Objetivo Euskadi propone a sus telespectadores un recorrido gastronómico por diferentes lugares, probando exquisiteces como lacón con grelos, filloas, patatas meneás, roscón charro, cascaflote, potaje de vigilia, tosta de escalibada o butifarra.
Monday, November 30, 2009
Making Buttercream Roses (Engl)
Step-by-step instructions for creating beautiful decorations for both cakes and cupcakes. Buttercream roses are a classic garnish for special occasion cakes.
Kartoffeln (DE)
Neue Kartoffeln (DE) (Link)
Neue Kartoffeln: frisch geerntet – heiß geliebt
(Kümmel)
Neue Kartoffeln mit Schnittlauchsalat und Kräuterquark | Neue Kartoffeln mit Matjes | Neue Kartoffeln mit Kümmel & Mett | Neue Kartoffeln mit Spargel | Neue Kartoffeln mit Pasta & Pesto.
http://www.wdr.de/themen/global/webmedia/webtv/getwebtv.phtml?ref=500061
Kartoffeln: farbigen Sorten gehört die Zukunft (Link)
http://www.wdr.de/tv/servicezeit/wohnen_garten/sendungsbeitraege/2010/0506/00_bunte_kartoffeln.jsp
Kartoffel in Gefahr (DE) (Link)
Die Kartoffel ist ein Überlebenskünstler. Sie passt sich nicht nur klimatischen Bedingungen optimal an, sondern wächst auch schneller als Reis, Hirse und Co.
http://www.zdf.de/ZDFmediathek/beitrag/video/786056/Essen-mit-gutem-Gewissen%253F#/beitrag/video/786056/Essen-mit-gutem-Gewissen%3F
Kartoffeln anbauen (DE)
Black Bone Chicken Soup (Engl)
Chinese doctors praise this soup as being one of the most therapeutic foods you can eat in the fall and winter to strengthen the immune system.
Ingredients:
Dang Gui (Angelica Sinensis) 6 grams,
Huang Qi (Astralagus)10 grams,
Dang Shen (“Red ginseng”) 6 grams,
Gou Ji Zi (Wolfberries) 6 grams,
Gao Liang Jiang (Chinese ginger)3 grams,
Chen Pi (Aged Tangerine peel) 3grams,
White peppercorns 3 grams,
Fresh ginger 6 grams, (about 10 slices fresh ginger, the size of a quarter, smashed with the flat side of a knife)
Fresh scallion 10 whole scallions, ends trimmed and smashed lightly with the flat side of a knife
Sea salt to taste
4 cups good quality, low salt chicken broth
2 cups water
1 ¾ cups good quality Shaoxing wine or dry sherry
1.Remove any fat from around the cavity opening and around the neck of the chicken. Rinse lightly and drain. Using a heavy knife or cleaver, cut the chicken, through the bones, into 10 to 12 pieces. Heat 2 quarts of water until boiling and blanch the chicken pieces for 1 minute to clean them. Drain the chicken, discarding the water, then rinse in cold water and drain again.
2. Place the chicken pieces and the Soup Broth ingredients, except the salt, in a heat-proof pot or 2-quart souffle dish. Cover tightly with heavy-duty aluminum foil and place on a steamer tray or small rack. Fill a wok with enough water to just
reach the bottom of the steamer tray or rack and heat until boiling. Place the food on the steamer tray or rack over the boiling water, cover, and steam 2 hours over high heat, replacing the boiling water in the wok as necessary. Alternatively, you may steam the soup in the oven: Preheat the oven to 425 degrees F. Place the ingredients in a Dutch oven or casserole with a lid and, before putting on the cover, wrap the top with heavy-duty aluminum foil; then cover. Place the pot in a lasagne pan or a casserole and fill with 1 1/2 inches of boiling water. Bake for 2 hours, replenishing the boiling water as needed.
3. Skim the top of the broth to remove any impurities and fat. Add the salt. Remove the ginger and scallions, ladle the soup and pieces of chicken into serving bowls, and serve. To reheat and retain a clear broth, steam or bake in a closed pot for
10-15 minutes, or until piping hot.
Ingredients:
Dang Gui (Angelica Sinensis) 6 grams,
Huang Qi (Astralagus)10 grams,
Dang Shen (“Red ginseng”) 6 grams,
Gou Ji Zi (Wolfberries) 6 grams,
Gao Liang Jiang (Chinese ginger)3 grams,
Chen Pi (Aged Tangerine peel) 3grams,
White peppercorns 3 grams,
Fresh ginger 6 grams, (about 10 slices fresh ginger, the size of a quarter, smashed with the flat side of a knife)
Fresh scallion 10 whole scallions, ends trimmed and smashed lightly with the flat side of a knife
Sea salt to taste
4 cups good quality, low salt chicken broth
2 cups water
1 ¾ cups good quality Shaoxing wine or dry sherry
1.Remove any fat from around the cavity opening and around the neck of the chicken. Rinse lightly and drain. Using a heavy knife or cleaver, cut the chicken, through the bones, into 10 to 12 pieces. Heat 2 quarts of water until boiling and blanch the chicken pieces for 1 minute to clean them. Drain the chicken, discarding the water, then rinse in cold water and drain again.
2. Place the chicken pieces and the Soup Broth ingredients, except the salt, in a heat-proof pot or 2-quart souffle dish. Cover tightly with heavy-duty aluminum foil and place on a steamer tray or small rack. Fill a wok with enough water to just
reach the bottom of the steamer tray or rack and heat until boiling. Place the food on the steamer tray or rack over the boiling water, cover, and steam 2 hours over high heat, replacing the boiling water in the wok as necessary. Alternatively, you may steam the soup in the oven: Preheat the oven to 425 degrees F. Place the ingredients in a Dutch oven or casserole with a lid and, before putting on the cover, wrap the top with heavy-duty aluminum foil; then cover. Place the pot in a lasagne pan or a casserole and fill with 1 1/2 inches of boiling water. Bake for 2 hours, replenishing the boiling water as needed.
3. Skim the top of the broth to remove any impurities and fat. Add the salt. Remove the ginger and scallions, ladle the soup and pieces of chicken into serving bowls, and serve. To reheat and retain a clear broth, steam or bake in a closed pot for
10-15 minutes, or until piping hot.
Rinderrouladen mit Rotkohl und selbst gemachten Klößen (DE)
Teil 1
Zutaten für 4 Personen:
1 kg Rotkohl
1 große Zwiebel(n)
3 Äpfel, saure
60 g Schweineschmalz oder Gänseschmalz
1 Lorbeerblätter, Gewürznelken Salz
2 EL Essig
125 ml Wasser
1 EL Mehl (Weizenmehl)
2 EL Wasser
2 EL Gelee (Johannisbeergelee)
Zucker
Teil 2
Schlesische Kartoffel-Klöße
Zutaten für 4 Personen
1 Kilo fest kochende Kartoffeln
1 Tüte Mehl
2 Eier
Salz
Teil 3
Zutaten für 4 Personen:
1 kg Rotkohl
1 große Zwiebel(n)
3 Äpfel, saure
60 g Schweineschmalz oder Gänseschmalz
1 Lorbeerblätter, Gewürznelken Salz
2 EL Essig
125 ml Wasser
1 EL Mehl (Weizenmehl)
2 EL Wasser
2 EL Gelee (Johannisbeergelee)
Zucker
Teil 2
Schlesische Kartoffel-Klöße
Zutaten für 4 Personen
1 Kilo fest kochende Kartoffeln
1 Tüte Mehl
2 Eier
Salz
Teil 3
Ravioli mit Ricotta und Salbei (DE)
(Salbei)
Mit der Step-by-Step-Anleitung der Annabelle-Kochautorin Karin Messerli gelingen die selbstgemachten Ravioli mit Ricottafüllung und Salbeibutter.
Mit der Step-by-Step-Anleitung der Annabelle-Kochautorin Karin Messerli gelingen die selbstgemachten Ravioli mit Ricottafüllung und Salbeibutter.
Fig and wild Rice Seitan Roulade (Engl)
(Figs)
Ingredients:
For the Seitan
•1-1/2 cups vital wheat gluten
•1/4 cup almond meal
•4 cloves garlic, crushed and finely chopped
•1 tsp sea salt
•1/2 tsp fresh ground black pepper
•6-1/2 cups vegetable stock, divided
•1/4 cup olive oil
•cheesecloth
For the Stuffing
•1-1/2 cups mixed wild and brown rice
•3 cups water
•3 tbsp olive oil
•2 shallots, sliced
•4 cloves garlic, crushed and chopped
•2 ribs celery, diced
•1 cup dried figs, chopped
•1 cup bread crumbs
•1/4 cup almond meal
•1/2 cup vegetable stock
•handful fresh parsley, chopped
•1/2 teaspoon sea salt
•black pepper to taste
For Cooking Stock
•1 large onion, cut in sixths
•3 parsnips, quartered
•3 carrots, quartered
•2 ribs celery, quartered
•2-3 cups of vegetable stock
•1 cup apple cider
•1/2 tsp sea salt
•1/2 tsp fresh ground black pepper
How to:
Prepare the Seitan
1.Prepare a large covered dish for the seitan, filling it with 4 cups of the vegetable stock
2.Combine vital wheat gluten with the almond meal, chopped garlic, sea salt and black pepper. Stir to combine. In a measuring cup or small bowl, whisk 1-1/2 cups of the vegetable stock and olive oil together. Pour the wet mixture slowly over the dry and stir to form a wet dough
3.Scoop the dough out onto a clean surface and pat into a rectangle roughly 8 x 12". Cover with a length of double thick cheesecloth, leaving a generous overhang of 5-6" on each end. Beginning at the end furthest away from you, begin to loosely roll the rectangle toward you, covering the exposed seitan with the extra cheesecloth as you go
4.Place the fully wrapped roulade in the vegetable stock and cover the dish. Bake covered for 1-1/2 hours. Remove from oven and allow the roulade to cool completely in the dish for several hours. Do not discard the broth
Make the Stuffing
1.Cook the rice in 3 cups of water
2.In a large skillet, heat the olive oil over medium heat
3.Add the shallots and cook for 2-3 minutes until softened
4.Add garlic and cook until golden brown. Add celery, stirring for a minute to soften slightly
5.Scoop the cooked rice into the skillet and add the figs, bread crumbs, almond meal and stock. Stir to combine and heat through, 4-5 minutes. Remove the heat, add in parsley and season with salt and pepper
Prepare the Stock
1.Remove the roulade from its cooking pot and set aside. Combine all above ingredients with the remaining stock in the pot and stir
To Assemble
1.Unroll the seitan and remove its cheesecloth
2.Gently flatten the seitan on a clean surface and spread with the stuffing
3.Use a lightly oiled hand to press the stuffing flat against the seitan
4.Loosely re-roll the seitan, carefully pressing the stuffing in if it falls out. Once fully rolled, re-wrap the roulade in a slightly loose cheesecloth. You may also choose to tie the roll with kitchen twine, but leave some room for the seitan to expand as it cooks
5.Place the wrapped roll back in the pot, arranging the vegetables around it and adding any additional stock to ensure that the liquid covers at least half of the roulade
6.Bake covered for 1-1/2-2 hours, turning halfway through
To Serve
1.Lift the roulade out, unwrap the cheesecloth and cut in 1/2" slicesThe vegetables may be served as is alongside the roulade or puree them with some of the stock to make a simple sauce that is good with the roulade or with an accompaniment of mashed potatoes
Note on Ingredients
•Vital wheat gluten can be found in many stores, often in the baking section, or check the bulk section of health food stores for a less expensive option
•Almond meal, sometimes called almond flour, can be purchased pre-made or you can make your own by simply toasting raw almonds lightly for 10 minutes in a 350 degree oven, allowing them to cool completely and then processing into a fine powder
Part 1
Part 2
Ingredients:
For the Seitan
•1-1/2 cups vital wheat gluten
•1/4 cup almond meal
•4 cloves garlic, crushed and finely chopped
•1 tsp sea salt
•1/2 tsp fresh ground black pepper
•6-1/2 cups vegetable stock, divided
•1/4 cup olive oil
•cheesecloth
For the Stuffing
•1-1/2 cups mixed wild and brown rice
•3 cups water
•3 tbsp olive oil
•2 shallots, sliced
•4 cloves garlic, crushed and chopped
•2 ribs celery, diced
•1 cup dried figs, chopped
•1 cup bread crumbs
•1/4 cup almond meal
•1/2 cup vegetable stock
•handful fresh parsley, chopped
•1/2 teaspoon sea salt
•black pepper to taste
For Cooking Stock
•1 large onion, cut in sixths
•3 parsnips, quartered
•3 carrots, quartered
•2 ribs celery, quartered
•2-3 cups of vegetable stock
•1 cup apple cider
•1/2 tsp sea salt
•1/2 tsp fresh ground black pepper
How to:
Prepare the Seitan
1.Prepare a large covered dish for the seitan, filling it with 4 cups of the vegetable stock
2.Combine vital wheat gluten with the almond meal, chopped garlic, sea salt and black pepper. Stir to combine. In a measuring cup or small bowl, whisk 1-1/2 cups of the vegetable stock and olive oil together. Pour the wet mixture slowly over the dry and stir to form a wet dough
3.Scoop the dough out onto a clean surface and pat into a rectangle roughly 8 x 12". Cover with a length of double thick cheesecloth, leaving a generous overhang of 5-6" on each end. Beginning at the end furthest away from you, begin to loosely roll the rectangle toward you, covering the exposed seitan with the extra cheesecloth as you go
4.Place the fully wrapped roulade in the vegetable stock and cover the dish. Bake covered for 1-1/2 hours. Remove from oven and allow the roulade to cool completely in the dish for several hours. Do not discard the broth
Make the Stuffing
1.Cook the rice in 3 cups of water
2.In a large skillet, heat the olive oil over medium heat
3.Add the shallots and cook for 2-3 minutes until softened
4.Add garlic and cook until golden brown. Add celery, stirring for a minute to soften slightly
5.Scoop the cooked rice into the skillet and add the figs, bread crumbs, almond meal and stock. Stir to combine and heat through, 4-5 minutes. Remove the heat, add in parsley and season with salt and pepper
Prepare the Stock
1.Remove the roulade from its cooking pot and set aside. Combine all above ingredients with the remaining stock in the pot and stir
To Assemble
1.Unroll the seitan and remove its cheesecloth
2.Gently flatten the seitan on a clean surface and spread with the stuffing
3.Use a lightly oiled hand to press the stuffing flat against the seitan
4.Loosely re-roll the seitan, carefully pressing the stuffing in if it falls out. Once fully rolled, re-wrap the roulade in a slightly loose cheesecloth. You may also choose to tie the roll with kitchen twine, but leave some room for the seitan to expand as it cooks
5.Place the wrapped roll back in the pot, arranging the vegetables around it and adding any additional stock to ensure that the liquid covers at least half of the roulade
6.Bake covered for 1-1/2-2 hours, turning halfway through
To Serve
1.Lift the roulade out, unwrap the cheesecloth and cut in 1/2" slicesThe vegetables may be served as is alongside the roulade or puree them with some of the stock to make a simple sauce that is good with the roulade or with an accompaniment of mashed potatoes
Note on Ingredients
•Vital wheat gluten can be found in many stores, often in the baking section, or check the bulk section of health food stores for a less expensive option
•Almond meal, sometimes called almond flour, can be purchased pre-made or you can make your own by simply toasting raw almonds lightly for 10 minutes in a 350 degree oven, allowing them to cool completely and then processing into a fine powder
Part 1
Part 2
Interpretationen vom Apfelstrudel mit Rum-Rosinen (DE)
Meisterkoch Klaus Erfort liebt es, klassische Rezepte zu interpretieren. In kürzester Zeit stieg sein Lokal in die Top 30 der deutschen Spitzenrestaurants auf.
Elaboración del Queso Idiazabal (Esp)
Parte 1
Un quesero navarro, uno de los elaboradores más relevantes y condecorados de la Denominación de Origen Idiazabal.
Parte 2
Un quesero navarro, uno de los elaboradores más relevantes y condecorados de la Denominación de Origen Idiazabal.
Parte 2
Sunday, November 29, 2009
El Celler de Can Roca Restaurante (Esp) (Engl)
El Celler de Can Roca fue fundado en el año 1986 por los hermanos Roca, justo al lado del restaurante familiar de cocina tradicional catalana que sus padres tenían abierto en Taialà, un barrio de Girona. En la actualidad está considerado uno de los treinta restaurantes mejores del mundo.
Noviembre 2009
Tres estrellas, tres hermanos y una cocina (de autor) (Esp)
El cocinero catalán Joan Roca del restaurante El Celler de Can Roca (Gerona) ha obtenido la tercera estrella en la Guía Michelín España y Portugal 2010.
Roca es así el séptimo "tres estrellas" actualmente en España. Los otros seis son, por orden de adjudicación, Juan Mari Arzak, restaurante Arzak (San Sebastián), Santi Santamaría, restaurante Can Fabes (San Celoni), Ferrán Adriá, restaurante El Bulli (Rosas), Martín Berasategui, restaurante Martín Berasategui (Lasarte), Carme Ruscalleda (Sant Pau) y Pedro Subijana (San Sebastián).
(Link a la entrevista)
http://www.elmundo.es/elmundo/2009/11/29/cultura/1259450340.html
Inside the Celler de Can Roca (Engl) (Esp) (Link)
In the Catalan city of Girona, the three brothers behind restaurant Celler de Can Roca have been awarded a 3rd Michelin star and are the highest climbers in San Pellegrino's Best Restaurants in the World list, where they now sit at number five. Oyster with a distillate of earth, anyone?
http://www.guardian.co.uk/lifeandstyle/video/2010/jan/13/celler-de-can-roca-restaurant
Noviembre 2009
Tres estrellas, tres hermanos y una cocina (de autor) (Esp)
El cocinero catalán Joan Roca del restaurante El Celler de Can Roca (Gerona) ha obtenido la tercera estrella en la Guía Michelín España y Portugal 2010.
Roca es así el séptimo "tres estrellas" actualmente en España. Los otros seis son, por orden de adjudicación, Juan Mari Arzak, restaurante Arzak (San Sebastián), Santi Santamaría, restaurante Can Fabes (San Celoni), Ferrán Adriá, restaurante El Bulli (Rosas), Martín Berasategui, restaurante Martín Berasategui (Lasarte), Carme Ruscalleda (Sant Pau) y Pedro Subijana (San Sebastián).
(Link a la entrevista)
http://www.elmundo.es/elmundo/2009/11/29/cultura/1259450340.html
Inside the Celler de Can Roca (Engl) (Esp) (Link)
In the Catalan city of Girona, the three brothers behind restaurant Celler de Can Roca have been awarded a 3rd Michelin star and are the highest climbers in San Pellegrino's Best Restaurants in the World list, where they now sit at number five. Oyster with a distillate of earth, anyone?
http://www.guardian.co.uk/lifeandstyle/video/2010/jan/13/celler-de-can-roca-restaurant
Saturday, November 28, 2009
Playing with Food (Engl)
(Veggies Face)
(Salad Bar)
(Tea Cups)
(Cake)
(Snyder's Stilllife)
(Thanksgiving-Doris Lee Kitchen)
(Bruegel-Peasant-wedding)
(Botanical Sculptures)
(Funny Peas)
Funny Food Video
Food Art Sculptures (Engl) (Link)
http://theberry.com/2009/11/20/play-with-your-food//
Confused Fruits and Veggies (Engl) (Link)
http://theberry.com/2010/02/08/confused-fruit-14-photos/
Miniature Cakes and Other Tiny Desserts (Engl) (Link)
http://cakes-cakes-cakes.wonderhowto.com/corkboard/miniature-cakes-and-other-tiny-desserts-0117785/
More Food Art
The autumn fruits and harvest grains compose a human face.
(Vertumnus by Guiseppe Arcimboldo)
(Spring)
(Winter)
(Vegetables in a Bowl)
(Easter Eggs)
(Cheese)
(Presidential Vegetables)
(Lazyness Land)
(Tomato Tree)
(Fruit -Veggies)
(The Zebra)
(Avocado)
(Apple Salad)
(Midsummer Rituals - Petersen)
(The Old Jello Mill - Petersen)
(Drinking Tea - Vasili Nesterenko)
(Vieja friendo huevos - Velasquez)
Funny Food Video
Food Art Sculptures (Engl) (Link)
http://theberry.com/2009/11/20/play-with-your-food//
Confused Fruits and Veggies (Engl) (Link)
http://theberry.com/2010/02/08/confused-fruit-14-photos/
Miniature Cakes and Other Tiny Desserts (Engl) (Link)
http://cakes-cakes-cakes.wonderhowto.com/corkboard/miniature-cakes-and-other-tiny-desserts-0117785/
More Food Art
The autumn fruits and harvest grains compose a human face.
(Vertumnus by Guiseppe Arcimboldo)
(Spring)
(Winter)
(Vegetables in a Bowl)
(Easter Eggs)
(Cheese)
(Presidential Vegetables)
(Lazyness Land)
(Tomato Tree)
(Fruit -Veggies)
(The Zebra)
(Avocado)
(Apple Salad)
(Midsummer Rituals - Petersen)
(The Old Jello Mill - Petersen)
(Drinking Tea - Vasili Nesterenko)
(Vieja friendo huevos - Velasquez)
(Tea Cups)
(Snyder's Stilllife)
(Thanksgiving-Doris Lee Kitchen)
(Bruegel)
(Bruegel-Peasant-wedding)
(Botanical Sculptures)
(Lemon Slices)
(Bell Peppers)
(Food Colors)
(Autumn Fruits)
(Fruits-Veggies)
(Watermelon)
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