Food & Recipes at Home About: I am Gustavo Pasquini, from São Paulo, Brazil and according to me; food is the best way to connect people with each other. My passion for healthy and delicious cooking is contagious. This was the main thought behind creating “Food & Recipes at Home”. I came…
Tag: French
Food Notes By Gustavo Pasquini
IN MY NEXT DAYS I WILL REPORT ON EVERYTHING THAT I WENT THROUGH IN MY DAY FOOD. Ideas of Recipes Download Poultry Ballotine Pistachios I would like to bring The Best Recipe to give you an idea to your special day. Reports on Places Download Barcelona – Food Notes Barcelona is the…
Roasted Duck With Mushroom – Truffle Stuffing
Food Art & Techniques to make The Best Duck Step By Step. A capon is a rooster that has been castrated which results in tender meat and a much bigger bird. A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Truffles are ectomycorrhizal…
Pork Loin Stuffed & Breaded Calamari
Food Art & Techniques to make The Best Pork Loin & Breaded Calamari Step By Step. Traditional Thai Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Pork Loin Stuffed & Breaded Calamari Ingredients Pork Loin Stuffed Ingredients Pork tenderloin (about 2 kg) 300 g sliced ham 300g Mozzarella…
Saulieu Style Beef Sirloin, Grape pickers Potatoes Cake
Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Food Art & Techniques to make The Best Style Beef Sirloin Step By Step. Burgundy Capital – Dijon Departments Yonne, Cote-d’Or, the Saone and Loire. Les main cities are Auxerre, Dijon and Macon. Gastronomy Burgundy, historical area included between the…
Duck Breast Stuffed With Foie Gras
Food Art & Techniques to make The Best Duck Breast Stuffed Step By Step. Aquitaine South-West Capitol: Bordeaux The Aquitaine region extends out between the Amorican Plateau and the Central Plateau to the north and the east, and the Pyrenees to the south. Departments Landes (but also includes the Dordogne, Gironde, Lot-et-Garonne and Pyrénées-Atlantiques) Gastronomy…
”Basquaise” Sautéed Chicken
Food Art & Techniques to make The Best Sautéed Chicken Step By Step. Pyrénées Atlantiques: Pays Basque Capital: Bayonne Department: Pyrénées Atlantiques, Le Pays Basque The Bearn and the pays Basque are two Pyreanean regions that occupy a special place in French gastronomy because their cuisine is affected by the proximity of the sea and the…
Roasted Pork Filet Mignon with Prunes
Food Art & Techniques to make The Best Roasted Pork Filet Step By Step. Touraine Capital – Tours Region al the cente of france, from Loire Valley and its castles Gastronomy The cuisine of this region is marked by two factors: the Loire itself, with a large variety of freshwater fish, and the extreme fertility…
Rack of Lamb with Parsley Crust, Spring Vegetables and Stuffed Tomatoes
Food Art & Techniques to make The Best Rack of Lamb Step By Step Gala Menu Techiniques: Preparing a rack of lamb- Turned and Glazed Vegetables- Stuffed Serves 4 Main igredients 1 lamb rack olive oil salt, pepper Garnish 20 Carrots, turned and glazed 20 turnips, turned and glazed 4 zucchinis stuffed with mushroom duxelles…
Thailand Best Trip ;)
Was the best trip of my life and I never had the opportunity to be in Asia but after 1 year of experience with Thai Food and French Food. Le Courdon Bleu Cuisine Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking…
Skate Fish Wings, Flemish-Style Red Cabbage, Beer Jus Vinaigrette
Food Art & Techniques to make The Best Skate Fish Wings Step By Step . 😉 Creativity Food is inteligence having fun —————— Le Nord Pas- de- Calais Et La Picardie : La Flandre Region of France and Belgium on the North Sea Capital : Lille Departement : Nord Gastonomie With all its…
The Real Pasta Recipe
Creativity Food is inteligence having fun ————————- Ingredients Pasta 400g Farine 1 Oeuf Sel Huile ————————- Preparation 1. Add the flour to the mixer. 2. Add egg, one tablespoon of oil and water. 3. Mix these for five minutes until a good consistency. 4. Roll the dough and add to the pasta machine….
Gourmet Quote of The Day
Gustavo Pasquini Don´t be afraid to take on big challenges. They give you the best rewasrds 😉 Magazine
Roasted Chicken with Herbs Butter
—————- ———— Steemit Recipes – Magazine Article Food Art & Techniques to make The Best Roasted Chicken Step By Step . Chicken – Poulet Scientific name: Gallus gallus domesticus The common domestic chicken is a mixture of several breeds that were all originally descendants of the notoriously cranky red jungle fowl of Southeast Asia. Eventually…
Red Mullet with Tapenade Sauce
Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Main Ingredients 2 Red Mullets Tapenade 120 g Black Olives 2 Anchovies 2 Garlic Cloves 4 Basil Leaves 100 ml Olive Oil Tapenade Sauce 2 Shollots, Chopped 100 ml vernouth (Noilly-Prat) 200 ml Veal Stock 2 tsps Tapenade 50…
Monkfish Wrapped in Bacon with Braised Artichokes
Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Bretagne Capital : Rennes Departements Finistére, Côtes-dÁrmor, Morbihan and Ille-et-Vilaine With the exception of the capital Rennes, all the major cities are located on the Atlantic (Brest, Quimper, Saint- Malo) Fishing (developed mainly between Douarnenez and Lorient) and fish farming,…
Cassoulet ´´ Traditional White Bean Stew ´´
Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Midi-Pyrènèes Capital : Toulouse The Regional Products Gascogne : goose, black pork of Gascogne. In fats, liver, confits, gizzards, dried duck, truffle of l’ Albinque, wide mushrooms (cèpes, chanterelle…) lamprey, shad, pibale. Pays toulousain : pink garlic of Autrec,…
Gourmet Ideas
Gourmet Ideas Project Gourmet ideas is a project of incredible traditional recipe from different countries of the highest cuisine. I will post every day 1 special recipe for your dinner or a special event so that you can follow the day and can get the best flavor to your day. French Food Traditional French…
Roasted Quail Stuffed with Grapes , Blue Cheese Sauce
Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Main ingredients 2 big quails 1 bunch of white grapes, peeled, seeded Forcemeat (stuffing) 20g butter 1/2 onion, chopped quail or chicken livers 50g foie gras, cooked and diced 25g grapes (fresh grapes in season or…
Roast Chicken Stuffed
Traditional Brazilian Main Course to bring exquisite recipes to your fine dining table for special ocacsions. INGREDIENTES 1 whole chicken 8 cloves garlic, crushed 1 lemon 1 orange 2 tablespoons margarine 2 oil tablespoons 2 cups manioc flour tea salt to taste PREPARATION 1. Wash the chicken, take the coming in and book…
Gustavo Pasquini 