lunes, abril 30, 2007

Besugo a la brasa aromatizado con limón, naranja y romero. Mayonesa sin huevo. Roasted aromatic red bream. Egg free mayonnaise.

Pescado a la brasa: la mejor manera de degustarlo. Si no fuera por este encuentro triste (pero ardiente...) por encima de las brasas, todo sería perfecto. El pescado se limpió bien. Se le rellenó con unas hojitas de romero y a medida que se iba haciendo se iba salando y untando con la ayuda de un manojo de romero con la salsa: aceite de oliva, zumo y ralladura de limón y de naranja. Lo acompañamos con patatas y zanahorias cocidas y una rica salsa casera sin huevo parecida a la mayonesa...
Para la salsa mayonesa sin huevo: batir la misma cantidad de leche ideal muy fría y aceite de oliva con un poco de mostaza, azúcar y sal. A continuación añadir bastante zumo de limón y seguir batiendo hasta que espese.

The roasted red bream is perfect (OK, if you do not take into consideration this cruel “fish – meeting” right over the flames). Just wash the fish inside and outside. Slip some rosemary leaves in the cavity. While roasting add salt and sprinkle well with a mix of olive oil, orange and lemon juice and zest using rosemary instead of a brush. We served the fish together with boiled potatoes and carrots and a tasty sauce similar to mayonnaise (no eggs needed).
To prepare the sauce just whisk the same quantity of chilled evaporated milk and olive oil together with some sugar, salt and mustard. Add fresh lemon juice and whisk again until the sauce becomes firm.

miércoles, abril 11, 2007

LA tarte tatin au caramel beurre salé – Tarta tatin con caramelo de mantequilla salada

J’adore la tarte tatin (avec ou sans beurre salé). I love the tarte tatin (with or without salted butter caramel). When I found this recipe I have not stopped thinking of it until I prepared it last Sunday. It was excellent. Bravo Clotide!
The tart was crispy outside and soft inside (mainly due to the contact with the caramel). The apples remained soft but entire and the perfume of salted caramel was overwhelming. This will become now one of my classics…My mother prepares a similar tart but she uses a sponge cake to cover the apples and used white sugar and non salted butter. This is excellent too, but I think that the next time I will introduce some changes…mainly regarding brown sugar and salted butter...
In this recipe I have used Apples Golden and brown sugar that, I believe, makes a big difference.
Enjoy it!

martes, abril 03, 2007

Pasta with cockles - Pasta con berberechos

En honor a su nombre inspirado en la lingüística y para que no se quejen los lectores no hispanohablantes... el "punto de caramelo" publicará entradas multilingües a partir de ahora...(Mmmm, ¿Debería a lo mejor llamar el blog Babel?... ) La selección del idioma dependerá de la inspiración del momento...y quizás de como suene cada cosa...Ni se me ocurriría por ejemplo hablar de mariposas en alemán...("Schmetterling" que suena muy mal para lo que representa...). Claro, tampoco se me ocurriría quizás hablar de mariposas en un blog de cocina - sería demasiado cruel...¿no creéis?
Allí va el primero en inglés...

Ingredients for two pasta lovers:

250 gr. good quality Pappardelle (I used De Cecco egg pasta)
¾ kilo fresh cockles
A good “splash” of white wine (I used Albarinho – a strong and tasteful Galician wine)
30 - 40 gr. very good quality Jamón Serrano
1 large clove garlic
Olive oil (1-2 TS)
Salt, pepper and a handful of chopped parsley

I owe this recipe to my friend Laura, taught by a friend of hers. When she explained the other day the dinner she had, I felt a sudden “coup de cœur” and I had to prepare this dish within the next hours…I could not wait longer…and this is what I actually did…

No need to say that the most important thing in this recipe (as all recipes but particullarly this one that "marries" traditionally non compatible ingredients such as jamón with cockles) are first class ingredients. The better ingredients you use, the better results you’ll have. Be generous with wine (in quantity and quality) and use first quality pasta – if fresh and home made, even better.

Start by heating the olive oil in a big pan (choose a spacious one, as you will need to add the cockles later) and add the sliced garlic. Reduce temperature and cook for 2-3 minutes. Add the jamón and freshly grounded pepper and cook for a few more minutes. In the meanwhile clean the cockles under running water and let them drain. Add them in the pan along with the wine and two pinches of salt, increase temperature and cover the pan; it is ready when cockles are open. If there is too much wine, just keep the pan uncovered a while until it evaporates a little but do not let the cockles dry. When finished spread the parsley all over the pan and adjust the seasoning. Combine immediately with drained hot Pappardelle. Sit down, light the candles and taste with a glass of chilled white wine.