Tilapia with mushroom and capers

Food Art & Techniques to make The Best Tilapia Step By Step. Traditional Brazilian Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Tilapia with mushroom and capers   Ingredients 4 Fillets of tilapia Salt Black pepper 3 Sage branches 2 Sprigs of dill Fish soup 1 tablespoon of Corn Starch…

Pork Loin Stuffed & Breaded Calamari

Food Art & Techniques to make The Best Pork Loin & Breaded Calamari Step By Step. Traditional Thai Main Course to bring exquisite recipes to your fine dining table for special ocacsions.   Pork Loin Stuffed & Breaded Calamari Ingredients Pork Loin Stuffed Ingredients   Pork tenderloin (about 2 kg) 300 g sliced ham 300g Mozzarella…

Skills in Sugar Art

Sugar Art In school days always met with some sugar arts was always esponse in the hallway. Here is one of the most beautiful art I have ever seen in my life, art knows no limits and you can get anywhere.   Le Courdon Bleu school My school was very good for me to see different…

Saulieu Style Beef Sirloin, Grape pickers Potatoes Cake

Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Food Art & Techniques to make The Best Style Beef Sirloin Step By Step. Burgundy Capital – Dijon Departments   Yonne, Cote-d’Or, the Saone and Loire. Les main cities are Auxerre, Dijon and Macon. Gastronomy Burgundy, historical area included between the…

Duck Breast Stuffed With Foie Gras

Food Art & Techniques to make The Best Duck Breast Stuffed Step By Step. Aquitaine  South-West Capitol: Bordeaux The Aquitaine region extends out between the Amorican Plateau and the Central Plateau to the north and the east, and the Pyrenees to the south. Departments Landes (but also includes the Dordogne, Gironde, Lot-et-Garonne and Pyrénées-Atlantiques) Gastronomy…

”Basquaise” Sautéed Chicken

Food Art & Techniques to make The Best Sautéed Chicken Step By Step. Pyrénées Atlantiques: Pays Basque Capital: Bayonne Department: Pyrénées Atlantiques, Le Pays Basque The Bearn and the pays Basque are two Pyreanean regions that occupy a special place in French gastronomy because their cuisine is affected by the proximity of the sea and the…

Roasted Pork Filet Mignon with Prunes

Food Art & Techniques to make The Best Roasted Pork Filet Step By Step. Touraine Capital – Tours Region al the cente of france, from Loire Valley and its castles Gastronomy The cuisine of this region is marked by two factors: the Loire itself, with a large variety of freshwater fish, and the extreme fertility…

Rack of Lamb with Parsley Crust, Spring Vegetables and Stuffed Tomatoes

Food Art & Techniques to make The Best Rack of Lamb Step By Step Gala Menu Techiniques: Preparing a rack of lamb- Turned and Glazed Vegetables- Stuffed Serves 4 Main igredients 1 lamb rack olive oil salt, pepper Garnish 20 Carrots, turned and glazed 20 turnips, turned and glazed 4 zucchinis stuffed with mushroom duxelles…

Thailand Best Trip ;)

Was the best trip of my life and I never had the opportunity to be in Asia but after 1 year of experience with Thai Food and French Food. Le Courdon Bleu Cuisine  Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking…

The Nomadic Food & Recipes at The World

The Nomadic Food & Recipes at The World will be a Serie ” Gourmet Blog Post ”   I will travel to many country by my self, my phone and my Blog The frist country will be in Brazil – São Paulo and I will show you The Best Gourmet Food Places, Gastronomic Events, Local and…

Skate Fish Wings, Flemish-Style Red Cabbage, Beer Jus Vinaigrette

    Food Art & Techniques to make The Best Skate Fish Wings Step By Step . 😉 Creativity Food is inteligence having fun —————— Le Nord Pas- de- Calais Et La Picardie : La Flandre Region of France and Belgium on the North Sea Capital : Lille Departement : Nord Gastonomie With all its…

Beans with Ribs Pork and Bacon

The beans and food from all over the Brazilian and found every day on the tables of all Brazilian families Ingredients 2 cups beans without cooking 1 kg of cut pork ribs 100 g of bacon into pieces 4 cups water Garlic to taste Seasoning to taste Juice of 1 lemon Salt to taste 1/2…

The Real Pasta Recipe

Creativity Food is inteligence having fun ————————- Ingredients   Pasta 400g Farine 1 Oeuf Sel Huile ————————- Preparation   1. Add the flour to the mixer. 2. Add egg, one tablespoon of oil and water. 3. Mix these for five minutes until a good consistency. 4. Roll the dough and add to the pasta machine….

The place of ant is on the plate ?

In Silvertown Brazil, to the mayor eat the butts of içás, winged ants. Expert says consumption is healthy, learn the recipe.   When the thunder echoed in the clear days of spring, two populations awaken in the quiet Silvertown, in São Paulo, for a traditional clash that occurs every year, always in the months of…

Gourmet Quote of The Day

Gustavo Pasquini Don´t be afraid to take on big challenges. They give you the best rewasrds 😉   Magazine       

Roasted Chicken with Herbs Butter

—————- ———— Steemit Recipes –  Magazine Article  Food Art & Techniques to make The Best Roasted Chicken Step By Step .   Chicken – Poulet Scientific name: Gallus gallus domesticus The common domestic chicken is a mixture of several breeds that were all originally descendants of the notoriously cranky red jungle fowl of Southeast Asia. Eventually…

Red Mullet with Tapenade Sauce

Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Main Ingredients 2 Red Mullets Tapenade 120 g Black Olives 2 Anchovies 2 Garlic Cloves 4 Basil Leaves 100 ml Olive Oil Tapenade Sauce 2 Shollots, Chopped 100 ml vernouth (Noilly-Prat) 200 ml Veal Stock 2 tsps Tapenade 50…

Monkfish Wrapped in Bacon with Braised Artichokes

Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Bretagne Capital : Rennes Departements Finistére, Côtes-dÁrmor, Morbihan and Ille-et-Vilaine With the exception of the capital Rennes, all the major cities are located on the Atlantic  (Brest, Quimper, Saint- Malo) Fishing (developed mainly between Douarnenez and Lorient) and fish farming,…

Cassoulet ´´ Traditional White Bean Stew ´´

Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Midi-Pyrènèes Capital : Toulouse The Regional Products Gascogne : goose, black pork of Gascogne. In fats, liver, confits, gizzards, dried duck, truffle of l’ Albinque, wide mushrooms (cèpes, chanterelle…) lamprey, shad, pibale. Pays toulousain : pink garlic of Autrec,…

Gourmet Ideas

Gourmet Ideas Project Gourmet ideas is a project of incredible traditional recipe from different countries of the highest cuisine. I will post every day 1 special recipe for your dinner or a special event so that you can follow the day and can get the best flavor to your day.   French Food Traditional French…