Remove the rind from Fontina cheese and cut it into cubes. Place the cheese in a bowl, cover with milk and allow to rest for about 3 hours. Melt the butter, add Fontina cheese and milk and cook in a double boiler on oven medium heat stirring with a wooden spoon. When Fontina begins to melt, turn up the heat and mix quickly. Add the egg yolks one at time, making sure that the first yolk is well mexed in before adding the next one.stir until the mixture reaches the correct creamy consistency. Serve in pottery bowls with croutons made of bread fried in butter and steam vegetable such as broccoli, carrot, mushroom..
Cut broccoli into florets and peel and cut stems into ¼ inchi slices. Place them in a steamer over bolling water and cover.
Then in saucepan heat the butter over medium heat and add the flour. Stir and whisk the flour continuously for a minute. Take the pan off the heat and add the milk. Place it again over to heat and add salt and pepper. Once the mixture boils and has thickened, turn off the heat and add the shredded cheese.pour over the steamed broccoli and serve immediately.
2 ripe mangos
½ cup sugar
½ cup water
½ to 1 teaspoon salt
1 ½ cup boiling water
Method:
Preparing the syrup by dissolving ½ cup of water with ½ cup of sugar. Boil until dissolved well. Peel the mangoes and cut into small pieces -- It should be about ½ cup of mangoes. Put it in the blender. Add boiling water, syrup and salt. Blend thoroughly. It should give a strong sweet taste since ice will be added when serving.
1/2 cup grated fresh parmesan cheese, divided
Parmesan cheese curls, made with a vegetable peeler, for garnish
1 teaspoon dried oregano
1 1/2 teaspoons black pepper, divided
1/2 cup olive oil, divided
2 tablespoons fresh lemon juice and zest of 1 lemon
3 large garlic cloves, minced
1 large head romaine lettuce, cut into 1-inch strips
1 tablespoon anchovy paste (optional)
1 large can tuna, about 3/4 cup, broken into pieces
2 slices rustic bread, cut into 1/2-inch cubes
1 pound whole wheat or regular penne pasta
1 1/2 teaspoons kosher salt, divided
DIRECTION :
Everything in a Caesar salad is in this pasta: croutons, romaine, lemon, garlic and even anchovy (though you can omit it if you're not a fan). I also add canned tuna to heighten the fish flavor and give it great texture. Sometimes I splurge and buy European tuna in a glass jar, but ordinary tuna will work just fine. Make sure all your ingredients are ready before you start cooking the pasta.
1. In a large skillet over medium high heat, add 1/4 cup olive oil. Add the bread and turn often so it doesn't burn. Add the oregano, one clove of the garlic and 1/2 teaspoon salt and pepper. Continue to cook until toasted and lightly brown. Sprinkle with 2 tablespoons parmesan cheese. Remove from heat and, with a slotted spoon, remove the croutons onto a paper towel-lined plate; set aside. Don't wipe out the pan; it will be used later to finish the pasta.
2. Bring a large pot of salted water to a boil, add the pasta and cook according to box directions.
3. Meanwhile, place the pan back on the burner over medium high heat. Add the remaining 1/4 cup olive oil and when heated, add the lettuce, remaining garlic and the anchovy, if using. Cook until the lettuce is wilted. Add the tuna, lemon juice and zest and remaining salt and pepper.
4. Strain the pasta, reserving 1/2 cup of pasta water. Add the strained pasta to the pan and toss well. If more moisture is desired, add a few tablespoons of the pasta water at a time. Plate the pasta, top with croutons and sprinkle with remaining grated parmesan cheese and cheese curls. Serve at once.
3/4 cup crumbled gorgonzola cheese
2 tablespoons unsalted butter
1/2 teaspoon black pepper
2 tablespoons chopped fresh rosemary
3 tablespoons lemon juice and zest of one lemon
1 large clove garlic, minced
1 pound capellini pasta
1 teaspoon kosher salt
DIRECTION :
Though this pasta has the complexity of a dish you've been working on all day, it should take no more than five to ten minutes to make -- really! You can vary this recipe by crumbling fresh bacon on top.
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the box directions, usually just 2 minutes.
2. Meanwhile, in a large heat-proof bowl, combine the remaining ingredients. When the pasta is ready, reserve 1/2 cup of the pasta water before straining. Add the strained pasta to the bowl and toss. Add the reserved pasta water if more moisture is desired.
* 2 (6 ounce) cans solid white tuna in water, drained
* 1/4 cup mayonnaise
* 1/4 cup finely chopped celery
* 1 1/2 tablespoons finely chopped onion
* 1 tablespoon chopped parsley
* 3/4 teaspoon red wine vinegar
* 1 pinch salt
* 1 pinch freshly ground black pepper
* 4 slices seedless rye bread
* 8 slices ripe tomato
* 8 slices Swiss cheese
* paprika, for garnish
DIRECTIONS 1. Preheat the oven broiler.
2. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
3. Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
4. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
1.Saffron, a spice grown worldwide, is derived from the saffron crocus flower. Requiring so much resources and labor, prices for the spice go around US$500/pound to US$5,000/pound (US$1100–US$11,000 per kilogram).
2.The most expensive nut in the world is the Macadamia nut. They have a very hard seed, but once it's open it reveals a creamy white kernel containing up to 80% oil and 4% sugar. The cost of a kilogram of these nuts exceeds 30$.
3.The most expensive caviar in the world is not the black one, but the almas caviar! The word 'almas' is Iranian for diamond. Beluga caviar comes from a fish over 100 years old, that is virtually unchanged for 120 million years. Beluga caviar ranges in price from more than $5,000 per kilogram in the United States
4.The most expensive mushroom in the world is the white truffle. These truffles are sold at a amazing price of Euros2,000 and Euros4,000 per kilogram ($1350 - $2700 per pound).
5.The most expensive potato in the world is a French one, "La Bonnotte". The potato fields require to be fertilized only with seaweed in a climate shaped by the nearby sea. The cost of one single kilogram can reach Euros500 since this type of potato is almost extinct.
6.The most expensive beef in the world is the type of beef coming from the Wagyu cows. These Japanese cows are fed the best grass and provided the best treatment. 200 grams of a fillet cost in Europe more than 100 dollars.
7.The most expensive sandwich in the world is the club sandwich from Essen aka von Essen Platinum Club Sandwich. This triple-decker delicacy contains the finest chicken, ham, hard-boiled quails' eggs and white truffles and it's currently sold at Cliveden, Berkshire. Costing 100 pounds (almost 200 dollars), this is a must-try for the food fanatics..
8.The most expensive pizza in the world, valued at 8300 Eur can be tasted in Italy. With generous toppings of caviar and lobster, the pizza has a diameter of 20cm and Louis XIII Remy Martin cognac poured all over it.
9.The most expensive omelet in the world can be tasted at the Le Parker Meridien restaurant in New York. The $1,000 omelet consists of 10 ounces of sevruga caviar, a whole lobster, and six eggs. To make it in the privacy of your own home, the cost will be only $700.
10.Off to something sweet now with one of the most expensive deserts in the world, served at Serendipity 3, a popular restaurant in the Upper East Side of Manhattan. The $1000 sundae was introduced in 2004 and was listed in the Guinness Book of World Records as the most expensive dessert. It's made up of 5 scoops of the richest Tahitian vanilla bean ice cream, Madagascar vanilla, 23K edible gold leaf and one of the most expensive chocolates in theworld, Amedei Porceleana.
