Why Numbers On Alabama's Helmet?

soupe a l'oignon

sfegata I'm a fan of onions.
'm famous for my mania.
I managed to work in a pizza place and eat all the time pizza with onions.
for me to read a recipe in a "small onion", it means chopping a large onion like an apple. I love words.
So during this winter I dusted off the recipe that I had already proposed HERE and I must say that gave great satisfaction to me and my guests.

Ideally Serve the soup hot in containers that can go to an oven, place on the surface of the bread and cheese and then move into the oven to grill. I did not, alas, the cocottine going in the oven, and then I melted cheese on toast in the pan.
Otherwise a small aluminum pan can be an alternative.









You can also see the recipe HERE.

Win the possible reluctance to onions and false rumors circulating about them. Onions are very good, if cooked properly are light and delicate in flavor. The secret is there, in her simmer on low heat for very long.

And this is a dish that reminds me of my honeymoon! Onion soup that I ate in Paris. Very Parisian!
A kiss and goodbye.

Pirate Boat Blueprints

in Sardinia



Here is a first course for the contest: Mr. Salmon.
This time the salmon is in Sardinia, to accompany a savory dish: clams with the spawning season. 4 shrimp also were passing by and joined them too, to add flavor to further these balls of durum wheat flour, by hand and then roasted in the oven to absorb the sauce well and smells of the sea.
I dedicate this post to Ariadne, which in Sweden has found love. She and Johan are a pretty couple!


Fregola salmon and clams

100 g salmon 300 g clams

4
100 gr shrimp spawning
1 clove garlic 1 small shallot

2 stalks parsley
1 sprig thyme 3 tablespoons extra virgin olive oil

1 / 2 cup dry white wine
grated rind of 1 lemon salt pepper

Heat oil, add the parsley stems, thyme and garlic, shallot and add the clams. After a few minutes, then deglaze with the wine. Allow the alcohol to evaporate and cover the pot. As soon as the clams open, remove from heat and strain the liquid. Add water until you have about 5 dl of liquid, add salt and pepper. And bring to a boil about 3 dl. Add the spawning season, and shrimp. Cook the shrimp a few minutes on each side, remove, remove the pulp (keep aside) the shells and crush well to extract the juice. Add them to the fregola portandola a cottura con il resto del fumetto . La dose del liquido dipende dalla grandezza della fregola e dal grado di assorbimento della stessa . Tagliare a cubetti il salmone e farlo saltare per pochi minuti , in padella antiaderente appena unta . Salare , pepare .
Tagliare a pezzetti , la polpa delle canocchie , unirla alla fregola insieme al salmone .
Scaldare le vongole , disporle intorno alla fregola e profumare con le zeste di limone. Aggiungere un filo di olio crudo .
Ingredienti x 2 persone

Buy Kathryn Beich Candy

Pane scuro di segale

Finally, the whole house for me! Husband in England, show at school, and I'm FREE! Mind you, I have done my duty, because, as every Monday, I worked from 8 to 9 (kill me, huh?), But now I can finally see a little 'lonely post-holiday! In fact, I vent to your computer! Even before it was hard, because, having the computer connected to your TV and having a TV only, I had to fight for the possession of the keyboard! Since then St. Lucia has taken the Wii ... you can imagine that unequal struggle!

La ricetta che vi propongo oggi è, secondo me, adatta al clima di sobrietà che si respira un po' ovunque, dopo i bagordi natalizi! Il bello di questo pane è che rimane morbido anche per qualche giorno, quindi non c'è bisogno di metterlo in freezer, sempre che ve ne avanzi! 

INGREDIENTI:

500 g di farina di segale (io ho usato quella del Molino Chiavazza, apposta per il pane); 1 cubetto di lievito naturale (mi hanno detto che non si può più chiamare di birra!!); 2 cucchiai di olio; 10 g di sale; 1 pizzico di zucchero di canna; 350 g di acqua tiepida.

Sciogliere il lievito in a cup with water. Pour the flour into a large bowl and make a hole in the center, which put oil, salt and sugar. Pour a little water at a time, and mix well. Transfer the dough on a floured board and work well for at least 10 minutes, put the ball of dough in a greased bowl, cover with plastic wrap, seal the unit in a plastic bag and put in the oven with the light bulb, for 1 hour. Deflate the bread, knead briefly, to give shape and put it to rise, covered with a cloth for half an hour. Make cuts to the shape and bake at 200 ° C for 40, 50 minutes, making sure to put in the oven a pan of water.