Tuesday, November 23, 2010

Cruces de España

In looking through the pictures from my recent trip to Spain, I noticed an inordinate amount of crosses. Of course there are churches everywhere - as in any European country. I visited Madrid, Toledo, Acala de Henares, Barcelona & Tarragona. The following is a sampleing from these beautiful cities and villages.










Tuesday, November 2, 2010

Pumpkin Cappucino with Porcini Air



Pumpkin Cappucino with Porcini Air makes the perfect fall appetizer! I am just back from a few nights at the Hotel Arts in Barcelona, where we were treated to a fantastic time in the kitchen with Sergi Arola, the two Michelin star chef of the Hotel Arts. We ate and ate and ate! But the Pumpkin Cappucino with Porcini air was the clear standout for me! Absolutely amazing!! I boldly asked if I could feature his recipe here for you! And so, make, share, enjoy!



Pumpkin Soup


- 1 kg peeled and seedles pumpkin

- 50 gr finely chopped onion

- 1 minced garlic clove

- 4 tbsp Extra virgen olive oil

- 2 pieces cayenes “guindilla”

- 250 ml heavy cream

- ½ tsp Nutmeg

- 100 ml tangerine juice

- 100 ml carrot juice

- salt and pepper


Procedure:

  • Sauté, onions, garlic, cayenes and pumpkin. Bring vegetables until golden brown.
  • Deglaze the pan with carrot juice and targerine juice.
  • Bring it to a boil and add heavy cream and seasoning. (Bay leaf) optional.
  • Blend the soup and strain.
  • You can adjust the consistency adding more vegetable stock.

Porcini Air

- ½ kg porcini mushroom

- 2 pieces minced shallots

- 1 mined garlic clove

- 250 ml vegetable stock

- thyme and rosemary

- salt and pepper


Procedure:

  • Sauté the mushrooms with shallots and garlic. Deglaze with vegetable stock and add thyme and rosemary.
  • Let infused the vegetable stock with the mushroom for 2 hours.
  • Blend and strain.
  • Put 10 grms of soy lecitine powder per 1 lt of stock. Use a small turmix to enhance the mix. Let it rest and take the air to put on top of the soup.

Sergi with his staff. Fantastic chef with a vibrant kitchen. To reserve the chef's table and experience this first hand....give me a call!