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12:00AM May 17, 2015 - by: itisclaudio

Tallarines Al Horno

Tallarines Gratinados

(Peruvian) (0 )

12:00AM May 14, 2015 - by: itisclaudio

Ratatouille

(French) (0 )

Ratatouille can be served as a side dish, as a meal or as a stuffing for other dishes, such as crepes and omelettes. It is generally made in a shallow pan, on high heat, with a relatively small amount of fat. The ingredients consist of …

12:00AM May 14, 2015 - by: itisclaudio

Confit De Canard

Duck Confit

(French) (0 )

Duck confit is a tasty French meal made of duck legs. The preparation of the meat may take up to 36 hours! The duck meat is gently mixed with salt, garlic and thyme and left to absorb their aroma for more than a day. It …

12:00AM May 14, 2015 - by: itisclaudio

Ratatouille

(French) (0 )

Ratatouille can be served as a side dish, as a meal or as a stuffing for other dishes, such as crepes and omelettes. It is generally made in a shallow pan, on high heat, with a relatively small amount of fat. The ingredients consist of …

12:00AM May 14, 2015 - by: itisclaudio

Ratatouille

(French) (0 )

Ratatouille can be served as a side dish, as a meal or as a stuffing for other dishes, such as crepes and omelettes. It is generally made in a shallow pan, on high heat, with a relatively small amount of fat. The ingredients consist of …

12:00AM May 14, 2015 - by: itisclaudio

Chocolate Souffle

(French) (0 )

Crispy chocolate crust with a soft creamy chocolate filling.

12:00AM May 14, 2015 - by: itisclaudio

Beef Bourguignon

Boeuf Bourguignon, Burgundy, Bourguignonne

(French) (1 )

Beef Bourguignon is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking. Traditionally, the meat was larded with lardons, …

12:00AM May 14, 2015 - by: itisclaudio

Confit De Canard

Duck Confit

(French) (0 )

Duck confit is a tasty French meal made of duck legs. The preparation of the meat may take up to 36 hours! The duck meat is gently mixed with salt, garlic and thyme and left to absorb their aroma for more than a day. It …

12:00AM May 14, 2015 - by: itisclaudio

Tarte Tatin

(French) (0 )

Upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. http://en.wikipedia.org/wiki/Ta… They say this apple pie was made by mistake in 1898 by Stephanie Tartin. She was trying to make a traditional apple pie. Fortunately, she …

12:00AM May 14, 2015 - by: itisclaudio

Flamiche

(French) (0 )

Flamiche is a pie crust filled with cheese and vegetables. The stuffing in the classic recipe is made of leeks. However, there is also a pizza-like version of the Flamiche which is without the top crust of the pie. Flamiche means cake in Flemish and …

12:00AM May 14, 2015 - by: itisclaudio

Salade Nicoise

Salade niçoise, la salada nissarda

(French) (0 )

Typical French salad made of lettuce, fresh tomatoes, boiled eggs, canned tuna, Nicoise Cailletier olives and anchovies. It is a fresh starter for a lovely French lunch. http://www.expatica.com/fr/insi…

12:00AM May 14, 2015 - by: itisclaudio

Salade Nicoise

Salade niçoise, la salada nissarda

(French) (0 )

Typical French salad made of lettuce, fresh tomatoes, boiled eggs, canned tuna, Nicoise Cailletier olives and anchovies. It is a fresh starter for a lovely French lunch. http://www.expatica.com/fr/insi…

12:00AM May 12, 2015 - by: itisclaudio

Creme Brulee

Burnt Cream, Crema Catalana, Trinity Cream

(French) (0 )

Dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. The custard base is traditionally flavored with vanilla, but can also be flavored with a variety of other flavorings.

12:00AM May 12, 2015 - by: itisclaudio

Chocolate Eclair

(French) (0 )

An eclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is …

12:00AM May 12, 2015 - by: itisclaudio

French Soup

Soupe À L'Oignon

(French) (0 )

This is a traditional French soup made of onions and beef stock, usually served with croutons and cheese on top. Its origins can be traced back to Roman times. However, its current version originated in the 18th century. The remarkable taste of the soup is …

12:00AM May 12, 2015 - by: itisclaudio

Croissant

(French) (0 )

Buttery, flaky, viennoiserie or Vienna-style pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called …

12:00AM May 08, 2015 - by: itisclaudio

Chicken Biryani

Biriyani, Biriani, Buriyani

(Indian) (1 )

Biryani is a mixed rice dish from the Indian Subcontinent. It is made with spices, rice and meat or vegetables.

12:00AM May 08, 2015 - by: itisclaudio

Chicken Biryani

Biriyani, Biriani, Buriyani

(Indian) (1 )

Biryani is a mixed rice dish from the Indian Subcontinent. It is made with spices, rice and meat or vegetables.

12:00AM May 08, 2015 - by: itisclaudio

Chicken Biryani

Biriyani, Biriani, Buriyani

(Indian) (1 )

Biryani is a mixed rice dish from the Indian Subcontinent. It is made with spices, rice and meat or vegetables.

12:00AM May 02, 2015 - by: itisclaudio

Chile Relleno

(Mexican) (0 )

Dish of Mexican cuisine that originated in the city of Puebla. It consists of a stuffed, roasted, fresh poblano pepper (a mild chili pepper named after the city of Puebla), sometimes substituted with non-traditional Hatch chile, Anaheim, pasilla or even jalapeño chili pepper. In its …