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Discover Cuina (Again)

The other day, and after a long time without doing so, I took a complete tour of all the blogs that I have bound, and some other I start to know, and what was my surprise to discover that of A taula and The home cunia they were very happy because Cuina Discover magazine, not only appointed them but in addition, in the case of A taula, put a picture of one of his posts. I was very happy for them because these things are illusions but especially this ------------>>

's not just because I read them marked in red, is that they are also friends, with the sole intention of informing, giving an opinion and always, always with respect.

Given that for me this magazine is, in my opinion, here in Catalunya, a reference point for those of us who like good food (something of which I spoke in his day ) I was so happy that it's as if I had appointed to me.!

Congratulations guys!

Well in the case of Estintobasico, chica/0s Congratulations!

LRK.

The article can be read perfectly enterito here I borrowed from Gemma's blog, which not only fine cuisine but also makes great photos.

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Chickpea stew with black pudding veal

dates these days are over. Exceeding them started with the typical business dinner, and from that day is a non-stop until the roulade of Kings. But is there, you know.

In my case began last week with dinner, dancing, more dancing, and after lunch. We are "asynchronous" and we have no end. The fact is that my "compis" were left convinced by a servant to go to lunch one platazo those having the "Bar Pinotxo " Unfortunately at times that we had only presented Juanito pastries and lattes, we sat in fear at these times. Anyway, I to say that despite the disappointment of not being able to get us between chest and back a cap-i pota "or a" squid in its ink, "we did not go with a bad taste in mouth, for the kindness of this man never ceases to amaze and went pleasantly satisfied, if not for the food, whether by the friendliness extended to us, given our pints at this hour of the morning were not as fashionable.
So when I recovered from the excesses could not do anything to prepare a Chickpeas with black pudding, as explained (although with some, minimal, other variants) in his book.

The ingredients are these:

• 250 gr. cooked chickpeas
• 1 crumbled black sausage (I try to chop in food processor)
• 2 small onions cut
• Some pieces (which supports cholesterol each) streaky bacon cut short
• 1 clove garlic
• A sprig of parsley
• Oil
• Maldon salt.

Heat the oil and fry the bacon until crisp, reserving. In the same oil is put to fry the onion, when it is soft and golden add the garlic and parsley, you missed a bit and add the chopped sausage and continue to sauté. (In this case I quilted in the chopper because the sausage I had was a bit consistent. If it's tender, the book says that will be crumbling until it is broken) then add the chickpeas, mix well with the rest of the ingredients and putting emplatado bacon, a few drops of olive oil and a little Maldon salt. LRK

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Del Montsant Wine Lentils With

Or what amounts to the free version of Boeuf Bourginon. Free because in reality any resemblance to the original recipe is pure coincidence, because neither beginning is made with beef or with Burgundy ... still wanted to do alg or so, but as it is and decides to same-day things that occur to her because I had qu and make multiple variants.

For starters as I read, I had to let the meat marinate at least 12 hours, I had 2 and of course could not use one of which has burgundy Maxi in my wine fridge, because I appreciate my life. So that how we had taken a Etim, 2002 the night before had we not like do much, without asking permission from anyone I used for this purpose, yet I won a fight ... What patience God!!.

The ingredients used are:

• 300 gr. Veal
• 1 / 2 liter of red wine (in this case Montsant)
• 4 shallots , 1 green pepper 1 carrot, cut into brunoise
• 1 / 2 leek, the center (or more green or white) cut very thin slices
• parsley
• 1 bouquet Garnis
• 1 bunch parsley, very small cortadito
• 1 tomato grated
• 1 tomato and dry environment out of thin strips
• 1 / 4 of fumet of ham was the only one who had in the freezer.
• 4 glasses of water, even though it was pouring with eye
• 2 large potatoes
• flour, to coat the meat
• 4 big Jamaica pepper azos
• olive oil, salt and pepper

As I was saying, first put the meat to marinate for half a liter of wine and I add the vegetables as was cut. Parsley, carrots, scallions, peppers, leeks, bouquet Garnis, and Jamaica pepper Granaz. I left at room temperature in the kitchen, now you can be cold, and covered. From time to time gave him a shake, so that mix the meat with vegetables and wine, do not know if that was good or bad or indifferent, but I did. Past and the two hours or so, I took the meat, sprinkle with flour and doré with a little oil. While it was browning the meat, reserving marinade snuck vegetables on one side and wine on the other.
When I saw that it was golden brown, and I took a little seasoning. In the same oil sauté the vegetables once they had taken good color, remove Granaz pepper, add chopped tomato, dried tomatoes and reduce heat to be Pocha. Once the vegetables were soft, I added the potatoes peeled and cut pinching. The mix well with vegetables, I added the meat, bouquet Garnis entire wine marinade, hot ham fumet and a glass of water too hot. And there you had done chup-chup an hour, hour and a half, controlling not pegase and not stay dry. I took like three glasses of water. At this point, counsel asked one of my professional tasters this time my Maxi. Fixed salt and pepper and we ended. As we ate the first, rested her pot covered half an hour, three-quarters.

As for the wine we drink, my Maxi hit again with a full Château La Graviere d 2000, which deserve mention, but it caught me so by surprise I did not take notes in order to dedicate a post as God intended. I hope to buy some more and explain what you deserve.

cold Now that crave this type of roast and the truth will not like the Boeuf Bourginon because I have not ever tasted, and obviously you can not look, but my dish (and not because I tell) was rich to mourn. To repeat a bit more!.

As you look now there is no meat ...

summer will come and ... LRK

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Confit of duck gizzards

all started one day, a day off my Luna and I have started to zap at a time that is not mine and me doing this top of hills with Eva Argiñano program of your Today kitchens. As given in a somewhat inopportune time, at least for me, I had not ever seen, and as in his day had read experience Thumb, I was to see him. At this time I reserve the opinion of the program, because I think we must devote a post. The fact is that had a very cool salad made of vegetables, warm duck gizzards. As life is full of coincidences, chance afternoon I went to buy the Gourmet Corte Inglés and came across these confit duck gizzards, which were to take off.

The fact is that in principle, used to liven up salads, as he had seen on the show, and my Mini so I ate some green, I do not eat anything (Green) . But one of those days tightening hunger and do not know what to do or have anything in the fridge with the exception of an onion, a can of lentils pardinas, and gizzards, and hunger and it is known that the mother of invention and my Maxi, which is bigger, has more hungry and therefore more wit, he said

"Because you do something with the gizzards, because not do with lentils to see such?.

And I did.

And the result was spectacular.

confit onion very well (this is actually the only secret), I added the gizzards heading into pieces, wash pot lentils and added to the pan, the skip and now. Once served in the dish I added a little Maldon salt and it seems incredible that something so simple could be so good.

Since then in my house do not miss the boat confit of duck gizzards. By the way I've tried brand Delicass and I liked the first one I bought. Although the outcome of lentils is still as good.

LRK

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Anchovies HOME Al Estilo De Sant Feliu de Guixols - Roasted chicken RESULT

A little less than nine months, looking recipes I found how to anchovies in the style of Sant Feliu de Guixols, I try to do and I explained by here. Well ignoring Mr. Pla, I have left enough time for them to do better. (That and that one has a head pa) than

The fact is that the results have not been as successful than expected.

bought others in the market for comparison. See if you guess which is which.

With the oil will not notice much difference. Visually are drier and less smooth but if well hydrated is to look a bit. But what really matters is the taste, and taste is different. They are not bad, just do not know anchovy, are more like a "Herring."

Meat of these "anchovy" is more dry, tasty, yes, peppercorns give I gave her a different point, but not as soft or as fine as anchovies true, ie purchased. In short, I have not finished like, and I do not have to do them again. Unless you fall into my hands to make them otherwise. Right now is not what went wrong ...

Indeed, I must clarify that in the glass jar and closed, made no odor. In fact, placed at the bottom of the fridge, I almost forgot them.

LRK

photic This looks a little better the difference which is which.
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Normally I always buy the same place. The typical store-butcher-charcuterie, poultry neighborhood, quality, comfort and confidence. When I have vacation to find where I can buy what I need and fulfilling at least the first reason why I go to the "Carmen" (so called) quality. Well, the other day I was unfaithful. I was in the neighborhood market in line at the deli to buy my mother a few things I needed and the corner of my eye I see a chick moves with legs. The stop was a nearby poultry. I moved one foot and change of place. I must say that I love chicken feet, I find that gives a special taste to the broth, and besides being rich are fun to eat, in order for me is a great loss to the chickens come limping. The fact is that had backyard chickens (which are those with legs) of two different classes and that I liked most was the smallest, prietas meat, not as yellow as the rest and it turned out that was what had been the assistant because he was the most expensive (and kindly offered me) and had been fed entirely with corn grains and legumes without additive and also to the unbelievers had certificate. never have imagined that in my neighborhood market could find something. Although already warned me that if I wanted another at another time should order it. In short, the chicken weigh about two pounds and a half and cost me around 18 Eur It is not cheap, but if we bought a quarter of beef tenderloin comes out we the same price. Why not give us as much a tribute, because I'm worth, and cook a chicken as God commands?. As old ones. As those to the mom or yaya ....

This chicken in my opinion did not need large working or ingredients, only time and of course, cariñin.

INGREDIENTS

• A chicken pieces out of regular
3 onions
• "aggrandizement" (in this case of Figures)
• 2 tomatoes grated
• Oil, salt, pepper, brown sugar
• A bouquet Garnis (or what amounts to a farcellet d'herbes or a bouquet of herbs consisting of oregano, bay leaves, savory and thyme)

And bite

• 3 cloves garlic
• 2 bay leaves
• A saffron
• few hazelnuts, pine nuts and almonds
• Toast
• A little whiskey and a little white wine

First, in a casserole dish with olive oil is not too strong, candy three teeth garlic, beaten and skinned and chopped bay leaves without letting it burn, with the purpose of flavoring the oil. When they are golden and have served their purpose are removed, peeled and with the pieces of laurel, reserves with the remaining chopped ingredients.

put oil in the chicken, which is already seasoned, fry over high heat when it is golden brown take it out and set aside. In the same oil gilded onion and when it starts to brown add the chicken, tomatoes shredded and spiced with a little brown sugar and farcellet d'herbes. Cover them and let them go by at medium heat for half an hour, making sure that does not stick and meneándolo from time to time for the flavors to be mixed well. While the glass of the chopper put fried garlic, bay bits, nuts, toast and a splash of cognac. The mince. Add the saffron that we will toast to activate its aroma and blend again. There must be a small amount of saffron, especially in this case that we want to enhance the flavor of chicken. Finally, after the first half hour of cooking add the chopped, and a splash of white wine and leave half an hour more with the same fire. And now this. The chicken was really juicy, and if I had a different taste, like corn. Something that note when gilded, I think, as I was influenced by the note ... do not know, I know is that I am very good, and as in the notice of Heno de Pravia we brought back memories of childhood.

accompany the dish with a great Baron Chirel, 2001. Right choice by my Maxi as it is a fruity and elegant Rioja, where the subtlety that had the wine, ate the dish, essentially simple, but it rounded.

LRK.

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incertum


High Tone group was established in 1997 in Lyon on the slopes of the Croix Rousse. From his early independent label Jarring Effects, the group enjoys complete artistic freedom and mix well many musical influences, Jamaican dub the seventies, hip-hop, jungle, drum ' bass, techno, oriental sounds. With determination, and if not instigator of the new style dub High Tone features a powerful dub effects truffle. Dj Twelve handled the samples and scratches on each of the Tone pedazos.High out his first vinyl Warp Bud Seasons in 1997. Shall be followed by Low Tone, again up to 4 titles also published in CD to serve as a promotion. In 2000 he released the first true album of the band, Opus incertum. High Tone, with groups or Zenzile Dub Improvisators then are the pioneers of dub sound recorded live version compared to remix music. [Info out of wikipedia version fransesa]
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HEMC - CARBON

Well true to my style of waiting until the last day to publish the recipe and as usual after HEMC a long period of writing, even has to have a lot to say but little time to express myself, I will not apologize or anything worse because I know I leave this as abandoned. In fact the other day Herr Direcktor friend told me that he was getting expensive mushroom carpaccio and to see if updated, So I want to put my second recipe of event sponsorship and this time I dedicate to him.

Herr goes for you!

______________________________________________________________________

This is another recetillas the book that we mentioned at the time , as a thousand years ago not put in the practice, and the truth is I had some success, on top is not complicated and beer will gives, in my view, a different touch. In Spain recently cooked with beer, we often use wine or cognac, even whiskey, but it seems that the Benelux countries is a very common practice. I guess that this dish must have its roots Belgium, hence the name.

The ingredients are as follows:

• ½ kg of beef and veal steaks

Flour

• Salt black pepper freshly ground

• 25 gr. butter

• Oil

• 2 onions cut up

• 1 clove garlic, minced

• 175 gr. threaded mushroom

• 1 ½ cups beef broth

• 1 bottle of beer, Alhambra (had no)

• 1 tablespoon brown sugar

is salt & pepper fillets and is dipped in flour shaking for no lumps, but are well floured. Melt the butter in a large pan and sauté the fillets over high heat until golden brown on both sides, are removed and set aside in a dish with paper towels. If necessary add a little more oil and begins to fry the onion and garlic over low heat, covered for about half an hour, watching it does not stick but until squishy is right, when with that as appetizing golden mushrooms are added and allowed to cook for another 5 minutes. Get wet with beef broth and beer to evaporate the alcohol in beer and add the sugar, then bring to a boil, scraping pan to loosen while the toasted bits of the walls and bottom. Corrected for salt and pepper and add the meat back to skillet, cover and simmer for around an hour or three quarters, the meat is tender even less. I is the left just over half an hour, and then more resting a little room. The perfect time to make a Sunday vermouth.

My Maxi never had made the sea and was happy and I can promise and promise that is my most demanding critic. See what I mean ...

LRK.

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HEMC FLAMENCO - Mushroom Carpaccio

Am I not fit in my joy, and this while my mind.

This time La Olla Switzerland has thought me to be the host of the tenth Done fourth event in My Kitchen. I was thinking of an ingredient that would play and was rich and was affordable ...
And be clear finished. I mentioned it at home and my Maxi was that told me why not the mushrooms, and hey, it seemed perfect. Meets all the requirements and I love, in fact, is one of the ingredients that never fail in my refrigerator for relief by tasty, and economical, because I like all the mushrooms and this is the only q ue throughout the year I can be cool and also I have a theory that if it were not cultivable, would have another price. Something like what happens to the sardines, but on mushroom, come on.

At the same time when I answered La Olla Switzerland dishes knew it was going to do one for years but not perpetrated actually was one of the first to put into practice when I discovered how much I love cooking and I get to relax me into it, which I'll post another day to not overwhelm.

And the other THIS ,

______________________________________________________________________________

MUSHROOM CARPACCIO

There was a restaurant called Arcanum whom I was very fond of the simplicity of its dishes and its raw materials in general and vegetarian moussaka and the carpaccio of mushrooms in particular, so often were, and observers are it must be said in passing that finally lgo as simple as carpaccio of mushrooms I decided ah acerlo home and I think I was right, because it was quite similar, since then, has become one of the favorite companions meat and fish in my house, even sometimes I put a salad rocket and the refreshing sea. As for the restaurant Arcanum, the last to time I will make about half a year we commented that the chef, owner and creator of these delicious dishes, it seems that he had sold the restaurant and although the site still retained the same charm nor had carpaccio, or moussaka (how sad) and other things that made the restaurant famous ... (worth another if, but it is not the same)

Well, at least I still carpaccio doing and what I eat at home, so as for me I just need:

• mushrooms (of course)
• Vinegar of Modena
• A good AOVE
• Maldon salt
• A pinch of oregano
• few chopped toasted hazelnuts
• A little pepper (in this case I use the 5 pepper in grinder is softest)

Wash the mushrooms well because they will eat raw and is important important that do not have land, are cut sheets as thin as possible, not worth buying the mushrooms and a lam Inada, and it's more comfortable, but not so tasty and the sheets are also other too much of this fat. It co LOCAN at the plate and dressed with balsamic vinegar enough, you should use for this spray, it is distributed more vinegar, but we did not have before me and gets by me as I could and I was really happy. Then add the oil and salt turns to champis and put back a little more vinegar, oil and salt and freshly ground pepper, oregano and walnuts. Then the cook (in my case / to me) eat one to see if you need to rectify d and oil or vinegar, if it is ok, the table and eat.

be easier. What does not?

LRK

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IBIZA HOLIDAY FOR (I)

The reason for the abandonment of my blog has been none other than a mini vacation in Ibiza, I have come renewed, and as they say, virtually new.
Taking advantage of my stay on the island, from here I want to appeal to their sites and gastronomy. Seem to know everything there is maquinera Party, Pacha, Privilege, Space ... Or on your other side, "pseudo hippie" because there are few real hippies, with their markets and their shirts Bob Marley . We are going to relax and soak up the sun and always discover something new, even to repeat from time to time.

This time, I could not bring me to a salt Barcelona Ibiza , contained in the Natural Park of Ses Salines and oil Trull d'En Joan Sant Josep Benet fact that is precisely where we were going those days.

Salt granite chose it as a matter of personal taste only because I like a lot more salt and granite seemed much more authentic, think it's more natural, and it's not me disappoint.
As oil
regret, I did not find any feature to highlight, I find a heavy oil, with no special flavor. Know that the olive is made because the bottle does not put you and I have been unable to find information on the web. Anyway I must say that I like the flavorful oils and fruity, the type of Arbequina olive, or Hojiblanca of homemade cooking use the brand Hojiblanca and salads and take no more I have bread or Cervus or the cooperative Borgelenc of Siurana both AOVE 100% Arbequina, which does not mean it is better or worse than others, simply is not the type of oil that I like. In the background, and like everything else, is a cuestioón tastes.

we would also like to visit one of the wineries that are now operating around the island, in particular holds Can Rich but unfortunately only open to the public on Mondays and at the end we could not go. No matter, so we have a reason to return. Still bought a couple of bottles that have not yet open, which probably speaks here.

In a second post, talk about a couple of restaurants visited and that I think deserve special mention.

Lkr.

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CHURCH OF SAN CARLOS Sagittarius

CHURCH OF SAN CARLOS (Summary of an unpublished work by Brenda Pagola de Leon ) To refer to the church of San Carlos is necessary to recall a series of intricate events that determined the existence of our people and their most precious historical relic. It is known that since 1680 the Portuguese in Brazil had risen anchored at the mouth of Silver a stronghold '. Colonia del Sacramento. This settlement Portuguese English rule led to a long ( a dispute between the European powers. Threats robberies and all kinds of complaints followed as the years passed. Spain, weak, wavering or indecisive, Portugal, strong, tenacious, increased their claims of conquest. In this situation, General Pedro de Cevallos is proposed to leave the country and the Portuguese in 1763 carrying the war to Rio Grande in a tremendous and successful campaign. A core of people in the region, recently brought from the Azores, was brought ashore to found a population East, San Carlos. Among the rustic ranches black fatigues amid the plowed land, a larger home fulfills the function of the chapel. When he arrived in 1781 the priest Manuel Amenedo Montenegro, the famous Father Amenedo, although an important part of the Portuguese had returned to their payments, some English and Creole have been incorporated, and a few years after moving to the community Amenedo calling for donations for a temple he heads list , after the authorities received initial funding in 1500 dollars, the November 5, 1792 Bless the foundation outlined by Francisco de Castro behind the chapel of mud and straw. Under] the administration of Father neat Amenedo-contributions are carefully noted in pawns, slaves, bricks from a kiln made especially PANI, the temple donations vary, etc.-in only nine years was built the Mother Church of San Carlos, who understood colonial architecture defined as English Romanesque style that mixes the decorative details do later conceptions of European churches, especially notable features is the barrel vault of the bed to conduct the Manuel Noya operator, in which light penetrates the center opening of the quota-One. Between the two towers has a pediment crowned by a cross, a shield of Cardinals was unfortunately replaced by a clock. The works of major figures like this are necessarily structured in stages, was elected patron of the Villa San Carlos Borromeo in 1800 and in 1801 moved the Blessed low peal of bells from the old neighbor hood and the ecclesiastical authorities of Buenos Aires in 1804 to attend his formal blessing. Meanwhile the floor was not replaced by the current brick, parishioners came with cushions and chairs at religious services; revoked in 1824. the base of the towers was covered in the blue and white English china used at the opening banquet. The remains of Father willed Amenedo-at the time received anonymous threats from San Fernando de Maldonado, always involved in war fighting marine, saw San Carlos is ahead in building the temple, lie between the walls of the atrium. Wiki extracted from the San Carlos (Eduardo Fernandez) Thanks

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HEMC Fish and Shrimp Lasagna

participate in the meme actually in my kitchen (HEMC) like me because I am forced to think about a dish again, as in my , The culinary inspiration in this heat disappears.

HEMC In last month every time you make a dish I could think of, someone had put it, so we we participate more so in the end does not reach time and could not help but caponata (which was one of my options after aubergine and baba ghannuj ) falls safe because I kept wanting to put it into practice. On this occasion, although as always go late, no one has made a lasagna, which is also cold so now feel like it and although there is only prawns are in my opinion the main ingredient.

The recipe I have rescued this book so good, but still doing, of course, the odd change, starting with the shrimp, as in the book the recipe is with shrimp and crazy.

Thus began. The ingredients needed are:

• lasagna 1 Box 200 gr.

5
• 00 gr shrimp

• 350 gr. white fish (I used a rooster and a couple of pieces of hake)

• 500 gr. steamed mussels and small cut

• 2 tomatoes grated

• 4 ripe tomatoes, peeled, seeded and chopped

• 1 onion tender and the tomatoes chopped

• 1 clove chopped garlic also

• A rocket leaves

• 4 or 5 tablespoons of mayonnaise

• 1 tablespoon balsamic vinegar

• 3 tablespoons olive oil

• Salt and pepper

pasta is prepared as indicates the box, I used this time which are soaked, trying to avoid unnecessary heat. I set the oven to warm white fish poaching. In the meantime, was making the vinaigrette with balsamic vinegar, oil, salt and pepper, beating strongly. Then mix the grated tomatoes a couple or three tablespoons of v inagreta, I slipped and I booked it. When the oven, and Staba to 150 degrees, began to poaching fish in a pan with a bay leaf, a little white wine and a little water for 5 minutes, the rooster and 5 minutes hake was fatter. While the fish was sofreí the shrimp slightly, peeled and pique, reserving a few to decorate and heads to roll in the Chinese and release all the Suquillo, which used to make a pink sauce with mayonnaise and as it came out pretty, to put a bit too with vinaigrette.

So did all this in a bowl is getting the chopped vegetables (tomato, onion and garlic) with a few spoonfuls of vinaigrette, all fish (gallo-hake, mussels and shrimp), a bunch of arugula and a few tablespoons of sauce. Mix well all ingredients and begin to assemble the lasagna combining pasta and filling. I went two stories because the tray was pretty big. Then covered lightly with the rest of cocktail sauce, put the prawns with more or less grace, (in my case at least, I refer to the evidence) a bit of arugula and a little more tomato vinaigrette.

's it. I let it stand overnight, was very rich and refreshing.

Lkr.

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