After a few years of no posting ideas and recipes, traveling more, cooking, and experiencing new and unique flavors, we feel that we are on a new learning path to understand ferments. If we come back on time, we already crossed paths with beer and...
For a while we have heard about the delicious breakfast pastries, cakes, tarts, cookies and breads that are created everyday at Tartine Bakery in San Francisco, CA. After reading some great reviews and also knowing that the book was honored for James Beard Foundation Award for...
During Fall you can find the most amazing and delicious variety of citrus and one of our favorites is blood oranges and Cara Cara. After watching the documentary Happiness is on the plate, and the episode about the chef David Kinch and his girlfriend Chez Pin, we...
Prawn Chowder (Serves 4) This is a particularly good soup for a cold winter's night. It has all the warmth and comforting properties of a classic chowder, but with a kick of Peruvian heat to wake up your taste buds. From the original recipe, we used red...
Get Ceviche Peruvian Kitchen Book Amarillo chilli tiger's milk Put 5 mm piece of fresh root ginger (cut in half), 1 small garlic clove (cut in half), 4 roughly chopped cilantro springs and the juice of 8 limes in a bowl. Stir and then leave to...
Pizza Margherita A twist with anchovies, shallots and mushrooms In the making Alfonso making Fresh Mozzarella Pizza Dough Ingredients Makes four 12-oz. balls The secret to making this pizza dough is to let it slowly rise in the refrigerator for 48 hours–that's what gives it its deep flavor and...
Yellow buttermilk cupcakes (Makes 36) 3 cups cake flour (not self rising) 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 2 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature 2 1/4 cups sugar 5 large whole eggs plus...
The perfect dish for a cold day of winter is this Brazilian fish stew called Moqueca. It's based on fish, onions, garlic, tomatoes and cilantro and cooked slowly, with no water added. We found this recipe on Saveur magazine issue #148. Serves 6-8 INGREDIENTS 1 ½ lb. boneless,...
Last Saturday we received the latest Saveur magazine issue, featuring the world's best donuts. On Monday Alfonso decided to try the Berliners recipe which somehow reminded us the Chilean "Berlines", that came with the German immigrants in the mid 19th century. Even the results weren't...
The latest Thomas Keller and Sebastien Rouxel book is called Bouchon Bakery, a visual celebration of sweets, pastries and breads at his famous bakery. The book has inspired us with new ideas and techniques and open new paths in our kitchen. With care, precision and...