Time for some sweets!!

So I've decided that was going to kill some time baking brownie pops!!

Food Art!

Combal Zero

Bras

James Peterson

What's A Cook To Do?

Recently i got this book,  484 essential tools, tips, techniques & tricks in the kitchen. I think it´s genius.
I know that we as Chefs or cooks MUST know the whole content of the book, but I also think that this guide is so clever. The book is for everyone, from an executive master chef, sous chef, apprentice or a clueless person, easy to understand, enjoyable, interesting but not boring!!.
Written by James Peterson, cookbook writer, cooking teacher and photographer.
Nowadays, people want's to learn more and more about gourmet stuff, and this book is the perfect excuse to learn about it. this book even tells you how to act in a fancy restaurant, so check it out, and enjoy good food!!

Un Día en Fría

This is the journey during my position on entree at school, this week was hilarious, so so much fun! and I wan't to take you, to know the process for getting ready for service, and during service to build it for customers, so here we go!!

Well yeah! that's me. But as you may know, cause i asume that you read Cristina's blog, that we have a watermelon dish, so first we have to undress watermelon, then turn it into this

Such a difficult process cause they all have to be the same size, not to break while cutting them nor serving, crazy! After all we serv this beauty, and it also taste so good, i've tried it with out bacon and it's soo tasty.

Some fried bacon, nuts, aldmonds, goat cheese, balsamic vinager reduction, lemongrass escence, orange zest and a touch of basil.

We also have aguachile de camarón, sort of a shrimp cocktail this is jicama stufed with cucumber, red onion, and shrimp, some lemon and beet sprouts, very fresh!

and some more, this broad bean and peas salad, with coriander jelly, full of flavour and color.

In my humble opinion, this has been the must fun of all, i'm really sick of the hot area, why?, don't really know, this week i was always in good mood, always happy, laughing all the time, and we ate so much watermelon waste, this was just so much fun!!.

Thnx Cristina

Hey, check this out, my lovely neighbor Cristina Potter writes this blog, "Mexico cooks" and as you may know i'm a full time student at culinary institute "Colegio Superior de Gastronomía", and since i work at the restaurant at school, i have to sell tickets for for a meal, so i decided t go invite my neighbors and i thought that my upstairs neighbors was the ideal, so i went, without knowing them indeed, i knocked on the door and they invited me in, and when i told them the purpose of my visit, there we were talking about her job too, and her blog. So they booked me a table and the rest is written by her.

http://mexicocooks.typepad.com/mexico_cooks/2011/07/dining-at-the-matterhorn-restaurante-monte-cervino-of-mexico-citys-colegio-superior-de-gastronom%C3%ADa.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MexicoCooks+%28Mexico+Cooks%21%29

Our Latest Creation

This is our latest creation, flourless peanut and chile pasilla cake.

Chile pasilla y commonly used for breakfast such as scrambled eggs in chile pasilla sauce or for garnishing soups.

Weird? why?, just kidding... about the weird part, this sound and taste so Mexican. If you have ever been to mexico, and tried a regional candy called palanqueta which is peanut and honey, you will get an idea of the taste.

Strange flavor, sort of candied sesame seeds and also that almost vanished spicy touch. Very tasty though, Consistency like chocolate brownie, and chocolate ganache covered. Delish

This was an experiment for school, end up been eaten by the whole class.

Roma per favore

I just got this book, it is superb!! It's about half essays on the Roman food scene, past and present, with closeups of specific foods, neighborhoods, markets and more. There are chapters about antipasti, primi, secondo, contorni and dolci. You must try at least one recipe and definitely read it all.

I dream of London

This is one of my favorite places to work. I wish i could get in when I'm done with school.

On my fabulous trip to London, I wen't to soo many amazing places, also wen't to Gordon Ramsay's "York and Albany", nice place, not so expensive but not what I expected.

But almost at the end of the journey we wen't to Jamie Oliver's "Fifteen" restaurant. Just Amazing!

We spent this much money, but it was completely worth it!. I even ate stuff that i hate, cause it was so damn tasty.

I believe you can learn so much in here, cause a lot of people from here came from nowhere, people that where in jail, drug addicts, high school dropouts, etc.

This foundation, great creation! And I want to be a part of it.

My Orchard

thyme
basil
rosemary

Spring break!!

So this spring break i went to Veracruz,

and we went to have dinner to this place called

They say "american fare, Irish hospitality", well so i must think that the Irish people... mmhm, they're not so cozy, not a bad service but the food was the bomb, definitely I loved the food, gimongus servings and very very tasty, and the most important one, it wasn't expensive. Of course the salad was mine haha, but even without dressing, totally worth it. You should try it when you go to Veracruz.

Better late than never...

Ok, this first recipe post is for one of my dearest friends that asked me about it long long time ago.

QUICHE LORRAINE FOR MURAD

Ingredients

For the dough

• 1 3/4 cups all-purpose flour
• 1/4 tsp coarse salt
• 1/4 cup coarse chopped rosemary
• 1 1/8 sticks cold butter
• 1 large egg + 1 egg yolk
• 3 tbsp ice water

For the quiche

• all-purpose flour for dusting
• 300 gr slab bacon cu tinto small cubes
• 200 gr spinach leaves
• 3 large eggs
• 2 cups heavy cream
• 3/4 tsp coarse salt
• 1/4 tsp freshly ground pepper

1. Process flour, salt, and herbs (if using) in a food processor until combined. Add butter, and process just until mixture resembles coarse meal. Whisk together egg mixture and the water in a small bowl. With processor running, pour in egg mixture; process until dough starts to come together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes.

2. On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.

3. Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.

4. Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Add spinach and toss lightly. Transfer with a slotted spoon to paper towels to drain.

5. Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.

Big time traveler, love juicy apples, but most of all, I love to cook!.

Since I was a little girl, I always stood in the kitchen watching my mother cook. I believe most of my love comes from the fact that she actually used to cook amazingly tasty, and so I decide to take the same path and learn how to do it. I started by sneaking in when no one was home and try to replay whatever I could do. Of course that didn't happened the first time neither the second, until i realized that i needed to stay next to her to learn the magic tricks. So i did it and yes, now I'm almsot a certified chef. I've decided to go to cooking school,  because I think there is so much more behind, it's not just about hot pan and eggs, there is a whole science to learn. Not easy though but I like it, and that's what matters.
So I decided to start blogging about both of my passions, food and travel.
I would love to live in London and work at Jamie Oliver's "Fifteen", I loved that place, so fucking tasty it was worth the £85 that we spent that night and i would do it a hundred times more if i could... this is me

WELLCOME EVERYONE!