2008年5月27日火曜日
2008年5月21日水曜日
2008年5月1日木曜日
March 3月４日
オーステンデェ風ウアーテルゾウィ
フランダース風アスパラガス
This traditional "Flemish" preparation of asparagus - i.e. poached and served with hard-boiled egg mashed with hot frothy melted butter, some lemon juice, nutmeg, pepper,salt, sprinkled with parsley - is actually a very old way of serving asparagus. Similar recipes can be found in most asparagus eating countries. Some will trace this recipe back to Persia and 9th century Andalusia by way of Ziryab, the baghdadi musician who brought style to the Cordoba court.
Eating this way is very hands on, you actually get to play with your food, and it's ok. Lots of fun with good friends. Add some boiled new potatoes, some rustic country bread, a bottle of crisp Sauvignon Blanc, or Riesling, a freshly mowed lawn to sit on, and you've got a wonderful little Déjeuner sur l'Herbe.
ウアーテルゾウィ
ステュンプ
ベゼー・デェ・マルメディ
フランダース風アスパラガス
This traditional "Flemish" preparation of asparagus - i.e. poached and served with hard-boiled egg mashed with hot frothy melted butter, some lemon juice, nutmeg, pepper,salt, sprinkled with parsley - is actually a very old way of serving asparagus. Similar recipes can be found in most asparagus eating countries. Some will trace this recipe back to Persia and 9th century Andalusia by way of Ziryab, the baghdadi musician who brought style to the Cordoba court.
Eating this way is very hands on, you actually get to play with your food, and it's ok. Lots of fun with good friends. Add some boiled new potatoes, some rustic country bread, a bottle of crisp Sauvignon Blanc, or Riesling, a freshly mowed lawn to sit on, and you've got a wonderful little Déjeuner sur l'Herbe.
ウアーテルゾウィ
ステュンプ
ベゼー・デェ・マルメディ
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