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Judy Keegan posted an update 4 weeks ago
Low and slow smoking of the chorizo I made earlier and some chicken breasts rubbed with a spice mix.
Chorizo is done nicely, perhaps next time I will use a courser ground beef and pork mixture as they seem a little dry and powdery texture. Still, the flavour is there!
CHEF SHELLY COLE, ea621402-b11c06 and 8 others2 Comments- View more comments
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Antonio Salvador Moreno Carretero posted an update 4 weeks ago
Este plato era de un restaurante donde yo trabajaba, y que me gustaba mucho, porque mi jefe me dijo que me inventara un plato de pasta y ese fue el resultado. Unos cappelletti rellenos de foie, una bechamel de parmesano, unos tomates secos y unas hojas de albahaca frita; por encima, nueces trituradas.
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KIM TUYEN PHO posted an update 4 weeks ago
#gyozas 100% maison! De la pâte à la farce, tout est fait à la main. C’etait longue à preparer (surtout la pâte) mais tellement satisfaisant 😅😋
Course: introduction to japanese cuisine.
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Judy Keegan posted an update 4 weeks ago
Chorizo is one of those things that supermarkets always manage to ruin. It’s either a sad, one-note burn that scorches your tongue or so mild it might as well be pork sausage with red food coloring. So I stopped playing that game and started making my own.
They may not be perfectly “authentic.” I’m not chasing some centuries-old Spanish…
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Chris Goddard posted an update 4 weeks ago
Hassleback Potato with bacon, scallions and cheese.
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Lana Mihajlović posted an update 4 weeks ago
Level:
Stagier
Celebration Chocolate Scroll
At the last Chocolate Challenge, my “drunken” roll was born. At first, it was just a game… a few spoons of liqueur in the sponge, a small provocation for the palate. I never imagined that this creation, born out of curiosity and a desire to give chocolate a new dimension, would travel beyond the challenge itself.…
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Beatriz Torija posted an update 4 weeks ago
Level:
Stagier
Una ensaladita reconstituyente, ya de vuelta a casa
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omar ahmed posted an update 4 weeks ago
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Juan Hoyos ha ganado el challenge Challenge 4 weeks ago
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Sol Damiani posted an update 4 weeks ago
Level:
Scoolinary Team
🔥 Ya tenemos ganador del #ChocolateChallenge
🥇 Juan Hoyos @juanca-hoyos con su barra de Pistacho Dubái. Se lleva 250 scoolipoints y un Badge Challenge. ¡Qué debut en la comunidad! Tu primera participación ya te valió tu primer badge.
Abigail Jones (Equipo Scoolinary & Course Owner) eligió tu presentación y dijo:
” ¡Cuánta técnica a la vista!…
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Mercedes Minaya Palacios posted an update 4 weeks ago
Level:
Stagier
Raviolis frescos rellenos de carrilleras.
La salsa cremosa que los acompaña, es de boletus, unos pocos los he salteado solo para decorar, los otros los incorporé a la crema, junto con un poquito de pimienta y chalota
Decore con cebollino y hojas de clavelina comestibles
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Judy Keegan posted an update 4 weeks ago
4 weeks ago (edited)
Mariscos del Mar with Mexican Rice & Refried Beans
The ocean meets the heart of Mexico on this plate. Inside soft tortillas, prawns and scallops are bathed in a rich, velvety cream sauce, wrapped and baked under a golden blanket of cheese until bubbling and irresistible. The seafood brings sweetness and brine, while the sauce ties it all…
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Antonio Salvador Moreno Carretero posted an update 4 weeks ago
Este plato (y cualquiera que lleve tápenas, caparrones o aceitunas) siempre me ha gustado, ya que me recuerda mucho a mi infancia, y más que a mi infancia, a mi padre, que ya no está. Me acuerdo de que muchas tardes se iba con su moto al campo a recoger tápenas y caparrones para luego encurtirlos y también compraba aceitunas pie de olivo para…
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Victor Martínez posted an update 4 weeks ago
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Judy Keegan posted an update 4 weeks ago
4 weeks ago (edited)
Sopa de Fideo: Mexico’s Humble Treasure
At first glance, it looks simple — a bowl of thin noodles tangled in a tomato-red broth, dotted with corn, with limes waiting to be squeezed. But this is sopa de fideo, a dish that’s been comforting Mexican families for centuries.
The story of fideo begins with Spain, who brought wheat and pasta to the New…
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