The Art Of Italian Cooking. Cooking Mama Kills Animals Game 2
The Art Of Italian Cooking
- Of or relating to Italy, its people, or their language
- of or pertaining to or characteristic of Italy or its people or culture or language; "Italian cooking"
- a native or inhabitant of Italy
- the Romance language spoken in Italy
- Food that has been prepared in a particular way
- (cook) someone who cooks food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The process of preparing food by heating it
- The practice or skill of preparing food
- (cook) prepare a hot meal; "My husband doesn't cook"
- Works produced by such skill and imagination
- Creative activity resulting in the production of paintings, drawings, or sculpture
- the products of human creativity; works of art collectively; "an art exhibition"; "a fine collection of art"
- The expression or application of human creative skill and imagination, typically in a visual form such as painting or sculpture, producing works to be appreciated primarily for their beauty or emotional power
- a superior skill that you can learn by study and practice and observation; "the art of conversation"; "it's quite an art"
- the creation of beautiful or significant things; "art does not need to be innovative to be good"; "I was never any good at art"; "he said that architecture is the art of wasting space beautifully"
Lemon Tarts
We've made these a few times now-WOW are they good. We used an imported italian lemon juice and it made them fantastic!
How to make them:
For the crust:
we used a pre-made crust that came in a roll. We rolled out flat, and used a 3" biscuit cutter with a rippled edge to cut out circles.
We tucked the circles into bignet cups but you could also use a muffin tin
Bake 400 degrees F for about 8 minutes on lower rack of oven.
Filling:
1 1/2 c. granulated sugar
1/3 c. cornstarch
1 1/2 c. water
3 egg yolks,beaten
3Tbsp. butter
4Tbsp. lemon juice (using real lemons or a good quality lemon juice is a must!)
lemon zest to taste
Mix sugar, cornstarch and water together in a saucepan. Stirring constatnly, bring to a boil. Boil for 1 minute or until thick.
Remove from heat. Spoon some of the hot mixture(about 1/4 c.) into the beaten egg yolks and mix well.
Pour egg mixture into saucepan, return to heat, boil 1 minute longer.
Remove from heat, stir in butter,lemon juice and zest.
Pour into cooled tart shells.
Let cool to room temp. and enjoy!
Note: use the reserved egg whites to make meringue and you can add it to the tarts, and bake 400 deg. F till meringue has a nice color-mini lemon meringue pies! How cute would that be!
David Hockney
The decomposition and recomposition of images typical of some works by Hockney is here applied to the photo of the ingredients typical of Italian cooking: onion, garlic, tomato, basil and olive oil.
Digital processing.
La scomposizione e ricomposizione di immagini tipica di alcune opere di Hockney viene qui applicata alla foto degli ingredienti tipici della cucina italiana: cipolla, aglio, pomodoro, basilico e olio d'oliva.
Elaborazione digitale.
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