Ingredients

-2 tablespoons butter
-1 shallot, minced
-1 green onion, thinly sliced
-1 bay leaf
-2 tablespoons chopped fresh parsley
-1 teaspoon dried tarragon
-1/8 teaspoon cayenne
-3 tablespoons flour
-1 cup milk
-1 1/2 cups seafood stock (shrimp stock if available)
-8 ounces shrimp (30/40), peeled, deveined and chopped into 3 sections each
-8 ounces bay scallops, sliced in half or quartered
-3/4 cup heavy cream
-1/4 cup medium sherry
-2 tablespoons lemon juice
-Salt and freshly ground black pepper, to taste

Directions

In a large saucepan, melt the butter over medium heat. Add shallot, green onion, bay leaf, parsley, tarragon and cayenne. Cook, stirring, until the shallot and green onions are soft, about 2 minutes. Add the flour and cook, stirring constantly, until the roux is golden, about 2 minutes. Slowly stir in milk and the seafood stock. Simmer until the soup has thickened, about 3 to 4 minutes.

Add the shrimp and scallops and cook until they are cooked through, about 2 minutes. Stir in the cream, sherry, and lemon juice; and cook until just heated through. Remove the bay leaf. Season with salt and pepper, to taste.

Ingredients

For Mussels:
-1 tablespoon olive oil
-1 tablespoon minced shallots
-1 tablespoon minced garlic
-1/2 cup dry Italian white wine
-48 mussels in the shell, beards removed and scrubbed

For Risotto:
-2 tablespoons unsalted butter
-2 tablespoons minced shallots
-1 teaspoon minced garlic
-1 cup Vialone Nano, Arborio or Carnaroli rice
-1 3/4 cups fish stock, or as needed, heated
-2/3 cup dry Italian white wine
-4 small dried chilies, optional
-1 cup peeled, seeded and chopped ripe plum (Roma) tomatoes (fresh or canned)
-1/4 pound shrimp, peeled, deveined and chopped
-1/4 pound sea or bay scallops, chopped
-2 teaspoons chopped fresh parsley

Directions

FOR MUSSELS: In a large frying pan over medium heat, warm the olive oil. Add the shallots and garlic and sauté for 1 minute. Pour in the wine and add the mussels, discarding any that do not close to the touch. Cover, raise the heat to high, and cook until the mussels open, 3-4 minutes. Remove from the heat and discard any unopened mussels.

Transfer 32 mussels in their shells to a bowl; cover to keep warm. Remove and discard the shells from the remaining mussels, cover and set aside separately. Strain the broth through a fine-mesh sieve lined with cheesecloth (muslin) into another bowl; set aside.

FOR RISOTTO: In a deep saucepan over low heat, melt the butter. Add the shallots and garlic and sauté until the shallots are almost translucent, about 2 minutes. Stir in the rice and cook, stirring, until the edges of the grains are translucent, about 2 minutes. Add enough fish stock to the mussel broth to make 2 1/2-3 cups.

Add 1 cup of the broth mixture to the rice and simmer over medium heat, stirring occasionally, until only a little visible liquid remains, 5-6 minutes. Stir in another 1/2 cup of the broth mixture and again allow the rice to absorb most of the liquid, another 3-4 minutes.

Add 1/2 cup of the wine and the chilies, if using, and simmer over low heat, stirring occasionally, for 3-4 minutes. Stir in the tomatoes and simmer for 3 minutes. Add another 1 cup broth mixture and simmer, stirring occasionally, for 5 minutes. Stir in the shrimp, scallops and shelled mussels and simmer for 2 minutes.

Stir in the remaining wine. Season to taste with salt and white pepper. The risotto should be al dente at this point. If it is too moist, simmer for a few minutes longer; if it is too dry, stir in a little additional stock to achieve the proper consistency. Remove and discard the chilies. Taste and adjust the seasoning.

Remove from the heat when there is still a little more liquid than desired, as the rice will continue to absorb it. Mound in warmed shallow bowls and surround each serving with 4 mussels. Sprinkle with the parsley and serve immediately.

Ingredients

-1/4 cup plus 2 tablespoons warm water (100 degrees to 110 degrees)
-0.6 ounces (17 grams) fresh yeast
-2 tablespoons sugar
-1 tablespoon salt
-1 1/3 cups lukewarm milk
-3 1/2 cups plus 1 tablespoon all-purpose flour, plus more as needed
-1/4 cup vegetable oil
-14 ounces European-style unsalted butter

Directions

1-In a small bowl, mix together warm water, yeast, and 2 teaspoons sugar; let stand until yeast and sugar have dissolved, about 5 minutes. Place remaining 1 tablespoon plus 1 teaspoon sugar and salt in a small bowl and add warm milk; stir to combine and let stand until dissolved.


2-Place 3 1/2 cups flour in a large bowl. Add yeast mixture, milk mixture, and oil. Using a rubber spatula, cut and press flour into liquid to form a sticky dough. Turn dough out onto a generously floured work surface; sprinkle dough with additional flour and let stand 2 to 3 minutes. Using floured hands and a bench scraper, knead dough by lifting the near edge and turning it over to the other side. Repeat this process until dough is smooth and begins to draw back, no more than 8 to 10 times.


3-Place dough in large bowl; cover with plastic wrap, pressing directly on surface. Cover bowl with a second piece of plastic wrap. Let stand in a slightly warm (70 to 72 degrees) place until dough is triple in size and is light and springy when touched, 3 to 4 hours.


4-Loosen dough from edges of bowl with a rubber spatula or your fingers and turn out onto a lightly floured work surface. Using floured hands, push and pat dough into an 8-by-12-inch rectangle; fold dough into thirds like a letter. Return dough to bowl and place a layer of plastic wrap directly over dough. Cover bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 1/2 hours. Alternatively, cover dough and transfer bowl to refrigerator; let rise overnight, until doubled in size.


5-Meanwhile, place butter in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 1 tablespoon flour and beat until very smooth and well combined.


6-Pat dough lightly and thoroughly in bowl to deflate air bubbles. Transfer dough to a lightly floured work surface and, using floured hands or a floured rolling pin, push, pat, or roll dough into an 11-by-16-inch rectangle. If air bubbles form on dough at any point during rolling, gently pop with a clean pushpin. Arrange dough so that one of the short ends is facing you. Spread butter mixture evenly over 2/3 of dough, leaving a 1/4-inch border all around.


7-Fold the bottom third of the dough up toward the center, like a letter. Fold the top third over the bottom third to cover, making three even layers of dough; square off corners. This is called turn 1. If butter becomes too soft, transfer dough to refrigerator and let chill for 1 hour.


8-Place dough on a lightly floured work surface with one of the short ends facing you and the top fold turned to the right-hand side, like a book. Quickly roll dough in even strokes, working from middle toward top, then middle toward bottom, into a 20-by-9-inch rectangle. Starting with the end closest to you, fold dough into thirds like a letter; you should have three even layers. Wrap dough with plastic wrap. This is called turn 2. Transfer to refrigerator; refrigerate 1 1/2 hours.


9-Unwrap dough and place on a lightly floured work surface; sprinkle dough with flour, brushing off excess with a dry pastry brush. Using a rolling pin, tap dough lightly several times to deflate. If butter seems too cold, cover with plastic wrap and let stand for 10 minutes. Uncover and roll dough into a 20-by-9-inch rectangle, making sure that bottom and tops of dough are lightly dusted with flour so dough doesn't stick. If butter has congealed into hard flakes, let stand at room temperature for 10 minutes; butter must be able to extend to the entire size of the rectangle. Fold the top and bottom portions of dough toward the center, leaving one inch between ends. Fold in half so that top half covers the bottom; you should have four even layers. This is called turn 3 and is the final turn. Wrap dough with plastic wrap and transfer to refrigerator for 2 hours. Roll out dough as desired.

Ingredients

For the cake:
-6 eggs
-300 gr sugar
-2 packets vanilla sugar
-1 packet baking powder
-400 gr flour

For the topping:
-500 ml sweet cream
-2 l milk
-300 gr powdered milk
-liquid caramel

Directions

Separate egg whites from egg yolks and put them in a bowl. Beat the yolks in a separate bowl. Beat the whites together with the sugar then gradually add the beaten yolks, flour, baking powder and vanilla sugar. You can also use a spoon to mix the ingredients. Pour the mixture in a square pan and bake for 30 minutes at a temperature of 220 º C. Meanwhile, prepare the topping. Mix the milk, powdered milk and sweet cream in a big bowl. Let the cake cool and then pour the milk topping on it. Let it soak then top with liquid caramel.

1. The Indians do not eat bread, but the rocks . So the rocks are in place of bread . 

2. In addition to the rocks plate placed several bowls with sauces that are associated with krepen . 

3. In most countries on earth eating Indian food sitting . This is part of Indian traditions and digestive . 

4. Indian Food in most cases served with aluminum plates as keep food warm. 

5. Indian Food is really poignant . There are 5 categories of combustion. Most choose the category of 2 or 3 .

Ingredients

12 large, raw, peeled and deveined shrimp
2 Tbsp olive oil
Zest from 1 lime
Juice from one lime (about 2 Tbsp)
1/4 teaspoon chipotle powder (or more to taste)
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)

Directions

1 -Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.

2 -Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.

3 -Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

4 -Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

5 -Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.

Ingredients

-1 pound salmon filet without skin
-1/4 cup soy sauce
-1/4 cup honey
-1 tablespoon rice vinegar
-1 teaspoon minced fresh ginger root
-1 clove fresh garlic, minced
-pinch of freshly ground black pepper
-12 fresh lemon wedges
-12 skewers

Directions

Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish.
In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
Preheat an outdoor grill for medium-high heat.
Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.