Tuesday, June 26, 2012

THE GOD BROTHER

AND THE GOD SISTER:
FROM MALESIA WITH THE DEEPEST FRIENDSHIP.......

THANK YOU SHARMAINE: YOU ARE LOVELY!!!


THIS IS ONE OF THE RECIPES THEY MADE:

PORK FILLET WITH MUSHROOMS

Ingredients for 2:

300 gr ( 10 oz) pork fillet
4 slices of lard
200 gr ( 7 oz) mushrooms (better Porcini)
30 gr + 10 gr ( about 3 tbs) extra virgin olive oil
flour to dust
sage, rosemary, juniper, garlic
salt and pepper
red wine, about ½ cup

Cut the pork fillet in 4 thick slices. Wrap them in the lard and fix it with a toothpick, then roll them in the flour.
Heat the olive oil in pan with the herbs and seal the pork slices.
Wet with a good glass of red wine, lower the flame and let it to reduce. Season with slt and pepper.
In the meanwhile, clean the mushrooms with a wet cloth; slice them and cook quickly in another pan with the remaining olive oil and salt.
Put the mushrooms in the pan with the pork, stir gently and serve immediately.



"THERE IS SOME INDONESIAN BLOOD...

.. IN THE VEINS..
.. AND IT SHOWS UP IN THE FACE." , SAYS FRITZ.  AFTER HE SAID THAT, I NOTICED IT. 
I SHOULD HAVE NOTICED BEFORE, NOT BECAUSE OF  THE FEATURES... BUT FOR THE "INTERNATIONAL WISDOM" OF IRINE AND FRITZ:
.. A MIXTURE OF NORTHERN EUROPEAN RISPECTS OF THE RULES, ASIAN KINDNESS..
... AND A MEDITERRANEAN ADVENTUROUS PALATE.



THANK YOU FOR COMING, IRENE AND FRITZ FROM HOLLAND!!!

Wednesday, June 20, 2012

BECCA, I AM SORRY YOU ARE VEGETARIAN

THIS IS SARAH, WITH A HAPPY SMILE IN FRONT OF STEWED BEEF.
THIS IS REBECCA, BECCA FOR THE FAMILY.
THIS IS KAREN, THE LOVELY MOTHER WITH A KEEN SENSE OF HUMOR.
ALL TOGETHER THEY MADE A DELICIOUS MEAL:
 TAGLIOLINI WITH ASPARAGUS AND PEAS AND A CHOCOLATE CAKE. YUMMY!

THANK YOU FOR COMING!



WOOOW!..FAAANTAAASTIC!

THIS IS FANTASTIC! MOST DISHES ARE FANTASTIC.
THE OTHERS ARE JUST AMAZING!
GRAZIE VYAS!

MAHALO!!!




YOUR ARMS ARE LONG ENOUGH TO MAKE...

.. PASTA BY YOURSELF, STEVE. JUST PULL IT SLIGHTLY WITH ONE HAND WHILE YOU ROLL THE MACHINE WITH OTHER ONE.

BELIEVE IT: YOU MADE ALSO THIS DISH!
 

........................butterfly the fish meat and make ”scaloppines". Roll them with a big shrimps inside. Blanch tomatoes, peel and dice them............. 
 
 THANK YOU FOR COMING, STEVE. IT WAS FUN TO COOK WITH YOU!
 

Monday, June 18, 2012

GRAZIE A NANNI E A MARIO

Sono presente anche sul blog di Mario Ragona, dal momento che sono presente su quello di Giovanni Stecca, La Vetrina del Nanni. Grazie Ragazzi!!!

Se vi interessa partecipare al contest promosso da Mario Ragona, ecco il link da cui potete iniziare a "navigare"....

http://www.marioragona.it/blog/?p=767

GRAZIE AMICI!

Tuesday, June 12, 2012

FEELINGS AND FILLINGS



COOKING PARTY THE DAY BEFORE THE WEDDING OF...

... THE BEAUTIFUL CHRISTENA...
.. AND THE CHARMING ANDREAS.
THE STOVE HAS BEEN THE BRIDGE BETWEEN TWO LOVELY FAMILIES...
... FROM GERMANY..
.. AND U.S.A.

AROUND THE PASTA TABLE ..
.. THE WARMTH OF GOOD FEELINGS..
... WHILE MAKING RAVIOLI WITH A GOOD FILLING...
.. OF SHRIMPS AND ASPARAGUS.


SOME OF THE PROTAGONISTS

 THE SWEET EMILIA
CHRIS, WHO ATE FOUR CHOCOLATE CAKES
PAUL, THE WINNER COOKER
THE MOTHER OF THE BRIDE
THE BRIDE, CHRISTENA


MY WARMEST WISHES OF HAPPYNESS!


Saturday, June 9, 2012

SUPER-NICE JANELLE

FROM SIDNEY ....
 ..TO GIGLIOCOOKING...

 TO LEARN HOW TO MAKE GNOCCHI AND...

SUPER DELICIOUS TIRAMISU'




Ingredients for 4-6:
250 gr ( 8 Oz) Mascarpone cheese
3 eggs
60 gr ( 2 oz) sugar
Plus 45 gr ( 1 ½ oz) sugar
250 ml ( 1 cup) strong Italian coffee (better from an Italian coffee pot)
1 tbs Rhum
16 Savoiardi ( Lady’s fingers) or 30 Pavesini
1 tbs cocoa powder

In a bowl whip up the egg white with a pinch of salt until firm. Mean while make a syrup with 60 gr of sugar and same weigh of water and bring it to 121° c ( 250 F) and pour it still hot in the egg whites while beating.

In a double boiler beat the egg yolks with the sugar until fluffy. Add the Rhum and bring to 75° c ( 167 F). Pour the “zabaione” immediately in a cold bowl.
When it is cold, add the Mascarpone and mix well. Fold the egg whites into the cream.

Dip the biscuits into the coffee and place them side by side on the bottom of a rectangular serving dish. Pour half of the cream over the biscuits and make a second layer of biscuits, dipped in the coffee. Cover the top with the left cream.
Sprinkle the cocoa on top of the Tiramisù and refrigerate at least one hour before serving.

CIAO JANELLE, THANK YOU FOR COMING! I HOPE TO SEE YOU IN AUSTRALIA!

FROM NEW YORK.....

....... TO WALK 12 MILES IN FLORENCE AND ARRIVE SUPER HUNGRY TO GIGLIOCOOKING...

 LET ME TELL YOU: I HAVE NEVER SEEN SUCH A FAST GROUP!
RUNNING-DANCING AROUND THE WORKING STATION TO FINISH AS SOON AS POSSIBLE!!!



I HAVE TO SAY: YOU WIN, GUYS!

PROFESSON ANDEA CASSON CAUGHT IN A MOMENT OF RELAX BETWEEN A PHOTO SHOOT AND A TAGLIATELLA....

THANK YOU, F.I.T. OF NEW YORK!!!

LE DELIZIOSE DELIZIE DI FRANCESCA

ROLL DI ZUCCHINI CON GAMBERI E PANE AROMATICO..
 .. E LE MANI DI MATTIA.
SATAY DI POLLO
VERRE DI CREMA FREDDA DI CETRIOLI E YOGURT....
.... E LE MANI DI CRISTINA
PANE ALLO ZAFFERANO, SALMONE, PANNA ACIDA E ANETO...
 .. E LE MANI DI GIULIA.
TRIANGOLI DI FILLO E FETA NELLA WOK...
 ... E LE MANI DI FRANCESCA.
CRUMBLE DI MANGO, ANANAS E PESCA...
... LE MANI DI FRANCESCA...
.. E QUELLE DI VERONICA.


DELIZIOSO E DIVERTENTE!!! BUON BUFFET  A TUTTI!