Fresh

Thanks to Gossip Girls for this image

This is Gisele heading out with the Bradys for lunch at Extra Virgin. I wonder… if I phoned the restaurant and asked them what they ordered would they tell me? No, I suppose not, so we are just going to have to guess. Ummmmm…Lets choose, this!

Thanks to Lunchtime in Paris for this image

Thanks to AOL Food for this recipe

Artichoke Provençal with Poached Egg, Parmesan Bread Crumbs and Pancetta

Ingredients

• Artichokes and poached eggs:
• 4 medium artichokes
• 1 ounce white vinegar
• 4 extra large eggs
• 2 ounce pancetta, cubed
• 1/2 ounce white bread crumbs
• 1/2 ounce grated Parmesan cheese

Hollandaise sauce:

• 3 egg yolks
• 1 tablespoon water
• 1 tablespoon lemon juice
• Cayenne pepper to taste
• Tabasco sauce to taste
• Salt and black pepper to taste
• 6-8 ounce butter, melted
• bunch Garnish: 1/2 cleaned watercress 1/2 head cleaned frisee
• 1 tablespoon lemon juice
• 2 tablespoon extra virgin olive oil
• 1 ounce shaved parmesan

Cooking Instructions

For artichokes and eggs:

1. Bring a large pot of salted water to a boil. Cut stems off of artichokes and trim off about an inch from the top end. Pull away excess leaves until you reach the tender yellow petals. Reduce water to a simmer and cook artichokes until tender. Set aside to cool. When cool, cut artichokes in half to remove fuzzy choke. Pull off any tough leaves.
2. Bring a sauce pan filled with water to a boil with a pinch of salt and 1 ounce of white vinegar. Reduce water to a simmer, swirl with a wooden spook and gently crack eggs into the water. Poach eggs until they start to take shape - do not overcook. Remove eggs from water and place on a baking sheet. Set aside until ready to serve
3. Next, in a small sauté pan, cook the cubed pancetta until crisp. Use a slotted spoon to remove cooked pancetta from pan and set on a plate lined with paper towels to absorb excess fat. Set aside.

For Hollandaise sauce:

1. While Combine egg yolks, water, lemon juice, cayenne pepper, salt, and black pepper in a bowl and place over a double boiler. While water is barely simmering, whisk mixture continuously making sure not to curdle the eggs. When the egg mixture reaches a custard-like stage, remove from heat and add butter, slowly whisking it in until the sauce thickens.
2. Season artichoke halves with salt and pepper. Heat a sauté pan over high heat with a Tablespoon olive oil. Sauté seasoned artichokes until crisp.
3. While the artichokes are cooking in the pan, mix breadcrumbs and grated parmesan together and sprinkle mixture on top of the poached eggs. Place eggs in broiler or salamander until golden on top. Do not overcook the eggs.

To serve:

1. Toss watercress and frisee with lemon juice and olive oil. Season with salt and pepper and divide equally in the centers of 4 large plates. Sprinkle pancetta bits on the greens. Place artichoke halves on the bed of greens and set an egg on top of artichoke. Drizzle a Tablespoon of Hollandaise sauce around. Garnish with shaved parmesan cheese.

And maybe this! Oh my Gisele you were hungry!

Thanks to My Life and Weight Loss for this image

Thanks to Dutch Gold Honey for this Recipe

Granola Crisp Topping With Fruit

Ingredients:

• 1/3 cup old-fashioned rolled oats, uncooked
• 3 tbsp. chopped walnuts
• 1⁄4 cup orange blossom honey
• 1 egg white
• 1⁄4 tsp. vanilla
• 1⁄4 tsp. ground cinnamon
• Dash salt
• 2 cups nonfat plain or vanilla yogurt
• 2 cups mixed berries

Directions:

1. Combine oats and walnuts in medium bowl. Mix together honey, egg white, vanilla, cinnamon and salt in small bowl until well blended. Add honey mixture to oats; stir until well blended. Line 11 X 17 baking sheet with foil, spray with nonstick cooking spray. Spread oat mixture in even layer on prepared baking sheet. Bake at 325°F 15 to 17 minutes or until golden brown, tossing mixture 3 to 4 times during baking. Remove from oven. Cool completely until crisp and crunchy. Serve over yogurt and berries.

Then maybe this just for a treat. Yes Gisele, you may have one.

Thanks to p.s. Press Kit for this image

Thanks to 3000 Drinks for this recipe

Bellini

1. One third fresh peach juice and two thirds chilled Prosecco sparkling wine. Make sure to pour the peach juice into the glass first.bellini
2. One third fresh peach juice and two thirds chilled Prosecco sparkling wine. Make sure to pour the peach juice into the glass first.

Posted on June 4th, 2008 by Ruth
Filed under: Beverages, Dairy, Fish, Grains and Seeds, Vegetables