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Antonio Salvador Moreno Carretero posted an update 7 months ago
7 months ago (edited)
Level:
Executive Chef
Tuna parpatana with demi-glace of its bones.
The other day I promised to bring you
a tuna dish that was very special for me. Well here it is, I hope you like it
i hope you like it. I’ve been thinking for a long time about a dish that we used to make in a restaurant, which was the
a restaurant, which was the tuna parpatana, but I didn’t like…Level:
Executive Chef
Parpatana de atún con demi-glace de sus espinas.
El otro día os prometí traeros
un plato de atún que para mí era muy especial. Pues aquí está, espero que os
guste. Llevo mucho tiempo dándole vueltas a la cabeza a un plato que hacíamos en
un restaurante, que era la parpatana de atún, pero la salsa que le añadían no me
gustaba. Y me prometí… Read more
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Judy Keegan, Beatriz Torija and 4 others3 Comments- View more comments
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Jaddy Gonzalez earned the challenge Challenge 7 months ago
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Level:
Scoolinary Team
🏆 Winner #BeforeAndAfterScoolinary 🏆
Congratulations to Jaddy Gonzalez @jaddygonzalez , Professional from Colombia, for taking this challenge with a proposal that demonstrates search, criteria and respect for tradition.
Her Bandeja Paisa, entitled “From the field to the table”, starts from a dish deeply rooted in her culture -abundant,…
Level:
Scoolinary Team
🏆 Ganadora #AntesYDespuesScoolinary 🏆
Felicitamos a Jaddy Gonzalez @jaddygonzalez , Profesional de Colombia, por llevarse este challenge con una propuesta que demuestra búsqueda, criterio y respeto por la tradición.
Su Bandeja Paisa, titulada “Del campo a la mesa”, parte de un plato profundamente arraigado en su cultura —abundante,…
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L. Fernando García Barrero posted an update 7 months ago
7 months ago (edited)
I love vegetables and it shows. Today cream of leek soup (with a little celery and potato) with artichoke and ham chips and garlic and parsley green oil.
Amo las verduras y se nota. Hoy crema de puerros (con un poco de apio y patata) con chips de alcachofa y jamón y aceite verde de ajo y perejil.
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Miriam Sánchez Mena posted an update 7 months ago
7 months ago (edited)
Black forest, chocolate sponge cake, with creamy cream with mascarpone, in the heart of the cake cherry jam with a touch of bitterness from the amarena cherries. A fairy tale cake for this Valentine’s Day.
Selva negra, bizcocho de chocolate, con nata cremosa con mascarpone, en el corazón de la tarta mermelada de cerezas con un toque de amargo de las cerezas amarenas. Una tarta de cuento para este San Valentín.
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jaddygonzalez posted an update 7 months ago
Korean wings, recipe by Diego Dominguez 🍗 so I could eat chicken, the sauce is so delicious that it dissipated the taste of chicken (which I don’t like so much) I didn’t have sesame so I put some queso costeño añ ladito, which is a semi-hard salty cheese ufffff deli 🤤🤤
Happy amateur !
Alitas koreanas, receta de Diego Dominguez 🍗 así pude comer pollo, la salsa es tan deliciosa que me disipó el sabor del pollo (qué no me gusta tanto) no tenía ajonjolí así que le puse queso costeño añ ladito, que es un queso semiduro salado ufffff deli 🤤🤤
Amateur feliz !
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Mercedes Minaya Palacios posted an update 7 months ago
7 months ago (edited)
Level:
Executive Chef
Appetizers in glass
Salmorejo, quail’s eggs, strawberries, toasted ham
False xangurro cream, natural mussels, tuna, mayonnaise, anchovy, spherical white Martini
Cream of foie gras with Pedro Ximenez reduction and toasted bacon
Level:
Executive Chef
Aperitivos en vasito
Salmorejo, huevos de codorniz, fresas, jamon tostado
Crema de falso xangurro, mejillones al natural, atún, mayonesa, anchoa, esférico de Martini blanco
Crema de foie con reducción de Pedro Ximenez y bacon tostado
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got to tweak some recipe from @HansOvando Berry Yoghurt Mousse🍓🫐🌿
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Edith Mercier posted an update 7 months ago
Apple chocolate hazelnut entremet
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Antonio Salvador Moreno Carretero posted an update 7 months ago
Level:
Executive Chef
When I worked in this restaurant, I thought it was a perfect dish. Fried octopus with parmesan parmentier and romesco sauce.
Level:
Executive Chef
Cuando trabajaba en este restaurante, me parecía un plato perfecto. Pulpo frito con parmentier de parmesano y salsa romesco.
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Beatriz Torija posted an update 7 months ago
Level:
Executive Chef
…well, although we usually present our best preparations here, not every day we can make great dishes. On very long working days, with travel and doctors included, it seems too much to me not to succumb to precooked food. These sausages in wine with mashed potatoes seasoned with pepper and the own deglazed juice of the sausages, have tasted…
Level:
Executive Chef
…bueno, pues aunque por aquí solemos presentar nuestras mejores elaboraciones, no todos los días podemos hacer platazos. En días larguísimos de trabajo, con viaje incluido y médicos, demasiado me parece no sucumbir a los precocinados. Estas salchichas al vino con puré de patata aderezado con pimienta y el propio jugo desglaado de las…
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Renata Ziglio posted an update 7 months ago
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Nathalie Salameh posted an update 7 months ago
Love every where 💓
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Mercedes Minaya Palacios posted an update 7 months ago
7 months ago (edited)
Level:
Executive Chef
From Ryan Poli’s Pasta Sauces Course
Rigatoni al bronzo with Alfredo sauce
Level:
Executive Chef
Del curso Salsas para pastas de Ryan Poli
Rigatoni al bronzo con salsa Alfredo
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Judy Keegan posted an update 7 months ago
Another pasta dish to ight, I made the Alfredo sauce from the course and added a little crispy fried bacon and some tellegio cheese through the sauce. It ia another simple but delicious meal..
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