Podcasts about Burrata

Ce matin sur Skyrock, Difool nous présente Kenza, tiktokeuse, en embrouille sur les réseaux à cause de la burrata…

durée : 00:24:55 - La tomate burrata revisitée par le chef Kevin Mast - Chef à domicile à Pau et environs, Kevin Mast transforme chaque événement en une expérience inoubliable. Grâce à ses menus sur mesure et à sa collaboration avec Aurélien, mixologue, il crée des accords mets-cocktails qui émerveillent les convives. Découvrez son parcours et ses projets à venir.

Summary:Tracy's Culinary Career Journey:Amaris and Tracy discussed her personal experiences and career path that led her into the culinary industry. This included her journey from being a jeweler to becoming a bartender and eventually a manager at various restaurants, including Rosalie in Wayne. She highlighted the opportunities for growth and learning within the Fearless restaurant company, which she has been a part of for many years.Rosalie's Unique Features and Event Spaces:Tracy discussed the restaurant's unique features and its role as a venue for special occasions. She highlighted the restaurant's beautiful architecture, rustic design, and romantic ambiance, making it a popular choice for baby showers, bridal showers, and rehearsal dinners. She also mentioned the hotel's lobby, which serves as a contemporary space for cocktail parties and other events. She emphasized the restaurant's ability to cater to various needs and preferences, from casual dining to more formal events.Rosalie's Spring Menu and Happy Hour:Tracy discussed the new spring menu at Rosalie, emphasizing the farm-to-table concept and the use of fresh, seasonal ingredients. She highlighted the consistency of certain dishes, such as gnocchi and Castanelli, and the changing setup of the menu to keep it exciting. Tracy also mentioned the homemade pasta and the personal pizzas, which are popular among guests. She expressed her preference for the Bronzino dish and praised the burrata cheese. The conversation also touched on the happy hour specials, including discounted menu items and drinks.Rosalie Brunch Menu and Reservations:Amaris and Tracy discussed the brunch menu at Rosalie, a restaurant in the Wayne Hotel. Tracy highlighted popular dishes such as the egg in the hole, Shakshuka, and mushroom toast. They also mentioned the crispy potatoes as a side dish. For those interested in visiting or booking private events, Tracy provided the website fearlessrestaurants.com and the Wayne Hotel as contact points.Roosters Coffee House:Family-Owned BusinessClaudia Molina, who is the owner of Roosters Coffee House, discussed the family-owned business and its unique features. Claudia explained how the business came about, emphasizing their goal of creating a welcoming community space. They also highlighted their commitment to sustainability, including a refillable store offering grains and other items, and the use of repurposed materials in the coffee house's design.Community Art and Support Initiatives:Claudia discussed her passion for art and community, highlighting her shop's mural and local artist collaborations. She shared her gratitude board and pay-it-forward initiative, which aim to foster community support. Claudia also mentioned hosting events like pet adoption and small business markets, and her shop's in-house coffee roasting and brewing process. She expressed her desire to create unique and fun experiences for customers, especially children.Roosters Coffee House Menu Options:Amaris and Claudia discussed the various coffee and food options available at Roosters Coffee House. Claudia highlighted the popularity of the caramel haystack and pistachio drinks, as well as the Taylor ham and cheese croissant. They also discussed the testing process for new menu items, which involves customer feedback. Amaris expressed interest in trying the oat milk flat white with a Taylor ham and cheese croissant. Claudia provided information on how to find Roosters Coffee House online and in person.  https://www.roosterscoffeehouse.comBirchrun Hills Farm:From a previously recorded segment on Feb 27th, 2024:Our final guest literally offers the cream of her crop to all of us; Sue Miller co-owns and operates Birchrun Hills Farm located in Chester Springs, PA.  The first-generation and family-owned and operated farm offers cheeses produced from the milk of the 80+ holstein cows they raise.  Their award-winning cheeses can be found inside the kitchens of local restaurants, at farmers markets, and on-site at Birchrun Hills Farm. And for anyone curious about their cheeses, tune in till the end of our show to find out how you can sample some for yourself!  For more information about the Miller's, Birchrun Hills Farms, and locations their products are sold, please visit https://birchrunhillsfarm.com. 

Alanna sits down with Lauren, the creative force behind the popular Philly food Instagram and Tik Tok account @Love_PhillyFood. Lauren shares how she got started in the world of food influencing, what it's like balancing social media with a full-time job, and her take on Philly's ever-changing food scene. From favorite brunch spots to the best late-night bites, they swap stories, highlight hidden gems, and talk all things cheesesteaks, pizza, and cookies. Whether you're a foodie or just love discovering new places to eat, this episode is packed with delicious recommendations and the joy of exploring all the great food Philly has to offer. Be sure to follow along with Lauren @Love_PhillyFood on Instagram and Tik Tok!

Chaque matin sur Chérie FM, 5 infos improbables du Réveil Chérie à retenir en 30 secondes !

Burrata was a bit of a fad food for a while there. Which didn't make it any less wonderful... but how do we imagine best serving this magical, pendulous bell of lactose now that we have had some experience with it?Yumi tells us her favourite way to serve the cheese and Simon openly grieves missing out on travelling to the HOME of burrata for a burrata cookbook shoot. Hosted on Acast. See acast.com/privacy for more information.

Like nord for Namsos ligger Toddum gård, hvor Silje og Einar holder til. Der har de melkeproduksjon, og et nybygget ysteri hvor de lager norsk mozzarella, burrata og stracciatella.God fornøyelse!

Ad aprile verrà presentato il primo libro di That's Amore, l'azienda casearia di Melbourne. Si intitola "Burrata", ed è un viaggio alla scoperta dell'origine di questo formaggio, con oltre 60 ricette. A fine mese invece ritorna la quinta edizione del Ricotta Festival a Thomastown.

Let's go deep into untold territory to the beautiful Murgia region in Puglia. Nestled between Bari and Matera, this is a land of deep historical significance, ancient grains and plants and resilient culture. Oh and they filmed some James Bond scenes there too. Another Italian secret to add to your list! Read the full episode show notes here > untolditaly.com/266COMING SOON! The Untold Italy app - check it out hereMeet our sponsor - Intrepid Italian!Want to learn Italian fast? Our friend Michele from Intrepid Italian has a great method to accelerate your learning. Learn more Support the showJoin our mailing list and get our FREE Italy trip planning checklist - subscribe here | Join us on tour: Trip schedule | Discover our Trip Planning Services | Visit our online store | Follow: Instagram • Facebook • YouTube • Italy Travel Planning Community • Online travel assistantThe Untold Italy travel podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke - yes there are two of us!

Julie Biuso shares this delicious looking salad. Get the recipe here.

We began this week's show with Kim Bernaus, the owner behind Unruly Nature - a company which offers products that are very versatile.  Whether choosing a delicious way to start your day, enjoying a snack, or enhancing the meals you might create, Unruly Nature granolas offers unique flavors that will surprise you. "Each Bag is handmade with care from small batches utilizing gluten free and vegan ingredients, antioxidant rich elements and is defined by our unique, delicious flavors," stated on the website.  Tune in to hear from Kim on how you can get creative with her granolas, and "fuel your next adventure!"https://www.unrulynature.comNext, Amaris sat down with the General Manager of Testa Rossa in Glen Mills, Luke Tamney. One of Fearless Restaurants groups latest concepts, Testa Rossa (which means Redhead in Italian) includes an array of Italian-based dishes offering lunch, dinner, and brunch (weekends only). Testa Rossa offers a scratch-made menu, working with locally-sourced ingredients. And you'll hear from GM Tamney how this fiery new location will indulge your senses.  And be on the lookout for a new, fun Fearless Restaurants event where they'll host their own restaurant week. Tune in to hear more exciting announcements that will be coming soon to Wayne, PA and to learn more about Testa Rossa!https://www.testarossa.restaurant/We're offering a happy Cheers to end the show this week, with Robin Commiskey who owns Wallace Dry Goods in Ardmore, PA. Robin and Amaris had an affable time throughout the entire conversation, chatting about Robin's one-stop zero-proof shop. Robin had years of retail experience and a desire to own a business, however, she wanted to open something she felt passionate about. And as Philadelphia began trending towards the NA (non-alcoholic) beverages and bar experiences, Robin's own life choices and passion for the movement also aligned with the trend.  As such, she started Wallace Dry Goods and now offers a huge selection of NA brands and beverages.  So if you're looking for an alternative to offer at your next party, on your own, or to mix into your cocktails to lower the amount of alcohol in your drink...check out what Wallace Dry Goods has in the store! https://wallacedrygoods.com

durée : 00:19:46 - C'est bon ça, c'est fait en Isère ? - Champion du monde de la pizza en double en 2022, Alain-Patrick Fauconnet nous livre ses astuces pour une pizza réussie. Pâte, fromages, cuisson : découvrez ses conseils pour sublimer vos recettes maison !

Jenna and Wyonna Judd navigate some tricky situations in another edition of social dilemmas. Also, Sarah Hyland stops by to discuss her new role on Broadway in the iconic “The Great Gatsby.” Plus, chef Jordan Andino whips up some delicious appetizers. And Jasmine Snow shares the top trending coats for winter.

Ce samedi, c'est la cheffe Sveva Zurlo du restaurant Ciore rue Malher dans le 4e qui est venu cuisiner une burrata d'hiver, servie sur velouté de butternut, mélange de graines de tournesol, courge, amandes effilées, noisettes, pistaches et grenade, accompagnés de panettone rôtis.

Lukas Bucheli tritt mit 39 Jahren zur Lehrabschlussprüfung an. Er hat seinen lukrativen Managerjob bei einem internationalen Konzern in China an den Nagel gehängt, um Käser zu werden und sein eigenes Unternehmen zu gründen. Dafür müssen er und seine Familie über Jahre auf vieles verzichten. Er hätte einfach so weitermachen können: Lukas Bucheli machte international Karriere als Marketing-Manager und verdiente gut. Aber vollends glücklich machte ihn das nicht. Er wollte etwas Eigenes aufbauen und beweisen, dass er auch als Unternehmer besteht. Nach vielen Berufsjahren in der Lebensmittelbranche glaubte er, eine Marktlücke gefunden zu haben: Mozzarella und Burrata. Sein Plan: eine Lehre als Milchtechnologe machen, eine Firma gründen, tüfteln, Kredit aufnehmen, Mitarbeitende einstellen – und raus auf den Markt. Ein Plan, der auch seiner fünfköpfigen Familie einiges abverlangt.

Lukas Bucheli tritt mit 39 Jahren zur Lehrabschlussprüfung an. Er hat seinen lukrativen Managerjob bei einem internationalen Konzern in China an den Nagel gehängt, um Käser zu werden und sein eigenes Unternehmen zu gründen. Dafür müssen er und seine Familie über Jahre auf vieles verzichten. Er hätte einfach so weitermachen können: Lukas Bucheli machte international Karriere als Marketing-Manager und verdiente gut. Aber vollends glücklich machte ihn das nicht. Er wollte etwas Eigenes aufbauen und beweisen, dass er auch als Unternehmer besteht. Nach vielen Berufsjahren in der Lebensmittelbranche glaubte er, eine Marktlücke gefunden zu haben: Mozzarella und Burrata. Sein Plan: eine Lehre als Milchtechnologe machen, eine Firma gründen, tüfteln, Kredit aufnehmen, Mitarbeitende einstellen – und raus auf den Markt. Ein Plan, der auch seiner fünfköpfigen Familie einiges abverlangt.

EPISODE 339. Sabino and Rocco sit down with the Burrata Babe to eat some Chinese Food together (no, we're not joking). The three talk about Denise's upbringing in Brooklyn, when it's actually Chinese Food season, the reason for the name 'Burrata Babe', weird food habits, and so much more. This is an episode that was a lot of fun from start to finish! Be sure to follow Denise here https://www.instagram.com/the_burratababe Follow Sabino here https://instagram.com/sabinocurcio Follow Rocco here https://instagram.com/rocloguercio To shop our merchandise, visit https://www.growingupitaliangui.com Be sure to check our Instagram https://www.instagram.com/growingupitalian For Dual Citizenship https://theitalianpassport.com/growingupitalian As always, if you enjoyed this video, be sure to drop a Like, Comment and please SUBSCRIBE. Grazie a tutti! Chapters 1:00 - Chinese Food Szn 5:00 - Chinese Food Order 10:00 - Watching Women Eat 17:00 - Breaking the Rules 20:00 - Sweat & Sauna Socks? 23:00 - Social Media Journey 31:00 - BECSPK 35:00 - Cold Cutlets & Sauce 41:00 - American Italians 43:00 - Chinese Food First Dates 47:00 - Weird Food Habits 50:00 - HYD Beach 53:00 - Roll'n Roaster 57:00 - A Man's Approach 59:00 - Leftovers & Listeria 1:05:00 - Blind Ranking Italian Cheeses

Julius ist aus dem Urlaub zurück und hat sich auf seiner Reise mit Tim's neuer Leidenschaft auseinandergesetzt: Autobahnraststätten. Diese Erfahrung resultiert in einer fachkundigen Debatte über Burrata und Dampfpimmel - so wurden übrigens auch backstage beim letzten Podcastpreis die zwei Lümmel von Fest&Flauschig genannt. Außerdem hat Julius eine Begegnung der dritten Art gemacht und wir beantworten die entscheidende Frage: Was hat Tim in der Nähe von Lüneburg gemacht?

Burrata ist ein weicher italienischer Frischkäse aus Kuhmilch. Vom Aussehen her könnte man ihn leicht mit frischem Mozzarella verwechseln. Schneidet man den Burrata-Kugel allerdings an, entdeckt man sein sahnig-cremiges Innenleben, das ihn vom Mozarella unterscheidet. Unser Genussforscher Thomas Vilgis benutzt für sein Rezept auch die Salzlake, in der der Burrata eingelegt ist. Lecker!

Tout sur la burrata: le fromage crémeux des Pouilles. Merci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table, sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Chaque jour, le Club de l'été passe à table avec Olivier Poels.

Chaque jour, le Club de l'été passe à table avec Olivier Poels.

L'episodio si concentra sul Krug Vintage 2011, con ospite speciale il sommelier Valerio Campigli. Il conduttore Alex Raccuglia, insieme al sommelier Marco Barbetti e allo chef Gabriele Palermo, esplora questo champagne d'annata.L'episodio inizia con un breve riassunto della puntata precedente, seguito dall'introduzione di Marco Barbetti che anticipa la collaborazione speciale con Krug:https://www.krug.com/it/Alex intervista Carlo Vallarino Gancia, Brand Manager di Krug, che fornisce informazioni dettagliate sul vino protagonista.Il piatto abbinato è un elaborato fiore di zucca ripieno di tartare di gamberi, pastellato e fritto, servito con spuma di burrata, crema di zucchine al limone e nepitella, caviale di acciughe e cipolla caramellata.Marco Barbetti spiega la logica dietro l'abbinamento, evidenziando la complessità olfattiva dello champagne, la sua acidità, sapidità e la capacità delle bollicine di pulire il palato. Lo chef Gabriele Palermo descrive la preparazione del piatto, sottolineando come le sue caratteristiche si sposino bene con il vino.Alex menziona un abbinamento musicale suggerito da Krug, invitando gli ascoltatori a scoprirlo sul sito della maison, anticipando che si tratta di un noto compositore italiano:https://www.krug.com/it/playlist/krug-echoesL'episodio prosegue con l'assaggio del vino e del piatto. Marco offre un'analisi dettagliata del vino e valuta l'abbinamento con il cibo.Tags:vino millesimato, Krug, millesimo 2011, Carlo Valarino Gancia, storia di Krug, Grand Cuvée, abbinamenti vino-cibo, cultura del vino, champagne, degustazione, affinamento, pairing gastronomico, enologia, podcast enologico, Kruglober, filosofia Krug, Maison Krug, vini di circostanza, annata 2011, fiori edibili, fiore di zucca, tartare di gamberi, spuma di burrata, crema di zucchine, caviale di acciughe, cipolla caramellata, abbinamenti culinari, champagne millesimato, vino delle circostanze, Chef de Cave.[00:00:21] Intervista a Carlo Vallarino Gancia[00:20:26] La teoria[00:21:31] La descrizione del piatto[00:23:27] Musica?[00:23:46] Assaggiamo il vino[00:27:00] La preparazione del piatto[00:33:23] Un'alternativa[00:36:11] Reperibilità[00:36:33] Finale[00:38:18] BlooperIl Vino lo Porto Io è realizzato da Runtime Radio insieme a Marco Barbetti e Gabriele Palermo.Venite sul nostro gruppo Telegram e interagite con noi e tutta la community:Telegram: https://t.me/ilvinoloportoioCi trovate su…Instagram: https://www.instagram.com/ilvinoloportoio_/Facebook: https://www.facebook.com/Il-Vino-lo-Porto-Io-103675074460079/Sito web: https://ilvinoloportoio.runtimeradio.itEmail: ilvinoloportoio@runtimeradio.itMarco Barbetti su Instagram: https://www.instagram.com/marcobarbet/Gabriele Palermo su Instagram: https://www.instagram.com/gabriele.palermo1978/Scarica l'app di Runtime per iOS:http://j.mp/runtApp

Cette semaine, Laurent Mariotte est entouré de la cuisinière du 6ème étage Nathalie George et du journaliste culinaire Emmanuel Rubin. Quel est votre goût de la semaine ? C'est la question rituelle posée par Laurent Mariotte. Ça peut être une saveur qui a marqué gustativement leur semaine, un restaurant qui leur a tapé dans l'œil, un plat qu'ils ont cuisiné ou qu'on leur a concocté.L'occasion de découvrir de nouveaux goûts ou de nouvelles adresses, des coups de cœur mais aussi, pour eux, de passer des coups de gueule. Yves Camdeborde nous parle de sa première ratatouille et dévoile une astuce : ajouter du curry froid.Emmanuel Rubin quant 'à lui fait l'éloge de la salade gourmande de Michel Guérard dans son restaurant "Les Prés d'Eugénie". Enfin, le goût de la semaine de Laurent Mariotte c'est le melon avec de la burrata et du poivre.C'est aussi l'occasion pour vous, chers auditeurs d'Europe 1, de nous raconter votre goût de la semaine. Pour cela vous avez deux solutions : sur le répondeur d'Europe 1 au 01 80 20 39 21 (numéro non surtaxé) ou sur la page Facebook de l'émission “Laurent Mariotte, le groupe des bons vivants d'Europe 1”. Un auditeur sera sélectionné chaque semaine.

Many cheese shops are loosely defined as restaurants if they serve food and provide seating to dine in. Conversely, some wine bars and restaurants have a cheese-centric menu with an area for retail sales. These hybrid establishments often combine retail sales of cheese with a dining experience, blurring the line between traditional cheese shop and restaurant. Listen in as Joe takes a deeper dive with Vanessa Tilaka Kalb, professional cheese monger, chef, and owner of Agnes Restaurant & Cheesery in Pasadena, CA!Photo courtesy of Hox Creative.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Qu'est-ce qui fait la particularité de la burrata ? Quelle différence avec la Mozzarella ? Comment cuisiner ces fromages ? Écoutez Pierre Coulon fromager, fondateur de la Laiterie de Paris, qui signe "Burrata", un ouvrage consacré à cette boule de fromage crémeux. Ecoutez L'invité de RTL Midi avec Eric Brunet et Céline Landreau du 02 mai 2024

Qu'est-ce qui fait la particularité de la burrata ? Quelle différence avec la Mozzarella ? Comment cuisiner ces fromages ? Écoutez Pierre Coulon fromager, fondateur de la Laiterie de Paris, qui signe "Burrata", un ouvrage consacré à cette boule de fromage crémeux. Ecoutez L'invité de RTL Midi avec Eric Brunet et Céline Landreau du 02 mai 2024

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Il co-proprietario del Burrata Bar "Ugo", al South Melbourne Market, ci racconta la sua versione di un grande classico, "che con la burrata vola ancora più in alto".

Welcome to Around Town's Summer Series. As we wrap up for 2023, we're looking back at the conversations we've had with chefs, artists, festival directors and Broadsheet's team of writers.  Anthony Femia is the owner of Prahran Market's Maker and Monger and one of the city's most knowledgable cheese connoisseurs. He joins Around Town to weigh in on the Burrata controversy and divulge his current favourites in the Maker and Monger cabinet.  Subscribe on the LiSTNR app to make sure you don't miss an episode. And keep up-to-date on everything Broadsheet has to offer at www.Broadsheet.com.au, or at @Broadsheet_melb.  Broadsheet Melbourne Around Town is hosted by Nick Connellan and produced by Nicola Sitch.    See omnystudio.com/listener for privacy information.

This week Jessi's Phone A Friend is… YOU! She's clearing out her voicemail box by answering YOUR messages for the first time, LIVE! And Phonies, you did not disappoint. You are forcing Jessi to apologize for past mistakes, to reveal a shocking truth about Hanson, to explain what “Burrata” is and why Seth Rogen made her eat it.Plus! Jessi drags her husband Evan on the show to discuss her postpartum hair loss. She might have to call the Divorce Lawyer after his comments. Pop open the top button on those pants and settle in for a VERY SPECIAL episode of Phone A Friend!Wanna get in on this HOT Voicemail ACTION? Leave Jessi A Message ANYTIME: 323-448-0068PS: This episode was recorded BEFORE *NSync Reunited ... Jessi PROMISES to talk ALL about it NEXT WEEK! Hosted on Acast. See acast.com/privacy for more information.

Ep 260 - From Italy to Australia: The Cheesemaking Odyssey of Giorgio Linguanti from That's Amore CheeseJoin us as we explore the rich and flavorful journey of Giorgio Linguanti, the mind behind That's Amore Cheese. With 15 years in the business, Giorgio has not only brought authentic Italian cheese to Australian shores but has also educated palates across the nation.

Sofi Martínez fue a comer con su novio Diego Leuco y antes de terminarse la burrata tuvieron que irse porque él se sentía mal. Evelyn se detuvo en la entrada porque detesta ese queso. ¿Cómo lo solucionamos? Hablamos con el gran cheff Donato de Santis para que nos enseñe un poco. Sofi Martínez fue a comer con su novio Diego Leuco y antes de terminarse la burrata tuvieron que irse porque él se sentía mal. Evelyn se detuvo en la entrada porque detesta ese queso. ¿Cómo lo solucionamos? Hablamos con el gran cheff Donato de Santis para que nos enseñe un poco. --- Send in a voice message: https://podcasters.spotify.com/pod/show/urbanaplayfm/message

An absolutely packed episode featuring the following — In or Out: Burrata, a new aesthetic called Darkroom-core, some high-fashion English football kits ahead of the new season, our mansplaining of Girl Dinners, and more. We also answered a ton of listener questions on the back-end of the episode including how to dress at The Grand Hotel, Barrett's Tom Ford tuxedo experience, Black Tie Dos and Don'ts, carry-on essentials, European travel visas, vacation mementos, and more. Subscribe to the Sunday Scaries newsletter: willdefries.substack.com  Shop the Sunday Scaries Scented Candles: www.vellabox.com/sundayscaries Watch all Retail Therapy episodes on YouTube: www.youtube.com/sundayscariespodcast Support This Week's Sponsors Squarespace: www.squarespace.com/scaries (SCARIES for 10% off) Follow Along Retail Therapy on Instagram: ⁠www.instagram.com/retail.pod Will deFries on Twitter: www.twitter.com/willdefries Will deFries on Instagram: www.instagram.com/willdefries  Barrett Dudley on Twitter: www.twitter.com/barrettdudley Barrett Dudley on Instagram: www.instagram.com/barrettdudley Credits Podcast artwork by Alfonso Ruiz and Tristan Pigott All music by Kevin MacLeod Licensed under Creative Commons: By Attribution 3.0

La burrata, ce petit cœur froid et crémeux qu'on déguste simplement avec de l'huile d'olive et du basilic ou qu'on coupe sur sa pizza pour contraster avec la chaleur de votre napolitaine. C'est pas vraiment de la mozzarella, enfin si, mais pas que. La mozza est un fromage, la burrata, même si elle y fait penser est une préparation culinaire et aujourd'hui, je vous en donne la recette vite vite. La burrata est une invention relativement récente, elle a 100ans et nous vient de la région des Pouilles en Italie.  Traditionnellement, il s'agit d'un pochon de mozzarella rempli de crème fermé par un lien de raphia alimentaire.  Il est fait de filata de pâtes filandreuses mélangées à de la crème, ce qui donne une consistance crémeuse semblable à celle du beurre.  Basiquement, égouttez une mozzarella de bufflone, la vraie, et écrasez-la grossièrement . Vous versez environ 2 cuillères à soupe de crème liquide grasse. Un peu de sel et vous mélanger. Vous avez là un coeur de burrata que vous pouvez utiliser tel quel façon dips, j'y reviens plus tard. Pour vraiment avoir la burrata, on va enfermer ce coeur dans une mozzarella étirée et refermer ce petit sac. Ca c'est la recette vite vite, la vraie recette demande du matériel et du savoir faire de fromager et je conseille d'aller en acheter chez eux. Un petit truc pour vos boules de burrata, ne les consommez pas comme de la mozzarella, soyez conscient de leur cœur coulant et donc évitez de la couper pour la mettre en salade caprese par exemple, ça va ressembler à du vomi. Laissez toujours vos invités couper eux même dans leur assiette la burrata.  Déjà pour le côté wow, et aussi et surtout, pour la présentation de votre assiette. Un burrata coupée, aussi bonne soit elle, c'est toujours peu ragoutant. Vous pouvez aussi servir le cœur de la burrata dans une assiette creuse avec un filet d'huile d'olive et une touche de poivre noir concassé et les invités trempent un bout de pain ou de focaccia dedans façon dip, un peu comme un houmous. Attention, on ne trompe jamais deux fois le même pain, je rappelle. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dinner al fresco or an impromptu picnic sounds great in theory, but sometimes it's all just... more. Here's a quick how-to episode to make picnicking with your family a breeze. Recipe links: Apricot Chickpea Salad: https://www.foodiewithalife.com/recipes/apricot-chickpea-salad Stone Fruit and Burrata: https://www.foodiewithalife.com/recipes/stone-fruit-and-burrata Lentils With Thyme and Parmesan: https://www.foodiewithalife.com/recipes/lentils-with-thyme-and-parmesan Join the Cooking Club, a rad crew of people who want to cook (and eat!) amazing food. It is more than just recipes, it's a place to belong. Members receive six veggie-forward recipes at the beginning of each season, spend less time thinking about what and how to feed their family, and add twenty-four new recipes to their repertoire this year! Sign up: ⁠bit.ly/3BHktkvSRB⁠ Here's what to expect from the ⁠summer collection⁠: Cream Biscuits With Raspberry Jam Marinated Fresh Mozzarella & Tomato Salad Cabbage, Cherry, & Lime Slaw Spiced Indian Chicken Burgers Olive Tapenade Pasta With Burst Tomatoes Herby Green Tahini --- Send in a voice message: https://podcasters.spotify.com/pod/show/christina-conrad/message Support this podcast: https://podcasters.spotify.com/pod/show/christina-conrad/support

This week, we sat down with entrepreneur and trend curator, Jeff Carvalho, to get his perspective on how one builds culture and communities and their intersection in Web3. We also explore his journey from pharmacy school to co-founding global fashion media brand, Highsnobiety.This episode is sponsored by Chainalysis.Jeff Carvalho is the co-founder of Highsnobiety, co-founder of Burrata, and host of the “Culture Club” talk show. He shares his perspective on how technology and culture intersect in Web3 and the impact it has on bringing more users to the space. Plus, Avery and Sam discuss a quick recap of the Cannes Lion Festival.Links mentioned from the podcast: Highsnobiety WebsiteBurrata WebsiteCulture Club on TwitterJeff on TwitterFollow us on Twitter: Sam Ewen, Avery Akkineni, CoinDesk, Vayner3From our sponsors:Web3 offers budding opportunities for brands to create more value for their customers, engage fans and build immersive communities. But that doesn't come without its risks. Chainalysis helps Fortune 500 brands better understand and manage the risks in Web3 through proactive assessments on chain monitoring, investigations, training and more so that they can focus on building a roadmap for long-term growth. Learn more about how Chainalysis can help your company grow in Web3 at www.chainalysis.com/genc.-"Gen C" features hosts Sam Ewen and Avery Akkineni, with editing by Jonas Huck. Executive produced by Jared Schwartz and produced by Uyen Truong and Eleanor Pahl. Our theme music is "1882” by omgkirby x Channel Tres with editing by Doc Blust. Artwork by Nicole Marie Rincon.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, we sat down with entrepreneur and trend curator, Jeff Carvalho, to get his perspective on how one builds culture and communities and their intersection in Web3. We also explore his journey from pharmacy school to co-founding global fashion media brand, Highsnobiety.This episode is sponsored by Chainalysis.Jeff Carvalho is the co-founder of Highsnobiety, co-founder of Burrata, and host of the “Culture Club” talk show. He shares his perspective on how technology and culture intersect in Web3 and the impact it has on bringing more users to the space. Plus, Avery and Sam discuss a quick recap of the Cannes Lion Festival.Links mentioned from the podcast: Highsnobiety WebsiteBurrata WebsiteCulture Club on TwitterJeff on TwitterFollow us on Twitter: Sam Ewen, Avery Akkineni, CoinDesk, Vayner3From our sponsors:Web3 offers budding opportunities for brands to create more value for their customers, engage fans and build immersive communities. But that doesn't come without its risks. Chainalysis helps Fortune 500 brands better understand and manage the risks in Web3 through proactive assessments on chain monitoring, investigations, training and more so that they can focus on building a roadmap for long-term growth. Learn more about how Chainalysis can help your company grow in Web3 at www.chainalysis.com/genc.-"Gen C" features hosts Sam Ewen and Avery Akkineni, with editing by Jonas Huck. Executive produced by Jared Schwartz and produced by Uyen Truong and Eleanor Pahl. Our theme music is "1882” by omgkirby x Channel Tres with editing by Doc Blust. Artwork by Nicole Marie Rincon.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

(00:00) Intro (1:54) Moving on June 1 (4:27) Couch cutter (8:35) Living in a high rise (14:30) Dog narrative (25:02) Fish from pet stores (28:37) Burrata gangs' newest member (33:37) Commandments (36:46) Reconciliation stories (47:05) Clotheslines (50:58) Outro Chief & Danny join the show for a free swim. We get into cutting a couch into pieces for an apartment move, Eddie coming to terms with the 'Burrata Gang', drying your clothes off on a close line, and more.You can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/thedogwalk

This episode of Play Me a Recipe is produced in collaboration with M.M.LaFleur.This summer, M.M.LaFleur is tossing out the old rules of living, working, and dressing, and making sure you are feeling ready for the shifting demands of work/life balance as the world reopens. Read how economist and bestselling author Emily Oster is rewriting the rules on M Dash.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode. Roasted Carrots with Carrot Top Pesto & BurrataServes 4 to 6For the carrot top pesto:4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reservedHandful basil leaves1/2 cup walnuts, toasted1 ounce grated Parmesan cheese1 medium garlic clove, halved lengthwise1 teaspoon Maldon or other flaky sea salt1/2 cup extra-virgin olive oilFor the carrots:20 small carrots, scrubbed and tops trimmed but stems left on2 tablespoons extra-virgin olive oil, plus extra for drizzling1 teaspoon plus a few pinches flaky salt1/2 pound burrata, drained and at room temperature3 tablespoons carrot top pesto, plus more to tasteSmall handful basil leavesHalf a lemonBread, for serving (optional)Make the pesto: Combine the carrot tops and basil in a food processor, pulse, then add the nuts, cheese, garlic, and salt. Pulse again, and then with the machine continuously running, add the oil in a thin stream. (You'll have to stop to scrape down the sides a few times.) Taste and adjust for seasoning.Make the carrots: Heat oven to 500° F with a rack in the center.Pour 2 tablespoons of the oil into an ovenproof pan large enough to hold the carrots in a single layer (or do this step in two pans). Let the oil come to barely smoking over high heat, then add the carrots and stir to coat them in the oil. Sprinkle with 1 teaspoon of salt.Cook, turning occasionally, until the carrots are browning in spots—this should take 6 to 8 minutes, and the carrots won't yet be cooked through.Once they're nicely browned in spots, place the whole pan in the hot oven and roast, stirring occasionally, until carrots are tender and cooked through, about 8 to 12 minutes. Remove from oven and let cool slightly.Toss the cooked carrots very gently, as they'll be soft, with the prepared pesto, using more or less based on your taste. Transfer the coated carrots to a platter, and top with the burrata. (You may want to halve or quarter your burrata, depending on its size, but that part is up to you.)Add a few more dollops of pesto to the carrots, here and there, and sprinkle each piece of burrata with a bit of flaky salt.Dress the reserved handful of carrot top sprigs with a squeeze of lemon, a drizzle of olive oil, and a small pinch of salt, then top the carrots and burrata with the greens. Serve with toast for mopping up the cheese and bread, if you like.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Kacey talks about the food staples she's loving for Spring/Summer RECIPES Grilled Zucchini Salad https://diethood.com/grilled-zucchini-salad/ Burrata https://fettysfoodblog.com/lemon-basil-burrata-with-garlic-toasts/ Lemon Scones https://www.creationsbykara.com/lemon-scones/ My fav summer wine https://sanantoniowinery.com/product/stella-rosa-peach/ Strawberry pie https://amandascookin.com/strawberry-pie/ Thank you for listening! Here is my website if you want to check it out: Kacey Mae Creative Co. (kaceymaedesign.com) Follow Me on Instagram and Tik Tok: @coffeewithkacey

Cheese PleaseAli Hassan & Marco Timpano melt your hearts on today's episode where they talk about Cheese.A Sneak-Peek:[2:00] Ali takes us through a cheese journey.[7:15] Ali takes us through the Meltability of Cheese and the science behind it. [10:00] The cheeses that don't melt. [11:50] Ali lists good melty cheeses and where Gruyère comes from. [13:50] What happens when a Croque Monsieur gets an egg?[16:10] Cheese caves and how to pronounce Gouda.[19:59] Don't suffocate your cheese.[20:12] Grilled Cheese. [24:32] Cheese boards.[29:31] Cocktails that pair with Cheese (see below for the whole list).[34:40] Ali explains the Michelada.[41:42] Marco tells the difference between Tequila and Mezcal.[42:12] Ali tells his Mezcal story.Cheese and Cocktail pairing:GIN & TONICGin & Tonics pair well with soft and creamy cheeses and white moulded cheeses like brie Camenbert and blue cheeses.Honourable mentions: Stilton cheese and those cheeses that are crusted with herbs. BLOODY MARY /Bloody CaesarBloody Mary's goes quite well with any cheeses that pair well with tomatoes, think dry, or Italian cheeses like Parmigiano or mozzarella, ricotta and even goat cheese.Honourable mention: Burrata.NEGRONIThe Negroni pairs perfectly with any aged gouda will compensate and when you combine the two you get a delicious combination of fruit and nuttiness on the nose with a light, refreshing finish on the palate.Honourable mention: Charcuterie board.OLD FASHIONED The Old Fashioned pairs with a variety of cheeses, The sweetness and caramel notes go well hardy aged cheddar, Grana padano or an alpine-style like Gruyère, Emmental, Raclette, Comté, Appenzeller and Beaufort. These nutty semi-hard cheeses will hold up to the strength of the whiskey.Honourable mention: if your gonna fondue and you don't want wine start with an Old Fashioned.MEZCAL MARGARITAWhen we talk Mexcalarita we go funky — Pair it with that gold standard of sheep's cheese the pecorino. The smoky and earthy Mezcal Margarita.”goes perfect with Manchego, AsiagoHonourable mention: Halloumi & Feta.Quote: “It's like Pavlov's Dog at the other end of this podcast” - MarcoConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

Errol Parker, Wendell Hussey and Effie Bateman wrap up all the biggest stories from the week - live from the Desert Rock FM studio in downtown Betoota.See omnystudio.com/listener for privacy information.

(00:00) Intro (00:12) Best months? (6:54) Chicago in the future (9:54) Burrata gang integrity (14:25) Harry Caray's history (17:41) Forgotten celebrity siblings (27:42) Chief at Lyrical Lemonade (31:38) Danny's rumors (38:25) Outro Chief and Danny join the show for a free swim. We get into the best months of the year, what Chicago will look like in the future, the forgotten siblings of big name celebrities, and more.You can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/thedogwalk

Mo goes behind the scenes of season 3 of Mobituaries with the host of The Takeout, Major Garrett. They share a delicious meal and dig into the highlights of Mobits' history and the complexity behind why people and things deserve a second look at their lives. Hear a sneak peek into the upcoming stories of season 3 and Major's very own recommendation for his ideal Mobit.See omnystudio.com/listener for privacy information.

Hoda Kotb and Jenna Bush Hager get to meet Tami Treadwell the owner of the ”Harlem Seafood Soul” food truck. Also, chef Tami Treadwell shares her delicious Shrimp Po' Boys recipe. Plus, TODAY Food: chef Curtis Stone shares a Roast Chicken and Grapes with Burrata recipe. And, Hoda Kotb and Jenna bush Hager catch up with Ina Garten and talk about her life and career.

Gabriele traded chemistry for corporate life, then traded corporate life for Chipotle, but his greatest trade involves a homemade Roman-style pizza topped with potatoes. He got homemade cocktails in return for that first pie, charmed the internet with a series of pizza barters, and now delights customers at his NYC shop: Unregular Pizza. With incredible pizza by Salvatore Gagliardo and knockout branding by Paola Sinisgalli, this shop packs a ton of flavor into a 500-square-foot space. Listen in for the business skill that matters more than money, the thing every successful restaurant owner knows how to do, and a spicy take on the pizza capital of the world. 

Taylor Hanson is the middle brother in Hanson, the band he's been performing in with his brothers Isaac and Zac since he was nine years old. So it's not surprising that this Oklahoma boy had a palate changing culinary epiphany while touring in Europe when he was 15. That epiphany revolved around a perfectly ripe, locally grown tomato, and anyone who's ever picked a pink, mealy tomato slice off their burger knows that commercially grown tomatoes leave much to be desired. Host Rachel Belle chats with Dr. Harry Klee, a horticulture professor who has worked for nearly three decades to develop a flavorful, affordable grocery store tomato. And he answers the question: why are supermarket tomatoes so bad?? And the Oklahoma Historical Society joins the show to share the story behind Oklahoma's official state meal. Follow Rachel Belle on Instagram! This episode is sponsored by Ooni Pizza Ovens, the world's first portable pizza oven company! Rachel Belle has been making incredible, chewy, bubbly, melty pizzas in her Ooni for more than three years. If you want to make the best homemade pizza of your life visit: www.ooni.com/yourlastmeal See omnystudio.com/listener for privacy information.