Bouffe, recettes, vins et autres ...

vendredi, décembre 26, 2008

Penne with five cheeses / Penne aux 5 fromages

As seen on TV on the Food Network. A recipe from Barefoot Contessa. You can use other cheeses I did and it was still good ! If you want recipes from the Food Network don't waste time going to the Canadian web site because they don't have the rights to most recipes go to the original website Food 

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

jeudi, décembre 25, 2008

Roast Turkey and Sweet Potato Hash with Fried Eggs

A recipe to use leftover turkey originally from chef Emeril Lagasse on Food Network

Incredibly delicious ! I didn't use sweet potatoes only yellow potatoes. Also, I had leftover stuffing and I put it in !

2 tablespoons olive oil
1 cup diced yellow onions
1/2 teaspoon minced garlic
1/2 cup diced red bell peppers
2 sweet potatoes, baked for 40 minutes at 400 degrees F, cooled, peeled and diced (3 cups)
2 cups diced roasted turkey breast
2 1/2 teaspoons salt, plus more for seasoning eggs
1 teaspoon fresh ground black pepper, plus more for seasoning eggs
1/4 cup turkey or chicken broth
1/4 cup heavy cream
2 tablespoons chives
2 tablespoons butter
4 large eggs
Freshly ground black pepper
Mesclun greens, for serving
2 tablespoons extra-virgin olive oil
In a large saute pan, heat the oil over moderately-high heat. Add the onion, garlic and red pepper and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 6 to 8 minutes longer. Add the broth, heavy cream and chives, cook for another 2 to 3 minutes, scraping up any brown bits that may have formed on bottom of pan. Keep warm while frying eggs.

In a large, nonstick saute pan, melt the butter over medium high heat. When the butter is foamy, carefully crack the eggs into the pan and season lightly with salt and pepper. Reduce the heat to medium-low, cover and cook until the whites are firm, 2 to 3 minutes.

Divide the hash equally between 4 warm plates, remove the eggs from the pan, and divide the eggs between the plates. Serve with mesclun greens drizzled with olive oil.

dimanche, décembre 21, 2008

dimanche, décembre 14, 2008

David Allen: What kind of self-manager are you ? Quelle sorte de manager de vous-mêmes êtes vous ?

Do you manage other people better than yourself? In exclusive excerpts from his new book, “Making It All Work,” David Allen explains how to be “master and commander” of your own vision.

Go here for excerpts from his new book Making it all work

Dirigez vous les autres mieux que vous vous dirigez? David Allen explique dans ces extraits exclusifs de son nouveau livre, “Making It All Work,” comment être maître et commandant de votre propre vision.

Allez ici  pour des extraits de son nouveau livre Making it all work

samedi, décembre 13, 2008

What can I say ?

I am a fan !
Josée Di Stasio nous charmera à nouveau cette année à compter du 9 janvier.

Cette année, elle visitera l'Espagne !!!

dimanche, décembre 07, 2008

Salade de poulet vietnamienne / Vietnamese chicken salad

De Mme Distasio encore...Cette photo prise par moi

She has published her first recipe book in English

Ces recettes sont toujours bonnes!

Voici la recette en français prise sur son site

Salade de Poulet Vietnamienne
Josée di Stasio
Donne 4 portions

500 ml (2 tasses) d'eau chaude
6 tranches de gingembre de ½ cm (1/4 po) d'épaisseur
75 ml (1/3 tasse) de mirin ou de Xérès
2 c. à soupe de sauce soya
500 g (1 lb) de poitrine de poulet
Sel , poivre du moulin

250 g ( 8 oz) de vermicelles de riz
2 carottes pelées, coupées en fines juliennes à la mandoline
500 ml (2 tasses) de fèves germées
½ concombre anglais, épépiné, coupé en juliennes à la mandoline ou en dés
4 oignons verts émincés
250 ml (1 tasse) de feuilles de menthe, de coriandre ou de persil ciselé grossièrement
Sel , poivre du moulin
Graines de sésame grillées ou noires (facultatif)
Arachides (facultatif)

1 gousse d'ail écrasée
1 c. à soupe de miel
60 ml (1/4 tasse) d'huile d'arachide ou d'huile de soya
60 ml (1/4 tasse) de nuoc mam ou sauce soya, au goût
2 c. à soupe de jus de lime
1 c. à soupe de gingembre pelé, râpé
1 ml (1/4 c. à thé) de Sambal oelek ou flocons de piment

-Dans une casserole, porter l'eau à ébullition avec le gingembre, le mirin, la sauce soya, le sel et le poivre. -Ajouter le poulet, laisser mijoter à couvert 12 à 15 minutes ou jusqu'à ce que le poulet soit cuit.
-Retirer le poulet, le laisser tiédir au comptoir 5 minutes. Réfrigérer ensuite le poulet dans son jus de cuisson à découvert, environ 20 minutes.
Vinaigrette-Dans un petit bol, mélanger tous les ingrédients de la vinaigrette. Réserver.
-Dans un grand bol, couvrir les vermicelles d'eau bouillante.Laisser tremper environ 10 minutes ou jusqu'à ce que blancs et tendres.Égoutter soigneusement. Laisser tiédir dans le bol. Couper à l'aide de ciseaux en longueurs plus pratiques à manger. Réserver.
-Ajouter aux vermicelles, les légumes, les assaisonnements et le poulet coupé en languettes.
-Arroser de vinaigrette, bien mélanger.Garnir au choix de graines de sésame grillées ou noires ou d'arachides.

Note : si désiré, on pourra remplacer le poulet par du thon ou de l'espadon grillé, de la viande ou de la volaille grillée ou par des crevettes sautées.

mercredi, novembre 26, 2008

Ce gars-là avait prévu ce qui se passe dans l'économie

Les autres ''experts'' riaient de lui. Son nom : Peter Schiff

Écoutez bien ce vidéo

vendredi, novembre 21, 2008

Des Restos chez Francois

Plusieurs vrais restaurants:

Resto chez Francois en Ohio

Le restaurant Francois à Bruxelles,Belgique

Chez Francois en France

Francois Plantation à St- Barthelemy

vendredi, août 22, 2008

Premier essai

Une pratique avec ma caméra...

Posted by Picasa

jeudi, août 14, 2008

Michael Phelps 12 000 calorie diet

Don't try this at home


Three fried egg sandwiches with cheese, lettuce, tomatoes, fried onions, and mayonnaise.
A five-egg omelet.
A bowl of grits.
Three slices of French toast with powdered sugar.
Three chocolate pancakes.
Two cups of coffee.


A pound of pasta with tomato sauce.
Two large ham, cheese, and mayo sandwiches on white bread.
Energy drinks.


A pound of pasta with tomato sauce.
Six to eight pizza slices (basically, a whole pizza!).
Energy drinks.

mardi, juillet 29, 2008

Randy Pausch

Vous ne le connaissez pas ?

Randy Pausch, is the Carnegie Mellon professor who inspired millions with "The Last Lecture,"

Regardez son vidéo...

Il est décédé mais voici ce qu'il a inspiré :::

1. "No dying man wishes he'd spent more time at the office."

2. While you're out trying to win the respect and admiration of the outside world who usually won't give it to you, don't make those who really do care about you feel like their love and respect isn't worth anything.

3. Don't let your emotional shyness cause you to wait until it's too late to say: "I'm sorry," "Thank you," "I love you" and "I'll miss you."

4. Wealth is what you take from the world; worth is what you give back a.k.a. In the end, it's not what you have that matters, it's what you leave behind.

5. Smart is about knowing what will make you money; Wisdom is about knowing what's important.

6. Love means ALWAYS having to say (and show) you're sorry. It also means loving people not only for what they do right, but in spite of what they do wrong (because it's those latter times when they really need love and understanding and not criticism).

7. You can't make anyone love you, you can only be loving and hope that makes you more lovable.

8. Don't try to change people; accept them as they are and hope they change instead of not accepting them at all until they change.

9. When everybody admires and respects or is impressed by you or even adores you and nobody knows you, you can die of loneliness (that's what killed Marilyn Monroe).

10. Always say, "Gee, am I glad to see you," when you come home from work, so the people closest to you know they matter to you.

11. Always say, "Goodbye, I love you," when you leave your family for work, because you never know when you're going to get hit by a truck.

12. You can focus on what you're disappointed about and be a bitter person or on what you're grateful for and be a better person. The choice is up to you.

mercredi, février 20, 2008

Blogger de l'année

J'ai été élu le jour de ma fête par mes collègues en délire !!!

mercredi, février 13, 2008