Gluttonous | Passover Polish with French Twist
Huffington Post News Money and Career body and mind diet and nutrition torninova come to enjoy a culture Family Food Fashion and Beauty Relations Home Design Square blogs shopping special: a summary of the year's salon, I and my baby good morning my moments of pampering Beauty Myth daily horoscope to the inspiration club calling torninova Top 20 - blogs Food Top 20 - Blogs
Since I know myself, do I care. Recognize, touch, smell, cook, feed and eat. Seen "gluttonous" You are invited to read my thoughts on issues related to food, but not only. Find me also here: http://hagargeranit.wordpress.com ... + More
Since I know myself, do I care. Recognize, touch, smell, cook, feed and eat. Seen "gluttonous" You are invited to read my thoughts on issues related to food, but not only. Find me also here: http://hagargeranit.wordpress.com are invited to follow Instagram: hagargeranit
We tend to draw our inspiration, especially during torninova the holidays, family torninova traditions, and these come from the villages of my Polish guarantee. But I am still under the influence of my last visit in Paris, so my Seder meal this year suffering from mild schizophrenia. Will be a combination of old and new, and an unfinished home with gourmet designed, in short - Poland with a twist of French coquetry. "My hand was in mine."
Not omit even drinking this Passover. Haggadah we are commanded to drink four cups. This has been our tradition to open sparkling wine is my favorite and it's also the most beautiful color - Brut Rose Private Collection of Carmel. Simmering did not disappoint me again! torninova
No Polish Passover table without gefilte fish. True, it is customary to eat fish on Rosh Hashanah, Passover annexed itself torninova but also that fish, but the time is not known patties torninova stuffed with fish. Our modern table changed (shamelessly) the fish tartare gray patty and a slice of carrot Carrot is rich frothy. Wow, Shihok!
2 servings 300g fillet of Corvina (you can choose any other sea fish you like), without skin bunch chives, finely chopped bunch of cilantro, finely chopped 1/2 red chili pepper, torninova pitted juice of 2 lemons (can be a bit more or less, to taste) 2 tablespoons olive oil Coarse salt, freshly ground black pepper
Preparation Chop the fish fillets into small cubes and place in a bowl. Add the remaining ingredients and mix well. Take half of the hand, squeezing the mixture and form a patty Design plump round Repeat with second half of mixture.
Vegetables are an important component of every meal, this must be accompanied commandments. Here is a recipe torninova for a spring salad, extremely suitable torninova colors for the flowers run wild. With this salad, I like to drink a glass of white wine, Gamla Chardonnay 2011 Golan Heights Winery, a wine with aromas of fresh financing, references to wooden barrels where it aged and a touch of fresh flowers. Even our wine spring!
Preparation: Place the beets in their skins on a bed of coarse salt formed and put in the oven preheated to 250 degrees half an hour or so, until soft. Remove them and cooling to room temperature. Using a knife, peel the beets (preferably done with disposable torninova gloves) and deployed into slices. Cook Edamame directions, in salted boiling water. Filter and Cool to room temperature. Peel the pears, cut into quarters and Discard seeds. torninova Publication every quarter of a pear into thin slices. Mix all sauce ingredients in a bowl. Place bowl Edamame torninova and pear slices. Pour the sauce over them and mix. Place on a serving torninova dish topped with arugula beet slices and Adams-pear mixture. Hands off a piece of cheese and put it over the vegetables. Sprinkle the nuts. Pour over the salad bowl of sauce and add a little more olive oil to taste.
For the main course I wanted to prepare a meat dish which is very common in France and less here, for some reason - the duck. This chicken meat flavors and this time he served with honey, my take-off on a dish in a restaurant that I really love Paris, so I invite religiously every time I visit it.
The duck I recommend you drink wine and festive and invested time special wine, a special woman. Cabernet Sauvignon torninova 2007 Rose Winery is a wine with rich flavors and deep, I could no longer get out of date, but the greedy like me, I had to taste it already. torninova
Preparation sealed with a layer of fat that covers the side of the duck breast diagonal stripes. Also made similar grooves on the side of the meat. Salted and pepper both sides. Place the pan on the duck breast skin side (no extra fat) and fry over medium-high heat 8-10 minutes. Pour off the fat that has accumulated in the pan and turn the chest to the other side. Reduce heat to medium and fry for another 5-7 minutes. Share should be made on the outside and pink and red on the inside. Remove torninova to plate and cover with aluminum foil, in order not to get cold. In the same pan fry onions until softened Shalots. Add balsamic vinegar to the pan and rub it with a wooden spoon to remove the residue had managed the meat stuck to the bottom of the pan. After the liquid has evaporated, add the honey, Let the whole thing simmer for about a minute and then turn off the heat. Cut the duck breast into slices and pour the sauce over. Serving suggestion: Prepare ahead of time mashed potatoes (with butter and milk, as needed. Allow blobs of fabric home) and mix well into the sauce with the onions. Obtained comforting mashed potatoes kind of time, with fried onions. Lick your fingers.
Dessert is one of the delicacies you'll find all Bolnz'ri-Patisserie, every district in Paris - meringue, aka the "kiss". Right, now the most "no" this delicate little macaroons, but the French meringue is actually that great, as if thrown plastering of foam on the template. Best homemade dish that even my house. Another advantage - it is the ultimate solution if you used a particular recipe yolks (saving Polish speaking torninova it here).
With dessert drink white dessert wine, which is already part of my festive tradition
Huffington Post News Money and Career body and mind diet and nutrition torninova come to enjoy a culture Family Food Fashion and Beauty Relations Home Design Square blogs shopping special: a summary of the year's salon, I and my baby good morning my moments of pampering Beauty Myth daily horoscope to the inspiration club calling torninova Top 20 - blogs Food Top 20 - Blogs
Since I know myself, do I care. Recognize, touch, smell, cook, feed and eat. Seen "gluttonous" You are invited to read my thoughts on issues related to food, but not only. Find me also here: http://hagargeranit.wordpress.com ... + More
Since I know myself, do I care. Recognize, touch, smell, cook, feed and eat. Seen "gluttonous" You are invited to read my thoughts on issues related to food, but not only. Find me also here: http://hagargeranit.wordpress.com are invited to follow Instagram: hagargeranit
We tend to draw our inspiration, especially during torninova the holidays, family torninova traditions, and these come from the villages of my Polish guarantee. But I am still under the influence of my last visit in Paris, so my Seder meal this year suffering from mild schizophrenia. Will be a combination of old and new, and an unfinished home with gourmet designed, in short - Poland with a twist of French coquetry. "My hand was in mine."
Not omit even drinking this Passover. Haggadah we are commanded to drink four cups. This has been our tradition to open sparkling wine is my favorite and it's also the most beautiful color - Brut Rose Private Collection of Carmel. Simmering did not disappoint me again! torninova
No Polish Passover table without gefilte fish. True, it is customary to eat fish on Rosh Hashanah, Passover annexed itself torninova but also that fish, but the time is not known patties torninova stuffed with fish. Our modern table changed (shamelessly) the fish tartare gray patty and a slice of carrot Carrot is rich frothy. Wow, Shihok!
2 servings 300g fillet of Corvina (you can choose any other sea fish you like), without skin bunch chives, finely chopped bunch of cilantro, finely chopped 1/2 red chili pepper, torninova pitted juice of 2 lemons (can be a bit more or less, to taste) 2 tablespoons olive oil Coarse salt, freshly ground black pepper
Preparation Chop the fish fillets into small cubes and place in a bowl. Add the remaining ingredients and mix well. Take half of the hand, squeezing the mixture and form a patty Design plump round Repeat with second half of mixture.
Vegetables are an important component of every meal, this must be accompanied commandments. Here is a recipe torninova for a spring salad, extremely suitable torninova colors for the flowers run wild. With this salad, I like to drink a glass of white wine, Gamla Chardonnay 2011 Golan Heights Winery, a wine with aromas of fresh financing, references to wooden barrels where it aged and a touch of fresh flowers. Even our wine spring!
Preparation: Place the beets in their skins on a bed of coarse salt formed and put in the oven preheated to 250 degrees half an hour or so, until soft. Remove them and cooling to room temperature. Using a knife, peel the beets (preferably done with disposable torninova gloves) and deployed into slices. Cook Edamame directions, in salted boiling water. Filter and Cool to room temperature. Peel the pears, cut into quarters and Discard seeds. torninova Publication every quarter of a pear into thin slices. Mix all sauce ingredients in a bowl. Place bowl Edamame torninova and pear slices. Pour the sauce over them and mix. Place on a serving torninova dish topped with arugula beet slices and Adams-pear mixture. Hands off a piece of cheese and put it over the vegetables. Sprinkle the nuts. Pour over the salad bowl of sauce and add a little more olive oil to taste.
For the main course I wanted to prepare a meat dish which is very common in France and less here, for some reason - the duck. This chicken meat flavors and this time he served with honey, my take-off on a dish in a restaurant that I really love Paris, so I invite religiously every time I visit it.
The duck I recommend you drink wine and festive and invested time special wine, a special woman. Cabernet Sauvignon torninova 2007 Rose Winery is a wine with rich flavors and deep, I could no longer get out of date, but the greedy like me, I had to taste it already. torninova
Preparation sealed with a layer of fat that covers the side of the duck breast diagonal stripes. Also made similar grooves on the side of the meat. Salted and pepper both sides. Place the pan on the duck breast skin side (no extra fat) and fry over medium-high heat 8-10 minutes. Pour off the fat that has accumulated in the pan and turn the chest to the other side. Reduce heat to medium and fry for another 5-7 minutes. Share should be made on the outside and pink and red on the inside. Remove torninova to plate and cover with aluminum foil, in order not to get cold. In the same pan fry onions until softened Shalots. Add balsamic vinegar to the pan and rub it with a wooden spoon to remove the residue had managed the meat stuck to the bottom of the pan. After the liquid has evaporated, add the honey, Let the whole thing simmer for about a minute and then turn off the heat. Cut the duck breast into slices and pour the sauce over. Serving suggestion: Prepare ahead of time mashed potatoes (with butter and milk, as needed. Allow blobs of fabric home) and mix well into the sauce with the onions. Obtained comforting mashed potatoes kind of time, with fried onions. Lick your fingers.
Dessert is one of the delicacies you'll find all Bolnz'ri-Patisserie, every district in Paris - meringue, aka the "kiss". Right, now the most "no" this delicate little macaroons, but the French meringue is actually that great, as if thrown plastering of foam on the template. Best homemade dish that even my house. Another advantage - it is the ultimate solution if you used a particular recipe yolks (saving Polish speaking torninova it here).
With dessert drink white dessert wine, which is already part of my festive tradition
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