tag:blogger.com,1999:blog-65620718655043222772024-03-12T19:37:26.614-07:00Chain of CakesI'm a Photographer and Prop Stylist cooking images and foodies with personal recipes. Anonymoushttp://www.blogger.com/profile/06261014974652543091noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6562071865504322277.post-42408709220467110692017-01-27T08:41:00.000-08:002017-01-27T08:45:33.639-08:00El Vesuvi comestible - The edible Vesuvius<style>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-jnT-HO_9CjM/WItOWlyu8jI/AAAAAAAACYM/6J7TslUxihcH4Ec7KQGvOt7c6lbQbdELgCLcB/s1600/072_NAPOLI_OK_B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://1.bp.blogspot.com/-jnT-HO_9CjM/WItOWlyu8jI/AAAAAAAACYM/6J7TslUxihcH4Ec7KQGvOt7c6lbQbdELgCLcB/s640/072_NAPOLI_OK_B.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">El Vesuvi - The Mount Vesuvius</span></td></tr>
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<b><span class="s1"><span style="font-size: 12.0pt;">EL VESUVI COMESTIBLE </span></span></b></div>
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<span class="s1"><span style="font-size: 12.0pt;">Per llegir en veu
alta:</span></span><span style="font-size: 12.0pt;"><br />
<span class="s1">Seduzione</span><br />
<span class="s1">Operazione gastronomica</span><br />
<span class="s1">Cuoppo di frittura</span><br />
<span class="s1">Arancini</span><br />
<span class="s1">Mozzarella</span><br />
<span class="s1">Fiori di zucca ripieni di ricotta </span><br />
<span class="s1">Babá</span><br />
<span class="s1">Sfogliatella,</span><br />
<span class="s1">Riccia o frolla?</span><br />
<span class="s1">Margherita</span><br />
<span class="s1">Il contatto carnale</span><br />
<span class="s1">Anche io</span><br />
<span class="s1">L’aroma!</span><br />
<span class="s1">Mamma mia</span><br />
<br />
<span class="s1">Nàpols vibra fort, reflectint com un mirall la força adormida
del Vesuvi. Va ser el primer que vaig </span></span><span class="s1"><span lang="CA" style="font-size: 12.0pt; mso-ansi-language: CA;">veure</span></span><span class="s1"><span style="font-size: 12.0pt;"> quan m’hi vaig </span></span><span class="s1"><span lang="CA" style="font-size: 12.0pt; mso-ansi-language: CA;">llevar</span></span><span class="s1"><span style="font-size: 12.0pt;"> el dia de Nadal. Arribada la nit
abans, només havia pogut escoltar el mar i imaginar-me que allà on senyalaven
amb el dit hi havia un volcà gran. Tots els dies que he estat napolitana he
pogut percebre la seva presència més enllà de la visual. La potència tel·lúrica de la muntanya la notava per tot arreu, i la gastronomia n’és un molt
bon exemple. </span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-vAIEdwNd0nI/WItvWijT9YI/AAAAAAAACZQ/NHfX-eRCizUcJfr4RhtngRlLKNNY9gHrACEw/s1600/0447_ChaicOfCakes%2540ElisendaFontarnau_OK_B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://1.bp.blogspot.com/-vAIEdwNd0nI/WItvWijT9YI/AAAAAAAACZQ/NHfX-eRCizUcJfr4RhtngRlLKNNY9gHrACEw/s640/0447_ChaicOfCakes%2540ElisendaFontarnau_OK_B.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="s1" style="font-size: small;"><span style="font-size: 12.0pt;"><span style="font-size: x-small;">imaginar-me que allà on senyalaven
amb el dit hi havia un volcà gran<i> - imagine that where they pointed the finger at there was a big volcano</i></span> </span></span></td></tr>
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<span class="s1" style="font-size: small;"><span style="font-size: 12.0pt;">Els napolitans
endrapen al carrer, amb les mans, plantats a terra drets, somrient amb la boca
plena. I és que és tant plaent menjar amb els dits a l’aire lliure! A
part de les famoses especialitats com ara la <a href="https://it.wikipedia.org/wiki/Pizza_Margherita" target="_blank">pizza Margherita</a> o els <a href="https://it.wikipedia.org/wiki/Spaghetti_alle_vongole" target="_blank">spaghetti alle vongole</a> (totes delicioses a qualsevol lloc) als napolitans els hi encanta
el sucre tant com tot allò que brilla. Així que els dits no només se’ls llepen
de l’oli de la <a href="http://streetfooditalia.it/friggitorie" target="_blank">frittura</a> si no també del ron que regalima dels <a href="http://streetfooditalia.it/baba" target="_blank">babàs</a> i de la
ricotta que farceix les <a href="http://streetfooditalia.it/sfogliatella" target="_blank">sfogliatellas</a>. Pessiguen el <a href="https://es.wikipedia.org/wiki/Panettone" target="_blank">panettone</a> per esmorzar
perquè és Nadal i posen els ulls en blanc quan per fi poden olorar el perfum a
tarongina de la <a href="https://en.wikipedia.org/wiki/Pastiera" target="_blank">pastiera de Pasqua</a>. </span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-uQzWWR-8D58/WItt2gef2eI/AAAAAAAACYk/RxL-Bt2Zkw8bpy_kNA6QgADbxprO_UrLQCLcB/s1600/VESUBI_NEU_OK.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://1.bp.blogspot.com/-uQzWWR-8D58/WItt2gef2eI/AAAAAAAACYk/RxL-Bt2Zkw8bpy_kNA6QgADbxprO_UrLQCLcB/s640/VESUBI_NEU_OK.gif" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">El Vesuvi hivernal - The winter Vesuvius</span></td></tr>
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<span class="s1" style="font-size: small;"><span style="font-size: 12.0pt;">En el meu periple
culinari vaig fer una visita a la xocolateria <a href="http://www.gay-odin.it/index.php/categorie.html/" target="_blank">Gay Odin</a>. Hi havia cua. Són molt
de fer cues quan es tracta de menjar. Les dependentes responen a les meves
curiositats i m’expliquen les delícies dels mostradors amb pots de vidre
farcits de llepolies, mentre amb guants blancs remenen els bombons i els
col·loquen dins de les caixes folrades amb paper parafinat. Amb el rellotge
aturat, mentre repasso les estanteries descobreixo el Vesubi de xocolata (en
vàries mides) i penso que és el resum perfecte de Nàpols: intens, tradicional,
amb un toc de daurat brillant, femení, teatral i sobretot molt sexy.</span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-kc4mWQMUbMI/WItPQ90GzeI/AAAAAAAACYY/vV3G_w6G7a4CeichSFRwCA6O4XH8IqmSgCEw/s1600/VESUBI_FUM_OK.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://1.bp.blogspot.com/-kc4mWQMUbMI/WItPQ90GzeI/AAAAAAAACYY/vV3G_w6G7a4CeichSFRwCA6O4XH8IqmSgCEw/s640/VESUBI_FUM_OK.gif" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">El Vesuvi en flames - The Vesuvius on fire</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-xVGRfr9aTxw/WItvPsxt2oI/AAAAAAAACYw/a6QZsBdbXFAO8mfJzSCMJQWaAyf6mV_egCLcB/s1600/VESUBI_DIA_NIT_OK.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://4.bp.blogspot.com/-xVGRfr9aTxw/WItvPsxt2oI/AAAAAAAACYw/a6QZsBdbXFAO8mfJzSCMJQWaAyf6mV_egCLcB/s640/VESUBI_DIA_NIT_OK.gif" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Nit i Dia - Night & Day</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-C_mUrDVla7I/WItvUqaiwDI/AAAAAAAACY0/Qqnai4_TwGQ6XCbzJ0pes_OYI1RF1FHeACLcB/s1600/0417_ChaicOfCakes%2540ElisendaFontarnau_OK_B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://3.bp.blogspot.com/-C_mUrDVla7I/WItvUqaiwDI/AAAAAAAACY0/Qqnai4_TwGQ6XCbzJ0pes_OYI1RF1FHeACLcB/s640/0417_ChaicOfCakes%2540ElisendaFontarnau_OK_B.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">El sol daurat - The golden sun</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-07Wj3ALNvgU/WItv8a3_x1I/AAAAAAAACZI/ms8ie7WmbSw53Zeapo6tnQLzDy9QdK72QCLcB/s1600/EstrellesBLAU_OK_B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://2.bp.blogspot.com/-07Wj3ALNvgU/WItv8a3_x1I/AAAAAAAACZI/ms8ie7WmbSw53Zeapo6tnQLzDy9QdK72QCLcB/s640/EstrellesBLAU_OK_B.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">El Vesuvi estrellat - The starry Vesuvius</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-EhRXvTL36xg/WItv8bXvwPI/AAAAAAAACZM/oQI57SmbjIAX7m59Spl6LNEPMtLWeZa6gCLcB/s1600/EstrellesGroc_OK_B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://2.bp.blogspot.com/-EhRXvTL36xg/WItv8bXvwPI/AAAAAAAACZM/oQI57SmbjIAX7m59Spl6LNEPMtLWeZa6gCLcB/s640/EstrellesGroc_OK_B.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">El Vesuvi estrellat en daurat - The starry Vesuvius in golden</span></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br /></span></td></tr>
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<span class="s1" style="font-size: small;"><span style="font-size: 12.0pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-4NnUa0RkPZ8/WIt0UA7i3nI/AAAAAAAACZg/fv2xNwfBLsUgc57hMQC07cmm_tgAqnMLACEw/s1600/0499_ChaicOfCakes%2540ElisendaFontarnau_OK_BIS_B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://4.bp.blogspot.com/-4NnUa0RkPZ8/WIt0UA7i3nI/AAAAAAAACZg/fv2xNwfBLsUgc57hMQC07cmm_tgAqnMLACEw/s640/0499_ChaicOfCakes%2540ElisendaFontarnau_OK_BIS_B.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;">El Vesuvi és l'estrella - The Vesuvius is the Star</span></span></td></tr>
</tbody></table>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;"><i><b><span class="s1"><span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US;">THE EDIBLE VESUVIUS</span></span></b><span class="s1"><span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US;"> </span></span></i></span><br />
<span style="font-size: small;"><i><span class="s1"><span style="font-size: 12.0pt;">To read out loud:</span></span></i></span><br />
<span style="font-size: small;"><i><span class="s1"><span style="font-size: 12.0pt;">Seduzione</span></span><span style="font-size: 12.0pt;"><br />
<span class="s1">Operazione gastronomica</span><br />
<span class="s1">Cuoppo di frittura</span><br />
<span class="s1">Arancini</span><br />
<span class="s1">Mozzarella</span><br />
<span class="s1">Fiori di zucca ripieni di ricotta </span><br />
<span class="s1">Babá</span><br />
<span class="s1">Sfogliatella,</span><br />
<span class="s1">Riccia o frolla?</span><br />
</span><span class="s1"><span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US;">Margherita</span></span><span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US;"><br />
<span class="s1">Il contatto carnale</span><br />
<span class="s1">Anche io</span><br />
<span class="s1">L’aroma!</span><br />
<span class="s1">Mamma mia</span></span></i></span></div>
<span style="font-size: small;"><i>
</i></span><br />
<div class="p1">
<span style="font-size: small;"><i><span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US;">Naples
vibrates strongly, reflecting as a mirror the asleep force of the Vesuvius. <span class="s1"><span style="color: black; mso-themecolor: text1;">It was the first thing
I saw when I woke up on Christmas Day. Having arrived the night before, I had only
been able to hear the sea and imagine that where they pointed the finger at
there was a big volcano. Each day that I was a Neapolitan I could perceive its
presence beyond the visuals. I could feel the telluric power of the mountain
everywhere, and gastronomy is a very good example of it. </span></span></span></i></span></div>
<div class="p1">
<span style="font-size: small;"><i><span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US;"><span class="s1"><span style="color: black; mso-themecolor: text1;">The Neapolitans eat on the street, standing, smiling with his mouth full. <span style="mso-bidi-font-style: italic;">And it is so nice to eat with your fingers
outdoors! </span>Besides the famous specialties such as <a href="https://it.wikipedia.org/wiki/Pizza_Margherita" target="_blank">pizza Margherita</a> or
<a href="https://en.wikipedia.org/wiki/Spaghetti_alle_vongole" target="_blank">spaghetti alle vongole</a> (both delicious anywhere) Neapolitans love sugar as much
as anything that shines.</span></span><span class="apple-converted-space"><span style="color: black; mso-themecolor: text1;"> </span></span></span><span class="s1"><span lang="EN-US" style="color: black; font-size: 12.0pt;">Therefore, not only do they lick
their fingers when there's the <a href="http://streetfooditalia.it/friggitorie" target="_blank">frittura</a>’s oil, but also when rum drops from the
<a href="http://streetfooditalia.it/baba" target="_blank">babàs</a>, and after the ricotta that fills the <a href="http://streetfooditalia.it/sfogliatella" target="_blank">sfogliatelle</a>. They pinch the <a href="https://en.wikipedia.org/wiki/Panettone" target="_blank">panettone</a> for breakfast because it's Christmas, and they roll their eyes back
when they finally can smell the perfume of orange blossom of the <a href="https://en.wikipedia.org/wiki/Pastiera" target="_blank">easter pastiera</a>.</span></span></i></span><br />
<br />
<span style="font-size: small;"><i><span class="s1"><span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US;">In my culinary journey, I visited <a href="http://www.gay-odin.it/index.php/categorie.html/" target="_blank">Gay Odin</a> chocolate shop. There was a
waiting line. They can queue when it concerns food. The clerks respond to my
curiosity and tell me about all the delights on the counters, full of glass
jars filled with delicacies, while they mix the filled chocolates – white
gloves on– and place them in the boxes lined with wax paper. Clock stopped,
while I look over the shelves, I discover the chocolate</span></span><span class="apple-converted-space"><span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US;"> </span></span><span class="s1"><span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US;">Vesuvius (in different sizes)
and I think that it is the perfect summary of Naples: intense, traditional,
with a touch of golden bright, feminine, theatrical and above all very sexy.</span></span></i></span></div>
<span style="font-size: small;"><i>
</i></span><br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-6CtuyDRFA68/WItvZUr97pI/AAAAAAAACZQ/acCAwxBsancU4AeXS7KK2R0bcXRXQ3nFgCEw/s1600/0503_ChaicOfCakes%2540ElisendaFontarnau_OK_B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://3.bp.blogspot.com/-6CtuyDRFA68/WItvZUr97pI/AAAAAAAACZQ/acCAwxBsancU4AeXS7KK2R0bcXRXQ3nFgCEw/s640/0503_ChaicOfCakes%2540ElisendaFontarnau_OK_B.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Forçes tel·lúriques - Telluric power</span></td></tr>
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<div class="p1">
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><i><span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;">IL VESUVIO COMMESTIBILE</span></i></b></span><br />
<span style="font-size: large;"><i><span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;">Da leggere ad alta
voce:</span><span style="color: black; font-family: "georgia"; mso-themecolor: text1;"><br />
<span style="mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Seduzione<br />
Operazione gastronomica<br />
Cuoppo di frittura<br />
Arancini<br />
Mozzarella<br />
Fiori di zucca ripieni di ricotta <br />
Babá</span></span><span style="color: black; font-family: "georgia"; mso-bidi-font-family: PMingLiU; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: PMingLiU; mso-themecolor: text1;"><br />
</span><span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;">Sfogliatella</span><span style="color: black; font-family: "georgia"; mso-bidi-font-family: PMingLiU; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: PMingLiU; mso-themecolor: text1;">,<br />
</span><span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;">Riccia o frolla?</span><span style="color: black; font-family: "georgia"; mso-bidi-font-family: PMingLiU; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: PMingLiU; mso-themecolor: text1;"><br />
</span><span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;">Margherita</span><span style="color: black; font-family: "georgia"; mso-bidi-font-family: PMingLiU; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: PMingLiU; mso-themecolor: text1;"><br />
</span><span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;">Il contatto carnale<br />
Anche io<br />
L’aroma!</span><span style="color: black; font-family: "georgia"; mso-bidi-font-family: PMingLiU; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: PMingLiU; mso-themecolor: text1;"><br />
</span><span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;">Mamma mia</span></i></span></div>
<span style="font-size: large;"><i>
</i></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><i><span lang="IT" style="font-family: "georgia"; mso-ansi-language: IT; mso-fareast-font-family: "Times New Roman";">Napoli vibra fortemente, che riflette
come uno specchio la forza addormentata del Vesuvio.</span><span lang="IT" style="font-family: "georgia"; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;">È stata la prima cosa che ho visto quando mi
sono alzata il giorno di Natale. Arrivata la notte anteriore, avevo solo potuto
ascoltare il rumore del mare e immaginare che lí dove segnalavano con il dito
c'era un grande vulcano. Tutti i giorni in cui sono stata napoletana ho potuto
percepire la sua presenza al di lá della visuale. </span><span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;">Notavo dappertutto
la potenza tellurica della montagna, e la gastronomia ne è un gran buon
esempio. </span></i></span></div>
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<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><i><span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;">I napoletani mangiano per strada, con le mani, in piedi, sorridenti
con la bocca piena. È che è un tale piacere mangiare con le mani all'aria
aperta! A parte le famose
specialità come la <a href="https://it.wikipedia.org/wiki/Pizza_Margherita" target="_blank">pizza Margherita</a> o gli <a href="https://it.wikipedia.org/wiki/Spaghetti_alle_vongole" target="_blank">spaghetti alle vongole</a> (tutte
deliziose in qualsiasi posto) ai napoletani piace lo zucchero tanto quanto
quello che brilla.</span><span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;"> Cosí che dalle dita
non ci si lecca solo l'olio della <a href="http://streetfooditalia.it/friggitorie" target="_blank">frittura</a>, ma anche il rum che riempie i <a href="http://streetfooditalia.it/baba" target="_blank">babá</a>
e la ricotta che farcisce le <a href="http://streetfooditalia.it/sfogliatella" target="_blank">sfogliatelle</a>. </span><span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;">Spizzicano il
<a href="https://it.wikipedia.org/wiki/Panettone" target="_blank">panettone</a> per colazione perchè è Natale e fanno gli occhi bianchi quando
possono odorare l'acqua di fiori d'arancio della<a href="https://it.wikipedia.org/wiki/Pastiera_napoletana" target="_blank"> pastiera di Pasqua</a>. </span></i></span></div>
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<span style="font-size: large;"><i><span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;"> </span>
</i></span></div>
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<span style="color: black; font-family: "georgia"; font-size: large; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;"><i>Nel mio periplo
culinario ho visitato la cioccolateria <a href="http://www.gay-odin.it/index.php/categorie.html/" target="_blank">Gay Odin</a>. C'era fila. Fanno le file
quando si tratta di mangiare. Le commesse rispondono alle mie curiosità e mi
spiegano le delizie delle vetrine con barattoli di vetro pieni di prelibatezze,
mentre con i guanti bianchi prendono i cioccolatini e li sistemano nelle
scatole foderate di carta cerata. Con l'orologio fermo mentre ripasso gli
scaffali, scopro il Vesuvio di cioccolato (di varie misure) e penso che è il
riassunto perfetto di Napoli: intensa, tradizionale, con un tocco d'oro
brillante, femminile, teatrale, e soprattutto molto sexy.</i></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/--32h-wcHMf8/WItNI0WjMxI/AAAAAAAACYE/yJ5kDLJnEoUNNGXrgZQOKM8GDRCq-jksgCEw/s1600/Napoli_Panoramica_OK_B.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="88" src="https://1.bp.blogspot.com/--32h-wcHMf8/WItNI0WjMxI/AAAAAAAACYE/yJ5kDLJnEoUNNGXrgZQOKM8GDRCq-jksgCEw/s640/Napoli_Panoramica_OK_B.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">El Vesuvi mirant Nàpols - The Vesuvius looking at Naples</span></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-eDy7weu8oSU/WItva8zfO6I/AAAAAAAACZU/68CW-iEA7IY_zdghsA7qbBF-q1x8UymswCEw/s1600/0521_ChaicOfCakes%2540ElisendaFontarnau_OK_BIS_B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="504" src="https://4.bp.blogspot.com/-eDy7weu8oSU/WItva8zfO6I/AAAAAAAACZU/68CW-iEA7IY_zdghsA7qbBF-q1x8UymswCEw/s640/0521_ChaicOfCakes%2540ElisendaFontarnau_OK_BIS_B.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">El que queda - What remains</td></tr>
</tbody></table>
<span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-themecolor: text1;"><i> </i><br style="mso-special-character: line-break;" />
</span><br />
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Anonymoushttp://www.blogger.com/profile/06261014974652543091noreply@blogger.com0tag:blogger.com,1999:blog-6562071865504322277.post-37207669150350698032014-04-25T05:43:00.000-07:002014-04-26T04:39:52.245-07:00Crème de la Crème<div style="line-height: 150%; margin-bottom: 0cm;">
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</div>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;"><b>CRÈME DE LA CRÈME </b></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Fa
uns dies vaig anar a una conferència organitzada per <a href="http://www.widephotobcn.com/photographicness#.U1l9SMd_y1I" target="_blank">Widephoto</a>
sobre nous llenguatges fotogràfics. A part de la bona
dosi d'informació<span lang="ca-ES">, vam estar parlant del fet de
que aquests artistes s'estàn divertint experimentant a través del
llenguatge. I això sempre és inspirador.</span></span></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<br />
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<span style="font-size: large;"><u><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">CREMA
DE CARABASSA PLANA</span></span></u></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Plana
perque no té cap més ingredient que ella mateixa. Una bona base per
sumar-hi tot el que et ve de gust, o res.</span></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;"><i>Ingredients:</i></span></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Una
Carabassa.</span></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Una
Cullarada de cafè de llavors de mostassa.</span></span><br />
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Una mica d'oli d'oliva o de coco (que li dóna un gust més exòtic) </span></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Peles
i talles la carbassa. En
una olla amb un raig d'oli salteges la carabassa i les llavors. Un
cop daurada la cobreixes amb aigua (a més aigua més líquida) i
quan al punxar-la amb una forquilla està tova ja ho pots triturar
tot. Amb un raig de crema de llet d'avena i una picada d'anous i
julivert està boníssima.</span></span></div>
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Propietats
de la carabassa<a href="http://www.etselquemenges.cat/rebost/la-carbassa" target="_blank"> aquí.</a></span></span><br />
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<a href="http://2.bp.blogspot.com/-QBhoE33FDbQ/U1uZjxS1dOI/AAAAAAAAAZk/17XwVuB9vqU/s1600/CdelaC_CARABASSA3.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QBhoE33FDbQ/U1uZjxS1dOI/AAAAAAAAAZk/17XwVuB9vqU/s1600/CdelaC_CARABASSA3.gif" /></a></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><br /></span>
</div>
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<span style="font-size: large;"><u><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">PATÉ
DE REMOLATXA</span></span></u></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Ingredients:
</span></span>
</div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Un
manat de remolatxes.</span></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Una
tassa d'anacards prèviament remullats durant 4h aprox (així es
potencia el contingut nutricional i és més saludable).</span></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Una
cullerada de cafè de cúrcuma.</span></span><br />
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Una mica de sal.</span></span><br />
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Un raig d'oli d'oliva. </span></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Sense
pelar poses les remolatxes en una olla i les cobreixes amb aigua i
tapes. Igual que amb la carabassa estàn a punt quan al punxar-les
estàn toves. La diferència és que tarden més. Treus les
remolatxes i ara si, les peles. Veuràs que pessigant la pell surt
fàcilment, i et taques les mans d'un granat preciós. Reserves
l'aigua perquè potser després la necessitaràs. Escorres els
anacards. Amb un minipimer o una trituradora barrejes les remolatxes,
els anacards i la cúrcuma. Si veus que queda massa espèssa hi pots
afegir una mica de l'aigua que has fet servir per bullir les
remolatxes. Un punt de sal si vols i voilà, una pasta. Pots fer
entrepans vegetals amb paté de remolatxa, o utilitzar-la com si fós
un hummus amb verdures o crakers, pot ser un acompanyament a una
amanida... </span></span>
</div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Gràcies
<a href="http://www.lalakitchen.com/recetas/" target="_blank">LaLa</a> per la inspiració.</span></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Propietats
de la remolatxa <a href="http://www.etselquemenges.cat/rebost/la-remolatxa" target="_blank">aquí.</a></span></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: black;">Propietats
de la cúrcuma <a href="http://ca.wikipedia.org/wiki/C%C3%BArcuma" target="_blank">aquí<span style="color: black;">.</span></a></span></span><br />
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<a href="http://4.bp.blogspot.com/-5y0rqmUzHdA/U1uao3ZLq6I/AAAAAAAAAaI/ZcBhu_fVkVA/s1600/422ChainOfCakes%C2%A9eliFontarnauOK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5y0rqmUzHdA/U1uao3ZLq6I/AAAAAAAAAaI/ZcBhu_fVkVA/s1600/422ChainOfCakes%C2%A9eliFontarnauOK.jpg" /></a><a href="http://4.bp.blogspot.com/-Mr-DZ5doAOY/U1uapKh0VyI/AAAAAAAAAaE/OltnPtMLvqQ/s1600/447ChainOfCakes%C2%A9eliFontarnauOK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Mr-DZ5doAOY/U1uapKh0VyI/AAAAAAAAAaE/OltnPtMLvqQ/s1600/447ChainOfCakes%C2%A9eliFontarnauOK.jpg" /></a></div>
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<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">CRÈME DE LA CRÈME </span></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">Few
days ago I went to a conference organized by <a href="http://www.widephotobcn.com/photographicness#.U1l9SMd_y1I" target="_blank">Widephoto</a> about new
photographic languages. Besides the big information dose, we
talked about the fact that this artists are having fun experimenting
through the lenguage. And that's always inspiring.</span></span></i></span></div>
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<span style="font-size: large;"><i><u><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">PLAIN
PUMPKIN CREAM </span></span></u></i></span>
</div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">"Plain"
because there is nothing else than herself. A perfect base to add
whatever you feel, or just nothing.</span></span></i></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">Ingredients:</span></span></i></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">A Pumpkin.</span></span></i></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">A
cofee spoon of brown mustard seeds.</span></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">A bit of olive oil or coconut oli (the exotic taste). </span></span></i></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">Peel
and chop the pumpkin. In a pan with a bit of oil sauté
the pumpkin and the mustard seeds. Once
gold, cover with water (as more water more liquid will be). When you
prick it with a fork and is soft, you can smash everything. With a
dash of oat cream milk, some crushed nuts and parsley is delicious.</span></span></i></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">Pumpkin
properties <a href="http://juicing-for-health.com/basic-nutrition/healing-vegetables/health-benefits-of-pumpkin.html" target="_blank">here.</a></span></span></i></span>
</div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><br /></span></i></span>
</div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><u><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">BEETROOT
PÂTÉ</span></span></u></i></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">Ingredients:</span></span></i></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">A
bunch of beetroots.</span></span></i></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">A
cup of soaked cashews previously for 4 hours (this enhances the
nutritional content and is healthier)</span></span></i></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">A
teaspoon of turmeric.</span></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">A bit of salt and olive oil. </span></span></i></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">Put
the unpeeled beets in a pot and cover them with water. As with the
pumkin, they are ready when you prick them with a fork and they are
soft. The difference is that they take longer. Remove the beets and
don't throw the water, you might use it later. If you pinching the
skin out you'll see how easily is to peel them and you will taint
your hands of a beautiful garnet. Drain the cashews. With a blender
mix the beets, the cashews and turmeric. If is too thick you can add a bit of that water you used to boil the beetroots. A pinch of salt if you want
and voila, a paste. You can use it in sandwiches, or deep in it it
like a hummus with vegetables or crackers, can be an salad side
friend...</span></span></i></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">Thanks
to <a href="http://www.lalakitchen.com/recetas/" target="_blank">Lala</a> for the inspiration.</span></span></i></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">Beetroot
properties<a href="http://www.lovebeetroot.co.uk/healthy_info/beetroot-benefits.asp#.U1mR6sd_y1I" target="_blank"> here.</a> </span></span></i></span>
</div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><i><span style="font-family: Times,"Times New Roman",serif;"><span style="color: black;">Turmeric
properties <a href="http://en.wikipedia.org/wiki/Turmeric" target="_blank">here.</a></span></span></i></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: large;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/06261014974652543091noreply@blogger.com0tag:blogger.com,1999:blog-6562071865504322277.post-61592754455715587292014-03-04T14:11:00.002-08:002014-03-04T15:56:27.536-08:00L'Apple Pie de la Kay. De Ritter Road a Barcelona - Kay's Apple Pie. From Ritter Road to Barcelona<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<style type="text/css">P { margin-bottom: 0.21cm;</style><span style="font-size: small;"><span style="font-family: inherit;"><span style="color: black;"><b>L'APPLE PIE DE LA KAY. DE RITTER ROAD A BARCELONA</b> </span></span></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: black;">A
vegades les receptes vénen de llocs remots com aquesta del pastís
de poma.</span><span style="color: black;"> </span></span></span></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: black;">Vaig
conèixer en<a href="http://terrysteelenaturephotography.com/" target="_blank"> Terry i la Kay </a>aquest estiu a Ritter Road, un lloc
isolat i màgic al nord de l'estat d'Oregon. Ambdós són fotògrafs
especialitzats en la natura i Ritter és un bon lloc per viure i
fotografiar serps i Junipers trees nevats. </span><span style="color: black;">Aquest nadal he tornat a
Ritter Road amb la meva amiga Maud i el Nathan i en Terry i la Kay
ens van convidar a sopar. Quan la Kay ens va ensenyar els postres de
la nit no vaig poder evitar sentir-me com l'ós Yogi, volia que
s'acabés el sopar per poder provar per fi un Apple Pie de veritat,
casolà, igual que el dels dibuixos animats. </span><span style="color: black;">I és que tot allò que
surt a les pel.lis i que em pensava que eren tòpics resulta que als
Usa és veritat. L'Apple Pie és un clàssic de la cuina americana i
els óssos s'acosten a la finestra de la cuina per menjar-se'l. Bé,
això passa si vius a Ritter. El pastís era deliciós, la massa
cruixent i lleugera i el farcit dolç com una confitura que es desfeia
a la boca. L'endemà i vist el meu entusiasme d'ós la Kay en va
enviar la recepta.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: black;">Gràcies
Terry i Kay per un sopar entranyable i una recepta deliciosa! </span></span></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-I0410-Tv39s/UxZb56kw-0I/AAAAAAAAAU4/s-da7DmZ14I/s1600/USA%C2%A9EliFontarnau+3196ok.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-I0410-Tv39s/UxZb56kw-0I/AAAAAAAAAU4/s-da7DmZ14I/s1600/USA%C2%A9EliFontarnau+3196ok.jpg" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Terry & Kay Steele</span></td></tr>
</tbody></table>
</div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="color: black;"><span style="font-family: Serifa BT, serif;"><span style="font-size: x-small;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-H8i1vx6W2jI/UxZT4c7E7gI/AAAAAAAAASs/KOMgI_O4Y3k/s1600/PAPA+YOGI+(15).png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-H8i1vx6W2jI/UxZT4c7E7gI/AAAAAAAAASs/KOMgI_O4Y3k/s1600/PAPA+YOGI+(15).png" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Em sentia com l'ós Yogui / I was feeling like Yogi bear </span></td></tr>
</tbody></table>
</span></span></span></div>
<br />
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: Serifa BT, serif;"><span style="font-size: x-small;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9-6IX13VaPA/UxZUQBsolgI/AAAAAAAAAS0/CwSb6__5Ijg/s1600/USA%C2%A9EliFontarnau+3215.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-9-6IX13VaPA/UxZUQBsolgI/AAAAAAAAAS0/CwSb6__5Ijg/s1600/USA%C2%A9EliFontarnau+3215.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">See you soon Terry & Kay</span></td></tr>
</tbody></table>
</span></span></span>
</div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<br /></div>
<div style="font-weight: normal; line-height: 150%; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: inherit;"><span style="color: black; font-size: small;">Nota:
Transcric la recepta que em va enviar la Kay i afegeixo entre
parèntesi els petits canvis que he fet. </span></span>
</div>
<div style="line-height: 150%; margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: black; font-size: small;"><u>APPLE
PIE DE LA KAY DE RITTER ROAD</u></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">PIE
CRUST o MASSA PER LA BASE I LA TAPA</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">Per
a un motllo d'uns 25 Ø</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">315
gr de Farina blanca (Jo l'he fet amb farina de <a href="http://www.etselquemenges.cat/rebost/el-kamut" target="_blank">Kamut</a>)</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">5
gr de sal barrejada amb la farina</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">225
gr de llard o el que ells anomenen <a href="https://www.google.es/search?q=crisco&ie=utf-8&oe=utf-8&rls=org.mozilla:ca:official&client=firefox-a&channel=fflb&gfe_rd=ctrl&ei=clIWU-ObBIzD8geE0ICgDQ&gws_rd=cr" target="_blank">Crisco</a>. (Jo ho he canviat per
margarina de soja. Volia fer una recepta el més vegana possible. I
funciona!)</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">60
ml. D'aigua freda</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">1.Barreja
el llard (o la margarina) amb la farina fins aconseguir una textura
de sorra de platja humida. Compte a no treballar molt la barreja ja
que això podria endurir la massa.</span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">2.Afegeix
l'aigua freda poc a poc a la barreja fins que quedi la massa lligada.
Com abans, vigila a no treballar-la en excés, just fins al punt que
està barrejada i que pots fer una bola.</span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">3.
Separa la massa en dues boles.</span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">4.
Estira la massa amb un corró damunt d'una superfície enfarinada. Si
veus que es comença a enganxar ,oh no!, enfarina una mica més la
massa i segueix estirant-la. Ha de tenir un gruix d'uns 3mm i ha de
cobrir la base del motllo i una mica més. Això et permetrà poder
segellar la tapa i la base després.</span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">Deixa-la
damunt del motllo prèviament engreixat amb llard o margarina i
cobreix-lo amb un drap humit per tal de que no s'assequi.</span></span></div>
<div style="margin-bottom: 0.45cm;">
<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">5.
Estira la segona bola de massa per fer el que serà la tapa del
pastís. No cal que sigui tant ample com la base. Reserva-la a part
tapada també amb un drap humit.</span></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">Escalfa
el forn a 220 Cº</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">EL
FARCIT</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">1
Kg. / 1'5 Kg. de pomes. Aproximadament són unes 10 peces. (Jo he
utilitzat Golden i Gala) Has de tenir prou pomes per omplir el teu
motllo amb forma de un turó.</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">340
gr de sucre (Jo he utilitzat sucre de Panela)</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">75
gr. De farina (Jo he utilitzat farina de Kamut)</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">15
gr. De canyella molta (N'hi he posat més, és afrodisíaca)</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">1
culleradeta de sal</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">45
gr. de mantega</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">1.
Pela les pomes, treu els cors (ai...) i talla-les a llesques fines.
Reserva-les en un bol amb un raig de llimona si no vols que es posin
negres (que de fet no passa res ja que després es couen, però li
dóna una mica d'aroma)</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">2.
Barreja els ingredients secs: farina, sal i sucre. Després afegeix
la mantega tallada a trossos i barreja.</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><span style="color: #161616; font-size: small;">3.
Afegeix aquesta barreja a les pomes i remena amb les mans. </span></span>
</div>
<div style="margin-bottom: 0.45cm; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;"> 4.
Posa les pomes al motllo. Ja que les pomes redueixen al forn és
important premsar les pomes. Si fas una muntanya et quedarà igual
que el pastís dels dibuixos animats.</span></span><span style="font-size: small;"><span style="color: #161616;"> </span></span></span></div>
<div style="margin-bottom: 0.45cm; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">5.
Cobreix la muntanya amb la massa que tens reservada sota el drap
humit. Segella la base amb la tapa pressionat les dues parts al
voltant del perfil del motllo. La Kay proposa fer una recerca al
mr.Google i al YouTube per veure com es fa ja que és difícil
d'explicar amb paraules però fàcil de demostrar amb imatges ;^)</span></span></span>
</div>
<div style="margin-bottom: 0.45cm;">
<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">6.
Un cop cobert fes quatre talls , o dos o els que vulguis. El fet és
que el vapor de les pomes s'ha de poder evaporar. Igual que amb els
pans els talls del Apple Pie es veu que és uun món.</span></span></span></div>
<div style="margin-bottom: 0.45cm;">
<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">7.
Posa'l al forn durant 15 min a 220 Cº. Després baixa la temperatura
a 190 Cº durant 45 min. Fins que la massa quedi daurada (Ou Yeah) i
vegis que el farcit bombolleja a través dels talls, és preciós.</span></span></span></div>
<div style="margin-bottom: 0.45cm;">
<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">8.
Retira el pastís del forn i deixa'l refredar a l'ampit de la
finestra (compte amb els óssos)</span></span></span></div>
<div style="margin-bottom: 0.45cm;">
<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">I
com diu la Kay i com deia la <a href="https://www.google.es/search?q=julia+child&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:ca:official&client=firefox-a&channel=fflb&gfe_rd=cr&ei=91oWU4DME4PD8gfJ34H4Bw" target="_blank">Julia Child</a>, </span><span style="color: #161616;">Bon
Appétit!</span></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-c7klYw79LUE/UxZU45FTm1I/AAAAAAAAATI/Qsn45FDzJt4/s1600/250ChainOfCakes%25C2%25A9eliFontarnau.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-c7klYw79LUE/UxZU45FTm1I/AAAAAAAAATI/Qsn45FDzJt4/s1600/250ChainOfCakes%25C2%25A9eliFontarnau.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Farina de Kamut i Margarina de Soja/ Kamut Flour and Soya Margarine</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Cjw0SKNUSj8/UxZU5CO7X5I/AAAAAAAAATM/yiBGEzj_PMY/s1600/253ChainOfCakes%25C2%25A9eliFontarnau.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Cjw0SKNUSj8/UxZU5CO7X5I/AAAAAAAAATM/yiBGEzj_PMY/s1600/253ChainOfCakes%25C2%25A9eliFontarnau.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">El plaer de tocar / The pleasure of touching</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-mlSB1ezAW_s/UxZU64pHZ2I/AAAAAAAAATU/NvKjQE-vIu4/s1600/263ChainOfCakes%25C2%25A9eliFontarnau.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-mlSB1ezAW_s/UxZU64pHZ2I/AAAAAAAAATU/NvKjQE-vIu4/s1600/263ChainOfCakes%25C2%25A9eliFontarnau.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">El corró que em va regalar la Maud per Nadal, de la Curiosity Shoppe de Patton, PA /<br />
The rolling pin Maud gave to me for Xmas, from The Curiosity Shoppe from Patton, PA</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Ple i Buit / Full and Empty</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ara ja no en queda / Now it's finidhed</td></tr>
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<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><b><span style="color: #161616;">KAY'S
APPLE PIE, FROM RITTER ROAD TO BARCELONA</span></b></span></span></i></div>
<style type="text/css">P { margin-bottom: 0.21cm; }</style>
<br />
<div style="line-height: 150%; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">Sometimes
recipes come from remote places like this apple pie.</span></span></i></div>
<div style="line-height: 150%; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">I
met <a href="http://terrysteelenaturephotography.com/" target="_blank">Terry and Kay</a> last summer in Ritter Road, an isolated and magical
place in northern Oregon. Both are wild life photographers, and
Ritter is a good place to live and photograph snakes and Juniper
snowy trees. On Christmas I went back to Ritter Road with my friends
Maud and Nathan, and Terry and Kay invited us to dinner. When Kay
showed us the dessert of the night I could not help feel like Yogi
Bear. The only think I wanted was to finish dinner to finally taste a
real Apple Pie, homemade, like cartoon's ones. So everything that
appears in the movies and I was thinking it was a topical, it turns
out that's true in the U.S. The Apple Pie is a classic dish from
American cuisine and bears come close to your kitchen window to eat
it. Well, this happens if you live in Ritter. The cake was delicious,
the pie crust crispy and light, and the filling as sweet as
confiture, melting in your mouth. </span></span></i>
</div>
<div style="line-height: 150%; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">Next
day Kay sent me the recipe after notice my grizlly bear enthusiasm.</span></span></i></div>
<div style="line-height: 150%; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">Terry
and Kay, thanks for that touching and intimate dinner and for the
delicious recipe!</span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></i></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">Note:
I transcribe the recipe that Kay sent to me and I add the small changes
I've made.</span></span></i></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;"><u>KAY'S
APPLE PIE FROM RITTER ROAD</u></span></span></i>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">PIE
CRUST for 10-inch Pie Plate</span></span></i>
</div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">2
plus 2/3 cups of white flour, just regular, not self-rising. (I used<a href="http://en.wikipedia.org/wiki/Khorasan_wheat" target="_blank"> Kamut flour</a>)</span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">1
teaspoon of salt mix with the flour.</span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">1
cup of shortening, like Crisco. (I used soya margarine in order to do
it as much vegan as possible. It works!)</span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">½
cup of cold water</span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></i></div>
<div style="margin-bottom: 0.45cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">1.</span><span style="color: #161616;">
</span><span style="color: #161616;">Use a pastry blender to cut the
shortening into the flour/salt mixture just until it all becomes
crumbly, with no globs of Crisco larger visible. Don’t overdo this
step or you can make the dough tough.</span></span><span style="font-size: small;"><span style="color: #161616;"> </span></span></span></i></div>
<div style="margin-bottom: 0.45cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">2.Add
all the cold water and stir it into the dough just until everything
is moist. Don’t do this too long, just barely until it is evenly
mixed in and you can form a ball of the dough with your hands.
Again, don’t overdo this step.</span></span></span></i>
</div>
<div style="margin-bottom: 0.45cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">3.Break
the ball into two, forming two smaller balls.</span></span></span></i></div>
<div style="margin-bottom: 0.45cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">4.
Roll out one ball on a well-floured board using a rolling pin. If it
starts to stick, dust with a little four, flip the crust over, dust
again and continue rolling the dough out to about 1/8 inch thickness
and it is large enough to cover a pie plate by an extra inch. Place
this flattened dough into a pie plate so the dough overhangs the lip
of the plate about an inch. </span></span></span></i>
</div>
<div style="margin-bottom: 0.45cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">5.Roll
out the second ball of dough just as you did the first. This doesn’t
have to be quite as large because it will stretch straight across the
top of the pie after you have added the pie-filling. Wait now until
you’ve made the pie filling and filled the plate. (I covered both
with wet cloth in order to keep it moist)</span></span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">Preheat
the oven at 425 Fº</span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">APPLE
PIE FILLING made from FRESH APPLES:</span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">11-12
cups of sliced apple (about 10 medium apples – peeled, cored, and
thin-sliced.) This amount can vary a little, you just want enough
apple to fill your pie plate to the top. Put these apples in a large
mixing bowl.</span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">1
½ cups of sugar (I used Panela sugar)</span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">2/3
cups of flour (I used Kamut)</span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">1
½ teaspoons cinnamon (I put more, it's aphrodisiac)</span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">¼
– ½ teaspoon of salt</span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">3
tablespoons of firm butter</span></span></i></div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></i></div>
<div style="margin-bottom: 0.45cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">1.Mix
the above dry ingredients in a small bowl, then cut the butter into
the mixture until well blended.</span></span></span></i></div>
<div style="margin-bottom: 0.45cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">2.Add
this mixture to the large mixing bowl of apples and toss the apples
to coat them with the mixture.</span></span></span></i></div>
<div style="margin-bottom: 0.45cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">3.Pour
it all into the pie plate.</span></span></span></i></div>
<div style="margin-bottom: 0.45cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">4.Place
the second rolled dough over the top. Cut the overhanging dough
leaving about an inch all the way around the rim. Pinching the top
dough together with the bottom dough, press them against the fluted
dish edge. Google how to do this at YouTube or look at a cookbook
where they often have photos. There are many ways to do this, and
it’s hard to describe but easy to demonstrate.</span></span></span></i></div>
<div style="margin-bottom: 0.45cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">5.Place
a few knife slices in the top crust to allow steam to escape during
baking. You can have fun with this - be creative!</span></span></span></i></div>
<div style="margin-bottom: 0.45cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">6.Bake
at 425 degrees F for about 15 minutes, then turn the oven down to 375
degrees F for about 45 minutes until the edges and top are just
golden brown and you can see the filling beginning to “bubble” at
the steam vents.</span></span></span></i></div>
<div style="margin-bottom: 0.45cm;">
<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #161616;">Sit
the pie on a rack to cool. </span></span></span></i>
</div>
<div style="margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span style="color: #161616; font-size: small;">And
as Kay say and as<a href="https://www.google.es/search?q=julia+child&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:ca:official&client=firefox-a&channel=fflb&gfe_rd=cr&ei=91oWU4DME4PD8gfJ34H4Bw" target="_blank"> Julia Child</a> said: Bon Appétit!</span></span></i><br />
<br /></div>
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Anonymoushttp://www.blogger.com/profile/06261014974652543091noreply@blogger.com0tag:blogger.com,1999:blog-6562071865504322277.post-76239502435076964092013-12-09T14:20:00.000-08:002013-12-09T14:50:54.697-08:00La bellesa del que descartem - The beauty of what we rule out <b>LA BELLESA DEL QUE DESCARTEM - <i>THE BEAUTY OF WHAT WE RULE OUT</i></b><br />
<span style="font-family: Serifa BT, serif;"><i><b> </b> </i></span><br />
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<span style="font-family: Serifa BT, serif;"><i> </i></span>
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<span style="font-family: Serifa BT, serif;"><span style="font-style: normal;"></span></span><br />Anonymoushttp://www.blogger.com/profile/06261014974652543091noreply@blogger.com3tag:blogger.com,1999:blog-6562071865504322277.post-70072797317874218542013-11-20T14:16:00.000-08:002013-12-09T14:29:36.901-08:00Quiche de massa de Kamut i alfàbrega, o cuina autoexcitant - Kamut and basil dough quiche or self exciting cuisinne<style type="text/css">P { margin-bottom: 0.21cm; }</style><span style="font-family: inherit;">
</span><br />
<div style="font-weight: normal; text-align: left;">
<b><span style="font-family: inherit;">QUICHE
DE MASSA DE KAMUT I ALFÀBREGA, O CUINA AUTOEXCITANT </span></b></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; text-align: left;">
<span style="font-family: inherit;">Quan els
amics vénen a casa a menjar m'agrada cuinar quiche, el meu plat
estrella, un clàssic. Encara que l'he repetit molts cops no em canso
de fer-la. I poc a poc vaig incorporant petites variants,
perfeccionat el ritual. El primer gran canvi va ser fer-me la massa
jo mateixa, podent utilitzar farines més digestives com la de Kamut.
La massa d'avui, inspirada per una recepta de l<a href="http://alicescooking.blogspot.com.es/2013/08/pasta-fresca-con-albahaca-placer.html" target="_blank">'AliceCooking,</a> porta
fulles d'alfàbrega premsades a la base. I és que a mi m'encanten
les sorpreses, i de tant em tant em sembla molt excitant trobar-me
sabors puntuals, com una fulla d'alfàbrega que t'omple d'aroma la
mossegada, o de més contundents, com un tros ben dolç de dàtil jumbo.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><u> </u></span></div>
<div style="font-weight: normal; text-align: left;">
<br />
<span style="font-family: inherit;"><u>Recepta
de QUICHE DE VERDURES AMB MASSA DE KAMUT I FULLES D'ALFÀBREGA</u></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">INGREDIENTS
per la PASTA BRISA DE KAMUT:<br />Dues tasses de farina de Kamut. (Mida
de la tassa com la que surt a la foto)<br />125gr de mantega pomada, és
a dir, a temperatura ambient, tova, per poder treballar-la.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">2
ous</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">Fulles
d'alfàbrega</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0.5cm; text-align: left;">
<span style="font-family: inherit;">Una
mica de sal</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">INGREDIENTS
pel FARCIT:</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">Un
carbassó</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">2
tomàquets de pera escaldats i sense pell</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">Un
parell de porros</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">Mitja
llimona tallada en quatre trossos</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">1
dàtil o dos</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">1
o 2 grills d'all</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">Crema
de llet d'avena (la OATLY és la que més m'agrada)</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0.5cm; text-align: left;">
<span style="font-family: inherit;">2/3
ous depenent de la gent, de la gana, de la mida dels ous...</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0.5cm; text-align: left;">
<span style="font-family: inherit;">Sal,
sucre, pebre</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0.5cm; text-align: left;">
<span style="font-family: inherit;">De
totes maneres jo mai la cuino del mateix, depèn del meu estat d'ànim
i del de la nevera. L''única cosa que no canvia és la barreja
d'ous i la crema de llet d'avena. La resta et pots inspirar tant com
vulguis!</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">SOM-HI!</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0.5cm; text-align: left;">
<span style="font-family: inherit;">Escalfes
el forn a 180º / 200º</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0.5cm; text-align: left;">
<span style="font-family: inherit;">Agafes
un bol gran on hi trossejes la mantega pomada. Hi tires una tassa i
mig de farina. Barreges amb les mans fins que quedi lligat. Veuràs
que la massa és farinosa, com arena humida de platja. Un cop lligat fas un
forat al mig i hi tires els dos ous. Barrejes fins lligar-ho.
Llavors hi aboques la mitja tassa de farina que et queda. Sales i
barreges fins a lligar-ho de nou i fas una bola. Ho emboliques amb
film i ho reserves 1/2 hora a la nevera.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Agafes
una paella amb una mica d'oli i hi sofregeixes els alls sencers, els
porros, el carbassó, els tomàquets trossejats, els trossos de llimona, la sal, el pebre i
un pessic de sucre per l'acidesa dels tomàquets. </span></div>
<div style="font-weight: normal; margin-bottom: 0.5cm; text-align: left;">
<span style="font-family: inherit;">Sofregeixes
fins que no hi hagi aigua i es vegi sec i un punt torrat. </span>
</div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0.5cm; text-align: left;">
<span style="font-family: inherit;">Treus
la bola de la nevera i l'estires amb un corró fins a tenir una base
rodona d'uns 40 cm de ø. Un cop estirada i amb l'ajuda del corró
l'estires en un motllo baix d'uns 25 cm de ø prèviament engreixat
amb mantega. Tries les fulles d'alfàbrega més boniques i les
premses a la superfície de la massa i t'olores els dits.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">Agafes
un bol, bats els ous, hi afegeixes 125ml de crema de llet d'avena.
Bats de nou. Hi afegeixes les verdures. Remenes i ho aboques tot dins
el motllo.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;"><br /></span>
</div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0.5cm; text-align: left;">
<span style="font-family: inherit;">Agafes
el dàtils, el talles a trossos i els reparteixes enterrant-los per
la massa, pensant amb l'efecte autoexcitant.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0.5cm; text-align: left;">
<span style="font-family: inherit;">Si
et penja una mica de massa per les vores del motllo, la reculls
plegant-la damunt el farcit.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">I
al forn 15-20 min.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0cm; text-align: left;">
<span style="font-family: inherit;">El
meu forn s'està fent gran i només escalfa per baix i pel gratinador. I
així ho faig. M'agrada perquè queda torrada, i els dàtils
cruixents.</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<br /></div>
<span style="font-family: inherit;"></span><br />
<div style="font-weight: normal;">
<b><i><span style="font-family: inherit;">KAMUT AND BASIL
DOUGH QUICHE OR SELF EXCITING CUISINNE</span></i></b><i><span style="font-family: inherit;"> </span></i><br />
<i><span style="font-family: inherit;">When
friends are coming home to eat I love to cook quiche, my star dish, a
classic. Although I repeated it so many times, I never get tired of
cooking it. And step by step I'm adding some little variations,
improving the ritual. The first big change was to learn how to
prepare the dough, being able to use more digestive flours like
Kamut. Today's dough has basil leaves pressed to the base, and is
inspired by one of <a href="http://alicescooking.blogspot.com.es/2013/08/pasta-fresca-con-albahaca-placer.html" target="_blank">Alicecooking</a>'s recipe. I love surprises, and from
bite to bite I get so aroused to find punctual flavours, like a basil
leaf filling your bite of aroma, or strong ones, like a jumbo palm
date slice.</span></i></div>
<i><span style="font-family: inherit;">
</span></i>
<br />
<div lang="en" style="font-weight: normal; margin-bottom: 0cm;">
<br />
<i><span style="font-family: inherit;"><u>KAMUT
AND BASIL LEAVES DOUGH VEGETABLES QUICE recipe</u></span></i></div>
<i><span style="font-family: inherit;">
</span></i>
<br />
<div lang="en" style="font-weight: normal; margin-bottom: 0cm;">
<i><span style="font-family: inherit;">KAMUT'S DOUGH INGREDIENTS :<br />Two cups of Kamut flour. (Cup size as the
one in the picture)<br />125gr room temperature butter, enough soft to
work it.<br />2 eggs<br />Basil leaves<br />A pinch of salt</span></i></div>
<i><span style="font-family: inherit;">
</span></i>
<br />
<div lang="en" style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: inherit;"><i>FILLING
INGREDIENTS </i><br /><i>1 zucchini<br />2 pear tomatoes, blanched and easily
peeled<br />A couple of leeks<br />Half a lemon cut into four pieces<br />One
or two jumbo palm dates<br />1 or 2 garlic cloves<br />Oatmeal cream
(Oatly brand is my favourtite)<br />2/3 eggs , depending on people,
how much hungry you are, the size of the eggs ...<br />Salt, sugar ,
pepper</i></span><i>
</i></div>
<i><span style="font-family: inherit;">
</span></i>
<br />
<div style="font-weight: normal; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span lang="en">Anyway
I never fill the quiche in the same way, it depends of my mood and my
fridge mood. The only thing never changes is the mixture with eggs
and oatmeal cream. The rest you can be as much inspired you want !</span></span></i></div>
<i><span style="font-family: inherit;">
</span></i>
<br />
<div style="font-weight: normal; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span lang="en">Let's
go!</span></span></i></div>
<i><span style="font-family: inherit;">
</span></i>
<br />
<div style="font-weight: normal; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span lang="en">Preheat
the oven to 180 º / 200 º</span></span></i></div>
<i><span style="font-family: inherit;">
</span></i>
<br />
<div style="font-weight: normal; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span lang="en">Take
a large bowl and cut the butter into pieces inside. Drop a half cup
of flour . Mix with your hands. You'll get a floury texture, like
beach humid sand. Make a hole in the middle and add the eggs. Mix it
up. Drop the half cup of flour that left over. Salt and blend it
again till is mixed and do a ball . Wrap it with plastic film and
reserve 1/2 hour into the fridge.</span></span></i></div>
<i><span style="font-family: inherit;">
</span></i>
<br />
<div style="font-weight: normal; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span lang="en">In
a pan with a couple of olive oil spoons fry the whole garlic (not
chopped), the leeks, the zucchini, the diced tomatoes, a bit of salt,
a bit of pepper and a pinch of sugar to take out the tomatoes
acidity.</span></span></i></div>
<i><span style="font-family: inherit;">
</span></i>
<br />
<div style="font-weight: normal; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span lang="en">Saute
until there is no water and looks dry and nicely toast.</span></span></i></div>
<i><span style="font-family: inherit;">
</span></i>
<br />
<div style="font-weight: normal; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span lang="en">Remove
the ball from the refrigerator and pull it with a rolling pin to have
a round base about 40 cm ø. Once enlarged and with the rolling pin's
help pull it on a 25 cm ø base previously greased with butter.
Select the prettiest basil leaves and press them on the surface of
the dough and smell your fingers.</span></span></i></div>
<i><span style="font-family: inherit;">
</span></i>
<br />
<div style="font-weight: normal; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span lang="en">In
a bowl beat the eggs, add 125ml oatmeal cream and stir again. Add the
vegetables, stir and pour it all into the mold .</span></span></i></div>
<span style="font-family: inherit;">
</span>
<br />
<div style="font-weight: normal; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span lang="en">Take
the jumbo palm dates, chop and bury them into the mix, while thinking
about the self excitant effect.</span></span></i></div>
<i><span style="font-family: inherit;">
</span></i>
<br />
<div style="font-weight: normal; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span lang="en">If
some dough is out of the edges of the mold, bend it over the
filling. </span></span></i>
</div>
<i><span style="font-family: inherit;">
</span></i>
<br />
<div style="font-weight: normal; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span lang="en">Baked
it for 15-20 min .</span></span></i></div>
<i><span style="font-family: inherit;">
</span></i>
<br />
<div style="font-weight: normal; margin-bottom: 0cm;">
<i><span style="font-family: inherit;"><span lang="en">My
oven is getting older and it can heat only below plus the grill. And
this is how I bake the tart. I like it because it gets toasted and
the palm dates are crunchy. But don't forget to keep an eye on in
case it doesn't get burn!</span></span></i></div>
<span style="font-family: inherit;">
</span>
<br />
<div style="font-weight: normal; margin-bottom: 0cm;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-jt2pzWD5D8s/Uo0y2aG6LuI/AAAAAAAAAMo/vLWWMdLT_Vo/s1600/119ChainOfCakes%C2%A9eliFontarnauPCredits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450" src="http://4.bp.blogspot.com/-jt2pzWD5D8s/Uo0y2aG6LuI/AAAAAAAAAMo/vLWWMdLT_Vo/s640/119ChainOfCakes%C2%A9eliFontarnauPCredits.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Les fulles premssades. The pressed leaves</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-p-8FT8EDD4U/Uo0zGQyZetI/AAAAAAAAAM0/vR0Py4aeq7I/s1600/098ChainOfCakes%25C2%25A9eliFontarnauPCredits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-p-8FT8EDD4U/Uo0zGQyZetI/AAAAAAAAAM0/vR0Py4aeq7I/s640/098ChainOfCakes%25C2%25A9eliFontarnauPCredits.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mantega pomada / Soft butter<br />
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-eepCMqMwfiM/Uo0yLLWjCiI/AAAAAAAAAMM/9CX_uXqpzHA/s1600/104ChainOfCakes%25C2%25A9eliFontarnauPCredits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="464" src="http://1.bp.blogspot.com/-eepCMqMwfiM/Uo0yLLWjCiI/AAAAAAAAAMM/9CX_uXqpzHA/s640/104ChainOfCakes%25C2%25A9eliFontarnauPCredits.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Com sorra de platja. / As beach sand<br />
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-7feWYWNho84/Uo0zYd6RftI/AAAAAAAAAM4/y5U0XmrrPCM/s1600/124ChainOfCakes%C2%A9eliFontarnauPCredits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="432" src="http://1.bp.blogspot.com/-7feWYWNho84/Uo0zYd6RftI/AAAAAAAAAM4/y5U0XmrrPCM/s640/124ChainOfCakes%C2%A9eliFontarnauPCredits.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voilà!</td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SlRmR8Jov7s/Uo0yOsmvZ_I/AAAAAAAAAMg/45z148-wvmo/s1600/118ChainOfCakes%25C2%25A9eliFontarnauPCredits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-SlRmR8Jov7s/Uo0yOsmvZ_I/AAAAAAAAAMg/45z148-wvmo/s640/118ChainOfCakes%25C2%25A9eliFontarnauPCredits.jpg" width="582" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La bellesa del que descartem. / The beauty of what we rule out</td></tr>
</tbody></table>
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"></span>Anonymoushttp://www.blogger.com/profile/06261014974652543091noreply@blogger.com8tag:blogger.com,1999:blog-6562071865504322277.post-46420897418823461882013-11-05T12:42:00.000-08:002013-12-09T14:26:27.135-08:00Chutney de móres. Un viatge entre Farrera i l'Índia / Blackberry Chutney. A trip between Farrera and India<span style="background-color: white;">Pel pont de <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">TotsSants</span> he estat a Farrera, un paradís perdut del
Pallars Sobirà. En un atac d'última hora tipus no vull marxar vaig parar
el cotxe i em vaig posar a collir les poques móres que quedaven de la
temporada, <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">esgarrinxant</span>-me als vorals de la carretera, una activitat
dolorosa però molt zen.</span><br />
<span style="background-color: white;">Quan vaig arribar a casa em va venir al
cap un <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">Chutney</span> de figues que vaig comprar sense saber què estava
comprant i que va resultar ser una salsa molt espessa, agredolça i un
punt picant, <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">interessantíssima</span> per combinar amb formatges. El <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">Chutney</span> és un tipus de condiment que prové de l'Índia. La base sempre
conté fruita i/o verdura amb sucre, vinagre i espècies, i s'utilitza
com a salsa per acompanyar tot tipus de plats. Es pot fer com a conserva
o fresc. Hi ha tants tipus de <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">chutneys</span> com cuiners, així que jo he fet
la meva versió amb mores de Farrera. Ara només queda esperar un mes per
poder enfonsar el dit al pot.</span><br />
<br />
<span style="background-color: white;">Recepta de <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">CHUTNEY</span> DE MÓRES DE FARRERA</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">- 400 <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">gr</span> de móres de Farrera (s'aconsella collir-les un mateix)</span><br />
<span style="background-color: white;">- 2 pomes <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">golden</span></span><br />
<span style="background-color: white;">- 200 <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">gr</span> d'escalunyes (si no en tens prova amb ceba dolça)</span><br />
<span style="background-color: white;">- 500 <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">gr</span> de Sucre de <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">Panela</span> (si no en tens recomano que en vagis a comprar, és més saludable)</span><br />
<span style="background-color: white;">- 250 ml de vinagre (sidra, balsàmic...)</span><br />
<span style="background-color: white;">- La pell i el suc d'una llimona</span><br />
<span style="background-color: white;">En un <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">saquet</span> de tela (jo he reciclat bossetes de tè) hi poses: </span><br />
<span style="background-color: white;">- 1 cullerada de cafè de llavors de coriandre (<span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">osease</span> el <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">cilantro</span>)</span><br />
<span style="background-color: white;">- 1 cullerada de cafè de mostassa</span><br />
<span style="background-color: white;">- 1 cullerada de cafè de pebre negre molt</span><br />
<span style="background-color: white;">- 1 cullerada de cafè de clau</span><br />
<span style="background-color: white;">- 1 cullerada de cafè de canyella</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">Esterilitzes</span> un parell de pots de vidre. </span><br />
<span style="background-color: white;">Peles
les escalunyes i les talles mentre plores. Talles les pomes. Rentes les
mores. Ho poses tot en una olla, remenes i la tapes. Deixes coure uns
45 min. <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">aprox</span> fins que et quedi una massa espessa. Si t'agrada que
tingui una textura rústica i fidel als orígens de la salsa ja està a
punt. Si no la pots passar pel <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">túrmix</span>. Omples els pots en calent, tapes i
els hi dónes la volta. Els guardes en un armari fosc, sec i sense
canvis de temperatura, o si tens rebost millor. I t'apuntes a algun
lloc que d'aquí un mes ja pots provar el <span class="J-JK9eJ-PJVNOc" style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto auto;">Chutney</span>. </span><br />
<br />
<i><span style="background-color: white;">During the long weekend of Halloween I've been in Farrera, a lost paradise of Pallars Sobirà. In a last-minute attack, kind of "I do not want to leave", I stopped the car and I went to pick up the last remaining berries of the season, scratching my skin at the road edges, a painful but very Zen activity.<br /><br />When I got home I remember a Fig Chutney I bought without knowing what I was buying and that was a very thick sauce , sour and a little bit spicy, very interesting to combine with cheese. Chutney is a kind of condiment from India. The base always contains fruit and/or vegetables mixed with sugar, vinegar and spices and is used as a sauce over all kinds of dishes. It can be cooked fresh or prepared canned . There are as many types of chutneys as cooks, so I did my personal version with Farrera's blackberries . Now I just have to wait a month to dip the finger in the pot .<br /><br />FARRERA'S BLACKBERRY CHUTNEY recipe<br /><br />- 400g of Blackberries from Farrera (recommended harvesting oneself)</span></i><br />
<i><span style="background-color: white;">- 2 Golden apples</span></i><br />
<i><span style="background-color: white;">- 200g of shallots (if you don't have try with sweet onions</span></i><br />
<i><span style="background-color: white;">- 500 g Panela whole cane Sugar (if you don't have I recommend you buy some, is healthier)</span></i><br />
<i><span style="background-color: white;">- 250 ml of vinegar (cider, balsamic ... )</span></i><br />
<i><span style="background-color: white;">- The peel and the juice of one lemon</span></i><br />
<i><span style="background-color: white;">In a little cloth bag (I recycled tea bags ) with :</span></i><br />
<i><span style="background-color: white;">- 1 teaspoon of coriander seeds </span></i><br />
<i><span style="background-color: white;">- 1 teaspoon of mustard seeds</span></i><br />
<i><span style="background-color: white;">- 1 teaspoon of ground black pepper</span></i><br />
<i><span style="background-color: white;">- 1 teaspoon of cloves</span></i><br />
<i><span style="background-color: white;">- 1 teaspoon of cinnamon<br /><br />Sterilize a pair of glass jars.<br />Peel the shallots and chop while crying. Chop the apples. Wash the berries. Place everything in a pot, stir and cover. Cook about 45 min. approx until you run a thick dough. If you like the rustic texture and being faithful to the origins of the sauce, it's ready. If you don't just use the mixer. Fill the jars while being warm, lids them and turn them upside down. Save them in a dark, dry and non temperature changes closed, or if you have a pantry is perffect. And writte down somewhere that you can try it one month later. </span></i><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-bNFlWUfCjrs/UnlXsdJkQnI/AAAAAAAAALM/RF2XRa32uC0/s1600/IMG_3578ok13x20credits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="472" src="http://1.bp.blogspot.com/-bNFlWUfCjrs/UnlXsdJkQnI/AAAAAAAAALM/RF2XRa32uC0/s640/IMG_3578ok13x20credits.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Les Móres i els saquets reciclats de tè amb les espècies. </td></tr>
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<span style="background-color: white;"><br /></span>Anonymoushttp://www.blogger.com/profile/06261014974652543091noreply@blogger.com0tag:blogger.com,1999:blog-6562071865504322277.post-71912661116906245952013-10-20T08:46:00.001-07:002013-10-24T17:25:58.321-07:00La primera * The firstEstic d'estrena. Fa temps que tenia ganes de comunicar-me a través d'aquesta eina tant extranya que és internet i poder compartir imatges, pensaments, informació... Voilà!<br />
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<i>The premiere. It's been a long time since I wanted to communicate
through this queer tool that internet is, and share images, thoughts,
information... Voilà!</i><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--Ch6gDbTe2I/UmVfd9GC6fI/AAAAAAAAAHo/UgMOQukvMKM/s1600/MargaritaiSucreOK.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="626" src="http://1.bp.blogspot.com/--Ch6gDbTe2I/UmVfd9GC6fI/AAAAAAAAAHo/UgMOQukvMKM/s640/MargaritaiSucreOK.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Margarita i Sucre de Panela<br />
photo©elisenda fontarnau</td></tr>
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<span style="color: #93c47d;"><a href="http://www.etselquemenges.cat/especialista/montse-vallory/6374-2/" target="_blank">info:Sobre els edulcorants</a></span><br />
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