Yasmin FahrPotato LatkesMy kitchen was a disaster. Potato bits coated the floor, forest-green sprinkles of dill and drops of oil were everywhere and a handful of bloody potatoes sat in the corner — It was my first time making latkes (and I cut my finger).After reading dozens of recipes, I decided to experiment on my own (hence the kitchen disaster).
Want a quick reservation at one of these spots? Good luckThomas Keller& 39;s French Laundry and Per Se are both very tough reservations to snag.Just about every town has some restaurants that aren’t easy to get into. You call on Tuesday, hoping for a table for two at 7 on Friday night, and are greeted with stifled laughter and the helpful information that there& 39;ll be something available at 5:30 three weeks hence.
Pomegranate jelly-clean the pomegranate seeds, extract their juice using a juicer or blender and then strain the juice obtained. In a saucepan add the pomegranate juice, sugar, lemon juice and put on the fire until the sugar dissolves. hydrated gelatin in cold water, mix well, pour the juice into a bowl, the tray smaller than the one we will make the top, lined with food foil and put in the freezer.
It’s summer, and that means, well, many things: on the downside, itchy mosquito bites, a kitchen that’s too hot for you to use the oven, and sweat stains in unfortunate and surprising locations. On the upside, however? It’s the true height of tequila season. If you’re a fan of tequila drinks, these are the months you’ve been waiting all year for: ideal weather for sipping a refreshing, tequila-based cocktail.
Boil the potatoes, chop the mushrooms and carrots into very thin bars, as well as the green beans (previously boiled) and the finely chopped white onion. place on absorbent paper. Place two slices of ham on top of which the pangasius fillet is placed, which is salted and peppered, place the vegetables that have been drawn in butter and roll, taking the shape of a roll, it will be attached to the ends with toothpicks so as not to fall apart.
RecipesDish typeSoupChilled soupGazpachoA really refreshing cold starter for a hot summer evening. You can also add a short stick of celery to crunch on.8 people made thisIngredientsServes: 4 250g ripe tomatoes, peeled, deseeded and chopped5cm piece of cucumber, peeled and roughly chopped1 celery stalk, roughly chopped2 spring onions, roughly chopped1 garlic clove200g tomato passata2 teaspoon balsamic vinegar250ml waterMethodPrep:15min ›Extra time:1hr chilling › Ready in:1hr15minPlace all the ingredients in a food processor.