Posted by admin on
September 29, 2009
Eat Sushi
No, “wasabi” is not Japanese for “crying baby”
Sushi is one of Japan’s most delightful foods. Though many people in the United States (and other Western countries) cringe at the thought of eating raw fish, millions throughout the globe salivate at the thought of sweet seaweed, fluffy rice, fresh vegetables and tangy spices arranged in a detailed, painstaking fashion. Read the rest of this entry »
Posted by admin on
September 27, 2009
Boil An Egg
Eggsellent choice!
Eggs are one of nature’s almost perfect foods: the only nutrient they lack is Vitamin C. Aside from the convenience of long storage (they’ll keep for a month in a refrigerator), they can be prepared tens, if not hundreds, of ways. Two quick and simple ways are hard- and soft-boiling. When done, hard-boiled eggs have firm, opaque whites and solid, pale lemon-yellow yolks; soft-boiled eggs have lightly congealed, opaque whites, and yolks which are a deeper yellow–almost orange in some cases–and are mostly liquid.
How you use your eggs is up to you (and perhaps the subject of another 2torial). From the traditional egg salad and soft-boiled-eggs-on-toast favorites, the varieties are endless. Hard-boiled eggs travel well, and are a great choice for an energizing and nutritious snack for those without much time to eat. Read the rest of this entry »
Posted by admin on
September 27, 2009
Appreciate Gourmet Mushrooms
Fungus among us
If you like ordinary mushrooms, you’ll love their gourmet counterparts–they’re variously meaty, woodsy, fruity, crunchy, or earthy, and they’re all positively succulent. Portobellos, shiitakes, morels, and the near-holy truffle are popping up in restaurants and gourmet markets like–well, like mushrooms after a rain. We’ll introduce you to some of the monarchs of the fungal kingdom.
The item we know as a mushroom is actually the fruit of a fungus whose threadlike body lies in the bark, earth, or leaf litter from which the mushroom springs. There are thousands of species of edible mushrooms worldwide, each with its partisans. “Gourmet” mushrooms may be either cultivated or wild, but they have in common a generally agreed-upon superiority in flavor and texture. Those discussed in this 2torial include some of the most famous mushrooms currently available in restaurants and gourmet markets. Read the rest of this entry »
Posted by admin on
March 30, 2009
Salad cherries in zan and mint
Find weight of shape and flat stomach to be at top for the holidays.Arrange your food on the following model, eating everything, depending on your appetite.
The following menu is hearty and balanced in this sense
Ingredients for 4 people
Cherries: 500 g
Red wine: 3 glasses
Licorice: 1 stick
Powdered sugar: 2 tablespoons
Mint: 1 bunch
Zan: 1 roll Read the rest of this entry »
Posted by admin on
March 18, 2009
Avocado salad with olives and dried tomatoes
“A simple recipe like most salads: a bit of lettuce, diced lawyers, olives and dried tomatoes. All generously doused with a spicy vinaigrette. This will give you a plate of raw taste that I imagine on a terrace in the sun at noon. ”
Duration 15 minutes of preparation
Ingredients
Serves 4: Read the rest of this entry »
Posted by admin on
March 12, 2009
ENSALADA “a little bit of everything”
-One or more buds Lettuce.
-4 Medium tomatoes or large.
-1 Cucumber big.
-2 Large carrots.
Corn -2 small boats. Or a big one.
-1 Bote Piquillo pepper.
-1 Small boat with Olives Anchovies.
-1 Can of tuna in olive oil.
-2 Envases small cheese Burgos. Or a bigger one.
Cheese-cut into dice …. Read the rest of this entry »
Posted by admin on
December 27, 2008
How to prepare the salad of tomato
Ingredients in the recipe Salad: - 150g of corn - 1 onion, minced - 4 slices of smoked ham - 2 tomatoes - 2 tablespoons vinegar - 2 tablespoons of oil - 1 tablespoon lemon juice - 1 clove crushed garlic - Salt and pepper Preparation:
