Showing posts tagged food
Six interpretations of the “Everlasting Gobstopper” from the original WILLY WONKA & THE CHOCOLATE FACTORY of ‘71. Top left is one of the last two originals remaining. View high resolution

Six interpretations of the “Everlasting Gobstopper” from the original WILLY WONKA & THE CHOCOLATE FACTORY of ‘71. Top left is one of the last two originals remaining.

Omnivore Dinner at Au Passage, Trail of Crumbs, Mar. 13, ‘12. …All in all, it was a very fine meal.  It exemplified a progression in the new trend of sensibly adventurous bistronomy cuisine that’s been happening here in Paris.  The doors have been opened by the likes of Inaki Aizpitarte for young, high-level chefs to experiment with unusual pairings of simple and traditional ingredients.  And now, rather than push the accepted new palette further into the unknown, the younger chefs seem to be focusing in closer on simple pairings and experimenting with a minimalist hand. [for description of meal click on image and scroll down]  View high resolution

Omnivore Dinner at Au Passage, Trail of Crumbs, Mar. 13, ‘12.

…All in all, it was a very fine meal.  It exemplified a progression in the new trend of sensibly adventurous bistronomy cuisine that’s been happening here in Paris.  The doors have been opened by the likes of Inaki Aizpitarte for young, high-level chefs to experiment with unusual pairings of simple and traditional ingredients.  And now, rather than push the accepted new palette further into the unknown, the younger chefs seem to be focusing in closer on simple pairings and experimenting with a minimalist hand.

[for description of meal click on image and scroll down] 

Highlights of cuisine and interior design from the fifties to the seventies, [If the food didn’t make you sick then the decor would]. Check out the guy’s denim “leisure jacket” next to the macrame wall hanging, grooovy! View high resolution

Highlights of cuisine and interior design from the fifties to the seventies, [If the food didn’t make you sick then the decor would]. Check out the guy’s denim “leisure jacket” next to the macrame wall hanging, grooovy!

Carol and I recently found a lovely little bistro, [max. 24 seats], on the “Plateau” of Montreal, Quebec: BISTRO L’ENTREPONT. We had a perfect duo of confit and breast of duck  with a raspberry vinegar sauce….wonderful! View high resolution

Carol and I recently found a lovely little bistro, [max. 24 seats], on the “Plateau” of Montreal, Quebec: BISTRO L’ENTREPONT. We had a perfect duo of confit and breast of duck  with a raspberry vinegar sauce….wonderful!

A Burgundian snack of escargot, local Chablis, cheeses, saucisson, artichokes and black truffle potato chips. Click for link to site. View high resolution

A Burgundian snack of escargot, local Chablis, cheeses, saucisson, artichokes and black truffle potato chips. Click for link to site.

Spaghetti-alla-Carbonara……molto bene. Click image for link to recipe.

Spaghetti-alla-Carbonara……molto bene. Click image for link to recipe.

arthistoryx: harvestheart: Planetary Chocolates L’éclat, the chocolate boutique of the Righa Royal Hotel Japan, has created beautiful planetary chocolates that look too pretty to resist. The chocolates are edible replicas of the planets Mercury (coconut mango), Venus (cream lemon), Earth (cacao), Mars (orange praline), Jupiter (vanilla), Saturn (rum raisin), Uranus (milk tea) and Neptune (cappuccino). The chocolates are sold individually for 400 yen, but if you order the set for 3,800 yen, L’éclat will include the Sun which is made of criollo chocolate and pineapple.  View high resolution

arthistoryx:

harvestheart:

Planetary Chocolates

L’éclat, the chocolate boutique of the Righa Royal Hotel Japan, has created beautiful planetary chocolates that look too pretty to resist. The chocolates are edible replicas of the planets Mercury (coconut mango), Venus (cream lemon), Earth (cacao), Mars (orange praline), Jupiter (vanilla), Saturn (rum raisin), Uranus (milk tea) and Neptune (cappuccino).

The chocolates are sold individually for 400 yen, but if you order the set for 3,800 yen, L’éclat will include the Sun which is made of criollo chocolate and pineapple. 

(Reblogged from arthistoryx)
  Recipe: Braised chicken with potatoes, olives, and lemons…    Ingredients, [amounts variable to your taste]… chicken pieces olive oil potatoes garlic lemon juice with some slices green olives dried rosemary Turn oven to 200c/400f… boil 1” potato chunks for 3 minutes, [or more], turn off burner, drain, return pan to burner and shake potatoes till dry and “fuzzy”… saute chicken pieces in olive oil , skin side down, medium-high heat, till brown and crispy… remove pan from burner, [turn it off too], flip chicken over, smother with garlic slices, olives, potatoes, rosemary, lemon juice and slices.. shake pan to get potatoes etc coated and place in oven till chicken no longer runs pink when pierced… EAT, DRINK WINE, LAUGH, ENJOY!!! View high resolution

  Recipe: Braised chicken with potatoes, olives, and lemons… 

 

Ingredients, [amounts variable to your taste]…
  • chicken pieces
  • olive oil
  • potatoes
  • garlic
  • lemon juice with some slices
  • green olives
  • dried rosemary

Turn oven to 200c/400f…

boil 1” potato chunks for 3 minutes, [or more], turn off burner, drain, return pan to burner and shake potatoes till dry and “fuzzy”…

saute chicken pieces in olive oil , skin side down, medium-high heat, till brown and crispy…

remove pan from burner, [turn it off too], flip chicken over, smother with garlic slices, olives, potatoes, rosemary, lemon juice and slices..

shake pan to get potatoes etc coated and place in oven till chicken no longer runs pink when pierced…

EAT, DRINK WINE, LAUGH, ENJOY!!!

Google Analytics Alternative