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Blog: Monitouille Topics:Cooking, Recipes, Peruvian -
Category Archives: Events and Restaurant reviews
Ver post de Rices and grains
4 people
Newbie
40m
Pressure Cooking.
Number of Diners
Difficulty Level
Cooking Time
Today I’m going to tell you about a technique in cooking which is pressure cooking. I’m also placing a recipe of chickpeas made in the pressure cooker (super easy) and home-made humus. So if you still haven’t decided to buy a pressure cooker, I hope that after reading this post you do, it is really practical for a lot of things :)!
We know as a basic principle that what this technique does is to cook food faster and in a more efficient way. But why is it faster?
In cities where there’s higher altitudes, such as Cuzco for example which is at 3,800 metres over the sea, there’s a lower pressure and so, water boils at lower temperatures (91ºC). Well, with a pressure cooker, what is accomplished is the opposite. The temperature at which water boils is higher due to a high pressure being applied. Hence, food is cooked at a faster rate.
A pressure cooker is a special pot that seals tightly and traps hot steam to build the pressure and temperature. Food is heated above boiling point, at temperatures around 120ºC/250ºF. This would be equivalent to boiling water with an opened pot at 5,800 metres below sea level. Recent designs regulate now even better the pressure and work better thna those that have a “weight regulator”, and they also assure that the pot won’t reach unsafe pressures. So for those of you that live in Lima, there’s a good offer in Groupon with a 31% discount to buy a good pressure cooker. You can find it in this link: aquí.
So what do we normally cook in a pressure cooker?
Ver post de Events and Restaurant reviews
Street from David Muñoz.
Ok, so this is a small post. It’s a huge recommendation though, so anyone who lives in Madrid, or is planning a trip soon, keep this place in mind!!
- Restaurante Street de David Muñoz
I want to recommend you all to go to Street. This is in Metro Callao, on the last floor of the “El Corte Inglés”. The Chef is David Muñoz from DiverXO restaurant, recently won his second Michelin star, with a looong waiting list, and more importantly, everyone is talking about him because what he is doing, and how he works with the product. I will go there soon I hope!
So Street is easier to go, and cheaper. It has a super cool energy, with music on, there’s a chaotic energy going on that makes you feel comfortable and that you know it still is really professional. The menu has 6 plates and they also have daily recommendations as well.
So that’s it. Really positive place. Here are the pics of the plates I had with my friends Gabriel and Yhanto when we took a trip to Madrid a few weeks ago.
Posted in Events and Restaurant reviews
Tagged cooking, david muñoz, diverzo, gastronomia, madrid, recomendado, restaurante, street
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Ver post de Events and Restaurant reviews
(Español) Evento de Panes Artesanos
Posted in Events and Restaurant reviews, Breads
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Ver post de Events and Restaurant reviews
The 14th of October 2010, Nikkei225 opened its doors. Only 4 months later, it was awarded with the “Revelation Restaurant” of Madrid and received a mention as “Restaurant of the year”. It has been the only restaurant awarded with an “M” from the Metropolis Guide on 2011 and, also receives a “Sun” from the Repsol Guide. It was also voted and awarded by theaudience at the awards from “Salsa de Chiles” (blog from ABC – Newspaper) in the category of “Best Restaurant of Foreign Cuisine”. GQ Magazine places Nikkei225 at the position 24 out of 50 in Spains 50 best restaurants, and Gentleman Magazine ranks Nikkei at the top 50 of Spain, with no preference or order in between the others. And believe me when I say that this has only started.
Nikkei225
The 14th of October 2010, Nikkei225 opened its doors. Only 4 months later, it was awarded with the “Revelation Restaurant” of Madrid and received a mention as “Restaurant of the year”. It has been the only restaurant awarded with an “M” from the Metropolis Guide on 2011 and, also receives a “Sun” from the Repsol Guide. It was also voted and awarded by theaudience at the awards from “Salsa de Chiles” (blog from ABC – Newspaper) in the category of “Best Restaurant of Foreign Cuisine”. GQ Magazine places Nikkei225 at the position 24 out of 50 in Spains 50 best restaurants, and Gentleman Magazine ranks Nikkei at the top 50 of Spain, with no preference or order in between the others. And believe me when I say that this has only started.
Nikkei225, whose name represents the fusion between two cultures: peruvian and japanese, is made up by a team of 22 people, leaded by two partners and friends: Chef Luis Arévalo and Somellier Lai Rueda. A perfect team. Keep reading and see gallery …
Posted in Events and Restaurant reviews
Tagged cocina nikkei, madrid, nikkei225, restaurante
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Ver post de Creative
A highly gastronomical experience
A few days ago The World’s 50 Best Restaurants awarded Noma as the best restaurant in the world. Second place was to El Celler de Can Roca of Joan, Josep and Jordi Roca. I’m going to write today about my visit to Barcelona a couple of weeks ago, specifically a Wednesday where I tried over 40 different flavors paired with the best wines.
El Celler de Can Roca's kitchen
The day started in Girona, where my friend Diego and I had lunch at El Celler de Can Roca. I couldn’t believe my eyes when, before we sat to eat, we where talking to Joan Roca who kindly received us for a chat. All of this thanks to Diego of course, who gave me the opportunity to live this unique experience and that will repeat itself in the future, hopefully.
I didn’t take any pictures at the Celler. Not of the dishes. They will remain in my memory. However I must let you know that if you enjoy eating and want to live an amazing gastronomic experience you must make your reservation now. An olive bonsai to the table with caramelized olives filled with anchovies cream, truffled brioche with escudella broth, cod fish in perfection, delicious and soft “cochinillo”, the Palamós shrimp, the vainille in various textures, the wines, the stellar atention. The three brothers united achieve as Jaume Coll says in its book: “…a fantastic symphony executed with rigor and accuracy with three soloists, the first violin, viola and cello…“
…and from almost paradise we moved back to Barcelona for dinner. Tickets Bar. Albert Adrià’s new tapas’ bar located next to the Ferran’s cocktail bar 41º.
Ver post de Starters
8 people
Normal
40m
5m
Cebiche
Number of Diners
Difficulty Level
Preparation Time
Cooking Time
Let’s go with one of our most classic dishes: delicious Cebiche.
What can we peruvians say about cebiche that you haven’t heard already? That we love it, that (for us) ours is the best, that no lemon compares to ours, our fish, our land, our climate… our chillis or “ajíes” and our people.
Spain has to be thanked indeed. Without the lemon seed they brought that grew in our land with its unique properties, and without onions cebiche would not exist. or ceviche. or seviche.
The thing is, yesterday (even though this pictures and recipe were taken a few weeks ago when I invited friends home for cebiche) my great friend Diego Salazar (a great gastronomy journalist and passionate about food and cooking) and me taught a cebiche course to a group of american students here in Madrid. It was, undoubtedly, the best excuse for me to wake up early and start preparing and cooking the sweet potatoes, peruvian corn, andean popcorn (canchita serrana), pack up knives and bowls, go to market, buy some fish, lemon (some peruvian I still had, which was great), onion, chillis (ajíes), ginger root, coriander and go to the course.
Cebiche in Perú, and for us peruvians abroad, matches perfectly with sunlight, friends and very cold beer. So now that the sun is coming out there is no better reason to have it. And now that in Lima the sun is fading out, no better way to say good-bye.
Ingredients.
- 2 kilos of perc or any white fresh fish with wide fillets. Always keep it cold. Very important.
- 2 big red onions cut lengthwise (see picture) very fine
- 1 piece of ginger root peeled, the size of a dice.
Posted in Starters, Events and Restaurant reviews, Peruvian, Fish and seafood
Tagged peruvian chilli, peruvian chili "ají limo", sweet potatoe, Andean popcorn, cebiche, beer, ceviche, corn, clases, course, lemon, Perú, peruano, fish, sun
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