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the theme of the annual " home of the Christmas dinner 2015 " is " Snow White Christmas "

2015/12/30

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My House became an annual every year "Christmas dinner by 2015"The theme is、
Not seen much in Shizuoka、The image well and snow、"Snow White"And 題shimashi、
3Prepare a full course with white sauces。
Of course with、Our favorite "Gaku Syakunaga"The introduction in collaboration with five dishes!
Them before I went to a specialty store、Choose fresh vegetables and seafood、
The hard hand amateur meat, vegetables and other foods、
Nearby Cafe & restaurant "LENRI"ofOnoue, ShigeakiCourtesy of the chef、
A very good3Year old female deer tenderloinCould you share! (My joy)
RedCelosia Christmas candlesThe flowers and
Branches decorated with silver
Decorated with Emile Galle's Anemone "Perrier-jouet Belle Epoque"The vases to decorate、Jazzy music and Christmas songs、
Savor the Christmas mood in a little while!

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See Charles de Crans Brut NV "France champagne
"WINE BOUTIQUE PANIER"The purchase

Wine、Like the usual "WINE BOUTIQUE PANIER"In buying and、
Cheers、The champagne had been adopted a Royal warrant cheaper now。
Spread gently scented and smooth taste、Apples and yeast、Felt a little honey nuances, such as、
Without the slightly sour and majolica、Guests can enjoy a pleasant drink elegant flavor.

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Gaku Shakunaga black glaze with dish (28 cm) x mushroom crepe chips of potato and bean-curd refuse

And then mash the boiled potatoes、Why students and blending healthy、
Salt & pepper、Whipped cream、And with a dollop of Mayo、
Shitaenn boiled down to the last if only beans beans plus、Gaku SyakunagaThe "Black glaze plates"The CHOY、
And then like there are little angels hovering image、Decorate crepe chips and Unohana。
Because there is a salt crepe chips、Mash taste is kindness and to finish points.

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Gaku Shakunaga rings thin bowls x source smoked Chrysanthemum red shrimp with Parmigiano-Reggiano

Found shells with fresh red shrimp you can eat as sashimi and deveined、Gently wash with alcohol、Wipe off moisture、From beforehand with herbal salt、
In smoked and lightly smoked with Parmigiano-Reggiano、Rare, finish。
The source is、Chrysanthemum paste out with whipped cream、On the adjust the taste with salt & pepperGaku SyakunagaThe "Ring thin bowl"To incorporate the。
The two red shrimp smoked stack、Around shredded Parmigiano-Reggiano sauce、
Along with edible white flowers and herbs, is completed.。
Enjoy Red Lobster smoked flavor and sweetness、Accents and richness of Parmigiano-Reggiano、
Are you involved with plenty of bitter-sweet Chrysanthemum source and delicious!

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"Nouveau Beauchamp 2015 Laurent Michel "France Languedoc
"WINE BOUTIQUE PANIER"The purchase

Laurent Michel,、France-Languedoc region's largest family-owned producer。
"Land to build only the Languedoc wine、France No.1 "and believe、
"Telling stories all over the world to southern France wine is my dream" and is a producer of hot passionate talks about。
Japan word "Kaizen(Improvement)"That Michelle's favorite words。
Better than wine、より美味しいワインのために毎年様々な改善をしている彼が今年の新酒に採用した白ブドウはシャルドネ種
(Each year's Sauvignon Blanc species subject)
爽やかで清々しいレモンのような香り新鮮な果実がピチピチと弾けするするとグラスが進むワインです♪

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Gaku Shakunaga Black glazed thin bowls x "scabbard Camellia cauliflower sauce.

太刀魚を3枚におろし、Leave the salt lightly。
1Tip 2-leave 3 cm、Cut and split lengthwise into two、3 ropes and scabbard、
Continue to braid、丸metara KuruCoco ChanelAlso loved the most、
I also likeCamelliaOf the way done。
If steamed in white wine to pair with、
Gaku SyakunagaThe "Black glazed thin bowl」に敷いたカリフラワーのソースに浮かべ
If you 盛ri付kereba with a slice of cauliflower is finished!
ふっくらと蒸し焼きされた太刀魚に滑らかな優しい味わいのカリフラワーのソースが良く合います♪

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WIRRA WIRRA Original Blend by Grenache Shiraz 2014 Australia
"WINE BOUTIQUE PANIER"The purchase

オーストラリアのマクラーレン・ヴェイルに、1894年に風変わりな人として地元で有名であった
Founded by Robert Strang was wiggly "Wirra Wirra Willa Willa vineyards」のグルナッシュシラーズ
“ウィラ・ウィラ”とはアボリジニの言葉で“ゴムの木に囲まれた”という意味の地名
チャーチ・ブロックの初期のブレンドを再現したワインです
手摘みで収穫後破砕・除梗し、2トンの開放式発酵槽でゆっくりとマセレーション
ピジャージュとポンプオーヴァーを行いバスケットプレスで圧搾
古いフレンチオークの樽でMLFその後澱引きし9ヶ月樽熟成
Cherry、Raspberry、ブルーベリーの快活な味わいで上質なタンニンとスパイスを感じます
力強く濃厚でありながら若くフレッシュな印象を放ち且つバランス共に質が良く
Long aftertaste、ゆっくりと味わえるワインです♪

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Gaku Shakunaga ring plate (32 cm) x "DOE low temperature cooking root parsley Berry mushrooms tree style.

天竜雌鹿のフィレ肉は塩とハーブとニンニクで軽く表面のみソテーした後に
肉汁とハーブごとジップロックに入れて真空パックにし炊飯器の保温で65℃をキープしながら20分放置
最後に赤外線石窯ロースターで温めたらおうちでできる失敗の無い最善策のロースト!
The source is、根パセリをペーストにしたものと
自家製のストロベリーとブルーベリーのコンフィチュールを30年熟成のバルサミコ酢とペアリングのワインで煮詰めたものを使用
オニオンヌーヴォと根パセリを赤外線石窯ロースターでほっくりと香ばしく焼き上げ
きのこ類のソテー砕いたナッツ系と共にツリーのように見立ててGaku SyakunagaThe "Annual ring dish"If 盛ri付ketara is finished!
天竜雌鹿の肉のキメが細かく柔らかな肉質は
芳醇な香りと味わい深いコクを噛み締めながら最高のクリスマスディナーとなりました♪

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Gaku Shakunaga black glazed dish (28 cm) x Apple Pie vanila glass Strawberry rose

Twist helpful recipes of the overseas site ever seen in Facebook "Rose apple pie"。
薄くスライスした林檎を甘口ワイン(または洋酒など)と蜂蜜(お好みでシナモン追加OK)で煮込こみ
5cm幅のパイ生地に均等に並べて林檎のフィリングを仕込みパイ生地を折り曲げたら
くるくると巻き付けドリュールを塗り、180℃のオーブンで25分焼き上げたら完成です!
1本の薔薇の花束をイメージしてGaku SyakunagaThe "Black glazed dish"Decoration, using reversible!
簡単過ぎる割りに味わいは皆さんに大好評なので林檎の時期の定番化デザートとなりそうです
今年も美味しいものに囲まれた素晴らしい1年を過ごせたおかげで料理の腕も昨年より少しばかり成長したようで
旦那様にも喜んでもらえ至福のクリスマスディナーを迎えることができました
来年もより成長できるよう美味しい料理を探し求めたいと思います♪


Shizuoka Prefecture West Center packed with information on gourmet restaurants in Tokyo, Nagoya and overseas!
Food log version caches to currently provides information on gourmet restaurants in more than 700。
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http://tabelog.com/rvwr/kakesta/
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Yokohama "Mira! Tama Plaza " Enjoy a glass of wine to go to feel free to Spanish Bar! The year-end party from the " rice cake with Meeting 2015 " in Hase House of class architect " Hase Moriyasu architectural planning "
Yokohama "Mira! Tama Plaza " Enjoy a glass of wine to go to feel free to Spanish Bar!
The year-end party from the " rice cake with Meeting 2015 " in Hase House of class architect " Hase Moriyasu architectural planning "

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