Con los consejos de nuestro maestro sandwichero podemos hacer nuestros súper triples de miga de manera variada, ricos y más económicos.
miércoles, 14 de noviembre de 2012
lunes, 12 de noviembre de 2012
Thai Cooking Recipe: Pad Thai Fried Noodles in Egg Wrap
Ingredients:
Lobo Pad Thai Stir-Fry Sauce,
Fresh rice noodles or called Chan noodles
(or) dried Chan noodles or bean vermicelli,
Peeled fresh shrimps,
Diced extra firm tofu,
Egg,
Picked bean sprouts,
Chopped garlic chives
Chicken Chow Mein by Jamie Oliver
This dish makes use of a tender, juicy Asian cabbage called bok choi, which is simple to cook and really tasty.
You should be able to find bok choi (also known as pak choi, Chinese white cabbage or hakusai) in your supermarket but if not, then a nice little gem lettuce or a handful or two of baby spinach would work well instead.
To prepare your stir-fry.
Put a large pan of water onto boil
Peel and finely slice the ginger and garlic.
Finely slice the chilli.
Slice the chicken into finger-sized strips and lightly season with salt and pepper.
Cut the ends off your spring onions and finely slice.
Pick the coriander leaves and put to one side, and finely chop the coriander stalks.
Halve the bok choi lengthways.
If using the mushrooms, either tear into pieces or leave whole.
To cook your stir-fry.
Preheat a wok or large frying pan on a high heat and once its very, very hot add a good lug of groundnut oil and swirl it around.
Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly.
Add the ginger, garlic, chilli, coriander stalks, mushrooms (if using) and half the spring onions.
Stir-fry for 30 seconds, keeping everything moving round the wok quickly.
Add your noodles and bok choi to the boiling water and cook for 2 to 3 minutes, no longer.
Meanwhile, add the cornflour, water chestnuts and their water to the wok and give it another good shake to make sure nothing sticks to the bottom.
Remove from the heat and stir in 2 tablespoons of soy sauce.
Halve the lime, squeeze the juice of one half into the pan and mix well.
Drain the noodles and bok choi in a colander over a bowl, reserving a little of the cooking water.
Stir in the noodles and bok choi, with a little of the cooking water to loosen if necessary, and mix well.
Have a taste and season with more soy sauce if needed.
To serve your stir-fry.
Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter.
Spoon any juices over the top and sprinkle with the rest of the spring onions and the coriander leaves.
Serve with lime wedges!
You should be able to find bok choi (also known as pak choi, Chinese white cabbage or hakusai) in your supermarket but if not, then a nice little gem lettuce or a handful or two of baby spinach would work well instead.
To prepare your stir-fry.
Put a large pan of water onto boil
Peel and finely slice the ginger and garlic.
Finely slice the chilli.
Slice the chicken into finger-sized strips and lightly season with salt and pepper.
Cut the ends off your spring onions and finely slice.
Pick the coriander leaves and put to one side, and finely chop the coriander stalks.
Halve the bok choi lengthways.
If using the mushrooms, either tear into pieces or leave whole.
To cook your stir-fry.
Preheat a wok or large frying pan on a high heat and once its very, very hot add a good lug of groundnut oil and swirl it around.
Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly.
Add the ginger, garlic, chilli, coriander stalks, mushrooms (if using) and half the spring onions.
Stir-fry for 30 seconds, keeping everything moving round the wok quickly.
Add your noodles and bok choi to the boiling water and cook for 2 to 3 minutes, no longer.
Meanwhile, add the cornflour, water chestnuts and their water to the wok and give it another good shake to make sure nothing sticks to the bottom.
Remove from the heat and stir in 2 tablespoons of soy sauce.
Halve the lime, squeeze the juice of one half into the pan and mix well.
Drain the noodles and bok choi in a colander over a bowl, reserving a little of the cooking water.
Stir in the noodles and bok choi, with a little of the cooking water to loosen if necessary, and mix well.
Have a taste and season with more soy sauce if needed.
To serve your stir-fry.
Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter.
Spoon any juices over the top and sprinkle with the rest of the spring onions and the coriander leaves.
Serve with lime wedges!
miércoles, 7 de noviembre de 2012
Mushroom risotto by Gennaro Contaldo.
Jamie Oliver's mentor Gennaro Contaldo shows you how to cook a mushroom risotto .
Gennaro nos enseña como cocinar risotto de hongos , como decimos en castellano " cada maestrillo con su librillo ", está bien que así sea , pero .........
Usa sólo aceite de oliva y tradicionalmente se agrega un poco de manteca ( mantequilla) , en la misma forma no es habitual incorporar tomate y albahaca , pero Gennaro lo hace y ni dudar de que obtiene un plato riquísimo. Lejos de mí criticar a estos capos de la buena cocina , por el contrario soy un admirador de ellos.
Me limito a puntualizar pequeñas diferencias con el risotto que yo conozco , en el que es importante la " mantecatura " , manteca y queso agregados con el arroz al dente , lo hace cremoso , untuoso , se apaga el fuego y se deja descansar 10/15 minutos terminando la cocción con el calor remanente en el arroz.
El Pulpo ( hoy , puntilloso )
martes, 6 de noviembre de 2012
viernes, 2 de noviembre de 2012
Ariel a la parrilla - matambres con pure de batatas caramelizadas - en 3 partes imperdibles
En estos tres videos redescubrí a un cocinero de excepción , Ariel Rodríguez Palacios .
Cuando Ariel , se dedica a la cocina , la parrilla en este caso y lo hace con su buena onda habitual , pero seriamente , sin estridencias ni el pimentero gigante que usa en televisión , sin público , sólo nosotros aprendiendo sus técnicas , despierta toda mi admiración y respeto.
Como para todo argentino , la parrilla forma parte importante del fin de semana en familia y del culto a la amistad , sin embargo en los videos recibí una clase sobre matambres y como asarlos .
Amigos no dejen de ver y poner en práctica , es un buen consejo para tener en cuenta en esta primavera recién nacida. ( El Pulpo , hoy verborrágico).
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