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csicseriborsobablencse.blogspot.com

Csicseriborsó, bab, lencse: Chili con carne- avagy hogyan lakassunk jól kamaszokat...

http://csicseriborsobablencse.blogspot.com/2011/01/chili-con-carne-avagy-hogyan-lakassunk.html

Csicseriborsó, bab, lencse. 2011 január 5., szerda. Chili con carne- avagy hogyan lakassunk jól kamaszokat. Nekem is egyre nagyobb edényeket kell vennem, mert a kamaszok tudnak enni. Különösen, ha fogukravaló akad. Akkor aztán kiderül, hogy az egyébként madárétkű lány is szemrebbenés nélkül bekanalaz két tányér chilis babot vagy legyűr egy hatalmas pizzát. A chili-t Jamie Oliver receptje. Most következzen a chili con carne, ezúttal csak 4 személyre. 500 gramm darált marhahús (marhalapocka). Só, őrölt bors.

csicseriborsobablencse.blogspot.com

Csicseriborsó, bab, lencse: Spenót a négyzeten. avagy spenótos-fetás tekercs és lepény réteslapból

http://csicseriborsobablencse.blogspot.com/2015/04/spenot-negyzeten-avagy-spenotos-fetas.html

Csicseriborsó, bab, lencse. 2015 április 22., szerda. Spenót a négyzeten. avagy spenótos-fetás tekercs és lepény réteslapból. A spenót az egyik kedvenc zöldségem. Szeretem a főzeléket sült krumplival és tükörtojással. Is nagyon bejött. Fetával még nem próbáltam, de egy görög szakácskönyvben találtam spenótos-fetás tekercseket, Jamie Oliver 30 perces szakácskönyvében. Pedig egy lepényt. Úgyhogy most két recept következik, nagyjából egy kaptafára. 6 réteslap a tekercsekhez vagy 3 réteslap a lepényhez.

naomikooker.blogspot.com

Naomi Kooker: The Summer of Creamless Creamed Corn

http://naomikooker.blogspot.com/2014/08/the-summer-of-creamless-creamed-corn.html

Welcome to Naomi Kooker's blog. At age 6 my mother let me into the kitchen, alone. By seventh grade I was feigning sick to stay home from school, "miraculously" feeling good enough to make baked-stuffed pork chops for dinner. My passion for cooking led me to a job as a sous chef in a Manhattan restaurant and, later, to stand quietly in the corner. Of (and eventually do one thing in) Restaurant Guy Savoy. It all worked out in the end. It always does. Sunday, August 31, 2014. Magazine for the screening), M...

foodgal.com

From Haute Cuisine to Coastal Farm Cuisine — Meet Chef Amy Glaze | Food Gal

http://www.foodgal.com/2013/07/from-haute-cuisine-to-coastal-farm-cuisine-meet-chef-amy-glaze

From Haute Cuisine to Coastal Farm Cuisine — Meet Chef Amy Glaze. July 17, 2013. Chef Amy Glaze teaching young students how to cook. She’s cooked on the line at some of the most demanding and exacting restaurants in the world, including Guy Savoy. In Paris and Le Bernardin. Now, Chef Amy Glaze. Is back in the Bay Area, cooking with a much different crowd — 12- to 14-year-olds, whose parents are struggling farm workers, who have no idea of her illustrious background. Portuguese bread made by the students.

viajarypaladar.com

5 Mejores restaurantes de París - Viajar y Paladar

http://www.viajarypaladar.com/5-mejores-restaurantes-de-paris

5 Mejores restaurantes de París. 5 Mejores restaurantes de París. 9 agosto, 2015. 3 Mejores restaurantes de París según la guía. El restaurante de Guy Savoy. Cerca del Arco del triunfo donde sirve cocina de autor como. Las ostras en natación de hielo trasparente. Un paraíso para cualquier gourmet. O dos restaurantes con tres estrellas Michelin que además que recrean el ambiente más sofisticado y barroco del palacio de Versalles,. El restaurante L’Ambroisie y Le Meurice. Hoy viajamos a París. Más de 80 in...

quirkygastro.blogspot.com

Quirky Eclectic & Gastronomic Gastroenterologist: February 2011

http://quirkygastro.blogspot.com/2011_02_01_archive.html

Quirky Eclectic and Gastronomic Gastroenterologist. Adventures on design, art, food and more. Wednesday, February 23, 2011. Fine Dining Review: Marque vs. Est (Sydney, Australia). Marque vs. Est. Are two of Sydney's premier fine dining establishments who have been bestowed the highest possible rating of "3 hats" by SMH good food guide 2011. I had a memorable meal at Est. Few years ago and I've been wanting to go back since I moved back to Sydney. Marque. And also being awarded the "Break Through Award".

naomikooker.blogspot.com

Naomi Kooker: February 2012

http://naomikooker.blogspot.com/2012_02_01_archive.html

Welcome to Naomi Kooker's blog. At age 6 my mother let me into the kitchen, alone. By seventh grade I was feigning sick to stay home from school, "miraculously" feeling good enough to make baked-stuffed pork chops for dinner. My passion for cooking led me to a job as a sous chef in a Manhattan restaurant and, later, to stand quietly in the corner. Of (and eventually do one thing in) Restaurant Guy Savoy. It all worked out in the end. It always does. Sunday, February 26, 2012. A delicious narrative about ...

naomikooker.blogspot.com

Naomi Kooker: Killing Me Softly: The Dentist and the Lobster

http://naomikooker.blogspot.com/2014/09/killing-me-softly-dentist-and-lobster.html

Welcome to Naomi Kooker's blog. At age 6 my mother let me into the kitchen, alone. By seventh grade I was feigning sick to stay home from school, "miraculously" feeling good enough to make baked-stuffed pork chops for dinner. My passion for cooking led me to a job as a sous chef in a Manhattan restaurant and, later, to stand quietly in the corner. Of (and eventually do one thing in) Restaurant Guy Savoy. It all worked out in the end. It always does. Sunday, September 28, 2014. I’m not your gal. I jotted ...

naomikooker.blogspot.com

Naomi Kooker: One Potato, Two Potato, Three Potato Chives

http://naomikooker.blogspot.com/2009/05/one-potato-two-potato-three-potato.html

Welcome to Naomi Kooker's blog. At age 6 my mother let me into the kitchen, alone. By seventh grade I was feigning sick to stay home from school, "miraculously" feeling good enough to make baked-stuffed pork chops for dinner. My passion for cooking led me to a job as a sous chef in a Manhattan restaurant and, later, to stand quietly in the corner. Of (and eventually do one thing in) Restaurant Guy Savoy. It all worked out in the end. It always does. Friday, May 8, 2009. Spring Fever Potato Salad. PICNIC ...