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Lana Mihajlović posted an update 5 months ago
Level:
Sous Chef
Some winters begin before the leaves have a chance to turn yellow. That’s when people naturally turn to things that don’t ask for much but give everything. Cabbage and pork shank, for instance. They never hurry, yet always get the job done.
I placed them in the slow cooker early in the afternoon. Outside, the wind carried dry leaves, inside,…
Beatriz Torija, Mercedes Minaya Palacios and Antonio Salvador Moreno Carretero9 Comments- View more comments
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Carolina Alvarez Santín posted an update 5 months ago
Focaccia 80% de Luigi di Domenico.
Hoy nos reencontramos con amigos que hace tiempo que no vemos. Comida campestre, piscina… ¿puede haber mejor plan?
Nuestra aportación gastronomica:
Esta preciosa y espero que deliciosa focaccia.
Cinta de lomo a baja temperatura. La llevamos con distintos adobos, una parte con especias cajún, bien picantita… otra…
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Stagier
Anoche tuve invitados y saqué unos aperitivos. No se fueron muy descontentos. Jajaja.
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Jorge González Vidal posted an update 5 months ago
Fideuá
Siguiendo la receta de Juan Luis Torres he preparado una fideuá riquísima, con sus chipirones, su sepia e incluso su socarrat!!!
Receta muy completa, sencilla y con un sabor extraordinario.
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Kevin Godbee posted an update 5 months ago
Beef Udon Noodle Soup – one of my favorites that I make on a regular basis.
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Maloles Muñoz posted an update 5 months ago
5 months ago (edited)
Level:
Executive Chef
Ensalada fresca de higos con queso azul y albahaca
Higos, queso azul, albahaca, sal de moras, aove temprano. Cada bocado es fresco, sabroso, sin complicaciones ni pretensiones. Y es que a veces no hace falta mas…😉
Que paséis un bonito sábado🍂
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Beatriz Torija posted an update 5 months ago
Level:
Sous Chef
Carpaccio de ternera, aderezado con sal, pimienta negra, aceite de oliva virgen extra y acompañado con un poco de parmesano y rúcula. Una cena fría, rápida, sencilla, salidable y deliciosa 😋
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Lana Mihajlović posted an update 5 months ago
Level:
Sous Chef
Friday Night Fire Bites
Friday has arrived, and with it the company. The door opens, laughter flows in, shoes stay by the door, and the house is filled with the promise of fire. On the table there isn’t just an ordinary dinner waiting, but tortillas that decided to turn into kebabs… I spread them with a mix of sausage meat, red pepper, onion,…
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Judy Keegan posted an update 5 months 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!
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Stagier
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 5 months 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 5 months 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 5 months ago
Hassleback Potato with bacon, scallions and cheese.
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Lana Mihajlović posted an update 5 months ago
Level:
Sous Chef
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 5 months ago
Level:
Sous Chef
Una ensaladita reconstituyente, ya de vuelta a casa
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