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Tag Archives: bacon
Ver post de German6 peopleNewbie30m15m
Number of Diners
First of all, I want to thank GastronomíaYCia for giving my Panettone the first prize in the Christmas Recipe contest they made. I won an amazing printer and dinner for two in an interntaional food restaurant of my choice. So I’m so very happy with my super prize! I also just recently came from an amazing trip to India and Nepal, had the opportunity to attend a wonderful fairy tale wedding in Mombai (Vargas Llosa wrote and article about it in his last column) and spent a lot of time with my beautiful family. So I am abolutely recharged and willing to accomplish many things this 2012!
This recipe actually is from 2011, from the latest Christmas, which I spent with my family in Berlin. So, given the circumstances this German Potato Salad could not miss this year. I’ve been cooking it for many years now, this recipe though has new important ingredients such as broth and the juice from the bacon.
Adding the vinegar while still warm not only keeps the potatoes firm but enrichens the flavour, as does the broth and bacon juice. It is a simple salad, delicious to eat with nothing more, with a grilled fish, with sausages, with turkey, etc…. and it is also very simple to make! So here you go, the step by step recipe.
Ver post de Creative4 peopleAdvanced1h 30m
Number of Diners
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.