Marcello's Kitchen

Cooking for friends is sharing happiness.

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Jody Johnson My Kitchen

Refrigerator water filters are really cool to add to make sure we are drinking clean water in our house. Continue

Added by Jody Johnson on September 19, 2009 at 7:35pm — No Comments

jan COFFEE

HEY Got myself a double "RANCILLIO EPOCCA " "Illy "coffee works wonderfull but looking for cheaper PURCHASE OR alternatives we want to start up a little "expresso lounge " hidden in de french/spanish pyrénées if s.o. is interested in staying in exchange for a "Barista " course , your welcome contact Githe Smith at Can baills : http://www.travel-library.com/apartments/europe/france/amelie_les_bains_palalda/chez_baills.html * Continue

Added by jan on August 13, 2009 at 2:21pm — No Comments

Cindy Cooking Challenges using our Share

At the beginning of the summer, we joined a community supported agriculture program. Every week, we receive a share of vegetables...and I have to figure out what to do with them. I've been incorporating our own home garden with these. That's where the cuke soup came from...we have lots of cukes. The weekly share comes with a mystery herb, and we grow some too. Since I have lots of cukes at my disposal, I figured trying different flavors of the cold soup would be fun. Thinking more about the curr… Continue

Added by Cindy on August 5, 2009 at 3:45am — No Comments

Cindy Cold Cucumber Soup

Peel 4 small cukes & puree in food processor. Add tsp minced garlic & dill, cup nonfat plain yogurt, tbsp apple cider vinegar, S & P to taste. Let it rest overnight in refrigerator. Going to try w/ basil, cilantro. Continue

Added by Cindy on August 2, 2009 at 7:05am — 6 Comments

Fabio Il galateo Il Cocktail

L'invito viene fatto almeno 10 giorni prima per telefono se gli invitati non sono più di una ventina; se supera (anche di poco) questo numero va usato il biglietto da visita. Gli inviti ai cocktail hanno un tono molto elastico: ci si può andare, non andare, trattenersi pochi minuti o per tutta la durata del ricevimento; naturalmente chi non interviene si giustifica con la padrona. Il cocktail va servito in salotto il cui centro viene completamente liberato di poltrone e tavolini; ai cocktail n… Continue

Added by Fabio on June 8, 2009 at 10:08pm — No Comments

Siyu Seasaltwithfood

I found a food blog which is super fascinating for me!!! w(>o<)w http://www.seasaltwithfood.com/ Continue

Added by Siyu on May 20, 2009 at 12:20am — 1 Comment

Dorothy Alice Cecilia Lubbe South African Traditional Pickled Fish

Well I am looking forward to visiting with the family and grandchildren in our holiday home in Onrus tomorrow after Abe completes his run in the Two Oceans Marathon Event. He’s being accompanied by our younger son Gregson. It will be a weekend of chilling out, breaking bread and will as usual consist of a non-stop round of superb eating enjoyment. Our son in law Stuart is an excellent cook, and I cannot wait to see what he has planned for us. South Africa has an eclectic food tradition. Over th… Continue

Added by Dorothy Alice Cecilia Lubbe on April 10, 2009 at 9:12pm — No Comments

Massimiliano Mauriello Wishing a great attending to Milan congress "Identità Golose"

I've just added a blog post dedicated to the great event "Identità Golose" Identità golose I wish to Marcello a great attending and expecting interesting feedbacks from the kitchen !! :D Continue

Added by Massimiliano Mauriello on February 2, 2009 at 5:00pm — No Comments

Diego Rey Interesting artcile!

Continue

Added by Diego Rey on November 26, 2008 at 4:00pm — 1 Comment

StayKarma http://staykarmalab.splinder.com/

Feel Free To visit My New Blog And Drop A Line Anytime... Luv, SK Continue

Added by StayKarma on August 30, 2008 at 2:30pm — No Comments

Marcello Cividini Miso-stewed tripes (nikomi) in Tokyo

Searching yakitori spots under the Yurakucho Station we have found an old popular standard, nikomi, tripes with vegetables and little squares of pig skin, piping in hot copper pot taking at least 6 hour to cook.

sprinkled with fresh leeks ...

… Continue

Added by Marcello Cividini on March 26, 2008 at 2:30am — 2 Comments

Marcello Cividini Where Lombard tradition meets Chinese taste

Monday March 3th we participated at the presentation of an interesting cultural event: a book of Chinese - Lombard recipes. A number of professional cooks from Cina elaborated chinese recipes using DOC local lombard quality products. Stay tuned.

Oggi abbiamo partecipato… Continue

Added by Marcello Cividini on March 3, 2008 at 5:30pm — 1 Comment

Marcello Cividini Cooking around the world

Some of us are home exchangers. We spend some time meeting together, generally in gorgeous homes where we can share love for wines and foods.

The first unofficial meeting was in last August 2007 in Martha's Vineyard.

… Continue

Added by Marcello Cividini on February 29, 2008 at 11:00am — 2 Comments

Tom Merilahti Lapin Liha Oy (http://www.lapinliha.fi/) established in 1989 is Finland’s largest reindeer meat processor

Lapin Liha Oy (www.lapinliha.fi) established in 1989 is Finland’s largest reindeer meat processor and indeed the only reindeer meat processing company in the world that has slaughtering, production and processing facilities under the same roof.

Environmentally friendly produc… Continue

Added by Tom Merilahti on February 28, 2008 at 1:00pm — No Comments

Tom Merilahti Poronkaristys, or sautéed reindeer, is the best known dish based on fresh reindeer meat

Due to the harsh climate, traditional Finnish cuisine included many grains and berries. Today contemporary Finns enjoy a wide variety of modern foods typical of Western Europe. Hunting and fishing are popular in Finland, with fish, moose and deer plentiful, but restaurants also serve reindeer. I warmly recommend you to take a look at "Global Gourmet" as a most intereszting site: http://www.globalgourmet.com/destinations/f… Continue

Added by Tom Merilahti on February 28, 2008 at 1:56am — No Comments

Marcello Cividini Last Bollito Misto in Argegno

The Bollito misto is a specialty of the Norrth of italy. SEVEN kind of meat, selected parts of beef, veal, pork and poultry, SEVEN "ammeniccoli" that means Tongue, head salami, Zampone, cotechino, liver mortadella, animelle, bones with marrow and at least SEVEN sauces in… Continue

Added by Marcello Cividini on February 26, 2008 at 5:30pm — No Comments

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Jody Johnson

My Kitchen

Posted by Jody Johnson on September 19, 2009 at 7:35pm

jan

COFFEE

Posted by jan on August 13, 2009 at 2:21pm

Cindy

Cooking Challenges using our Share

Posted by Cindy on August 5, 2009 at 3:45am

Cindy

Cold Cucumber Soup

Posted by Cindy on August 2, 2009 at 7:05am — 6 Comments

Fabio

Il galateo Il Cocktail

Posted by Fabio on June 8, 2009 at 10:08pm

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