Sunday, February 10, 2008

What Happened To Rasputin

In praise of Spleen and Quail with currants.








A first sunny afternoon on the Canal Saint Martin. (Insert here emotions that come to you instantly ). Vintage 2008. Kir From
to blackberry (hey, want a little change around the culinary Kir Royal? Is here!)
laughs heartily, a twilight in Paris, line 4 and a piece of graffiti of refuge. "You made my day" (since it is up to date .. see below).
And that comes to the spleen in?! If you question this
outcrops in mind is that you do not consider the spleen than in its negative synonymous with the oh so demeaning "depression" modern.
But that's not what spleen is discussed, but rather a constructive spleen, spleen a subdued, defiance of an engine itself. In
googled failing beautiful literary encyclopedia, despite the hours spent - wonderfully past - to corner and blacken the pages of Charles B., one finds that the term is related to medicine in its meaning of "melancholy" the Greek word "σπλήν" meaning "spleen", and spleen producing "black bile "(!), related to melancholy and misery. But Baudelaire
will end much more noble meaning even beyond the anguish of existence, the human condition itself. The essence of man . That
longer hear " but what happens to him? Spleene it then everything is fine" ...
course, "everything is going well," without the spleen is prohibited.
It would be helpful to hold forth on a night during this sentiment, the noblest of all by yours - can be a bit too poetic tonight - interlocutor.
And not for nothing that one of the biggest "poets" (which recognize the wink?) Has associated the Spleen in Paris. A wandering
( turns surreal ... I would be writing this a schizophrenic? ) in the Paris of today, no other concern than to wander in itself, discover, do not miss anything, from any photograph, all collect, trap beautiful iron on paper "matte or gloss.
There is the constant of the spleen in Paris a little too thoughtful, giving perhaps a little too much in too little detail.
But tonight, there is the melancholy "justified". A great fear, a threatening abyss into which it may be "tomorrow at this hour."
But it was not until the "test results".
And if only they could be university ... It
, spleen, I cross my fingers very hard, I touch wood, that " tocco ferro " I hit the wood (Serbie!), 3 times (Allemagne!) results for the that surprises me every day in his remake of American Beauty (version music mustang, not with my friends ..) console myself unwittingly has always make me laugh out loud and show me the esteem, trust me, advise me, encourage me, teach me the importance of things. And that one day I talked about "his friend despair."
also became my inseparable friend Spleen. C'qui fact that I have to ask myself: do I want to take home Machin?
Good luck Dad.

And since the Spleen, it's hollow, it had to concoct something light and delicate while for this incipit rather clumsy. I rate this recipe
in category "Sheep of Panurge Attitude" since I was inspired by a beautiful blog, full of some of the most beautiful and original recipes that I know Beau the ladle. The writer of this little gem, Loukoum oo, has realized some time ago, a bunch of recipes with fresh cranberries ( here). And among them were, in large queens, Quail with Cranberries. Pfiouh, my greedy little heart was quickly faltered. I had to try it!
Obviously, fresh cranberries are Monoprix but not the small suburban market (and yet close to Rungis) of the mini-town of my parents ..
I needed a substitute , and a beautiful basket of gooseberries called me so that I could not resist. Note: Wear earplugs for the next races in the market.






I love quail. And a recipe idea with good fruit acids had already come some time ago, by immersing myself in the archives of the splendid blog Gato, particularly on his recipe for Quail in Blueberries: here. The result
with currants was amazing! Really live up to my expectations! A marvel
not too sweet - not too acidic, just enough to greedy! Without further ado

the recipe
- Quail with currants -




The recipe is based on that of Loukoum ° °.
Serves 4:
- 4 quail
- 80 grams of Lardo di Colonnata (a wonderful Italian bacon, pancetta replaceable by, this also uses Loukoum ° °).



- Twenty fresh sage leaves dried.
- 4 glasses of white wine
- Pepper.
- A punnet of gooseberries (125 grams I think).

in your favorite casserole, brown the bacon / pancetta until he / she is golden (e). Book these "kinds of chips.
Brown the quail on all sides in the fat rendered from the bacon or pancetta.




Add sage when the quail are browned and pepper and pour a glass of white wine. Cover and cook over low heat, adding the remaining white wine glasses as and when they are absorbed. Bake about thirty minutes.
Add currants and cook for ten minutes.
Serve quail with potato crisps bacon / pancetta, and red currant sauce.

I've served with a risotto with champagne .. already posted here !

Small Wonderland! Thank you for this wonderful blog for a beautiful recipe!


*** "You make my day" award. Even more beautiful than Oscar, is not it?
And especially if you get an incredible blog, Monolocale in Centro, for italian users only. The most amazing blog that I have to follow. I have already spoken, I visited them almost daily, and every day is a surprise grand: superb off more revenue, and texts indescribable. A story littéraro-processor, in a majestic language. Prose and a blue ribbon pair off. I do not tire. Grazie mille ragazzi!
While the principle of this "award" means that my turn I choose 10 blogs and their attributes in one!
So who "fills my days" with its daily ticket or weekly? No order of course!
- There Valka
- There
Ella - Paola ago
- There Mary, even if it extends outside the kitchen!
- There Pernette , as always
- There Turtle
- There Bolli
- There Flo Bretzel
- There Claude-Olivier
- There Andrea Matanga
(boys last).
hop And we get to 10 already. So I'll leave those 10 below. Although many others come to mind!
Congratulations to the winners (: D) And

good week!



Sunday, February 3, 2008

How To Fix A Laptop That Wont Move

LAOS VIDEO

Documentary special envoy on Laos. To see this fact into perspective all the things I could say. http://leweb2zero.tv/video/t3rpr_85452f72608bbe8

Pokemon Snap Rom Problems

It's not just boys who are born in the cabbage leaves ... Notes on a cheese platter. Getting mouth









Nope this is not the typical ticket return from the land of tapas after a wonderful stay 4 day mini ephemeral (Is it me or time in Spain really going much much faster?). No, no Sagrada Familia, Ramblas of , of stickers with the Catalan donkey! But my next easyjet-trip not too soon, so you'll have your copious amount of small gadgets souvenir by the months to come! Hey who knows I may even perhaps you submit ptits jewelry-notch cuisine from Barcelona?! The famous tapas
Rodrigo the Plaza del ...
Nope subject - a bit provocative, is not it? - This post is nothing but a fantastic discovery, which still dates from December (and there, a little feeling of guilt came over me ... we are in February and had promised not to worship only the month of "CH" magic => Chapon and chocolates of course).
- I can not believe I digress anything goes! ..
The discovery, I was saying, is a discovery cheese! Or rather four discoveries cheese - each year! My aunt-mother
Christmas (well known for the true gourmet hood rital it back each year and to name a few of the old balsamic vinegar vintage the olio evo mosto (the famous oil with which I tanned since almost 6 months! ) the Arborio rice, risotto and other citrus-fresh whole of Sicily ... ) also carries the depths of his reindeer 4X4 ( could not help myself) a cheese platter.
"Oh, All for it!" do you ever! Oh but think again! is much more than that.
If I did not tend to exaggerate everything you believe me if I told you it is THE cheeseboard. The inimitable, most surprisingly, the most magical, most beautiful, most delicious, most original ... and most of rital sucroît. Ouch, I scared some ... While the cheese is something much more cultural and traditional in France, omnipresent, and much more NOBLE. In Italy, cheese is something far more modest, rustic. We stop here with generalizations and stereotypes.
Since you have not heard of Giuseppe Bernardinelli ROI of Italian cheese.
Who is he? A grocer in a small town near Verona, Arbizzano, very very nice area of wine production. And for me that says wine known cheese, obviously. : D
Mr. Bernardinelli was a small grocery store as we see (in the postcards) in Italy in the villages or in town. Then he realized he could face the big supermarkets rising ... hop and he has said, if I specialize in what is my culinary passion: cheese?! And now Mr.
travels Italy, small villages in small villages, is grown on "the art of making cheese" (which would be the attribute of Caesar hence the etymological interpretation Caesar / Kaiser, "one who knows the way to turn into cheese!") and became a specialist incredible. He is a professor at the Hotel School, he lectures to professionals, organizes banquets (including one recently in honor of Bill Gates, nothing that!) and above all very very nice in his little shop! He is a friend of my aunt and I'm damn happy!
Far be it from me to write you a page of ads to tout its merits (besides, I do not even know if it sells its products abroad), I just wanted to share this rare experience !
So then, a small presentation of these little wonders - unique!
(Source: site "I Sapori del Portico").

It Morlacco del Grappa

This is a "cheese produced with raw milk from two milkings of which skimmed. It is produced by cows in this region of "Veneto" from June to September.
cheese is a white, soft, with small holes. He has an intense salty flavor that enhances mature!
This is for the technicality, I have one thing to say: WONDERFUL.
: D But I just place it No. 3 in my Top 5 of 2007.

Il Monte Veronese di Malga

An Italian raw milk! Both say it's rare! For
ptite history, the process of making this cheese is not vary since 1100!
It is also native to the area of Verona, on a plain where the "excellent floral meadow" and a traditional production gives it a unique character.
Top 4 for me. Difficult eh?

The Robiola di Roccaverano in Verza

Yes! He is the famous born in a cabbage leaf! The idea is exceptional! And the taste is wonderful! A softness and a little taste unexpected bonus!
My Top 2. The

Robiola di Roccaverano AOC cheese is a DOP (Italy), one of the most renowned and historic Italian goats! The one I tasted was 100% goat (the specification allows the use of cow's milk to 85%, but Mr B. is a purist, and he's right!).

Fragrances cheese vary by season of production!


I set the bar high for the top 1 is not it?!

The Erborinato di Frutti di Bosco Capra have

Oh my God! Incredible! I do not think one day be able to enjoy such a wonder: goat cheese (my guilty pleasure cheese!) With berries (my guilty pleasure fruit!). Well prohibits the mixture of my ragweed was extremely convincing, and I do stop thinking about that piece of cheese divine!
It is not on the site (how, but it's crazy ?!!!) so it will not return to me to tell you about ... pfiouh, I do not even have words! It is a blue, with its characteristic sweet-tangy, goat (which does not saliva?) And surrounded by the most wonderful sweet crust that can be done!
A marvel, my giant heart attack of the year!
At least I already know the contents of the cheese platter for my wedding. It is already a thing less to think, when we think we need to address before a tiny detail: the husband!



Nan but look at me that! It's beautiful!

I feel that I will try to approach such a mix of myself in my small kitchen, or even better, in my little Italian village, in the cheese! Ah Is not this bucolic Paris?!

That's it.
And since so we're at it, it is parties to make any cheese ...

Here is my:
Wonderful Cheesecake White Chocolate Raspberry-.




all simple, yet wonderful, while Philadelphia reported by the same Aunt Mother Christmas (And I'm sure they do not express it in Monoprix to provide!). Based on a recipe
Marmiton, copied on my super-book-recipes!

For a mold of 22 cm. I will not say "to 6", I devoured with my daddy.
For background, based on my imagined:
- A packet of biscuits roses de Reims
- 95 grams of butter

For the cream:
- 400 g Philadelphia
- 200 g white chocolate
- 50 g
sugar - 2 eggs
- 1 teaspoon flour Preheat

oven at 200 ° C (th 6-7).
Crush cookies, add melted butter. Put this mixture onto bottom and up side of pan, and chill.

Meanwhile, melt white chocolate in a saucepan with 2 tablespoons of water.
In a bowl, whisk the chocolate and cheese together, then add sugar, eggs and flour. Nightlife

the bottom of the fridge and pour cream over.
Bake 35 minutes at 200 ° C (th 6-7), the top should be lightly browned.



Cool 1 / 2 hours in the oven between-open. Then, at room temperature. (For me a good hour at room temperature after the half hour in the oven between-open).
Place the cheesecake in the refrigerator for at least 12 pm! Enjoy
copiously.
Especially if you thaw the little raspberry coulis made in large quantities this summer and frozen in ice cube trays!
(recipe raspberry coulis Express: 500 grams of raspberries splendid small, 200 grams of sugar and a cup and a half of water. Bring to boil sugar water. Pour over the raspberry mix. Strain! Hop !).



good week!