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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.
Translated from Spanish
Jérémie Rebeccai, Judy Keegan and 4 others12 Comments- View more comments
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
do you like the bailona? How many joys my baked cheesecake has given me. Another day I’ll send you the plated photo.
Level:
Executive Chef
¿Os gusta la bailona? Cuántas alegrías me ha dado mi tarta de queso al horno. Otro día os mando la foto emplatada.
0:03
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
Battered shrimp in pork rinds and Sriracha sauce.
Level:
Executive Chef
Gambas rebozadas en cortezas de cerdo y salsa Sriracha.
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Kevin Godbee posted an update a year ago
Okinawan Taco Rice
I recently became intrigued by Japanese-Mexican Fusion. However, many dishes that I found from different restaurants didn’t impress me as a clever and meaningful way to combine the two that seemed like it actually worked – Except for Miso Taco in Vancouver.
Okinawan Taco Rice kept coming up, so I jumped down the rabbit hole…
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Luisa María Diaz posted an update a year ago
In these hot days, when you don’t feel like turning on the oven, a good option to make a cake is to use waffles as a base and that is the idea of this project.
Chocolate waffle base, with a semifreddo of hazelnut praline and milk chocolate and a layer of white chocolate ganache to finish. For decoration, some hazelnuts and dark chocolate drops.
En estos días de calor, que no apetece encender el horno, una buena opción para hacer una tarta es usar gofres como base y esa es la idea de este proyecto.
Base de gofres de chocolate, con un semifrío de praliné de avellanas y chocolate con leche y una capa de ganache montada de chocolate blanco para terminar. Para la decoración, unas…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Pickled celeriac tartar with liquid salad and basil oil
I wanted to recreate a vegetable feast: full of the colors of the garden, green in essence and with shades of bright colors. And full of flavor: the aniseed of the celeriac, the sparkle of the pickled vinegar, the delicacy of the lettuce, made creamy, the aromatic basil, the soft spiciness…
Level:
Executive Chef
Tartar de apionabo encurtido con ensalada líquida y aceite de albahaca
Quería recrear una fiesta vegetal: llena de los colores del jardín, verde en esencia y con matices de vivos colores. Y pleno de sabor: el anisado del apionabo, la chispa del vinagre del encurtido, la delicadeza de la lechuga, hecha crema, la aromática albahaca, el picante…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Cod loins in tapenade crust with olive oil and saffron parmentier and fried carrots.
From Marc Fosh’s Mediterranean Cooking Course with Olive Oil
A real delicacy. The original recipe is with fried zucchini and as I didn’t have them at the time I replaced them with carrots.
Level:
Sous Chef
Lomos de bacalao en costra de tapenade con parmentier de aceite de oliva y azafrán y zanahorias fritas.
Del Curso de Cocina Mediterránea con Aceite de Oliva de Marc Fosh
Toda una delicia. La receta original es con calabacines fritos y como no tenía en ese momento los sustituí por zanahorias.
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Jorge González Vidal posted an update a year ago
a year ago (edited)
Mocha and chocolate cake, recipe by Philippe Salomon.
I added coffee and cocoa sprinkles, plus grated coffee and chocolate nougat and chocolate covered peta zetas balls.
I think it turned out well…tomorrow when we try it at a birthday party I will confirm it, hehehehe
Tarta de moka y chocolate, receta de Philippe Salomon.
Le añadí cafe y cacao espolvoreado, ademas de turrón rallado de café y chocolate y bolitas de peta zetas recubiertas de chocolate.
Creo que ha quedado bien…mañana cuando la probemos en un cumpleaños os lo confirmaré, jejeje
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Meatballs in Spinach Cream – A Taste of Hidden Warmth
#GreenChallenge
Level: AmateurOn the table today, an aroma reminiscent of an embrace. Meatballs, shaped from three kinds of meat, hold a secret within… grated cheese that cannot be seen but reveals itself the moment a bite is taken, flowing and merging with the warmth of the meat.…
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Kevin Godbee posted an update a year ago
Chicken & Rice Soup with Baby Bella Mushrooms in Bone Broth.
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Tuna Empanada.
It has a fried green and red bell pepper, onion, fried tomato and tuna.
Bake in the oven until the dough is golden brown and ready
Level:
Executive Chef
Empanada de atún.
Lleva una fritura de pimiento verde y rojo, cebolla, tomate frito y atún.
Al horno hasta que la masa dore y listo
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Mico Eaglefeather posted an update a year ago
Dos ingredientes favoritos de mi – coliflor y hongos…
Coliflor relleno con paté de hierbas y hongos.
Me encanta cómo el paté rellena los espacios vacíos y crea más contraste con los detalles del coliflor.
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
Zucchini cannelloni with vegetable bolognese.
#GreenChallenge
Level: Pro.Although I am a cook, I have never worked in a big restaurant and I have never been able to make my own dishes. The dishes I make are at a private level and I make them at home; I have a great imagination for cooking. I have learned by taking courses, reading books, but…
Level:
Executive Chef
Canelón de calabacín con boloñesa de verduras.
#GreenChallenge
Level: Pro.Aunque soy cocinero, nunca he trabajado en un gran restaurante y nunca he podido hacer platos míos. Los platos que hago son a nivel particular y los hago en casa; tengo una gran imaginación para la cocina. He aprendido haciendo cursos, leyendo libros, pero ha sido…
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Tonights dinner was made from the Thai Cuisine course from @intu-on-kornnawong . Here is my version of Lamb massaman curry. I have never had it made with lamb shanks before, it has always been the takeaway food shops version made with beef cubes. I like this one better.
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Jérémie Rebeccai posted an update a year ago
Today it’s sushi 😉
One salmon, and can you guess which fish is the other one ?
Hoy es sushi 😉
Uno de salmon, y puedes adivinar cual es el pescado del otro ?
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