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Mieszkania Kardynałów W Czasie Konklawe.

Soup

The idea of \u200b\u200bthis soup comes from the traditional tortilla soup or soup Aztec, which give it a Twis t style of the cuisine of love is often served in some restaurants and we love it, so we decided to share our own version.

Ingredients: (4 servings)

• Tomato 4-5 PZ
• Cebolla 1 / 4 PZ
It
• 2 cloves
• Chile Guajillo (dried) 2 pz ;
• Tree Chile (dried) 2 pz
• Chicken Fund ; 1 lt
• Epazote 3-4 leaf
• Fried pork 200 gr
• Salt and pepper

For the garnish:

• Avocado ; 1pc
• 100g fresh cheese ranch
• 150 g Fried pork
• fried pasilla Chile , 2 pcs
• sour cream taste

Procedure:

First roast the onion and garlic. I remind you that the roast is burning products in a very hot pan, preferably without oil. This, in order to concentrate the flavors and get a much better result. When they start to blacken the garlic and onion add the tomato into wedges or chunks and hope to release all their juices.

On the other hand, deveined chiles, cleaned and bleached in boiling water for one minute or less. If you want your soup is too spicy, do not blanch the arbol chiles. Any mode, and clean, add the roast just for a minute. Remember that you can change the amount of chile to make it to your liking.

Now, this step is important. If done properly roast will see that in the pan have been glued some burned waste products. These are the ones that will give great flavor to the soup. To retrieve the bottom add a little hot chicken and scrape bottom of pan with a spatula or wooden spoon. This procedure is known as deglaze, and is usually done with any liquid, whether funds (poultry, beef, vegetables, etc.), wine, spirits or just water, depending on the preparation that we are doing. Once you've cleaned the pan completely spent all in the blender and add the rest of the fund.

done this, add the rinds into pieces and blending. Can then strain the preparation to give a smoother texture, however, we chose not to strain it to give a handmade texture. We spent preparing a pot and let it boil, flavored with a sprig of epazote previously disinfected. Once it has boiled, rectify the salt and pepper and remove from heat.

For the garnish, placed at the bottom of the plate, a decorative, cheese cubes, slices of pork, avocado and pasilla chile fried sliced. Remember that it is very important to seek emplatado height. What do we mean by high? Look at this picture where the lining ends relative to the edge of the bowl.

So

we got a sight more attractive and elegant. Other advice we give to all soups to prepare is: Present the dish with the garrison assembled and then pour the soup in front of the diner. That may give you a nice decoration to the plate, which would otherwise be very difficult.

striking for its color, flavor unexpected touch of hotness, and the beautiful emplatado, is a winning dish, suitable for any special occasion. We hope you enjoy and remember to send us photos of their preparations to share with our other readers.

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Chicharron blue cheese soufflé Apple Aperti of Huitlacoche

This time I'll share the recipe for a blue cheese soufflé. Need the following

Ingredients:

• Golden Apple 4 pcs
• Butter ; 45 gr
• harina 45 gr
• Leche 400 ml
• Blue Cheese 100 gr
• 2 pcs egg yolks (40g approx. )
• 2 pcs egg whites (70g approx.)
• Salt, pepper cn
• Nuez Cn nutmeg

Procedure:

For soufflé mixture, we must begin preparing a Bechamel , which is one of the mother sauces in cooking. The process is simple and I recommend that you memorize. The procedure, in turn, involves another basic preparation widely used in kitchen, Roux . A roux is a mixture that is used to link (to give better consistency) sauces and soups. To make a roux we will use equal parts flour and butter. Melt the butter in a saucepan and add the flour. Mix well with a wooden paddle and let cook just a few moments. Depending on the time we leave the roux over a fire it will change color, starting with a white roux, then clear and, finally, a dark roux. For the bechamel

need a light roux, which is when the mixture is lightly browned. To this add the boiling milk while mixing everything with a balloon whisk to avoid lumps. Season with salt, white pepper (Not to mix paint) and nutmeg. Let over medium heat until it becomes slightly thick consistency, about 3 minutes. At this point you have listed the Béchamel sauce. Now, add blue cheese, diced, to dissolve easily, and stir. Then add the egg yolks and repeat the procedure. Check the salt and pepper and let cool.

Now, as you know, a souffle is a mixture to cook in the oven is inflated and rises, becoming light and pleasant texture. To achieve this effect we use the egg whites. We beat them separately with a pinch of salt until stiff peaks carry (stiff peaks when you lift). Finally mix the whites with the preparation of cheese, and we are ready to fill the apples.

We choose apples very strong, so that they retain their shape in the oven. Cut off a slice of apple at the top, like a lid, and clean up around the center with a spoon. Will place the soufflé mixture and bake in 180 ° C for 30 minutes or until the mixture has been lifted out of the apple.

decorate based on a very common combination, blue cheese with grapefruit and grapefruit supreme put some aside for the apple.

I should clarify that the idea of \u200b\u200bserving the soufflé in an apple is not only for presentation purposes, but the cheese takes on a delicious flavor when combined with fruit during baking.

Be encouraged to cook, this recipe will delight all your friends!

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Ravioli with Goat Cheese Chocolate

Italian cuisine shares many elements with Mexican cuisine, so the fusion of these often give very good results.

In this case we will make a pasta stuffed with huitlacoche. Try not to use the most common forms (Ravioli, Tortelini, etc.) And instead try to find something different. The ravioli Aperti is widely used today, and consists of two sheets of pasta layered with a filling in the middle. The plates can be round or square, to taste.

To accompany our Aperti prepare ravioli parmesan cheese sauce, all this combines beautifully.

Ingredients:

• Lassagne Films for
• Enough Salt pepper

Filling:

• Huitlacoche 300g Onion
• 1 / 4 pz
• Chile Serrano 2pz
Olive Oil Goat Cheese
• 150 gr

Salsa:

• 250g Parmesan Garlic
• , 2 cloves
• 500ml Whipping cream butter
• ; 50g

Procedure:

For the Sauce:

itch garlic cloves finely and sauté in butter. Add cream, and when hot, the cheese. We will move for its dissolution. Easing the sauce with whipping cream, until you have a good consistency. Finally, we rectify it with salt and pepper. As you can see, is a very quick and easy.

For the filling:

Now prepare the huitlacoche as is traditionally done. Fry finely chopped onion in olive oil and add the corn smut. When the grains have burst and the preparation is completely black cook for about 5 minutes and add the finely chopped chile. We'll leave it to cool and then mix it with goat cheese. Add all to a processor and grind just a little to get a kind of pasta. At this time we rectify salt and pepper.

To cook the pasta sheets we use the common procedure. Put them in plenty of salted boiling water, which we flavored with olive oil, onion, bay leaves, and herbs of our choice. Do not forget that the pasta should be al dente.

Finally we can only assemble the dish. We set up small areas of filling and place it between two sheets of pasta. Cover with cheese sauce hot and ready. Remember that you can cut the sheets to give a nice appearance, I like round.

Enjoy!

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at its best: José Ramón Castillo

A young chef and entrepreneur. Its strong philosophy has rushed to international success as one of the culinary icons in Latin America. Despite the common belief, fame and success do not always end with humility, and living proof is José Ramón Castillo, founder of the chocolate That Bo! and host of two television programs: Xocolatl and Cacao .

Just past its 30-year-old José Ramón has already marked the beginning of a new era for the way we produce and consume chocolate. Combining a unique expertise in craftsmanship with a profound knowledge of modern molecular cuisine, the chef has created unprecedented flavors and combinations.

This new trend, chocolate Mexican author, not based solely on technique. Local ingredients and the chef's philosophy of believing in domestic products, are an essential part of your revolution. His shop That Bo! reflected through dozens of flavors of chocolate, this philosophy, and dazzles us with its results. While we find the traditional flavors in their cupboards, it is these that distinguish them, but those like the fruit, we show that the rules were made to be broken. The chef offers us bold flavors, such as mole poblano, tascalate and tamarind, always attached to the identity that unites us as a country and culture. Further reinforcing this philosophy, That Bo! is a 100% Mexican and all the cocoa used to make chocolates.

Large culinary schools have been formed from the exploitation of indigenous resources of each region, and is exactly what this Chef seeks to make Mexican flavors, take them to gourmet status they deserve.

José Ramón Castillo was born in Mexico and began his studies in the field of gastronomy at the Culinary Center Ambrosia. Later he specialized in Ritz Escoffier L'Ecole Gastronomique of Paris and the School of Hospitality and Tourism Sant Pol, Barcelona.

Most professional development was in Spain, culminating in his success in Barcelona Cooking Championship, and winning the title of Young Chef de Catalunya ", making it the first Mexican chef to win this competition.

In the words of the chef: "One day, during an exhibition, I had the opportunity to see a master chocolatier, and it seemed so fascinating that I wanted to learn everything about him." Thus, from one moment to another, José Ramón decided to become a chocolatier , and training in pure and craft techniques with which they can work this product.

The squandering of his technique can be seen in television programs, although only one is being transmitted, Cacao. work is a delight to see this master chocolatier appreciate step by step many of their most delicious creations. Similarly, José Ramón Castillo is often presented in exhibitions and food festivals, both in Mexico and other Latin American countries. Recently presented at the expo El Gourmet.com and between 11 and 14 February will be giving demonstrations at the expo The Chocolate Experience in the City Mexico.

The imagination of chef José Ramón Castillo has proven to be boundless and his enthusiasm and love for their work. Surely we will hear much about him for many years, with fresh ideas and innovative proposals.

Warping Legs Around A Man

Gordon Ramsey: 44 Years of Kitchen Irreverent

Chef Gordon Ramsay is the irreverent British television, has become famous for aggressiveness charismatic and good food, but hardened his personality and his business acumen, Ramsay is a perfectionist and a tireless worker.

born in Scotland but raised in Stratford-on-Avon, his dream was to become a professional football player but was cut short when he injured his knee in practice. Seeing their uncertain future, given the options, chose to study Hospitality in a school Rotarios.Con time Ramsay was finding his vocation and his career took flight. He worked in various restaurants and for a while lived in France, where he was trained professionally in traditional French cuisine and learned a passion for his profession and loved his work.

In 1998, Ramsay, 31, finally opened its first restaurant in the capital with the help of his father Chris Hutchenson, who currently is a partner of Gordon Ramsay Holdings, which owns 69% Ramsay actions. From the first restaurant opened, all rushed like a snowball, and became "the best chef in England" and one of the largest employers in the service of Britain.

Being a businessman, it is natural that the numbers are paramount Ramsay: Ramsay to date has 12 Michelin stars, 3 of which belong to his Restaurant Gordon Ramsay, made it one of only 3 Chefs in England who have 3 Michelin stars, is responsible for 14 successful restaurants of which 3 are abroad, one in Dubai, one in Tokyo and one in West Hollywood, also has three pubs, has written 20 books; stars 3 TV and, last but not least, is senior partner and director of the renowned Tante Marie School of Cookery .

restaurateur For this genius is no more limits and says always look unattainable level of perfection in order to not stagnate. "You always have to get taller, get people you work with excited, generate such passion and commitment that lead you to success." And although many do not sympathize for his colorful language and strong character; dedication, technique and the requirement that you have about yourself and those working under him, holding the giant company that is Gordon Ramsay, as some journals catalog today: "Already the name is a trademark" .

Facts:

• hates vegetarians (so much so that for long made soups "vegeterian" chicken broth .)
• Mario Batali hates who accused him of making food dull and dated.
• hates people who eat while driving.
• hates undercooked meat and ignorant who ask so ashamed that his mother always calls undercooked.
• Account that was in the ranks of Rangers for a short time.
• addition to his business, serving his family, his wife Tana and four children.
• At home there are two kitchens, one for his wife and one for him. Theirs is low key, with an encoder at the entrance.
• For special occasions breeding their own animals and do it with their children, taking care not to become attached to animals.

To learn more about Gordon Ramsay's restaurants, its history, cuisine and school visits:

http://www.gordonramsay.com/