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Category Archives: Eggs
Ver post de Starters2 peopleNewbie30m6m
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So, I realize it’s time for me to share this recipe with you. I learned how to make tortilla de patatas not in Spain, but in the states, almost 10 years ago, where I met y friend Juanjo who taught me how to do it. By then, I didn’t even got why he had such a big amount of olive oil. Now of course, I get it completely and I follow his steps. Anyway here it goes, eaaasy and delicious. I’m also gonna tip you which is for me the best place to eat it in Madrid, and that’s at Jose Luis, it’s fantastic.
Important: the potatoes are cooked slowly in oil at low temperature. They are neither fried or cooked first in water, or anything like that. Patience always adds flavour!!
Ver post de Creative4 peopleAdvanced1h 30m
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Oh yes, with this dish I’m going up on elegance and more for sure. Thought for my future menu and experimenting for the first time with foams and textures; reading about flavour combinations and cooking methods. This plate has travelled from Julia Child’s artichoke bottoms cooked in a ‘blanc’ (‘like it used to be done’), to an artichoke foam accomplished with Ferran Adrià’s ISI Gourmet Syphon. Over these two textures a poached egg and to enhance flavour crispy pancetta and some Parmigiano Reggiano. This is harmony ladies and gentlemen.
Ingredients. For 4.
- 12 fresh artichokes, the biggest you can find. If they are not so big then you will be needing 16, 8 of which will be bottoms and the rest for the foam.
- 4 eggs, best quality and very fresh
- 100 gr of pancetta
- Parmigiano Regianno cheese
- 3 lemons
- 1/2 onion finely sliced
- 200 gr of cream 35.1% grease
- 100 gr water and 100 of the broth form the artichokes
- 30 gr butter
- 3 gr agar-agar
- 1/2 litre ISI-Gourmet syphon
- salt, pepper and nutmeg
Let’s take it by steps.
1. Artichokes. Day before.
- First you need to pick up the 4 biggst artichokes because we need the biggest bottoms or hearts, where the poached egg will be layed on. If they are smal there will be 2 per plate. These ones we will prepare as Julia Child did, ‘as done before’ a friend told me: in a blanc.
- First break the stem off close to the base of the artichoke. Holding the bottom up, bend a lower leaf back until it snaps. Then pull it off. Continue until you’ve gone beyond the curse, where the cones of leaves folds inward.
Ver post de Starters6 peopleNewbie10m20m
Number of Diners
Following my culinary adventure I now present you Peruvian-Spanish fusion. Sunny fried eggs ‘acholados’, with our peruvian yellow potato (excellent for french fries), huacatay, peruvian spiced-ham and rustic bread from El Pan de la Chola. This we eat with our hands with getting help from the bread.
The trick here is the quality of the product. Get the best quality and the result will be an amazing taste. Good olive oil, the best eggs you can get, sourdough bread, good ham… the rest is a piece of cake!
Ingredients. For 6.
- 1 kg yellow potatoes (if not regular)
- 6 high-quality eggs
- 1 rustic artisan sourdough bread
- 100 gr of peruvian-spiced ham
- huacatay (peruvian aromatic herb)
- 1 tablespoon ají panca paste
- olive oil to fry
- salt, pepper and cumin
- Peel and cut the potatoes to make french fries.
- Put olive oil in the frying pan with the tablespoon of the ají panca paste and some huacatay leaves.
- Fry there the french fries and after draining the oil place in the serving plate.
- Break the ham into large pieces and fry in olive oil with ají panca for a few minutes. Keep warm and drain well.
- For the eggs, add some oil to the pan without it covering the eggs and wait for it to be very hot.
- Fry over one side and add some salt. Turn around so that the yolk gets some heat (less than 10 seconds) and then smash the eggs into the potatoes.
- Add the ham and more huacatay leaves.
- Place bread around the plate.
- Open carefully the egg yolks just before starting to eat, with our hands and with help from the bread.