Kokaistudios has completed the interior design of Ciao Chow, an innovative Italian Cafeteria in Lan Kwai Fong Group’s California Tower in...
Rigatoni with Basil Walnut Pesto & Crispy Onions, a post from the blog Ciao Chow Bambina on Bloglovin’
Chow Ciao New Show with Fabio Viviani A list of recipes from the yahoo show Chow Ciao with Fabio Viviani & Ciao Florentina !
When I was in college, I had the pleasure of having two roommates who were from Mexico. They made the most delicious food, as any Mexican-food-lover can imagine! I remember one of them making us these amazing breaded, chilis that were stuffed with cheese. I didn't even know what they were called at the time, but
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A plate of Irish bangers and colcannon mash for your St. Patrick’s Day feast! This is the ultimate festive meal.
3/4 cup olive oil 3 tsp. snipped fresh rosemary 2 tsp. finely shredded lemon peel Juice of 1/2 a lemon 1 – 2 plump cloves of garlic, minced 1/4 – 1/2 tsp. crushed red pepper 1 lb. bocconcini, or other fresh mozzarella 1 cup pitted Kalamata olives 1 small baguette, sliced INSTRUCTIONS: In a medium bowl, combine oil, rosemary, lemon zest, lemon juice, garlic and crushed red pepper. Add mozzarella and olives; toss gently to coat. Cover and marinate in refrigerator for up to 24 hours (but at least 2 hours). Remove from refrigerator and let stand until it comes to room temperature, about 30 minutes. Serve with sliced baguette.
Buttery, flaky, sweet and simple - these Cinnamon Sugar Pie Crust Cookies are a perfect way to use up leftover pie dough now that pie baking season is underway!
An easy and delicious meatless meal, Rigatoni with Basil Walnut Pesto & Crispy Onions just might become your new favorite! | ciaochowbambina.com #rigatoni #pesto #italian
You’ll need a large glass jar Zest of 7 large organic lemons 1 litre of pure grain alcohol or vodka (we used grain alcohol) 5 cups water 3 – 4 cups of sugar (depending on how sweet you like your sipper) INSTRUCTIONS: On the first day: • Peel the zest from the lemons with a vegetable peeler and place them into a large glass jar. Try to avoid the bitter white pith of the lemon skin. • Add the alcohol to the jar with the lemon zest. • Cover the jar with plastic wrap and store in a cool place for 7 days. On the sixth day: • Boil the 5 cups of water and add the sugar to the boiling water. • Stir the sugar until it is fully dissolved. Set the sugar syrup aside to let it cool over night. On the seventh day: • Strain the lemon peels from the alcohol and discard the peels. • Pour
1 1/2 lbs. butternut squash (about 3 1/2 lbs. before peeling) 2 Tbsp. olive oil 1/4 tsp. kosher salt 1/8 tsp. black pepper 1/4 tsp. nutmeg 1/4 cup mascarpone cheese 20 large pasta shells, cooked according to pkg. and drained well 1/2 cup butter 1 small clove garlic, minced 1/8 tsp. black pepper 1 Tbsp. snipped sage
• 3 cloves garlic, minced • 1 cup butter, divided • 1 large yellow onion, diced • 3 ribs of celery, diced • 1 large green pepper, diced • 3 lbs. fresh mushrooms, sliced • 6 cup chicken broth • 1 cup all-purpose flour • 9 cups whole milk • 1 Tbsp. kosher salt • 1 1/2 tsp. freshly ground black pepper • 1/2 tsp. nutmeg INSTRUCTIONS: • In a large heavy bottom pot, sauté garlic in 2 tablespoons butter. • Add onion, celery and green pepper; sauté until tender. • Add mushrooms; sauté for 5 minutes. • Stir in chicken broth and simmer for 20 minutes. • In a saucepan, melt remaining butter; stir in flour until smooth. • Gradually stir in milk. • Cook and stir over low heat until mixture comes to a boil; boil for 2 minutes while continuing to stir. • Add to mushroom mixture.
