Japanese noodles soup with salmon and shitake mushrooms
The udon soup ingredients varies by location. My version today is customized with the addition of ginger and the use of rice noodle (therefore suitable for those who are intolerant to gluten)...
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![noodles soup 1 noodles soup 1](http://www.kitchenjournal.it/wp-content/uploads/2012/12/noodles-soup-1-360x268.jpg)
Zucca al curry madras servita con quinoa
Tagliate la zucca a cubetti grossolani ( una volta priva di buccia e semi ). Friggeteli in olio di semi per un minuto o poco più. Questo permetterà sprigionare il suo sapore e far si che non si rampano una volta...
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![OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA](http://www.kitchenjournal.it/wp-content/uploads/2012/11/PA100029-360x268.jpg)
Nougat mousse
3 For the mousse hydrated 2 +1 / 2 sheets of gelatin (gelatin) in ice water for at least 15 minutes. Toast the almonds in the oven. Whip 340 gr. of cream with about 100 gr. of honey. Dissolved the squeezed...
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![mousse al torrone3 mousse al torrone3](http://www.kitchenjournal.it/wp-content/uploads/2012/10/mousse-al-torrone3-360x268.jpg)
Grilled sea bream with baked cherry tomatoes and sautéed zucchini
Preheat the oven and put in the cherry tomatoes in bunches once cleaned in a try. Add some oil and a pinch of salt. 180 degrees for 5-10 minutes. Cut the zucchini into rectangles and toss them in a pan with 3 tablespoons...
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![orata con zucchine e pomodorini 1 orata con zucchine e pomodorini 1](http://www.kitchenjournal.it/wp-content/uploads/2012/09/orata-con-zucchine-e-pomodorini-1-360x268.jpg)
Scallop’s tartare with coriander “caviar” and wasabi mayonnaise
We begin with the preparation of the fake coriander caviar. This technique is the reaction of liquids mixed with alginate and then submerge in solutions of calcium or vice versa. This allows us to create a membrane at a...
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![Tartare di capesante6 Tartare di capesante6](http://www.kitchenjournal.it/wp-content/uploads/2012/09/Tartare-di-capesante6-360x268.jpg)
Spanish style pickled anchovies
Clean the fresh anchovies by removing the head and pulling out the spine leaving possibly the two fillets entire, and the tail attached. Bring to boil the vinegar, wine, water and oil along with two...
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![alici sottaceto3 alici sottaceto3](http://www.kitchenjournal.it/wp-content/uploads/2012/09/alici-sottaceto3-360x268.jpg)
Octopus salad, with zucchini, dried tomato, paprika and an anchovy’s vinaigrette
To cook, bring to boil plenty of water (as much as for octopus to be easily submerged). If you want, add an onion and two bay leaves. Once it is clean, take the octopus by the head and dip it in boiling water for two...
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![insalata di polpo3 insalata di polpo3](http://www.kitchenjournal.it/wp-content/uploads/2012/08/insalata-di-polpo3-360x268.jpg)
Rice with baby squid and fresh spring garlic
Prepare a broth, not a classic fumet (clear and light), but a strong broth. A broth with both shellfish and white fish bones. Begin by toasting small shrimp (crabs, shrimp's shells etc..) in a pot with some olive oil. Add the garlic,...
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![riso moscardini e aglio tenero1 riso moscardini e aglio tenero1](http://www.kitchenjournal.it/wp-content/uploads/2012/08/riso-moscardini-e-aglio-tenero1-360x268.jpg)
Foie mi cuit
There are various ways to process it, the most common: in glass jars, ceramic or terrine. The terrine is a classic long and annoying process,……… one night time to marinate, cooking...
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![foie mi cuit1 foie mi cuit1](http://www.kitchenjournal.it/wp-content/uploads/2012/07/foie-mi-cuit1-360x268.jpg)
Liquid yogurt spheres with strawberries ” caviar “
The techniques that I applied today are 3: The invers spherification, "caviar" made with agar agar and a mix between the two, a liquid sphere with caviar inside. The invers Spherification consists in immersing a liquid...
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![Sfere liquide di yogurt 1 Sfere liquide di yogurt 1](http://www.kitchenjournal.it/wp-content/uploads/2012/07/Sfere-liquide-di-yogurt-1-360x268.jpg)