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JOSE MARIA CERISOLA INFIESTA posted an update 6 months ago
MINI BURGER OF OXTAIL
At that same dinner with friends I presented them with a mini burger of oxtail with rucula. The funny thing was the presentation, I took them smoked in a glass and you could not see what was inside the glass. That touch of smoke gave them a special touch and of course, there was none left.
MINI BURGUER DE RABO DE TORO
En esa misma cena de amigos les presente unas mini burger de rabo de toro con rucula. Lo gracioso fue la presentación, las llevé ahumadas dentro de una copa y no se veía lo que había dentro de la copa. Ese toque a humo les dio un toque especial y claro esta, no quedo ninguna.
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Chris Goddard, Maloles Muñoz and 3 others1 Comment- View more comments
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JOSE MARIA CERISOLA INFIESTA posted an update 6 months ago
DUCK PATE WITH RED FRUITS LOLLIPOPS
These are some lollipops that I made for some friends as an appetizer and they were surprised at how good they were.
I made some duck pate balls and took them to freeze. I made a syrup and then added berries and simmered and stirred for a while. Mash and strain. The result you return it to heat, you put…
CHUPACHUPS DE PATE DE PATO CON FRUTOS ROJOS
Son unos chupachups que les hice a unos amigos de aperitivo y se quedaron sorprendidos de lo bueno que estaban.
Hice unas bolitas de pate de pato y las llevé a congelación. Hice un almíbar y luego le añadi frutos rojos y a fuego lento removiendo un rato . Triturar y colar. El resultado lo vuelves a…
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neus garriga posted an update 6 months ago
Pork tenderloin with sweet and sour sauce of strawberry tree cherries. Garnished with a cauliflower puree with ginger and crunchy carrot.
Solomillo de cerdo con salsa agridulce de cerezas del madroño. De guarnición, un puré de coliflor con jengibre y zanahora crujiente.
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Maloles Muñoz posted an update 6 months ago
6 months ago (edited)
Level:
Executive Chef
A few days ago I shared a hummus. This is my second version in which I changed some of the topping ingredients. I had bought some physalis that I love and I couldn’t resist.
The hummus has:
Cooked chickpeas, cooked purple carrots, garlic, cumin, salt, sesame oil, Greek yogurt, lemon juice, early EVOO from my land.Once everything was well mashed,…
Level:
Executive Chef
Hace unos días compartí un hummus. Esta es mi segunda versión en la que cambié algunos ingredientes del topping. Había comprado unos physalis que me encantan y no pude resistirme.
El hummus lleva:
Garbanzos cocidos, zanahoria morada cocida, ajo, comino, sal, aceite de sésamo, yogur griego, zumo de limón, AOVE temprano de mi tierra.Una vez todo…
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Estefania Lozano Ragel posted an update 6 months ago
Level:
Sous Chef
As a few days ago I showed you the sous vide cooker that my husband gave me, today I have used it for the first time and here I leave you the result along with the process, I can’t be happier.
Level:
Sous Chef
Como hace unos dias os enseñe el sous vide cooker que me ha regalado mi marido pues hoy lo he estrenado y aqui os dejo el resultado junto con el proceso mas contenta no puedo estar.
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teshomemikiyas119 posted an update 6 months ago
Peanut Cake
Cake cacahuate
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Sol Damiani posted an update 6 months ago
6 months ago (edited)
Level:
Scoolinary Team
New Course: 🍰 Desserts for restaurants. Dessert is the last memory that the customer takes with him.
A course to work the dessert as haute cuisine does: balance of flavors, play of textures and plating that elevate each proposal.
Because it’s not just about closing a menu… it’s about leaving a mark.
Level:
Scoolinary Team
Nuevo Curso: 🍰 Postres emplatados de restaurante. El postre es el último recuerdo que se lleva el cliente.
Un curso para trabajar el postre como lo hace la alta cocina: equilibrio de sabores, juego de texturas y emplatados que elevan cada propuesta.
Porque no es solo cerrar un menú… es dejar huella.
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prabhukumar kotipalli posted an update 6 months ago
Thanks to Chef Damien wager
Macaroons
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prabhukumar kotipalli posted an update 6 months ago
Pistachio chocolate cake
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Mercedes Minaya Palacios posted an update 6 months ago
6 months ago (edited)
Level:
Executive Chef
Taco of tail
This taco is made with the leftover tail I had a few days ago
It has chopped rooster, cilantro and Chinese chives, some kale and broccoli sprouts, it’s a bit tuned my way, but we loved it.
The tortilla is toasted on the bottom and it turned out great
Level:
Executive Chef
Taco de rabo
Este taco está hecho con las sobras de rabo que me quedo hace unos días
Lleva picó de gallo, cilantro y cebollino chino, unos brotes de kale y brocoli, está un poco tuneado a mi manera, pero nos encantó.
La tortilla está tostada por la parte de abajo y quedó brutal
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jajife-81-a66ec1 posted an update 6 months ago
EVOO foam. Easy, surprising and very much ours
Espuma de AOVE. Facil, sorprendente y muy nuestro
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JOSE MARIA CERISOLA INFIESTA posted an update 6 months ago
Please could someone explain to me how I can put my cover photo since it does not give me the option to select a photo. Thank you very much
Por favor, alguien podría explicarme como puedo poner mi foto de portada puesto que no me da opción a seleccionar una foto. Muchas gracias
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JOSE MARIA CERISOLA INFIESTA posted an update 6 months ago
SEA BASS STUFFED AT LOW TEMPERATURE.
Tony Botella is a phenomenon, I have tried to make one of his dishes and the truth is that it is a real pleasure to cook under vacuum. It is a sea bass stuffed with rucula, shrimp and avocado accompanied with a lemon sauce with capers, with a salad of the same rucula only with salt flakes and oil. All with…
LUBINA RELLENA A BAJA TEMPERATURA.
Tony Botella es un fenómeno, he intentado hacer uno de sus platos y la verdad es que un auténtico placer cocinar al vacio. Es una lubina rellena de rucula, gambas y aguacate acompañada con una salsa de limón con alcaparras , con una ensalada de la misma rucula solo con sal en escamas y aceite. Todo con un…
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jaddygonzalez posted an update 6 months ago
6 months ago (edited)
First time making pizza, I have a lot of respect for the bread, with the recipe of cheff Luigi di Dominico came out better than expected,,, margherita style with ingredients at hand, mozzarella di bufala, rugula, dried tomatoes, pepperoni and prosciutto … in family everyone put what they like 😋
Happy amateur 😄
Primera vez haciendo pizza, le tengo mucho respeto al pan, con la receta del cheff Luigi di Dominico salió mejor de lo esperado,,, estilo margarita con ingredientes a la mano, mozarella de bufala, rugula, tomaticos secos, peperoni y jamón serrano … en familia cada quien puso lo que más le gusta 😋
Amateur feliz 😄
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Iván Navas posted an update 6 months ago
Doing Pampushka for the first time.
Haciendo por primera vez Pampushka.
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