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Receta de Pancakes

Jueves, 7 de octubre de 2010 Sin comentarios

Receta de Pancakes

Ingredientes:  

  • 2 tazas de harina tamizada
  • 1 cucharada grande de azúcar
  • 4 cucharadas de levadura
  • 1 cucharada de sal
  • 2 huevos, ligeramente batidos
  • 1 ½ taza de leche
  • ¼ taza de mantequilla derretida  

Combinar los ingredientes secos en un bol.  Mezclar el huevo batido, la leche y la mantequilla, después añadiéndolo al bol. Mezclar todo pero no demasiado. Verter la mezcla en porciones de media taza en una plancha caliente, dándoles una vuelta cuando empieza a formar burbujas. Servir con miel, mermelada o sirope

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Fried Mint Crusted Tuna

Lunes, 10 de mayo de 2010 Sin comentarios

Fried Mint Crusted Tuna

Aprril14_185 I’ve sung the praises of chef Michel Richard and his recent cookbook, Happy in the Kitchen, previously on this site.

One idea that struck me in his cookbook was a technique that crusted lamb in fried basil.  I found myself revisiting the picture of this dish, as the bright green fried basil contrasting the pink medium rare lamb made for stunning dish.

I tried crusting lamb with fried herbs a few times over the past few months, often with great results.  There was no doubt the concept was tasty.  A burst of herbaceous flavor – crackling with texture – was a welcome crust and received great reviews from guests.  I was photographically challenged during both of those occasions, so this site has been long overdue for a fried herb crusting.

I randomly went with tuna this time, solely for the desire of having fish for dinner.  The process here is pretty simple. I fried some mint in small saucepan  in olive oil for only 30 seconds.  After draining the mint and salting it immediately, I ground the herbs with some bread crumbs in a food processor until fine.  The mint should double the bread crumb in proportion.

Richard coats his lamb with egg yolk to ensure the fried herb crust adheres.  This technique works well, but I chose to go au natural for the tuna.  I rolled all sides of the fish in the fried mint crust and seared each side for about 30 seconds in an olive oiled, non stick pan.  The goal here was not to cook the fish, but rather to get the crust to adhere and become one with the tuna.

A dipping sauce of soy, toasted sesame seed oil, a bit of olive oil, lemon juice and a squeeze of siracha made for a nice accompaniment.  However, this technqiue almost begs for enjoyment without a sauce or vinaigrette.

As expected, the burst of mint flavor and crackling texture is nothing short of fantastic.   This is a technique that will no doubt be part of my arsenal indefinitely.

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Recetas de te verde

Lunes, 10 de mayo de 2010 Sin comentarios

Green tea cake


1 cup all-purpose flour
1 cup cake flour
1 teaspoon salt
1 teaspoon baking soda
4 to 5 teaspoons powdered green tea
1 ¼ cups sugar
1 cup vegetable oil
1 cup plain or vanilla yogurt
2 teaspoons vanilla extract
3 eggs

GREEN TEA ICING
1 ¼ cups powdered sugar
2 ½ teaspoons powdered green tea
2 tablespoons butter or margarine, soft
3 ounces cream cheese, soft
½ teaspoon vanilla extract
1 ½ teaspoons milk

Preheat your oven to 350 degrees. Grease and flour a 9×13-inch or two, 9-inch cake pans. In a bowl, sift the all-purpose flour with cake flour, baking soda, salt, and green tea powder, mix well and set aside. In another bowl, beat the white sugar, oil, and eggs until smooth. Stir in vanilla extract. Gradually beat in the flour mixture, alternating with the yogurt. Mix well and pour the batter into the prepared baking pans. Bake the cake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a cake rack for 30 minutes before icing.

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Galletas de té verde

90 gr. de mantequilla
90 gr. de azúcar glass
2 cucharadas soperas de té verde matcha
1 huevo
210 gr. harina
1 y 1/2 cucharadas café de levadura Royal
1/2 cucharada café de sal

Preparación

Mezclar el azúcar y el té verde. Añadir la mantequilla y trabajarlo. Añadir el huevo.
Mezclar en otro cuenco 200 gr. de harina con la sal y la levadura, hacer una bola y envolverlo con film. Dejar en la nevera una hora.
Salpicar la superficie con el resto de la harina. Extender la masa con un rodillo hasta que quede una capa de 1/2 cm de espesor. Cortar las galletitas con un cortapasta enharinado.
Hornear en horno precalentado a 165º, unos 8 ó 10 minutos a 220º. Se pueden decorar si quereis por encima con chocolate negro, yo las dejé tal cual

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