Foto:Lucrecia Bptero
GUANDUL O GANDUL,un fríjol delicioso, los invito a comerlo

Foto:Lucrecia Bptero

GUANDUL O GANDUL,un fríjol delicioso, los invito a comerlo

thecakebar:

Wanna Polka? Recipe here! 

Victor la leche la pones tu.

(vía pbs-food)

eatsalaska:

Beans, baked, Alaskan style. Three recipes.
Olde Settler Style via Alaska From Scratch.
And ( not pictured) Hot and Smoky Baked Beans, via Alaskan Brewing.
Plus Sandra’s Barbecue Beans

Que buen aspecto tienen.

cooking-confessions:

Chocolate Chip and Candied Bacon Pancakes with Nutella Maple Syrup
For the candied bacon:
6 strips thick cut bacon
1/4 cup packed light brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon smoked paprika
1/2 teaspoon cocoa powder
For the syrup:
1/2 cup Nutella
1/2 cup maple syrup
2 tablespoons unsalted butter
1/2 teaspoon vanilla
For the pancakes:
2 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla
2 eggs
1 1/2 cups buttermilk
2 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips
For full recipe click here.

cooking-confessions:

Chocolate Chip and Candied Bacon Pancakes with Nutella Maple Syrup

For the candied bacon:

  • 6 strips thick cut bacon
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon cocoa powder

For the syrup:

  • 1/2 cup Nutella
  • 1/2 cup maple syrup
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla

For the pancakes:

  • 2 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups buttermilk
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips

For full recipe click here.

(vía gourmet)

eatsalaska:

Processing salmon, Kake, Alaska.

 Via American Indian Institute


Ojo con el tamaño.

eatsalaska:

Processing salmon, Kake, Alaska.


Via American Indian Institute

Ojo con el tamaño.

ffffood:

Steak topped with herbed butter, with bones filled with salt and pepper. This looks ridiculously good.

ffffood:

Steak topped with herbed butter, with bones filled with salt and pepper. This looks ridiculously good.

themacandcheesefiles:

I had an amazing cheeseburger today for lunch at the Piper’s Kilt on 207th St. and B’way. Easily one of the best cheeseburgers you can get anywhere in the city.

themacandcheesefiles:

I had an amazing cheeseburger today for lunch at the Piper’s Kilt on 207th St. and B’way. Easily one of the best cheeseburgers you can get anywhere in the city.

eatsalaska:

Somehow we just can’t get enough of grown men staggering under the weight of giant veggies—herewith, presumably, cabbage.
Via

eatsalaska:

Somehow we just can’t get enough of grown men staggering under the weight of giant veggies—herewith, presumably, cabbage.

Via

dirtypans:

Our “Dexter” breakfast today. We always watch the series, and even though it is not perfect, we wanted to have some ham steak, oranges (couldn’t find the blood oranges though…), eggs and toast. Perfect to prepare for Sandy… Have you prepared for the storm yet?

dirtypans:

Our “Dexter” breakfast today. We always watch the series, and even though it is not perfect, we wanted to have some ham steak, oranges (couldn’t find the blood oranges though…), eggs and toast. Perfect to prepare for Sandy… Have you prepared for the storm yet?

thedailyfeed:

Introducing the newest trend on the vine, toast of food and wine critics everywhere — orange wine, made through one of the most ancient wine-making processes in the world. 

“They’re white wines, made like red wines,” said Christopher Tracy, winemaker and co-owner of Channing Daughters Winery in New York. While modern whites and rosés involve extracting and separating the juice from the grapes’ skin, orange wines, like reds, are stomped by foot and remain in their skins for much of the process. The skins hold the — yes! — tannins, which lend the bitter astringency you know and love in reds.

A white wine that’s bitter and astringent doesn’t sound particularly luscious, but Doug Crowell, the owner of Buttermilk Channel restaurant in Brooklyn, N.Y., said he has dedicated a section of his drink menu to orange wines after their glowing reception from diners. And oranges have been the toast of food and wine critics recently.

“They tend to be delicious,” Crowell enthused. “They’re also very versatile and pair well with food.”

(vía gourmet)

foodfuckery:

chocolate blackout cake.

Recipe 

Por favor con un café

(vía pbs-food)

Fotos: Lucrecia Botero

VERDURAS DE CLIMA FRIO.

Fotos: Lucrecia Botero

FLORES DE CLIMA FRIO COLOMBIA II

thewayweate:

Pumpkin Garlic Gratin - Gourmet: October 1983

thewayweate:

Pumpkin Garlic Gratin - Gourmet: October 1983

lookitcookit:

A butter pyramid
Anyone following this blog might have guessed that I love to play with food. Not in the way that children push unwanted bits around the plate; but constructive, great-end-result kind of playing.
This is a butter pyramid, made from a block of firm butter, created using a special tool dipped in warm water. The only problem is that if you put this on the table with a pile of crackers, guests are reluctant to hack off the curls. The answer is for you to be the first to wade in…..

lookitcookit:

A butter pyramid

Anyone following this blog might have guessed that I love to play with food. Not in the way that children push unwanted bits around the plate; but constructive, great-end-result kind of playing.

This is a butter pyramid, made from a block of firm butter, created using a special tool dipped in warm water. The only problem is that if you put this on the table with a pile of crackers, guests are reluctant to hack off the curls. The answer is for you to be the first to wade in…..

Este blog tiene como objetivo hacer cortas entradas sobre lo relacionado a la gastronomía.
Soy Lucrecia Botero desde Medellin Colombia

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