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Fabrizio Vindigni posted an update 12 months ago
Porcini, Mountains and Molecular Gastronomy
Well, I’m a forager. I love to go out and pick my own food. Mushrooms, berries, herbs, fruits, anything.
After picking a good basket of porcini, this is what i prepared as an entree in a 7 course dinner for friends, earlier this year
Molecular raviolo, porcini consommé, miso air and black pork…
Lana Mihajlović, Mercedes Delgado de Miguel and 5 others5 Comments- View more comments
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Beatriz Torija posted an update 12 months ago
Level:
Executive Chef
Well, I had long been waiting to try the liquid of encuetir nuts, for four months, we did Maloles and I, but this time to add it to a dressing.
Today I prepared my favorite salad, which is as simple as arugula, walnuts and a little grated cheese. Well, I made it as usual, only I dressed it with extra virgin olive oil, emulsified with a…
Level:
Executive Chef
Bueno, que llevaba tiempo pendiente de probar el líquido de encuetir nueces, durante cuatro meses, que hicimos Maloles y yo, pero en esta ocasión para añadirlo a un aderezo.
Hoy he preparado mi ensalada favorita, que es tan sencilla como rúcula, nueces y un poco de queso rallado . Pues bien, la he hecho como siempre, solo que la he aliñado con…
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Lana Mihajlović posted an update 12 months ago
Level:
Sous Chef
Apple Strudel with a Twist
Imagine the quiet of an evening and a plate that smells like everything good in life. Nothing complicated… just an apple and raisin pie, a scoop of salted caramel ice cream, and a drizzle of honey over it all. Yet, there’s something in that combination that completely disarms you.
The puff pastry rustles under the…
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Vanessa Macarro García posted an update 12 months ago
Well I read about curing a yolk in soy sauce and I did it, 36 hours in the fridge with soy sauce stirring it a few times so it doesn’t stick and I fried the egg white alone and put the yolk on top, I didn’t expect it but it was a wonderful snack, I will do it many times😋.
Pues leí sobre curar una yema en salsa de soja y lo hice, 36 horas en frigorífico con salsa de soja moviéndola unas cuantas veces para que no se pegue y he frito la clara de huevo sola y puse la yemita encima, no me lo esperaba pero ha sido un bocadito maravilloso, lo haré muchas veces😋
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Maria Rosa Mas posted an update 12 months ago
Amateur
Hashtag:#Mexican Challenger
Pan de Muerto
The part that challenged me was the way to make the bones.
My experience with this hashtag has been very interesting and helpful.
I recommend it!
Amateur
Hashtag:#Mexican Challenger
Pan de Muerto
La parte que me desafío fue en la forma de hacer los huesitos .
Mi esperiencia con este hashtag ha sido muy interessante y provechosa .
La recomiendo!
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Estefania Lozano Ragel posted an update 12 months ago
Level:
Sous Chef
I have used semi-cured cheese and homemade quince, arranged in alternating layers to highlight the contrast of textures.
It is accompanied with floral honey, toasted walnuts and fresh mint leaves, seeking a balance between sweetness, saltiness and freshness.
I wanted to pay homage to the flavors of childhood, but with a contemporary…
Level:
Sous Chef
He utilizado queso semicurado y membrillo casero, dispuestos en capas alternadas para resaltar contraste de texturas.
Se acompaña con miel de flores, nueces tostadas y hojas de menta fresca, buscando equilibrio entre dulzura, salinidad y frescor.
Quise rendir homenaje a los sabores de la infancia, pero con una presentación contemporánea.
Me…
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Sol Damiani posted an update 12 months ago
Level:
Scoolinary Team
hello Community! 👩🍳Probando Scoolinary recipes 👨🍳 I made Chef Irini Tzortzoglou’s chickpeas with spinach and sourdough croutons and was amazed at the balance of flavors.
The celery brings a freshness that changes everything, and the spinach puree has an amazing texture and color. A simple combination, but with technique and a lot of flavor.…
Level:
Scoolinary Team
¡Hola Comunidad! 👩🍳Probando recetas Scoolinary 👨🍳 Hice los garbanzos con espinaca y crutones de masa madre de la Chef Irini Tzortzoglou y me sorprendió el equilibrio de sabores.
El apio aporta un frescor que cambia todo, y el puré de espinacas tiene una textura y color increíbles. Una combinación simple, pero con técnica y mucho sabor.…
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Antonio Salvador Moreno Carretero posted an update 12 months ago
Level:
Executive Chef
Typical dish from Cartagena. Veal stew with macaroni. Very good and traditional.
Level:
Executive Chef
Plato típico cartagenero. Estofado de ternera con macarrones. Muy bueo y tradicional.
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JONATHAN PORTILLA posted an update 12 months ago
delicioso panini para disfrutar a esta hora
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Cristina Martinez posted an update 12 months ago
My first gnocchis and they floated beautifully. The bolognese sauce was delicious.
Thank you for the steps to follow.
Mi primeros gnocchis y flotaron muy bonito. La salsa a la bolognesa quedó deliciosa.
Gracias por los pasos a seguir.
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Beatriz Torija posted an update 12 months ago
12 months ago (edited)
Level:
Executive Chef
Lentils with vegetables. It is the first time I make them this way, and I liked them very much. The photo is not very good and the dish is not very neat… but they were very tasty. There are dishes… that even following all David Ricket’s advice I can’t figure out how to make more appetizing 😅
Level:
Executive Chef
Lentejas con verduras. Es la primera vez que las hago de esta forma, y me han gustado mucho. La foto no es muy buena y el emplado no está muy esmerado… pero estaban muy ricas. Hay platos… que ni siguiendo todos los consejos de David Ricket se me ocurre cómo hacer que queden más apetecibles 😅
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Sol Damiani posted an update 12 months ago
Level:
Scoolinary Team
📣 Scoolinars, this is an urgent call from the heart of Mexico! 🌶️🇲🇽
The #MexicanChallenge is already underway and while we have all of October, we’re warning you with love (and a little bit of spice) that it’s time to step on the gas! Chef Paloma Ortiz is anxious to see what wonders you have in your hands, and so are we 😍
🫣 And between us……
Level:
Scoolinary Team
📣 ¡Scoolinars, esto es un llamado urgente desde el corazón de México! 🌶️🇲🇽
El #MexicanChallenge ya está en marcha y si bien tenemos todo octubre, les avisamos con cariño (y un poquito de picante) que ¡es hora de pisar el acelerador! La Chef Paloma Ortiz está ansiosa por ver qué maravillas tienen entre manos, y nosotros también 😍
🫣 Y entre nos……
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Charley Bowers posted an update 12 months ago
Good morning all. New to the platform. Wanting to share some of my recent menu additions. Looking forward to continuing my culinary education and skills and interacting with like minds.
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Micky colorado posted an update 12 months ago
Lamb ragu gnocchi
🤘
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Lana Mihajlović posted an update 12 months ago
Level:
Sous Chef
Mediterranean Pause
Sometimes, it takes very little for a day to feel complete.
A few thin slices of bread, olive oil turning into a golden patina under the heat of the pan, and that quiet sound, like the rustle of summer leaves. On top goes feta, not just as cheese, but as memory… broken apart, then brought back together into a creamy mass…
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