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Estefania Lozano Ragel posted an update 2 weeks ago
Level:
Stagier
Hoy he hecho una carrillada en salsa de pimientos rojos sobre un pure de patatas, decorado con tomillo fresco.
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Fabrizio Vindigni posted an update 2 weeks ago
2 weeks ago (edited)
Second attempt: Medaglioni with an oriental inspired croaker stuffing (soy and turmeric), croaker lime tartare on top, a dense broth made with veggies, clams and the croaker trimmings.
The second attempt, to me, usually tells me what goes better and opens the road to the final form of the plate, with the third attempt.
What does this second…
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Lana Mihajlović posted an update 2 weeks ago
Level:
Stagier
Baked Beans with Homemade Sausages and Hot Peppers
There’s something almost therapeutic in the aroma that fills the house while beans quietly simmer in the oven. That old-fashioned scent that promises warmth, togetherness, and laughter around the table. Last night we had friends over, and that was the perfect reason to prepare a dish that…
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Antonio Salvador Moreno Carretero posted an update 2 weeks ago
Ayer por la mañana mi hijo se ofreció a hacer la comida y, aunque ya sabe hacer bastantes cosas, estos espaguetis con tomate y carne estaban muy buenos, la pasta al dente y en conjunto muy bien sazonados. La verdad es que me encantaron.
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Yemisi Ogunlesi posted an update 2 weeks ago
2 weeks ago (edited)
My attempt at the pistachio-cherry petit gateau, with a twist.
It’s plated with a crumble consisting of a combination of brown butter-cardamom tuile, vanilla sable breton and a regular pie crumble; lime cremeux with grated lime zest; raspberry halves; cherry puree and uziza crème anglaise( in the pouring jug).
DELICIOUS!
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Kevin Godbee posted an update 2 weeks ago
Chorizo, Beef & Black Bean Chili. Original recipe from Sea Dog Cantina in Gulfport, FL which closed in 2022. It has red bell, green bell, poblano, jalapeño, onion, garlic, fire roasted tomatoes, chili powder, ancho chili powder, paprika, cumin, oregano, black bean puree (as well as whole black beans), and salt & black pepper. Topped with pico…
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Beatriz Torija posted an update 2 weeks ago
Level:
Stagier
Tarde de croquetas 😋😋
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Dominique Kieert posted an update 2 weeks ago
Un asquisito ceviche de reineta
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Antonio Salvador Moreno Carretero posted an update 2 weeks ago
El otro día os traje un tocino de cielo de café que era la bomba. Hoy os presento a su hermano mayor. Es decir, un tocino de cielo original. Que sin hacer mucho ruido roza lo maravilloso por su textura y sabor. Siendo el original, puede tener muchos hermanos. ¿De qué nuevo sabor os animáis a hacer?
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Lana Mihajlović posted an update 2 weeks ago
Level:
Stagier
Wrapped in History, Served with Heart
Today I prepared “Karađorđeva šnicla”, a timeless classic of Serbian cuisine. One of those dishes that holds a special place in our culinary tradition, not only because of its taste but because of the story it carries.
The first Karađorđe Steak (šnicla) was created by Milovan “Mića” Stojanović, a two-time…
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Chris Goddard posted an update 2 weeks ago
My knife set.
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Maria Rosa Mas posted an update 2 weeks ago
Pan de Muerto
He hecho pan de muerto, uno decorado con sésamo y el otro con azúcar.
Para acompanyar un chocolate de agua.
Aunque como no tenía chocolate de metate, lo he sustituido por uno de 70%.
Son recetas de Paloma Ortiz del curso “Cocina Mexicana del Día de los Muertos”.
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Orsolya Csernák posted an update 2 weeks ago
Level:
Stagier
Ravioli alla Caprese — an amazing Italian treat I’ve learned here on Scoolinary. 🇮🇹
What makes these ravioli special is the dough itself — not the usual dry pasta, but a precooked one. It starts just like making choux: boil water with a touch of oil, add flour, cook and stir until the dough becomes compact. Then knead it, roll it thin, add the… Read more
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Antonio Salvador Moreno Carretero posted an update 2 weeks ago
Tan importantes son los platos que se venden en un restaurante como la comida del personal o comida de la familia. Yo me encargaba de la comida del personal en un restaurante y cuando me ponía, tocaba lasaña de carne; hacía bastante y después la congelábamos, porque los compañeros me la pedían bastante.
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Jorge González Vidal posted an update 2 weeks ago
2 weeks ago (edited)
Cinnamon Rolls de canela
Mis primeros cinnamon rolls siguiendo la primera receta del curso de David Cowcill. Realmente no quedé del todo satisfecho, porque no logré una buena textura en el glaseado de queso crema. Puede que el no tener el queso crema a temperatura ambiente al mezclarlo con la mantequilla ablandada me haya jugado una mala pasada,…
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