Octopus Salad with Candied Potatoes to Lightweight Fruit Aioli and Paprika
Recipe: Octopus Salad with Candied Potatoes to Lightweight Fruit Aioli and Paprika
Summary: This is a recipe from the Spanish culinary tradition. Take into account that the octopus meat is tough and the technique to soften it is to freeze it previously. Then, before cooking it, get it in and out 3 times in boiling water.
Ingredients
For the octopus:
- 2 1 kg octopus
- 2 l. of water
- extra virgin olive oil
- gray salt or coarse salt
For the potatoes:
- Potato 800grs
- Olive oil 2DL
- 600grs goose fat or oil
- 10 cloves garlic with skin
- 2 l. of water
- salt
- a tablespoon of paprika and chopped pitted black olives
Directions
For the octopus:
- Put plenty of water in a pot and let it boil.
- When boiling, add the octopus. Cooking time ranges from 15 to 20 minutes depending on the weight of the piece.
- When the octopus is ready, remove the pot and place the octopus face down on a large cup to drain well.
- Once well drained, cut it into slices with scissors and align with gray salt and olive oil.
For the potatoes:
- Peel the potatoes and cook them in a saucepan in salted water for about ten minutes.
- After this time, remove and cut (preferably tubular).
- Cook them again, slowly, in a skillet in the fat (mixing oil and goose fat), along with the garlic cloves with the skin.
- Do it all over low heat.
For the aioli:
- Mince the garlic in a mortar until a thick paste.
- Then add oil to pasta gradually, stirring constantly, until well emulsified.
- Add the egg yolks and salt and continue stirring.
- Cook the fruit with orange juice until soft. Mash.
- Finally add the mashed fruit aioli and mix everything perfectly.
Number of servings (yield): 16
Culinary tradition: Spanish
Meet Coffee Joulies
Like a lot of people, I start my morning with a hot cup of coffee. And I run into puzzle: How to keep my coffee at the perfect temperature as I go about my morning routine.
Now I’ve met Coffee Joulies, stainless steel beans, about the size of an egg, that you put in your coffee. They instantly cool it down to a drinkable temperature and then keep it warm for up to five hours.
They were invented by two 20-something mechanical engineers who were childhood friends. They launched their idea on grassroots-fundraising web site Kickstarter.com, with the goal of raising $9,500. The product was so successful that they made over $300,000 and then rushed into production to meet demand for the 10,000 sets ordered by investors from Kickstarter. For the rest of us, they’ll be available from the online store.
One of the coolest things about the product is that the factory where they’re being manufactured is a former Oneida silverware factory, which Oneida had shuttered.
Not to mention design. Look at the pictures. Don’t you think it’s a good idea with an attractive design?
Thyme Soup
After Christmas feasts, January is a good time to retrieve light simple dishes, such as the classic thyme soup proposed by Carlos Navarro, student at Via Magna. Discover his special twist:
Recipe: Thyme Soup
Summary: This is a very simple and traditional recipe, with a little twist. It has to be served very hot and guest must break the egg and mix to get all the flavours.
Ingredients
- Chicken broth.
- Salt.
- Thyme (Thymus vulgaris).
- Extra virgin olive oil.
- Garlic.
- Dry bread.
- 3 quail eggs per person.
- Chives.
Directions
- Begin by infusion broth with thyme.
- Cut the bread into thin slices.
- Arrange the bread slices on the bottom of soup bowl, add a small amount of finely chopped garlic and add a pinch of salt, oil and three natural quail eggs.
- Then add hot infusion, previously cast.
- Finally, decorate with finely chopped chives.
Tips:
- This recipe can be made with chicken broth or water.
- To enjoy all the sensory qualities, it is recommended to break the egg and mix to get all the flavours.
Number of servings (yield): 1
Culinary tradition: Spanish
BCNVanguardia, International Congress of Gastronomy in Barcelona
As part of Alimentaria Fair, the fifth edition of the International Congress of Gastronomy BCNVanguardia will take place from March 26th to 28th.
Alimentaria is the most important International Food and Drink Exhibition in Spain and it is ranked among the best in the world. The trade fair is held at the Gran Vía de Fira trade fair ground in Barcelona, in l’Hospitalet del Llobregat (Catalonia).
The aim of BCNVanguardia 2012 is to become a real meeting of the catering sector. Here is the spectacular program of lectures and master classes:
BCN VANGUARDIA 2012
Integrate innovation (I+I)
MONDAY, MARCH 26th
SUCCESS IN TAPAS / TRADITION & AVANT-GARDE / NEW GASTRONOMIC CULTURES
Welcome speech by Julia Perez (food critic, National Prize of Gastronomy 2005).
Tapas: Opening Cooking Show
Paco Roncero (chef of the restaurant La Terraza del Casino de Madrid, 2 * Michelin), Jordi Butron and Xano Saguer (owners of Espaisucre, the only dessert restaurant-school in the world).
The Five Senses of a Tapa
Culinary demonstration of brothers Antonio and Javier Gonzalez (restaurant Los Zagales, Valladolid).
Sous-Vide in the Kitchen
Presentation by Georges Pralus (creator of sous-vide cooking) and Jordi Cruz (chef of the restaurant L’Angle 1 * Michelin and Abac 2 * Michelin).
Nature as a Source of Inspiration
Culinary demonstration by chef Sergio Bastard (restaurant by Sergio Bastard).
Tradition and Evolution
Lecture presented by brothers Sergio and Javier Torres (Restaurant Dos Cielos, 1 * Michelin).
Positive Harmony: Synergy between Suppliers
Lecture and culinary demonstration by Sergi de Meià (Monvínic chef) and César Cánovas (sommelier of the same restaurant).
New Valencian Cuisine of Restaurant Arrop
Culinary Demonstration by Ricard Camarena (chef and proprietor of Restaurant Arrop, 1 * Michelin).
Eurasian Cuisine: A Real Pleasure for the Senses
Culinary demonstration by Ly Leap (Proprietor, Restaurant Indochine).
Rising Culinary Stars on Stage
Ramón Colom (journalist and host-directort of “Millennium” on TV3) will moderate a roundtable with prestigious chefs such as Jordi Cruz (2* Michelin), Diego Guerrero (2* Michelin), brothers Javier and Sergio Torres (1* Michelin), and Romain Fornell (1* Michelin).
New Gastronomic Cultures
Three prestigious chefs from Hong Kong, Bangkok and Mexico City will demonstrate their culinary talents onstage. Alvin Leung (chef and proprietor of Bo Innovation, 1 * Michelin restaurant) and Anand Gaggan (chef and proprietor of Restaurant Gaggan) will delight us with Asian cuisine, and Mikel Alonso (Chef Restaurant Biko) will surprise us with a demonstration of his Basque-Mexican cuisine.
TUESDAY, MARCH 27th
RESEARCH-BASED CUISINE / COOKING AND HEALTH / PRODUCT RELATIONSHIP / MANAGEMENT AND TECHNOLOGY
The ideal Temperature in Sous-Vide
A new study presented by Alicia Foundation´s research team including Toni Massanés (center director).
New Flavor and Texture Interactions: Innovation and Evaluation
Culinary demonstration and lecture by Francisco Migoya (chef and professor at the Culinary Institute of America).
Macrobiotics: Balance between Yin and Yang
Presentation by Bernard Benbassat (macrobiotic chef and expert) and Christian Carles-Tolrà (therapist and meditation teacher).
Experience Health through your Palate
A culinary demonstration by Pablo Montoro (chef at SHA Wellness Clinic).
How Bread can impact the transformation of the Hotel, Restaurant and Catering Industry
Presentation by Francesc Altarriba (gastronomy bread consultant).
Suppliers to Prestigious Chefs
Roundtable moderated by José Carlos Capel (journalist and food critic, president of Madrid Fusión) with reputable professionals of the industry such as Floren Domezain, Quico Sosa, Daniel Jorda, and Angel Salvador among others.
Tickets: The Technology inside an Innovative Restaurant
Lecture and technological demonstration of Juan Carlos Iglesias (partner of Tickets Restaurant and proprietor of Restaurant Rias de Galicia) with Jorge Juarez and Jordi Garolera.
Trends in the use of Technology in Haute Cuisine
A study by the University of Hospitality Management at Cornell in New York, presented via live streaming by Professor Rohit Verma (director of the Research Center itself).
Using Artificial Intelligence in the Kitchen
A lecture and demonstration by Alex Albore (professor at Universitat Pompeu Fabra).
High Pressure: New Opportunities, Better Nutrition
A presentation by Carole Tonello (Director of Applications Hiperbaric) and Helena Nunes (Technical Application Specialist at APAProcessin) on the fundamentals and advantages of this new technology.
A look at today´s Culinary Educational Programs
Roundtable moderated by Lluis Amiguet (journalist for La Vanguardia) involving, among others, Joxe Mari Aizega (Basque Culinary Center Manager) and Francisco Migoya (chef and professor at The Culinary Institute of America) among others.
WEDNESDAY, MARCH 28th
TOURISM AND GASTRONOMY / MANAGEMENT AND SERVICE EXCELLENCE
Food in the Media and Its Impact on the Consumer
Roundtable moderated by Pepe Barrena, involving, among others, Juan Pozuelo (chef and host at the Canal Cocina), Carlos Maribona (food writer and blogger Salsa de Chiles), Antonio Saura (film and TV producer, expert on national and international cuisine programs), Fernando Rubiato (Director, Michelin Guides Spain & Portugal.
The Culture within Customer Service Excellence
Presentation by Javier de las Muelas (entrepreneur and cocktailman, Dry Martini restaurant, Speakeasy, Gimlet, Casa Fernandez, Montesquiu, The Academy) on “The Culture within Customer Service Excellence’.
The importance of Quality to the Consumer
A presentation by Domènec Biosca (President, Educatur) on the importance of managing attention to detail for each client in a competitive market.
Customer Service Excellence
A presentation by José Manuel Toledano (Independent Education Management Professional, former HR director of large companies such as Vueling Airlines, ACSA and turf).
Moments of Crisis: An Effective way to Reduce Costs
Presentation by Olivier Fernandez (Director, Escola Pastisseria Gremi de Barcelona).
Culinary Business Models
Roundtable moderated by Julia Perez (food critic, National Prize of Gastronomy 2005) with hospitality professionals including Martin Lipo (freelance chef and culinary consultant), Adelf Morales (Restaurant Topik) and Luis de Buen Maldonado (Restaurant Fishhh), among others.
Grand Finale Cooking Show
Starting from the same concept, four prestigious chefs will develop exclusive recipes for the occasion: Xabier Gutierrez (Chef, restaurant Arzak, 3 * Michelin), Oriol Balaguer (Pastry Chef and proprietor of Estudio de Pasteleria y Bombonería Oriol Balaguer), Jordi Butrón and Xano Saguer (Pastry chefs and proprietors-partners of Espaisucre).
* Program subject to last minute changes.
Read MoreOssobuco alla Milanese
This is a traditional recipe in Lombardy, which is widely cooked in Italy, specially for Christmas.
In 2007 the city of Milan recognised the Ossobuco alla Milanese with the Denominazione Comunale . This is not a mark of quality but a recognition, a sign of belonging to a population and territory. For this reason, Via Magna looked for the traditional recipe with the Denominazione Comunale.
Recipe: Ossobuco alla Milanese
Summary: For the Ossobuco is preferably used the back shank of the calf, which is the most tender. The slices obtained, whose thickness can vary from 3 to 4 cm. must include the central marrow. The latter is of utmost importance and is the essential element of the dish, as it melts during cooking with the connective tissue that binds the meat. The meat is cooked in a sauce at low temperature adding liquid slowly. This process can stay in the fire for a long time without loss of flavor. When has almost cooked, the meat becomes even more flavored with a mixture of parsley, garlic and lemon called “gremolada.” The original recipe was cooked in “white”, ie without tomato. This plant, which in 1700 was already widespread in many regions of Italy (especially in southern Italy), has long been ignored by the Milanese. Only at the end of the next century will appear preparations including the use of tomatoes.
Ingredients
- 4 slices of veal shank 4 cm high. ( of about 300 g each), cut the bottom, where the bone is small (for our recipe, marrow is very important)
- white flour
- 50 g of butter
- ¼ onion, chopped
- A ladle of broth
- A small fresh tomato, peeled and chopped or tip of a teaspoon of tomato sauce (not required)
- Salt
For “gremolada”
- The zest of one lemon
- Half a clove of garlic (not required)
- An anchovy
- A handful of chopped parsley
Directions
- In a large skillet fry the onion in the butter, add the meat with the marrow lightly floured on both sides and brown them.
- Pour a little broth, tomatoes (in small amounts because the Milanese cuisine has introduced it later than other cuisines) and salt. Cover and simmer for an hour and a half, until it looks a little glassy.
- Five minutes before serving, add “gremolada”, ie a lemon zest, parsley, garlic and anchovy, mix well and serve with risotto alla Milanese.
Number of servings (yield): 4
Culinary tradition: Italian
Meet the chefs new 3 Soles Repsol
Three videos to learn about three top chefs.
As we mentioned a few days ago, the Three Suns, the highest distinction awarded by the Repsol Guide, have three new names: Josean Martínez Alija, Ricard Camarena and Ramon Freixa, the three chefs at the restaurants Nerua, Arrop and Ramon Freixa.
In these short videos, they tell us first hand their day to day, their restaurant and their city:
Ramon Freixa, restaurant Ramon Freixa, Madrid:
Josean Alija, restaurant Nerua, Bilbao:
Ricard Camarena, restaurant Arrop, Valencia:
Read MoreClams with Cava
Recipe: Clams with Cava
Summary: Dish at Christmas time, with a high quality product.
Ingredients
- 1 kg clams
- 1 c.s butter
- 1 glass of cava or 1 benjamin
- 1 dl cream
- Salt and pepper
Directions
- In a saucepan, put the butter and when hot add the cava, cream, clean and drain the clams, salt and pepper and cook until they open (about 5 minutes).
- Put the clams in a dish and pour the sauce.
Preparation time: 5 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 6
Culinary tradition: Spanish
Proposal vy chef Joan Amaré, culinary teacher.
Madrid Fusion will take place from January 24 to 26
After Christmas, there is a must with haute cuisine in Madrid Fusion. Now available the incredible program of this international congress of food and catering, which in the tenth edition carries the following title:
THE GATES TO THE FUTURE. A GENERATION OF TALENTS
The earth, our pantry / Trends / Techniques / Low Cost
It will be from 24 to 26 January. Find below the details, by clicking each of the days the corresponding programme wil display.
Programa del martes 24 de enero
10:00 – 10:20
AUDITORIUM – Hunting. Fernando Pérez Arellano
10:20 – 11:10
AUDITORIUM – Neo-vegetarianism and Naturalism
Oils and Vegetables. Fernando del Cerro
Alternative cuisine. Miguel Ángel de la Cruz
11:10 – 11:30
AUDITORIUM – Microspace. The process of dish creation
11:30 – 11:45
AUDITORIUM – Dreams of a moving sea. Ángel León
11:45 – 12:15
AUDITORIUM – Talking with… Troisgros – 3 Generations Pierre, Michel y Cesar Troisgros
12:40 – 14:00
AUDITORIUM – DEVICES / TECHNIQUES.
Lyophilized. Elena Arzak
Gastrovac. Sergio y Javier Torres
Rotovapor. Joan Roca
Liquid nitrogen. Dani García
14:00 – 15:35
Lunch – tasting
15:35 – 16:15
AUDITORIUM -Pop-up restaurants. Nuno Mendes
16:00 – 17:00
MULTI-PURPOSE HALL – JAM SESSION: Sang Hoon Degeimbre and Joan Roca
Sponsored by SEMPIO FOODS COMPANY
16:15 – 16:45
AUDITORIUM – Microspace.
Nomadic Pinxos. Senén González
Pop-up restaurants. Paco Morales
16:45 – 17:30
AUDITORIUM – Classic techniques and products. GiHo Yim
Presented by Jean-Pierre Gabriel.
Sponsored by KOREAN FOOD FOUNDATION
17:00 – 17:45
MULTIPURPOSE HALL – The luxury of flat fish.
Sponsored by PRODEMAR
17:15 – 17:30
AUDITORIUM – Microspace. Restaurants and Italian products
Sponsored by NEGRINI
17:30 – 17:40
AUDITORIUM – Microspace. Flours. Firo Vázquez
17:40 – 18:10
MULTI-PURPOSE HALL – Sustainable salmon.
Sponsored by NORWEGIAN SEAFOOD
17:40 – 18:20
AUDITORIUM- To pursue possibility of the Japanese Cuisine. Seiji Yamamoto
18:20 – 18:40
AUDITORIUM – Nerua, Vegetable essence. Josean Alija
Wednesday, January 25
09:30 – 10:00
AUDITORIUM – Maturity of fish. Björn Frantzén
10:00 – 10:20
AUDITIORIUM – Meat. José Gordon
Sponsored by D.O. RIBERA DEL DUERO
10:00 – 10:30
SWEET FUSION
Crossbreeding Flavours. Jordi Roca and Amanecer Ramírez
10:20 – 10:50
AUDITORIUM – Meat and its aging. Magnus Nilsson
10:30 – 11:00
SWEET FUSION
Pie Crumbs. Cristina Tosi
10:50 – 11:35
AUDITORIUM – Microspace. Brief course on cheese cuts
Sponsored by LACTALIS
11:00 – 11:30
SWEET FUSION
Revolution in the world of macarons, “macaronsmania“. Ricardo Martínez
11:30 – 11:40
SWEET FUSION
Fusion Bread
Sponsored by BERLYS
11:40 – 12:10
SWEET FUSION
Bread’s Role Today. Anna Bellsolá
11:50 – 12:20
AUDITORIUM – Talking with…Heston Blumenthal
Sponsored by D.O. RIBERA DEL DUERO
12:10 – 12:40
SWEET FUSION
Vegetable desserts. Rodrigo de la Calle
12:20 – 12:50 AUDITORIUM – Daniel Patterson
12:40 – 13:10
SWEET FUSION
Ice cream in haute cuisine. Alain Chartier
12:50 – 13:50
AUDITORIUM – Foundations of the latest scientific revolution.
Nathan Myhrvold and Maxime Bilet
Sponsored by IFEMA
13:50 – 14:00
AUDITORIUM – Microspace. The best bread processing 2011
Sponsored by BERLYS
14:00 – 15:30
Lunch – tasting
15:30 – 16:00
SWEET FUSION
Colours in Pastry Making. Alejandro Montes
15:30 – 16:15
AUDITORIUM – Strazione. Niko Romito
16:00 – 16:30
SWEET FUSION
Chocolate prism. Espen Vesterdal Larsen
16:15 – 17:00
AUDITORIUM – Shojin Cuisine. Masato Nishihara
16:30 – 17:00
SWEET FUSION
Carta de postres. Paco Torreblanca
17:15 – 17:45
AUDITORIUM – A Natural Ending in Oaxen. Magnus Ek
17:30 – 18:15
MULTI-PURPOSE HALL – Bar restaurants.
Sponsored by REGIÓN DE MURCIA TURÍSTICA
17:45 – 18:15
AUDITORIUM – Jang, the Korean umami. The fermentation of soya. Jung Sik Yim.
Presented by Jean-Pierre Gabriel
Sponsored by KOREAN FOOD FOUNDATION
18:15 – 18:25
MULTI-PURPOSE HALL – MICROSPACE. GorgonzoLAB
Sponsored by FORMA LIBERA
18:25 – 19:10
MULTI-PURPOSE HALL – Haute cuisine with tinned fish.
Sponsored by ANFACO
Thursday, January 26
09:30 – 10:00
AUDITORIUM – Does a space determine the food?
Francis Paniego, Rubén Picado and Coque de Blas
10:00 – 10:30
AUDITORIUM – The culinary evolution. José Avillez
10:30 – 10:45
AUDITORIUM – Microspace. Oriol Rovira
10:45 – 11:15
AUDITORIUM – Nothing is what it appears. Paolo Lopriore
11:15 – 11:35 AUDITORIUM – Talking with… Rasmus Kofoed
How to achieve the Bocuse d’Or
11:35 – 11:50
AUDITORIUM – The importance of room service: a future investment. Javier de las Muelas
12:10 – 12:40
AUDITORIUM – Kimchi, milk fermentation. Sang Hoon Degeimbre
Presented by Jean-Pierre Gabriel
Sponsored by KOREAN FOOD FOUNDATION
13:00 – 13:30
AUDITORIUM – NYC-The Simplicity of Elegance. Paul Liebrandt
13:45 – 14:15
AUDITORIUM – Avant-garde Nature. Mugaritz 2011. Andoni Luís Aduriz
14:15 – 15:45
Lunch – tasting
15:45 – 16:20
AUDITORIUM – Magic and creation in the Mexican cuisine.Daniel Ovadia
16:20 – 16:50
AUDITORIUM – Talking with… Bernardo Hernández
Presented by José María Churtichaga
16:50 – 17:50
AUDITORIUM – The Amazonian Rainforest
Cocina milenaria en las técnicas ancestrales. Nelson Méndez
17:00 – 17:30
MULTI-PURPOSE HALL – Tapas with cheese
Joaquín Felipe
Carlos Posadas
Iván Sáez
Sponsored by LACTALIS
17:50 – 18:20
AUDITORIUM – Cryoconcentration
- More information on the official website of Madrid Fusión.
- Registration: Boletín Inscripción Madrid Fusión. Note: A digital simultaneous translation system is available for every demostration.
Quail eggs with foie
Summary: Here we have a recipe for a simple appetizer of strong flavors. Roger Mestre, a student of kitchen and gastronomy at Via Magna, explain it as follows.
Recipe: Quail eggs with foie
Ingredients
- foie
- Grain black pepper
- Wine Salt
- Quail eggs
- Ground black pepper
- softened butter
Directions
- Prepare the containers in which the recipe will be, either small tubs or ceramic appetizer spoons.
- First we spread butter in the container.
- Add the quail egg and then sprinkle a little ground black pepper.
- Cut a piece of foie and put it next to the egg.
- Finally put wine salt on top of the foie.
- tips:
- Introduce this preparation into the oven at 120 degrees until the egg is melted.
- It is recommended to eat this snack together to appreciate all the flavors.
Split open gilthead bream cooked on its back
Split open gilthead bream cooked on its back by rosarioaldaz, on Flickr | Photo license: by-nc-sa
Here we have a simple and delicious recipe explained by Toni Songphop Pujol, student of kitchen and gastronomy at Via Magna:
Recipe: Split open gilthead bream cooked on its back
Ingredients
- gilthead breams
- garlic cloves
- chilli
- a cup of vinegar
- oil
- salt
Directions
- First of all prepare the gilthead bream split open, ie, open it down the middle and better without a head.
- Put a splash of olive oil in a pan and when hot add gilthead breams on the meat side. Don’t put them on the skin side because it would shrink and look very ugly. Raise them occasionally to check the golden point and avoid sticking. When brown, set aside. Meanwhile, heat the oven to 160º.
- In the same pan, put the sliced garlic and chilli and simmer until brown.Then add garlic and vinegar and let reduce a little.
- Put the gilthead breams in the oven for about 10 minutes.
- Serve with some boiled potatoes as garnish.
Culinary tradition: Spanish
Read More
