My Son Keeps Showing His Willy To People

IN THE KITCHEN: FIRST WEEK!

... mmm ...

Let us not be laziness and disorganization, is already on January 11 and must have to begin somewhere!

I would say that ... I should begin by deciding what to cook and when and what ... ... and that anxiety! I'm going to make me a coffee!

STEP 1: PRESENTATIONS

"Hello kitchen, I'm Emme"

"Hello Emme. Pleasure! "But clothes in these rooms? You sound like a familiar face! "

"Eh ... yes ... In fact that is packed on the side of the cabinet, I have come here from time to time to give the baby food to the dog and let go of the microwave." "Oh, but congratulations anyway ! Not bad at all! "

" Thank you, yes I'm keeping well ... you know I live a fairly quiet life with long-sleep almost hibernation! - "

" From the kitchen, the music is changing, we will do great things! "

... I felt ashamed to see my kitchen, even orange J

Yeah, because my kitchen is orange and blue. We chose a color a bit 'crazy (we're talking a lot' of years of disuse ago! We have also struggled to find out how we wanted: orange and blue, pretty happy and friendly because it knows you the heart of every house!: P

Honestly it bit u 'neglected because given my passion is not there that I invest too much in terms of innovations and tools, to say the pot the right size for asparagus or muffin , or the tools of magic real cooks like this: squeeze the garlic (which in this house just is not and there will be ever! ), A rolling pin, a grater flakes ... I know!

But the minimum wage there. Just to begin with.

... at least I think I'll check ...

cabbage poking around on patrol girls know what I found? Fantastic cups of cow that I thought I had more but ... oh! Oh Well! So we're riding! I also possess the flute chapagne! ... El'arnese to spray oil!

This is not no joke!

STEP 2: THE ORGANISATION

OK without the necessary presentations I already feel more at ease!

I would say that you can start, yes, but where??

Need a little 'organization Rag my friend here would be perfect!

"Welcome to my kitchen" is divided by months, as a diary. Each month, different recipes are offered in a number ranging from 15 to 27. Fortunately, January is a month "lean" has only 15!

-a sigh of relief-

so we begin with more time!

STEP 3: Start!

On the menu this week

· The soup of Pina (pag.103)

· The New Year's toast (pag.90)

· ; Beef stew braised in beer (pag.98)

· Polenta (page 98)

· Flan de leche (pag.96)

Tuesday : The soup of Pina

today officially starts my culinary experiment.

I chose something easy to not hit the ground running and then dismantled just like an egg whites quickly! ... And a similarity concedetemela cooking, are now entered into the spirit too! They are in communion with the cosmic all chefs in the world! I can already see the white hat to make up space and delicious dishes with ease and elegance of a conductor, yes, because I will have a staff-of course-and a huge kitchen and call the well my 25 children fed only with names of great cooks, chefs count: Benedetta (of course), Antonella, and Visscher Ratatouille!

land called EMME, land called EMME: EMME Answer! Land called EMME, land called EMME: EMME EMME ANSWER CALL EARTH EARTH TALK EMME: EMME ANSWER CALL EARTH

Yes! Sorry I came back to earth to make my soup!

How did :

What an idiot! I do not know why but I'm also a bit 'excited. The recipe is very simple. It is a classic soup from that evening Scazzi week course cook just for myself because for him the soup is the stuff of a sick and old people, even though processed, even if invented by legendary radio Pina DEE JAY!

Meanwhile the boiling broth chopped parsley: I'd forgotten how good the smell of fresh parsley!

... and being here makes me laugh, nice relaxed bearmi to the smell of a spice of the Company tichettio timer (which does not give me even bother!)

One thing is certain But: I need a half-moon!

The move that puts me in the greatest difficulty is: "Once the fire is out cooked add the egg, stirring well so as to cook." But, but it's unnatural to put a raw egg in the soup!!

The EMME RATING:

What can I say?! I'm glad for the fact that I cooked!

The soup was good but with a delicate taste, a taste indeed! ... And I really like these little tricks from expert cook like this: put the pepper in the cooking!

If the experiment is judged by the degree of fun, it went really well! J

WEDNESDAY: toast the New Year

He went to the game, I bigiato the pool!

We are different: opposites attract!

I thought it was the best day to try to toast the New Year, So come on, how the hell I was doing after all the noise I made about my reborn (even newborns) to introduce me want to cook at the table with a toast: the Our very popular, simple, "renounced" toast?

for myself but that's fine because if you already are usually listless imagine without company!

WHAT 'Go :

Stay in control Girl, just a little bit' of butter here and there and replacing the good old slices. Really super helpful suggestion to wrap the sandwich in aluminum foil to prevent sbrodolature and two tomatoes that guastan ever!

The EMME RATING:

What can I say?? A toast is always a toast even more greasy! Let's say if I find him a precious definitely go to the philosophy of attention to details: butter, cheese ... and the finest palate thanks.

Sunday: Beef stew braised in beer and polenta

Here the primary question is why the time to cook pot roast in the oven for 2 hours and then if I want to put in the lunch table Sunday at a decent time to get up to my usual 11!

fact. Wake up at 9.00, went to bed at 2.30, really operating at 11.15 after the second coffee. But how do moms? Moms like you? Girls if there is anyone among you who is or knows: ditemelooooooooooo!

It is physiologically impossible sniff smells different from those of toast or croissants in the two hours surrounding the opening degl'occhi. Not if some 'do! I opened the fridge to get milk, I met with a look that reminded me of the beef bloody foam from his order and yellow ... I might faint!

WHAT 'Go :

The preparation is really peaceful, following the step by step I was also quite fast. The only thing what Benedict said to use for convenience a pot that was going to be on fire in the oven. And as I recognize? I do not think I have one, for not knowing how to read or write I did a good job in mid-racking!

The EMME RATING:

Buuuuuuuuuuuuuu, what a disappointment! The look was fantastic. Smells good, a nice full-bodied sughino perfect for polenta but ... what bitterness! Yes, yes, bitter. Not in the sense of disappointment (even), but their taste: it was bitter beer. Just taste the hops! Maybe I missed the beer I had one clear, as the recipe, but maybe there are those more and less sensitive ... Bo!

stew edible However, he always did the sweet but without a gravy!

The polenta instead okay. Valsugana. 8 minutes: a sun in the pot!

ALWAYS SUNDAY: Flan de leche

had to be seen but the accompanying sweet cooking times for him in a water bath in oven 1 hour and my late physiological slipped to dinner evening.

How did :

I tell you now that I think here there was a flaw in the system: I understand perfectly well that the parody can not stere behind all the repeaters like me and that I should do a little 'and repetitions of homework on my own to keep up with the class ... but ... the solution was misleading.

So you can not throw me there in the sixth line: "to caramelize the sugar in a saucepan with one or two tablespoons of water and pour it on the bottom of the pan" as if it were the easiest and fastest thing on earth ! Oh no! You had to know that you can put half an hour too! ... So one avoids having everything ready and sclera behind 'I'm damn candy! What I once was white, when not firmed ever ... then pause. Two filmatini yuotube on something and it turned out, though ...

The EMME RATING:

Honestly the dessert is good. We hope so! It's nice to be submitted and not the usual dessert already seen. But at the end of the caramel reiterated his dislike me: no just one layer in my flan caramel syrup accompanying vabbhè will be for next time ... if there is! J

TO COMPLETE ALL THE RECIPES I refer you to the book "Welcome in my kitchen "by Benedetta Parodi pages I have pointed out ... enjoy!