I don't think this is quite the most motivating nor inspiring title for my note today, but that is how I'm feeling right now. I'm about to start playing with Adria's recipes and as clueless as I always am, I am also trying to figure things out and how to use these really complicated recipes.
Am I discouraged? NO! I'm reallistic and grounded, so don't fear, I'll still immerse myself in the kitchen today and won't come out until I have a big SUCCESS stamp on my forehead, or at least a little blue star, but I will accomplish something good today and of course I'll share it with you.
I will try to document photographycally as much as I can so you can have the laughs I promised, and then later I'll post the recipe, that I also promised... and I promise, too, it'll be DOABLE!
Menu for today: Langoustine with quinoa. This is a Ferran Adria's dish from one of his famous annual menus. He uses all these exlusive made by himself ingredients, to which of course I have no access 'cause simply I can't afford them. However, I do have some interesting molecular ingredients, creativity and willingness, that I assure you will help me come up with something gooooood! Let's be honest, neither of us can spend too much time or money on this right? so let's work with we have... shall we?
Friday, April 2, 2010
Thursday, April 1, 2010
Cebiche
After much deliberation I decided to share this recipe... why? Because well, I recently discovered that cebiche is not necessarily peruvian, but rather a cooking method... disappointed? Please don't be, because the method is indeed peruvian! Well, here goes MY peruvian cebiche recipe:
Fresh fish, lime (the small really small, really green kind), onions, garlic, parsley, cilantro, salt, hot chilli peppers and loooooove!
Got that? Love, because without it, it won't work!
Fish: It has to be white, never pink please! Fresh and thick, sea bass is an excellent choice (lenguado). One filet per person you're serving. After cleaning the fish, cut in 2 cm. (1 inch) pieces and spread them on a rectangular pyrex (ideally). Salt them at taste, not too much, but enough so that the lime doesn't take over the flavor. Add the chopped garlic, 4 or 5 cloves if you're making a generous dish. Let it rest.
Parsley: Washed and chopped. Spread over the fish right after the garlic.
Lime: Squeeze it after you season the fish, because if you wait too long, it will get bitter. Enough lime to cover, yes COVER the fish COMPLETELY (not to the point of swimming, just bathing...)
Cilantro: Washed and chopped. Spread over the fish after the lime.
Let it rest until the fish looks "cooked", don't let it soften to the point of melting in your mouth. I can't give you exact amounts of time because all fish have different points of fiber breaking.
Before serving, spread the onions, cut in julienne and the chilli peppers, cut in brunoise (small squares).
If your public is not too kin on the pepper, then cut it and mix it with salt and a bit of olive oil, for the ones who'd like to add it to their dish.
A perfect companion for peruvian cebiche are: Sweet potatoes (boiled, peeled, and cut in medium pieces), yellow corn (boiled with anise, and cut in halfs), yucca (boiled, peeled, and cut in medium pieces, and of course lettuce.
Once again, I'm not giving you exact measurements because it's hard to determine how many people you want to feed, but here's a rule of thumb:
4 people = 4 filets (1/2 kg/1.1 lbs) of fish.
8 - 10 limes (or 10 - 12 if they're really small)
2 med. onions
2-3 cloves of garlic
The rest of ingredients are pure common sense...
Good luck! I expect comments :)
Peace out!
Fresh fish, lime (the small really small, really green kind), onions, garlic, parsley, cilantro, salt, hot chilli peppers and loooooove!
Got that? Love, because without it, it won't work!
Fish: It has to be white, never pink please! Fresh and thick, sea bass is an excellent choice (lenguado). One filet per person you're serving. After cleaning the fish, cut in 2 cm. (1 inch) pieces and spread them on a rectangular pyrex (ideally). Salt them at taste, not too much, but enough so that the lime doesn't take over the flavor. Add the chopped garlic, 4 or 5 cloves if you're making a generous dish. Let it rest.
Parsley: Washed and chopped. Spread over the fish right after the garlic.
Lime: Squeeze it after you season the fish, because if you wait too long, it will get bitter. Enough lime to cover, yes COVER the fish COMPLETELY (not to the point of swimming, just bathing...)
Cilantro: Washed and chopped. Spread over the fish after the lime.
Let it rest until the fish looks "cooked", don't let it soften to the point of melting in your mouth. I can't give you exact amounts of time because all fish have different points of fiber breaking.
Before serving, spread the onions, cut in julienne and the chilli peppers, cut in brunoise (small squares).
If your public is not too kin on the pepper, then cut it and mix it with salt and a bit of olive oil, for the ones who'd like to add it to their dish.
A perfect companion for peruvian cebiche are: Sweet potatoes (boiled, peeled, and cut in medium pieces), yellow corn (boiled with anise, and cut in halfs), yucca (boiled, peeled, and cut in medium pieces, and of course lettuce.
Once again, I'm not giving you exact measurements because it's hard to determine how many people you want to feed, but here's a rule of thumb:
4 people = 4 filets (1/2 kg/1.1 lbs) of fish.
8 - 10 limes (or 10 - 12 if they're really small)
2 med. onions
2-3 cloves of garlic
The rest of ingredients are pure common sense...
Good luck! I expect comments :)
Peace out!
To Bulli or not to Bulli...
From Evernote: |
Finally it is a new day indeed so I've earned the rights to start a new note for my blog... Yay! I'm at starbucks waiting for a friend, a new I might add, and with nothing left better to do I decided to write a note on my ipod's Evernote app. So as I struggle with the touch screen let's hope I'll get inspired...
This morning my much of a saint husband surprised me with the fact that he liked my blogging and actually encouraged me to go for it and also gave me a few ideas of where to start off. Hoping that I don't resemble a horrible copycat of the great Julie Powell, I'll start attempting to recreate no less than Ferrand Adria's recipes for elBulli... What? Yes! I'll probably spend a lot of money in the process (donations are welcomed!) and time of course, but I think it'll be worth it because this is a REAL challenge for me. We're talking about the greatest magician when it comes to food... What do we know about molecular food? Ivan thinks I'm scared and I have to agree 'cause I'm clueless, but I'll learn and the best part is that you will too! What? You thought that I was going to suffer alone? No, no! I need you for encouragement and support and in return I promise successful recipes and a couple of good laughs... Ready?
This morning my much of a saint husband surprised me with the fact that he liked my blogging and actually encouraged me to go for it and also gave me a few ideas of where to start off. Hoping that I don't resemble a horrible copycat of the great Julie Powell, I'll start attempting to recreate no less than Ferrand Adria's recipes for elBulli... What? Yes! I'll probably spend a lot of money in the process (donations are welcomed!) and time of course, but I think it'll be worth it because this is a REAL challenge for me. We're talking about the greatest magician when it comes to food... What do we know about molecular food? Ivan thinks I'm scared and I have to agree 'cause I'm clueless, but I'll learn and the best part is that you will too! What? You thought that I was going to suffer alone? No, no! I need you for encouragement and support and in return I promise successful recipes and a couple of good laughs... Ready?
Wednesday, March 31, 2010
My name is not Julie nor Julia, but I do share the passion...
So, after watching this wonderful movie Julie & Julia, I got really inspired about food; and after seeing how much these two women struggled, yet enjoyed while enduring the painful path they walked as they cooked, I can only follow their good example right? Well, since they paved for me the path I want to walk, here I go starting a painful task: I'm committing myself to write EVERY DAY, yes, every day, either a moment, a recipe (that actually works), a frustration or a joy, but I will, for real, write.
Starting with today, it will unfortunately be a frustration, because I feel old, although I'm not, I just feel and it's utterly frustrating... gosh! There is so much I want to do and because of my "age" I'm being rejected. Ugh! Anyway, this is about food right? Here is what I did today: Lobster! Yes, Julie, lobster! Only that it wasn't neither the way you did it, nor she was alive BUT, it was indeed a challenge and I survived.
Just so all of you know, I have boned a chicken!
Ok, this is it for now, maybe for today, but it is a big accomplishmente believe me!
Tomorrow I promise a recipe and if there is anybody out there listening to my rambling, ask me for something, anything but cebiche ok?
Toodles!
Friday, March 19, 2010
Enology
Some people say they know about wine and I don’t doubt it, but the truth is that wine is like a science, it is continuosly changing and if one doesn’t keep up with the updates we may find ourselves sounding kinda silly when asked about wines. From a chef point of view, mine, I have to say that knowing how to cook is never enough if you don’t know how to harmonize your dish with a good wine. It’d be ideal if every chef becomes also a sommelier, but I don’t see it as a requirement as long as said chef doesn’t own his own restaurant because in that case that would be a definite plus! Anyway, I’m just starting a new blog, which by the way will continue later with the same subject. Gotta go to the gym now. To the ones who dare to follow me, I’ll see you later!
Tuesday, August 11, 2009
Food!
Something we take for granted... Most people eat out of hunger, nothing wrong with it, but trust me, it's much better when you eat with pleasure, with an appetite, and not a necessity. That is why I will try to make this blog a simple to follow, with good food and easy-to-make recipes. Right now I'm making bread... yes, I AM making bread! Unfortunately that is one tough cookie to break, you need the necessary equipment, which turns out to be really expensive... BUT (oh yeah, there is always a but) I'll give some home-made recipes, they won't be as crunchy, but yes, yummy!
Ok, first things first, all you need is willingness, love and a couple of good pans. The rest is all up to you, I mean, I give suggestions, you're free to change at will cool?
Be patient, and TALK TO ME!
Peace!
Ok, first things first, all you need is willingness, love and a couple of good pans. The rest is all up to you, I mean, I give suggestions, you're free to change at will cool?
Be patient, and TALK TO ME!
Peace!
Ok ok, I always do this... right?
I said I would and I didn't! Shame on me! Anyway, it's never too late, so here goes... something :) Since I started the blog I've kept myself pretty busy, so there, that is why I haven't blogged anything... PLUS my computer wasn't working properly so I bought I new one... no, not bragging, but I DO LOVE IT! Still cooking, still trying to take pictures, but now working, well, sort of... more like practicing, liking it, not quite loving it because I do have more expectations but it's pretty cool considering the fact that 1. I'm a foreigner, 2. I'm just starting this new career and 3. Brazil is not helping me when it comes to work... not complaining! Well, a little :) Ok, stop talking too much and go with the food! From now on, expect much more from here... PEACE!
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