KITCHEN WORLD

How to Make Gingerbread executive chef JOSEPH MORRIS

2011-12-08T20:20:00.000+02:00

When it comes to baking for the holidays, many of us stick to our traditional Christmas cookies because gingerbread seems too complicated. However, gingerbread has a unique spicy taste that makes everyone think of the holidays. While it takes a little while to make, it isn’t too difficult.

Here’s a basic recipe:

Ingredients

6 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon ground ginger

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 cup shortening, melted and cooled slightly

1 cup molasses

1 cup packed brown sugar

1/2 cup water

1 egg

1 teaspoon vanilla extract

Directions

1. Mix together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon, then set aside.

2. In another bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually add the dry ingredients and stir until they are completely absorbed.

3. Divide dough into 3 pieces and pat it down until it is 1 ½ inches thick. Then wrap it in plastic wrap and refrigerate for three hours.

4. After the dough is cool, preheat your oven to 350 degrees F (175 C). Roll the dough on a floured surface to ¼ inch thick, then cut it into shapes with cookie cutters.

5. Place cookies on an ungreased cookie sheet – they should be about 1 inch apart. Back for 10-12 minutes. The cookies should look dry but be soft to the touch. Cool the cookies on a wire rack before decorating them.

Gingerbread Creation Ideas

While it’s fun to make traditional gingerbread cookies, you can have a little more fun with some of these ideas. You might even come up with an idea of your own!

1. Decorate gingerbread men to look like members of your family or famous people. The larger you make your gingerbread men, the more space you will have for cute details.

2. Make gingerbread men with missing limbs and funny expressions.

3. Christmas shapes in gingerbread can add a unique twist to the traditional Christmas cookie.

When the pieces are baked, put them together carefully with icing. Royal icing made from egg whites and powdered sugar usually works the best. Mount it on cardboard and decorate it with different types of frosting and candy. Fondant works well for making unique sugar details. You could even make a famous building and make the characters to go along with it! The key is patience and creativity.

5. If you want to make a gingerbread house and keep with the Christmas spirit, why not make Santa at the North Pole or a nativity scene?

Joseph Morris has been a professional chef for over 20 years

4. Gingerbread houses seem to be difficult to make, but if you’re an experienced baker you shouldn’t have a problem. When you go to cut out the dough, cut pieces that would make up a house, such as squares and triangles. You can even find gingerbread house templates online.

THE BEST RESTAURANT STEIRERECK

2011-11-28T15:24:00.000+02:00

Steirereck, housed in a beautiful Art Deco building in Vienna's central city park, is a grand affair with a 35,000-strong wine list and stunning views over the river Wien.

Yet the food has stayed true to its old-world heritage with chef Heinz Reitbauer using national and regional Austrian cooking to create small moments of surprise through the discovery of previously unknown ingredients or the resurrection of those long forgotten.

Contact Details

Address: Steireck im Stadpark, Am Heumarkt 2A, A-1030, Vienna, Austria
Telephone: +43 (0)7133168
Web Site: steirereck.at/wien/restaurant/pr

THE BEST RESTAURANT VENDOME

2011-11-28T15:17:00.000+02:00

The gourmet restaurant Vendôme, near Cologne, headed by 3-star chef Joachim Wissler, is one of the best gourmet restaurants in Germany. Enjoy gourmet cuisine by the best representative of so-called "New German Cuisine". Joachim Wissler serves a blend of classical cuisine, creativity and modernity. In 2005 the magazine "Der Feinschmecker" voted Wissler "Chef of the Year" and in 2009 he was deemed "The Best Chef in Germany." Apart from the three Michelin stars, the gourmet restaurant Vendôme at the Grandhotel Schloss Bensberg has also been decorated with 19.5 Gault Millau points as well as 5 Feinschmecker F's, and is ranked 21st in the "San Pellegrino World's 50 Best Restaurants" list, and No. 1 in the country.

The minute you turn into the drive of the imposing Schloss Bensberg – the hotel in which Vendôme is housed – you know you're in for a treat. Here, chef Joachim Wissler invites diners to accompany him on a small or grand 'expedition', where they can feast on simply prepared dishes that come thick and fast. It's a surreal Alice in Wonderland-like jaunt through Germany's forgotten culinary landscape: fun, but with an underlying seriousness.

Contact Details

Address: Grandhotel Schloss Bensberg, Kadettenstrabe, 51429, Bergisch Gladbach, Germany
Telephone: +49 (0)2204 42 1941

Web Site: www.schlossbensberg.com

THE BEST RESTAURANT NIHONRYORI RYUGIN

2011-11-28T15:10:00.000+02:00

Born in Kagawa, Japan in 1970. Chef Seiji Yamamoto mastered traditional and authentic Japanese cuisine and basic techniques perfectly. Also Seiji gained on the job training all he wants for a long time. Then he opens "RYUGIN" in Roppongi in Dec 2003, at 33 years old.
The theme of the restaurant is " TO PURSUE POSSIBILITY OF THE JAPANESE CUISINE".

Since the opening of RyuGin, he is often invited to give lectures, sharing the techniques in various food academies and expositions throughout Europe, US and finds himself a mission to be the frontrunner to globalize Japanese cuisine and sharing his creativity to colleagues around the world.

Garnered "2 michelin stars" in Tokyo 2011, 4 years in a row.

The menu at Nihonryori RyuGin is built around the seasons and chef Seiji Yamamoto takes great care to retain the integrity of traditional Japanese ingredients and cooking methods while pushing the boundaries of the cuisine.
Yamamoto delights in avant-garde techniques – he's not afraid to flex his Arnie-like culinary muscles at times – but his overall approach doesn't overlook tradition. One dish features 30 kinds of Japanese spring vegetables and 10 types of shellfish.

Contact Details

Address: Side Roppongi Bldg., 1F, 7-17-24 Roppongi, Minato-ku, Tokyo Japan
Telephone: +33 1 45 51 47 33

Web Site: www.nihonryori-ryugin.com

THE BEST RESTAURANT L'ARPEGE

2011-11-28T15:02:00.000+02:00

Alain Passard cut red meat from his menu back in 2001, but the Breton-born chef is no drum-banging vegetarian: the menus at this elegant restaurant, close to the Musée Rodin, still include top-notch game, poultry and seafood.

However, L'Arpège remains veg-centric and is a haven for pescetarians, vegetarians and even – whisper it – vegans. It's also hallowed ground for chefs and Passard's light touch and flawless presentation has made him a true French master.

Contact Details

Address: 84 Rue de Varenne, Paris 75007, France
Telephone: +33 (0)1 47 05 09 06

Web Site: www.alain-passard.com

THE BEST RESTAURANT LE BERNARDINT

2011-11-28T14:55:00.000+02:00

Fish is the star of the show at Le Bernardin but only when you eat there do you fully realise the high regard chef Eric Ripert holds for our underwater friends. The menu is a who's who of the sea, with red snapper, monkfish, fluke, turbot, salmon, king fish, halibut, lobster, bass, skate and kampachi in forms including 'almost raw, 'barely touched' and 'lightly cooked'.

Contact Details

Address: 787 Seventh Av, New York, NY 10019, United States
Telephone: +1 212 554 1515

Web Site: www.le-bernardin.com

THE BEST RESTAURANT OUD SLUIS

2011-11-28T14:47:00.000+02:00

Oud Sluis has run for three generations and current patron, Sergio Herman, has remained true to its founding principles – capitalising on the Zeeland coast's fresh fish and oysters.

This is no ordinary seafood restaurant, however. Herman's quest for flavour-matches of Italian and Japanese influence, such as langoustine with artichoke, Iberico ham and kaffir lime leaves, has earned him a reputation as one of the country's most inspiring chefs.

Flew from Copenhagen to Brussels and drove into the Netherlands in search of a small town called Sluis. Arriving late on a Friday afternoon I was perplexed at this very beautiful and touristy town. It reminded me of scones, jam and cream in the Dandenongs, Melbourne. The town is just over the Belgium border and people day trip here to shop and visit sex shops! Was this really the home of Oud Sluis,the worlds 19th best restaurant? Amongst the fashion and latex was the ‘Australian Ice-cream Company’ which as it transpires has little to do with anything other than it was partly established with Australian money. Odd Sluis I thought…

Contact Details

Address: Beestenmarkt 2, 4524 EA Sluis, Holland
Telephone: +31 (0) 117 461269
Web Site: www.oudsluis.nl

THE BEST RESTAURANT PIERRE GAGNAIRE

2011-11-28T14:37:00.000+02:00

Contact Details

Address: 6 rue Balzac, Paris, 75008, France
Telephone: +33 (0)1 58 36 12 50
Web Site: www.pierre-gagnaire.com

One of the most artistic and celebrated chefs in the world today, Twist by Pierre Gagnaire is the only US restaurant by world-renowned three Michelin star chef Pierre Gagnaire.
Introducing an entirely new dining concept, Twist by Pierre Gagnaire matches flavors and textures in the most unexpected ways. Each dish delights the senses with the familiarity of classic French cuisine with a modern twist, resulting in combinations that are exuberant.
Prominently located on the 23rd floor, Twist features spectacular views of the glittering Las Vegas skyline through floor-to-ceiling windows. The dinner-only restaurant boasts imaginative menus including seasonal à la carte offerings, a delightful three-course tasting and a lavish six-course experience. Additionally, Twist showcases the finest cuts of meat such as the Californian Wagyu Beef Filet, Nebraska Prime Rib Eye and Pennsylvania Veal Chop.
Twist by Pierre Gagnaire is a spectacular setting for the highest level of dining in Las Vegas – and beyond.

THE BEST RESTAURAND HOF VAN CLEVE

2011-11-28T14:21:00.000+02:00

In culinary terms, speaking of Flanders clearly means much more than just the Belgium region. In the former County of Flanders that encompasses parts of present-day France, Belgium and the Netherlands many interesting “modern” restaurants have mushroomed over the last couple of years that resulted in the formation of the Flemish Primitives named after Northern renaissance painters inspired by various arts. There are many reasons for this development – on the one hand the Flemish tend to be curious and open towards new ideas and dining has always been an important part of their culture. On the other hand, such an evolution needs some spearheads that pave the way for a next generation of chefs.

Akin Sergio Herman on the Dutch/Zeeland side, Peter Goossens is the most important chef if not the “godfather” of Belgium high-end gastronomy – he is involved in many gastronomic projects and also plays an important role as a judge in the Belgium version of Masterchefs (and thus is, as Sergio, widely known in the public). His restaurant Hof van Cleve carries three stars since 2005 and is located in a typical Flemish farm house in Kruishoutem near Kortrijk/West Flanders. And, it is always on my agenda when I am in this region…

What’s so special about Peter Goossens and his restaurant? Whereas Sergio Herman has certainly left his mark on the plates of many modern Flemish chefs (Geert de Mengeler from Hertog Jan, Filip Claeys from De Jonkman or Kobe Desmaraults from In de Wulf, to name just a few), Peter Goossens’ handwriting is less ubiquitous (or copied) across the region. Goossens cuisine is not ultra-modern, he rather successfully manages to combine both classic and modern structuralistic facets. He is not the inventor of new techniques and his cooking in the last couple of years has clearly been inspired by Sergio’s play of texture and flavors. The result of which is very astounding and just right – now, the plates are very elaborate and rest on the very best products the wider region has to offer. It’s not a me-too cuisine but a quite unique style… Nothing is redundant and the overall dining experience is in a sense geared more towards delivering perfection with just the right amount of creativity and modern techniques.

As the a la carte selection is quite pricey almost at Parisian level (starting from 50€ up to 170€ for a caviar dish) I opted for the seven course menu ‘Freshness of Nature’ (now at 215€, 310€ with accompanying wines) which over the years got reduced from a 9 course menu in 2007.

very nice start with a potato ‘ball’ with a chicken ragout and a chicken skin cracker with mimolette cheese and porcini cream. Delicate, yummy, salty – a perfect start

Amuse II: Mackerel with Cucumber and Apple

Then, a perfect mackerel tartar with cucumber sorbet and apple – a refreshing counterpoint. The smokiness of the mackerel worked very well with the intense cucumber and the acidity of the apple.

Amuse III: The Egg

Visually stunning: the egg consisted of bacon, yoghurt and cheese (I guess mimolette again, but didn’t take notes).

Amuse IV: Oosterschelde Eel

Another amuse was a variation of oosterschelde eel: as a whole piece covered by a crispy thin bread, as tartar wrapped with beetroot and as cream. Very programmatic of Goossens as it shows a masterly reliance on the outstanding product quality and then elevates it by a very sensitive variation to increase both textural and flavor dimensions. In essence, an almost classic accord of beetroot and eel augmented by just the right dosage of lemon oil and passion fruit ‘puree’. Outstanding.

The parade of amuse ended with crab, kombu and sesame which I found good but not at the level of the other appetizers. Overall, an impressive start.

SARDINES – mozzarella di bufala / ‘coeur de boeuf’ tomato / olive “noir de Nice”

What a masterpiece! Breathtaking because of the amazing product quality and the ingenious hand of Peter Goossens in ‘designing’ this dish – just the right amount of white tomato jelly as the basis (a bit reminiscent of some Berasategui dishes), fantastic sardines, olive crumble, mozzarella cream, green celery granite, dried tomatoes and a wonderful frozen ponzu jelly which in turn seasoned the tomato jelly. À part Goossens served a traditional piece of coeur de boeuf tomato with olive and mozzarella and as a second a part a sardine with verbena in an olive jus. Whatever you did, every bite was sensational and intense playing with textures and temperatures. Divine.

By the way, a different caprese take using the same ingredients was on the menu in 2009 but this version was far more modern and delicate.

SEA BASS ‘CAUGHT ON THE LINE – fennel / quinoa / eggplant

Goossens presented a succulent and very aromatic piece of sea bass cooked to perfection at low temperature and combined it with fried eggplant blossoms, eggplant puree, a wonderful gamba and fennel coated with quinoa. Especially the latter accord worked surprisingly well contrasting the slightly sweet and herbal fennel with the crunchy and earthy quinoa. Outstanding!

It is programmatic that in 2010 Goossens began to let vegetables shine and elevated them beyond their pure side dish function. Moreover, he created a vegetarian menu on which I will comment later.

YOUNG ANGLER – saffron / chorizo mussels from their bed

Essentially this ‘seafood’ dish was a modern interpretation of a traditional paella that could not be better. The chorizo was used with utmost diligence and added spiciness and intensity whereas it interplayed very nicely with the saffron. All products were of best quality with the mussels being more important than the angler fish that had a mere textural effect. Excellent to oustanding – only the chorizo crumble was a bit wetted by the paella sud…

LANGOUTINE FROM ‘GUILVINEC’ – cauliflower / goose foie gras / belotta

Before the main langoustine plate, Goossens served the langoustine head with its sugo to prepare the dinner for the intrinsic langoustine taste. Indeed, the quality of the langoustine on the main serving was breath-taking. A very typical Goossens sea and land creation whereas the bellota was braised and did not dominate the langoustine at all – cauliflower was the accelerator in providing a textural element and formed a bridge between all elements. Only the foie gras didn’t really add much. Excellent.

PIGEON FROM ANJOU – butternut / gnocchi / mushrooms

A perfect main: pigeon paired with butternut, celery, chanterelles, pigeon confit and jus: again a showcase of product quality, again building on a known flavor accord but with less surprising elements than the dishes. Nevertheless, the overall combination worked very well – excellent to outstanding!

FORREST FRUIT – lime / mint / ginger

Wow, what a dessert: raspberries, blueberries, white chocolate, pistachio sponge, hazelnut cream, litchi sorbet, lime cream and ginger jelly combined with a raspberry, elderberry ‘soup’ – couldn’t taste the mint, however… Amazing intensity grounded by the surprising hazelnut cream. Simply outstanding!

APRICOT – almonds / caraibe 66% / basil

Another fine dessert, maybe a bit less spectacular than the first. A very smooth accord without that many edges. Excellent.

The Verdict

Sometimes a meal like this needs to be digested and contemplated. Immediately afterwards I found this meal more coherent and compelling than my dinner at Oud Sluis, maybe partly to my little disappointment with some of Sergio’s dishes. As weeks have gone by, I would still rate this as an outstanding meal, a benchmark in combining classic craftsmanship and modern elements where necessary. Additionally, you need to factor in Hof van Cleve’s splendid warm-hearted service, a unique sommelier and the cosy farm house atmosphere which make the whole experience so special. But, there were less dishes that I can still taste and remember compared to the night at Oud Sluis. Thinking about the latter evening creates more sparkle and excitement, yet Goossens’ performance was nearer perfection in overall execution, product quality and flavor construction. So, in the end, I cannot wait to go back in 2011 and see how things have developed… It’s a just a nice double feature☺

The Vegetarian Menu
As I have mentioned earlier, Goossens started to offer a pure 8-course vegetarian menu “Pure Nature” (8 courses at 165€, now reduced to 7 courses at 150€) in Summer 2010. Interestingly, it is not offered as a second menu but as a choice listed in the normal à la carte section. Somehow, this speaks for itself as I had the feeling that this offer seems a bit half-hearted to surf the new naturals wave…
Anyway, in the following you can get some impressions without any major tasting notes. Overall, I had the feeling that this menu was not yet at the level of the normal one: some dishes seemed like a ‘ripped’ version of their ‘normal’ counterparts, some seemed a bit too simplistic. Not at the level of Michael Hoffmann’s green avantgarde… But I am very sure this will be a very valid choice at Hof van Cleve in the near future – will be interesting to watch…

TOMATO – olives / green celery / avocado

The caprese without the sardine – outstanding as well, yet the smoky counterpart was missing a bit but the herbal avocado dots worked quite well…

CUCUMBER – gherkin / pickles / purslane

Rather simplistic but very authentic in flavors, especially by the use of purslane. Remined me a bit of Scandinavian dishes in its purity. Excellent!

CAULIFLOWER – watercress / brokkoli / hazelnut butter

Quite traditional with an interesting textural overlay, very yummy, excellent.

EGGPLANT – zucchini / anise hyssop / miso

A little bit like a stripped version of the sea bass dish with clear emphasis on the wonderful fennel/quinoa combination enriched by the slightly sweet anise. Outstanding!

LEEK – butternut / parsley / cumin

Modern interplay like a first main course. Excellent.

POTATO – spinach / cévennes onions / parmesan

A bit dense and overly potato dominated.

Can’t wait to be back!

Restaurant Hof van Cleve
Riemegemstraat 1
9770 Kruishoutem
Phone: +32 (0) 9 383 4848
Web: http://www.hofvancleve.com/
Mail: info@hofvancleve.com

Opening Times:

Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday

Lunch from
-
12.00
12.00
12.00
12.00
12.00
-

Dinner from
-
19:00
19:00
19:00
19:00
19:00

THE BEST RESTAURANT L'ATELIER DE JOEL ROBUCHON

2011-11-28T14:12:00.000+02:00

Contact Details
Address: 5-7 Rue de Montalembert, Paris, 75007, France
Telephone: +33 (0)1 4225 656
Web Site: www.joel-robuchon.net

"Located inside the Pont Royal Hotel, L'Atelier de Joel Robuchon embodies the concept of a decadent culinary experience. The restaurant has no tables, but a bar which encloses an open kitchen and red leather stools for its audience. The decor has been created in such a fashion as to bestow all the attention on the protagonist: the basic ingredients of Robuchon's kitchen, with large glass jars accentuating the raw colours of fruits and vegetables. As for the menu, three to four small tasting portions are proposed from a menu which is rich in variety, flavour and originality. A wine list proposes carefully chosen wines by the glass and by the bottle. This trendy and intimate restaurant is ideal for a business meal or a couple - due to the way the restaurant is set out, it is not advisable to go with a party larger than four. The food is of the highest standard, however, it is primarily designed for a tasting experience - if you are famished, it's best to find a bistro around the corner and leave this one for another night."

THE BEST RESTAURANT L' ARPEGE

2011-11-28T14:00:00.000+02:00

Contact Details

Address: 4 Rue Beethoven, Paris 75016, France
Telephone: +33 (0)1 40 50 84 40

This small and charming spot is owned by two former employees (some say "disciples") of megachef Alain Passard, scion of L'Arpège; Christophe Rohat supervises the dining room, while Pascal Barbot is a true culinary force in the kitchen. The menu changes seasonally, but might include an unusual form of "ravioli," wherein thin slices of avocado encase a filling of seasoned crabmeat, all of it accompanied by salted almonds and a splash of almond oil. Other delights to the palate include turbot flavored with lemon and ginger, or sautéed pigeon with potatoes au gratin. The signature dish is a galette of thinly sliced raw mushrooms and verjus-marinated foie gras with hazelnut oil and lemon confit.

THE BEST RESTAURANT LES CREATIONS DE NARISAWA

2011-11-27T17:15:00.000+02:00

Contact Details

Address: Minami-Aoyama 2-6-15, Minato-ku, Tokyo 107-0062, Japan
Telephone: +81 (0)3 5785 0799
Web Site: www.narisawa-yoshihiro.com

In the dead of winter, when all is dormant, a culinary shaman summons the elements of earth, fire and water, recreating vibrant landscapes of forest and sea on beautifully presented plates. Tender green leaves sprout from moist edible dirt and pearly white shells resonate with the brilliant splash of ocean waves. Mother earth’s energetic vibrations are translated into delicious stories through this spiritual guide, Chef Yoshihiro Narisawa, whose elegant cuisine reflects the beauty of the seasons and the natural landscapes that nurture us. He reminds us of where we came from through his edible interpretations where guests ‘should not only be eating a meal, they should absorb life itself- and there is no feeling that can exist beyond that experience, for one cannot perfect that which nature has created.’
His 2 Michelin star cuisine at Les Créations de Narisawa in Tokyo that was recently ranked 12th best restaurant in the world in the S. Pellegrino World’s 50 Best Restaurants List has a message, and it is an important one of balance, harmony and beauty. Through flavors that are European (having trained in Switzerland at Girardet’s, France at Robuchon and Italy at Antica Osteria del Ponte), aesthetics that are distinctly Japanese, techniques that are modern and concepts that are uniquely his own, he takes inspiration from our surroundings to create a culinary experience that awakens our senses.
In his Winter Collection 2011 menu, he guides me on a journey through ocean and land for a delicious celebration of life. The experience begins with ‘Evolve with the Forest’, Narisawa’s edible tribute to how humans should symbiotically coexist in a forest ecosystem. A bubbling tabletop concoction of fermenting bread, slowly rising from the gentle heat of candlelight, releases a waft of yeast aroma as our vegetable course arrives. A fresh crimson colored radish, sprinkled with edible dirt made from deep fried mustard seeds, appears as if it was freshly pulled out of the earth.

Narisawa’s tasting menu is minimalist, listing only the main ingredient of each course and whether it is a ‘gift from the sea’ or a ‘gift from the forest’. The first ocean treasure washes up on a plate of sea shells, Toba oysters from Mie prefecture prepared as thick fluffy fritters in a powdered charred leek batter. While the fritters are not the most handsome looking players on the block, the intense smokiness of the charcoal black batter lends an intensity and depth of flavor that fares well with the bivalves.

Land and sea come together in beautiful union in the hirame carpaccio dish made with thinly sliced hirame from Awaji-shima, scallop cream sauce and domestic olive oil from Kagawa prefecture. The clear plate creates an optical illusion of a vibrant garden sprouting from the ground with edible flowers, garden greens and herbs reaching tall and high up into the sky.

The spear squid dish, named ‘Wind of Basque’, undergoes a dramatic transformation in the blink of an eye, from a naked virgin to a seductress concealed in a veil of black mist. Like a matador that whirls his red flag in one graceful arc, our server sweeps in with a spoonful of charcoal black liquid nitrogen ash made with burnt red peppers for a dramatic presentation. Burnt red pepper soup, Basque pimenton sauce and now a blanket of pepper ash create three layers of smoky pepper flavors to augment the tender squid. 2007 Domaine André Vatan Sancerre finishes all 3 of these seafood courses on a good note.

THE BEST RESTAURANT DANIEL

2011-11-27T17:04:00.000+02:00

Contact Details

Address: 60 East 65th Street, New York 10065, USA
Telephone: +1 212 288 0033
Web Site: www.danielnyc.com

Daniel Boulud's desire to meld unexpected ingredients and create dishes you won't see on any other menu make for one of Manhattan's most exquisite eating-out experiences, with nothing is beyond the Frenchman's imagination. Today his restaurant empire is blossoming, with opening across the world, but for a true taste of the Lyonnaise lion, to Manhattan you must go.

Daniel offers a dining experience that excites the senses: an elegant and vibrant ambiance, gracious service and a delectable menu in the heart of Manhattan’s Upper East Side. Chef Daniel Boulud’s award winning contemporary French cuisine is inspired by the rhythm of the seasons. The distinctive setting has been thoroughly redesigned, adding a layer of fresh, contemporary furnishings and finishes over the restaurant’s grand neo-classical architecture. In the warm and welcoming Bar & Lounge guests savor creative cocktails, an a-la-carte menu and delectable late night desserts. While there is the Bellecour Room for private dining, the restaurant is also a distinctive destination for weddings and rehearsal dinners, complete with an event planning staff at your disposal. Daniel is one of only five Manhattan restaurants with The New York Times’ coveted four star rating.

THE BEST RESTAURANT PER SE

2011-11-27T16:55:00.000+02:00

Address: 4th Floor, Time Warner Centre, 10 Columbus Circle at 60th Street, New York, 10019, USA
Telephone: +1 212 823 9335
Web Site: www.perseny.com

During the course of one of my long, exhaustively intricate meals at Per Se, Thomas Keller’s new restaurant in the Time Warner Center, one of my guests experienced an epiphany peculiar to New Yorkers of a certain overly sophisticated kind. Already we’d sampled coddled eggs tipped with black-truffle purée, and the chef’s famous “oysters and pearls” (Island Creek oysters, pearly tapioca, Osetra caviar). We’d listened to informative disquisitions on the chef’s vaunted and quirky purveyors (the eggs were hand-picked by a rabbi in upstate New York named Zvi) and watched as four varieties of salt (part of a foie gras creation called peach melba) were laid out on a silver tray with intense precision, like lines of cocaine. Then a little flight of lobster tails arrived, each one poached in butter, each one painted (with saffron-vanilla sauce, red-beet essence, or vermouth) in an artful and uniquely delicious way. My guest took a bite of his lobster, leaned back in his chair, and gave a little sigh. “I’m sorry,” he said. “I just can’t bring myself to bitch about any of this.”

Keller knows all about jaded, bitchy New Yorkers, of course. His first high-profile venture in Manhattan, a restaurant called Rakel, famously bombed in the early nineties. He fled to the Napa Valley and set up his kitchen in an old laundry building in the hamlet of Yountville, where he became, in due course, the most celebrated chef in all the land. The French Laundry is widely touted as the best restaurant in America, and Per Se seems to have been conceived, rather self-consciously, as its august big-city sibling. The rooms, which look out across the treetops of Central Park, feel grand but mildly antiseptic. The main dining room is colored, by the designer Adam Tihany, in muted tones of gray and brown, and decorated, at either end, with towering arrangements of foxtail lilies. The hyperattentive and hyperinformed wait staff are dressed in starchy dark suits and fat Armani ties, and as they troop silently to and fro in the ghostly evening light, the whole scene looks elegant but solemn and vaguely stagy, like a studious California version of what a first-class New York restaurant should be.

There’s nothing stagy or solemn about the food, however, which is beautifully conceived, elegantly presented (on a new Thomas Keller line of dishes by Raynaud), and as varied as the colors of the rainbow. The menu, which changes daily, is a jumble of bite-size tastings, the most modest of which involves five courses ($125) including cheese and dessert. The standard chef’s tasting menu ($150) is nine courses, and one eventful evening, dining in the company of a well-connected media friend (without connections, the wait for a table at Per Se is two months), I got caught up in a seventeen-course meal. I never got out of Per Se in under four hours, but this five-hour extravaganza began with six varieties of vegetable soup (one for each person), reached a crescendo with a whole black sea bass stuffed with watercress (foraged by Rabbi Zvi), and concluded with a blizzard of high-concept desserts (thyme-infused ice cream, cucumber sorbet, a deliciously milky chocolate soufflé) that left our party feeling dazzled but a little overwhelmed, like a bunch of country bumpkins stuck at an elaborate but overly long magic show.

“The food is beautifully conceived, elegantly presented, and as varied as the colors of the rainbow.”

Keller has reproduced many of his old tricks from the French Laundry (where he spends two weeks out of every month), but many of his dishes are new, too. Among the new items, one of my favorites was an inventive concoction called cappuccino of forest mushrooms, a dense, lightly creamy mushroom soup poured into a white cup, topped with a cloud of mushroom-infused foam, and served with mushroom-flavored biscotti. My friend the foie gras freak went quietly insane over a dish called chaud-froid (soft foie gras confit, apple purée, brioche croutons, and cipollini onions), which tasted both savory and faintly sweet, like a gourmet form of turkey stuffing. An old French Laundry favorite called bacon and eggs (bits of braised pig’s head, molded in a cake, with a poached quail egg wobbling on top) is bound to become a favorite here, too, as is a sinfully tasty dish called macaroni and cheese, composed of more butter-poached lobster, orzo folded with mascarpone and a creamy lobster broth, and a single, round Parmesan crisp.

This kind of careful, painstaking cooking is designed to be consumed in a leisurely, Californian manner, but as an edgy New Yorker, I found myself rising from the table to visit the very high-tech bathrooms (the motion-sensing equipment takes some getting used to), or just to stretch my legs. Which is not to say that I didn’t enjoy my bowl of hand-rolled trilli (soft, chewy pasta, loaded with truffles), my mini-loin of rabbit, lovingly bound in apple-smoked bacon, or the perfectly cooked duck breast, decked with slices of sweet ruby plums and nuggets of foie gras. Keller has a special facility with snails (they’re as different from rubbery escargot as greasy French fries are from pomme soufflés), and if you see anything on the menu involving scallops (they’re as big as plums, and about as succulent), you should order it. Ditto the boeuf grillée, which is a cross between Kobe and Black Angus (meaning it has the texture of the latter with the rich taste of the former) and is served in bordelaise sauce with a little nickel of crisped bone marrow.

Per Se has been open for seven weeks now (its original opening was postponed thanks to a well-publicized fire), and considering the rabid anticipation surrounding the restaurant and its grim, aggressively commercial location, the pace is quiet, even sedate. On the evenings I visited, the crowd was a motley collection of gawking magazine editors, blasé celebrities (a leathery-looking Nicolas Cage), and pious gourmands who dined in solitude then shuffled back to the kitchen to pay their respects. For dessert, they picked at artisanal cheeses (the best being ricotta tucked into round, barely poached ravioli), and creations like the house “creamsicle,” which consists of an eggshell of hot, melted chocolate poured over a scoop of orange-scented vanilla ice cream. There’s a fine rhubarb tart, too, and sugary little croutons of polenta, stacked like dice and served with pickled peaches and thyme-flavored peach sorbet. It all tasted quite impressive in the hushed restaurant gloom, although I couldn’t help wondering whether it would have tasted even better sitting a world away, in sunny Yountville, on a bright California afternoon.

THE BEST RESTAURANT LE CHATEAUBRIAND

2011-11-27T16:45:00.000+02:00

Contact Details

Address: 129 Avenue Parmentier, Paris 75011, France

Telephone: +33 (0)1 43 57 45 95

It's hard not to be excited by Le Chateaubriand. It is effortlessly cool, understated yet accomplished, democratic, affordable and, perhaps most importantly, fun. Its lack of airs and graces – hard chairs and bare tables, the take-it-or-leave-it five-course fixed-price menu and the championing of natural wines – is not to everyone's tastes, but Le Chateaubriand doesn't really care.

THE BEST RESTAURANT ARZAK

2011-11-27T16:36:00.000+02:00

Contact Details

Address: Alcade Jose Elosegui 273, Alto de Miracruz 21, 20015 San Sebastian, Spain
Telephone: +34 943 278 465
Web Site: www.arzak.es

As far as I remember, the history of the restaurant is also the history of my family. The house was built in 1897 by my grandparents, José Maria Arzak Etxabe and Escolastica Lete, as a wine inn and tavern in the village of Alza, now belonging to San Sebastian. Many of my first memories took place here.

It was a tavern until my parents, Juan Ramon Arzak and Francisca Arratibel, took it over the run of it. Together they started serving meals. Their effort and skill with the stoves was highly recognized. Little by little the rumour was spreading. In the Height of Miracruz, also called the Height of "Vinagres", one could eat delicious stew. The restaurant achieved renown and specialized in banquets for family celebrations.

My father died in may 1951, when I was 9 years old. My mother didn't crumble/break, but kept on struggling and working on her own. She kept on improving the quality of the banquets and attaining local prestige. She became so popular that the weeding ceremonies were fixed to fit in with the day my mother had place in the restaurant, and the same happened to baptisms and communions.

In 1966, after my studies in the School of Hostelería, the compulsory military service and my practices abroad, I started working at the restaurant. In the beginning I specialized in roasted meat on charcoal. My mother was a patient and constant teacher. She was the one that step-by-step revealed all the secrets of gastronomy to me. The curiosity and the will to keep on learning led me to work on the dishes of self creation.

Soon after, in 1967, Maite Espina became part of the restaurant. Together we're still making progresses and improving the restaurant. She brought and still does her talent in different matters such as the lounge service, the style, decoration and administration. I've evolved within the Basque cuisine, adding new elements, until I achieve, starting from it, my own cuisine. Other grand cooks took part in this adventure of renewing and actualising the Basque cuisine, without forgetting the tradition.

The restaurant grew and so did the family. We have two daughters, Marta and Elena. From the middle of the 70's we have received prizes and awards that have proved our efforts to turn the Restaurant Arzak into one's point of reference in national and international gastronomy. In 1989 we received the third star of the famous Michelin Guide.

Elena is already completely involved in the day-by-day management of the restaurant and still widens her training. She's ready to run the restaurant and continue with this tough task. You can already appreciate her hand in the changes that she's adding to the menu. It's the fourth generation of this family devoted to the catering business and enthusiasm for fine cuisine

LAMB WITH EXPRESSO COFFEE RESTAURANT ARZAK

2011-11-27T16:31:00.000+02:00

LAMB WITH EXPRESSO COFFEE

INGREDIENTES: (for 4 pers.)

     1.- To soak the raisins: 40 gr. Raisins, 15 gr. Brandy, 35 gr. fried almonds, 1 small tomato, 20 gr. Cooked garlic, 15 gr. Virgin olive oil, 1 soup spoon Spanish sherry vinagre (vinagre de Jerez), Salt and pepper.

     2.- For the lamb: 800 gr. rack of lamb (200 gr. / Unit.)

     3.- For the lamb and milk sauce: 500 gr. lamb bones, 2 onions, 1 clove of garlic, 1 shallot, ¼ l. water, ¼ l. lamb stock, 1 small spring onion, ¼ dl. Milk, Salt, pepper and knapweed shreds.

     4.- For the mint leaves: 12 mint leaves and ½ olive oil.

     5.- For the veil of coffee with milk: 2 gr. decaffeinated coffee powder, 8 gr. agar-agar, 1.5 icing sugar and 1.5 gr. milk powder. Plus: Virgin olive oil and Knapweed shreds

PREPARATION:

     1.- For the raisin concentrate: Crush all the ingredients and season. Leave to one side.

     2.- For the lamb: Clean the rack of lamb well and cut into portions. Spread the raisin concentrate over the pieces and fry to a golden brown on both sides. Leave to one side.

     3.- For the lamb and milk sauce: Colour the bones slightly with a touch of oil. Add the garlic and onions cut julienne style and fry lightly for a few minutes. Remove the grease and add the lamb stock and water. Cook on a low heat for 2 hours. Drain. Add the milk and onion cut into very fine rings together with the knapweed shreds. Season.

     4.- For the mint leaves: Whiten the mint in boiling water. Cool well. Spread the leaves and press flat. Cover with oil and leave to one side.

     5.- For the veils of coffee with milk: Mix all the ingredients and mix to a fine powder. Grease a plastic mould of about 10 x 20 cm with a little oil. Sprinkle with the powder and shake out any excess. Cook the mould face down in a steamer at 119 ºC for 0.2 minutes. Take the mould out of the steamer and remove the veil from the mould.

FINAL AND PRESENTATION:

On the bottom of the plate place the mint leaves, well spread out, together with the knapweed shreds and some drops of oil. In the centre of the plate place the lamb coated with the veil giving the plate height and volume.
Serve together with the sauce separately in a sauce boat. In front of the diner pour the very hot sauce over the veil making it disappear

THE BEST RESTAURANT D.O.M

2011-11-27T16:27:00.000+02:00

Contact Details

Address: Rue Barao de Capanema, 549 Jardins, Sao Paulo, Brazil
Telephone: +55 113 088 0761

Web Site: www.domrestaurante.com.br

D.O.M has become a priority destination for all globe-hopping gastronomes, not that chef Alex Atala is resting on his laurels. Instead he scours the Amazon to pepper his with indigenous ingredients, from the staple manioc tuber and its tupuci juice to Amazonian herbs and the huge white-fleshed pirarucu fish to ensure his restaurant is unlike any other on the list

THE BEST RESTAURANT ALINEA

2011-11-27T16:22:00.000+02:00

Contact Details

Address: 1723 North Halsted, Chicago 60614, USA
Telephone: +1 312 867 0110
Web Site: www.alinea-restaurant.com

Alinea represents one of the most radical re-imaginings of fine food by any chef in American history and has propelled Grant Achatz to chef superstardom.

Everything about his restaurant is unique, from the deconstructed food, unfamiliar flavour combinations and theatre to the tableware, with dishes served in and on all manner of implements: test tubes, cylinders, multi-layered bowls that come apart. It's boundary-shifting stuff.

THE BEST RESTAURANT The Fat Duck

2011-11-27T16:16:00.000+02:00

Contact Details

Address: 1 High Street, Bray, Berkshire, SL6 2AQ, UK
Telephone: +44 (0)1628 580333
Web Site: www.thefatduck.co.uk

Heston Blumenthal's world-famous, but still tiny restaurant in Bray, has blazed a trail for experimental cooking in this country, but one of its enduring features is also that it is brilliant fun. Sure, guests' sensory perceptions are challenged, their notion of possibility expanded, but never in a po-faced way.

Instead, gourmand pilgrims can be witnessed smiling and laughing their way through a foodie marathon

THE BEST RESTAURANT Osteria Francescana

2011-11-27T16:11:00.000+02:00

Contact Details

Address: Via Stella 22, Modena 41100, Italy
Telephone: +39 059 210118
Web Site: www.osteriafrancescana.it

Much of the food at Osteria Francescana takes its inspiration from the art world, but this is only half the story.

The unrivalled culinary heritage of the Emilia-Romagna region is chef Massimo Bottura's other great muse, and the kitchen offers a menu of traditional food alongside more left-field creations. The cooking is exciting and gratifying, the overall experience progressive and relaxed.

THE BEST RESTAURANT MUGARITZ

2011-11-27T16:04:00.000+02:00

Contact Details

Address: Otazulueta Baserria, Aludura Aldea 20, 20100, Errenteria, Spain
Telephone: +34 943 522 455
Web Site: www.mugaritz.com

Mugaritz has two dégustation menus that change daily according to what chef Andoni Luis Aduriz can get his hands on at the street markets and what's growing in the restaurant's herb garden.

Whatever happens, you can expect to sample the team's intricate dishes that seek to reconnect diners with nature. His self-dubbed 'techno-emotional' approach sees the appliance of science and a rigorous understanding of ingredients jostle with produce-driven cuisine.

THE BEST RESTAURANTS El Celler de Can Roca

2011-11-27T15:54:00.000+02:00

Contact Details

Address: Can Sunyer 48, Girona 17007, Spain
Telephone: +34 97 222 21 57
Web Site: www.cellercanroca.com

“El Celler de Can Roca”, located in Girona, is one of the most famous restaurants in Spain, and has been awarded two of the renowned Michelin stars, as well as a variety of other mentions. The brothers Joan, Josep and Jordi are third generation gastronomes: In 1920, their grandparents founded a restaurant in Girona, and the brothers kept the business with a fine tradition. They opened their restaurant in 1986 and called it “El Celler de Can Roca”. It is situated in the Carretera de Taiala, directly beside the Roca’s small inn.

One of Girona’s best restaurants

The brother’s concept was an immediate success. They kept the traditional Catalan cuisine in mind, gently adjusted it to today’s recipes and took this as a base for exploring new senses of taste and fragrance. In a lovingly detailed way, the brothers set off for a quest for perfection and the experience of senses. Excellent service and style soon made the Celler known as one of Girona’s best restaurants

The brothers are internationally famous

Today, the brothers are internationally famous for being true masters of their trade. Joan is the Chef, carefully enhancing the family’s tradition and responsible for leading the restaurants to its current top position. Josep, the wine connoisseur, takes care of the guests. Jordi is not only an excellent cook; he also is brilliant at being a confectioner. He is responsible for the exquisite desserts, which lead to the restaurant’s fame. “Using fruits and flowers, my desserts are like perfumes,” he explained when we met him. Thus he has served “Eternity” based freely upon Calvin Klein, with a mixture of tangerines, oranges, bergamot, vanilla yogurt and a jelly from oranges’ blossoms. “Trésor de Lancôme” is another one of the famous desserts, this one with apricots, vanilla, lily, a hint of pepper and cinnamon. A journey to Havanna inspired him to create a mojito-biscuit and chocolate cigarettes, complete with fumed vanilla ice cream and an aroma resembling that of a Partagas N°5.
“Espai d’Art” – by the Bodega Espelt in Vilajuïga
The brothers recently shared the experiences, secrets and anecdotes gathered within the last 20 years during a festival – “Espai d’Art” – by the Bodega Espelt in Vilajuïga.
In addition to their Celler, the brothers also own the “Mas Marroch”, which can be found in a Gothic building that dates back to 15th century. It can be rented for feasts, banquets and congresses. The brothers gladly share their experience with different hotels and restaurants all over Girona and Barcelona.
The legend of the brothers Roca will continue soon. They are moved into the nearby modern building “La Torre de Can Roca” and gained the third Michelin star.

the world's best restaurant NOMA

2011-11-27T15:41:00.000+02:00

Contact Details

Address: Strandgade 93, 1401 Copenhagen, Denmark
Telephone: +45 3296 3297
Web Site: http://www.noma.dk/

At noma, we wish to offer our personal rendition of Nordic gourmet cuisine with an innovative gastronomic take on traditional cooking methods, fine Nordic produce and the legacy of our shared food heritage. Moreover, we regard it as a personal challenge to help bring about a revival of Nordic cuisine and let its distinctive flavours and particular regional character brighten up the world.

noma is not about olive oil, foie gras, sun-dried tomatoes and black olives. On the contrary, we’ve been busy exploring the Nordic regions discovering outstanding foods and bringing them back to Denmark: Icelandic skyr curd, halibut, Greenland musk ox, berries and water. In much the same fashion, we continue to look out for new sources of inspiration in Denmark – and in the rest of the Nordic countries as well – to ensure reliable sources of top-quality produce. This goes for very costly ingredients but also for more disregarded, modest ingredients such as grains and pulses, which you’ll taste here in new and unexpected contexts.
Above all, we want to be thorough in all that we do. We pay careful attention to the qualities of our culinary heritage, but we also aim to create something brand new. We want to explore the potential of milk and cream in modern cuisine and develop new takes on well-known and less well known types of cereal grains. We comb the countryside for berries and herbs that others would not bother with and work with foods that aren’t part of any system of formalised cultivation and consequently cannot be obtained through ordinary channels of distribution.

We do our own salting, smoking, pickling, drying and grilling. We also prepare our own vinegars and make our own eaux de vies. And we use state-of-the-art kitchen appliances and techniques, of course, since we are just as concerned with the textures of our food as any other world-class restaurant.

Where others use wine in their sauces and soups, we consistently use beers and ales, fruit juices and fruit vinegars for freshness and flavour. When in season, fresh vegetables, herbs, spices and wild plants play a prominent role in our dishes. Consequently, greens take up more room on the plate than is common at gourmet restaurants.

We feel that the cooking at noma is fairly ambitious but then again, Nordic cuisine must possess a certain purity, an essential simplicity, and we firmly believe that the Nordic cuisine has significant health benefits to offer as well. All these values are reflected in our menus, in the composition and presentation of each dish and in the planning and preparation that underlies it all.

the best chef all the world Ferran Adria

2011-11-27T15:28:00.000+02:00

Biography
Chef Ferrán Adrià of El Bulli - Roses, Spain

Ferrán Adrià began his famed culinary career washing dishes at a French restaurant in the town of Castelldefels, Spain. Here, Adrià familiarized himself with basic cooking methods as he applied a variety of culinary techniques, building his gastronomic repertoire. Adrià then went on to work at various restaurants before becoming assistant chef at Finisterre, a popular Barcelona restaurant. Following that, he served in the Spanish military at the Naval Base of Cartagena, where he was suitably stationed in the kitchen. In 1984, at the age of 22, Adrià joined the kitchen staff of El Bulli, and only 18 months later, he became head chef.

El Bulli, located on the coast of Catalonia on the outskirts of Barcelona, was known as a traditional French restaurant. When Adrià joined the staff, the restaurant’s manager, Juli Soler, urged Adrià to travel in order to acquire new and fresh culinary ideas. Adrià soon began touring some of France’s top kitchens, learning various techniques from many distinguished culinary masters. During the second half of the 1980’s, Adrià began performing culinary experiments, which were based on the use of fresh materials and adapting classic Mediterranean preparations to give El Bulli’s cuisine new twists with creative flair.

Among the many experiments Adrià conducted, one of the most impressive and well received was his use of foams. This technique, consisting of aerating ingredients with a siphon, introduces minute bubbles which alter the texture of food. Adrià began applying this culinary method to both sweet and savory dishes always respecting his philosophy of combining unexpected contrasts of flavor, temperature and texture. His culinary approaches are intended to provoke, surprise and delight the diner.

In line with Adrià’s experimental philosophy, he dutifully closes El Bulli for six months every year in order to travel abroad, in search of new inspiration and ideas with which to astonish his diners. And amazed they are. Adrià, who has been called “the Salvador Dali of the kitchen,” has won global acclaim as one of the most creative and inventive culinary geniuses in the world.

the best chef all the world Charlie Trotter

2011-11-27T15:21:00.000+02:00

Master Chef, Founder,

Charlie Trotter’s Restaurant

8-Time Recipient of the Distinguished James Beard Award
‘The Best Restaurant in the World for Wine & Food’ Wine Spectator (1998)
Honored by President George Bush and Colin Powell as one of the five America’s Promise Heroes
Founder, Charlie Trotter’s Culinary Education Foundation
TV Host of the nationally aired, award winning PBS cooking series, The Kitchen Sessions with Charlie Trotter, author of 11 cookbooks
Humanitarian of the Year Award, International Association of Culinary Professionals

Master Chef Charlie Trotter is the founder of one of the finest restaurants in the world. For over 18 years, the restaurant has dedicated itself to excellence in the culinary arts. Not willing to ride on its laurels, His restaurant, Charlie Trotter's is continuously forging new directions and has been instrumental in establishing new standards for fine dining worldwide.
The restaurant is recognized by a variety of prestigious national and international institutions. In 1995 Charlie Trotter's was inducted into the esteemed Relais & Chateaux and in 1998 was accepted as a member by Traditions & Qualite. It has also received Five Stars from the Mobil Travel Guide (one of only two Five Star restaurants in Chicago), Five Diamonds by AAA and eight James Beard Foundation awards, including ‘Outstanding Restaurant’ (2000) and ‘Outstanding Chef’ (1999). Wine Spectator named the restaurant ‘The Best Restaurant in the World for Wine & Food’ (1998) and ‘America's Best Restaurant’ (2000). Chef Trotter is the author of 11 cookbooks, subject of two management books, and is the host of the nationally aired, award winning PBS cooking series, The Kitchen Sessions with Charlie Trotter.
In 2000, Chef Trotter opened Trotter's To Go, a take-out gourmet retail shop in the Lincoln Park neighborhood. He also produces a line of gourmet products under the Charlie Trotter brand name. Chef Trotter has begun to expand his culinary offerings with the addition of a new restaurant: "C" a fine-dining seafood focused restaurant at One&Only Palmilla (Los Cabos, Mexico) opened in February 2004.
Beyond his numerous culinary accolades, Chef Trotter is very involved in philanthropic activities, which include a vast number of national and international charities. Most close to his heart is the Charlie Trotter Culinary Education Foundation. Since its inception in 1999, Chef Trotter hosts weekly dinners for High School students, as well as underwriting annual fund raising dinners for the foundation. To date the foundation has raised over $475,000 to award to individuals seeking careers in the culinary arts.

Chef Trotter recently received an award at the White House from both President Bush and Colin Powell for his work with the Foundation and was named one of only five 'heroes' to be honored by Colin Powell's charity, America's Promise. In 2004, Chef Trotter was awarded the Humanitarian of the Year award by the International Association of Culinary Professionals for his overall service to the community.

the best chef all the world Todd English

2011-11-27T15:17:00.000+02:00

One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering amount of accolades during his remarkable career. His accomplishments include recognition by several of the food industry’s most prestigious publications, establishing one of the best-known restaurant brands in the nation, publishing three critically acclaimed cookbooks, and being recognized as one of People Magazine’s “50 Most Beautiful People.”

In Spring of 1991, English caught the culinary world’s eye when the James Beard Foundation named him their National Rising Star Chef. English followed through on that promise, as the James Beard Foundation subsequently named him Best Chef in the Northeast in 1994. Nation’s Restaurant News named English one of their “Top 50 Tastemakers” in 1999. In 2001, English was awarded Bon Appetit’s Restaurateur of the Year award and was also named one of People Magazine’s 50 Most Beautiful People. In 2004 he was inducted into the James Beard Who’s Who of Food and Beverage in America.

Todd is currently the chef and owner of Olives in Charlestown, Massachusetts. Olives opened in April of 1989 as a 50-seat storefront restaurant. It has drawn national and international applause for English’s interpretive rustic Mediterranean cuisine. Olives now occupies a larger space down the street from its original location in Charlestown, Massachusetts. In recent years, English has established Olives as one of the most prestigious names in the nation by opening other locations around the world: Olives New York in the W Hotel in Union Square, Olives Las Vegas at the Bellagio Hotel in Las Vegas, Olives DC in the heart of Washington, DC, Olives Aspen at the St. Regis Hotel in Aspen, Colorado, and Olives Tokyo which opened in the spring of 2003 in the new Roppongi Hills development.

English also has four Figs restaurants in the greater Boston area and two locations at LaGuardia Airport in New York City. Figs serves traditional and eclectic pizzas and handmade pastas. Among English’s other restaurants are Tuscany at Mohegan Sun in Connecticut, which serves Italian inspired foods and pays homage to his Italian roots; Bonfire, a steakhouse in Boston’s Park Plaza Hotel that is a celebration of ranch cooking around the world from the U.S. to Australia; and KingFish Hall, Todd’s first seafood concept, in Boston’s Historic Faneuil Hall. Todd’s second seafood concept, Fish Club, at the Seattle Marriott Waterfront opened in the spring of 2003. English’s two newest ventures both opened in early 2004: the Cunard Line’s Queen Mary 2 welcomes the restaurant Todd English, and Orlando hosts BlueZoo at the Walt Disney World Resort’s Dolphin Hotel.

Like English himself, his restaurants have received numerous accolades. The original Olives opened to immediate acclaim, as it was voted Best New Restaurant by Boston Magazine. Since then, it has been honored as Best Food and Top Table by Gourmet Magazine and is consistently named Boston’s #1 Favorite Restaurant by Zagat. Figs was given the “Hot Concept” award from Nation’s Restaurant News. KingFish Hall was named “Best of Boston” by Travel and Leisure Magazine.

Todd English began his cooking career at the young age of 15 when he first entered the doors of a professional kitchen. At 20, he attended the Culinary Institute of America and graduated in 1982 with honors. He continued to hone his craft with Jean Jacques Rachou at New York’s La Cote Basque and then relocated to Italy where he apprenticed at the well-established Dal Pescatore in Canto Sull O’lio and Paraccuchi in Locando D’Angello. It was in Italy that Todd, drawing from his Italian heritage, developed his unique style and approach to cooking. English returned to the United States at 25 and was asked to be the Executive Chef of the award-winning Northern Italian restaurant Michela’s in Cambridge, Massachusetts. He served there as an executive chef for three years, garnering high praise from both the press and the public.

English’s television credits include his public television series, Cooking In with Todd English, produced by Connecticut Public Television. Other TV credits include: Iron Chef USA on the Food Network, Martha Stewart Living, Food Network’s Chef du Jour, The Main Ingredient, Good Morning America, In Food Today, Bobby Flay’s Food Nation, CBS This Morning, Live with Regis and Kelly, The Today Show, Discovery Channel’s Great Chefs of the Northeast series, WGBH’s Hot Off the Grill, and public television’s America’s Rising Star Chefs. Todd has just been named to the James Beard Foundation’s “Who’s Who in Food and Beverage in America.” Todd has authored the critically acclaimed cookbooks, The Olives Table, and The Figs Table and The Olives Dessert Table published by Simon and& Schuster.

Todd is very involved with several local and national charities including: Big Brother, the Anthony Spinazzola Foundation, Community Servings, Share Our Strength, the Boys and Girls Clubs, and City Year.

the best chef all the world Emeril Lagasse

2011-11-27T15:14:00.000+02:00

meril John Lagasse (b. October 15, 1959 in Fall River, Massachusetts) is an American celebrity chef, restaurateur, television personality, and cookbook author. He is a regional James Beard Award winner, and is most notable for his Food Network shows Emeril Live and Essence of Emeril, as well as catchphrases 'Kick it up a notch!' and 'BAM!'

Early Life and Training

Chef, restaurateur, television personality. Born October 15, 1959, in the small town of Fall River, Massachusetts, where he was raised by his French-Canadian father, Emeril Jr., and his Portuguese mother, Hilda. While working at a local Portuguese bakery, the teenaged Lagasse developed a penchant for cooking. In 1973, he enrolled in the culinary arts program at Diman Vocational High School. Also a talented percussionist, Lagasse led the high school drum squad, playing at dances, banquets, and numerous local religious festivals.
Upon his high school graduation, Lagasse was offered a full scholarship to the New England Conservatory of Music, but decided to pursue a career as a professional chef. He spent the next year training at Johnson and Wales University in Providence, Rhode Island. In order to pay his tuition, Lagasse took a job at a local restaurant, where he met fellow student Elizabeth Kief. The two married in October 1978, a few months after Lagasse completed his course work. Lagasse polished his skills in Paris and Lyon, France, before returning to the United States, where he spent the next few years working in fine restaurants throughout the Northeast.
In 1982, Lagasse replaced Paul Prudhomme as executive chef of the famed New Orleans restaurant Commander’s Palace. This demanding position, which required Lagasse to work 18 hours a day, put a strain on his marriage. Lagasse and his wife divorced in 1986, at which time Elizabeth and their two children moved back to Massachusetts.

Celebrity Chef

After seven and a half years at Commander’s Palace, Lagasse opened his first restaurant, Emeril’s, in 1990. Located in New Orleans's underdeveloped Warehouse District, the menu fused elements of French, Spanish, Caribbean, Asian, and Lagasse’s native Portuguese cuisine. Immediately well received by patrons and critics, Emeril’s was named Best New Restaurant of the Year by Esquire magazine. In 1992, riding on the heels of Emeril’s success, Lagasse opened a second establishment, NOLA (an acronym for New Orleans, Louisiana). With its rustic cuisine and ornate décor, NOLA also garnered a positive reception from the culinary community.
In 1993, Lagasse published the bestselling cookbook Emeril’s New New Orleans Cooking, which introduced his creative approach to Creole cuisine. Later that year, his growing popularity caught the eye of executives at cable television’s fledgling Food Network. After two failed programs (How to Boil Water and Emeril & Friends), the 1995 series, Essence of Emeril, immediately struck a cord with viewers. The following year, Time magazine classified Essence of Emeril as one of the 10 best shows on television.
Using catch phrases like “Bam!” and “Kick it up a notch!” Lagasse showcased his personal cooking style and flair for the dramatic in his next TV project, Emeril Live! Featuring a live studio audience and a four-member band, the series catapulted Lagasse into a realm of celebrity rarely enjoyed by a chef. Capitalizing on the popularity of Emeril Live!, the Food Network took the show to cities like Philadelphia and Chicago, where Lagasse drew arena-sized crowds. In 2000, an episode filmed in Las Vegas featured a young couple taking their wedding vows while Lagasse stood by as best man. Although popular among viewers, many culinary writers denounced Lagasse’s theatrical displays, deeming his antics to be flamboyant, devoid of substance, and more entertainment than instruction. In May 2003, the Food Network signed Lagasse to a five-year, multi-million dollar deal for 90 new episodes per year.

Emeril's Empire

In addition to his hectic TV schedule and restaurant empire (which now includes six establishments), Lagasse has recently endorsed his own line of cookware called Emerilware. Lagasse’s other endeavors include regular guest appearances on Good Morning America, as well as four bestselling cookbooks—Louisiana Real and Rustic (1996), Emeril’s Creole Christmas (1997), Emeril’s TV Dinners (1998), and Every Day’s a Party (1999). In May 2000, Lagasse appeared on the wildly popular game show Who Wants to Be a Millionaire, where he donated his $125,000 in winnings to a New Orleans charity for children with learning disabilities.

From 1989-96, Lagasse was married to fashion designer Tari Hohn. He wed his third wife, real estate broker Alden Lovelace and the couple have a daughter Meril Lovelace Lagasse and a son E.J. (Emeril John Lagasse IV) born in March 2003.

the best chef all the world Wolfgang Puck

2011-11-27T15:10:00.000+02:00

Birth Name: Wolfgang Johann Puck
Birth Place: St. Veit, Austria
Date of Birth / Zodiac Sign: 07/08/1949, Cancer
Profession: Chef; TV host; author; restaurateur
Profile
Chef, restaurateur, television personality. Born January 8, 1949, in St. Veit, Austria. As a teenager, Puck initially studied the culinary arts in Austria, before moving to France, where he apprenticed at L?Ousteau de Baumaniere in Les Baux-de-Provence and the Hotel de Paris in Monte Carlo. After immigrating to the United States in 1973, he briefly lived in New York and Indianapolis before becoming executive chef at the esteemed Ma Maison in Los Angeles. With a unique menu that fused California ingredients with classic French cuisine, Wolfgang Puck opened his first restaurant, Spago?Italian slang for spaghetti?in 1982. Situated in the heart of Hollywood?s Sunset Strip, the bistro became a hot spot for celebrity clientele while Puck was credited with rejuvenating California cuisine. The popularity of Spago was bolstered by its fashionable decor, bustling open kitchen, and imaginative pizza varieties (toppings ranged from caviar and lox to duck sausage). In the ensuing years, Puck would capitalize on the success of Spago by opening establishments throughout the U.S., including Spago Beverly Hills, Spago Chicago, Spago Las Vegas, and Spago Palo Alto.
In 1983, Puck launched the extravagant Chinese restaurant Chinois. Internationally recognized for its Asian-inspired cuisine and exotic interior, Chinois achieved rave reviews from the culinary community. Puck?s restaurant empire continued to thrive with the opening of Postrio in 1989 and Granita in 1991.
In an effort to bring his California cuisine to a broader market, Puck recently launched a chain of casual eateries called Wolfgang Puck Cafes, as well as a line of signature frozen pizzas and canned soups, distributed at local supermarkets throughout America. Furthermore, he is the author of a number of cookbooks, including Modern French Cooking for the American Kitchen (1980), The Wolfgang Puck Cookbook (1986), Adventures in the Kitchen with Wolfgang Puck (1991), and Pizza, Pasta, and More (2000). In 2001, Puck entered the television arena with a self-titled series, Wolfgang Puck, on cable TV?s popular Food Network.
In 1983, Puck married Barbara Lazaroff, with whom he has two sons. In addition to being his business partner, Lazaroff has played a key role in the architecture and design of Puck?s West Coast restaurants. The couple has worked on behalf of a number of charitable organizations, most notably the Wolfgang Puck Foundation, which is dedicated to raising money for the Meals on Wheels program. For their efforts, they were awarded the James Beard Foundation Humanitarian of the Year Award in 1994 and the Nation?s Restaurant News Innovator of the Year Award in 1997. In December 2002, after 20 years of marriage, the seemingly indefatigable couple filed for divorce.

the best chef all the world Rocco DiSpirito

2011-11-27T15:05:00.000+02:00

Childhood:

Rocco DiSpirito was born November 19, 1966 in Jamaica, Queens. Rocco started his culinary career at age 11 in his mother's kitchen.

Education:

At 16, Rocco began his studies at the Culinary Institute of America where he graduated with honors in 1986. He then studied French regional food and wine for two years at the prestigious Jardin de Cygne restaurant in Paris with Dominique Cecillon and Gary Kunz. In 1990, DiSpirito graduated cum laude from Boston University with a B.S. in Business.

Early Career:

Returning to New York in 1988, Rocco went to work at Adrienne in Hotel Maxim's de Paris (now the Peninsula Hotel) under Jean-Michel Diot and Jacques Chibois. He later became Chef de Partie at Aujourd'hui in Boston. While working for Chef Mark Baker at Aujourd'hui, Rocco learned to combine French techniques with Asian ingredients, now part of his own signature style.

Curious about this style of fusion cooking, Rocco returned to New York to study under great chefs Charlie Palmer, David Bouley, Gilbert Le Coze, and Gary Kunz. Kunz later included Rocco in the opening team of the famous Lespinasse restaurant.

On His Own:

In 1995, Rocco opened Dava Restaurant in midtown Manhattan. The restaurant closed within 6 months despite many favorable reviews. In 1997, Rocco opened Union Pacific in New York City's Gramercy Park. His innovative cooking quickly earned him 3 stars from the New York Times. Union Pacific closed in late 2004, supposedly from a mutual agreement between Rocco and owners.

"The Restaurant":

In 2003, Rocco opened Rocco's 22nd Street, the subject of the reality television series, The Restaurant. The show, although somewhat unfair in its portrayal of Rocco, correctly depicts the power struggle between Rocco (part-owner) and financier Jeffrey Chodorow. Although extremely popular, the restaurant apparently was a financial failure.

In July 2004, New York Supreme Court Judge Ira Gammerman issued an injunction barring Rocco from Rocco's on 22nd Street and also gave Chodorow permission to sell or reopen the restaurant. Rocco's on 22nd Street closed in September 2004 and was reopened in 2005 as the Brazilian steakhouse, Caviar & Banana Brasserio, obviously without Rocco.

Where's Rocco?:

In 2004, Rocco started his career in radio as host of the morning show Food Talk on New York City's WOR 710. His radio career ended abruptly in December 2005 as Rocco and the station disagreed over the content of a new afternoon show. Currently, Rocco is without a restaurant or talk show but can be seen hocking his product line, Rocco Cookware on QVC.

Cookbooks:

Flavor (Hyperion 2003) Compare Prices
Winner of 2004 James Beard Award: Best Cookbook - Cooking From A Professional Point Of View
Rocco's Italian-American (Hyperion 2004) Compare Prices
Rocco's Five Minute Flavor : Fabulous Meals with 5 Ingredients in 5 Minutes (Scribner 2005) Compare Prices

Awards and Accolades:

1999 Named one of Food & Wine Magazine's Best New Chefs
2000 Gourmet Magazine America's Most Exciting Young Chef
2000 Nominated Best Chef: New York City by James Beard Foundation
2001 Nominated Best Chef: New York City by James Beard Foundation
2002 People Magazine's Sexiest Chef Alive
2003 Nominated Best Chef: New York City by James Beard Foundation
2004 Winner James Beard Award: Best Cookbook - Cooking From A Professional Point of View

the best chef all the world Thomas Keller

2011-11-27T15:00:00.000+02:00

Thomas Keller needs no introduction. An American mega-chef, he is as renowned for his culinary skills as he is for his ability to establish a restaurant that is relaxed, yet exciting.
Keller began his culinary career at a young age working in a Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He opened his first restaurant, Rakel, in New York City in 1986, then moved westward to California to work as the executive chef at the Checkers Hotel in Los Angeles.
In 1994, Keller opened the French Laundry in Yountville, which quickly became a destination restaurant. His French bistro Bouchon debuted down the street in 1998, with Bouchon Bakery following five years later. He now has eight restaurants and two bakeries in the US, including Ad Hoc also located in Yountville, Per Se and Bouchon Bakery in New York City, and outposts of Bouchon and Bouchon Bakery in Las Vegas. In November 2009, Keller opened Bouchon in Beverly Hills, and introduced his newest concept Bar Bouchon next door.
Keller is a man of exceptionally high personal standards and values genuine collaboration. He has successfully assembled an expert staff that shares his philosophy and vision, enabling him to concentrate on his many varied interests. He is the author of the award-winning The French Laundry and Bouchon cookbooks, as well as Under Pressure, on sous-vide cooking. In November 2009, he released his fourth cookbook, Ad Hoc at Home, featuring family-style recipes. The title has been nominated for the IACP and James Beard awards and appeared on the New York Times Best-Sellers lists for six weeks.
Keller has collaborated with Raynaud and the design firm Level on a collection of white porcelain dinnerware called Hommage. He has launched Modicum, a Napa Valley Cabernet, and consulted on two films, Spanglish and Ratatouille.

Keller’s awards and accolades are many: In 2001, he was named America’s Best Chef by Time magazine; in 2003, Johnson and Wales University conferred him with the honorary Degree of Doctor of Culinary Arts; he won consecutive Best Chef awards from the James Beard Foundation and Chef of the Year by The Culinary Institute of America. And he is the only American-born chef to hold multiple three star ratings by the Michelin Guide to boot.

the best chef all the world paul bocuse

2011-11-27T14:57:00.000+02:00

Paul Bocuse was born on February 11, 1926 in Collonges- au- Mont- d'Or, France. He is a French chef that promotes the Nouvelle Cuisine all over the world.

Biography and Career:

Paul Bocuse is known as one of the first chefs who had a public life outside the kitchen. He traveled for many years and tried to promote the French cuisine, participating in different activities, including restaurants, conferences or culinary institutions. His cooking style, known as Nouvelle Cuisine is less calorific and opulent than the classical French cuisine.

In 1975, Paul Bocuse invented the worldwide known truffle soup, traditional named soupe aux truffes, especially for a presidential dinner from the Elysee Palace. His students became famous chefs themselves, contributing dire ctly to the French and worldwide gastronomy.

Even one of the 4 Chefs of the Century, Eckart Witzigmann was his student. He received a Michelin stars. Among his career, Paul Bocuse was numerously awarded including with a medal of Commandeur de la Legion d'honneur.

His main restaurant is near Lyon and is named l'Auberge du Pont de Collognes. His son, is the manager of the Chef de France restaurant, which is placed inside the French pavilion from Walt Disney World's Epcot. In 1961 he received the honor to wear the title of Meilleur Ouvrier de France.

He wrote some cuisine books and dedicated the first one to Fernand Point, a master of traditional French cuisine. He is also chef to a chain of brasseries from Lyon called Le Nord, l'Est, Le Sud and l'Quest.

the best chef all the world Antony Bourdain

2011-11-27T14:52:00.000+02:00

Date of Birth

25 June 1956, New York

Birth Name

Anthony Michael Bourdain

Nickname

Tony

Height

6' 4" (1.93 m)

Mini Biography

Anthony Bourdain was born in New York City. He attended The Englewood School for Boys in New Jersey, Vassar College (for two years) and is a graduate of The Culinary Institute of America. He began his career in the food industry over twenty years ago as a dishwasher, gradually working his way up through preparation, to line cook, to sous chef, and chef. He is the executive chef of Manhattan's Brasserie Les Halles, which means, in his words, that he gets to "swan around the kitchen, taking credit for others' work." Bourdain lives in New York City with his wife Ottavia and daughter Ariane.

Les Halles owner Jose de Mereilles initially wanted Tony to go by the French version of his name, Antoine-Michel, much to Tony's protests.
He studied at Vassar College, worked for some time in the seafood restaurants of Provincetown, Massachusetts, and graduated from the Culinary Institute of America before running kitchens at New York City's Supper Club, One Fifth Avenue and Sullivan's.
His work has appeared in The New York Times, The Times, The Observer, Scotland on Sunday, The Face, Limb by Limb, Black Book, and The Independent, and he is a contributing authority for Food Arts magazine.
He and Ottavia Busia welcomed their first child, a girl named Ariane on April 9, 2007. She weighed 7 lbs. 9 oz.
As a guest on BBC TV's "Breakfast" (2000) (2 September 2010), Bourdain surprised hosts Bill Turnbull and Susanna Reid when he disclosed that his all-time favorite restaurant was the British "St. John" run by friend and chef Fergus Henderson in London's Smithfield district.
Older brother of Christopher Bourdain.

Personal Quotes

When Tony gets hungry, things die.
Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself
I have exactly the same work ethic. I don't see writing as anything more important than cooking. In fact, I'm a little queasier on the writing. There's an element of shame, because it's so easy. I can't believe that people give me money for this shit. The TV, too. It's not work. At the end of the day, the TV show is the best job in the world. I get to go anywhere I want, eat and drink whatever I want. As long as I just babble at the camera, other people will pay for it. It's a gift. A few months ago, I was sitting cross-legged in the mountains of Vietnam with a bunch of Thai tribesman as a guest of honor drinking rice whiskey. Three years ago I never, ever in a million years thought that I would ever live to see any of that. So I know that I'm a lucky man.
I don't like to see animals in pain. That was very uncomfortable to me. I don't like factory farming. I'm not an advocate for the meat industry.
Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, or even stinky cheese is a life not worth living
Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone ... Bad food is fake food ... food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives. Food that's too safe, too pasteurized, too healthy - it's bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation.as much as it is also about freshness.
If you're twenty-two, physically fit, hungry to learn and be better, I urge you to travel-as far and as widely as possible.
If you're comforting yourself with the dictum "Never trust a thin chef," don't. Because no stupider thing has ever been said.
Nobody will tell you this, but I will: If you're thirty-two years old and considering a career in professional kitchens? If you're wondering if, perhaps, you are too old? Let me answer that question for you: Yes. You are too old.

the best chef all the world Jamie oliver

2011-11-27T14:48:00.000+02:00

Born May 27, 1975 in Clavering, Essex, England, UK.
Grew up in Cambridge.
Parents own and operate a successful pub/restaurant, The Cricketers.
At age 8, began working at his parent's restaurant.
Nicknamed "Ollie", "Ol" or "Jum".

Resume:

At 16, attended Westminister Catering College.
Worked as head pastry chef for Antonio Carluccio at The Neal Street Restaurant.
Cooked at the critically acclaimed River Café in London for three years.
Received big break from appearing on television as part of a documentary on the River Café.
Worked with Optomen Television (who created Two Fat Ladies) to produce the enormously successful Naked Chef.
Wrote the book, The Naked Chef which was number one on the bestseller list for more than 10 weeks.
Currently is the food editor for British GQ magazine.
Has a regular column with the Saturday Times Magazine.
In 1999 was invited to prepare a lunch for the British Prime Minister, Tony Blair.
In 2001 took his live cookery show on the road: His Happy Days Tour packed theatres in Cambridge, Bournemouth and London as well as in seven cities in Australia and New Zealand.
Now 28, he is consultant chef at Monte's, an advisor for top British supermarket chain Sainsbury's, and design consultant for quality cook and tableware for Royal Worcester.
Recently opened a not-for-profit restaurant, Fifteen, with the goal of training young unemployeds to work in the kitchen and on the floor. The London restaurant has become a hit.
June 2003 was awarded an MBE in the Queen's Birthday Honours List.

Passions and interests:

Passions are pasta and bread-making.
Plays drums with his high school mates in a band called Scarlet Division, a mixture of "Catatonia and Texas with a harder edge".
Travels around London by motorbike.
Enjoys listening to Turin Brakes, Jamiroquai and Cold Play.
Admires chefs Rick Stein for his passion and Gordon Ramsey for his perfection.
Fave books include Nigel Slater, Donna Hay, Elizabeth David and the River Café books.
Favorite ingredients are Extra virgin olive oil, big fat Sicilian lemons and Maldon sea salt.

Personal:

Jamie married his childhood sweetheart, Jools, in 2000. They live in London with their daughters Poppy Honey and Daisy Boo.

the best chef all the world Gordon-Ramsay

2011-11-27T14:44:00.000+02:00

Scottish by birth, Gordon was brought up in Stratford-upon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management and his dedication and natural talent led him to train with some of world’s leading chefs.

In 1993 Gordon became chef of Aubergine in London and within three years was awarded two Michelin stars. In 1998, at the age of 31, Gordon set up his own restaurant, Restaurant Gordon Ramsay, which quickly received the most prestigious accolade in the culinary world – three Michelin stars. One of only four chefs in the UK to maintain three stars, Gordon was awarded an OBE in 2006 for services to the industry.

Now internationally renowned, Gordon has opened a string of successful restaurants across the globe, from Italy to LA. 2011 has proved to be another exciting year and saw the opening of Bread Street Kitchen in London’s City district, as well as a venture across the pond in Montreal, Canada.

Gordon has become a star of the small screen both in the UK and internationally, with two top rated shows in the US. Ramsay’s Kitchen Nightmares and Hell’s Kitchen are both into their third and ninth series respectively, whilst his latest show, Masterchef US, is now in its second series and is proving to be another massive hit with viewers. Gordon has also published a number of books, many of which have become best sellers across the world, notably his autobiography, Roasting in Hell’s Kitchen.

Gordon lives with his wife and four children in South London, along with their two bulldogs Rumpole and Romeo.

Buttery apple and hazelnut mincemeat recipe By Debbie Major

2011-11-26T14:32:00.000+02:00

Ingredients

Finely grated zest and juice of 2 large oranges
Finely grated zest and juice of 2 large lemons
1 large (about 300g) bramley apple
100g butter
50ml Calvados or other brandy or dark rum
200g raisins 150g sultanas
150g currants
150g candied peel, chopped
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp freshly grated nutmeg
½ tsp mixed spice
175g light muscovado sugar
50g lightly toasted hazelnuts, chopped

Method

1. Put the orange and lemon zest and juices into a medium pan. Peel, quarter and core the apple, then grate it, stirring it into the juices as you go so it doesn’t discolour.
2. Add the butter, Calvados or other brandy or rum, dried fruits, candied peel and spices, then cook over a low heat, stirring frequently, for 1 hour until the apple has broken down, the dried fruits have plumped up and all the liquid has evaporated. Leave to cool, then mix in the sugar and toasted hazelnuts.
3. Spoon into cool, sterilised jars, press a waxed disc firmly onto the surface of the mixture and seal. Refrigerate and use within 1 month.

Chef's tip

For a mincemeat with a longer shelf life, omit the butter and stir in 100g shredded suet at the end, along with the sugar and nuts. This will keep for up to a year in a cool dark place

http://www.deliciousmagazine.co.uk/recipes/buttery-apple-and-hazelnut-mincemeat

Blue cheese biscuits with poppy seeds recipe By delicious. team

2011-11-26T14:28:00.000+02:00

Ingredients

150g Danish blue cheese, roughly chopped
100g softened unsalted butter, roughly chopped
1 medium egg yolk
100g plain flour, plus extra for dusting
75g quick-cook polenta
1 tsp poppy seeds

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Line 2 baking sheets with baking paper. In a bowl, mash the cheese with a fork. Add the butter and egg yolk and mix together. Sift over the flour, add the polenta and mix into a stiff dough. Shape into a ball, flatten slightly, wrap in cling film and pop into the freezer for 15 minutes to chill.
2. Dust a work surface with a little flour. Roll out the cheese dough to a 5mm thickness. Using a 5cm star-shaped cutter, cut out biscuits and put onto the baking sheets. Re-roll the trimmings to cut out more biscuits, making 30 in total. Sprinkle the biscuits with poppy seeds, pressing them in lightly so they stick. Bake for 12-15 minutes until golden. Transfer to a wire rack to cool.
3. Gift-wrap with a card or label explaining to store in an airtight box and eat within a week.

Nutritional info

Per biscuit: 66kcals, 4.6g fat (2.7g saturated), 1.7g protein, 4.7g carbs, 0.1g sugar, 0.2g salt

Chef's tip

Give these moreish biscuits to a friend with a bottle of red wine

http://www.deliciousmagazine.co.uk/recipes/blue-cheese-biscuits-with-poppy-seeds

Chocolate, coconut and pistachio log recipe By Lorna Brash

2011-11-26T14:26:00.000+02:00

Ingredients

50g desiccated coconut
100g rose and lemon Turkish delight
200g white chocolate, broken up
75g unsalted butter
50g shelled pistachio nuts
50g hazelnuts, chopped and toasted
100g plain chocolate, broken up

Method

1. Preheat the grill to medium. Sprinkle half the coconut on a baking tray and grill for 1-2 minutes, until golden and lightly toasted. Set aside.
2. Halve each cube of Turkish delight and cut each half into 4 cubes. Melt the white chocolate and 50g butter in a bowl set over a pan of simmering water. Take off the heat, stir, and allow to cool. Stir in the Turkish delight, nuts and untoasted coconut.
3. Spoon the mixture onto a sheet of non-stick baking paper and roll into a sausage shape about 23cm long. Twist the ends of the paper to seal, then chill for at least 1 hour.
4. Melt the plain chocolate and the remaining butter in a bowl set over a pan of simmering water. Remove from the heat, stir, and cool slightly. Unroll the chocolate log and, using a palette knife, spread all over with the plain chocolate mixture. Stand for 5 minutes, then sprinkle with the toasted coconut. Chill for 30 minutes or until completely set. Each log gives around 14 x 1.5cm thick slices.

Chef's tip

The mixture is quite soft when wrapped in Cellophane as a gift, so secure the twisted ends well for a good shape. Make ahead: This can be made up to 1 month in advance

http://www.deliciousmagazine.co.uk/recipes/chocolate-coconut-and-pistachio-log

Aubergine Parmigiana recipe By Lizzie Kamenetzky

2011-11-26T14:21:00.000+02:00

ingredients

2 small aubergines
2 tbsp sun-dried tomato pesto
2 x 125g balls mozzarella, sliced
350g jar chilli and tomato sauce
50g ready-made fresh breadcrumbs
50g grated vegetarian Parmesan

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Slice the aubergines lengthways into 1cm slices and brush with olive oil. Heat a griddle pan over a high heat and cook the aubergine in batches for 2-3 minutes, turning once, until tender.
2. Spread 1 side of the cooked aubergine slices with 2 tbsp sun-dried tomato pesto, then layer them up into 3 layers in a lightly greased ovenproof dish with mozzarella and the jar of chilli and tomato sauce.
3. Mix together fresh breadcrumbs and Parmesan, then sprinkle over the top. Bake for 20-25 minutes until bubbling and golden. Serve with a green salad.

http://www.deliciousmagazine.co.uk/recipes/aubergine-parmigiana

Braised pork cheeks with confit potatoes recipe By Omar Allibhoy

2011-11-26T14:18:00.000+02:00

Ingredients

12 pork cheeks (between 600-800g in total)
1 onion
1 carrot
1 celery stick
1 leek
1 tomato
1 clove of garlic
2 sprigs thyme
2 sprigs rosemary
2 sprigs tarragon
1 bottle red wine, whatever style you have to hand
2 litres chicken stock
100ml extra virgin olive oil
12 new potatoes
1 tbsp brown sugar

Method

1. Marinate the pork cheeks in the red wine for 24 hours. Less is fine, but the longer the better.
2. Drain the pork cheeks and reserve the red wine. Gently sear the cheeks in the olive oil then set aside.
3. Combine the onion, carrot, celery, leek and tomato in a hot pan and caramelise on full heat. When caramelised, add the pork cheeks and red wine. Reduce the volume by about half.
4. Add the chicken stock, herbs and sugar. Slowly braise for three to four hours on a low heat. Once the meat is tender, remove the pork cheeks and set them aside.
5. Further reduce the sauce until it is very thick and with an almost firm texture.
6. Now confit the new potatoes in duck fat with herbs and crushed garlic for one hour over a very low heat. Do not allow it to bubble as this will ruin the texture.
7. To serve, pour the sauce over the cheeks, add the potatoes and enjoy.

http://www.deliciousmagazine.co.uk/recipes/braised-pork-cheeks-with-confit-potatoes

Mackerel and potato stew By FERRAN ADRIA

2011-11-26T14:12:00.000+02:00

Serves 2

1 mackerel, around 350g
250g new potatoes
2 garlic cloves
1 ½ tbsp fresh parsley, finely chopped
1 ½ tbsp tomatoes, coarsely grated

1 ½ tbsp olive oil
1 tsp sweet paprika
400ml fish stock
1 tsp cornflour
½ tsp mayonnaise

Cut the head and tail off the mackerel. Cut along the belly of the fish and remove the insides using your hands or a spoon. Rinse under cold water to remove any blood. (Ask your fishmonger to clean and gut the fish if you prefer.) Cut the mackerel into three equal pieces.
Peel and cut the potatoes into pieces about 3cm across. Finely chop the garlic. Put the flesh of the grated tomato into a sieve and leave to drain over a bowl for 15 minutes. Discard the juice.
Put a large pan over a medium heat, then pour in the oil. Add the garlic. As soon as the garlic starts to turn golden, add most of the chopped parsley and all of the grated tomato. Cook for 5 minutes, then stir in the paprika. Add the potatoes and stir until well-coated in the garlic, tomato and paprika mix. Pour in half of the stock and simmer for 20 minutes, or until the potatoes are just tender.
Season the mackerel with salt and pepper and add to the pan. Cook the fish gently for 5 minutes.
Mix the cornflour with a little cold water until smooth. Stir into the pan until the sauce thickens slightly. Stir carefully so the potato and mackerel do not break up.
Leave to cook gently for 5 more minutes or until the fish is opaque and flakes easily away from the backbone. Meanwhile, loosen the mayonnaise with a little of the sauce. Add to the pan.
Finish the dish by sprinkling with the remaining chopped parsley and seasoning with salt. Serve the stew in shallow bo
http://www.dailymail.co.uk/home/you/article-2046517/Recipe-Mackerel-potato-stew.html

Pasta bolognese By FERRAN ADRIA

2011-11-26T14:08:00.000+02:00

You can use any kind of pasta for this dish. In Italy bolognese sauce is traditionally eaten with tagliatele

Serves 2

175g bolognese sauce (see below)
1 ½ litres water
3 tsp salt

180g penne pasta (or pasta of your choice)
3 tbsp extra virgin olive oil
60 parmesan cheese, finely grated

Put the bolognese sauce into a large pan over a medium heat and bring to a simmer, stirring occasionally. In another large pan, bring the water to the boil, season with the salt, then add the penne. Stir once, then boil the pasta for 8-10 minutes (check the instructions of the packet) until tender, but sill firm to the bite. Finely grate the parmesan cheese while you cook the pasta.
Drain the pasta, tip it back into the pan and stir in the olive oil to prevent it sticking together. Serve the pasta topped with a large spoonful of the sauce. Serve the parmesan cheese separately for everyone to sprinkle their own.

For the bolognese sauce
This sauce will keep for five days in the fridge or six months in the freezer, so divide it into handy portions and freeze for later use
Makes 2.5kg

225g butter
1.2 kg minced beef
350g pork sausage meat
500g onions
150g celery

400g carrots
150ml extra virgin olive oil
12g tomato purée
1.6 kg tinned chopped tomatoes
pinch of sugar

Put a large pan over a medium-high heat, then add the butter and let it melt. Add the beef mince, fry until it has changed colour, then add the sausage meat. Cook for a few more minutes, season with salt and pepper, then cook for 15 minutes longer, stirring frequently, until dark golden brown.
Meanwhile, finely chop the onions, celery and carrots. Put another pan over a low heat, then pour in the olive oil. Fry the vegetables gently until softened, about 12 minutes. Add the meat to the vegetables and mix everything together well. Add the chopped tomatoes and the tomato puree. Season with salt, pepper and sugar. Simmer the sauce for 1 ½ hours until the meat is very tender.

http://www.dailymail.co.uk/home/you/article-2046512/Recipe-Pasta-bolognese.html

Chocolate cookies By FERRAN ADRIA

2011-11-26T14:02:00.000+02:00

Makes 20 cookies

¼ vanilla pod
1 medium egg
80g caster sugar
2 tsp unsalted butter
75g dark chocolate (75 per cent cocoa)

25g white chocolate pieces
2 tsp plain white flour
¼ tsp Chinese five-spice powder
½ tsp instant coffee, ground

Split the vanilla pod lengthways and scrape out the seeds with a knife. Put the egg into a large mixing bowl and add the sugar. Using a free-standing mixer or an electric hand-held whisk, beat the egg and sugar until combined. Add the vanilla seeds. Continue to beat the egg and sugar mixture for about five minutes until very thick and creamy.
Meanwhile, put the butter and two-thirds of the dark chocolate into a microwave-safe bowl. Heat on full power for 1-2 minutes, stirring every 30 seconds until melted and smooth. (If you do not have a microwave, melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water, making sure that the base of the bowl does not touch the water.)
Roughly chop the white chocolate pieces and remaining dark chocolate. Set aside. Pour the melted chocolate and butter into the egg and sugar mixture, then beat or fold together until smooth. Mix together the flour, five-spice powder and coffee. Fold into the cookie mixture. Now fold in the chopped chocolate.
Spread the cookie dough over a large sheet of baking parchment, and roll into a cylinder about 4cm in diameter. Freeze the dough until solid (about one hour). Unwrap, then cut the cylinder into discs 1cm thick.
Preheat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment, arrange the discs on the tray and bake for 10 minutes. Cool on a wire rack and serve.

http://www.dailymail.co.uk/home/you/article-2046518/Recipe-Chocolate-cookies.html

chocolate cookie balls

2011-11-26T13:55:00.000+02:00

WHAT YOU NEED

1 pkg.	(3.9 oz.) JELL-O Chocolate Instant Pudding
1/2 cup	cold milk
36	OREO Cookies, finely crushed (about 3 cups)
1-1/2 pkg.	(8 squares each) BAKER'S Semi-Sweet Chocolate (12 squares), melted
1 square	BAKER'S White Chocolate, melted

MAKE IT

1BEAT pudding mix and milk in medium bowl with whisk 2 min. Add cookie crumbs; mix well.
2SHAPE into 42 (1-inch) balls. Freeze 10 min. Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan.
3REFRIGERATE 20 min. or until firm. Drizzle with white chocolate; refrigerate 10 min. or until firm
http://www.kraftbrands.com/Jello/recipe.aspxID=129221

Fruity Christmas biscotti Recipe by Good Food

2011-11-26T13:35:00.000+02:00

ngredients

350g plain flour , plus extra for rolling
2 tsp baking powder
2 tsp mixed spice
250g golden caster sugar
3 eggs , beaten
coarsely grated zest 1 orange
85g raisins
85g dried cherries
50g blanched almonds
50g shelled pistachios

Heat oven to 180C/fan 160C/gas 4. Line 2 baking sheets with baking paper. Put the flour, baking powder, spice and sugar in a large bowl, then mix well. Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands - it will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in until evenly distributed.

Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long. Place 2 on each tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1.

Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to 2 months. Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden. Tip onto a wire rack to cool completely, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.

http://www.bbcgoodfood.com/recipes/8022/fruity-christmas-biscotti

Christmas bread and butter pudding By: Diana Henry

2011-11-26T13:09:00.000+02:00

Prep time:25 min, plus infusing and soaking Cook time:45 min
Serves:4
Diana Henry turns this traditional 17th century peasant pudding into a luxurious Christmas dessert with the addition of a few winter warming ingredients and a slug of

Ingredients

300 ml milk
300 ml double cream
1 vanilla pod, split (or ½ tsp vanilla extract)
3 eggs
1 egg yolk
100 g caster sugar
40 g butter
4 baby brioche, cut into slices 2cm thick
a few good slugs whiskey
3 heaped tbsp mincemeat
65 g fresh cranberries
1 small apple
icing sugar, for dusting
crème fraîche, to serve

Method

1. Bring the milk, cream and vanilla pod up to almost boiling point with a pinch of salt. Remove from the heat and leave to infuse for 30 minutes. (If you are using vanilla extract, add it now.)

2. Beat the whole eggs, extra yolk and sugar together. Remove the vanilla pod from the milk and bring back up to scalding point. Pour onto the beaten eggs, whisking all the time.

3. Butter the brioche slices and layer them, buttered-side up, in an ovenproof dish. Slosh over a little whisky. Spread the mincemeat, cranberries and apple on top. Pour over the vanilla custard through a sieve and leave to site for 30 minutes so the bread soaks up the custard and makes a lighter pudding.

4. Preheat the oven to 180C/gas 4.

5. Put the dish in a roasting tin and add enough boiled water to the tin to come halfway up the sides of the dish. Bake for 40-45 minutes, or until puffy and set on top and light golden in colour.

6. Leave to cool slightly before dusting with icing sugar. Serve with crème fraîche

http://uktv.co.uk/food/recipe/aid/596877

Christmas pudding By: Rachel Allen From: Market Kitchen

2011-11-26T13:04:00.000+02:00

Prep time:

30 min, plus cooling

Cook time:

3 hrs 10 min

Serves:

8-12
The addition of cranberries in Rachel Allen’s recipe gives the traditional pudding a refreshingly zingy flavour

Ingredients

100 g raisins
100 g sultanas
100 g dried cranberries
100 g mixed candied peel, chopped
100 g currants
100 g stoned dates, halved
100 ml Irish whiskey, plus extra for serving
100 g ground almonds
2 cooking apples, unpeeled and grated
1 lemon, zest and juice only
6 tbsp golden syrup
10 whole almonds
200 g butter, chilled and grated
180 g soft dark brown sugar
4 eggs, beaten
230 g gluten-free flour, or 250g self-raising flour, sifted
1/2 tsp baking powder
1/4 or whole nutmeg, finely grated
1/2 tsp ground cinnamon

Method

1. Place the raisins, sultanas, cranberries, candied peel, currants and dates into a pan with the whiskey and simmer for 3-4 minutes. Remove from the heat, cover with a lid and leave to cool for at least one hour.

2. Mix the ground almonds, apples and lemon zest and juice together in a bowl.

3. Pour three tablespoons of golden syrup each into two 1 litre pudding basins and arrange 5 almonds each and a few pieces of soaked fruit decoratively on top.

4. Using a wooden spoon, beat the grated butter, sugar and eggs together in a large bowl until smooth and creamy. Add all the remaining ingredients and mix well to combine.

5. Spoon the pudding mixture into the pudding basins and smooth out. Gently bang the bowls on a hard work surface to release any air bubbles.

5. Cut two rounds of parchment paper to fit neatly over the top of the puddings, then cut out two more rounds 5mm wider than the rim of the basin. Place them over the basin and tie with a long piece of string under the lip of the bowl and over the top again. Tie at the other side to make a handle.

6. Place the basins into a large pan each and carefully pour hot water around the puddings to come three-quarters of the way up the sides. Cover and steam for 3 hours, or until the puddings are cooked through and springy to the touch, keeping the water in the saucepan topped up all the time.

7. Remove the puddings from the water and allow to cool. Turn out onto a serving dish, pour over a little whiskey and carefully set alight. Allow to flambé, until the flame goes out. Serve with toffee sauce.

http://uktv.co.uk/food/recipe/aid/609880

Christmas pudding By: Nigel Slater

2011-11-26T13:00:00.000+02:00

Prep time:

25 min, plus overnight soaking

Cook time:

3 hrs 30 min
Nigel Slater's delicious Christmas pudding has the seedy crunch of figs, a sparkle from hand-cut peel and a slight tartness from the apricots and orange zest

Ingredients

350 g sultanas
350 g raisins, or currants
150 g dried figs, chopped
125 g mixed candied peel, chopped
100 g dried apricots, chopped
75 g dark glacé cherries, halved
150 ml brandy, plus some for flaming
2 apples, or quince
2 oranges, juice and zest
6 eggs
250 g shredded suet
350 g soft muscovado sugar
250 g fresh breadcrumbs
175 g self-raising flour
1 tsp mixed spice

Method

1. You will need two 1.5 litre plastic pudding basins and lids, buttered, two old sixpences or two pound coins, scrupulously scrubbed, two circles of greaseproof paper, buttered, large enough to cover the top of each pudding, with a single pleat folded down the centre of each.

2. Soak the sultanas, raisins or currants, figs, candied peel, apricots and cherries in the brandy overnight. The liquid won't cover the fruit but no matter; just give it a good stir now and again.

3. Mix the grated apples, orange juice and zest, beaten eggs, suet, sugar, crumbs and flour in a very large mixing bowl, then stir in the soaked fruit and the spice. Divide the mixture between the buttered pudding basins, tucking the coins in as you go. Cover with the greaseproof paper, folded with a pleat in the centre.

4. Pop the lids on and steam for three and a half hours. Allow the puddings to cool, then remove the greaseproof paper, cover tightly with cling ?lm and the plastic lid and store in a cool, dry place till Christmas.

5. To reheat: steam the puddings for a further three and a half hours. Turn out and flame with brandy.

http://uktv.co.uk/food/recipe/aid/533844

Christmas mess .By: From British Seasonal Food, by Mark Hix

2011-11-26T12:55:00.000+02:00

Ingredients

40-50 chestnuts, in the shell
2 tbsp icing sugar
500 ml double cream
80 g caster sugar
150-200 g small ready-made meringues

For the cranberry sauce

200 g fresh cranberries
90 g sugar
1 sticks cinnamon
1 orange, juice only

Method

1. Preheat the oven to 200C/gas 6. Make an incision in the top of each chestnut with a small sharp knife and place them on a baking tray. Bake for about 20 minutes, then remove and leave to cool.

2. For the cranberry sauce: put the cranberries, sugar and cinnamon in a heavy-based saucepan with the orange juice. Stir over a low heat until the sugar has dissolved, then simmer gently for about 20-25 minutes until the cranberries have softened. Discard the cinnamon. Taste the sauce for sweetness and add a little more sugar if necessary. Leave to cool.

3. Peel the chestnuts, removing as much of the brown skin as you possibly can. Place the nuts on a foil-lined baking tray and dust with the icing sugar. Bake again for about 20 minutes, turning the chestnuts every so often. Remove and set aside to cool.

4. Whip the cream and caster sugar together in a bowl until very thick, using an electric whisk if you wish.

5. To assemble, break the meringues into pieces and fold into the cream with about two-thirds of the chestnuts. Pile onto the center of individual serving plates. Scatter the remaining chestnuts on top and spoon the rest of the cranberry sauce over. Serve at once.

http://uktv.co.uk/food/recipe/aid/608956

Lime cheesecake with caramelised satsumas By: Angela Nilsen

2011-11-26T12:52:00.000+02:00

Ingredients

For the base

50 g butter
140 g gingernut biscuits, finely crushed

For the filling

600 g soft curd or cream cheese, at room temperature
170 g golden caster sugar
3 tbsp cornflour
1½ tsp finely grated lime zest
2 tsp lime juice
1 tsp vanilla extract
3 large eggs, beaten
200 g half-fat creme fraiche

For the satsuma topping

4-5 satsumas, not too big
25 g icing sugar
100 g Greek yogurt of half-fat creme fraiche

Method

1. For the base: preheat the oven to 180C/160C fan/gas 4. Line the bottom of a 20cm springform tin with baking parchment.

2. Melt the butter in a small pan, then stir in the crushed ginger biscuits. Tip the mixture into the tin and press down to evenly cover the base. Place on a baking sheet and bake for 10 minutes. Remove and turn the heat up to 240C/220C fan/gas 9.

3. For the filling: beat the soft cheese with an electric mixer on low speed, until smooth. Whisk in the sugar a third at a time, then the cornflour, still on low speed. Whisk in the lime zest and juice and vanilla extract, then gradually beat in the eggs, scraping the sides of the bowl when done. Whisk in the crème fraîche, then transfer the mixture to the tin. Gently shake the tin so the filling levels out.

4. Bake for 10 minutes, then lower the heat to 110C/fan 90C/gas ¼ and bake for a further 25 minutes. The centre of the cheesecake should be slightly wobbly. Don’t overcook at this stage or the cake will be too firm. Turn the oven off and leave the cheesecake in the oven for 2 hours, then open the door and leave to cool for another 1 hour. Remove and when completely cool, cover and chill overnight.

5. For the satsuma topping: using a sharp knife, slice all the pith and peel away from the fruit. Slice each one into about 4 slices. Lay the slices on a baking sheet or board and sprinkle generously with icing sugar.

6. Heat a large heavy-based frying pan over a high heat. Lay the slices, sugared-side down, in the hot pan and leave undisturbed to caramelise underneath for about 3 minutes. Turn the satsuma slices and leave in the pan for another 30 seconds. Transfer them, caramelised-side up, to a sheet of kitchen paper to drain and cool. (This can be done 2-3 hours ahead.)

7. About an hour before serving, take the cheesecake out of the fridge. Loosen the sides from the tin with a round-bladed knife, then release it from the tin. Lift the cheesecake onto a large flat serving plate, removing the lining paper as you do.

8. Spread the yogurt (or crème fraîche) over the top of the cheesecake, then arrange the cooled satsuma slices around the top outer edge and lay a few in the centre.

http://uktv.co.uk/food/recipe/aid/632086

Cauliflower cheese By: James Martin

2011-11-26T12:48:00.000+02:00

Ingredients

For the cauliflower

1 large cauliflower, divided into florets
3 tbsp butter

For the cheese sauce

1 cloves
1 bay leaves
1 small onion
600 ml milk
25 g butter
25 g plain flour
200 ml single cream
1 tsp English mustard
250 g mature cheddar cheese
1 pinches black pepper
1 pinches nutmeg, freshly grated

Method

1. Bring a pan of salted water to the boil and lightly cook the cauliflower florets. Drain.

2. To make the sauce, first stud the clove through the bay leaf and into the onion and place in a saucepan with the milk. Warm the milk slowly, this will allow the flavours to infuse into the milk.

3. In a separate saucepan, melt the butter, and stir in the flour. Cook over a low heat for 3-4 minutes, stirring constantly. Add the simmering milk, a ladle at a time, continuing to stir, until the mixture is thick and smooth. Bubble gently for 5-6 minutes.

4. Remove the onion and add the cream. Stir in the mustard and 200g of the grated cheese. Season to taste with salt, freshly ground black pepper and a little nutmeg.

5. Warm 3 tablespoons of butter in a frying pan and add the cauliflower florets. Roll them in the butter, without allowing them to colour, and then season with salt and freshly ground black pepper.

6. Set the oven to 200°/gas 6. Spoon a little cheese sauce into an ovenproof dish; arrange the cauliflower on top and coat with more of the sauce. Sprinkle the last of the grated cheddar on top and bake for 10-15 minutes, until the cheese is bubbling and golden.

Variations: Any cheese that melts well can be used, Wensleydale, Lancashire or Stilton is good.

http://uktv.co.uk/food/recipe/aid/516202

Gratin of fish with cheese, tomatoes and herbs By: Rachel Allen

2011-11-26T12:44:00.000+02:00

Ingredients

50 g gruyère cheese
50 g emmental cheese, or Gruyere Cheese
2 tsp Dijon mustard
3 tbsp cream
12 cherry tomatoes, halved
1 tsp fresh thyme, or 1 tbsp torn basil
400 g fish fillets, e.g. plaice or lemon sole, skinned

Method

1. Preheat the oven to 180C/gas 4.

2. In a bowl mix the grated cheese with the mustard and cream and add a twist of black pepper.

3. Season the cherry tomatoes with a little salt and sprinkle with the herbs.

4. Spread half the cheese mixture in a pie dish or gratin dish.

5. Lay half the fish fillets on top, and then add all the tomatoes and herbs.

6. Add the final layer of fish, followed by the final layer of cheese mixture. This dish can be put in the fridge until you are ready to cook it.

7. Cook in the oven for 20-30 minutes until golden and bubbly. Serve with a green salad and boiled new potatoes.

http://uktv.co.uk/food/recipe/aid/573824

Pumpkin and bacon gratin By: Tom Norrington-Davies

2011-11-26T12:40:00.000+02:00

Ingredients

4 x 200 g wedges of pumpkin, with skin
2 tbsp olive or vegetable oil
1 tbsp butter
100 g dry cured bacon or pancetta, cut into lardons
2 cloves garlic, chopped
2 onions, chopped
8-10 sage leaves
1 tbsp plain flour
400 ml whole milk
200 g cheddar cheese
1 tsp mustard, optional
2 egg yolks
salt

Method

1. Preheat the oven to 200C/gas 6. Scoop out the seeds from the pumpkin, but leave the skin on, and arrange in a greased roasting tray.

2. Drizzle the wedges with 1 tablespoon of the oil and sprinkle with salt. Bake in the oven until tender - about 35 minutes. They should still hold their shape. Leave to cool until lukewarm.

3. Using a sharp paring or vegetable knife, peel the skins away from the cooked pumpkin flesh. Cut the pumpkin into 2-3cm chunks and tip into a casserole dish.

4. While the pumpkin is in the oven, start making the sauce. Heat the butter and remaining 1 tablespoon of oil in a frying pan and cook the bacon until crisp. Add the garlic and onions and continue frying until softened - about 10 minutes.

5. Scatter over the sage leaves and tip everything into a bowl, leaving behind any fat in the pan. Leave on one side. Preheat the oven to 190C/gas 5.

6. Return the same pan to a low heat and sprinkle the flour into the pan. You might need to add extra butter or oil if the mixture looks too dry - aim to have a slack paste. Cook for about a minute, stirring all the time.

7. Gradually pour in the milk and bring the sauce to a simmer, stirring constantly. Add the cheese and mustard, and remove the pan from the heat.

8. Stir in the onion and bacon mixture and whisk in the egg yolks. Pour the sauce all over the pumpkin and bake for about 15-20 minutes, until the top of the baked dish is golden.

http://uktv.co.uk/food/recipe/aid/534153

POM Salad Dressings by POM Wonderful

2011-11-25T21:23:00.000+02:00

Ingredients:

POM Honey Vinaigrette
Juice from 2-3 POM Wonderful Pomegranates*, or 1 cup POM Wonderful 100% Pomegranate Juice
4 tablespoons red wine vinegar
4 tablespoons honey
4 teaspoons Dijon mustard
4 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon

POM Soy-Ginger Dressing
Juice from 2 POM Wonderful Pomegranates*, or 1/2 cup POM Wonderful 100% Pomegranate Juice
¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated
¼ cup vegetable oil
½ teaspoon salt

Preparation:

POM Honey Vinaigrette
Prepare fresh pomegranate juice.*
Mix in a blender or shake all dressing ingredients in an air-tight container until well blended.
Serve with POM Roasted Vegetable Salad.

POM Soy-Ginger Dressing
Prepare fresh pomegranate juice.*
Mix all of the dressing ingredients with a whisk or in a blender.
Serve with POM Seared Scallop Salad.
http://www.pomwonderful.com/recipes/pom-salad-dressings/

Goat Cheese and POM-Stuffed Celery by POM Wonderful

2011-11-25T21:19:00.000+02:00

Ingredients:

1/2 cup arils from 1 POM Wonderful Pomegranate or POM POMS fresh pomegranate arils
6 large celery stalks, cleaned and trimmed of strings
4 oz. goat cheese, softened to room temperature
4 teaspoons chopped green onion (shoots only)
4 teaspoons chopped capers (optional)
Preparation:

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 (1/2) cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Clean six stalks of celery; cut into four pieces each and set aside.
Mix together goat cheese, green onion and capers, if desired.
Fill each piece of celery with cheese mixture.
Divide the arils evenly and press onto the cheese.
Serve cold.

http://www.pomwonderful.com/recipes/goat-cheese-and-pom-stuffed-celery/

Roasted Sweet Onions with Cabrales and Arils by Jose Andres

2011-11-25T21:15:00.000+02:00

Ingredients:

Roasted Sweet Onions
Juice from 1 large POM Wonderful Pomegranate*, or 2 tablespoons POM Wonderful 100% Pomegranate Juice
1/2 cup arils from 1–2 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
3 large sweet onions, such as Vidalia
2 tablespoons Spanish extra virgin olive oil
1 large bunch baby green lettuce leaves
salt to taste
3 ounces Cabrales** (Spanish blue cheese)
2 tablespoons pine nuts
2 teaspoons chopped chives
1/4 cup Spanish extra virgin olive oil
1 tablespoon Spanish sherry vinegar

Preparation:

Roasted Sweet Onions with Cabrales and Arils
Prepare fresh pomegranate juice.*
Score 1 to 2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Preheat the oven to 350°F.
Cut each of the onions into four round 1/2-inch-thick slices, unpeeled.
Lay the 12 onion slices, still unpeeled, in a large roasting pan, being careful not to let them overlap, and drizzle with 2 tablespoons olive oil.
Roast the onions until soft and browned, about 20 to 25 minutes.
Set aside to let cool to room temperature, and then peel the outer skin.
Whisk 1/4 cup olive oil, sherry vinegar and pomegranate juice together in a large bowl.
Toss the greens with half of the dressing, and then divide between six plates.
Using a spatula, remove onion slices from the roasting pan and lay 2 slices over the greens on each plate.
Season to taste with sea salt.
To garnish, crumble Cabrales cheese over top of the onions and around the plates. Then sprinkle the pine nuts, pomegranate arils and chives over each plate.
Drizzle the remaining dressing over the onions and serve

http://www.pomwonderful.com/recipes/roasted-sweet-onions-with-cabrales-and-arils-cebollas-al-cabrales-y-granada/

Grilled Portobello with POM Vinaigrette and Greens by James Boyce

2011-11-25T21:11:00.000+02:00

Time to Table: 30 minutes prep, 30 minutes - 1 hour marinating, 11 minutes cooking

Servings: 4

Ingredients:

Grilled Portobello Mushrooms:
4 medium portobello mushrooms
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 shallot, minced
1/2 teaspoon each of basil, Italian parsley, rosemary and thyme, chopped
salt and pepper to taste

Herb Sonoma Goat Cheese
1/2 teaspoon each of basil, Italian parsley, rosemary and thyme, chopped
1/4 lb. Sonoma goat cheese
1 tablespoon creme fraiche
1 tablespoon cream cheese

POM Mustard Vinaigrette:
Juice from 1 large POM Wonderful Pomegranates*, or 1/2 cup POM Wonderful 100% Pomegranate Juice
1/4 cup rice vinegar
1-1/2 tablespoons mustard
3/4 cup olive oil
salt and pepper to taste

Salad:
2 cups California baby greens

Garnish:
1/4 cup arils from 1 large POM Wonderful Pomegranates** or POM POMS fresh pomegranate arils

http://www.pomwonderful.com/recipes/grilled-portobello-with-pom-mustard-vinaigrette-and-garden-greens/

Pumpkin Cheesecake

2011-11-25T20:52:00.002+02:00

Ingredients

1 1/2 cups gingersnap cookie crumbs
1/4 cup butter, softened
24 large marshmallows
1/2 (14 ounce) can sweetened condensed milk
1/2 cup pumpkin puree
1 (8 ounce) package cream cheese, softened
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
salt to taste
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
3 caramels
1/4 cup chopped pecans

Directions

1.Preheat oven to 350 degrees F (175 degrees C).
2.Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes.
3.Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
4.Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
5.Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.
Nutritional Information
Amount Per Serving Calories: 485 | Total Fat: 28g | Cholesterol: 55mg Powered by ESHA Nutrient Database

http://allrecipes.com/recipe/the-best-vegetarian-chili-in-the-world/

history of pasta italy justin demetri

2011-11-22T15:37:00.001+02:00

Nothing says Italy like its food, and nothing says Italian food like pasta. Wherever Italians have immigrated they have brought their pasta and so today it is basically an international staple. Unlike other ubiquitous Italian foods like Pizza and

tomato sauce, which have a fairly recent history pasta may indeed have a much older pedigree going back hundreds if not thousands of years. To begin to unravel the long an often complex world of pasta we have to look at its origins and some of the myths surrounding this now worldwide food.

Many schoolchildren were taught that the Venetian merchant Marco Polo brought back pasta from his journeys in China. Another version states that Polo discovery was actually a rediscovery of a foodstuff that was once popular in Italy in Etruscan and Roman times. Well Marco Polo might have done amazing things on his journey but bringing pasta to Italy was not one of them, it was already there in Polo's time. There is some evidence of an Etrusco-Roman noodle made from the same durum wheat as modern pasta called "lagane" (origin of the modern word for lasagna). However this food, first mentioned in the 1st century AD was not boiled like pasta, it was cooked in an oven. Therefore ancient lagane had some similarities, but cannot be considered pasta. The next culinary leap in the history of pasta would take place a few centuries later.

Like so much of southern Italian life, the Arab invasions of the 8th century heavily influenced the regional cuisine and is the most accepted theory for the introduction of pasta. The dried noodle-like product they introduced to Sicily is most likely the origins of dried pasta and was being produced in great quantities in Palermo at this time. The modern word "macaroni" derives from the Sicilian term for making dough forcefully, as early pasta making was often a laborious daylong process. How it was served is not truly known but many Sicilian pasta recipes still include other Arab gastronomic introductions such as raisins and spices like cinnamon. This early pasta was an ideal staple for Sicily and it easily spread to the mainland since durum wheat thrives in Italy's climate. Italy is still a major producer of this hard wheat, used to make the all-important semolina flour.

By the 1300's dried pasta was very popular for its nutrition and long shelf life, making it ideal for long ship voyages. Pasta made it around the globe during the voyages of discovery a century later. By that time different shapes of pasta have appeared and new technology made pasta easier to make. With these innovations pasta truly became a part of Italian life. However the next big advancement in the history of pasta would not come until the 19th century when pasta met tomatoes.Although tomatoes were brought back to Europe shortly after their discovery in the New World, it took a long time for the plant to be considered edible. In fact tomatoes are a member of the nightshade family and rumors of tomatoes being poisonous continued in parts of Europe and its colonies until the mid 19th century. Therefore it was not until 1839 that the first pasta recipe with tomatoes was documented. However shortly thereafter tomatoes took hold, especially in the south of Italy. The rest of course is delicious history.

Pasta Today
It is estimated that Italians eat over sixty pounds of pasta per person, per year easily beating Americans, who eat about twenty pounds per person. This love of pasta in Italy far outstrips the large durum wheat production of the country; therefore Italy must import most of the wheat it uses for pasta. Today pasta is everywhere and can be found in dried (pasta secca) and fresh (pasta fresca) varieties depending on what the recipes call for. The main problem with pasta today is the use of mass production to fill a huge worldwide demand. And while pasta is made everywhere the product from Italy keeps to time-tested production methods that create a superior pasta.

Dried Pasta
There are roughly 350 different shapes and varieties of dried pasta in Italy, even more counting regional differences. Shapes range from simple tubes to bow ties (farfalle, which actually means "butterfly"), to unique shapes like tennis rackets (racchette). Many, but not all of these types are usually available wherever pasta is made. By Italian law dried pasta must be made with 100% durum semolina flour and water, a practice that all but the worst quality pasta makers worldwide have since adhered to. However there are two factors in dried pasta from Italy that make it typically better than most other products: extrusion and drying methods.

Dried pasta, especially the more complex shapes (such as radiatore) are designed for grabbing and holding onto sauces. Dried tube pasta (ziti or penne) often has ridges or slight abrasions on the surface to hold onto the pasta sauce as well. These ridges and bumps are created during the extrusion process, when the pasta is forced from a copper mold and cut to desired length before drying. These molds, while expensive and prone to wear are favored for making the best dried pasta. However most producers worldwide use steel molds that produce pasta that is too smooth to hold onto sauce. Fortunately more pasta makers outside of Italy are starting to use the older style copper molds.

After the pasta is cut it must be dried using a process of specific temperature and time. This is another area where mass produced pasta falls short of good Italian pasta made the correct way. The mass produced pastas are dried at very high temperatures for a shorter time than quality pasta. Traditional pasta is allowed to dry slower, up to 50 hours at a much lower temperature. It is after the pasta is fully dried that it is packaged. The result is a product with a much better mouth-feel, quicker cooking time, and superior sauce holding noodles.

Fresh Pasta
Essentially all pasta starts out as fresh pasta but some is made to be eaten "soft". Fresh pasta can be made with slightly different ingredients than the dried variety. Many northern regions of Italy use all-purpose flour and eggs while southern Italy usually makes theirs from semolina and water but it depends upon the recipe. Serving pasta that is made fresh that day shows a great deal of care in preparation and a high level of pride in the household's culinary skills. However fresh pasta is not inherently better than dried pasta, it is just different and is used in different situations. Some types of pasta are served only fresh, others only dried and some others can have fresh and dried versions. It is in this case that it can be argued that fresh is better than dried pasta. Fresh pasta has been made in households throughout Italy for generations but the region of Emilia-Romagna has the reputation of making the best. Here fresh pasta is often served with cream sauces or a simple sauce of butter and sage while light tomato sauces are reserved for the summer months. Following the simple but important rule of using fresh local ingredients, the Piedmontese serve their fresh pasta with a butter sauce covered with slices of decadent local black truffles. Wherever you are in Italy, being served fresh homemade pasta is a real treat as you can be assured that the pasta was made that day and will have a taste that will make you rethink notions of what good pasta is.

Buying and Cooking Pasta
When buying either fresh or dried pasta, look for a well made brand that uses the best ingredients such as only semolina flour for dried pasta. The pasta should have a rough surface and not too smooth, as smooth pasta will not hold onto sauce. The noodles should be compact and heavy for their size in order to stay together when cooking. Remember to stay away from mass-produced cheap pasta, you will just be disappointed come dinnertime. For fresh pasta look for the expiration date on the package and take a good look at the pasta. If it looks cheap then it probably is, if the pasta feels heavy in the package and has a nice color and texture it is worth buying. Many Italian bakeries and grocerias also make fresh pasta that will be better than anything you could find at a supermarket and you may even get a family sauce recipe as well. However remember not to overcook your pasta, the worlds greatest sauce cannot save mushy pasta.

It cannot be stressed enough; cook pasta until it is al dente, firm to the teeth yet tender. Many Americans cook pasta until it is too soft, a minute or two less of cooking time will give you authentic Italian pasta. Fresh pasta will take even less time to be cooked to perfection. Another key to perfect pasta is to use a large cooking pot and plenty of water; this will stop the pasta from sticking and will also ensure every inch of pasta will be cooked though. Don't forget to add plenty of salt to the cooking water before adding the pasta, good pasta is almost never has salt in it so this is the only time it can be seasoned. Some people add a little olive oil to the cooking water to stop the pasta from sticking and while that works for larger pasta like lasagna it is not necessary if you use a large pot, plenty of water and remember to stir the pasta. When draining the pasta remember to save about a cup of the water in the pot, this starchy water will add a little body to whatever sauce you choose. Never, ever rinse off the pasta after cooking unless you're making pasta salad. Washing off all that starch and salt will kill any flavor your pasta once had.

When it comes to sauce it is really up to personal preference unless you are trying to follow a traditional recipe. A good rule is to remember simple pasta works best with simple sauces while complex shaped pastas are ideal for thicker sauces. There is no shortage of great pasta and sauce combinations and each is worth trying. However it is important that you use high quality pasta cooked properly to ensure authentic flavor.

By Justin Demetri

ΠΑΤΑΤΟΠΙΤΑ ΤΟΥ ΜΑΡΙΟΥ ΧΩΡΙΑΤΙΚΗ ΝΗΣΤΕΙΑΣ

2011-11-14T16:06:00.000+02:00

ΧΩΡΙΑΤΙΚΟ ΦΥΛΛΟ

Υλικά:
1 κιλό σκληρό αλεύρι
4 κουταλιές σούπας λάδι
1 κουταλιά του γλυκού αλάτι
4 κουταλιές της σούπας ξύδι
2 (περίπου) ποτήρια χλιαρό νερό

Εκτέλεση :
Βάζετε το αλεύρι μέσα σε μια λεκάνη και κάνετε μια λακκούβα στη μέση. Ρίχνετε εκεί τα 4/5 από το νερό, το λάδι, το αλάτι και το ξύδι. Ανακατεύετε απαλά το μίγμα με τα δάχτυλα σας, για να διαλυθεί το αλάτι και κατόπιν παίρνετε λίγο -λίγο το αλεύρι, ζυμώνοντας συνεχώς και προσθέτοντας το υπόλοιπο νερό. Στο τέλος αυτής της διαδικασίας, μετά από 15 περίπου λεπτά, πρέπει να έχετε μια ζύμη λεία, όχι πολύ σφιχτή, που να μην κολλάει. Αν σφίξει πολύ, βρέχετε τα δάχτυλά σας και ζυμώνετε μέχρι να μαλακώσει. Χωρίζετε τη ζύμη σε 20 μέρη, τα πλάθετε μέσα στις παλάμες σας σε στρογγυλές μπάλες και τις τοποθετείτε σε λαδωμένο ταψί. Τις σκεπάζετε με διπλή πετσέτα για να μην πιάσουν κρούστα και τις αφήνετε για μία ώρα. Ανοίγετε τα φύλλα με τον πλάστη μέχρι να αποκτήσουν διάμετρο 50 εκ. περίπου, πασπαλίζοντας τα συχνά με κορν φλάουερ, για να μην κολλάνε.

ΓΕΜΙΣΗ ΓΙΑ ΤΗΝ ΠΑΤΑΤΟΠΙΤΑ

ΥΛΙΚΑ:
2 ΚΙΛΑ ΠΑΤΑΤΕΣ
1 ΚΙΛΟ ΠΡΑΣΣΑ ΨΙΛΟΚΟΜΜΕΝΑ
2 ΚΡΕΜΜΥΔΙΑ ΜΕΓΑΛΑ ΨΙΛΟΚΟΜΜΕΝΑ
1 ΜΑΤΣΑΚΙ ΜΑΙΝΤΑΝΟ
2 ΚΟΥΤΑΛΙΕΣ ΤΗΣ ΣΟΥΠΑΣ ΜΟΥΣΤΑΡΔΑ DIZON
1 ΚΟΥΤΑΛΑΚΙ ΤΟΥ ΓΛΥΚΟΥ ΚΟΦΤΟ ΡΙΓΑΝΗ
20 ΕΛΙΕΣ ΨΙΛΙΚΟΜΜΕΝΕΣ
1 ΦΛΥΤΣΑΝΑΚΙ ΤΟΥ ΚΑΦΕ ΕΛΑΙΟΛΑΔΟ
ΑΛΑΤΙ-ΠΙΠΕΡΙ

ΕΚΤΕΛΕΣΗ:
ΣΕ ΜΙΑ ΚΑΤΣΑΡΟΛΑ ΒΡΑΖΟΥΜΕ ΤΗΣ ΠΑΤΑΤΕΣ ΚΑΛΑ ΚΑΙ ΟΤΑΝ ΕΙΝΑΙ ΕΤΟΙΜΕΣ ΜΕ ΕΝΑ ΠΙΡΟΥΝΙ ΤΗΣ ΚΑΝΟΥΜΕ ΠΟΥΡΕ ΜΕΣΑ ΣΕ ΕΝΑ ΒΑΘΗ ΜΠΩΛ
ΣΕ ΜΙΑ ΑΛΛΗ ΚΑΤΣΑΡΟΛΑ ΒΑΖΟΥΜΕ ΤΟ ΕΛΑΙΟΛΑΔΟ ΝΑ ΚΑΨΕΙ ΚΑΙ ΡΙΧΝΟΥΜΕ ΜΕΣΑ ΤΟ ΚΡΕΜΜΥΔΙ ΜΑΣ ΚΑΙ ΤΑ ΠΡΑΣΣΑ ΝΑ ΤΑ ΤΣΙΓΑΡΙΣΟΥΜΕ ΓΙΑ 5 ΛΕΠΤΑ ΚΑΙ ΚΑΤΕΒΑΖΟΥΜΕ ΑΠΟ ΤΗΝ ΦΩΤΙΑ ΚΑΙ ΤΑ ΠΡΟΣΘΕΤΟΥΜΕ ΜΕΣΑ ΣΤΟ ΜΠΩΛ ΟΠΩΣ ΕΙΝΑΙ ΜΕ ΤΟ ΛΑΔΙ
ΚΑΤΟΠΙΝ ΒΑΖΟΥΜΕ ΤΟΝ ΨΙΛΟΚΟΜΜΕΝΟ ΜΑΙΝΤΑΝΟ ΤΗΝ ΜΟΥΣΤΑΡΔΑ ΤΗΝ ΡΙΓΑΝΗ ΤΗΣ ΕΛΙΕΣ ΑΛΑΤΙ ΠΙΠΕΡΙ ΟΣΟ ΘΕΛΕΤΕ ΕΣΕΙΣ ΚΑΙ ΑΝΑΚΑΤΕΥΕΤΑΙ ΟΛΑ ΤΑ ΥΛΙΚΑ ΝΑ ΓΙΝΟΥΝ ΕΝΑ
ΤΕΛΟΣ ΓΕΜΙΖΟΥΜΕ ΤΑ ΦΥΛΛΑ ΜΑΣ ΚΑΙ ΨΗΝΟΥΜΕ ΣΕ ΦΟΥΡΝΟ ΑΕΡΑ Η ΠΑΝΩ ΚΑΤΩ ΣΤΟΥΣ 180 ΓΙΑ 50 ΛΕΠΤΑ ΜΑΧ

ΚΑΝΕΛΟΝΙ ΜΕ ΛΑΧΑΝΙΚΑ

2011-11-09T14:25:00.000+02:00

1 ΚΟΛΟΚΥΘΙ ΜΕΓΑΛΟ
1 ΠΑΚΕΤΟ ΦΙΛΑΔΕΛΦΕΙΑ
1 ΠΑΚΕΤΟ ΣΠΑΝΑΚΙ ΦΥΛΑ
1 ΣΦΥΝΑΚΙ ΕΛΑΙΟΛΑΔΟ
1 ΦΑΚΕΛΑΚΙ ΚΟΥΚΟΥΝΑΡΙ
1 ΦΡΕΣΚΟ ΚΡΕΜΜΥΔΑΚΙ ΨΙΛΟΚΟΜΜΕΝΟ
1 ΚΟΥΤΑΛΙ ΤΗΣ ΣΟΥΠΑΣ ΨΙΛΟΚΚΟΜΕΝΟ ΑΝΗΘΟ
1 ΑΛΑΤΙ-ΠΙΠΕΡΙ

ΕΚΤΕΛΕΣΗ

ΣΕ ΜΙΑ ΚΑΤΣΑΡΟΛΑ ΜΙΚΡΗ ΕΧΟΥΜΕ ΒΡΑΣΗ ΝΕΡΟ ΚΑΙ ΡΙΧΝΟΥΜΕ ΜΕΣΑ ΤΟ ΚΟΛΟΚΥΘΑΚΙ ΓΙΑ 10 ΛΕΠΤΑ.

ΚΑΤΟΠΙΝ ΕΧΟΥΜΕ ΡΙΞΕΙ ΣΕ ΕΝΑ ΤΗΓΑΝΙ ΤΟ ΕΛΑΙΟΛΑΔΟ ΚΑΙ ΤΣΙΓΑΡΙΣΟΥΜΕ ΤΟ ΚΟΥΚΟΥΝΑΡΙ ΤΟ ΚΡΕΜΜΥΔΑΚΙ ΤΟΝ ΑΝΗΘΟ ΚΑΙ ΤΟ ΣΠΑΝΑΚΙ ΓΙΑ 5 ΛΕΠΤΑ ΚΑΙ ΚΑΤΕΒΑΖΟΥΜΕ ΑΠΟ ΤΗΝ ΦΩΤΙΑ .

ΤΑ ΥΛΙΚΑ ΜΑΣ ΑΠΟ ΤΟ ΤΗΓΑΝΙ ΤΑ ΡΙΧΝΟΥΜΕ ΣΕ ΕΝΑ ΜΠΩΛ ΜΕ ΑΠΟΡΡΟΦΗΤΙΚΟ ΧΑΡΤΙ ΓΙΑ ΝΑ ΦΥΓΟΥΝ ΤΑ ΠΟΛΛΑ ΥΓΡΑ
ΚΑΙ ΤΑ ΑΦΗΝΟΥΜΕ ΝΑ ΚΡΥΩΣΟΥΝ.

ΤΕΛΟΣ ΠΑΙΡΝΟΥΜΕ ΤΟ ΚΟΛΟΚΥΘΙ ΜΑΣ ΚΑΙ ΜΕ ΕΝΑ ΠΑΤΑΤΟΚΑΘΑΡΙΣΤΗ (PILOT) ΚΟΒΟΥΜΕ ΛΩΡΙΔΕΣ ΛΕΠΤΕΣ ΚΑΤΑ ΜΗΚΟΣ ΤΟΥ ΚΟΛΟΚΥΘΙΟΥ.

ΣΤΗΝ ΣΥΝΕΧΕΙΑ ΠΑΙΡΝΟΥΜΕ ΤΟ ΜΠΩΛ ΑΦΑΙΡΟΥΜΕ ΤΟ ΧΑΡΤΙ ΚΑΙ ΠΡΟΣΘΕΤΟΥΜΕ ΜΕΣΑ ΤΟ ΤΥΡΙ ΦΙΛΑΔΕΛΦΕΙΑ ΠΟΥ ΜΑΣ ΑΡΕΣΕΙ ΕΓΩ ΘΑ ΔΙΑΛΕΓΑ ΜΕ ΓΕΥΣΗ ΓΙΑΟΥΡΤΙ ΑΝΑΚΑΤΕΥΟΥΜΕ ΚΑΛΑ ΚΑΙ ΜΕ ΕΝΑ ΚΟΥΤΑΛΑΚΙ ΠΑΙΡΝΟΥΜΕ ΜΙΑ ΛΩΡΙΔΑ ΚΟΛΟΚΥΘΙ ΚΑΙ ΓΕΜΙΖΟΥΜΕ ΣΤΗΝ ΑΚΡΗ ΚΑΙ ΦΤΙΑΧΝΟΥΜΕ ΡΟΛΛΑ ΣΑΝ ΚΑΝΕΛΟΝΙΑ

ΑΓΙΟΡΗΤΙΚΟ ΧΤΑΠΟΔΑΚΙ ΜΕ ΒΌΤΑΝΑ ΚΑΙ ΛΑΧΑΝΙΚΆ

2011-11-08T18:30:00.000+02:00

ΥΛΙΚΑ:

1. ΕΝΑ ΧΤΑΠΌΔΙ (1 1/5 κιλό)
2. ΔΥΟ ΠΡΑΣΑ ΚΟΜΜΈΝΟ ΣΕ ΡΟΔΟΛΕΣ
3. ΔΥΟ ΚΑΡΟΤΑ ΚΟΜΜΈΝΟ ΣΕ ΡΟΔΕΛΕΣ
4. ΜΙΑ ΣΚΕΛΙΔΑ ΣΚΌΡΔΟ ΨΙΛΟΚΟΜΜΕΝΗ
5. ΔΥΟ ΚΟΥΤΑΛΙΕΣ ΤΗΣ ΣΟΎΠΑΣ ΚΑΠΑΡΗ
6. ΔΥΟ ΚΟΥΤΑΛΙΕΣ ΤΗΣ ΣΟΎΠΑΣ ΕΛΙΈΣ ΚΟΜΜΈΝΕΣ ΣΕ ΡΟΔΕΛΕΣ
7. ΤΕΣΣΕΡΙΣ ΠΑΤΆΤΕΣ ΚΟΜΜΈΝΕΣ ΣΕ ΚΥΒΟΥΣ
8. ΕΝΝΕΑ ΚΛΩΝΑΡΙΑ ΔΕΝΔΡΟΛΙΒΑΝΟ
9. ΞΥΔΙ ΈΝΑ ΠΟΤΉΡΙ ΤΟΥ ΝΕΡΟΎ
10. ΚΡΑΣΙ ΈΝΑ ΠΟΤΉΡΙ ΤΟΥ ΝΕΡΟΎ
11. ΦΡΕΣΚΟ ΤΡΙΜΜΕΝΟ ΠΙΠΈΡΙ ΑΝΆΛΟΓΑ ΤΗΝ ΑΡΕΣΚΕΊΑ ΣΑΣ ΣΕ ΠΟΣΌΤΗΤΑ ΓΙΑ ΤΟ ΠΌΣΟ ΠΙΚΑΝΤΙΚΟ ΤΟ ΘΈΛΕΤΕ
12. ΕΛΑΙΟΛΑΔΟ ΜΙΣΌ ΠΟΤΉΡΙ ΝΕΡΌ
13. ΕΝΑ ΠΟΤΉΡΙ ΝΕΡΌ
14. ΤΕΣΣΕΡΙΣ ΚΟΥΤΑΛΙΕΣ ΣΟΎΠΑΣ ΕΛΑΙΌΛΑΔΟ

ΕΚΤΕΛΕΣΗ ΚΑΙ ΔΙΑΔΙΚΑΣΊΑ ΠΡΟΕΤΟΙΜΑΣΊΑΣ

1.ΞΕΠΛΕΝΟΥΜΕ ΚΑΛΑ ΤΟ ΧΤΑΠΌΔΙ ΚΑΙ ΚΡΑΤΆΜΕ ΤΑ ΠΌΔΙΑ ΤΟΥ

2. ΠΕΡΝΟΥΜΕ ΤΑ 8 ΔΕΝΔΡΟΛΙΒΑΝΑ ΚΑΙ ΚΌΒΟΥΜΕ ΤΗΝ ΆΚΡΗ ΤΗΣ ΓΩΝΊΑΣ ΓΙΑ ΝΑ ΤΑ ΚΆΝΟΥΜΕ ΜΥΤΕΡΑ ΣΑΝ ΣΟΥΒΛΆΚΙΑ ΚΑΙ ΝΑ ΠΕΡΆΣΟΥΜΕ ΑΠΟ ΤΟ ΚΕΝΤΡΟ ΤΑ ΠΛΟΚΆΜΙΑ ΣΑΝ (ΣΟΥΒΛΆΚΙΑ)

3. ΣΕ ΜΙΑ ΒΑΘΕΙΆ ΚΑΤΣΑΡΌΛΑ ΤΟΠΟΘΕΤΟΎΜΕ ΞΑΠΛΩΝΕΝΑ ΤΑ ΠΛΟΚΆΜΙΑ ΚΑΙ ΠΡΟΣΘΈΤΟΥΜΕ ΤΟ ΚΡΑΣΊ, ΤΟ ΞΎΔΙ, ΤΟ ΕΛΑΙΌΛΑΔΟ ΤΟ ΝΕΡΌ ΚΑΙ
ΤΟ ΑΦΉΝΟΥΜΕ ΝΑ ΒΡΑΣΗ ΣΕ ΜΈΤΡΙΑ ΦΩΤΙΆ ΜΈΧΡΙ ΤΑ ΥΓΡΆ ΝΑ ΦΤΆΣΟΥΝ ΤΟ ΜΙΣΌ ΤΟΥΣ

4. ΤΕΛΟΣ ΣΕ ΕΝΑ ΜΕΓΑΛΟ ΑΝΤΙΚΟΛΛΗΤΙΚΟ ΤΗΓΑΝΙ ΡΙΧΝΟΥΜΕ 4 ΚΟΥΤΑΛΙΕΣ ΤΗΣ ΣΟΥΠΑΣ ΕΛΑΙΟΛΑΔΟ ΚΑΙ ΣΩΤΑΡΟΥΜΕ ΤΟ ΣΚΟΡΔΟ, ΤΟ ΠΡΑΣΣΟ ΤΟ ΚΑΡΟΤΟ ΤΗΣ ΠΑΤΑΤΕΣ ΤΗΝ ΚΑΠΑΡΗ ΤΗΣ ΕΛΙΕΣ ΚΑΙ ΑΠΟ ΤΟ ΕΝΑ ΔΕΝΔΡΟΛΙΒΑΝΟ ΤΑ ΦΥΛΛΑΡΑΚΙΑ ΌΤΑΝ ΤΣΙΓΑΡΙΣΤΟΥΝ ΚΑΛΑ ΠΡΟΣΘΈΤΟΥΜΕ ΤΟ ΖΩΜΟ ΑΠΟ ΤΟ ΧΤΑΠΌΔΙ ΣΚΕΠΑΖΟΥΜΕ ΤΟ ΤΗΓΆΝΙ ΧΑΜΗΛΩΝΟΥΜΕ ΤΗΝ ΦΩΤΙΆ ΚΑΙ ΣΙΓΟΒΡΑΖΟΥΜΕ ΜΈΧΡΙ ΝΑ ΜΕΛΩΣΕΙ ΚΑΙ ΝΑ ΜΑΛΑΚΩΣΟΥΝ ΤΑ ΛΑΧΑΝΙΚΑ ΜΑΣ ΣΕΡΒΙΡΟΥΜΕ ΣΤΟ ΠΙΆΤΟ ΚΑΙ ΤΡΙΒΟΥΜΕ ΦΡΈΣΚΟ ΠΙΠΈΡΙ ΚΑΛΗ ΌΡΕΞΗ ΠΑΙΔΙΑ

ΔΙΕΥΚΡΙΝΙΣΗ :
ΑΛΑΤΙ ΔΕΝ ΒΆΖΟΥΜΕ ΓΙΑΤΊ ΈΧΕΙ Η ΚΑΠΑΡΗ ΚΑΙ Η ΕΛΙΈΣ

Μινεστρόνε

2011-09-29T11:00:00.000+03:00

Υλικά

Ελαιόλαδο, 2 καρότα, αρκετό σέλινο, 2 πατάτες, 2 ντομάτες όχι ώριμες κομμένες κονκασέ, ζωμό κοτόπουλου, 8 φλυτζάνια νερό, 200γρ. μακαρονάκι αστράκι.

Εκτέλεση

Βάζουμε το λάδι σε μια βαθιά κατσαρόλα μέχρι να καλύψει τον πάτο. Ψιλοκόβουμε την πατάτα το καρότο σε κυβάκια καθώς και το σέλινο σε πολύ μικρά κομάτια και τα σωτάρουμε στο λάδι. Στη συνέχεια βάζουμε το νερό στη κατσαρόλα τις ψιλοκομμένες ντομάτες και τα αφήνουμε να βράσει. Προσθέτουμε το μακαρονάκι και το αφήνουμε να βράσει σε χαμηλή φωτιά μέχρι να μαλακώσει.

AΝΟΣΟΠΟΙΗΤΙΚΟ ΣΥΣΤΗΜΑ

2011-05-26T00:22:00.000+03:00

Συγγραφέας:

Πετρογιάννη Μαρία, Διατροφολόγος- Κλινικός διαιτολόγος

Ιδιαίτερα την περίοδο του φθινοπώρου και του χειμώνα, ο οργανισμός μας είναι ευάλωτος σε ιώσεις και κρυολογήματα. Για να μπορέσουμε να ενδυναμώσουμε το ανοσοποιητικό μας σύστημα και να προλάβουμε την εμφάνιση ιώσεων και κρυολογημάτων πρέπει να υιοθετήσουμε έναν υγιεινό τρόπο ζωής που αυτός περιλαμβάνει την σωστή διατροφή, την άσκηση και την μείωση του άγχους. Όσο αναφορά την διατροφή ορισμένες βιταμίνες και κατ'επέκταση τρόφιμα είναι δυνατόν να παίξουν σημαντικό ρόλο ενάντια στους ιούς που προκαλούν το κρυολόγημα.

Βιταμίνη C

Είναι η βιταμίνη που έχει συνδεθεί εδώ και πολλά χρόνια με μειωμένο κίνδυνο εμφάνισης λοιμώξεων τόσο του αναπνευστικού όσο και άλλων συστημάτων του οργανισμού. H επαρκής πρόσληψη βιταμίνης C φαίνεται να συντελεί στην αυξημένη παραγωγή λευκοκυττάρων, αντισωμάτων και ιντερφερόνων, κυττάρων που δρουν εξουδετερώνοντας τους παθογόνους μικροοργανισμούς που εισβάλουν στον οργανισμό.Κύριες πηγές βιταμίνης C: Τα εσπεριδοειδή, το ακτινίδιο, η φράουλα, το ροδάκινο, τα σταφύλια, το μπρόκολο, οι πιπεριές, το σπανάκι, τα λεμόνια, το κουνουπίδι, η ντομάτα και ο μαϊντανός.

*Καταναλώνοντας καθημερινά 5-6 μερίδες φρούτων και λαχανικών με ποικιλία χρωμάτων μπορούμε να καλύψουμε τις ανάγκες μας σε βιταμίνη C και β-καροτένιο.

Β- καροτένιο

Το β-καροτένιο είναι το πιο διαδεδομένο καροτενοειδές και αποτελεί πρόδρομη μορφή της βιταμίνης Α. Το β-καροτένιο συντελεί στην ενδυνάμωση του ανοσοποιητικού συστήματος μέσω της αύξησης της δραστηριότητας των προστατευτικών φυσικών φονικών κυττάρων που έχουν την ικανότητα να καταστρέφουν κύτταρα που έχουν προσβληθεί από ιούς.

Πηγές β-καροτενίου: Φρούτα και λαχανικά με έντονο κίτρινο και πορτοκάλι χρώμα όπως βερίκοκο, πεπόνι, καρότο και ντομάτα, και λαχανικά με έντομο πράσινο χρώμα όπως το σπανάκι, το μαρούλι, το μπρόκολο και τα χόρτα.

Βιταμίνη Α

Η βιταμίνη Α συμβάλλει στην αμυντική ισχύ των μεμβρανών του αναπνευστικού συστήματος

Πηγές βιταμίνης Α: Ψάρια, γάλα, συκώτι, καρότα, κολοκύθα, αχλάδια, σπανάκι, λάχανο.

Βιταμίνη Ε

Η βιταμίνη Ε είναι ένα ισχυρό αντιοξειδωτικό που προστατεύει των οργανισμό μας από την δράση των ελεύθερων ριζών που προσβάλουν και αποδυναμώνουν το ανοσοποιητικό μας σύστημα. Επίσης η βιταμίνη Ε προστατεύει την βιταμίνη Α από την οξείδωση.

Πηγές βιταμίνης Ε: Φυτικά έλαια όπως το ελαιόλαδο, ξηροί καρποί όπως τα αμύγδαλα, τα φουντούκια και τα καρύδια

*Με καθημερινή χρήση ελαιολάδου στο μαγείρεμα και την σαλάτα καθώς επίσης και εβδομαδιαία κατανάλωση ξηρών καρπών καλύπτουμε τις ανάγκες μας σε βιταμίνη Ε.

Ψευδάργυρος

Ο ψευδάργυρος ενισχύει την λειτουργία το ανοσοποιητικού μας συστήματος γιατί συμβάλει στην παραγωγή των λευκών αιμοσφαιρίων. Η έλλειψή του κυρίως σε ηλικιωμένους έχει δείξει μειωμένο ρυθμό παραγωγής λευκών αιμοσφαιρίων και κατ'επέκταση οργανισμό ευπαθή σε λοιμώξεις και κρυολογήματα.

Πηγές ψευδαργύρου: Τα θαλασσινά, τα ψάρια, το συκώτι, το κρέας , τα αυγά, τα μανιτάρια και τα σύκα.

Ω-3 λιπαρά οξέα

Τα ω-3 λιπαρά οξέα ενισχύουν την άμυνα του οργανισμού έχοντας αντιφλεγμονώδη δράση. Ενισχύουν επίσης την δράση των φαγοκυττάρων και των λευκών αιμοσφαιρίων. Ονομάζονται απαραίτητα λιπαρά οξέα γιατί δεν μπορεί να τα συνθέσει ο οργανισμός από μόνος του, αλλά πρέπει να τα πάρουμε μέσω της τροφής

Πηγές ω-3 λιπαρών οξέων: Λιπαρά ψάρια όπως σολομός, σκουμπρί, τσιπούρα, σαρδέλα, λιναρόσπορος, ξηροί καρποί, σογιέλαιο, λινέλαιο.

*Συστήνεται η κατανάλωση λιπαρών ψαριών 2 φορές την εβδομάδα.

Σκόρδο

Το σκόρδο φαίνεται να έχει σημαντικό ρόλο στην καταπολέμηση των ιών και των βακτηριδίων. Η αλικίνη που σχηματίζεται όταν συνθλίβεται το σκέλος του ωμού σκόρδου φαίνεται να εμποδίζει τους ιούς να εισβάλουν και να βλάψουν των ανθρώπινο οργανισμό αυξάνοντας την παραγωγή αντισωμάτων και ενισχύοντας την δράση των προστατευτικών φυσικών φονικών κυττάρων. Το σκόρδο μπορεί να δράσει και σαν αντιοξειδωτικό μειώνοντας τις ελεύθερες ρίζες από την κυκλοφορία του αίματος.

*Χρησιμοποιήστε το σκόρδο κατά προτίμηση ωμό στις σαλάτες ή μαγειρεμένο αρκετές φορές την εβδομάδα.

Προβιοτικά

Ο όρος προβιοτικά αναφέρεται σε πολύ συγκεκριμένα, ζωντανά στελέχη βακτηρίων που προστίθενται στην διατροφή μέσω γάλακτος, γιαουρτιού ή ακόμη και χυμών. Η δράση τους έγκειται στην αδρανοποίηση παθογόνων μικροοργανισμών και στην ενίσχυση της παραγωγής ιντερφερόνης και ιντερλευκίνης που προάγουν το ανοσοποιητικό σύστημα ενώ ταυτόχρονα διεγείρουν την δράση των μακροφάγων.

Νερό

Το νερό αποτελεί απαραίτητο δομικό συστατικό όλων των κυττάρων. Όλες οι λειτουργίες του οργανισμού επηρεάζονται από τα επίπεδα υδάτωσης έτσι και η άμυνα το οργανισμού μας. Η ρύθμιση των ηλεκτρολυτών και της θερμοκρασίας, καθώς επίσης και η αποβολή των άχρηστων ουσιών του μεταβολισμού γίνονται πιο αποτελεσματικά από ένα οργανισμό επαρκώς ενυδατωμένο.

*Πίνετε αρκετά υγρά, όχι μόνο νερό αλλά και φυσικούς χυμούς φρούτων και λαχανικών καθώς επίσης και ζεστά ροφήματα όπως το πράσινο τσάι και το χαμομήλι.

Συμπεριφορές που μας κάνουν ευάλωτους στο κρυολόγημα και θα πρέπει να αποφεύγονται

" Η κατανάλωση αλκοόλ: Η υπερβολική κατανάλωση είναι δυνατόν να αποδυναμώσει το ανοσοποιητικό σύστημα και να μειώσει την απορρόφηση σημαντικών θρεπτικών στοιχείων απαραίτητων για την αντιμετώπιση του κρυολογήματος. Επίσης το αλκοόλ συμβάλει στην αφυδάτωση του οργανισμού και επιβαρύνει την λειτουργία του ήπατος που πρέπει να «αποτοξινώσει» τον οργανισμό από το αλκοόλ.

" Η κατανάλωση γλυκών και ζάχαρης: Τα ουδετερόφιλα είναι ένα είδος λευκών αιμοσφαιρίων που συμβάλουν στην καταστροφή των ιών και των κυττάρων «εισβολέων». Η κατανάλωση ζάχαρης και γλυκών έχει φανεί ότι μειώνει την δράση των ουδετερόφιλων αποδυναμώνοντας το ανοσοποιητικό μας.

" Η κατανάλωση τροφίμων πλούσιων σε λιπαρά: Η μείωση του προσλαμβανόμενου λίπους βελτιώνει την δραστηριότητα του ανοσοποιητικού, αυξάνοντας την δραστηριότητα των φαγοκυττάρων, δηλαδή των λευκοκυττάρων που καταστρέφουν τα κύτταρα «εισβολείς».

" Η παχυσαρκία: Η υπερβολική πρόσληψη ενέργειας μπορεί, επίσης, να μειώσει τη δυνατότητα του ανοσοποιητικού συστήματος να καταπολεμά τις λοιμώξεις. Η παχυσαρκία συνδέεται με αυξημένο ποσοστό μολυσματικών ασθενειών. Συνεπώς, προσπαθούμε να διατηρούμε ένα υγειές βάρος.

" Οι «εξαντλητικές δίαιτες»: Γενικά οι άνθρωποι που υποσιτίζονται διατρέχουν μεγαλύτερο κίνδυνο λοιμώξεων. Διατροφικά προγράμματα με λιγότερες από 1.200 θερμίδες την ημέρα, με σκοπό τη γρήγορη απώλεια κιλών μπορούν να αποδυναμώσουν το ανοσοποιητικό σύστημα γι'αυτό και θα πρέπει να αποφεύγονται.

Ύπνος

Η ποιότητα και η διάρκεια του ύμνου παίζουν καθοριστικό ρόλο στην ενίσχυση της άμυνας του οργανισμού μας. Έρευνες έχουν δείξει ότι η έλλειψη ύπνου μπορεί να συμβάλει στην μείωση των Τ-λεμφοκυττάρων και κατά συνέπεια στην αποδυνάμωση του ανοσοποιητικού μας συστήματος. Συνεπώς για να μην είμαστε ευάλωτοι στις ιώσεις και το κρυολόγημα θα πρέπει να κοιμόμαστε τουλάχιστον 7 ώρες την ημέρα.

Άσκηση

Η άσκηση έχει την ικανότητα να προστατεύει και να ενισχύει το ανοσοποιητικό σύστημα. Πειραματικές μελέτες έχουν δείξει το ζωηρό περπάτημα μπορεί να ενισχύσει πολλές άμυνες του ανοσοποιητικού συστήματος, συμπεριλαμβανομένης και της παραγωγής αντισωμάτων και Τ- λεμφοκυττάρων. Ευτυχώς, η διάρκεια και η ένταση της άσκησης που χρειάζεται για την ενίσχυση του ανοσοποιητικού είναι λιγότερη από αυτή που χρειάζεται για την ενίσχυση του καρδιαγγειακού συστήματος. Έτσι, ακόμα και σχετικά χαμηλά επίπεδα αερόβιας άσκησης μπορούν να δράσουν προστατευτικά στο ανοσοποιητικό. Είκοσι με τριάντα λεπτά ζωηρό περπάτημα πέντε μέρες την εβδομάδα είναι ιδανική άσκηση για την διατήρηση ενός υγιούς ανοσοποιητικού συστήματος. Η άσκηση μπορεί επίσης να βελτιώσει και την πνευματική υγεία. Μπορεί να δράσει θετικά στην μείωση του άγχους και της κατάθλιψης. Οι άνθρωποι που γυμνάζονται νιώθουν λιγότερη μοναξιά και θυμό. Δεν είναι ξεκάθαρο εάν η άσκηση ενισχύει το ανοσοποιητικό σύστημα άμεσα ή δρα μέσω του εγκεφάλου και του νευρικού συστήματος.

Άγχος

Η κατάθλιψη, το άγχος, ο πανικός είναι καταστάσεις που επηρεάζουν αρνητικά το σώμα μας με πολλούς τρόπους. Δευτερογενή συμπτώματα όπως η κόπωση, δυσκολίες της μνήμης και της συγκέντρωσης, οι πονοκέφαλοι και προβλήματα ύπνου είναι κοινά σε ανθρώπους με έντομο άγχος. Η άσκηση, η yoga, το περπάτημα με παρέα, οι ασκήσεις αναπνοής, μπορούν να δράσουν θετικά στην μείωση του άγχους.

Συμπερασματικά κάνοντας μικρές αλλαγές καθημερινά, υιοθετώντας ένα υγιεινό τρόπο ζωής με ισορροπημένη διατροφή, άσκηση, διακοπή καπνίσματος, μειωμένο άγχος, και επαρκή ύπνο αποκτάμε ένα δυνατό ανοσοποιητικό σύστημα και μένουμε μακριά από τις ενοχλητικές επιπτώσεις των ιώσεων και του κρυολογήματος.

ΚΡΕΠΕΣ ΦΛΩΡΕΝΤΙΝ

2011-05-23T17:25:00.000+03:00

ΜΑΛΙΣΤΑ ΑΝ ΜΟΥ ΕΠΙΤΡΕΠΕΤΕ ΝΑ ΠΩ ΚΑΤΙ ΓΙΑ ΤΗΝ ΓΙΑΝΝΑ ΔΑΣΚΑΛΑΚΗ ΑΓΓΕΛΟΠΟΥΛΟΥ ΘΑ ΗΤΑΝ ΑΥΤΟ (ΑΠΙΣΤΕΥΤΟΣ ΑΝΘΡΩΠΟΣ ΜΕ ΔΥΝΑΤΟ ΧΑΡΑΚΤΗΡΑ ΚΑΙ ΛΑΤΡΕΙΣ ΤΟΥ ΚΑΛΟΥ ΦΑΓΗΤΟΥ
ΕΝΑ ΑΠΟ ΤΑ ΠΙΑΤΑ ΠΟΥ ΤΗΣ ΕΙΧΑ ΦΤΙΑΞΕΙ ΗΤΑΝ ΚΑΙ Η ΚΡΕΠΕΣ ΦΛΩΡΕΝΤΙΝ ΜΕ ΣΠΑΝΑΚΙ ΚΑΙ ΑΝΘΟΤΥΡΟ

Υλικά

Για τις κρέπες:
1 φλιτζάνι αλεύρι
1 ½ φλιτζάνι γάλα
2 αυγά
αλάτι και πιπέρι
1 κουταλιά βούτυρο

Για τη γέμιση:
500 γραμμ. σπανάκι βρασμένο, στραγγισμένο ψιλοκομμενο και φυσικά φρέσκο
3 κρεμμυδάκια φρέσκα ψιλοκομμένα
2 κουταλιές της σούπας βούτυρο
μισό φλιτζάνι κρέμα τυρί
μισό ματσάκι ψιλοκομμένο άνηθο αν θέλετε μπορείτε να χρησιμοποιησετε και μάραθο

500γραμμ ανθοτυρο καλο θα ειναι με το χερι σας να το διαλύσετε

Οδηγίες:

Θα ξεκινήσουμε με τις κρέπες. Χτυπάμε όλα τα υλικά εκτός από το βούτυρο μέχρι να πάρουμε έναν ομοιόμορφο χυλό. Ζεσταίνουμε σε αντικολλητικό τηγάνι λίγο βούτυρο και ρίχνουμε 2-3 κουταλιές από το χυλό. Μόλις ροδίσει και ξεκολλήσει την γυρίζουμε απο την αλλη πλευρά και κάνυμε ακριβως το ιδιο οταν ροδίσει την αφαιρουμε απο το τηγανι και συνεχίζουμε μέχρι να τελειώσει ο χυλός μας

κατόπιν ετοιμάζουμε την γέμιση για της κρέπες μας παίρνουμε το βούτυρο και το ρίχνουμε σε ένα αντικολλητικο τηγάνι και σωτάρουμε μέσα το φρέσκο κρεμμυδάκι τον άνηθο,όταν μαραθουν προσθέτουμε μέσα και το σπανάκι και ψήνουμε για 8 λεπτά μεχρι να μαλακώσει το σπανάκι τελος το βγάζουμε απο την φωτια και αν θέλετε βάλτε το μιγμα σε ένα τρυπιτο για αποφύγετε τα υγρα,το τυρί καλό ειναι να μπεί όταν εχει κρυώσει και προσθέτουμε και το τυρι κρέμα και ανακατεύουμε καλα για να γεμίσουμε τισς κρέπες μας και να της βάλουμε μετά στον φουρνο για 12 με 15 λεπτα στουσ 180 για να δέσουν όλα τα υλικά μαζί.

ψήνουμε τις κρέπες σε προθερμασμένο φούρνο

ΣΑΛΑΤΑ ΠΑΝΤΖΑΝΕΛΑ

2011-03-17T17:06:00.000+02:00

ΥΛΙΚΑ:
1 ΜΕΓΑΛΗ ΜΠΑΚΕΤΑ
ΚΑΝΟΝΙΚΑ ΕΜΕΙΣ OI CHEF ΘΑ ΒΑΖΑΜΕ ΕΝΑ ΦΡΑΝΤΖΟΛΑΚΙ ΨΩΜΙ ΘΑ ΤΟ ΚΑΝΑΜΕ ΚΥΒΑΚΙΑ ΘΑ ΡΙΧΝΑΜΕ ΣΚΟΝΗ ΣΚΟΡΔΟ ΛΑΔΙ ΚΑΙ ΘΑ ΤΟ ΒΑΖΑΜΕ ΣΤΟΝ ΦΟΥΣΡΝΟ ΝΑ ΦΤΙΑΞΟΥΜΕ ΚΡΟΥΤΟΝ ΕΠΕΙΔΗ ΤΑ ΠΡΑΓΜΑΤΑ ΕΧΟΥΝ ΓΙΝΕΙ ΠΟΙΟ ΕΥΚΟΛΑ ΚΑΙ ΓΙΑ ΝΑ ΜΗΝ ΜΠΑΙΝΕΤΕ ΣΤΗΝ ΔΙΑΔΙΚΑΣΙΑ ΝΑ ΦΤΙΑΧΝΕΤΕ ΚΑΙ ΠΕΛΑΓΟΣΕΤΕ ΠΑΡΤΕ ΕΝΑ ΣΑΚΟΥΛΑΚΙ ΚΡΟΥΤΟΝ ΣΕ ΟΤΙ ΓΕΥΣΗ ΘΕΛΕΤΕ.
ΑΠΟ ΕΚΕΙ ΚΑΙ ΠΕΡΑ ΑΝ ΓΟΥΣΤΑΡΕΤΕ ΝΑ ΤΟ ΠΑΙΞΕΤΕ ΒΑΣΙΛΙΑΔΕΣ ΣΤΗΝ ΚΟΥΖΙΝΑ ΑΠΛΩΝΕΤΕ ΤΟ ΨΩΜΙ ΚΟΜΜΕΝΟ ΣΕ ΚΥΒΟΥΣ ΧΟΝΤΡΟΥΣ ΣΕ ΦΟΥΡΝΟ ΠΟΥ ΕΧΕΤΕ ΠΡΟΘΕΡΜΑΝΗ ΣΤΟΥΣ 200 ΚΑΙ ΨΗΝΕΤΕ ΓΙΑ 8 ΛΕΠΤΑ.
2 ΜΕΓΑΛΕΣ ΚΟΚΚΙΝΕΣ ΠΙΠΠΕΡΙΕΣ ΚΟΜΜΕΝΕΣ ΣΤΑ 4
ΜΙΣΟ ΚΙΛΟ ΝΤΟΜΑΤΙΝΙΑ ΚΟΜΜΕΝΑ ΣΤΑ 2
4 ΚΟΜΜΑΤΙΑ ΣΕΛΕΡΥ ΚΑΙ ΦΥΛΛΑ ΧΟΝΤΡΟΚΟΜΜΕΝΑ
6 ΜΑΥΡΕΣ ΕΛΙΕΣ ΕΧΟΥΜΕ ΑΦΑΙΡΕΣΗ ΤΟ ΚΟΥΚΟΥΤΣΙΚΑΙ ΤΗΣ ΚΟΒΟΥΜΕ ΣΤΗΝ ΜΕΣΗ
2 ΚΟΥΤΑΛΙΕΣ ΤΗΣ ΣΟΥΠΑΣ ΚΑΠΑΡΟΦΥΛΛΑ
10 ΚΟΜΑΤΙΑ ΚΑΠΑΡΗ ΜΕΓΑΛΗ ΓΙΓΑΣ
1 ΚΡΕΜΜΥΔΙ ΜΙΚΡΟ ΨΙΛΟΚΟΜΜΕΝΟ
2 ΑΓΓΟΥΡΙΑ ΜΕ ΤΗΝ ΦΛΟΥΔΑ ΚΟΜΜΕΝΑ ΣΕ ΚΥΒΑΚΙΑ
1 ΜΑΤΣΑΚΙ ΒΑΣΙΛΚΟ ΨΙΛΟΚΟΜΜΕΝΟ
1 ΜΑΤΣΑΚΙ ΜΑΙΝΤΑΝΟ ΨΙΛΟΚΟΜΜΕΝΟ
1 ΣΚΕΛΙΔΑ ΣΚΟΡΔΟ ΨΙΛΟΚΟΜΜΕΝΗ
ΕΛΑΙΟΛΑΔΟ
ΞΥΔΙ
ΑΛΑΤΙ
ΦΡΕΣΚΟ ΠΙΠΕΡΙ
4 ΦΙΛΕΑΚΙΑ ΑΝΤΣΟΥΓΙΑ ΨΙΛΟΚΟΜΜΕΝΑ

ΕΚΤΕΛΕΣΗ:
ΣΤΟ ΦΟΥΡΝΟ ΠΟΥ ΨΗΣΑΜΕ ΤΟ ΨΩΜΙ ΣΤΟΥΣ 200 ΤΟ ΙΔΙΟ ΚΑΝΟΥΜΕ ΚΑΙ ΜΕ ΤΗΣ ΠΙΠΕΡΙΕΣ ΜΟΝΟ ΠΟΥ ΤΗΣ ΑΦΗΝΟΥΜΕ ΓΙΑ 10 ΛΕΠΤΑ ΝΑ ΚΑΨΟΥΝ ΚΑΛΑ ΣΕ ΕΝΑ ΤΑΨΙ
ΚΑΤΟΠΙΝ ΤΗΣ ΑΦΑΙΡΟΥΜΕ ΑΠΟ ΤΟΝ ΦΟΥΡΝΟ ΚΑΙ ΤΗΣ ΒΑΖΟΥΜΕ ΣΕ ΣΑΚΟΥΛΑΚΙΑ ΜΙΑ ΧΡΗΣΕΙΣ ΚΛΕΙΝΟΥΜΕ ΚΑΛΑ ΚΑΙ ΤΗΣ ΑΦΗΝΟΥΜΕ 5 ΛΕΠΤΑ ΣΤΗΝ ΑΚΡΗ (ΑΥΤΟ ΤΟ ΚΑΝΟΥΜΕ ΓΙΑΤΙ ΜΕΤΑ ΘΑ ΕΙΝΑΙ ΕΥΚΟΛΟ ΝΑ ΑΦΑΙΡΕΣΟΥΜΕ ΤΗΝ ΦΛΟΥΔΑ ΤΟΥΣ ΚΑΙ ΝΑ ΤΗΣ ΒΑΛΟΥΜΕ ΣΤΗΝ ΣΑΛΑΤΑ ΜΑΣ
ΔΕΝ ΕΧΕΤΕ ΝΑ ΚΑΝΕΤΕ ΚΑΙ ΠΟΛΛΑ ΣΕ ΕΝΑ ΜΕΓΑΛΟ ΜΠΩΛ ΡΙΧΝΕΤΕ ΟΛΑ ΤΑ ΥΛΙΚΑ ΤΗΣ ΣΑΛΑΤΑΣ ΠΟΥ ΕΧΩ ΓΡΑΨΕΙ ΤΑ ΑΝΑΚΑΤΕΥΕΤΑΙ ΚΑΛΑ ΜΑΖΙ ΜΕ ΤΟ ΨΩΜΙ ΚΑΙ ΤΗΣ ΠΙΠΕΡΙΕΣ ΚΑΙ ΣΤΟ ΤΕΛΟΣ ΟΤΑΝ ΕΙΝΑΙ ΝΑ ΣΕΡΒΙΡΕΤΑΙ ΡΙΧΝΕΤΕ ΤΟ ΕΛΑΙΟΛΑΔΟ ΚΑΙ ΤΟ ΞΥΔΙ
ΔΕΝ ΣΑΣ ΓΡΑΦΩ ΠΟΣΟΤΗΤΑ ΕΙΝΑΙ ΣΤΟΝ ΚΑΘΕΝΑ ΠΟΣΟ ΘΕΛΕΙ ΝΑ ΡΙΞΕΙ

ΦΑΣΟΛΙΑ ΞΕΡΑ ΜΕ ΠΑΡΜΕΖΑΝΑ ΔΕΝΤΡΟΛΙΒΑΝΟ ΚΑΙ ΨΗΤΑ ΝΤΟΜΑΤΙΝΙΑ

2011-03-16T16:45:00.001+02:00

ΥΛΙΚΑ:
250 ΓΡ ΦΑΣΟΛΙΑ ΞΕΡΑ ΜΟΥΛΙΑΣΜΕΝΑ ΟΛΟ ΤΟ ΒΡΑΔΥ ΚΑΙ ΒΡΑΣΜΕΝΑ 2 ΩΡΕΣ
250 ΓΡ ΝΤΟΜΑΤΙΝΙΑ ΚΟΜΜΕΝΑ ΣΤΗ ΜΕΣΗ
8 ΚΟΥΤΑΛΙΕΣ ΤΗΣ ΣΟΥΠΑΣ ΕΛΑΙΟΛΑΔΟ
3 ΜΕΓΑΛΕΣ ΣΚΕΛΙΔΕΣ ΣΚΟΡΔΟ ΨΙΛΟΚΟΜΜΕΝΕΣ
2 ΚΛΩΝΑΡΙΑ ΔΕΝΤΡΟΛΙΒΑΝΟ ΨΙΛΟΚΟΜΜΕΝΑ ΜΟΝΟ ΤΑ ΦΥΛΑΡΑΚΙΑ
1 ΚΡΕΜΜΥΔΙ ΚΟΚΚΙΝΟ ΨΙΛΟΚΟΜΜΕΝΟ
100 ΓΡ ΠΑΡΜΕΖΑΝΑ ΤΡΙΜΜΕΝΗ ΣΕ ΦΛΟΥΔΕΣ
1 ΚΟΥΤΑΛΑΚΙ ΤΟΥ ΓΛΥΚΟΥ ΑΛΑΤΙ
1 ΚΟΥΤΑΛΑΚΙ ΤΟΥ ΓΛΥΚΟΥ ΦΡΕΣΚΑ ΔΙΑΦΟΡΑ ΠΙΠΕΡΙΑ
3 ΚΟΥΤΑΛΙΕΣ ΞΥΔΙ ΒΑΛΣΑΜΙΚΟ
2 ΚΟΥΤΑΛΙΕΣ ΚΑΡΑΜΕΛΟΜΕΝΟ ΒΑΛΣΑΜΙΚΟ

ΕΚΤΕΛΕΣΗ:
ΠΡΟΘΕΡΜΑΙΝΕΤΕ ΤΟΝ ΦΟΥΡΝΟ ΣΤΟΥΣ 200 ΒΑΘΜΟΥΣ
ΣΕ ΕΝΑ ΤΑΨΙ ΒΑΖΕΤΕ ΤΑ ΝΤΟΜΑΤΙΝΙΑ ΜΕ ΕΛΑΙΟΛΑΔΟ ΚΑΙ ΤΑ ΨΗΝΕΤΕ ΓΙΑ 20 ΛΕΠΤΑ ΤΟ ΚΑΛΥΤΕΡΟ ΕΙΝΑΙ Η ΠΛΕΥΡΑ ΠΟΥ ΚΟΒΕΤΕ ΝΑ ΕΙΝΑΙ ΑΠΟ ΚΑΤΩ
ΣΕ ΕΝΑ ΤΗΓΑΝΙ ΒΑΖΕΤΕ 4 ΚΟΥΤΑΛΙΕΣ ΤΗΣ ΣΟΥΠΑΣ ΕΛΑΙΟΛΑΔΟ ΚΑΙ ΡΙΧΝΕΤΕ ΜΕΣΑ ΤΟ ΔΕΝΤΡΟΛΙΒΑΝΟ ΤΟ ΣΚΟΡΔΟ ΤΟ ΚΡΕΜΜΥΔΙ ΜΕΧΡΙ ΝΑ ΜΑΛΑΚΩΣΟΥΝ ΣΕ ΜΕΤΡΙΑ ΦΩΤΙΑ
ΚΑΤΟΠΙΝ ΠΡΟΣΘΕΤΕ ΤΑ ΦΑΣΟΛΙΑ ΚΑΙ ΤΑ 2 ΔΙΑΦΟΡΕΤΙΚΑ ΒΑΛΣΑΜΙΚΑ
ΤΕΛΟΣ ΣΕ ΜΙΑ ΠΙΑΤΕΛΑ ΡΙΧΝΕΤΕ ΑΠΟ ΠΑΝΩ ΤΑ ΝΤΟΜΑΤΙΝΙΑ ΤΗΝ ΠΑΡΜΕΖΑΝΑ ΑΛΑΤΙ ΠΙΠΕΡΙ ΚΑΙ ΣΕΡΒΙΡΕΤΕ

HISTORY THE SUSHI

2011-03-04T14:40:00.000+02:00

SUSHI ΣΤΑ ΑΡΧΑΙΑ ΙΑΠΩΝΙΚΑ ΣΗΜΑΙΝΕΙ ΚΑΤΙ ΞΙΝΌ.
ΑΥΤΟ ΕΧΕΙ ΠΡΟΈΛΘΕΙ ΑΠΟ ΤΟΝ ΤΡΟΠΟ ΠΟΥ ΤΟ ΠΑΡΗΓΑΓΑΝ ΤΟΤΕ
ΤΗΝ ΞΙΝΗ ΤΟΥ ΓΕΥΣΗ ΤΗΝ ΟΦΕΙΛΗ ΣΤΑ ΑΜΙΝΟΞΕΑ ΠΟΥ ΠΑΡΑΓΟΝΤΑΙ ΚΑΤΑ ΤΗΝ ΖΥΜΩΣΗ ΤΟΥ ΡΥΖΙΟΥ ΚΑΙ ΤΟΥ ΨΑΡΙΟΥ ΑΠΟ ΤΟ ΑΛΑΤΙ ΚΑΙ ΚΑΤΑ ΕΠΕΚΤΑΣΗ ΑΠΟ ΤΟ ΞΥΔΙ ΠΟΥ ΠΑΡΑΓΕΤΑΙ.
ΑΥΤΗ ΤΗΝ ΣΤΙΓΜΗ ΣΤΗΝ ΙΑΠΩΝΙΑ ΥΠΑΡΧΕΙ ΜΙΑ ΑΠΟ ΤΙΣ ΠΑΛΑΙΟΤΕΡΕΣ ΣΥΝΤΑΓΕΣ SUSHI Η ΟΠΟΙΑ ΜΟΙΑΖΕΙ ΜΕ ΑΥΤΗ ΠΟΥ ΕΚΑΝΑΝ Η ΑΡΧΑΙΌΤΕΡΗ ΙΑΠΩΝΕΣ ΚΑΙ ΛΈΓΕΤΕ NAREZUSHI ΕΞΕΛΊΧΤΗΚΕ ΣΕ OSHIZUSHI ΚΑΙ ΤΕΛΙΚΑ NIGIRIZUSHI
ΚΑΙ ΕΙΝΑΙ ΑΥΤΟ ΠΟΥ ΓΝΩΡΙΖΕΙ ΣΗΜΕΡΑ Ο ΚΟΣΜΟΣ ΤΟ SUSHI.
H ΜΟΡΦΗ TOY SUSHI ΟΠΩΣ ΤΟ ΞΕΡΟΥΜΕ ΣΗΜΕΡΑ ΔΗΜΙΟΥΡΓΉΘΗΚΕ ΤΟ 1800.
ΜΕΧΡΙ ΤΟΤΕ ΤΟ ΕΤΡΩΓΑΝ ΣΑΝ ΚΡΕΜΑ ΧΩΡΙΣ ΡΥΖΙ ΓΙΑΤΙ ΤΟ ΠΕΤΟΥΣΑΝ.
ΤΟΤΕ ΒΡΕΘΗΚΕ ΚΑΠΟΙΟΣ ΚΑΙ ΕΙΧΕ ΤΗΝ ΙΔΕΑ ΝΑ ΤΟ ΚΑΝΕΙ FAST FOOD ΓΡΗΓΟΡΟ ΦΑΓΗΤΟ ΣΤΟ ΟΠΟΙΟΝ ΤΡΩΓΑΝΕ ΣΤΟ ΔΡΟΜΟ ΚΑΙ ΣΤΑ ΘΕΑΤΡΑ ΓΙΑ ΝΑ ΜΗΝ ΛΕΡΩΝΟΝTAΙ ΚΑΙ ΕΚΕΙ ΑΛΛΑΞΕ Η ΣΥΝΤΑΓΗ
ΜΕΧΡΙ ΤΟΤΕ ΤΟ ΨΑΡΙ ΚΑΙ ΤΟ ΡΥΖΙ ΕΙΧΑΝΕ ΥΠΟΣΤΕΙ ΖΥΜΩΣΗ ΚΑΙ ΓΙΝΟΤΑΝΕ ΚΡΕΜΑ ΑΛΛΑ ΑΥΤΟΣ ΓΙΑ ΝΑ ΤΟ ΤΥΛΙΓΕΙ ΧΡΗΣΙΜΟΠΟΙΕΊΣΑΙ ΦΡΕΣΚΟ ΡΥΖΙ ΚΑΙ ΨΑΡΙ ΚΑΙ ΔΙΑΦΟΡΑ ΛΑΧΑΝΙΚΑ
ΟΛΑ ΑΥΤΑ ΤΑ ΟΦΕΙΛΟΥΜΕ ΣΤΟΝ ΗΑΝΑΥΑ ΥΟΗΕΙ ΠΟΥ ΤΟ 1800 ΕΚΑΝΑ ΜΟΔΑ ΤΟ SUSHI FAST FOOD

KITCHEN WORLD

How to Make Gingerbread executive chef JOSEPH MORRIS

THE BEST RESTAURANT STEIRERECK

Contact Details

THE BEST RESTAURANT VENDOME

Contact Details

THE BEST RESTAURANT NIHONRYORI RYUGIN

Contact Details

THE BEST RESTAURANT L'ARPEGE

Contact Details

THE BEST RESTAURANT LE BERNARDINT

Contact Details

THE BEST RESTAURANT OUD SLUIS

Contact Details

THE BEST RESTAURANT PIERRE GAGNAIRE

Contact Details

THE BEST RESTAURAND HOF VAN CLEVE

Restaurant Hof van CleveRiemegemstraat 1 9770 KruishoutemPhone: +32 (0) 9 383 4848 Web: http://www.hofvancleve.com/Mail: info@hofvancleve.com

Opening Times:

MondayTuesdayWednesdayThursdayFridaySaturdaySunday

Lunch from-12.0012.0012.0012.0012.00-

Dinner from-19:0019:0019:0019:0019:00

THE BEST RESTAURANT L'ATELIER DE JOEL ROBUCHON

Contact Details

THE BEST RESTAURANT L' ARPEGE

Contact Details

THE BEST RESTAURANT LES CREATIONS DE NARISAWA

Contact Details

THE BEST RESTAURANT DANIEL

Contact Details

THE BEST RESTAURANT PER SE

THE BEST RESTAURANT LE CHATEAUBRIAND

Contact Details

THE BEST RESTAURANT ARZAK

Contact Details

LAMB WITH EXPRESSO COFFEE RESTAURANT ARZAK

LAMB WITH EXPRESSO COFFEE

THE BEST RESTAURANT D.O.M

Contact Details

THE BEST RESTAURANT ALINEA

Contact Details

THE BEST RESTAURANT The Fat Duck

Contact Details

THE BEST RESTAURANT Osteria Francescana

Contact Details

THE BEST RESTAURANT MUGARITZ

Contact Details

THE BEST RESTAURANTS El Celler de Can Roca

One of Girona’s best restaurants

The brothers are internationally famous

the world's best restaurant NOMA

Contact Details

the best chef all the world Ferran Adria

the best chef all the world Charlie Trotter

Master Chef, Founder,

Charlie Trotter’s Restaurant

the best chef all the world Todd English

the best chef all the world Emeril Lagasse

Contents

Early Life and Training

Celebrity Chef

Emeril's Empire

the best chef all the world Wolfgang Puck

Profile

the best chef all the world Rocco DiSpirito

Childhood:

Education:

Early Career:

On His Own:

"The Restaurant":

Where's Rocco?:

Cookbooks:

Awards and Accolades:

the best chef all the world Thomas Keller

the best chef all the world paul bocuse

the best chef all the world Antony Bourdain

Date of Birth

Birth Name

Nickname

Height

Restaurant Hof van Cleve
Riemegemstraat 1
9770 Kruishoutem
Phone: +32 (0) 9 383 4848
Web: http://www.hofvancleve.com/
Mail: info@hofvancleve.com

Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday

Lunch from
-
12.00
12.00
12.00
12.00
12.00
-

Dinner from
-
19:00
19:00
19:00
19:00
19:00