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Jerusalem: bringing people together through food The ancient city of Jerusalem is a synthesis of many different cultures, traditions and religions. Food is the undercurrent to the city. ‘Jerusalem has one of the most exciting and eclectic food scenes of anywhere in the world, from Yemeni dishes, Eastern European influences and Arabic ingredients’... Read the full article from Gaggenau's 'The Magazine' at the following link: https://www.gaggenau-themagazine.com//jerusalem-bringing-p (Words: Joanne Gould)

#RECIPE: Flamberge Roasted Pineapple Serves: 6-8 Preparation Time: 15 minutes + 12-36 hours rest Cooking Time: about 2 hours... La Cornue Element Used: Flamberge INGREDIENTS 1 Pineapple 7.5 ml Orange juice 7.5 ml Guava juice 3 or 4 Vanilla pods 2 Limes A bit of alcohol such as rum or Grand Marnier 200 g Brown sugar DIRECTIONS 1. Turn the pineapple. 2. Make the marinade in a freezer bag: mix the orange juice, guava juice, vanilla, lemon (juice and zest) and alcohol if desired. 3. Rest the pineapple in the marinade for 12 to 36 hours in the fridge. 4. Roast the pineapple on the spit over low heat for about 2 hours. 5. While the pineapple is roasting, make the caramel by pouring the marinade and brown sugar into a saucepan. Reduce for 2 hours over low heat. 6. Slice the pineapple and serve warm with caramel. Enjoy! More great recipes from La Cornue: https://lacornue.com/en-GB/lifestyle/recipes/ #LaCornue #Recipes #Flamberge #LuxuryAppliances #KitchenAppliances #LuxuryKitchens #FlambergeRecipes

"Bria walks us through how to create a mood board like a professional. Whether you’re interested in mixing up your current space, or doing a full-blown renovation, her tips and tricks will help you execute your vision from start to finish." 'Mastering the Mood Board' from Thermador's Culinary Living blog. https://blog.thermador.com/how-to-create-a-mood-board/

These days, architects and builders are designing homes that are beautiful but also safe for aging in place and welcoming to guests or future buyers, of all abilities. Designers call this visitability a movement to change construction practices so all new homes offer specific features that make the home easier for people with all mobility and access needs. This universal design makes it easy for everyone living in the house from small children to adults.... Read the full article from Liebherr's FreshMAG publication at the link below.

The Spaces Where Boundaries are Broken Distinctive. Versatile. Exceptional. Thermador is known for its uncompromising pursuit of innovation, so it's no wonder their luxury appliances are found in quality homes across the country. Explore show homes created by leading designers, architects and builders, and glean inspiration for the kitchen that captures your culinary essence. Full gallery: https://www.thermador.com/us/experience/inspirational-design

#RECIPE: Steamed sea bass with Hollandaise sauce and capers Ingredients For the capers powder:... 100g Capers under salt For the sea bass fillets: 4, each approximately 120 g Sea bass fillets For the Hollandaise sauce: 70g Egg yolk 3, half-egg shells Water 100g Clarified butter 20g Shallots 10g White wine 10g White wine vinegar Salt to taste Freshly ground pepper to taste To serve: Fleur de sel to taste Ligurian EVO oil to taste Method For the capers powder: Heat the oven to 65C and dry the capers for 7 hours. Remove and place in a swath of cheesecloth, twist to close, and with a large mallet pulverize the capers. For the sea bass fillets: Cook the fillets at 85C in the steam oven for seven minutes. For the Hollandaise sauce: In a steel bowl over a pot of gently boiling water beat the egg yolks and water adding salt and freshly ground pepper until they reach firm foam. Slice into julienne the shallots. In a small pan cook the shallots in the wine and wine vinegar until completely reduced. Add to the egg yolks, mixing gently until completely amalgamated. Remove from the fire, and whip in the butter, bit by bit, until you have a creamy sauce. To serve (for 4 people): Place the fillets on a serving dish, sprinkle with some grains of fleur de sel to taste and a dripping of the olive oil. In a separate bowl, serve the Hollandaise sauce, generously sprinkled with the pulverized capers. Enjoy. Paths, the Cookbook - Gaggenau presents chef Luigi Taglienti, as he discusses craftsmanship, research and conscious hedonism in the kitchen. View all of Luigi's recipes here: https://www.gaggenau.com//insp/recipes-of-luigi-tagliente/ #Gaggenau #Recipes #LuigiTaglienti #PathsTheCookbook