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La Cucina della Buongustaia: A Foodlover's Kitchen

La Cucina della Buongustaia: A Foodlover's Kitchen. Sunday, April 10, 2016. It has definitely arrived. So let’s start with shawarma. Somehow I had shawarma only once on this trip. That was definitely not enough. It starts with the meat. Thin slices of marinated lamb are stacked on a vertical spit and roasted for hours. Then you cut off thin slices, and tuck them into pita with tomatoes, onions sprinkled with sumac, pickles, tahini sauce, and fresh parsley. Pan-roasted beef with shawarma seasonings. Parsl...

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La Cucina della Buongustaia: A Foodlover's Kitchen | la-buongustaia.blogspot.com Reviews

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La Cucina della Buongustaia: A Foodlover's Kitchen. Sunday, April 10, 2016. It has definitely arrived. So let’s start with shawarma. Somehow I had shawarma only once on this trip. That was definitely not enough. It starts with the meat. Thin slices of marinated lamb are stacked on a vertical spit and roasted for hours. Then you cut off thin slices, and tuck them into pita with tomatoes, onions sprinkled with sumac, pickles, tahini sauce, and fresh parsley. Pan-roasted beef with shawarma seasonings. Parsl...

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1 street food

2 endless possibilities

3 the manaeesh

4 zaatar

5 cheese

6 posted by

7 ariane helou

8 email this

9 blogthis

10 share to twitter

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La Cucina della Buongustaia: A Foodlover's Kitchen | la-buongustaia.blogspot.com Reviews

https://la-buongustaia.blogspot.com

La Cucina della Buongustaia: A Foodlover's Kitchen. Sunday, April 10, 2016. It has definitely arrived. So let’s start with shawarma. Somehow I had shawarma only once on this trip. That was definitely not enough. It starts with the meat. Thin slices of marinated lamb are stacked on a vertical spit and roasted for hours. Then you cut off thin slices, and tuck them into pita with tomatoes, onions sprinkled with sumac, pickles, tahini sauce, and fresh parsley. Pan-roasted beef with shawarma seasonings. Parsl...

INTERNAL PAGES

la-buongustaia.blogspot.com

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La Cucina della Buongustaia: A Foodlover's Kitchen: January 2014

http://la-buongustaia.blogspot.com/2014_01_01_archive.html

La Cucina della Buongustaia: A Foodlover's Kitchen. Saturday, January 11, 2014. The holidays have come and gone, but I'm only just now getting around to the photo- and recipe-sharing part. My family hosted a Christmas Eve buffet dinner for 14 people. We tried to keep the dishes fairly simple, and came up with a menu where we could do a lot of prep work in advance and cook almost everything in the oven, so we could have a relaxed evening and not be chained to the stove! Based on the career of the first wo...

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La Cucina della Buongustaia: A Foodlover's Kitchen: September 2012

http://la-buongustaia.blogspot.com/2012_09_01_archive.html

La Cucina della Buongustaia: A Foodlover's Kitchen. Thursday, September 20, 2012. I'm taking advantage of the last few days of summer break to catch up with friends I don't often have time to see during the school year. Today it was luncheon al fresco. With fabulous Alicia. I decided to keep things simple: soup and salad. I served the soup hot, but it's also good cold - reminiscent of vichyssoise (another one of my favorites). I usually use canned tuna (oil-packed, to be sure) when I make this salad....

3

La Cucina della Buongustaia: A Foodlover's Kitchen: July 2010

http://la-buongustaia.blogspot.com/2010_07_01_archive.html

La Cucina della Buongustaia: A Foodlover's Kitchen. Saturday, July 24, 2010. And pureed them with the juice of one lemon and a couple tablespoons of sugar. Then pour into a champagne flute and top with prosecco or other sparkling wine. Delicious. If only I'd remembered to take a photo. Subscribe to: Posts (Atom). View my complete profile. Travel template. Powered by Blogger.

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La Cucina della Buongustaia: A Foodlover's Kitchen: Ladies Who Lunch

http://la-buongustaia.blogspot.com/2012/09/ladies-who-lunch.html

La Cucina della Buongustaia: A Foodlover's Kitchen. Thursday, September 20, 2012. I'm taking advantage of the last few days of summer break to catch up with friends I don't often have time to see during the school year. Today it was luncheon al fresco. With fabulous Alicia. I decided to keep things simple: soup and salad. I served the soup hot, but it's also good cold - reminiscent of vichyssoise (another one of my favorites). I usually use canned tuna (oil-packed, to be sure) when I make this salad....

5

La Cucina della Buongustaia: A Foodlover's Kitchen: Persimmon Tart

http://la-buongustaia.blogspot.com/2013/12/persimmon-tart.html

La Cucina della Buongustaia: A Foodlover's Kitchen. Sunday, December 8, 2013. In summer, I love to make fresh fruit tarts when berries are in season (there's an example in miniature here. But using fresh strawberries or raspberries in December just doesn't feel right to me. Instead, I decided to try the same formula - short crust, pastry cream, and fresh fruit - using a fruit that is actually in season. Persimmons! Persimmons and tart shell (shortcrust or pâte brisée). The pastry cream is chilled, then s...

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renaissancefood.wordpress.com

About | Renaissance Food

https://renaissancefood.wordpress.com/about

Early modern gastronomy: texts and translations. I’m a scholar of Renaissance literature and culture, but culinary history is also a major interest of mine — especially since I love to cook! For several years I’ve been translating early cookery texts for my own interest, and I’ve finally gotten around to creating a space to share my translations publicly. I’ve tried cooking some of these recipes, too, and I’d love to hear from readers who do as well! You can read more about my academic work here. Ariane ...

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La Cucina della Buongustaia: A Foodlover's Kitchen

La Cucina della Buongustaia: A Foodlover's Kitchen. Sunday, April 10, 2016. It has definitely arrived. So let’s start with shawarma. Somehow I had shawarma only once on this trip. That was definitely not enough. It starts with the meat. Thin slices of marinated lamb are stacked on a vertical spit and roasted for hours. Then you cut off thin slices, and tuck them into pita with tomatoes, onions sprinkled with sumac, pickles, tahini sauce, and fresh parsley. Pan-roasted beef with shawarma seasonings. Parsl...

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