LOVING SPAIN!

WHEN I PREPARED THIS MEAL…….

I HAD CRAVING OF SPANISH FOOD….

I REMEMBERED  THE WONDERFUL TIME THAT I SPEND 

IN SPAIN AND THE WONDERFUL PEOPLE THAT I MET THERE.

 I STARTED WITH A TORTILLA ESPAÑOLA

FOLLOW BY A GAZPACHO AND I FINISHED

WITH ONE OF MY FAVORITE DISHES…”BOCATA DE CALMAR”

AS THE NAME SAYS… SQUID SANDWICH…..

ONLY ONE BITE IS ENOUGH TO LOVE IT ! AND BE A FREQUENT

CLIENT OF “BAR LA IDEAL”. ( THE BOCATA SPECIALISTS IN MADRID)

NO OFFENS TO THE TRADITION, BUT  I MAKE THE DISH WITH MY TOUCH!!

TORTILLA DE PATATAS…

POTATO, ONION, EGGS, OLIVE OIL, S+P

THE SECRET HERE  IS TO SLIGHTLY UNDERCOOK IT

THE TORTILLA SHOULD BE  MOIST INSIDE

YOU EAT IT AT ROOM TEMPERATURE

….GAZPACHO….

TOMATO, CUCUMBER, RED BELL PEPPER, LEMON JUICE

CELERY, GARLIC, ONION, OLIVE OIL,  S+P

I MADE JUICE WITH ALL THE VEGIES

I THICKENED WITH THE BAGASSE

BLENDER + OLIVE OIL = TO EMULSIFY

STRAIN

I PAIR  THE DINER WITH A SHERRY….TIO PEPE… IS  GREAT!

VINO FINO/TIO PEPE=DRY,  GOOD ACIDITY

BRINEY, INTENSE AND FRESH

FINAL PRODUCT: SMOOTH, VELVETY,

CRUNCHY AND FLATTERING …

THIS IS THE  PALCE  THAT  I LOVE! IN SPAIN …

IT´S A MUST!!!

LA IDEAL : CALLE BOTONERAS, MADRID, 28012, SPAIN
http://www.facebook.com/bar.la.ideal

“MI BOCATA DE CALAMAR”…

….. DEEP FRIED SQUID …..

A GREAT PAIRING WITH …..SHERRY … OR BEER

“MI BOCATA DE CALAMAR”…

IT`S THICK….IT`S FRIED….IT`S CRACKING!!!!

 

DEEP FRIED SQUID RINGS / BATTER: FLOUR, S+P,BUTTERMILK

TOMATO SAUCE/ GARLIC,ONION, TOMATOES, SPICES

BAGUETTE

LIME

……..SCRUMPTIOUS…….

THE BEST WAY TO START THE WEEKEND…

Last weekend 2 friends visited Danni and me

in NYC. One friend  from Germany;  the other one from Mexico ..

It was friday night;  before went out

to check  what the city and night had to offer.

We decided to stay at home and cook for our guests…

Take a look with what we came up

We made a 4 course menu.

CRUDO

BLUE FISH . SWEET CORN . JALAPEÑO . WATERMELON

SOUR CREAM DROPS . MICRO GRAINS (FROM MY BALCONY)

LIME . SEA SALT . OLIVE OIL

CRUNCHY, REFRESHING, BALANCE….DELIGHTFUL!!!

HAIRLOOM TOMATOS

WHICH WE BOUGHT IN THE FARMERS MARKET

…..AT UNION SQUARE

SWEET,PRETTY, TASTY AND COLORFUL…

THE LAST BATCHES OF THE SEASON….

MELANZANE ALLA PARMIGIANA

EGGPLANT . FRESH HEIRLOOM TOMATOES

SMOKED MOZARELLA .TOMATO SAUCE . EGG

FLOUR .  BASIL (FROM MY GARDEN)

OLIVE OIL . SEA SALT . PEPPER

ON THE PLATE……

…UNIMAGINABLE PERFECTLY CRISPY DUCK BREAST….

…SLICES…..

DUCK RAGU

FARFALLE (PASTA SHAPE) . DUCK RAGU . DUCK BREAST SLICE

CHERRY TOMATOES . PARMIGIANO REGGIANO . BASIL . FRESH PEPPER

…ORGANIC BERRIES FROM TOMPKING FARMERS MARKET…

….HOME MADE CARAMEL POPCORN!!!

 GREAT MIX….

 CREAM FRESH BERRIES CRUNCH

CARAMEL POPCORN . FRESH CREAM . PROSECCO

 RASPBERRIES . BLACKBERRIES . MINT .

……THE PEOPLE IS THE BEST……

RO,HANNES, DANNY MY LOVE…

THANK YOU FOR THE GREAT NIGHT!

Bitters…What are they?

B I T T E R S . . .

Well we found bitter flavors in chocolate, coffee…….

…..artichokes … ..radicchio…………

and in hops!…And we love them!

But the bitters that I am talking about are different.These are well known as a food additives.

We can use them for a lot of preparations, for example:

in cocktails , baking and cooking.

There are hundred of favors and colors.

Is the mixture of herbs, fruits, bark spices, peels, and hundreds of ingredients with an liquid base :

Water or alcohol …. The tea canbe considerate as a ( non alcohol) bitter.

Why use bitter in the cocktail?

Because make the drink round, balance and perfect! Then next time
that you go out to a bar don’t doubt to ask some great cocktail that
the recipie ask for bitters. Like The Bronx, Manhattan or an Old
fashion or make yourself one at home….

Recipie:

2oz rye whiskey
1/2 oz sweet vermouth
2-3 dashes Angostura Bittersmaraschino cherry for garnish!

This is one of my favorite cocktails! Enjoy it.. is sooo good!

The bitters start because medicinal Researching around 1712.

They where researching fore sickens and the cure malaria,

then they start to use them in different ways.

You can make or try bitters in so different favors, colors an all of

them have different label of bitterness

You can use them as a digestive !!! A couple of drops after a big
meal, will make you feel better.

How to make bitters?

• Infusion the product ( your favorite spices, herbs peels)in water/alcohol or both.

When you infuse the product, There are products that develop more
flavor with water and other that are better in alcohol. Some
botanics do it individual and then combine both and create a create
product.

• Filter and at last Lower the proof.

  

You can find hundreds of different flavors and for sure there is one for each personal taste.

More cocktails to choose!!!!

Let´s make great cocktails!!!!

Tropical vacation for your Palate….

I am bringing back the magical fruit of guanábana. The sweet and tart flavor of this fruit allows for a great Panna Cotta! I’m remaking a Panna Cotta and adding to an extra layer of caramelized banana– delicious! The smooth texture of the Panna cotta pairs perfectly with the crunch and richness of the caramelized bananas. Be my guest and try it!!

INFRIDIENTS> 6-8 portions

Guanabana Panna cotta

1 L of guanabana pure (room temp)

3 packages of gelatin

1/2 cup honey 1 t vanilla

1 cup hot water 1 cup cream (room temp)

1 1/2 cups sugar

3 bananas 1/4c Olive oil

Super simple…

1 -Dissolve the plain gelatine into the hot water

2. Mix in a bowl the Guanabara, vanilla, cream and honey .

3. Add the water-gelatina into the pure and is important to mix it well.

4-Then pour it into a mold (oil them with olive oil )

Caramelized banana

 

1.- Slice the bananas

2.- In a bowl add the sugar and slices of the banana.

3.- Cover the bananas with the sugar 3.- In a hot non stick pan heat the olive oil

4.- Place the pieces of sugar-banana nicely into the hot oil.

5.-Make them golden brown and slip it to the other side waiting for the same color.

Tips: – Make sure to not over heat the oil so to not burn the bananas -The banana will start to look soft in the pan. Give it time to become crunchy and gold, then flip it.