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Fabrizio Vindigni posted an update 11 months ago
11 months ago (edited)
Sibari Karnak risotto, Rossano licorice, chopped shrimp with organic lemon, borage flowers, confit garlic cream and oil, sweet Calabrian pecorino cheese. I’ve been wanting to use these ingredients for a long time to pay homage to Magna Graecia, my territory, with a risotto that truly represents it. Those who know me know I’m SUPER CRITICAL… Read more
Mercedes Delgado de Miguel, Betza Medina and 6 others9 Comments- View more comments
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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
Today my dessert is a tribute to chocolate. This chocolate coulant with a melted center, has a chocolate brownie soil (we used the corners that we did not plate and dried them in the oven and then crushed, they remain as a soil). Vanilla ice cream and a tear of dulce de leche.
Level:
Executive Chef
Hoy mi postre es un homenaje al chocolate. Este coulant de chocolate con el centro fundido, tiene una tierra de brownie de chocolate (utilizábamos las esquinas que no emplatábamos y las secábamos en el horno y, después trituradas, se quedan como una tierra). Helado de vainilla y una lágrima de dulce de leche.
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Eva posted an update 11 months ago
#MexicanChallenge Thank you Paloma Ortiz! My Cocina Mexicana themed dinner with my friends was a success! The Oaxaca Cheese Quesadilla with Uitlacoche , the Pibill cochinita, the guacamole and the Pico de Gallo , plus the Bean Hummus,… and a perfect decoration made me feel like I was in Mexico.
#MexicanChallenge Gracias Paloma Ortiz! Mi cena temática Cocina Mexicana con mis amigos ha resultado un éxito! La Quesadilla de queso Oaxaca con Uitlacoche , la cochinita Pibill, el guacamole y el Pico de Gallo , además del Humus de Frijoles,… y una decoración perfecta me han hecho sentir como si estuviera en Mejico.
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Betza Medina posted an update 11 months ago
11 months ago (edited)
As a Mexican I could not fail to participate in the #Mexicanchellenge, the Mexican Food course of Chef Paloma Ortiz, I made a delicious shrimp aguachile, the biggest challenge is in the cleaning of the shrimp, and the resting time, first, as it is not cooking, cleaning should be thorough, and in the case of rest is important to know the…
Como mexicana no podia dejar de participar en el #Mexicanchellenge, del curso de Comida Mexicana de la chef Paloma Ortiz, hice un delicioso aguachile de camarón, con tostaditas de tortilla de maiz azul.
El mayor reto está en la limpieza de los camarones, y el tiempo de reposo; en primer lugar, como no es cocción, la limpieza del camarón debe…
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Kim pho posted an update 11 months ago
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Kim pho posted an update 11 months ago
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Kim pho posted an update 11 months ago
Cotton #cheesecake with passion fruit jam — and if that’s not enough, just add chocolate 😜 Because life’s too short for “just one flavor”! 🍰🍫💛
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Álvaro Ansaldo posted an update 11 months ago
Primer plato cocinado con recetas de Scoolinary
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Beatriz Torija posted an update 11 months ago
Level:
Executive Chef
There are days when, for no special reason, you feel like celebrating. There are always reasons to celebrate. Today, at home, we have prepared this autumnal dish: a duck breast with currant sauce and glazed French onions.
Level:
Executive Chef
Hay días que, sin ningún motivo especial, te apetece celebrar. Siempre hay motivos que celebrar. Hoy, en casa, hemos preparado este plato, de lo más otoñal: un magret de pato con salsa de grosellas y cebollitas francesas glaseadas.
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Sharon Carter posted an update 11 months ago
Hi Im Sharon Im a steak chef and steakhouse owner below is some if my dishes
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Sharon Carter posted an update 11 months ago
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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
This dessert is from 5 years ago. It has a meringue base, a wafer of fried brick pastry, orange cream, another brick pastry; it is finished with more meringue and is given with the blowtorch and then liquid caramel to decorate. A dessert that I invented for a restaurant; for my taste, a little too sweet, but it was in great demand.
Level:
Executive Chef
Este postre es de hace 5 años. Lleva una base de merengue, una oblea de pasta brick frita, crema de naranja, otra pasta brick; se termina con más merengue y se le da con el soplete y después caramelo líquido para decorar. Un postre que me inventé para un restaurante; para mi gusto, un poco dulce de más, pero era muy demandado.
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Eneyda Suñer Rivas posted an update 11 months ago
Multigrain bread, I made half a recipe, I just finished the course yesterday but I already had the sourdough ready, thank you Chef Ovando!
Pan multicereales, hice media receta, apenas ayer terminé el curso pero ya tenía lista la masa madre ¡Gracias Chef Ovando!
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Estefania Lozano Ragel posted an update 12 months ago
Level:
Sous Chef
Looking in the gallery I found these crocantis chocolates that I made before starting with Scoolinary, and I’m very excited to show them, it’s a tradition every year when Christmas comes. In fact they are already asking me for them. hahaha
Level:
Sous Chef
MIrando en la galeria me he encontrado con estos bombones crocantis que hice antes de empezar con Scoolinary, y me hace mucha ilusion enseñarlos, ya es tradicion cada año cuando llega Navidad. De hecho ya me los estan pidiendo. jajjaja
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Beatriz Torija posted an update 12 months ago
Level:
Executive Chef
Sorry if I am heavy with saffron… but I get so excited every morning when I go out to the garden and pick the flowers that have opened 💜 Immediately after I have to remove the pistils, which I dehydrate at 55 degrees for 15 minutes. Then I keep it in a little bottle ready to use!!!!
(By the way, as you can see in the second photo… I am not…
Level:
Executive Chef
Perdonad si soy pesada con el azafrán… pero es que me emociona tanto cada mañana cuando salgo al jardín y recojo las flores que han abierto 💜 Inmediatamente después hay que quitarles los pistilos, que deshidrato a 55 grados durante 15 minutos. Después lo guardo en un frasquito ¡¡listo para usar!!
(Por cierto, como véis en la segunda…
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