It goes on and on and on...

Modern Mille-feuille Cakes

noreply@blogger.com (José Miguel.) — Mon, 13 Feb 2012 05:27:00 +0000

This Friday at the pastry class we tried out some Mille-feuille cakes inspired by the legendary Chef Michalak.

...They were...tricky to say the least...

Mille feuille filled with a pistachio St. honore cream and chocolate mousse with a cigarette decor.

Mint Flavored Mille-Feuille filled with a Banana pastry cream and Praline cream and white chocolate mousse

ñom ñom

Modern Tarts

noreply@blogger.com (José Miguel.) — Mon, 06 Feb 2012 05:21:00 +0000

Creme Brulee Capuccino tart.

Chocolate Sucree

Capuccino Cream

Caramel

Chocolate decor

And this one is a Maple cream Tart.

Nut Sucree

Almonds covered in caramel

Maple cream

Chocolate decor

Bread showpiece.

noreply@blogger.com (José Miguel.) — Thu, 08 Dec 2011 04:12:00 +0000

Its been a long time since I updated my blog, between finals and personal stuff I couldnt find the time to post some good photos along with a good content but hopefully ill be posting more often

This was my final examen in i guess you could call "Boulangerie", It consisted in making a Bread Sculputre or Showpiece

The title is "Le Marais" or "The Swamp", and we were inspired by the famous chocolatier Stephane Leroux.

"Le Marais"

Violet hazardous flower.

The Showpiece @ my campus.

This was a dragon made by some of my classmates, very nice colors.

Another showpiece also inspired by Stephane Leroux.

My classmates and the bread showpieces, Im just right behind the camera =P
The guy at the extreme right is Victor Rivera,the best chef and teacher Ive had in my culinary career.

The last day at El Bulli.

noreply@blogger.com (José Miguel.) — Sun, 16 Oct 2011 19:09:00 +0000

The last day at El Bulli, big emotions and a great goodbye.

Click the link to see a 52 minute video about the last day in the restaurant and the last dish that they will prepare among other amazing things.

http://www.tv3.cat/3alacarta/#/videos/3746730

How about some canapes?

noreply@blogger.com (José Miguel.) — Wed, 28 Sep 2011 03:48:00 +0000

Last thursday I made out some canapes with my friends in college, just for kicks that is.

We made aproximately 100 canapes that...well...we ended up eating most of them.

The list included

Parma ham with melon balls and manchego cheese cubes.

Cucumber boats stuffed with cream cheese and butter.

Salmon rolls in butter toasted bread and cream cheese

Ducks (made with hard eggs and the yolk passed through a strainer)

Penguins (Black Olives with carrots)

Vol au Vent

Grape lollipops with cream cheese and some sesame on top.

Le Vol Au vent!

Mirrors actually help a lot with the presentation and give a lot of depth but unfortunately my school mirrors werent...that good, too bad.

Abastur 2011

noreply@blogger.com (José Miguel.) — Thu, 15 Sep 2011 03:46:00 +0000

Last Thursday I went to The Abastur Exposition here in Mexico City.

I pretty much went to witness who was going to be the pastry team that represented Mexico on the

Coupe Du monde Du patisserie at Lyon france.

At abastur 2011 the national finals took place, six teams compited for the prestigious spot.

It was really amazing to see some of my favorite chefs displaying their works of art, seeing those sugar and chocolate sculptures were just massive. the level of concentration and techniques that some chefs showed were really REALLY cool to see.

Here is the winners list.

Concurso Maya latinoamericano de Reposteria.

1st place.

Chef Jacob Henriksen

Chef Harumi Paulin Badillo

Chef Adriana Gonzáles Valdés.

2nd place.

Chef Luis Robledo

Chef Liliana Hernandez

Chef Rodrigo Romo

3rd Place.

Chef Marco Guillen Guriérrez

Chef Sergio Torres Vasquez.

Chef Alfredo Jaimes Rojas

Unfortunately I could only go one day for work and school reasons...but here are some pics as always...

Alejandro Lechuga´s sugarpiece.

This was my favorite...too bad it didnt win.

Rawr!

Opera cake.

noreply@blogger.com (José Miguel.) — Tue, 06 Sep 2011 03:20:00 +0000

Here are a few shots of the cakes my mates and I made at our pastry class @ college, its a classic Opera cake but with the obvious exception of this one being round instead of rectangular.

We still have a LOT of practice and hard work to do if we want to make it as pastry chefs...

But well...lets get to the interesting and fun part.

This baby has the following

Opera Cake.

Chocolate glaze

Chocolate ganache

Coffee Buttercream

Coffee syrup

Two biscuit joconde pieces.

Working hard on my chocolate glazing abilites...dont be too hard on me .=(

This one is a classic 3 leches cake with the Brullee twist and swiss meringue

3 leches with Crème Brulée

Torched swiss Meringue

3 leches syrup

Crème Brulée

Vanilla Genoise.

Winter Mousse

???

And this is a aWinter Mousse which contens i will not reveal cause the recipe was eaten by racoons...yeah racoons...called...Roger...and...Seth

Bread!

noreply@blogger.com (José Miguel.) — Thu, 25 Aug 2011 03:18:00 +0000

These few photos are from my Baking class at college, they were so delicious...they were lucky they survived a day in my freezer...=)

Loaf bread (I made the most awesome sandiwches ever with this bread)...

Nut and orange zest pancakes made with french meringue

Tomato bread with thyme, rosemary, black olives, parmesan cheese and dried tomato.

Ñom ñom

Rustic bread stuffed with chorizo, sauteé onions, ham and some parmesan cheese

Oh yeah baby...

they were as good as they look

trust me.

The best and the cheapest coffee you will EVER drink.

noreply@blogger.com (José Miguel.) — Tue, 02 Aug 2011 03:12:00 +0000

This whole post has a story...It all started last friday when i had a horrible stomachache (I ate around 12 or 13 tacos the night before I got to work...), then after a few hours I got really really sleepy and thought of maybe doing myself a good ol´cup of coffee...maybe something cold and yummy would cure the stomachache and keep me going for the rest of the night...

And...i dont like hot coffee for a weird reason..so it definetely had to be cold. =D!

Right next to the bar there is a Starbucks and I really hate Starbucks, I dont see how people spend that ammount of money in a cup of coffee that you might easily make at home and reduce the cost easily 90%. (and also theres the fact that the coffee at Starbuskcs tastes like S***.)

Myself and Giselle (who by the way will be pissed of cause I mentioned her in this post...sorry Gisselle!)...came up with the idea of making some frozen coffee with the least amount of money and ingredients we had and still make it delicious.

How many did we spent?...well...we spent less than $5 pesos for the 4 coffees. And all staff at the bar was very pleased with our little cold beverage.

Instant awesome frappé coffee

Yields: 4 cups

Ingredients:

4 tablespoons of instant coffee
2 little packets of cream substitute (we used the 7-eleven ones)
6 tablespoons of brown sugar
Enoguh ice to get the right texture.
Water.

As you can see there are no key ingredients or "haute cuisine"tricks.
Plain and simple good coffee

Some good ol´fashioned brown sugar.

I reaaally dont need to put up a description here...

Cream substitue that we got from a 7-Eleven

A nice bunch of ice.

Add the coffee to the iced water

Add the brown sugar, it really will depend on how you like your coffee, we like it very sweet so we put something around 7 tablespoons

There goes the cream substitue which with the help of the water and ice will give us a similar taste of the real deal.

VVVVVVVRRRRRRRRRROOOOOOOOOOOOOMMMMMM!!!!!!!!!!

Oh yeah baby.

Me setting up the glasses to take the photo at the bar.

Authentic bar-made frappé coffee

Take that starbucks.

Just a few food oldies...

noreply@blogger.com (José Miguel.) — Fri, 22 Jul 2011 02:55:00 +0000

These are just a few photographs that i have taken along the year related to food, some of them are from trips I made around my country others are about great moments I had in chessy restaurants and the rest are about something about the plate or the food that caught my attention in a very curious way.

Cecina enchilada con enfrijoladas en Oaxaca,

Superb pizza in the downtown of Oaxaca

Me trying "Pasitas" @ Puebla.

Framboise, coconut and mint marshmallows and to the right some nougats with blueberries

Street market @ San miguel de Allende, Guanajuato

Awesome quesadilla @ Queretaro.

Buffalo Chicken salad @ Applebees,

Torta Ahogada @ La hosteria, Mexico D.F

Devil Meatballs.
From my Mexican cooking class.

Churros!

Churreria "El Moro"

Chicken plate @ Oaxaca.

Orange Cheese mousse

noreply@blogger.com (José Miguel.) — Wed, 13 Jul 2011 04:12:00 +0000

Last week i had this enormous appetite for trying out a new mousse i found in the Professional baking guide by le Cordon bleu.

The recipe is an orange-cheese mousse spiced up with a generous dash of orange liqueour, and its been raining a LOT in mexico city so i thought i would make a dessert that would fill my munchies for the rest of the week,( BTW its mandatory that i MUST have some sweet at dinner so this dessert worked out perfectly).

The consistency of the mousse melts in your mouth as the joconde texture gives that sweet crunch that matches the mousse perfectly, a really good dessert.

I really loved this book because the instructions are very well written so there are no confussions and difficulties in making this mousse and other recipes....

Bicuit Joconde

340g Powdered almons

300 g Confectioners sugar

100g Cake flour

480g Whole eggs

320g Egg whites

40g Sugar

120g Butter melted

Mix the almonds, confectioners sugar and flour ina bowl

Add the eggs a little at a time. Mix well after each addition

Whip the egg whites with the sugar until they form soft glossy peaks

Gently fold the egg mixture into thw whipped egg whites

Fold in the melted butter and bake for 15 minutes at 200 C.

Italian Meringue

125g Egg whites

125g Sugar

70g Water

Orange Cheese Mousse

9g Gelatin

40g Orange Liqueur (I used Curacao instead of conreau)

250g Cream cheese

4g Orange zest, grated

60g Orange juice, strained

350g Heavy cream

Make the Meringue: whip the egg whites to soft peaks. Make a syurp of the sugar and water and cook to 115 C. Gradually whip the hot syrup into the egg whites. Continue whipping until cold. Set aside

Soft the gelatin in cold water, heat the orange liquer. Add the gelatin and stir to dissolve.

In a mixer blend the cream cheese with the zest and a little orange juice until smooth

Mix in the gelatin and the reamining orange juice until smooth.

Whip the cream to soft peaks. Fold the Meringue and the cream alternatively into the cheese until smooth

Fill mold and chill.

Enjoy!

Joconde mixture

Post-joconde

Softened gelatin

Syrup for the italian meringue

Yay!

For the decor I used some cocoa powder and Orange rondelles crystalised in sugar.

Professional baking guide by le Cordon bleu.

Quick german lunch

noreply@blogger.com (José Miguel.) — Wed, 06 Jul 2011 03:48:00 +0000

Last time I went to the supermarket i stumbled with this belgian beer called Mort subite which means "Sudden death" and i realized that its been years since i had any contact with some german food.

I decided to cook somethin up with the stuff i had in my fridge and maybe recreate a little bit of the experience i had when i ate at a famous restaurant near Chapultepec called "Fritz." You could taste different types of mustards and a wide selction of sausages and dont get me started on the beers cause boy were they freakin amazing.

Last Tuesday i cooked up some Frankfurt sausages along with some rosemary hasselback potatoes,.I joined them with a tablespoon of mustard and the belgian beer.

The only thing you have to do is sear in some olive oil the Frankfurt until you get that golden crisp, throw in some salt and lots of pepper and youre done.

For the rosemary potatoes just cut a few handfuls of rosemary and put them in a bowl with some olive oil and some salt. Throw in the potatoes so they get really moist and put them in the oven for around 20 minutes at 180 C.

Fast and a Great GREAT lunch

A sweet beer full of fruit flavor like raspeberries and honey

Ricotta cheese donuts with chocolate sauce

noreply@blogger.com (José Miguel.) — Tue, 21 Jun 2011 02:30:00 +0000

Its time for a quick dessert, very easy and so simple that even a cat could do it...yes a cat

THAT simple.

I bought a few days ago some Ricotta Cheese and came up with the idea of making little donuts and side them with a chocolate sauce. Its a nice treat and especially if you have them at night drinking a vanilla chai. It may not be heaven but it gets pretty damn close.

Ingredients

Ricotta cheese donuts (makes 24)

-Enough oil to fry the donuts

-1 cup Ricotta cheese (try to use a good quality cheese, otherwise the flavor will be a little blend and you do NOT want that to happen.)

-3/4 of a cup with flour

-2 teaspoons of baking powder.

-1 piece of lemon zest

-1 good pinch of salt to really increase the Ricotta flavor.

-2 eggs

-5 teaspoons of sugar (maybe a little more, depends on how sweet you want them..i used 5 and the flavor was just fine)

-1 teaspoon vanilla extract

Some powdering sugar (just enought to coat them)

In a bowl mix the flour along with the baking powder, lemon zest and salt.

In another bowl mix the Ricotta , sugar, eggs and vanilla extract

Now just pour the flour mixture onto the ricotta mix and incorporate well enough until everything is nice and mixed.

Heat the oil until it reaches a temperature of aproximately 175 C.

And with a spoon take a little bit of the mixture and pour it carefully into the oil so the donut starts to fry, in less than 2 minutes each donut should be ready for both sides.

(See Photos for a more detailed explanation)

Chocolate sauce

115 g of dark chocolate

1/2 cup whipping cream

Melt the chocolate in a water bath and once it has melted set aside.

Heat the cream on a small pan and once it has reached a hot temperature (not boiling oc course) pour it over the melted chocolate and stir until its completely mixed.

Flour, baking powder, lemon zest and salt.

Le Sucre!

Ñom-Ñom

Ricotta Cheese, Eggs, vanilla extract and sugar

Flour and ricotta mixed together

Ricotta donuts done!

(i like them crispy so i fried them a little bit longer)

YAY!

115 g of Dark choclate

Chocolate sauce

Here are some pics of the Ricotta donuts plated.

Thats just me making some awesome mess....

Brazilian lemonade

noreply@blogger.com (José Miguel.) — Tue, 14 Jun 2011 01:32:00 +0000

This heat wave got me thinking that including a fresh beverage into my weekly routine wouldnt be a bad idea...

This lemonade is the easiest thing you can do.

Its fresh, fun and easy to do...what more can you ask for?

All the credits go to "Our best bites " Blog check it out it has some really cool and fun ideas and the photos are really good. I modified the recipe by adding a dash of Curacao

Ingredients

3 Big lemons (try to get the fresh looking ones and wash them well because youre using the whole lemon!)

1 cup sugar

6 cups water

1 can of condensed milk

A dash of Curacao

Once you have washed the lemons cut them into 8ths and put the half of them into the blender with 3 cups of water and 1/2 cup of the sugar, then with a strainer put all the liquid into the jar youre serving...then just add the other half of the lemons along with the water and the rest of the sugar into the blender, finally add the condensed milk also into the blender and mix thoroughly. Put through a strainer into the jar and throw in some ice cubes!

If you want you can add a dash of curacao to get some color and modify a little the flavor

Lemons cut into 8ths

Blend half the lemons with 3 cups of water and 1/2 cup of the sugar

Put through a strainer and get all the liquid you can from those lemons

Blend the other half....yeah this recipe doesnt get any more easy.

Add the can of condensed milk into the second mixture

BBBBBSSSSTTTTTT!!!

Finally again put the mixture through a strainer into the jar youre serving (i used a bowl...)

Brazilian lemonade with a dash of Curacao

Its such an easy recipe and I really recomend you to try it sometime...you wont regret it .

Trust me.

Old school Carrot Cake

noreply@blogger.com (José Miguel.) — Wed, 08 Jun 2011 03:15:00 +0000

This whole recipe started when i had to make the birthday cake of my girlfriends father...but the carrot cake is a cake that i havent been able to perfect, for some reason ALWAYS when i tried to make it something always went wrong.(oven went off several times etc.) I know its a noob-proof cake even with the marzipan decorations...

I decided to go for an old-school rustic version (flavors and presentation), and after I tasted it I must say its a definetely must...

Ingredients.

2 Cups flour

1 cup sugar

1 1/2 tablespoon of baking powder (royal)

1 tablespoon salt

2 tablespoons cinnamon

3 1/2 eggs

1 cup of vegetable oil

2 1/2 cups of grated carrots

a handful of nuts.

In the mixing bowl put the eggs, oil and the sugar and in a separate bowl put the flour, baking powder, salt and cinnamon.

Whisk together the eggs, oil and sugar and then add the dry ingredients to the wet ingredients, mix until everything is well-incorporated and then throw in the carrots.

Pour into a 12 inch cake springform pan and bake around 50 minutes or until a toothpick inserted in the middle comes out clean.

Betun or frosting

1 package of philadelphia cream cheese

2 tablespoons of butter

1 tablespoon of lemon juice

a few drops of vanilla extract.

4 cups of confectioners sugar

Put the first 4 ingredients on an electric mixer and cream them until the mix gets a smooth texture. Then add slowly the sugar and keep on with the mixing until you have used all of the sugar.

A few carrtos and the lemon for the frosting

On the left bowl I mashed up the oil, sugar and eggs

Flour, cinnamon, baking powder and salt

Pic 1 + Pic 2 + grated carrots

Bake for around 50 minutes at 175 C.

Let it cool for about 30 minutes before you apply the frosting and spray on the nuts.

You might end up with something like this

BONUS!!!

When i was doing my mise en place...

Out of nowhere my cat appeared and started to scratch itself with the table on what seemed to be a convulsion episode...epic.

Prestwich Crew

noreply@blogger.com (José Miguel.) — Thu, 26 May 2011 18:26:00 +0000

El Prestwich crew de la sucursal de TGi Fridays.

Si buscáramos "habilidad nata" en un diccionario seguro saldrían estos señores.

Ferran tryouts.

noreply@blogger.com (José Miguel.) — Mon, 25 Apr 2011 03:32:00 +0000

Decided to try out some espumas by Ferran

Pears poached in white wine with a white choclate espuma quenelle.

This is a cold based espuma made out with egg whites, chocolate, milk, and an egg yolk

Enjoy.

Another

The texture of the espuma is quite delicate and works really well with the acidity of the pears the only but is that you have to work really fast those quenelles otherwise they start to meltdown and before you know it you end up with a little bowl of chocolate chaos at your disposal.

Triple Chocolate Mousse.

noreply@blogger.com (José Miguel.) — Thu, 21 Apr 2011 04:36:00 +0000

Beautiful

Done by gracie Gracie at foodbuzz.com

Pasta al forno on a rainy day

noreply@blogger.com (José Miguel.) — Mon, 18 Apr 2011 21:04:00 +0000

This is what the outside of my house looks like:


Rainy weather = Sad mood for most of the people

But not for me...

This recipe is perfect to try out on a rainy day just like the one im having today

The weather inspired me to try one of the first dishes i remeber, Pasta al forno

This one always cheers me up no matter what. Its such a warm, healthy and delicious meal.

This is one of the few recipes that i actually love, its a recipe from the Chef Max Menossi and its called Pasta al forno. Its quite a simple but delicious and spicy pasta. Excellent for a family meal and pretty good enough for a romantic dinner.

Pasta al forno

Ingredients

*200 g of smoked turkey ham

*A can of red peppers roughly chopped (save the juice!)

*1 roughly chopped onion

*2 garlic cloves rougly chopped

*3 tablespoons of olive oil

*1 1/2 cup of cream

*600 ml of a good tomato sauce (italian brands work really well)

*500 g of penne pasta

*salt + pepper

Some smoked turkey ham

Red peppers roughly chopped

An onion roughly chopped

Pasta in

Some garlic cloves

Once you have all the mise en place get some olive oil in a pan and stir the onions

Add the ham and the garlic

Finish the saute with the red peppers and let all the flavors and aromas kick in.

Tomato sauce

Cream

A big dosis of black pepper, then throw in the penne and stir frequently


Perfect meal.

You can also put all the pasta on a baking tray and sprinkle some parmigiano cheese, then bake until the cheese is grated.

Basil leaves are very very welcome.

Hosteria "La bota"

noreply@blogger.com (José Miguel.) — Sat, 16 Apr 2011 19:16:00 +0000

Ive been visting a place near my school called "Hosteria La bota." i must say that it offers quite a runway of good food.

The style of food is obviously a fusion between lots of cultures that include from mexican to the mediterranean area...but with a lot of twists and turns, you can start with a "navalcarnero" whis is a really abundant stew made out of olive juice, red wine, beef stock, mushroms and some vegetables for under a hundred pesos.

You can also have an arab taco made out of steak or chistorra with some fresh salsa and a small salad.

Another option is to try the "torta ahogada" of steak and chistorra with a lot of salsa verde.

Or you can also try pizzetas and a variety of quesadillas.


The Navalcarnero: a rustic stew of vegetables and mushrooms with red wine olive juice and beef stock

Steak and chistorra arab taco wth some fresh salsa

If you´re in the mood for some beer or wine and some good old rustic food this is the place you were looking for.

Regina 48

Isabel la Católica y Callejón de Mesones

Col. Centro De La Ciudad De México

Tel. 5709-1117

Molecular Mixology Finale.

noreply@blogger.com (José Miguel.) — Tue, 12 Apr 2011 03:46:00 +0000

This is the last part of the mixology series, in this series Santiago (our professor) told us how to use a ballon in the creation of a specific beverage and i along with a mate de-constrcuted the world famous classic : The Margarita with the help of a little nitrogen.

First of all you have to make the mix of the drink you´re going to make along with some Mise en place (the things you need)

Mise en place:
*A syringe
*Beverage mixed
*A ballon
* A container where the ballon will cook itself in the nitrogen

Ok, lets start this.

Santiago eating a spoon full of nitrogen and exhaling it by the nose, yeah i know...it looks pretty amazing.

Heres the ballon injected with the beverage we were going to create.

Then you put the ballon in the glass you want to serve it, you pop it and voila, you got the sphere in the glass joined by a little bit of liquid., in this one you really cant see the sphere cause of all the nitrogen flying around

This is the deconstructed Margarita i made with a mate.

*Lemon juice
*Tequila
*A few dashes of tabasco sauce
*Midori (licor de melon)
*Quite a few tablespoons of nitrogen.


The bowl contained our recipe of the deconstructed margarita, all the liquids above.Then we poured the nitrogen

Shake it, shake it like a Polaroid Picture

Me doing the margarita.

Thats the texture you are looking for

De-constructed Margarita or how we called it "The Jose-Jose"

Using the ballon technique to make the "Bay Breeze" drink

Bay-breeze

This is a deconstructed "blue maui" with a little bit of coca-cola

Molecular Mixiology Part 2

noreply@blogger.com (José Miguel.) — Wed, 06 Apr 2011 03:54:00 +0000

Heres the second part of the Molecular Mixiology series.

in this part we dealed with nitrogen as an instant element in freezing beverages and creating textures similar to ice-creams in a matter of seconds.

In the next photographies we created a strawberry "colada" and we applied the nitrogen to deconstruct the beverage.

The flavour is incredible and the texture really throws you out of balance, you know you are having just a drink...but its not a drink..its ice-cream.

Some strawberries

Adding some cream.

A few dashes of alcohol...ñom..ñom

When you finsih blendig it has to look something like this. Clearly in a liquid state.

nitrogen time.

As you can see the texture has completeley changed

oh....damn right its good.

Molecular Mixiology Part 1

noreply@blogger.com (José Miguel.) — Mon, 04 Apr 2011 02:05:00 +0000

Last saturday at my mixiology class i had a pretty interesting time.

We´ve all heard something about molecular gastronomy and how the use of certain products can help us achieve diferent textures, flavors colors etc...

Little did i know that this molecular shool could also help the beverage industry.
wth the help of Nitrogen and some other stuff you can really do some interesting and beatiful things
Some basics about Nitrogen...

Elemental nitrogen is a colorless, odorless, tasteless, and mostly inert gas at standard conditions

The nitrogen temperature is about -195.8 C.
Nitrogen is pretty much used for Criogenics (freezing and transportation of food and conservation of blood, sperms and ovaries...and the best part is that it is also used for...eliminating corpses!
But now we can apply it to the preparation of food and in this post youll see the aplication to alcoholic beverages

In this class we made Curacao sferifications ad Curacao Raviolis

Profesor Santiago teaching us that its ok to swallow some nitrogen and exhaling it by the nose.

I really had some issues about nitrogen (handling it, safety issues, etc.) but he pretty much gave us the crash course on how to deal with this chemical.

Pouring the nitrogen in a container so he can work with it...

Pouring The curacao into the Blender container.

Curacao Mixed with the alginate to sfericate.

Water with a bit of Calcium

Pouring some drops of the Mixed Curacao into the bowl with calcium

After a minute or less the droplets will instantly be sferificated, with a strainer take them out and put them in a small towel or in the plate/glass

Curacao Sferifications.

Curacao Sferifications and Ravioli.

Yes, you can definetely drink/eat that...

New design and language.

noreply@blogger.com (José Miguel.) — Sun, 03 Apr 2011 03:28:00 +0000

From now on all my posts as well as this blog will be on english...why?

If you haven't checked out www.foodbuzz.com i really recommend that you do immediately, its pretty much the social media for the food bloggers and food world community...some people describe it as the "Facebook of food".

They have something called "Featured Publishers"

(Blogs who qualify as "professional" because of their contents, updates and some other technical stuff that I'm not going to get into right now...)

My goal is to be a Featured publisher by the end of the year and some of the requisites that i need is to post all my contents on english.

I really hope that you guys keep visiting my little web, i definitely will be updating content 2 or 3 times a week now...instead of one time a week or one time every fifteen days...

Thanks and enjoy your stay at Crashinggates.

As a gift this is Bill Murray saying Thank you


Crashinggates.

Pollo Parmigiano on a sunday morning!

noreply@blogger.com (José Miguel.) — Sun, 20 Mar 2011 19:52:00 +0000

El domingo pasado fui a casa de mi chica, tuvimos la idea de cocinar en casa, por un lado esta poca madre cocinar con alguien que realmente te importa, es bastante divertido y el ver como se interesa un poco por la cocina es pretty priceless...por el otro lado nos ahorramos un poco de dinero y empezar desde scratch una receta es muy chingon.

El problema radicaba en ¿Que cocinamos?

Nos fuimos por un ingrediente nada más, uno iba a ser la estrella de el plato y de la guarnición.
Finalmente optamos por el queso parmesano, y el plato fue
Pollo parmigiano y como side dish hicimos una pasta carbonara.

Enjoy!

Pollo parmigiano

Ingredientes.

-2 pechugas de pollo partidas a la mitad y deshuesadas.

-Pan molido al 30% con queso parmesano al 70% para empanizar las pechugas (aqui la cantidad no importa mucho, siempre y cuando se respete el porcentaje y sea suficiente para empanizar todas las pechugas.)

- Sal y pimienta (bastante pimienta diría yo para dar un poco mas de spice)

-Horno precalentado a 180 grados.

Procedimiento.

Salpimentar las pechugas y empanizarlas con la mezcla de parmesano y pan molido, presionar muy bien ya (el parmesano a falta de presión suele caerse bastante y por bastante me refiero a casi todo...)

Sellar las pechugas en un sartén con un poco de aceite, cuando empiece a dorar el queso hay que sacarlas y ponerlas en un refractario.

Acomoda las pechugas en un refractario y hornear por aprox. 35 minutos.
A la cuenta de 17 minutos voltearlas para que los 2 lados queden crispy y parejos en color.

Done!

Pasta Carbonara.

Ingredientes.

-50o grs. de Spaguetti.

-200 grs. de jamón ahumado( cualquier jamón hace el truco a decir verdad pero el ahumado le da un mejor toque salado)

-2 puños de parmesano (si, a partir de hoy "puño" es una unidad cuantificable.)

-100 grs. de champiñones fileteados.

-450 0 500 ml de crema para batir (lyncott, alpura...ya saben crema "fina")

-Sal y pimienta.

Procedimiento

En un sartén calentar un poco de aceite y saltear el jamón hasta que se oscurezca un poco, agregar los champiñones y saltear menos de un minuto, agregar crema y esperar al primer hervor, después agregar el spaguetti cocido y colado.

Pruébalo y si crees que le falta un poco de sabor, puedes agregar un poco más de parmesano.Salpimentar.

Mezclar bien y servir.

My lady doing some Mise en place.

Pechugas de pollo empanizadas con parmesano.

Yo! (as in the rap language...)

Despues de hornear 17 mins. voltearlas para que el crisp quede parejo.

La pasta mista!

Pasta Carbonara

Pollo Parmigiano

Sunday morning lunch!