Tuesday, June 19, 2012

A summer night feast and a bit of inspiration.

Hello friends:

apartment in the city
It is summer around here, tomorrow we are hitting 90s and very humid, so its time to decorate for summer, we are a bit lazy but
These floors caught my attention, and the red walls, I always wonder how to do the red walls.
Fun kitchen chairs.

Tuna Nicoise Sandwiches
Courtesy of Tartele

Pan Bagnat sandwich and Portuguese Gazpacho

A nice summer snackThe Pan-bagnat The sandwiches are pretty straightforward, combining all the ingredients of a Salade Nicoise; tuna, oilves, green beans, eggs, tomatoes into a sandwich that needs to be made the night before, such as the Pan Bagnat, so that the bread can get all soft inside and the flavors meld together inside.(Occitan: pan banhat for wet bread)

Portuguese White Gazpacho Recipe


| metric conversion
For the white gazpacho
  • 1 1/2 cups 3/4-inch cubes of day-old rustic white bread, crust removed
  • 2/3 cup (3 ounces) unsalted blanched whole almonds
  • 1 small fennel bulb (about 6 ounces), stalks and core removed, bulb chopped; reserve a few of the frilly fronds for garnish
  • 1/2 cup chopped sweet onion
  • 1/2 seedless English cucumber, peeled and chopped
  • Leaves from 4 fresh oregano sprigs
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • Kosher salt and freshly ground black pepper

Get more deliciousness at Portuguese White Gazpacho Recipe | Leite's Culinaria

Scramble eggs "delicioso"

Scrambled Egg Tartines
Great scramble egss recipe  from" I cann't rememeber"

 Scrambled Eggs With Parsley & Garlic Mushrooms
Serves 2

You'll need:
For the mushrooms:
2 teaspoons olive oil
1 cup mushrooms of your choice (we like shitake or chanterelles, but any earthy mushroom will do), chopped
1 garlic clove, minced
2 tablespoons fresh parsley, finely chopped
Salt and pepper to taste

For the eggs:
4 large eggs
2 tablespoons crème fraiche or sour cream
1 teaspoon olive oil or butter
Salt and pepper to taste

Remaining ingredient:
Fresh or toasted bread

In a large sauté pan, heat the olive oil over medium heat and cook the mushrooms, with the garlic, until the mushrooms are just beginning to soften. Remove from heat, add the parsley and toss with a wooden spoon. Make sure not to burn the garlic or it will become really bitter.

Crack the eggs over a medium bowl and scramble them a few times with a fork. Mix in the crème fraiche (or sour cream). Season with salt and pepper. In a smaller sauté pan, heat the olive oil (or butter) over medium heat, add the scrambled eggs and gently stir them with a wooden spoon as they cook. You can decide to cook them until dry but we like them a bit soft and runny.

Serve the scrambled eggs over fresh or toasted bread and spoon a generous amount of sautéed mushrooms over each toast.YUM<YUM<YUM




Katecreativesalvage  giveaway at the "Pink Postcard Blog" .   Go to this link and see details. Denise has a beautiful blog and is a talented furniture painter, and crafter. Thanks Denise for hosting my giveaway.