May, 2012

  • Thu, 31/05/2012
    Twin Sister

     

     

  • Mon, 28/05/2012
    Sweet Little Lies by Kuba Dąbrowski


    Zdjęcia Kuby Dąbrowskiego w stylu Kuby Dąbrowskiego w jego nowej książce Sweet Little Lies.

    Spotkanie autorskie dzisiaj, czyli 28 maja, o 19:00 w Muzeum Sztuki Nowoczesnej w Warszawie.
    Z Kubą będzie rozmawiał Karol Radziszewski. Książka w 300 egzemplarzach, do nabycia na miejscu. 

     

     

  • Sat, 19/05/2012
    Tomorrow Evening. Domani sera. Jutro wieczorem
  • Thu, 17/05/2012
    Lemonade - Neptune

     

  • Thu, 17/05/2012
    Springtime Best Friends


    Forfex, MMM, ROMWE

     

  • Wed, 16/05/2012
    He's Been Around


    Kuba przylecial, napstrykal zdjec i polecial dalej.

     

  • Tue, 15/05/2012
    These New Puritans

     

  • Mon, 14/05/2012
    monoMARIOS

     

     

  • Sun, 13/05/2012
    RISOTTO ALLA CREMA DI ASPARAGI

    1 litre of vegetable stock  (2 carrots, 1 leek, celery etc.)
    2 tablespoons of olive oil
    300g of asparagus
    25g of butter
    100 g of goat cheese or mascarpone cheese
    2 cups of Arborio rice
    1/2 cup of chopped shallots

    1 glass of white dry wine
    1/2 cup of freshly grated Parmiggiano cheese

    salt
    peper


    1 Prepare the vegetable stock. I never use instant ones. It takes only 5 minutes more to make a proper one and I think it's worth it.

     

    2 Prepare the asparagus by breaking off  the tough ends (about 2 cm of the spear). Cut into 3 cm pieces (tips longer, base shorter). Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for about 10-12 minutes until tender. Use a slotted spoon to remove the asparagus pieces from the pan. Add the remaining asparagus water to the vegetable stock.

     

    3 Blend the asparagus (leaving the tops for decoration) with 3 spoons of vegetable stock, 100g of mascarpone or goat cheese. Set aside.

     

    4 Melt 20 g of butter  with the olive oil (2 tblspoons) in the saucepan,  add the onion and cook over a low heat, stirring occasionally, for 10 minutes. Then stir in the rice and cook, stirring continuously, until the grains are coated in fat.

     

    5 Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until it has been absorbed. This will take 18-20 min.

     

    6 When the rice is almost tender stir in the asparagus cream and the asparagus tips.
    Let it cook for few minutes more. Then turn off the heat and let it rest for about 2 minutes. You can decorate the plates with slices of strawberries and Parmigiano.

     

  • Sat, 12/05/2012
    Der Himmel über Mailand

     

(©) 2007 VINTAGE-HUNTERS.COM / PRODUCT PHOTOGRAPHS - FOR EDITORIAL USE ONLY / ALL RIGHTS RESERVED / Design & Art. Direction: WORK-ROOM