I realize that today the Parmesan cheese is my favorite. In fact, when I buy I always think of watching it slowly eating with pasta, snacks, etc., And finally just eating her almost a capella while I cook, so I usually avoid buying very often. It turns out that since 2005, thanks to which I have learned from Twitter, has joined the Parmesan cheese in the diet of astronauts, which seems to me the less fantastic.

Must be said that no is the first time this cheese is a space mission, in fact part of the diet of astronauts preparing the Russians since 2000, and for the recovery phase when they return to earth. The novelty is that now it has been included in the diet of the astronauts on the ISS to be consumed during flights.

The properties that point to this cheese as an official food of the diet of the astronauts is that it has good digestibility, high content of calcium in a form that is easily absorbed by the body (useful to restore bone calcium after losses due to the absence of gravity), is a product without preservatives or additives nutual course organoleptic qualities are also taken into account. And I very much agree.

More info | Parmigiano Reggiano
Photos | FotoosVanRobin
Live to Palate | parmesan bread. Recipe
Live to Palate | parmesan ciabatta bread. Recipe

If you remember, when I put the bread recipe à l’ancienne I told you that this bread recipe could also make a pizza dough recipe. Well, I think I found my favorite pizza dough. That it takes time and dedication.

With this recipe we found a base that once baked pizza is crispy, fluffy and taste that gives the pizza a dramatic touch. You know that I am a lover of pizza, I believe that this repeat it several times.

Ingredients for 2 pizzas medianas380 g of bread flour, 10 g of salt, 1 teaspoon instant baker’s yeast and 250 ml of water cold (4 ° C ).

I every day I learn or discover new things, in this case related to sweets. For those who are lovers of sweets, or having them addicted couples like myself and young children, know what are the fingers, brains and other gums with monstrous forms.

As for the catalog of horrors I bring food jerky zombie. Yes, as you read: undead bluish flesh ready to eat straight from Japan.

In fact it is a spicy beef jerky sold in supermarkets and is the snack that is becoming fashionable in the lands Nippon. Ay, after potatoes mora of a famous cat I saw the other day at the newsstand, I believe it all!

Vía | Pink Tentacle
Live to Palate | Cecina de León, a mouthful of Kings

And if I say that this ball and bruschetta tomato basil was my breakfast on Sunday, how about that?. The freshly baked bread the night before, tomato bought ball in my favorite grocery store and fresh basil from my deck was a great breakfast.

From time to time in the grocery store I’m going to surprise me with some varieties different tomatoes. Last Friday had tomato Almería ball and had to be seized. They are perfectly round and small tomatoes or red and are very meaty and slightly acidic.

Ingredients 4 slices of bread personas8 payes style, ciabatta, plug, etc. 12 tomatoes ball, a handful of basil leaves, 50 ml of extra virgin olive oil, 15 ml sherry vinegar, 2 cloves of garlic and salt.

Do you sleep that is behind the cous cous? Yes, they are the kebabs. I did trim the orange cous cous and roasted red peppers. The truth that opens a world of possibilities cous, and serves as a perfect side dish for many occasions.

Serves 4 personas200 g cous cous, 2 oranges, 1 roasted red pepper strips, 2 red onions, 1 tablespoon chopped cilantro, juice of 1 lemon, olive oil and salt.

In my house, or rather in that of my mother, is very common to use red peppers and marinated salads. Precisely because it is something so familiar to me had never paid much attention, nor had I raised from which it came that recipe. By chance I stumbled upon this recipe called falfla mechoui kamoun bi or what is almost the same roasted peppers with cumin vinaigrette, a Moroccan dish is almost identical to my mother.

Every time I make a discovery of this surprised guy, although that is a bit stupid of me to do so because at this point, should have very clear that the traditional Spanish cuisine is at 70% (calculation I) Arabic cuisine, of course softened and adapted well in spices to family and personal tastes and local products.

Ingredients

3 roasting peppers, 2 cloves garlic, 4 tablespoons olive oil, 2 teaspoons ground cumin, 2 tablespoons vinegar, salt.

Speaking of Bodega Enrique Mendoza is doing one of the best wineries in the Spanish east coast and one of the best value for money presented in Spain. It is an example of regularity, and savoir faire would say our French neighbors, terminology appropriate gala serves as an introduction for the presentation of the French grape par excellence: The Cabernet Sauvignon.

The Cabernet Sauvignon, Bordeaux of origin is one of the international noble grapes. For many the most elegant and noble of the vines. For a server, a well-crafted grape exudes nobility and power, but in poor condition eventually becomes dull green pepper juice.

The Santa Rosa is the flagship of the winery, and an important part of the prestige that treasures. Year after year, the Santa Rosa boasts a well-defined quality, which, as the title of the post, could well earn him the right to be considered, if not the best Cabernet produced in Spain, if one of the best.

This custard cream with strawberry sauce flavor is half egg, half vanilla, half spicy flavor, I think three means the same thing do not mathematics, but I understand, this flan with yogurt I have found the most original, not too sweet and the acid touch of strawberries super hits.

Of course if we do not have strawberries, we put strawberries, peach, pear , apple or other fruit we have at home, as I always say what we have to keep in mind is to rename the recipe and finish with the fruit chosen. Joking aside, enjoy it.

Ingredients

2 natural yoghurt, 2 eggs, vanilla powder, 150 grams of sugar, 1 cup of milk, nutmeg, 200 g of strawberries or strawberries.

The recipe for this bread Plug is the book of apprentice baker. And though I’ve followed all the step I have failed in one because I have not been as good as they should have been the mass. Although this is a very good bread.

The Apulian bread is much like the plate, only given round, are otherwise very similar. Mass very wet, hard work and time-consuming preparation. We also have a very aromatic bread, especially if you use good meal (which may be identified with dyslexia that my mistake, for I have no wheat flour Ingredients for 2 panesPara ).

the biga (preferment), 160 g strong flour, 1 / 4 teaspoon instant baker’s yeast and 100 ml of agua.Para breads, biga 300 g, 285 g of flour (50% of fine durum wheat and 50% strength, I used all strength), 1 ½ teaspoon salt, 1 teaspoon of instant bakers yeast and 250 ml of warm water.

Leah Chase came out of stealth when it premiered Princess and the Frog. And you will think what does this lady with a Disney movie. Well, she served as inspiration to create the character Tiana, the last princess of the Disney factory. But Leah Chase is much more.

In a nutshell we can say that Leah Chase was the first woman to own a restaurant in the U.S. over 60 years. Now aged 82 years and its restaurant Dooky Chase is a leader in the new New Orleans home cooking Creole food and promoting African American art. It currently has three cookbooks and participating in television programs.

In addition, Leah has a life on its back, autencia improvement. The restaurant has been the scene of many civil proderechos meetings of African Americans, also took an active part in rebuilding Orleans after Hurricane Katrina. As for Straight to the palate is quite an honor so that we can do this interview.