Alain Passard est l'un des cuisiniers les plus étonnants de sa génération. Dans son restaurant de la rue de Varenne, à Paris, il a frappé un grand coup dans le monde de la cuisine en décidant de se consacrer principalement aux légumes.
Risotto - Recette d'Alain Passard de L'Arpège (FR)
L'inventeur de la "cuisine végétale" et chef de l'Arpège à Paris (3 étoiles Michelin) a revisité pour nous un classique de la gastronomie italienne Résultat? Un risotto de printemps aux légumes, véritable feu d'artifice de saveurs et de couleurs...
In this video you will learn how to prepare an authentic Thai green chicken curry. (แกงเขียวหวานไก่ Gaeng khiao Waan Gai)Thai green curry is one of the popular ambassadors of Thai food in overseas restaurants. As such the dish has suffered modifications and abuses. This video demonstrates the authentic method of creating a flavorful curry dish from scratch. You can use a commercial curry paste if you can't find the time or the ingredients to make your own. However, the homemade version will be more fragrant and flavorful.Traditionally curry pastes are being made by pureeing all the ingredients using a pestle and mortar, starting with the hardest ingredient to the softer. The paste should be as fine as possible, eliminating all the textures of the raw ingredients preserving only their flavors. The end product should have a combined, full and rounded aroma.
Description: Simple and delicious French inspired dessert that goes well with any fresh fruit. A simple batter is all that's needed to perfect this dish. Goes well with a sweet white wine from Alsace region of France Ingredients: Fresh figs, washed, stem removed sliced in half (roughly 15 figs) 1/2 cup granulated sugar 4 eggs organic if possible 1/2 cup organic or raw whole milk 3 tbs 365 brand unsalted butter melted 1 cup all purpose flour tiny pinch of salt butter for greasing pie dish Directions: 1. preheat oven to 325 degrees. 2. Butter a round shallow pie dish with cold butter 3. Arrange figs in dish, some cut side up, some cut side down, pie dish should be crowded with figs 4. In a large bowl or food processor, mix remaining ingredients well being sure to add flour last, at little at a time. Your looking for a thick pourable batter, not too thick however. 5. Pour over figs then bake until slightly golden brown.
Javier Andrés, del restaurante La Sucursal y La Vertical de Valencia habla sobre la Chufa de Valencia y la Horchata de Chufa de Valencia .
Cóctel de Horchata (Esp)
Ingredientes:
- 2 oz de horchata de chufa de Valencia
- 1 1/2 oz de crema de turrón de Jijona
- 1/2 oz de licor de café
Decoración: Sirope de caramelo, corteza de naranja valenciana rallada y palito de galleta de chocolate.
Preparación:
Enfriar la copa con unos hielos mientras se prepara el cóctel. Calentar el licor de café y encederle fuego a su vapor, para consumir la mayor parte de alcohol.
En la coctelera, agitar enérgicamente el licor de café ya quemado, la horchata y la crema de turrón. Verterlo sobre la copa ya fría y sin hielos, cuyo fondo hemos cubierto previamente con 1/2 sirope de caramelo. Decorar por encima con un palito de galleta de chocolate y ralladura de piel de naranja valenciana.
Un cóctel cremoso y sin alcohol, aunque sí que le quedará un poquiiiiiiito de alcohol, casi imperceptible, tras quemar el licor de café.
HORCHATA DE CHUFAS – SPANISH TIGERNUT MILK (Engl)
INGREDIENTS (approx. 1 liter)
•250 grams chufa nuts (about 7 ounces)
•1 quart (liter) of water
•one cinnamon stick (optional)
•1 tsp grated lemon peel (optional)
•about 1 cup of sugar (try the recipe with less the first time – you can always add more!)
STEPS:
For one liter of Horchata, soak 250 grams of chufa nuts in water for 24 hours. In a blender, grind the nuts, water, cinnamon, sugar and lemon until you have an even, smooth mixture. Let it sit in water for a half an hour. Press and strain the paste to obtain horchata. Refrigerate for at least an hour – then finish it in the freezer for 20 minutes until slightly slushy (optional).
La Chufa (Esp)
Karlos Arguiñano y Juan Mari Arzak conversan sobre la chufa y la horchata.
Reportaje. Horchata de Chufa de Valencia en España Directo (Esp)
Reportaje sobre la Chufa de Valencia, la elaboración de la Horchata de Chufa de Valencia y sus nuevos usos en la restauración valenciana.
Spanish Suckling Pig with smoked Dates & Almonds (Engl)
Lechón (Engl)
Lechón (Tagalog: Litson) is connoted with a roasted whole pig, lechón baboy. Chicken and beef, are also popular. The process of lechón involves the whole pig/piglet, chicken, or cattle/calf to be slowly roasted over charcoals. Similar in method to Chinese Peking duck, Bali Guling celeng, or Western suckling pig, this day-long and arduous method of roasting leaves a crispy skin and inside and very moist meat.
Traditional Segovian roast suckling Pig (Engl) (Esp)
Chef Candido Lopez demontrates the traditional Segovian method for roast suckling pig
Roast suckling pig cut with a plate is a Segovian specialty, and when it comes to his specialty, one thing is undisputed: the place to eat it is under the arches of Segovia's aqueduct at Meson de Candido. Candido Lopez's recipe is classic as can be - the Meson was first noted on the register of the town of Segovia in 1786! - and his family is credited with the preservation of the dish and the propagation of its popularity. Lopez demonstrates the classic preparation of the pig, from roasting to cutting, and speak of the historic tradition and origins of the dish.
Suckling Pig with baby Vegetables and Apple Charlotte (Link)
In the bayou country of Louisiana Acadian's or Cajuns mark the holidays with preparation of Cochon de Lait...Roast Suckling Pig. Although traditionally cooked outdoors, Chef Frank Brightsen executes this imposing dish in the kitchen of his restaurant.
