eggs - Monitouille https://monitouille.com Mi mundo de cocina Mon, 04 Jul 2016 04:22:32 +0000 en-US hourly 1 https://wordpress.org/?v=6.1.7 Spanish tortilla de patatas https://monitouille.com/en/recetas/tortilla-de-patatas-en/ https://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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]]> https://monitouille.com/en/recetas/tortilla-de-patatas-en/feed/ 0 Poached egg over artichoke textures topped with crispy pancetta and Parmigiano Reggiano https://monitouille.com/en/recetas/alcachofa-textura-en/ https://monitouille.com/en/recetas/alcachofa-textura-en/#respond Thu, 26 May 2011 16:30:58 +0000 http://monitouille.com/?post_type=recipe&p=6549 Oh yes, with this dish I’m going up on elegance and more for sure. Thought for my future menu and experimenting for the first time with foams and textures; reading about flavour combinations and cooking methods. This plate has travelled from Julia Child’s artichoke bottoms cooked in a ‘blanc’ (‘like it used to be done’), […]

The post Poached egg over artichoke textures topped with crispy pancetta and Parmigiano Reggiano first appeared on Monitouille.

]]> Oh yes, with this dish I’m going up on elegance and more for sure. Thought for my future menu and experimenting for the first time with foams and textures; reading about flavour combinations and cooking methods. This plate has travelled from Julia Child’s artichoke bottoms cooked in a ‘blanc’ (‘like it used to be done’), to an artichoke foam accomplished with Ferran Adrià‘s ISI Gourmet Syphon. Over these two textures a poached egg and to enhance flavour crispy pancetta and some Parmigiano Reggiano. This is harmony ladies and gentlemen.

Huevo_Pochado

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]]> https://monitouille.com/en/recetas/alcachofa-textura-en/feed/ 0 Peruvian style sunny side fried eggs https://monitouille.com/en/recetas/huevos-rotos-acholados-en/ https://monitouille.com/en/recetas/huevos-rotos-acholados-en/#respond Wed, 16 Feb 2011 22:01:22 +0000 http://monitouille.com/?post_type=recipe&p=6515 Following my culinary adventure I now present you Peruvian-Spanish fusion. Sunny fried eggs ‘acholados’, with our peruvian yellow potato (excellent for french fries), huacatay, peruvian spiced-ham and rustic bread from El Pan de la Chola. This we eat with our hands with getting help from the bread. The trick here is the quality of the […]

The post Peruvian style sunny side fried eggs first appeared on Monitouille.

]]> Following my culinary adventure I now present you Peruvian-Spanish fusion. Sunny fried eggs ‘acholados’, with our peruvian yellow potato (excellent for french fries), huacatay, peruvian spiced-ham and rustic bread from El Pan de la Chola. This we eat with our hands with getting help from the bread.

The trick here is the quality of the product. Get the best quality and the result will be an amazing taste. Good olive oil, the best eggs you can get, sourdough bread, good ham… the rest is a piece of cake!

Buenazooooooo!

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]]> https://monitouille.com/en/recetas/huevos-rotos-acholados-en/feed/ 0 What better than a brunch to eat my delicious home-made bread? https://monitouille.com/en/recetas/brunch-mipan-en/ https://monitouille.com/en/recetas/brunch-mipan-en/#respond Sat, 15 Jan 2011 02:11:38 +0000 http://monitouille.com/?post_type=recipe&p=6507 That’s right! My own home-made bread after the oven. We tried it on sunday night and monday early in the morning I went to the market and prepared this delicious brunch (very easy!). Finally with the two apples and a lime prepare an apple juice. Try and serve everything at once and enjoy the brunch!

The post What better than a brunch to eat my delicious home-made bread? first appeared on Monitouille.

]]> That’s right! My own home-made bread after the oven.

We tried it on sunday night and monday early in the morning I went to the market and prepared this delicious brunch (very easy!).

Finally with the two apples and a lime prepare an apple juice.

Try and serve everything at once and enjoy the brunch!

The post What better than a brunch to eat my delicious home-made bread? first appeared on Monitouille.

]]> https://monitouille.com/en/recetas/brunch-mipan-en/feed/ 0