20 janvier 2012 5 20 /01 /janvier /2012 14:27

Pour ce quatrième Magic Friday, j'ai cuisiné une soupe à l'oignon

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Matteo et moi avons assisté Ana Cristina dans la préparation d'enchiladas

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Miguel a cuisiné avec humour et rage un plat typique du Portugal

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Il y a toujours de la musique dans l'air du Magic Friday

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Nous commençons un mur de photos dans la cuisine

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4th 8603Arizona Vinegrette and  Greens, Louise

Vinegrette:

10 Blood oranges

2 Meyer lemons

2 Tablespoons Dijon Mustard

2 cups olive oil

Squeeze the juice of blood oranges and lemons together to yield about 2 cups of juice

Put this juice liquid in a sauce pan and over medium heat reduce it by HALF to about 1 cup

Whisk in  the 2 tablespoons of dijon mustard

Slowing add a stream of olive oil, whisking vigorously as it joins the juice/mustard

Yield : 3 cups of dressing that will last for WEEKS in the fridge.

Greens:

Bite size torn leaves of radicchio ,rainbow chard, arugula and Belgian endive

Fennel bulb cut in to manageable rounds

Pomegranate seeds  for garnish

 

"Salade Arc-en-ciel" réalisée à partir d'une recette trouvée dans le livre sortie par des étudiant en science biologique de Phoenix qui s'intitule "Comment nourrir votre dragon"

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4th 8605Abbey Couscous/Pasta 

              2 tablespoons olive oil

              1 cups Israeli couscous

              2 cups low-sodium chicken broth

              About 2 cups cooked Penne pasta

              1/4 cup chopped fresh flat-leaf parsley or spinach leaves

              1 1/2 tablespoons chopped fresh rosemary leaves

              1 medium green apple, diced

              1/2 cup dried cranberries

              ¼ cup Roasted beets from the garden, chopped

 

Vinaigrette:

1/8 cup apple cider vinegar

2 honey

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

1/8 cup olive oil

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Also cook the pasta until al dente and drain. Add the parsley, rosemary, apple, dried cranberries, and beets. For the vinaigrette: In a small bowl, combine the vinegar, honey, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Plat de Cecilia à bas de fleurs du jardin

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Tartes salées de Gayle et Bob

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Présentation du menu

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À table!

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