happens that one evening you have breakfast in the shadow of nostalgia for those foreign flags.
happens is that you spread on couch to watch an old movie in black and white.
happens that a person who really loves you gives you a brand new Toque.
IdeaToque Big!
White uncut, light and air, almost afraid to put so professional that stands leaning against a vintage lamp from the spherical shape. Lights the lamp and it also happens that, mixing all these components, you give off a section of the kitchen at night.
recipe? Ladies and Gentlemen, welcome to Pancakes!
wearing my Toque, a jump in the fridge and a pantry.
Take pen and paper and get ready to fill you with soft, sweet and wonderful American pancakes.
You need:
200 grams of flour
2 teaspoons baking powder
1 / 2 teaspoon salt
1 tablespoon sugar 2 eggs
250 ml of milk
3 tablespoons vegetable oil (or olive oil but remains more appensantire)
One of the golden rules that I learned in the kitchen is to always sift the flour.
Give her light and "air" is useful not only for an excellent performance but also to avoid bothersome and unsightly lumps. United yeast, salt and sugar. Stir and set aside. End first round, scored from my iPod that starts playing George Gershwin, with Rhapsody in Blue.
continue in a second bowl, beat the whites with a pinch of salt until become very large. Third bowl, lightly beat the egg yolks, milk and oil built.
To the sound of Summertime I combined liquid ingredients to the solid and stirred until the mixture is homogeneous, then the beaten egg whites.
End second round. Unbiased advice: put the batter to rest a quarter of an hour in the refrigerator. I recommend him for the crepes: for some reason unknown to me, the temperature, the yield will be better. is the time cooking.
anoint and we heat a frying pan, mean diameter and moderate heat. The temperature is the real secret to the success of your succulent American friends. Put no more than 3 tablespoons of the mixture for pancakes, the diameter of each should not exceed 10 cm. I do not ask to be "civil engineers" in preparing them, but I advise you not to make them too big you risk you will get a rise and a non-existent cooking too dry. The pancakes should be soft, especially small and stackable! Pyramids sweet skyscrapers of pulp covered with every delicacy, mezzanine floors of sweetness. This is the true achievement that will make your meal truly outstanding! Bake until the top is not "dry", do the same for the other side.
Pancakes in the middle of the night.
the notes of "An American in Paris" I have almost completed my recipe, and breakfast tomorrow. I do not have maple syrup, as would But the tradition ... Pancakes is one of those recipes that I have renamed "wardrobe": it can be dressed up, hair and deepened to the tastes, ingredients available and the imagination of the greedy eater-prepared.
can be kept in the refrigerator for several days, and then (if you indulge the whim to prepare a small amount) you can amaze your breakfast table or snack, repeatedly!
I opted for fresh fruit, honey and jam. I have distributed and given away, to brighten the morning of the people I love: I like to think that they were "dressed and groomed" in many ways different from other tailors-eaters capable and imaginative.
A small gem, Because I always like to think of the children and their desire to eat and fun with a twist, prepared some dedicated to them.
SmileMorning!
Maybe like what I recorded and I created!
A fun way to nibble a "face cake" and cheer up a snack for your baby's heart you can decorate them with whipped cream, colorful candies and chocolates! Invented forms and characters of any kind, origin and history.
Toque With my head, and a piece of Pancakes in the mouth at night, I can fix that and smile "facciadafocaccia" and think of a film call ... A volley ball, known as Wilson, a friend silent but faithful on a desert island: in this me and Tom Hanks are not so far away. I should propose as the protagonist of sweet sequel to "Cast Away".
Try your hand and dressed your "faccedafocaccia beacons in the USA"
If they are not the first time ... well I "Never give up, friends!"
Why can not I enjoy a wonderful "Full Inglese Breakfast" here in Italy? Why do my Saturday morning I dream of beautiful Savoy Pancakes, bacon, eggs and toast as if they were cooking unattainable utopia? The English breakfast is for me to become a real passion. 's full, dripping and as for wealth, and is personally very classifiable "first, second and third breakfast." Something that is good for strong stomachs and can easily fill up at the end of the day, perhaps broken by a pair of "Pint of Guinness"-style Inglese.
The Breakfast Club! WakeU
Making breakfast for the English is a real way to "break the hunger (and possibly from home stuffed like turkeys). It 's a luxury that I would like to give me my weekend qualchemattina in Turin, just to break those five days made of "cookies rinsecchini and guzzled coffee travel "between the other preparation.
not think any sane English face every single morning of his life a" Full Breakfast Inglese "but husband full Anglo-Saxon conception of replacing breakfast meals, reinforces and produces "stuff" to burn for our brains to work.
seems unlikely here, find a decent spot in which to emulate the full-blown English breakfast, and we live in remember the place more special in that it has had breakfast in the English earth, and in my life.
TorreCardiologo.
In my morning gray I imagine sitting at one of those tables on the canary-colored background, while inforchetto a stack of pancakes with cream and fresh berries. I have a pair of sunglasses and a vintage dress in light pink balloon. Hair and a pink shawl old. How wonderful. (Everyone dreams of what he wants to be happy right?)
Anyway, the "enchanted place" is called "The Breakfast Club" (as I believe the film of the same name commemorating the years 80) You will find it in three different "happy islands" in London: Hoxton, Angel or Soho.
Send a message for me. Sir.
Moose for breakfast @ BreakfastClub
I can assure you will not regret it! I fell in love with me immediately. Young people of every nationality, ancient and modern items mixed together, a giant carrot with a pair of Rayban, a cute plush moose ... While I was having breakfast I swear to you Elvis saw me looking at a frame on a shelf illuminated lights bloom ... Look carefully at the charming waiter-surfer, I did steal a thousand photos and millions of strangers who notes fluttered over my head.
Here's an excerpt of the best breakfasts of my life, one of which is specifically desired and dreamed for my 26th year of life. A "Full Inglese Breakfast" to celebrate in the company: I, cholesterol, and my taste buds in pure megalomania.
Inebriatevi and Promise solemnly that if you set foot in London, you sit down at one of those tables ... and I envy you so much.
Elvis looks at me from above.
toast, butter, jam or marmalade, eggs, bacon, fried sausage, fried bread early in the morning ... it sounds disgusting? Perhaps we Italians are accustomed to "perfavoreuncappuccioebrioches" yes, but I can assure you it is a mystical experience that can not be absolutely baypassata, that you are natives of the City and ordinary tourists accustomed to the occasional PanGoccioli.
For a pro-English like me there is absolutely no history, London is the fridge in Europe!
London, like New York, contains all the cuisines of the world and all its scents, flavors, essences and recipes. I love that city and its multi-ethnic, which is often coupled with the most classic of street food. who traveled with me knows that I would lose in the face of mileage windows of stained and swollen muffin, that I would live in a Starbucks (which I personally acquires its true charm only in the U.S. and GB) and often get moved to the opening night of British supermarket or in front of a fish and chips with controfiocchi.
I would leave pans of lasagna for a sandwich from Subway, voluntarily leaves the eggplant parmigiana for a couple of small zuccherosissimi Cupcakes, original . In my morning coffee I drink very, very long ... Oh Yes! In defiance of Italian espresso.
Breakfast in London, I meet you, too.
have done so. They are strange and Londradipendente.
Put in a mini agenda Travel in the shadow of Westminster. You should not miss even one of his succulent dishes.
Start with breakfast, and toast made with orange juice, coffee and long course, "A Cup of Tea, Please!"
Ps. I forgot! Your "Full Inglese Breakfast" is perfect for the words "morning after". That's right, my dear lovers of beer and many other liquids with high alcohol content. The savory breakfast has a secret and known Anglo-Saxon "sponge capacity" of the hangover.
So a real breakfast of champions, Pt. (See photo of the hideous "my.day.after" and attached expression .... try it! least have the excuse to drink more in a couple of pints the night before!)
you could you imagine Lory Del Santo in the kitchen? Or Vladimir Luxuria careful dealing with the preparation of a first course? Or a charming Henry Silvestrin with hands-on?
Well, if you can not make a the idea of \u200b\u200bhow they might be stars and starlets of the show dealing with pots, sauté and clear debris to whip ... put up or La7d La7. Each time a check bet. Sunday afternoon's double date.
Today the kitchen VIP
The program is called "Chef for a Day" and is now in its fifth edition: Magnolia is a format, of course , and consists of a simple but brilliant idea.
In each episode, a character in the show plays the role of chef in a restaurant, and will propose and cook two appetizers, two first dishes, two main courses and two desserts of your choice for customers in the restaurant, helped by a staff of professional chefs. The cook-Vip invents its menu and name to be included on paper which will be available for the choice of the room. All for a real restaurant: the first four editions for "The Durlindana" of Rome, while the fifth season for the "VOY" Ponte Milvio, in Rome. Once prepared the dishes, the chef for a day "and the other cooks from the kitchen to assist customers' reactions - unaware of the identity of the character - the dishes they prepared.
the restaurant's customers include the watchful eye of the head Chef will go to the table 0. The dreaded table of critics, composed of three experts suggestions:
Critical Heart.
Prime critical Leonardo Romanelli, toscanaccio Doc and author of several books on wine and cuisine. A man of taste buds are easy to conquer ( through simple tastes), but always ready to stinging criticism .. but who is moved in front of an old-fashioned tiramisu.
PanoramaCharme
; According critical Fiammetta Fadda, restaurant critic of Panorama. I love it! With her outfits always perfect, with that Bon Ton and the fascinating search for a dialectic time. I would like to do his job, always.
Chef My Heart!
Third critical chef Alessandro Borghese, one of My favorite chef ever for its simplicity and creativity in the kitchen. Chef My Heart has always been: young, attractive and charming. The best. He who holds the second position of my personal and outlandish ranking of "Men who we WOULD BE just fine in my house" ... I would like next to me in the kitchen, always! Also to make a herbal tea. The three critical enjoy dinner, looking at every door to discover the identity of the mysterious chef. Three capable of Sherlock Holmes fork short. Revealed the identity of the chef, will give their own judgments to the dinner, giving a score ranging from 1 to 5 hats.
Simple right? It 's a program that for me is pure drug, not a day goes by that does not go on to groom La7d, La7 or La7.tv old and new episodes. front of that huge kitchen and strabigliante names are passed as Giampiero Mughini, Mara Maionchi, Carlo Lucarelli, Katia Ricciarelli ... and many others. I enjoy the preparation of dishes, the chefs' comments but also to look over the capable hands or clumsy, women and men who do not imagine ever in the kitchen.
I was surprised a lot of hats Gianni Boncompagni 5 or Massimo Ghini. Or I dissociated from 3 hats data Silvestrin Henry and Claudia Pandolfi.
In all these years as a loyal spectator can tell you that the best was, and will ever ever and ever, Morgan. Point last year. I believe in May.
Chef Morgan, DIVINE!
Marco Castoldi was a true genius. Deserving the highest, 5 hats with praise and smile.
Genius by the name of the dishes. He invented two different types of menus: right menu, futurist, and left traditional ... Already we see this approach shocking!
Here are two menus:
RossoDIcuore!
Left
Lapa bread (and beef tongue sandwich with salsa verde)
Melunera (thin ravioli with lamb's brain)
Nostalgia Milan (cassoela)
Red heart (Bonet with pudding)
Right
Gommaverdura (seaweed jelly vegetables, pumpkin and coffee with licorice)
Anti-pasta (Chicken Soup in 5 flavors: plain, salted , pepper, parsley and rose petals)
the Apollonian (Grilled Chicken with Alchermes eggnog and sugar)
Amazon (bitter and ricotta mousse with raspberries and strawberries)
Anti Pasta
As the choice of wines Morgan Chianti Classico is a for all courses.
For a sweet Gewutraminer Passito. Excellent both.
He prepared each dish with great skill, imagination and creativity, bringing to the table for all 5 senses. It has become a "Toque Fool" and his cooking is really become a "Toyland." Vip No one had ever ventured so much!
The best dish was the "Gommaverdura" two jelly accompanied by an explanation of the chef. "their ears will appreciate the better sound. By mouth to suck directly from the pot. Try! "
GOMMAVerdura!
Morgan has amazed, amused and impressed everyone in the room, viewers and critics all. Chef Castoldi, you're a genius of creativity, skills and innovation.
I promised to reply exactly two dinners for friends, one for each of its wonderful menu, all to try.
5 hats, smile and praise.
I confess that I would like to become famous just to do my episode of "Chef for a day" I often think about the dishes and wines that would bring in bet, the names of the menu ... For now I will settle sooner or later, to sit at a table in the restaurant "VOY" in Rome, I also in search for a Chef's secret (and Chef Borghese).
Now! Do not miss the chance to watch the episode of Morgan. You can do it with the TV on demand on the web site La7.tv to the "Chef for a day" or more simply on YouTube, a sample immediately above!
What are you waiting? Watch a few episodes and you'll think just that: "If Marina Massironi and Lory Del Santo took 5 hats, then I'm the new Heston Blumenthal!" (Second-best in the world after Chef Ferrán Adrià ... let's go step by step)
E 'the case to say that with this program, we will take taste!
In our lives sometimes tragedies one after the other, without giving us respite, suffering upon suffering. Our mind may seem strong, but facing some pain but it is all fragile. To live, to live, to survive. Who would have thought that would be so hard, so sweltering. At that moment I had to decide to make a choice. The instant of the encounter between life and death, I would be able to live as a woman?
- taken from the preview of an episode of the anime
" The songs are like the food, if you do not use disappear "
Pete Seeger
I often questioned on the thin line of connection between music and cuisine. The gorge is the cardinal sin for excellence, and as such, is often inspired by music and melodies worthy of note. The true lovers of music and food both characters find themselves in common: we both enticed and intoxicate us. Some times the songs have a bitter aftertaste, others too sweet, Not to mention some of the melodies that we have hated for years and suddenly become our favorite column ... Just as happens with some dishes. today will serve a menu of music and food.
Appetizer America to Hold
open with Louis!
do not have a great historical memory "hold Songs" that talk about food, but definitely one of my favorites is Louis Armstrong - "Let's Call The Whole Thing Off " (which I love the version with Ella Fitzgerald) and can be affected here. In one verse, the famous:
"You like potato and I like potahto, You like tomato and I like tomahto" is served a little reminder to food and its exact pronunciation.
It 's a wonderful song that often is the background to create on my stove. Or make a shoe with "Sexy Mexican Maid" by Red Hot Chili Peppers or "Banana Boat" of Harry Belafonte
According antipasto di Mare alla Genovese
If we stay in Italy include the undisputed song-recipe Fabrizio de Andrè - "'A Cimma.
Fabrizio, never satisfied!
I love Andre De Genova and certainly singer has often been obviously unchallenged, as well as strong emotions as well as many foods of his homeland ... How can we forget the voices of the market fish of Genoa who feel at the end of "Creuza de ma" screaming and name fish in the Ligurian style?
And if you are not satisfied with appetizers, we pass to the traditional "Spaghetti a Detroit " Taste Fred (I'm sure each of you has mentioned at least once singing the verse "spaghetti, chicken, salad and a cup of coffee '... .. ") and the undisputed Classicon " Viva la pappa col pomodoro "Rita Pavone , good for lovers of retro that never goes away.
First mixed Rock and not Italian!
How Not to mention "Lambrusco & pop corn" Ligabue or "What Good" sung by Mina.
"We will chew slowly"
'll prepare the dish with the ingredients of one of the most intriguing female voices in the Italian . To Ornella Vanoni. Feed on his tribute to love with "Lipstick and chocolate You can find it here
If
prepared a dinner for a love - is confirmed, wanted or hoped does not matter - I'd ring out from your speakers. Why not, listen with your him or her your: condirà food and create the atmosphere! You want more?
they enter the second! Hot!
"Voulez-vous coucher avec moi ce soir? He did not mean anything?
Something will tell you for sure, but at least come to the conclusion sweet!
MarmaladeSoSexy!
hormones at bay, talking about music ... But yes! the famous verse of the song "Lady Marmalade" for Labelle, 1974. After many cover, I recommend you listen to the original version: sensual and provocative ... a note on the table there must always be hot!
relaunch a song nobody knows but I have heard this summer during my short vacation on the Riviera. stereo ring from a house in the charming village of Mougins, filtered by curtains behind an open window. I was in my country, my home. The place where I'm going to marry ... if ever I I am the wife from that place fairytale. The song has a melody and a strange little tune, but aided by the sea and the white sun, I have definitely fallen in love immediately. His notes have accompanied us in our beautiful walk through those enchanted streets. The title is "Les crêpes aux champignons" Olivia Ruiz (you can listen and learn here )
It 's a small tribute to the cause personally taken this summer, "find unlikely singers French and make a great soundtrack. " I must say with very good results thanks to an unexpected encounter with a Charles Aznavour sunny afternoon on the Croisette. Since we are in France, you still have a bite of "Les Chornichons" sung by Mina.
Let the cakes? Notes caramelized and sweet flavors.
Caesar. You know.
Those who know me well, knows I have a passion for the national Caesar. Cesare Cremonini.
also and above all this I leave to him the luxury to close this series.
He has gone through some songs mentioning food and cooking: "Jam # 25" and its food soothing solitude.
But the one that captures the soul of a chef is definitely a recent track of his latest work
"the recipe (to treat a single man)" is the story of a cook to create his rings is the true nature and happiness.
Caesar is not loved by many, but I think it is a remarkable songwriter and if you like the kitchen pay attention to this text. For me, Caesar is Caesar still. I find it very much, put one ear, even two, here
So are full of words and music? The song, opss, lunch is served. I am a true infinity quotes that you can carry, because millions are the notes on the fry pan music. Make a Play List and enjoy it with your legs under the table or with your hands in the pie. Food and music will taste better if surrounded by people you love ...
I just have to drink with you all! In the wake of "Barbera e Champagne" by Giorgio Gaber.
let's face it all. Do not pretend nothing has happened ... in the kitchen when we're all a little child.
Basically we like to mess around, experiment, and smeared piastricciare. Those who, like me, the kitchen transforms into a huge stage, knows that it is only normal to find hair or flour over the chocolate lines of blush on the cheeks. The beauty is just that. The mix with the food is good, it transformed before our eyes as in a full-fledged game.
tasting, study, Doso eye and often I am delighted (and some times I dislike).
I always cooked as a child with my parents but mostly with my grandparents.
Two great chefs from the heart of Piedmont, leste hands and brilliant minds of the board.
I have a fond memory that never leaves me in the kitchen: two mini aprons made especially for me and my brother. was our uniform for special occasions, we awarded the post of "helpers Mini Chef" especially in the weekly preparation of fresh pasta of all kinds ... days when ate large splashes of raw dough for the dumplings ... (What then of course we rise in the same speed with which the popcorn to explode with the heat!)
However there were two small items perfect in every detail, made by a seamstress grandmother. Clothing made of beautiful miniature, which still jealously preserve between the objects of childhood. Whether you are mothers and fathers, uncles or grandparents are well aware that children should participate in the preparation of all possible delicacy is a moment of sharing and game that has no equal. But not everyone is lucky enough to have a capable seamstress available to children, as it was for us. Do not worry, we think the Web. Take a look here www.spottygreenfrog.co.uk
With a click landed in England, my real nation of ideological affiliation, to clothe the children struggling with the "Cooking Time!"
Little Princesses work
Little Men in search of great recipes
puppies were born May your friends, your children love the heart I believe it is worthwhile to take a leap into a site that attracted my attention. Toque a real chef aprons and runway worthy dress so trendy and original, even the smallest carrier of miniature fingers smeared all good things. Almost all models are under 10 pounds. Christmas is fast approaching and there is excitement in the kitchen ... Think of a Christmas present original and fun! It's worth it. Already only to see their Facciotto framed by a Toque certain level. Princesses and Kings with a wooden spoon as a scepter.
No one knows, but also Ferran Adrià, a few decades ago, he wore one.
forgot. If your princess is fond of Manga and wants a leader with whom stand of girlfriends, there is also the version Geisha ... my personal must. I love it.
do not know the taste not know rose water nor the dolce stil novo is pain that many feel sadness, it branches time goes away and taking with them the fears I do not believe
armed forward, play forward murderers armed I know you forward killers sweet talk come to me, men of the secret of the absolute whores sold I no longer believe in you hours of time giocatene the role, I know the liar "you" of "you" right of "she" choked
illusion of the old game of traps I do not know where to go of the sadness of my heart and still Words behind the great river, behind the hedge of sadness cry, cry and then silence again
feels a genuine affection from afar, the joy of sharing, a sincere smile, understanding are emotions that you feel with your heart just knowing how to listen.
For me it's really very simple: life must be lived to the extreme, always on the edge. And must sercitarsi rebellion. Refuse to comply with the rules, refuse to success, refuse to repeat itself, and see every day, every year, every idea as a new challenge. Only in this way we will live forever on a tightrope, living wild with the heart to mass communication ..
