Tonight we had a delicious frittata made with organic eggs, potatoes and champignon mushrooms drizzled with extra un-filtered virgin olive oil and a generous sprinkle of Parmesan mature cheese. We served it over warm multi-seed bread. Enjoy!
Enjoy the two short videos straight from our kitchen :
We would like to share with you the delicious branch we had today at Pillow Cafe’ in Brooklyn.
We had an AVOCADO & LOX SCRAMBLE a really tasty combo of two scrambled eggs, avocado, lox & cheese. served with a side salad &toast, and their superb BLT sandwich made with bacon, lettuce & tomatoes on ciabatta bread with chipotle mayo.
“Located in the heart of Clinton hill, Brooklyn, Pillow Cafe-Lounge serves fresh, delicious sandwiches, salads and an amazing brunch. Come and relax in our cozy dining room or enjoy a frozen margarita in our beautiful herb garden. Happy hour daily from 4pm-8pm. We serve breakfast everyday!”
We are celebrating an all time favorite: Parmiggiano Reggiano
Parmigiano-Reggiano commonly known as Parmesan cheese, is a hard, granular cheese. The name “Parmesan” is often used generically for various imitations of this cheese, although European laws forbids this, we were lucky enough tonight to delight our tastebuds with Parmiggiano Reggiano D.O.P, aged for 36 months, also known as Stravecchio (very old).
It is named after the producing areas, which comprise the Provinces of Parma, Reggio Emilia, Bologna and Modena (all in the Emilia Romagna region), and Mantova (in Lombardia, but only the area to the south of the river Po), Italy.
Under Italian law, only cheese produced in these provinces may be labelled “Parmigiano-Reggiano”, and European laws classifies the name, as well as the translation “Parmesan”, as a protected designation of origin.
Get to know more about the King of Cheese on the official website
While the shaving of freshly grated cheese were originally meant to accompany our meal, we think this masterpiece deserves a post just for itself.
A quick post to share with you all, the best way (according to us) to welcome the first cold days of November.
A delicious bunch of nicely roasted chestnut, and a nice glass of bold red wine. We always slice them on top really nicely and soak them in water or wine for about one hour or so, then we roast them for about 15-20 minutes in a 200° C oven. Delicious, hot, crunchy and flavorful.
We accompanied this nutty delight with a glass of a Cotes du Roussillon a vibrant french red.
There is fast food, and there is home food made fast.
We cannot miss on a everyone’s favorite a tasty and juicy burger with crispy fries.
At this point we have two options, either drive to the nearest fast food and pick one of the choices on the menu, or just make it at home. Our way.
We opted for option number two, making everything from scratch, from the bun to the burger to the fries. The result a soft yet crispy on top whole grain bun, a juicy burger made of 100% ground pork seasoned to perfection with paprika, cayenne pepper, onions, ketchup, and a dash of shiracha sauce.
Topped with diced Asiago cheese and crisp romaine lettuce, and of course a generous dollop of organic mayonnaise. The fries freshly cut, seasoned to perfection and baked until golden and crispy.
A couple of weeks ago we had the chance of visiting the wonderful city of Siena. An amazing city in Italy’s central Tuscany, distinguished by its medieval brick buildings.
The fan-shaped Piazza del Campo is dominated by the Palazzo Pubblico, the Gothic town hall, and Torre del Mangia, a slender 14th-century tower with sweeping views from its distinctive white crown. From this square at the center of town extend the city’s 17 historic wards, here are some of the pictures we snapped.
Nothing’s better that some comfort food at home while your favorite team is playing. Our choice for this midweek event is pizza.
A couple of slices of homemade dough topped with some genuine ingredients makes an interesting combination. We prepared the basic pizza dough using flour, yeast, salt, and a pinch of sugar adding some sweet paprika and cayenne pepper in the mix, to have a soft crust with a hint of smokiness and heat. For toppings we used diced Asiago cheese, pork sausage, Shitake mushrooms, and finely grated potatoes.
The mix of cheese and potatoes resulted in a crunchy and gooey interesting combination having a flavor similar to hash browns. The mix of spices and some fresh parmesan grated on top enhancing the deep flavor of the mushrooms.
We’ve accompanied the pizza with a genuine glass of Primitivo di Manduria a crisp and flavorful red, the perfect companion for rustic dishes like this one.
Enjoy yuor game night with some simple and delicious homemade food.
Discover more, keep following us here at BareGinger if you would like the recipe of one of our dish just leave a comment we would be happy to share it. Share your favorite homemade meal with #bareginger