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A HEARTY BREAKFAST!

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A share from:
cravingsinamsterdam.com

 
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Posted by on May 22, 2017 in breakfast, brunch

 

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“Dining In The Sky With Bora-Argon 18 | Tour De France 2015” 

“Dining In The Sky With Bora-Argon 18 | Tour De France 2015” 

Argon 18 is a Canadian cycle manufacturer founded in 1989 by retired cyclist Gervais Rioux in MontrealQuebec.

The 2015 season for the Bora–Argon 18 cycling team began in January at the Trofeo Santanyi–Ses Salines-Campos. The team participated in UCI Continental Circuits and UCI World Tour events when given a wildcard invitation.

On the first rest day of the 2014 Tour de France, 15 July 2014, the team announced they had secured sponsorship with German cooking surface and extractor manufacturer BORA. The team for 2015 onwards will thus be known as Team BORA. The team will be the first German team with a German title sponsor in the professional peloton since 2010. Team manager Ralph Denk expressed hope that BORA’s backing would help the team achieve their aim of joining the UCI World Tour by 2017.[1] After the end of the 2014 Tour de France, it was announced that starting in 2015 the team would ride bicycles from Canadian company, Argon 18, which would also be the team’s second title sponsor.[2]

en.m.wikipedia.org

 
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Posted by on May 19, 2017 in brunch, FRENCH FRIDAYS

 

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Belgian-Style, Fluffy Buttermilk Waffles with Fresh Berries & Whipped Cream!

belgian-waffles3-edit-srgb..jpg

Fluffy Buttermilk Waffles with Fresh Berries & Whipped Cream

LEARN  HOW TO MAKE BELGIAN WAFFLES

 
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Posted by on May 19, 2017 in breakfast, brunch

 

“8-Foot Pizza + (french: pissaladiere) Breaks Guinness World Record” 

“8-Foot Pizza + (french: pissaladiere) Breaks Guinness World Record” 

 
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Posted by on May 15, 2017 in brunch, entertainment

 

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The flavor of love: “Iced Peanut Butter Mocha”

The flavor of love: “Iced Peanut Butter Mocha”

INGREDIENTS

  • 1/2 Ounce

    DaVinci Gourmet Classic Banana Syrup

  • 1 Ounce

    DaVinci Gourmet Chocolate Sauce

  • 3/4 Ounce

    DaVinci Gourmet Classic Peanut Butter Syrup

  • 2 Ounces

    Espresso

  • 1 3/8 Cups

    Milk

  • 2 Cups

    Ice

DIRECTIONS

Pour syrups into a cup. Add freshly pulled espresso shot(s) & swirl to mix. Pour in milk & fill with ice.

http://recipes.davincigourmet.com/recipe/iced-peanut-butter-banana-mocha-recipe/

 

 
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Posted by on May 15, 2017 in brunch, coffee

 

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MACADAMIA NUT & PUMPKIN LATTE

INGREDIENTS

  • Glass: 10 oz.
  • Garnish: Whipped

INSTRUCTIONS

  1. Combine ingredients, except milk, in serving cup.
  2. Stir and set aside.
  3. Steam milk in pitcher.
  4. Pour steamed milk into serving cup, stirring gently.
  5. Garnish.

https://www.monin.com/m/latte-pumpkin-macadamia-nut.html

 
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Posted by on May 5, 2017 in breakfast, brunch, coffee

 

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Mimicking a romantic language… the borrowed word: “FRENCH” in a culinary dip

Mimicking a romantic language… the borrowed word: “FRENCH” in a culinary dip

The French onion dip, made of sour cream and instant onion soup was probably created in Los Angeles in 1954, by an unknown cook. The recipe spread quickly and was printed in a local newspaper.[6][5] The Lipton company promoted this mixture on the television show Arthur Godfrey’s Talent Scouts in 1955, and early on, it was known as “Lipton California Dip”, but soon simply as “California Dip” [1]

Lipton advertising campaign promoted it on television and in supermarkets.[7][8] The recipe was added to the Lipton instant onion soup package in 1958.[9] The name “French onion dip” began to be used in the 1960s, and became more popular than “California dip” in the 1990s.[10]

en.m.wikipedia.org. 


FRENCH ONION DIP RECIPE
http://www.allrecipes.com

 INGREDIENTS 

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 1/4 teaspoon kosher salt
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon kosher 


ABOUT THE FRENCH DIP SANDWICH

In American cuisine, the French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a “French roll” or baguette. It is usually served topped with onions, and a side of au jus (“with juice”), and that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is completely unknown in France itself, the name seeming to refer to the style of bread, rather than an alleged French origin.

Although the sandwich is most commonly served with a cup of jus or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was invented.

Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich: Cole’s Pacific Electric Buffet[1] and Philippe the Original.[1][2] Philippe’s website describes the dish as a “specialty of the house”, and the words “Home of the Original French Dip Sandwich” are present in the restaurant’s logo. At both of these restaurants, the roll is dipped in the hot beef juices before the sandwich is assembled, and is served “wet”. The sandwich can also be requested “double dipped” at either establishment. Philippe’s own brand of spicy mustard is traditionally used by patrons to complement the sandwich.[2]

This controversy over who originated the sandwich remains unresolved. Both restaurants were established in 1908. However, Cole’s claims to have originated the sandwich shortly after the restaurant opened in 1908, while Philippe’s claims that owner Philippe Mathieu invented it in 1918.[1]

Although the sandwich is most commonly served with a cup of jus or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was invented.

en.m.Wikipedia.Org

THE FRENCH DIP SANDWICH PREPARATION  http://www.thepioneerwoman.com

PREP TIME:
15 Minutes
DIFFICULTY:
Easy
COOK TIME:
1 Hours
SERVINGS:
10 Servings
INGREDIENTS

  • 2 whole Large Onions, Sliced Thin
  • 5 cloves Garlic, Minced
  • 1 whole Packet French Onion Soup Mix (dry)
  • 1 can Beef Consomme
  • 1 cup Beef Broth Or Beef Stock
  • 1/4 cup Dry Sherry Or White Wine (or You May Omit)
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Soy Sauce
  • 1 cup Water
  • 10 whole Crusty Deli Rolls/sub Rolls, Toasted

    INSTRUCTIONS

    Preheat the oven to 475 degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine.

    Mix the salt, pepper, oregano and thyme and rub it all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125 degrees on a meat thermometer. (If you want it less pink, go to 135.) Remove the meat to a cutting board and cover it with foil.

    Return the roasting pan to the stovetop burner over medium-high heat. Add the onions and garlic and stir them around for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions. 

    Slice the beef very thin. Pile meat and onions on rolls, then serve with dishes of jus.

    “Delicious, fragrant, salsy, tangy herbs with spices-and you say appetize-her?…”



    Image: valentines cartoons

    Notably, the French lay claim to fame of all hors d’oeuvres (hint: odor-herbs or o’dor’herbs) food/s.

     

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