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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
Orange-chocolate sponge cake with chocolate chips. Too bad that when I made these dishes I didn’t know what I know now and I didn’t think about the presentation. But I’m bringing them here to make them again and show you the before and after.
Level:
Executive Chef
Bizcocho de naranja-choco con pepitas de chocolate. Qué pena que cuando hacía estos platos no sabía lo que sé ahora y no pensaba también en la presentación. Pero los estoy trayendo aquí para volverlos a hacer y mostraros el antes y el después.
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Lana Mihajlović, Beatriz Torija and 3 others6 Comments- View more comments
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Looking today in the gallery I wanted to show you my first roscon until I started the scoolinary courses, now I realize how much I have improved in terms of presentation, techniques etc.
Level:
Sous Chef
Mirando hoy en la galeria queria enseñaros mi primer roscon hasta de empezar con los cursos de scoolinary, ahora me doy cuenta de todo lo que he mejorado en cuanto a presentaciòn, a tecnicas, etc.
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Kevin Godbee posted an update a year ago
Chinese American Kung Pao Chicken
This is from “The Wok” book by J. Kenji López-Alt. It’s similar to the version that most American Chinese takeout places make, but actually way better than any in St. Petersburg, FL. I say this because most places around here don’t include the dried hot chile peppers. Even the American version is supposed to be spicy.
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
You don’t know how happy I am….. First saffron flowers harvested today 💜💜💜💜.
Level:
Executive Chef
No sabéis lo contenta que estoy… Primeras flores de azafrán cosechadas hoy 💜💜💜
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serenascipioni1 posted an update a year ago
Homemade Macarons with Vanilla ganache & Strawberry gelatine 🍓
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Spinach and Cheese Pie
Spinach and cheese pie carries that old-fashioned certainty within itself. It knows it doesn’t have to try hard to be loved. When you place it on the table, the whole house already knows what’s coming. The smell drifts through the hallway, the yogurt is already cooling in a glass, and everything suddenly makes the kind of…
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Jorge González Vidal posted an update a year ago
Hake, shrimp and salmon meatballs on a bed of steamed potatoes with sweet paprika bechamel sauce.
These meatballs were very tasty, with their sauce, in addition to the potatoes cooked with bechamel sauce (made following the recipe of Ignacio Barrios in the classic sauces course) to which I added a little bit of sweet paprika. A very…
Albóndigas de merluza, langostinos y salmón sobre una cama de patatas cocidas al vapor con bechamel de pimentón dulce.
Estas albóndigas quedaron sabrosísimas, con su salsita, además de su guarnición de patatas cocidas con salsa bechamel (hecha siguiendo la receta de Ignacio Barrios en el curso de salsas clásicas) a la que le añadí un poquito…
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Cecilia Gondokusumo posted an update a year ago
a year ago (edited)
Long time no cook! This time I cooked Vietnamese Lemongrass Chicken. Found the recipe on Instagram and decided to recreate it (although I used different parts of chicken). A bit difficult to “grill” it on an induction stove. Had to do it longer than it’s supposed to be, though. Any ideas how to grill it evenly?
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
Tuna and tomato empanada.
Level:
Executive Chef
Empanada de atún y tomate.
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Kevin Godbee posted an update a year ago
Ribeye Steak With Mashed Potatoes, Mushrooms, Broccoletti, Carrots, and French Beans.
I have to admit that like many Americans I often think of steak as “American food”. That’s probably because I grew up with it at home, and you can find it in restaurants specializing in American cuisine. However, it is quite prominent in all or most western…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Rice with chistorra. A very tasty and simple rice dish at the same time. A delight.
Level:
Executive Chef
Arroz con chistorra. Un plato de arroz muy sabroso y sencillo a la vez. Una delicia.
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Elizabeth Bellinger posted an update a year ago
a year ago (edited)
#Mexican Challenge
This dish is inspired by Paloma OrtizPalo. I put my own creative twist. Can’t go wrong with Mexican. Ground turkey Eggplant shallots taco seasoning peppers lemon zest lemon juice taco sauce, rosemary, Italian herbs, tarragon salt n pepper, deglaze the pan with apple cider vinegar. I plated on the plate in a soft flour…
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Валентин Неделков posted an update a year ago
a year ago (edited)
Jerusalem artichoke, chimmi-churri, cashew cream, green oil, brown butter, smoked almonds, fresh oregano
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Валентин Неделков posted an update a year ago
Beef, juice from the bone marrow, marinated Aubergine, fresh greens, quile egg. 🥩 🍆 🌿 🍳 🟤
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Sol Damiani to Ayoub Smaidi a year ago
a year ago (edited)
Level:
Scoolinary Team
important reminder! Use Activity Topics in your Community posts.
If you haven’t filtered content with them yet, it’s time to do it!
🔍 F iltering by topic is the best way to find just what you’re interested in: from amazing recipes to job opportunities. For example, if you’re looking to connect with professional profiles like Chef Ayoub
Level:
Scoolinary Team
¡📢 Recordatorio importante! Utiliza los Activity Topics en tus publicaciones de la Comunidad.
Si aún no filtraste el contenido con ellos, ¡es momento de hacerlo!
🔍 Filtrar por topic es la mejor forma de encontrar justo lo que te interesa: desde recetas increíbles hasta oportunidades laborales. Por ejemplo, si estás buscando conectar con…
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