Saturday, May 15, 2010
Wednesday, May 12, 2010
Jenna Jameson Jet Ski
a historic recipe. Chicken Marengo.
"The chicken Marengo is certainly the first virtual chicken in history. virtuality and its no doubt, in the sense that in the days of the battle 13,14,15 June 1800 the French had virtually nothing to eat. The fields around were Marengo raided da russi, austriaci e francesi già nel 1799, dalle rivolte contadine, poi dalle repressioni francesi anti-giacobine. L'inverno tra il 1799 e il 1800 fu uno dei peggiori, da questo punto di vista. Tutte le fonti parlano di una fame spaventosa, di campi spogliati, di vigne a cui erano stati bruciati anche i pali" da intervista al dott. Giulio Massobrio, storico e studioso della Battaglia di Marengo.
"Il 14 giungo 1800, l'epopea napoleonica entra in cucina. E lo fa per merito del Pollo alla Marengo. La leggenda ripresa, con lievi varianti, da diversi autori, compreso il nostro Pellegrino Artusi, è suggestiva. (...) Poiché gli Austriaci sono riusciti ad impadronirsi dei carri dell'Intendenza, il cuoco dello Stato Maggiore is arranged according to the eternal rule of hosts in a foreign land: it is to steal a few chickens in a barn, and everything else is at home: oil, flour, white wine, salt, pepper and mushrooms. The "free range" cut to pieces, come put in a pan with the oil-seed probably, in the Piedmont was used more than oil imported from Liguria - and after browning, cooked in white wine and a fund associated with flour. A simple dish, even so elementary that the great chefs who have come later, feel the need to enrich it.
Who "controls" Chicken Marengo today, in France or in fancy restaurants in other countries, is in the revised version of Escoffier dish: Sauteed volaille butter and olive oil, tomato sauce and demi glace, seals pastry, mushrooms, shrimp and even fried eggs. All things that were not on the battlefield and found that Napoleon did not like. " by: Massimo Alberini, 4000 years at the table, Ed Fabbri, Milano 1972, p. 98 et seq.
When I learned that my friend childhood, Charles Origo, a great gourmet cook and superfine, as well as fantastic childhood orthopedic hospital in Alexandria, where it is primary, and a volunteer in Africa whenever he can, he won a prize in a competition on gourmet chicken Marengo, not I have given peace until I showed her the recipe. And his remarks.
Just as it is handed down in our imagination, the recipe looks like the legendary brainchild of a French royal chef lasuacultura adapting to raid food from the farm houses of the plain between Alexandria and Torre Garofoli, scene of recent battle.
is that the ingredients are those of the Po Valley farm in early summer. There are mushrooms, as some mistakenly added.
Garlic, featuring French cuisine, supplants the chopped onions. Similarly
croutons should be fried in some animal fat, but the use of olive oil stresses the Mediterranean flair of the recipe.
Crayfish are those of the ditches, not yet polluted by pesticides.
eggs in certain ricette presentata fritte oppure in camicia, meglio si adattano ad una cucina "imperiale" se presentate come leggere e sottili crêpes arrotolate.
In realtà la Battaglia di Marengo, come tutte le battaglie, è stata un orrendo massacro e non credo che nessuno avesse voglia, alla fine, di fare gastronomia.
C'è però il folklore della tradizione, che cerca di mitigare le atrocità che fanno gli uomini (e allora ecco la Cesar's salad, il Bloody Mary e la bistecca alla Tartara...)
Pollo alla Marengo, l'imperatore del pollaio . (ricetta di Carlo Origo)
1 pollo ruspante, giovane e tenero (1000-1200g)
sale, black pepper oil
Ages 3-4 -
red tomatoes 2 cloves garlic, white wine
shrimp meat extract of the ditch, a dozen
broth (optional)
cognac (optional)
flour, three eggs, half a tablespoon
milk, two tablespoons
6-7 - slices of bread
parsley chicken, flamed, washed and dried, is cut into pieces, salt and pepper.
In a large saucepan or skillet, proceed to brown, carefully a few at a time, the pieces in olive oil very hot. As we
chicken skin assumes a homogeneous gold, the pieces are removed from the pan and set aside.
downs away almost all the cooking oil, leaving grease the pan clean and add the tomatoes, peeled, seeded and cut into pieces.
With tomato add two cloves of garlic, crushed or chopped.
garlic, without browning, it has to characterize, with its taste, the recipe.
Add a glass of white wine and a bit of meat extract. Continue cooking the sauce thicken making. Finish cooking the chicken in the sauce.
I will ditch shrimp boiled in part, in white wine or broth, a tablespoon of cognac.
With 3 eggs, salt, flour and milk just preparing pancakes 6-7, while the slices are fried.
The Chicken Marengo is presented in the table in a serving dish, on a layer of slices of fried bread, which are lying on the rolled crepes.
the center pieces of chicken in their rich sauce, garnished with shrimp ditch. On all
hearty sprinkling of chopped parsley. 
"The chicken Marengo is certainly the first virtual chicken in history. virtuality and its no doubt, in the sense that in the days of the battle 13,14,15 June 1800 the French had virtually nothing to eat. The fields around were Marengo raided da russi, austriaci e francesi già nel 1799, dalle rivolte contadine, poi dalle repressioni francesi anti-giacobine. L'inverno tra il 1799 e il 1800 fu uno dei peggiori, da questo punto di vista. Tutte le fonti parlano di una fame spaventosa, di campi spogliati, di vigne a cui erano stati bruciati anche i pali" da intervista al dott. Giulio Massobrio, storico e studioso della Battaglia di Marengo.
"Il 14 giungo 1800, l'epopea napoleonica entra in cucina. E lo fa per merito del Pollo alla Marengo. La leggenda ripresa, con lievi varianti, da diversi autori, compreso il nostro Pellegrino Artusi, è suggestiva. (...) Poiché gli Austriaci sono riusciti ad impadronirsi dei carri dell'Intendenza, il cuoco dello Stato Maggiore is arranged according to the eternal rule of hosts in a foreign land: it is to steal a few chickens in a barn, and everything else is at home: oil, flour, white wine, salt, pepper and mushrooms. The "free range" cut to pieces, come put in a pan with the oil-seed probably, in the Piedmont was used more than oil imported from Liguria - and after browning, cooked in white wine and a fund associated with flour. A simple dish, even so elementary that the great chefs who have come later, feel the need to enrich it.
Who "controls" Chicken Marengo today, in France or in fancy restaurants in other countries, is in the revised version of Escoffier dish: Sauteed volaille butter and olive oil, tomato sauce and demi glace, seals pastry, mushrooms, shrimp and even fried eggs. All things that were not on the battlefield and found that Napoleon did not like. " by: Massimo Alberini, 4000 years at the table, Ed Fabbri, Milano 1972, p. 98 et seq.
When I learned that my friend childhood, Charles Origo, a great gourmet cook and superfine, as well as fantastic childhood orthopedic hospital in Alexandria, where it is primary, and a volunteer in Africa whenever he can, he won a prize in a competition on gourmet chicken Marengo, not I have given peace until I showed her the recipe. And his remarks.
Just as it is handed down in our imagination, the recipe looks like the legendary brainchild of a French royal chef lasuacultura adapting to raid food from the farm houses of the plain between Alexandria and Torre Garofoli, scene of recent battle.
is that the ingredients are those of the Po Valley farm in early summer. There are mushrooms, as some mistakenly added.
Garlic, featuring French cuisine, supplants the chopped onions. Similarly
croutons should be fried in some animal fat, but the use of olive oil stresses the Mediterranean flair of the recipe.
Crayfish are those of the ditches, not yet polluted by pesticides.
eggs in certain ricette presentata fritte oppure in camicia, meglio si adattano ad una cucina "imperiale" se presentate come leggere e sottili crêpes arrotolate.
In realtà la Battaglia di Marengo, come tutte le battaglie, è stata un orrendo massacro e non credo che nessuno avesse voglia, alla fine, di fare gastronomia.
C'è però il folklore della tradizione, che cerca di mitigare le atrocità che fanno gli uomini (e allora ecco la Cesar's salad, il Bloody Mary e la bistecca alla Tartara...)
Pollo alla Marengo, l'imperatore del pollaio . (ricetta di Carlo Origo)
1 pollo ruspante, giovane e tenero (1000-1200g)
sale, black pepper oil
Ages 3-4 -
red tomatoes 2 cloves garlic, white wine
shrimp meat extract of the ditch, a dozen
broth (optional)
cognac (optional)
flour, three eggs, half a tablespoon
milk, two tablespoons
6-7 - slices of bread
parsley chicken, flamed, washed and dried, is cut into pieces, salt and pepper.
In a large saucepan or skillet, proceed to brown, carefully a few at a time, the pieces in olive oil very hot. As we
chicken skin assumes a homogeneous gold, the pieces are removed from the pan and set aside.
downs away almost all the cooking oil, leaving grease the pan clean and add the tomatoes, peeled, seeded and cut into pieces.
With tomato add two cloves of garlic, crushed or chopped.
garlic, without browning, it has to characterize, with its taste, the recipe.
Add a glass of white wine and a bit of meat extract. Continue cooking the sauce thicken making. Finish cooking the chicken in the sauce.
I will ditch shrimp boiled in part, in white wine or broth, a tablespoon of cognac.
With 3 eggs, salt, flour and milk just preparing pancakes 6-7, while the slices are fried.
The Chicken Marengo is presented in the table in a serving dish, on a layer of slices of fried bread, which are lying on the rolled crepes.
the center pieces of chicken in their rich sauce, garnished with shrimp ditch. On all
hearty sprinkling of chopped parsley.
Acute Appendicitis More Condition_symptoms
cloud of Spring.
No, nothing dark and puffy clouds, or clouds of volcanic ash ... we have enough of those that await us each morning when, hopefully, open the windows trusting in a sunbeam, in the scent of the gorse, in the light breeze of the sea.
Here are three clouds kind, sweet this time, and the smell of Spring.
lovely friend brought me a basket from the countryside of acacia flowers, white and fragrant.
were dipped in an airy batter, then into a lake of oil kind. The result is an old and delicious snack, which releases the flavor of the sun.
fritters acacia flowers.
3 eggs 5-6 tablespoons of flour to batter Biancaflor
milk, a pinch of salt to taste
oil for frying granulated sugar for dusting.
Wash the flowers, depriving them of impurities. Drain.
Put the flour with salt into a large bowl. In a bowl beat the egg yolks with two tablespoons of milk, add to the flour, stirring with a whisk and continue to add the milk until you have a batter the right consistency, smooth but not runny. Beat egg whites until stiff IGLI and gently add to the mixture, stirring, as always, top to bottom. Join
flowers, stirring very gently.
Preheat oil and fry spoonfuls, until a light coloring, and just golden.
Drain on paper towels, then sprinkle with granulated sugar. 
No, nothing dark and puffy clouds, or clouds of volcanic ash ... we have enough of those that await us each morning when, hopefully, open the windows trusting in a sunbeam, in the scent of the gorse, in the light breeze of the sea.
Here are three clouds kind, sweet this time, and the smell of Spring.
lovely friend brought me a basket from the countryside of acacia flowers, white and fragrant.
were dipped in an airy batter, then into a lake of oil kind. The result is an old and delicious snack, which releases the flavor of the sun.
fritters acacia flowers.
3 eggs 5-6 tablespoons of flour to batter Biancaflor
milk, a pinch of salt to taste
oil for frying granulated sugar for dusting.
Wash the flowers, depriving them of impurities. Drain.
Put the flour with salt into a large bowl. In a bowl beat the egg yolks with two tablespoons of milk, add to the flour, stirring with a whisk and continue to add the milk until you have a batter the right consistency, smooth but not runny. Beat egg whites until stiff IGLI and gently add to the mixture, stirring, as always, top to bottom. Join
flowers, stirring very gently.
Preheat oil and fry spoonfuls, until a light coloring, and just golden.
Drain on paper towels, then sprinkle with granulated sugar.
Tuesday, May 11, 2010
Caribean Cruiseline Time Shares
principles and peas, fairy tales and castles. What's
There was once a prince who wanted to find a wife ...
a lot of fairy tales begins with this desire ... One for all: Cinderella, which has ruined generations of women. All there to sing with mice and pigeons, to tidy up and mend, to make themselves beautiful for the ball, relying on a clumsy fairy, hoping to be chosen. On second thought, a sort of "Men and Women," by Maria de Filippi in the role of fairy godmother ... or vice versa, which however is still creepy! And
hundred generations of girls there, all dressed up to be choose. It calls for a prince to know how to spin straw into gold, and another of sewing thread of nettles, and another to be able to recognize the disturbing presence of a pea under twelve mattresses ... And the girls from a hundred generations, instead of inviting the so-called principles to go and buy a T-shirt and jeans, while they make up for a nap almeno un paio di quei materassi, tessono, cuciono e si lamentano dello sgradevole presenza di un misero pisellino.
E se c'è stato un tempo in cui le fanciulle sembravano aver rotto la maledizione delle fiabe, che le voleva docili e gentili, alacri tessitrici e garrule interlocutrici di scoiattoli e nanetti, vittime di matrigne arcigne e di padri distratti..eccole lì oggi, di nuovo Rosaspine addormentate nel bosco, in attesa del bacio di un principe, magari pure un po' ranocchio, per risvegliarsi...e poter riprendere a filare!
Cappuccino bicolore.
2 cipollotti freschi
700g piselli da sgusciare
2 patate
olio evo
sale,
pepper sliced \u200b\u200balmonds thyme flowers
Shell the peas and peeling potatoes.
In a saucepan, heat just a drizzle of extra virgin olive oil, add the onion pieces and peas. Stir, cover with water, add salt and cook 10 minutes.
In another saucepan, with a little oil, add the remaining onion and potatoes into small pieces. Cover with water and incoperchiare.
Mix separately the two preparations, with an immersion blender. Adjust salt, add a good grating of pepper to the mashed potatoes.
Pour cream into the glasses before the potatoes then the peas. Garnish with a flower of thyme, or some piece of mint and slices of almonds. Serve hot or warm. 
There was once a prince who wanted to find a wife ...
a lot of fairy tales begins with this desire ... One for all: Cinderella, which has ruined generations of women. All there to sing with mice and pigeons, to tidy up and mend, to make themselves beautiful for the ball, relying on a clumsy fairy, hoping to be chosen. On second thought, a sort of "Men and Women," by Maria de Filippi in the role of fairy godmother ... or vice versa, which however is still creepy! And
hundred generations of girls there, all dressed up to be choose. It calls for a prince to know how to spin straw into gold, and another of sewing thread of nettles, and another to be able to recognize the disturbing presence of a pea under twelve mattresses ... And the girls from a hundred generations, instead of inviting the so-called principles to go and buy a T-shirt and jeans, while they make up for a nap almeno un paio di quei materassi, tessono, cuciono e si lamentano dello sgradevole presenza di un misero pisellino.
E se c'è stato un tempo in cui le fanciulle sembravano aver rotto la maledizione delle fiabe, che le voleva docili e gentili, alacri tessitrici e garrule interlocutrici di scoiattoli e nanetti, vittime di matrigne arcigne e di padri distratti..eccole lì oggi, di nuovo Rosaspine addormentate nel bosco, in attesa del bacio di un principe, magari pure un po' ranocchio, per risvegliarsi...e poter riprendere a filare!
Cappuccino bicolore.
2 cipollotti freschi
700g piselli da sgusciare
2 patate
olio evo
sale,
pepper sliced \u200b\u200balmonds thyme flowers
Shell the peas and peeling potatoes.
In a saucepan, heat just a drizzle of extra virgin olive oil, add the onion pieces and peas. Stir, cover with water, add salt and cook 10 minutes.
In another saucepan, with a little oil, add the remaining onion and potatoes into small pieces. Cover with water and incoperchiare.
Mix separately the two preparations, with an immersion blender. Adjust salt, add a good grating of pepper to the mashed potatoes.
Pour cream into the glasses before the potatoes then the peas. Garnish with a flower of thyme, or some piece of mint and slices of almonds. Serve hot or warm.
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