V I D E O S P O R N O S

On Wednesday 27 Saraza Center practice we sum the first year class. A two-day tradition ñoquera of 29, it seemed okay to gnocchi. And we wholesale. Everybody hands in the dough.

accompany them with a sauce Parisienne. With the rush and excitement of mixing, we forget to take pictures. At the end, all on the final two that we took share.

GNOCCHI A LA PARISIENNE

PASTA INGREDIENTS

1 kg mashed potatoes	2 yolks
approximately 400 g of flour.	pepper to taste
200 g cream cheese	nutmeg

PROCEDURE

1. Peel potatoes and cut into cubes though regular.
2. Place in a pot, cover with water and bring to boil.
3. Cook until tender, drain and drain.
4. put back into the same pot over low heat.
5. puree. Remove and pass through a sieve.
6. Extender flour on the table. Have mashed up.
7. In the center add the cream cheese and egg yolks, nutmeg and pepper.
8. Mix rudely. Cut a portion of the mixture and knead.
9. Crush the dough, cut into sticks and make the cylinders.
10. Sprinkle them and cut the gnocchi.
11. Going through ñoquera to give the characteristic shape.
12. Cook in water with or without salt.
13. If you are serving immediately, remove only float and move to a greased baking dish. Cover with sauce and sprinkle with grated cheese. Gratin and serve.
14. If you prefer to save for another time, remove the boil and immerse in a bowl with cold water until they lose temperature. Drain, drain, go to a bowl and add oil. Stir to lubricate well. Are kept for several days

Gratin part in the oven. The gratin was

appear rich, because when we got to take the image was, as

you can see, very little of it.

SAUCE PARISIENNE

A little history ...

supreme sauce (also suprême sauce) is a sauce made from a velouté (a roux made with chicken broth) reduced with cream or creme fraiche and served later. It is considered a classic small sauces of French cooking mothers, that is, a sauce made from the combination of a mother sauce with some extra ingredients.

was created and first described by the French chef Marie-Antoine Careme early nineteenth century. This chef was one of the first to classify sauces into four categories depending on the sauce base used for each category gave the name of its most distinctive sauce.

The classic version is the one that is made only with the roux couple more stock, there are however, many variations of ingredients added in order to facilitate and improve the final texture. In these cases the final sauce velouté not be called, for example if you use egg yolk becomes the German salsa, if using cream will suprême sauce, etc..

Source: http://es.wikipedia.org/wiki/Salsa_suprema

INGREDIENTES SALSA

2 white bird	50 cc of white wine
50 g butter / oil	250 cc of cream
100 g fresh mushrooms	500 cc of milk
150 g of cooked ham	chicken stock c / n
50 g of flour	Salt and pepper to taste

PROCEDURE

1. Shred soft birds. Book. Fillet
2. mushrooms. Book.
3. julienned cooked ham. Book.
4. Boil the milk.
5. Heat butter or oil in a deep pan.
6. Add the chicken strips. Skip. Add the ham
7. , Skip. Incorporate
8. mushrooms. Skip.
9. Perfume with white wine. Let it evaporate.
10. Sprinkle with flour. Hydrate
11. with hot milk. Stir and mix thoroughly.
12. Cook 5 to 19 minutes over medium heat, if too thick, stretched with hot chicken broth. Stir to prevent burning. Add
13. finally cream. Mix.
14. Cook 5 minutes.
15. sauce or salt and pepper and set aside.

Another batch we made directly to the paella.

Pairing: young white and rosé wines.

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Piononos

Yesterday began what s Bakery & Pastry Shops in Varela Center. last week due to the huge number of students, we created 8 or 9 groups to work better.

First to debut was the Chocolate Group, we see in the picture and if I remember, were: Jésica (the images we owe to it), Valeria , Teresa and Daniela.

elaborated a cake Piononos , in order to learn to beat making a point to point piononos the mounted of cream and point of emulsion Italian meringue . No nos olvidamos de comer el resultado de tantos afanes, que entre nosotros parece que tuvo gusto a poco, pero ya nos desquitaremos con las próximas recetas.

TORTA DE PINONOS

INGREDIENTES PIONONOS

120 g de huevos (2)	10 g de unsweetened cocoa
30 g sugar	10 g of honey
flour 20 g 0000	vanilla extract

I NGREDIENTES FILLING

500 g sweet leche

500 g cream cheese

* grated dark chocolate. INGREDIENTS

COVERAGE

powdered sugar

500 cc of cream	160 g of sugar
30 g sugar	55 g of water
80 g of clear	c / n

Note: for a medium pie need to be made between 5 and 6 piononos that makes the recipe. This volume is intended for a mass source of 30 x 35 cm. For other sizes the amount is greater and is achieved by adding ingredients proportionately .

PROCEDURE

1. Whip cream with 30 g of sugar. Assemble and keep in the refrigerator. Have

2. in a container having eggs, sugar and honey. Beat

3. about lyrics.

4. Sift flour and cocoa. In

5. Incorporate the beaten with smooth and enveloping. Moisturize

6. a plate and cover with parchment paper. Spray with vegetable spray.

7. Pour the batter and paired with a spatula.

8. Bake at 200 degrees for 8 to 10 minutes

9. Remove from oven, sprinkle with sugar, roll and cover with a damp cloth.

10. homogenized in a bowl of milk sweet pastry with cream cheese. Book.

11. For Italian meringue: in a saucepan add the sugar and water. Bring to a boil to 120 degrees. Simultaneously

12. the syrup start to beat the egg whites until stiff. Incorporate

13. consistently hot syrup stirring constantly, until mixture is cool. The issue should be smooth and pearly color. Book.

14. Remove the paper and extend the piononos.

15. Cover with filling and sprinkle with grated chocolate. Cut

16. strips 15 to 20 cm x 10 cm. Roll the first to make the center and arrange on a doily on a plate or cake stand . Incorporate

17. pionono strips with remaining filling, gluing spiral to the center.

18. Cover with whipped cream added Italian meringue, decorating taste.
19. central surface sprinkled with grated chocolate.
    

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CAKE WITH THE flexitarian

During the twentieth century marked the natural food roughly two strong trends. The Vegetarianism with its many faces and the Macrobiotic , especially from 1950 onwards.

In the first decade of this millennium Food Vegan shines in the spotlight as usual heat from his fans and his detractors. Such is life. There are new concepts of life and ways of being and generates debate. If it is a Fashion changes. If assayed livelihoods, is installed in the collective imagination enriching options.

Many of these philosophies of life or food, make very precise limits to be defined and / or belong, sometimes bordering on fundamentalism and bolted closed. But some things are starting to change.

The flexitarian is a new perspective on food. Who are and that is distenguen? Because it is vegetarian who dare to enter, much controlled, any animal protein to your meals.

Read the full story ...

And you whose opinion they deserve this new approach on how to eat?

Mine is actually not so new, since many people always apply common sense and balance at lunchtime. If new, the debate is now global, real-time.

And welcome this looks gives broader and less rigid over fashion. It is time for consensus. The planet, grateful

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START OF THE COURSES AND WORKSHOPS

If, finally. I'm recovered and eager to start the courses and workshops. Next week and will attend the Centres and we will have our first meeting for those who start the classes for the first time and a reunion for those who value it again. Of course, every year we renew all content, precisely to allow a further deepening of the dining experience, skills and knowledge.

I want to thank my family, my friends, my colleagues (both NRTIs as ENOF: Coordinators, profs and administrators) and students, for the kindness to accompany me during these four weeks, visiting me, donating blood, calling by phone, write emails and text messages on cell phones. Were many beautifully many. I was very content together and therefore I am humbly grateful.

I leave a table with start days at each center and their respective schedules. Let a string, so no one misses the first day of class. Chaucito.

Hugs.