Monitouille http://monitouille.com Mi mundo de cocina Mon, 01 Aug 2016 13:49:12 +0000 en-US hourly 1 https://wordpress.org/?v=6.1.7 Pickled mussels http://monitouille.com/en/recetas/escabeche-de-mejillones-en/ http://monitouille.com/en/recetas/escabeche-de-mejillones-en/#respond Mon, 06 Jun 2016 10:10:36 +0000 http://monitouille.com/?post_type=recipe&p=7493 It’s our turn to prepare these delicious pickled mussels, or choros as we call them in Perú. During summer time, after a bath in the ocean, a cold beer and an appetizer like this is for sure to enlighten your day 🙂 In Spain on a sunny day, always after opening a beer one opens […]

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]]> It’s our turn to prepare these delicious pickled mussels, or choros as we call them in Perú. During summer time, after a bath in the ocean, a cold beer and an appetizer like this is for sure to enlighten your day 🙂 In Spain on a sunny day, always after opening a beer one opens a preserve to have it with as a tapa, cold or warm weather it doesn’t matter!

DSCN8823

This recipe I did during my first week at San Sebastián, to remember old times. In Spain one eats pickled mussels a lot, usually in a bar or at home and as a tapa; we serve the mussel over a potato chip with its juice and that’s it! Delicious!

A technique that I want to tell you about in this occasion is how to treat the mussel. Due to the fact that when we cook the “escabeche” we will be giving heat to the mussel, what we do in the previous step is only blanching the mussel. We open them with the help of a paring knife almost as if they were oysters. This allows us to get very big mussels and very tasty mussels as well.

So, in this recipe we work how to cook in acids, managing seafood and also a delicious recipe to enjoy with friends! Very complete!!

Preparation and handling of the mussels.

  • First, filaments need to be removed, this is accomplished by cleaning with a pairing knife under running water. They should not be kept under water because they will open.
  • Our aim is just to kill the mussels, not cook them, this is because we will cook them afterwards once we start with the escabeche. In order to this, we place them in boiling salt water (30% salt – their same medium of life, this way they don’t loose any taste) for 6-8 seconds. And then directly to an inverted ice bath (they should not touch the water so we can keep the juice).
  • Go through the inside of the shell with a very sharp and thin knife, and cut the muscle once you reach it. You will see the mussel is almost the same size of the shell, much much bigger than when one does steaming preparations.
  • Usually when we cook them for longer, the shell opens on its own because the mussel stops contracting.
  • KEEP THE WATER –> we use it for the same escabeche or for other creative preparations we can think of. Even a leche de tigre for a cebiche. It is very tasty!!
  • If you want to keep them for a day or two, keep them on their same water with some oil on top so they don’t oxidize and always at a very low temperature to keep the cold chain going.

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]]> http://monitouille.com/en/recetas/escabeche-de-mejillones-en/feed/ 0 How to clean a Gilthead fish http://monitouille.com/en/recetas/filetear-pescado-en/ http://monitouille.com/en/recetas/filetear-pescado-en/#respond Mon, 06 Jun 2016 09:55:57 +0000 http://monitouille.com/?post_type=recipe&p=7492 fileteada_dorada

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]]> http://monitouille.com/en/recetas/filetear-pescado-en/feed/ 0 Spanish tortilla de patatas http://monitouille.com/en/recetas/tortilla-de-patatas-en/ http://monitouille.com/en/recetas/tortilla-de-patatas-en/#respond Mon, 06 Jun 2016 09:50:41 +0000 http://monitouille.com/?post_type=recipe&p=7489 So, I realize it’s time for me to share this recipe with you. I learned how to make tortilla de patatas not in Spain, but in the states, almost 10 years ago, where I met y friend Juanjo who taught me how to do it. By then, I didn’t even got why he had such […]

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]]> So, I realize it’s time for me to share this recipe with you. I learned how to make tortilla de patatas not in Spain, but in the states, almost 10 years ago, where I met y friend Juanjo who taught me how to do it. By then, I didn’t even got why he had such a big amount of olive oil. Now of course, I get it completely and I follow his steps. Anyway here it goes, eaaasy and delicious. I’m also gonna tip you which is for me the best place to eat it in Madrid, and that’s at Jose Luis, it’s fantastic.

Important: the potatoes are cooked slowly in oil at low temperature. They are neither fried or cooked first in water, or anything like that. Patience always adds flavour!!

tortilla_española6

Clovis, that also makes a real good one by the way, ate this one with me in Berlin for lunch and a series 🙂

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]]> http://monitouille.com/en/recetas/tortilla-de-patatas-en/feed/ 0 Avocado-mousse http://monitouille.com/en/recetas/avocado-mousse-en/ http://monitouille.com/en/recetas/avocado-mousse-en/#respond Mon, 06 Jun 2016 09:46:58 +0000 http://monitouille.com/?post_type=recipe&p=7487 http://monitouille.com/en/recetas/avocado-mousse-en/feed/ 0 Strawberry Muffins http://monitouille.com/en/recetas/muffins-de-fresa-en/ http://monitouille.com/en/recetas/muffins-de-fresa-en/#respond Mon, 06 Jun 2016 09:43:18 +0000 http://monitouille.com/?post_type=recipe&p=7484 Muffins_Fresa1

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]]> http://monitouille.com/en/recetas/muffins-de-fresa-en/feed/ 0 Fish “chorrillana” styled http://monitouille.com/en/recetas/corvina-a-la-chorrillana-en/ http://monitouille.com/en/recetas/corvina-a-la-chorrillana-en/#respond Sun, 05 Jun 2016 18:49:01 +0000 http://monitouille.com/?post_type=recipe&p=7459 Back to Perú. Delicious and typical peruvian fish plate. Early Saturday and direct to the market of Mala in search of the most fresh fish we can find. And we find this delicious corvina! How did I prepare it? Like my Dad loves it: Chorrillana Style. Here are some pics of the fish in the […]

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]]> Back to Perú. Delicious and typical peruvian fish plate.

Early Saturday and direct to the market of Mala in search of the most fresh fish we can find. And we find this delicious corvina!

How did I prepare it? Like my Dad loves it: Chorrillana Style.

Here are some pics of the fish in the Market too 🙂

 

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]]> http://monitouille.com/en/recetas/corvina-a-la-chorrillana-en/feed/ 0 About me http://monitouille.com/en/about-me/ Thu, 24 Mar 2016 06:12:30 +0000 http://monitouille.com/?page_id=5049 I am a biologist and recently finished my PhD in Molecular Biology. I’ve been cooking since I was 8 years old and the last 8 years in Madrid and I have devoted my free time to organize lunches and dinners with friends to watch them enjoy the sensations that generates a good meal. Since I […]

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]]> 050-Monica

I am a biologist and recently finished my PhD in Molecular Biology. I’ve been cooking since I was 8 years old and the last 8 years in Madrid and I have devoted my free time to organize lunches and dinners with friends to watch them enjoy the sensations that generates a good meal. Since I finished my doctorate decided to go into the kitchen at 100% and am now in San Sebastian Spain, a few years later, doing a Masters in Kitchen, Technical and Product in the Basque Culinary Center, after having been my education and finding my way Berlin.

2011 started with this new project that I hope will last all the time in the world, each time with new ideas and always ready for any new challenge! As I am in love with my country, Peru, the Peruvian blog has many ingredients and recipes fused with recipes of my land. There are many recipes of artisan breads with sourdough that’s what I’ve been spending a lot to learn, salads, pastas, sauces, bases, homemade cheeses, mousses, puddings finally! all … and whatever you ask me! I like to learn new techniques, new cultures, different flavors … consider the blog as a cookbook of many meals with the touch Monitouille posts 🙂 and try to write a little more accessible for foodies but at home.

I decided to devote myself to the kitchen to continue to feel that big satisfaction to pursue my happiness and make other people enjoy my cooking. I hope to convey the love and passion I have for the world of culinary senses in every recipe and every new adventure.

 

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]]> Contact http://monitouille.com/en/contact/ Thu, 24 Mar 2016 06:02:55 +0000 http://monitouille.com/?page_id=5027 For any questions and / or if you want to make a recipe or you want to send me some, write to: chef@monitouille.com PROFESSIONAL If you want to contact me for business reasons: events, training programs, conferences … you can send an email to: contratacion@monitouille.com

The post Contact first appeared on Monitouille.

]]> For any questions and / or if you want to make a recipe or you want to send me some, write to:

chef@monitouille.com

PROFESSIONAL

If you want to contact me for business reasons: events, training programs, conferences … you can send an email to:

contratacion@monitouille.com

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]]> Links en http://monitouille.com/en/links-en/ Thu, 24 Mar 2016 05:53:34 +0000 http://monitouille.com/?page_id=5009 To cook! Martin Berasategui http://www.martinberasategui.com/blog/ David de Jorge http://www.daviddejorge.com/home Las aventuras de Teresita http://www.lasaventurasdeteresita.com Pao e Queijo http://paoequeijo.typepad.com/blog/ For breads: Madrid tiene miga   www.madridtienemiga.wordpress.com Wild Yeast http://www.wildyeastblog.com Dan Lepard  http://www.danlepard.com For curious and creative: Xavier Gurtierrez http://xabiergutierrezcocinero.com Harold McGee A Curious Cook http://www.curiouscook.com Gominolas de Petroleo http://www.gominolasdepetroleo.com GastronomiaYCia  http://www.gastronomiaycia.com Food Pairing https://www.foodpairing.com La Margarita se […]

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]]> To cook!

Martin Berasategui http://www.martinberasategui.com/blog/

David de Jorge http://www.daviddejorge.com/home

Las aventuras de Teresita http://www.lasaventurasdeteresita.com

Pao e Queijo http://paoequeijo.typepad.com/blog/

For breads:

Madrid tiene miga   www.madridtienemiga.wordpress.com

Wild Yeast http://www.wildyeastblog.com

Dan Lepard  http://www.danlepard.com

For curious and creative:

Xavier Gurtierrez http://xabiergutierrezcocinero.com

Harold McGee A Curious Cook http://www.curiouscook.com

Gominolas de Petroleo http://www.gominolasdepetroleo.com

GastronomiaYCia  http://www.gastronomiaycia.com

Food Pairing https://www.foodpairing.com

La Margarita se agita http://www.lamargaritaseagita.com

Music, opinion and fun:

Eric Maltz, músico, pianista y compositor http://www.ericmaltz.com

Como no ser una drama mama http://www.comonoserunadramamama.com

Generación Y, desde Cuba http://lageneraciony.com

Limabeats http://www.limabeats.pe

Conceptual design of websites, books, invitations, magazines, logos, …

Clovis Wieske http://www.cloviswieske.com

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]]> Gastronomy http://monitouille.com/en/gastronomy/ Tue, 22 Mar 2016 15:52:31 +0000 http://monitouille.com/?page_id=4556 Gastronomy

The post Gastronomy first appeared on Monitouille.

]]> Gastronomy

Street from David Muñoz.

Ok, so this is a small post. It’s a huge recommendation though, so anyone who...

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Nikkei225

The 14th of October 2010, Nikkei225 opened its doors. Only 4 months later, it was...

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Corn and red onion breadsticks and an idea for an appetizer

Since I came back from Barcelona I could not stop thinking about when to make...

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A highly gastronomical experience

A few days ago The World’s 50 Best Restaurants awarded Noma as the best restaurant in the world....

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Bread course with Javier Marca

Since my friend “La Chola” joined the wonderful universe of bread and transmitted me his...

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]]> Home http://monitouille.com/en/ Tue, 22 Mar 2016 03:22:08 +0000 http://monitouille.com/?page_id=42 Recipes        

The post Home first appeared on Monitouille.

]]> Recipes

  • Yield : 5
  • Servings : 5
  • Cook Time : 15 Min

Pickled mussels

How to clean a Gilthead fish

  • Yield : 1
  • Servings : 2
  • Cook Time : 6 Min

Spanish tortilla de patatas

  • Yield : 10
  • Servings : 10
  • Cook Time : 180 Min

Avocado-mousse

  • Yield : 10
  • Servings : 10
  • Cook Time : 25 Min

Strawberry Muffins

  • Yield : 6
  • Servings : 6
  • Cook Time : 30 Min

Fish “chorrillana” styled

  • Yield : 4
  • Servings : 4
  • Cook Time : 40 Min

Pressure Cooking

  • Cook Time : 60 Min

Panettone with sweet sourdough starter

  • Yield : 8
  • Servings : 8
  • Cook Time : 120 Min

Spiced chocolate crêpe gateau

  • Yield : 1 cup of sauce
  • Servings : 2
  • Cook Time : 30 Min

Spanish Patatas Bravas

Homemade butter

  • Cook Time : 25 Min

Home-made soy milk

 

 

 

Street from David Muñoz.

Ok, so this is a small post. It’s a huge recommendation though, so anyone who...

Read More

Nikkei225

The 14th of October 2010, Nikkei225 opened its doors. Only 4 months later, it was...

Read More

Corn and red onion breadsticks and an idea for an appetizer

Since I came back from Barcelona I could not stop thinking about when to make...

Read More

 

The post Home first appeared on Monitouille.

]]> Recipes http://monitouille.com/en/recipes/ Tue, 22 Mar 2016 03:17:11 +0000 http://monitouille.com/?page_id=34