With these dishes that we see today, inspired by the sheets of A4 paper, any day we eat the chicken on a wad of pages, while. Or maybe finish a stamp on the plate and putting it on the photocopier.

You can not say that the idea is not original and simple, and the result is not the most minimalist, as this plate is rectangular, flat, unadorned white and topped only with a small edge to avoid unnecessary spills. It also seems easier to stack and store, a definite plus.

In fact does little more to the wave of rectangular and square dinnerware that we are living since decided to leave the dishes to be rounded by decree law. If you want to know the steps, you have only to look at the heart of one of its zealous printer confetti ready for printing. It is made of porcelain and is suitable for the dishwasher. The question is, what do we put on the sides? “Fork, knife or pencil?

Vía | Señorita Puri
More info | Thigs of Color
En Directo al Paladar | blackboard dishes
En Directo al Paladar | La Cartuja in Seville, luxury tableware since 1841 ( #)

Today we continue with the cooking course, we were with the basic sauces for pasta and today I will make one that is very Italian, not only for being pasta but because we use the funghi porcini Boletus edulis or to make this mushroom sauce. The recipe is from the book The Silver Spoon.

Although this preparation is dried and fresh porcini need is to figure out how in the kitchen when we have fresh or frozen, so it’s made only with dried porcini. Despite this, I put the original ingredients.

Ingredients for 4 gr personas25 dehydrated, 200 g of fresh tickets, olive oil, water, 2 cloves of garlic, 50 gr of ricotta, 1 tablespoon of tomato

How do porcini sauce

The dehydrated mushrooms put them in water about 20 minutes, Drain and wring to remove excess water. (It will throw the water to rehydrate the porcini)

Now it’s the turn of the fresh mushrooms, chop half and half sheets.

In a pan with a clove of garlic and a little oil and sauté the mushrooms chopped dried. We add about 150 ml of water and let cook for 10 minutes over low heat. When the grind them out with the mixer. AND Stir in ricotta cheese.

In a skillet with the other sauté the minced garlic porcini laminates. And the reserve.

In another pan, put the mushroom sauce and cheese and add a few tablespoons of water to rehydrate the porcini until liquid. We heat and cook for about 5 minutes.

Serve hot with boletus sauce over the ricotta and porcini rolling.

Applications of mushroom sauce

Although obviously made a sauce to accompany pasta can also be used for other working: tapas and snacks, meat, fish and rice.

En Directo al Paladar | Index Cooking Course
En Directo al Paladar | basic pasta sauces: the pesto sauce

Today my compi Fiona has brought us a most original dishes for a very aesthetic side, as I like them white and simple and nice style. And in the end we wondered who would promptly hand, do pens, covered …? I have the answer, a spoon and a pencil, or rather a spoon-pen.

This spoon is named after the English Kitchen Pencil Wood Spoon, and the truth that they have no mystery. On one side is another spoon and pencil. And they have a definite problem, as we spend the pen handle of the spoon will drop, though I imagine that will have left well enough to catch it.

Has a size of 30.48 inches and 17.30 euros change. I think more profitable sale stick a pencil at the end of a spoon with zeal. But also more tacky.

Vía | Compradicción
En Directo al Paladar | Eat the chicken with paper and pencil

Was looking for inspiration to cook something sweet and I went to take a look at my library to see what I found and rescued the golden book of chocolate. A great find to sweeten the evening.

Years ago I bought this book because he looked great and cast an eye quickly after I took it home and I must say that I was not disappointed at all, since it is a recipe with chocolate as a basic ingredient.

I also like the format, because each recipe is two pages. One of the ingredients and processing and another with a great photo of the final outcome makes to encroach into the slime.

The book contains an introduction that briefly explains the history of chocolate industry this sweet and cocoa types that exist.

And are the following chapters: cookies, brownies and bars, muffins and pastries, pasta, refined desserts, pies, custards and creamy desserts with tea and coffee, cake, stories, sweet, salty, drinks.

(# ) Chapter of salted deserves special attention, as there are dishes that perhaps we had no idea with the black gold: pasta, meat with spicy chocolate sauce, prawns with chocolate sauce. The same goes for the drinks, which are so rich as the chocolate monkey, shake, iced coffee or chocolate and banana.

The recipes are divided into 1,2 or 3 depending on the degree of difficulty, being 1 single and 3 difficult. The only thing I miss is a sequence of photos with the development and step by step. A book to be highly regarded by enthusiasts to sweets and of course, chocolate.

Now, I must say that some recipes are coincidence? Chocolate Larousee repeated.

The golden book of chocolate

Editions Robinbook

ISBN: 978-84-96054370
Price 32 euros

En Directo al Paladar | About Podcasts black gold: The chocolate Larousse

I gustano I like

This is a message to my family, my friends and colleagues of diverse activities, the next time any of you travel to the U.S. or Canada, would require that in any of the entraseis Williams-Sonoma stores and buy some for me this pizza cutter.

Since I’ve seen, I dream to have it deliver a lot of messages, which I plan to use as I use the posits in the office.

For you to know what you are going to buy you explain that it is a custom cookie cutter to create cookies that while cutting the star-shaped cookie, heart or biscuit rectangular with scalloped, print the message that I want, and comes with a few words (in English of course) Prefabricated and three extra games alphabet and vowels, so that one is mounted personalized messages.

As the website of the company that exclusively sells, I’ll make cookies with messages to congratulate you, Valentine, birthday or Christmas and all those dates in which I always remember you.

Also I thought that I can use for baking cookies with other messages, and give to many people, some to my head with the message “I need a raise,” others for that friend, “You owe me $ 50, others for that friend, “Give me back my books, another for this neighbor” My fridge is not your fridge “and others for that another neighbor” At 10 turns off the music “.

in order and you can get an idea of how much I want that one of you brings me the cookie cutter, and I promise to make you some delicious cookies with a message of grace.

A Salute to all
Juani

( #) More | Williams-Sonoma

En Directo al Paladar | fun cookie cutters
En Directo al Paladar | A multipersonajes cookie cutter
I gustano I like

Now playing a different touch to give the cream of zucchini lifetime and I have some berries flavored with cardamom. I believe the choice has been great because they have a very special aroma that anything you do with them will be fine.

Also I have not drawn the cream of a classic as I replaced the cream, about 100 ml per liter that could add, per 500 ml of milk per liter. The result may be something more liquid than normal cream but got no “fat” as the recipe.

Ingredients for 4 personas800 gr of zucchini, 1 garlic, 1 onion, 500 ml chicken stock, 500 ml milk , 5 berries cardamom, 25 grams of butter, olive oil, salt and pepper.

Preparation of the cream of zucchini

We cleaned the zucchini, peel and slice. I chop the garlic and the onion cut into chunks.

In a saucepan put the butter to melt and add the garlic, onion and courgettes. The fry for about 15 minutes until it begins to get golden zucchini. Add the broth and let simmer for about 20 minutes.

A party will cardamom infusion into the milk over medium heat. At the end of cooking courgettes runoff, keeping the broth by if need be, and grind. We boil the milk and add it to mashed squash. Salt and pepper and serve hot.

Time development | 1 hour
Difficulty | Easy

Tasting

The cream of zucchini to the aroma of cardamom is mainly a cream aromatic and flavorful thanks to cardamom. You could also add some berries coriander thus giving it tastes very fresh. Anyway if you have not tried the cardamom you must imagine what is so rich that this classic cream.

En Directo al Paladar | Courgettes stuffed with chicken and green asparagus. Recipe
En Directo al Paladar | Chicken curry and cardamom. Recipe

His sober presentation, without estrindencias label, price Martúe show the content as a humble product. But behind the simple facade hides a wine of great character and personality. A clear example of the potential Mancha area can present, not only quantitatively but also qualitatively.

Bodegas Martúe, though humble, was never a small project. The opening story of Emilio Aragón ubiquitous participation in company capital is already diluted to the proud history that is carving out its own winery.

In addition to stellar holdings, Bodegas Martúe has two well-defined names. First, Fausto Gonzalez, the founder of the winery in 2000, has been portrayed as a restless character who in just a few years has positioned itself in a privileged position, which produces wines from the vineyards of La Mancha, venturing outside in new projects, one in neighboring Portugal and the other with the Segovia Vineyards Nieva, there is nothing.

The other name is Ignacio de Miguel, winemaker who has forged his reputation at work and in the record. Ignatius does not appear that these winemakers will never make a soup for those that counsel for the wine will give 100 points, more content with making good products, wine to consume, to enjoy, not to idolize. And I love that philosophy, because precisely positioned their wines in a commercial line that I is better known, more familiar and gives me more confidence.

Since last year Martúe bottled wines with the wine label Payment. The current payment Wine Golf Guard features ensure the condition of the grapes used with a very specific quality parameters, highly specific and highly localized, which gives the wine produced from these varieties some distinct characteristics from the rest Product neighbors. Today I seem to remember there are eight existing Pago wines in Spain.

The Martúe before it has a cherry red color suggestive of high layer and marked tear.

On the nose, with medium intensity dominates the feeling red fruit, very ripe fruit, which gives way to vivid and toasted spicy and pleasant memories of hardwood.

in the mouth begins playful, fruity, fresh, even though that initial playfulness gives way to relevant signs of maturity, long finish, good structure, well balanced and fruity aftertaste complex where they are again evident toasted nuances of the nose.

Martúe 2007 Bodegas: Martúe
Area: Vinos de la Tierra de Castile
Grape: Tempranillo, Merlot, Cabernet Sauvignon and Syrah
Wine: Tinto Crianza (7 months)
Price: 7 Euros
Score: 8

En Directo al Paladar: Mano a mano
En Directo al Paladar l Vallegarcía Syrah

I gustano I like

Was long pending write about the meal Santa Rita. I’ve been slow to test the three types of flour that they sent me a few months ago. But he would talk only to try a couple of times. So now that I have but I think with better proven unfounded.

Although they have many types of flour and bread crumbs ready to make pies, I’ve tested only for meals prepared tempura vegetables, meats and fish ; flour fried fish prepared for and the bread into pieces to make breaded crispy.

All containers of Santa Rita share something, at least in my view. On one hand the addition of visually appealing design is certainly practical. Which is quite appreciated in a tiny kitchen like mine. Why? There are several reasons:

can be stacked easily, which helps us to be able to save space on top of one made of recyclable materials other.This that make them better package than paper. On the one hand, the lid can avoid leaving out the content. On the other hand and something has happened to me once, we avoid that if it gets wet spoil the prepared Tempura producto.Harina Santa Rita

The first meal I tried was the tempura. It was in this recipe: Skewer shrimp, tempura zucchini and bacon. The result that the truth was quite good in principle is achieved what is intended with a tempura and crisp and fluffy and golden on the outside while juicy inside. As you can not ask for more.

To make the tempura is not any complications, in fact there are no lumps, and this is welcomed to not jump like popcorn in hot oil. And like the rest is made, a certain amount of flour is added to cold water, coated in batter and fried.

Among the ingredients of this tempura is wheat flour, corn, sodium bicarbonate, DIPHOSPHATE Sodium, monocalcium phosphate, salt, wheat gluten and dried. Do not use milk or eggs, so it is a batter suitable for persons allergic to any of these foods.

Crispy Cracker Bread Santa Rita

The second recipe I made was a crisp Idiazabal stuffed veal.

The ingredients used to make this preparation of breadcrumbs is bread crumbs in a thickness that is as granulated and mixed with wheat flour, wheat gluten, salt, vegetable fat, yeast, promoter and emulsifier.

Well, all these ingredients must do something. For example vegetable fat must be to affect the color of gold. Yeast and wheat flour will be to form a spongy layer. Anyway the feeling is not quite spectacular. The truth, if that is good, especially if you make prior sealed meat with flour, then egg and finally bread cracker.

Although I can not help comparing it to other types of bread crumbs, such as Japanese-style panko. For me this kind of breadcrumbs is great for different preparations and very crisp. Because if I say I have to choose between a style or a style cracker crumbs for a lifetime I’d choose the latter because the difference is not very vast. And just in case I’d do something different to the style panko I do not know if any Santa Rita.

Flour fried fish prepared for Santa Rita

The last meal preparation I tested was prepared for fried fish. The recipe used in the hake Salad and caramelized onions.

I must say I have not used it as it comes in the instructions is without eggs. It would only say that dusting and frying. But hey, I like to put an egg and I do not spend anything wrong. I liked this meal is not enough because very oily ingredient we are going to fry. It seems to be due to the grits, or at least is what is explained in the package. The same I think corn is causing it fits a nice golden color when fried.

Other ingredients are wheat flour, salt and yeast.

Well, I hope you have enjoyed my meal assessment Santa Rita. I do not know if you tried any other, because I noticed that they have prepared meals for the preparation of churros, crepes and more. Although as yet I have not decided to try this type of meal.

En Directo al Paladar | Compare horchatas white label: Eroski, ranchers and Supersol
En Directo al Paladar | Gazpacho Gourmet examination ( #) I gustano I like

In recent days, the latest gadget from Apple has caused a furor among tech junkies and the release of the company Steve Jobs are preceded by expectation. So I bring a genuine Apple iTabla for your kitchen.

Is actually a cutting board, but it has a more technological design as it is as Macbook Pro, but is more primitive because wood.

And just like laptops, is available in three sizes: 13, 15 and 17 inches. Their prices range between 43 and 55 euros respectively. And pay attention to the logo, as is typical of Apple’s apple, but cut in half. You can not deny me that is original and that Mac fans will look forward to them.

Vía | Compradicción
En Directo al Paladar | Cutting board with scale
En Directo al Paladar | Tables Index of Lékué cut

These last two weeks have been very busy here in DAP, we talked, visited, met and cooked a little of everything in this weekly menu and we will make a small and fast travel.

started giving us on the whim of eating churros with chocolate, we learned more about green tea and how good he is toast in the morning.

(# ) Other days we went out into the street to buy a couple of cookbooks, one for sinners, and another to make pizzas, a Sixpack, and a Moleskine gastronomy. And to visit VINACOTECA, where we have acquired the odd wine for example, a bottle of Alonso del Yerro 2006, a Vineyard Meín a Hiru 3 racemes 2004, a Mano a mano 2007, and with luck we hope to experience a coup de coeur .

We have also taken some time to learn and remember some things, like why it’s important to have sharp knives, eating sushi, or is the gastroeconomía.

Something that we could or wanted to stop doing is stop and grab a snack, for that we are in the cider season, and take a couple of tapas, mini tuna, foie unaperitivo and Montadito one of hake.

We have visited many restaurants, the Itxas Magal, Araceli the mansion and the restaurant Attica.

At the time of getting into the kitchen, we have not been lazy, so we have test and present, a lot of main dishes such as a risotto with truffles, with mustard meatballs with spaghetti, rice with cuttlefish, cherry tomato pizza, a dish of lentils, green asparagus and couscous among others.

also have many cooked entrees left here only a sample of them, salmon fillets, pork ribs, chicken with mustard, toast sobrasada, and cod with peppers.

With respect to desserts, every day we hide that we’re less hungry, we cooked a few things as sweet as honey, spiced pears, a soybean cake, carrot cake, a mousse, yogurt and other pear flan olive oil.

Many things have happened these weeks in DAP have been left out of the weekly menu, so we invite you to give yourself a return the web.

En Directo al Paladar | Weekly Menu