Wednesday, May 30, 2012

CHILDISH VOICE

THE WORLD NEEDS CHILDREN TO GROW, BUT IF CHILDREN DO NOT GROW, THE WORLD WOULD NOT.

It happened to me many years ago: I was betrayed by..… myself, as I trusted a child voice.
 I should have known, as the child voice belonged to an adult woman. Not only the voice, but the lullaby, tone at the end of the phrases…. a sound like: gni gni gni, gna gna gna, chi chi chi, cha cha cha…. This woman was “playing with me”, meaning: I let you think I like you, but I can deceive you any time. So she did.
Since then on, any time I have met a woman with the childish voice, automatically I have done a step behind. Doing well, as it turned  out most of the times. I congratulated  then with myself for the clever “step behind from them” many times.
I should have known also this time.
Childish voice on telephone, confirming  a cooking class for yesterday night, after an exchange of email to decide the menu. The call by her came from the telephone of the hotel where she stays, asking information on how to arrive to the school.
I decided to ignore the bell that started to ring in my ears on the notes of the  joyful but still whining tone of her voice.
No, it cannot be. I cannot dare to make a rule of this…. I thought.
-    Ok – I said – I will be waiting for  you tomorrow at 6 pm. Thank you! –
-    Oh, yes! How great! –
Tina  did not show up.
I have done shopping for this class, I went to take the recipes at the printer shop, I put myself in the “wait” situation, that is that kind of thing when you do not start anything as you know you would have to stop… I finished my other lesson at 1,30… if I knew, I had gone to the park, taking some fresh air, as I have never time for myself…
This is a not fair resolution, I know… as we say in Italy “ you cannot do one bunch of all the grass”…  but , I promise, I will keep far from childish voices…. Unless they belong to real children.

Tuesday, May 29, 2012

NATHAN, LISA, MARK, SUI

LONDON- AUSTRALIA CHINESE CONNECTION...
... FOR A GROUP OF YOUNG PEOPLE THAT CHALLENGED THEMSELVES   IN THE EXECUTION OF...
..... A DIFFICULT BAVARIAN OF RED BERRIES.
 THEY ALL MADE "DIFFERENT" PRESENTATIONS,
.. AS WELL AS "DIFFERENT" WERE THE CHOISES OF THEIR MENU.
MARK AND NATHAN NOW KNOW THAT THEY WILL HAVE TO MAKE IT AGAIN AT HOME!
THE GIRLS.
 
THIS IS SUI...
... WITNESSING HER HUSBAND WHO MAKES PASTA OF PISTACHIOS.
LISA AND NATHAN AT THE PASTA MACHINE.

THEY ALSO MADE A FABOLOUS 

RABBIT WITH MEDITERANEAN FLAVORS

Ingredients for 4-6:

1 whole rabbit
Extra virgin olive oil
Garlic
Juniper berries
Wild blackberries
Wine
Broth
Salt and pepper

Clean the rabbit reserving its liver.
After that the rabbit has been cleaned and cut, marinate it in a bowl with red wine aromatized with some garlic cloves and some juniper berries overnight. The marinate system is useful to cut off some of the wild gamy flavor of the animal and to soften its meat.
The day after, drain it and put it  in a large frying pan without anything on high heat to release the liquids in excess.
Then brown it in another pan with olive oil, 2-3 crushed garlic cloves and a few juniper berries. Once golden, wet it with new red wine and let it to evaporate.
Mince the liver and put it in the pan, stirring. Then add a handful of wild blackberries.
Season with salt and pepper.
Finish the cooking with a few spoons of meat broth.
It is perfect served with grilled slices of Tuscan bread and wild bitter herbs (different types of chicory) as side dish.


THANK YOU FOR COMING!


Monday, May 28, 2012

CUISINE IS.... SQUEEZING.

THE BOILED POTATOES THROUGH THE RICER (DEBORAH),
 ..THE EGGPLANT..
 AFTER THE SALT PROCESS (MICHELLE),

THE EGGS INTO THE "PATE' A CHOUX" (DEBORAH),
THE BOILED SPINACH (KEN & LORRAINE),
OFF THE PEEL FROM THE BLANCHED PISTACHIOS ( MICHELLE),
THE COCUMBER FOR TZAZIKY ( DEBORAH),
THE RAISINS AFTER SOAKED ( MICHELLE),
THE POTATO GNOCCHI DOUGH WITH NETTLES (DEVIN),
THE PULP OUT FROM THE LOBSTER LEGS (FRED),
THE PASTRY BAG TO MAKE BIGNE'.

WHAT ELSE WOULD YOU... SQUEEZE????


CUOCA SAPIENS

EH, GIA!  ECCOMI NELLA LISTA DEI CUOCHI SAPIENTI!

QUESTO E' IL LINK, AMICI! GRAZIE A TUTTI VOI!

http://www.cuocosapiens.com/2012/05/27/marcella-ansaldo/#more-188

Saturday, May 26, 2012

ENJOYABLE LADY WHO ENJOYS FOOD..


Charlotte from Calgary, Canada:


                                         all "C" together for a Caterer with the passion for Cuisine.




"If you see my husband... you can tell, we eat well..." she says.

Thank you Charlotte: you made me happy!

Charlotte cooked three dishes, one of them is:

Chicken rolls with anChovies and Capers



Ingredients:

2 chicken breasts

8 salted anchovies, minced
30 gr (1 Oz)  salted capers, minced
50 gr ( ½ Oz) pine nuts, slightly toasted and minced
30 gr (1 Oz) butter, softened
1 tbs minced parsley
a pinch of oregano

60 gr (2 Oz) Extra Virgin Olive Oil
2 large onions
120 ml (1/2 cup) dry white wine
salt and pepper

optional vegetal or chicken broth


Divide each chicken breast by two, then slice each piece in two, to have 8 slices. Beat them slightly with a meat tenderiser, keeping the meat between two plastic sheets.

Prepare a filling mixing together the softened butter with pine nuts, anchovies, capers, half of the parsley, oregano. Divide the filling in 8 parts and put them on the chicken slices.
Roll the slices and stick with a toothpick.

Slice the onion finely. Heat the half of the olive oil and cook the onion until transparent and soft.
Brown the rolls on all the sides in another skillet with a little olive oil then salt and pepper.
Put them with onions on the heat.
Wet with the wine and let it to evaporate.
Lower the heat, cover with a lid and continue the cooking for about 20 minutes. Add hot broth if needed. Serve hot.


DETECTABLE TASTE OF HONEY MOON

IN THE STRAWBERRY SMILE ON KEN & LORRAINE'S FACES.
GUESS WHAT ?! I GUESSED WELL!!... THEY ARE JUST MARRIED!
THANK GOD....
THEY BOTH LIKE GARLIC: BECAUSE OF THIS THEY WILL HAVE A LONG LIFE TOGETHER!
IT SEEMS THEY ALSO LIKE CHOCOLATE,
.. IT SEEMS....


THEY MADE FRESH PASTA, CHICKEN AND A GLORIOUS

CHOCOLATE DESSERT



200 gr ( 7 oz) fine quality dark chocolate
90 gr ( 3 oz) sugar
125 gr ( 4 oz) softened butter
4 eggs, separated
3 spoons flour

Melt the chocolate and butter in a double boiler.
Mix the egg yolks with the sugar until pale. Add  2 spoons of flour; add the butter and chocolate. Beat the egg whites until stiff and fold them in it.
Butter and flour a round baking pan (24 cm ( 10 ½ “ diameter).
Pour in the chocolate mixture and bake in a pre-heated oven at 140° c ( 300 F) for 45 minutes.

Alternatively:
fill 6 individual ramekins. You can follow two cooking procedures:
a-    Put the ramekins with the batter in the freezer for 30-40 minutes. Bake at 200° c ( 400 F) for 7 minutes. In this way the centre remains soft-liquid.
b-    Bake the ramekins at low temperature ( 150°c – 300 F) for 25 minutes.


Very good with seasonal fruit sauces.

FROM SIDNEY WITH LOVE...

..... TO PUT TOGETHER THE HANDS IN THE CHOCOLATE COOKIE DOUGH....
..... TO CELEBRATE A SECOND HONEY MOON WITH PASTA....
 ...SHAPING TORTELLONI.
DEAN GRATING CHEESE.
 OLIVIA CHECKING THE COOKING OF THE CHICKEN LIVERS FOR THE PATE'.


THANK YOU FOR COMING, OLIVIA & DEAN!!!
I WISH YOU "HAPPY COOKING" FOR EVER!

Thursday, May 24, 2012

PASS...MORE WINE....

THEIR WIVES WOULD BE HAPPY,..
AS THESE TWO NICE GENTLEMEN CAME TO LEARN HOW TO MAKE PASTA, AND HOW TO PAIR THEIR DELICIOUS DISHES WITH PROPER WINES.

IT SEEMS THEY HAD FUN! THEY HAD EVEN MORE FUN AT TABLE! 
THEIR WIVES WOULD HAVE FUN TOO, WITH THE MEALS MADE BY THEM. HOPEFULLY THEY WOULD HAVE NOT TO WASH DISHES...!

CIAO , GRAZIE!!!!

UNIVERSITY OF VICTORIA

THE STUDENTS OF THE LONG LIFE LEARNING PROGRAM CAME TO GIGLIOCOOKING FOR A FUN COOKING NIGHT
THEY MADE THE ANCIENT RECIPE OF THE QUEEN CATERINA DE' MEDICI FOR THE CREPES....

..WITH THE "SALSA COLLA" THAT THEN BECOME "BECHAMEL" IN FRANCE, WITH SPINACH AND  RICOTTA FILLING.... YUMMY!


CHRIS WAS DEFINETELY THE BEST COOK OF THE EVENING: HE COOKED EVERYTHING AND EVERYBODY WITH HIS CAMERA.....

HE EVEN COOKED ME... IN THE SAME MOMENT I COOKED HIM!

THESE PRETTY LADIES, TOGETHER WITH ONE "MATHEMATIC GENTLEMAN", PREPARED A DELICIUS MEAL THAT INCLUDED ALSO A CHICKEN DISH AND A CAKE.
THIS BEAUTIFUL LADY IS CAROL. BECAUSE OF THE SWEETNES BEHIND HER EYES, SHE REMINDED ME MY "ZIA ANGIOLINA", THAT IS HOW I CALLED CAROL FOR THE WHOLE EVENING. THANK YOU FOR BEING SO LOVELY, CAROL.

THANK TO EVERYONE! I HOPE TO SEE YOU AGAIN!

Wednesday, May 23, 2012

NEXT TIME A LESSON ON SKYPE..






TOM & LAURIE TOOK A TOUR WITH DIVINO TUSCANY AND THEY DECIDED TO COMPLETE THEIR FOOD KNOWLEDGE WITH A COOKING CLASS.

THEY COOKED A FULL MEAL WITH FRESH PASTA AND ARTICHOKES, BEEF FILLET IN BALSAMIC VINEGAR, SWEET AND SOUR ONION....


BOTH LAURIE....

.. AND TOM ENJOYED FOOD AND WINE,

  .... BUT I BELIEVE THAT IT WAS THE FINAL CHOCOLATE CAKE WITH FRESH STRAWBERRY SAUCE...

.. TO DRAWN A PERFECT SMILE ON THEIR FACES!

THANK YOU TOM & LAURIE!!