coaching, always inspired by my great guru Belgian Cavoletto, (ah yes there is Belgium ... ... to digress briefly Sigrid is a fabulous cook of Belgian origin, living in Rome ... but do I really need mentioning).
Wait a minute ... I have not treated abominably what follows "bad coaching? Wow .. I who found the transition much tempting ... I beg your pardon, if any sacred dish, my adorable little ...
Pera e Gorgonzola Risotto ... pear and gorgonzola ... is not it already "magical"?!


Pear and Gorgonzola are also an alliance became typical of the modern kitchen rital (go, let yourself go in to the temptation of biting into a pear after a piece of gorgonzola), and what better way to interfere in the most typical dish of the cuisine?! Cavoletto Hat ...
I did not follow the true recipe Cavoletto, but have simply followed my traditional recipe, but I admit to regret the idea of dried pear slices (small acute flemitude on this one!) That it advocates deco ... For 4

buongustai (= good-living).
- 180 grams of rice Arborio / risotto / Vialone nano
- 3 pears
- 100 grams gorgonzola
- 1 liter of vegetable broth
- 50 gr parmesan
- 1 shallot
- 1 glass of white wine
- 2 c to s.
butter - olive oil (blabla. ..)
- salt pepper qb.

Wash pears peel and cut into small dice. Finely chop shallots. Heat a tablespoon of butter and a drizzle of olive oil in a pan, sauté shallots and pears, without browning. Add the rice ... do "toaster" in return making the grains have become translucent.
Pour the wine (a small Gewurtz 'for me) .. and let it evaporate.

Feel me this little broth ...
Pour the broth ladle by ladle (I boil the broth on another plate) until each ladle has been absorbed.
When rice is ready, add salt, pepper, parmesan, add the remaining butter and gorgonzola cheese in small pieces. Mix well .. cover and wait 5 minutes before serving!

Pfiouh ... I can not tell you ... Finally, if
course, is the goal ... ... a true wonder!


And since I often post both recipes and tonight another tickles me, I would argue the adage "never two without three " (who dared to say that "too many adages killed the adages? ") and introduce you not without honor, most simplissime pies with coffee and white chocolate (despite appearances: length of the recipe writing does not mean length and complexity real! am still a lil saying?):


8 servings (I split the dosage in half, because I really wanted to inaugurate my wonderful mini-springform pans "arent THEY lovelyyy" (yes perfectly, I parody Stevie Wonder!).
Recipe After Sale e Pepe (monthly culinary trans absolutely legendary ..) in October 2006.

simplissime For the dough:


250 grams of
flour - 50 grams of almond powder
- 150 grams of butter
- 150 grams of sugar
-
2 eggs - pinch of salt.

Mix thoroughly the flour and almonds. Place the flour into a fountain on the work plan. Put the butter in the center in small pieces, eggs, sugar and pinch of salt. Mix ( go, go! ) forming a ball of dough when the consistency you like, let the dough rest in refrigerator for an hour. (You will not believe me certainly not, but I am party to read a scholarly article in the meantime ..).
Roll the dough into a disc less than a centimeter thick and butter a mold of 24 cm / or your brand new and fabulous Cuty mini-springform pans , drop off your circle of dough, make up the dough and fold the edges to form a nice edge (thus, clear, do not follow the presentation on my photos ^ ^). Prick bottom of dough with a fork, cover with beans / rice / super iron instrument which replaces at Kitchen Bazaar ( and I dream at night ... shame on me) ! Bake at 200 ° C for 20-25 minutes (remove beans, rice or instrument terribly envied by myself).

For the coffee cream:
- 2 dL
milk - 2 egg yolks
- 50 grams of sugar
- 20 gr soluble coffee
- 1 dL
cream - 10 grams of gelatin sheets (or agar agar for those who prefer the familiar and .. we're still not very good friends, then mea culpa for hardcore!)

Soften gelatin in cold water, bring to boil milk, add coffee, turn off and cool. Beat yolks with sugar and add milk. Cook the cream over low heat, stirring, until it is well densified. Stir in gelatin and let cool, then add the cream slightly "up" (= whipped). Pour over the dough and chill.

The white chocolate cream:
- 2 dL
milk - 2 egg yolks
- 30 grams of sugar
- 100 grams of white chocolate
- 1 tablespoon c. flour

Beat yolks with sugar, add flour and milk and cook over low heat, stirring, until the cream is denser. Add white chocolate cut into small pieces, stir and let cool.
Pour the cream over the cream to coffee ...
And for the final decoration: Melt 30 grams of dark chocolate in a double boiler, melt and pour chcolat the white chocolate cream, taking care to be more artistic than myself! (Oh if only I had my syringe and decorator!).

Well duh, main course, accompaniment, a dessert that you ask for? A little movie? " Across " ... wonderful movie Germano-Turkish Fatih Akin (director of Head On). A beautiful painting of characters, very very romantic! Go for it, if you're not too scared of glaucque!
It remains for me to tell you a good weekend, and "good appetite", the phrase really the most appropriate in all circumstances in the world! ;)








* fabulous recipes from the book by Sigrid Verbert: "It's Italian, right?".

Places In Jax,fl That Wax

simplified Treaty of European cuisine ... In VOST: two new tiny European recipes to cook too much party girl!







Pfiouh ... I disappeared from the blogosphere for a week too party girl!

Far from wanting to complain about it, or to ask you not to stick complaint ... yelled after the summer (a kind of cicada, therefore) that the legal profession was not in my shoes off, seen times Ultra-contraignantissimes and repulsion of blank stares from my colleagues accusing the plethora of activities " Outer lavori " ... Instead, I will scream - but that I am free as the wind is certainly been here - my happiness to always be an eternal student party girl who enjoys it "real year student." A PhD student is really a "student"? Whats really the dark side when he dons the jacket "responsible for Td's? (The problem is thrown). Party as I am, I could almost hold forth in two parts two subparts.
But I'll spare you the happiness, (who dares say "whew"?) And leaves you slightly breathless ( flabbergasted for bilingual ... so I decided to learn the words to place absolutely improbable in my conversations british .. who knows how to say "again"?) with these two tiny revenue, but then every little recipes, two European countries not yet visited culinary , Austria and Scotland.

No, this time, no idiomatic expression italic (a rhyme in which the rappers do not think enough, I must say!) I am unfortunately totally ignorant in Deutsche . And as for the Scottish rolling "r" I am allowed by my mother tongue, but there would be no interest to express in writing. Ie "Good morrrrning" does not leave you hot or cold. And what is more sad than awaken in you an indifference (and that's it, she goes in big sentences ...).

Would that these two little revenue, if they are simple (and God knows that to fill my quota usual waffle, I'll have to add tons ... oh look, an argument: perfect exercise for the thesis!) are divine!

I can see lamenting the gourmets who expected perhaps better, but I'll come back with other niceties and temptations gastronomico-modern next week ... party girl let me in peace, yet the time for a little weekend, and you submit without further delay .... my
Viennese cutlet, accompanied by her delicious baked potatoes at the Scottish (Scottish-rules).


Ultra-simple (but not a reader blogger, a "pagan" say;) asked me to upload a recipe "feasible" (special-Dedications to you my little Jo !) and it's done!

The Viennese cutlet, you'll understood, based on his Milanese counterpart, the principle is the same!
What is quite amazing, when you come from northern Italy, is that among the myriad Italian aunts, there are many others that are both parties to learn German at around 18 to 20 years ... and they are often returned (or never returned without being properly) "together" ... Mixtures, blends (not just those in honor of P. Lagarde, notice to lawyers ... and then I stop, I promise!).
My aunt enamourachée a typical German, learned to become the perfect little Austrian to me: nobody makes sachertorte as she, her linzertorte is to die for (oops is not as German recipe?), it wonderfully decorated Christmas trees, and can watch the Inspector Derrick VO! And incidentally read Nietzsche!
During his recent stay in Paris, she converted to her way of preparing the Scaloppine alla Milanese (small dish extremely simple lunch at my grandmother!).
The Germans and Austrians are quite fond of sweet and salty, which is not to displease me ... Add breadcrumbs to the banal a nice handful of almonds powdered ... Serve with creme fraiche or even jam! (It could almost be yet another lesson Zarathustra! ).

- the Viennese escalope -

For two small pro-European:
- 2 fillets of chicken red label blah!
- 1 egg (free range, blah)
- 3 tablespoons breadcrumbs
- 2 tablespoons ground almonds
- 2 tablespoons olive oil

- cream, jam support for typical ... Or

- 15 CL cream, juice of half a lemon, two pats of butter for my version of sour!

Break the egg into a bowl, beat omelet (small doubt on the accuracy of the words there ..). Season with salt and pepper.
Soak the chicken farmer (contests, we do not change a winning team!). Prepare another plate in the breadcrumbs and ground almonds, mix ...
Then spend the chicken in this little golden preparation, although the cover with breadcrumbs to l'amande.
Heat olive oil in a nonstick skillet over medium heat. Brown the chicken breasts, turning frequently so as not to make an almond crust nicely browned crust, not a fresco with modern art keys slightly crimson! Book
nets, once cooked.

For my little sauce based on the advice of my aunt
Heat the cream, add the juice of half a lemon, two pats of butter. Stir quickly enough (the sauce should be warmed just out of question that we should cook the cream for a long time!)
Serve the chicken topped with the little sauce.

It's simple, sure, but there is no doubt that it surprises and changes radically ptites cutlets Milanese!

- The Scottish Potatoes -


I'd definitely very "family" tonight because it's my uncle, ferru love cooking (but the paternal uncle of one .. family full of resources, is not it?), who gave me this recipe learned in a great - and much-envied by his favorite niece - cookery course in a Scottish farm!

Principle? Marinate the potatoes in a very fragrant preparation before cooking in the oven!
The baked potatoes - a classic Italian well, anchored in the kitchen rital daily! Potatoes with peppers, baked for an hour, under the "chicken runs" ... (Cf: my endless digressions, specific articles.).

But now a classic European, I would say, since this scottish discovery!

- A couple of nice potatoes (from charlotte for my part!)
- 2 red onions / 2 shallots.
- 4 tablespoons olive oil.
- 3 tablespoons mustard
- A nice handful of "crazy salt" smashed the pillon ... ah yes, small "problem" in case of failure ...
Ooh I feel that I will have to open a parenthesis (oh joy digressions ...): mad salt, other ingredients discovered through this uncle Gourmet! The salt is a kind of crazy pink Himalayan salt, duly completed by delicious herbs (basil, parsley, chives, pink peppercorns ...) a unique flavor!
I believe that one can find on the internet ... in google-ant "salt crazy! Peel and cut

potatoes into cubes of desired size. Slice the onions / scallions.
Prepare the marinade: Combine mustard, olive oil, salt, crushed crazy.
place the marinade in a baking oven, add potatoes and onions, cover well with marinade. Let
flavor a good time.

Preheat oven to 200 ° C and cook small potatoes a good half-hour - 40 minutes ... The fragrance will delight the most reluctant "oh bah okay, we eat at home, the cook band, and you made us potatoes?? Ah sorry, I said nothing ... . oh my God .... this perfume ...".

I have no photos of the cooked potatoes ... and yet the picture is gorgeous ... dependent, however, I update this recipe whenever I am provided. My night light is very dim, night falling quickly what is more, I have not even tried ... tungsten or tungsten not!

Bachelor Party Wisconsin Dells

Always a little air of Spain, 12 Hours later ... Hoy Vamos a Bogotá!

course, you already knew that Gael Garcia Bernal, Inarritu, Che Guevara and Pablo Neruda have in common Latin America .. But did you also know that they cooked their Mama?

As a placebo travel, and I've already said, I am content to travel at the furnace, every Sunday that God does.
Well let me tell you that it was worth the detour and jet lag (3 ptites hours in the kitchen, my pleasure!)

That we did it again dug in his Bible *? Um .. um ..
Ladies and gentlemen, let me fascinate you with my:
Chicken Marinated in Mojo with bitter orange, so beautifully with his Congress, and who would not feel in harmony without its Bananas caramelized plantains ..
(Recipe by Chef Norman Van Aken, Florida)
* In my Bible, I learned a myriad of anecdotes Cooking on Latin America, a real treat to grow out and out right philosophy (oh, hold little extra info about myself, I have long hesitated between studying philosophy and law, and, much to my pleasure, my DEA requires a constant interpenetration of the two, while you ask for! Ah yes, my recipe Mojo!). What a pity that France does not have a sack of "Gastronomic Sciences (Courses taught in Italy, Bologna, and more! To think ... if I do not alloc 'thesis!). A little anecdote
culinary Latinos? In the Andes, people devote a cult to food, and the names given to the basic ingredients reflect:
corn is called over there PAXA mama "mother grain" and the potato axa mama "mother potato" .
The influences are many: English and Portuguese settlers, through the slaves of West Africa, all have introduced concepts and culinary processes which today are found in harmony in traditional dishes indescribably good!
Enough pedantry! Time to get serious:

- The Mojo with bitter orange-
The mojo marinade is raised, which will be nestled in a beautiful chicken overnight. The mojo is prepared with hot oil (olive oil, in the recent version, but the slaves prepared with melted lard to make the mojo or liquid). Once prepared, the mojo can keep 3 months in the refrigerator (and believe me, once you've tasted it, you reread that sentence, which will serve as a universal excuse to prepare for a regiment!)

- 6 cloves crushed garlic (do not mind this ...)
- 1 scotch bonnet pepper or cayenne pepper, seeded and finely chopped
- 2 tablespoons Coffee cumin seeds dry roasted (roast dry means putting ds a preheated 160 ° so that the scent of a spice is developing wonderfully! believe me, it changes everything! It takes about 7 minutes for Cumin)
- 1 / 2 c. tsp salt
- 25 CL
olive oil - 5 tbsp tablespoons sour orange juice (and as this is not the season, according to the good advice of the Chief Norman - I love to claim a familiarity like that! - instead, use 2 tablespoons of juice and a half orange and as much lime juice!).
- 2 tbsp Coffee sherry vinegar.

In a mortar, crush garlic, cumin, pepper and salt. Pour into a bowl. Heat the olive oil until it is all hot and pour over the mixture while stirring. Let stand 10 minutes, stir in sour orange juice and vinegar with a whisk. Pepper and let cool mojo.

- My Chicken Contest -



Serves 4 - 1 chicken 1.5 to 2 kg, mine was a chicken farmer from Challans Black, Red Label
- salt and pepper.
- the mojo maravilloso

Season chicken with salt and pepper. Place in a bag Freezing seal (not stupid, huh!) Pour over chicken mojo . Seal bag. Marinate in refrigerator overnight or even up to 3 days, turning bag occasionally.

The next day (wonderful day of wine tasting ....) preheat the oven to 190 ° (therm 6-7). Remove the chicken from the freezer bag. Reserve the marinade (well, that's me saying, I take some liberties, Chief Norman will not mind, he advises discarding marinade, and then speaks of "serve with remaining mojo " .. but there is no remaining mojo!)
Tie chicken legs. Here I roasted on a spit, to try the new oven, or perhaps for the beauty of movement: what did it-like picture engraved in the collective consciousness as the culinary "chicken runs"? !

Roast 1 hour and a half until the gravy becomes transparent (Thanks Norman for the tip!). As for the Clerk Claire, she personally washed his chicken marinade contest ... during the whole hour and a half. It was my-gni-fi-that! (Sprinkle the chicken with the remaining mojo, just before serving).

- The Congress -

The Congress Puerto Rico is a dish made from red beans and rice, a marvel much less onerous than you might think. At the
timing prepare a half-hour before the end of cooking chicken (of competition).
- 50 grams of smoked bacon
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1 small red onion, chopped
- 1 red pepper, seeded and diced
- 1 sheet Laurel halved
- 180 grams of white long grain rice
- 1 / 2 c. Coffee cumin seeds dry roasted (see above)
- 1 / 2 c. tablespoon chopped thyme leaves
- 35 CL chicken stock
- 75 grams of smoked ham, diced
- 180 grams of dried red beans left to soak overnight, cooked and drained (in VF (version lazy ): a can of beans ready!)
- salt and pepper qb (hey, is that "qb" is said? Italian these letters represent "quanto basta ", meaning "so long as should, "" as appropriate "...)



In a large saucepan, cook bacon in the olive oil over medium heat until they are almost cooked. Add garlic, onion, pepper and bay leaf. Cook 5 minutes. Stir in rice, cumin and thyme, stir to coat the grains (small resemblance risotto, it's crazy ..). Add the chicken, ham and baked beans. Bring to a boil, cover and simmer 15 to 20 minutes until all liquid is absorbed. Salt and pepper, stir with a fork to separate grains. Cover and cook for 5 minutes before serving. (NB: Congress would be even better the next day or two days afterwards! VF: a day ahead!)

- The highlight of the show, the cherry mojo on , small touch, the ultimate indulgence .. plantain bananas caramelized -


At the timing, while preparing the rice cooked, I would say, in all conscience of my terrible habit with accuracy (!), 6-7 minutes before the end of cooking chicken.
- 2 bananas ripe plantains
- peanut oil.

Bananas plantains are very popular in Latin America, they accompany the most varied dishes: foie gras and red beans in particular. Best plantains are " maduro" (literal translation: "mature"), very ripe bananas that are distinguished by their skin almost black.

Peel bananas (there you will notice that the texture has nothing to do with bananas that we are used!) Cut through from August to October slices 1 cm thick. In a large skillet over high heat in peanut oil (2 tablespoons, contrary to the advice of Chief Norman "1 teaspoon ..." which did not seem very realistic and very different from the image of the book ..). Add the banana slices loosely in order to return them easily. Cook for 1 minute to 1 minute 30 seconds on each side. Perfection is reached (so, so, I'll answer!) When the center is gold and black on the sides. Drain on paper towels. Add salt and pepper and serve hot!

Racing results, apart from the large amount of garlic (which almost makes me want to re-christen my ticket " Garlic Pepitooo" !!!!!) it was all wonderfully harmonious and delicate! A remake! * Cambridge

Like A Chef , under the direction of Pierre Hermé.

***

Thanks for your encouragement to all for the big presentation / course of half past one .. everything went very well! And I thought that after this difficult time I would spend my time surfing the blogs, but I have only the party girl, and film criticism, 3 24H movies, not bad, not bad! What to see? Last Gang with wonderful Elbaz. Of course if you liked Romanzo Criminale and other stories of the mafia gang, in a beautiful atmosphere of "band mates" in the 70s - 80s!
For a short film to give the recipe of the day .. I would lean on a "retrospective" of 3 Inarritu : Amores Perros, 21 Grams, Babel . A word!

Will Dogs Hair Grow Back After Scar

Vamos a la paella! Breakfast at

If paella gets its name from the pan in which it is prepared, so I should probably call mine the " débrouillada " since I had to do with the means at hand, ie three non-stick pans. But the result was wonderful! really bluffing! If I wanted to push the self-esteem at its worst, I would even able to tell you that never paella was not so good (in my "modest" Hispanic experience ... a dozen trips to the land of castanets anyway, it's still not bad I must admit!)

Not content to have you demonstrated my tri-lingual last week, I will certainly embellish as much of a post or two expressions espingouines ( who dares claim that it does not melt before the indescribable charm of slang ?).

I intend to describe the feeling that came over me, a Sunday morning early, when I got more determined than never to make this dish if tipico! Well, without any anthology, I felt communion with those who mamas, lifted just as early and have already got the idea to honor a tradition for centuries, are gone, basket in hand (how it I am totally bucólico-loveuse tonight?) look good ingredients, saffron and other Ferradura (green beans)!

The kitchen is definitely a real escape, a splendid way to travel!

What seems to have benefited my primera paella? not just beginner's luck - although you never know! but also and especially my primero fish stock!
Yes ladies and gentlemen, I for the all-first time realized what wonderful aroma, terribly fragrant! I think the secret is here!

- THE fish stock -

- time (an hour for it to be ready)
- a fishmonger
adorable - a terrible desire to impress / bait in the kitchen!

For 2 L (corresponding to the amount to little almost necessary for Paella ):
It is interesting to know that "fish do not all smell good: the best are the white fish: sole, turbot, hake, whiting" and "salmon or sea bass" *.

-2 kg of raw fish bones (ask the fishmonger op.cit nice, and do not be surprised if it makes you downright carcasses, and if the bag weighs 4 tons!;))
- 25 gr salted butter
- 25 gr
white wine - 1 leek
- 1 onion, chopped
- 1 C s black peppercorns, crushed
- a few stalks of parsley
- 3 Liters of water.

Wash bones in a large quantity of water, removing the parts bloody. Heat the butter over low heat in a pot. Sweat the edges "until they feel the fish cooked" without color (indicating very precious! I've already mentioned my amouuur for this book?) Add all ingredients, cover with water, bring to a boil, skim regularly. Cook on low heat for 40 minutes and uncovered. Proceed ds a pan or bowl, let cool.
Remove the fat that forms on the surface and remove impurities at the bottom.

- The paella itself - (with seafood, so not true true true valenciana )
Serves 6.
- The fish stock
- 2 good pinches of saffron threads
- 3 cloves garlic chopped
- 10 cl of olive oil
- 50 grams chorizo, cut into thin washers (optional)
- 2 small bay leaves
- 1 onion, finely chopped
- 2 red peppers, halved, seeded and sliced
- 300 grams of monkfish fillets, cut into cubes (2.5 cm fault plethora of financial means, I buy cod was fabulous too! burbot would cost 30 euros ...)
- 250 grams of squid cleaned and cut into pieces
- 6 tomatoes peeled and chopped
- 1 tsp to c. paprika
- 450 grams of risotto rice (of course, ds is the ideal substitute with valencia rice ).
- 200 grams of fresh clams cleaned
- 50 grams of green beans couupés into pieces 2.5 cm and cooked (I just forgot ..... yes I am still not explained! )
- 50 grams of cooked peas
-
lemon wedges - salt and pepper.


Pour the fish stock, saffron and garlic in a saucepan, bring to boil. Cook 5 minutes over low heat. Meanwhile, heat half the oil ds paella pan or nonstick, and even a wok. Pour the chorizo, garlic and remaining bay leaf and cook over low heat 1 minute. Add the onion and peppers and cook 5 minutes. Add the monkfish: saute 2 or 3 minutes to capture the fish fillets.

Increase heat, add the squid, stir-fry 2 or 3 minutes until lightly browned. Stir in the tomatoes, paprika and remaining oil. Saute 4-5 minutes. Pour the rice evenly over the ingredients. Add the hot fish stock, then the clams, shrimp, lobsters and mussels.
Lightly salt and pepper.

Reduce heat, simmer 15 to 20 minutes until rice is tender but still slightly firm. Add a little stock or water if necessary. Shake the pan occasionally pr mix. Rice forms a layer crisp and golden on the bottom of the pan. When all liquid has been absorbed, gently stir the peas and beans (unless you're suffering from amnesia, like me: D).

Asi Acaba is the recipe!
And that's it! It was my-gni-ence!
And quite easy to build! A recipe that makes the cook muy orgulloso !


* Source: The Cambridge As a Head, directed by Pierre Hermé. The recipe for paella comes from the same book - as I said the same Bible!


- Small Bracket Thinking Blogger Award -
I answer well before the adorable - what do I say the appointments of two adorable-this blog Thinking Blogger Award, received Monique and Paola Two bloggers that I am particularly attached! That would be the blogosphere without the culinary queen of Italian and Tuscan cuisine in general, Paola, on his blog filled with many anecdotes and splendid cultural pages? And that would still culinosphère boundless inventiveness without any of Monique, a specialist multi-disciplinary food (of Lebanese cuisine to the most fervent secrets of classic French cuisine)!
Thanks girls, you fill me with joy!

In poor student, making his copy with a few days late, I copy my neighbor Paola:

"I remind the principle of the game: Those rewarded
must publish an article in which they will appear to turn 5 blogs they like, with links to them so that we can visit them.

Link to ILKER so that we can know which way the price ...! "



Then name 5 blogs is obviously very hard! Especially since I discovered almost one per day!;)
Why would we not contest the 50 blogs?
I decided to freely appoint Blogs - Culinary exclusively - among those I have not been named. Girls, you know very well that you are for I probably among the top candidates! but I find the game more fun like that! And who knows, he will be to share my "blog-friends"!

- First of all, the best known (and this is the only one I'll mention here, among them if known) is certainly -Claude Olivier, Blog 1001 recipes! Who has not heard of Claude-Olivier and his undeniable talent for culinary marriages, photos breathtaking, which hold incredible power of suggestion! I do not know about you but I thoroughly before each of his photos! Bravo Claude-Olivier, you're a champion!

- For Italian speakers, I quote directly the fabulous blog Monolocale in Centro, (read "studio in downtown") held by the equally brilliant Fabrizio e Chiara: a blog about cooking and what's around: the traditions, stories and other stories are pretty Fabrizio told by the poet, in a beautiful language, and the proceeds equally breathtaking are from Clare, the young foodie! Their photos are indeed breathtaking! Run on this blog !!!!!!

- Always a little Italian, despite appearances Franc Drinker: passionate about French culture and Britain in particular, his blog is full of interesting stories, stories travel, recipes, anecdotes, culinary, a veritable gold mine written in Italian to fall! Bravissimo! I am a big fan!

- A small French for a change, Valka, the blog "Metro-Boulot-Ranges" a pearl of the blogosphere, a new recruit who has no equal: an incredible humor, funny stories and always recognizable style 100% at 15 posts around! I love it!

- Finally, finally (ooh my god it's very hard to choose so little!) I quote Pernette : a wonderful teacher Letters - aah research in the humanities, it brings nothing of mine! - I knew from the very beginning of my blog, and it's always a great pleasure to receive a comment from her! 'll Quickly discover "can not be two in a kitchen!" if not already done so, the author always post recipes oh so tempting! I love the style and literary activism often hidden there! ;)

Here! Congratulations to the Winners!

PS thin film no page today ... and yet I could hold forth for a long time on any of Almodovar favorite among the favorites! One of these days I would also like to try the menu Penelope Cruz Volver moved in to the team Shooting ... to think about!