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Judy Keegan posted an update a year ago
#GreenChallenge
Here I present my interpretation of the theme “Green”, I call it “Vegetarian Green Supreme Pizza.
My Level is amateur.
Ingredients are as follows;
Superfood spirulina gluten free base. Using the tumeric dough recipe from the pizza fundamentals course, i substituted spirulina powder in exchange for the tumeric to create the green…
Maloles Muñoz, Mercedes Minaya Palacios and 2 others10 Comments- View more comments
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In preperation of my Mexican week, i made the Cooked Green Sauce from @palomaortizscoolinary-com Mexican Cuisine coarse. My application for a small portion of this is one componant I am going to use for the Green challenge.
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Juan Carlos Ramirez Mesec posted an update a year ago
Today I prepared a tuna tartar, with kion, soy, avoe, lemon zuko, sea salt and pepper accompanied by avocado, with chopped onion, lemon togarachi and avoe, topped with chifles crumbs. Maybe the tuna squares were too big and the avocado could have been a little harder…but it tasted 10 out of 10….
Hoy prepare una tartar de atin, con kion, soya, avoe, zuko de limon, sal marina y pimienta acompañados de aguacate, con cebolla picada, togarachi limon y avoe, coronafo con migas de chifles. Quizás muy grandes los cuadrados del atún y el aguacate podria haber estado unnpoco mas duro…pero estuvo de sabor 10 sobre 10….
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Kevin Godbee posted an update a year ago
Braised Beef Tortelloni with a reduced sauce of red wine, veal demi-glace and balsamic vinegar. Steamed Broccolini tossed in EVOO and Maldon Salt. It was so delicious that two out of three of us had a second plate.
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Betza Medina posted an update a year ago
Without very prepared photos to show off, and from the Mexican Food course of Chef Paloma Ortiz, I present a Cochinita Pibil, a very traditional dish, which derives from the syncretism of Spanish and Mexican culture, prepared to celebrate my husband’s birthday! 7 hours of slow cooking that was worth every minute!!!
Sin fotos muy preparadas para lucir, y del curso de Comida Mexicana de la chef Paloma Ortiz, les presento una Cochinita Pibil, un platillo muy tradiciinal, que deriva del sincretismo de la cultura española con la mexicana, elaborado para festejar el cumpleaños de mi esposo!! 7 horas de coccion lenta que valieron cada minuto!!
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Monica Liliana Teti posted an update a year ago
I share with you a cake where I applied 5 pastry techniques: cocoa sablee base, hazelnut praline, asai and poppy seed pudding, bitter chocolate and kirsch ganache and finished with a crumble topping.
Les comparto una tarta donde aplique 5 técnicas de pastelería : Base sablee de cacao, praline de avellanas, budín de asai y semillas de amapola, ganache de chocolate amargo y kirsch y termine con una cobertura de crumble.
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Broccoli and gruyere risotto with white sausage and carrot tuile
Every bite of this risotto, a gift of creaminess and flavor.
To make the dish, two preparations must be made in advance: a homemade broth, which I made with vegetables and leftover roast chicken. Part of this broth is reserved to prepare the risotto, and with another part, we…
Level:
Executive Chef
Risotto de brócoli y gruyere con butifarra blanca y tuile de zanahoria
Cada bocado de este risotto, un regalo de cremosidad y sabor.
Para hacer el plato, hay que preparar por adelantado dos elaboraciones: un caldo casero, que yo he hecho con verduras y con restos de pollo asado. Parte de este caldo se reserva para elaborar el risotto, y con…
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hussain 108 Alshwaf posted an update a year ago
Using xanthan gum in my carrot puree made a huge difference.
Plating Techniques course for chef David Rickett
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Sunday Sins
Creamy polenta, sinful livers, onion confit, lemon rocket salad
In this dish, there is a play between depth and brightness, softness and crunch, earthiness and citrus sharpness.
The polenta, cooked with parmesan until it reaches a creamy fullness, then cooled and cut into a perfect circle, becomes a neutral stage… soft on the…
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Daniela Duran posted an update a year ago
a year ago (edited)
Avocato Toast visual sensation at the right moment
Avocato Toast sensacion visual en el momento justo
0:21
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Sarah Thompson posted an update a year ago
Albanian Stuffed Peppers
Just had a phenomenal food holiday in Albania, so I had to try these out.
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kehel posted an update a year ago
a year ago (edited)
Have cooked mousse Barbie cake from Mousse Desserts by @dina-alsina-perez. Very soft, mild flavor. Used watermelon juice instead of red dye, orange zest instead lemon zest, added cakes from both sides ) As for glaze – really wanna make its layer way finer than here 😅
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Organic tomatoes from my garden with the basil oil I made the other day, topped with chopped garlic and pistachios.
Level:
Sous Chef
Tomates ecologicos de mi huerto con el aceite de albahaca que hice el otro dia, y lleva por encima un ajito muy picadito y unos pistachos.
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Freshly baked homemade bread as I like to see them enjoy eating it
Level:
Sous Chef
Pan casero recien hecho como me gusta verlos disfrutar comiendose el pan
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Jérémie Rebeccai posted an update a year ago
a year ago (edited)
Pasta with duck magret made at low temperature. 54°C for an hour and a half. I think a few degrees less might be better for my taste.
Pasta con magret de pato hecho a baja temperatura. 54°C durante una hora y media. Creo que algunos grados menos podrías resultar mejor para mi gusto.
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