Ooh la lamp recipes

Ooh la lamp recipes DEFAULT

Ooh la la! The French fare at Cavaillon c’est magnifique

By Kelley Carlson

In France, Cavaillon is a commune well-known for its melons; in the local community of Santaluz, it’s a restaurant noted for its traditional French fare.

Owner/chef Michael von Euw, who took over the establishment last year, has won numerous accolades for his cuisine and patisserie from Le Cordon Bleu in London, and draws from his culinary experiences for his current creations.

Duck Foie Gras and Diver Scallop in purple cauliflower puree. Photos by Kelley Carlson

Primarily open in the evenings, Cavaillon offers an array of appetizers, main courses and desserts.

Guests can begin their meal with a selection such as the Escargot “Boulanger,” consisting of snail sauteéd in butter and garlic and served over a ciabatta roll, or the Beet and Goat Cheese Salad that is dressed with the special Cavaillon vinaigrette.

But von Euw cautions that an appetizer may not be enough to fill an empty stomach, as the portions aren’t large. Main courses satisfy everyone from meat and seafood lovers to vegetarians. Entrees include the Beef Bourguignon, a braised short rib and wine stew with garlic pomme mousseline and vegetables, and Truffle Gnocchi with wild mushrooms, spinach and mushroom fricassee.

Until July 1, Cavaillon has the special Farewell to Foie Gras, a set four-course tasting menu priced at $79. Foie Gras and Winter Truffle Torchon, Seared Foie Gras, Foie Gras Terrine and Cocoa Coated Foie Gras will be served until the ban on the delicacy takes effect in California.

Von Euw’s speciality is patisserie, and his flair is evident in desserts, such as the Pineapple Tart Tatin and Coconut Ice Cream, and a Bread and Butter Pudding with brioche and vanilla ice cream. A selection of cheeses are also on hand, and a Dark Chocolate Tart pairs well with the specialty house-blend coffee that is roasted by Caffe Calabria.

If numerous items sound appetizing, a prix fixe menu is available several nights a week for $30 that includes several choices for each dinner course. Add $15 for wine pairing.

Children who may not favor the French flavors can order various types of pastas, such as alfredo or butter parmesan, and steak.

“We aim to please,” von Euw said.

Beef Tenderloin with truffled mashed potatoes and haricot vert.

Cavaillon is also open for Sunday brunch. There are freshly baked goods; Cafe du Monde Beignets with powdered sugar; Tahitian Vanilla Bean French Toast with Raspberries Coulis; and various egg dishes, including Smoked Salmon Scramble Eggs with scallions and cream cheese. Entrees that are more lunch-oriented are the Soup du Jour with green asparagus, poached eggs, smoked salmon and hollandaise sauce; and Braised Short Ribs with mashed potatoes and poached egg.

Cavaillon is in the community of Santaluz.

The restaurant itself has a European ambience, with small candles flickering atop white-clothed tables in an intimate dining room. Paintings from the Bezalel Academy of Arts and Design in Israel provide occasional splashes of color along the golden walls. Curtains over the large windows are drawn back, permitting sunlight to create a glow inside.

The outdoor patio — accented with foliage — provides scenic views of a community park across the street, which is especially striking at sunset. Heat lamps keep guests warm as twilight approaches.

“It’s a place you can treat yourself, yet it’s a special event restaurant,” von Euw said. “But it’s priced so you can come weekly or daily.”

Cavaillon

Address: 14701 Via Bettona, Suite 200, Santaluz

Phone:

(858) 433-0483

Web:

cavaillonrestaurant.com

The Vibe: European, intimate, cozy, relaxed

Signature Dishes: Diver Scallop, Duck Foie Gras, Beef Tenderloin, Beef Bourguignon

Open Since: 2007

Reservations: Yes

Patio Seating: Yes

Take Out: Yes

Happy Hour: No

Hours: 9 a.m. to 2 p.m. and 6 to 9:30 p.m. Sunday; 6-9:30 p.m. Tuesday-Saturday

Hundreds of wines are available at the bar.

On The Menu Recipe

Each week you’ll find a recipe from the featured restaurant online at lajollalight.com. Just click Get The Recipe at the bottom of the story.

This week: Cavaillon’s Bread and Butter Pudding.

Sours: https://www.lajollalight.com/sdljl-ooh-la-la-the-french-fare-at-cavaillon-cest-2012may01-story.html

I guess you might have noticed we do have our Favourites and Yotam Ottolenghi is one of them It is in the title “Simple”. These meatballs are simple, easy and tasty, packed full of flavour.  Sheila asked “No Sauce” but when we tasted them with the Pomegranate Molasses spooned over  them they didn’t need one.  Delicious.

 

 

Ingredients

500 g mince lamb

100 g Feta crumbled

2 tablespoon thyme

2 garlic gloves

10 g chopped Parsley

1 – 2 slices of white bread made into breadcrumb

half teaspoon ground cinnamon

1 tablespoon olive oil

2 teaspoon pomegranate molasses

salt and pepper

Method

Pre heat oven to 200 ) C fan

Put the mince into a large bowl with the feta, thyme, garlic, parsley breadcrumbs, cinnamon, salt and plenty of pepper. Mix well to combine. Form into balls

Put the oil in a large frying pan and place on a medium high heat. Add the meatballs and fry for 5 – 6 turning them carefully until gold brown on all sides.

Transfer them to parchment lined tray and drizzle with the pomegranate molasses and bake for 5 minute until cooked through

Serve hot, with a final tablespoon of pomegranate molasses spooned on top.

 

Original recipe Yotam Ottolenghi Simple 

Spread the love

Categories: Lamb, MAINS, Recipes

Sours: https://www.oohlaloire.com/lamb-and-feta-meatballs/
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Fragrance Lamp Oil Recipe Just burn your stone off to clean it . Soak it in your alcohol then set in your lamp and let it burn off, if when it is cool it should look gray like when new, if it is still dark, try it again , it is the junk people add to the F.O's that clog it up .

How do you make an oil lamp?

Making a Wire and Jar Oil Lamp Gather your supplies. Trim the wick down with a pair of scissors so that it can fit inside the jar. Cut a piece of thin wire using wire cutters. Place the wick in the center of your wire and fold the wire in half. Gently twist the two halves of the wire together. Position your wick over the center of the jar.

What are the ingredients in lamp oil?

Lamp oil is produced from petroleum, whether it is called kerosene or paraffin. There are products that claim to be made from paraffin wax, which is also petroleum-based. Some fragrances are synthetic.

Do we use essential oils to fragrance Our candles?

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Can you use soap scents for candles?

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Recipe for Fragrance Lamp Oil

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An oil lamp is easy to make, and you might already have all of the supplies at home. You can customize them easily using fragrant oils and fun additions, such as pine sprigs. This article will show you a few ways to make an oil lamp. It will also give you a few ideas on how to customize yours.

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How to Make Alcohol-Based Fragrance Lamp Oil

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How to Make Lampe Berger Oil

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A DIY oil lamp, just like a mass produced oil lamp or a candle, must have a wick in order to burn. The wick draws up the oil to use as fuel to make a flame. Wicks are made of fibrous material, like plant fibers, linen, and papyrus when commercially manufactured.

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Catalytic Scent Lampe Fuel Recipe

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Homemade Lamp Oil

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3. Use the small funnel included with your Fragrance Lamp to pour the Fragrance Fuel into the Fragrance Lamp. Always clean any spills of fuel immediately and before you light the lamp. 4. Don't fill your lamp all the way to the top. 2/3 - 3/4 full is fine. 5. Never place snuffing cap over an open flame.

Fragrance Lamp Oil

With this simple DIY project, you can create a mason jar oil lamp with ingredients and materials found in the kitchen. In fact, this homemade olive oil lamp is much cheaper compared to candles. I’ve made these with peppermint oil, cinnamon oil ans sticks, rose oil, dried roses, lavender essential oil and lavender buds.

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How to Make Scented Lamp Oil

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DIY Oil for Effusion Lamp

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How To Make Scented Fragance Effusion Lamp Fuel

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How do you make effusion lamp fragrance oil?

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Related

Sours: https://www.recipegoulash.com/recipes/fragrance-lamp-oil-recipe/

one lamp or two?

I've noticed a trend of one lamp on long sofa tables or entry tables instead of the traditional two.  Now that I think about it, it makes sense.  Typically these lamps aren't very apart, why do we need two?

You'll notice from the photos below, if you go for one lamp, you'll need to balance it with something.  A plant, flowers, or a sculptural vase all look nice.

If you love a more traditional balanced approach, two may feel more soothing to you.  If you gravitate toward something more eclectic, you may think one is the way to go!  This is a fun concept to play around with.  If you have 2 lamps on a table, take one away.  How does it look?  Can you use that lamp in another room?  If you have one lamp, what if you moved it & doubled your pleasure there with two?  You never know until you start moving things around & having an open mind.  Maybe it looks best how you've always had it!

Which do you like better-one lamps or two?

one lamp from Mead

(4 photos below and at the top of this post from Mead Quin Design I'm sure you can tell she likes this style!)

Sours: http://www.oohlalamode.com/blog/2017/10/5/one-lamp-or-two

Lamp recipes la ooh

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Elastic and tender skin on my chest, a pleasant perfume, as if with pheromones, excite even more, how sweet and desirable it is. Kissing her, I could not believe that this was not my erotic fantasy, that this was happening on a willow tree. Hands slide along her back, waist and buttocks, squeezing roughly the buttocks, pressing to her, she definitely feels my penis, because he rests against her from below.

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