Tag: smell

50 recipes that smell of autumn – Italian Cuisine


THE'equinox of autumn has arrived and even if it is a bit early to huddle up in the warmest coat and slip into the bars with fogged glass, it is already time to get ready for the new season with dishes that are able to tell. The medium and long cooking we had abandoned during the summer season finally returned in vogue for the preparation of intense and tasty dishes. Roasts, fries, glazed, stewed and gratinated dishes…. what more do you want?

turkey with potatoes and mushrooms
Turkey with potatoes and mushrooms.

Here is a taste of autumn with the recipes: beets with velvety cream of onions and hazelnuts, fake tournedos of zander with mushrooms and celeriac, roast chicken with potatoes, scones with ham smoked and kiwi, chicken "standing", gratin of pumpkin and macaroons, peeled apple and poppy seed, crushed chicken and baked garlic, cauliflower gratin domes, roll with salmon and rice, melting leeks and Jerusalem artichokes, spring onion jam and fontina, spinach with spinach, tagliolini with mushrooms and cream, sole béchamel, cumin potatoes, hood and black chickpeas, turbot burger, chestnut zuccotto, turkey with potatoes and mushrooms, stuffed veal to the gypsy, pork fillet in walnut bread, poppy puff pastry with cod and leeks, malga cheese lasagna, beef in Rovato oil, cookies with butter, mini croissants with cheese and ham cooked, fillet of sole with hazelnuts, fish cakes of cod with pink sauce, bread soup, butter, lemon and salmon roe, carrè di baked pork with sweet and sour vegetables, flan di crust with bacon and onions, fast rice and walnut flour cookies, pumpkin risotto and balsamic vinegar, wraps with squacquerone and ham, broad bean soup, chicory and strips, poached egg with misticanza and mushrooms, rigatoni with cabbage cream hood and toma, potato and salmon dish with lime, breaded cutlets dehydrated fruit, beetroot ravioli, chickpea crepes stuffed with catalogna, scamorza and anchovies, baked potatoes stuffed with mortadella, pumpkin pie and ham cooked, croutons with hazelnut sauce and chanterelles, minestrone of rice, beans and thyme oil, stuffed cuttlefish, scallops, chestnut and bacon cream, sautéed coasts with tamarind, chestnut semifreddo with whiskey sauce, creamed cod with almond milk with polenta, apple baba with walnut cream, Valdostane tiles and pineapple glazed with beer and ginger.

Here are our 50 autumn recipes

Skips sautéed with tamarind
Chestnut parfait with whiskey sauce
Rice soup, beans and thyme oil
Pineapple glazed with beer and ginger
Padded cuttlefish
Valdostane tiles
Apple baba with walnut cream
Croutons with hazelnut and chanterelle sauce
Salted cod with almond milk and polenta
Baked potatoes stuffed with mortadella
Chickpea pancakes stuffed with catalonia, scamorza cheese and anchovies
Beet ravioli
Breaded cutlets with dehydrated fruit
Potato and salmon casserole with lime
Rigatoni with cabbage cream and toma
Poached egg with mixed salad and mushrooms
Broad bean soup, chicory and strips
Piadine with squacquerone and ham
Pumpkin risotto and balsamic vinegar
Fast rice flour and nut cookies
Brisée flan with bacon and onions
Baked pork loin with sweet and sour vegetables
Soup with bread, butter, lemon and salmon roe
Cod fish cakes with pink sauce
Sole fillet with hazelnuts
Mini croissants with cheese and ham
Butter biscuits
Beef with Rovato oil
Alpine cheese lasagna
Poppy puff with cod and leeks
Pork fillet in walnut bread
Gypsy-stuffed veal
Turkey with potatoes and mushrooms
Zuccotto with chestnuts
Turbot burger
Potatoes with cumin, cap and black chickpeas
Sole with bechamel
Tagliolini with mushrooms and cream
Spinach spinach
Dark and topinambur leeks, spring onion jam and fontina cheese
Roll with salmon and rice
Cauliflower gratin domes
Mashed chicken and baked garlic
Apple and poppy seed puff
Pumpkin gratin and macaroons
"Standing" chicken
Muffins with smoked ham and kiwi
Roast chicken with potatoes
False tournedos of pike-perch with mushrooms and celeriac
Chard with velvety cream of onions and hazelnuts

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Chard with velvety cream of onions and hazelnuts

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False tournedos of pike-perch with mushrooms and celeriac

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Roast chicken with potatoes

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Muffins with smoked ham and kiwi

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"Standing" chicken

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Pumpkin gratin and macaroons

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"Puff" of apples and poppy seeds

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Mashed chicken and baked garlic

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Cauliflower gratin domes

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Roll with salmon and rice

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Dark and topinambur leeks, spring onion jam and fontina cheese

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Spinach spinach

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Tagliolini with mushrooms and cream

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Sole with bechamel

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Turbot burger

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Zuccotto with chestnuts

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Turkey with potatoes and mushrooms

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Gypsy-stuffed veal

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Poppy puff with cod and leeks

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Alpine cheese lasagna

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Beef with Rovato oil

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Butter biscuits

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Mini croissants with cheese and ham

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Sole fillet with hazelnuts

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Cod fish cakes with pink sauce

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Soup with bread, butter, lemon and salmon roe

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Baked pork loin with sweet and sour vegetables

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Fast rice flour and nut cookies

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Pumpkin risotto and balsamic vinegar

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Piadine with squacquerone and ham

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Broad bean soup, chicory and strips

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Rigatoni with cabbage cream and toma

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Potato and salmon casserole with lime

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Breaded cutlets with dehydrated fruit

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Beet ravioli

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Chickpea pancakes stuffed with catalonia, scamorza cheese and anchovies

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Pumpkin pie and cooked ham

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Croutons with hazelnut and chanterelle sauce

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Padded cuttlefish

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Skips sautéed with tamarind

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Salted cod with almond milk and polenta

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Apple baba with walnut cream

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Valdostane tiles

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Pineapple glazed with beer and ginger

I smell burning: it's a trend – Italian Cuisine


While the grilling season is raging, the chefs have started to burn the pans on purpose and the "burned" has entered fully into the favorite adjectives of the menus. But no danger to health, only suggestion

Feeling the smell of burning has never been a good sign in the kitchen. Until a few seasons ago. This is the new trendy taste, and the word burnt recurs in the menus. The chefs with starred pedigrees have become "frying pans", but by choice. On the one hand the idea of ​​serving burnt food is a small lexical provocation, on the other it recalls ancestral cooking techniques, real flavors, a return to the origins.

The counter-trend of the vacuum

Bruciato literally means "burned by the fire" and in fact to burn a food you need high temperatures such as those reached with frying, the grill, the embers or the oven. The burnt that goes out of fashion for the avoidance of misunderstanding is not that blackened of a frying in exhausted oil or of a forgotten roast, but that of cooking similar to the BBQ and made with the classic grills with wood, coal or with alternative instruments.
It is the countertrend. For years the Roner, that is the tool that allowed to cook at low temperature under vacuum, occupied the kitchens, because it allowed to reduce errors to the minimum, guaranteeing an always optimal consistency to meat and fish. Once you understood the right relationship between degrees and hours, it was enough to bag everything, set the timer and voila. Very practical and capable of revealing otherwise difficult to obtain textures otherwise, it simply stopped being told. If there is, you cannot see it and above all it is not said. Meanwhile, in today's kitchens, space has been sought for the Green Big Egg, an egg-shaped ceramic barbecue, or the Josper coal-fired oven to be dominated.

Carcinogenic hazard?

We have been warned against the carcinogenic dangers of summer meat grills and high-temperature cooking of food with starch content, such as bread, pizza, potatoes, which allow the formation of acrylamide, a substance considered carcinogenic. The scientific studies have not gone back to the front and the consumption of blackened bread and toasted meat remain a recommended consumption only sporadically. And in any case we have eaten for years, in the name of health, charcoal dough, black as pitch. But here we speak of a barely mentioned burnt which evokes a pleasant caramelized, bitter taste, smoked by the embers. Paradoxically, the use of burnt is found mainly associated with vegetables, such as aubergines and peppers, fruit, such as peaches and lemons, even before being used for meat and fish.

Restaurants in the Top 50

It is not a novelty, at the star-studded restaurant in London the Clove Club, they serve from 2014 whenever the season allows it the dessert Burnt Clementine Granita with Buttermilk Mousse (a burnt clementine filled with citrus and cream granita). Since 1988 the restaurant Asador Etxebarri, in Atxondo, in the Basque Country, cooking everything on the grill, from appetizers to desserts. Coal and wood are personally chosen by chef Victor Arguinzoni and the grills have a system to be approached when needed on the grill. In 2019 it was voted the 3rd best restaurant in the world in the World’s 50 Best Restaurants ranking. In 30th place in the same ranking, Elkano, another asador of the Basque Country.

In Italy, from Camanini to Bottura

Davide Scabin at the Central Market of Turin cooks only with the Green Big Egg and cooks everything: soups, eggs, desserts including the Piedmontese classics with bunet. Fashion has also arrived in Italy by now, percolate from the high levels of culinary creativity to the menus of anonymous trendy places. Among the great, Riccardo Camanini of the Lido 84 of Gardone, he recently dedicated himself to Josper and his Oscillazioni menu sees the term recur. However, it was already a signature the cream of celeriac, burnt almond and carob syrup, or the sweet Crunchy chocolate, chocolate mousse with creme brûlé, burnt at the time.

Massimo Bottura at the Osteria Francescana serves Burnt, an all-black dish with black content in which you can find the flavors of the Romagna Riviera in summer, the grill, the almost burnt Sardinian, the classic Adriatic soup. And we cannot forget the crunchy part of the lasagna, a dish-icon centered precisely on that corner of burnt dough that came out of the pan every Sunday. The burnt flavor is also the amarcord one of home cooking, of the oven, of dishes prepared with love even if imperfect. "A happy woman in love burns the soufflé," says Baron to Audrey Hepburn in the film Sabrina An unhappy woman forgets to turn on the oven.

Six delicious foods that have a very pungent smell! – Italian Cuisine

Six delicious foods that have a very pungent smell!


Don't be fooled by the unpleasant smell of these six foods from various parts of the world, their taste is delicious!

In the kitchen there are many factors that can greatly influence the sense of taste, think for example of how much we can influence the memories and emotions that food can evoke, as well as the stories we are told before eating. Among the many, one of the aspects of food that can best improve or worsen the perception and the expectation of taste, is the smell. A dish or an ingredient with a pungent or unpleasant smell is able to generate a negative impulse on our senses, even leading us to avoid tasting it. The only exception, in the case of the so-called taste of buying food, is that to make it appreciable and even enjoyable can be a prolonged and lasting exposure over the years, which leads the consumer to develop a positive perception. They are part of this category of These six delicious food smells from different parts of the world, so prejudice is really worth overcoming.

Chameleon plant

The so-called Houttuynia cordata or fish mint in English (fish mint), is agrass with a strong taste and fishy taste. Although little known by us, the chameleon herb is very widespread in Asia, especially in Vietnamese, Japanese, Korean and north-eastern India, where it is used for example to season grilled meats, noodle dishes, soups, salads or roulades. The tender roots can also be ground and added to chutney with dried fish, chilli and tamarind, while in some countries the dried leaves are used for tea.

Durian

This fruit is considered "the most smelly in the world" and it is even banned in some public places due to the intense and annoying smell, associated by many with pork meat, bad onions and even dirty socks. Thanks to her characteristic bitter-sweet and slightly spicy flavor, and due to its extraordinary nutritional and antioxidant properties, durian is however much loved throughout Southeast Asia.

Roquefort

Roquefort is a blue cheese from sheep's milk from southern France, famous throughout the world and particularly loved in combination with jams, compotes and chatneys. If at the sight it appears white and pleasantly creamy, with the distinctive veins distinctive of blue mold, both the smell and the taste have one strong acid and pungent component.

Smelly tofu

This recipe known in English as stinky tofu, is very well known in Asia where there are several variations. One of the most famous and appreciated is the Taiwanese deep-fried stinky tofu, a ubiquitous dish in night market stalls and restaurants. In Taiwan the tofu is fermented with a medicinal herb and then fried, it has a contrasting and pleasant taste, and is often served with pickled vegetables or with pork and a pinch of chili pepper. Its odor, which is felt in the distance, is nauseating for many unaccustomed tourists, and recalls the smell of rotten rubbish.

Kimchi

THE fermented foods they are a real craze of recent years, thanks to the widespread desire to rediscover genuine flavors and cooking methods and natural preservation. Among the most popular fermented foods of the moment, in addition to kombucha, kefir and Japanese miso, is the kimchi Korean, famous among other things for the high presence of lactobacilli, true cure for the well-being of the intestine. There are kimchi different recipes, all based on vegetables, but the base generally consists of garlic, onion, Korean pepper and horseradish leaves. This traditional dish is particularly feared for its bad smell, and for this reason it is kept at a safe distance from other foods.

Natto

Still remaining in the field of fermentation and oriental cuisine, another dish as smelly as it is good natto. This traditional japanese food it is the favorite breakfast of the Japanese people and consists of fermented soy beans accompanied by white rice or fish and dressed with soy sauce and spring onions. Although considered a great meal, both in Japan and in other countries, for many the natto remains difficult to eat, just for theunbearable strong odor as for the sticky and viscid consistency due to a sort of stringy jelly that comes to form with the fermentation process. In short, a food that really puts our senses to the test.

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