eeeats

Escargot (French)

5:41 AM

Originally uploaded by sughr

Escargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. Not all species of land snail are equally edible, and many are too small to make it worthwhile to prepare and cook them. In France, the species Helix pomatia is most often eaten. The "petit-gris" Helix aspersa is also eaten, as is Helix lucorum.

Rice Salad

Wild Rice Salad

6:41 AM

Originally uploaded by nibblekibble

The ingredients in this Wild Rice Salad:-
broccoli, roasted almonds, dried apricots, cranberries, wild rice, red pepper, scallions

rice vinegar, olive oil, toasted cumin, coriander, salt & black pepper for dressing

This video recipe is another version:-

Judd mat Gaardebounen

Smoked Collar of Pork with Broad Beans (Luxembourgian)

2:00 PM

Smoked Collar of Pork with Broad Beans or Judd mat Gaardebounen (Luxembourgian) is a recognized national dish of Luxembourg and associated with Gostingen. Broad beans came to mind at the mention of this village.

Grill Chicken with Nokedli

Grill Chicken with Nokedli (Hungarian)

11:21 PM

Originally uploaded by zannnielim

This Grill Chicken with Nokedli at Dob Cafe Restaurant turned out surprisingly good. The facade of this cafe is rather poor and their food is really amazing with correct proportion, taste and event the presentation is quite good. Dob cafe is on the Dob street and if you go to the Synagogue, you will find it easily. The in-house beer is also very special, great for a hot summer's day.

japanese

Adorable Rilakkuma Bento (Japanese)

11:45 PM

Originally uploaded by Cooking-Gallery

Another adorable Rilakkuma bento

grilling

TAKOYAKI, Japanese Octopus Balls たこ焼き

1:51 PM

Tako means octopus in Japanese, so takoyaki are octopus balls.
Ingredients: 1 2/3 cup flour 2 1/2 cup dashi soup 2 eggs 1/2 lb. boiled octopus, cut into bite-size pieces 1/4 cup chopped green onion 1/4 cup dried sakura ebi (red shrimp) 1/4 cup chopped pickled red ginger

*For toppings:
katsuobushi (dried bonito flakes) aonori (green seaweed powder) Worcestershire sauce or takoyaki sauce mayonnaise

Preparation:
Mix flour, dashi soup, and eggs in a bowl to make batter.
Thickness of the batter should be like potage soup.
Put oil inside cups of a takoyaki grill pan.
Pour batter into the cups to the full.
Put octopus, red ginger, and green onion in each hole.
Grill takoyaki balls, turning with a pick.
When takoyaki become rounds and brown, remove them from the pan and place in a plate.
Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.
*makes 4 servings たこ焼き, Takoyaki, Japanese, Octopus, grilling