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VINCOTTO Restaurant in the vineyard

Natural to assume that the wine in Thailand is relatively new. When I first planted the vineyard in an orderly line and invisibly on the large hill at large need to fly to France, Napa or Australia. But I have to take the risk of some fields are not open to those who passed by to visit. Without an appointment in advance with the owner of a farm before. The farm is open to a vineyard just to sell their produce. This wine is produced from their farms only.
But I do not have to pay to fly abroad, but then the gold. It was great to see so many of the vineyards and wineries. To drive through the area recently to visit my Granmonte a note.
 Shrimp salad with fresh grapes
Ranch, a vineyard Granmonte with the use of land for growing grapes, beautifully situated on the road. Veteran - Clark stub. Ways to increase his Friendship Road, just 12 kilometers away from an area of ​​approximately 100 acres of the valley is named Ashoka Ashoka is the nature of the water from the creek along the depth of Socrates. The yellow flowers. Beautiful red bloom. The vineyards in the world of foreign grapes, white and red grape to grow for 7 years as a wine grape varieties. Shiraz, Carbernet Sauvignon, Tempranillo and Chenin Blanc grapes with seeds and without seeds and the consumption of fresh grapes used to produce fresh water as well. I started producing quality wines, white and red on his four years.
Dori Pacific fish fry With butter sauce and capers
Your lyrics and your bird blood Marine couple have spent the majority of plantation owners in this vineyard. To regulate and supervise every step from planting to harvest stem decoration. To the production of beverages. Production of grapes and wine, a Virginia planter, both of whom are generous with the wine of interest to tourists and visitors. Production of quality wines. Wine tasting and purchase products. As well as tasty dishes from the kitchen, dining area with Granmonte.
Crab meat baked with cheese
If you want to experience the full flavor of wine is a delicious cooking with wine produced from the farm. So do not miss, here's a small restaurant. VINCOTTO of this area. Sitting in the comforts of home furnishings. Seating both indoors and outdoors on the terrace under the shade tree overlooking the beautiful surrounding landscape. แnwpea the green. Marsh plants growing species like incense and lotus flower is a pale pink to bloom. And the hills of Khao Yai National Park.
Veal stew with red wine
Every dish is made up of a couple of books by famous chefs that has accumulated for many years. And try to do things in a different culture. It was praised by many for my taste, so I put it on the menu. It's good for both lunch and dinner.
Let's start with the fresh grapes, shrimp salad (180 baht), a green salad into a chilled boiled shrimp and fresh sweet grape harvest. Seeds and almonds. Transparent dressing topped with seasoned olive oil and balsamic vinegar from wine fermentation. Sharp, sour flavor. A light meal price 180 baht
Smoked Duck Breast Salad (180 baht) a Epedets smoked until the meat is soft fragrance. Sliced, arranged on a cold salad. Topped with salad shrimp salad recipe, as well as fresh Granmonte. Another dish that is both delicious. And is an ideal food for weight control. This is because vegetable growing organic vegetables for 180 baht each.

Smoked sausage. The plantation owners are former students of German. This dish is required to get certified. Large pork sausage meat, the onions soften. The pork sausage, cheese and small. Stir fry until fragrant odor tight dribbling. Alternatively the Statement can taste it in hot and pickles. Together flawlessly for 160 baht

Shrimp and squid fried with Tartar Sauce (230 baht) shrimp, peeled and little squid. Powder coating is a thin, fried golden crispy on the outside. In the spring, sweet flesh. The dip in the hot with Tartar sauce thickens. It tastes sour. Eating this dish is quite spicy white wine in the evening was as follows. I love that dish, I scramble for 230 baht

Crab meat baked with cheese. (320 baht), cooked crab meat loaf firm white flesh, sweet nature. Garnish with the fried onions and seasoning and more. Fit into the big crab shell, then sprinkle it with Mozzarella Cheese, then baked au gratin with onions until golden crisp. Spoon the cheese is salty, sweet taste greasy tire stretch is good for 320 baht
I have a main dish meal served with wine and food, both white and red.

Pasta for children three to four plates. I eat it and taste good with children, is full of Scilly salmon, fresh cream (290 baht), the spiral pasta tossed with fresh cream cooked with thick onion and cooked meat, salmon, orange is pretty small. Season with salt to taste Park's San Paแlemๆ cream to thicken it a little sweeter. This dish is for children to go for 290 baht

Dori Pacific fish fry. With capers and butter sauce (260 baht), fish, meat, fish Dori is a soft, natural sweetness. Here come the fish pieces in flour and fry until golden touch is cooked. Cover the dough lightly crispy outside. White fish fillet in sweet water. Serve with butter sauce, seasoning it with salt to taste sour pickled capers. Do not forget to order this dish with white wine. For those who do not like red meat for 260 baht

For those who like to eat red meat, red wines are from. German fried pork (450 baht) and a large pork seasoned and baked in the form of the pork spaten shop with an old German city of Munich. With a thermal process and the right fit. The film is inserted between a crispy skin and tender meat that is well cooked and soft. Served with mashed potatoes, pickles, sour and hot. Can be eaten with beer or wine is 450 baht

Beef stew, veal and red wine (290. USD) British food and rural Australia. Sheep, calf and shin bones were boiled with spices to the onion and red wine until tender. Engineering firm to soft and spongy and soft chew is delicious. Klukklik condensed water pouring on hot mashed potatoes. Served with red wine to taste and price.
There is also a delicious meal of the day the material is likely to be found on the blackboard menu of food items 4-5 times a week. The desserts are only three. But when I try to see whether they are individual, but equally delicious. Retail and must be broken.

Apple crumble in pastry real English. A small piece of cooked apple filling is sweet. Sprinkle baking powder until the onion. Topped with vanilla in it, whose building - a little sweet. Size is good enough.
Krems free play popular French dessert that is not easy. Beat the egg yolks with cream and sugar in proportion to live together until smooth. Sprinkle with brown sugar. The fire scorched face greasy onion until brown. The flavor and aroma of caramel and sweet taste of the ingredients it uses. Another delicious.

Cheese pie, fresh grapes. Food is converted from its original use. Canned blueberries. By the end of seedless grape vines. We are a small quaint place. The sour taste. Put it in syrup and gelatin that are built. Pour the cream cheese filling is mixed with condensed milk and lemon juice until smooth, sweet, sour and salty enough to feel it. Supplied in a mix with crushed crackers, bread, butter and crackers. A delicious dessert that is adapted to be attractive 85 baht for all three types of food as food and beverages are charged with a 10% discount on the menu.

All of the dishes were all quite VINCOOTO. If you compare the price then it is not as expensive. The food was cooked with precision. Taking into account the reputation and profit is the purpose of their respective owners. But the phone to ask in advance. Because each type of raw material will not exceed ten percent of the plate.
Drinks to try are great for those who do not like alcoholic grape juice is fresh. The true flavor of the wine and not taste, smell, color, or even less. And without synthetic chemicals and all. That is not easy.

Or to order wine to drink with food Granmonte. Thailand is a good quality wine. Elected to the House, one of the new fine wine in the world. This was supported by the Thai people. Are encouraged to perform a new career in the future. Thailand is a wine to be at the forefront of other families as well as wine grape Granmonte open from 8.00-17.00o. And VINCOTTO restaurant is open daily from 11:00 to 21:00 am

Shangarila Shark's Fin Seafood Restaurant Chinese trip.

When people who love to eat Chinese food at a meal. "Restaurant Shangarila" Chinese restaurant downtown historic district on over 30 years ago will know that the food was not to be missed. "Peking Duck" and "beggars chicken" until these two are the same, still delicious.
The Peking Duck is here.
I came to the restaurant owner Shangarila separate the restaurant itself does. My youngest daughter's recent "Shark's Fin Seafood Shangarila" The Chinese food is made from seafood to a choice of a new generation. I had a meal in the comfortable, too.
 
 Monk Jumps Over The Wall Soup
The original is quoted at a new store is located. "Peking Duck" is used in the brush with soy mixture Epedets the ingredients on the skin over the grill while lighting. Gently brush the grill to cook until the sauce. I duck into the shadows, a beautiful brown and delicious. The only part of the movie will be cut gently. Staff trained to be a movie frame, but some parts are not really appropriate. Put the dough on a sheet of thin, soft, rounded frame with a long piece of cucumber and green trees Hamkaw. Sauce and topped with thick, sweet and salty mix together before wrapping rolls simmer until the flavors mellow of all the elements. Is a special dish. The Rgaitaggrgai as a main dish you order them. Ducks vary in the range of promotions, from 700 baht to 450 baht
 
 Chicken Emperor with the method of eating.
When I was finished eating. The duck meat is to cook several dishes to taste. The duck meat with garlic and pepper. Meat, vegetables, black pepper. Or wrapped duck. This dish is so renowned for "Shangarila" since it was a small restaurant on Silom Road, more than thirty years ago.
 
 Steamed fish with soy sauce
In the right only to local customers only. If foreign customers, stand by the captain and crew of the airlines have had a chance to eat here, I have. When can I park in Bangkok. The price of the whole duck is $ 700 each, but the opening of the new price is only 450 baht, and the cooked meat to a plate of 100 baht
Fast food is not the name "Peking Duck" is a "chicken Emperor" is also known as the "beggars chicken" chicken strains used in the mix of three strains of broiler chickens. Filling the container with black mushrooms, onion, radish and mushroom, black pudding and Chinese medicine. Then be wrapped in lotus leaves, fresh and covered with clay that comes from chemical-free water and then baked until cooked. Before serving staff and a hammer to hit the ground outside the mask. Then cut the chicken in lotus leaf out of the oven until cooked inside. Pervading aromatic odor coming from the lotus leaf and the spices used. Cooked white chicken meat, bone, soft nylon. Water falls from the bottom of the bowl with chicken and onions, and sweet for the children and the elderly. They are easy to chew and the taste and nutritional value of the opening 600 new stores at a special price of 350 baht
 
 hot pan shrimp
All the food is still on the menu. The restaurant has expanded Shangarila branch out to the neighborhoods. And New London Road, Soi 17 has a branch at the seafood and shark's fin to the popularity of consumers. The field is significantly different than other fields. The large bath tub. Fish and seafood as you swim in the water bath. Each type has a separate device to provide oxygen and filter out all of the cabinets and all animals living in unhealthy conditions. Ready to be cooked to order. The food from seafood and shark's fin. Are prepared with care and concern with health.
The jump over the wall. It is soft and fragrant soup that tastes great. Eat 2-3 cups into the middle of the ingredients of high nutritional value, such as Kang Puay black abalone, shark fin, chicken and Chinese medicine that has the properties to the embroidered Aaiuwanฒna Goji odd just like Sim City ฮewi ginseng. and fruits that are dried to maintain the cardiovascular system, eyes, skin or relieve pain. Bring all ingredients to the soup until it takes several hours. Sweet Soup is rich in nutritional value for 1000 cups of this book was only 700 baht
 
 Goose leg with egg noodles baked in a clay pot
Steamed fish with soy sauce. Fish is so big in size than the size. To do the cleaning. Chevron and steam heat and a dash of soy sauce, seasoning, onion, green and white fuzz there. Fish cooked in a sweet smell of spring are eaten hot with steamed rice topped with a delicious sauce for fish, fragrant, delicious cool limit of 100 baht
Shrimp hot pot. This shrimp dish is a house with a swimming are ideal. Stir the meat was still fired with the sweet. Place on a plate, throw away the body, covered with hot water to make it more flavor. The dish is a dish to eat one. New price limits at 80 baht
 
 
The food is cooked with many kinds of noodles. But the taste is. Tin Goose, a clay pot noodles. Flexible and sticky fried noodles and seasoning to the foot of a goose. It was a hot and spicy clay pot. Goose foot rot eating too many sweet, soft noodles mixed with water Klukklik taste good. This dish should not be missed by a foot for each foot of a goose at 70 baht
Desserts that taste as many flavors to be delicious and unusual dessert is named. Banana Snow White. The meat was stuffed with meat and unripe banana monkey China agitation. Then, the fritters until puffy and spongy to mix with sugar, ice racing, but a little sweet. Eat hot with warm water and ginger. It is not because the heat from the flesh of the banana is cooked monkey meat stir. The sweet onions are very soft and smooth with flavors of spicy ginger. Both delicious and potent as they air.
This restaurant is still fairly affordable price, then rip the bag. A Chinese restaurant that also features many traditional dishes. The outside is a delicious appetizer to make. Also try the dish with the significant nutritional benefits have remained relatively few. Because it takes time, effort and attention, and rare spices. It also requires a cook with patience and equanimity. It will feature food and health.

While the urgency of the situation. This makes the food less so unfortunately. Young generation are often ignored. Consumers turn to modern cuisine, prepared by chemical synthesis. The only sumptuous but lacks the free nutritional benefits. It is a pity that these foods remains a legend only.

SPICY PORTABELLA MUSHROOMS IN BALSAMIC VINEGAR

Ingredients:
------------
2 Portabella mushrooms (they are Xpensive!)
2 large sweet red peppers
2 cherry tomatoes
1/2 red onion
1 tsp olive oil
1 tblsp fresh, coarsely ground black pepper
Coriander leaves
Sauce:
------
1/2 capful *very good* BALSAMIC VINEGAR (this is the key - get one
from a specialty store, the supermarket ones are too watered
down. A good Modena type is good)
1/4 tsp Hungarian paprika for flavour
salt to taste
Algorithm:
----------
Preparation:
------------
1. Whisk the sauce ingredients together
2. Wipe the shrooms with a moist towel and slice long.
3. Chop the onions along the grooves.
Cooking:
--------
1. Place whole peppers and tomatoes on a foil in a preheated oven at
BROIL. Keep turning them until the peppers are charred. The tomatoes
will bleed into the foil...don't throw that water.
2. Remove peppers and make long slices. Remove the core and the seeds.
3. Mix the cherry tomatoes and the fluid they exude, into the sauce.
Mix well until the tomatoes are crushed into the sauce.
4. Pour the oil in a heated skillet. Saute onions and 'shrooms.
Sprinkle with black pepper. Add half the sauce and saute for a few mts.
more.
Serving:
--------
1. Arrange the shrooms on a plate. Place the red peppers around it.
Pour the extra sauce on the circumference. Sprinkle coriander leaves.
2. Serve with brown rice or rye bread.
Note:
-----
This is a mildly hot recipe for my favourite 'shroom which I have
perfected over months. Generally, I dislike food that has no heat...its
just too unappetising for me. But this 'shroom is so flavourful that a
minimum of spicing is desired. So I have struck a balance between what
my palate irks for and what the 'shroom demands..... Its fabulous!

Wyndham Thai Restaurant Thai food ... the new living raising.

In turn, the Thai food will be converted to the new look. Is beautiful. Elegant and stylish, with the globalization. Or spicy foods taste delicious to me with a spicy Thai people are familiar. The food was delicious and the types of people are suddenly without choking or burning hot to the tongue.
Today we are trying to adapt to the internationalization of Thai food. It requires knowledge and skills to be accepted in the Thai flavors. And a meal in the wake of the entertainment showpiece. Yes, it is only because I only try.
Thai food is cooked by a new generation of chefs with experience from the international kitchen. It differs from a traditional diet. It is to be served in the west of the dish is served with it. The cooking will be changed as well. What is the food that was served at once, in the deck as usual.
Krit Church just as the new chef's cooking style in the kitchen of the hotel used to work abroad for a long time. But deep down his pride in the uniqueness of Thai food in a matter of taste. In contrast to the other. Over the years he used to cook with Thai flavors and served with style. He succeeded magnificently in the town of Wyndham Thai Restaurant in Hong Kong. His courage and daring to try new foods. It made him well known among business people of Hong Kong to eat Thai food. Every time I eat Thai food is arranged for him to trust the food at every meal.
Today is the day he returned home. And to continue the career he loved. He Wyndham Thai restaurant in the city center. Sukhumvit business district, which is the same. He chose one on the ground floor of the building in Somerset Sukhumvit Soi 16 is decorated in a modern style that he likes me. The pattern of lotus flowers and water features in a modern and vibrant. To make the dish with his invention of my own thoughts.
His food is Thai food in your original line. Adapted to the new format as a soft crab salad, crab salad, a big soft fried crisp. The rocket salad served with sweet potato chips. Cucumber slice spiral line. Topped with a spicy taste of tamarind. Three flavor sauce, lemon grass, fresh coriander and simmer in low heat until a touch of herbs. Cook delicious. Eaten as an appetizer or a crepe stuffed with green papaya salad. Thai green papaya salad to bring out water and put a crepe. Garnish with crab meat soup. Roll into a tight circular bar. Cut diagonally into pieces before they are. I can live like Epaaepi๊ia one dish.
It's Duck Liver Foie Gras, or fattening. Fry the onions are cooked outside. But it is still juicy, sweet blend. Served with mango and sour pork in a little bit. Topped with balsamic vinegar and simmer until the sweet and sour taste. Another delicious.
Massaman beef rib roast lamb. Grilled lamb ribs are cooked onion. The meat is pink in cooked sweet potatoes, put on by nature. Massaman curry is a delicious deal. Not the heavy cream until thick and greasy. I'm pretty vibrant colors with oil from the oil, chili paste and basil leaves. The aroma drew me into his mouth.
Mango salad with grilled squid. Was then chopped raw mango salad and sour mix with a variety of ingredients. The aroma of roasted coconut. Pound the peanuts. Fry the shallots. Pressed into the cylindrical garnish with fresh grilled squid was cooked. The flexibility and chewing crunchy taste of the mango salad with three flavor.
This is the dessert of tropical fruit is dry. Scrape the flesh from the palms. Mix ingredients and mix with the aroma and smooth. Baking is a piece of pastry cream topped with dark brown and white colors on striking dark caramel aroma. As a snack than ever to find.
Wyndham Thai restaurant is the atmosphere in a modern look with open eyes, glass walls that open onto a tree outside. High ceilings, spacious open-air feeling clean look. The Governor's lotus lanterns made from copper, some clear patterns in relief by hand. A unique small sculptures are placed in the channel between the poles. The dining table with a table are placed at a distance sufficient to have a sense of privacy. It also has a special niche for privacy as well.
Wyndham Thai food and Thai food is not that look familiar. There is a new chef who will cook to use a definition that is not the New World Cuisine Grilled fish sauce, chili sauce or dip in the water like other restaurants. The chef who cooked full confidence. That his food is a delight to eat the best of both the taste and painstaking effort that he was for many years. It is up to date.

Calderazzo Bistro new Italian ..

Immemorial the symbol of well-being of the Italians. Teacher's Guide is a table wine. The basic food of the Italians that the name is food in the family called pasta flour it. The food other than that it is based on the various regional dishes.
 Romano Salad
The type of pasta, yellow smoke floating in the bowl full. Sprinkle with grated non-stop San Francisco's Park. Lhasa contract or until a successful New York City was scorched, yellow cheese, cut into pieces in a rich flood overflow edges. This is causing me to the obese body is short, we call that "fat" enough.
But that was in the past.
 
 Turbantini di Zucchini
Since the first designer to have a role in the fashion apparel. Italian model turned more attention to the shape. Designers who are taking an active role in the food even more. The new generation will have a dynamic personality, dynamism, and shape. Eventually passed on to the original form of food for many generations had been altered by the idea of ​​a new generation.
Calderazzo Bistro food is as follows. The idea of ​​a new generation of celebrity chef Marco A. Calderazzo cooking at the same Calderazzo on the left side of the road, Lang. Have proposed a new type of small, modern restaurant. For the décor. Smoothness and luxury. The menus are delicious dishes from the finest materials. The restaurant offers a taste of beautiful and meticulously prepared.
 
 
 Pasta dishes here are Tagliolini.
Every dish here is not just another Italian restaurant. Dishes such as appetizers with a single Calderazzo (280 baht) made with boiled potatoes cut into pieces and mix with diced. Grilled meat is cooked crawfish. Slice the fresh tomatoes in a pesto sauce warm. Intensely fragrant aroma and taste it taste salty. Is a unique dish.
Salad, Romano (290 baht), a long green leaf lettuce, crisp Romano. Toss with dressing to thicken the sauce with Roquefort cheese and sprinkle with dry onion crutons Prosciutto ham served with biscuits, salty flavor is good. This dish is a great appetizer.
 
 Branzino fresh grilled red snapper topped with sauce and prosecco.
Turbantini di Zucchini (390 baht) This dish of meat was sliced ​​and blanched zucchini, cooked enough. Roll into a cylinder. Stuffed with crab meat is cooked, mix with mayonnaise. Garnish with caviar and served with rucola put on the dough baked with garlic cream. With the taste of fresh cooked crab meat, white sugar, mix mayonnaise, sour mix and blanched zucchini.
Alici (220 baht), sardines, fresh from Australia through the middle and then spread out along the amalfi preserved in vinegar and put on fresh fava beans, fennel and cook a three flavor is. It tastes sour and salty.
Pasta dishes here. Tagliolini (330 baht), fresh pasta noodles. Boiled crawfish meat is cooked, mix with the fried zucchini with saffron rocola dried beef into small pieces with onion and white wine, chardonnay is a spicy sauce with chili oil, low in the south. This dish is a favorite food was absolutely delicious.
 
 Agnello lamb ribs marinated for three pieces of fresh herbs.
To main dishes to choose from as well as fish Branzino (370 baht), fresh grilled red snapper topped with prosecco sauce is delicious served with cooked sweet white American Para Vegas. Slightly sour flavor with a little tomato.
 
 
 Figue Tarte a la mode
Agnello (420 baht), three pieces of marinated lamb ribs, fresh herbs and a. The grilled onions cooked in crisp outside and soft. Sauce topped with fresh herbs. In Brockton with Broccoli and carrots cooked in a Paragon City. Volume was moderate. Not too much.
The dessert was delicious Figue Tarte a la mode tart dough into a thin crust and thoroughly. Garnish with sweet ripe figs. Served with vanilla ice cream. A delicious dessert for one addition to an existing list to casata Italian ice cream that has a lot to choose according to their preferences.
It also gives consumers the freedom to cook a la minute pampering customers with an alternative to the oiling device, you are full.

The Calderazzo Bistro and opened itself to providing the latest style at Mayfair Marriotte building, a five-star service apartment on Sukhumvit Road. I do not indent to 50 meters, where there is enough parking for everyone.

Kitchen Paradiso French duck ..... great tasting food.

 Hip salted duck, deep-fried.
Landes is a province in south-west of France is very rich in plants and animals. That can be cooked as a delicacy by many. The most famous is the food prepared from poultry, especially ducks, Landes Duck, which is well known for a long time.
 
It is believed that the ancestors of this species has been down more than a thousand years ago. Group's land of the Nile in Egypt. The wild ducks flying across the Mediterranean from the childbearing until their produce out to be a native to cook it. And put into a breeding animal. The farm has become a widely used, causing a solidly until today.
 

Brands that have a special breed of duck. The study of the liver, sweet foie gras or duck liver, is fresh from finishing the dishes. Smoked Duck Breast, soft fragrance. Cook until crisp and the duck in a flexible and non-sticky chewing fun. Hip to the delicious salted duck up to the national past. And are known to those who take over the world right now.
 
 Smoked Duck Breast.
The style of the French Kitchen Paradiso Restaurant - Italian on the ground floor of the Erawan Bangkok is a restaurant to try dishes of the two nations, put it on the menu. The owner, a businessman in the field of aromatherapy is to travel between London and France, in perpetuity. I have many French friends. Each of the recommendations of the regional food and eat regularly.
 
 Import Beef Steak with red wine sauce .
News, but I love the taste of food from the Landes duck's heart so that he would like to bring food in Thailand. To the guests and friends who are nothing but visit regularly. Finally, the application was to open a small food store and conscientiously. The food that comes from the French Landes Duck foie gras or duck liver, it's fattening. The order is freshly cooked enough to eat was deep fried and seasoned with vinegar in a salad as an appetizer first Basalmic Vinegar.
Smoked Duck Duck Landes is a soft leather made from the dried, smoked and cooked onion. Sliced ​​with a side salad, sour and salty taste of. It was tasty. For a light meal.
There are many other dishes as cream shrimp soup, a beautiful orange. Aroma, flavor concentration. Clear soup made from wild mushrooms, sweet onion, such as France and a wide variety of authentic Italian pasta, there are plenty to choose from as you like and the main course or main dish. The ribs are grilled lamb with rosemary sauce. State Impact of the meat sauce with red wine and port. Salmon with cream sauce and grilled tiger prawn with butter sauce.
But that's really cool to be raised. Hip salted duck, deep-fried. Because this dish is not the method of preparation and frying. The salted duck was imported from France. When he led the Ducks come to remove foie gras from the Landes and in the order. The duck breast is sliced ​​off to fry fresh or smoked. The two hip pieces can be mixed with salt, the salt taste of France. The appropriate amount of salt that will not dilute or too salty. Then jump back and chill out, insert the meat in salt. The fat, which is inserted between the skin and the meat is cut up into small pieces. Fry over low heat and bring to the process with a clear yellow oil and the filter (for frying the duck before serving).
The next day the ducks were already hip to wash out the salt completely. Posted by dry fry in a large copper pot with medium heat. The oil pan to fry the duck until the duck is cooked from the outside to inside. When cooked, remove it from the hip into the glass jar. The oil was then taken to a very minor chilled. (For oil prices of more than one thousand kilograms).
When it's time to eat and a hip duck duck cooked to fry it in oil until crisp, yellow, smelly leather aroma. Serve with mashed potatoes and crisp green salad or soup, spaghetti is cooked, mix the butter. This dish is delicious, the duck thigh meat, the onion movie. Meat in a salty, slightly crumbly. Flavor with a crisp green salad and sour taste, reduce it. The tie with mashed potatoes and a warm spaghetti, cooked al dente with a kind of red wine a little off here. Guarantee that the taste of the dish a try. Do not miss the final.
Kitchen Paradiso Restaurant is a restaurant, a shop in the le bristot appearance found in the rural areas and small towns in France. It is desirable to have all long ago. Design is similar to sitting in a small suburban garden. Here are the French. Italian wine and taste good. Prices should start at the plate of salad from 180 to 250 baht and 120 baht, soup, fried fresh foie gras dish, pasta dish at 650 and 220-250 and 350-650 baht per dish meals and snacks and desserts available. The dessert can be made from the same neighborhood.

"Sunday Rose for" eating in the British Sunday

Sunday Rose out (Sunday Roast) is a traditional food of the British and Irish every Sunday Usually during lunch Sunday Rose out of roast beef, along with a variety of side dishes.
In England, might be called Sunday. Rose out differently. Some called Sunday Dinner (Sunday Dinner), Sunday Lunch and Sunday Joint, but all it means to come together to eat enough during the day.
Of the "Sunday Rose for" my generation is that the former slave village, one of which is to serve the rich country of England. During the week, the slave will have to work six days a week for the wealthy to the rest of them. In these days of slaves after the religion of the church is in the back. These men are slaves to gather in the fields of training to prepare for a battle to fight against the enemies of the king. When training is complete, each slave will receive the award from the New King of Bam, as these two to three glasses of the brewery and even a cow.


For the traditional Sunday roast beef. Roses all the way up the roast beef will take to British women can leave the meat in the oven before you go to church on Sunday morning. And I will come back from an area of ​​the church, they just cooked. The family was returning from church, went to eat lunch meat, a family reunion.
The meat is a main menu with the British and Irish tradition, it is usually done by. Either beef, pork, lamb, chicken or turkey, ducks, geese and even wild animals. What is the side that usually depends on the type of meat, such as


If a beef roast. Be served with the Shire of York. Pudding and the sauce ingredients in a Hospital Radio Material mustard.
The pork roast. Roast pork served with a leather frame. Chase leaves and onions. The apple sauce and mustard as a Material.
For the roast lamb served with a sage and onion. Garnish with a mint sauce.
But whether it is meat for whatever side of that Sunday Rose is indispensable. Cooked vegetables and various kinds of seasonal vegetables such as baked potatoes are baked with oil from the roasting meat. As with the gravy from the meat.


The usual side dishes of vegetables, cooked to a core of almost every British species. The English have been influenced by foreign food. The vegetables are served with your main meal, it was lost sight of the main dish.
However, Sunday. Rose West is one of the last meal, which also gives us the tradition of classic British food. The pubs of England, the service will offer a special menu on Sunday to Sunday. Rose Group, which consists of a variety of roast beef. And often cheaper to eat food from a menu.

"Bai Yun" it's a cloud of white abalone.

 
 Abalone menu should not be missed.
When 10 years ago. One of the most authentic Chinese food in the hotel were all flock to eat the "Bai Yun" The Banyan Tree. This is because the food is delicious and special Ehi๊ tower. The atmosphere is like. Because of how much to eat quite a fluffy cloud.
"Bai Yun" upscale Chinese restaurant on the 60th floor of the Banyan Tree Hotel, Sathorn Road's time to give a new look. A Chinese restaurant in the atmosphere is modern, simple but elegant Imperial and modern. With the introduction of Chinese painting is a fluffy white clouds on the eighth pole vault for the color red. Side view showing a shapely glass wall looking through fluffy white clouds far away. The views of both the Bangkok and Thon Buri side is far far away The chair of the Chinese high-nonsense exotic colors are lined up in groups to privacy.
Entrance to the dining room with tea and hemp Tgmcha red clay in various shapes scattered on the floor. Show various types of tea. The flavors are from various sources, both from the Chinese mainland and Taiwan. Tea and coffee provided by trained staff who are fluent. According to the traditional method of tea. One side has a "Ku Cheng," an ancient instrument of the symphonic music player skill. The music from this single instrument. It provides a unique atmosphere of the Far East completely.
The special "Bai Yun" Yes, I would have just been decorated in modern style only. If the food items scattered on the menu are all selected by the chef at the Fort - Love concert held in a Thai chef who does not import blood from abroad, like the other. But from the age of 13 years of experience from a Chinese restaurant, the Chinatown district, the elementary school. Then, using the knowledge and patience. And the ability for ten years. Read and write Chinese fluently. The stairs that led him to major cities of the world of the East. This is the science of cooking with Chinese regions. From Shanghai to Hong Kong, Guangzhou and Beijing. He studied under the deep secrets of cooking from China to the provincial court. Transmitted chefs from all over the ancient and deeply learned.
He is a most traditional cooking of Sichuan and Guangdong. Which is recognized and known worldwide as a land with a variety of food styles and flavors thrill. Cooking, especially seafood and abalone pieces, called "abalone Vegas" that have become enamored of the province. And from neighboring countries were attracted to this type. But here, no food, a popular dish of shark fin. The policy of the Board of Management.
The key ingredients chefs use only ingredients used for the fort. The original was ordered territories. The ingredients and the finest raw materials from domestic sources. You can taste great without the artificial flavors, even less. This ensures that all of the dishes, "Bai Yun" free from all unwanted substances.
Lunch here focus on the "dim sum" restaurant popular to eat with a delicious tea, where tea was selected for the sample is large. Steamed and fried food as you like with various options. The cooking of fresh seafood such as shrimp dumplings filling over noodles seasoned and made with traditional light sources such as marine and fresh-smelling smoke, this basket of bamboo imported from China.
The appetizers range from modern New Orleans, such as jellyfish, cold and hot sesame oil and mix in the other firm. Conch meat แp๊asa flexible aromatic sauce. Cold pork chewing fun. Roast until flesh I smell the charcoal grill. Since each dish is priced from 280-900 baht, or a combination of price, friendly 1,00-1,400 baht
Hot soup and Chinese medicine, ginseng is an excellent machine. Or bird's nest soup is a time to take several hours to taste like chicken, steamed black Chinese medicine. Bamboo steamed ham from the water so long. The soup here is excellent, the name "The British Fleet," the whole aura of the exotic aroma of seaweed. Fresh conch meat. And dried squid used as a seasoning. The American people have to scrape the bottom of the cup is allowed to be decisive. Prices start at 250-380 Baht per nest of boilers, water boilers, both pure and fragrant. Or stewed with vegetables in Kang Puay. Or crab meat. With prices ranging from 500 to 1,500 baht
To the dishes at the "Abalone" Abalone are imported from Japan as well as fresh abalone and abalone, steamed into a fist-sized lump or feel nearly as chef. The chicken with iceberg lettuce. Baked in a clay pot with ginseng. Or a good steak, abalone, abalone soft spongy mouth while chewing. Since the meat in oil until the soup thickens Klukklik fragrant. Smell is the most seductive.
Abalone is one I do not miss it. Prices range from 1.200 baht to 3,600 baht each cube and Abalone and Abalone Japanese market.
The marine shrimp, oysters, crabs, fish, food is all fresh water species also are strong. Kula Phuket lobster, shrimp and tiger prawn cooked flavor you like. Jumbo crab claws. Scallops in white sauce with fresh spring water actor in X-fried with black pepper Sichuan pepper or hot pan to cook the dish. The taste varies according to ingredients used. Fish, grouper, red snapper and the goby in the dense, sweet. Everyone is pleasant. The weight of the market price.
The poultry is cooked Epedets a big, soft leather frame. The Peking Duck. Brown leather frame, taken with a crunchy crust and a spicy sauce. Do not be afraid to eat more weight. Duck stuffed with a savory white hot. Another delicious dish is a baked chicken dish, fragrant tea. Chicken, onion, tea, soft flavor to another. Fry onion and dove to snuff as a frame from the movie to have a bone to chew through the rates ranging from 300 to 1,200 baht
New well with fried rice or noodles. Noodles and fried variety. Stir in various ways are pleasant to taste. Before the meal, with snacks and desserts. Tofu with hot and cold water, fruit salad, sweet, cool. Sago, taro, coconut, crushed the sweet smell of fire had a good career in the snow is soft, sticky dough thin filament wrapped ice cream mixed with grated coconut. Cool, gentle flavors of mango and sago Prices range from 120-150 baht
This is the pride of the Banyan Tree. The meticulous attention to quality and service of food in China, "Bai Yun" proud to be a long time on South Sathorn Road. Mentioning the time.

House of Fresh seafood is a must here.

 
 
 
 
 
 Mango sticky rice.
All "home water" is well known among edible seafood the "Profile" for the affluent. If you want to eat seafood is a site I must be satisfied that I will not disappoint me.
"Floating home" as a type of shrimp, oysters, crabs, fish, seafood restaurants, especially along the banks of the Chao Phraya River in Bangkok. Road Soi 14 is aligned with the views of the river under the bridge fully Bangkok Rama IX Bridge, is easy to notice.
The 70 year old house built with golden teak wood in Colonial style and the second layer of white paint. The family home is a "container cutting" that was planted after 2500, but now is used as a multi-million baht. Originally it was home to the riverbank. But over time, erode into the water until the entire house is transformed into a central pool by default. The origin of this name.
The beauty of the house and a river like this. More water is home of the Hollywood talent scout for permission to shoot off 7 days ago. If you've set your beer now because the United States may be familiar to many as the dislocation shooting your subject as well. Or, more recently, I came to the scene in a soap opera.
You Adisak of Music in Poznan's owner has said that it was originally worked in the cafe's as well as to do this successfully the hands of industry, cafes, and then turned to catch the restaurant seriously until each House. Water service for 12 years, initially intended to do just that, but now expanded to more than 30 tables and 50 tables.
In addition to the already outstanding. Speaking to more than 100 dishes that are food for larger fish of a direct order to do this exclusively. The lobster claw length, head size of an orange, it matches up to the fridge to keep fresh until they are cooked. The big white crab weight or more, enter all. Palm-sized oysters. Flesh is creamy white milk indicate the freshness of the crawfish, shrimp, sea crayfish, glass fish and freshwater fish, large swimming in a large glass, many cabinets are the kinds of goby fish, snapper fish ใbknun etc.. a fresh confirmation of the superior quality that customers will receive. This is the finest of the "floating home".
Seafood appetizers prior to a "pot-stewed duck tongues" tongue chewing crunchy and soft duck cooked with Spices. Spices to smell a little salty. Back to the top of the kale and mushrooms with oyster sauce was the same. You could also order a "sea asparagus with oyster sauce" that tastes like abalone. A flexible mix of fun chewing the meat but not equally.
I see almost every table in the "green papaya salad, pickled crab" is the first dish. And the crab is completely cleaned and pickled in a sauce for one hour. Then the chick before and chill it in the context carved shell clutch hit. The green papaya salad, green papaya and carrots tossed with meat sauce and pickled crabs eat if your mouth is to close off the left block all the flavors that are decisive to me whet their appetites.
"Crayfish soup" of mind for your soup to taste. He is a big crawfish freshly made soup, water, lemon grass, galangal, kaffir lime leaves, thick smell Crushed chilli garden. Cooked shrimp are sweet, good person, a fatty. Cook until smooth and full taste, I sip a bowl.
"Crab with black pepper" dish of the most popular seafood restaurants. But the quality of all the crab claws are larger in size than a jumbo crab meat, very fresh, sweet onions and fried with bell peppers. Black pepper, onion and water to thicken Klukklik. Served with steamed rice. Or do not have the same taste.
"Lobster bake" must not miss this dish. It is a five star dish. For the grilled shrimp to eat. There's a big lobster over the limit. Some may reach half a kilo. The order came from London, etc., but only Bangkok and the season. They were chilled to maintain freshness. When the order is taken through the middle of the grill with charcoal and then cooked in orange peel. To accelerate the fire until it is cooked with rich onion, grilled shrimp is cooked to a sweet and slightly sticky nature of the shrimp are really fresh. No pervious crumbly texture is strictly prohibited. This dish is served with seafood sauce cool a special study of each unique. This dish is a steamed rice mixed with shrimp before tearing it into small pieces, dip shrimp sauce dish that I was unaware.
The dish must be eaten with steamed rice is the "Curry" Curry broiler meat and fish, flavored with spices and stir to combine an orange and aromatic spices, fresh coriander root and Rhizome. With sweet cream. Associate with basil and lettuce. Eat foods that are not simple.
Outside, there are many different kinds of food. If you like seafood, such as "crayfish with garlic, pepper, a glass", it should come to order. Lobster meat, because the glass is more than the meat, shrimp, etc. Some people like the sweet scent and taste of the sea, and even shrimp. He smashed the shell, deep fried with garlic and pepper until fragrant, too. The cooked meat is cooked in the shell bounced actor and favorite person to eat again.
The fish then. Can be ordered by preference, a "goby steamed soy" meat is sweet, it is wedge-like taste for soft water. Or to be "frozen fish, deep-fried snapper" fish out of the frame, soft. Served with chili sauce, lemon squeeze Park Lane This is a delicious dish is not so.
Sweets and desserts, here is a delicious traditional Thai desserts include "coconut jelly" and special "mango sticky rice" is not available all year. Moon has a gentle aroma of the sticky cream. Moon is not hard to soften up. Pour the cream to thicken it. Served with mango sweet cape. Peel the mango is a strip along the terrace. The court made its striped tie. Looks extremely appetizing.

This is just a sample list of many types. "Floating home" for a dinner with several members. The party raising a generation. At a seafood restaurant on the other one. Which has a waterfront clean comfortable place to escape from the hustle bustle of the capital. The girls all have to be us every single day.

Evason Hideaway at all happy.

 
Each day I shall be in accordance with the state of the emotions of that day. The emotional condition of both body and mind. External environment, it is another thing that can happen to make people happy.
The Evason Hideaway is another place that are well known to those who are looking for a place to seek personal happiness for the Weekend. It is a pleasure to be mixed with material from the natural beauty that make it simple. If it is not difficult to find beauty in the world of chaos. The beauty of a simple model of tropical architecture is a large open hall using only local materials to show off the beauty of natural materials. Bare skin to show off a round wooden timber. The roof is wood stacked neatly look tidy. Yao lay along the hall floor width. Surrounded by lotus pond and a grove off a lotus bloom colors are not Rarik wind over the water wheel.
 
 
 like to eat crab salad.
 
 
 
 
 Savor cuisine with Thai music and natural.
City Hall will seat eight people are embedded along the lake. For those who want privacy away from other people. When sitting in the hall than I feel like I buried the body into the water. These lilies are seen only at eye level. Look out, I saw a clump of green, clear as a spindly stick. Flowers, incense sticks and a long line of brown fat from the long pointed dark green leaves along the ditch that bordered the walkway area. The coconut is high along the winding path to the cool shade.
This is the atmosphere of the restaurant The Living Room of the Evason Hideaway resort in a Boutique Resort & Spa at Hua Hin beach. Here is a small dining room seats six. We are able to eat since breakfast, lunch and dinner to be exposed to the atmosphere, surrounded by natural beauty and tranquility away from the bustle of all.
The breakfast here is international, but the ingredients are fresh. New and free from chemical additives that enhance the flavor. I have only the basic flavors. Fresh fruit cut into pieces. Fresh vegetable and fruit juice as it is. The kinds of raft Ltd. descending, cruising on the shelves of food are all covered with white gauze ฝachi clean from insects that tend to smell food. Japanese sushi rice and a separate place for those who like the south.
What is rice and noodles, cooked to order food for those who like a home. Is a spectacular cup of coffee every now and freshly ground coffee through steam now and then, but a fragrant odor. As with other hot beverages that are made to order in advance.
For lunch and dinner menu as well. Who would order a la carte, or order it conscientiously and Full Courses have the same dish with all drinks a glass of homemade by the chef make a special significance in terms of freshness and cleanliness. The extent of the religious norms of taste, looks and taste only natural. No additives other than that.
If the head chef to manage a mix of international cuisine with a la carte, but it can be observed in a variety of food such as salads and a single dish. The vegetables are cooked as a chilled salad with cool. I grilled chicken breasts. Fresh tuna in the pan hot enough to cook it. Fresh crab meat with avocado, cooked in it. Dressing flavored with extra virgin olive oil Balsamic vinegar, minced garlic, salt and pepper. That's just a taste for the salad to taste every dish (for 190-295 + + per person).
Now the only dish I would usually think of a dish Pasta stand. Here is a selection of pasta and risotto on the subject of a round, flat line. Lhasa to the problems that face forward and hot pizza oven wood lot. Most dishes are prepared for all the meat from the sea scallop and tiger prawn meat, crab, squid, mussels and fresh fish from a boat. Or a sea monster that order from abroad, it is no less (for 170-500 + + per person).
The main courses are available in virtually any format. The Indian Tandoori Chicken grilled in clay jars, really. A soft lamb ribs grilled with fresh herbs. Tiger shrimp, grilled onions and spicy Thai food is worse. Grilled shrimp is cooked shell mask from Phuket is a beautiful orange. Topped with a butter sauce dishes. We fish from fishing boats that are fried or cooked by steaming, as appropriate, the chef will enjoy it. To avoid eating vegetables for a service as well. Chef cooking food that are intended to ensure that everyone has a favorite eating place (for 350-700 + + per person).
Importantly, snacks and desserts that are both sorbet flavors of fruit and ice cream flavor, and (the price of 60 baht + +) dessert made from fresh fruit to bake with the flour, knead until crisp baked onion butter color. Beautiful yellow. Or sweets made with fresh cream, beat until light and flavored with tropical fruits such as mango ripening. And confectionery, cream and sugar before being baked until golden crispy crème brulee for dessert, they are a wonderful addition to the meal is completely finished (for 190-600 baht + +).
This is not the only food served at The Living Room, located along the lotus pond only. But also to the restaurant at The Beach, located by the sea side road along the beach, the restaurant is decorated with wood and natural materials and earth tone colors. The seat is soft, thick cotton sand. I have crossed the green to the orange tree lined terrace. The atmosphere is strange to one another.
The joy of the bright atmosphere of the natural beauty of the tree. Water and sunlight. What are a pleasure to the eyes. It was delicious meals that taste like a chef who has a willingness to be loss of life is won when one is happy with everything ...... or not.

I go to drink ... Singapore Sling.

 
"Singapore Sling" cocktail is known as one of the Top of the world. The alcohol level is where I come from a cocktail glass, certainly. And the bartender in the cocktail glass formulation that is not all as well.
I asked for the recipe of a cocktail glass, then that individual may be made in detail to vary. If so, Singapore Sling's exactly what the recipes and flavors.
If you want to drink "Singapore Sling" version will be to try the Long Bar at Raffles Hotel, which is a classic old hundred years of Singapore. The cocktail recipes Singapore. Sling this glass is almost 70 years, a formula is a Chinese Hainan, a Mr. Mgiam Tong Boon, a bartender in the bar was located. In fact, bartender cocktail recipes in this figure is a lot and kept in the museum's location.
At first I was a Singapore Sling recipe for a drink, especially for women.
So this is like a cocktail glass, pink glass is tall. Slice the pineapple slices and cherries red trim on the mouth into the glass. Sweet and sour flavors such as Tokaktokใh of the girls, but in the drink has been popular with people of all ages. The others are very good, not just those who stayed in the hotel in Phnom Penh only.
In addition, the Long Bar is also a tradition that is a strange one. Before that, he will be serving cocktails and roasted peanut shells into a bowl for snacks. And when they eat beans and shell beans, they must sweep the room with the floor.
Today, Singapore Sling Here are two formulas that do not put alcohol Hall called Aqua Regina. The alcohol into the United States called the Singapore Sling.



Singapore Sling ... *** The Long Bar ***.

30 ml Gin.
15 ml cherry Brandy.
120 ml Pineapple Juice.
15 ml Lime Juice.
7.3 ml Cointreau.
7.5 ml Dom Benedictine.
10 ml Grenadine.
A Dash of Angostura Bitters. Garnish with a slice of Pineapple and Cherry.

SAUTED MUSHROOMS ON TOAST

Ingredients:
------------
2 cups fresh moshrooms
2 shallots
2 tblsp fresh chopped parsley
1 tblsp butter
1/2 tsp lemon juice (preferably fresh)
Instructions:
-------------
Clean the mushrooms in cold water (Harlod McGee tells us that they do
not absorb enough water to be worth the fuss of using a mushroom brush.
I agree. Since they are already something like 95% water, even if they
absorb a large amount, they will only become ... what - 96%?)
Cut or pull the stems off of the mushrooms (save them for mushroom soup
or a duxell) and slice the caps into 3/16 inch slices.
Finely chop the shallots. If you don't have shallots, use 3 tbsp
chopped onion and 1 small clove of garlic, chopped, minced, diced,
pressed, cleavered or otherwise made mushy in your most favorite way.
Heat a frying/saute pan over medium-high heat. Add the butter and let
it melt. When the butter is bubbling, add the mushrooms. Saute,
tossing or stirring until the mushrooms start to brown. If a lot of
juice comes out of the mushrooms, simply boil it away and keep on.
As the mushrooms start to brown, add the shallots (or onion and garlic)
and the chopped parsley. Finish browning the mushrooms.
Taste the mixture. Sometimes it will improve in flavor with the
addition of the lemon juice. Sometimes it doesn't seem to be needed.
Spoon the sauted mushrooms over warm, buttered toast.
If you want to be fancy, cut the crusts off of the bread before you make
the toast, cut it diagonally after it is toasted and buttered and call
it 'toast points.' Sprinkle a little fresh chopped parsley on top of the
mushrooms and put a small sprig of parsley on the plate beside. Invite
the in-laws over and tell them you are learning to cook at the Internet
Cooking School.
Another Option: In place of shallots, use about 2 -3 tablespoons of
finely chopped fresh chives.

QUICK KALE & MUSHROOM SAUTE

(serves 4 as a side, 2 as an entree)
1 tblsp olive oil (I use about 1t, but hey)
1 tblsp minced garlic
1 tblsp soy margerine (I omit this)
8 oz. white mushrooms (to make this really good try oysters or
chantrelles)
4 cups kale, tightly packed
1/4 cup water
1 tsp tamari
5 cherry tomatoes, quartered (this time of year I tear up dried
tomatoes)
salt and pepper to taste
Instructions:
-------------
Heat olive oil on medium in a 4 1/2 q sauce pan. Add garlic and
margerine (if used) and saute until garlic is lightly browned. Add
veggies and stir 15-30 seconds, making sure not to burn the garlic. Add
water, tamari, salt and pepper and cook another 5 minutes, stirring
often. Add tomatoes and cook another 5 minutes on low. Serve
immediately.
Note:
-----
I assume this dish is meant as a side, but over couscous, millet or
bulghur it's a quickie meal.

OYSTER FRIED MUSHROOMS

Ingredients:
------------
4 oz Oyster mushrooms, rinsed and kept slightly moist
1 1/2 cup safflower oil for frying
Flour mix:
1 tsp nori flakes, pulverized in a coffee grinder or blender
1/2 tsp garlic powder
1/4 cup unbleached flower
pinch of salt and pepper
Water mix:
----------
1/2 tsp nori flakes
1/4 tsp garlic powder
1/2 cup water
Bread crumb mix:
----------------
2 cups fresh bread crumbs (not dried, no crust)
4 tsp nori flakes
1/2 tsp garlic powder
Instructions:
-------------
Thoroughly mix ingredients for each of the three mixes. Heat oil to 350
(I don't trust my stove, so I got an oil thermometer. He says five mins
on med heat) in a wok. Dredge mushrooms in flour mix and shake off
excess. Dip mushrooms into water mix and shake off excess. Dredge
mushrooms in crumb mix. Fry mushrooms four to five at a time for about
1 1/2 minutes, being careful that the breading doesn't get beyond
golden. Drain mushrooms on a towel covered plate. Allow a minute
between batches for oil to re-heat. Mushrooms may be kept warm in a 250
oven.
Serve garnished with fresh lime chunks.
Note:
-----
Although these are deep fried, the mag says they're only 7g fat per
serving, for what that's worth.
These are supposed to resemble fried oysters. I obviously wouldn't
know, but they're really good, and all the Orthodox people I've served
them to have like them.

MUSHROOMS TAPENADE

Ingredients:
------------
4 tblsp capers
6 anchovy fillets, drained
1 cup olive oil
1/4 cup lemon juice
1 lb small mushrooms
Freshly ground black pepper
Instructions:
-------------
Rinse two tablespoons of capers and dry on a paper towel. Pound them
and the anchovies in a mortar or press them through a sieve with a
spoon. When the mixture is reduced to a paste, transfer it to a mixing
bowl. Add the oil little by little, stirring as you do it. Add the
lemon juice and pepper to taste. Let the sauce stand in a covered
container at least 4 hours before serving. Remove the stems from the
mushrooms and clean them with a damp paper towel. Place five on each
plate and spoon three tablespoons of the tapenade over them. Garnish
the plates with the remaining capers.

MUSHROOMS SUPREME

Ingredients:
------------
1 doz. fresh mushrooms (2" in diameter)
2 cups diced stale bread
1/2 cup grated Parmesean cheese
2 tblsp dried onions
1 tblsp sunflower seeds
1 tblsp dried parsley flakes
1/2 tsp lemon pepper
1/2 tsp seasoned salt
2 tblsp melted butter
1/2 cup dry vermouth
Cheddar cheese
Instructions:
-------------
Wipe mushrooms clean, carefully break off and chop stems. Scoop out
remaining gills and discard. Combine chopped stems with bread,
Parmesean cheese, onions, sunflower seeds, parsley flakes, lemon pepper,
salt, butter, and vermouth. Pack into mushroom caps. Bake in shallow
pan with small amount of water for 30 minutes at 325 degrees. Remove
and criss-cross each mushroom with slivers of Cheddar cheese, then
replace in oven until cheese melts. Makes 6-12 servings.

MUSHROOM SANDWICHES

This one takes a little longer. Chop up some fresh mushrooms and
onions, and saute in butter, margarine, oil, whatever until the
onions are clear. Drain and set aside until cool. On cocktail
bread (rye or pumpernickel), pile a mound of mushrooms and onions,
grated swiss cheese, grated italian cheese (i use locatella), and
bread crumbs. Broil until the swiss melts, and serve immediately.

MUSHROOMS IN CREAM

Ingredients:
------------
1 pound of mushrooms into halves or quarters.
2/3 cup heavy cream. Heat
2 tblsp butter in a deep frying pan.
3-4 chopped garlic cloves
1 tsp pepper
2 tsp nutmeg
1/2 cup chopped cilantro
salt
Instructions:
-------------
Chop 1 pound of mushrooms into halves or quarters. Heat 2/3 cup heavy
cream. Heat 2T butter in a deep frying pan. Add 3-4 chopped garlic
cloves to the butter. Add mushrooms and cook for about 2 min, until
brown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for about
5 more min, then add 1/2 cup chopped cilantro. Serve on hot buttered
rice or French bread

MUSHROOM-BACON PATE - PARTY PATE WITHOUT LIVER

Ingredients:
------------
2 lbs fresh mushrooms, chopped very fine
1/2 lb bacon (or more, to taste)
2/3 cup onion, chopped very fine
2/3 cup celery, chopped very fine
8 oz cream cheese, at room temperature
4 eggs
1/2 cup parsley, chopped very fine
2 cups dry bread crumbs
1 tsp salt
1 tsp dried rosemary
1 tsp dried oregano
1/4 tsp ground black pepper
(1) Fry the bacon and crumble it as fine as possible. Reserve some of
the grease.
(2) Chop the mushrooms, onion, celery, and parsley as fine as possible.
A food processor works best, but you can do it by hand if need be.
(3) Saute the onion and celery in the bacon grease until soft, then
remove from the grease, and drain.
(4) Meanwhile, beat the cream cheese slightly, and then beat in the
eggs. Add all other ingredients to the eggs/cheese mixture. Mix
thoroughly.
(5) Grease a large loaf pan or two small, line with foil, and then
grease the foil. Pat the mixture into the loaf pan and cover loosely
with foil. Bake for 1 1/2 hours at 400 deg. F.
(6) Let cool completely before serving.
Notes:
------
This pate is actually best when refrigerated before serving. Serve with
crackers, or with bread cut into shapes with cookie cutters.
To make this a more elegant buffet dish, garnish the top with a thin
layer of aspic.

MUSHROOM PATE

Ingredients (all approximate):
------------------------------
3/4 lb chopped mushrooms
2 tblsp butter
8 oz cream cheese
1/2 tsp curry powder
1 tsp worcestershire sauce
1 tblsp dry sherry (or dry white wine)
1/2 cup pecans, chopped
Instructions:
-------------
Saute the mushrooms in butter until dark (about 5min or so) and drain.
Process or puree with the cream cheese, curry, worcestershire sauce, and
sherry. Fold in the pecans and refrigerate. Garnish with parsley or
watercress.
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