The potato is a food quite affordable to everyone, while a white or black truffle "-is one of the most expensive in the world.
In addition to grow under the ground, what have in common a potato and a truffle?Well, no much things, but with a little imagination you can establish all comparisons or similarities.
We want to transmit to new generations the dream that a potato can become a truffle," said Italian chef Massimo Bottura, a few days in San Sebastian (Spain) during the official presentation in society Basque Culinary Center .
A potato converted into a truffle ... and said by an Italian, country where white truffles, the famous white truffle, may be quoted at more than seven thousand five hundred dollars a kilo.
The potatoes and truffles have some common history. The Italians, as has been said, calling the Truffle "Tartufo," a word from which came the name of the potato in some European languages: "kartoffel" in German, "kortopfel" in Russian, "kartoffler" in Danish ...
Those names come from the fact that truffles and potatoes have their natural habitat below the ground, and were provided to some semantic confusion when the best South American gift(potato)was spreading across Europe .
TOGETHER IN THE POT
The Troisgros brothers , who were among the parents of what was called "nouvelle cuisine" and revolutionized forever and for good Western cooking, they had a recipe called "duo of potatoes and truffles.It is prescribed for wealthy because, although the black truffle's price is less than the white, not that it is something available to all fortunes.
You have to be an equal number of truffle potatoes. These are modeled on the size of those. Both are placed on rack in a steamer pot, cover the pot is in the lower part be because water is allowed to boil, lower heat, and cook everything just under half an hour.
It was brought to the table in the same pot, starting with truffles and potatoes in two or three slices each and arranging them in hot dishes. Put some salt on top, and alongside, fresh butter so that each one will serve your taste. This is the official version.In most economical plan, you can manage with one truffle cut in slices not but in films: it saves a lot.
But a Potato become a truffle... The concern is that these chefs are able to make hypermediatic a transformation nothing crazy: invent a dish of potatoes and cash it at a price of truffles. After all, in the restaurants what is actually paid signature or copyright, no raw materials.
Saturday, July 31, 2010
Friday, July 30, 2010
GRAPPA OF THE PISCO
The history of this popular drink is not entirely clear and there are several theories about its origin. "The chilcano derived from the Italian custom of drinking grappa [Italian pomace brandy] with Canada Dry [or ginger ale] with a slice of lemon. The Italians call it buon giorno and was a popular drink at the beginning of last century, "says Manuel Cadenas, director of culinary journalist website "LA YEMA DEL GUSTO" .
In his book, "Cocktails in the United States," the researcher Jose Antonio Schiaffino tells us that the drinks as chilcano, simple preparation and served in tall glasses, are known as a highball.
The publication explains that even before the Second World War, one of the most popular drinks in the United States was the whiskey with ginger ale, so it is possible that this is the origin of one of the drinks most Peruvians.
Another version that could inspire the popular gin & gin, a mixture of gin and ginger ale. This must have been adapted by a barman in Peru in the late forties with pisco and ginger ale.
Pisco is a Peruvian spirit and ginger ale is a soft drink invented in Ireland which is prepared with ginger (here we call this root KION) and relieves stomach disorders. The ginger ale was used as a "mixer" at the cocktail world and came to Peru in 1936.
"My father told me that he served in the bars , but covertly.
After many years, this drink is served and enjoyed in bars like the English Bar.
Since its adaptation pisco in the forties, the chilcano has been present in Peru's popular bars. Some old places still remain pisco. That is the case of "the Bolivariano" and "Queirolo" of Pueblo Libre, two landmarks where so far the customers come to enjoy its traditional response of pisco in their old tables and remember old times.
The RES OF PISCO is a combination of brandy from a bottle of ginger ale and one of brandy, and accompanied by sliced lemons for you and your companions are preparing their own Chilcano in the table according to your taste.
Then went to live chilcano most luxurious bars, such as the Country Club Hotel. "In the letters of the most stylish bars used to go international cocktails pisco sour except that it appeared, so that neither the Maury or chilcano Bolivar was served," said Roberto Melendez , head of the English Bar Bar Country Club Hotel.
CHILCANO CON FIRMA Chilcano WITH SIGNATURE
After the age of the pisco sour, many clubs, for its practicality, began serving Chilcano. The bartenders, inspired by the 'boom' Gourmet , began to diversify the traditional drink and achieved amazing results.
That was what made Gino Guerrero, bartender of The 550 of Miraflores. He developed syrups spices and herbs, reinvented over and over again this simple cocktail. His chilcano apple is a favorite of women, while men prefer prepared marinated with coca pisco.
Another "point" to enjoy an author version of The Jealous, a new bar Miraflores that has become famous for its handmade chilcano. Their bartender makes its own ginger ale with fresh ginger, which gives your chilcano incomparable intensity.
Other bars are also experimented with new versions. Ese es el caso de la barra del Mangos. That is the case with bar "MANGOS". There his bartender Ignacio Manayay proposed chilcano the house, a refreshing pisco preparation, passion fruit juice, and ice hypnoctic, as well as the traditional version, with a touch of Angostura bitters.
"PICAS", the hot spot in Barranco, invites us to try on your terrace fresh combinations of brandy, ginger ale and fruit jungle.
Whatever your favorite, or one of the traditional versions of the author, not limited to what the menu offers. Ask your favorite bar bartender giving free rein to their creativity or offer to design their own version and enjoy this appetizer Peru.
Thursday, July 29, 2010
It is now increasingly meet local, its location and style, set the stage looking more "cool" to provide our food .
This is the case of La Mar Cebicheria Peruana in San Francisco (USA) recognized this year by The Wall Street Journal "as an example of design in luxury restaurants.
This restaurant is located at Pier 1 1 / 2, a beautiful area that stands opposite the sea and offers visitors a postcard view. From day: blue sky always impresses Lima unaccustomed to this. At night: the stars and the boats tied to the dock slowly swaying over the water.
Crossing the gates of this place will be met with aromas, colors and familiar flavors. You feel like home, except when he hears customers manage their orders or inquiries to the lads what exactly is a cau cau or anticucho. And it is here, and as a sign of cosmopolitanism of the city, diners mix of different backgrounds. There are the locals, foreigners and Peruvians pass nostalgic for flavors to return them at the time of Mom or Grandma. There are those who celebrate a birthday, the closure of a business or those who want to see why it is so famous Peruvian food.
THE MOST ORDERS
Generalao Andrew, general manager of the business, tells us that visitors to La Mar Cebicheria Peruana fall exhausted to the ceviche , the lomo saltado , the causes and kebabs and the pisco sours going to and from the tables or bar.
Account also had to develop proposals vegetarian , as the Nikkei, with quinoa salad, purple corn and hot peppers, "because the move" veggie "is strong in this area.
Options for all tastes and flavors for love. This is the proposal for this seafood restaurant that is winning more fans to customers in San Francisco.
Monday, July 26, 2010
And as a good representative of our cuisine , could not miss in the list of the best breakfast typical of the world, prepared by a reader 20minutos.es , who invited him to vote for their favorite.
In the early hours of the morning, the 22 dishes countries around the world, was led by the chocolate with churros in Spain with 7036 votes. But now (2:30 pm), the first place is the fried pork rinds in Peru with more than 10 000 votes.
Other dishes in contention are the 'pa amb tomaquet' typical Catalan breakfast, the Venezuelan arepa, the croissants in France, the English breakfast tea, fried or scrambled eggs on toast, bacon, sausages and cereal, the Italian latte ; pancakes and American-style bagels, the Irish breakfast: bacon, sausage, black pudding and 'white pudding', made with butter, oatmeal, onions and spices, the tamal Guatemalan Mexican fritters, among many others.
A VOTE FOR CHICHARRON
Our peruvian breakfast is ranked 16 on the list with nearly 1,800 points.
If the ceviche of Peru won as best dish in the world and if Luciana León was the second most beautiful political (both surveys were conducted in the Spanish media), why not make the pork rinds of Peru is in the top ?
Sunday, July 25, 2010
The hardcover edition, which includes an English version will be presented July 28 at the Universal Exhibition of Shanghai , during Fiestas Patrias , which in turn coincides with the day dedicated to Peru in this international exhibition.
This is the first book of Peruvian cuisine that the Peruvian State published in this Asian nation. "We were lucky to find this work, which is a primer, friendly and interesting, delicious and tasty with anecdotes about the origin of our food , says the ambassador of Peru in China, Harold Forsyth.
On the first page of the book, the author writes: "As part of our history, Peruvians recognize the great contributions of Chinese immigrants who arrived in Peru in 1849, bringing with them new ingredients, cooking techniques and an endless source of inspiration .
Now is the turn of Peru. With this initiative, the Peruvian Embassy not only seeks to create interest in our kitchen, but also promote the opening of restaurants Peruvians in major Chinese cities. So far, the only option is the string Shanghai pollerías Grilled Chicken and Blue Peruvian dishes from the restaurant, both businesses of the brothers Eduardo and Marco Vargas.
A litmus test is the restaurant La Cocina Peruana, which manages Eduardo Vargas in the flag of Peru in the Universal Exhibition in Shanghai. Due to the good impact when done this fair opens Vargas Chicha, its first store our food oriented.
Knudsen's book translated into Chinese will be distributed freely, according to Forsyth. "You will receive a copy of those linked to the food, hospitality, tourism, trade and business. Also widespread among the wives of ambassadors to the diplomatic life in Beijing on ceviche and the case begins to be part of the daily scene, "he says.
The diplomat stressed that the food is a non-traditional product, which can mean to us the ability to export a number of ingredients that distinguish the Peruvian dishes. The best cuisines in the world are already present in China, which boasts a vast culinary wisdom. Ladies and gentlemen, the table is served.
Saturday, July 24, 2010
It is so much demand in Japan, Singapore, Korea and China that are caught each year about 79 million sharks, reports China Daily. And it is in the big Asian country where it is consumed and where there is little awareness of conservation.
Although no precise statistics on how many sharks for China, the president of Wild Aid, Steve Trent, said that the cities of Beijing, Shanghai and Shenzhen are the main consumers.
For this reason, the campaign organized by the Administration of Aquatic Wild Flora and Fauna, Ministry of Agriculture and one hundred environmental organizations across the country, was launched in Beijing and is spread through posters and documentaries of the many aquariums the country.
"People in big cities can afford to pay for shark fins, which are quite expensive," Trent said the newspaper "Metro" and added that due to economic growth in China, more and more consumers can afford this dish, so it is necessary to educate the public.
"The shark fin soup is part of Chinese culture and do not expect to change from night to morning," the ecologist added.
However, animal welfare organizations warn that the shark being a predator at the top of the food chain, accumulating a high content of mercury can cause fetal malformation or sexual dysfunction, among other diseases, like Dolphin consumption in Japan.
Thursday, July 22, 2010
It provides 100 calories per serving around, so it can be served with hearty but light dessert, cold to hot days and warm for winter.
• 2 cups water
• 2 cinnamon sticks, cut into bits
• 1 / 2 tsp salt
• Vanilla essence
• 1 piece of fresh ginger grated
• 1 cup of coarse rice
• 2 cups skim milk
• Sweetener suitable for cooking
• 1 / 2 cup raisins
• Ground cinnamon, optional
Boil water with pinch of salt, cinnamon and ginger for 3 minutes, then strain the liquid.
Turn back the heat and add the rice, cooking over medium heat and when almost ready, down to a simmer and cook until all liquid is absorbed.
Add raisins and sweetener, stir well and cook until rice is thick. Place in ramekins and sprinkle with cinnamon, served hot or cold.
Wednesday, July 21, 2010
In addition, it makes suffering from chronic fatigue and have risk of being infertile, osteoporosis and even cancers of the digestive tract.
PROGRESS OF MEDICINE
The journal Science Translational Medicine published a series of results that could lead to more personalized treatment, compared to current treatment for life restricts foods containing gluten , including cereal , pasta , crackers and beer .
"You can (limit) the toxicity of an allergen to a few components, that allows you to create a highly personalized therapy so no longer need to attack the entire immune system, "said researcher Robert Anderson, Institute of Medical Research Walter and Eliza Hall in Australia.
The researchers analyzed the immune cells in blood samples of 244 persons affected with this disease who ate foods with gluten for three days. The results found are amazing.
"To our surprise, the majority of immune responses to gluten may be because only three of its components. That means the immune system is highly focused on specific fragments of gluten prohibited, "said Anderson.
THE NEW TREATMENT
Since then, the researcher and colleagues have designed an injectable drug with very mild dose of each of the three components. The idea is to expose the immune system but small regular doses of allergens responsible for the body to gradually get used to them.
Tuesday, July 20, 2010
That bites CARE
Sharks do not live an ones. Remember the famous movie of Steven Spielberg terrorized more than a generation? So, Icelanders decided to put a spin on victim-offender status and created a fermented shark snack.
Hákarl and is called the delight of much of the population. It comes in cans and can be enjoyed in two forms: chewable or soft red and white.
The egg is a favorite food of many people. There are infinite ways to eat and they like the fertilized Filipinos. How so? This is a duck egg that has a partially formed fetus inside. Eaten raw and seasoned with salt and pepper. If you ever go to the Philippines and want to try it ask for the balut.
AN INSECT IN YOUR TACO
The tacos are the most popular food in Mexico. Usually eaten with meat, guacamole, onions and beans. But Mexicans sometimes choose to add the special ingredient of the house.
What is it? The escamoles , which are nothing more than black ant eggs, which are somewhat difficult to collect because it has to do before they become larvae. The Aztecs say they have a taste similar to corn.
CHEESE OF TERROR
The people of Sardinia have an ancient custom. They use goat milk to produce the casu marzu , cheese known for being riddled with live insect larvae. Served at weddings and family gatherings.
If you did not like any of the above, try this popular Japanese sweet crab caramel. These tiny crustaceans are also taken orally and comes in a package with a presentation very similar to that of an anime.
Crunchy on the outside, steaming and chewy on the inside. This promises to overthrow the Chinese snack fried squid. Served on sticks toothpicks, have a golden color.
Another marine sandwich from the Far East. Aimed at children, is being circulated in Russia in a completely simple package in which only listed as ingredients: fish and salt.
INSECTS TO STEP
If you travel to Beijing or Bangkok, you will enjoy the famous cricket club. Do not you convinced? Then you may want to try sparrow chicks, mice, snakes, or maybe a scorpion soup. The offer is varied. You choose.
Developed by a Japanese company to commemorate Valentine's Day, these chocolates are for those willing to brave a kiss of thanks after smelling something that your partner try.
It is made with garlic, black and have a bitter chocolate coating. The price of a box is 5 dollars.
Monday, July 19, 2010
At the initiative of the Pavilion of Peru in the Shanghai World Expo was held yesterday the Day Grilled Chicken in the second location of Vargas. The restaurant offered a special promotion quarter chicken, fries, salad, drink and a pisco sour at the price of 25 yuan (less than $ 4). The same combo but pisco sour normally costs 38 yuan.
"The third location will be the best. There is a large concentration of expatriates and offices around. Almost 80% of sales is "delivery", "Marco Vargas announced. The target of the poultry markets in China continues to be the community of foreign families living in this country, middle-aged Chinese executives and local youth.
Within the community of foreigners, Filipinos are the most enthusiastic."Ours is reminding others who have in their country. We have attended banquets of 120 Filipinos who only wanted grilled chicken, "says Marco.
When the chain's first birthday in November, recently was able to sell the franchise. Nevertheless, Vargas has already contacted a Peruvian who lives in Xiamen (Fujian province) and a German who lives in Peru Zhengzhou (Henan province), are interested in poultry markets in their cities.
Vargas seeking more partners in the country and in Asia to form the Rotisserie Chicken restaurant chain.
The increase in living standards in China and the existence of a large expatriate community ensures success. Everyone else does the irresistible taste of chicken
Friday, July 16, 2010
One of the basic plants of Mediterranean cuisine Over time, some historical figures have been keen to use, while another ban the garlic.
Everyone talks about the three musketeers, but there is no doubt that the most popular characters from the trilogy Alexandre Dumas is the fourth, ie, D'Artagnan, name that many people remember with much more ease than those of Athos, Porthos and Aramis.
Well, with the basic plants of Mediterranean cuisine , the authentic symbols of civilization and the Roman presence, occurs almost the same, are the olive tree, whose fruit oil is obtained, the vine with grapes which produces the wine , and wheat, the grains should be the bread.
But there is a fourth floor, a real D'Artagnan, since it is the one that best points out of them all the garlic . The Mediterranean cuisine is based on garlic, to the chagrin of Anglo-Saxon noses and palates.
It is curious to see what Dumas himself says in his wonderful book "Mon Dictionnaire de Cuisine" which never saw publication. It would appear neutral but just saying that "in Provence, the air is permeated with a scent of garlic that makes it very healthy to breathe." Certainly it would be impossible to think of things like a bouillabaisse, or a brandade cod , without the smell of garlic.
Ateneo said that garlic eaters were not allowed in the temple of Cybele. Virgilio , however, said that garlic was very good for the harvesters because it increased his strength in times of extreme heat. Horacio was an enemy of garlic, it seems that because the same day he arrived in Rome suffered from indigestion after eating sheep's head heavily flavored with garlic.
Later in history, the King of Castile Alfonso X , called "El Sabio", stated that the gentlemen who had eaten garlic or onion may not appear in court within a month ... Poor garlic.
Garlic is the joy of many dishes and can be-and is-the ruin of others. Garlic, if involved in the recipe, it should be noted, but should not be: should not reach the plate. A range chicken sliced and fried in a garlic-flavored oil, which have been removed to make gold, it's a very rich, if the garlic dish scorched sheets appear next to the bird, is crap. Garlic should not be seen or in the soup of garlic though, of course, is the soul of the dish, but we all know that the soul is not seen.
In Spain there are many dishes surnamed "al ajillo", but the current kitchen does not allow the garlic to physically get to the table. A popular appetizer is the shrimp with garlic: a headless and peeled shrimp, sauteed in an oil in which previously have been golden sheets of garlic together with a point of hot pepper, or garlic or chili should go to plate is presented to the diner, but they are there, the prawns have the aroma of garlic and chilli mischievousness ... without anyone having to go through the draft of eating garlic or burn the tongue with chilli.
Thursday, July 8, 2010
One of the reasons the original Inca Civilization of Peru was able to survive in the Pre-HIspanic times was attributed to their mastery of storing plenty of food in store houses.
Myth has it that they had enough food stored to feed their people for as many as seven years without a single soul going hungry. From slating meat to dry in the brightest sun, to quickly freezing foods during the coldest of nights, the Incas were able to save everything they grew and it was certainly an art form.
Very few things have changed since then. Peruvian food has quickly become a favorite of travelers from around the globe. People everywhere seem to love the Peruvian cuisine creations.
Fans of Peru food flock to Peruvian menus for the most tantalizing treats.
Peru foods include such things as corn (maize), chicken, seafood, guinea pig, plantains, several hundred varieties of potatoes, and many other vegetables.
Peruvian cuisine is famous for its soups and stews that are filled with vegetables. They like to use many colorful and flavorful foods and herbs to create the broth for theser delectable soups.
Having easy access to the ocean, the original Peruvian tribes were able to make many dishes from fish, seafood, and even algae. There were also feasts made from specially prepared dolphin and sea lions.
The inhabitants of coastal Peru learned to use algae both fresh as a preservative and dried as a sweet herb. The blue alga was sweet enough to be dried, crushed and used like granulated sugar.
Carrots, corn and chili peppers were used in many of their favorite dishes. Yellow peppers were used to add color to their foods and for flavor.
Initially only the nobles were allowed to partake in meals containing alpacas. The common people were allowed to feast on Guinea pigs. According to the nobles the alpacas had to be at least three years old before they could be consumed, but since Guinea pigs multiplied so rapidly they were much more plentiful.
Guinea pigs are still served today, called Cuy, and they are prepared both fried and baked.
Only the Emperor and his closest family members were allowed fresh fish and wild duck. These dishes are all incorporated in current Peruvian cuisine. Peruvian cuisine is famous for the wonderful ways these foods are prepared.
Lima - Cuisine Capital of the Western Hemisphere
It has taken generations for the Peruvian people to fine tune their culinary creations, and it has certainly paid off for them. Their dedication to the culinary arts has allowed Peruvian cuisine to receive recognition from some world renowned food critics.
Of course Peruvian cuisine has adapted some dishes as time has passed, but Peruvian chefs are very artful in preparing seafood, fruits, and vegetables. They have also incorporated some of the techniques from Italy and some from the Spanish.
Thursday, July 1, 2010
Researchers in the fields of food and nutrition are intensely searching for functional foods in almost every corner of the world and from a diversity of plants. Purple corn (frequently referred to as blue corn) is botanically the same species as regular table corn. Yet by a twist of nature, this corn produces kernels with one of the deepest shades of purple found anywhere in the world.
Research has shown that purple corn contains cell-protecting antioxidants with the ability to inhibit carcinogen-induced tumors in rats. Many plant-derived substances are believed to show these properties, but few have also demonstrated anti-inflammatory capabilities and the potential to help prevent obesity.
he kernels of purple corn ( maiz morado in Spanish) have long been used by the people of the Peruvian Andes to color foods and beverages, a practice just beginning to become popularized in the industrialized world.
Rich in Anthocyanins
Anthocyanins are responsible for the purple, violet, and red colors attending many plants. Anthocyanins belong to an even larger class of plant chemicals known as flavonoids and are found in diverse plants, including many food plants.
esearchers at the Horticultural Sciences Department of Texas A&M University in College Station, Texas, recently determined that the mean anthocyanin content of whole, fresh purple corn from Peru was 16.4 mg/g, which was much higher than fresh blueberries (1.3-3.8 mg/g).
Digging deeper, the most abundant anthocyanin found in purple corn, called "C3G" (3- O -? -D-glucoside 6,7 ), has been keeping researchers very busy lately. In a number of tests designed to assess the potential health benefits of this anthocyanin, one study after another has proven its antioxidant strength.
Other health benefits:
a. Promotes tissue regeneration/healing
b. Prevents cardiovascular disease
c. Delays/slows degenerative processes
d. Has an anti-aging effect on the skin
e. Increases blood flow
f. Has a diuretic effect