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Beatriz Torija posted an update 9 months ago
9 months ago (edited)
Level:
Executive Chef
I just made, a few days ago, an express trip to Valencia. No time for anything, almost no time to eat… But I passed in front of a traditional oven and I could not resist to buy this traditional dessert: coxa de cabello de ángel.
I ate it in Madrid on my way back to cssa. What a delight
Level:
Executive Chef
Acabo de hacer, hace unos días, un viaje express a Valencia. Sin tiempo para nada, casi ni comer… Pero pasé por delante de un horno tradicional y no pude resistir a comprar este postre tradicional: coca de cabello de ángel.
Lo comí ya en Madrid de vuelta a casa. Qué delicia
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Luis C. Nuevo C. posted an update 9 months ago
Stir-fried rice with Kimchi, as proposed by Chef Víctor Cuenca del Río from his course Recipes with Kimchi. Free-range eggs, the yolks resisted the stress without any problem. Simple and tasty.
Arroz salteado con Kimchi, según propuesta del Chef Víctor Cuenca del Río de su curso Recetas con Kimchi. Huevos de corral, las yemas resistieron la tensión sin problema. Sencillo y sabroso.
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Luis C. Nuevo C. posted an update 9 months ago
Hoy mañana de Kimchi
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Luis C. Nuevo C. posted an update 9 months ago
Daikon Sarada (uno de los platos del curso de Cocina Japonesa Popular del Chef Hideki Matsuhisa)
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Ana posted an update 9 months ago
9 months ago (edited)
Fish fumet test
Very good sensations
Prueba de fumet de pescado
Muy buenas sensaciones
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Joaquim Silva posted an update 9 months ago
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Eneyda Suñer Rivas posted an update 9 months ago
Pan rústico con masa madre receta del Chef Ovando
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Mercedes Minaya Palacios posted an update 9 months ago
9 months ago (edited)
Level:
Executive Chef
Tagliatelis with four cheeses and bacon, grated parmesan cheese
Level:
Executive Chef
Tagliatelis con cuatro quesos y bacon, parmesano rallado
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Danhbana Natasha Imielie posted an update 9 months ago
Here is Potato Pavé with Brava Sauce and Sourcream sauce that I made after watching Oriol Lizano video I thank him so much.
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Sarah Thompson posted an update 9 months ago
Random Tuesday Rabbit
I need to use everything up before the weekend, so I threw garlic, green pepper, tomatoes, and red cabbage into a pan with rabbit legs, and added sriracha for a kick. Served with a piece of cheesy puff pastry.
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Ana posted an update 9 months ago
Photo of my poultry stock, from the broth and stock course, highly recommended
Foto de mi fondo de ave, del curso de caldos y fondos, muy recomendable
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
A good fabada in cold and rainy weather is always appreciated and, if we eat it with the restaurant staff, even better.
Level:
Executive Chef
Una buena fabada en época de frío y lluvia siempre se agradece y, si la comemos el personal del restaurante, mejor.
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Edith Mercier posted an update 9 months ago
Best carrot cake!!
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Eneyda Suñer Rivas posted an update 9 months ago
Pizza with sourdough, recipe by Chef Martino Beria:
Pizza con masa madre, receta del Chef Martino Beria:
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Beatriz Torija posted an update 9 months ago
Level:
Executive Chef
Coffee with milk, orange juice and mortadella toast with burrata and pistachio.
Level:
Executive Chef
Café con leche, zumo de naranja y tostada de mortadela con burrata y pistacho.
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