Cooking World

Ingredients:
4 cloves garlic
4 tablespoons olive oil
a half tablespoon dried rosemary or one tablespoon of fresh one
5 ounce of canned plum tomatoes
1 pound of canned chickpeas, drained and rinsed
2 cups chicken stock
Add salt and pepper to your taste and preferences
Garlic should be peeled and crushed. Fresh rosemary must be chopped finely. Heat the oil and fry the garlic slightly until it begins to brown. Add roughly chopped rosemary and tomatoes and lower the heat to a simmer when the mixture begins to boil. Cook for 25 minutes or so. When the tomatoes are ready, add the chickpeas and cook it for 5 minutes more. Remove and mix in the chicken stock. Season with salt and pepper to taste.

The restaurant decorated with creations from the collection of the well-known Italian artist, sculptor and designer of the last century Piero Fornasetti has opened in Paris in one of the fashionable boutiques L Eclaireur.
The restaurant has opened in the newest boutique located on rue Boissy d Anglas.
Alongside with the creations from the best fashion houses - Vivienne Westwood or Missoni – you can always find here works from collections of young brands: Comme des Garcons, Dries van Noten, Costume National, Alexander Mc Queen, alenaakhmadullina, Ann Demeulemeester, Project Alabama, Kris van Assche, Giorgio Brato.
Recently owners of the fashionable network have decided to please the clients with the new project - restaurant made out by works from Piero Fornasetti’s (1913-1988) collection.
One of favorite motives of the designer - multipurpose things: a screen turning into a book shelf, a support for the umbrellas, turning into a column. Fornasetti’s works, stylized under every possible architectural objects, are recognized in all Europe today.
However the main entertainment in L Eclaireur is an unusual interior with original and most recognized images of Fornasetti.

The restaurant has opened in the newest boutique located on rue Boissy d Anglas. Open from Monday through Saturday, restaurant headed by head-cook Francois Ksavie Bogara offers the mixed menu praising dishes from simple and qualitative products.
You can experience here fish pickled in lime juice, Peruvian dish from cod with sauce from passion fruit (20 Euros), the Italian cheese with tomatoes and truffles (13 Euros), goat cheese with tomatoes (14 Euros), the French champignons with red chicory, lemon and grasses, etc.
However the main entertainment in L Eclaireur - all the same is an unusual interior with original and most recognized images created by Fornasetti. Walls, chairs and screens are decorated with architectural items: images of butterflies, the sun and the moon, figures of Adam and Eve, plates with the face of the winking girl.
The Italian artist constantly reproduced all these “firm” motives in his creations. The bar of the restaurant is decorated with a picture «Drunk monkeys» above which Piero Fornasetti worked together with Joe Ponti. To solve the art hint, one shouldn’t be the big expert on art.

For this tasty and easy in cooking dish for a family of four you will need:

1 whole head of garlic
1 tablespoon of olive or other vegetable oil
1 potatoes, peeled, cut in small cubes
1 tablespoon butter
a glass hot milk
salt and pepper
1 tablespoon chives garlic for garnish
Heat oven to 350 degrees. Toss garlic with vegetable oil, then put heads in a dish for baking and cover with foil. Bake it for 25-30 minutes or until garlic is soft and tender. Cool and squeeze out pulp, mash well with fork.
Boil potatoes until they are tender. Drain well, and mix with butter. Add in hot milk gradually until smooth, but do not over beat. Stir up in roasted garlic and add salt and pepper to taste. Garnish.

Grilled vegetables can be the tasty addition to other grilled foods or became the main course in vegetarian meal.
Preparing marinades the day ahead and storing it in the refrigerator will be a nice idea.
Add fresh herbs, for example, rosemary, thyme and marjoram to the basic marinade. You may also use different oils (walnut or sesame, for example) and different vinegars (balsamic, red wine, sherry, rice wine and so on).
Here is the basic marinade: combine 2 parts of olive oil and 1 part of lemon juice with 1 peeled and crushed garlic clove.
Chili butter or herb butter will be delicious with grilled vegetables. Just made seasonings to your taste - try chili powder, seasoned salt or dried herbs - into soft, unsalted butter.
Try these tasty recipes, Grilled Vegetable and Ravioli Salad and Grilled Chicken and Vegetable Kabobs w/Chutney Barbecue Sauce.

Directions:
Choose vegetables appropriate for grilling, such as peppers, eggplant, tomatoes, corn, button mushrooms and summer squash.
Cut large vegetables into halves or slice them into large parts.
Parboil potatoes until tender before grilling. Remove silks from corn, and put in the water for about 1 hour before grilling.
Vegetables should be marinated for 15 minutes before grilling. You may also just brush them lightly with oil so they don’t stick to the grill.
Fire in the charcoal or gas grill must be medium-hot.
Place the vegetables directly on the grill grid, or inside a foil pouch or vegetable basket. Begin with the vegetables that take the longest to cook: such as potatoes or peppers. Turn the vegetables often add more marinade if needed. Take out the vegetables when they can be easily pierced with a fork.
Most vegetables get ready very quickly, so do not go away for a long time from the grill.

Garlic is one of the most popular seasonings. Many people use fresh garlic most of the time, and sometimes have garlic powder to add it to bread stick and pizza dough. Some people dislike the smell and the strong taste, but there are so many variations to using garlic in different dishes that can make it work for everyone. If garlic is cooked long, it will be more mellow. Garlic is particularly mellow in taste when roasted for long time. The next recipe is easy and will get you started in experimenting with garlic.
Garlic Chicken
Ingredients:
4 skinless chicken breasts
1/8 cup vegetable oil
salt
pepper
4 finely minced garlic cloves
fresh thyme
oregano and chives, chopped
1 lemon (for juice)
1/2 tablespoon lemon zest
Mix all ingredients well and add chicken. Marinate overnight. And then grill until chicken is done inside.

Californian rapper Davino Fortunatto for a long time had held the first places in hit-parades with his “alcohol” song Cognac Loungin.
Hennessy. The most popular mark in rapper’s lyrics was mentioned as Henny, Hennydog and Henny-roc. In spite of the fact that rapper wave has abated slightly, till now in America up to 80 % of all cognac is consumed by Afro-Americans.
In 2004 three black brothers created Carvino Unlimited INC Company to arrange supplies of cognac to their native fatherland. In this country Cognac has lost its noble name. They name it “yak”.
Tupic Shakura has already been almost forgotten, but young stars like Aminem continue to shine on rapper’s sky. In their clips audience still may notice Remy Martin, Hennessy and Courvoisier among the stretched vests and gold chains.

In Russia cognac is frequently drunk with a lemon. Though the true connoisseurs prefer cognac as a “solo”.

For Chinese cognac is amalgamation of three basic vital values: love, health and wealth. It is drunk at restaurants, corporate parties, night clubs and on banquets. Usually it is diluted with water and ice; sometimes it is mixed with cold tea.

Mexico is traditionally serious consumer of cognacs and brandy and, by the way, of the first-rate quality. Mexicans adore cocktails and if they meet cognac, ice, Coca-Сola and soda in one glass, they will be very happy.

Americans for a long time have mixed cognac with Cola, not respected too much this “noble alcohol”. But rapper’s movement in 90th has completely effaced gloss from the «divine drink». Martell, in the quantities which considerably exceeded all aristocratic norms, was logical addition to the culture of «new Afro-Americans». The most expensive drinks supplemented aesthetics of leather jackets, pistols, gold chains and limousines.

Modern national traditions of cognac’s use differ substantially. In France cognac is frequently mixed with soda and fruit juices, and received “long drink” is quite suitable for parties.

In England it is more often drunk in pubs, instead of houses in front of a fireplace. It may be mixed with beer (!) or ale (Horse’s Neck) - in the democratic companies. But the aristocratic part of the population still buys rare and expensive cognacs and uncorks them only for serious and important occasions.

In Germany cognac is not mixed with anything, but it is valued as an excellent medical remedy. Unfortunately, Germans can easily drink a couple of beer glasses after the cognac.

In the East cognac is also used unmixed. It is drunk before the lunch, basically by men.

In Italy it is a sign on the status, and in this connection - an excellent gift for any occasion.

The Danes suffering from unreasonable import quotas are true cognac connoisseurs. They drink a little, but appreciate it. It is served mainly in restaurants, and you will hardly see the whole bottle on a table.

The Frenchmen are sure that they have thought up cognac, Englishmen argue with them. Though historical evidence point out at Dutch or even at the medieval Arabian merchants.
To remove superfluous water
In the XVI century French authorities have introduced wine export duty which has forced the French traders to export wine as a strong solution, though even earlier Dutch began to evaporate “superfluous” water.
That very method of evaporation or distillation has been borrowed from unknown Arabian merchants. Having delivered the goods to their destinations, Dutch diluted the “concentrated” wine with water and sold to secondhand dealers.
Englishmen were the first to begin drink brandy in the pure, undiluted kind. So this is the story of appearance of this divine drink.

As it is known, cognac is the drink which has been produced on its historical native land. It turns out, that all Russian, Georgian, Moldavian and Armenian cognacs have no right to wear this famous name. Everything else is brandy. But there is an interesting fact: there is the curious historical document signed by members of the World Parisian exhibition professional jury in 1900, which allows to call a drink of the Russian manufacture as cognac. In fact, this sanction concerns only the Armenian cognac manufactured by Nikolay Shustov. It was sent to that exhibition anonymously, without the indication of the manufacturer, and won Grand prix, having overtaken the true French cognacs.