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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.
What if?